Roselle drink 洛神花茶

8:50 AM | Posted by | | Edit Post


The Roselle or asam belanda (Hibiscus sabdariffa) is a species of  hibiscus, and in Malaysia it is often referred to as "Ribena plant" as  Roselle juice tastes similar to Ribena.
 
This plant is relative of Hibiscus and rich in antioxidants and minerals especially vitamin C, beta carotene, vitamins B1, B2,B6 and anthocyanins.
I was first introduced to fruit  by our factory  working colleague planted in factory area.


Roselle  plant at my friend which  grow up to 2 m tall
 
One end has  three ~ five Roselle buds
Benefits of Roselle:
- Uplifting effect on nervous system and relieve insomnia, depression and fatigue.
- Remedy for constipation
- Calyx infusion called "Sudan tea" is taken to relieve coughs
- Controls diabetes and fever
- Relieve fluid retention and eliminate of wastes through kidneys
- Controls cholesterol and  high blood pressure
- Cleanse liver and gall bladder and promote bile flow.
- Relieve uterine congestion cause pain and heavy &  irregular  periods and remedy for irregular period and infertility.
- Clears blocked nose
- In India, a decoction of the seeds is given to relieve dysuria, strangury and mild cases of dyspepsia.
- Promotes proper kidney function
- heated leaves are applied to cracks in the feet and on boils and ulcers to speed maturation.

In Burmese cuisine, called chin baung ywet (lit. sour leaf), the roselle is widely used and considered an affordable vegetable for the population. It is perhaps the most widely eaten and popular vegetable in Burma. The leaves are fried with garlic, dried or fresh prawns and green chili or cooked with fish. A light soup made from roselle leaves and dried prawn stock is also a popular dish.
So much good benefits that I strongly recommend you to take some one a while.

Last weekend, my friend harvested some fresh some Roselle for me to make juice and jam.

Ingredient
2 litre of water
25 roselles
Rock Sugar to taste

Method of  preparation Roselle drink
(1) Wash Roselles to remove dirt.
(2) Pluck off the calyx to remove seed pod.
(3) Boil calyx with water.
(4) Bring to boil and lower heat to a simmer for 15min.
(5) Turn of the heat and add rock sugar to sweeten.
(6) Strain off the liquid through a sieve and keep cooked roselle calyces for making jam.
(7) Serve hot or cold (with ice cube) or keep in bottle in fridge



Jam
Do not dispose the cooked calyx and can make into jam.
Depending on the method and the preference, the seeds are either removed or included.
The jams, made from Roselle buds and sugar, are red and tangy.





Method of preparation Jam. (This method recommended by friend)
(1) Blend cooked calyx to smooth paste.

(2) Cook paste with some water depend on the thickness of jam prefer.
(3) Add raw sugar until is dissolve.



(4) Let it cool and put into a jar before store in fridge.
This jam taste better than those supermarket jam and it free from preservative.

Some of blogger add rose bud, black tea, Chrysanthemum tea, lemon or lime . I prefer not to add.
Next experiment is to make Roselle jelly.

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Tau Suan (Split Green Bean Dessert)

10:06 PM | Posted by | | Edit Post

Tau Suan is a popular chinese dessert in in Singapore and is easy to prepare this dessert. Here I would like to share how to prepare this dessert that I cook during weekend
It best to eat with you tiao (you char kueh)

Ingredients
250 grams split green beans/mung beans
1700ml water
5 bunches pandan (screwpine) leaves, knotted
175 rock sugar
4 youtiao ( (you char kueh), cut into small pieces


Thickener
80gm sweet potate flour(flying man brand)
400ml water

(Some Blogger add water chestnut powder for more starchier and taste)



Method:
1. Soak the beans in water for 2 hour.
   Drained water and rinse again with water. Drain again.
2. Steam the beans for about 20 minutes with pandan leaves, or until they are soft.
3. Boil water pandan leaves in a pot.
4. Bring to the boil and add sugar and remove pandan leaves
5. Reduce heat and add in the steamed beans.
6. Stir the mixture before add thickener and keep stir slowly until mixture thickens.
7. Serve with you tiao while hot.
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Laver Soup 紫菜湯

