Showing posts with label Homemade Dessert. Show all posts
Showing posts with label Homemade Dessert. Show all posts

Friday, 20 March 2015

[recipes] Mango Sago Pomelo vs Mango Pudding

[Dessert] Homemade Mango Sago with Pomelo
Now is definitely a good time to make some mango dessert especially when those sweet Honey Mango from Thailand are on offer. Since the fruit stalls at my area are selling 1 for either a dollar to two depending its outer appearance and ripeness, I bought a dozen to make some cool refreshing chilling Mango Sago as well as Mango Pudding to beat the scorching heat.

Saturday, 14 March 2015

2015 Chinese New Year Family Gatherings

Chinese New Year Gatherings
Gosh, it's almost coming to the end of 1st quarter for 2015 and before we move on to new recipe posts. With that here are some recap of our Chinese New Year gatherings with relatives and friends whom I am bless to have them with us even though we might not get together often during the year. But thanks to the advance social media platforms we are still able to keep in touch with each other through texts, photos or even video clips in our cozy chat groups.

Saturday, 22 February 2014

2014 Chinese New Year Family Gatherings

It had being almost a week since the last day of Chinese Lunar New Year (CNY) ended on 14 February 2014. And during that two weeks we get to meet up with relatives and friends as well as enjoying all the festive feast and family bonding time. With this summarized post I would like to share with you peeps on what we did during CNY as well as some festive food that we enjoyed.

Thursday, 17 October 2013

[No Churn] Coffee Ice Cream

It has being more than two years since my last Eggless Dark Chocolate Ice Cream post till now. And recently I was motivated by some of my Instagram friends homemade ice cream posts which I decide to make this super easy "No-Churn Coffee Ice Cream" from Nigella Lawson site which you can easily whipped it up at home in less than 10 minutes.

In her website there are a few no-churn ice cream recipes and I have selected our favourite Coffee Ice Cream that used espresso powder and Kahlúa liqueur (instead of espresso liqueur mentioned in the original recipe) which satisfy the craving of coffee lovers like us.


COFFEE ICE CREAM
(No Churn)


I love this recipe mainly because it is eggless plus you don't even need an ice cream maker. What you need to do is whisk up everything in a mixing bowl using electric beater and freeze it in air tight container. For my case, I used my Bosch ErgoMixx Hand Blender where I pour all the ingredients into the tall beaker and blend it till smooth.

Wednesday, 2 October 2013

Pandan Yogurt Pudding

In terms of the word "pudding" it can be used to describe both sweet and savory dishes like "cheese pudding", "bread and butter pudding", "Christmas pudding" and etc. For this post, I will be sharing a a low fat pudding using plain yogurt to replace the usual cream or egg found in most pudding recipes. And it can be easily whip up in less than 10 minutes, after which pop them into the fridge and serve it with your desire toppings.


PANDAN YOGURT PUDDING


In order to make it an Asian flavour I added some pandan paste to achieve a lovely green and aroma for this dessert. And for those staying overseas like United States, Australia, Japan, Europe and etc where you cannot easily access to fresh Pandan Leaves, I will suggest you can stock up a bottle or two of the Pandan Paste from your local Asian grocery stores. As these lovely paste do comes in handy when you want to make some Asian delights such as Pandan Chiffon Cake, Pandan Waffle, Nasi Lemak Rice and etc.

Monday, 2 September 2013

[4 Recipes] Quick and Easy Meal With Bosch MSM6 ErgoMixx Hand Blender

With a new gadget; Bosch ErgoMixx Hand Blender added to  my kitchen pantry recently, I decided to work on a lunch menu to test out its features and functions on blend, process and whisk. And in this post, I will be sharing four recipes using those functions which I am quite happy with the end results.

Actually before using the hand blender I did a Google search on it's review; and I am pretty distracted with some of the negative reviews on it's universal cutter and blender. But all those worries are gone after I test out the blender with the recipes shown below and I am glad that now I can easily hand small amount of ingredients using this reliable blender.

Above is my set of Bosch MSM6 ErgoMixx Hand Blender which you can reader more on it's features and function in my product review post here.


BEETROOT AND POTATO SOUP


Beetroot is a "powerful" root vegetable which contains potassium, magnesium and iron as well as vitamins A, B6 and C, and folic acid which is good for the body. And I have also shared a few recipes using beetroot like ABC Power Cake which we all love. In this post I prepare a thick soup with beetroot, carrot and potato using my new Bosch hand blender and surprisingly the soup turns out great with a smooth texture and fragrance aroma from the bay leave (don't worry there is no raw beetroot taste at all).

