Rhubarb crumble

Bringing the aroma and crunch to a higher level: add chopped walnut to rubbed and crumbed butter, flour and castor sugar.

Reduce lumpy base by baking rhubarb briefly with brandied raisin and cherry.

Snow fungus, papaya, double boiled with milk

The recipe for this nutritious dessert available in well known speciality sweet restaurants is actually very easy to follow. Cooked in a baine marie, the essential vitamins and nutrients are preserved and prevents the milk from overboiling.

The combination of fungus and papaya is said to enhance complexion, helps in digestion and build up immunity against flu.

Firstly, pre-soak 2 whole florets of snow fungus (from Asian grocery or traditional medicine store).  When the fungus has expanded (takes about 10 minutes), snip off the dirt and yellowish portions.

Prepare double boiler with hot water at the base and pot for cooking above. This could be improvised by using a slightly larger pot at the bottom and stack another pot on top.

Bring fungus with just enough water to cover it to the boil.  Let it cook for another 10 minutes.

Add papaya cubes and milk (amount would be according to the number of servings).

Add rock sugar last (about 1 cup to 1 litre for moderate sweetness).

Simmer for another 15 minutes. The entire cooking time is one hour plus 15 minutes of preparation time.

Winter Sweet and Spicy Soup - monk's fruit for cough

Stave off winter cold and cough with this traditional natural formula therapy which I have tried successfully, much to my amazement and satisfaction.

The main ingredient is "monk's fruit" also known as luo han guo in Mandarin.

(According to TCM documents, Monk's fruit is a remedy for cough, supposedly neutral, effective for soothing both cooling and heaty cough) 

Other ingredients : 

4 Honey dates - flat and square shape (preferable to red dates but the latter is fine if the first is unavailable)
6 dried Longan fruit (heaty)
Cinnamon (heaty) 

The combination balances the hot and cool properties. While heat elements are necessary to soothe winter cough. 

Bring water to the boil. Add honey dates, luo han guo first. The final product looks slightly tan in colour. Do not overcook, i.e., boil for more than 30 minutes. 

A similar soup can be improvised for summer cough. Besides monk fruit, the essential ingredient, add more rinsed watercress (vegetable) and winter melon candy. Go easy on the winter melon sugared sticks as they can be very sweet.

For holistic treatment of summer sore throat, heat rash and cough, refer to this pear soup.

http://homecooksecrets.blogspot.com.au/2009/12/cool-sweet-compote-of-snow-fungus.html

Note : natural remedies are for mild colds and coughs.

If the illness is caused by bacteria, it is vital that you seek professional medical advice and prescription for anti-biotics.

Pomegranate Molasses - for dessert and good health

Heavenly when eaten with vanilla or a lightly flavoured ice cream. Sprinkle nuts or seeds topping.

Fruits that go very well with pomegranate molasses are : fig, quince, pear and mango.

Main health benefit : lowering cholesterol.

Jackfruit Ice Cream

This creamy refreshing exotic ice-cream is made from a 500 ml tub of frozen deseeded jackfruit. You could also experiment with fresh durian. Lighter fruits such as lychees and blood orange are more suitable for making sorbet and gelatol. (But try not to use canned fruits - the taste is compromised preservatives.)



Invest in a $50 home ice cream maker. Freeze the container for 24 hours before preparing the contents.
(Or else, follow the traditional way of alternating between freezing and stirring, if you have the time.)

Method :

Prepare gelatine by dissolving 2 tsp of powder in 2 TBS water. Let it stand till ready for use. Add to jackfruit mixture.
Whip jackfruit into pulp with 300 g of brown sugar, a pinch of salt and bring to the soft boil. Add gelatine.
Finally add full cream (small carton of 250 ml) and 1/2 cup of milk.
Optional : two tablespoons of coconut milk.
Set aside to cool for 10 minutes.
Pour the pre-frozen ice-cream bowl.
Cover, turn on and churn the mixture till creamy.
Switch off. Cover the bowl and return it to the freezer.
Store for at least 20 hours before consuming.
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Homemade Wholesome Yummy Florentine Slice - Quick and Easy

Tea time - I made these delicious Florentine Slices for my group of mates from diversity of backgrounds (over 5 different countries of origin). They loved it. I can't imagine anyone who won't save for those who are watching their weight and have serious medical concerns.  

Ingredients

Mixed dried fruit : 2 cups. Soak in water for 5 minutes and drain.
100 g almond
100 g corn flakes and /or muesli mix
¼ cup plain flour
125 g butter (soften in room temperature)
½ cup honey
2 TBS brown castor sugar
1 egg
200 g coverture cooking chocolate


1. Combine fruit, nuts and flour in a mixing bowl.
2. Cream butter, sugar and honey till smooth. Add beaten egg.
3. Combine cornflake, muesli, fruit with the butter mixture.
4. Prepare a baking tray and line with baking paper. Put mixture into tray and press till an even surface is formed.
5. Bake at 150 degree Centigrade in preheated oven for 20 –minutes till set. Leave to cool.
6. Double boil chocolate in a bain marie with 2 TBS of full cream. Keep stirring but ensure the oil does not separate and water does not get in.
7. When chocolate is smooth and shows a sheen, pour the melted chocolate evenly over the mixture slice. Set aside for an hour to set.
8. Using a sharp knife, cut into square or rectangular pieces.
9. Cover and refrigerate for 2 hours.
10.The slice can keep for two days at room temperate.


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Easy and Delicious Cassava / Tapioca Pudding

Cassava or tapioca is a root vegetable, an unlikely ingredient for making dessert, you may think? But cassava pudding is a very popular Southeast Asian dessert and snack.

I love two styles of cassava pudding - Kueh Bingka (baked Malaysian cake) and Kueh Getuk (steamed Indonesian pudding). I was delighted when a friend shared with us a recipe that fuses the two cakes into one. I have added comments and more ingredients based on my past experimentation and experience with baking similar cakes.

Ingredients :

1/2 kg grated cassava

(thaw frozen pack from Asian grocer in the fridge for 12 hours

OR

grate from freshly peeled tapioca root that has been soaked in water for at least 1 hour)

1 cup of good quality light coconut cream (e.g., ayam or kara)
1 cup brown sugar
1/2 cup chilled grated coconut or dessicated coconut (not rancid)
2 medium sized eggs (lightly beaten)
50 g unsalted dairy butter (softened at room temperature)
1/2 tsp salt (omit if using salted butter)

Method:

Mix all the ingredients, starting with butter and cassava, then add sugar, coconut and egg.

Mix everything together (but save a little bit of egg for glazing later).

When well combined, pour mixture into greased baking tray.
Use a broad base or large surface tray so that the cake will be evenly baked.

Bake in a preheated oven at 180 degrees C for 45 minutes.

Turn the tray around 2 times during baking to ensure even distribution of heat.

Check with skewer if the cake comes clean. If not, bake for another 10 minutes.

Leave the cake in the oven to brown for a while after turning off the heat. Slice the cake when cooled.

This cake can keep at room temperature for 30 hours during spring and autumn seasons.

- Acknowledgement : Mrs SYW for her inputs