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Malaysia Halal Certificate from Islamic Development Department of Malaysia.

Indonesia Halal Certificate from Majelis Ulama Indonesia (MUI).

Thailand Halal Certificate from The Islamic Central Committee of Thailand (ICCT).

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Gelatine cooking
hints & tips

"Be the best in what you do!"

  • To maintan the quality of the gelatine dishes, always keep it refrigerated till you ready to serve.  Remember, it’ll melt at about 35C.

  • Add a little of cold water to unflavoured gelatine at least 2 – 3 minutes to moisten and separate it before adding hot water. It’ll avoid clumping.

  • Gelatine desserts must be covered in a container to avoid a rubbery skin on the surface.

  • Unprepared gelatine has an indefinite shelf-life as long as it is wrapped airtight and stored in a cool, dry place.

  • Do not add fresh or frozen pineapple to gelatine.

  • These fruits, along with raw figs, kiwifruit, guava, ginger root and papaya an enzyme called bromelain which breaks down gelatine causing it to lose its thickening properties.

  • The enzymes are deactivated by cooking, so canned pineapple and kiwi are fine to use.

  • Too much sugar can inhibit gelatinization. The more sugar in the recipe, the softer the resultant gelatine will be.

  • When using milk or cream, unflavoured gelatine will take twice as long to dissolved.

  • When using sugar with unflavoured gelatine, mix the sugar and gelatine first before dissolving.

  • To suspend fruits, meats, or vegetables in gelatine, chill until it's the consistency of cold egg whites. Then mix in the additions and chill until completely set.

  • Be sure to drain all solids of their liquid before adding to gelatine to avoid watering down the gelatine.

  • For 2 cups of gelatine mixture, allow 1 to 2 cups of solids, either minced, cubed, or cut into small pieces.

  • Firmness varies on the ratio of water to gelatine and temperature. You can successfully melt down (gently using a double-boiler) and re-chill gelatine several times before the mixture loses its thickening ability.

  • Use 1 sachet (1 tablespoon or 1/4 ounce) unflavoured gelatine to 2 cups of water for standard firmness. Decrease or increase water for your particular needs. One 3-ounce package of flavoured, sweetened gelatine needs 2 cups of water. One tablespoon of unflavuored powdered gelatine equals 4 sheets of leaf gelatine.

  • Do not bring gelatine mixtures to a full boil or you risk losing its thickening properties.

  • To easily center a mold on a plate, rinse the plate with cold water before unmolding the gelatine.

Thank you to Miss Peggy Trowbridge for everything!

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