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Archive for the tag “recipe”

So much love for Arabic cuisines

I just love Arabic food – they’re so delicious and unique. I can feel the right textures and flavours in my mouth. My tongue just crave for more tabbouleh, fattouch, Shawarma, Kabssa and Kibbeh. Arabic restaurants are everywhere In Malaysia; just name any location you want! Check these out:

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If you are planning to visit Malaysia, I’ll buy you one 😉

Have a great day!

Pinoy dessert: Buko Pandan

Buko Panda

Buko Pandan, a Pinoy dessert that I tried last year on Christmas day. My best friend’s mum is an expert at preparing this delicacy. My first time experience eating Buko Pandan was a memorable one and the only thing I kept saying while I was eating it was “Oh my God, so delicious”. I think I got her blushed after that, but I was being really honest because it was very tasty after all!

Buko Pandan is a dessert consisting of pandan flavoured gelatin with shredded young coconut, which are mixed with cream and sweetened milk. Filipinos love it as it is sweet. During my visit to the Philippines, I noticed that most of the food there are pretty sweet, including the beverages. However, my first Buko Pandan was not too sweet; just nice for the tongue. For your information, Buko Pandan is normally served in Filipino party or “Salu-salo”.

To prepare this delicacy, gelatin is cooked along with pandan leaves in order to get the pandan flavour. But to make things easier, you can just stop by at the nearest supermarket to buy your pandan flavoured gelatin.

Your Buko Pandan Recipe:

Buko Pandan can be prepared in just 25 minutes. Below are the ingredients that you will need:

  1. 1-35 g package gelatin (pandan flavour)
  2. 3 lbs frozen shredded young coconut
  3. ½ cup condensed milk
  4. 1 can of nestle cream

Steps to preparing Buko Pandan:

  1. Cook the pandan flavour gelatin, and then pour it into a medium size container.
  2. Let it cool. Once chilled, cut it into cubes.
  3. Mix the coconut, cream, and condensed milk in a bowl. You can add more milk if you want.
  4. Once all three ingredients are well-mixed, add the gelatin cubes into the bowl and mix them together.
  5. Cover it with a plastic wrap and leave it to chill.
  6. Your Buko Pandan is ready to serve!

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How to make Hummus

Ingredients:

• 1 can of Garbanzo Beans

• 2 tbsp Extra Virgin Olive Oil

• 1 clove of Garlic

• Juice of 1 Lemon

• 2-3 tbsp Tahini Sauce

• Salt

Preparation:

Drain 1/3 the water from the can of garbanzo beans into a bowl and keep it aside first; it shall be used later on. Then, mix the Garbanzo beans with the other ingredients in a blender. Blend the ingredients for 1-2 minutes. If it looks smooth already, it’s good to go. In order to create more fluid consistency, you can add some water and blend it with the mixed ingredients. Once everything has been blended, Hummus is ready to serve.

How to prepare an Australian Pavlova

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The Australian Pavlova was invented in 1935 by a chef from the Hotel Esplanade in Perth, Western Australia; his name was Herbert Sachse, and he created the Pavlova to celebrate the visit of the great Russian ballerina, Anna Pavlova. The Pavlova is one of the country’s most popular dishes.

Cooking Time

75 minutes

Ingredients (serves 6)

  • 1 tablespoon cornflour
  • 6 egg whites
  • 1 teaspoon cream of tartar
  • 1 1/3 cups caster sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 200ml pure cream
  • 250g frozen raspberries, slightly mashed

Method

  1. Heat oven to 200°C. Draw a 24cm (diameter) circle on a sheet of baking paper and then place, pencil-side down, on a baking tray. Dust lightly with 1 teaspoon of cornflour.
  2. Using an electric mixer, beat the egg whites and cream of tartar in a large bowl until soft peaks form. Add sugar (1 tablespoon at a time) and beat constantly until thick and glossy. Add the remaining 3 teaspoons of cornflour with the last tablespoon of sugar. Fold through vanilla and vinegar.
  3. Spoon meringue onto baking paper. Shape into a circle, using the pencil mark as a guide, with a slightly higher edge and a low centre. Reduce oven to 100°C. Bake for 1 1/4 to 1 1/2 hours or until dry and crisp. Turn off oven and open oven door. Cool completely in oven (Pavlova may sink during cooling).
  4. Slide the Pavlova onto a serving plate.
  5. Spread with cream and top with raspberries.
  6. Your Pavlova is ready to be served.

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