Showing posts with label Cooking With Fruits. Show all posts
Showing posts with label Cooking With Fruits. Show all posts

Saturday 3 September 2011

Blueberry Pancakes

If you remember in early July this year, I have shared a post on 3 different Durian recipes (read more HERE) where one of it is making Durian Pancake. Here using a similar recipe I have whipped out some delicious Blueberry Pancakes for our weekend breakfast. And for those staying in Singapore, does this look familiar to you like one of the KFC AM Breakfast - Blueberry Pancakes?

So if you like pancakes, blueberry, honey and cheese do try this recipe and I am sure you would love it as much as we do.



BLUEBERRY PANCAKES




(Yield: 6, 12 cm pancake | Preparation: 5 minutes | Cooking: 10 minutes)

Ingredients:
100g Plain Flour
1/2 Teaspoon Double Acting Baking Powder
180ml Fresh Milk/Buttermilk
1 Egg, 60g
70g Caster Sugar
Pinch of Salt

Filling And Garnish:
80g Fresh/Frozen Blueberry
Plain Yogurt/Cheese Wedges
Honey

Method:-
1. Sift plain flour and double acting baking powder together.

2. Beat egg and sugar until creamy and fluffy (about 3 - 4 minutes) before stirring in the flour mixture.

3. Next add in remaining ingredients, mix well to form a smooth batter.

4. Set batter aside in the fridge for about 30 minutes. Remove stir-in the blueberry and get ready the frying pan for cooking.

5. Heat up a non-stick pan, lightly grease it with cooking oil and add in 2 tablespoon of batter, swirl pan and cook the pancake over medium low heat.

6. Turn the pancake over when you see large air holes appearing on it and cook for another 1 minutes or less depend on its thickness.

7. Spread some some cream cheese or top with cheese wedges on the pancake, drizzle some honey over it and serve immediately with some extra blueberry according to your preference.


Friday 20 May 2011

[S$20 Budget Meal] Baked Tom Yum Chicken, Lime and Mango Salad, Sweet Corn and Tofu Soup

For this set of Budget Meal I took about roughly an hour from the preparation to cooking whereby I multi-task two different dishes at one time. It is pretty quick and easy after you pop-in the prepared mid-joints into the oven, you will have more time to prepare the Tofu soup which takes you less than 15 minutes. And overall for this set of Thai Fusion Budget Meal I spent about S$7.80 to feed a family of 4.

This is similar to cream of corn soup but in Asian style with clear soup broth and whole corn kernels instead of the blending the corn kernel. The adding of tofu give it an extra texture for this soup as well as boost up protein intake for kid. (this recipe is specially dedicated to my best friend, Joyce who loves tofu and sweetcorn combination)

Ingredients: (serves 2 - 3)
1 Box of Silken Tofu, cut into 1" cubes
1 Fresh Sweetcorn, remove the corn kernels
2 Medium Tomato
1 Egg, lightly beaten
1 Litre of Water
1/2 Knorr Chicken Stock Cubes

Thickening:
50ml Water
1.5 Tablespoon Cornflour/Potato Flour

For this recipe I took extra steps in preparing the tomatoes by boiling it in water to remove the outer skin to have a smooth texture for the kid. But you can always omit this step if you are in a rush by using just the cut tomato wedges with skin on.

Method:-
1. Bring a small pot of water to boil, drop in tomatoes and let it boil for 1 minute(you will see the skin starting to peel off from the tomato) before you remove and soaked them in ice water.

2. Slowly peel off the outer skin of the tomato, cut into halves and scoop out the seeds. Chop them into big chunks and set aside.

3. Bring 1 litre of water to boil, add in sweetcorn kernels and stock cube then let it simmer for about 5 minutes before adding in the tofu cubes.

4. When the mixture comes to boil, let it simmer for another 2 minutes, lower the heat and stir-in the cornflour mixture(mix water and cornflour together)till the soup thickened.

5. Turn off the heat, swirl in the beaten egg till cooked through. Add in tomato chunks.

6. To serve, ladle soup into serving bowls, garnish with chopped spring onion and dash of pepper.

Total cost for this dish is about S$2.70 with breakdown shown below:-
Cost of Ingredients:
~ Sweetcorn = S$0.60
~ Silken Tofu = S$1.50
~ Egg and Tomatoes = S$0.60


Other than Tofu and Sweetcorn, spicy food is also one of Joyce favourite selection of dish. For this recipe I marinated the mid-joints with 2 tablespoons of store bought Tom Yum paste together with some fresh lemongrass and lime juice for extra refreshing taste and fragrant. If you prefer higher level of spiciness, add in 1 – 2 bird eyes chili (sliced) into the marinade ingredients.

