Rose's Kitchenette

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Sweet Corn With Water Chestnuts

Ingredients:

1 small tin (165gm) cream style sweet corn

300g water chestnuts

150g caster sugar

100g pearl sago (soaked)

1000ml water

250ml thick coconut

few pandan leaves, knotted

Method:

1.  Peel and wash the water chestnuts.  Drain and smashed with the back of a cleaver and cut into small particles.

2.  Boil the water with the pandan leaves.  When boiled, discard pandan leaves and add in the cream corn and water chestnuts.  Add sugar and stir till sugar dissolves.

3.  Add pearl sago and boil till sago turns transparent.

4.  Lastly, add in the thick coconut milk and stir well.

 

 

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November 24th, 2014 Posted by | Desserts and Snacks | no comments

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Yam Paste with Pumpkin & Gingko Nuts

 

Yam Paste With Gingko Nuts

 

Ingredients:

300g pumpkin, peeled & cut into cubes

50g sugar

600g yam, peeled and sliced

150g sugar

150ml water

3 shallots, minced

150ml oil

200g gingko nuts, shelled

50g sugar

few pandan leaves

Method:

1.  Place shelled gingko nuts in a pot with some water and boil for 10 minutes.  Drain and remove skin and pith.  Rinse and place the gingko nuts in a pot and add just enough water to cover nuts and boil for 30 minutes.  Add 50g sugar and continue to simmer for another 30 minutes till nuts are shiny.

2.  Mix pumpkin cubes with 50g sugar and steam for 20 minutes until soft.

3.  Heat 150ml oil in saucepan and fry the minced shallots till golden brown.

4.  Steam sliced yam with the pandan leaves for 30 minutes until yam is soft.  Discard pandan leaves.

5.  Mash the hot yam with the 150g sugar.  Add the water and knead till a fine paste.

6.  Heat the shallot oil in a non-stick pan, add the yam paste and stir continuously for about 20 minutes.

7.  Transfer yam paste to a large serving bowl, garnish with gingko nuts and pumpkin cubes and steam for 20 minutes.

 

 

 

 

 

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November 20th, 2014 Posted by | Desserts and Snacks | no comments

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Red Beans With Lotus Seeds

 

Red Beans With Lotus Seeds

 

Ingredients:

300g red beans

100g dried lotus seeds

200g sugar

2 pieces dried tangerine peel, soaked till soft

few pandan leaves, knotted

Method:

1.  Wash red beans in several changes of water and soak for 2 hours.

2.  Soak dried lotus seeds with 1 tsp alkaline water in hot water for 2 hours.  Rinse and steam with 2 tbsp sugar till tender.

3.  Place the soaked red beans and the pandan leaves in a pot.  Add water till about 2 inches above the beans.  Bring to a boil, when boiled remove the pandan leaves.  Reduce heat and continue boiling till beans are soft, adding more water when necessary.  Strain the beans and remove the skin.

4.  Boil the strained red bean with dried tangerine peel till of desired consistency.  Add sugar to taste and add the prepared lotus seeds.

 

 

 

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November 20th, 2014 Posted by | Desserts and Snacks | one comment

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Lek Tau Suan

Tau Suan 2

 

Ingredients:

200g split mung beans

1250ml water

100g brown rock sugar

10 pandan leaves

For Thickening:

3 tbsp sweet potato flour

125ml water

Method:

1.  Rinse mung beans several times till water is clear.  Soak mung beans for 1 hour.

2.  Line a steaming tray with few pandan leaves, spread the mung beans over it and steam for 20 minutes or till beans are tender.

3.  Blend the sweet potato flour with 125ml water and filter solution.

4.  Fill a pot with 1250ml water, add a bunch of knotted pandan leaves and bring to a boil.  When boiled, discard pandan leaves and add the  brown rock sugar.  Stir till sugar dissolves.

5.  Pour in the sweet potato starch solution gradually and stir till the syrup thickens.

6.  Add in the steamed mung beans and stir well to distribute the beans.

7.  Serve hot in small bowls topped with you tiao.

 

 

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October 17th, 2014 Posted by | Desserts and Snacks | no comments

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Bubur Pulut Hitam

 

Bubur Pulut Hitam

 

Ingredients:

100g black glutinous rice

100g white glutinous rice

100g gula Melaka

2 tbsp brown sugar

2 litres water

4 pandan leaves

250ml thick coconut milk

1/4 tsp salt

Method:

1.  Wash the black and white glutinous rice in several changes of water and drain.

2.  Put rice into a large pot, add 2 litres of water and bring to a boil over high heat.

3.  Turn the heat down to low and simmer for 1 hour.  Stir continuously till of porridge like consistency.

4.  Add the gula Melaka and pandan leaves and simmer for another 1/2 hour.

5. Serve hot with coconut milk mixed with salt.

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April 15th, 2013 Posted by | Desserts and Snacks | no comments

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Red Beans With Black Rice and Sago

Red Bean With Black Rice Dessert

Ingredients:

100g red beans

75g Thai black rice

100 fresh lotus seeds (optional)

100g brown sugar

50g pearl sago

1.5 litres water

3 to 4 pandan leaves

Method:

1.  Wash red beans and black rice separately.

2.  Rinse lotus seeds and  pearl sago separately.

3.  Bring 1.5 litres water to a boil. Add red beans and boil for 25 minutes.

4.  Add the black rice, lotus seeds and pandan leaves and continue to boil for another 20 to 30 minutes or until beans and rice grains are tender.

