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Malaysian

Classic Malaysian Beef Rendang Stew

Classic Malaysian beef rendang stew

I know I’ve been away for a long time from this blog – almost a year! Work has consumed me and then something dreadful happened in between. While I was shooting for a client, I got my MacBook drenched with water the second time, so it’s total data loss – two years’ worth of data completely irretrievable. Thankfully I’ve backed up all my Lightroom and Photoshop files but my Capture One master files are gone. I’m in mourning. How does one deal with this… I’ve good news though, I’ve gotten myself a new MacBook, managed to salvage whatever remnants of the data I had left. And I upgraded my camera! The Canon 5D Mark IV has always been something I’ve wanted to own for the longest time, and when I finally bought a secondhand good quality camera, I was over the moon! I shoot alot with natural sunlight but these days because I’ve started to pivot to shooting reels and food videos, I had to invest in a brand new Godox SL60W artificial light with a honeycomb grid which really levelled up my game.

Last week, I made this classic Malaysian beef rendang recipe for Homiah Foods. It is a rich and tender (slow-simmered) coconut beef stew – cooked with Southeast Asian ‘rempah’ (herbs and spices) – which has its origins in Indonesia. Traditionally, buffalo meat is used but I went with beef instead. I served it with blue coconut rice (nasi kerabu) coloured with butterfly pea flower. Nasi kerabu is a traditional dish in the east coast states of Malaysia. If you’re adventurous and love spicy food like me, rendang is one delicacy with incredible flavour and texture that you must try. Beef rendang is a dish that takes first place in my home because my dad cooks it so often. He loves to pair it with glutinous rice cooked with turmeric (nasi kunyit).

If you made this dish, let me know by tagging @saveurmalaisie on Instagram.  

Classic Malaysian beef rendang stew

Classic Malaysian Beef Rendang Stew

Deborah, Saveur Malaisie
Classic Malaysian beef rendang recipe I made for Homiah Foods recently. It is a rich and tender (slow-simmered) coconut beef stew - cooked with Southeast Asian ‘rempah’ (herbs and spices) - which has its origins in Indonesia. Traditionally, buffalo meat is used but I went with beef instead. I served it with blue coconut rice (nasi kerabu) coloured with butterfly pea flower. Nasi kerabu is a traditional dish in the east coast states of Malaysia. If you’re adventurous and love spicy food like me, rendang is one delicacy with incredible flavour and texture that you must try. 
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Dinner, Lunch
Cuisine Indonesian, Javanese, Malay, Malaysian, Southeast Asian
Servings 4 people

Ingredients
  

  • 1 cup vegetable oil
  • 500 g beef shank
  • 226 ml thick coconut milk divided
  • 100 ml water or just enough to cover the meat during cooking
  • 1 piece dried tamarind slice (assam keping) if it's a large slice, put only 1/2
  • 1 tbsp toasted coconut paste (kerisik)
  • 1-2 sheets turmeric leaves (daun kunyit)
  • 2-3 pieces makrut lime leaves
  • gula melaka (palm sugar) to taste alternatively, brown sugar
  • salt to taste

For meat marinade

  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 tsp black pepper
  • 2 tbsp water
  • 1 tbsp vegetable oil

For blended spice paste

  • 4 pieces shallots
  • 3 cloves garlic
  • 2 inch ginger
  • 1 inch turmeric root (kunyit)
  • 1 inch blue ginger (galangal)
  • 2 sticks lemongrass peeled, tough outer woody layers removed
  • 10-15 pieces fresh dried red chillies pre-boiled 3-5 minutes to reduce spiciness then sieved to remove seeds
  • some water and oil for blending

Grinded spice powder (optional)

