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elatinise is there such a word almost any liquid except vinegar and foods high in oxalic acid which includes spinach chocolate and rhubarb read more in this article agar agar comes in two forms long strips and powder i assume that back in grandmother s time they didn t have agar agar processed into easily spoonable powder and packaged in handy single use sachets that we use today so this most likely refers to the strips to use agar strips rinse in cold water first and leave them to soak until softened then boil in the required amount of liquid until it melts i have no idea why there are two sets of quantities for the chye yean with one being twice as diluted as the other the amount of liquid used affects the hardness of the agar jelly when it sets so make it less dilute if you like a crunchy texture tahils and katis k in the recipe notes are such nostalgic measures of weight bringing to mind vivid memories of following grandmother to the wet market as a young child see this conversion table for katis cattys and tahils to metric or imperial measurements posted in agar agar sugar sweet 7 comments fun kor 粉果 january 27 2009 by niceties i had some problems working out this recipe firstly i misread grandmother s handwriting as tim kor instead of fun kor secondly she wrote a second recipe on the same page in the same pen for chye yean as there were no cooking instructions and only partial ingredients for the fun kor i failed to realise what dish was being written about thanks to the fabulous readers here i ve got it all sorted out now please see the comments from chris lily ng and claire below fun kor 粉 果 is a steamed dumpling originally a teochew dish but more commonly known by its cantonese name i surmise that this is because of the teochew chiu chow influence in hong kong fun kor is commonly found in dim sum a style of eating that developed in hong kong in the comments below reader claire also provides instructions on how her mother makes the fun kor skin using similar basic ingredients to my grandmother as well details of the meat filling i m sure you can find other recipes on the internet and in dim sum cookbooks claire refers to jicama which is known in singapore malaysia as bangkuang so grandma s notes here are only for the flour proportions for the fun kor skin you ll need to add water and cooking oil as well not to mention making the filling of your choice tung mean flour refers to wheat starch which goes by various chinese names 澄 麵粉 澄粉 澄麵 usually used in dim sum dishes to give a glossy sheen to the food it s easily available in singapore supermarkets that have a good selection of asian flours such as ntuc or baking suppliers like phoon huat posted in cornflour wheat starch tagged cornflour cornstarch dim sum dumpling steamed wheat starch flour 7 comments sri seri kaya january 26 2009 by niceties is kaya a custard or a jam cracking my head over this semantic question has kept me from posting this recipe not even that but mere notes on ingredients which grandmother noted down she has listed two sets of quantities the one on the right originating from her friend mrs s k grandma wrote coconuts but experienced cooks would know she was referring to the number of coconuts needed to produce the correct amount of coconut milk here s how to do it using grandma s traditional grater according to wikipedia the name srikaya usually shortened to kaya is derived from the word meaning rich in malay and being based on eggs and coconut milk rich it certainly is locals hoping to cut down on their cholesterol intake know that this is one food to reserve for occasional treats only i ve only ever known this as kaya and grandmother s notes are the first time i ve seen it called sri kaya which leads me to surmise that the full name was in common usage in the past but has long since been shorted with the original word now disappeared from popular knowledge the use of coconut milk also pandan leaves in most kaya recipes points clearly to southeast asian origins either malay or indonesian and the philippines have their own version as well kaya is also very much associated with straits chinese nonya cooking which is hugely influenced by malay and indonesian cuisine a popular type of nonya steamed desert is kueh salat glutinous rice stained with blue colouring from the butterfly pea flower bunga telang and topped with kaya however perhaps what singaporeans think immediately at the mention of kaya is kaya toast which some overseas friends have told me is their favourite singapore food kaya toast is found in traditional local coffee shops known colloquially as kopi tiam which historically have often been the preserve of the hainanese community many hainanese worked in the food industry often as personal cooks for the colonials as well as wealthy asians bread and toast formed a daily staple in colonial singapore and not just amongst the european population in hainanese kopi tiam western bread in the