To enjoy the soup, we top it with a dollar of Greek Yogurt (or you can use sour cream) and serve it together with some rustic bread which makes it a great hearty dish during cold days.


(Serves: 2  |  Preparation: 10 minutes  | Cooking: 30 - 40 minutes)

Ingredients:
  • 2 Medium Beetroot (250g)
  • 1 Small Carrot (100g)
  • 3 Medium Potatoes (250g)
  • 1 Small Brown Onion, diced
  • 1 Bay Leave
  • 1 Teaspoon Olive Oil
  • 1.5 Cup Chicken Broths
  • 1 Cup Water
  • Freshly Ground Black Pepper
  • Some Sour Cream / Greek Yogurt, optional

Method:-
1. Peel and dice beetroot, carrot and potato into small cubes. Set aside.

2. Heat oil in a saucepan, add onion and carrot, cook on low heat for 3 minutes till onion is tender.

3. Add in beetroot, potato, bay leaves and chicken stock. Bring to boil and simmer for about 30 minutes or until beetroot is tender.

4. Remove from heat, take out the bay leave and use Bosch ErgoMixx Hand Blender to process the mixture on Speed 8 till smooth then season with salt and pepper.

5. Ladle soup into serving bowls, top with some sour cream and pepper. Serve warm with bread.



SESAME CHICKEN MEATBALL


This Sesame Chicken Meatballs makes it a great party/finger food for both Adults and Kids. It's super easy to prepare and you can even do a spicy version by adding 1 bird eye chilli and a stick of lemon grass to the existing ingredients.

In the past even though my family loves meatball, patty and etc, I don't usually prepared them at home because my existing Bosch food processor is way too "huge" to minced 150g of chicken breast or pork fillet. But now with my light weight hand blender everything seems like a breeze and I can easily prepared my minced meat within a minute or two (depending on the texture that you want).

(Make: 15 - 18 meatballs | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
  • 150g Chicken Breast Fillet, diced
  • 1 Teaspoon Fish Sauce/ Light Soy Sauce
  • ½ Teaspoon Sweet Chilli Sauce
  • 1 Teaspoon Lime Juice
  • 1 Teaspoon Ginger Juice, optional
  • 1 Teaspoon Fresh Rosemary
  • 4 Tablespoons Sesame Seeds
  • Oil for Deep-frying

Method:-
1. Using the Bosch Ergo Mixx Universal Chopper, place diced chicken, fish sauce, lime juice, ginger and rosemary in the provided container together with the blade and process using Speed 6 till almost smooth.

2. Remove the paste and hand roll about ½ tablespoon of the mixture into small round shapes.

3. Next coat it with sesame seeds and place on plate while repeating the rest of the chicken mixture.

4. Deep-fry meatballs in batches, drain well and serve with extra sweet chilli/tomato sauce.


PUMPKIN AND SWEETCORN PANCAKES


Pancake is the easiest dish to prepare if you are looking for a quick breakfast idea. You can either make it sweet or savory by adding in different ingredients like cheese, bacon, carrot, tomato or even plain. Here with the help of my hand blender (balloon whisk), I can easily prepare my favourite (serve 1 - 2) wholemeal pancake without the need of taking out my electric beater.

Other than making corn fritter, I also like to add fresh sweetcorn kernels into my wholemeal pancake for that extra crunch and natural sweetness. For this recipe, you can swap between pumpkin or sweet potato depend on your preference and their availability in your pantry.


(Serves: 2 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
  • 100g Cake/Wholemeal Flour
  • 3g Baking Powder
  • 50g Pumpkin, finely chopped
  • 50g Sweetcorn Kernels
  • 1 Egg Yolk
  • 20g Brown Sugar
  • 15ml Grape Seeds Oil
  • 120ml Milk
  • 1 Egg White
Method:-
1. Using the Bosch Ergo Mixx Hand Blender Balloon Whisk beat egg yolk with brown sugar till thick and creamy.

2. Slowly whisk in oil and milk then stirs well in between till combined.

3. Next add in pumpkin, corn kernels and flour mixture, mixed well and set aside.

4. With a clean balloon whisk attached to the hand blender, whisk egg white on Speed 6/8 till stiff peak.

5. First fold in 1/3 of the whites into the flour mixture and stir till combined then follow by remaining whites and stir till no trace of white found.

6. Heat up a lightly oiled frying pan, pour ¼ cup of the batter for each pancake and cook until it is golden brown on both side.

