Essence of Life - Food
  • Home
  • From My Kitchen
    • Heirloom Recipes
    • From God's Own Country
    • Sadhya
    • Kongu Cuisine
    • Chettinaad Cuisine
    • South East Asian
    • Around the World
  • Ebook
  • I Me Myself
AROUND THE WORLD
BEEF RENDANG
       According to me, Rendang is quite reminiscent of Hari Raya(Id-ul-Fitr).  Those were our initial days in Malaysia and it was only then,  my kids had started their schooling. The new school and curriculum took us offhandedly with upcoming board exams and a new language - Bahasa Melayu.  My son had to sit for his UPSR(final year Primary Exams) within 7 months of starting his schools in Malaysia.  By the time we got to know the subjects and how to approach for the exams, it was almost time for his board exams.  Least to mention the stress which the new language brought along with it. He had to take at least a minimum passing score in Bahasa to get into his secondary school.
     Tough indeed. There came up the idea of memorizing small essays for the purpose, where an essay discusses how they celebrate Hari Raya in Malaysia.  There was a sentence in an Essay which mentions they serve delicacies like Rendang, Lemang and Ketupat during the festival.  The new atmosphere in a new country with all new living style & food.  These dishes were all new to us then and least had an idea what they were.
      The first time I tasted Beef Rendang, a Malaysian Classic was at 'Rahmat', a seafood restaurant in Kampung Pasir Putih.  Though the restaurant is famous for their fried Sea Bass (Siakap Goreng) and various other dishes, I was absolutely taken back by the taste and flavour of this Beef Rendang. I thought that it would be an extremely difficult curry to make, considering the complexity of the flavours it presented.  But looking into various recipes through the web,  I realised that most of the ingredients are the most common ones used in my pantry.  But only for the Kerisik(roasted Coconut paste), though I have seen it before in wet markets, I had never used it before. The lady from whom I buy grated Coconuts sells these packets of Kerisik and said that it used while cooking Rendang & she added a small note along -Trust me it makes the dish tasty!
     Rendang is an authentic and classic dish which originated from the ethnic group of Minangkabau people of Indonesia.  Rendang is normally served during special occasions, festivals and ceremonies in Indonesia and Malaysia.  Traditionally Rendang is slow cooked on a stove top along with local spices and herbs like Fresh Turmeric Root, Galangal, Kaffir Lime Leaves, Lemon Grass, Turmeric Leaves & Bay Leaves add a wonderful aroma to the dish and the Curry is richly laced with Coconut Milk and Kerisik which adds texture and richness to Rendang.  Slow cooked Beef Rendang has a soft and silky texture.  The same recipe can be prepared with Chicken and Lamb too.
     Beef Rendang - With the complexity of ingredients and time-consuming process, the dish proves uniquely exquisite by catering a tasty and richly flavoured Curry. Least to mention the aroma of the Rendang which lingers around. Beef Rendang goes along with Roti Jala, Roti, Nasi Biriyani, Nasi Kuning or any other rice dish of your choice.
 
 For more Recipes from MALAYSIAN CUISINE, Click here...


Cuisine - Indonesia (South East Asian)
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 25 - 30 Minutes
Cooking Time - 1 - 11/4 Hours

For more Recipes with BEEF, Click here... 

 

HOW TO MAKE BEEF RENDANG

 

INGREDIENTS:

For Beef Rendang:

Beef - 500 Grams
Coconut Milk - 1 1/2 Cup
Kerisik - 2 Tablespoons
Gula Melaka/Palm Sugar - 1 Tablespoon
Lemon Grass - 2 Stalks
Kaffir Lime Leaves - 3-4 Nos.
Salt - To Taste
Oil - 3 Tablespoons

Spices :

Cinnamon - 2 Sticks
Cloves - 5 Nos.
Star Anise - 2 Flowers
Cardamom - 4-5 Pods
Bay Leaf - 2 Leaves

For Rendang Paste :

Onions - 2 Nos.
Garlic - 5-6 Cloves.
Ginger 1" Piece - 2 Nos.
Galangal 1" Piece - 2 Nos.
Fresh Turmeric Root 1" Piece - 1 No.
Red Chillies - 3 Nos.
Dry Red Chillies - 10 -12 Nos.
Buah Keras/Candlenuts - 3-4 Nuts.
Coriander Powder - 1 Tablespoon
Fennel Seeds - 1 Teaspoon
Cumin Seeds - 1 Teaspoon


To Garnish :

Turmeric Leaves - 1 Leaf
Kaffir Lime Leaves - 2 Nos.


METHOD:

  • Soak Dry Red Chillies in hot water for about 15-20 minutes.
  • Clean, wash and cut Beef into small cubes.
  • Grind the ingredients mentioned under for 'The Rendang Paste' into a fine paste along with soaked dry red chillies and keep it aside.
  • Clean and Cut the Lemon Grass Stalk(use the white part), slightly crush the stalks and keep them aside.
  • Heat Oil in a wide pan, once the oil is hot, lower the flame and splutter the ingredients mentioned under 'Spices' until they turn aromatic.
  • Immediately add the Lemon Grass Stalks and Kaffir Lime Leaves to the above and give a quick stir.
  • Pour in the ground 'Rendang Paste' and saute it on a low flame until oil separates from the mix and it turns aromatic.
  • Add Beef to the Rendang mix along with 1 Cup of Water and a dash of Salt.
  • Mix well, cover and cook the Beef pieces on a low flame for about 20-30 minutes stirring occasionally.
  • Once the Beef pieces are half cooked, pour in the Coconut Milk and cook on a low flame until the meat turns soft and tender.
  • Add the Kerisik & Palm Sugar to the Beef Rendang and cook for another few minutes.
  • Cook until all the Coconut milk is well absorbed into the meat and the curry reaches the desired consistency.
  • Finally, add finely chopped Turmeric Leaves and Kaffir Lime Leaves to the Beef Rendang and mix well.
  • Serve Beef Rendang hot or at room temperature.
  • Goes well with Roti, Roti Jala etc., 
  • Beef Rendang is a good accompaniment for Nasi Biriyani, Nasi Kuning and other flavoured rice dishes.
How to make Coconut Milk, Click here...

