Mango Sago Dessert

 

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Stepping into autumn but I still misses the mango. This is such a refreshing dessert to have although I was having problem finding mango. A Sweet mango is crucial is this dessert as it will effect the taste of it. After a stressful week, nothing is better than sitting back on the coach and enjoy this beautiful and fragrant mangoes dessert straight from the fridge.

This is a very typical HK dessert and meant to have Pomelo in it, but I couldn’t find any pomelo on sale, or probably it wasn’t the season for it now, so, I decided to substitute with Mango sorbet instead.

Ingredients:

2 sweet mango  
1/2 cup of sago pearls ( can get in any Asian grocery)   
120 ml evaporated milk
120 ml coconut milk    
3 – 4 small piece of rock sugar (can get in any Asian grocery)   
3 cups of water (to cook with the rock sugar) 

A tub of mango sorbet/ice-cream of your choice 

Directions:

1) Bring about 4 cups of water to boil in a saucepan. Add in sago pearls and bring it up to boil. Once it boils, continue to stir for a minutes and then turn off the heat and cover the saucepan. Leave it for 20 minutes. At this stage the sago pearls should be transparent. (Do not attempted to overcook it because it will become mushy, when you turn off the heat you should still see a dot of white in the centre of the sago)

2) Drain the sago from the hot water in a strainer, rinse under cold running water until it cools down and water runs clear and set aside.

3) Peel and cut mango into cubes. Set aside one of the cut mango for garnish

4) Using a blender or electric mixer, blended the rest of the mango to a thick smooth mixture. Combine it with the evaporated milk and set aside.

5) Boil 3 cups of water and rock sugar until sugar dissolved, add in the coconut milk and taste with a spoon, add more rock sugar if you would like it to be sweeter. Turn off the heat once it reach the boiling point.

6) In a mixing bowl, mix the blender mango, cubed mango, coconut milk mixture and sago pearls. Stir well until well combined.

7) Chill for few hours.

8 ) Before serving, scoop a ball of ice-cream/sorbet and place in the middle of bowl, then using a ladle pour over the mango mixture over the ice-cream/sorbet.

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I couldn’t find a ripen mango, should have done this during summer time.

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Rinse sago under cold water to get rid of the starchiness

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I wish I had a blender…

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When you add the sugar it is ok to be sweeter because you will be adding other liquid to it

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Ta da…

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Isabella’s Lemon Meringue Cup Cakes, Junior Master Chef

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Watching Junior Master Chef was the best thing because I was strongly inspired by the talented little kids to make something I’ve never done. This time I have hand pick Isabella’s Lemon Meringue Cupcakes to try my dessert skills. I am not a big fan of sweet things and cup cakes but somehow I was so attracted to this recipe. Maybe because it is lemon flavour and I love all things citrus. When the new issue of Master Chef magazine arrived my mail box I quickly went to Woolworth and bought a cup cake tray.

Good thing about this recipe is that it contains no butter which sounds a lot more healthier! It took me whole day to bake these things and I wonder how can the 12 yrs old Isabelle make it in 45 mins?! Lucky I got guidance from Cooking for my love and my first attempt was very successful!

Ingredients (for the Cupcakes):

1 cup thickened cream
1 cup caster sugar 
2 eggs, lightly beaten
1 1/2 cups self raising flour  
1 lemon, finely grated and retain juice  

Ingredients (for the Lemon curd):

1/2 cup lemon juice
100g unsalted butter 
1/2 cup caster sugar
1 egg and 3 egg yolks, lightly beaten (leave the 3 egg whites for the Meringue)   

Ingredients (for Meringue):

3 egg whites
1/2 cup caster sugar 

Directions: (For the cupcakes)

1) Preheat oven to 180C. Please 12 cupcakes liners in a 12 hole 1/2 cup capacity muffin tray.

2) Place cream, sugar and eggs in a large mixing bowl and whisk until smooth. Gradually add flour with a sieve, then add lemon juice and  zest and continue whisking until mixture is thick and smooth.

