Dessertilicious – Pomelo Mango Dessert

Introduction:

Embark my cooking experience on “30 Minutes Organic Meals”

Thank you Alce Neo Singapore and Singapore Home Cook for giving me this opportunity.

Come, join Singapore Home Cook to share your cooking experience.

https://www.facebook.com/groups/SHCclubhouse/

Pomelo a citrus fruit with an appearance of a big grapefruit but not as big as a basket ball.

Rich in Vitamin B and C with a significant contents of beta carotene and folic acid with an amazing Potassium content.

Its also the time of the year where Pomelos are easily available especially during Mid-Autumn Festival.

Here’s how you can prepare a bowl of refreshing Pomelo Mango Dessert.

Ingredients:

One large Ipoh Pomelo

3 large Thai mangoes

2 tablespoons Alce Nero  Organic Wildflower Honey

Ice cubes

Ice water

Method:

Cut the Pomelo about quarter inch deep across the fruit and divided them into five or six segments depending on the size of the fruit.

Trimmed off any excess white pith to get into the pomelo arils using a sharp kitchen knife to remove each layer.

I prefer to keep the fresh of the  pomelo in a Lock and Lock container and store in the chiller and serve the dessert later.

Remove the Mango skin and cut them into slices and blend into puree.

In a mixing bowl, add ice water, mango puree and your desired amount of Alce Nero Organic Wildflower Honey together with the Pomelo fresh and mix well.

Its best to serve this dessert chill.

Divide the Pomelo Mango dessert into bowls and add a few small ice cubes before serving.

With out current haze condition, anyone would love to have a bowl of chilled Pomelo Mango Dessert.

Recommendation:

Check out here for recipes using Alce Nero organic products.

https://flofoodventure.wordpress.com/category/alce-nero-30-minutes-organic-meals/

For more mangolicious desserts, check out here

https://flofoodventure.wordpress.com/category/mangolicious/

Alce Nero Organic Fusilli Tricolore served with Salmon Belly Cubes

Introduction:

Embark my cooking experience on “30 Minutes Organic Meals”.

Thank you Alce Neo Singapore and Singapore Home Cook for giving me this opportunity.

Come, join Singapore Home Cook to share your cooking experience.

https://www.facebook.com/groups/SHCclubhouse/

Ingredients:

Half packet Alce Nero Organic Fusilli Tricolore

Alce Nero Organic Extra Virgin Oil

1 packet Cream Corn

Bunch of fresh mint leaves (chopped)

1 large sweet onion

1 tablespoon minced garlic

Sea salt and grounded white pepper to taste

Home prepared chicken stock

Fresh Salmon Fish Head and Salmon Belly strips

Method:

Clean the Salmon fish head and belly strips.

Pat dry and cut the fish head into halves.

Marinate with seasoned salt.

Preheat oven at 200 degrees C and grilled the Salmon until your desired doneness.

Bring a pot of water to boil over medium high heat.

Add sea salt and Alce Nero Organic Fusilli Tricolore.

Cook according to the packaging instructions until al dente.

In a skillet, add Alce Nero Organic Extra Virgin oil,  sliced sweet onions and garlic and cook till lightly browned over medium high.

Reduce to medium low and continue to cook until onions turned very soft.

Add the cream corn, chicken stock and mix thoroughly and bring to a boil.

Turn off the heat and set aside.

Set aside.

Add the drained pasta to the skillet with the other ingredients.

Toss to combine.

Add sea salt and grounded white pepper to taste.

Divide the pasta into individual serving bowls and set hot.

Cut the grilled salmon belly strips into cubes and served together.

Not necessarily you need to use the salmon belly strips, you can use any type of fish.

Garnished with chopped fresh mint leaves.

Recommendations:

Check out this link for Alce Nero 30 minutes Organic Meals

htps://flofoodventure.wordpress.com/category/alce-nero-30-minutes-organic-meals/

Organic Apricot Pork Chop with Caramelized Onions

Introduction:

Embark my cooking experience on “30 Minutes Organic Meals”

Thank you Alce Neo Singapore and Singapore Home Cook for giving me this opportunity.

Come, join Singapore Home Cook to share your cooking experience.

https://www.facebook.com/groups/SHCclubhouse/

In 1978, Alce Nero was the first Italian company to use organic farming techniques.

All Alce Nero products are directly from their fields and grown without pesticides and chemicals.

Ingredients:

5 pieces boneless  pork chop (pork loin with some fats)

5 tablespoons Alce Nero Organic Apricot Jam (no sugar added)

1 large yellow onion (sliced)

1 tablespoon Alce Nero Organic Wildflower Honey

Superior Light Soya Sauce

Salt and pepper to taste

Method:

Scoop the Alce Nero Organic Apricot Jam  and  Wildflower Honey into a small serving bowl and set aside.

Season the sliced pork loin with salt and pepper and light soy sauce.

Heat up some Alce Nero Organic Extra Virgin Olive Oil in a pan over medium heat.

Add the pork loin and pan fry until both sides are lightly brown about 5 to 7 minutes on each side depending on the size of the pork loin.

