Mint Chocolate Fruit Delight

Very sophisticated home version sundae.

Ingredients
1 tbsp sugar
1/2 cup lemon juice
1/2 orange (peeled)
1 pot Muller Light Vanilla Choc Yogurt
4 strawberries (sliced)
2 block Aero Mint Chocolate

Method

1. In a bowl, mix sugar and lemon juice.
2. Add in oranges and toss together.
3. Chill in fridge for 20 minutes.
4. Add in the oranges into the glass, spoon in half yogurt.
5. Top with strawberries.
6. Add remaining yogurt.
7. Place the chocolate on top of dessert.

Gingko Barley with Beancurd Dessert

This Yi Mai Pak Ko Fu Zuk is Siaopo's all-time favorite dessert.

Ingredients
1 small packet barley
2 pcs of beancurd skin (soaked)
10 gingko nuts (skin removed)
Sugar to taste

Method

1. Wash the barley.
2. Heat up a pot of water.
3. Add in barley, gingko nuts . Bring to boil.
4. Add in beancurd and sugar.
5. Simmer for 1 hour.
6. serve warm or cold.

Coconut and Coffee Agar Agar

One of the great treats of summer is a light and refreshing dessert - coconut and coffee agar agar !

Ingredients
Brown coffee layer
20g agar-agar strands or 2 tbsp agar-agar powder
2 tbsp of instant coffee powder
1200 ml water
200g sugar

Method

1. Dissolve coffee powder with 2 tbsp of water.
2. Similar steps as Pandan Agar-Agar.

Chrysanthemum Agar-agar

Siaopo came across an article recently on the benefits of chrysanthemum white and yellow flower tea. The white flower apparently best for soothing the eyes while the yellow is for clearing heat. It can also help in the early stages of feverish type body flu.

Feeling a bit under the weather on summer cold, Siaopo had boiled one big pot of chrysanthemum tea. Siaopo then turned half of the pot into Chrysanthemum agar-agar !

Ingredients:
1 pkt of dried chrysanthemum flowers (washed)
3 tbsp of rock sugar
2.5L water
2 tbsp of agar-agar powder

Method

1. Boil the water in a pot. Put in dried chrysanthemum flowers and sugars.
2. Continue boiling in low heat for 30 minutes.
3. Sieved the tea into another pot.
4. Add in agar-agar powder and boil till dissolve.
5. Pour into ramekins and put in flower in each ramekin.
6. Cool in the fridge.

Strawberry Agar-agar

Agar-agar (chai yean in hokkien) is an easy to make and cheap desert Siaopo grew up with. A great choice of desert at anytime especially after a heavy meal.

Do you know agar-agar contains more than 80% of fiber? It can serve as a great intestinal regulator ! Delicious dessert and a natural cure for constipated patient like Siaopo.

Similar recipe as Pandan Agar-agar.

Ingredients:
Red Strawberry layer
20g agar-agar strands
5 strawberries (slice)
1 liter of water
200g sugar
Red colouring

Coconut Milk Layer
20g agar-agar strands
300 ml coconut milk
700 ml water
200g sugar
1/2 tsp salt

Method

1. Soak the agar-agar strands in cold water.
2. Place the strawberries in individual mould or remekin.
3. Boil the ingredients on the red layer till dissolve.
4. Add in red colouring when is boiled.
5. Sieve the mixture and pour into the remekin with sliced strawberries.Let it cool for few minutes.
6. Boil ingredients of coconut milk layer (except coconut & salt) till dissolve.Add in coconut milk and salt.
7. Sieve the mixture and pour into the ready red strawberry layer.
8. Leave it cool for 20 minutes before refrigerating it for few hours.
9. Invert the agar-agar and serve chilled.

Tau Foo Fa ( Soya Bean Custard )

Dad and Siaopo are both a huge fan of Tau Foo Fa (Tau Hua in hokkien). Images of moment screening both father and daughter standing by the street stall enjoying the bowl of Tau Hua still remain clearly in mind.

Tau Foo Fa is a velvety soft custard made from soya beans. In Malaysia, Tau Foo Fa is served with either white sugar or Gula Melaka syrup.

Having an intense desire over Tau Foo Fa, Siaopo made an adapted version to satisfy her own craving. Heavenly yummy when the soft and smooth custard melted in the mouth.

Ingredients
1L unsweetened Alpro soya Light
50g of Castor sugar
14g of agar agar strands
Fruits - peaches/raspberry

Method

1. Boil the soya milk and Castor sugar in a pot till the sugar dissolve.
2. Add in agar agar strands and still until dissolved into the soya milk.
3. Pour into cups or bowl and add in fruits (optional)
4. Leave it cool. Leave it in the fridge for few hours if you fancy eating cold.

Pandan Coconut layer Agar-agar

The thoughts of pregnancy and food cravings always tend to go hand in hand. Speaking from experience, Siaopo can attest to the fact that they don't. Food craving does happen in non-pregnant life too !

Hubby have moments where a craving hits him all of sudden. This week is pandan coconut layer agar-agar. I would put this as temporary nutritional deficiencies due to his terrible coughing.

Special thanks to my mummy for her fantastic agar-agar recipe !



Ingredients:
Green Layer:
20g agar-agar strands
1 liter of water
200g sugar
1/2 tsp pandan essence and colouring

Coconut Milk Layer:
20g agar-agar strands
300 ml coconut milk
700 ml water
200g sugar
1/2 tsp salt

Method:

1. Soak the agar-agar strands in cold water.
2. Boil the ingredients on the green layer till dissolve.
3. Add in colouring when is boiled. Sieve the mixture and pour into a container.Let it cool for few minutes.
4. Boil the ingredients of coconut milk layer ( except coconut and salt) till dissolve. Add in coconut milk and salt.
5. Sieve the mixture and pour into the ready green layer.
6. Leave it cool for 20 minutes before refrigerating it for few hours.
7. Serve chilled.

Packed some agar-agar for hubby to work this morning and reminded him to share with his colleagues. When the phone conversation between us took place in the afternoon, the dialogue went :-

Siaopo : So, did you share the agar-agar with Noel?
Hubby : Err..err...eee...arrr....ooo...Nope.
Siaopo : Why? Where's the agar-agar now?
Hubby : All in my tummy lor! I have eaten them all. Too delicious la! Sorry lor.
Siaopo : *SHOCK* ....You PIG !!!

Comment from Food Critic WP Ng - The green layer would be perfect with more water. The texture to some extent was too hard.