[Included Microwave Version] Pandan Ginger Milk Custard (薑汁撞奶)

Ginger Milk Custard (薑汁撞奶) is a lovely dessert especially for those who loves the fragrant and hint of spiciness from the ginger. For those who loves dessert or dim sum, you would have tried another similar version  known as Steamed Egg with Ginger Juice or Chinese Panna Cotta. But this ginger milk custard can be consider much more easier to prepare compared to the steamed version once you are familiar with the steps and controlling the heat of the milk used.

To start off with this dessert, you would need 3 main ingredients which are:- Full Cream Fresh Milk, Old Ginger Juice and Castor Sugar.

This is the 1st batch that I made on without adding the Pandan Leaves so it is fully ginger taste dessert.

Ingredients: (make 2 portions)

250ml Fresh Full Cream Milk
2 Tablespoons Fresh Old Ginger Juice
1 Tablespoon Sugar
4 Pandan Leaves, optional

Method:-

1. Rinse and remove the outer skin of the ginger, use a vegetable grater to grate the juice in a cup then sieved the mixture to extract the ginger juice.
2. Place 1 Tablespoon of fresh ginger juice in each ramekin/pudding cup.
3. Simmer milk and pandan leaves to rolling boil(less than 90 seconds, you will see small bubbles forming at the sides of the pot), remove pan from heat and add in sugar, swirl the pan for about 10 times to melt the sugar using the heat from the milk.
4. Next, lift the pan to a height of about 4 - 6" high and pour the warm milk into the prepared ramekin cups.
5. Place the cups aside for about 5 - 10 minutes to cool and set the custard.

Note:-

~ Mostly recipes yield for "Full Cream Milk" with at least 3.8% fat to achieve a firm texture for the custard but for this recipe I have also tried using low-fat milk which success with a smooth and silky texture too.

~ The ginger used must be OLD ginger which produce a "darker" yellow liquid after grating is the key ingredients of this dessert. YOUNG ginger juice won't make the custard set.

~ You can also prepared this using microwave method shown below.

These are my lovely Pandan Ginger Milk Custard after being set for about 5 minutes at the table top. The texture is so smooth that it just glide down your throat leaving a hint of ginger and pandan aroma in your mouth.

MICROWAVE VERSION

For a quick and hassle free method, you can do a few trial using your microwave for making this dessert depending on your microwave power. (For your information, my microwave power is 1100W)

Ingredients: (make 1 portions)

100ml Fresh Full Cream Milk
1 Tablespoons Fresh Old Ginger Juice
1.5 Teaspoon Sugar
2 Pandan Leaves, cut into 3" long pieces (optional)

This photo shows the Microwave version of Ginger Milk Custard where the texture look similar a compared to the stove cooking method.

Method:-

1. Rinse and remove the outer skin of the ginger, use a vegetable grater to grate the juice in a cup then sieved the mixture to extract the ginger juice.
2. Place 1 Tablespoon of fresh ginger juice in either a ramekin cup/small bowl.
3. Microwave milk and pandan leaves in a microwave safe cup/bowl for 50 seconds in a 25 seconds interval. (the timing will depend on your microwave power, but remember not to let the milk boiled)
4. When done, removed the cup and add in 1.5 teaspoon of caster sugar.(do not stir)
5. Using another cup/bowl, pour the milk mixture to and from the cups for about 10 - 12 rounds.(this is to cool down the heat from the milk)
6. Lift the cup to a height of about 4 - 6" high and pour the warm milk into the prepared ramekin cup/bowl.
7. Place the cup (covered with another plate) aside for about 5 - 8 minutes to cool and set the custard.

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Spicy Ramen

Last week while reading up an interesting recipe on Sherie(maameemoomoo, a 1/2 food blog) blog regarding her featured Orr Nee Cheesecake recipe on Straits Times, I spotted this Quick and Easy "Sichuan Noodle" which makes me drool over the ingredients.

So without hesitate, I jot down the necessary ingredients and went straight to my kitchen pantry to do a check list on all the items. And so coincident I happen to have a bottle of this Lao Gan Ma(老干妈) Chili Flavoured Oil (油辣椒) which is the key seasoning of this dish.

  After getting some Fresh Heng Hwa Noodles from the wet market, finally I get to make this quick and delicious Spicy Ramen for our dinner.

