Quick Dinner Recipes

Where to travel, which restaurants are good, what about your health? How to have the most spare time for recreation? The Skinny Cook culinary travels' tansformed into quick dinner recipes. Use more cooking ware for less preparation time. Your gourmet vacation starts here! (Traveling chefs and authors login)

• Belgian Chocolate Truffles
• Fruit Smoothie Recipes
• Gourmet Coffee Bean

If you have 15 minutes of patience and you are nostalgic about the coffee you drank in Vietnam…get your authentic Vietnamese coffee press to make this iced coffee recipe.

If you don’t have the patience and you need coffee fast, make a fast Vietnamese Iced Coffee based on a cup of espresso.

Go to the Vietnamese Iced Coffee Recipe in Gourmet Coffee Bean of the Skinny Cook

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If you want to eat Turkish kebab with lots of French fries, then the best place to go is Kos Greece

Just for the fun of it I ordered myself another "typical" Greek dish, well, maybe because I love the colours when you put hem on camera: yellow French fires, green cucumber and red tomatoes, it’s quite an artistic composition.

Now I must say: the tomatoes here are extremely delicious!

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Warning: This will seriously impress even your mother-in-law!

Malaysian desserts or Kuih are normally very sweet! Kuih rose is kind of different as it is deep fried: most likely from the Indian cuisine.

But in the melting pot of all food in Malaysia, the origin is less important than the delicious taste!

Further on Kuih rose is quite addictive: better take out a few and put the rest away!

But best off all: you can make Kuih rose yourself and it’s quite easy. Surprise your family with this afternoon treat and a great cup of tea or coffee.

If you want to make more sweet and easy Malaysian recipes:

buy the authentic Kuih recipe book.

Kuih rose recipe

Kuih Rose Recipe Ingredients

• 1 grated coconut add 375ml (12 3/4 fluid ounce) water, mix, then squeeze for coconut milk
• 100g (3,5 ounce) castor sugar
• 1 egg, beaten lightly
• Oil for deep frying

Sift:

• 125g (4 3/8 ounce) rice flour
• 125g (4 3/8 ounce) plain flour

Kuih Rose Recipe Preparation

You will need a Kuih rose brass mould.

1. Combine sugar and coconut milk. Use a handheld wire whisk to mix both ingredients until sugar has dissolved.
2. Add in the egg and whisk till well blended.
3. Strain the mixture through a wire mesh sieve.
4. Stir in sifted flour and mix to form a smooth batter. If the batter is a bit thick, add a little more water until the consistency feels just right.
5. Heat oil in a wok. Put in the brass mould to heat up. The mould has to be hot enough for batter to cling on it.
6. When it becomes hot enough, remove the mould and dip into the batter. Make sure batter coats only the bottom and sides of mould.
7. Place coated mould in hot oil. Shake to release from mould. If required, use wooden chopsticks to help releasing.
8. Deep-fry the batter till it turns golden brown and crispy.
9. Remove the Kuih rose from the oil, then drain and leave to cool on absorbent kitchen paper.
10. Store Kuih rose in airtight containers.

Buy more easy and delicious Kuih Recipes

Get 101 delicious Asian Desserts now!

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