3) Divide mixture between prepared liners and bake for 15-20 minutes or until cakes spring back to touch. Cool in muffin pan.

Directions: (For the Lemon curd)

1) Heat 1/2 cup Lemon Juice and 100g Butter in a small saucepan, simmer until butter is melted.

2) Add 1/2 cup Caster Sugar, 1 Egg and 3 Egg Yolks a little bit at a time and whisk continuously until the curd becomes thick and glossy. Take the saucepan away from heat if egg yolk starts to cooked and put it back on after 1 min and repeat the process until achieve desire result.

3) Pour into a bowl and leave aside until completely cool.

Directions: (For the Meringue)

1) Put 3 Egg Whites in a dry cleaning mixing bowl, use an electric beater to whisk at high speed until fluffy. 

2) Gradually add 1/2 cup Caster Sugar and continue to whisk into a stiff peak meringue.

3) Spoon meringue mixture into a piping bag.

Directions: (To assemble the final product)

1) Dig some small holes on top of the cooled cupcakes with a sharp knife, fill the holes with Lemon Curd and pipe a swirl of Meringue Mixture on top of each cupcake.

2) Place the cupcakes in a preheated grill for 1 minute until golden brown at 150 to 180C. Watch it closely and don’t let it burnt.

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Grated the lemon rind finely and leave in a bowl. Add few drop of lemon juice to keep it from drying

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Best way to juiced a lemon is with a steel spoon if you don’t have a juicer

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Best to pass the juice through a sieve before using, See I drop some seeds oops

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Separate the Eggs and ready to be use for the Lemon Curd

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I actually made the lemon curd first because it takes longer for it to cool than the cupcakes

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For the cupcake – Place cream, sugar and eggs in a large mixing bowl and whisk until smooth

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Slowly sieve the flour in

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Look at the smooth batter weee

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My result allow me to make 13 cupcakes instead of 12,if you have more just bake for 2nd batches

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Super sharp knife to dig some holes, reserve those little babies in a separate container as snack

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Spoon in the lemon curd

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Last step is to make the Meringue, the key is to whisk to soft peak before adding sugar in

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Woo hoo ready to be bake

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Isabella’s Lemon Meringue Cup Cakes, Junior Master Chef

IMG_1192

DSC01188

Watching Junior Master Chef was the best thing because I was strongly inspired by the talented little kids to make something I’ve never done. This time I have hand pick Isabella’s Lemon Meringue Cupcakes to try my dessert skills. I am not a big fan of sweet things and cup cakes but somehow I was so attracted to this recipe. Maybe because it is lemon flavour and I love all things citrus. When the new issue of Master Chef magazine arrived my mail box I quickly went to Woolworth and bought a cup cake tray.

Good thing about this recipe is that it contains no butter which sounds a lot more healthier! It took me whole day to bake these things and I wonder how can the 12 yrs old Isabelle make it in 45 mins?! Lucky I got guidance from Cooking for my love and my first attempt was very successful!

Ingredients (for the Cupcakes):

1 cup thickened cream
1 cup caster sugar 
2 eggs, lightly beaten
1 1/2 cups self raising flour  
1 lemon, finely grated and retain juice  

Ingredients (for the Lemon curd):

1/2 cup lemon juice
100g unsalted butter 
1/2 cup caster sugar
1 egg and 3 egg yolks, lightly beaten (leave the 3 egg whites for the Meringue)   

Ingredients (for Meringue):

3 egg whites
1/2 cup caster sugar 

Directions: (For the cupcakes)

1) Preheat oven to 180C. Please 12 cupcakes liners in a 12 hole 1/2 cup capacity muffin tray.

2) Place cream, sugar and eggs in a large mixing bowl and whisk until smooth. Gradually add flour with a sieve, then add lemon juice and  zest and continue whisking until mixture is thick and smooth.

3) Divide mixture between prepared liners and bake for 15-20 minutes or until cakes spring back to touch. Cool in muffin pan.

Directions: (For the Lemon curd)

1) Heat 1/2 cup Lemon Juice and 100g Butter in a small saucepan, simmer until butter is melted.

