No-Frills Recipes ... cooking, baking & excerpts on travel

This almond jelly is commonly found in Dim-sum restaurants and it is a refreshing dessert to enjoy. You can either treat your family with this home-made jelly or serve this to your guests after a meal.  There are many ways to serve this dessert.  Can be eaten on its own or served with fresh fruits and some syrup or canned fruits or fruit cocktail.  No one will refuse this dessert except for some people who may not like the almond fragrance. Chinese almond jelly ~  杏仁豆腐 Ingredients 20 gm agar agar strip 100 gm rock sugar 1 cup water 5 cups soy milk 4 Tbsp almond powder mixed with 1/4 cup water a can of rambutan and pineapple and some Osmanthus flowers Method Soak agar agar strips for 30 mina or more, till softened, squeeze out excess water. Place the softened agar agar stips into a pot with 1 cup of water and cook on low heat.  Keep stirring till strips have dissolved. Mix 1/4 cup of water with the almond powder, add this...

Don't you think this look lovely?  A refreshing cooling dessert to beat the heat in this hot and hazy weather...... tangy and fragrant! Recipe for Lemon Kumquat Osmanthus Jelly Ingredients 250 ml Lemon Kumquat Vinigen 1000 ml water 1  Tbsp dried Osmanthus flowers Method Pour 1 packet of Konnyaku Jelly powder into a pot. Add 1 litre of water and 250 ml Lemon Kumquat Vinigen, mix well, keep stirring   and cook till free from lumps.  Once the mixture is boiling, turn to low heat, add in the Osmanthus flowers, stir well for another 3 minutes.  Turn off heat and add in the malic acid, stir till dissolved. Pour mixture into jelly moulds.  Allow  jelly to set  before placing into the refrigerator, preferably overnight. Serve chilled

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.

To combat the current hot weather these days, I made this konnyaku jelly with honey citron tea to ward off the heat from our body system.  Honey citron tea known as Yuja in Korean and Yuzu in Japanese is a traditional Korean tea known to be a good cold and flu remedy.  It contains 1.5 times more natural vitamin C then the orange and taking this helps to overcome fatique as well.  Making a hot drink with a couple of teaspoons of this jelly marmalade makes a very soothing beverage for sore throat.  Here's what I did and you'll agree with me that it's super easy.

One of the key ingredients of   Konnyaku ,   a traditional Japanese health food is flour derived from a taro/yam plant.  This is mixed with calcium hydroxide or calcium oxide extracted from eggshells.  This yam plant known as konjac, Devil's tongue  or elephant yam is grown in the mountains of  Japan and also in Indonesia. Konnyaku is a very low calorie food, virtually zero as it contains 97% water and 3% fibre  in the form of a viscous substance called glucomannan.  It  has traces of protein, starch, calcium and also rich in vitamin C. Although low in calorie, it's  high in fibre, non-fat and is good for weight reduction as it's very filling.  It also helps in the cleansing of toxin in the intestines, normalises the cholesterol and sugar level and prevents high blood pressure. Konnyaku on its own tastes rather bland.  It is gelatinous, firm and chewy and takes on the flavour of whatever it's cooked in. A wo...