Rose’s Kitchenette

Fruit Cocktail Agar Agar

Ingredients:

1 x 13g packet agar agar powder

200g sugar

600ml water

1 big can fruit cocktail

1 tsp lemon essence

a dash of yellow colouring

Method:

1.  Boil agar agar powder with sugar, water and the drained fruit cocktail juice.

2.  Arrange the fruit cocktail in the agar agar mould.

3.  Pour 1/2 of the agar agar solution into the fruit cocktail.

4.  Add lemon essence and yellow colouring to the other half of agar agar solution.  Stir well and pour on top of  (3).  Leave to set.  Chill before serving.

(No Ratings Yet)

If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.

January 28th, 2007 Posted by rose | Jellies and Jam | 5 comments

Pandan Custard Agar Agar

Ingredients:

1 x 13g packet agar agar powder

200g sugar

60 ml thick coconut milk

875 ml water

2 egg yolks

a pinch of salt

1 tsp pandan paste or

juice of 5 or 6 pandan leaves

1/2 tsp green colouring

Method:

1.  Bring agar agar powder, sugar and water to a boil.  Stir constantly to prevent agar agar powder from sticking to bottom of pan.

2.  Beat egg yolks lightly with a pinch of salt.  Add coconut milk, pandan juice and green colouring and stir till combined.  Pour mixture into boiling agar agar.  Stir well and turn off  heat.  Cover mixture for a while before pouring into rinsed mould to set.

3.  When agar agar has set,  chill in the fridge before cutting into serving pieces.

(6 votes, average: 4 out of 5)

If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.

January 28th, 2007 Posted by rose | Jellies and Jam | 23 comments

Apple Pudding

Ingredients:

4 green apples, grated

2 x 13g packet agar agar powder

3 tsp vanilla essence

340g sugar

300ml evaporated milk

1000ml water

5 eggs

Method:

1.  Peel apples, soak in salt water for a while.  Drain and grate fine.

2.  Boil water with the agar agar powder.  

3.  Stir eggs with sugar and vanilla essence.  Add in the grated apples and the evaporated milk and stir well.

4.  Pour the egg mixture into the boiling agar agar.  Lower flame and stir mixture till thickens.

5.  Pour into rinsed mould to set.  Cool before chilling in fridge.

(No Ratings Yet)

If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.

January 28th, 2007 Posted by rose | Desserts and Snacks | no comments

Fried Spicy Meat

Ingredients:

500g lean meat

a pinch of five spice powder

Seasoning:

1 tsp salt

1 tsp sesame oil

1 tsp light soya sauce

2 tsp dark soya sauce

1 tbsp ginger juice

3 tsp sugar

pinch of pepper powder

1 tbsp cornflour

Method:

1.  Wash and cut lean meat into thin slices.

2.  Mix sliced meat with the five spice powder and seasoning and mix well.  Leave to marinate for 4 hours.

3.  Deep fry meat in hot oil for 5 minutes.

(No Ratings Yet)

If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.

January 28th, 2007 Posted by rose | Meat | no comments

Steam Pork Ribs With Salted Black Beans

Ingredients:

 500g pork ribs

2 tsp bicarbonate of soda

2 tbsp ‘tau see’

3 cloves garlic, chopped

2 red chillies, sliced

Seasoning:

2 tbsp Hua Teow Chiew

1 tsp sesame oil

1 tsp vetsin

2 tsp sugar

1 tbsp light soya sauce

1 tbsp cornflour

1 tbsp cooking oil

Method:

1.  Cut pork ribs into small cubes, place in a container with bicarbonate of soda and some water and leave to soak for 15 minutes.  Wash and drain dry.

2.  Wash ‘tau see’ (preserved black soya beans) to remove excess salt.

3.  Place pork ribs into a container, add in the chopped garlic, sliced chillies, ‘tau see’ and seasoning.  Mix thoroughly and leave to marinate for 15 minutes.

4.  Arrange pork ribs in a steaming bowl and steam over high heat for 15 minutes.

(1 votes, average: 1 out of 5)

If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.

January 28th, 2007 Posted by rose | Meat | 4 comments