Marble AGAR-AGAR with Pandan Leaves

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These are the easy steps to mold marble swirls on Agar- Agar or to create the veining effect that is commonly found in marble. Pandan Leaf Botanical Name: Pa…
Video Rating: 4 / 5

Internationally renowned vegetarian chef Kurma das prepares Indonesian crispy Corn Fritters, Perkedel Jagung, in this entertaining and informative how-to seq…
Video Rating: 4 / 5

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28 Responses

  1. emipurwasihSeptember 24, 2013 at 6:28 amReply

    so preety!

  2. astrangeoneSeptember 24, 2013 at 7:10 amReply

    Asian markets should have it, as well as the gluten free markets – it’s a common thickener.

    I got mine at my local Chinatown, as well as a giant box of powdered gelatin.

  3. Nuka FennellSeptember 24, 2013 at 8:04 amReply

    Ooo whats it taste like?? :O

  4. carolynnguyen1September 24, 2013 at 8:52 amReply

    can i please ask where did you buy the mold container and can i have the recipe to making this dessert? looks delicious

  5. 88meowmeow88September 24, 2013 at 9:05 amReply

    Almost cry….sad agar agar….oops sad song….

  6. pedro castroSeptember 24, 2013 at 9:17 amReply

    MUY HERMOSO

  7. LIiutaioSeptember 24, 2013 at 9:23 amReply

    Beautiful! Congratularions!
    

  8. anjeluzsSeptember 24, 2013 at 9:42 amReply

    Wow it looked like art with the prep part and was beautiful when it was done wow….

  9. Kolluru SoujanyaSeptember 24, 2013 at 10:15 amReply

    hi,

    can i use this agar agar for fundant preparation in cake decoration. basically i am looking for a gelatin substitute. for fundant making. Please help.

  10. BibinbongSeptember 24, 2013 at 10:20 amReply

    Wow, beautiful and look yummy , where do you buy mold container , cam on chi nhieu lam

  11. 1NX9September 24, 2013 at 10:55 amReply

    You probably can also find it at some local health food stores.

  12. Suty VoimenSeptember 24, 2013 at 11:38 amReply

    it was amazing can you tell me where to get the mold please

  13. ladythreecatsSeptember 24, 2013 at 12:38 pmReply

    wauw…that’s beautiful!

  14. tionino3070September 24, 2013 at 12:54 pmReply

    What is that ?

  15. AileenJellyBeanzzSeptember 24, 2013 at 1:45 pmReply

    could you use pandan extract?

  16. Joseph KongsingchiongSeptember 24, 2013 at 2:34 pmReply

    ask to reply you this aroma added value to our local replacement of a lot salty food or enhancer to better sweetness in our daily needs..i will grow 10 times more so as great in selling,rightly selling with roots so that other countries can experience the plants,any interested third party welcome or dropshiiping i am ….welcome to send to you for bulk sale or non bulk sale…

  17. Ирина ГерцегиняSeptember 24, 2013 at 3:17 pmReply

    какая красота..жалко не понимаю английского и не знаю из чего сделаны жидкости и как правильно называется эта красота!!

  18. Ирина ГерцегиняSeptember 24, 2013 at 4:16 pmReply

    какая красота..жалко не понимаю английского и не знаю из чего сделаны жидкости и как правильно называется эта красота!!

  19. tenthsndyearsgoingonSeptember 24, 2013 at 4:21 pmReply

    unfortunately we dont use corn anymore because its all GMO now 🙁

  20. Ron BrownSeptember 24, 2013 at 4:33 pmReply

    Kurma’s rcipes are available in his cookbooks. We are the tv producers and regrettably do not have the right to publish recipes. Sorry.

  21. winki07September 24, 2013 at 5:19 pmReply

    Have you written this recipe as well, cuz I couldn’t always understand what you were saying, sry

  22. mahadevansubhasree subbaramanSeptember 24, 2013 at 5:50 pmReply

    hare Krishna!

  23. Sung Kwang FatSeptember 24, 2013 at 6:19 pmReply

    The best one is crispy :D. My mom is one of the best perkedel jagung/ dadar jagung/ bakwan jagung maker.
    If it’s not crispy, then the oil was not hot enough when you fry the dough and the result it produce is an oily and tasteless perkedel jagung.

  24. Sung Kwang FatSeptember 24, 2013 at 7:04 pmReply

    I’m an Indonesian and this is authentic for western java. But for eastern Java we don’t use celery chops, instead we use kafir lime leaves (daun jeruk) which has 10x better conjunction with the corn and make it tastes heavenly.
    You can always omit the candle nut if u ever see it in a recipe btw. I myself don’t bother to much of using it since it has no impact on the taste.

  25. Mamboro17September 24, 2013 at 7:41 pmReply

    depends on the region you are in

  26. eriqueriqueSeptember 24, 2013 at 8:06 pmReply

    This is absolutely wonderful. Every single thing – the background information / trivia, pronunciations of names, the ingredients, the cooking method, is very spot-on and authentic. Non-Indonesian chefs usually ‘butcher’ Indonesian food, rendering them into incomprehensible mulch that are nowhere near resembling real Indonesian food, but this chef Kurma prepares real, authentic and above all correct Indonesian food. Well done!

  27. pepokuroniSeptember 24, 2013 at 8:15 pmReply

    i think perkedels is not crispy.

  28. plexihoutSeptember 24, 2013 at 8:24 pmReply

    Do you also have the chili-sauce recipe?

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