Ingredients: (make 8 mid-joints)
8 Chicken Mid-Joints
2 Stalks of Lemongrass, lightly pound and sliced into sections
2 Tablespoons of Tom Yum Chili Paste
Juice of 1/4 Green Lime

Seasonings:
1 Teaspoon Light Soy Sauce/Fish Sauce
1/2 Tablespoon Cooking Wine
1/2 Tablespoon of Cornflour
1 Teaspoon of Sesame/Olive Oil

Method:-
1. Trim and rise the mid-joints, pat dry with kitchen paper towel then marinate it with all the above ingredients and seasonings for at least an hour in the fridge.

2. Arranged the marinated mid-joint together with the marinade on prepared baking tray line with baking paper or aluminium foil.

3. Bake the mid-joints in oven toaster for about 30 minutes turning at least twice or more for more even colour. OR

*4. Bake in preheated 180 degree oven for about 25 or till cooked through(turn at least twice for even coating of colour).

5. Remove and serve together with Mango Salad.

Total cost for this dish is about S$3.50 with breakdown shown below:-
Cost of Ingredients:
~ Chicken Mid-joints = S$2.80
~ Lemongrass = S$0.20
~ Tom Yum Paste = S$0.50


LIME AND MANGO SALAD

The cold mango salads will definitely draw great attention if you can get hold of sweet and juicy mango that is full of flavour. But if you can’t try at least to find the ripe and decent type instead of those that are hard and sour.
Ingredients: (serves 2)
1 Honey Mango, about 200g
1 - 2 Bird Eyes Chili, sliced
1 - 2 Shallot, sliced and chopped
Grated Rind of 1 Green Lime
1 Tablespoon of Fresh Lime Juice
1/4 Teaspoon Fish Sauce
1/4 Teaspoon Sugar

Method:-
1. Peel of the skin of the mango and cut the flesh into 1cm cubes, set aside.

2. Combine all the remaining ingredients together in bowl, mix well before tossing in the mango cubes.

3. Quick and a quick stir, wrap the bowl with cling wrap and keep in the fridge until serving time.

Total cost for this dish is about S$1.60 with breakdown shown below:-
Cost of Ingredients:
~ Mango = S$1.00
~ Green Lime = S$0.40
~ Chili and Shallot = S$0.20


Wednesday 23 March 2011

[S$20 Budget Meal] Steamed Glutinous Rice Parcel, Stir-fry Spinach and Apple with Dual Fungus Soup

Remember our S$20 Budget Meal event (read more HERE). Here is another set of our quick and budget meal for the week with Steam Glutinous Rice Parcel, Stir-fry Spinach and Apple with Dual Fungus Soup. Even though sometime with a controlled budget, I am sure we still could make something simple into a presentable dish that makes cooking and dining a fun way to live with.

My family simply adores soup irregardless of those quick and easy canned soup, double-boiled herbal soup or any combination of ingredients that I could thought of. But usually my boy will request for his favourite ABC soup because he loves the natural sweet and sour taste of the soup with lot of sweetcorn and potatoes.

APPLE WITH DUAL FUNGUS SOUP

Ingredients: (Serves 4)
5 Medium Size Apple
8 - 10 Big Red Dates
2 - 3 Cluster of Black Fungus
1/2 Cluster of White Fungus
1 Piece of Dried Tangerine Peel, soaked till soften
* 1/2 Piece of Candied Tangerine
350g Lean Pork
1500ml Hot Water

Method:-
1. Soaked apples in warm water for 2 - 3 minutes, give it a good rub, rinse and cut into 6 - 8 wedges per apple depending on it's size.

2. Soak the dried tangerine peel in water till soften, use a small spoon scrapped out the white pith from the peel to prevent bitterness.