5.  Remove the pandan leaves and add the pearl sago.  Stir well till sago turns transparent then add sugar to taste.

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April 10th, 2013 Posted by | Desserts and Snacks | no comments

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EQ’s Sweet Cream Style Corn Ice Cream

By Elizabeth Quintal, in loving memory of Dad, Alfred

eq ice cream 1

Yields : 3 cups or 1½ pints

Ingredients:

1 cup milk (2% reduced fat milk)
1/3 cup granular sugar + ¼ cup OR 4 tbsp maple syrup (add 2 more tbsp maple syrup before churning process)
Pinch of salt
4 beaten egg yolks
1 tbsp French vanilla extract
2 cups chilled whipping cream
1 can cream style corn (unsalted)

Method:

Scalding Milk

Pour the milk into the top pan of a double boiler or into a heavy saucepan. Over medium heat bring the milk (not whipping cream) to a gentle simmer, careful not to let it boil, until it bubbles around the edge of the pan and steam starts to rise, just below scalding (i.e. approx. 175°F) to ensure a smooth texture ice cream; this should take about  10 minutes, then remove from the heat.

 eq ice cream 2

Combine Sugar, Salt and Egg Yolks

(Note: May use electric hand mixer or Kitchen Aid fitted w/paddle attachment)In a separate bowl, blend lightly initially with a wire whisk to combine the sugar, salt and egg yolks. Then beat with an electric hand mixer until the sugar is completely dissolved, the eggs are thick and pale yellow, and mixture is thickened enough to hold a trailing pattern on the surface for 2 or 3 seconds; beat for approx.  3 minutes. Then whisk in the maple syrup and set aside.

 eq ice cream 3

Tempering Egg Mixture

Gradually add the scalded milk (no whipping cream as the mixture will foam up) to the thickened egg mixture. Beat on low or just gently whisk while slowly pouring in ¼ cup of milk at a time (important step, otherwise, you may end up with scrambled eggs). Do not over beat the mixture or it will become foamy. Beat just until the milk is evenly mixed into the egg mixture.

 eq ice cream 4

Once all the milk has been added into the egg mixture, pour the combined ingredients back into the double boiler or saucepan. If there is foam, may strain out the foam first before returning the egg mixture into the double boiler.

 eq ice cream 5

Finishing Custard

Over low heat, cook the custard until it almost reaches the boiling point and has thickened enough to coat the back of a spoon, like a heavy cream consistency. It should be yellow in color w/all the milk/form absorbed into the egg mixture. Stir constantly, scraping the sides and bottom of the pan. Cook to approximately 180°F. This should take about 10-12 minutes.
Do not allow the custard to come to a boil or it may curdle. If custard does curdle, salvage by pouring through a sieve and strain curdled pieces from the custard.

 eq ice cream 6

Cooling Custard Mixture

When the custard has thickened properly, remove it from the heat and strain through a fine sieve.Pour the custard in a glass bowl or container and cover the surface with plastic wrap to prevent a film from forming on the surface. Allow the custard mixture to cool to room temperature before placing it in the refrigerator to chill. To speed the cooling process, place the bowl in an ice-water bath.

 eq ice cream 7

Chilling Process

Once the custard mixture is cooled to room temperature, cover and refrigerate (not freeze) until cold. The custard mixture must be completely chilled before proceeding to the next step. Ideally, it is best to let the mixture age overnight in the refrigerator before churning in an ice cream maker to improve the flavor and texture of the final product. However for this recipe, since liquid flavors are added later, chill in the refrigerator for 4 hours and it will be ready for the next step.

 eq ice cream 8

Adding Cream and Vanilla – Before Churning Process

Sieve the can of cream style corn to isolate the cream/starch from the corn. Retain ¼ to ½ a cup of the cream/starch to be used as sweet  corn preserves to add flavor to the ice cream. If unsalted, add some salt and maple syrup to flavor it.After the mixture has aged (chilled) in the refrigerator, stir in the whipped cream, vanilla extract, and ¼ cup of the sweet corn preserves to flavor the ice cream. Add 2 more tbsp of maple syrup. Stir or whisk just until mixture is well combined. The ice cream is now ready to be churned in the ice cream maker. Freeze according to the manufacturer’s instructions.

After the Churning/Freezing Process

As for the cream flavored corn, chop them in a food processor and add some salt and maple syrup to flavor it; then add them in after 15 minutes of churning while the ice cream is in the “soft-serve” stage. Continue to churn for an additional 5 minutes or until combined but still chunky.  Ice cream is then ready to be placed in the freezer to harden.

eq ice cream 9
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January 8th, 2013 Posted by | Desserts and Snacks | no comments