Thursday, 30 August 2012

Sunday Feasts - Video Trailer

Wednesday, 29 August 2012

Sago Gula Melaka (Tapioca Pearls with Pandan Syrup, Coconut Milk and Unrefined Palm Sugar Syrup)

Man...just trying to write this blogpost took me forever! Not because it isn't easy to write the blog but to figure out what I did! hahahahahaha...yes i know...i always cook on the go anyway...and by gut instinct!

so...i've made Sago Gula Melaka a number of times now and this particular desert has appeared on both the Budaya Kusina supperclubs held recently. It will make a third outing this 9th of September. Called 'dessert caviar' by @fabcooking and dubbed 'BEST IN SHOW' at the recent #SundayFeasts Supperclub Media Event by We Are Pop Up's Creative Director, yours truly had to publish it.. of course after much insistence from my friends who are like wringing my neck by now for taking my time in writing my recipes down (yes yes Baz...I know).

Anyway, so here's how to make it :)


About 1 1/2 cups of sago (tapioca pearls) 
boiling water


Pandan Syrup:
5 pandan leaves washed and cleaned 
1 cup water
1/2 cup cane sugar

Coconut Milk:
1 cup coconut milk
1/2 tsp salt

Unrefined Palm Sugar (Gula Melaka) Syrup:
About a quarter of palm sugar block
2 heaping tbsp dark brown sugar
5 pandan leaves washed and cleaned
4 tbsp water

  1. Firstly give the sago a good clean rinse under running water before soaking in a bowl for 1/2 hour. 
  2. While sago is soaking, make your syrups leaving coconut milk to the last as it needs to be slightly warm. Firstly make sure to knot the two bunch of pandan leaves and put in individual pots. 
  3. Starting with the pandan syrup, add in all the ingredients and bring to a boil. Once sugar has melted and bubbling away, bring to a simmer and turn knotted pandan leaves over to allow water to soak through pandan leaves. You'll know the pandan essence is seeping into the syrup when the leaves start to emit a fragrance when simmering. Leave it for about another 5 minutes on the lowest heat before setting aside.
  4. Then the unrefined palm sugar. Either finely chop the block or grate it. Then place into a pot with another knot of pandan leaves along with the brown sugar and water. Bring to a boil. When both brown sugar and palm sugar is fully dissolved and bubbling away, bring to a simmer again. Turn the pandan leaves once more. This should also be about another 5 minutes. When the syrup cools down, it must have a thick consistency. Too much water and it'll make it too runny!!!
  5. Now, the sago should be ready to rinsed off any excess sago flour if any. Before rinsing off sago, bring to boil a kettle of water. then drain the sago through a sieve. When water is boiled, pour over sago until the sago turns transparent or semi transparent. Don't worry too much as the sago when in contact with hot water will instantly cook itself. Remember to use a spoon to run through the sago while pouring the hot water to allow all the sago to get 'cooked'!
  6. Next, run through cold water to avoid overcooking the sago. Run it through your fingers. Might seem quite weird when touching it but it allows the sago to also go through the your fingers and 'unclumping' them.
  7. Bring our your moulds, doesn't matter what you have. I used silicone moulds but any mini pie mould or brioche mould is also fine. Or if you don't have use a small bowl. Spoon in the cooked sago into the mould and flatten the surface. Once completed, refrigerate overnight.
  8. Your syrups can be kept outside or refrigerated.
  9. The next day, remove it from the moulds and place the sago onto plates, mini bowls or soup spoons like what I did. 
  10. Then heat up half a cup of coconut milk first with salt before adding in the other half cup of coconut milk.
  11. Now the assembly. On the sago that has been turned onto plates, dribble on the pandan syrup generously. Then spoon around 2 tbsp of coconut milk. Finally dribble on the unrefined palm sugar syrup. Serve immediately.
It goes well with even a scoop of ice cream too if you fancy it! But otherwise, on its own is absolutely divine. Don't want to have to go through all this trouble? Then just pop by our supperclub (buy your tickets to be on the safe side) on the 9th of September and have a piece of heaven in your mouth :-)

Otak otak recipe coming up,
The Innovative Baker

Tuesday, 21 August 2012

Budaya Kusina Supperclub in Local Malaysian Newspaper

It was a chance meeting with Zuleika Sedgley at plusixfive's supperclub with mummyicancook that resulted in me and Barry being mentioned in the article! This does mark a momentous occasion for us as supperclub hosts when we haven't even started actually hosting per se when I met Zuki. But two supperclubs hosted and big broad smiles on our diners faces, this article couldn't have been published at a better time!

