Tiramisu

Ingredients


• 1 pkt Sponge Fingers-500g
• 250g Mascarpone Cheese
• 2 egg yolks
• 2 tblsp castor sugar
• 1 cup cream
• 1/2 cup hot strong black coffee (or espresso)
• 1 tblsp sugar
• 1/2 cup marsala
• cocoa for dusting
Preparation time: 30 mins
Cooking time: -
Pre Heat: -
Serves: 6-8

Directions
1. Beat the mascarpone, yolks and sugar together until thick.
2. Add the cream and beat until stiff peaks form.
3. Combine the coffee, sugar and marsala together and allow to cool.
4. Lightly dip 1/2 the biscuits in the coffee mixure and layer in the bottom of a serving dish.
5. Spread half the mascarpone mixture on top.
6. Layer remaining biscuits dipped in coffee mixture and mascarpone on top.
7. Dust with cocoa and refrigerate for at least 1 hour before serving.

Yummy Fruit Salad

Today, randomly I tried a mix of fruits that I just got from Paddy markets, with yogurt and it turned out very nice. Here are the ingredients:

- cherries
- grapes
- pears
- crunchy peaches
- greek yogurt
- creamy honey
- cookie and cream ice cream

Che Sam Bo Luong voi Rau Cau

--1 gói thạch agar powder
--3 hộp nhãn nhục khô
--1/2 gói phổ tai (dried seaweed)
--1 gói táo tàu (loại đen)
--1 gói hạt sen loại lấy tim rồi, còn không thì mình phải ngâm hạt sen trong nước nóng khoảng 2 tiếng rồi tách lấy tim ra, nếu không hạt sen rất là đắng. Ăn chè thì không ngon đâụ
--1 cup bo bo trắng
-đdường

Cách Làm:
-Cho thạch + 3 cup nước + 1/2 cup đường vô nồi nấu sôi lên. Ddổ thạch vô hộp hay khuôn vuông rồi cho vô tủ la.nh. Khi thạch cứng lại dùng đồ bào carrot, mặt có lỗ bư, bào thạch từng sợi dàị Nhớ đừng làm ngắn hay nát, thạch sẽ không đẹp
-Phổ tai ngâm với nước sôi cho nở, khi ngâm thì đem ra ngoài vườn, nếu không trong nhà sẽ bị hôi lắm. Rửa phổ tai lại nhiều lần cho đến khi hết nhớp, rồi cắt khúc dài khoảng 5 cm
-Cho 4 cup nước vô nồi, khi nước sôi cho hạt sen vô hầm cho đến khi hạt sen nhừ. Ddừng hầm lâu quá, nếu không hạt sen sẽ bị nát không đẹp. Trút hạt sen ra tô
--Bo bo ngâm cho nở rồi nấu sôi cho chín. Trút ra rổ cho ráo nước, rồi đổ ra tô
-Nhãn nhục ngâm trong nước sôi cho nở, đổ cả tô nhãn nhục vô nồi + thêm nước cho khoảng hơi đầy nồị Nấu sôi lên, cho đường vô thử cho vừa ngọt, hạ bớt lửa nấu cho đến khi nhãn nhục thật là nở và hút nước. Nước phải nâu nâu màu nhãn nhục. Nấu càng lâu thì nhãn nhục càng ngon. Khoảng 2 tiếng. Cho táo tàu vô nấu chung cho đến khi táo tàu mềm, cho phổ tai vô, để sôi lại nấu thêm khoảng 15 phút nữa thì tắt bếp.
Đdể chè nguội rồi múc chè vô hộp lớn để vô tủ la.nh.
-Khi ăn thì múc chè + hạt sen + 1 muỗng bo bo, rồi cho thạch lên, sau cùng là đá bào trên cùng.

Che nep dau xanh

It's a failure this time because I didn't understand the recipe I found on the Internet.

I cook sticky rice and mung beans at the same time, and mung beans take much longer time to cook.

Lesson:
Always cook mung beans separately in any dish (che, xoi etc...)
- Wash and cook mung beans in water until soft. Drain.

