Banana Platter

Banana Platter

Recipe source :  Y3K Magazine, Issue 56 9/10 - 2010

 
I was thumbing through my cookbooks and magazines when I came across this recipe. This was just perfect for me today since I happened to have the required ingredients in my refrigerator and I was alone at home this afternoon.

I made this lovely fruit platter for a light lunch since both my hubby and son were out and I do not have to cook for them. I am fully aware that there is an advertisement advising us to steer clear of bananas because they are fattening. Well, to my way of thinking, the banana belongs to the fruit family, so it is okay by my own standards! Furthermore, since I am not actually watching my calories, I am free to eat bananas.

On the contrary, bananas are rich in potassium and they contain pyridoxine (vitamin B6) which helps to fight stress.

So whenever you feel the blues, make yourself a banana platter!

Ingredients

1 banana , peeled and cut into pieces
4 segments of an orange, remove membrane and cut into pieces
1 red apple, cut into pieces
10g raisins

Method

1. Place all the cut fruits and raisins into a dessert bowl or cups.
2. Enjoy!

I am linking this post to Little Thumbs Up

The theme for March 2015 is Banana

Hosted by BitterSweetSpicy

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

I am linking this post to Cook-Your-Book #21

 

Hosted by Joyce of Kitchen Flavours

Black Forest Cherry Cheese Mooncake

Black Forest Cherry Cheese Mooncake

Recipe :  Flavours Magazine

I love making jelly mooncakes. And it goes without saying that I love eating them as well! I treat them more as a jelly i.e. more as a dessert than as a traditional mooncake. Which means I can make them anytime I feel like eating jellies. They are colourful and very refreshing, especially when they are well chilled before being served.

I always serve jelly mooncakes as desserts after a hearty Mid-Autumn dinner which my family celebrates without fail every year.  We need to keep traditions and cultures alive, to pass on to the next generation even though these may be mere jellies. It's the symbolism that counts. A symbolism of sharing mooncakes, Chinese tea and pomelos with friends and family gathering together to admire the full moon and the children's brightly coloured lanterns! 

Just talking about it has already gotten me into the mood  of looking forward and anticipating the Mid-Autumn festivities.
 
   

For cherry cheese filling ( makes 6)

3 1/2 tbsp water
2/3 cup UHT milk
50g sugar
1 tsp agar-agar powder
50g cream cheese, soften
10 pitted cherries ( from canned cherries ), drained on absorbent paper

Equipment : round tart moulds

Instructions

1.  Bring the first 4 ingredients to a boil. Add in soften cream cheese and stir continuously with hand whisk. Turn off heat once mixture starts to bubble and pour into round tart moulds.
2.  Add in 2 pitted cherries into each mould and allow to set completely before chilling in the refrigerator for another 30 minutes.

 

Cherry Syrup Skin ( enough for 3 only because my mooncake mould is big)

2 1/2 tsp agar-agar powder
1 3/4 cups water
70g sugar
4 tbsp cherry syrup
1/4 tsp red colouring

Equipment : round jelly mooncake moulds

Instructions

1.  Bring the first three ingredients to a boil.
2.  Add cherry syrup and colouring and bring to a quick boil again.
3.  Pour in 1/2 cm of this syrup into a jelly mooncake mould and allow to cool until it is almost set.
4.  Place one piece of pre-prepared cheese filling into the centre of the jelly mooncake mould.
5.  Fill up with cheery syrup skin mixture and allow to set completely. It takes about 20 minutes to set. 
6.  Chill in refrigerator for another 30 minutes.

Honey Peach Panna Cotta

Honey Peach Panna Cotta

Recipe source : Adapted from Dairy Goodness

The original recipe used peach puree. But I opted to chop the peaches instead of blending into a puree. I like a slight bite to the peaches and I like the speckled design of the peaches against the creamy milk. The honey was a brilliant addition instead of using sugar.

This is a wonderful and very refreshing dessert.