 

NOTES:

  • Can cook the same recipe with Chicken or Lamb, Can use Potatoes for a vegetarian version.
  • I have used thick Coconut milk to cook Beef Rendang.
  • Adjust the cooking time to suit the tenderness of the meat you are using.
  • Adjust the amount of spices to suit your taste preference.
  • Can de-seed the Dry Red Chillies for a less spicy Beef Rendang.
  • Can substitute Palm Sugar with Brown Sugar or normal Sugar.
  • If you cannot get hold of Kerisik* in your region can avoid adding it into the dish or try preparing it on your own.
  • Slow cooked Beef Rendang yields a wonderful silky texture with well-infused flavours from the spices and herbs.
  • Alternatively can cook the same recipe in a pressure cooker too.Adjust the cooking time accordingly.
  • This is a rich dish with a lot of fat and creaminess from Coconut Milk, Kerisik and the Meat itself.


HOW TO MAKE KERISIK*

  • Dry Roast grated coconut on a low flame until the coconut flakes turn into golden brown in colour.
  • Use well-matured coconut with a thick flesh for the purpose.
  • Alternatively can use desiccated Coconut flakes or Copra(dry Coconut kernels) for the purpose.
  • Use finely grated or shredded coconut flakes for the purpose, which will yield evenly roasted Coconut.
  • Do not add oil while roasting the coconut for kerisik.
  • Dry roast the grated coconuts on a low flame until it is evenly browned.
  • Once roasted, allow it to cool down before pounding.
  • Pound the roasted coconuts with a Mortar and a Pestle into a fine powder.
  • Can also use a dry mixer-grinder or a small blender jar for the purpose.
  • The natural oils from the roasted coconut will ooze out while pounding.
  • Can store the Kerisik in refrigerator up to two weeks or in a freezer for about a month.
  • Kerisik can be used while preparing Rendang, Curries, Salads etc.,


 

AROUND THE WORLD
NASI KUNING - INDONESIAN YELLOW RICE


     Nasi Kuning - Indonesian Yellow Rice is a vibrant, richly flavoured tasty rice dish cooked with Coconut Milk, Turmeric and Local herbs like Lemon Leaves, Lemon Grass, Pandan Leaves & Bay Leaves. This is a popular Rice Dish from Indonesia but has a noteworthy influence of Sri Lankan Cuisine.  Nasi Kuning also called as Nasi Kunyit is a fragrant rice dish which is vibrantly yellow and symbolises a pile of Gold in Indonesian culture. So it is a traditional custom to serve Nasi Kuning during festive occasions and special events.
      This brightly yellow coloured Nasi Kuning is served in the form of a cone called Tumpeng.  A cone-shaped out of a Banana Leaf.  Nasi Kuning/Nasi Kunyit goes well with spicy side dishes like Rendang, Sambal, etc., I made this batch along with Beef Rendang, the aroma of both Nasi Kuning and Beef Rendang was wafting around the house.  A combined smell of spices, local herbs & pandan leaves.
     Though traditionally Nasi Kuning is slow-cooked in a steamer, I usually cook this rice dish in a Rice Cooker which is absolutely an easy and quick way of getting the job done. I have also given other methods of cooking this simple rice dish. What matters in every method is the perfect Rice Water Ratio. 

Cuisine - Indonesia (South East Asian)
Course - Main Course
Spice Level -Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 25 - 30 Minutes



HOW TO COOK NASI KUNING - INDONESIAN YELLOW RICE




AROUND THE WORLD
NASI KUNING - INDONESIAN YELLOW RICE


INGREDIENTS:

For Nasi Kuning:

Fragrant Rice - 2 Cups
Thick Coconut Milk - 1 Cup
Thin Coconut Milk - 11/2 Cup
Turmeric Powder - 1 Teaspoon
Pandan/Screwpine Leaves - 2 Leaves
Lemon Leaves -2 Leaves
Bay Leaf - 1 Leaf
Lemon Grass - 1 Stalk
Salt - To Taste

METHOD:

In a Sauce Pan:

  • Clean and wash the rice until water runs clear or for 2-3 times.
  • Place the rice in a saucepan big enough to hold the Rice & Coconut Milk.
  • Add enough Coconut Milk/Water to cover the rice by a little over 3/4 inch above the rice. 
  • For 2 Cups of rice, I use just over 31/2 cups of  Coconut Milk/Water.
  • Add Turmeric Powder, Lemon Leaves, Bay Leaf, Crushed Lemon Grass Stalk and Pandan/Screwpine leaves tied into a knot to the Rice.
  • Add a dash of Salt to the above and Mix well.
  • Keeping the saucepan uncovered, bring the rice to a boil.
  • Once the Coconut Milk/Water begins to boil, lower the flame.
  • Cover the pot and cook the rice on a low flame for about 15-20 minutes.
  • Once the rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
  • Fluff up the Nasi Kuning with a fork or a chopstick before serving.
  • Make a nice Cone out of the Nasi Kuning, sprinkle some Serundeng & finely chopped Bird's Eye Chillies over the Rice.
  • Decorate the Nasi Kuning Cone(Tumpeng) with a Banana Leaf and serve it along with sliced Cucumbers,  Rendang or Sambal.

