Ondeh-Ondeh is a popular traditional sweet dessert in Malaysia, which happened to be mine and my hubby's childhood favorite snack. Ondeh-Ondeh or Onde-Onde is a chewy pandan flavored glutionous rice ball with melted gula Melaka/ palm sugar filling.

As you bite into these cute little green chewy balls, the melted gula melaka oozes out, literally bursting in your mouth. The differences in the texture is definitely appealing to the tastebud. The aromatic of fresh grated coconut further enhances the flavor. It's a yummy~licious combination!

When you buy ondeh-ondeh from outside, have you ever wonder why sometimes they are soft, sometimes they are chewy? That is because of the amount of tapioca starch added. Some peoples will also use sago flour or wheat starch. And some will use cooked dough method.

Me and my hubby has different preferences on the chewiness of our ondeh-ondeh. He likes the soft chewy texture where else I like the QQ chewy texture.

To achieve a less chewy or should I say, soft chewy texture, you may just use glutinous rice flour with cooked dough method or add 10g of tapioca starch to your glutinous rice flour.

And to achieve a QQ chewy texture, you need to add more tapioca starch to your glutinous rice flour. How much tapioca starch to add depends on how QQ/ chewy you wanted it to be. I personally think that 1:3, tapioca starch to glutinous rice flour is the most ideal ratio.

If you follow my recipe below, you will get the QQ chewy texture that me and my kids love! Hope you'll love it too!

Prep Time  : 90 mins
Cook Time : 10 mins
Total Time : 1 hour 40 mins
Makes       : approx. 45 balls

180g glutinous rice flour
50g tapioca flour
180ml pandan juice + 10ml hot water (see note below)
90g gula Melaka/ palm sugar, finely chopped
110g fresh grated coconut
A pinch of salt
2 pandan leaves

1. Mix salt with fresh grated coconut and steam with pandan leaves underneath for 2-3 minutes. Remove the pandan leaves and leave aside to cool completely.

2. In a mixing bowl, combine glutinous rice flour and tapioca starch. Mix well. Slowly add in the pandan juice whilst stirring with a stainless steel spoon or a spatula. Knead lightly to form a soft dough.

3. Pinch a a small piece of dough (approx. 10g) and flatten lightly. Using a 1/4tsp measuring spoon, scoop a spoonful of gula melaka into the center of the dough. Bring all sides up and seal it. Roll to form a nice round ball.

4. Repeat Step 3 until all dough has been used up. Bring a pot of water to boil. Cook the glutinous rice balls in the boiling water. When it floats up on the surface, let it cook for another 1-2 minutes. Scoop out with a slotted spoon into the grated coconut. Roll them around to fully coat the balls with grated coconut.

Pandan Juice : Blend 15pcs pandan leaves with 190ml water. Strain and measure out 180ml pandan juice. Add 10ml hot water to the pandan juice.

● You may buy your fresh grated coconut a few days beforehand and keep in the freezer. When you want to make ondeh-ondeh, portion out 110g and steam for 10-15 minutes. Keep the remaining grated coconut in the freezer upto 1-2 months or more.

● Uncooked ondeh-ondeh can be kept in freezer for 2-3 months. When you want to eat it, take it out directly from the freezer into the hot water and bring to boil.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

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Salted Vegetable Soup with Tofu

The secret ingredient for a flavourful Salted Vege Soup is a nice Roasted Pork Knuckle or Roasted Pork Bone. You can get the roasted pork bone from your trusted butcher. If you can't find roasted ones, you can get the raw and bake it in advance. Just rub some five-spice powder, salt, white pepper and oil onto the pork bone and bake/ roast till golden.

Or if you have leftover of your roasted pork knuckle, you can keep it in the freezer to be used later. Both roasted pork bone and roasted pork knuckle can be kept in freezer upto 6 months.

Salted Vege Soup with Tofu

Salted Vegetable or better known as Pickled Mustard is a common ingredient you can find in supermarket. Usually it comes in a vacuum-packed packet and cost around few ringgits per packet.

A good salted vege will have a firm and solid body. Beside that it need to be salty enough, it also need to have a nice fragrant of the salted vege. How to know if the salted vege is good or not? Well, honestly, I don't know. Most of the time, the salted vege looks the same in their nicely packed package. You will need to experiment with few different brands. (The brand that I am using is this.)

Or you can opt to buy from wet market which usually have the best salted vege. If you are buying from wet market, you will need to soak the salted vege first as they have been pickled in a large amount of salt, right till the moment you purchase it.

A flavorful bowl of hot piping Salted Vege Soup
This soup has been boiled for 3 hours under low fire. It was really flavorful and tasty~licious!!

Prep Time  : 20 mins
Cook Time : 180 mins
Total Time : 3 hours 20 mins
Serves       : 3 - 4 pax

300g pork ribs
1 roasted pork knuckle/ pork bone
1 pkt salted vegetable/ pickled mustard
2" ginger, thick slice and bruised
2 medium-sized tomato, cut into 4 wedges each
1 pkt silken tofu, cut into large blocks
2ℓ water

1. Clean the roasted pork knuckle/ pork bone under running tap water. Drain and set aside.

2. Wash the salted vege for approx. a minute under running tap water. Drain and cut into strips or your preferred sizes.

3. In a small pot, blanch pork ribs for 5 minutes to remove impurities. Discard the water and wash the pork ribs briefly under running tap water.

