Kuala Lumpur left quite mixed feelings in me. The city-building site: dusty, dirty, and boring. And absolutely not look like the other Malaysia, its nature and magic, so bright that I want to stay there forever.
But the hospitable people and their wonderful food left me with the most pleasant memories. And if you ask me, how do I find Kuala Lumpur, I will say – delicious. Very delicious.
Chef Korn from Erawan with his brother surprised me with his wonderful dishes. To be honest, I have already got used to different yummy treats from world chefs, cause, basically, it’s my work. But it was the first time, when someone set the table of 11 dishes just for me. There was so many different delicious treats… Wonderful lobster with spicy sauce, several kinds of salads, and even traditional Chinese New Year dish of sixty ingredients.
Desserts recipes in Malaysian cuisine has always impressed me with its originality and dissimilarity. Tell me can bean dishes can be a dessrt? How to cook beans, and most importantly, how to serve, so it began to play with bright colors? It’s known only by chefs of Malaysia.
Look, a dessert that looks like a little fruit, when in fact these “Oranges” are a sweet bean paste.
- Mung bean paste:
- 1 cup shelled mung bean
- 1½ cups coconut milk
- ½ cup white grated coconut
- ½ cup sugar
- Gelatin for dip:
- 3 tbsp gelatin powder
- 3 cup water
- 2 tbsp sugar
- Extra tools:
- Brass wok
- Yellow colour (food colourings)
- Styrofoam board
- Cotton buds or brush
- Fresh real leaves
- Soak the mung beans in water overnight or at least 3 hours in hot water, wash and drain.
- Steam over boiling water until done, remove from the heat and let it cool.
- Mix the mung bean with coconut milk and put in a blender, blend well.
- Pour the mixture into a brass wok over low heat, stir until the mixture comes together a little bit dries.
- Add sugar and continue until the mixture not stick to the wok or touch by hand if the mixture is not stick to your hand, remove from the heat and transfer into the tray.
- Let it cool.
- Knead the bean mixture again until it soft and smooth, shape the bean mixture to form of orange.
- Continue shaping until the mixture is used up.
- Use toothpicks to hold the mixture that has been shaped.
- Then paint the orange shaped mixture with the appropriate colour that represents the orange fruit, let it dry by stick the toothpicks on a Styrofoam board.
- While waiting the colour to be dried, prepare the gelatin coating by mixing the gelatin with sugar and water, boil over medium heat until it boiling.
- Remove from the heat, let the gelatin liquid cool down a bit. Then dip the orange shaped mixture into the gelatin liquid to make it look shiny.
- Let it dry again by stick the toothpicks on a Styrofoam board.
- Repeat the dipping process two more time.
- Your orange shaped mung beans will be shiny and beautiful
- Last touch by pull the mini orange out from the toothpicks, cut the exceed gelatin and decorate the mini orange with real leaves.
It’s easy-to-cook, extremely good-looking dish, which tastes… Well , the taste is so damn delicious that I can just suggest you to make them on your own!