The Great Chef

I'm a big fan of Australia Masterchef and My Kitchen Rules and so does my sister.  By just w atching these shows you can learn so much of the different type techniques in preparing and cooking the dishes .  It is just feeling  wonderful by just watching the contestants cooking.... Last year when Emma & Jane of MKR presented their dessert to the judges, the judges gave good praises to their Bombolini (I never ever heard of Bombolini that time).  Well, Bombolini or Bombolone is an Italian filled sweet dessert similarly like doughnut balls.   I have bookmarke d this recipe since th at episode was aired last year and only today I got the mood to make it!   Because for this, I specially had to make my homemade ricotta. Ricotta Bombolini (Ricott a Doughnut) Recipe adapted from  MKR Recipes Ingredients 112g plain flour 50g caster sugar 1 t ablespoon baking powder 250 g ri cotta cheese or  Homemade ricotta 2 eggs , lightly beaten 1 tablespoon vanilla extract Vegetable Oil for de

Do you like pumpkin?  And do you know pumpkin is a fruit instead of vegetable.  Or just because pumpkin consist of seeds that it is considered as a fruit.  Pumpkin is very versatile in cooking.  You can used pumpkin as a sweet dessert and you can used it as savoury dish too. I preferred to use pumpkin as a sweet dessert.  I have made  Pumpkin Sago Dessert last year and it taste absolutely heavenly good this dessert.   Today I am posting a very similar pumpkin sago sweet dessert but this time is more diluted watery.  PUMPKIN MILKY SAGO DESSERT Ingredients 500gm pumpkin (deseeded &  skin removed, cut into cubes) 100gm sago (tapioca pearls) 100gm palm sugar (gula melaka) or rock sugar (adjust to your sweetness preference) 3-4 blades pandan leaves 1000ml water 1 can (390ml) evaporated milk Method Bring a medium pot of water to boil.   Once the water comes to a bubbling boiling, pour all the sago pearls in.   Cook the sago in high heat for about 10 minutes or translucent; stirring cons