(recipe adapted from (maameemoomoo, a 1/2 food blog)

Ingredients: (serve 2)

2 Bundle of Fresh Heng Hwa Thin Noodles
4 Fresh Shiitake mushrooms, cut into thick slices
1 Teaspoon Chopped Garlic
2 Small Shallots, thinly sliced 
1/2 Tablespoon Oyster Sauce
Dash of sesame oil
40ml of Hot Water
6 Wontons, cooked
*6 Fishballs, cooked

Garnish:
1 Tablespoon Sesame/Shallot Oil
1 Tablespoon Light Soy Sauce
Chopped Spring Onions
Fried Shallots for garnish
2 - 3 Tablespoons of Chili Condiment

Note:-

~ You can purchase this fresh "Heng Hwa(兴华)" noodles (comes in thin and flat version) from those bean sprout stalls in the wet market or the chilled compartment at local supermarket. (Price: 3 bundles for S$2.00)

~ I use the CP Shrimp Wontons for this. (Price: S$4.75 per pax)

~ I use the Lao Gan Ma(老干妈) Chili Flavoured Oil(油辣椒) which you could purchased from either Sheng Siong(昇菘超市) or any provision shop in the wet market.(Price:- range from S$1.95 - S$2.50)

Method:-

1. Heat up 1 tablespoon of oil in a small saucepan, add in chopped garlic and shallot saute till fragrant and slightly golden brown.

2. Toss in the mushroom and continue to stir till mushroom turns soft.

3. Stir in the oyster sauce, sesame oil and give it a quick toss before adding in the hot water and simmer the mixture on low heat till sauce thicken.

4. Bring a 1 litre of water to boil, add in noodle and cook for about 30 seconds, remove and rinse on running water then put back into the boiling water and cook for another 30 seconds then place it in a bowl.

5. Toss in 1/2 tablespoon each of sesame/shallot oil and light soy sauce to the cooked noodle for seasoning as well as prevent it from sticking together.

6. Top the noodles with mushrooms, cooked wontons and meatballs then garnish it with chopped spring onion and fried shallot together with 1 - 2 tablespoons of chili condiment(this is a MUST).


Before eating this noodle is best that you stir up all the ingredients together so that the chili condiment will be evenly coated with the noodles and etc. For my personal preference I prefer to re-heat the chili condiment in microwave for 30 seconds on medium powder so that it will release a special fragrant that makes the noodles more appetising.

Water Chestnut, Ginkgo and Lean Pork Soup

Saw this interesting Soup from one of the TV program known as "3 Plus 1 Sr 3(三菜一汤)" showing on every Wednesday, 8.00pm on Channel 8. Each week, 2 artistes from each group will be given a S$20.00 budget to whip up a 4 course (including a soup) nutritious meal for the family.

For this episode, I was captured by the quick and easy recipes which are being shared by Huang Wenyong and Xiang Yun. And I have tried out this interesting soup which is known as "Water Chestnut, Ginkgo and Lean Pork Soup (马蹄白果瘦肉汤)" together with their Grill Sesame Chicken Mid-Joints.(recipe HERE)

Ingredients: (Serves 2 - 4)

250g Water Chestnuts, removed outer skin
150g Ginkgo Nuts, removed shell and outer skin
300g Lean Pork
1 Piece of Dried Tangerine Peel, soaked till soften
1.8 Litre of Hot Water

Note:-
~ Try to get hold of fresh water chestnut for this soup.
~ To avoid the bitterness taste of the ginkgo nut, cut it lengthwise apart and removed the embryo which can be found inside.


Gingko Nuts ( Bai Guo - 白果) are mostly beneficial to our respiratory system including asthma, bronchitis, and coughs. And I often use them in cooking soups, desserts, or even in porridge for added flavours. But remember not to over consumed Gingko nuts are it might have some harmful effect on human body especial for younger kids.

Water chestnuts(马蹄) are small, rounded corms with a crispy white flesh that can be eaten raw or use as sweetening ingredients for dessert or soup. Besides they can also be ground into a flour form used for making water chestnut cake, which is common dessert found in most dim sum menu too.

Method:

1. Use a nut cracker or back of the knife to crack open the ginkgo nut shell and remove the layer of brown skin from the flesh. Set aside.

2. Use 1/2 cup of hot water to soak the peeled ginkgo nut for about 5 minutes, rinse well with running water and set aside.

3. Scrub clean the fresh water chestnut and use a vegetable peel to remove the outer skin.

4. Soaked Tangerine peel in hot water till soft and scrub off the white pith before use or else the soup will taste bitter.

5. Blanched pork in boiling water for a few minutes, removed and rinse well.

6. Next bring a 1.8 litres of water to boil, add in all ingredients and when the mixture comes to boil, let it simmer over the stove for at least 1 hour on low heat OR

7. You can transfer the soup mixture to slow cooker and let it cook on AUTO for about 3 hours.

8. Season with salt and serve hot before meal.


This soup is naturally infuse with the sweetness from the water chestnut together with hint of tangerine taste and unique aroma from the ginkgo nuts. Overall this can be rated as a clear and refreshing before meal soup which is very good for hot and humid summer days.

For those who has missed this episode or those who are keen to watch them preparing those yummy dish including this soup. You can refer to the website HERE.