Remove the pork chop from the pan.

Using the same frying pan over low heat,  add the sliced yellow onion together with Alce Nero Organic Apricot Jam mixture and the Alce Nero Organic Wildflower Honey and one tablespoon of water and simmer until thickened.

Return the pork chops to the pan, turning to coat each side with the sauce for about one minute.

Garnish with the caramelized onions and serve hot.

A twist of recipes with organic products!

Recommendation:

Check out here for more Alce Nero dishes.

https://flofoodventure.wordpress.com/category/alce-nero-30-minutes-organic-meals/

Economical Noodles

Introduction:

A delightful breakfast for most Singaporeans.

A plate of home prepared economical fried noodles isn’t economical at all with too many side dishes.

A “must have” is the sunny side egg with crispy edges to go along.

One tend to be too greedy by adding too many side dishes.

Ingredients:

Half kilo fresh Yellow Noodles

Bean sprouts (removed roots)

One can Ham Luncheon Meat (sliced)

Few pieces of breaded fish chips ((halved)

3 fresh eggs

Minced garlic

Pickled green chillies for garnishing

Sauce preparation:

2 tablespoons Premium Oyster Sauce

3 tablespoons Tai Hua Sweet Sauce

1 tablespoon Sesame Oil

2 tablespoons Superior Light Soy Sauce

1 tablespoon Superior Dark Soy Sauce

Method:

Heat wok and drizzle some cooking oil.

Add one teaspoon minced garlic and fry till fragrant.

Add the beansprouts and dash of light soy sauce and quick fry over high heat.

Cook to your desired doneness and remove from wok and set aside.

Using the same wok, add the fresh yellow noodles and separate evenly.

Add the sauce seasoning into the wok and mix well.

Cook until the noodles are well coated with the seasonings.

Taste and adjust your seasoning.

The fresh yellow noodles are oily, therefore I do not need to add more cooking oil.

Panfry the other side dishes and set aside.

Fry each egg separately.

Just add enough oil to coat the pan.

Sunny side eggs are cooked only on one side.

To get the perfect fried eggs, you need to wait for the whites to set and the edges of the egg cooked and nicely browned to achieve the crispiness.

Divide the cooked noodles together with the cooked bean sprouts into equal portion and served with your choice of side dishes.

Garnished with a generous amount of pickled green chillies.

Recommendation:

Check out at this link for more interesting noodles dishes.

https://flofoodventure.wordpress.com/category/recipe-by-category-noodles/

Crispy Red Waterchestnut in Coconut Milk (Tub Tim Krob)

Introduction

Crunchy water chestnut cubes that resemble red rubies.

A simple concoction of red jellies.

Ingredients:

12 pieces fresh water chestnuts

3 – 4 drops red colouring

1 cup tapioca flour

1 small packet coconut milk

1  tablespoon coarse sugar

350 ml water (estimated)

Method:

Washed and peeled the water chestnut and cut into small cubes.

Mix the red colouring with the water chestnut cubes and coat evenly.

In a bowl, add about three quarter cup of tapioca flour and coat the water chestnut cubes with a fork.

Its important that all the water chestnut are evenly coated.

Sieve away the excess flour.

In a sauce pot, bring water to a boiling point and add the coated water chestnut.

In the meantime, prepare a mixing bowl with ice water.

Scoop the boiled water chestnut from the sauce pot and pour in the ice water.

Prepare the syrup in a small pot by adding sugar  and water and bring to a boil.

Adjust the sweetness to your desired taste bud.

Pour in the coconut milk and mixed well.

You can also add crushed ice before serving.

Recommendation:

Check out at this link for more dessertilicious recipes.

https://flofoodventure.wordpress.com/category/dessertalicious/

Trio Dishes Using One Main Ingredient (Meaty Crabs)

Introduction:

Those irresistible meaty crabs!

Here are my triosome dishes using meaty crabs are the main ingredient.

(1)  The ever popular Singapore Tomato Chilli Crab

Check out this link for the recipe.

https://flofoodventure.wordpress.com/2014/01/20/crabilicious-sri-lanka-chill-crab-not-chilli-spicy-but-rather-mild-and-sweet/

(2) Tomato Fried Rice with Minced Crab Meat

Ingredients for the tomato fried rice are overnight cooked rice, mixed frozen vegetables, tomato sauce and one large steamed meaty crab (shredded)

Check out at this link for recipe on how to prepare  fried rice with shredded crab meat.

https://flofoodventure.wordpress.com/2013/10/23/crab-meat-fried-rice/

(3) Crispy Chilli Crab Dumplings

Ingredient:

One large meaty crab (shredded)

Thinly sliced young ginger roots

Dumpling wrappers

Chilli crab paste

Pinch of sugar

Dash of white grounded pepper

1 teaspoon Sesame Oil

Method:

In a small mixing bowl, add all the ingredients and mix thoroughly.

Place the dumpling wrapper on chopping board.

Scoop about one and half tablespoon crab mixture on one half of each wrapper.

