Pineapple Jelly

 

Ingredients - one 10 inch square cake pan

(A)

1 can Pineapple slices in syrup (drain the pineapple slices and keep the syrup)

9 Red cherries

350ml Water

1 tsp Agar agar powder

60g Sugar

1 pandan leaf

 

• Boil (A) -350g water, sugar, agar agar powder and pandan leaf together at medium heat until sugar dissolved. Continue stirring liquid for another 3 minutes, off heat and stir again for another 2 minutes with a hand whsik. Discard pandan leaf.
• Pour a little agar agar liquid into the square pan then place 9 pcs of pineapple slices and cherries in pan. Pour the remaining agar agar liquid on it and leave to set.

(B)

1 pkt + 1/2 tbsp Agar agar powder

1 tbsp Gelatine powder

300g Sugar or add to taste

550ml Water

600ml Guava juice
800ml Liquid from 1 can Pineapple juice + pineapple syrup + water

4 pandan leaves

Method:

• Soak getaine powder with 2 tbsp of water in a small bowl, set aside.
• In a large pot, add in the remaining ingredients and bring to boil at medium heat until sugar dissolved. Add in soaked gelatine and stir till melted with a hand whisk.
• Continue stirring liquid for another 3-5 minutes, off heat and stir again for another 2 minutes. Discard pandan leaves.
• Divide agar agar liquid into two portions (total about 2000ml). Add a drop of orange colouring into the first portion of liquid and stir well.
• Gently scrape the surface of the pineapple slices with a knife and slowly pour liquid over over it and leave to set in refrigerator for about 10 minutes or firm to touch.
• Keep the remaining agar agar liquid under low heat or place it over a pot of hot water to prevent the liquid set quickly while waiting for the pineapple agar agar to set.
• Take out the set pineapple agar agar from refrigerator and gently scrape the surface with a knife. Add a drop of rose pink colouring in the remaining agar agar liquid and stir well before pouring over the set agar agar.
• Cool and chill pineapple jelly to set in the refrigerator for 2-3 hours before removing from the the cake pan.

http://www.anncoojournal.com/2013/02/pineapple-jelly.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+AnncooJournal+%28Anncoo+Journal%29

Almond Rocher *

Almond Rocher


 
Source: Academy of Pastry Arts Malaysia
Makes: 60pcs

300gm slivered almonds
100gm rice crispies
100gm egg white
100gm icing sugar
300gm dark chocolate

1. Preheat oven to 150(fan)/170C. Line a large baking tray with baking paper
2. Mix almonds with rice bubbles, set aside.
3. Mix sugar with egg white. Pour in the almonds and rice bubble and toss to combine.
4. Pour this mixture onto tray and bake for 15 minutes.
5. Remove from oven and gently stir it and bake again for another 10 minutes. Repeat this step. (total baking time : 15+10+10). Or bake it until crispy
6. Let the crispy almonds cool down and break them into small pieces with a rolling pin.(just roll the almonds with the pin)
7. Meanwhile, melt dark chocolate.
8. Mix the almond bits with the chocolate.
9. Spoon the rocher mixture into mini paper cups. Set it aside to harden (preferably in an air cond room)

 

 

http://wendyinkk.blogspot.sg/2013/01/almond-rocher-nutty-treats-4.html

 

 

 

 

Spicy Korean Chicken with Rice Cakes

Spicy Korean Chicken with Rice Cakes
from Beyond Kimchee

1 lb (450g) boneless, skinless chicken thigh, diced
1/2 lb (250g) Korean rice cake sticks
1/4-1/2 cabbage, diced
8-10 perilla leaves, sliced
1/2 large onion, sliced
1 medium sweet potato, sliced into 1/4" thick wedges
2 tablespoon grape seed or canola oil
2-4 tablespoon water
more perilla leaves and toasted sesame seeds to garnish

For the sauce:
3 tablespoon Korean chili paste
2 tablespoon low sodium soy sauce
2 tablespoon Korean chili flakes
2 garlic cloves, minced
2 teaspoon curry powder
1 teaspoon ginger powder
2 tablespoon rice wine
1 tablespoon sugar
1 tablespoon sesame oil
dashes of pepper

1. Combine all the sauce ingredients in a small bowl. Toss the chicken pieces with 1/2 the sauce and mix. Set aside.

2. Soak rice cakes in hot water until ready to use and drain (if using fresh rice cakes, you don't need to soak it).

3. Drizzle oil in a cast iron skillet, spread the chicken and top with vegetables (only 1/2 the amount of perilla leaves) and rice cakes. Drizzle the remaining sauce over and bring the skillet over med-high heat.

