Soy Bean Jelly In Longan Syrup

My husband's friends are coming over for dinner tonight, so I prepared this refreshing dessert ahead of time and have them chilled well in the fridge. The jelly itself are not too sweet, it taste just nice when eaten with the canned longan flesh and it's syrup.

Let me share this simple and nice dessert recipe with you all☻
Ingredients:
25 g/1 packet of jelly powder
1 litre soy bean in packet
2 litres water
4-5 tbsps sugar
knotted pandan leaves
1 canned longan in syrup
some ice cubes
pandan leaves for garnish (optional)

Method:
1. Cook the jelly powder in the soy bean until it is fully dissolved. Mix well then pour into a rectangular glass baking dish or pyrex. Let it cool or refrigerate to harden. When set, cut into cubes.

2. While waiting for the jelly to set. Boil 2 litres water with knotted pandan leaves in a pot, add sugar when it comes to a boil. Switch off the heat and let it cool slightly.

3. Add 1 can of longan to the pandan syrup, gently stir in the soy bean jelly cubes and let it chill inside the fridge. Add ice cubes before serving.

Brazil Longan

I love Longans but I have never seen/heard of `Brazil Longan'. Last evening, we went to a local supermarket and saw it at the fruits section. I don't recognize it as longan it looks totally different from the local mata kucing. It was the item tag 'Brazil Mata Kucing' that caught my eyes, and so I bought 1/2kg to try. Longan can be additive, the more you eat, the more you want! We finished all in minutes☺
VS
Even though the Brazil Longan has rather hard shell, it can be quite easy to open. The longan flesh is thicker (taste exactly like longan, of course lah hahha...) but it is not as juicy as the local longan. I think it can be stored for longer time too because of the thick shell. I am going to buy some later for my family to try.

Pak Lor (Braised)

This dish is best left overnight in the fridge before serving.

Ingredients
½ kg pork belly meat
1 pc 3-layer pork meat
2 pcs chicken thigh
12 eggs
1 tbsps five spice powder
1/2 tsp salt
1 thumbsize galangal, slightly pounded
4 pip garlic, finely sliced
½ Tbsp oil
3 Tbsp sugar
100 ml kicap pekat (camel brand)
1 - 2 cup water
30-40 gm rock sugar



Method
1. Rub 5-spice and salt over the meat and leave to marinate for at least 1 hour.
2. Heat up the wok with oil and fry galangal and garlic until golden brown. Remove and set aside.
3. Melt the sugar in the wok. Add kicap pekat and meat. Coat the meat with the mixture. Add the water, galangal and garlic.
4. Bring to the boil. Cover the wok, let it slow cook for half an hour. Turn the meat and let it cook until the gravy is thicken.
5. Dissolve the rock sugar with some of the gravy in a separate bowl. Spoon the rock sugar solution over the meat.
6. Remove, let meat rest for 10 minutes and then cut. Serve with dipping sauce.



Dipping Sauce:
1 pip garlic, chopped
2 tsp sugar
2 tbsps white vinegar
- Bring all ingredients to a boil and serve with the meat.

Nyonya Curry Chicken

I have always wanted to cook a nyonya curry... and here is my first attempt...hehhe...The recipe? Of course my version again : )


Ingredients:
1 ringgit nyonya curry paste
2 chicken thighs cut into pieces
3 peeled pototoes (cut and steamed)
1 large tomato (cut into wedges)
30g tomato paste
2 tbsps sugar
5 garlics (chopped)
10 shallots (chopped)
some curry leaves
1 coconut milk
3 cups water

Method:
1. Heat up wok and add oil. Saute garlics and shallots until aromatic or light brown in color. Add the curry paste into the wok and stir until aromatic. Add the chicken meat, stir for 1 minute before adding the water.

2. Cover the wok and lower the heat to medium. Bring the curry chicken to boil and then lower the heat, add potatoes and tomato wedges and simmer for 5 minutes or so or until the chicken become tender. Add the coconut milk and bring it to boil. Serve hot.

Chili Flower For Ganish: (optional)

1 fresh chili and a deep bowl of ice-cold water

1. Holding the chilli firm on a cutting board, make a cut from the tip of the chili to the base. Turn the chili slightly, and repeat, making another cut down the length of the chilli.
2. Place your cut chilli in the cold water and keep in the refrigerator. The petals will open and curl naturally in an hour or two.