Friday, December 30, 2005

Celebration of Dong Zhi Day-Tang yuan recipe

Tang Yuan is eaten during the winter solstice and it symbolizes peace and unity.
  • traditional tangyuan
  • Happy Dong Zhi

    Dong Zhi -Tang Yuan (sweet dessert)

    500g of ready-mix glutinous rice dough (can be bought from market during the festival time)
    4 bowl of water (250ml x 4 = 1litre)
    160gm of dark brown sugar
    1 stalk of pandan leaves

    1. Boil 1 litre of water with pandan leaves in a pot until you can smell of pandan leave fragrant, remove pandan leave then off the fire. – sweet soup base..

  • 2. Boil 1 litre of water then once it boil reduce to low fire. Prepare some glutinous rice flour for dusting, take out the ready-mix glutinous rice dough, separate the red colour from the white.

    3. Cover the red colour dough while you rolling the white dough. Then use water to wet your hands then knead the white dough into well mix, then roll into a long shape. Then divide into 2 small portion, while rolling the balls, the rest of the portion must be kept covered.Use your wet palm to roll them into small balls.

    4. Dust your tray with some glutinous rice flour, then put the well roll ball into the tray and cover it. This is to prevent the ball from getting dry thru room temperature. Then proceed to do the red colour dough, knead them with wet hands until they are sticky then divide into small portions, then start to roll into small balls.

    5. Once you finished rolling all the ball, put them into tray, you have turn on fire to boil the pot of water. Once you see bubbles, drop in your white ball slowly let it cooked. Prepare a pot of tap water. Then you see the white ball floated up, scoop them up and put into the pot of tap water. Then stir the ball a while. This is to prevent the ball from stick to each other later on. Do the same for the red colour ball too.

    6. Then turn on the fire for the pandan leave syrup pot, put the brown sugar to cook, until it dissolved, let the water boil, then drain dry the ball from the pot of tap water and put them into the syrup pot. At this time, you may also add in the red colour balls too, then let them cook until you see all the ball floated up, off fire.

    7. You are ready to serve the traditional way of tang yuan with dark brown sugar.

    Thursday, December 29, 2005

    Takada Waffle maker @ S$24.90

    i so happy to get this waffle maker @ harbourfront today.

    Saturday, December 24, 2005

    Christmas pudding

    It originated as a 14th century "porridge" called frumenty that was made by boiling beef and mutton with raisins, currants, prunes, wines and spices. This would often be more like soup and was eaten as a fasting dish in preparation for the Christmas activities.By 1595 frumenty was evolving into plum pudding, having been thickened with eggs,breadcrumbs,dried fruit and given more flavour thanks to the addition of ale and spirits. In 1664 the pudding was banned by the Puritans descibing it as a lewd custom andits rich ingredients as unfit for God-fearing people. In 1714 Goerge 1 re-established it as part of the Christmas feast.By Victorian times Christmas puddings had evolved into something which looked similar to the ones enjoyed today.

    Over the years many customs have surrounded this popular festive dessert.It is said puddings should be made by the 25th Sunday after Trinity, prepared with 13 ingredients to represent Christ and His Disciples and that every member of the family take turns to stir the pudding with a wooden spoon from east to west in honour of the Three Kings.

    Tuesday, December 20, 2005

    Asian Delights

    Kueh Amboon

    Chendol Pudding

    Sunday, December 18, 2005

    Asian Varieties


    Talam Yam Cake

    EggCustard cornpudding

    Fried Seafood Sweetcorn Cake

    Asian Dishes