  • 1/2 tbsp coriander seeds
  • 1/2 tbsp cumin seeds
  • 1/2 tbsp fennel seeds

Instructions
 

  • Clean the beef and drain to remove excess water. Remove the tendon and muscles. Cut the meat against the grain - look for the parallel lines of muscle fibre running down the length of meat and slice perpendicular to them. Each piece should be about 1 inch thick cube.
  • Marinade the meat with salt, sugar, pepper and water then massage it firmly with your hands until it has absorbed the liquid. Drizzle 1 tbsp of oil to seal the marinade. Set aside.
  • Remove the spines of the turmeric leaves then roll it and slice thinly. For the makrut leaves, do the same but instead of slicing, you can just tear it roughly. Store leaves in a closed container to avoid drying out while you prep the other ingredients.
  • Combine the ingredients for blended spice paste in a blender and blend until it becomes a fine paste.
  • In a pan, toast the coriander, cumin and fennel seeds without oil until aromatic. Transfer to a pestle and grind into fine powder. This step is optional.
  • In a heated wok on low heat, add 1 cup of oil and stir fry the blended spice paste then add 1 packet of Homiah Foods' Indonesian Rendang Spice Kit. Stir fry the spice paste on low heat for 5-10 minutes until the oil separates and the spice paste has turned slightly darker and liquid reduced or dried up a little.
  • Add the beef and the grinded spice powder (optional). Increase to medium heat and stir well, cook for 5 minutes.
  • Add 113ml of thick coconut milk and 100ml water (sufficient to cover the meat), then switch to high heat. Wait until it starts to boil then reduce the heat to medium and cover the wok. Cook for 1 hour until the water is reduced and the meat is tender. Stir the rendang from time to time to avoid burning.
  • After an hour, remove the cover and increase the heat to high to evaporate excess liquid. Pour in the remaining 113ml of coconut milk. Add dried tamarind slice (assam keping) and keep stirring. Cook until the gravy has thickened and caramelised.
  • Next, add the toasted coconut paste (kerisik), turmeric leaves (daun kunyit) and makrut leaves. Stir to combine. Season to taste with gula melaka and salt. When the rendang cools, the gravy will dry up and thicken considerably.
  • Garnish with slices of turmeric leaves. Serve with blue coconut rice as part of herb rice (nasi kerabu), which usually consists of salted egg, fish crackers and raw vegetable salad (ulam) such as chopped lemongrass, torch ginger flower (bunga kantan), blanched long beans, four angled beans or bean sprouts.
Keyword Asian Spices, Beef stew, Coconut milk, Nasi Kerabu, Rendang, Spicy
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Mee Siam Goreng (Spicy Stir Fried Rice Vermicelli)

Sprinkling Chopped Spring Onions Garnish onto a plate of Mee Siam Goreng

Here’s something savoury for a change. I grew up with stir fries, and ‘mee siam’ (or Siamese spicy rice vermicelli noodles) is one of my favourites. It has influences from Malay cooking style. My mother used to make the non-spicy version with tomato ketchup, for lunch after I come home from school. It was so good that I always asked for more. There are two distinct variations: 1) dry fried Malaysian style and 2) a wet version with a gravy, often found in Singapore and similar to Peranakan Nyonya mee siam. Its taste is a combination of several flavours in one mouthful: spicy, sweet, salty, sour and umami-ish. Always appetising to me, and so comforting. 

You can find the recipe for the dry stir fried version below. It’s a classic old school one using taucu (fermented yellow soy beans), dried shrimp and tamarind juice to lend unique flavours to the dish. There’s no need for chilli sauce or ketchup. 

Sprinkling Spring Onion Garnish onto a plate of Mee Siam Goreng

Mee Siam Goreng (Spicy Stir Fried Rice Vermicelli)

Deborah, Saveur Malaisie
This spicy stir-fried rice vermicelli dish is a must-have for breakfast, lunch or dinner in parts of Malaysia and Singapore. Its cooking influence is derived from Malay cooking style—strong, spicy and aromatic, combining the richness of local herbs and spices commonly found in Southeast Asia. My version is the dry stir fried style usually found in Malaysia.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Dinner, Lunch
Cuisine Malay, Malaysian, Southeast Asian
Servings 2 persons

Ingredients
  

For The Spice Paste Blend

  • 1 red onion peeled and roughly chopped
  • 3 cloves garlic peeled and roughly chopped
  • 1 tbsp dried shrimp soaked in warm water for a few minutes to soften
  • 1 tbsp salted taucu/taucheo paste (fermented yellow soybeans)
  • 1 tbsp cooking oil

Other Ingredients

  • 1/2 cup cooking oil
  • 3 tbsp wet chilli paste (cili giling)
  • 1 chicken breast, or other meat sliced
  • 2 tbsp oyster sauce
  • 1 bunch mustard greens (sawi) leaves and stalks separated, chopped in half; stalks flattened so it could absorb the flavours faster during cooking
  • 2 fish cakes sliced thinly
  • 4 tbsp tamarind juice (assam jawa)
  • 400 g rice vermicelli soaked in water to softened
  • 2 blocks of tofu sliced into small cubes
  • 1 tsp turmeric powder
  • 2 red chillies deseeded and sliced thinly
  • spring onions sliced thinly, for garnish
  • 1 handful bean sprouts washed and tails removed
  • salt and sugar to taste

Instructions
 

  • Blend the ingredients for the spice paste. Set aside.
  • Rub a little salt and turmeric on the tofu then pan fry until golden brown on each side. 
  • Heat oil in a wok on high fire. Stir fry the blended spice paste. If it’s a little dry, add some water. Reduce the fire to medium. Next, add the chilli paste. 
  • Add the chicken breast/meat. Stir until meat turns opaque. Add oyster sauce, then the stalks of the mustard green. Stir fry until vegetables wilt. 
  • Add the fish cakes and fry for another 2 minutes. Measure 4 tbsp tamarind juice and pour into the wok. Stir to mix.
  • Drain water from the vermicelli, then add the noodles into the wok and stir thoroughly until the noodles have absorbed the gravy and ingredients are well mixed. Season with sugar and a little salt (not too much as the taucu is salty already).
  • Turn up heat a little and toss in the remaining mustard green leaves. Stir well to combine until they wilt. Add beansprouts, stir once or twice, then turn off the fire. Garnish with hard boiled eggs, sliced chillies, spring onions and pan fried tofu.
Keyword Breakfast, Dinner, Lunch, Mee Siam Goreng, Peranakan, Southeast Asia, Spicy, Spicy Stir Fried Rice Vermicelli, Stir Fry

If you made this dish, let me know by tagging @saveurmalaisie on Instagram.  

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Soft and Moist Coconut Rolls (Chinese Bakery Style)

When I was a kid, these buns were my favourite take-home snack after school. They cost me less than one ringgit. Soft and pillowy, they were sold in vacuum-packed plastic, and always came in four pulled-apart buns. I get a little thrill all the time, when teasing apart these golden puffy pillows of deliciousness. I’d line up to buy a packet during recess from the vendor at my school canteen, then store it in my bag so I could enjoy them right after the last school bell rang. The packets are easy to pry open, and once I’ve gained access to the rolls, I’d tear them in half, and another half again before I gobble them up so I could get a little bit of the butter coconut filling and bread in each bite. These rolls also substituted as breakfast on days when I wanted a break from my mother’s oats and milk. I’ve attempted to replicate these buns at home and after a bit of experimentation, I can safely say this recipe is good to go. I live in Kuala Lumpur where it’s hot and humid so I usually make just enough for three days. I used a milk bread recipe as a base and let it rise in the fridge overnight to develop flavour. The dough base is versatile, as you can use it to wrap your preferred sweet or savoury filling (just make sure it can hold its shape at room temperature). My favourite bun fillings include dessicated coconut, coconut jam (kaya), red bean/black sesame/lotus seed pastes and potato curry.  

Soft and Moist Coconut Rolls (Chinese Bakery Style)

Deborah, Saveur Malaisie
Here's a recipe for these sweet bread buns with melt-in-your-mouth butter coconut filling. I used a milk bread recipe as a base. The dough base is versatile, as you can use it to wrap your preferred sweet or savoury filling (just make sure it can hold its shape at room temperature). My favourite bun fillings include dessicated coconut, coconut jam (kaya), red bean/black sesame/lotus seed pastes and potato curry. Feel free to adjust the servings—they can be doubled, tripled or quadrupled to make large batches. You can always bake ahead then wrap them individually and freeze for up to 3 months. In room temperature, store them well in airtight containers for up to three days.
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Prep Time 30 minutes
Cook Time 14 hours 30 minutes
Total Time 15 hours
Course Breakfast, Snack, Tea
Cuisine Chinese, Fusion, Malaysian
Servings 18 rolls

Ingredients
  

For the buns

  • 290 g bread flour sifted
  • 40 g cake flour sifted
  • 6 g instant yeast if you're using active dry yeast instead of instant yeast, you may need to activate the yeast first. See my Notes below on how to proof your yeast
  • 240 g cold milk
  • 28 g granulated sugar
  • 1 tbsp olive oil
  • edible flowers for garnishing (I pressed them a day in advance)

