Rich Chocolate Ice Cream ????????

This is my first attempt at making ice cream.

Went thru a few sites to get an idea. Most recipes I found online needed an ice cream maker to make ice cream, but not many Malaysians have it in their homes. I'm one of those that don't have one. So, I tried to do it with just a whisk and a hand held mixer.

My brothers commented," This tastes like melted chocolate... too rich...."

My hub said," Very nice, but not more than 2 scoops at one go, very 'geng' "

Well, if u're not fan of rich chocolate ice cream, just cut down on the cocoa powder and sugar.
This is a "no maker" recipe. As long as u have a whisk as a minimum requirement.

I didn't make it according to recipes found online. This is my personal preference of proportions.



No maker Rich Chocolate Ice Cream Recipe

Ingredients:

8 egg yolks

500gm sugar

500ml milk

150 gm quality cocoa powder

2 tsp vanilla essence

500ml dairy whipping cream

Method

1. Whisk egg yolks and sugar until slightly pale.

2. Bring milk and cocoa powder to a boil.

3. Pour 1/3 of hot cocoa mixture into whisked egg yolks and combine well.

4. Pour in the rest of cocoa mixture and combine well.


5. Return the cocoa custard mixture to the fire and cook with a low fire, stirring continuously until custard turns dark and glossy. Turn off fire. Stir in vanilla essense.

6. Leave cocoa custard to cool down.

7. Pour whipping cream into a large mixing bowl and whip until soft peaks form. Whipping cream would have doubled up by now.

8. Fold 1/4 whipped cream into cooled cocoa custard mixture and combine well.

9. Continue to fold in 1/4 whipped cream at a time.

10. Place ice cream mixture into freezer and freeze for 1/2 hour.

11. Take ice cream out from freezer every half an hour to give it a good whizz.

12. After a few whizzes, transfer ice cream to freezer containers. I use Tupperware's Freezermates.

13. Freeze until firm.

Serving suggestion:

Here's how it looks after being scooped...

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Fried Fish with Salsa

My husband doesn't like sour stuff, so I made the salsa as a dip.
If u like tangy stuff, just prepare salsa just before serving and pour over fish.

Ingredients

1 medium sized trevally-Malays call this fish ikan nyok nyok (abt 8 inches long, or any fish u prefer)
1/2 tsp salt
dash of pepper

Salsa Recipe
1 small firm red tomato (diced small)
1 small red onion (not shallot, diced small)
2 small bird's eye chili (I used cili burung, the much smaller version)
juice from 1 lime
zest from 1 lime
1 Tbsp sugar
1/4 tsp salt

Method:
Marinate fish with salt and pepper for half an hour.
Fry fish on shallow oil til golden brown.
Mix together salsa ingredients.
Pour over fish or serve as a dip.

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Chicken with Red Dates Soup ????

I have a grandaunt who lived til she was 96. She was the eldest sister of my paternal grandmother. My father and I were babysat by her, so were my father's siblings and my siblings. So, she was very much involved in our lives.

She cooked our daily meals until.. she was.... 90. Well, she was a healthy woman until that great power disruption of 1997. Imagine her running after us with a cane when she was 85. She could cross a busy road while on the way to church for Mother's day or Easter celebrations. Taking awards for being the oldest person in church for many many years.. **she was born on the same year Kampar Chinese Methodist Church was established, 1903.

She was a disciplinarian, taking over the role from my grandma who was busy making ends meet for the whole family. Everybody will turn up for her big birthday, her own grandchildren (lesser) and us her niece, nephews, grand nieces and grand nephews making up the majority. Her passing away brought much sorrow to our family... most of all to my small ku cheh.. hehehe.

Memories of her remain.. We miss her cooking a lot. She could cook many dishes that none of us could ever recreate.

This soup is one of it. My favourite soup from grandaunt.

