Calla Lily Recipes 食譜篇 - 桔子奶油鮭魚 (SALMON WITH LIME CREME FRAICHE)

桔子奶油鮭魚 (SALMON WITH LIME CREME FRAICHE)

Ingredients :-

150g creme fraiche (a thick, smooth, soured cream with rich velvety texture)

1 teaspoon Dijon mustard

2 tablespoons finely grated lime rind

3 tablespoons lime juice

1 tablespoon finely chopped fresh chives

200g salmon fillets (about four fillets)

Extra chopped fresh chives and lime wedges, for serving

1. Make lime creme fraiche by combining creme fraiche, Dijon mustard, grated lime rind, lime juice and chives in a small bowl.

2. Cook salmon on a heated, oiled grill until browned evenly on both sides.

3. Top salmon with lime creme fraiche, sprinkle with extra chives and serve with lime wedges, if desired.

Calla Lily Recipes 食譜篇 - 西瓜番石榴沙拉 (WATERMELON & GUAVA SALAD)

西瓜番石榴沙拉 (WATERMELON & GUAVA SALAD)

Ingredients :-

3 cups lettuce leaves, washed, patted dry and chilled

3 cups watermelon, neatly cut into 2cm cubes

1 large (preferable seedless) guava, cut into 2cm cubes

1 small purple onion, halved lengthwise and thinly sliced

3 crabsticks (surimi), finely shredded

3 tablespoons feta cheese, lightly crumbled

2 tablespoons walnuts, lightly toasted or fried, and roughly broken into small pieces

2 tablespoons sunflower seeds, lightly toasted or fried

Dressing

3 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

Pinch of salt and freshly ground black pepper

1. Combine dressing ingredients in a small bowl. Set aside.

2. Just before serving, break lettuce up into bite-sized pieces and place in salad bowl. Top with watermelon and guava cubes, sliced onion, crabsticks and crumbled feta. Drizzle dressing over and sprinkle with nuts. Serve immediately.

Calla Lily Recipes 食譜篇 - 水果薄煎餅 (FRUIT PANCAKE)

水果薄煎餅 (FRUIT PANCAKE)

Ingredients :-

100g plain flour

1 tablespoon corn flour

¼ teaspoon salt

1 tablespoon sugar

2 eggs

125ml UHT milk

1 tablespoon oil

Filling

200ml whipping cream, well chilled

2 tablespoon sugar

½ teaspoon natural vanilla paste, or scraped seed of 1 small vanilla bean, or ¼ teaspoon vanilla essence

2 cups sliced fruit, either banana, ciku or papaya

Juice of 2 calamansi limes

1 teaspoon finely shredded calamansi lime rind

2 teaspoon sugar

1. Place plain flour, corn flour, salt and sugar into a medium-sized mixing bowl. Make a well in the centre and drop in the eggs and milk. Using a balloon whisk, gradually incorporate dry ingredients into the liquid in the centre to make a smooth batter. Finally stir in oil. Set mixture aside at room termperature for 30-60 minutes.

2. Heat a 20cm non-stick frying pan over medium heat and grease lightly with vegetable oil or butter. Pour a ladleful of batter into the pan and rotate immediately to coat the base of the pan thinly. Cook pancakes on one side till set and lightly coloured. Remove onto a wire rack.

3. Place well chilled cream cream in a small deep bowl with sugar and vanilla. Whisk with a balloon whisk or electric beaters until cream thickens and forms soft peaks. Do not over-beat or cream will be too stiff or separate.

4. Combine fruit with the lime juice, shredded rind and sugar. Mix gently. To fill, position pancake with smooth, unfried side facing down and place a generous spoonful of whipped cream in the centre. Top with fruit, fold sides of pancake towards the centre and roll up to enclose filling. Serve soon after assembly.

Calla Lily Recipes 食譜篇 - 紅毛丹豆奶果凍 (RAMBUTAN AND SOY MILK JELLY)

紅毛丹豆奶果凍 (RAMBUTAN AND SOY MILK JELLY)

Ingredients :-
Jelly
500ml soy milk (fresh or from a packet)
50g* sugar
1 level teaspoon powdered agar-agar
2 pandan leaves, tied into a knot
Rambutan in syrup
150ml water
70g sugar
1 pandan leaf, tied into a knot
Lemon bal, or mint leaves to garnish
*Add 50g sugar if using slightly sweetened soy milk; 80g if the soy milk is unsweetened; omit sugar if using regular sweetened soy milk.