Rice Cooker Method:

  • Clean and wash the rice until water runs clear or for 2-3 times.
  • Place 2 Cups of Fragrant Rice in the rice cooker
  • Add 21/2 Cups of Coconut Milk/Water.
  • Add Turmeric Powder, Lemon Leaves, Bay Leaf, Crushed Lemon Grass Stalk and Pandan/Screwpine leaves tied into a knot to the Rice.
  • Add a dash of Salt to the above and Mix well.
  • Cover the Rice Cooker and turn it on.
  • Cook until it automatically turns off.
  • Leave the Rice Cooker in warm mode for another 5-10 minutes.
  • Allow it to cool for few minutes.
  • Fluff up the Nasi Kuning with a fork or a chopstick before serving.
  • Make a nice Cone out of the Nasi Kuning, sprinkle some Serundeng & finely chopped Bird's Eye Chillies over the Rice.
  • Decorate the Nasi Kuning Cone(Tumpeng) with a Banana Leaf and serve it along with sliced Cucumbers, Rendang or Sambal.

In Microwave:

  • Clean and wash the rice until water runs clear or for 2-3 times. 
  • Place 2 Cups of Fragrant Rice in a Microwave safe Bowl with cover.
  • Boil 23/4 Cups of Coconut Milk/Water on a low flame stirring continuously.  
  • Pour the hot Coconut Milk/Water to the fragrant Rice.
  • Add Turmeric Powder, Lemon Leaves, Bay Leaf, Crushed Lemon Grass Stalk and Pandan/Screwpine leaves tied into a knot to the Rice.
  • Add a dash of Salt to the above and Mix well.
  • Cover the bowl and cook on Micropower High for 5-7 minutes.
  • Stir the Rice once and cook again on Micropower high for another 5-7 minutes or until the rice is cooked.
  • Remove from the Microwave and leave it aside for few minutes to cool down.
  • Fluff up the Nasi Kuning with a fork or a chopstick before serving.
  • Make a nice Cone out of the Nasi Kuning, sprinkle some Serundeng* & finely chopped Bird's Eye Chillies over the Rice.
  • Decorate the Nasi Kuning Cone(Tumpeng) with a Banana Leaf and serve it along with sliced Cucumbers, Rendang or Sambal.

NOTES:

  • I have used Fragrant Rice for Nasi Kuning.  Can use any other long grained Raw Rice variety for the purpose.
  • I have used Thick and Thin Coconut Milk to cook Nasi Kuning.
  • Using Coconut Milk while cooking the fragrant Rice yields a rich and flavourful Nasi Kuning recipe.
  • Can substitute half the amount of Coconut Milk with Water.
  • If you cannot get hold of Pandan/Screwpine Leaves, add few drops of Pandan/Kewra Essence to the Rice. 
  • Nasi Kuning goes well with any type of spicy Vegetarian or Non-Vegetarian Curries and Side dishes.


*Serundeng is an Indonesian spicy fried coconut flake, which is made from sautéing grated coconut and is often used as a side dish to accompany rice.

 

SNACKS & SAVOURIES
MASALA PEANUTS
       If I say about my Son's craze for peanuts, then it is a long story.  While he was a kid he always had terrible digestion problem that I scrutinize strictly on what he eats.  But he secretly sneaks & somehow gobbles up(literally he gobbles up) peanuts that I would know it only when he falls sick.       
      There was one old man who used to sell Roasted Peanuts, every evening it was a routine that he strolls around the street to sell Peanuts with the undoubted sound of his ladle striking on to the hard iron wok, making a TING, TING, TING noise typical for a Peanut Vendor in our locality.  The moment my son hears the sound, he becomes restless and i.e every day.  At times, I buy those roasted peanuts packed in small paper cones for him but not daily.
      He was not even 2 years then, but he found easier methods to buy peanuts. He used to hang around with our street security, neighbour's driver and our company workers who come home to meet my FIL & my husband to collect their daily wages. Knowing his love for peanuts, all would treat him with a pack of roasted peanuts one after the other every day.  But the main trick was that he used to fill his small pockets with petty coins which he collects from his grandfather and cater those coins to the men who buy him peanuts. Not really worried about the value but thinking that he has to pay money to buy something.
      He was worried whether I would find him eating these peanuts that he used to literally gobble them up. Gradually he overcame with the digestion problems, but never with his love for NUTS.  I usually make a batch of roasted peanuts whenever he visits home from his University or buy Masala Peanuts, Salted Cashews etc.,  I sometimes even pack him a box of Puliyodharai loaded with Peanuts along with an extra box of Roasted Peanuts while he goes back. He loves to snack on Nuts.
      But never ever the idea of making this Masala Peanuts occurred to me.  I had always thought that it was a difficult task. I remember my Mom making these Masala Peanuts when I was a kid.  Convincing myself to try the recipe I bought a pack of Peeled Peanuts. But I felt as always that difficult looking recipes are always the simplest ones.  This recipe for Masala Peanuts was an easy one and also less time-consuming.  Masala Peanuts is one tasty, crispy & spicy snack which can be incorporated within minutes.


