Sunday, January 25, 2015

Osmanthus Jelly with Goji Berries (杞子桂花糕) by Agnes Tan



* 1 packet of pre-sweetened konnyaku jelly powder (I use Red Man Konnyaku Premix Jelly Powder 250G)
water (according to the konnyaku jelly powder box instructions;n1250ml)
* 3-4 tsp Dried Osmanthus flowers 桂花
* Goji Berries soaked in water until puffy; drained

1) In a pot, add water 1000ml and bring to a boil. When water is boiling, lower heat and then add osmanthus flowers and Goji Berries. Simmer for 10-15 minutes
2) Add konnyaku jelly powder to 250ml of water . Stir this mixture to 1) until fully dissolved. Off the flame.
3) Pour into mould. Done!

Pork Ribs by Evelyn Lim


1.5 kg meaty pork ribs washed n drained
🍯 4 tbsp hoisin sauce
🍯 2 tbsp minced garlic n minced shallots
🍯 2 tbsp soya sauce
🍯 2 tbsp oyster sauce
🍯 2 tbsp mei gui lo (rose wine)
🍯 1tsb 5 spice powder
🍯 1/2 tsb salt
🍯 1/2 tsp pepper
🍯 75g sugar
🍯 1 cup water
Glazed (mixed)
2 tbsp dark soya sauce
3 tbsp honey
marinate pork spare rib with A for at least 3 hrs.the longer the better
Put marinated rib with B) water into a pot or wok cover n bring to boil. lower heat n cook 30-45 min until the sauce has thickened. stir occasionally to prevent sticking n burning.
when sauce thickened , transferred rib on to a baking rack/tray. put in a preheated oven n grill at 230c until surface is lightly brown
brush glaze all over the spare rib n grill for 3-5 min until golden Brown.

Rempeyek by Suri Aziz


500g rice flour
2 eggs
2 cups water
2 cups coconut milk
2 tsp cumin powder
2 tsp coriander powder
2 tsp cumin seed
2 tsp fennel seed
6 lime leaf finely slice
Salt I put 1 tbsp, make 1 or 2 first taste if wan it more salty add more.
1 tsp sugar

Ikan bilis and peanut to your preference pre fry.

Mix all ingredients and leave min 1hr to overnight. Pour in ur batter as thin as possible (i use egg pan).