Almond Cream 杏仁糊

When I was young, once a while, my granny will cook Almond Cream/Walnut Cream/Black Sesame Cream 杏仁糊/核桃糊/黑芝麻糊 . She will take out this huge granite stone that comes with a wooden pole to grind the nuts/seeds.

I still vividly remember how she does it. It was definitely a long and tiring process but the result was worth every effort put in.


When my granny is in no mood to prepare this herself, I remember she will bring me along to Chinatown, sat on those long wooden bench and calls for a bowl.


Those days, the quality of food is so much better. No short cut and no substitute! Totally authentic!


Thus I am always seeking such desserts, hoping that I can find a true and decent seller that will not cut corners in replicating these desserts. 


Last week, I went to a mall near my place. A little snack kiosk just outside the supermarket. While hubby ordered the glutinous rice balls, I had Almond Cream. A total regrets because it is laden with starch and flavouring. For the price of S$2 for half a bowl, I felt cheated. 


Anyway, that really prompted me to replicate this dessert at home.  Purchase some 楠杏 (sweet) and 北杏 (bitter) and got myself busy surfing for a recipe.   I was surprised at those recipes posted on the net.

Some even had an equal amount of both almonds.  Do you know that 北杏 can only be consumed in small quantity as it is toxic?   Making almond cream using mazipan was hilarious.  


Finally mommy dearest is home from her line dance ....  so gotten the tips from my sifu and tada…. This is my homemade Almond Cream 杏仁糊.  Now I am a happy woman that don't have to eat crappy dessert anymore.

Given a bowl to my friend L and she shared it with her colleagues and all gave a thumbs up.  Yea!

What you need:
(ingredients best purchase from medical halls)

200g 楠杏(sweet) (soaked overnight) 
50g 北杏 (bitter) (soaked overnight)
40g rice (soaked overnight)
4 cups water (you can adjust this to the consistency you like)
Rock sugar to taste
2 tbsp gluntinuous rice flour + 4 tbsp water (if you like it thicker)

Method:

Grind the almonds and rice in a blender with 2 cups water.

Pour into a muslin cloth and squeeze out the juice.

Put into a pot and add the remaining water. 

Bring to a boil and add sugar to taste.

Boil till it foamed and reduce heat to a simmer.  Let it simmer for 20 mins.

Add in glutinous rice mixture, keep stirring till it thickens.  (if you don't like to thick, reduce the mixture to half).

Lotus Seed Sweet Soup 莲子爽

Remember the guest that I told you about? Well his mom gave me a big bag of fresh lotus seeds. It did cross my mind to turn them into lotus seed paste as these little nuts were already de skinned.

The thoughts of stirring the thick paste to ensure it is cooked thoroughly gives me the shudder.   I am defnitely not going to be standing by the stove for hours.   Doubt I am in the mood for such laborious work for now.


Besides the usual tong shui that we see often, Lotus Seed Sweet Soup 莲子爽 surprisingly is not easily available.  For one thing, I am sure it is not the difficulty level in cooking this dessert.  My hunch could be the price of lotus seed. 

The last time I took this was in Chinatown and it was tooth achingly sweet. 

With this gift, I was determining to replicate this dessert that I love. 莲子爽.

This dessert is really nutritional. The seeds are powerful antioxidants and help fight inflammation and aging. It is also a good source of thiamine, phosphorus, potassium and manganese. The health benefits are endless.

Yes, you heard me right, anti aging.  Perfect for me as I am hitting my mid life crisis.

Besides de skinning the lotus seed, this is an easy dessert to prepare.  

If you buy those with skin, just add a teaspoon of baking powder to a boiling pot of water.  Add in the lotus seed and brings to a boil.  Remove water and add another pot of fresh water and bring to boil.  I was told that this way, it is easier to de skinned. 

Now you understand nothing beats homemade, because it can be customised to your liking.

Care to join me for a bowl?

What you need:
yield 2 bowls

150g fresh lotus seed (with inner stem removed)
4 tbsp sugar
1 cup water
1.5 tsp potato starch + 2 tbsp water

Method:

Steam lotus seed for approx 30 - 45 mins till cooked.

In a pot, add in sugar and caramelised till golden brown.

Slowly add in the water (be careful of splattering).  Stir till caramelised sugar is melted and give a golden hue syrup water.

Add in potato starch solution, keep stirring as you add. 

