Nasi lemak in dessert form
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*Last chance to try this before Non Entree Dessert changed their current retro back-to-the-future series to a more colourful and vibrant ‘zen’ cake series on 27 April
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“Nasi” is created through a combination of coconut, pandan mousse and gula melaka sauce, “hard boiled egg” is made from mango “yolk” and yoghurt “whites”, onion tulip or shallot is used for the “kuning fish”, strawberry and lemongrass coulis are disguised as “sambal” and lastly ikan bilis with lightly salted peanuts
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As I dig open the “nasi”, I could see the pandan mousse and gula melaka sauce. Surprisingly, the “nasi” had a similar taste to a creamy crispy Nonya kueh. And being a Singaporean who like to mix his nasi lemak rice with sambal chili, I decided to add the “sambal” to the rice. Interestingly, it produces a nice combination of sweet and tangy flavours
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However the star of the show in my opinion was the “kuning fish”. The delicate crispy thin wafer adds a nice unami taste and pairing it together with the “nasi”, “sambal” and ikan bilis had a similar taste to the nasi lemak we are most familiar with
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