3. Blanched the lean pork in boiling water, rinse well and get ready a soup pot with 1.5 litres of water.

4. When the water boils, add in all the ingredients and let it simmer over medium heat for 5 minutes before low the heat and let it simmer for about an hour or so till the fungus are soften and soup is flavourful. OR

5. Add in all ingredients except apples and let the mixture simmer for about 30 - 40 minutes before adding the apples and continue to simmer for another 15 - 20 minutes till the soup is flavour and fragrance.


Note:-
~ As I am using those whole piece, round type of white fungus, I used only half portion for this recipe.

~ For this recipe I add in extra 1/2 pieces of candied tangerine to enhance the taste of the soup.


As most of the readers know, I love to cook soup using different kinds of ingredient and my biggest challenge was the "Double-Boiled Durian Chicken Soup - 榴莲炖鸡汤" which I have made last year. Since I saw some really good and cheap apples in the market, I decided to make this "Apple with Dual Fungus Soup" which cost about S$6.50 with breakdown shown below:-

Cost of Ingredients:
~ 5 Apples = S$2.00
~ Red Dates = S$0.50
~ White and Black Fungus + Dried Tangerine Peel = S$1.00
~ Lean Pork = S$3.00

*
I am submitting this to Aspiring Bakers #5 : Fruity March (March 2011) hosted by Jess @ Bakericious.


There are a few types of Asian Spinach available in the supermarkets such as Round Leaves, Long Leaves, Purple Leaves and etc. According to the vegetable seller(s) in the wet market usually different type of spinach is used for different purpose like stir-fry or soup. But despite of all the different varieties, our favourite is still the Round Leaves Spinach.

STIR-FRY SPINACH

Ingredients: (Serves 2)
1 Packet of Round Leave Spinach(苋菜)
15g Dried Whitebaits(银鱼), rinse and drain
1 Tablespoon Oil
3 Cloves of Garlic, skin removed
1 Small Chili, sliced
1/2 Teaspoon Chicken Stock Powder/Dash of salt

Method:-
1. Trim the spinach into leaves and stems, soak it in water for 5 - 10 minutes, rinse twice to get ride of the sand and dirt.

2. Heat up oil in a flying pan, add in whitebaits and fry over low heat till golden brown, remove and set a side.

3. Using the same frying pan, add in garlic cloves, chili and saute till fragrance before adding in the drained vegetables.

4. Give the vegetables a quick stir together with chicken stock powder and stir-fry till leave wilted and cooked. Remove

5. Sprinkle fried whitebaits on top and serve.

This can also be a changeable dish where you can either do a stir-fry or soup version according to your preference.  Total cost for this dish is about S$1.40 with breakdown shown below:-

Cost of Ingredients:
~ 1 Packets of Round Leaves Spinach = S$0.70
~ 15g Dried Whitebaits = S$0.70


Using of dried lotus leaves to wrap and steam this glutinous rice adds-on an extra traditional taste and fragrance to this dish.

STEAM GLUTINOUS RICE IN LOTUS LEAF

Ingredients: (Serves 2)
2 Debone Chicken Drumstick with Thigh, cut into bite sizes
250g Glutinous Rice, soaked overnight
3 Fresh Shittake Mushroom, cut into slices
1 Teaspoon Minced Garlic
1 Stalk of Spring Onion, sliced
2 Pieces of Dried Lotus Leave

Seasonings:
1 Tablespoon Oyster Sauce
1/2 Tablespoon Light Soy Sauce
1/2 Teaspoon Dark Soy Sauce
1/2 Tablespoon Cooking Wine
1/2 Tablespoon Sesame Oil
1/2 Teaspoon Five Spice Powder
3 Cloves of Garlic, lightly pound
Dash of Pepper


The reason to cook and soak the dried lotus leave is to make is soft and easier for wrapping as well as cleaning purpose.

Methods:-
1. Rinse and soak the glutinous rice over night or at least 6 hours prior cooking time. (this will help to cut down the steaming time of the glutinous)

2. Marinate the chicken with seasonings for at least an hour or more in the refrigerator.

3. Pre-heat a small frying pan, saute minced garlic with 1/2 tablespoon of oil till fragrance then add in the mushroom. Cook till mushroom is soft and absorb the flavour from the garlic. Remove and set aside.

4. Drain the glutinous rice well, transfer to a big mixing bowl, add in cooked mushroom and seasoned chicken, stir till mixture is well-mixed and set aside while preparing the lotus leaves.