form of charcoal grilled toast was spread with sweet rich local kaya these days traditional enterprises have adopted modern business strategies ya kun kaya toast being one of them with humble origins in the 1930s it is now a franchise in six countries outside of singapore with a distinct branding leveraging off its long history and a nostalgia for the old days grandma s notes won t help you much if you don t already know how to make kaya so this webpage describing someone else s grandmother s kaya method might prove very useful although i ve never made kaya myself i ve heard it requires plenty of patient stirring to get a good consistency nowadays many people use a microwave shortcut a slow cooker or even the jam function on a bread maker what s also becoming more popular now is a vegan eggless pumpkin version that is not only healthier but much easier to prepare so custard or jam well actually i don t think it matters posted in coconut milk egg sugar sweet 4 comments chocolate water icing july 13 2008 by niceties this icing is meant to go with chocolate cake the recipe uses hydrogenated vegetable shortening under the spry brand name i ve commented on the history use and health considerations of using spry or its competitor brand crisco in an earlier posting my personal choice would be to use butter which would probably also give a better taste posted in butter chocolate sugar sweet vanilla vegetable shortening 2 comments chocolate coffee filling july 13 2008 by niceties this is the filling that goes with chocolate cake but you could use it with other cake recipes too this recipe uses hydrogenated vegetable shortening under the spry brand name i ve commented on the history use and health considerations of using spry or its competitor brand crisco in an earlier posting my personal choice would be to use butter which would probably also give a better taste posted in butter chocolate sugar sweet vegetable shortening leave a comment chocolate cake july 13 2008 by niceties this is a straightforward cake recipe using the creaming method you might want to refer to the tips on creaming here and here instead of butter this recipe uses hydrogenated vegetable shortening under the spry brand name i ve commented on the history use and health considerations of using spry or its competitor brand crisco in an earlier posting my personal choice would be to use butter which would probably also give a better taste for the filling and icing please see chocolate coffee filling chocolate water icing posted in baking powder butter cake chocolate cocoa egg milk sugar sweet vegetable shortening wheat flour leave a comment nut and rasin loaf july 10 2008 by niceties this quick bread basically uses the muffin method of mixing dry ingredients in one bowl wet ingredients in another mix together very quickly till just blended the difference is that it is baked into a large cake rather than small muffins for me i often do the opposite and bake cake recipes into muffin or cupcake sizes because they need less time in the oven and hence use less electricity don t let the rub butter in flour bit fool you into thinking this uses the rubbing in method see plain scones here it is just a way to incorporate solid butter other recipes melt the butter and combine it with the wet ingredients personally i m lazy to melt butter when i make muffins and usually use oil instead a cooking oil with a neutral flavour is best but coconut oil will give a strong tropical flavour if that s the effect you intend to produce for more on oven temperatures see grandma s notes here posted in baking powder butter cake dates egg milk nuts raisins sugar sweet wheat flour 1 comment drop scones july 4 2008 by niceties the term drop scones can be rather confusing because it s used to refer to two distinctly different items the first usage which seems to be more common in america is scones made by the rubbing in method just like that described in the plain scones recipe but roughly shaped by dropping spoonfuls of the dough onto a baking sheet as illustrated here the second type of drop scones is not made from dough but a batter and its alternative name scotch pancakes reveals what it s most similar to drop scones are considered a traditional scottish recipe as you can read here the photos here show you what scotch pancake style drop scones look like and the recipe also provides ideas for eating them with savoury toppings it s this pancake variation that grandmother s recipe below refers to this is evident from the way the ingredients are combined straight mixing no rubbing in and the reference to a batter that must be left to stand without any clear instructions for the quantity of milk and i m not sure how much exactly 1 breakfast cupful is it would certainly help if you were already familiar with working pancake batters to be able to judge the correct consistency by sight don t forget to use self raising flour or else add some baking powder you may wish to compare this recipe with grandma s