Magma + Ondeh Ondeh Session

13th January 2007

Went to Magma with Hubby for a try of their famous Pork Knuckles. I have yet tasted any pork knuckles in my life and this gonna be the 1st time! Well, frankly speaking, I've never eaten the Chinese style pork trotter also cause of those fatty fats that are visibly seen on the trotter.

I am one-of-the kind of person who don't fancy fatty fats at all except for those crunchiest kind. Err, I meant those deep fried pork lard which can be found in many of our local dried fishball/minced meat noodles. I simply can't resists that but too much can be disgusting. Even for Hainanese Chicken rice, I would take the breast part where you can't find much of those fats. Alright, that's why I can't explain why I am still so fat even though I don't fancy such kinds of "Delicacy".

Magma is truly goregous! The ambience is so perfectly smoothing and the chef looks handsome too! Wahahah! The staffs in Magma were all very friendly. Me and Hubby ordered a Main course each - Bavarian style Pork Knuckles with mashed peas and sauerkraut and Hamburger Labskaus.

Mashed peas as it goes, is truly the mashed kind of peas! =.= Sauerkraut is actually a kind of preveserved vegetables from germany. You can find this in many of the german delicaies. Hamburger Labskaus doesn't looked like hamburger at all. It's actually a type of fish which the german loves and its rolled with pickles and onions with a big serving of Beetroot bacon Mashed Potatotes. The pinkish Mashed potatoes is awesome! I love it!

Hubby ordered 1 glass of german beer (Schwarzer Abt Beer) which taste much sweeter and smoother than the beers we consume locally. I ordered an Apple Plus spritizer which is marvellously quenching. We also had a big bowl of Pea soup with 1 slice of delicious wholemeal bread and their must-eat German sausages. Yummmy! It was a awesome and full meal. Price is considered affordable, with the nice ambience and cheerful staffs.

Frankfurter Erbsensuppe ( Green Pea Soup)

Bratwurst (German Sausage)

Hamburger Labskaus

Schweinshaxe mit Erbsenpüree und Sauerkraut (Grilled Pork Knuckles)

Schwarzer Abt Beer

Apfelschorle ‘Apple Plus’

14th January 2007

Had my 1st attempt to try making Ondeh Ondeh. Gathered all the required ingredients and started working out on the recipe. Got the recipe from another blog "Baking Mum" and saw many good comments about it. So, I decided to have a try on it.

I always love to eat Ondeh Ondeh and I especially love the green kind. However, because I did not get the green colored flavouring so I made the original kind.

Steamed the sweet potatoes, mashed them and added the pandan juice to the mashed mixture.

Pandan Juice = Pandan leaves blended with water. The aroma of the panda is so tempting! After all those, I sifted in the tapoica flour and knead the mashed mixture into a dough.

Next, I steamed partial of the shredded coconut which I bought from the provison shop just right below my house. Followed next was to bring the Gula Melaka, castor sugar and Panda leaves to boil and mixed in the remaining shredded coconut and tadah~ the filling of the ondeh ondeh is done!

I wrapped the filling into the dough and dropped them into a pot of boiling water and then once they are cooked, scooped them up and roll them into the steamed shredded coconut and yes, its done!

Hubby tried and said it taste as good as those sold outside! Yohooo! He said he is amazed that I can make such good ondeh ondeh at my 1st attempt. Chey, I'm good in cooking alright! Wahaha BHB lah :P

As requested by my Sweet Athena girl, here goes the Recipe:

Ingredients:

- 600 gm of steamed and mashed sweet potato
- 2 tbsp pandan juice
- 250 gm white coconut shreds (add 1/2 tsp of salt and steam)
- 150 gm tapioca flour
- 3 tbsp castor sugar

Filings:

- 250 gm gula melaka
- 4 tbsp castor sugar
- 4 tbsp water
- 1 coconut w/o skin (shredded)
- 1/2 tsp salt
- 6 pcs pandan leaves
- 1 tbsp flour mix with 2 tbsp water

1. Mixed mashed sweet potato, tapioca flour, sugar, pandan juice and colouring (if used) and knead into a dough. If dough is dry, you can add some water (a tbsp at a time) until dough is soft and not dry.

2. Pinch some dough and make into a small ball. Flatten it with your palm and put filling in it and wrap it up. Boil a pot of hot water.

3. When water boils, put the wrapped ondeh ondeh into the pot and let it cook. When ondeh ondeh floats to the top, the dough is cooked. Roll cooked ondeh ondeh in the steamed white coconut shreds.

Filling

1. Boil gula melaka, sugar and water until all the sugar dissolve. Sift the mixture. Pour the shredded coconut into the sifted mixture. Add in salt and mix well. Pour in flour mixture and stir until well mixed. Leave aside to cool before using.

The recipe is from Baking Mum.

My Yummy Ondeh Ondeh!