Immediately add in lotus seed and bring to a boil.  Stirring constantly.

Serve hot.


Note: If you are using lotus seed with skin, add a tsp of baking powder to the lotus seed with water and bring to a brisk boil.  Remove water and replenish with a fresh pot of water.  Bring to a boil and slowly simmer till seeds is cooked.

Durian Pengat

When I was in my twenties, going for buffet is a piece of cake. I can easily have a few servings (hehe to make my money worth). As I aged, my food consumption became lesser and lesser. Thus these days, going for buffet is just a waste of money for me. I rather go for ala carte and that is. Then again, sometime it is the company that matters as well.


Each hotel will have their owned specialty. If you frequent buffet, you will know one particular hotel is famous for its Durian Pengat.


I fell in love with it the very first time I tasted it but I haven't done this dessert for the longest time. Don't ask me why but suddenly I craved for it.

I shared this with my contractor and his staff and all gave a thumbs-up.   My sister right away commented that it is as good as the 5 star version. 

If you are like me and love this dessert, give this a try. I am sure you won't regret.

I’m submitting this post to Aspiring Bakers #201 : Asian dessert buffet! (June 2012) hosted by Moon of Food Playground.

What you need:

700g durian pulp
1 cup thick coconut milk
1/2 cup thin coconut milk
2 cup milk
160g gula melaka, chopped (get the best quality)
6 pandan leaves

Method:

Puree the durian pulp for a smooth texter.

Place thin coconut milk, milk, chopped gula melaka and pandan leaves in a pot.  Slowly simmer at lower heat and stir till gula melaka melted.

Add in durian puree and stir till well incorporated.  Add in thick coconut milk and stir till combined.  You can add more milk or coconut milk if you like a thinner consistency.

Serve either cold or hot (I prefer cold)

Green Bean soup with durian

If you are on my facebook, you will know that I craved for durian for nearly three weeks or more.

Our first dose for this season was relatively disappointing.  You pay a premium but gotten a S$2 quality. 

Then off we went to KL, hoping to savour some but unfortunately time was an issue.  Then I was so busy and had no time or energy left to make a trip to the stall till a few days ago.

I am now a happy duck.  Yes I had my durian fix and I am happy.  I bought so much that I turned some into durian puree for future consumption.

I feel eating durian should not be solo session.  It should be eaten together with family or friends.  That brings out more joy.

With the humid weather and my love for durian.  I guess this is the best way to counter both.  Here is my Green Bean soup with durian. 

What you need:
Serve two

100g green bean, soaked overnight
30g glutinous rice, soaked overnight
Water
Sugar to taste
Durian pulp

Method:

Put green bean, glutinous rice into a pot filled with approx 500ml water.  Cooked till beans break down.  You might need to replenish water.

Once beans and rice been broken down, add sugar to taste.

Garnish with a dollop of durian pulp.

Serve either warm or cold.


I’m submitting this post to Aspiring Bakers #20: Asian dessert buffet! (June 2012) hosted by Moon of Food Playground.

Fried Nian Gao Roll/ Fruit Spring Roll

祝大家 新年快乐, 万事如意.

Due to all our hectic schedules, it is tough to see one another often. Take for example my uncles and aunties and first cousins. I only get a chance to see them during special occassions. Thus I looked forward to Lunar New Year because we finally get to catch up.

For friends too, like my college classmates, we only meet up once a year. Actually we tried to meet other times but with kids' school, tuitions, and extra cirrculum, getting together is really tough.

Ever since my paternal grandma passed on, my dad and uncles take turn to host the gathering.

This year, it is my 4th uncle's turn. The last we were there was two years ago when my first cousin got married.

Though ours is not a huge family, having pot luck becomes the norm now since all of us had grown up and have our own family. This idea eased the burden of the elders having to cook up a storm for the whole entire clan.

Thus for my contribution, this year, I had Fried Nian Gao Rolls, something that I longed to do and finally done it. Was pleased to know that it was a big hit at the party.

Next I also tried Fruit Spring Rolls. It is something special. I think next time I will get pineapple instead of replacing it with blue jam, for I got injured and got a burnt on my finger due the oil splattering.

Yes what a day to have my finger burnt. BTW, I am submitting the above to Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen's Delight.

