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Lychee Rose Jelly Bowl - Jelly #2

Wednesday, April 23, 2014

I made this jelly on impulse because I saw some nice sweet lychees being sold and beetroot is in the fridge.

No artificial flavours and colours used and as you all know..  I love natural pigments.

I used 1tsp Mermaid brand (AAA grade) and my family liked the texture. Some brands tend to be inferior with less gelling ability. So, the amount depends on the brand that you use. The jelly is firm enough to be lifted with a fork but soft enough to be slurped down. How firm you want to make the jelly is up to your preference. and the sweetness for this is on the mild side. Something that I prefer to bring out the rose fragrance and I want the lychee be the sweet factor in this dessert.


Pandan Water Chestnut Jelly - Jelly #1

Monday, April 21, 2014

I saw this green thing dessert at a dimsum shop. I was curious and so I ordered one serving. To my surprise it was waterchestnut ‘cake’ that wasn’t made of waterchestnut flour and instead was made with konnyaku jelly. It also has some canned tropical fruit chunks in it and so it didn’t taste much of waterchestnut.


Blessed Easter 2014

Sunday, April 20, 2014

A floral cross made with creepers and flowers. A tradition at my home church. 

Have a wonderful blessed Easter!!


Chogyetang @ Vinegar Mustard Chicken Soup - AFF Korean Soups #3

Friday, April 18, 2014

Chogyetang....a delicious summer soup from Pyong Yang, North Korea.

Not much recipes on the internet, somehow felt lucky to find a North Korean soup recipe in English.

Cho meant vinegar, gye is mustard and tang is soup.


Galbitang @ Korean Beef Rib Soup - AFF Korean Soups #2

Wednesday, April 16, 2014

The local market nearby often has the whole rack of beef ribs hanging at the beef stall. Usually I will see them, drooling... haha, yeah, they are raw. But I'm trying to imagine how nice they will taste. This is usually not available in my hometown.

When I saw this recipe, I knew I will have the chance to cook it as I know it's easily available now.
The butcher had to use an axe to chop the ribs, and if you were to see it being done.. you will know these cows are well nourished with calcium, hahaha. Local cows are grass fed. So much energy went into chopping them small.

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Creative Commons License This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Malaysia License. I understand that sometimes recipes are adapted and altered according to individual needs. Please credit if my recipes are used, especially my "Personal Creations".

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