Cuisine - Indian
Recipe - Snack
Spice Level - Low
Difficulty - Medium
Yields - 250 Gms
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 10 - 15 Minutes


HOW TO MAKE MASALA PEANUTS


SNACKS & SAVOURIES
MASALA PEANUTS

INGREDIENTS :

Peanuts - 1 Cup
Bengal Gram Dhal Flour/Besan - 1/4 Cup
Rice Flour - 11/2 Tbspn
Red Chilli Powder - 1 Tspn
Soda-bi-Carbonate - a Pinch
Asafoetida - 1/4 Tspn
Salt - To Taste
Sugar - 2 Tspn(Optional)
Hot Oil - 1 Tbspn
Water - as Required


METHOD :

  • Add Bengal Gram Dhal Powder, Rice Flour, Red Chilli Powder, Soda-bi-carbonate, Salt, Asafoetida Powder and Sugar to the Peanuts and toss it up well.
  • Heat Oil in a Deep Wok on a high flame, allow the oil to fume up, lower the flame to medium-high.
  • Carefully pour in a Tablespoon of Hot Oil to the Peanut - Masala Mix and gently mix it with a spoon.
  • Sprinkle a little bit of water at a time and gently mix until the Peanuts are well coated with the Masala Mix.
  • Once the Peanuts are ready, drop them carefully into the Hot oil.
  • Deep fry the Masala Peanuts on a medium flame until they turn into golden brown in colour and Crispy.
  • Remove the Masala Peanuts from Oil with a slotted spoon and allow them to drain on a paper towel.
  • Once cooled, transfer the Masala Peanuts into an airtight container.
  • Stays good at room temperature up to two weeks.

NOTES :

  • Use Roasted Peanuts for the recipe.
  • I have not added any food colouring to the Masala Peanuts.
  • If you want a vibrant red colour, can add Kashmiri Chilli Powder or a few drops of Red food colouring.
  • Adding a pinch of Soda-bi-Carbonate and hot oil to the Masala Peanuts while mixing them yields crispy Masala Peanuts.
  • And also helps to retain the crispiness for a long time.
  • Adding Sugar is purely optional.
  • Adjust the amount of spices to suit your spice level.
  • Can add few cloves of crushed Garlic to masala mix to add flavour to the Masala Peanuts.
  • Can also fry few sprigs of fried Curry Leaves along with Masala Peanuts.
  • Store the Masala Peanuts in an airtight container.

Fresh chicken eggs in an egg crate with one egg cracked open

Eggs - Farm Fresh Chicken Eggs

 



     May be cooking a hard-boiled egg is kids play to most of us, but this is for people who find it confounded to get a perfectly hard-boiled egg.  Egg, a versatile culinary ingredient if cooked properly is a tasty substance.  The trick behind perfectly hard boiled eggs is nothing but COOKING, COOLING & TIMING.
     This is a simple and classic method with just two steps.  Trust me, it is fool-proof and works perfectly every time you cook a hard-boiled egg. A perfectly hard-boiled egg should neither be hard nor just boiled.  Boiling time plays a major part in getting perfect hard boiled eggs.  Slightly decrease the timing if you need a creamy yolk - they would be surely hard enough but not quite firm and perfect for Salads.  Just sprinkle some Salt & Pepper - have them as such or they are perfect to be served along with Biriyanis/Pulaos or any other Rice dish of your choice.
     Overall it is the versatility of an Egg that makes it more appealing and compatible.   Once you get perfect hard boiled Eggs, the job gets easier and you can stove them up into any dish of your choice.  I usually cook Eggs in a Pressure Cooker, not that it is less time consuming than the other method, but mainly for the reason, I am used to it.  When I am cooking just one or two Eggs then I  boil them in a Saucepan.
     Perfectly boiled eggs retain taste and nutrition.  Over-cooked eggs tend to lose the nutrition whereas under-cooked eggs can spoil the taste of the dish.  If we consider some simple steps, it is easy to get perfectly boiled eggs every time.

Recipes with HARD BOILED EGGS, Click here...

Preparation Time - 5 Minutes
Cooking Time - 10 -15 Minutes
Difficulty - Easy

Author - SM

How to Cook Perfect Hard Boiled Egg - Step-by-step Guide



HOW TO...
HOW TO MAKE THE PERFECT HARD BOILED EGG

INGREDIENTS :

Egg - 6 Nos.
Water - as required

 

METHOD :

In a Sauce Pan

  • Pour cold water into a Sauce pan and add eggs into it.
  • Place the Eggs in a single layer, do not overcrowd the sauce pan.
  • Switch on the flame and allow it to boil.
  • Once the water boils, cover the pot & lower the flame.
  • Let the Eggs cook for another 12- 15 minutes on a low flame.
  • Switch off the flame and allow it to cool. 
  • Alternatively, pour out the hot water and transfer the eggs into a bowl of Ice Water.
  • Leave this aside for 5 Minutes.
  • Remove the eggs from Ice water.
  • Crack the eggs shells and carefully peel them.

 

In a Pressure Cooker :

  • Pour cold water into the Pressure Cookers and add eggs to it.
  • Place the Eggs in a single layer.
  • Switch on the flame and allow it to boil.
  • Once the water boils, cover the Pressure Cooker with the lid and the Vent Weight.
  • Lower the flame and cook the Eggs for a Whistle or for 5-6 Minutes.
  • Switch off the flame and allow it to cool. 
  • Once the Pressure is completely released, open the lid and remove the eggs from the Pressure Cooker.
  • Transfer the eggs into a bowl of Ice Water.
  • Leave this aside for 5 Minutes.
  • Remove the eggs from Ice water, Crack the eggs shells and carefully peel them.

 

Notes :

  • Stir the saucepan occasionally, while boiling the eggs, this is to ensure that the yolk remains intact at the centre.
  • Cooking Time can range from 10 -15 Minutes.
  • Cool down the Eggs completely before peeling them.
  • Leaving the cooked Eggs in Ice Water for few minutes will help you to peel off the Egg shells easily
  • To ensure perfectly sliced eggs, slice them when they have cooled down.

