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

New Hobby @ Lower Peirce Reservoir

Last weekend we have a great time catching up with our new hobby at the Lower Peirce Reservoir together with some of the families there. Despite of the cloudy weather and passing-shower when we arrived, we still have a great warm-up session observing others and put it to practise on how to find, lure and catch our very first pet Yabby.

"Lower Peirce Reservoir - 贝雅士蓄水池下段" is one of the oldest reservoirs in Singapore. It is located near the MacRitchie Reservoir and the Upper Peirce Reservoir which is near Upper Thomson Road.

During most weekends or public holiday, the park will be filled with family with kids or love ones to set up picnics as well as to enjoy the scenery or walking trails through the rainforest for some exciting encounters with the amazing wildlife. Last weekend was our 2nd vist to this park and we saw most of the families are enjoying their family time catching little shrimps, crabs or fish with the kids.

As we did not get to spend more time like the rest of those families who enjoys this new prawning hobby due to the passing by shower on Saturday evening, we decided to go back again on Sunday. This round we managed to get very close encounter with those park monkey who are over friendly that they even snatched away our prawning baits.

This is a very interesting hobby that requires "Patience", "Time" and "Co-ordination Skills" where you use just simple bait like "Bread" to attract these little smart Yabby.

On the 1st day we only managed to caught one Yabby as we are still very new with the tactic to handle and lure these yabbies compare to the rest of the expert there. But on Sunday, as we are more prepared we managed to caught 3 and my boy really enjoys every moment of this new hobby. And before going home, we also spotted two huge Yabby which is around palm size with big claws but too bad we are not skillful enough to catch it.

Beautiful sunset that you might not have a chance to see often during your daily busy working days so perhaps sometime life will be more meaningful if you can spare some time, stop your pace, lift up your head and enjoy those beautiful sunset that is created by God.

Since we have a total of four yabbies now, we decided to buy a big container and stone shelter for these new pets. I guess sometime it's good to have some easy to handle pet for the kids to take up self responsibility on keeping these cute buddies.

Other than those yabbies above  we also have another cute little pet hamster known as "Milo" which is given to us by our neighbour. She is a very gentle and intelligence pet that is always amused us with her cute acts.

For more photos on our New Hobby @ Lower Peirce Reservoir, you can refer to the link HERE at Cuisine Paradise Facebook Page.

BK Fish'n Crisp Burger

Recently Burger King has launch a NEW BK Fish’n Crisp burger under their BK A4DABLES menu. This succulent fish fillet is covered with melted American cheese, tangy tartar sauce and cradled between a toasted sesame bun that leaves every bite full of satisfaction.

Each set of the BK A4DABLES meal, priced from $4.95 which includes Burger with medium drink and fries. Below are the 5 BK A4DABLES meals:-

1. *New* BK FISH’N CRISP MEAL - S$4.95

2. SPICY BK CHICK’N CRISP MEAL - S$4.95

3. WHOPPER JR® MEAL - S$5.25

4. BK SINGLES MUSHROOM SWISS MEAL - S$5.25

5. BK SINGLES BBQ TURKEY BACON MEAL - S$5.25


To pamper yourself for an addition side-order, you can try these black peppery spiced chicken drumlets which infused with a hint of aromatic basil for a spicy fragrance to excite your smell and taste.

Price:- S$1.95 (2pcs), S$3.90 (4pcs); or
Top-up extra S$1.00 to to any Value Meals to receive FREE 2 pieces of Black Pepper Basil Drumlets.
Limited Time Promotion until 31st March 2011.

WIN! 10x BK WHOPPER Meals(worth S$72.50) Each

In conjunction with the BK A4DABLES menu, if you have eaten any “overpriced” meals lately you can simply email a photograph, receipt and description of the overpriced meals to bka4dables@burgerking.com.sg.

Burger King will pick out FIVE (5) best contributors featured from 17 Feb – 21 Mar 2011 to win 10x BK WHOPPER® Meals (worth $72.50) each. For more details you can check out their facebook site @ http://www.facebook.com/BurgerKingSingapore

Stir-Fry Leek with Firm Beancurd

Time flies fast as February is coming to an end in about less than 10 days time. And the last day of the 15 Days of Lunar Chinese New Year (CNY) has just past on the 17th February where everyone grab the last opportunity to enjoy the CNY feast and atmosphere. For our family I just prepared two simple home cooked dishes that my dad used to cook during CNY.

First I cook this “Stir-Fry Leek with Firm Beancurd” which is one of our family dishes that my dad often prepared during CNY where he will stock up a lot LEEKS either to stir-fry with white spotted rabbitfish(recipe HERE) or beancurd. Below is the recipe of our quick and easy way of eating Leek during Chinese New Year.

Ingredients: (Serves 2)

3 Stalks of Leeks
1 - 2 Pieces of Firm Beancurd
3 Cloves of Garlic
1 Red Chili, optional, cut into thin slices
1/2 Tablespoon Oyster Sauce
50ml Hot Water

Method:

1. Rinse and remove any soil that trapped in between the green leaves of the leek, pat dry and sliced the leek diagonally into sections and set aside. (refer to the photo above)
2. Heat up frying pan with 1/2 tablespoon of oil to pan-fry the beancurd till slightly golden brown on each side. Remove, cool and cut into bite-sized portions.
3. Using the same frying pan, saute garlic till fragrant before adding in leek, chili slices. Continue to fry for another 1 minute until leek leaves are cooked, stir in oyster sauce and give it a quick stir.
4. Add in beancurd and hot water, mix well and simmer the mixture on low heat for about 3 - 4 minutes till the leek turn soft and beancurd absorb the flavour from the sauce.
5. Dish up and serve with steamed rice.


If prefer something more meaty for this dish perhaps you could add in some minced meat, roasted pork belly, preserved pork(腊肉) or even firm fish slices instead of beancurd. This leek can also be used for making soup broth together with potato and carrot which will produce a great stock for cooking noodles or etc.

Will share more about the 2nd dish of "Steamed Chicken with Pandan Leaves and Garlic" on the next post. Stay tune and have a great weekend.