1. To make jelly, measure soy milk into a small pan, add pandan leaf and place on medium heat. While milk is coming to the boil, combine powdered agar-agar and sugar in a small bowl. Add to the boiling water, stirring continuosly.

2. Bring mixture to the boil, turn down heat to low and simmer for 6-8 minutes. Strain into a shallow container (jelly should be about 2cm thick). Cool at room temperature till set. Chill in refrigerator for at least 1 hour. Cut into neat 2cm cubes or stamp out with fancy cutters.

3. To make rambutans in syrup, place water, sugar and pandan leaf in a small saucepan and bring to the boil. Simmer for 2-3 minutes and slip peeled rambutans into syrup. Bring back to the boil and simmer on low heat for 5 minutes. Take pan off the heat. Allow rambutans and syrup to cool at room temperature and then chill in refrigerator for at least an hour.

4. Combine jelly and rambutans in a large serving bowl and mix gently to combine. If desired, garnish top with sprinkling of lemon balm or mint leaves. Serve well chilled.

Calla Lily Recipes 食譜篇 - 桔子派 (KEY LIME PIE)

桔子派 (KEY LIME PIE)




Ingredients :-
150g wheat flake biscuits with curmbly texture
80g butter, melted
4 egg yolks
400g sweetened condensed milk
1 tablespoon finely grated lime rind
125ml lime juice
300ml thick whipped cream

1. Preheat oven at moderate 180°C/160°C fan-forced.

2. Crush biscuits until fine. Transfer to a bowl; stir in butter. Press mixture over base and side of a 23cm pie plate.

3. Place plate in oven and bake for about 10 minutes or until browned lightly. Cook.

4. Beat egg yolks in a small bowl with an electric mixer unti light and fluffy. On low speed, add condensed milk, grated lime rind and lime juice.

5. Pour the mixture onto prepared crust. Bake for about 12 minutes or until just set. Cool to room temperature, then refrigerate until required. Remove pie from refrigerator 30 mins before serving.

6. Cut pie into wedges. Serve with whipped cream and top with extra finely grated lime rinds, if desired.

TIP : To crush biscuits, place them in a ziplock bag and pound wiht a rolling pin.

Calla Lily Recipes 食譜篇 - 桔子辣椒香菜蝦 (PRAWNS WITH LIME, CHILLI AND CORIANDER)

桔子辣椒香菜蝦 (PRAWNS WITH LIME, CHILLI AND CORIANDER)

Ingredients :-

24 medium uncooked king prawns

2 limes, halved

1 tablespoon trimmed watercress sprigs

Chilli coriander dressing

2 tablespoons peanut oil

2 tablespoons lime juice

1 red chilli, seeded, chopped finely

1 clove garlic, crushed

2 tablespoons finely chopped fresh coriander

Sea salt, to taste

Mix dressing ingredients until well combined

1. Devein prawns, leaving tail and back shell intact. Split along the underside to open out flat, leaving shells on.

2. Cook lime halves on a heated, oiled grill plate (or on the barbecue) until browned lightly, remove. Brush prawns with oil; cook prawns on same grill plate until brown and cooked thoroughly.

3. Mix prawns with watercress sprigs. Drizzle with chilli coriander dressing, and serve with prepared lime halves.

Calla Lily Recipes 食譜篇 - 洋蔥橄欖麵條撻 (ONION LA PASTA OLIVE TART)

洋蔥橄欖麵條撻 (ONION LA PASTA OLIVE TART)

Ingredients :-

1 packet La Pasta - mushrooms & herbs, cook as per instruction on the packet

2 large white onion, sliced into rings

60g butter

3 eggs, lightly beaten

150ml milk

½ cup black olives, sliced thinly

Salt and pepper to taste

Shortcrust pastry

150g butter, cut into cubes

220g plain flour

2-3 tablespoons cold water

1. Rub butter into flour until it resembles breadcrumbs. Add in cold water to form a dough. Put dough into a plastic bag and chill for ½ hour.

2. Lightly greased a 23cm baking tin. Line pastry and trim edges. Use a fork and make some holes on the pastry. Bake pastry in a pre-heated oven at 180°C for 10-15 minutes or until lightly golden in colour. Set aside to cool.

3. In a pan, heat butter and sauté onion over medium fire until onion is tender and fragrant. Leave it to cool.

4. Combine beaten eggs with milk. Season with salt and pepper.

5. Spread onions and La Pasta-Mushrooms & Herbs over pastry base. Pour egg mixture over it and scatter olives on top.

6. Bake for 30 minutes or until top is golden and filling has set. Allow to stand for 20 minutes before cutting.

Calla Lily Recipes 食譜篇 - 桃子格蘭尼塔 (PEACH GRANITA)

桃子格蘭尼塔 (PEACH GRANITA)

Ingredients :-
3 cups water
1 cup sugar
4 peaches, peeled, stoned and chopped
Peach slices and mint leaves, to serve

1. Combine water and sugar in a saucepan on low, stirring until sugar dissolves. Bring to a boil. Simmer for 10 mins. Cool at room temperature. Place peaches and syrup in blender. Process till smooth. Strain mixture into a bowl.

2. Put sugar syrup and blended peach mixture into a shallow tray, cover properly and freeze for about 3 hours, or until mixture is just set.

3. Break up ice crystals with fork. Freeze again for 30 minutes until firm. Spoon into bowls. Top with peach slices and fresh mint leaves.

TIP : To easily peel peaches, make two small slits at the bottom of each peach, then blanch in boiling water for 15 to 30 seconds. Remove and immediately plunge peaches into cold water. The skin should come off easily when you rub it gently with your hands.

Calla Lily Recipes 食譜篇 - 提拉米蘇冰沙 (TIRAMISU SMOOTHIE)

提拉米蘇冰沙 (TIRAMISU SMOOTHIE)

Ingredients :-

1 can evaporated creamer
100g cream cheese, room temperature
60g caster sugar
2 teaspoon vanilla essence
10 pieces sponge fingers
1 cup strong coffee, chilled
Some cocoa powder

1. Pour evaporated creamer into a plastic container and leave it in the freezer overnight.

2. Beat cream cheese and sugar with vanilla essence until fluffy.

3. Just before serving, blend frozen creamer, cream cheese mixture until well blended.

4. Spoon blended mixture into small glasses. Dip sponge finger into chilled strong coffee and dip it into the cheese mixture. Dust the top of mixture with cocoa powder. Serve immediately.

Calla Lily Recipes 食譜篇 - 努桑塔拉蝦 (PRAWNS IN NUSANTARA STYLE)

努桑塔拉蝦 (PRAWNS IN NUSANTARA STYLE)

Ingredients :-
400g large prawns
½ pineapple, cut into wedges
2 stalks lemongrass, bruised
1 star anise
1 cinnamon stick
Blended ingredients
6 fresh chillies
8 shallots
1 thumb size tumeric
6 candle nut
1 tablespoon shrimp paste
½ cup evaporated filled milk
Salt and pepper to taste
Cut limes to serve with dish

1. Heat 4 tablespoons oil. Sauté blended ingredients with lemongrass, star anise and cinnamon stick until fragrant. Add in prawns and stir-fry over high heat until prawns change in colour.

2. Add in evaporated filled milk and stir-fry mixture until gravy is thick. Season with salt and sugar to taste.

Calla Lily Recipes 食譜篇 - 蔬菜烤乳酪意大利麵 (CHEESY PASTA AND VEGETABLE BAKE)

蔬菜烤乳酪意大利麵 (CHEESY PASTA AND VEGETABLE BAKE)

Ingredients :-

¼ cup (60ml) olive oil

4 small (240g) baby eggplant, cut into 1cm slices

200g Swiss brown mushrooms, quartered

750g jar tomato and basil pasta sauce

1 cup (250ml) vegetable stock

300g short pasta (such as pipe rigate, elbows, shells or penne)

⅓ cup chopped fresh flat-leaf parsley

½ cup (40g) grated parmesan cheese

200g bocconcini (or mozzarella cheese), drained

1. Preheat oven to 220°C/200°C fan-forced.

2. Heat the oil in a large frying pan, add the eggplant and mushrooms, cook, stirring occasionally, until vegetables are browned lightly.

