Orange Agar-Agar Jelly, so refreshing!

These few weeks weather here is so hot and humid, "tak boleh tahan" the heat..We need a lot of cool drinks and cool jelly to cool us down.. When i saw this recipe in Rachel aka 温馨小厨 blog, i immediately make it!

My children love this jelly very much...I should have make more..

I feel this orange jelly also perfect for our Malay members during break Fast (Buka Puasa).

The texture of this jelly is slightly firm, so we can even remove the whole segment from the "shell". Try to get those oranges with thicker skin, so it can hold the shape well. I bought the type of orange called "Bak Cham"..

Orange Agar-Agar Jelly
(recipe source: inspired by Rachel aka 温馨小厨 who adapted from 苏联妈妈with minor changes)
*makes 5

2tsp agar-agar powder

400ml pure orange juices (from 4 oranges) or mix with store-bought orange juices

50g rock sugar, depend on the sourness of the oranges, adjust accordingly

Method

1. Cut the orange to half. Extract the juice using a manual juice extractor, drained.

2. Remove the flesh and reserve the orange “shell”.

3. Mix agar-agar powder, orange juices and rock sugar in a saucepan.

4. Bring to boil till rock sugar dissolved, drained. Cool the mixture slightly.

5. Pour into the reserved orange “shells”.

6. Chill in the refrigerator for several hours till cool and set. Serve chilled.

** I am planning to post few posts within this week, because i need a short break from blogging for Raya Holidays and School break from next week..^_^

Sakura Jelly

Beside used picked sakura to make cookies, the other day i tried to use the pickled sakura to make this Sakura Jelly..

It look so lovely !! but taste wise was nothing to shout out, the jelly just taste like those tidbit salted plum water.

Sakura Jelly

(recipe source: Inspired by A Daily Obsession, recipe with my own twist)

3 tsp gelatine powder
800ml water
100ml water from soaking the pickled sakura

2 tbsp honey
90g sugar

Some pickled sakura

Method
1. Mix water and water from soaking the pickled sakura together in a small pot.
2. Add in sugar, sprinkle gelatine powder on top, mix well.
3. Heat and stir to dissolve the sugar and gelatine.
4. Pour jelly in serving glass, drop the flowers and use toothpick to push sakura gently to and from so that the petals unfurl.
5. Cool and chill for at least 4 hours.



Koi Fish Jelly, and Pai Tin Kong CNY 2012

When i was trying to figure out what to present to Tin Kong (Pai Tin Kong is a big celebration for Hokkien peoples), then i saw Anncoo Journal's Koi Fish Jelly, immediate i decided to make Koi Fish Jelly since i have two moulds given by Ann last time. My mother was so happy to see this Koi Fish Jelly.

These are all items that my mom presented to "Tin Kong"

These two Koi Fish jelly moulds was given by Ann. Thanks to Ann again for this lovely mould. She also sharing very detail steps on how to make this jelly, check out her link here.

I also bake a marble Bundt cake..

I use the balance agar agar mixture made into two flowers jelly using mooncake mould.

Koi Fish Jelly compare with the real Koi fish in the pool..

Koi Fish Jelly
(recipe source: adapted from Anncoo Journal)
*makes 12 Koi fish and 2 mooncake size

500ml Water
100g Sugar
150ml Fresh milk
9g Agar agar powder
3 Pandan leaves
12 Black currants

2 Fish molds

Method
1. Using scissors to cut black currants into half and roll into tiny nibs with your finger tips as fish eyes. Tie pandan leaves into a small knot.
2. Mix water, sugar, agar agar powder in a pot, stir to mix well. Boil with pandan leaves, keep stirring water until boil at medium heat. Off heat and stir agar agar liquid for another 2-3 minutes. Discard pandan leaves.
3. Put agar agar liquid under double boiler or at low heat to prevent agar agar liquid set quickly. ~ stir occasionally.
4. Using a tweezers and dip black currant into agar agar liquid then place black currant on the fish mold eyes. It will sticks quickly. (I use chopsticks)
5. Take 2 tsp of agar agar liquid into a sauce plate and add a drop of coloring into it (any color you prefer) and mix well. (I used 2 colors ~ cherry red and lemon yellow)
6. Using the back of the teaspoon，smear the colored liquid quickly on fish mold body ~ mix any color you like. (if the colored liquid has set, add a little hot agar agar liquid to dilute it- this way was not worked for me, next time I will make 1tsp at a time as the agar agar set too quickly and could not dilute even I added hot agar-agar).
7. After the colored liquid set on the fish mold, reboil the plain agar agar liquid. Off heat and pour fresh milk into it and stir for another 2-3 minutes and gently pour it into molds (cool down the liquid if it is too hot).
8. Chill agar agar Koi fish in fridge for at least 2-3 hours or overnight before removing from the fish mold.

My 1st time seeing this beautiful Chinese chive's flowers in the chive plant that planted by my mom.

Longan Pudding/Jelly, and the new winner of my 1st giveaway for "other countries"

I made this Longan Pudding 2 days ago as the weather here was so hot and hazy, about 2 weeks no rain at my place. I need something to cool me down...



















You know what, after i made this jelly, my place started to rain, hahaha....

The original recipe is using soy milk, but soy milk was run out stock and i was lazy to go out to get some, I replaced evaporated milk with soy milk. I like the texture of this pudding, not too soft and not too firm. But my kids and hubby still prefer the soymilk pudding with palm sugar syrup and minced ginger that i prepared earlier.

Longan Pudding/Jelly
(recipe source: adapted from The Kitchen 70's with minor changes)

1 canned Longan fruit in syrup

1tsp agar-agar powder
1tsp gelatin powder
100g sugar
700ml water

200ml evaporated milk or soy milk
100ml Longan syrup (from canned longan)
3tsp lemon juices

Method
1. Mix agar-agar powder, gelatin powder, sugar and water in a saucepan, cook over low medium heat until bubbles form around the edges of the saucepan.
2. Add in milk and Longan syrup, stir and mix well. Add in lemon juices and turn off heat, keep aside to cool for 5mins.
3. Pour the mixture into prepared jelly cups, let it cool for 30mins and firm on top.
4. Spoon canned Longans and 1-2tbsp of Longan syrup on top, refrigerate until set.
5. Serve cool.

Ya, before I forgot, I draw again for new winner under "other countries" category for my 1st giveaway as the winner did not send me an email to claim the gifts from me. The new winner this time is " Three -cookies" from Sweden..quickly come to claim your gift as I don't want to draw again, hehehe..

Happy Weekend ahead to everyone ................