WATERMELON JELLY

How nice to have some watermelon to eat on this hot weather.hubby bought a big watermelon around 10 kg. I use some to make this watermelon jelly and reserve some to cut into small cube for the topping. Is was a bright red and a colourful jelly .

WATERMELON JELLY

Ingredients;
12 g agar powder
150 g sugar
950 ml watermelon juice

Method;
cut the water melon and use a blender  to blender into juice to get 950ml watermelon juice.Strained the water melon juice .In a bowl,put in the agar agar powder and sugar ,mix both together.Heat a pot,pour in the watermelon juice add in the mixed agar agar powder sugar mixture using medium low heat to boil ,use handwhisk to whisk till the agar powder and sugar is dissolved ,bring to a boil .off the heat.Pour into a jelly mould 3/4 full and topped some small cube of watermelon.let it cool before
put into the fridge to chilled.

SALTED CHICKEN SHRED

Boiled chicken is a common dish in every chinese family,when comes to any chinese festival,offering to the ancestral or to the god,if you're taoist buddhist.I chanced upon this recipes  blog,she simmers.
I was happy,that is another new way of cooking this boiled chicken and is really delicious to eat with a bowl of rice.Thank You for the recipes.

SALTED CHICKEN SHRED
source;she simmers

Ingredients;
1 whole chicken ,wash clean without any organ inside.heat a big pot of water,bring to a boil wtihout
adding any seasoning,add in the whole chicken ,once the chicken cooked through,remove it from the water,let its cooled first. Tear the chicken into 4-5 part with the bones and skin intact including the fat as well,The fat of the chicken if not enough,I add a bowl of cube pig fat and put into a big dry wok,
using medium heat to stir the meat,shreddeing it with the tip and blunt end of frying ladle as you go until the fat starts to get released the fat from the skin.at this stage,sprinkle 1 tbsp of salt plus 1 tsp of salt,lower the heat down and continue to stir the meat and the bones are separated and turn into shred.
if some bits sticks to the bottom of the wok,scrape them off and stir them into the chicken meat,need an hour to cook this .Pick out and discards any bones with no meat attached to them.serve with a bowl of rice.
Note; use enough pig fat or vegetable oil,is easy to stir and does not stick to the bottom wok every stir you make.Look into the blog,for more details.

MANGO MOCHI

very nice mochi wrapped with mango ,all my family loves it.Second times making this mochi since this is the mangoes season ,quite cheap,a kilo cost rm $3.50.the stall owner sold me for $3.00 a kilogram. Use just nice ripe mangoes. My younger sister told me this mochi recipes from youtube,tinrry.I use grated white coconut to coat the mochi taste muh nicer .Wow,It soft and chewy

MANGO MOCHI

Ingredients;
make about 10-12

120g glutinous rice flour
100g fresh milk ( I use plain water)
50g icing sugar ( I use 30g )
30g cornflour
1 tbsp /15g melted butter
100g coconut milk ( I used fresh thick coconut milk)
1 big mango cut into 1cm cube or bigger to your liking
some fresh grated white coconut for coating

Method;
In a big bowl add all the ingredients  with a handwhisk and whisk till no lumps. preheater a steamer and pour on to a shallow dish and steam the batter till cooked,lift out and use a chop stickes to knead into dough,when it was not to hot,use your hand ( wear a plastic glove on both hand and the dough won't stick to your hand) to knead to a smooth dough , took  a lump,roll into a ball flatten put in a cube of mango and sealed it and rolled and coat with  fresh grated coconut

PINEAPPLE AND CUCUMBER SALAD

Malaysian style salad,using chilli padi,dried shrimp coarsely pound add to the cucumber and pineapples with the colouful ingredients which make it look as good as it tastes.

PINEAPPLE AND CUCUMBER SALAD

Ingredients;
3 cup sliced cucumber (japanese cucumber)
3 cup ripe and cut pineapple
6 chilli padi
2 tbsp dried shrimp ( wash clean and soaked for a minutes) drain
1 tsp belacan (shrimp paste) toasted
salt and sugar to taste.

method; in a mortar and pestle,pound the dried shrimp,chilli padi,belacan coarsely pound.
In a big bowl,put in the cucumber,pineapple and the pounded ingredients,toss well mixed and add sugar and salt to taste.serve.

RICE VERMICELLIN COOK IN GRAVY

Stir fry rice vermicellin,noodles or kueh tway is a common take away order for supper at restaurant or hawker centre. It not expensive and the prices vary for how many person you order.Usually this chu chow (stir fry) can be cook dry or cook in gravy  and they will give you some pickled green chilli. The green chilli pickled is easy to make and consumed it in an hour.use any seafood you like.

RICE VERMICELLIN COOK IN GRAVY

Ingredients;A
200g rice vermicellin ,soaked in water till soft,drain in colander
1 1/2 big bowl water (normal soup bowl)

Ingredients;B
100g lean pork or chicken
some small prawn ( shelled)
1 sotong/squid cut into ring shapes
2 fish cakes, sliced thinly

Seasoning;
1 tbsp saute chop garlic (together with garlic oil)
11/2 tsp chick stock granules
1 tsp salt (adjust to your saltiness)
1/2 tsp sugar
1/2 tbsp dark soy sauce
a pinch of pepper powder
2 stalk sawi/green mustard  vegetables (cut big section)

Thickening;
1 egg beaten
1 tbsp starch solution (mix 1 tbsp cornflour with 1 tbsp water)

Method;
1.Boiled water in ingredients A,add in all ingredients B,cooked until 50% done.
2.Add in seasoning to mix well,simmer for about 2 minutes
3.When the sauce boils slightly,add in the rice vermicellin bring to a boil,add in the thickening sauce 
   cook for a minutes,pour in the thickening to mix well .Eat it when hot or else  when cool the rice
   rice will absorb the gravy. Eat it with pickled green chilli.

For the pickled green chilli
some green chilli
enough rice vinegar to cover the amount of cut green chilli
1 tbsp light soy sauce
1 tbsp sugar

All mixed together can be consumed in  half an hour or more.Adjust the light soy sauce and sugar
to your taste.The rice vinegar must cover the green chilli.Make a small jar and kept in the fridge for lfew weeks.
   

RHOEO TRICOLOR DRINK

The drink is purple in colour.This is a cooling drinks the chinese use to cook in the hot climate. The
leaves are dark green above and with the purple colour underneath.This plant is called RHOEO TRICOLOR .Cutting the leaves makes sure it does not touch your skin,it can cause itchness.

RHOEO TRICOLOR DRINK

Ingredients;
30 leaves or more
some granulated sugar
stalk of sugar cane
1/2 cup barley grain
2 litres of water

Method;
Use a clean cloth to sponge wash the leaves,cut the sugar cane is section,then halved.wash, clean the barley grain.In a big pot,add 2 litres of water,throw everything together ,bring to a boil,lower use to cook for another30 minutes or till the barley is cook and the water is turning to dark purplish color

COCONUT JELLY

My sister in law gave me some young coconut.we cut open a few to drinks the coconut water in this hot climate. And remain a few I decided to make into jelly and chilled in the fridge.very cooling to eat in this hot climate.

COCONUT JELLY

Ingredients;
12 g of agar powder
250g sugar
800ml coconut water
scrape of the young coconut flesh

Method;
In a big pot,put in the coconut water,sugar and agar agar powder,place pot on medium heat,stir freguenty to avoid agar agar from thickening at the bottom until everything has dissolved.when mixture boil,of the heat,pour into agar agar mould 1/2 full,top with a few scrape of coconut flesh and add in some boiled agar till full, allow to cool for 10 minutess.then place in the fridges to set.