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!
Today’s Jellyriffic “Get Your Jelly On” Challenge entry will give you a real kick!
White Coffee Konnyaku
Yesterday’s Sirap Selasih Konnyaku Recipe was all about taking a favorite drink and jellifying it. With today’s White Coffee Konnyaku, we’re going old school…or should I say “Old Town”, as in Ipoh.
When Nate and I first discussed taking part in Royal Selangor’s “Get Your Jelly On” challenge, we were not sure if we could blog every day for a whole month. I was more uncertain of creating jellies for a whole month.
If you are a long-time follower of our blog, you will have noticed that I hardly make jellies. There was only one recipe on our blog for Rainbow Jello and that was it. It’s not that I don’t make jellies, it’s that most of the time, I just use ready made jelly powders and serve it once it’s firm. There’s nothing much to blog about that.
However, now that we’ve been challenged to do this, it’s been quite fun brain-storming ideas on what we can do with these molds. We’ve been thinking about all types of different ways to use the molds (and some of them include non-jelly recipes). Generally, I figured that anything that is good to drink is probably also good to eat as a jelly. As I thought of that, I wanted to try making this particular jelly–Sirap Selasih or Rose syrup with holy basil seeds.
“If you’re thinkin’ of being my brother / It doesn’t matter if you’re black or white”
Many years ago when we had come back to Malaysia for one of our semi-annual visits, Nate and I were out for lunch one day. It was a hot day and Nate was feeling like a refreshing cold drink of soy bean milk mixed with grass jelly (cincau). I don’t recall where exactly we had gone for lunch (though I believe it was Bibi Chik in Petaling Jaya), but what I do recall with great clarity was what the wait person said when we ordered the drink:
