This and that…

I fried a packet of the keropok (prawn/fish crackers) that my Trengganu friends gave me when they came to town, the dark ones that, they told me, came from Kelantan…

Kelantan keropok 1

Yes, they were very nice and my girl loved it so much so I packed a couple of containers to let her take back to her school to enjoy in the course of the week.

Last week, Thursday, I opened another packet to fry – the white ones, also from Kelantan…

Kelantan keropok 2

…knowing that she would be home the following day. These too were very nice…and of course, I set aside some for her to take back as well.

In the meantime, I still had a box of that made-in-Australia Aeroplane Brand jelly…

Aeroplane Jelly 1

…that a cousin of mine passed to me when we were in Bintulu not too long ago…so on Friday, I decided to make something special for dessert that evening after my girl had arrived home mid-afternoon.

I remember the very nice trifle that a Kuching friend of mine made once and I could recall very vaguely how he lined the dish with Swiss roll slices and that there was jelly and custard and whipped cream and it was absolutely awesome. I had some of the red velvet cake left so I cut thin slices of it and lined the bottom with those. Then, I made the jelly and poured that in. I was not sure how it would turn out so I just used a bit of the cake and the jelly – if it was disastrous, I could just throw everything away.

When I added the jelly, the cake floated up and remained on top – I was stunned! Ah well, I thought, never mind! And I just let it cool a bit and put it in the fridge for the jelly to set. By dinnertime, it was ready to be served so I took it out, turned the whole thing upside down and let it slide onto a plate…

Red velvet cake jelly dessert

Lo and behold! It was beautiful! And we liked it a lot too! Probably it would be nice if we had some vanilla ice cream to go with it and perhaps, some bananas too. I sure would want to try making it again…with thicker layers of cake and jelly the next time around.

I only used a bit of the jelly that day so I poured out the rest separately and let it set…

Aeroplane Jelly 2

…so at least, if my attempt at making the dessert failed, we would still have some jelly to enjoy instead. In the end, we had both…killing two birds with one stone, so to speak. Ain’t that just great?

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

18 thoughts on “This and that…”

  1. Nothing goes to waste with Arthur. You can create anything from everything! That ‘upside down’ red velvet jelly cake looks beautiful indeed. Can be better if you garnish it with ice-cream and bananas as you mentioned πŸ˜€

    Yes, but no ice cream or bananas in the house. Must KIV this, can make for dessert for home dinner parties. Plus a bit of presentation, it would be perfect for that.

  2. Your ‘jelly cake’ is so interesting! I like.. Yes I read somewhere too, to make easy trifle, layer the bottom with swiss rolls, then canned fruits, then custard, and lastly jelly.. But never make before la, too much work.. I saw the kuih bahulu next to your jelly packet, I thought you will be making ‘bahulu dips’.. I’ve seen from one of Kylie Kwong’s cooking shows, she dipped ‘kai dan gao’ (egg cakes) into red jelly (while they are still hot and not set) and rolled them into coconut.. Nice!

    I’ve seen these jelly cakes somewhere before – one layer cake and one layer jelly, lemon usually but they use agar-agar which is not as soft and wobbly as this kind of jelly. Not a fan of agar agar though, not something I would make and eat. The kuih bahulu was from Bintulu – dunno of any Malay place selling those here. We only have the Chinese kay nerng kor. Oh? So Kylie did something like that too. Gee!!!

  3. Wow! I’d love to try that cake!
    I read your reply to mun’s comment, yes! That is what I meant by lazy man! Cook because too lazy to go out πŸ˜€

    Oh? So you’re like me, eh? Very homely. Hehehehehe!!!!

  4. Hahaha!!!…seems there is nothing you can’t do. Your jelly cake looks great and I spotted my favourite, kuih bahulu. Have a nice day.

    You too, enjoy what’s left of the long weekend!

  5. wah, that’s a really unique jelly-cake creation … if i saw it at a cafe, i’d order it! πŸ˜€

    You’d like it, I’m sure. Nice! Can do with some add-ons though and a bit of presentation.

  6. I love keropok! Oh dear, I must replenish my supply when I go back to KT hee..hee… I love trifle as it is delicious and also one of the easiest desserts to make. Looks like yours turned out pretty well!

    I’ve enough stock to last for at least a year!!! πŸ˜€ πŸ˜€ πŸ˜€ Yes, I loved the trifle I had but have not had any since. Hinted to my missus, she just said she did not like custard. End of story. But she will eat creme brulee leh? 😦

  7. Ah! thank you for reminding me I have a few packets of keropok bought from terengganu not yet fried! Lol

    You’re not craving still, are you? πŸ˜‰ Looking forward to the day, I’m sure.

  8. Wow. The trifle looks good. Yeah you should have added cream on top of it. πŸ˜„

    Red velvet cake jelly, not trifle. Haven’t tried trifle…hopefully, one day.

  9. I also love keropok very much, every time I’ll have a lot, but after that must drink lots of water, if not will get sore throat, hehe!! =]

    Don’t eat it hot from the wok…and everything in moderation.

  10. nice to cicah with cili sauce.

    We eat with acar if not lazy to take out of the fridge, otherwise just use Thai chili sauce. My girl prefers to eat it just like that.

  11. Nice way of making a trifle!

    Your trifle will also have bits of jelly *inside* the cake when the jelly solidifies.

    Yeah, I guess it behaves like water, the (liquid) jelly to soak down and settle to the bottom. I usually see people make trifle by doing the 3 components separately and then combining it all together – this is a good short cut, nice one! πŸ™‚

    Separately and combine? I think the custard goes with the cake – it probably will not soak through as it is thicker or not so much, at least…and the jelly goes on top after the custard has combined. That’s just my guess though, not sure – never tried.

  12. Interesting upside down jelly cake! My daughter loves all sorts of agar-agar, jelly and pudding. Keep bugging me to make all sorts that she sees at the bakery or restaurants. Unfortunately I am a dummy dessert chef and she has to settle for the basic plain agar-agar only. πŸ˜”

    Jelly is easier to make than agar-agar, and nicer too. Can make dadih, the mix available at all supermarkets, pick the flavour you want. Easy to make too.

  13. I thought the fish crackers looked like rice crackers or corn chips or something we have here. One that I have been into the last few months has been Quinoa Chips and Chia Chips/Crackers….YUM! I especially like the Dill Flavored ones.

    Nope, not like corn chips – more like rice crackers. They do use flour in the making, dunno exactly which type – the poor quality ones would be all flour and probably, a whole lot of artificial flavouring and msg.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at sibutuapui@yahoo.com

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