Friday, 31 August 2007

Kue Mangkok - Steamed Coconut cup cakes

I sit in the office together with Sylvia and we share a room. A few weeks ago I asked her what her favourite snack is. So I would try and make it for her. She told me that she loved Kue Mangkok (kue=cake, mangkok=cup)when she was little and I had no idea what it was. She explained that her mom comes from Indonesia and she used to make it for her and she would be sent to the store to buy coloured soda water. They used the soda water to colour the cakes and it suppose to help the cake to rise.

I promised I would try to make it for her.. But I couldn't find a recipe that used sodawater for the cakes. The only recipes I found that used soda were in Malay language. So I made the recipe without the soda instead.

Ingredients (makes 8)

  • Flour - 200 grams
  • Sugar - 150 grams
  • Baking Powder - 2 tsp
  • Salt - 1/2 tsp
  • Warm Water - 200ml
  • Coconut rasp - 100grams
  • Strawberry flavour/colouring - 1 tsp (optional)
  1. You need sandtart cups, line them with papercups. Start to boil the water for the steampan.
  2. Mix the flour, baking powder, salt and sugar together in a bowl. Add the water and the colouring and mix well.
  3. Fill the cups for 2/3 and steam over high heat for 15 min. The cakes are ready when they open up like flowers.
  4. Sprinkle some rasped coconut on top of the cakes.
Easy as that! Piece of cake!
You can eat them either warm or cooled!

Sylvia loved them and ate two in one go. She said it tasted just like her mom's. Isn't that the best reaction you can get?

Tip: I think that if you want to use sodawater, you should use 100ml boiled water and 110ml coloured soda.

Thursday, 30 August 2007

Hardrock Café - Amsterdam

Not that long ago that we were in New York. I have to say that I had the best bacon cheese burger there! Where would you go for a good buger? You can only eat an American food in American restaurants.. We went to the Hardrock Café on the Max Eeuweplein in Amsterdam.
Kelvin ordered the "Legendary 10 oz Burger". That should be about 250 grams of meat. That is a pretty big burger. I ordered the "HRC Bacon Cheeseburger", but as you see on the pictures.. There was no bacon. They forgot. The waitress went back to get the bacon for me. So my burger was kind of cold before I assembled my BCB. I liked the fries a lot though. And you get free refills for the softdrinks (which is quite rare in the Netherlands).

The warm apple cobbler with warm caramelsauce, walnuts and the vanilla icecream! We shared it as we were pretty full already, but the dessert looked so good and it was really great. The bill came up to about 50 euro's including tips.

Sunday, 26 August 2007

Vietnamese Fresh Spring Rolls

We unfortunately do not have many Vietnamese restaurants in the Netherlands, but I have been in a Viet restaurant in Hong Kong and in Chinatown NYC. As they are hard to find here, I thought I could make some fresh spring rolls myself.

And a little note. I lost my little hand camera. So I have to be creative with making pictures now. Sorry for the late update!

Ingredients (makes 12)

  • Ricesheets - 12
  • Glassnoodle/ Vermicelli - 150 grams
  • Unshelled Prawns - 18
  • Bean Sprouts (Taugé) - 150 grams
  • Carrot (shredded) - 80 grams
  • Cucumber - cut off to a lenght of 15 cm
  • Mint, Cilantro (Coriander), Thai Basil (not in picture)

Before you start rolling up the spring rolls, there is some preparation work to it.

  • Soak the vermicelli for 10 minutes in warm water and then cook it for 1 minute and drain for use.
  • Clean the bean sprouts and remove the ends. I cooked the bean sprouts as I do not like to eat them raw, but I believe that the original Vietnamese recipe would use them raw.
  • Cook the prawns untill pink. Cut them through the middle in lengthwise. So you will have 36 pieces of prawn.
  • Clean and cut the carrots in matchstick size or buy them already prepared.
  • Clean the cucumber and take out the seeds. Cut the cucumber in matchstick size.
  • Mince the mint, cilantro/coriander. The basil does not need to be minced. Use the leaves only.
  • Have a bowl of warm water ready, so you can soak the rice sheets in.

Take one sheet and allow it to get soft in the warm water. It sould only take 30 seconds at most.

Place some mint, cilantro/coriander and basil on the sheet. Place it a bit lower than the exact middle.

Place some vermicilli on the greens. Add the bean sprouts, carrots and cucumber.

Place 3 pieces of shrimps on the rice sheets apart from the other filling.
Fold the bottom of the rice sheet, then fold the sides carefully. Now roll it up thight.

Dip in some nuoc cham or peanut sauce (recipe coming up).


Tip: You can vary the filling. Use cooked pork instead of shrimp. Or crabsticks. Add Chinese mushrooms if you like or add slices of omelet.

Monday, 13 August 2007

Sago/Tapiocapearls dessert with Taro - Wu Tao Sai Mai Lo

This dessert soup is made with coconut milk for creaminess, tapioca pearls to tickle your tong and taro to have something to munch on. If you like a crunchy bite you can add shredded water chestnut to this dessert. What else do you need?


  • Taro - 250 grams
  • Sago/Tapioca Pearls - 100 grams
  • Rock Sugar - 175 grams
  • Coconut Milk - 1 can (200ml)
  • Water - 750ml

! Soak the sago/tapioca pearls in cold water for 6 hours. The pearls should be totally covered in water. Drain the pearls after soaking. The picture shows the pearls after 6 hours.

Peel the taro and dice them. Then steam them over hight heat for 20 minutes.

Bring the 750ml water to boil and dissolve the sugar. Add the sago and taro and stir until it boils again. Remove from heat and add the cocunut milk. Stir it well and serve.

I don't like it too hot, so I let it cool down a bit.

Hope you like this dessert!

Friday, 10 August 2007

Picture Impression

I'll let the pictures do the talking..