7. Remove and keep warm, continue with the remaining batter.

8. Serve pancake with maple syrup or honey together with butter.


CHOCOLATE BANANA TOFU MOUSSE
(Eggless version)


Love this "Eggless and Sugarless"  Chocolate Mousse dessert to bits as it's very different from the normal chocolate mousse recipes which requires cream, eggs and sugar. Here cream is replace with "tofu" whereas egg and sugar is being replace by "banana" for a light and healthier version with natural sweetness mainly from banana and chocolate.

If  using "raw egg" is an issue for you (I usually avoid recipe using raw egg) to avoid making chocolate mousse for the kids, perhaps you would like to try this version by using banana and tofu which I am sure it will be a much healthier dessert to prepare for the whole family.


(Serves: 4  | Preparation: 10 minutes  | Chilling: 1 - 2 hours)

Ingredients:
  • 200g Pressed Tofu
  • 300g Ripe Banana
  • 160g Dark Chocolate, roughly chopped
  • 1/2 Teaspoon Vanilla Extra, optional
Method:-
1. Rinse and drain pressed tofu on kitchen paper towel.

2. Melt chocolate in a double-boiler over a pot of simmering water or microwave in a heatproof bowl for 1 minute on HIGH. Stir mixture till smooth and set aside.

3. Place banana, tofu and melt chocolate into the provided tall beaker, use Bosch Ergo Mixx Hand Blender and process the mixture on Speed 6 till smooth.

4. Transfer the mixture into small sterilized bottle jars and keep in the fridge for about 2 hours till firm.

5. Serve with whipped cream or berries.

With the four step-by-step recipes above featuring different functions of the new Bosch MSM6 ErgoMixx Hand Blender I hope it will be of some help for those who is keen in getting a hand blender for their kitchen. Friendly speaking this hand blender do come in handy if you are working on small portion of ingredients especially for "baby/toddler" food or quick dishes like mashed potato, cream soup, pancake, muffin and etc. For more recipe ideas using Bosch kitchen products you can visit their recipe site @ http://www.bosch-home.com.sg/recipe-home-page.html


*All recipes and opinions expressed in this post are my own and there is no monetary compensation received.

Thursday, 7 February 2013

Osmanthus Chestnut Cake - 桂花马蹄糕

A few days back during our trip to Chinatown, I saw a stall selling Osmanthus Chestnut Cake (桂花马蹄糕) at a price of S$8.50 per box which gave me a shock. The price that they are selling per box is more than enough to replicate 3 similar boxes if you know how to make it at home. Although my recipe here might not be as authentic when compared to those sold outside in the shop but at least this is not a difficult dessert which you could do it at home for your guests or as a New Year gifts.


OSMANTHUS CHESTNUT CAKE
桂花糕


According to the stall owner, Osmanthus Chestnut Cake is good to help cool down the body, detox as well as abdominal discomfort, toothaches, and bad breath. So a homemade gift like this for your guests, friends or loved ones this coming New Year would definitely made your effort worth it.


(Make: 4 (11 x 8cm  rectangle) or 3 (12 cm round) tins | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:
1000ml Water
90g Brown Cane Sugar (冰片糖)
2 Tablespoons Of Caster Sugar, optional
2 Tablespoons Osmanthus Flower ( 桂花)
8 - 10 Water Chestnut, skin removed sliced into strips
Knot of Pandan Leave

Chestnut Flour Mixture
230g Chestnut Powder
500ml Water


Method:-
1. Bring 1000ml water to boil together with pandan leaves and cane sugar (add caster sugar if using for a sweeter taste), lower the heat and simmer till sugar completely dissolved.

2.Turn off the heat, add in Osmanthus flower and infuse for about 2 minutes.  Set aside.

3. Using a whisk, slowly mix chestnut powder with 500ml water until no lumps are found.


4. Pour Osmanthus liquid to the chestnut flour mixture.

5. Return the pot to stove on medium heat, add in water chestnut and keep on stirring the mixture until thicken and change to greyish colour. (refer to the photo above, row 2, column 1)

6. Scoop mixture into prepared pan(s), steamed over Medium High heat for 10 minutes, lower the heat to Medium and steamed for another 10 minutes.

7. Remove and cool completely, store in the fridge for at least an hour or overnight before serving.

Tip:
~ Chestnut flour is available in most supermarket, baking shops like phoon huat or some grocery stalls at the wet market. I bought mine for S$2.00 per box (250g)

~ If you cannot get hold of Osamanthus Flower, you can just ignore and use only Chestnut Flour and Fresh Water Chestnut to make Chestnut Cake (马蹄糕).


