Mango Sorbet 芒果沙冰

Sorbet is a refreshing dessert to cleanse your palate after a meal. I've made mine with some mangoes given by a friend from her orchard and it's fruity and fresh. Yum is the word and it's perfect to snack on more so on a hot and humid day!

Recipe for Mango Sorbet 芒果沙冰 (adapted from 'here' with modification)

Ingredients

2 ripe mangoes, about 1 kg, peeled and pitted
130 gm sugar
160 ml water
Juice from 1 lime, about 4 tsp
1 Tbsp Rum or more to taste
pinch of salt

Method

Cook the sugar and water till sugar has dissolved, let cool.
Cut the mango into chunks, put them into a food processor. Add in salt and lime juice and puree till smooth.
Sieve the puree and discard any pulp.
Mix in the sugar syrup, test for taste.
Pour into a large bowl, cover with cling wrap and keep refrigerated overnight.
Just before churning in the ice cream maker, add in the Rum, mix well.
Churn the mixture according to the instructions of your ice cream maker. Transfer the mixture to a plastic container and freeze before serving.

Note :

As alcohol doesn't freeze, adding alcohol in a sorbet helps to prevent it from freezing solid but if adding too much, the sorbet won't freeze at all.

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade. Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last. It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!

Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence. Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of Kai Chai Paeng. However, I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.

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Snow Swallow Dessert ~ 天然野生雪燕

Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees. It's actually a sap drained from the root of the plant and the gum dries as it exudes and is then collected. Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest. One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert ~ 天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...

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