Mango & Cream Jelly

 

In this recipe I tried to use less sugar and minimal whipping cream to make the mango jelly taste nice and light. Although the ingredients are simple, the steps are little tedious as I tried to make the mango cubes suspended in the transparent jelly. To create this effect, mango cubes and transparent jelly water have to be poured layer by layer. To cut short, you can pour the transparent jelly in, then drop the mango cubes in.

Have fun making a lava lamp mango jelly ^^

Yield: 4 x 200ml pudding cups

Ingredients 

460g water

1 Pandan leaf

50g raw sugar

2g agar agar powder, about 1 tsp

1 ripe mango

30g whipping cream

Direction 

1. Heat up 460g water and pandan leaf in a pot till you see air bubbles start to form at the bottom of the pot.

2. Mix raw sugar and agar agar powder.

3. Add 20g of water to the sugar mixture and stir to blend. Set aside and allow the agar agar powder to swell for about 5 minutes.

4. While waiting for the water to boil, cut the mango into three portions. Use the thicker flesh to cut into cubes. And use a spoon to scoop out the remaining flesh.

Collect about 70g mango cubes and 150g mango puree.

5. Pour whipping cream into the blender cup together with the mango puree. Blend for about 20 to 30 seconds till creamy. Set aside.

6. When small bubbles start to form at the bottom of the pot, pour the agar agar paste from (3) into the hot water and stir regularly.

To check whether the agar agar granules have completely dissolved, see whether the agar agar mixture is grain-free, and able to coagulate in less than 5 minutes on a spoon.

7. Pour about 3 tbsp of agar agar water into each pudding bottles.

Let the agar agar water refrigerate for about 5 minutes.

8. When the surface starts to solidify , place mango cubes, bit by bit, onto the jelly.

9. Pour agar agar water to cover the mango cubes. Refrigerate for 5 minutes.

Repeat step 8 to 9 till you finish all the mango cubes. Refrigerate for 5 minutes.

By doing double layering, you would be able to create the suspended effect of the mango cubes within the transparent jelly. Otherwise, the mango cubes would sink to the bottom.

10. After you have finished the transparent jelly portion, add the mango cream from (5) into the remaining agar agar water and stir to mix.

11. When the surface of the transparent jelly has solidified, pour 2 tbsp of mango cream from (10) onto it. Refrigerate for 3 minutes.

Continue to add an equal amount of mango cream to the pudding bottles till finish. Refrigerate for at least 1/2 an hour before consumption.

12. Serve cold :)

Rice Cooker Tomato Pork Belly Stew

Yield: 4 adult portions

Ingredients 

260~280g pork belly

6 button mushrooms

1 russet potato, peeled, cut into chunks

3 medium size tomatoes, peeled & diced 

1 yellow onion, peeled, cut into strips 

1 slice ginger 

3 cloves garlic, chopped 

1 tbsp tomato paste

1 tbsp dark brown sugar

1 tsp light soya sauce, low salt

Salt

Pepper

Seasoning powder

Garnishing 

A few twigs of coriander leaves

Direction

1. Peel and cut potato into 2cm-cubes. Rinse and soak with salt water for about 15 minutes.

2. Roast button mushroom in oven toaster at 150 degree Celsius for 15 minutes to bring out the aroma of the mushroom.

3. Rinse and pat dry pork belly. Cut into 2 large portions. Coat with a little salt, black pepper and rice wine.

4. In a medium hot pot, pour in about 1/2  tsp olive oil. Wait for the oil to become hot, place the meat in to pan-fry the sides to slightly golden brown.

Transfer the meat out to a plate, and cut it into 4 portions.

As oil will splatter, place a piece of paper kitchen towel over the pot to "catch" the flying oil droplets during the frying process.

5. With the remnant oil in the pot, add in ginger and garlic to fry till frangrant. Then add in the onion to fry till soften.

6. Drain away the salt water, and add the potato chunks into the pot.

7. Add in the meat, roasted button mushrooms and tomato chunks. Stir-fry for about 2 minutes at medium heat. Pour hot water to cover about 3/4 height of the ingredients in the pot.

8. When the water starts to boil, off the heat and transfer the hot content to a rice cooker. Select "soup function" and 1-hour cooking time. Close the lid and start the slow-cooking process.

9. When the rice cooker "beep" indicating the completion of the cooking process, open the lid and add in the tomato paste, dark brown sugar, salt, black pepper powder and seasons powder according to your prefer taste. 

Close the lid and let the content simmer for 15 minutes under the "keep warm" function.

10. Transfer the stew out into another pot, and garnish it with coriander leaves. 

Serve with warm rice. Enjoy :)

You may add in 1/2 bowl of canned chick peas, 1 carrot, and use pork collar for variation ;)

Spicy Fish en Papillote

An easy to prepare spicy fish dish baked in toaster oven. The parchment paper bag helps to keep the heat and moisture within :)

Yield: 2 adult servings

Ingredients

1 boneless fish fillet, thawed, about 150g

Marinade 

1/4 tsp salt

1 tbsp sambal chili paste

1 tsp raw sugar

Garnishing 

1 lime

Some cut chili

Some coriander leaves

Directions

1. Cut a few slits on the fillet to facilitate cooking.

2. Coat the fillet with about 1/4 tsp salt, 1 tbsp sambal chili sauce and 1 tsp raw sugar

3. Place the fillet over a piece of large parchment paper. Fold and twist to seal the paper into a bag.

4. Bake the fish in parchment paper in oven toaster for about 15 minutes at 190 degree Celsius.

5. Open the paper, squeeze lime juice over and garnish with cut chili and coriander leaves. Serve with warm rice :)

Sweet Loaf with Multigrain Soya Pulp

Every weekday morning, I would collect a nice bowl of multigrain soya pulp from my soya milk brewing. Wondering what's inside the multigrain soya pulp? It has a combination of organic soya beans, black beans, white beans, almond, walnut, and pumpkin seeds. 

