Ingredients:
For the pudding:
500ml FairPrice full cream or skim milk
50ml orange blossom water or rosewater
75g granulated sugar
2 tbsp cornflour
For the syrup:
500g granulated sugar
300ml cold water
1 tbsp lemon juice
To garnish:
1 tbsp chopped pistachio
Method:
1. To make the pudding, pour the milk and orange blossom water or rosewater into a saucepan with the sugar and gently bring to a boil.
2. Place the corn flour in a small bowl and add about 3 tbsp of hot milk from the saucepan to make a smooth paste.
3. Whisk in the corn flour paste and stir continuously until the liquid boils and thickens.
4. Remove from the heat and pour into individual serving cups.
5. Leave to cool then chill in the fridge for at least one hour.
6. To make the syrup, place the sugar, water and lemon juice into a saucepan and stir over a medium heat till all the sugar has dissolved.
7. Simmer for 15 minutes, until the syrup is light golden. Leave to cool.
8. When ready to serve, gently warm the syrup and drizzle over the pudding.
9. Add a scattering of pistachio and serve immediately.
Tips:
Recipe uses FairPrice full cream or skim milk ($1.75 for 1litre carton) available at all FairPrice supermarkets.
Recipe source: Today newspaper (14 Aug 2008)
Showing posts with label Corn flour. Show all posts
Showing posts with label Corn flour. Show all posts
Fried chicken coated in fermented tofu
Ingredients (serves 4):
1 bottle fermented tofu
1 tbsp sugar
1 tbsp Hua Tiao wine
1 tbsp pepper
1 kg chicken, chopped into bite-sized pieces
Soy sauce
Sesame oil
1 cup cornflour
Oil for deep-frying, about 2 cups
10 pieces lettuce
Method:
1. Pour hot water into a bowl and mix well with the tofu. Add sugar, wine and pepper.
2. Pour mixture into the chicken and sprinkle sesame oil over sparingly. Sprinkle more pepper and soy sauce while still mixing the seasoning into the chicken.
3. After mixing well for about 10 minutes, add enough cornflour to cover each piece evenly. Add more pepper, wine or sesame oil to taste. Leave chicken in the fridge - overnight for best result.
4. Heat oil in a wok over a high fire. When hot, deep-fry the chicken, about 3 to 5 minutes. Serve chicken over lettuce. Add sambal on the side.
Recipe source: Women's Weekly magazine
1 bottle fermented tofu
1 tbsp sugar
1 tbsp Hua Tiao wine
1 tbsp pepper
1 kg chicken, chopped into bite-sized pieces
Soy sauce
Sesame oil
1 cup cornflour
Oil for deep-frying, about 2 cups
10 pieces lettuce
Method:
1. Pour hot water into a bowl and mix well with the tofu. Add sugar, wine and pepper.
2. Pour mixture into the chicken and sprinkle sesame oil over sparingly. Sprinkle more pepper and soy sauce while still mixing the seasoning into the chicken.
3. After mixing well for about 10 minutes, add enough cornflour to cover each piece evenly. Add more pepper, wine or sesame oil to taste. Leave chicken in the fridge - overnight for best result.
4. Heat oil in a wok over a high fire. When hot, deep-fry the chicken, about 3 to 5 minutes. Serve chicken over lettuce. Add sambal on the side.
Recipe source: Women's Weekly magazine
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