Strawberry Ice Cream ~ 草莓冰淇淋

I made this Strawberry ice cream with our locally grown strawberries from the Cameron Highlands. Must admit that they are not as sweet as their imported counterparts but definitely much more affordable. Great to serve this as a dessert after a meal or as a snack in this hot weather.

Recipe for Strawberry Ice Cream ~ 草莓冰淇淋

Ingredients

1.1/2 cups strawberries, hulled
110 gm sugar
3/4 cup milk
1.1/2 cup whipped cream
1 tsp vanilla
pinch of salt

Method

Use a food processor to pulse the strawberries.
Whisk the sugar with milk till sugar is dissolved.
Stir in the cream and vanilla, mix well.
Pour in the strawberries and juice, mix well.
Cover with cling wrap and keep chilled in the refrigerator, overnight.
Churn in the ice cream maker as per the instructions in the manual.
Pour into a container and freeze before serving.

This post is linked to the Little Thumbs Up event organised by Bake for Happy Kids and

My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe and
the theme for June, 2015 is 'cream'.

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!

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Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root. I like that the lotus root stays crunchy and blends well with the equally crispy wood ear fungus. A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...

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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