Sweet Mung Bean Soup Recipe

Ingredients : Serves 4-6
225 g 500 ml 50 g	Skinned split mung beans, soaked in water for 3 hours and drained Coconut milk Caster (superfine) sugar Toasted coconut shavings (optional), to serve
Method : Put the mung beans in a pan and pour in 500 ml water. Bring the water to the boil, stirring constantly, then reduce the heat and simmer until all the water has been absorbed. Press the beans through a sieve, or puree them in a blender. In a heavy pan, heat the coconut milk with the sugar, stirring until the sugar has dissolved. Gently stir in the pureed mung beans, making sure the soup is thoroughly mixed and heated through. Serve hot in warmed bowls sprinkled with toasted coconut shavings, if liked. Mung Beans Be sure to buy the bright yellow, peeled, split mung beans for this soup rather than the whole green ones. If you do buy the whole green ones, they will need to be peeled before cooking, which is a dull and time-consuming task.

Sam Bo Luong

Ingredients:

2-3 oz dried longan
6 cups water
6 dried red dates
12 ginkgo nuts
5 pieces snow fungus (soaked until soft)
Sugar to taste

Method:

Bring water to boil. Add the dried longan, red dates, ginkgo nuts, and snow fungus. Boil in low heat for 30-45 minutes or until the water turns brown in color. Add sugar to taste. Serve warm or cold with ice cubes.

Copied from:
http://www.rasamalaysia.com/2007/04/recipe-longan-dessertlongan-tong-sui.html

Snow Fungus, Ginkgo and Barley - sweet or savory

Snow Fungus, Ginkgo and Barley - sweet or savory

Trying to hit the right notes here (THIS...is...American Idol, NOT). Sing "Doh Re Me...". Sing "Hot, Tart, Sweet...". Presenting Snow Fungus, Ginkgo and Barley Drink Dessert. I know lime juice is available following the Assam Prawns dish, but can I serve you this sweet dessert instead?

Dessert - Snow Fungus, Ginkgo and Barley Drink Dessert

Snow Fungus, Ginkgo and Barley Drink Dessert (serves 2-3)
Ingredients:
-About 2-3 pieces snow fungus, soaked in water before usage
-About 1 cup pearl barley, washed
-Few pieces of ginkgo nuts, fresh or canned, with inner seeds removed
-Honey dates and/or rock sugar (ratio adjusted accordingly to your ingredient availability or liking)
-Pandan leaves, knotted (option)
-Water, quantity based on ingredients

Method:
1. Place all the ingredients in slow-cooker, and pour in water till ingredients are submerged
2. On high heat ~45mins-1hr till barley and fungus are cooked, then turn to low heat 1-2hrs to allow ingredients and textures to soften and flavors to infuse. If not sweet, add in more rock sugar, to taste
3. Can be served warm or cold

More about the ingredients:
All three ingredients (snow fungus, ginkgo and barley) can be used in sweet and savory cuisines.


Snow fungus :Practically tasteless, but prized for its jelly-like and crunchy texture. You can see them in sweet soups and desserts such as doubled boiled papaya and snow fungus (木瓜炖雪耳 ); and savory dishes such as doubled-boiled chicken soups. The wood ear/black fungus is another fungus species that can be used in stir-frys.

Barley: Pearl barley(above) or pearled barley is hulled barley which has been processed further to remove the bran. It may be polished, a process known as "pearling". Barley can be used in savory stews and soups, such as chicken stew and minestrone soup. But more common is the sweet barley drink/water- a good diuretic which is known to quench the thirst and expel toxins from the body.

Ginkgo : Expensive ingredient (due to labor intensiveness to crack the hard shell of each nut, removing the thin skin, and removing the young shoot that is usually bitter. So, usually what you eat is just the sweet flesh of ginkgo nuts. There are claims that ginkgo improves memory (it remains to be proven), and there are side-effects too. Usually used in sweet desserts - a popular dessert is barley, soya beancurd sheets(a.k.a foo chuk, in Cantonese) and ginkgo nut drink (can be almond-milky-based, or clear soup-like base). Due to their hint of sweetness, it complements well in a savory dish like this too. And it can be real yummy refreshing


copied from
http://teczcape.blogspot.com/2007/03/snow-fungus-ginkgo-and-barley-sweet-or.html

Cherry desert

Ingredients:

• 1 cup pitted fresh cherries
• 1/2 cup sugar
• 1 large banana, peeled and sliced
• 1/4 cup coarsely chopped walnuts or pecans
• 1/2 cup whipping cream, whipped

Preparation:

Combine cherries and sugar; chill for 1 to 2 hours. Combine chilled cherries with banana and nuts; fold in whipped cream. Serve in dessert glasses. Serves 4.