4. When you hear the loud sizzling noise from the skillet, toss to coat everything with the sauce. Continue to cook for about 2 minutes. Add the water to create steam to cook and reduce the heat to medium. Continue to cook, about 7-10 minutes, stirring occasionally.

5. When chickens are cooked through and potatoes are tender, add the rest of the perilla leaves and heat through. Everything should be slightly browned at this stage.Toss gently so that you don't break the potatoes.

6. Sprinkle with sesame seeds and garnish with more perilla leaves. Serve hot.

 

 

http://myfoodaffair.blogspot.sg/search/label/Korean

 

 

 

 

Chocolate Almond Cookies

Ingredients:

250g butter
125g icing sugar
300g low protein flour
30g cocoa powder
100g cornflour
150g almond flakes
1 egg
1/2 tsp vanilla extract

Method:

• Cream butter and icing sugar until light and fluffy.
• Beat in egg and vanilla extract.
• Sift together flour, cocoa powder and cornflour. Fold into the butter mixture. Then add in the almond flakes and combine to form into a dough.
• Divide the dough into two and shape into logs. Wrap with clingwrap and chill in the freezer for about 15 minutes.
• Cut the logs into slices and bake in a preheated oven of 175 deg C for about 20 minutes.
• Cool the cookies on a wire rack and store them in an air-tight container.

http://mintyskitchen.blogspot.com.au/2013/01/chocolate-almond-cookies.html





 

马铃薯粉蒸排骨

 

做法取自: 食在蒸美味 pg 28

材料
小排骨 2支
蒸肉粉 1包
马铃薯 2小粒 (也可改用芋头或地瓜)

调味
料理酒 1大匙
豆瓣酱 1小匙
甜面酱 1/2大匙 (我没加)
糖 1/2大匙 (我没加)
水 4大匙

做法
1. 将小排骨洗干净沥干, 加入所有调味料腌20分钟或更久. 之后加入蒸肉粉拌匀

2. 马铃薯去皮切成小块,铺在蒸盘垫底之后摆上排骨. 蒸约40分钟

 

 

http://abbymonster.blogspot.sg/2013/01/blog-post_11.html#

 

 

 

 

Purple Sweet Potato Pie

 

This recipe is from a book name '100 Desserts'.When i reading this book,this is the 1st recipe i want to try.I love the colour.It healthy too.Purple sweet potato is very sweet and very fragrant.

My family love this pie very much.I also love it.Will make again,because i bought purple and yellow sweet potato.I think two colour will look more nice.My colleagues not yet try this pie.
Here is the recipe :

Ingrentiens

Pie crust :

180g flour
90g cold unsalted butter
40g icing sugar
1/2 egg,at room temperature
vanilla extract

Method

1. Finely dice the butter.
2. Mix the flour and icing sugar together.Add diced butter to the dry ingredients.Knead with your fingertips until it resembles breadcrumbs.
3. Pour in egg and mix well until become a dough.
4. Leave it rest in fridge for 30 minutes.
5. Roll the dough thin.Press the dough into the pie pan.
6. Prick holes with fork.Line the crust with baking paper and put baking bean or rice on the crust.
7. Bake in preheated oven at 180'c for 10 minutes.Leave it to cool.

Filling :

400g purple sweet potato,peeled
30g butter
3tbsps condensed milk
1tbsp sugar

Method

1. Slice sweet potato thinly and steam until soft.Mash it while still hot.
2. Add the remaining filling ingredients and stir well.
3. Put in the filling on the pie crust.
4. Bake in preheated oven 180'c for 15 minutes.
5. Sprinkle some icing sugar on top as garnish.
6. Slice and serve.

http://cook4youme.blogspot.sg/2012/04/purple-sweet-potato-pie.html

Sesame Chicken Floss Cookies

Recipe

Ingredients
100g butter
75g icing sugar
1 egg yolk
1tsp vanilla essence
1tbsp milk
200g plain flour
1/2tsp baking soda
30g ground almond
80g chicken floss

1 egg white (beaten)
sesame seeds

Steps:
1. Preheat oven to 175C.
2. Cream butter and sugar until light and fluffy.
3. Slowly beat in the egg yolk, milk and vanilla essence until well combined.
4. Sift flour and baking soda together.
5. Beat in flour, ground almond and chicken floss into Step 3 and mix to form a soft dough.
6. At this stage you may add in some milk if dough is too dry or add in some flour if dough is too wet.
7. Pinch some dough and shape into round ball.
8. Dip in egg white and sesame seeds.
9. Arrange them on a greased tray.
10.Use a fork to flatten the balls.
11.Bake in a preheated oven for 20-25mins until firm.
11.Cool on wire rack and keep in an airtight containers

 

 

http://happyflour.blogspot.sg/2009/06/sesame-chicken-floss-cookies.html