Corn Pudding (Puding Jagung)

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Corn Pudding (Puding Jagung)
I believe all Malaysians have tasted this dessert.
I have been making this dessert since I was teenager.
Simplest thing to make and it’s simply delicious!
Yesterday night at around 11.00 pm, my daughter told me that she will
be attending a pot luck steamboat party this evening with all her ex school friends and
everyone have to bring some food and she was given the task to bring the dessert.
I said, why are you telling me last minute?
As usual lah, she will blur blur looking at me with her innocent look.
So, early in the morning, I embarked on my trip to the bakery shop (15 minutes
drive) from my house to buy all the ingredients to make this Corn Pudding).
At the end, with my daughter’s smiley face going to the pot luck,
it brings me happiness even though it is a last minute cooking
because I know her friends and herself will be happy eating those foods,
drinks, desserts and especially those chit chatting after so many months of
not meeting because of college life (far and near).
2 cups of Cream Style Corn
3 cups **Evaporated Milk
6 cups of Water
2 cups of Custard Flour
1 1/2 cups Caster Sugar
(** Note – To avoid wastage and availability of ingredient,
I use 2 cups of Evaporated Milk and 1 cup of Whipping Cream.
The end result is still good but sweeter a bit)
Pour all the ingredients into a cooking pot.
Stir until well combined and no lump.
Then turn on the fire to medium and let it boil.
Occasionally, you have to stir it to avoid burning the custard.
Remember…..not to leave it unattended.
Once you notice it is slightly thickened, turn the fire to low and
remember to keep on stirring to avoid burning the custard.
With your finger, draw a line on the back of the ladle, shown above
and if it is not covered back by the custard within second, then it is cooked.
Quickly turn off the fire.
Pour the custard into tray and let it cool at once side.
Once cool, put into the fridge to chill for more than 5 hours.
I can’t stop my hand from taking it to eat while I was cutting it.
It is one of my favourite desserts.
Hope those friends of my daughter will enjoy my dessert!
Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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