Mango Sago Dessert

This is a nice and refreshing dessert to have on a hot summer's day!

Ingredients

2 mangoes
400ml mango juice
mango essence (optional)
125ml evaporated milk
100g sago pearls (approx. 1/2 cup)
250ml water
6 tbsp sugar
1 tbsp tapioca flour 
1 tbsp cold water
extra 50ml water

Preparation of sago pearls

1. Soak sago pearls in cold water till they turn translucent (about an hour or two).
2. Boil the pearls in 3 cups water until it turns totally transparent, about 10 minutes.
3. Pour the cooked pearls into a sieve and wash it with cold tap water to remove the starch.

Method

1. In a small saucepan, boil 250ml water, add sugar and stir until sugar dissolves
2. Mix tapioca flour with 1 tbsp water and pour into the syrup and stir over low heat until mixture is smooth.
3. Take syrup and tapioca flour mixture off the heat and leave it to cool.
4. Meanwhile, cut the sides of the mango and cube them.
5. Scrape the remaining mango and put in a blender with 50ml water. Blend until pureed then put aside.
6. Add blended mango, cubed mango, mango juice and evaporated milk into the syrup solution then stir.
7. Add sago pearls and stir. If too thick, add a bit more mango juice.
8. Chill before serving.

Red Bean Glutinous Rice Ball/Lo Mai Chee

Tonight we had a prayer and praise night at our church and were asked to bring a dessert from our country to share with others afterwards. Since I'm of Chinese descent I decided to make red bean glutinous rice balls otherwise known as "lo mai chee" in Chinese. Their texture can be described as soft and chewy at the same time. Different fillings can be used like peanut butter, finely chopped peanuts and sugar, green bean paste, custard, pandan as well as fruit fillings like mango and strawberries.

For my mango glutinous rice ball recipe click here.

Makes approx. 21 pieces

Ingredients

200g glutinous rice flour
1 tbsp corn flour
1 tbsp Santan powder (coconut cream powder)
300ml hot water
½ cup - ¾ cup caster sugar
2 tbsp corn oil
red bean paste (pre-bought or homemade)
½ cup dessicated coconut, for coating
Patty cases

Method

1. Sieve glutinous rice flour, corn flour and Santan powder into a big mixing bowl.
2. Dissolve sugar in 300ml of hot water. Pour this into the flour mixture and mix till smooth and well blended.  Add the oil and mix until the mixture is free of lumps and smooth.
3. Strain batter into a greased tray/bowl and steam on high heat for 15 minutes.
4. Meanwhile, prepare the filling by rolling out the red bean paste into small balls- I use approx 1 tsp of red bean paste to make 1 ball.
5. Remove tray/bowl from steamer and stir the cooked dough with a flat plastic knife or a pair of chopsticks. Leave dough aside to cool. NB: the dough needs to still be warm in order for it be pliable, so don't cool it for too long, just long enough for it to be handled with your hands.
6. Wear a pair of plastic gloves and grease it with some oil. Take a 25g-30g piece of dough and flatten it into a round disc (approx the size of your palm), and wrap the red bean paste balls. Seal the edges tightly and shape it into a round ball. 
7. Coat/roll the shaped glutinous rice balls with desiccated coconut. Dust off the excess coconut and place inside a small patty case.
8. Serve glutinous rice balls chilled or at room temperature.

Notes & Tips

Add 2 tablespoons green tea powder and a few drops green food colouring to the batter to make green tea flavoured glutinous rice balls

Caesar Salad

I went to a friend's baby shower today and was asked to bring along a salad so I decided to make a Caesar salad as it's fairly simple to throw together and well liked amongst most people. You can also add chicken pieces to this salad to turn it into a chicken caesar salad. For my chicken caesar salad recipe, click here.

Ingredients

2 eggs, hard boiled, cut into slices

8 bacon rashers, rind removed, cut crossways into thin strips
a handful of croutons
2 baby cos lettuce, leaves washed, dried and coarsely chopped
300ml Caesar salad dressing

40g Parmesan cheese, shaved 

Method

1. Heat a non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 5 minutes or until crisp.
2. Arrange the lettuce, eggs and croutons on a serving platter. Drizzle with the Caesar salad dressing and sprinkle with bacon and shaved Parmesan cheese. Serve immediately.

Notes & Tips

Use a salad spinner to get rid of excess water from your salad leaves

Christmas Pudding Truffles

I brought these Christmas pudding truffles along with my mini Christmas puddings to a recent women's evangelistc event at my church. These truffles are just so adorable and unbelievably quick and easy to make. Simple yet effective :)

I didn't have any spearmint leaf lollies, so I improvised and used fresh mint leaves instead which I found gave the truffles a nice minty taste and freshness. Unfortunately though, because I put together these truffles the night before, the mint leaves wilted so I would suggest that if you plan to use fresh mint leaves, serve on the same day for a nicer presentation. You could probably make these truffles a couple of hours in advance and just leave in the fridge until ready to serve.