A traditional Kerala dish, Aval Nanachathu, made with beaten rice flakes, freshly grated coconut, and sugar, served in a brass uruli with ripe bananas on the side.
Aval Nanachathu – Sweetened Beaten Rice Flakes with Fresh Coconut and Sugar

Aval Nanachathu – Sweetened Beaten Rice Flakes Recipe for Quick Evening Snack

Aval Nanachathu  (അവൽ നനച്ചത്) — a classic Kerala Naadan Palaharam that speaks the language of simplicity and nostalgia.  Kerala Sweetened Beaten Rice Flakes is one of those old-school snacks that needs no stove, no skill — just love, coconut, sweetener and a handful of aval. This humble no cook naadan palaharam from Kerala captures the comfort of home and the simplicity of tradition.  Soft, sweet, and beautifully rustic — it’s the kind of Naalumani Palaharam you can whip up in minutes, with flavours that linger like a fond memory of home.

      ↓ JUMP TO RECIPE  

Milo Dinosaur – iced Malaysian Milo drink with a mountain of Milo powder topping, served kopitiam style.

Milo Dinosaur - Malaysia's Malaysia’s Favourite Kopitiam Drink


Milo Dinosaur – Malaysia’s Favourite Kopitiam Drink


“Before we roll into the recipe, let me take you to a kopitiam table stacked with saucers, chatter, and a glass of Milo - Milo Dinosaur precisely, so overloaded with powder it looked less like a drink and more like a dare…”

 

Milo Dinosaur – More Than Just a Drink, It’s Malaysia in a Glass

    Milo Dinosaur is more than just a drink – it’s a Malaysian kopitiam legend, a nostalgic chocolate-malt powerhouse crowned with a mountain of Milo powder. Loved by generations at mamak stalls, school sports days, and coffee shops, this iced Milo creation is indulgent, refreshing, and undeniably Malaysian. Whether you’re cooling off from the equatorial heat or reliving childhood afternoons, Milo Dinosaur delivers that perfect balance of creamy, chocolatey comfort with a playful, over-the-top twist. Learn how to make the authentic Milo Dinosaur at home, plus discover variations like Milo Ais, Milo Godzilla, Neslo — Nescafé + Milo, the ultimate café mash-up and other Milo favourites that every sweet tooth in Malaysia craves.


Milo Ais is the simpler version (Iced Milo without the powder), while Milo Godzilla takes it further with ice cream on top!

  

    Milo — that green tin of chocolatey malt — is one of Malaysia’s most loved pantry items. Introduced to the region long ago, it wormed its way into the daily life, kopitiams and school memories. The Milo Dinosaur is a simple twist on the usual Milo Ais: take a chilled Milo, then heap on extra spoons of Milo powder until the drink looks like it’s about to erupt — hence the “dinosaur” name. Warning: this one’s strictly for the sweet tooth.


Craving something to go with your Milo? This Dark Chocolate Cake is basically its best friend on the table.

  

 

What is Milo Dinosaur? The Kopitiam Classic That Made Milo a Legend

    Milo Dinosaur is a kopitiam classic – an iced Milo drink topped with extra Milo powder for that dramatic “dinosaur” finish. It’s sweet, rich, and messy in the best possible way. Born in Malaysia and now loved across Southeast Asia, this drink is proof that sometimes more is more, and more is good to too good...


Want to try more Malaysian drinks? Don’t miss my recipes for Kopi O,  Rose Bandung or Buko Salad.

  

My Milo Story – From Cricket Bats to Kopitiams

    Our family’s first encounter with Milo had very little to do with the drink itself. My son spotted a 2kg tin of Milo that came with a cricket bat and asked his grandfather for it. Now, my father-in-law was never one to make a child wait — that was his style. The boy had only to ask once, and there it was, in the shopping basket. The two of them shared a bond that went back to when my son was just three or four months old, a kind of unspoken understanding that always worked in the boy’s favour.

    So home came the oversized Milo tin — the cricket bat was played with for a while, left alone long forgotten later.  But the Milo became my burden. My mother-in-law, sharp-eyed and ever watchful , never missed a chance to rattle it off every time she saw me scoop Milo into a glass, as though I had been the one who bought two kilos of “frivolous” powder for a cricket bat.

    And yet, fast-forward to our years in Malaysia — Milo became a staple, for years, it was a morning wake-up, a breakfast drink, an after-school comfort, a late-night indulgence. From home to road shacks to kopitiams, Milo travelled with us.

    Slowly, Milo became the heartbeat of our home — less a drink and more a memory in a glass. And Milo Dinosaur? That was the indulgent cousin, the one who turned Milo into a spectacle.

 

Why You’ll Love Milo Dinosaur

    This iced Milo Dinosaur recipe is quick, indulgent, budget-friendly, and an absolute Malaysian favourite. Here’s why you’ll love making it at home… 

  • A nostalgic Malaysian favourite that never gets old.

  • Rich, chocolatey, and indulgent with extra Milo powder.

  • Cooling refreshment for Malaysia’s tropical heat.

  • Quick, customisable, and budget-friendly compared to café prices.


If Milo Dinosaur made you smile, wait till you try this Coffee Milkshake — café vibes in a glass.


