Author: sweet surrender

It’s pretty fun to play with some instant food. These are the recent ones that I managed to try out.

I got Ainsley Harriott Instant Couscous from the UK. My sis brought it back during Chinese New Year. I finally cooked it few months back during CMCO when I was too lazy to prepare anything to cook. Since I was home alone, I managed to make an ASMR video out of it. It’s my first time eating couscous. It’s quite salty for me. As for the texture… I would say that it’s an acquired texture. Feel quite weird haha…

The next one is Wan Li Xiang Ipoh Salt Baked Dang Gui Chicken that we bought from Loong Kee. I don’t remember how much was it. Should be below RM40. It’s rock solid and you need to defrost it for at least 4 hours. Preparations is simple and quick. Just follow the instructions on the packaging. However, I did not follow what’s stated, I used AMC cookware instead. Check out the video to see how to do it with AMC cookware. Oh… I don’t sell this cookware, I’m just a user, it’s our primary cookware at home.

Hope you enjoy the videos. Thank you for your support 🙂

I came across fried milk at Kuching Festival. Seriously, never bought them hahaha… Then, during the early days of MCO, I saw quite a number of friends making it. They all said that it is easy. I decided to give it a try after I got hold of all the ingredients.

All in all, It took me 2 days to make this *LOL* It’s not as easy as it seemed, very time consuming as you need to slowly cook the milk until it thickens, then you need to let it cool to room temperature before you freeze it.

I didn’t freeze it but refrigerate it for a day before I fried it. Apparently, must store in the freezer, don’t make the mistake like me because it will not be solid enough to handle which was why it took me so much time to do the breading. I had to bread them in batches very delicately because I need to keep the rest in the freezer before I can bread them. Leaving them in room temperature especially on a hot day will cause them to go sticky very quickly. Therefore, freeze it so that it is easier to handle.

In fact, you can fry it anytime you want as long that it’s stored in the freezer. The next day, I ended up air fried it because I found that oil frying was too messy to handle. By the way, I have no bread crumbs so I substitute with crushed cream crackers.

I recorded this video from afternoon till evening, hence the video is rather dark at the end. By the time I finished breading them and ready to fry, the sun has gone down, the light in the kitchen wasn’t ideal for video recording.

Anyway, here’s the recipe and instructions:-

MILK CUBES:
(A)

1/2 Cup Corn starch
1/2 Cup Sugar
2 Cups Milk

BREADING:
Batter
(B)

1/3 Cup Multi-purpose flour
2 Tbsp Sugar
1/2 Cup Milk/Water
1/2 Cup Corn starch

Coating:
10 Pieces Cream crackers

1. Mix (A) and cook with medium to low heat, keep stirring until it thickens.
2. Leave to cool before freezing.
3. Freeze for at least 2 hours or overnight or until the day you want to fry it.
4. Before frying, cut the frozen milk into your desired shapes.
5. Make the batter by mixing (B) well.
6. Coat the milk cubes with (B) mixture.
7. Coat the wet milk cubes with bread crumbs or crushed cream crackers.
8a. Fry in hot oil until golden brown. The will result in soft and gooey milk cubes.
OR
8b. Air Fry at 160°C for 10 minutes. This will result in slightly more solid milk cubes. You might need to reduce the heat to achieve a softer texture. Don’t be afraid to experiment. Optional to coat the breaded milk cubes with oil before air fry, the crust will be crunchier.

I don’t think I will make it again. It’s easy but not easy. By the way, I think you can also use the frozen batter as filling for your bun, you’ll get milk custard bun.