Tuesday, November 27, 2007

Mango Jelly

Whenever there's a function or gathering, I always like to make this konnyaku jelly simply because its very easy to do. It was my nephew's 1 yo birthday and I don't have time to do other things other than this dessert. Make use of the opportunity to use up last pack of the jelly powder from Anna Culinary. My friend S recommend her jelly powder cos its of better quality, and true enough it would 'produce' water after placing it in the fridge overnite.


900ml mango juice
160g sugar
1 packet of konnyaku powder (for redman brand is 10g/pkt)
1 can of syrup longan (optional) - can use other type of fruit per individual preference

1. Mix the konnyaku powder with the sugar in a bowl.
2. Pour the juice in the pot, then pour in 1. and turn on the stove fire and stir continously to prevent the powder from cuddle. Stir over medium fire then the mixture boils.
3. Turn off fire. Place the 1 logan in each mould, pour in the jelly mixture. Let it cool down at room temperature then place in fridge to let it set and chill.

Monday, November 19, 2007

Lemongrass Chicken Patties with Pickle Onion

Learned this dish at the CC a few months ago, didn't want to do it earlier because this dish require to make some spice paste and that take at least half hour to prepare, so since there were some left over kafir leaves and lemongrass, and am free the whole Saturday afternoon, decided to make the spice paste for this dish, and freeze the rest for another dish if I have the mood to cook that next day.
Didn't expect this dish to be well received by my family, was worry that my 4 yo daughter can't take the smell of the spice but she said it a little little hot but taste nice, so she ate it with white rice and a cup of water beside her, she even refuse the other dishes....LOL

Thursday, November 15, 2007

Paperlined Cup Sponge Cake

Its either that I have other things to bake in mind or that I totally forgotten the intention I bought these paper cups long ago. This cake suddenly float in my mind last friday, manage to find time on Saturday nite and done this cake. After reading a few other bloggers recipe, I decided to combined 2 recipes in one of my book. The top of the cake was abit burnt, due to the temperature of my oven...

4 egg yolks
50g caster sugar
2 tbsp maple syrup

1 tsp vanilla essence

4 egg whites
50g caster sugar

80g cake flour
40g corn flour

30cc milk
30ml melted butter

1. Beat A till pale yellow colour, add in B and mix well.

2. Beat egg white till forming, add in sugar over 3 intervals and beat till egg white becomes soft peak.

3. Sift D twice.

4. Mix 1/3 portion of egg white into egg yolk mixture, mix well, add in ½ portion of D, mix well, add in 1/3 portion of egg white into egg yolk mixture, mix well, add in the other ½ of flour and mix well, pour the egg yolk mixture back into the egg white and mix well.

5. Add in E and mix till well combined.

6. Pour the batter into lined paper cup. Bake at 180°C for 15-20 min. Remove the cake from the cups after its out of the oven.


The idea to lined the cup is from jo deli.

Wednesday, November 14, 2007

Thai style Hot and Spicy Fried Bean Curd

Its being a quite a while since the last time I cook tofu as a dish for dinner other than placing it into soup. So flip thru one recipe book and did this quick and simple dish for last Saturday's dinner...

2 tube egg bean curd, cut into 2 cm thick slices
100g mince meat
oil for deep frying

Ingredients A:
½ onion, peeled and chopped
1 piece kafir lime leaf, shredded
1 stalk lemongrass, slice and ground finely
1 tsp chopped chilli padi

Seasoning A:
1 tsp light soy sauce
dash of pepper
1 tbsp corn flour

Seasoning B:
3 tbsp fish sauce
2 tbsp lime juice
1 tbsp sugar
150ml water


1. Marinate mince meat with seasoning A for about ½ hour.
2. Heat up oil for deep frying, deep fry beancurd until golden brown. Dish and drain. Set aside.
3. Heat up 2 tbsp oil, sauté all ingredients A until fragrant. Add in minced meat and stir well. Add in seasoning and bring to boil. Add in the fried beancurd, stir for a minute, remove on plate and serve warm.

Monday, November 12, 2007

Deep Fried Wanton

This dish was done on Deepavali holiday, on top of my mum's sour vegetable duck soup, Kenny suggest to make some deep fried wanton, this round I twist the ingredient a little to give the wanton a different taste....

200g mince pork
200g prawn--remove the shell, devein and chopped
1 tbsp finely chopped chinese parsley/coriander
1 tsp finely chopped ginger

1 tbsp wine
1 tbsp light soy sauce
dash of pepper
1 tbsp tapioca flour

wanton skin
oil for deep frying


1. Mix the ingredients in a bowl, add in the seasoning and mix well till meat is abit sticky. Set aside for ½ hour.
2. Wrap about 1 tsp of ingredient in 1 piece of wanton skin.
3. Heat up wok with oil for deep frying. Deep fry the wanton till golden color. Dish and drain. Serve with chilli sauce.

Fruit Enzyme

Read about this enzyme sometime ago in another blog which trigger my curiousity to read up more about it. After seeing it again in HKChoo's blog, and her detail explaination on the whole process of making it. I also ask another blogger Nicole for other details as she has some experience in making it.

Finally decided to make it two weeks ago, all the ingredients was just estimation as I didn't expect it to be successful. I use 4 oranges, 1 1/2 lemon, 11/2 pack of brown rock sugar this round. The content of the bottle of fruits on day 1....

I didn't stir the content everyday as I only go home during weekends, so only manage to stir it once a week later. Nicole did warn about content getting mouldy if not stirring it after 3-4 days. It taste and looks ok after 1 week.

This is how it looks after 2 weeks...

The enzyme looks ok and taste sweet with a slight wine smell. Probably the sweetness is from the amount the sugar added, think I added too much sugar. Think it didn't spoilt cos my family got no problem after drinking it....haha.