4. In a big pot, add in pork ribs, roasted pork knuckle, salted vege, bruised ginger and water. Bring to a boil over high heat.

5. Once rolling boil, reduce to medium high heat and let simmer for 15 minutes. After that, reduce to low heat and let simmer for 1 hour.

6. Add in tomatoes and continue to let it simmer for another 1 1/2 - 2 hours.

7. Add in silken tofu, close the lid and off the heat. Let the residual heat to warm the tofu thoroughly. Enjoy hot!

● If you are using other brand of salted vege, you may need to add some salt to taste. So be sure to taste the soup first before serving!

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

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Stir-fry Chicken with Holy Basil (Pad Kra Pao Gai)

Pad Krapao (which means basil stir-fry) is a popular dish in Thailand which is usually made using either pork or chicken. It is served with rice and a crispy edgy egg with runny yolk by the side. This is by far, one of the easiest Thai recipe I've cooked. And the result is simply refreshingly satisfying!

If you have a mortar and pestle, you may pound your garlic and chillies to bring out an extra depth of flavor. I've misplaced mine, so I just lightly cruised the garlic and for the chillies, I slit it open, deseeded then bruised it. It works well for me. The garlicky and spiciness can still be tasted among the peppery flavor of the holy basil.

Pad Kra Pao Gai with Perfect Fried Egg

To get the crispy edgy egg with runny yolk, you will need more oil than usual. Add the egg into hot sizzling oil and let it cook until the white is set. Splash some hot oil onto the egg to expedite the cooking time. Do not flip the egg, it is not necessary.

If you are looking for a nice sunny side up wt crispy edgy egg, you may follow the same method but DO NOT splash hot oil onto the egg. Just let it cook until the white is almost set. The egg white will continue to cook after you dish it out.

Prep Time  : 20 mins
Cook Time : 10 mins
Total Time : 30 mins
Serves       : 2 - 3 pax

400g chicken breast fillet, roughly minced
7 cloves garlic, keep whole and lightly crushed
5 bird's eyes chillies, slit and deseeded
1/2 Tbsp oyster sauce
1 Tbsp fish sauce
1 tsp soy sauce
1 tsp sugar
1 tsp dark soy sauce
1/3 cup water
1 cup holy basil leaves

1. Heat 2 tablespoons of oil in a wok over medium high heat. Saute garlic and bird's eyes chillies until fragrant. (Be careful not to burnt them.) Add in the roughly minced chicken. Stir-fry until the chicken is almost cooked.

2. Add in all the seasonings and water. Stir-fry to mix well and until the chicken is cooked thoroughly. Next, add in the holy basil and give it a few good toss. Off the heat and dish out. The holy basil will continue to wilt in the remaining residual heat.

● Usually this dish is served with white rice and an egg at the side.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

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Tomyum Shrimp Soup (Tom Yum Goong ต้มยำกุ้ง)

My love for Tom Yum started way back when I was in secondary school. I love, love Tom Yum! And the love intensified when I had my first authentic Tom Yum during my trip to Bangkok a decade ago. The first differences that i noticed about their tom yum is that they put lots of chopped coriander, whereas back then in Malaysia, it's either we don't put coriander or it's just there for garnish. The fragrant of coriander goes really well with the flavor of the tangy, spicy and savoury of tom yum soup. It helps to boost the flavor and enhance the taste.

I was at Bangkok for 8 days and do you believe that I had Tom Yum every single day? Crazy huh! Luckily for me and my stomach, we were fine with the spiciness.

Three Best Friends in Thai Cuisine
Galangal, Lemongrass and Kaffir Leaves

...these three ingredients are mostly present in Thaicooking...
Tom Yum is actually a very simple soup which can be done in less than an hour (if you have the shrimp stock ready). The base ingredients are galangal, lemongrass and kaffir leaves. These three ingredients are mostly present in Thai cooking. The rich aroma from these three ingredients are heavenly.

In Tom Yum soup, fresh bird;s eyes chillies, fish sauce and lime juice are also added. Together, they create an appetizing and yummy~licious soup that is tangy, spicy and savory all at the same time.

Another star ingredient in Tom Yum soup is nam prik pao which is thai roasted chilli paste. You can easily get this in supermarket. If you are looking for a rich red color in Tom Yum soup, you may add more of nam prik pao.

Appetizing and Yummy~licious Tom Yum Goong

You can be really versatile in this dish by switching up or adding other ingredients such as squid, clams, chicken fillet or fish fillet. Straw mushroom and water convolvulus/ kangkung are also ingredients that taste great with Tom Yum soup.

A bowl is never enough!

