Lemongrass Pandan Agar- Agar

 

Lemongrass Screw Pine Agar Agar
Agar-Agar very easy to-make sweet treat recipe. It is said to be loaded with antioxidants which can aid health improvement like stress and constipation reliefs, reduce cholesterol.  Most of all I just love the soothing aroma from the unique and tasty combination of the lemongrass stalks and screw pine leaves.

Lemongrass Screw pine leaves Agar Agar

This is really a simple yet healthy dessert. The natural floral aroma of screw pine leaves, brightened the flavor with a touch of lemongrass so refreshing flavor. If you are a Lemongrass and screw pine leaves fans. Try this recipe it is so simple to make yet a real keeper recipe.

Lemongrass Screw Pine Agar Agar.

Lemongrass Screw Pine Agar Agar.

Ingredient 

• 2 tablespoon chia seed + 1/2 glass of water 
• 5 stalks lemongrass (Crush/bruised)
• 10 pandan leaves (Screw pine leaves)
• 1 liter water
• 20g agar-agar powder +3 tablespoon water ( to combine to a paste)
• 80 g sugar 

Direction 

• In a saucepan boil 1 liter of water. Add in lemongrass and pandan leaves to boil. 
• After 8-10 minutes discard lemongrass and pandan leaves.
• Add in sugar, chia seed and agar agar powder, bring to a boil. 
• Reduce heat stir occasionally until sugar and agar agar dissolve.
• Switch of the heat and pour in a jar. 
• Leave aside to cool and set at room temperature. Transfer to fridge to chill.

In a saucepan boil 1 liter of water. Add in lemongrass and pandan leaves to boil. 

In a saucepan boil 1 liter of water. Add in lemongrass and pandan leaves to boil. 

After 8-10 minutes discard lemongrass and pandan leaves.

Add in sugar, chia seed and agar agar powder, bring to a boil. 

DONE

pour in a jar. 

Leave aside to cool and set at room temperature. Transfer to fridge to chill.

Crispy Cassava Chips

 

Crispy Cassava Chips

Ingredient 

• Cassava 
• Sufficient cooking oil 

Ingredient for seasoning

• 2 teaspoon Chilli flakes
• 1 teaspoon  salt 
• 2 tablespoon sugar 
• 1 teaspoon  white pepper
• 1 teaspoon chicken granules powder

Direction 

• Slit the skin length wise and use the slit  as a starting point to peel, skin on the outer layer with the knife until all completely peel off.
• Wash cleanly and wipe with a kitchen towel.
• Ensure your slicer is super sharp otherwise it will break in between and this would be a waste. 
• Dry it under hot sun for 3 - 4 hours before frying The sunlight helps to absorb the moist. This is very important to make cassava chips crispy.
• Heat up sufficient cooking oil in a wok. When it is hot add cassava.
• Keep on stirring to ensure evenly brown to prevent burn.When the rims of the cassava is light brown do take note cos it is almost going to be ready. 
• Dish it out and place it on a kitchen paper to drain excessive oil.

Char Siu Pau's Filling

Ingredient for marinating 

400 g Minced pork belly 2- 3 teaspoon sesame oil 5 minced shallot 2 pip minced garlic 2 cm pound ginger

150 ml plain water 1 tablespoon tapioca starch + 3 tablespoon water (dissolved become solution.) 3 tablespoon cooking oil Seasoning 1 tablespoon light soy sauce 4 tablespoon dark soya sauce (Adjust as per preference) 2 tablespoon of premium oyster sauce 1 tablespoon chinese wine (Shaoxing wine) (Optional ) 1 tsp sesame oil 2 tablespoon of sugar 1/2 tsp salt 4-5 dash of white pepper

Direction 

• Heat up 3 tablespoon cooking oil in a wok and saute shallots till  fragrant.
• Add in minced pork stir fry 
• Add in seasoning stir fry till fragrant 
• Add cornstarch solution combine well and let it to simmer until lightly drier. 
• Dish up an set aside to cool.

Heat up 2-3 tablespoon cooking oil in a wok and saute shallots till  fragrant.