Ingredients

2 1/2 tsp agar-agar powder      ( original recipe used gelatin )
500 ml milk, divided into 2 portions
a pinch of salt
2 tbsp honey
1 tsp vanilla extract
1 can sliced peaches in juice
Ground cinnamon                     ( I omitted this )

Fresh milk

 Canned peaches

Preparation

1.  Sprinkle agar-agar powder into one portion of milk. Stir to mix well.
2.  Pour the other portion of milk into a small pot and heat over low heat until steaming.
3.  Add in the portion of agar-agar mixture. Continue stirring until it comes to a boil.
4.  Remove from flame and add in honey, salt and vanilla extract. Allow to cool.
5.  Chop 3/4 cup of peaches and add in 1 tbsp of the canned juice. Pour the chopped peaches into the slightly cooled down pudding. 
6.  Pour into 4 small cups. Leave to cool. 
7.  Cover the cups with cling film and refrigerate for at least 3 hours.
8.  When chilled, use a sharp knife to run around the edge of the panna cotta and invert onto a serving plate.
9.  Garnish with sliced peaches and sprinkle with ground cinnamon (optional).

 Pour into small cups and allow to set before chilling

I am linking this post to Little Thumbs Up

The theme for May 2014 is Milk

Hosted by Tze of  Awayofmind Bakery House

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

Orange Marbled Chiffon

Orange Marbled Chiffon

Recipe source :  Amy Beh

This marbled chiffon cake is light and fluffy. 

I like the citrus orange flavour combined with cocoa powder. It is very soft and nice.  

Ingredients

5 large eggs, separated
135g castor sugar
1/4 tsp cream of tartar
1/4 tsp salt
65g corn oil
1/2 tsp vanilla essence
1 tbsp freshly squeezed orange juice
1 tbsp passion fruit pulp                    ( I used orange pulp)
Grated rind of 1 orange
95g self-raising flour                           ) sifted together
20g cornflour                                       ) twice
1 1/2 tbsp cocoa powder                  )
1 1/2 tbsp water                                 ) Mix into a paste

Method

1.  Place egg whites with half of the castor sugar and cream of tartar and whisk until stiff and hold its shape.
2.  Whisk egg yolks, remaining sugar, salt, orange juice, vanilla essence and corn oil until light and thick.
3.  Add sifted flour  and continue to whisk until well combined and smooth.
4.  Gently fold egg white mixture in 3 -4 batches into the egg yolk mixture.
5.  When evenly blended scoop out one ladle-full of batter and add cocoa paste and mix until well blended.
6.  To the remaining chiffon mixture, add orange rind and pulp. Fold into mixture.
7.  Pour half of orange batter into an un-greased 22 cm spring form chiffon tube pan.
8.  Spoon half of cocoa batter over the orange batter. Top with remaining orange batter.
9.  Add the remaining cocoa batter. Use a satay skewer to swirl the cocoa batter to form a marble design.
10. Bake in pre-heated oven at 180 degree C for 25 minutes or until done.
11.  Invert pan and allow cake to cool completely before easing it away from the sides of the pan with palette knife.

Oops, the top got slightly burnt!

But still the marble design was pretty

I am linking this to Little Thumbs Up

The theme for April  2014 is Orange, 

hosted by Anncoo Journal

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

Papaya as a home remedy （木瓜）

Papaya as a home remedy （木瓜） 

SK seldom buys papayas because as a child, he had a bad experience eating papayas that were not very ripe and as a result there was a certain bitterness in the papayas. For me, I love papayas and I was surprised to see three ripe and juicy papayas waiting for me on my dining table when I came home last Friday. According to SK he bought them because there were so fresh and ripe. Immediately after dinner we cut open the papayas and had a good time sinking our teeth into the sweet and juicy flesh and we really enjoyed eating them. 

YS our youngest boy commented that after eating the papayas it helped him to pass motion with great ease. It is not only true that papayas help to lubricate the digestive system but can help relieve piles as well. I was told by a practitioner of traditional Chinese medicine that eating the dark seeds and the upper part of the flesh of the papayas can relieve piles. But  you need to refrain from drinking water for about 4 hours for it to be effective.