Milo Dinosaur Recipe Overview

  • Cuisine: Malaysian / Kopitiam Drink
  • Recipe Type: Beverage / Chocolate Drink
  • Servings: 1 tall glass
  • Yield: 1 serving
  • Difficulty: Easy
  • Author: SM @ Essence of Life – Food

Time Estimate

  • Preparation Time: 5 minutes
  • Cooking Time: 0 minutes
  • Total Time: 5 minutes

If you loved Milo Dinosaur, don’t miss my full collection of Malaysian Kopitiam Drinks and Café-style Treats


How to Make Milo Dinosaur at Home (Kopitiam Style) 

Iced Milo Dinosaur – Nostalgic Malaysian Chocolate Malt Drink

 

This is an Easy Milo Dinosaur Recipe – Indulgent, Nostalgic & Perfectly Malaysian

Ingredients for Milo Dinosaur

For Milo Base:

  • 6 tablespoons Milo powder

  • 100 ml hot water

  • ¾ tablespoons condensed milk or sweetened creamer

For Milo Dinosaur:

  • Ice cubes – a tall glassful

  • 2–3 tablespoons Milo powder (for topping)

 

Method – How to Make Milo Dinosaur

Mix the Base

  • In a tall glass, combine Milo powder and condensed milk. Add hot water and stir until fully dissolved.

Pro Tip: Dissolving the Milo in hot water first prevents lumps.

Add Ice

  • Fill the glass with ice cubes, then stir gently to chill the drink.

Pro Tip: Swap water with cold milk for a creamier version.

Make it a Milo Dinosaur

  • Heap extra Milo powder on top – the signature “dinosaur” move. Serve with a wide straw.

Pro Tip: Don’t stir the topping in straight away – that first sip through powder is part of the fun.


Pro Tips & Notes

  • Adjust sweetness to taste – kopitiam style tends to be very sweet.

  • Use evaporated milk/fresh milk for richness, or skip creamer for a lighter drink.

  • Serve immediately – the topping loses its magic if left too long.

 

Variations You’ll Find in Malaysia

  • Milo Dinosaur – the classic iced Milo with extra powder.

  • Milo Godzilla – Dinosaur + a scoop of vanilla ice cream.

  • Milo Ais – iced Milo without the topping.

  • Neslo – Milo + coffee, a strong mamak favourite.

  • Roti Milo – roti or bread topped with Milo + condensed milk.

 

Milo Dinosaur vs Milo Godzilla – What’s the Difference?

    Many readers ask: What’s the difference between Milo Dinosaur, Milo Godzilla, and Milo Ais? Here’s the quick guide.  Malaysians love naming their drinks with flair, and Milo is no exception. Here’s how the famous variations stack up:

  • Milo Dinosaur – iced Milo crowned with a giant heap of Milo powder.
  • Milo Godzilla – everything the Dinosaur has, plus a scoop of ice cream or whipped cream on top.
  • Milo Ais – the simplest sibling, just iced Milo without the powder mountain.

    So, if you’re after pure nostalgia, go for the Dinosaur. Want full indulgence? Order the Godzilla. And if you just want to cool off without the sugar high, stick with Milo Ais.


Storage Suggestions

Best made fresh.

  • Store the Milo base (without ice/topping) in the fridge for up to 24 hours.
  • Add ice and Milo powder topping just before serving.

 

FAQs

Q. Why is it called Milo Dinosaur?

  • Because Malaysians don’t just make drinks — they give them names with flair. This one got its title from the over-the-top heap of Milo powder, as big as a dinosaur sitting on your glass.

Q. Can I make it without condensed milk?

  • Yes, swap with fresh milk and sugar.

Q. Is Milo Dinosaur the same as Milo Ais?

  • No – Milo Ais is just iced Milo. The Dinosaur adds the dramatic powder mountain.

Q. What’s Milo Godzilla?

  • Think of it as the upgraded Dinosaur – topped with ice cream or whipped cream.

 

Conclusion – A Drink, A Memory, A Malaysian Icon

    Milo Dinosaur isn’t just a drink – it’s Malaysia’s story in a glass. From Milo vans at school sports days to late-night mamak meetups, kopitiam experiences, this chocolatey indulgence is part nostalgia, part celebration, and all comfort.

    So go ahead, make yourself a tall glass of Milo Dinosaur, heap on that Milo mountain, and sip in pure Malaysian style.


Loved this recipe? Explore more Juices & Drinks @ Essence of Life - Foo

FROM GODS OWN COUNTRY/SADHYA
MORU KACHIYATHU/KACHIYA MORU


     Moru Kachiyathu/Kachiyamoru is a simple Kerala Style Curry prepared with Curd(Yogurt) /Buttermilk.  Moru Kachiyathu can be prepared with or without Coconut. 'Moru' means 'Buttermilk' in Malayalam but more or less the recipe usually calls for sour Curd/Yogurt as a base for Moru Kachiyathu/Kachiyamoru. 

 
     Moru Kachiyathu is one of the most commonly cooked and frequented Curries in a Kerala household. Also, it is one must-have item served under Ozhichu Curries in Kerala Sadhya(banquet) i.e the type of curries normally mixed along with rice and eaten. Moru Kachiyathu is a type of Curry prepared without adding any vegetable in it whereas a similar version with Vegetables called Moru Curry/Moru Kootan is also prevalent. Local vegetables like Ash Gourd(Kumbalanga), Yellow Cucumber(Vellarikka), Elephant Yams(Chena), Colocasia/Taro(chembu), Lady's Finger/Okra etc., can be added while preparing Moru Curry.


     Moru Kachiyathu is a more simple version of Moru Curry/Moru Kootan.  This recipe of Moru Kachiyathu is prepared with ground coconut paste.  Some recipes even do not add Coconut in it.  When we are down with indigestion or dysentery Moru Kachiyathu is one best dish which can be had along with Rice apart from Kanji(gruel)/Rice Porridge.


