Happy Soda

It is honestly funny how names of some dishes get so catchy. Sometimes it doesn't give a clue to what is in the dish. Syrup Bandung is commonly found in Malaysia and I have no clue to how the name came about. Do you? Enlighten me.

Anyhow, back to the weird names I was talking about; it is in regards to the Happy Soda aka Soda Gembira. Again, I have no clue how this name came about but it caught my attention anyways. My curiosity got the best of me and I gave this drink a try. To my surprise, it is actually a simple drink.

Even you can enjoy the drink now, Happy Soda will make you happy I guess :]

Happy Soda (Soda Gembira)
adapted from 1001resepi

4 tbsp Rose Syrup
4 tbsp Condensed Milk
1/2 cup Evaporated Milk
1/2 glass Ice Cream Soda

1. Mix rose syrup, condensed milk and evaporated milk together until well blended
2. Top with ice cream soda and serve

*Best served with ice or chilled

Happy Soda

Soda Gembira

There goes the compilation of drinks for the drinks recipe column, what other recipes and categories do you look forward to? Do comment and tell me and I will do my best to impress you :)

For other drinks recipe,

Lemongrass Ginger Tea
Lychee Lime Mocktail
Parisian Hot Chocolate

Lychee Lime Mocktail

In conjunction to the previous post on Salmon Mousse in Cone, I also made quite an interesting drink; Lychee Lime Mocktail, a drink you might because I sure as hell fell in love with the drink at first taste. I remember the first time this drink was served to me. It was an aunty who works with me and she just loves watching this chef doing what he does best. One day during lunch, she served this drink to me and I enjoyed it to the very last drop. The taste of the lychee paired so well with the lime; the sweetness neutralise the sourness from the lime making it just perfect to savour each sip.

Since I was setting up a table for two a few days back, I decided to make this drink to go along with the other dishes I was cooking. It would be perfect because the weather was just getting a little too hot for my liking and it definitely able to quench thirst.

Since this drink is yellow in colour, I added some little yellow umbrellas for presentation to give it a little more holiday feel. Doesn't this drink look like a drink to have on the beach? Come to think of it, this would be a really suitable drink to have while watching the sunset with a love one

Lychee Lime Mocktail

adapted by Chef Sherson Lian

1 Can of Lychee with reserves

3 Lime (Juice and Zest)

3 nos Kaffir Lime Leaves

an Ice

1. Blend the ingredients together

2. Serve and enjoy

*You can choose to sieve the drink depending on your own preference

Why not you give it a try and let me know how you like it? Recipe is pretty easy after all

Lychee Lime Mocktail

As I'm a food photographer as well, playing around with the pictures from time to time is pretty fun. Black and White pictures are always classic

This was my table for two. Nothing absolutely top notch because it was really spontaneous. I got hungry and started searching for food. Just very very spontaneous decided to have it a little more posh than my usual meals. It was fun setting this up anyhow

To top it all, I made a French Apple Pie. Its an epitome of delicious! 

Everyone loved it, and of course I did too

Smoked Salmon Mousse

Smoked Salmon. Where do I even begin. Or probably I should not even begin telling you how much I enjoy eating smoked salmon because one blog post would definitely not be enough. And definitely would want to bore you with my long winded love for smoked salmon. But I guess you get the picture by now. I love smoked salmon. Putting it in a nutshell, everything is perfect. From the way it looks to the teasing aromatic smell to that orgasmic taste in the mouth. Every bite is fill with wonder. 

And because its all filled with wonder, I always try to make something new out of it. This time, I wanted something different to compliment the taste of smoked salmon instead of just the ordinary pasta. Here is what I did, and it paired really well.

Smoked Salmon Mousse

115gm Smoked Salmon

40ml Cream

100gm Cream Cheese

1tsp Dill, preferably fresh

1/2 nos Lemon Juice

Salt

Black Pepper

1. Blend all the ingredients except salt and pepper. 

2. Season to taste and serve in ice cream cone and sprinkle with dill

*Pairs well with dry sparkling wine

Smoked Salmon Mousse in mini Ice Cream Cone

Best served with dry sparkling wine, yums :) 

Coconut Candy

I remember how much I use to bug my mum to drive me all the way down to Malacca to just to buy some coconut candy from the all-time famous Tan Kim Hock. Now that I’m at this age, I can’t afford to bug my mum to drive me down to Malacca anymore even though the craving for coconut candy can be really overwhelming sometimes. That’s when I was inspired to attempt to make my own coconut candy. As a result, it turned out pretty good actually. 

