Making this favorite Nyonya dish is easier with the Royal Selangor jelly moulds.
Today is the most time-pressed post yet. We started prepping for this dish at 8pm so please forgive us for the brevity as I am writing this under immense pressure to meet the Jellyriffic challenge midnight posting timeline. I think we’re pretty crazy to try something this ambitious so late especially when it’s our very first time making this as well.
But guess what? It took all of 1 hour to prep. Despite the number of ingredients, this dish actually comes together quite quickly especially if you have a blender at home or food processor to do all the hard work!
I love visiting other people’s food blogs for inspiration. I have to hang my head in shame because as of late, I’ve been so busy that I’ve not had enough time to do that as often as I would like. However, recently, I noticed a new commenter who has been coming around and leaving very encouraging comments. Out of curiousity, I clicked on her blog and from there, found my way to several other blogs. The inspiration for today’s recipe comes from there. So thank you, Ninazsyafinaz for helping us find this recipe.
We’re trying out some non-dessert uses for the Royal Selangor Jelly Mould now.
Fried Rice with Anchovies and Dabai
Here’s one of our go-to dishes when we’ve got leftover rice: Fried Rice. Nothing fancy like our Spam Fried Rice but something simple enough that I can make because Annie didn’t feel like cooking that night.
Can you believe that? If I’ve not already been challenged enough trying tomakejellieseveryday, I decided to go a whole leap further and try my hands at making a terrine. I hardly eat terrines much less think of making one.
It’s one of those foods that I try maybe at a really fancy restaurant (like when we went to Chez Panisse) and then don’t even think of attempting at home. That has been one aspect of this Royal Selangor Jellyriffic Challenge that has been good. It has really pushed me to try new things and be adventurous in foods that I would not normally try.
But even then, I decided on baby steps. Some terrines call for pâté-type meats and fats and different animal parts that I’m not so used to working with. I found this recipe which called only for chicken meat. Oh yeah, I can do that!