I also prepared Roast Pork. as well. The taste was good this time round but because of the huge slab of meat. I didn’t manage to crisp it. I will take the advice from my uncle for my next attempt. (sorry no picture)


Thanks to hubby for lugging back a bigger Happy Call Pan for me. You are an angel! Smuack.

I celebrate my 46th birthday today as well. A special treat from my little 10 years old. She actually baked me muffins for my birthday! I was totally amazed by her capability.

The muffins turned out awesome, soft and fluffy. Definitely warmed my heart by her effort.

Thank you baby!

Fruits Spring Roll
Source: Auspicious Delicacies of CNY by Squall Chin

What you need:

8 pcs spring roll skin
4 small bananas sliced into half lengthwise
pineapple (chopped)
Marshmallows (I used mini ones)

Method

Set banana, pineapples and marshmallow in the centre of the spring roll skin.

Roll up as in popiah method.

Heat oil and deep fry till golden brown.

****************
Fried Nian Gao Roll

What you need:

Yam, cut into lengthwise strip. Steam.
Sweet Potatoes, cut into lengthwise strip. Steam.
Nian gao, cut into lengthwise strip
Spring Roll Skin (small)

Method

Set the yam, sweet potato and nian gao.

Wrap tight with the spring roll skin.

Deep fried till golden brown.

Serve.

Nagaimo Soy Pudding

Today is a very productive day.

Brought the kids for a swim as it sure been a long time we last went to the pool. After lunch, brought my girl for her second round of chiropratic treatment. Then we make our way to Geylang to buy more low sugar white lotus seed paste because I need to made some moonies for my son.

Now we are relaxing at home with a wonderful cool afternoon. A pity that the sun is hiding, if not it would have been perfect. Sipping a cup of tea and browsing at recipe books are the best enjoyment I love.

Talking about recipes, recently Kokken shared a really interesting recipe and looking at her awesome picture, I knew straight I need to attempt on that. After all, I am very confident with her recipe as hers never fail me.

Out I went seeking for this Nagaimo (山药/淮山)(Huai San). I didn't have much luck with the some of the supermarkets that is nearby. Upon S's suggestion, finally I went to NTUC Finest and true enough, I saw it.

I guess this is seasonal produce. For I also saw the Japanese version on sale which is thicker and of course the price is four times more than that one I paid for.

This is my first time seeing fresh Nagaimo (淮山). My mom always uses the dried version which I am familiar with to make soup. The difference between Burdock and Nagaimo (淮山) is that Burdock is thinner and Nagaimo is thicker. Burdock is also known as 牛蒡.

So here is my attempt on Nagaimo Soy Pudding.



I wasn't sure how many serving S's recipe yield so I actually double the portion and gotten 2 servings. Since my family of 5, it is obviously not enough. I set off again cooking another double portion.

In my mind, a pudding is wobbly and soft. This one is actually quite firm, more like agar agar. The taste of Nagaimo is there but I have no issue with it, I find it nice.

I should have done a test taste before setting the pudding as I actually used a reduce sugar soy milk thus, hubby found it rather bland. Luckily the maple syrup saved the day!

The kids weren't keen so I ended up having to clear their servings. I have in mind another version but am not sure how this will turn out. So stay tuned.

What you need:

Nagaimo                 200g
Powder agar           4 tsp
Soy Milk                2 cup
Maple syrup           To serve

Method :

Peel the skin of nagaimo. (Wear gloves as you do this as the sap on the skin will cause skin irritation) Wrap peeled nagaimo in plastic wrap and microwave for 3-4 mins.

Mash the cooked Nagaimo while still hot with a fork.

Put the Nagaimo into a saucepan, add soy milk and powder agar. Cook over low heat until mixture is smooth and thickened.

Pour into 4 molds and chill in refrigerator until set.

Demold and serve with maple syrup.

Green Bean Soup with Rue

Will dialect goes extinct with the next generation?

Though my son can't speak fluent Cantonese but he is able to comprehend. My daughter, whom she didn't stay long enough with my parents, can't comprehend but I suspect she did pick up a word here and there.

My husband who grew up in a Malay village is able to speak fluent Malay. In fact, he is such a linguist that he can speak 7 languages including dialects. Smart isn't he?

For me, I am the hopeless one at home. Besides Cantonese, English and Mandarin, I am clueless with other dialects. I think I am the only one that can't understand Hokkien nor Teochew in my family. Even more hopeless is that I actually married a Teochew but my father in law speaks to me in Cantonese or English and my mother in law to me in Mandarin.

