(Since 1999)


Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

Recipe Section - Over 10,000 Recipes


You are here > Home > Recipes



More than 1,000 schools & classes in all 50 States, Online and Worldwide



Indonesian (Buah Campuran Jeli)

Favourite Dishes from the Tunku's Kitchen
by Y.T.M. Dato' Tunku Mukminah Tunku Mohd Jiwa

Serves 4-6


    Canned  mixed fruits - 825 g
    Water - 300 ml
    Jelly crystals (kristal agar-agar) - 880 g
    Sugar - 3 Tbsp
    Evaporated milk (susu sejat) - 125 ml


• Drain the canned fruits. Set aside.

• Heat 300 ml water in a pot and pour in mixed fruit.

• When  almost boiling, add the jelly crystals and stir until the crystals dissolved.

• Add sugar and stir until mixture thickens.

• Pour the jelly mixture into jelly moulds filled with the mixed fruits.

• Leave to cool before keeping them in the refrigerator.

• Pour the evaporated milk over the chilled jelly before serving.


  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2019 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages

Palm leaf for festivals