Makes 24

Ingredients

200g white chocolate melts

2 pkts Arnott's Royals dark chocolate biscuits

24 Jaffas

Spearmint leaves, cut into smaller leaves

Method

1. Place the white chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and is smooth.
2. Drizzle the melted white chocolate over each biscuit and allow to drip down the side to resemble custard flowing over the pudding.  
3. Place a Jaffa on top and a small spearmint leaf each side of the Jaffa and secure in the melted chocolate.

Notes & Tips

Refrigerate the biscuits prior to decorating especially if you are assembling them on a hot day. This will prevent the 'decorations' from slipping off and your chocolate biscuits from melting.

When topping puddings with 'custard', work in batches of 5 at a time so the 'custard' doesn't set before adding the Jaffas.

Try adding some vegetable oil to the white chocolate while melting, as it makes the chocolate runnier, making it easier to make the effect of custard running down the pudding. It also makes the chocolate shiny when set, so it looks nicer. I added approx. 1 tsp oil for every 100g of chocolate.

Mini Christmas Puddings

We had a women's evangelistic event at my church today- there was a short evangelistic talk about the prodigal son followed by an afternoon of decorating baubles. To keep with the Christmas mood and festivity, I brought along these mini Christmas puddings as well as some Christmas pudding truffles. They proved to be a real hit with the women at church :)

Makes approx. 35 truffles

Ingredients

800g pkt light fruit cake, coarsely chopped
100g dark chocolate, coarsely chopped
2 tbsp brandy
200g white chocolate, coarsely chopped
Red and Green glace cherries, thinly sliced, to decorate

Method

1. Process the fruitcake in a food processor until fine crumbs form
2. Place the dark chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and is smooth. Add the melted chocolate and brandy to the cake crumbs and process until well combined.
3. Line a tray with non-stick baking paper. Roll 1 tbsp of cake mixture into a ball. Place on the prepared tray. Repeat with remaining cake mixture. Place in the fridge for 30 minutes or until firm.
4. Meanwhile, place the white chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and is smooth.
5. Drizzle the melted white chocolate over each truffle. Top with the cherries.

Notes & Tips

When topping puddings with 'custard', work in batches of 5 at a time so the 'custard' doesn't set before adding the cherries

Try adding some vegetable oil to the white chocolate while melting, as it makes the chocolate runnier, making it easier to make the effect of custard running down the pudding. It also makes the chocolate shiny when set, so it looks nicer. I added approx. 1 tsp oil for every 100g of chocolate.

Pumpkin & Red Lentil Soup

 Recipe from Delicious Vegetarian Food, page 67

Ingredients

1 tablespoon olive oil
1 long red chilli, seeded and chopped
1 onion, finely chopped
500g butternut pumpkin, chopped
350g orange sweet potato, chopped
1 litre vegetable or chicken stock
½ cup red lentils
1 tablespoon tahini

Method

1. Heat the oil in a large saucepan over medium heat, add the chilli and onion and cook for 2-3 minutes, or until the onion is soft. Reduce the heat to low, add the pumpkin and sweet potato and cook, covered, for 8 minutes, stirring occasionally.
2. Increase the heat to high, add the stock and bring to the boil. Reduce the heat to low, and simmer, covered, for 10 minutes. Add the lentils and cook, covered, for 7 minutes, or until tender.
3. Blend the soup in batches in a blender, food processor or by using a stick blender. Add the tahini and blend until smooth. Return to the saucepan and gently heat until warmed through. Garnish with chilli and serve with bread.

Notes & Tips

The soup can be made up to a day ahead. Keep covered with plastic wrap in the refrigerator and reheat in a saucepan or in the microwave.

Honey Soy Chicken Wings

Recipe adapted from Woolworths Fresh Magazine November 2009, issue 45 page 26 

Ingredients

1kg chicken mid wings
¼ cup soy sauce
¼ cup ketcap manis
1-2 tbs honey
¼ tsp Chinese five-spice powder (optional)
1-2 garlic clove, crushed

Method

1. Prick the flesh of the chicken all over with a fork to allow the marinade to penetrate.
2. Combine soy sauce, ketcap manis, honey, five-spice powder and garlic in a shallow dish.
3. Add wing pieces and turn to coat with marinade. These can be left overnight if you have time.
4. Preheat oven to 200°C. Arrange chicken pieces into a roasting pan lined with baking paper in a single layer. Bake for 25-30 minutes until cooked through and golden.