Chicken and Red Dates Soup Recipe

Ingredients:

• 400gm chicken (abt 1 quarter bird)
• 15pcs red dates
• 1.5L water
• 1/2 tsp salt.

Method.

1. Boil water.
2. Remove skin from chicken.
3. Hit red dates with the side of a cleaver and remove seeds.
4. Place chicken and red dates into boiling water and simmer for 3 hours.
5. When ready, season with salt. Pepper is not necessary.

**

I made this with a slow cooker, 4 hours on high. Heating up slow cooker, put in chicken and pitted red dates, then pour in boiling water.

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Japanese Strawberry Shortcake ??????

This is the 2nd thing made from Kenny's strawberries.

Found this recipe in yochana's site. Needed to use up my fresh strawberries. It'll be a pity to freeze them and they're going bad soon.

My short cake, was baked in a 8 inch round pan instead, and my cake was.. 1.5 inches tall. Kinda short.. I dunno where I went wrong, the sides of the cake was fluffy(it's unlike a sponge cake), but the centre's a bit dense as u can see in the cut up pic. But overall, it's still a very lovely cake.

I used dairy whipping cream for this, tried stabilising it with sugar, gelatine and even creamer, but yet, it's runny after a while when I was still in the midst of decorating the cake. Despite it looking ugly, still it made people oooooh when they "glanced" (not looking carefully) at it. kekekeke.

Hey, this is just my 2nd attempt at frosting a whole cake, ok..... kesian a bit here orite... Still learning to do it..

Japanese Strawberry Shortcake -whole

Ingredients:

Cake:

120 gm. cake flour

1/4 tsp. baking powder

50 gm. sugar

50 gm. melted butter

50 gm. cornoil

4 egg yolks

1/2 tsp. vanilla essence

4 egg whites

65 gm. castor sugar

Decoration:

300 gm. whipped cream

10 strawberries (diced)

10 strawberries - thinly sliced

1 Tbsp. instant strawberry jelly + 2 Tbsp. boiling water - for glazing fruit

Method:

(1) For cake: Sieve cake flour, baking powder and 50 gm. of sugar into a bowl and mix thoroughly.

(2) Mix egg yolk, butter and cornoil together and then pour into flour mixture and stir till smooth.

(3) Whisk egg white till slightly frothy, then pour in 65 gm. sugar gradually and whisk till medium peak.

(4) Fold egg white with egg yolk mixture and then pour into a 8" Square tray and bake in preheated oven at 175C for about 45 mins. or till cooked.

(5) Leave cake to cool on wire rack and then slice cake into 3 slices.

(6) Whip up the whipping cream and then spread whipped cream onto each layer and sprinkle diced strawberries on top. Repeat till the last layer of sponge cake. Spread the cake on top with whipped cream. Arrange sliced strawberries on top overlapping one another.

(7) Mix instant strawberry jelly with boiling water then brush it over the sliced strawberries.

(8) Chill before slicing and serve.

not chilled enough....runny frosting

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Homemade Strawberry Jelly ??????

homemade strawberry jelly



I often order Jelly & Ice cream at KFC, besides getting some for my nieces as well. Well, kids love strawberry jelly. I'm a kid.. haha!!


There are quite a number of brands in the market, Jello, Nona, Lady's Choice.... But why don't you try making one from scratch. It's not difficult. One can be assured that no colouring or flavouring essences are added in, and it's not that much dearer than buying it in a packet.


Last week, hub's fren Kenny bought us 2kgs of strawberries, so this is the first thing that came out of it.


My nieces had a great time helping out to make their favourite dessert. I gave them table knives (can't cut themselves) and flat dinner plates to do their bit of masak-masak.