     Moru Kachiyathu is normally prepared with Coconut(Kerala Dishes without Coconuts? )ground to a fine paste along with Green Chillies, Ginger/Garlic and Cumin Seeds.  The flavour of Moru Curry is enhanced with its mild seasonings normally with Mustard seeds, Fenugreek seeds, Dry Chillies and Curry Leaves.  Some recipes call for Shallots while seasoning, but when it is prepared for a Sadhya/Banquet shallots and garlic are avoided in the dish. 


     This Moru Kachiyathu prepared with Yogurt/buttermilk and mild seasoning is an absolute treat when served with hot white rice/Kerala Rose Matta Rice. Apart from being a wonderful and soothing curry, this Moru Kachiyathu/ Kachiya Moru also serves best for digestion.



For more SADHYA RECIPES, click here...


Cuisine - Kerala (South India)
Course - Side dish
Spice Level - Low
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 7 - 10 Minutes

For more recipes from GODS OWN COUNTRY - KERALA  click here...

 HOW TO MAKE MORU KACHIYATHU/KACHIYA MORU

 

INGREDIENTS:

For Moru Kachiyathu:

Curd/Yogurt - 1 Cup
Turmeric Powder -  1/4 - 1/2 Teaspoon
Salt - To Taste

To Grind:

Coconut - 1/2 Cup
Garlic - 1 Clove(Optional)
Cumin Seeds - 1/4 Teaspoon
Green Chillies - 3-4 No's.
Water - 1/4 Cup


For Seasoning:

Coconut Oil - 1 Tablespoon
Mustard Seeds- 1/2 Teaspoon
Fenugreek Seeds - 1/4 Teaspoon
Dry Red Chillies - 2 No's.
Curry Leaves - a Sprig.

METHOD:

  • Whisk the Curd/Yogurt with a pinch of Salt and keep it aside.
  • Grind grated Coconuts with Green Chillies, Garlic clove and Cumin Seeds to a fine paste, adding 1/4 Cup of Water.  If required, adjust the water needed to grind the paste. 
  • Pour the ground Coconut paste into a cooking bowl.
  • Cook this on a very low flame until the Curry is just about to boil.
  • Pour in the beaten Curd/Yogurt mix and give a quick stir.
  • Keep this on a very low flame and cook for a brief moment, stirring continuously.
  • Switch off the flame.
  • For tempering, heat Coconut Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves in it.
  • Pour the Tempered oil over the Moru Kachiyathu and give a quick stir.
  • Serve Moru Kachiyathu/Kachiya Moru along with steamed white Rice/ Kerala Rose Matta Rice, or serve it up along with a long list of dishes in a Sadhya.

 

MORU KACHIYATHU WITHOUT COCONUT PASTE:

  • Whisk the Curd/Yogurt along with some Salt & Turmeric Powder. 
  • Pour this into a cooking bowl and boil it on a very low flame for a few minutes, stirring continuously.
  • Switch off the flame.
  • For tempering, heat Coconut Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves in it.
  • Pour the Tempered oil over the Moru Kachiyathu and give a quick stir.
  • This version of Moru Kachiyathu without Coconut Paste suits well to be served when you are down with dysentery or indigestion.

NOTES:

  • Sour Curd/Yogurt serves best for the recipe.
  • Let the Curd/ Buttermilk be at room temperature before adding it into the Coconut paste mix.
  • Do not over boil after adding Curd/Buttermilk.
  • Otherwise, the curry may curdle and become watery.
  • Stir continuously while boiling the coconut mix and after adding Curd/Buttermilk.
  • Coconut should be ground to a fine paste with the required amount of water. Make sure not to pour in more water, which can make the Moru Kachiyathu Watery.
  • Can add a pinch of Sugar, if preferred.
  • Coconut oil gives an authentic flavour to the dish, can use any other vegetable oil for the purpose. 
  • If preparing for Sadhya can avoid adding garlic clove. 



SNACKS & SAVOURIES
VAZHAKKAI BAJJI RECIPE/ PLANTAIN FRITTERS

     Vazhakkai Bajji/Plantain Fritters is a popular South Indian tea time snack.  Yet another crispy and spicy snack to glorify the uncrowned tea time.  Thinly sliced Raw Plantains are dipped in a spicy batter and then deep-fried until they turn crispy. Bajji is one of the most popular Indian Street Food found in every nook and corner of South Indian states. The memories of biting into Crispy Vazhakkai Bhajji wrapped in a torn old newspaper(cheap or at no cost, readily available so-called paper towel for a street vendor) are still so fresh and close to heart.
     Call it for a rainy day or just a moody evening, comes along an excuse for some spicy & crispy snack to rejuvenate the spirits.  A Bajji Recipe is a quick fix & a simple recipe with very few ingredients which are readily available in the pantry, i.e for the Batter.  Then comes the task to decide what could be used to make Bajji - Vazhakkai(Plantain), Onions, Potatoes, Green Chillies(Bajji Milagai), Eggplant(Brinjal) or Bread/Idlis.
     When it comes to Vazhakkai Bajji/Plantain Fritters, only certain varieties of Raw Bananas are suitable for the purpose. The colour of the Plantain should be Green, firm and hard to hold and moreover it should not be ripe.  Plantains taste tarty as the Sugar has yet not developed, it has more or less the taste and flavour of a Potato which makes it suitable for making fritters.
     Peel, Cut and thinly slice the Plantains into the desired shape, dip them in the spicy batter and deep fry until crispy.  There you go with an instant treat - Hot & Spicy Vazhakkai Bajji. Try the same recipe with Onions, Potatoes, Chillies etc., Serve Hot Bajjis with Coconut Chutney/Green Chutney or any ketchup/sauce of your choice. Or simply bite it up with a Cup of Hot Coffee/Tea.
    The thought of Bajjis is quite reminiscent of a Ponnu Pakkara scenes.  The occasion where the family of a Bridegroom visits the proposed Bride's house where they treat the family with light and simple Sweets & Snacks(BAJJI SOJJI), hot-hot Coffee/Tea in midst of the Pen Pakkum Padalam.