 Used some colourful glass paper as wrappers

Coconut Candy

Adapted by New Year Snacks by Amy Wong

200gm Palm Sugar (Gula Melaka)

150gm Maltose

250ml Thick Coconut Milk (Santan)

1tbsp Sugar

1. Boil all the ingredients in a deep pot for about 15 minutes until thicken and colour turns deep brown colour (hard crack stage)

2. Pour mixture onto a parchment paper immediately

3. Leave to slightly cool down, form into a long strip and cut into small sectionals

4. Wrap in coloured glass papers

*Hard crack stage can be determined via this link

**Fresh coconut milk would be the best option if available in your area

 I decided to do some funky shape instead of just the usual shape

Chinese Steam Egg Custard

There is always that time in a month where the "crave" for a certain food or dish becomes more and more intense. Its can honestly get rather frustrating when I don't get to satisfy myself, especially this month when I'm craving for a dish all the way from Hong Kong. I do know of some restaurants that offers this dish in this menu, but none of them has come as close as the ones I have tried in Hong Kong.

Its none other than Chinese Steam Egg Custard

I'm one person who loves eggs and milk. Therefore this combination is a match made in heaven for me. Its sweetness complimenting the savoury after taste is pure orgasm in the mouth.

And I highly recommend for you to try this as well

Chinese Steam Egg Custard
Adapted by Dodol & Mochi

1 cup (225ml) Fresh Milk
4 tsp (20gm) Sugar
1 large Egg

1. Heat up milk and sugar until fully dissolved
2. Temper eggs with milk mixture and sieve
3. Place mixture into desired mould and steam under low heat for 15-20 minutes

*Sugar syrup can be added to adjust sweetness
**Serve warm or chilled depending on preference
***Keep an eye while boiling the milk as it might froth up

Chinese Sweet Steam Egg Custard

Lemongrass Ginger Tea

The first time I tasted lemongrass put me in a really calm state, soothing mood and engraved a lasting memory. I remember the time where I stayed in a spa resort filled with lemongrass; lemongrass drinks, lemongrass lotion and even lemongrass soap. I came home longing for more lemongrass drinks, which inspired me to create my own Lemongrass Drink recipe. During the process of making the drink, the aroma lingered in my head filling it with memories reminiscing about good times I had in the resort.

 Lemongrass Ginger Tea

10 Stalks of Lemongrass, preferably fresh
1 Inch Ginger, peeled
1 Pandan (Screwpine) Leaf, tied
4 Cups of Water
Palm Sugar (Gula Melaka) or Brown Sugar, to taste

1. Slice lemongrass and ginger thinly to increase surface area to extract flavour.
2. Boil lemongrass, ginger, pandan leaf and water together for at least 25 minutes.
3. Add palm sugar to taste until dissolved.

*Makes a nice warming welcome drink
**Served with lemongrass for a nice decoration
***Boil the mixture longer for a more flavourful aroma
****A nutritive drink that helps stomach upsets, headaches, and many more

 Lemongrass Ginger Tea

Teh Serai Halia

Hot Chocolate all the way from Paris

What i remember most about Paris is the times where i felt so cold during the winter climate and what kept me going was the wonders of the thick hot chocolate that warms my hands, body and soul. That contrasting feeling of being hot and cold at the same time brought a sense of satisfaction to my stomach as well as my tongue. I wish I can enjoy this along the streets in my country, where and when I can. I think that few minutes of pleasure in a day can be refreshing to anyone. So here it is, the only way for you to have it is by making it yourself. Best for breakfast, exactly how I like it :) 

Parisian Hot Chocolate
Adapted by David Lebovitz

500ml (2 Cups) Fresh Milk
130gm Chocolate (Couverture)
20gm Brown Sugar

1. Heat the milk with a medium size pot until a simmer.
2. Add chocolate and sugar and continue stirring until melted
3. Serve warm and enjoy

*Adjust sugar amount to taste
**Boil the mixture longer for a thick consistency
**Keep an eye while boiling the milk as it might froth up

Hot Chocolate

Le Chocolat Chaud