2) Add 1/2 cup Caster Sugar, 1 Egg and 3 Egg Yolks a little bit at a time and whisk continuously until the curd becomes thick and glossy. Take the saucepan away from heat if egg yolk starts to cooked and put it back on after 1 min and repeat the process until achieve desire result.

3) Pour into a bowl and leave aside until completely cool.

Directions: (For the Meringue)

1) Put 3 Egg Whites in a dry cleaning mixing bowl, use an electric beater to whisk at high speed until fluffy. 

2) Gradually add 1/2 cup Caster Sugar and continue to whisk into a stiff peak meringue.

3) Spoon meringue mixture into a piping bag.

Directions: (To assemble the final product)

1) Dig some small holes on top of the cooled cupcakes with a sharp knife, fill the holes with Lemon Curd and pipe a swirl of Meringue Mixture on top of each cupcake.

2) Place the cupcakes in a preheated grill for 1 minute until golden brown at 150 to 180C. Watch it closely and don’t let it burnt.

IMG_1173

Grated the lemon rind finely and leave in a bowl. Add few drop of lemon juice to keep it from drying

IMG_1174

Best way to juiced a lemon is with a steel spoon if you don’t have a juicer

IMG_1176

Best to pass the juice through a sieve before using, See I drop some seeds oops

IMG_1177

Separate the Eggs and ready to be use for the Lemon Curd

IMG_1179

I actually made the lemon curd first because it takes longer for it to cool than the cupcakes

IMG_1181

For the cupcake – Place cream, sugar and eggs in a large mixing bowl and whisk until smooth

IMG_1182

Slowly sieve the flour in

IMG_1184

Look at the smooth batter weee

IMG_1185

My result allow me to make 13 cupcakes instead of 12,if you have more just bake for 2nd batches

IMG_1188

Super sharp knife to dig some holes, reserve those little babies in a separate container as snack

IMG_1189

Spoon in the lemon curd

IMG_1191

Last step is to make the Meringue, the key is to whisk to soft peak before adding sugar in

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Woo hoo ready to be bake

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My labour day long weekend, Central Coast

 

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Well the long weekend is over, and we survived the day light saving for a lost of an hour. Now its time for the lazy me to post about what I’ve done during those 3 precious days. We have absconded city limits and head up the north to Central Coast, we were originally going to fit in a few recreational activities that the extra day affords but due to the stupid weather AGAIN we stayed inside my friend house most of the time and cooked.

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Thanks to Esther for lending out her luxury home, especially her kitchen where 4 people can fit in at once to cook different things. OK readers, here are more pics for the curious one.

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After we offloaded our bags and luggage, we drove out to the biggest Westfield in town. I was amazed by the size of this shopping centre it is double the size of QVB in Sydney. But I felt like a foreigner because we were the only Asians in the mall…

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Mad Mex in Central Coast

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Cool lights made out of Corona bottle

Wanted to try some Central Coast local restaurant but could only see franchise that Sydney also has. So, we opted for Mad Mex. Some background info here, Mad Mex serves gourmet Baja style Mexican food that’s healthy, hearty and the only thing it’s heavy on is flavour. The first store opened in Sydney and expanded to Melbourne and Brisbane.

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Chicken Burrito – soft flour tortilla with black beans, rice, cheese, lettuce & sour cream.

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Yellow corn crispy tacos – crispy yellow taco with black beans, cheese, lettuce & sour cream

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Beef quesadilla – grilled and sliced tortilla with cheese filling and served with salsa & sour cream

On the way back home for some relaxing DVD and indoor games, we saw this sign…

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How can we resist not to get one, occasionally we will see 99cents/kg watermelon in Woolworth but what’s more exciting than getting a whole! Although it wasn’t the seedless one but skin was really thin and extremely juicy & sweet..awww! I love watermelon!!

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We got back home, cut our watermelon and put them in fridge for cooling. What other indoor activities can we play now? Esther suddenly took out her Mah Jong table and I think it is time to teach our two ABC boys to learn how to play this Chinese ancient game. Mah Jong is a traditional Chinese tile game with many variations. An ancient game widely play by Chinese and Japanese. More info here.

