one thing leads to another
Last night while i was deciding what time i should head to the wet market to get those pandan leaves and coconut milk for my kueh salat, memories of making the nonya kueh in shanghai unfolded yet again in my mind. Our attempts in the chilly apartment blending and sieving the pandan leaves and steaming the glutinous rice in the wok with a make shift cover; pathetic situation, delicious kueh.
How time really flies when you're occupied with other things in life. When i mentioned making kueh salat to my friend, she was all chirpy about our cooking attempt in shanghai. it never failed to surprise me how the little things in life can bring back memories from the past, sparking light conversations and nostalgia that feels so precious i'll never forget.
Well the main reason why i love kueh salat is perhaps the use of coconut milk and pandan leaves. the rich aroma of the coconut milk and the fragrance of the leaves is good enough to make anyone feel that committing a sin of biting into a slice absolutely forgivable. Then there's that lovely hue of green that makes the day seem just comforting.
The traditional peranakans will ting the rice with blotches of indigo for colour and aesthetics, and the dye comes from the flowers of the morning glory. The flowers are dried and pounded to extract the colour when mixed with water. However since i am unable to find any dried morning glories at the market in the morning, i'll just have to make do with a simpler kueh.
With all the bunches of pandan leaves unused, i rolled them up and tie them in small bundles and left them around the house. and when i got home the next day, there was a light sweet scent lingering about the house and with the light breeze dancing in, the moment was serene.
How time really flies when you're occupied with other things in life. When i mentioned making kueh salat to my friend, she was all chirpy about our cooking attempt in shanghai. it never failed to surprise me how the little things in life can bring back memories from the past, sparking light conversations and nostalgia that feels so precious i'll never forget.
Well the main reason why i love kueh salat is perhaps the use of coconut milk and pandan leaves. the rich aroma of the coconut milk and the fragrance of the leaves is good enough to make anyone feel that committing a sin of biting into a slice absolutely forgivable. Then there's that lovely hue of green that makes the day seem just comforting.
The traditional peranakans will ting the rice with blotches of indigo for colour and aesthetics, and the dye comes from the flowers of the morning glory. The flowers are dried and pounded to extract the colour when mixed with water. However since i am unable to find any dried morning glories at the market in the morning, i'll just have to make do with a simpler kueh.
With all the bunches of pandan leaves unused, i rolled them up and tie them in small bundles and left them around the house. and when i got home the next day, there was a light sweet scent lingering about the house and with the light breeze dancing in, the moment was serene.
posted by Ian at 2:00 PM
<< Home