Won Tons

Won tons are great to freeze when making a big batch. When I'm feeling lazy or tired and I want a quick and nutritious meal, I take a box of won tons straight out of the freezer, pop it into some boiling stock and 5 minutes later, it's ready to be eaten.

There are many techniques used to fold won tons. I've even seen some recipe books of chefs folding won tons the same way as tortellini! Whilst the tortellini method may look pretty, it's not the traditional way of folding won tons! The method that I have described below is the best in terms of maximising storage space for a freeze container. 

Ingredients

1 pkt, wonton wrappers
6-8 cups chicken stock
1 bunch Asian greens
1 small bowl of water (to seal the wonton wrappers)

Wonton filling:

200g pork mince
500g prawns, chopped
2 pieces dried cloud ear fungus
3 tablespoons corn flour
4 teaspoons light soy sauce
2 teaspoons sugar


Method

Pour boiling water over the fungus and soak for 10 minutes. Drain thoroughly and chop finely.

Mix the pork mince, prawns, fungus, cornflour, light soy sauce and sugar together in a large bowl then cover and refrigerate for at least 3-4 hours.

Place 1 wonton wrapper on a clean surface. Place 1 teaspoon of filling into the centre. Brush edges of the won ton wrappers with a little water using the tip of your finger or a pastry brush. Fold the won ton wrapper diagonally in half to form a triangle. Press edges together. Fold base corners of triangle over each other to form an open envelope. Fold back the top of the envelope to form a small rectangle. Repeat using remaining wrappers and pork mixture.

Bring stock to the boil in a large saucepan over high heat. Drop wontons, in batches, into the boiling stock. Boil, uncovered, for 4-5 minutes or until wontons float and filling is cooked through.

Remove to a bowl using a slotted spoon. Cover to keep warm.

Just before serving add Asian greens to boiling stock. Cook for 30 seconds or until just wilted. Divide wontons between serving bowls. Ladle over stock and Asian greens. Serve.

Wasabi Mashed Potatoes

I love wasabi and I love mashed potatoes, so what the heck, why not combine the two?

Serves 4 as a side dish

Ingredients

700g potatoes, quartered
2 tablespoons butter
6 tablespoons milk
1 teaspoon – 1 tablespoon wasabi paste (adjust to your taste)
1 stalk green onion, thinly sliced
1 tablespoon soy sauce

Method

1. Place the potatoes in a pot and cover with cold water. 
2. Bring the pot to a boil and cook for 15-20 minutes, or until the potatoes are cooked through. To check, pierce a potato with a paring knife. If the knife slides easily in and out, the potatoes are done. 
3. Drain and return the potatoes to the pot. 
4. Smash the potatoes with a fork or potato masher. 
5. Add the butter, milk and wasabi paste.
6. Mix to incorporate but don’t mix over-mix otherwise they’ll be pasty. 
7. Portion out the potatoes on plates, throw on some green onions and a dribble of soy sauce. Voila!

Chocolate Sponge Cake

Ingredients

4 room temperature eggs, separated
½ cup caster sugar
1 teaspoon bicarbonate soda
½ cup cornflour
1 tablespoon plain cake flour
3 tablespoons cocoa powder

Method

1. Preheat oven to 180°C.
2. Grease and line a 20cm springform tin.
3. Place egg whites in a large bowl and using an electric mixer beat the eggs on high speed until soft peaks form.
4. Sift together caster sugar and bicarbonate of soda into a separate bowl.
5. With the mixer still going, gradually add the caster sugar mixture one tablespoon at a time into the egg whites, beating until dissolved after each addition. When all the sugar is dissolved, turn off mixer.
6. Add egg yolks and beat again until combined.
7. In a separate bowl, sift dry ingredients three times to aerate and combine. Sift onto the egg mixture. Use a spatula to gently fold flours into eggs. This is the critical bit, use a ‘light’ hand and don’t over mix.
8. Pour the mixture into the prepared springform tin and bake for 20 minutes. The sponge is cooked when it has slightly come away from the sides and the top springs back when lightly touched.
9. Allow cake to cool in pan for 5 minutes before turning onto wire rack lined with baking paper to cool completely.
10. Use a large serrated knife to cut the cake horizontally into 2 even layers (insert toothpicks at intervals to use as a guide as you cut)

Notes & Tips for making sponge cake

The eggs should be at room temperature. 

Use really fresh eggs

Eggs and caster sugar must be whisked for a full 10 minutes with an electric whisk, until pale and thick. It’s thick enough when it’s about three times the volume. When you lift out the whisk, the thick mixture that drips off should leave a trail on top of the rest.

It’s crucial to fold in the flour with a sure but light touch – you don’t want to undo all that good whisking by knocking out the air!

To make the batter rise as much as possible, the bottom of the pan should have more heat than the top. So bake the cake on the bottom instead of middle shelf.