During the Lunar New Year visiting, a hot topic that popped out was dialect. For this generation of mine, we are still able to converse in our own dialect but for our next generation, they know nothing about this dialect.

I think eventually our dialect will die with us as our next generation no longer speaks a word.

To think about this, it is actually sad, isn’t it?

The weather is getting hotter by the day. Today is also the last day of a 15 days celebration. I think we had enough of munching on all those Lunar New Year goodies that are loaded with tons of calories. I am sure our yin and yang elements in our body are totally off balance.

With hubby just came home last night from a cooler climate, I thought it will be a perfect timing for us to have a bowl of Green Bean Soup with Rue (臭草) to balance back the chi in our body.



Rue is commonly used to flavour green bean soup. It is botanically known as Ruta graveolens. Many years ago, I did try to grow it but being a temperamental plant, it didn’t survived.



This plant is not commonly found in wet market and thus many vendors do not use this herb in their green bean soup. I have to go down to Chinatown to look for it and it is not cheap either. I guess because it is hard to cultivate.

Adding Rue to Green Bean Soup somehow make it taste better. Then again, it is very subjective, just like cheese and durian. I suspect some day, Green Bean Soup with Rue will also died with me.



To add some romance to this simple dessert and hopefully to catch a glimpse of the first full moon of the New Year (Chinese's Valentine's Day). I created a heart with some coconut milk for hubby's serving.

Happy Valentine's day dear.

I am also submitting this to Aspiring Bakers #4: Love In The Air (Feb 2011) hosted by Cuisine Paradise.

What you need:

250g Green Bean
1 stalk of Rue (throw away the stem)
40g sago (optional), soak for 10 mins and drain
Sugar to taste (I used thai palm sugar)
500ml + 250ml Water
4 stalks of pandan leaves
Coconut cream (optional)

Method:

Add green bean, pandan leave and water. Brisk boil for 20 mins.

Add in the other part of water and continue boiling till beans are "open".

Add in sago and continue to boil till sago is done.

Add sugar to taste and coconut cream.

Baked Tapioca Kueh, Banana Flambe

Yesterday, my hubby and son went to help me pick up some wild tapioca. I reckon if I don't do it now, when the bull dozers come along. The whole patch of greenery will be gone.

I wanted to try my hand at Baked Tapioca Kueh. I read with interest that some are baked and some are steamed. The reason why I wanted to try was last year, my aunt bought me some from a stall near her home. It was really nice. It has some bites to it.

So after browsing through my "library", I settle for Mrs Leong Yee Soo's recipe but I twisted it alittle. Instead of golden yellow, mine came out a darker shade. Perhaps it is the gula melaka that caused it. Mine was some homemade source that was given to me.

What you need

1.4kg tapioca, finely grated
100g castor sugar
100g gula melaka (palm sugar)- grated
1 tbsp melted butter
3 tsp cornflour
3 eggs, lightly beaten
1 1/2 tsp salt
1 pack of coconut milk (divide into two types, thick and thin)

Method

Preheat oven to 177 degree celcius. Grease a 20 X 20 tray. Line the side with grease proof paper and dust with flour.

Set the grated tapioca over a sieve and drain out the water. Allow the water to stand to settle the starch (approx half hour).

Collect the starch and mix with the grated tapioca.

Pour 400ml of coconut milk to a bowl and set aside.

Pour the remaining coconut milk and add water to form 100ml of thin coconut milk

Combine all ingredients and the thin coconut milk. Bring to boil and simmer then sugar is melted.

Add in the thick coconut milk and cook for another min.

Pour the hot egg/coconut mixture into the grated tapioca and mix well.

Pour into prepared tray and smooth out the surface.

Baked for 15 min till light brown and reduce heat and bake at 135 degree celcius for another 1 - 1.5 hours till golden brown.

Cool slightly and then remove from pan to cool completely.

***********************

To continue my second part of my wilderness find. Outside my backyard, an old neighbour turned the place into a little banana plantation. Since they moved out early this year.

The "plantation" is basically left to nature to nurture.

Recently, we saw one of them "given birth" to a bunch of babies. Patiently we waited till harvest time.

Voila, it is sweet and nice. We have so many that we need to give them away to son's taekwondo teacher.

So here we are, going banana soon!!!

I wanted to find out how a Banana Flambe taste like. I tried to give that "fire" experience but with no success.

