Sunday, April 26, 2015

Purple Sweet Potato Ondeh-Ondeh

Ondeh-Ondeh
Ondeh-Ondeh
Ondeh-Ondeh


Recipe adapted from Joceline's Ondeh-Ondeh

Ingredients:

Dough:
100g purple sweet potato mash
150g glutinous rice flour
1 tbsp tapioca starch
1/2 tbsp icing sugar
1/2 tbsp oil
110g water

Filling:
80g grated pure coconut sugar/gula melaka or palm sugar

Coconut coating:
100g grated coconut
pinch of salt

  • To make the dough, combine all ingredients in a large mixing bowl and knead into a wet dough.  
  • Bring a pot of water to the boil.  Pinch a small piece of the dough (about 20g) and drop into the boiling water.  Cook until it floats to the surface, scoop it out and knead the cooked dough into the wet dough until a smooth dough is formed. Add extra glutinuous rice flour if the dough is too sticky. Cover dough with clingwrap and set aside for 15 minutes.
  • Meanwhile, mix the grated coconut with salt and steam for about 5 minutes. Set aside to cool.
  • Divide the dough into portions of 15g each.  
  • Flatten the dough and fill with grated coconut sugar.  Seal the edges and roll into a ball.
  • Cook the filled dough in a pot of boiling water, once it floats to the surface, let it cook for a further 3 - 5 minutes to ensure that the sugar is melted.  
  • Remove the balls with slotted spatula and drain.  Roll in the steamed grated coconut to coat evenly.
  • Serve.


Tuesday, April 21, 2015

Lamb and Vegetables Soup

Macaroni in Lamb and Vegetables Soup

There is nothing better than having a steaming hot bowl of homemade wholesome soup on a cold day, it warms you from the inside out! Throw in some cooked macaroni and it makes a perfect meal and it's an easy lunch or dinner to put together.

Ingredients:

1 kg lamb forequarter chops, trim all excess fat
2 big brown onion, cubed
6 tomatoes, halved
3 large carrots, cubed
3 large potatoes, cubed
3 stalks celery, cut to chunks
a thumb-size piece of ginger, smashed
1/2 tbsp black peppercorns, crushed
4.5 litre water
salt & pepper, to taste
coriander leaves, to garnish

  • Blanch lamb chops in boiling water for about 5 minutes, drained and rinsed with cold water.  Set aside.
  • Fill a large soup pot with water and bring to the boil.  Add in blanched lamb chops and all the ingredients (except salt & pepper) and bring back to the boil.  Simmer for 2 - 3 hours under low fire until meat is tender.
  • Season with salt and pepper.
  • Garnish with chopped coriander leaves before serving.


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