3. Add the pasta sauce and stock; cook, stirring occasionally for 10 mins. Season to taste with salt and pepper.

4. Meanwhile, cook pasta according to packet instruction; drain.

5. Add the pasta, parsley and half the parmesan to the tomato sauce mixture; mix well.

6. Spoon mixture into a shallow 2.5 litre (10 cup capacity) ovenproof dish. Sprinkle the top with torn pieces of bocconcini and the remaining parmesan. Bake for about 20 mins or until browned.

7. Serve with rocket salad, if desired.

Calla Lily Recipes 食譜篇 - 土耳其魚扁豆馬鈴薯沙拉 (TURKISH FISH WITH POTATO & LENTIL SALAD)

土耳其魚扁豆馬鈴薯沙拉 (TURKISH FISH WITH POTATO & LENTIL SALAD)

Ingredients :-
500g potatoes, peeled, cut into 2cm pieces
400g can brown lentils, rinsed and drained
2 trimmed (200g celery sticks, chopped
2 tablespoons small pale celery leaves
½ small (50g) red onion, chopped finely
¼ cup (60ml) lemon juice
¼ cup (60ml) olive oil
2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
600g fish fillets (or any firm, white fish fillets such as red snapper or tilapia)
¾ cup (110g) self-raising flour
1 teaspoon ground sweet paprika
vegetable oil, for pan-frying
20g butter
300g spinach, trimmed (or any soft, sweetish green leaves, such as chai sim)

1. Boil, steam or microwave potatoes until tender. Combine in a bowl with lentils, celery and leaves, onion, juice, oil and dill. Season with salt and pepper.

2. Toss fish in combined flour, paprika and salt and pepper; shake away excess flour. Heat oil in a medium frying pan or wok. Fry fish, in batches, until brown on both sides and cooked through. Drain on kitchen paper towels.

3. Melt butter in a medium saucepan or wok until browned lightly. Add spinach or green leaves, cook stirring, until leaves are soft; season with salt and pepper.

4. Spoon potato and lentil salad onto serving plates, top with fish and green leaves; drizzle salad with a little extra olive oil. Serve with lemon wedges, if desired.

Calla Lily Recipes 食譜篇 - 蔬菜意大利烤雞肉 (ITALIAN ROAST CHICKEN WITH VEGETABLES)

蔬菜意大利烤雞肉 (ITALIAN ROAST CHICKEN WITH VEGETABLES)

Ingredients :-

4 chicken breast fillets

4 thin slices rindless turkey bacon

500g cherry tomatoes

2 medium (400g) red capsicums, cut into thick strips

250g baby potatoes, sliced thinly

2 cloves garlic, sliced

¼ cup (60ml) extra virgin olive oil

⅓ cup fresh flat-leaf parlsey

1. Preheat oven to 240°C/220°C fan-forced.

2. Wrap each chicken breast in a piece of turkey bacon.

3. Combine tomatoes, capsicum, potato, garlic, oil and salt and pepper in a large, shallow baking dish; mix well. Push the vegetables to the sides of the baking dish and place chicken in the centre dish, turn to coat in the oil from the dish.

4. Bake, uncovered for about 25 mins or until chicken is just cooked through. Add parsley to vegetables. Remove chicken breasts from pan and slice chicken thickly.

5. Serve chicken with roasted vegetables and the pan juices.

Calla Lily Recipes 食譜篇 - 希臘羊肉串 (GREEK LAMB SKEWERS)

希臘羊肉串 (GREEK LAMB SKEWERS)

Ingredients :-

2 tablespoons extra virgin olive oil

2 teaspoons grated lemon rind

1 teaspoon dried oregano leaves

1 clove garlic, crushed

800g lamb, cut into 3cm pieces (or diced lamb)

8 pitta bread (or any flatbread)

lemon wedges, for serving

Greek Salad

2 large (440g) tomatoes, chopped coarsely

1 (130g) Japanese (or crispy) cucumber, halved lengthways, sliced diagonally

½ small (50g) red onion, sliced thinly

½ cup (60g) seeded black olives

125g fetta cheese, cubed

1 tablespoon extra virgin olive oil

¼ teaspoon dried oregano leaves

Baba Ghanoush (Optional)

