Tuesday, April 26, 2005

Almond Jelly

This is the 1st recipe and perhaps the only one from my personal blog. Want to know my history of this desert? You'll have to cehck out my blog.
In the mean time, you can make this extremely easily at an extremely low budget. In fact, most of the ingredients mentioned come in quantities which allow you to use over a few sessions.

Agar-agar Powder (Colourless) -- 1pkt
Water (1100ml)
375ml of evaporated milk (1 can)
Almond Essence
Gelatine (Colourless)
Longan in syrup (1 can)

(Over low flame)
1. Dissolve agar2 powder with 900ml of water
2. 3 tblspn of sugar
3. Add evaporated milk and 200ml of water
4. 3 tblspn of sugar
5. 4 1/2 teaspn of almond essence
6. 2 tblspn of sugar
7. Gelatine mixture: mix 1 teaspn of gelatine with some water
8. Pour gelatine into jelly mixture
9. Leave jelly mixture to cool and placed into fridge overnight

Note: Serve with Longan serves 6-7


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Sunday, April 24, 2005

I had a craving for prawns.... I could imagine the succulent taste of freshly cooked prawns as it created ripples of tingling feelings as it danced on my taste buds... *Sighs in ecstasy*

I decided to try a famous but simple recipe from my lil Sis (thanx sis!! ^_^)
Today's dish is *drums rolling* Butter Prawns!!!

Step right up boys and girls...


Prawns (DUH)

1. Buy fresh, uncooked prawns!! Don't be a cheapskate.
2. Decapitate its head and remove shells up to the tail.
3. Slice across the underbelly and de-vein the prawns. Open the flaps and spread it. Take the tail and bend it backwards (like a scorpion's tail).
4. Marinate prawns with sugar and add pinches of salt (to taste, for a spicy flavour add cracked black pepper)
5. Heat pan. Turn fire to low heat and add butter. Place the acrobatic prawns flat side down.
6. Do not overcook the prawns as flattened surface allows the prawn to cook fast. Flip the prawn on its side for a minute and repeat it with the other side.
7. Get creative and create ur own masterpiece of a garnish. Serve warm.


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Thursday, April 21, 2005

octopus on fire

Feeling very adventurous, i decided to buy an octopus. Not as a pet, but for a meal. It was a three-tentacled medium sized bugger who was deheaded, desac-ed and de-beaked when i bought him at vicmart. Today i sliced him in twain (and kept the other half for a latter meal, of course and marinated one half for dinner:

Noel's Octopus Experiment
1 half-octopus, cut into chunks
4 cloves garlic, crushed
2 and 1/2 limes, juice of
1 chilli padi, thinly sliced
2 tablespoons tabasco
2 tablespoons of olive oil

Marinate for a while. Marinate some more. Stir fry until all moisture draw out. (or maybe not. Mine was a little tough.)

I had it with some leftover rice (hence the white flecks).

Incidentally, the tentacles are fun to play with. They actually still have suction power! So i slammed the tentacles repeatedly on the chopping board and had fun with the pop sound when i disengaged them. Talk about playing with your food.


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