Prep Time  : 35 mins
Cook Time : 30 mins
Total Time : 1 hour 05 mins
Serves       : 3 - 4 pax

1.5ℓ shrimp stock (see note below)
12 large-sized shrimp, deshelled with head and tail intact
200g oyster mushroom, cut into bited-sizes
3 lemongrass stalk, bruised
8-9 round galangal, about 5mm thickness
7-8 pcs kaffir leaves
8-10 bird's eyes chillies, slit half and deseeded
1 tsp sugar
6 Tbsp fish sauce
1/2 cup + 2 Tbsp lime juice
2-3 Tbsp nam prik pao
Evaporated milk
A handful coriander, chopped

1. In a medium pot, add shrimp stock, lemongrass, galangal and bird's eye chillies. Bring to a boil and let it simmer for 3-5 minutes until you can smell the fragrant of the herbs.

2. Tear kaffir leaves into half to release the aroma and add into the stock. Add in the oyster mushroom and let it comes to a boil again before adding the shrimps. Simmer for another 3-5 minutes or until the shrimps are cooked. Remove the shrimps from the soup and set aside.

3. Add the sugar, fish sauce and nam prik pao into the soup. Off the heat, and add in the lime juice. Adjust the taste to your liking. When the taste is adjusted to your liking, add back the shrimps and bring to a boil.

4. Once boiled, simmer 1 minute and off the heat. Scoop into individual bowl, add in 1-2 tablespoons of evaporated milk and sprinkle generously with chopped coriander. Serve immediately!

Shrimp Stock : Heat 3 Tbsp of oil in a heavy bottom pot, fry a handful of shrimp shell and shrimp head until fragrant. Add in 2ℓ water, 1-2 coriander roots, and let it simmer for 30-40 mins. Strain the stock and your shrimp stock is ready! You may use immediately or put in the fridge for 3-4 days, freezer upto 4-6 months.

● You may need to add a little bit more of fish sauce, depending on the brand of the fish sauce used. Always taste the soup first!

● You may add more nam prik pao for a redder looking soup. Anything between 2-5 Tbsp would be ideal. Anything more than that may affect the taste.

● Do not simmer the soup for too long after adding in the lime juice, or else the light aroma from the lime juice will be gone.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

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Galito's Flame Grilled Chicken @ Subang Parade

While me and my hubby were on our date day last weekend, we stumbled upon this restaurant - Galito's Flame Grilled Chicken. At first glance, it looks like a copycat of Nando's because their chickens are both flame grilled and both have variant of peri peri sauce. But their similarities stop there. The sidelines are completely different and I personally preferred Galito's over Nando's.

Galito's is a South African franchise restaurant originated from Mpumalanga City of Nelspruit. It was first opened in 1996 and spread like wild fire within a few years across Africa. In early 2017, Galito's opened its first outlet in Malaysia at eCurve, Mutiara Damansara, followed by 2nd outlet at Subang Parade and recently in April this year, they opened their 3rd outlet in Glenmarie, Shah Alam.

Mushroom Soup with Garlic Bread @ RM8.90
Rating: 2/5
The soup doesn't have any mushroom taste and was rather bland. It was a disappointment but thank goodness the rest of the foods were delectable.

Ice Lemon Tea @ RM5.50
Rating: 3/5
Their soft drinks are bottomless, that includes this ice lemon tea.

Galito's Peri-Peri Sauce
Rating: 4/5
There are four flavors to choose from ~ Lemon & Herb, Garlic, Mild and Hot. We love all of them especially Lemon & Herb and Garlic. These sauces are also for sales @ RM13++/ bottle.

1/4 Flame Grilled Chicken with 2 Sidelines @ RM17.90
Rating: 4.5/5
You may choose your level of spiciness ~ Lemon & Herb, Mild, Hot or Extra Hot. I feel so bad that these photos doesn't justify how scrumptious the foods were!

If you are thinking that the chicken look dry, don't judge a book by its cover! It wasn't dry at all, instead it was moist and flavorful!

The sides were equally delicious, if not yummier! The first photo above show two sidelines - Sweet Potato Fries and Spinach. We were so addicted with the sweet potato fries. It was crispy on the outside, and soft on the inside. Love that the fries were served warm. It was really comforting munching on these fries.

The spinach was sautéed with garlic, onion, potatoes and cooked in Galito's secret sauce until they are all soft. We've enjoyed this very much as well.

The second photo above show two sidelines - Chilli Beans and Coleslaw. There are 3 types of beans in the Chilli Beans and was said that these 3 types will accompany your healthy daily intake. Healthy or not, it was sure yummylicious! The coleslaw was made from freshly chopped cabbage and carrots, and mixed in mixture of mayonnaise which was Galito's signature dressing.

Galito's - Menu

Galito's - Menu

Galito's - Interior

Galito's - Interior
Comfortable spacious modern arrangement.

Galito's - Interior
The stair lead to another floor of comfortable sitting.

LG33 & G32, Lower Ground Floor,
GF Subang Parade,
No.5, Jalan SS16/1,
47500 Subang Parade, Selangor.

10.00 am - 10.00 pm (DAILY)

Facebook : Galito's Malaysia
Website : Galito's

MAP (+/-)

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