Rose’s Kitchenette

Almond Jelly

Ingredients:

1 packet agar agar powder

1 cup sugar

4 cups water

4 tbsp evaporated milk

1 tsp almond essence

Method:

1. Measure 4 cups water and 1 cup sugar into a saucepan.

2. Sprinkle the agar agar powder on top of the water and stir well.

3. Bring to the boil, stirring continuously.

4. When boiled lower flame and add in evaporated milk and almond essence.

5. Pour into rinsed jelly mould and leave to set.

6. Chill before serving with fruit cocktail or longans.

(12 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.

October 17th, 2008 Posted by mark | Jellies and Jam | 2 comments

Caramel Agar Agar

Ingredients for Caramel Agar Agar:

1 packet agar agar powder

1 cup sugar

4 cups water

Method:

1.  Melt 1 cup of sugar till it turns a light yellow.   Add in 2 cups of water and boil till sugar melts.

2.  Sprinkle agar agar powder on top of 2 cups of water and stir well.  Add into caramelised sugar syrup and continue to boil till agar agar powder is dissolved.  Strain half of agar agar mixture into a jelly mould and let it set, keeping the other half warm over a pot of hot water.

Ingredients for Coconut Agar Agar:

1 packet agar agar powder

1/2 cup sugar

2 cups water

2 cups coconut milk

1 tsp salt

Method:

1.  Boil agar agar powder with sugar and 2 cups water until agar agar powder and sugar dissolve.

2.  Add 1 tsp salt to 2 cups coconut milk, mix well and pour into boiling agar agar.  Stir well and let it come to a boil again. Remove from heat and pour half of coconut agar agar on top of caramel agar agar.

3.  When coconut agar agar is nearly set, heat up the other half of caramel agar agar and pour on top.

4.  When caramel agar agar is nearly set, heat up the other half of coconut agar agar and pour on top.

5.  Let agar agar set and chill before serving.

(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.

October 17th, 2008 Posted by mark | Jellies and Jam | no comments

Har Kow (Shrimp Dumplings) Recipe

Ingredients:

• 125 g Wheat starch
• 1/2 cup boiling water
• 1 tablespoon cornflour
• 1 teaspoon lard

Filling:

• 1/2 egg white
• 300g Shelled shrimps
• 30g bamboo shoots

Seasoning:

• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1 teaspoon cornflour

Method:
Pastry -

• Sift the wheat starch and cornflour into mixing bowl, pour in the boiling water and stir vigorously into a paste.
• Remove on to a table and allow to stand for 1 minute, then add the lard and knead into a soft dough.
• Roll into a long strip and cut into 32 equal portions.

Filling -

• Dice the shrimps.
• Shred the bamboo shoots finely.
• Place both filling ingredients into a bowl.
• Add the egg white, salt, sugar and pepper and mix well.
• Then add the cornflour and pound the mixture until firm.
• Keep in the refrigerator for 30 minutes.

To complete -

• Roll each portion of dough into a small round.
• Place the filling on the round and wrap up with 6 pleats on each side, forming a bonnet-shaped dumpling.
• Arrange the har kow in a greased steamer.
• Steam over medium heat for 5 minutes.
• Remove and serve hot.

(16 votes, average: 4.5 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.

March 24th, 2008 Posted by mark | Dim Sum | 6 comments

Beef Hor Fun

Main Ingredients:

• 150g beef fillet, trimmed and cut into thin slices
• 350g fresh flat rice noodles (hor fun)
• 1 tbsp light soy sauce combined with 1 tbsp water
• 100g mustard greens (sawi), trimmed 1 tbsp oil
• A handful of bean sprouts
• 1 stalk spring onion, cut into 3cm lengths
• 3-4 thin slices young ginger

Seasoning (A)

• 1 tsp old ginger juice
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/2 tsp bicarbonate of soda
• 2 tsp corn flour
• 1 tsp oil (to be added last)

Sauce (B) (combined)

• 1/2 tsp light soy sauce
• 1/2 tsp oyster sauce
• 1 tsp dark soy sauce
• 1/4 tsp sugar
• 1/2 tsp chicken stock granules
• 5-6 tbsp water
• 2-3 tsp corn flour

Method
Marinate beef with (A) and set aside for 20–25 minutes.

Bring water to a boil in a wok, add in marinated beef and scald for 4-5 minutes. Drain the meat and leave aside.

Heat wok with 1 tablespoon oil and swirl the wok around so that the oil coats the pan well. Use the spatula to remove any excess oil, then add in the rice noodles. Fry the noodles briskly in the hot wok for 1–2 minutes. Add the combined soy sauce mixture and fry the noodles well. Dish out and place on a serving platter.

Heat a clean wok with 1 tablespoon oil and stir-fry mustard greens and beansprouts for 30–40 seconds. Remove and place around the noodles.

Reheat wok with a little oil and fry ginger slices until fragrant. Add in combined sauce ingredients (B). Return the pre-cooked beef and fry briskly. Add a dash of sesame oil and a little more oil to glaze the gravy. Pour the gravy and beef over the noodles and serve immediately.

Remarks:
I just had Beef Hor Fun for dinner today, so I thought I would look up the recipe and post it. One of my all-time favourites. I usually like to add extra sliced chilli and soy sauce. I like the starchy gravy and it is so important that the beef is tender. The ginger just goes so well with the Beef, I wish the Thai place I ordered from had it!

(7 votes, average: 4.86 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.

March 19th, 2008 Posted by mark | Rice and Noodles | 3 comments

Seafood or Pork Shumai (Siew Mai)

I always wanted to learn how to make Shumai (my favourite Dim Sum dish!) - I found one in “Joy of Cooking”:

Makes 32 dumplings

Put together into a large bowl and mix well:

• 1 pound sea bass or other mild white fish fillets, finely chopped, or a combination of fish, shrimp, and scallops, finely chopped, or ground pork
• 1 large egg
• 2 tablespoons minced peeled fresh ginger (about a 2-inch piece)
• 2 tablespoons minced cilantro
• 2 tablespoons minced scallion
• 1 tablespoon toasted sesame oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons rice wine vinegar
• salt and Black Pepper to taste

Have ready:
32 round wonton wrappers

Place a wonton wrapper on a work surface and place 1 tablespoon filling in the center. Pick the wrapper up so that it partially surrounds the filling, pleating the edges of the wrapper so that it resembles a cup, the filing should be exposed at the top and level with the wrapper. Tap the dumpling against the work surface to flatten the bottom. Place on a plate and repeat with the remaining wrappers and filling. Place half the dumplings, without touching each other, in an oiled steamer basket. Bring 1 inch of water to a boil in a large pot, put the basket on top, cover, and cook 10 minutes, or until dumplings are cooked through. Remove to a plate and keep warm. Cook the remaining dumplings in the same way.Serve hot with:

• Soy sauce
• Thai Hot sauce
• Chilli Sauce

(10 votes, average: 4.4 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.

March 18th, 2008 Posted by mark | Dim Sum | 4 comments