 Look for my other post on relieving piles here.

Fresh and juicy papayas

  Just mouth-watering!

 

Ripe and sweet

Fruity Konyakku

Fruity Konyakku

Recipe source :  Doris Choo of Sumptuous Flavours

I was setting out the ingredients to make fruity konyakku when my youngest son walked into the kitchen. He was restless and needed a break from his homework. He offered to cut the fruits. Then he requested that he be allowed to decorate the fruits in the bowl. I had wanted to present these fruity konyakku in glasses but my son said dessert bowls would look better. So he brought down these bowls from the cabinet. Once the liquid jelly was ladled into the dessert bowls, he dashed out to get his ipad to snap the pictures!

That's not all. He has another request. That I should give him credit for his creativity!

Well, well, I have to give credit where credit is due because all I did was boiled the konyakku jelly. 

Ingredients

10g konyakku powder
100g sugar
Lemon juice, from one lemon
900ml water
 200g strawberry, cut into halves
1 pear, cut into cubes
5 kiwi fruits, cut into thick slices or cut into cubes

Method

1.  Place cut fruits into dessert bowls or glasses
2.  Dissolve konyakku powder in water and boil together with sugar and lemon juice.
3.  Remove from flame and ladle spoonfuls of liquid konyakku over the fruits in prepared glasses.
4.  Allow to cool and set. Chill in refrigerator. 
5.  Serve chilled.  

Fruity Yoghurt Jelly (Neen Neen Yau Yee) 年年有余

Fruity Yoghurt Jelly (Neen Neen Yau Yee) 年年有余

Recipe source :  Adapted from Amy Beh ( The Star Newspapers )

This fruity yoghurt jelly is made into the shape of a beautiful koi fish. The ingredients consist of three different types of fruits, namely strawberry (red), orange juice (orange) and kiwi fruit (green)  to form the beautiful hues of the koi fish. 

This is a great dessert after a hearty and sumptuous reunion dinner. "Neen Neen Yau Yee",  the auspicious sounding name in Chinese signifies so much prosperity and over-abundance of food, wealth and all good tidings, so much so that, there is a spill-over to the coming year!

I am sure everyone of us wants an over abundance of good tidings all year round!

Ingredients for Strawberry jelly

5g agar-agar powder
20g castor sugar
110ml water
50g strawberry, finely chopped
A few drops of red food colouring

Ingredients for Orange jelly

5g agar-agar powder
20g castor sugar
110ml orange juice (squeezed from 2 fresh oranges)
A few drops of orange food colouring

Ingredients for Kiwi jelly

5g agar-agar powder
20g castor sugar
50g kiwi fruit, finely chopped
110 ml water
A few drops of green food colouring

Ingredients for Yoghurt jelly

400ml water
60g castor sugar
10g agar-agar powder
150ml UHT milk
50g yoghurt 

Utensils required

A fish-shaped jelly mould
2 black beans for the eyes

 The fish-shaped jelly mould

Fruity jellies of three different colours, cut into strips, 

ready for assembling the Koi fish

Method

1.  Heat the first three types of jelly individual to make jelly of red (strawberry, orange (orange juice) and green (kiwi fruit). Pour each colour into individual bowls and allow to set. 
2.  Cut the three different coloured jellies into fine strips. Set aside.
3.  Heat ingredients for yoghurt jelly until agar-agar powder and sugar dissolve. Keep warm.

To assemble the fruity fish jelly

1.  Place small lumps of coloured jelly along the base of the fish mould.Fill half-way first.
2.  Place the 2 black beans to make the eyes.
3.  Slowly pour yoghurt jelly into the mould into the coloured jellies.
4.  Wait a while to allow the jellies to set.
5.  Continue to place more coloured jellies to complete the koi fish. Pour in more yoghurt jelly to fill up the fish mould. Allow to cool and set before placing into refrigerator to chill. 
6.  Once fully set and chilled, remove the fish jelly from the mould. Ready for serving.

