Tuesday, 14 July 2009

Parents World - July & August Issue

Wow.. just received my latest issue of Parents World for July & August. I was so busy these few weeks that I totally forgot about this bi-montly Parents' and Kids' magazine that I have contributed my recipes with. This month cover page mum is Cecilia Cheung, one of the beautiful Hong Kong Celebrities whom most of us known of.

In this issue you will find a lot of interesting stuffs and factors that might trigger your curiosity of grabbing a copy of it. And further more, my recipes for this issue will be "Buttermilk Pancakes With Strawberry Mint Sauce" which is great for breakfast or tea-time.

Follow by this "Claypot Ginseng Chicken Rice" which I come out with from the idea of Steam Herbal Chicken. And there is another kiddy porridge which is "Cod Porridge with Lotus Seeds & Wolfberries" which is not shown here. But if you are interested in these recipes do check out the copy in your kids' school bag which they might have a complimentary copy from school or you can grab at copy at most 7-11 stores and newsstands. Thank you for your support.Posted by Picasa

Sunday, 12 July 2009

Double-Boiled Egg White & Milk In Coconut

I saw this fresh and beautiful Thai Young Coconut during my market trip this morning and on first sight, I told myself that I am going to make a new dessert from it. As I always heard from my mum who has tried the "Double-boiled hashima and egg whites in coconut" dessert Crystal Jade Kitchen. I decided to come out with my very own version of "Double-Boiled Egg White & Milk With In Coconut".

Coconuts are the fruit of the coconut palm, it has many food uses, including milk, meat, sugar and oil as well as functioning as its own dish and cup. From research, it shows that coconut water is also More Nutritious than whole milk as it contain Less fat and NO cholesterol! As you can see from the photo, the main ingredients that I used are Young Coconut Juice and Flesh, Egg White, Fresh Milk and some wolfberries for colour contrast and sweetness.

1 Thai Young Coconut
Egg White From 2 Medium Egg
100ml Coconut Juice
70ml Fresh Milk
1/2 Tablespoon Wolfberries
1.5 Teaspoon Sugar
1/2 Red Date, for garnish

1. Dissolve the sugar in the coconut juice over low heat in a pot, then set aside to cool. (You can use microwave to cook on High 30 second)
2. Use a small knife to life the lip of the coconut, slow not to break it fully open, leave a small gape so the you will be able to cover it back while double-boiled.
3. Use a spoon carefully scrape the flesh from the inner shell and set aside for later use.
3. Whisk the egg whites briefly, then mix in the milk and pour in the cool coconut juice solution.
4. Strain into a bowl, then pour it back into the coconut shell.
5. Stir in 3/4 of the wolfberries and coconut flesh then cover the lip, place the coconut in a deep bowl or place it directly in the pot of boiling water and double-boiled for about 20 minutes.
6. Open the lid after 10 minutes, scatter the remaining 1/4 of wolfberies and coconut flesh and top with half of the red date in the middle.
7. Cover the lip back and continue to steam over medium heat for another 10 minutes. (Open the lip at a 5 minutes interval)
8. Remove the whole bowl from heat and remain cover for 2 minutes before serving.
9. You can either serve warm or cold.

a) I bought the Thai Young Coconut from Shop And Save or you can get it from most supermarket at less than $2.00 each. (Try to find the one with a nice lid so that u can cover it while double-boiled)
b) The texture of this dessert might not very pudding like, sometime it might be more on the soft or liquid side depend on the kind of milk you used and the steaming technique.

This is a very refreshing and fragrant dessert. The moment when I opened the lip, the aroma of the coconut essence is so wonderful. You should give this a try if you love coconut and it's a very good beauty dessert too... :p Posted by Picasa

Frog & Pumpkin Porridge

This is one of Rey's favourite weekend lunch that I always prepared for him either on Saturday or Sunday. The method is more or less the same but then I will rotate on the ingredients depend on what he prefer during that week. Our "little master" will tell me what he wants for the day before we headed for marketing. Today's menu might sounds a bit "yucky" to some of you because of the use of "Fresh Frog". But in Asian country like Singapore, Frog porridge is very commonly found in most household where the elderly will choose it to cook porridge for kids.

Since Rey is a picky eater who don't really eat meat or vegetable on it's own. We have to work on ways to get things into his mouth, so the most easier way that both me and my mum will do is to put everything into the porridge and serve it to him as one dish meal. This is a very nutritious porridge which consists of his favourite pumpkin and potato. Posted by Picasa

Ingredients: (Serves 2)
3 Pieces of Pork Ribs
1 Fresh Frog(田鸡), skin removed
60g of Pumpkin, without skin
1 Medium Potato, cut into quarters
Some Red Dates & Wolfberries
1/2 Cup Uncooked Rice
600ml - 800ml Water

1. Pre-wash the rice and soak with some water for about 30 minutes, this is enable the rice to soften and cook faster.
2. Wash and clean the pork ribs and fresh frog then blanch them in boiling water for a about 3 minutes, rinse and set aside.
3. Next bring about 600ml of water to boil then add in the pork rib, frog meat, potato cubes, red dates and wolfberries and let it bring to boil again then simmer for about 15 minutes over low heat.
4. Add in the rice(drained well 1st) and pumpkin(don't cut into small pieces, leave it as it is) let it simmer accordingly until the rice is done to your liking.
5. Season it with some salt and sesame oil if you prefer then serve.

My boy love the pumpkin to be mashed together in the porridge and serve with the soft cooked potato. Usually I cooked this dish with Cod fish but for a change today, I replace the Cod fish with fresh frog meat.

a) I bought the fresh frog from the wet market which is already without the skin.
b) I use a small claypot to cook the porridge because we love that smooth texture compare to the normal pot.

Saturday, 11 July 2009

Banana & Passion Fruit Chiffon Cake

Em... this should be the last Chiffon Cake recipe that I going to post for the time being even though I still have a few on the list to try out :p Since my mum love the combination of Passion Fruit with Banana, I decided to bake this for her over the weekend together with some of her favourite Banana & Passion Fruit Jam.