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For dinner, we decided to go for a quick and easy steam boat. For the stock I have use chicken stock along with some Chinese herbs and corn.

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On Sunday we drove to The Entrance, since the Entrance has now been internationally recognised as “The Pelican Capital of Australia” and we want to be part of it. Before feeding the Pelican we decided to feed ourselves first with a nice lunch. We stumbled cross MOJO’s cafe which is just behind where the Pelican Pavilion foreshore is. The staffs here are local residents, they are really nice and friendly.

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Spicy Chicken Turkish – Lightly spiced chicken, roasted red capsicum, avocado & cheese, $10.90

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Mojo club burger & Fries, $16.90

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Fish & Chips – Beer battered or grilled fish fillets served with fries, salad and homemade tartare sauce, $16.90

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Seafood platter for one – Lightly battered fish, grilled fish, fresh prawn, mussels, calamari, salt & pepper squid, smoked salmon, fries & salad, $28.90

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Hot Chocolate

I am really happy with the food here, portion are generous and tasty. The seafood platter was HUGE and enough to share between two people. All ingredients are fresh and made to order.

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Carrot cake by Rain, extra sultana and walnuts

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Vegetables soup with parsley

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Chicken bake pasta with parmesan cheese

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Fresh garlic breads

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oops… guess who cleaned up the mess?

More cooking continue after we got home, Rain made a carrot cake, I made a vegetables soup and pasta baked chicken, JC baked some fresh garlic breads. It was the first time I made a pasta bake chicken, if you are a cheese lover I think you will like it. I will post the recipe in another post. I had such a relaxing and good time in Central Coast, when is the next long weekend?

Eggless homemade ice-cream (no ice-cream maker require)

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Craving some homemade ice cream at this very instant? The below no cook ice cream recipe is the perfect solution. It is easy, require less than 5 ingredients, all you really need is an electric mixer and a freezer! The basic vanilla ice cream only require 3 ingredients  (we were just not satisfy with ordinary and added crumble walnuts), after the first attempt we have altered the recipe to include green tea matcha powder, although the result was little but icy but the flavour was awesome, just like those in a Japanese restaurant. Recipe adapted from Chocolate Suze.

Ingredients: (Vanilla and crumble walnuts)

600ml of thickened cream     
300ml can of condensed milk  
1/2 cup “Lucky” brand crumble walnuts     
1 teaspoon of vanilla extract
 
 

Directions:

1) Beat the cream until soft peak form, turn the speed on approx low to medium and beat for about 10 mins, do not over beat or it will turn into whipped cream. The texture should be something like a chocolate fondant mixture.

2) Slowly stir in the condensed milk and vanilla extract with a spoon, mix until they are just combined. 

3) Add in the crumble walnuts and mix until evenly spread everywhere.

4) Pour mixture into an ice cream container and freeze for 12 hours.

Ingredients: (Green Tea)

600ml of thickened cream     
300ml can of condensed milk  
   
1 teaspoon of vanilla extract
3 teaspoon of matcha powder (green tea powder)  

 

Directions:

1) Take about 3 tablespoons of thicken cream and put in a separate bowl, heat in a microwave for about 30 sec until it is hot enough to melt the matcha powder, add the matcha powder in and mix until it melts in.

2) Beat the rest of the cream until soft peak form, turn the speed on approx low to medium and beat for about 10 mins, do not over beat or it will turn into whipped cream. The texture should be something like a chocolate fondant mixture.

3) Add the 3 tablespoons matcha powder mixture into the already mixed cream mixture and further beat for 20 seconds or so. Slowly stir in the condensed milk and vanilla extract with a spoon, mix until they are just combined.

4) Pour mixture into an ice cream container and freeze for 12 hours.

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Turn on the mixer and beat like crazy

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don’t attempt to try this by bare hand because it takes forever

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Stir in condensed milk and mix well with a wooden spoon

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Woohoo !

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Woohoo x 2 ~

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