Sticky Glutinous Rice With Mango

Sticky Glutinous Rice With Fresh Mango(Kha Neo Ma Muang) is a marketplace favorite that is not to be missed when you visit any of the Thailand restaurant or food stall. The rice which is fragrant and soft taste sweet together with the aroma of coconut milk and fresh Mango slices.


Ingredients:
200g Glutinous Rice
150ml Fresh Or Can Coconut
2 Tablespoons Of Sugar
1 Ripe Sweet Mango

Serving Sauce:
125ml Coconut Milk
1/4 Teaspoon Of Salt

Methods:
1) Rinse the rice and soak at least 6 hours or overnight.
2) Drain the rice and steam for about 20 minutes, stir in the coconut milk with sugar and continue to steam for another 25 minutes or until rice is soft.
3) Cover and set the rice aside for 5 minutes then mould it into individual ramekins or mousse ring then cool it to room temperature.
4) Un-mould it on plate and serve it with Fresh Mango Slices and Coconut Sauce.

Notes:a) For the Coconut sauce, mix everything in a heat proof bowl and microwave on Medium Heat for 30 second or until just warm.

Stir-Fry Doufu With Egg

I saw a similar dish on TV show recently while they fry egg with doufu. So I decided to give it a try with whatever ingredients I can find in my fridge.


Other than the Main Ingredients like Doufu and Eggs, I added in shredded carrot, chopped spring onion and pork minced. Guess I am too greedy with the doufu as I used up the whole box with only two egg so it doesn't bind everything together like a omelet. But overall I still like this Doufu with Egg dish as it's light and simple with all the nutrition in it..... :)
Ingredients:
1/2 - 1 Box Of Silken Doufu
2 - 3 Eggs, beaten
100g Pork Mince
1 Small Carrot, shredded
1 Sprig Of Spring Onion, finely chopped

Methods:
1. Marinate the pork mince with some pepper, sesame oil and light soya sauce for about 5 - 10 minutes.
2. Cut the doufu into small or large cubes depend on your preference. (i cut mine into small cubes)
3. Add about 1 tablespoon of oil in a preheat pan, stir-fry the pork mince till almost done then add in the shredded carrot and spring onion.
4. Fry till fragrant then add in the doufu and stir till combine.
5. Slowly pour in the beaten egg and swirl around the pan to form an omelet.
6. Fry till egg and meat is cooked thru, dish up and serve.

Notes:
a) You can used those egg doufu in tube form instead of the box.
b) The number of eggs used depend on the amount of doufu used.

Colourful Minature Tang Yuan

Wow! When you look at these I am sure you will be wondering what is these? Can these be eaten? This is actually our traditional no filling Tang Yuan which came in White and Pink in colour. But then my dear friend Tracy was telling that to make it more colourful for kids. So I also decided to make some colourful dough and do it with my dear reyon.


The dough is pretty easy to prepare as you only need to add colour water to the glutinous rice flour and stir well to become a dough. I made very little tang yuan which sort of like the size of a marble or slightly bigger so that you will feel like eating more of the wonderful colours.

I also pre-boiled a pot of Red Date Longan Water with extra Ginkgo Nuts to go with the boiled tang yuan. These are really an easy to made dessert with kids and I am sure they will enjoy both making and eating it.....

Ingredients:
50g Glutinous Rice Flour, 糯米粉
1 Teaspoon Potato Starch, 生粉
45-50ml Water + Food Colouring

Methods:
1. Place the flour and potato starch in a mixing bowl, slowly add in colouring water.
2. Stir with a chopstick and knead into a smooth dough.
3. Pinch a bit of the dough and roll it into round shape according to the size that you prefer.

Note:
a) You just repeat with the above steps with different colour or favour water to make the colour dough.

Assorted Favour Jellies

First of all I would like to thank one of my good blogger friend Tracy for contributing two of her new creations to this blog. She is someone who loves all kinds of dessert and she is very innovative in creating her very own dessert using whatever ingredients she can find in her kitchen pantry. Like from those Assorted Agar Agar you can see she actually takes the time to boil the Dried Longan with Peng Da Hai to make the Ching Teng Favour. I can said, when comes to dessert Tracy really gives me a lot of wonderful ideas. Thank Pal for all the ideas and support.

The word agar comes from the Malay word agar-agar (meaning jelly). Agar is usually sold as packaged strips of washed and dried seaweed, or in powdered form. Raw agar is white and semi-translucent. For making jelly, it is boiled in water at until the solids dissolve, after which sweeteners, flavoring, coloring, and pieces of fruit may be added. The agar-agar may then be poured into molds or incorporated into other desserts, such as a jelly layer on a cake.



Japanese konnyaku jelly is made by mixing konnyaku flour with water and limewater. Without additives for color, konnyaku is pale white. It is then boiled and cooled to solidify. Konnyaku has almost no calories but is very high in fiber. Thus, it is often used as a diet food.

This Dried Fruits Konnyaku Jelly is something that is interesting from her. Because usually we add can mixed fruits or fresh fruit in it, I had never eaten this type of jellies with dried fruits added. So I am actually very keen on trying out the Sour Plum Favour type. So I am going to look for a suitable Sour Plum from Umeya to test this out. According to her, you just need to cut the dried fruits into smaller pieces then put into the jelly mould and cook the konnyaku according to packet instruction and pour into the mould set it in the fridge when cool over night or for a few hours to let the favour developed.