5.To prepare the lotus leave, bring a big pot of water to boil and immerse the leaves in the water and cook for about 1 minute or till leave is slightly soft. Remove and soak in water for another 1 minute before use.

6. Drain the leave well. Fold it into half to get a fan shape, lay a sheet of baking paper on it, spoon half portion of the rice mixture on top and fold the sides of the baking papers to form a rectangle parcel. (refer to the 3 photos on the top row)

7. Next place the rice parcel near the edge of the lotus leaves and repeat the same folding procedure to wrap up another layer for the rice parcel.

8. Place the wrapped parcel in steaming with boiling water and steam it over medium heat for about 45 minutes to an hour. (open one of the rice parcel to check after 45 minutes to test the softness of the rice)


Note:-
~ You can buy dried lotus leaves from major Chinese Medical Hall or grocery stalls from the traditional wet market.


Lovely rice parcel that serves individual with extra topping such as chopped spring onion and dried shallot to enhance the flavour. For another version and taste, perhaps I shall replace chicken with pork belly and add in an extra salted egg yolk to lift up the taste of this dish. Total cost for this dish is about S$6.10 with breakdown shown below:-

Cost of Ingredients:
~ 2 Debone Chicken Drumstick with Thigh = S$3.60
~ 250g Glutinous Rice = S$0.80
~ 3 Fresh Shittake Mushroom = S$0.60
~ Garlic and Spring Onion = S$0.30
~ 2 Pieces of Dried Lotus Leave = S$0.80

Steamed Glutinous Rice Parcel on FoodistaSteamed Glutinous Rice Parcel


With a total of S$14.00 we have a great dinner that consists of 1 Rice dish, 1 Vegetable and 1 Soup which can feed a family of 3 - 4. I am sure this quick and easy dishes will bring smiles and satisfaction to both you and your family members. So perhaps you can drop down the ideas of buy S$3 Chicken/Duck Rice, Laksa, Fishball Noodles etc but starts your own planning today with some quick and budget meal for the family too.




Closing Date: Sunday, 27 March 2011, 2359 Hours.

Tuesday 15 March 2011

[Durian or Avocado] Sago Gula Melaka

This month's Aspiring Bakers theme is based on anything "Fruity" which I have read quite a number of wonderful entries from fellow bloggers on their fruity cakes and desserts. But as for myself I have being cracking my head for the past 2 weeks on what to do for this month event until I finally have something in mind.

Since this month theme is anything that is fruity, I decided to get some fresh fruits from the market where there are a lot longan, mango, passion fruit, oranges, strawberries and etc which are in seasons. And for my 1st submission I will be using two of my favourite fruits which are Durian and Avocado.


Ingredients: (serves 4)
1.5 Litres of Water
3/4 Cup of Small Sago Pearls
A few Pandan Leaves, knotted
* Some Durian Pulp or 2 Ripe Avocado

Method:-
1. Fill a large pot with water and bring to boil. Lower the heat to medium and add in sago pearls and stir on and off to prevent it from sticking together.

2. Cook the sago pearls for about 8 minutes turn off heat, cover pot with lid and set aside for 10 minutes.

3. The sago wil become translucent when cooked.

4. Pour sago into a strainer and rinse under running water until pearls are loose and separated. Drain well.

5. Spoon sago into small moulds. Chill in fridge until sago sets.

6. To serve, turn sago out into individual serving bowl(s), place either durian pulp/avocado cubes on top of sago then spoon some coconut cream and gula melaka syrup over the sago.


This Nyonya dessert is best to be eaten with good quality of gula malaka and fresh coconut milk toppings which makes you crave for more. Here are some quick and simple steps to make the "Gula Melaka Syrup" and "Coconut Cream".



GULA MELAKA SYRUP


Ingredients:
150g Palm Sugar (Gula Melaka)
1/2 Cup (100ml) Water
A few Pandan Leaves, knotted


Method:-
1. In a small pot, combine gula Melaka with water and pandan leaves.

2. Simmer until sugar dissolved, mixture thickens and becomes syrupy.

3. Sieved away any residues, cool and pour it into sterilised glass jar and you can kept it in the fridge till further usage.



COCONUT CREAM


Ingredients:
1 Cup (200ml) Coconut Milk/Cream
A few Pandan Leaves, knotted
Pinch of Salt


Method:-
1. Put Coconut milk/cream together with pandan leaves in a microwave safe bowl.