Homemade Strawberry Jelly Recipe
2 cups of Strawberries (cut into smaller chunks)
2 cups water
3/4 cup sugar
2 Tbsp lemon juice
2 Tbsp gelatine


Put strawberry chunks, sugar and water into a saucepan. Bring to a boil. Use a fork to lightly squash the fruits as it comes to a boil.
When it has boiled, let it simmer for a minute until fruits are very soft.
Take it off the fire and strain the juice.
Sprinkle gelatine into hot juice and stir to dissolve.
When gelatine has dissolved, put in lemon juice.
Let jelly mixture cool down a bit and pour into jelly moulds or cups.
(I cool it down so that my niece can do it)

into taller cups, to go with ice cream later, shorter cups, to eat it on it's own

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French Bean and Preserved Radish Stir Fry ??????

(A)

15 pcs french bean (cut slanting)

� carrot

� cup sweet preserved radish

� big red onion

1 red chili

2 tbsp oil

(B)

A good dash of pepper

1 tbsp light soy sauce

� tsp sugar

� tsp salt

Cut (A) into thin strips.

Heat wok. Add in preserved radish and fry them for a minute. Dish up.

Heat wok until very hot. Put in oil, saut� red onion for a while. Add in Red chili, stir, then add in the french bean, carrots and the preserved radish. Stir fry for a minute or 2, add in seasoning.

If u find it too dry, add in a splash of water, but not too much. This is intended to be a rather dry dish with no gravy at all.

*******
My kitchen felt smokey after I did this dish. Haha. Had to be this way, if not, the dish won't smell nice.

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Cooking with Blueberries

Blueberry Bannock (Indian Biscuits)

24 ounces of fresh blueberries
5 cups flour
1 cup maple sugar (available at food co-ops)
4 teaspoons baking powder
3-1/2 cups shortening
6 pcs eggs

Recipes for Blueberry Bannock, a fried biscuit, can be found in many American Indian cookbooks, says Sharon Shuck of Duluth. This version offered by Shuck, a Fond du Lac tribal elder, is quite old and can be eaten as a dessert or as bread with a meal. Press the blueberries to obtain approximately 1/2 cup juice. Mix all the dry ingredients (flour, maple sugar and baking powder). Put shortening in a deep frying pan and heat. Beat the eggs with the blueberry juice to get a cream. Mix the cream with dry ingredients and add blueberries. Drop this dough in hot oil, one tablespoon at a time, and brown. Flip over and lightly brown the other side. When all sides are lightly browned, place on paper towel for a few minutes for oil to drain. Serve hot.
Yield: makes about 4 dz

Blueberry Chipotle Sauce

1/2 3/4 cup blueberry preserves
1 pc chipotle en adobo sauce one chile from the can
1 tbsp adobo sauce from chipotle can

Mince chipotle and mix all ingredients. Taste and add more adobo sauce if desired. Serve with grilled game meat. The remaining chipotles and adobo sauce may be frozen in a plastic container for future use.

Blueberry-Buffalo Stew

1 1/2-2 pounds buffalo stew meat
1 cup blueberries
4 cups chicken or beef stock
2 tablespoons canola oil (or bacon drippings)
1 1/2 tablespoons honey
3 tablespoons dry sherry (optional)
1/8 teaspoon cayenne pepper (optional)
salt and pepper to taste

Cut the meat into one inch chunks and season lightly with salt and pepper. Heat a large Dutch oven or stew pot. Drizzle in oil or bacon dripping to coat the bottom. Working in batches, brown the meat well on all sides. Add oil as necessary. Do not over crowd the pan. Remove browned meat to a clean dish and cover.
Once all the meat is browned, return it all to the pan with any juices that have accumulated on the plate. Add stock and bring to a boil. Lower the heat and skim off any froth that has collected on the surface until the broth is clear. Add the blueberries, honey, sherry, and cayenne pepper and bring back to a boil. Simmer for 2 hours or until the meat is very tender and the broth has
reduced. Stir occasionally. This helps to break up the blueberries and incorporate them into the liquid. By the end of the cooking time the blueberries should be completely incorporated.

Serve with fry bread and wild greens salad.

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