For more Recipes on SNACKS, Click here...





Cuisine - South Indian
Recipe Type - Snacks
Spice Level  -Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 10-15 Minutes

SNACKS & SAVOURIES
VAZHAKKAI BAJJI RECIPE/ PLANTAIN FRITTERS

INGREDIENTS:

For Vazhakkai Bajji/Plantain Fritters:

Raw Plantains - 2 Nos.
Water - 2 Cups
Salt - 1/2 Tspn

For the Bajji Batter :

Bengal Gram Dhal Flour/Besan - 1/2 Cup
Corn Flour - 1/4 Cup
Red Chilli Powder - 1 Tspn
Asafoetida -1/8 Tspn
Sodium bi Carbonate - 3 Pinches(Optional)
Salt - To Taste
Water - as required
Hot Oil - 1 Tbspn

To Deep Fry :

Oil - to Deep Fry

                         HOW TO MAKE                                VAZHAKKAI BAJJI / PLANTAIN FRITTERS

SNACKS & SAVOURIES
VAZHAKKAI BAJJI RECIPE/ PLANTAIN FRITTERS


METHOD :

How to Clean and Slice Plantains:

  • Peel the skin of the Plantains with a knife or a peeler.
  • Cut the Plantains into two equal halves and then vertically cut them into thin slices. 
  • Immediately put the cut slices into salted water and keep them aside.

For the Bajji Batter:

  • Mix all the ingredients mentioned under ' For the Bajji Batter'.
  • Let the batter be slightly thicker than the Dosa Batter.
  • Add little water at a time and mix the batter without any lumps.
  • Adjust the amount of water as required.
  • Pour in the Hot Oil finally into the batter and mix well.

For Vazhakkai Bajji:

  • Heat Oil in a deep pan on a high flame and allow it to smoke off.
  • Lower the flame to medium-high.
  • Remove the sliced Plantains from the salted water and allow it to dry on a paper towel for a very brief time.
  • Dip the Plantain slices into the Bajji Batter and coat them well with the batter on both the sides.
  • Immediately drop Batter coated Plantain slices into the hot oil one by one.
  • Deep fry the  Batter coated Plantain slices on a medium-high flame until they turn into golden brown in colour and crispy.
  • Remove the deep fried Vazhakkai Bajji/Plantain Fritters from the oil and allow them to drain on a paper towel.
  • Serve Vazhakkai Bajji/Plantain Fritters hot along with Coconut Chutney/Green Chutney or any other chutney of your choice.
  • Goes well with Tomato Ketchup/ Chilli Sauce too.

 

NOTES:

  • The peel of raw bananas are tough to be removed unlikely to bananas
  • Peel the skin with a Peeler or a Knife.
  • The Plantain juice is slightly sticky & can stain your hands and cloth.
  • Rub your hands with oil before peeling & slicing the Plantains.
  • Immediately drop the sliced plantains into salted water.
  • Otherwise, they may turn dark and stained.
  • Leave them in salted water until you use them.
  • Just before dipping the Plantain slices into the batter, drain them on paper towels for a brief time. 
  • Otherwise, the batter may get watery and not stick to the plantain slices.
  • The Bajji Batter should be slightly thicker than the Dosa/Pancake Batter.
  • Add little water at a time, while mixing the ingredients for the batter.
  • Adding Sodium bi Carbonate to the batter is truly optional, but yields crispy Vazhakkai Bajji/Plantain Fritters.
  • If using it do not leave the batter for a long time, which may make the Vazhakkai Bajji/Plantain Fritters Oily.
  • Mix the Batter and immediately use them for best results.
  • Adding hot oil to the Batter is one trick to get crispy Vazhakkai Bajji/Plantain Fritters.


Newer Posts Older Posts Home
Search for a Recipe

I Me Myself

A vintage-style horizontal oval frame showcasing ornate silver spoons on a dark rustic surface

Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.

Sm

Popular Posts

  • Kerala Kanji Recipe: Authentic Rice Porridge with Payar, Chammanthi & Achar (3 Easy Methods)
  • Ambalapuzha Paal Payasam Recipe: Divine Kerala Dessert for Festivals & Sadhya
  • How to Cook Kerala Matta Rice Perfectly Every Time (The 1:8 Ratio Secret)
  • Maida Chapati Recipe: The Secret to Soft, Thin Indian Flatbread
  • Malaysian Kopi Recipe: How to Brew Kopi O and Kopi C Like a Kopitiam
Ebook - What I Cook - For Onam

Ebook - “What I Cook - For Onam”

Amazon.com/dp/B0CGPVY6J3

Indulge in Kerala’s Culinary Heritage: Traditional Onam Sadhya Recipes, with Expert Serving Tips! Celebrate Onam the authentic way! Discover 25 timeless Kerala Sadya recipes in my ebook. From avial to payasam, bring home the flavours of tradition. Available now on Amazon!

Essence of Life

Subscribe & Follow

© 2026 | Essence of Life - Food

  • Home
  • Ask First
    Please note that all rights for the photographs and texts on this blog, unless otherwise mentioned, rests with the author. Please do not use without permission.
  • Privacy Policy