Pistachio Ice Cream

This nutty Pistachio Ice Cream should be most welcome to round off a sumptuous reunion dinner on 30th January as the lunar Chinese New Year falls on 31st January this year. This pale green and fragrant icy dessert is not too sweet and not overly rich as I've reduced the amount of cream in the recipe... so feel free to enjoy!

Recipe for Pistachio Ice Cream (adapted from 'Here' with modification)

Ingredients

125 gm Pistachios
60 gm caster sugar
3 egg yolks
250 ml cream
250 ml milk
Pinch of salt

Method

Blend half the Pistachios till fine. Roughly chop up the balance.
Lightly boil the cream, milk, salt and finely ground Pistachios. Remove from heat.
Whisk the egg yolks with the sugar till thick and creamy.
Pour the milk mixture onto the egg mixture, keep stirring to prevent the milk from cooking the egg mixture.
Pour this mixture back to the saucepan and cook, stirring with a wooden spoon. When the custard is done, it can coat the back of the wooden spoon.
Pour this mixture into a bowl, cover with cling wrap and let cool. Once cooled, keep refrigerated overnight.
Churn the mixture according to the instructions of your Ice cream maker, about 30 mins.
Add in the roughly chopped Pistachios just before you switch off the Ice cream maker.

This will be my last post before the Chinese New Year and I'll be taking a short break from blogging.

Last but not least, I wish all my readers and friends

Happy Chinese New Year and Gong Xi Fa Cai!

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they have less lye water and the noodles are a bit flat and thicker. They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic - chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing - Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1 Tsp sugar 1 Tbsp Fish sauce 1 Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature. Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome. It's a long cooking process, roughly averaging 2 to 4 hours. The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process. The plus point is there's little evaporation and the soup will not boil over. The only thing is to monitor that there's enough water in the bigger pot and not let it run dry. Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.

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Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts. It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets. This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

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