pancake recipe as well as check out some buttermilk variations buttermilk assists the rise of the batter and tenderises it here and here you ll notice the second recipe substitutes milk vinegar for buttermilk you can also use lemon juice citric acid or cream of tartar to create the same result read about buttermilk substitutes here posted in baking powder egg milk sugar sweet wheat flour 6 comments older posts blog stats 522 593 hits pages about recipe book 1955 recipe list unfamiliar ingredients recent comments illyssia on soogee sugee cake jim on sri seri kaya denmcc on drop scones laurie on yellow cake fluffy orange frosting http tinyurl com housmoss07381 on acha malacca top posts bee cheo acha malacca archives january 2009 3 july 2008 6 april 2008 1 march 2008 4 february 2008 2 january 2008 5 december 2007 10 november 2007 5 october 2007 2 september 2007 9 august 2007 10 july 2007 9 june 2007 11 may 2007 22 april 2007 14 index of recipes acha basic acha cucumber acha malacca acha penang acha vegetables used applesauce lemon pie applesauce nut bread apricot chiffon pie babi pajis baked chocolate pudding banana bread banana sponge cake barbeque sauce bee cheo blimbing sambal with prawns blueberry muffins bread rolls buah keluak curry butterfly cupcakes cashew nut drop cookies cheese straws chicken loa may chicken satay chilli sauce chocolate cake chocolate eclairs chocolate fudge chocolate water icing chocolate coffee filling christmas pudding chye yean agar coconut cream pie cranberry orange pie cream puffs choux pastry cream puffs custard crisco pastry custard baked custard custard sauce custard tarts date nut parfait pie double chocolate drops doughnuts dundee cake egg rolls wrappers fried chicken i fried chicken ii fried chicken superb fried cookies fun kor honey peanut butter cookies horlicks ice cream strawberry parfait ice cream krupok udang laksa lemak lemon curd tart marble cake ii marble marmer cake mesak assam pineapple mesak lada mesak tee take ngoh hiang nut raisin loaf orange cake oven temperatures baking measures oven easy chicken oyster omelette pancake pandan cake peach banana pie pear almond pie penang curry fish perfect vanilla ice cream pickled onions cauliflower pineapple pie filling pineapple pie or tart pineapple strawberry island poh piah quantities poh piah egg skin photo poh piah egg skin instructions poh piah filling poh piah filling instructions poh piah with egg skin pong tauhu prawn or egg sambal raisin walnut pie raisin apple coffee cake roast beef yorkshire pudding roast chicken roast pork ribs rose syrup sago coconut balls salad dressing salt fish bitter gourd sambal 1 sambal 2 for vegetables scone apple scones drop scotch pancakes scones plain shortcrust pastry soogee sugee cake soya sauce chicken sponge cake i sponge cake ii sri seri kaya standard cake mixture sweet sour pork sweet sour sauce timpra chicken or prawns waffles yellow cake fluffy orange frosting yum yum cookies other blogs baking for britain damn fine product foodpast com lily s wai sek hong makan singapore blog rasa malaysia retro food rose s kitchen the asian grandmothers cookbook the old foodie umami s cooking resources advertising cookbooks 1878 1929 cookbooks from malaysia cookbooks from singapore cooking conversion tables cyber kuali foodhistory com historic food ingredients glossary knowing food glossary singapore food history spices exotic flavours medicines the american woman s cookbook 1939 the food timeline the singlish dictionary vintage cookbooks weight conversion calculator weight unit conversion categories agar agar 1 almond 2 almond extract 2 apple 4 apricot 1 baking powder 22 baking soda 4 bamboo shoot 5 banana 3 bangkuang 5 bean sprouts taugay 4 bee cheo 3 bee hoon rice noodles 1 beef 1 belachan 15 bitter gourd 1 blimbing 1 blueberries 1 brandy 1 breadcrumbs 3 buah keluak 1 butter 33 cabbage 2 cake 15 cake mix 1 candlenut buah keras sak luk 11 capsicum 1 cashew nuts 1 cauliflower 1 cheese 2 chicken 9 chilli 20 chocolate 6 cinnamon 4 cochineal 1 cocoa 5 coconut 1 coconut milk 6 coconut shredded 2 coconut dessicated 1 coriander leaves wan swee 2 coriander seeds 1 corn syrup 1 cornflakes 1 cornflour 10 crab 1 crackers 1 cranberry 1 cream 6 cream of tartar 1 cucumber 6 custard powder 2 dates 2 daun kesum lasksa leaf 1 egg 54 fish 2 french beans 2 galangal nam keong lengkuas 6 garlic 8 gelatine 2 ginger 4 ginger flower 1 honey 1 horlicks 1 ice cream 3 jelly 2 kangkong eng chye ong choy 1 ladies fingers 1 lemon 3 lemon juice 5 lemongrass 3 lettuce 3 lime 1 milk 26 milk condensed 2 mixed spice 2 mustard 1 nutmeg 1 nuts 3 oil 2 onion 19 orange 1 orange juice 3 orange rind 3 palm sugar gula melaka 1 pandan leaves 1 paprika 2 pastry 13 peach 1 peanut butter 1 pear 1 pepper 4 photo 3 pickles 6 pie 11 pineapple 5 poh piah popia 7 pork 8 prawn 11 raisins 5 rose essence 1 saffron 5 sago pearls 2 salt fish 1 savoury 39 semolina sugee suji 1 sesame seeds 1 soya bean skin 1 soya sauce 7 star anise 1 strawberry 1 sugar 61...