5:36 PM | Posted by | | Edit Post



Purple laver is rich in iodine and other minerals.
Laver help to clear heat & dampness water and effectiveness of tonifying the kidney & Yang Xin.
Benefit help to reduce goiter, chronic bronchitis, cough, beriberi, edema, hypertension, etc .
Purple laver, known as nori in Japanese, is rich in iodine (for iodine deficiency "thyroid gland") & rich in calcium and iron which is good for strengthen memory & bone.
It also contains a certain amount of mannitol, as a supplementary food for treatment of edema.
Laver inhibition rate of effective constituents of Ehrlich carcinoma 53.2%, contribute to brain tumors, breast cancer, thyroid cancer, prevention and treatment of malignant tumors such as lymphoma.
Avoid Lave for soft stool, fasting , deficient cold of spleen and stomach.

 
 
This youtube demonstrate how to prepare a good soup.  

Ingredients (Serves 2)
Marinade ingredients (A)
1/2 tbsp light soy sauce
1/2 tbsp corn starch
1/2 tsp Chinese cooking wine
1 tsp sesame oil
Dash of white pepper
 
Ingredients (B)
800ml of chicken broth ( Or water and Maggi Chicken stock)
1/2 pc of Chinese dried seaweed 紫菜  (from Sheng Siong)
1 tbsp. dried shrimp
5 pcs of dried scallop; soaked and shredded
6 pork ball or 20gm of sliced into strip coated with corn starch
1 dried fish maw (soak with water and wash to clear oil/ cut to small piece)
½ tsp. salt 1 tsp. soy sauce
¼ tsp. sugar 1 tsp. vegetable oil
1 tsp. cornstarch
1/2 package (12 ounces) silken tofu cut into 1-inch cubes
Pinch of pepper 
 
Garnish
1 tsp - Minced ginger
2 spring onions -  Finely chopped
 
Method:
In a bowl, combine pork strip with ingredients A for 30 minutes.
At the same time , soak dried shrimp & scallion in cold water for 30 minutes.
Add dried shrimp into stock and bring a boil.
Do not wash with water as it will dissolve and difficult to handle. Cut into smaller prices and rinse purple laver and soak in cold water to get rid of grit before add into stock. 
Add pork ball, prawn and tofu into boiling soup.
After the pork balls are cooked, add prawns to the boiling stock until cooked (prawns cooked really fast, less than a minute).
Garnish with chopped spring onions and serve immediately.
 
 
Note:
  • Try to buy Hock Hwa or Sheng Siong which laver is clean.
  • Laver is seafood and damp easily. It should be keep at low-temperature i.e.frige to maintain favour and nutrition.
  • Can add crab meat, shredded chicken meat, tofu.

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    Lotus Paste Pastry

    4:49 PM | Posted by | | Edit Post
    I prefer to buy Kwong Cheong Thye less sugar Lotus paste for this pastry.
    Their pastry is not so sweet and taste better.
    Location :
    Kwong Cheong Thye
    61 Lorong 27 Geylang, Singapore 388186
    Tel: 65 6748 0128
     
    Ingredients:
     
    Main dough
    83g margarine
    200g plain flour
    18g sugar
    66g water
    ----------------------------
    Total Weight : 367gm
    ----------------------------
    Weight per pc = 367gm / 20pcs = 18.4gms

    Oil Dough
    133g plain flour
    67g shortening fat (Crisco)
    ---------------------------------
    Total Weight :200gm
    ---------------------------------
    Weight per pc = 200gm/20pcs = 10gms

    Filling
    500 lotus paste
    --------------------------------
    Total Weight : 500gm
    --------------------------------
    Weight per pc = 500gm/20pcs = 25gms
     
     
    Method:
     
    Filling Method:
    Divide filling into 25g portions and roll into a round shape.
     