2. Cook it on 70% (Medium High) for about 90 seconds, pause 30 seconds in between and quick it a quick stir till soft boil. (You may need another extra 30 seconds depending on your microwave power voltage.)


In Asia, most of us like this dessert to be served either in it's original way of sago with coconut milk and gula melaka or sometime even with luxury toppings such as D24 Durian pulp. And look at this Durian version I am sure for those who loves Durian you won't be able to resists having a cup or two especially with some good quality of gula melaka syrup that adds bonus point to it.


But as for those who dislike Durian or cannot afford to find any Durian in countries that you stay perhaps you would like to try this Avocado version by replacing the Durian Pulp with Avocado Cubes. I personally find Avocado goes well with gula melaka which I often blend 1 Avocado with 1 cup of fresh milk till smooth before stirring in 1 – 1.5 tablespoons of Gula Melaka syrup to sweeten the taste.

I am submitting this to Aspiring Bakers #5 : Fruity March (March 2011) hosted by Jess @ Bakericious.


Thursday 24 February 2011

Orange Cinnamon Sorbet

It has being ages since my last post on Sorbet which was around May 2006 where Tracy shared with me her encounter on making "Mango Kaffir Lime Sorbet". (you can check out the recipe HERE) And from there I also modify a similar recipe to make some "Durian Sorbet" which my family loves.

To beat the recent heat craze and hot waves, let's take a step to prepare some really cold and refreshing dessert for the family to cool down the heat.........

But for this post I will be sharing the recipe on Orange Cinnamon Sorbet instead of Durian because now it is the peak season where you can get really huge and sweet oranges to make yummy dessert.

Some of us might tends to get confuse with Sorbet and Granita which somehow or rather look similar in a way. But if you notice carefully sorbet has a smoother texture and it is make with fresh fruit comparing to Granita, which has a coarser and crystalline texture that often makes from flavouring water and sugar.



Ingredients: (Serves 4)
300ml Freshly Squeeze Orange Juice, about 3 1/2 Oranges
30ml Water
2cm Cinnamon Stick
*30 - 50g Caster Sugar
*Shredded Rind of 1 Orange
1/2 Orange, sliced into Segments

Note:-
~ The amount of sugar use will depend on the taste of the fresh orange juice and individual preference.
~ You can refer to the read-up on "How to shred and grate orange rind" at this link HERE.



Method:
1. In a small saucepan bring sugar, 30ml of water, cinnamon stick and shredded orange rind to boil over medium heat.
2. When the mixture comes to boil, lower the heat and simmer for about 3 - 5 minutes by stirring occasionally to avoid burning.
3. Next remove the pan away from heat and leave the mixture to cool to room temperature.
4. Before mixing the orange juice with the sugar syrup till combined, remove the cooked orange rind and reserved it as garnish together with 1 teaspoon of sugar syrup in a small container.
5. Pour the orange juice mixture into a loaf pan, freeze for 3 hours or until firm.
6. Working quickly, use a metal spoon to break up sorbet and blend it until changed in colour and smooth.
7. Return mixture to pan, freeze it for another 2 hours or till firm.
8. Serve scoops of sorbet with some fresh orange segments and reserved candied orange peels.

Don't worry about whether this sorbet is being strongly infused with cinnamon taste. I can guarantee you that it’s only a very mild fragrant that act as a finishing touch to balance the citrus taste. But by all means if you just want a pure orange sorbet you can always omit the cinnamon stick.


ATTENTION!!! 
More Heat Cooler Coming Up!


For ice-cream lovers do look out for this space on the next upcoming recipe which I will  feature the "Eggless Homemade Dark Chocolate Ice Cream". If you are interested, do stay tune!!!!!




Orange Cinnamon Sorbet on FoodistaOrange Cinnamon Sorbet

Tuesday 8 February 2011

[Valentine's Day Dish] Spice Up Your Love

Almost every year during the month of February, it is always full of Excitement and Happiness whereby everyone is looking forward to either Chinese Lunar New Year, Yuan Xiao Jie(15th Day of Chinese New Year or known as Chinese Valentine’s Day) or 14th February, Valentine’s Day.

