荔枝，梅子绿蒟蒻果冻- Konnyaku Jelly

This is one fast to prepare and healthy to eat dessert. It clears your intestines and make passing of motion very much a breeze... :)

Properties of Konnyaku Jelly (quoted from Phoon Huat Website)

High in fibre, Konnyaku helps to activate the function of the intestines for detoxification which can go a long way to prevent intestinal cancer. The weight conscious will love the fact that Konnyaku is low in calories while the fast expanding substance helps to give the feeling that the stomach is full. Health, taste and texture, it's jolly good jelly!


Lychee Konnyaku Jelly

First,prepare the jelly moulds by putting in the lychee pieces.

The heart shaped one is for K... a good idea for V day gift if its too last minute or inconvenient to bake a cake. :)

Next, prepare the water in a saucepan, add in konnyaku jelly powder, the lychee syrup water from the can and sugar. The ratio of water to powder is use is 700ml of water to half packet of powder.  Switch on the gas and start to stir the mixture with a whisk until it boils.

Off the gas once the mixture boils , continue stirring till there is no bubbles. Pour mixture into jelly moulds, 1/3 of the mould at a time. Chill in fridge for at least 3 hours before serving.

Plum Green Tea Konyyaku Jelly (J's invention)

What you need:
Plums, Green tea (bottled), Sugar to taste

Cut the plum pieces into the jelly moulds

Same thing as per above, mix the konnyaku jelly powder, sugar and green tea in the saucepan and bring to boil. Off gas after mixture boils, stir until bubbles disappear.

Pour mixture into prepared jelly moulds. Leave to chill in the fridge for at least 3 hours.

Alternative for the plums, you may want to make it more 'exciting' by using the plum in the choya plum wine. ;p

Personally i have not tried it, its just a wild idea... if you lao sai don't look for me. I am still thinking what to do with those plums, guess will treat them as tidbits. Slurp!

End product:


The Jellies

The lychee martini looking jelly in the dessert cups (look like hotel buffet dessert?)

Last but not least... THE HEART ( actually not really recommended cos konnyaku taste better in bite sizes. However, i just wanna add nolvelty. :)



Have a SWEET weekend!! Hope you like this! :)

Fuzhou Fishball Kueh Teow + Fried Kueh Teow

Not sure what gave me the idea to cook fishball kueh teow. But on friday i just told K i wanted to cook lunch for him on sat, so friday nite we went supermarketing for our fav Fu zhou fishball. (福州鱼丸） Its the fishball with minced meat inside. Bought some small cai xin (菜心）and minced pork as well.
Sat morning while K is at work i went to the wet market to get the Kueh Teow. Had fun 'shopping' in the wet market, it just bring back a lot of childhood memories. (haha i already v aunty when i young? )
I bought some 冬菜 ( those chinese preserved vegetables meant for soup and porrige) from a indian stall, v interesting eh? The indian uncle ask me what i want in mandarin, when i was looking at all the spices on display.. and i tot that is so impressive, i ask him if he has dong cai and he immediately know wat i want. I bought some tau geh and a piece of fishcake and i am all ready to cook my Fuzhou Fishball  Kueh Teow Soup!

Ingredients:

菜心，豆芽，福州鱼丸，肉碎，鱼饼，冬菜。

Wash and prepare all ingredients ready. Marinate the minced pork in sesame, soya sauce, corn starch and a pinch of salt.

1)Bring a pot of water to boil, add in vegetables, boil till its soft, remove.
2)Add in shredded fishcake and beansprouts until all floats to the surface, remove.
3)Add in fishball, boil till all float to the surface, remove.
4) Add in mince meat bit by bit using a spoon, it should look like small meatballs
5) Add in dong cai 冬菜 and cook till meat is cooked, add a bit of salt and soya sauce to taste.  ( i washed the dong cai before i put into the pot so its not that salty, and its also more hygenic. )


The cooked fishballs, fishcake and the vege

the soup (with just meat and dong cai)

The reason why i separate the ingredients is because i want the noodle to taste fresh. (
 like when you eat outside, they cook as you order)

Last but not least, the fresh kueh teow i bought from the wet market:

The kueh teow is very oily so when you handling it, you can use a clean plastic bag as a glove.

Serving:
To serve the fishball kueh teow, basically blanch/boil the kueh teow in another pot of hot water, ( to cleanse and remove the grease) drain it and put on your serving bowl. Top with the cooked vege, fishballs,fishcake beansprout, and pour the hot soup over it.

End product:

Its very nice.. K love the soup base. And i love the fishballs!!!!

The next day, we have leftover Kueh Teow, so I fried them.

I did not take photos of the processes cos i am not sure if it will turn out well.. the end product went well so i share with you. (ha i do not share unsuccessful attempts.. i DO have unsuccessful attempts!)

Ingredients:
Cai xin ( i only use half pkt for the fishball noodles, so here is the other half)
Beansprout and fishcake ( the leftover)
Red pepper chill (leftover fr the chicken essence chicken cube dish as i only used half of it)
Minced meat (marinated just like the one used for the fishball noodle)
Stock- left over soup base from the  fishball kueh teow
Garlic
Oyster sauce
Dark soya sauce
Light soya sauce

Fry the chopped garlic till fragrant, add in vegetables and oyster sauce, cook till soft, add in beansprouts,fishcake, diced red pepper chilli and minced meat and stir fry till meat is 3/4 cooked. Add in some stock ( left over soup) and let it simmer.
Pour in fresh Kueh teow and fry. When the mixture is even, pour in soya sauce and toss evenly. Put in 2-3 drops of dark soya sauce for the colour, cook till its about to dry, serve.

Note: beansprout is essential for frying noodles, good texture to bite. ^^

Hope you like this! If you ever try what i have shared, let me know k?