For us, there are two ways that you could enjoy this delicious dessert by either eat it cold on it's own from the fridge like any cold dessert. Or lightly dust the slices with with some cornflour (optional) and pan-fry it with a greased pan till both sides are slightly golden brown in colour. Personally I prefer the pan-fry version more but if on a hot day, the cold version will be a more refreshing after meal dessert. 

To go along with the Osmanthus Chestnut Cake, I often brewed some Chrysanthemums Honey Tea with a teaspoon Osmanthus plus a few wolfberries which helps to cool down the body from the humid weather. But this drink could also be served as your daily after meal drink to ease digestion as well as refresh your mind and body system.



UPCOMING RECIPE!


With Chinese New Year just 3 days away, I would be sharing my final new year recipe, Braised Duck with Sea Cucumber hopefully by Friday. I hope with all the current and existing Chinese New Year recipes, you might able to find some inspirations to cook some home cooked dishes for your family to enjoy this festive season.

 photo singoff3_zpse17561a6.jpg

Monday, 4 February 2013

Osmanthus And Chestnut Koi Jelly Plus Osmanthus Flower Giveaways

Thinking of what dessert to make this coming Chinese New Year? Why not try this super easy Osmanthus And Chestnut Koi Jelly which I am sure your guests would be impress with those cute and auspicious Koi Fish (锦鲤) and Ingot (元宝). With just 3 main ingredients such as Osmanthus Flower, Konnyaku Jelly and Water Chestnut you could easily replicated this dessert which is similar to Osmanthus Cake (桂花糕) but in jelly form rather than cake.


OSMANTHUS AND CHESTNUT KOI JELLY


For this jelly dessert I did not add any food colouring and the "golden colour" effect comes from the natural colour of the Osmanthus flowers itself. So if your prefer a darker colour,  you could either add in a teaspoon more of the Osmanthus flower or a few drops of yellow food coloring. But if you cannot get hold of any Osmanthus Flower or Konnyaku Jelly, you could try another flavour instead of Osmanthus using Lemongrass with a reference recipe here.

As for the Koi And Ingot jelly mould, you could get it from Kitchen Caper. I bought mine with 3 different assorted mould for S$5.00 during their festive promotion.  


(Serves: 4-6  | Preparation: 15 minutes  | Cooking: 7 minutes)

Ingredients:
  • 1 Packet Red Man Brand Konnyaku Premix Jelly Powder
  • 1200ml Water
  • 3 - 4 Teaspoons Osmanthus Flower
  • 1.5 Tablespoons Wolfberries, soaked till soften
  • 8 Water Chestnuts, skin removed and diced
  • 1 Knot of Pandan Leave, optional


Method:-
1. In a pot, add 1200ml of water and bring to boil together with pandan leave for 3 minutes to infuse the water with pandan leave fragrance. 

2. Lower the heat, add in osmanthus flowers and simmer on low heat for 2 minutes.

3. On the lowest heat, slowly stir in Konnyaku Jelly Powder using a balloon whisk or wooden spoon until powder fully dissolved. Turn off the heat and remove from stove.

4. Add 2 wolfberries (pre-soaked in water for 3 - 5 minutes till puff) and 1/2 - 1 teaspoon of water chestnut in each jelly mould (refer to the photo above).

5. Slowly pour in jelly solution into the prepared mould. Cool and chill in the fridge for at least 2 hours to firm it before serving.


Osmanthus And Chestnut Koi Jelly

Steam Osmanthus Cod Fish

Glutinous Red Date With Osmanthus Syrup

Huiji Steamed Pomfret With Osmanthus

Osmanthus Honey Tea
If you have no time to involve yourself in the kitchen, perhaps a cup of this refreshing Osmanthus Honey Tea (recipe) will be great to help smoothing your mood as well as detoxification and beauty maintenance.


GIVEAWAYS


Lastly in order for those who are interested to try our Osmanthus Flower. I would be giving away 2 trial packet (4g each) of Osmanthus Flowers to 2 Lucky Readers to try out some of the related recipes that I have shared.


How To Win:-
1. Comment (on this post) which recipe with Osmanthus Flowers that you would like to try.

2. Click LIKE and SHARE the above photo over at Cuisine Paradise Facebook Page (here); AND

Leaving a comment (on facebook) that you have "Like And Share" the above.

Closing Date: 05 February 2013 (Tuesday), 12.00 NOON
*Giveaway is open to ALL READERS of Cuisine Paradise with a valid mailing address.


[Giveaway Result Updated on 05 Feb 2013]


 photo singoff3_zpse17561a6.jpg

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