250g tub baba ghanoush (this is a paste made from roasted aubergines, tahini, lemon, garlic cloves, and yoghurt or olive oil, available in tubs, in the chiller section of selected supermarkets)

2 tablespoons chopped fresh flat-leaf parsley

2 teaspoons lemon juice

1. Combine oil, lemon rind, oregano, garlic, and salt and pepper in a bowl; mix well.

2. Thread lamb onto 8 metal skewers. Rub lemon mixture all over lamb.

3. Cook skewers on a heated, oiled grill plate (or grill or barbecue) until browned all over and cooked.

4. Greek salad - combine tomato, cucumber, onion, olives, fetta, oil and oregano in a bowl; season to taste with salt and pepper.

5. Baba ghanoush - combine the baba ghanoush, parsley and juice in a small bowl.

6. Cook pitta or flatbread on a heated, oiled grill plate (or grill or barbecue) until heated through.

7. Serve skewers with lemon wedges, pitta bread, Greek salad and Baba ghanoush drizzled with extra oil and sprinkled with parsley leaves.

Calla Lily Recipes 食譜篇 - 芒果蝦雲吞 (PRAWN AND MANGO WANTAN)

芒果蝦雲吞 (PRAWN AND MANGO WANTAN)

Ingredients :-

200g medium-large prawns, shelled but with tailes left on

1 stalk spring onion, finely sliced

½ teaspoon salt

⅛ teaspoon ground black pepper

1 tablespoon corn flour

1 ripe but firm mango, peeled and cut into 0.5cm slices

1 pack square or round wantan wrappers

2 cups oil for frying

Sauce

½ cup bottled Thai chilli sauce

1 tablespoon freshly squeezed lime juice

1 tablespoon finely chopped coriander leaves

1. Place prawn in a bowl and add spring onion, salt, pepper and corn flour. Mix well and set aside 5 minutes.

2. Place wantan wrapper in the palm of your hand and place 2 slices of mango diagonally in the middle of the wrapper. Place a prawn in between the mango slices and bring up two corners of the wrapper towards the centre, somewhat enclosing the prawn and mango. Press wrapper gently to seal. Repeat this using another wrapper so that there is a double layer.

3. Heat oil in a pan or wok over medium heat. Test by dropping a small piece of wantan wrapper into the oil - if it sizzles, the oil is ready. Slip wrapped prawns into the hot oil, cooking for about 3 minutes per side or until wrappers are crisp and golden brown. Avoid over-crowding pan - fry only 4-5 pieces at a time.

4. Remove wantan from oil, holding each one above the pan with a pair of tongs or chopsticks to allow as much oil as possible to drip back into the pan. Drain well on kitchen paper.

5. Serve hot, accompanied with the chilli sauce, made by stirring the sauce, lime juice and coriander together.

What I eat today 今日吃什麽 - 廣西仔菜園雞 (Restoran Kong Sai @ Paramount, Petaling Jaya, Selangor)

廣西仔菜園雞 (Restoran Kong Sai @ Paramount, Petaling Jaya, Selangor)

Location : Paramount, Petaling Jaya, Selangor
Few doors on the right of Fatty Gan Bak Kut Teh and opposite Giant Hypermarket Taman Paramount PJ
Cuisine :Chinese
Special :Steam Chicken Rice
Food : Soups, Yam pork (Kau Yok)
Business Hour : 9.00am to 3pm and 6pm to 10pm (Off Sunday)

Visited on 17 September 2009 1951pm

Calla Lily Recipes 食譜篇 - 菠蘿雞翅膀 (PINEAPPLE CHICKEN WINGS)

菠蘿雞翅膀 (PINEAPPLE CHICKEN WINGS)

Ingredients :-

10 chicken wings

½ pineapple, peeled and cut into 1cm thick slices

Marinade

½ cup pineapple, peeled and cut into 1cm cubes

1 tablespoon honey (or 1 tablespoon soft brown sugar)

1 teaspoon salt

1 tablespoon oil

½ teaspoon pepper

1. Place marinade ingredients in an electric blender or food processor and whiz finely.

2. Trim off wing tips (which have a tendency to burn) and pat chicken wings dry. Place chicken and pineapple slices in a large mixing bowl and pour marinade over. Mix well and set aside 10 minutes, no longer.