Add in minced pork belly lightly stir fry

Add in seasoning stir fry till fragrant 

Adjust salty and sweetness according to own preference 

Add cornstarch solution 

let it to simmer until lightly drier. 

Dish up an set aside to cool.

Osmanthus Scrambled Eggs with Glass Noodles 桂花炒蛋

A perfectly dish symbolize reunion dish. It's more of a replica of the renowned scrambled

egg with shark fin but I replace with glass noodles.

Appertizing, commonly seen and served in platters that always make it first to the table during Chinese banquets or multi-course meals banquets. 

Here's my sharing .  Totally made simple and possible to be prepare . Delicious, of course! Thumbs up, do give it a try. Thanks!! 

Osmanthus Scrambled Eggs with Glass Noodles

Ingredient A

2 pc Shiitake mushrooms (soak overnight and shred thinly)

1/2 shredded Carrot 

100 g Glass noodle (soak until soft)

5 pcs imitation Crab sticks 

3 pip minced Garlic
Spring Onions julienne 

Ingredient B

1 teaspoon Kuali Fish Broth paste

1 teaspoon soy sauce

A few dashes of white pepper powder 

A pinch of salt

1 tablespoon Sesame oil 

1 tablespoon  Shaoxing wine

Ingredient C

3 Eggs 

2 dashes white pepper powder 

1/2 tsp soy sauce 

Ingredient  D

Lettuce for decoration 

4 tablespoon cooking oil 

Method 

Ingredient to pre prepare.

Soak mushroom overnight and sliced it thinly.

Boil saucepan with water to boil and add in mushroom to boil until soft (estimate 10 minutes) Drain and set aside. 

Soak glass noodle until soften. 

Direction 

• Lightly beat 3 eggs  adding a few dashes of pepper and 1/2 tsp light soya sauce.
• Heat the oil, Saute garlic till light fragrant, add in shitake mushroom,

  stir a few second and add in carrots. 

• Add in glass noodles and mixed well. Add in mykuali fish broth paste. mixed well.
• Add in spring onion, imitation crab meat, combine well
• Lastly sprinkle a few dashes of white pepper powder. 
• Continue to mixed ensure they are not stick to the pan.
  Dish up and set aside. Add sesame oil and chinese Shaoxing wine.

• Add a few dashes of white pepper, light soy sauce in the egg and lightly beat until combine.

  
  

• Using the same non stick pan add in 2 tablespoon of cooking oil.scramble eggs in medium heat. Stir and scramble egg as small pieces possible.

• Finally combine, stir and toss the glass noodles with scrambled eggs

Nyonya Bee Ko Kuih

 

Nyonya Bee Ko Kuih

Ingredient 
200 g glutinous rice (soak for 8 hours)
150 g coconut milk 
5 pandan leaves, 
80 g palm sugar  
20 g brown sugar 
a pinch of salt

Size of the mold
15 x 5 cm size mold 

Direction 

• Heat up a saucepan using low medium heat. 
• Add in coconut milk, pandan leaves, palm sugar, red sugar and a pinch of salt in the saucepan. 
• Continue stir so the bottom do not burn, switch off the heat once dissolve, set aside to complete cool. 
• Prepare a steamer with boiling water.
• Place a few pandan leaves on a steaming plate, add in glutinous rice to steam 10 mins. 
• After steaming for 10 minutes, remove pandan leaves and lightly loosen glutinous rice. 
• Pour in palm sugar syrup and mixed until well combine.
• Place a teflon parchment paper, greasing the bottom and side. 
• Pour in glutinous rice mixture and using a spatula to press it down tightly to flatten the surface. Closed the lid to steam for another 30 minutes or cook.
• Remove and set aside to cool down complete before cutting into desire shape. 

Note:

• If you prefer a darker tone of Bee Ko use darker brown palm sugar. 
• Use a teflon parchment paper or banana leaves to layer the bottom of the mold. 
• Use a plastic knife to swirl round to loosen Bee Ko kuih.
• Bee Ko will be softer or harden due to the absorption of liquid/coconut milk toward glutinous rice ( so adjust  + & - the next time when you make again.)
• Best to cut after 8 hours or overnight.