Red Ruby Dessert (Tub Tim Krob)

Red Ruby Dessert (Tub Tim Krob)

Recipe source :  The Malaysian Women's Weekly - May 2011 (courtesy of Chef Simon Seow)

This is a popular dessert in Thai restaurants. It is sweet, fragrant and very refreshing. Downing it is very satisfying after a hot and spicy Thai meal.

The crunchy water chestnut cubes look like red rubies, while the transparent sago looks like diamonds floating in a bowl of chilled coconut milk.

And the taste is simply awesome!

My whole family likes this very much. Excellent!

Ingredients

100g water chestnut, cut into small cubes
10 drops red food colouring
100ml sugar (for syrup)
70g sago
80ml water
180g tapioca flour
200ml coconut milk, chilled
Ice cubes
Flesh of one piece of jack fruit, cut into small cubes

Top: sago- Left: jackfruit- Right: water chestnut

Method

1. Skin the water chestnuts and cut into small cubes. Place them in a bowl of water and add red food colouring. Set aside to let the chestnuts absorb the colour.
2.  Boil sugar in 80ml water until the sugar is dissolved. Cool and put the syrup in the refrigerator to chill. 
3.  Bring 200ml of water to boil in a pan over medium heat.
4.  Rinse sago in cool tap water and put immediately into the boiling water for about 1 to 2 minutes or until the sago turns transparent.
5.  Remove pan from stove and pour into a large sieve. Rinse under running tap water then leave to soak in a bowl of cold water to prevent them from sticking together.
6.  Strain the water chestnuts. Leave them in a sieve for 30 seconds to drain off the coloured water.
7.  Place tapioca flour in a large bowl. Mix the water chestnuts with the tapioca flour. Pour over a sieve to shake off excess flour. Use hand to shake further to remove as much flour as possible.
8.  Cook the water chestnuts in boiling water for 1 to 2 minutes or until they float to the surface.
9.  Remove water chestnuts with a slotted spoon and mix immediately with chilled sugar, coconut milk, ice cubes and sago in a large bowl.
10. Add in jack fruit cubes.
11.  Serve chilled.

Extremely delicious! 

Highly recommended!

I am submitting this post to Asian Food Fest  (Thailand) - November Month
hosted by Lena of Frozen Wings


I am also linking this post to Cook-Your-Books #6

hosted by Joyce of Kitchen Flavours

  

Pandan And Fruit Sushi 香兰水果寿司

Pandan And Fruit Sushi 香兰水果寿司

Sweet fruity sushi for my family.  

Recipe source :  Doris Choo


I used pandan leaves and pandan juice to steam the sweet glutinous rice. When the rice has cooled down, I cut them into rectangles to make the sushi base. Then top up with strawberries and kiwi fruits to make fruit sushi. Mangoes will be nice too. Guess I need to try topping up with mangoes next time. 

Ingredients

150g glutinous rice
1/2 tsp salt
2 tbsp sugar
80ml santan,  (coconut milk)
250ml water
3 pandan leaves, cut into pieces
2 pandan leaves, knotted together
3 strawberries, sliced
2 kiwi fruits, sliced

Instructions

1.  Blend together 250ml water with 3 pandan leaves. Strain for the juice. Discard the pandan leaves.
2.  Wash glutinous rice and place them in a square or rectangular container.
3.  Add in the strained pandan juice, salt and santan to the glutinous rice. Add in the knotted pandan leaves and steam over high heat for 30 minutes. Leave to cool.  Once cooled down, cut into rectangles.
4.  Place kiwi fruit slices and strawberry slices on top of the glutinous rice.

I am linking this post to Joceline Lyn of Butter. Flour & Me

This event is linked to Little Thumbs Up organised by Zoe of Bake For Happy Kids

and Doreen of My Little Favourite DIY

The ingredient for September is "pandan"