Truth be told, I wouldn't know what to say nor do what it came to hosting supperclubs. I figured lets just get it done and see where we would go from there! Now, we're in the NST and by golly, we are also in the Sunday Feasts series run by Edible Experience's Wen (who's a huge foodie herself and hosts a seriously delectable hotpot dinner! We will be featured on the 9th of September with a series of delectable home-cooked traditional dishes from both the Philippines and Malaysia, where both Barry and I come from. 

Our diners in the last supperclub on the 19th at Hannah's were treated to delectable surprises...dishes that were not on the menu...all because we wanted them to enjoy eating even more! Who knows? Probably some other surprises would be in store for the 9th of September.

A HUGE THANK YOU to BARRY :-) my seriously over-the-top-paleo-eater-but-chef-to-the-mostest-partner-in-crime! For without you, where would Budaya Kusina be?

Having a teary eyed moment,
The Innovative Baker

Wednesday, 15 August 2012


Photo Credit: Shuhan Lee

Budaya Kusina by me and Barry will be featured in the upcoming Sunday Feasts by Edible Experiences together with a host of other Supperclub hosts to the mostest!! We ARE super proud of ourselves (PAT ON the BACK) for having achieved this much in such a short span of time!!!! Our first went out with a flying start, the second has a waiting list and now we are on our third even before we can say.....Oh-my-god-what-in-the-world-is-happening!!! 

Ok...enough self-praise :-) back to the point: So...we are at the moment the first in line @plusixfive has taken over the reigns of the opening act and we are next in line to host the Sunday Feasts and we are super excited, stoked, worried, nervous and I don't know what else to say... lol! But we shall take the foodworld by storm, wow you with our food and just make sure all our diners are happy people with expanded tummies and a huge smile on their faces!

So what's being featured on the menu? In true essence of sticking to our cultures, we thought we'd have a menu written in our languages with a description of what they are:

Inasal na manok
(Filipino chicken skewers with Malaysian tangy chilli dip)
Roti Jala dengan tiga sos pilihan
(Malaysian lace pancakes with three dips)

Mystery Palatte Cleanser

Adobong Baboy
(Filipino style tangy pork belly garlicky stew)
Ikan Bakar dengan sambal belacan
(Grilled Fish stuffed with sambal belacan wrapped in banana leaf)
Mystery Main
Rebusadong Gulay
(Filipino style vegetable tempura)
Kerabu Mangga Timun
(Mango and Cucumber Kerabu Salad)
(Filipino style sticky rice)

Sago Gula Melaka 
(Tapioca pearls with earthy raw palm sugar syrup)
Kuih Bingka Ubi
(Tapioca Cake)
Sorbet Daun Limau Purut
(Kaffir Lime Leaf Sorbet)

Petit Fours:
Coconut and Pineapple Tarts
Malaysian Teh Tarik 
(Aerated of 'pulled' tea - An old school tea-chino served with a twist ala Budaya Kusina)

Interested already? Want to book??? Wait...where is it first?? and how much??? Here's the details:

Time: 6.30pm
Date: 9th September 2012
Venue: School of Wok, Covent Garden
Price: £39.60 (price inclusive of £3.60 booking fee already) 
Places available: less than 30
Alcohol ruling: BYOB

*some foods may contain nuts, seafood and alternative ingredients that may not be suitable for those with allergies or dietary restrictions. Please e-mail us so we can adjust accordingly.

Just to clarify a little, Asian food tends to never be served in courses as we are huge on sharing. So don't be surprised when you get big bowls of servings :)

So book now!!! Don't wait too long!!!

At a recent media event hosted by Edible Experiences for the SundayFeasts supperclub chefs, we wowed them with our food and our Sago got voted by wearepopup's Creative Director as BEST IN SHOW! (WHOOT WHOOT!!) 
courtesy of We Are Pop Up 

Now wouldn't you just like to have more of that?

Yours in kitchen culture ala Budaya Kusina,
The Innovative Baker

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