In actual fact, I gave more than a doze of alcohol but only managed a fraction of the banana being flambe. No wonder it takes skill to create this dramatic effect.

What you need:

6 bananas (mine are small)
2 tbsp brown sugar
2 tbsp cognac
2 tbsp butter
2 tbsp sugar
2 tbsp Cointreau
Juice of 1/2 lemon
Juice of 2 oranges
Rind of 1 lemon, sliced
Whipped cream Cinnamon/Nutmeg

Method:

Place bananas, brown sugar, cognac and lemon juice. Marinate 15 minutes.

Heat butter and sugar, cook until caramelized.

When golden brown pour in orange juice; mix well.

Cook 2 or 3 minutes. Stir constantly.

Add banana mix to orange mix; add lemon rind and cook 1 minute.

Pour in Cointreau and flambe. Cook 1 minute on high. Add whipped cream and cinnamon.

Green Bean Soup

Despites medication, we have been plagued by persistent cough and lungs that feels like choking with phelgm. I concluded that my family must be really heaty. I heard that green bean has a cooling properties. Though I am not a big fan of green bean, nevertheless, I went ahead to make a big pot of Green Bean Soup for dessert.

Is Santa coming tonite?

Merry Christmas to all my visitors! As a tradition for the past couple of years.

I always gathered round my immediate family to have a dinner on Christmas eve. I am not someone who likes routine even though it is only once a year.

I love to rotate my theme for each year. So this year, my theme is Japanese. I started off with lots of planning.

It is so easy to go to a Japanese restaurant and order my favourites. Preparing Japanese food is something new to me. I didn't even know how to do a good miso soup, it is not about just adding miso paste I found out.

Thanks to Joshua who has shared valuable tips with me. So here is my Christmas spread.

Miso soup with beancurd, mushrooms and wakame. (unfortunately no picture)

Cold soba





Sushi platter, wanted to have California roll but my avocado didn't ripen on time.

Hubby only captured these two platters, I wonder who happened to the rest. This ones, my family has a hands on experience.






Tempura platter, I lost my tempura recipe so didn't know how to do the batter portion and also I got cheated by the fishmonger on the size of the prawns.



My grilled items, Yakitori and Asparagus with bacon.

Sorry, pre grilled only.

<

Initially, wanted to have Katsu Don (my hubby's favourite) but I ran out of time and only managed to have Tonkatsu instead.



Last of all. Dessert: Green tea milk jelly, coffee jelly, red bean mochi and my Christmas Fruit cake.

My disaapointment was my green team milk jelly because I didn't have sufficient time to really set the jelly and my coffee jelly without whipped cream (poor time management). (oops, hubby was too busy tucking into his dinner that he forgotten to capture my coffee jelly)





But overall, dinner was good and the party ended till countdown. This will be the last year my brother and family will be joining us.

Though I am sad (going to miss my little nephew) but yet I am happy for them. Same time next year, they will have a chance to be able to experience a totally different Christmas ambience.

Have a Blessed Christmas everyone.

Layered Milo Agar Agar

Was getting bored. I am down with a stupid cold that doesn't seem to go away. The feelings reminded me of a broken nose that I endured many years ago. Like it was punched swollen. I got a feel it might not be a cold but rather sinusitis. So to distract myself, I did a Layered Milo Agar Agar which I wanted to experiment many months ago. Boy, this is really hard work. The waiting game. I don't think I will attempt this another time. Recipe is the same as milo agar agar.

Chrysanthemum with Luo Han Guo Tea/ Green bean soup with durian

My hubby who is the strongest in the family, succumbed to our bug as well. I do not know whether it is the weather or perhaps it is the bug.

I therefore quickly brew some Chrysanthemum with Luo Han Guo Tea to ease the sore throat and cough.

There are so many method in brewing chrysanthemum, so while I was at the medical hall, I decided to ask again.

He told me to crack the Luo Han Guo and leave it to soak for 10 mins before boiling.

When the water is at its boiling point, just add in the chrysanthemum and remove from heat.

Soak till the flower "open up" and it is ready to drink. So for the time being, I will follow this method till I hear of another one.

While doing my food inventory stock take, I found a packet of green bean in the cupboard. I remembered my brother in law once said that green bean is able to dispel body heatiness, I decided to give it a try.

Having some durian on hand, I twisted the method a little into Green Bean Soup with Durian.