For the coconut filling

  • 2 egg yolks room temperature
  • 45 g granulated sugar
  • 35 g salted butter room temperature
  • 58 g dessicated coconut extra, for garnishing

For the sugar syrup glaze

  • 2 tbsp golden syrup
  • 2-3 tbsp hot water

Instructions
 

  • In a large mixing bowl, add egg yolks, salted butter, sugar and dessicated coconut. Combine gently with a spatula, then using your hands, knead them until fully incorporated. Refrigerate until ready to use. 
  • Combine bread flour, cake flour, instant yeast, and sugar in a bowl and whisk. If you’re using active dry yeast and have already proofed the yeast in warm milk and sugar, you can just add this to a mixing bowl, together with the remaining quantity of milk and sugar (see Notes at the bottom).
  • Transfer to an electric stand mixer with dough hook attachment. Add cold milk little by little as you knead on medium speed for 5 minutes. Add oil and continue to knead for another 3 minutes until the dough has pulled away from the sides of the bowl. If the dough is too sticky, add more flour ¼ cup at a time until the dough comes together. By this time, the dough should already come together nicely into sort of a round ball and feel soft and smooth but still slightly tacky to the touch. Do the “windowpane” test (see my Notes below).
  • Lightly grease a container or large bowl with butter or non-stick cooking spray, and place the kneaded dough in the container. Cover with a clean cloth then refrigerate. Allow the dough to rise overnight in the fridge for 12 hours. It will rise to 1.5x its original size.
  • Remove the dough from the fridge and let it come to room temperature. Flour a work surface and your hands with a small amount of flour, then lightly punch down the dough and knead it with your hands for 3 minutes into a small oblong roll, making sure to tuck in the sides towards the bottom as you go along. Divide into half, then each half equally into 18 pieces of dough balls (35g each). Add 1 tbsp filling then pinch to seal and shape into ball.
  • Place the rolls in a lightly greased 9x13-inch pan or on a large, rimmed baking sheet lined with parchment or lightly greased. Space the rolls about 1/2- to 1-inch apart or if you like, 3-4 inches apart (depending on the size of your baking pan) to give them ample room to rise and expand.
  • Insert a tray filled with hot boiling water at lowest rung of the oven. Cover the rolls with a lightly greased plastic wrap, making sure it's not pinned under the baking sheet or else the rolls will flatten while rising. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down. 
  • Place baking tray inside the oven, close the oven door and allow bread dough to rise for 45 minutes - 1 hour until double or triple in size. Then remove from oven. 
  • Preheat oven to 150 C. Prepare sugar syrup glaze. Bake the rolls for 30 minutes until golden brown. Halfway through (15 minutes), remove tray from oven, brush the crust with sugar syrup, add edible flowers and dessicated coconut then bake for another 15 minutes. Once done, remove from oven, place on a cooling rack and brush the crust again with sugar syrup for a nice shine. 

Notes

How to perform the windowpane test:
Grease your fingers with a little oil. Pinch a tiny amount of dough the size of a ping pong ball with your fingers. Hold the dough between your two thumbs on the top and gently tease and stretch the dough until you get a thin, translucent membrane. It might leave some sticky residue on your fingers, but if you can roll it into a smooth ball without it sticking to your hands in a shaggy mess, you have a perfectly floured dough. However if it tears easily while you try to stretch it, it means the gluten (protein in the flour) isn’t developed enough. Just stick it back with the rest in the mixer, and knead for another 2-3 minutes. Repeat until you get the ‘windowpane’.
How to tell if your active dry yeast is working:
Check proof your yeast to find out if it’s still active. Add 1 teaspoon of sugar and 2 1/4 teaspoons of yeast to 1/4 cup of warm water. Wait for 10 minutes. If the mixture bubbles and develops a yeasty aroma, the yeast is still good. 
Keyword Bread, Chinese Bakery, Coconut Buns, Coconut Rolls

If you made this dish, let me know by tagging @saveurmalaisie on Instagram!

