Archives for April 2015

Ingredients:

• 2 dried white fungus(雪耳), aka snow ear fungus
  
• 1 (500g) Papaya, cut into bite size
  
• 1 tbsp south almond (南杏), aka sweet apricot kernels
• 60g rock sugar or as you prefer
• 10 1/2 cup water

Directions:

1. Soak snow ear fungus in water for half to an hour or until it softened and roughly doubled in size. Discard water. Trim the firm part from its bottom.
2. Tear or cut the fungus into smaller pieces resembling petals. Wash them in a colander under running to remove any dirt. Drain dry.
   
3. Wash almonds, soak them in water for about 15 minutes. Discard water. 
4. Put the almond, white fungus, Papaya, and sugar into a pot of water and bring to a boil, then put to medium to low heat and cook for 30mins- 1hr.
5. It’s ready to eat

Tip:

• Choose a papaya that is not too ripe, or it will turn mashy after boiled.

Ingredients: Recipe for 4 Servings.

• 400ml mango juice (freshly squeezed using fruit juice extractor or ready made; I use Marigold PeelFresh)
• 150ml evaporated milk
• 2 large ripe honey mangoes, cubed
• sugar syrup by mixing 2 tbsp caster sugar with just enough hot water to dissolve
• 80g sago pearls
• Pomelo, peeled and sacs separated, about 50g or more

Directions:

1. Boil a pot of water to boil. Add sago and simmer for about 10 minutes. Turn off the stove, cover the pot with lid and let the sago continue to cook on its own for about 10 minutes, until all the sago turns translucent. Run the cooked sago through a fine sieve and running water to remove excess starch. 
2. Reserve one quarter of the cubed mangoes for garnishing (step 4). In a blender, blend the rest of the mangoes and the evaporated milk for a short while till well mixed.
3. Mix mango smoothie prepared in step 2 with mango juice. Add sugar syrup to taste. Add cooked pearl sago prepared in step 1 to the mixture. Chill in fridge.
4. To serve, portion out to individual serving bowls and garnish with pomelo sacs and cubed mangoes.

Ingredients:

• 2 mangoes
• about 225 g glutinous rice flour
• 1/3 cup cornstarch
• 1/2 cup sugar
• 1/2 cup evaporated milk
• 1/2 cup dried shredded coconut

Directions:

1. Peel one mango. Dice it. Put into a blender. Add about 1/2 cup water and blend until fine. Set aside.
2. Mix evaporated milk and cornstarch. Set aside.
3. Peel the remaining mango. Dice it. Put into a small pot. Add sugar and cook over low heat until sugar dissolves. Pour in the cornstarch mixture from Step 2. Heat over low heat while stirring continuously. Cook until it thickens. Set aside to let cool. This is the filling.
4. Mix mango juice from Step 1 and glutinous rice flour well. Divide into portions. Wrap each portion with some filling. Knead round or any shapes. Cook in boiling water until done. Drain and coat with shredded coconut. Serve.

Tips:

• Always choose ripe mangoes that are long in shape. They taste sweeter.

• Prep Time: 10 mins
• Cook Time: 60 mins
• Ready In: 1hr 10 mins

Ingredients: Recipe for 4 servings.

• 1/3 cup small sago (small tapioca pearls)
• 100 grams green beans (aka lu dou/綠豆) soaked overnight, rinsed and drained

• 2 pandan (screw pine) tied in a knot
• 1.7 litres water
• 10 grams (or 3 small pieces) dried orange/tangerine peel (陈皮)
• 80 grams canned or vacuum-packed lotus seeds or ginkgo nuts optional
• 70 grams rock sugar (冰糖) to taste

Directions:

1. Bring a small pot of water to boil. Add sago and simmer for 10 minutes. Turn off the stove, cover the pot with lid and let the sago continue to cook on its own for another 10 minutes, until all the sago turns translucent. Run the cooked sago through a fine sieve and running water to remove excess starch. Set aside.
   
2. In a bigger soup pot, add green beans, pandan leaves, water and orange peel. Bring to a boil.
3. Add lotus seeds/gingko nuts and reduce heat to a simmer, partially covered, for about 50 minutes (or until the beans are soft), stirring the sides and bottom of the pot occasionally. Top up with hot water at any time if needed.
4. Stir in rock sugar until the sugar is dissolved. Discard orange peel slices and pandan leaves. Add the cooked sago prepared in step 1 to the green bean soup. Serve warmed or chilled.