    Pastry Method:
    Water dough:
    Mix all ingredients together except water.
    Slowly add water and knead till a dough is form a soft dough.
    Spread dough and let it rest for approx. 30 minutes. (Prefer to let oil slight surface before divide dough)
    Divide dough into 18.4g per portion and rolled into round shape.
     
    Oil dough:
    Mix all ingredients till a soft dough is formed.
    Aside to rest for 30 minutes. (not important)
    Divide dough into 10g per portion and rolled into round shape.
     
    Rolling Of Pastry Method:
    1. Refer to My Kitchen Snippets  for steps to make the pastry skin.
    2. Slight flatten with a flat plate.
    3. Apply some oil (shortening) on the tray. 
    4. Put on a lined tray and apply egg wash (egg yoke with pinch of salt) evenly on top surface.
    5. Sprinkle some roasted sesame seeds after apply egg wash.
    6. Bake at 180°C for 20 minutes. (Depending type and size of oven)
    7. If already bake, the base should slight brown.
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    Wheatmeal Bread

    8:10 AM | Posted by | | Edit Post




    Thank to Happy Home Baking) for Wheatmeal Bread recipe.
    This bread is using sponge method that I never make before.

    Changed some of method as I using mixer instead of bread maker for kneading and shaped into bun shape.
     




    Ingredient:
    (A)
    (B)
    (C)
    120g wholemeal flour
    85g bread flour
    15g unsalted butter
    85g bread flour
    15g caster sugar1 teaspoon salt

    4g (1 tsp) instant yeast
    10g milk powder50g water

    30g water

     

     

    Method:


    Sponge Dough

    1. Mix the dry ingredients in (A) in a mixing bowl.
    2. Add water to form soft dough. (I reduce water as slightly too much of water).
    3. Place dough in a mixing bowl, cover with plastic bag and let it rise for 90mins.

    Main dough

    1. Place the ingredients in (B) into mixer and mix well.
    2. Add in the sponge dough.
    3. Mix at middle speed. After about 8mins of kneading, add in the 15g of butter (Ingredient C).
    4. And continue to knead the dough for 20 mins. Check the dough with window test.
    5. Use hand knead slight before place back to mixer bowl and cover with plastic bag and let it proof till double in volume for about 60mins.
    6. Remove dough and hand kneading to release air.
    7. Divide into 6 equal portions and shape into balls.
    8. Insert some pine nut and almond flake on top dough
    9. Cover with cling wrap, let the dough rest for 15mins.
    10. Apply egg wash before bake
    11. Bake at preheated oven at 180 deg C for about 15mins. (Note: Temp. depend on size of bun and oven)
    12. Remove from oven and ready to serve.

    The next day, the buns still remains soft.
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    Pandan Chiffon Cake

    7:27 PM | Posted by | | Edit Post

    This chiffon cake is my sister favorite cake. I make learn this cake from Mr. Richard because my sister is sick and unable to attend his class.
    This cake is health as it use cooking oil and less sugar ( Reduce sugar from original recipe) .

    Ingredient


    Part A
    Part B

    50 Sugar
    5 Egg Whites

    20ml Pandan juice (Extract From Pandan Leaves)
    50 Sugar

    60ml Coconut milk
    1/4" Cream Of Tartar

    50ml Corn oil
     

    75g Plain flour
     

    1/2 tsp Baking Powder
     

    35g Corn Flour
     
    Method:
    1. Sift flour, baking powder and corn flour
    2. Beat the egg yolks and sugar at maximum speed for until double portion (creamy)
    3. Mixed pandan juice, coconut milk and corn oil together and mix with egg yolk mixture at low speed.
    4. Add flour, baking powder and corn flour into egg mixture and whisk until well mixed.
    5. Whisk egg,whites  sugar and cream of tartar until stiff with a clean bowl.
    6. Add part (A) into meringue until batter is smooth and well mixed.
    7. Pour into chiffon mould and bake at 180C at lowest rack for 1 hour.  (Depend you size and type of oven. I using a small oven)
    8. Take out from oven and reverse the whole mould.
    9. Let it cool down before remove cake from mould.
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