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Stir Fry Prawns with Garlic and Oyster Sauce

Stir fries are special to Cantonese families, like mine. They’re also a great way to repurpose leftovers in the fridge. I found some small portions of greens and prawns so I decided to re-make my mother’s stir fried prawns with garlic and oyster sauce. Growing up, this is a dish that I will find sitting on our family’s dining table for lunch or dinner, regardless of which day of the week it was. I never figured how to cook it, but lately when I discovered the recipe, I realised it wasn’t so hard to make after all. It’s true when they say the simplest dish is often the hardest to cook, for the smallest ingredients do make a big impact on the final product. My mother didn’t use any greens in her dish but I added them to boost the flavour profile. I was also very excited to try out this new carbon steel wok that I bought for a steal on Shopee! Over the weekend my dad visited us and he helped me pre-season it. With a sharpening stone, he carefully sand down the sharp edges of the wok, rinsed it in water then wiped clean with a cloth. Afterwards he heated the empty wok on a stove over high fire until the inside of the wok turned from a light steel grey to a darker shade, almost black. It’s left to cool on the stove. Cooking oil is poured lightly into the wok and with a kitchen towel, he coat the inside until all surfaces are covered in oil, then leave to dry overnight. Dad told me that carbon steel woks are prone to rust, so I should never let it air dry, neither should I use soap and scouring pad to clean it. Just use oil to coat it after each usage. “After you cook, just let it soak in water for 5 minutes. Then wash with hot water with a bamboo wok brush lah,” he says nonchalantly. 

Stir Fry Prawns with Garlic and Oyster Sauce

Deborah, Saveur Malaisie
This is a perennial favourite in my family when I was growing up. My mother didn't use any greens in her dish but I added them to boost the flavour profile. Glazed in tasty garlic and oyster sauce mix, garlic shrimp stir fry is also one of the easiest meals you can make at home!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Lunch
Cuisine Cantonese Food, Chinese, Malaysian, Southeast Asian
Servings 4 people

Ingredients
  

  • 10 pieces tiger prawns cleaned and guts removed but keep the heads and shells
  • 30 g ginger peeled and sliced thin
  • 3 pieces garlic cloves minced
  • 4 tbsp toasted sesame oil
  • 1 piece red bell pepper (capsicum) washed and sliced
  • 1/2 cup carrots washed, peeled and shredded
  • 2 cups broccoli washed, and cut; keep the florets
  • 1 cup sugar snap peas washed, and trim the strings and the ends
  • 3/4 cup chicken broth
  • 1 tsp cornstarch for thickening the sauce
  • 2 tbsp oyster sauce
  • 2 tsp dark soy sauce
  • spring onions for garnishing
  • green lime wedges optional, for garnishing

Instructions
 

  • In a small pot, bring water to boil then blanch the broccoli for 1-2 minutes until tender. Set aside.
  • Heat your wok or medium size skillet with sesame oil. Add prawns and fry on medium heat until both sides turn pink and are cooked through. Set aside.
  • With the remaining oil in the wok, add ginger and saute until fragrant. Then toss in garlic, bell peppers, and carrots. Add some water if it's too dry. Stir fry for 2-3 minutes until the greens have softened.
  • Whisk chicken broth and cornstarch in a bowl. Return the broccoli to the wok, add sugar snap peas and slowly pour in the chicken broth and cornstarch mix. Stir until well combined then cook for 1 minute until the sauce has thickened.
  • Add in oyster sauce, dark soy sauce and prawns. Stir evenly for 1-2 minutes until incorporated.
  • Garnish with spring onions and lime wedges. Serve with hot rice.
Keyword Garlic Shrimp Stir Fry, Oyster Sauce, Soy Sauce, Stir Fry

If you made this dish, let me know by tagging @saveurmalaisie on Instagram!

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Sirap Bandung with Grass Jelly and Lychee

Ramadan is almost here, so I thought it would be nice to recreate ‘sirap air bandung’ (rose syrup with milk) for this occasion. This drink is popular in Malaysia and Singapore among the Malays especially during iftar (breaking of fast). But that’s not the only time they serve it. At Malay wedding receptions, it’s customary to have air bandung together with other foods such as biryani rice and rendang (spicy beef stew). ‘Sirap’ is syrup and ‘air’ water in Malay, while ‘bandung’ means pairs. So in this instance the rose syrup and milk go together.

