Ginkgo Barley with Dried Beancurd Skin Dessert 白果薏米腐竹糖水

This is one of my favourite Chinese desserts of all time. Also known as 腐竹 , this dessert tastes light, refreshing and nourishing. It is also really easy to make. Be sure to buy the soft type of bean curd skin sheets to make this dessert.

Ginkgo Barley with Dried Beancurd Skin Dessert 白果薏米腐竹糖水

Ingredients

 (Serves 6 to 8)
- 50g holland barley (洋薏米), rinsed a few times
- 1800ml water
- 5 pandan leaves, tied to a knot
- 1 Pkt soft beancurd skin sheets (腐竹)
- 1 can (boiled and shelled) ginkgo nuts (白果)
- 2 tbsp sago
- 1 beaten egg
- 130g rock sugar (冰糖) (adjust to taste)

Directions

1. Soak bean curd sheets in a large bowl of water till soft, around 5 minutes.
2. In a pot, add water, barley & pandan leaves. Bring to a boil, then simmer for about 20-30 minutes    till barley is soft. Discard Pandan leave.
3. Add gingko nuts, sago and soaked softened beancurd sheets, and continue simmering for another 10 minutes, or until the beancurd skin reached the consistency you like (big pieces or congee-like fine  consistency; I liked congee-like.).
4. Add the beaten egg.
5. Add rock sugar to taste, turn off the flame when the sugar is fully dissolved. Serve warm or chilled.

Chicken Curry

Ingredients for the Chicken Curry, this time I am using the A1 curry paste and I have added some of my own pounded chilli paste too.

Stir Fried the paste till fragrant.

 
Liked the colour of the Chicken Curry. Overall am satisfied with the curry but I wouldn't use the Cocount cream for future curry cooking as it is too powdery. Will stick to fresh grated coconut milk.

Sambal Long Beans

 Ingredients for the Sambal Long Beans

    Sambal Long Beans

Ingredients

- 1 tbsp cooking oil
- 2 tbsp sambal belachan (either  home made or store bought)
- 2 tbsp water
- 200g long bean, ends trimmed and cut to 5 cm (2 inch) length
- salt to taste (if needed)

(A) Dried Shrimps Paste

- 1 tbsp dried shrimps (hei bi), soaked in water till softened
- 1 tbsp. small ikan bilis
 - 5 shallots, peeled
- 5 garlic cloves, peeled

Directions

 1. Use a blender to grind the mixture A for a few seconds.
2. In a wok, heat the oil. Then add the grind mixture and fry till you can smell the aroma.
3. Add the belachand and mix it well with the dried shrimps paste.
4  Add long beans and stir fry for a few mins.
5. Add water and mix well, until the water has evaporated and the long beans are well coated
    with the sambal mixture.
6. Season with salt.

Sambal Belachan

Ingredients
- 5 finger length chilli, deseeded
- 3 chilli padi aka bird eye chili
- 30g belachan, toasted in a dry pan
- 1 tsp sugar
- 3/4 tbsp lime juice
- 1/8 tsp salt

Directions
1. In a blender, grind chillis and belachan.
2. Transfer blended paste to a small bowl.
3. Add sugar, lime juice and salt to taste. 
4. Stir to mix well.
 



Fish Curry

Ingredient for the fish curry, using fish curry paste I bought from the wet market and some pounded chili paste.

    Fish Curry

Hawaiaan Pizza



Hawaiann Pizza

For the pizza dough:

350g strong white flour, sifted

1 tsp salt

2 tsp castor sugar

50g butter

1 satchet fast acting yeast

2 tbsp olive oil, plus extra for dusting

175ml - 200ml warm water



Cereal Butter Cray Fish

Cereal Butter Cray Fish

Ingredients

¾ cup Nestum cereal (original flavour)

½ tsp salt

1½ tsp sugar

1½ tbsp milk powder

    1 kg Cray Fish
    1 tsp salt
     ½ egg, beaten
    1½ tbsp plain flour

vegetable oil for deep-frying
30 g unsalted butter (2 tbsp)
3  bird's eye chilli, thinly sliced
6-10 sprigs curry leaves

Methods


1. Thorughly stir ingredients for cereal mix. Set aside.
2. Sprinkle Cray Fish with salt. Add egg and mix thoroughly.
3. Sprinkle with flour and mix till coated. Deep fried till just cooked.
4. Heat butter till bubbling and lightly brown.
5. Add curry leaves and chilli, Fry over medium heat until fragrant.
6. Reduce heat to low and add cereal mix and fry till lightly golden.
7. Add the Cray Fish and toss till well mixed.
8. Turn off heat as cereal turns fully golden brown.
9. Taste and adjust seasoning if necessary.