PEACH GUM TAO JIAO DESSERT
Peach gum or Tao Jiao is the dried resin harvested from the Chinese peach trees. Today I finally got the chance to cook my own peach gum dessert to feel the taste. Made a nourishing & collagen booster desert.
They say beauty starts from inside out and one of the best ways to start with, is having a bowl of hot, sweet dessert full of natural collagen. Once cook, it's jelly-like stuff texture is soft and tasteless. Since peach gum is tasteless, it's pairs well with and to add other ingredients like snow fungus, dried longan. red dates. gingko and dried winter melon etc these are all good antioxidant.
Peach gum . snow fungus, red dates, dried longan , dried winter melon and Gingko.
This is how it looks like after soaking for 5 hours
In a pot of 2 liter boiling water add in the snow fungus and red dates to simmer for 10 minutes when soften I add the rest like dried longan, dried winter melon and gingko to simmer. Just remember to add in peach gum the last. otherwise it may totally melts and dissolve totally. You may add rock sugar and as for my preference I omit and am ok without.
COLD COLESLAW WITH ROASTED SESAME SEED MAYO
Coleslaws can be a light crunchy salad make with shredded round cabbage and carrot mixed with mayonnaise and served as a side dish.
Today I choose to mixed with my home make roasted sesame seed mayo
I would like to share after a 24 hours kept in the fridge my coleslaw still remain as creamy as it is without me adding buttermilk nor do I add whipping cream. Pounded sesame seed is the secret.
NYONYA OTAK-OTAK PENANG STYLE - (FISH CUSTARD WRAPPER IN BANANA LEAF)
The fish I choose is Siakap fish .Using a spoon which I only manage to get
around 172-200g.
Mixed coconut cream with plain water to a totality of 150ml coconut milk
Add in coconut milk to the blended paste and mixed till well combine.
In another bowl I add an additional 1 tsp of chilly boh for extra spicy.
Pour in the otak otak paste.
Fold the banana leaf carefully so that the otak otak paste won’t escape. Bring the shorter sides to the middle and then bring each end to the middle in turn. Fold the flaps outwards so your parcel is secure.
NYONYA STEAMED OTAK-OTAK
Ingredient
200gm Siakap fresh flesh fish.
2 heaped tsp of rice flour
150ml coconut milk
(25g Kara brand coconut milk +150ml water)
Ingredient A
2 eggs, lightly beaten
1 tbsp sugar (optional)
1 tsp salt (control not too salty)
Ingredient B For the rempah
2 big Onion peeled and sliced
5 cloves garlic, peeled and sliced
1-2 fresh red chilies, deseeded and sliced
1 - tsp Chilli Boh
(Taste if chilli boh spicy hot or not depending on own preference)
Finely julienned
thumb-length knob of lengkuas, and turmeric each -
3 batons lemongrass ( lower white portion)
6 daun limau purut young one, finely julienned
Method
In a food processor grind ingredient B first till fined to ensure smooth paste
Add ingredient A and fish flesh to blend till well combine
Bring the blended paste to a bowl add coconut milk and rice flour till smooth.
Set aside for estimate 15 minutes before wrapping in banana leave to steam.
Steam for 15 minutes.
That's it
For wrapping
8 pieces of banana leaves (steamed for 2-3 minutes to soften and pat it dry)
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