Usually, I would use it to clean my oily utensils. However, this time, I added it to my favourite sweet loaf recipe for additional dietary fiber. 

Yield: two 10x10x10cm loaves 

Ingredients

70g fresh milk 鲜奶

10g condensed milk 炼乳

1/2 tsp instant dry yeast 即发酵母粉

135g bread flour 高筋面粉

10g top flour 低筋面粉

20g multigrain soya pulp 五谷豆渣

30g fine sugar 细糖

15g beaten egg 蛋液

1/8 tsp salt 盐

20g unsalted butter 无盐奶油

Some beaten egg for glazing 蛋液

Directions

1. If you are using cold milk and condensed milk, you may want to heat them up using the "keep warm" mode of the rice cooker. Just need to keep warm the milk in the rice cooker for about 3 minutes.

如果牛奶和炼乳是冷的，可将它们放进电饭锅保温三分钟。

2. Sprinkle yeast over the surface of the warm milk (not exceeding 38 degree Celsius)，without stirring it. Let it stands for 15 minutes to activate it.

将酵母粉撒在牛奶混合物上（温度不超过38度C），无需搅拌，等上15分钟。

After 15 minutes, the surface becomes frothy.

15分钟后，表面就浮出气泡。

3. Mix all ingredients, except milk yeast mixture and butter, in a mixing bowl. 

将所有材料、除了牛奶混合物和奶油，放进搅拌盆中混合。

4. Add in the milk yeast mixture, stir in one direction to combine into a lump. Cover and let it rest for 20 minutes to allow the flour to fully absorb the liquid.

慢慢将牛奶混合物倒入，以同一方向搅拌混合成团。盖上盖子，让面团休息20分钟，以吸收水分。

5. As the dough is quite sticky, wearing a CPE disposable gloves would make kneading easier. Knead the dough by slamming, pulling, and folding the dough, until the dough becomes smooth. This process takes about 5 minutes.

由于面团开始有点粘手，如果戴上手套，较容易搓面团。只需抓住面团一角，甩打在工作台上，微向后拉，再折上，再转90度抓住面团另一角，重复这些动作，直到面团成光滑状。大概需5分钟。

6. Spread out the dough and apply softened butter onto it. Knead to incorporate butter into the dough.

摊开面团，涂上奶油，将奶油搓进面团里。

7. Continue to knead till you can stretch out the dough. This takes about 10 minutes.

继续甩、拉、折动作，直到面团可拉出薄膜。大10分钟

8. Shape the dough into a ball by pulling down the sides several times, till the dough surface is stretched and smooth, and seal at the bottom. 

将面团的四周往下拉数次，直到面团表面被拉紧而呈光滑状。

 9. Spray some water over the dough, cover with a lid and let it proof for about 60 minutes, or till it double in size.

将面团放入搅拌盆中，喷些水，盖上盖子，让面团发大概60分钟，或两倍大。

10. At the end of proofing, turn out the dough onto a floured surface and flatten the dough with your palm.

发酵完毕，将面团倒在撒有面粉的台面。用手掌将空气排出。

11. Divide the dough into 2 equal portions, about 150g each. 

将面团分隔成2等份，各约155g。

12. Roll up the dough. 

将面团卷起。

Fold into half, to allow the two ends meet.

折半让两端接头。

Shape the dough into a ball by pulling down the sides of the dough several times till the surface is tight and smooth, and seal at the bottom. Roll the dough within your palm to shape into a ball.

将面团四周拉下数回，直到面皮拉紧光滑，收口在下面。面团撒些粉，置手掌中轻滚动成圆形。

13. Place the doughs into a 20x10x6cm lightly greased loaf pan . Spray some water over them.

将面团放置在一个20x10x6cm涂上奶油的烤模中，表面喷些水。

14. Proof the doughs for 40 to 50 minutes , or till the dough is about 1cm above the rim of the pan, with the oven door close.

把面团送进烤箱，关上门，发酵40~50分钟,或直到面团顶部高出烤模边缘1cm左右。

15. At the end of 40 or 50 minutes, remove the dough from the oven. And preheat the  oven to 180 degree Celsius.

40或50分钟后将面团移出烤箱，再预热烤箱至180度C。

16. Apply egg wash over the surface of the dough.

面团先涂一层蛋液。

17. Bake the loaf at 180 degree Celsius for about 18 to 20 minutes, or till the top turns golden brown.

在预热180度C的小烤箱中烤大约18至20分钟，或直至面包呈深金黄色。

If the surface turns brown at about 12 minutes, cover it with an aluminum foil to prevent further browning.

如果面包在12分钟时已烤到金黄色，可为面包盖上铝薄纸。

18. Remove the loaf and pan from the oven, and invert out the loaf immediately.

将面包移出烤箱后，马上倒扣在凉架上。

19. Let the loaf cools own  on a wire rack before slicing. Serve fresh :)

将面包放置在铁架上降温。新鲜享用:)