Tuesday, 31 March 2009

Kestari

(Y3K Cookbook Vol.10-Lim Bian Yam's Favourite Recipes On International Cooking)
Copyright of Y Three K Publisher. All rights reserved.









Ingredients:
180g sugee/ semolina (see tips)
120g ghee
45g dried raisins (soaked for 10 minutes/ drained)
30g almond strips (toasted)

Ingredients for syrup:
250g white granulated sugar
750ml water
2-3 cardamons/ buah pelaga
1/2 tsp saffron (see tips)

Method:
1. Heat water and cardamons till it comes to a rolling boil. Turn off heat and add in saffron. Place cover on for the next 30 minutes. Reheat water and add in sugar. Boil till sugar has dissolved.
2. Melt ghee over low heat in a wok. Add in sugee, stir-fry till colour deepens and smells aromatic. Add in the syrup of no.(1). Stir in dried raisins, almond strips. On low heat, keep on stirring till mixture turns thick. Turn off heat.
3. Place no.(2) in a 9 inches aluminium foil disposable mould pan. Use a piece of clingfilm to level surface. Leave it to cool before slicing.

Tips:
1.This is an Indian classic dessert with health enriching ingredients.
2.Sugee or semolina can be purchased at Indian grocery shops. It is the hard part of wheat, coarsely grind into granules.
3.Saffron - It is available in thread or powder form. Buy it from the Indian grocery shops. The threads are of better quality as these are the dried stigmas of the Crocus flower meant to colour food. No substitute as the aroma is wonderful.


Datuk Lim Bian Yam: "Ladies, cook with love, eat with gratitude!"

The Desire To Preserve The Culinary Heritage

Datuk Lim Bian Yam (retired since February 2008) has attained recognition, both locally and abroad for cooking professionally for a tenure lasting 40 plus years. His classic cooking has received tremendous cross-boundary popularity and students come from far and near. This is really one tough cookie, who at age 72 still continues to impress many junior peers.

Datuk Lim has always emphasizes on using the proper techniques, all short-cuts to be omitted. As he strongly believes the path to cooking success should be a good foundation on the traditional cooking methods. During classes, the Master always reveals the keys to his recipes. You may find him a stickler on the principles of cooking but it's only because he cares.

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