“Delicate dessert to be made at home. Who says you can only eat this in the Thai restaurant?”
When I had craving for food which normally served in the restaurant, I would always try my mean to cook it at home. Not so the economic reason sometimes, I enjoyed the satisfaction and achievement for being able to whip up food which looked deceptively difficult to assemble and overvalued by the market. It just made me feel contented to see my loved ones enjoy my creation more than having it outside.
“It’s simply delicious with the simple way to make this dessert from scratch.”
No instant mixed used. No complicated recipe here. It’s simply the corn flour you will sure keep in your kitchen pantry that is needed for this coconut milk sweet corn pudding.
This is surely something you should learn up, taking only 10 minutes of your time to make (exclude chilling time), and treat your large guest crowd during any party events. This sweet dessert also serves as a cooling treat during the hot weather. You have to serve it chilled!
Another no-frills dessert which is so popular and delicious.
In fact, this popular dessert is a no-secret recipe which have been commonly known and made by many people. Probably you are one of them who already making it at home regularly. :)
To be franked, however, it wasn’t 100% successful the first time I made this as it turned out too runny. Edible, but it took much longer time to set and I had to place them in the freezer for a while. Yet, the pudding still seemed a little bit too wet.. But, this time, it was perfect.
There are many ways to hand make this ice cream, but below would be the easiest way to do. Learnt this from a TVB cooking show hosted by Ms Maria Cordero (Fat Ma), in her latest cooking show, Good Cheap Eat 2 (食平DD), where she handmade Tiramisu ice cream as her dessert of the day. I am yet to replicate her Tiramisu ice cream, but adapted it to chocolate flavor, as requested by my dad who was curious and skeptical about making a delicious ice cream at home without a need of having an ice cream make or sort of special equipment… :D
Christmas is just around the corner! This probably what you are hearing the most recently. I believed everybody enjoys Christmas festive and its wonderful feeling of the season. What have you prepared for your Merry Christmas, then?
I am not a Christian in religion, but I do enjoy celebrating Christmas, the festive of joy….. Yes. Nothing elaborate in my celebration though. I liked the feeling of having my once-a-year signature Christmas chicken chop dish together with my family. And of course, a Christmas log cake.
Singapore weather isn’t as hot as before and it rains pretty much lately, but I was still inspired to make these chrysanthemum & wolfberry (枸杞) konnyaku jellies as I could imagine some kind of soothing, healing, and peaceful feeling after eating it as my after-meal dessert. Arrh~~
Alright… it was also partly because hubby had just done his cataract and eye Lasik surgery. So, I thought it would be nice to make some of these chrysanthemum and wolfberries goodies for him. Adding of bird nest was mainly for my benefit, and it sounded perfect for everyone, since both my girl and hubby liked bird nest, too (smile)!
Despite the extra effort to boil and filter the chrysanthemum petals and worlfberries, this konnyaku dessert is very simple to make as the konnyaku jelly premix is easily obtainable from major supermarket at a very economical price. I got the Redman brand konnyaku power premix (already blend in malic acid and sugar) from NTUC Fairprice at about S$2.50 for 250gram packet.
As for the chrysanthemum , I used the better graded chrysanthemum flower, Gongju (贡菊), which has smaller and more compact petals. These dried flowers are usually packed and sold at any Chinese medical halls or Asian supermarkets for S$5 – $7 a packet. Another type of white chrysanthemum (杭白菊) which has bigger petals is good, too. Its main benefit is to aid for better eye sight, while the one I used is mainly to clear the ‘heatiness’ in the body, and it is less sweet but stronger in taste. The usual yellow chrysanthemum (野黄菊) which yields slight bitterness aftertaste, is also fine to use. Generally, all types are good and beneficial to be consumed, but my personal preference is the small ‘Gongju’, which deemed the best suitable for making jellies.