I remembered last year I made some delicious Valentine’s Day cookies (recipe HERE) to share with my friends and family, which makes them feel warm and loved. And for this year Valentine’s Day I am honor to host one of the monthly “Aspiring Bakers” event organised by, Small Small Baker with the theme for February on “Love In The Air”. So here goes my two recipes for this month submission……..

During Chinese New Year, “Mandarin Orange() and “Tangerine(橘子)” are considered traditional symbols of abundance and good fortune. These fruits are frequently displayed as decoration or presented as gifts to friends and relatives. In traditional Chinese medicine the dried peel of the Mandarin Orange is also used in the regulation of “Chi” and treat abdominal distension, enhance digestion and etc.

I am sure most of us who celebrates Chinese New Year(CNY) will sure to have some left over Mandarin Oranges that we bought for the traditional CNY door to door house visiting to your friends or relatives. So if you are cracking your head on what to do with those extra oranges, here are two simple recipes that which I made use of Mandarin Oranges to whip out coming Valentine’s Day dish.




STIR-FRIED CHICKEN WITH MANDARIN ORANGE


Preparation: 20 Minutes                                     Cooking Time: 10 Minutes

Ingredients: (serves 2)
1 Skinless Chicken Breast(about 250g), cut into chunks
A pinch of White Pepper
1 Teaspoons Soy Sauce
1/2 Teaspoon Cooking Wine
1/2 Tablespoons Corn Flour
6 Dried Red Chilies, rinse with water
4 Slices Of Ginger, cut into heart shapes
4 Cloves Garlic
1 Medium Red Onion, cut into wedges
1 Whole Mandarin Orange Skin, cut into heart shapes
1 Mandarin Orange, peel into individual segments
2 Stalks Spring Onion, cut into section
20g Roasted Cashew Nuts, optional

Seasoning Sauce:
50ml Mandarin Orange Juice
1.5 Tablespoons Water
1/2 Teaspoon Sugar
1 Teaspoon Soy Sauce
1/2 Tablespoon Dark Soy Sauce
1/2 Teaspoon Chinese White Rice Vinegar



Tips:
~ If Mandarin Orange is not in season, you can replace it with some sweet Orange.

~ Slowly remove the outer skin of the Mandarin Orange, then use any small "Heart Shape" cookie cutter to cut out "hearts" from it.




Method:
1. Marinade the chicken pieces with pepper, soy sauce, wine and corn flour; mix well and set aside.

2. Combine the sauce ingredients in a small bowl; set aside.

3. Preheat frying pan and pan-fried chicken till golden brown on each side. Remove and set aside.

4. Return the wok to medium high heat with 1 tablespoon of the oil. Add the dried chilies and stir-fry briefly until they are fragrant.

5. Toss in the onion, ginger, garlic and stir-fry for another 30 seconds before adding the mandarin orange peel and continue to saute till the oil is fragrant.

6. Next add in chicken and sauce mixture, stir till thicken then toss in orange segments, cashew nuts and spring onion to coat evenly with sauce. Serve immediately with Orange Scented Rice(recipe HERE).


This dish is infused with great aroma and hint of spiciness from the "dried chilies". While the sauce itself has a balance mixture of sweet and sour taste from the orange juice which blends well with all the chicken and firm orange segments when consume.

I think this is the 2nd recipe which I have incorporate fresh fruit in a stir-fry dish, where the 1st recipe on about the "Stir-Fried Pork Fillet With Longan". But if you prefer something lighter perhaps you can take a look at this "Steam Cod With Tangerine" which includes "Mandarin Orange" as one of the ingredient too.

I am also submitting this post to "Aspiring Bakers #4: Love In The Air! (Feb 2011)", hosted by Me(Cuisine Paradise) at this link HERE.


[Valentine's Day Dish] My Sweetheart ~ Orange Scented Rice

Most of us loves the nice and fragrant aroma filling up from our kitchen while cooking one of our usual staple food, "steamed rice". But other than the usual white rice that we consume daily there are still many different varieties of ways and recipes whereby you can turn this simple food into simple interesting and nutritious.

This year for our Valentine's theme dish, I have made these "Orange Scented Rice" to pair with another "Stir-fried Chicken with Mandarin Orange" where fresh orange zest and juice are used in both dishes.




