31 December 2011

Puding Raja and Jala Mas

I use old diaper to get only the egg yolk. I bought the diaper but never use it.
It looks like it is perfect to seperate the egg yolk from the white one.

The egg yolk 

The jala mas

I got this much for 2 kilos of bananas

Puding raja with its garnishing

From another angle...

the gravy

I prepared the puding raja and jala mas since my friend ordered it. She said it was for her daughter who is pregnant. Her daughter has an appetite to eat the dish. I refused to prepare it but considering the reason mentioned, I prepared it also. I got up early in the morning; 4 am just to ensure that I could deliver it to her at 9.00am on that day. I didn't take any payment for the work done (my husband required me not to do so). So, I just asked her the money I spent in buying the ingredients. She gave me a double pay when she paid me the other day, alhamdulillah...

a) Ingredients for the puding raja
  1. 2 kilos of pisang raja (this is the most suitable banana for this dish)
  2. oil for frying
  3. For garnishing you need: cherries (red and green), raisins, cashew nuts (that you fry without oil for a while) and prunes 
Preparation procedure for the puding raja

In a wok, pour in the oil. When the oil is heated, fry the bananas until golden brown. Drain and dry. Then, put them aside to cold

b) Ingredients for the jala mas
  1. 20 eggs yolk
  2. 1 and a half cup of sugar 
  3. 2 cups of water
  4. banana leaves (shape them like ice-cream cones with very very small hole below them. Make 2-4 because they might be broken during the process of 'menjala' later). If they are big, they  turned out to be quite ugly just like the the jala mas you see in picture 4 (the container in the first and second row on the left)
Preparation procedure for the jala mas

Seperate the egg yolk from the white. Stir it slowly. In a wok, pour in the water and sugar. When there are bubles surfacing the mixture (of water and sugar, hereinafter called syrup), take the banana leave that you have made into an ice-cream cone like shape. In a circle motion, move the ice-cream cone like shape in the wok.  Look at the picture below at how you need to to move the leave, just like forming mosquito coil. The smaller the gap between each layer, the better. p/s: When the syrup is thick during this process, pour in hot water

c) Ingredients for the gravy
  1. 1 can of evaporated milk (I use Saji brand)
  2. 1 can of water (you use the evaporated milk can to measure the water) 
  3. 1/2 cup of sugar (I you can extra sugar if you want the gravy to be much sweeter)
Preparation procedure for the gravy

In a cooking pot, pour in the evaporated milk. Then add water. And finally add in sugar. Let it boil before turning off the stove. Make sure you always stir it to avoid the mixture to form bubbles. You may also put screw pine leave for fragrant if you like. But I don't put.  It was still dark outside so I didn't dare go and pluck it.

Serving the puding raja

In a bowl, arrange the bananas. Then put prunes on top of them. Then spread raisins, cherries and cashew nuts. After that, spread the jala mas on these ingredients. Then, pour in the gravy. It is sufficient that you pour it to cover the ingredients mentioned. Serve it cold (perhaps you can store the gravy in the fridge for a while before serving). Happy trying..

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