Brush edges with cold water and fold the wrapper over to enclose the filling.

Pleat edges together to seal.

Deep fried the chilli crab dumplings in hot oil until both sides are nicely golden brown and crispy.

Recommendation:

Couldn’t get enough of crabilicious dishes, check out here for even more ideas on crabby recipes.

https://flofoodventure.wordpress.com/category/recipe-by-category-crab/

Ang Ku Kueh (literally known as Red Tortoise Cake)

Why is this cake known as Ang Ku Kueh?

This sweet tasting  cake resembles the shape of the tortoise shell traditionally made up of glutinous rice flour and sweet fillings.

Here is my review of the current fillings for Ang Ku Kueh at Ji Xiang Confectionary and also how this cake was originated.

Click this link for my review

http://sg.openrice.com/singapore/review/ji-xiang-confectionery-tanjong-pagar/86638

Recommendation:

For more of my food discovery adventure, check out at this link.

https://flofoodventure.wordpress.com/category/food-discovery/

Serving Tom Yum Soup in the Traditional Way

Tom Yum pot perfect for herbs and most appropriate if you fear there may be some reaction with metal pots and also a great way to serve warm.

Tea light candles are recommended as oil burner may be too strong for this delicate pot.

Ingredients:

12 pieces large fresh sea prawns

12 pieces medium sliced Red Garoupa

2 large pieces dried fish maw (soaked and drained)

1 can button  mushrooms

2 large semi ripe tomatoes

2 pieces lemongrass (bruised) white portion only

1 packet Tom Yum paste

Home prepared fish/prawn stock

Method:

Heat an earthen pot with some cooking oil and fry the Tom Yum paste until fragrant.

Add the bruised lemongrass and quartered tomatoes.

Add four bowls of home prepared fish/prawn stock and bring to a boil.

Do not add too much stock if you prefer a concentrated soup base.

This paste is flavourful, you don’t need to add too much seasoning.

I find this paste sour, so I have added a tablespoon of coarse sugar.

Taste and adjust seasoning accordingly to your taste bud.

Before serving, add all the selected ingredients and bring to a boil.

This soup was served with a traditional Thai Tom Yum pot.

Recommendation:

Check out at this link for other Thai dishes.

https://flofoodventure.wordpress.com/category/taste-of-thailand/

 

Fluffy Yam Rice with Dried Oysters

Introduction:

Dried oysters also a delicacy are commonly used during Chinese New Year because the word “hou si” sounds auspicious in Cantonese.

Surprisingly as I was cleaning up the refrigerator I found about a dozen pieces of huge dried oysters in good condition and decided to cook it for dinner.

Serving for 4 to 5

Ingredients:

Half fluffy yam

10 to 12 pieces semi dried big oysters

Medium strip fresh pork loin sliced thinly.

2 cups of rice

2 tablespoons Premium Oyster Sauce

1 teaspoon coarse sugar

1 teaspoon Sesame Oil

1 tablespoon Superior Dark Soy Sauce

1.1/2 bowl home prepared chicken stock

Method:

Peeled and diced the yam into cubes.

Soak the semi dried oysters to soften.

Wash the rice and set aside.

In a wok, heat some minced garlic and fry till fragrant.

Add the sliced pork and soaked oysters and mixed together.

When the meat is semi cooked, add the yam cubes and the rice together with premium oyster sauce, sugar and about one and half rice bowl of home prepared stock and mix well.

Leave all the ingredients to simmer for about 5 to 8 minutes.

Adjust the seasoning if required before transferring to the rice cooker to cook thoroughly.

Stir the yam rice in the rice cooker to prevent it from burning.

Once done, leave the yam rice on preheat mode for about 10 minutes before switching off completely.

Preheat the yam rice before serving.

Garnished with fried shallots.

Recommendation:

Check out at this link for various methods of preparing rice.

https://flofoodventure.wordpress.com/category/various-methods-of-preparing-rice/

Battered Threadfin

Introduction:

There are many ways of preparing batter.

Some batter may end up being soggy, tasteless or too diluted.

Here’s a simple method with the end result so crisp and light using self raising flour.

Ingredients:

3 slices fresh Threadfin fillet

For batter:

3/4 cup self raising flour

3/4 cup  milk

Half cup water (increased to 3/4 cup if the batter is too thick)

1/2 teaspoon Baking Powder

3/4 teaspoon Lawry’s Seasoned Salt

1/2 tablespoon grounded white pepper

3/4 teaspoon garlic powder

1 teaspoon coarse sugar

Method:

Whisk together all the ingredients in a mixing bowl until smooth paste.

Leave it for about 15minutes before deep frying.

Heat wok with sufficient cooking oil to cover the fish.

Coat each fish fillet with the batter and deep fry until both sides turned golden brown.

Drain on paper hand towel and served with your own desired salad.

Factors to consider for crispiness.

1. Cooking oil
2. Wok used
3. Temperature of stove 

Recommendation:

For more dishes using different types of fish, check out  here.

https://flofoodventure.wordpress.com/category/recipe-by-category-fish/