3. Arrange chicken wings and pineapple on a shallow baking tray in a single layer and bake in a preheated over at 190°C for 25-35 minutes or until golden brown. Baste once or twice during cooking to keep chicken moist. Alternatively, grill on hot coals.

Calla Lily Recipes 食譜篇 - 柚子山竹海鮮沙拉 (POMELO AND MANGOSTEEN SEAFOOD SALAD)

柚子山竹海鮮沙拉 (POMELO AND MANGOSTEEN SEAFOOD SALAD)

Ingredients :-

200g squid (cleaned weight), cut into 1cm squares

100g prawns (shelled weight), cut into 1cm slices

1/8 teaspoon salt

1/8 teaspoon ground black pepper

3 segments pomelo, remove membrances and separate sacs

Flesh of 3 mangosteens

½ small purple onion, thinly sliced

1 tablespoon fresh coriander leaves, finely chopped

Dressing

1 tablespoon lime juice

2 teaspoon Thai fish sauce

1 teaspoon sugar

1 seeded red chilli, finely chredded, or 2 small bird chillies, finely sliced

1. Place squid and prawns in a small saucepan and cook on medium heat. Add salt and pepper and cook, stirring occasionally, until squid and prawns are opaque and firm - about 3 minutes. Do not overcook or they will be tough. Leave to cool completely.

2. Combine cooked seafood, pomelo, mangosteen segments, onion and coriander in a mixing bowl. Stir dressing ingredients together in a small bowl, ensuring sugar is dissolved and then pour over salad ingredients. Toss together gently to combine and serve immediately, either in a serving platter lined with lettuce leaves or spooned into mangosteen skins.

What I eat today 今日吃什麽 - 怡保美食-味不同海鮮坊 (Kedai Makanan Rasa Lain)

怡保美食-味不同海鮮坊 (Kedai Makanan Rasa Lain)

Address : 69 Persiaran Medan Bercham 2, Pusat Bandar Baru Bercham, 31400 Ipoh, Perak

Open from 5pm to 10pm

Closed on Wednesday

Visited on 12 September 2009 18.31pm

What I eat today 今日吃什麽 - 怡保美食-怡保舊街場“光興茶室”

怡保舊街場“光興茶室”的美食 (Kong Heng Coffee Shop)

73-75，Leech street，30000 Ipoh, Perak.

Last vistied on 12 September 2009 10.01am

What I eat today 今日吃什麽 - 怡保美食-河嘻,及第粉 (Ipoh Special Fish Ball Mee Soup, Fried Mee at Perak Stadium)

怡保美食-河嘻,及第粉 (Fish Ball Mee Soup, Fried Mee at Perak Stadium)

Food stalls at Perak Stadium, Jalan Stadium Perak, 31400 Ipoh, Perak

Recent visited on 11 September 2009 22.41pm

What I eat today 今日吃什麽 - 順順來三文魚頭米 (Restoran Soon Soon Lye Salmon Fish Head)

順順來三文魚頭米 (Restoran Soon Soon Lye Salmon Fish Head)

Address : 23, Jalan Puteri 2/3, Bandar Puteri, Puchong, Selangor.

Overall the noodles and side dishes were good but a bit pricey but the accomplished cook was creative to use Salmon and Cod fish with their noodles. A good eatery for fish connoisseurs.

Visited 09 September 2009 12.32pm
Visited 14 March 2010 09.53am

Calla Lily Recipes 食譜篇 - 綠豆雞湯 (MUNG BEAN SOUP WITH CHICKEN)

綠豆雞湯 (MUNG BEAN SOUP WITH CHICKEN)

Ingredients :-

1 large yellow onion

300g chicken, cut into bite sized portions

100g mung beans, soaked for ½ hour

2 potatoes, diced

Salt to taste

1. Heat 2 tablespoons oil in a pot and sauté onion until tender. Add chicken pieces and stir-fry for 1 min.

2. Pour in 1.5 litres water, add mung beans, potatoes and bring to a boil.

3. Lower fire and simmer mixture for ½ hour or until mung beans are tender. Season with salt.

4. Serve hot.

TIP : Vegetarians can also cook this soup without the chicken. Simply add 1 tablespoon vegetarian oyster sauce as seasoning.