ORANGE SCENTED RICE


Preparation: 20 Minutes                                     Cooking Time: 10 - 15 Minutes

Ingredients: (serves 2)
1 Cup Uncooked Rice
4 Cloves
3 Green Cardamom Pods
2cm Long Cinnamon Stick
2 Cloves Garlic
2 Shallots, thinly sliced
1/2 Tablespoon Olive Oil
Rind of half Mandarin Orange, thinly shred
1 Teaspoon Chicken Stock Powder
100ml Fresh Mandarin Orange Juice
1 Cup Water

Garnish:
1.5 Tablespoon Golden Raisin
1.5 Tablespoon Almond Flakes, lightly toasted
1/2 Tablespoon Sliced Spring Onion, optional


The adding of spices such as "Cloves, Cinnamon and Cardamom" infused the rice dish with a special fragrant that blends well with the fresh orange juice and zest. And it makes this rice taste similar to those "Biryani" rice which cooks with similar spices.

Method:
1. Preheat the frying pan with oil and saute Onion, Garlic, Cloves, Cinnamon and Cardamon until the onion slices turned soft and slightly golden brown.
2. Toss in shredded Orange peel and saute it for another 10 seconds before adding in the rice and chicken stock powder, stir well until the rice is coated with oil.
3. Transfer the rice into rice cooker or thermal pot, add in orange juice and water then cook until the rice is done.
4. Open the cooker lid, stir in golden raisins, cover and let it stand for another 5 minutes.
5. To serve, remove the spices(Garlic, Cloves, Cinnamon and Cardamom) from the cooked rice then using a folk to fluff in almond flakes and spring onion till well mixed.
6. Spoon the rice mixture into "heart shape" sushi mould and shaped into "Onigiri(rice ball)".


This "Orange Scented Rice" has a sweet taste from the orange juice and golden raisin together with a nutty flavour complements from the Almonds. And this goes perfectly well with the "Stir-fried Chicken With Mandarin Orange"(recipe HERE) where you can makes good used of those left-over Mandarin Oranges from Chinese New Year.

I am also submitting this post to "Aspiring Bakers #4: Love In The Air! (Feb 2011)", hosted by Me(Cuisine Paradise) at this link HERE.



Orange Scented Onigiri on Foodista

Monday 29 November 2010

Almond And Apple Tea - 苹果杏仁茶

There is always a saying “An apple a day keeps the doctor away”, and apple itself contains high nutritional value, promotes digestion and help to prevent diseases and other functions too. This common fruit which is suitable for all ages often comes in various sizes and varities from different countries. During recent years studies iit also shows that Apple may prevent or reduce food allergies in human too.

Recently I get to learn how to make this drink from one of my boy's classmates granny who loves to boil soups for her family. She shared with us that this soup is good for health in long run and it also helps to prevent cough and cold due to the ingredients used. Above are some collage photos of the ingredients and steps of preparation.

Sweet & Bitter Almonds(南北杏), Apricot Seed
Warm. Influences the lung and large intestine channels. Stops cough and moistens the intestines. Commonly used to treat dry cough and constipation.

Ingredients: (serves 4)
2 - 3 Big Apples, cut into wedges
1 Tablespoon Sweet & Better Almond
1 Piece of Candidate Tangerine
4 Strips of Candidate Winter Melon, optional
1 Knot of Pandan Leave
1.5 Litres of Water

Method:
1. Rinse, peel and core the apples then cut them into wedges. (about 6 - 8 wedges per apple)
2. Bring 1.5 litre of water to boil and add in all the ingredient except pandan leaves.
3. When the water comes to boil again, lower the heat and simmer on low heat for about 20 - 25 minutes.
4. Add in pandan leaves at the last 5 minutes then continue to let it simmer.
5. When done turn off the heat, remove the sweet & bitter almond pack and pandan leaves from the pot.
6. Serve warm or cold with the cooked apple as drink or dessert.

Note:-
~ Spoon the sweet and bitter almond into stock bag and secure it before adding it to cook with the rest of the ingredients.


This is a very refreshing tea that makes you hook on it due to its sweet and sour taste together with the fragrant of the apples and other pairing ingredients used. You can even boiled this tea and consume it as normal daily fluid by having an option to remove the adding of candidate winter melon to reduce the sweetness. And from some research shown Apples can also reduce high cholesterol, blood pressure and at the same time maintain consistent sugar level in the human body. So this quick and easy tea is sure to be a good keeper in most of our family and it also makes a great drink for kids too.


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