I’m aware there’s a city called Bandung in Indonesia, but these two have no connection. I find air bandung closely related to the Indian rabri faluda or the Persian faloodeh. 

There are many ways to prepare this sweet and creamy concoction that smells faintly of roses. Some versions include soda water and extra sugar, but I’m concerned about blood sugar levels, so I’ll advise you not to. I love Malaysian street food, and street vendors usually add grass jelly and crushed peanuts so I do the same. Because there was confusion about air bandung and teh tarik (hot, frothy milk tea similar to chai latte), red food colouring was added to air bandung to differentiate the two. 

There’s a funny tale about sirap bandung involving an Englishman during his stay in Singapore. He had a distaste of tea, to which he is reputed to have said, during afternoon tea with the British officials as “foul-smelling and foul-tasting as dung”. One day, he came across an Indian drink made of roses dipped in small amounts of water mixed with some spices. He went home and mixed the rosewater with black tea, but it merely diluted and the foul smell remained. Next, he mixed it with milk tea and sugar. Surprisingly, the milk ‘thickened’ the drink and the sugar removed the foul taste. When his colleagues enquired, he replied, ‘Banned Dung’, to which they thought was the mispronunciation of a city in West Java—Bandung (which he had visited as a missionary). Hence, air bandung was born.

There’s a healthier version using fresh or (vegan) soy milk instead of condensed milk. Why not make your own natural, additive-free rose cordial syrup using rose water, like falooda syrup. I used Monin Premium Syrup. 

Sirap Bandung with Red Currants, Grass Jelly and Lychee

Deborah, Saveur Malaisie
There are many ways to prepare this sweet and creamy concoction that smells faintly of roses. Some versions include soda water and extra sugar, but I’m concerned about blood sugar levels, so I’ll advise you not to. I love Malaysian street food, and street vendors usually add grass jelly, lychee and crushed peanuts so I do the same in this recipe. 
There’s a healthier version using fresh or soy milk instead of condensed milk. And make your own natural, additive-free rose cordial syrup using rose water, like falooda syrup. I used Monin Premium Syrup. 
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Dessert, Dinner, Drinks, Lunch
Cuisine Malay, Malaysian, Singaporean, Southeast Asian
Servings 1 person

Ingredients
  

Sirap Bandung with Condensed and Evaporated Milk

Serves 1 pax in a tall glass

  • 1 tbsp rose syrup or rose cordial I use Monin Premium Syrup
  • 1 tbsp condensed milk
  • 1/2 cup evaporated milk
  • 20 ml red currant juice
  • 500 ml water
  • 2 drops red food colouring alternatively, use beetroot juice or extract
  • 2 tbsp grass jelly sliced thick or thin, according to your preference
  • ice cubes
  • canned lychees if using fresh ones, remove the skin and seeds
  • finely crushed peanuts for garnishing
  • chia seeds for garnishing

If you're making for more than one person, say for 3 pax (1-2 liters jug)

  • 225 ml rose syrup or rose cordial 
  • 225 ml condensed milk
  • 100 ml evaporated milk
  • 50 ml red currant juice
  • 450 ml water
  • 4-5 drops red food colouring alternatively, use beetroot extract or juice
  • ice cubes
  • canned lychees if using fresh ones, remove the skin and seeds
  • finely crushed peanuts for garnishing
  • chia seeds for garnishing

Sirap Bandung with Fresh or UHT Milk, see my notes below.

Instructions
 

  • In a glass or jug, add all the liquid ingredients and stir well to combine. Add grass jelly and lychees and stir some more. Refrigerate for 30 minutes to chill.
  • When ready to serve, top with peanuts, chia seeds and ice cubes. Easy peasy!

Notes

Sirap Bandung with Fresh or UHT Milk
Swap the condensed or evaporated milk with 450ml fresh or UHT milk and 225ml water (for a 1-2 litres jug), or if serving in a tall glass, use 75ml rose syrup with 150ml milk and 75ml water. If it’s too milky, reduce the milk by 1 part and add water. 
Keyword Air Bandung, Dessert, Dinner, Drinks, Iftar, Lunch, Ramadan, Rose Syrup Milk, Sirap Bandung

If you made this dish, let me know by tagging @saveurmalaisie on Instagram!

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Hello there! I'm Deborah

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