Calla Lily Recipes 食譜篇 - 人參菊花茶 (GINSENG CHRYSANTHEMUM TEA)

人參菊花茶 (GINSENG CHRYSANTHEMUM TEA)

Ingredients :-

20g ginseng roots (yong sum shoh), washed and drained

15g liquorice (kam choh), washed and drained

200 rock sugar

80g dried chrysanthemum, washed and drained

1. Combine 3 litres water, ginseng roots, liquorice in a pot. Bring to a boil and then lower fire and simmer mixture for 20 mins.

2. Add rock sugar and continue to cook until sugar dissolves.

3. Put in chrysanthemum and bring mixture to a boil. Cover pot and turn off fire.

4. Let chrysanthemum infuse the mixture for ½ hour before serving. Drain tea and serve.

TIP : This drink is good to reduce heatiness in the body and is also a refreshing drink for both cold or hot days.

Calla Lily Recipes 食譜篇 - 杏仁銀耳木瓜糖水 (ALMOND WHITE FUNGUS PAPAYA DESSERT)

杏仁銀耳木瓜糖水 (ALMOND WHITE FUNGUS PAPAYA DESSERT)

Ingredients :-
400g ripe papaya, peeled and diced
30g white fungus, soaked for ½ hour
10g sweet almonds
10g bitter almonds
2 litres water
160g rock sugar

1. Put all the ingredients into a heavy base pot. Bring to a boil and let it simmer over low fire for 1 hour.

2. Add rock sugar and cook until it dissolves.

3. Serve hot.

TIP : This dessert soothes the throat and is good for the lungs. Another option for faster cooking is to use a pressure cooker, it will only take 20 mins.

Calla Lily Recipes 食譜篇 - 椰子冰淇淋 (COCONUT ICE CREAM)

椰子冰淇淋 (COCONUT ICE CREAM)




Ingredients :-
400g evaporated milk
400g coconut milk, either fresh or box packet
2 tablespoons vanilla essence

1. Combine all ingredients in a large bowl and mix well.

2. Place bowl in the freezer for about 1 to 2 hours or until semi-frozen.

3. Remove from freezer and whisk the mixture with an electric beater until it is light and fluffy, or doubled in volume.

4. Pour mixture back into a container, cover and let it freeze (takes about ½ day).

TIPS : you can also use almond essence and ½ teaspoon ground nutmeg to give it a caribbena flavour.

Calla Lily Recipes 食譜篇 - 香草蛋糕 (VANILLA CUPCAKES)

香草蛋糕 (VANILLA CUPCAKES)

Ingredients :-

150g butter, slightly softened

150g caster sugar

3 eggs

180g self-raising flour, sifted

50ml milk

½ teaspoon vanilla extract

Frosting

20g butter

60g cream cheese, softened at room temperature

70g icing sugar

2 tablespoon Ribena concentrate

1. Cream butter and sugar together till light and fluffy before beating in eggs, one at a time. Ensure each egg is well beaten before adding the next one.

2. Fold in half the sifted flour, add milk and vanilla and then fold in the remaining flour with over-mixing or beating the mixture.

3. Fill paper-lined patty tins with cake butter, filling them up ¾ full. Bake in a preheated oven (190°C) for 12 -15 minutes or until cupcakes are well risen and golden brown. When cupcakes are done, transfer them to a wire cooling rack.

4. Combine butter and cream cheese in a small bowl, beating until smooth and creamy. Add icing sugar and Ribena concentrate - beat till well mixed.

5. Swirl Ribena frosting onto cooled cupcakes. If preferred, create a 'marbled' effect by adding a few drops of Ribena to the top of the cakes and dragging it through the frosting with a toothpick.

Calla Lily Recipes 食譜篇 - 利賓納酸奶冰沙 (RIBENA YOGHURT SMOOTHIE)

利賓納酸奶冰沙 (RIBENA YOGHURT SMOOTHIE)

Ingredients :-
125ml Ribena concentrate
250ml plain natural yoghurt
2 cups (500ml) ice cubes

1. Place Ribena concentrate and yoghurt in a blender. Add ice and whiz until mixture is smooth.

2. Pour int chilled glasses and serve immediately.