Gading Galoh may not be familiar to many but mention Kueh Sarlat or Seri Muka and most folks would have heard or eaten it before. Gading Galoh is the name adopted by the Malaccan Peranakans for this popular kueh. It is also known as Pulot Serikaya to some and in this case, the familiar pandan-based custard topping is replaced by one in an exuberant sunset yellow. I’d made Kueh Sarlat numerous times and blogged about it earlier. Interestingly, I’d not made the non-pandan version before. So now is a good time to experiment making pulot serikaya, creating it by adapting the tried and tested recipe for kueh sarlat, otherwise known as gading galoh. Now you all know.
Sacrilegious me had some croissants from Tiong Bahru Bakery lying in the fridge for more than a week now and had totally forgotten about them! They were suppose to be used in sandwiches for a simple lunch the next day after I’d bought them but I ran out of cheese and ham in the fridge and ended up cooking some other stuff instead thus neglecting the croissants quite conveniently. A few days ago, I did recall buying them but just couldn’t find them around. Thought Dad ate them across the weekend or something. As I was clearing out the fridge this morning, I chanced upon a suspicious looking paper bag and blimey, my two croissants once lost are now found!
It would be such a waste chucking them into the bin. They are Tiong Bahru Bakery croissants after all. Probably the best we have in Singapore at this moment. Stale, albeit delicious I’m sure. A quick search over the internet and came a simple recipe by the Kitchen Goddess. Nigella Lawson’s “Caramel Croissant Pudding” these two fellas seemed destined to become!