Wednesday, August 27, 2014

Halo Halo



10g
green rice flakes
4
young coconuts, (optional)
1 bottle
saba bananas in syrup
1 bottle
jackfruit in syrup
1 bottle
coconut gel
6 cups
shaved ice, plus extra to serve
500ml
evaporated milk
250g
condensed milk


mango ice cream, to serve


JELLY (GULAMAN)
220g
caster sugar
2 teaspoons
agar-agar powder, (see note)


red or green food colouring, (optional)





To make the jelly, place the sugar and 750 ml water in a saucepan and stir over low heat until the sugar dissolves. Whisk in the agar-agar powder until dissolved, then bring to the boil over high heat. Reduce the heat to medium and cook for 3 minutes, then stir in the food colouring, if using. Transfer the mixture to a 20 cm square baking tin and stand at room temperature for 2 hours, or until firm. Cover and refrigerate until needed.

To toast the rice flakes, place them in a small frying pan over medium–high heat. Cook for 8–10 minutes, flipping them in the pan, until golden and toasted. Immediately transfer to a bowl and cool. Or substitute cornflakes.

Open the young coconuts, leaving the tops attached to the shells, if desired. Using a cleaver or the heel of a large knife, cut off the dome-shaped lid or leave attached at the side (take care not to spill the coconut water). Transfer the coconut water to a jug and reserve for another use. Alternatively, transfer it to an airtight container and freeze for later use. Using a spoon, scoop out the meat, but don’t scrape too hard or you’ll have bits of hard shell attached to the meat. Transfer the coconut water to a jug and reserve. Alternatively, transfer it to an airtight container and freeze for later use. Using a spoon, scoop out the meat, but don’t scrape too hard or you’ll have bits of hard shell attached to the meat.


Place a heaped tablespoon each of banana, jackfruit, coconut gel and jelly in each shell or serving glass. Any leftover reserved fruits and jelly will keep in the refrigerator for future halo-halos.
Fill a shell or glass with shaved ice, then pour over 125 ml of the evaporated milk and 60 ml of the condensed milk. Top with more shaved ice to extend just above the rim, if necessary. Repeat with the remaining shells, ice and milks. Top with a scoop of mango ice cream and scatter with the toasted rice flakes. Serve with a big spoon for people to mix everything together.

Lumpia



Peanut oil
4garlic cloves, finely chopped
1cooked chicken breast, diced
250 g(2 cups) diced cooked pork
250 g(2 cups) diced cooked prawn meat
125 g(1 cup) sliced green beans
115 g(1 cup) fresh bean sprouts, trimmed
250 g(3 ⅓ cups) shredded cabbage
140 g(1 cup) finely diced celery
60 g(½ cup) thinly sliced spring onions
2 tspsalt
1 tspfreshly ground black pepper
2 tbsplight soy sauce
cos(romaine) lettuce leaves, to serve
1quantity egg roll wrappers or 20 spring roll wrappers
oil, for deep-frying

Dipping sauce
75 g(⅓ cup) sugar
60 ml(¼ cup) light soy sauce
250 ml(1 cup) clear chicken stock or water
2 tbspcornflour 
1garlic clove, crushed
¼ tspsalt



To make the lumpia filling, heat the peanut oil in a wok or large heavy-based frying pan over low heat. Add the garlic and cook for 1 minute, then add the chicken, pork and prawn meat and stir-fry for 1 minute. Add the beans, stir-fry for 2 minutes, then add the bean sprouts, cabbage, celery and spring onion and toss to combine.
Continue cooking, stirring often, until the vegetables are tender but still crunchy. Add the salt, pepper and soy sauce and mix well to combine. Remove from the heat and drain off any excess moisture.

To make the dipping sauce, combine the sugar, soy sauce and stock in a saucepan and bring to the boil. In a separate bowl, combine the cornflour and 60 ml (¼ cup) cold water to make a smooth paste, then add to the pan and stir until the sauce thickens. Continue to simmer for 1 minute, stirring constantly, then stir in the garlic and salt. Remove from the heat and set aside.

Put the filling on a spring roll wrapper or egg roll wrapper and roll as for spring rolls so that the filling is completely enclosed. If not serving immediately, cover and refrigerate until needed.
Heat the oil in a wok or large heavy-based frying pan over medium heat. When the oil is hot, deep-fry the lumpia, in batches, for 2 minutes, or until golden brown and crisp. Drain on paper towel and serve with the sauce.


Monday, July 7, 2014

Rhubarb and Frangipane Tart


Rhubarb Compote

2 cups fresh chopped rhubarb, washed
Juice and zest of one orange
1/4 cup maple sugar or brown sugar
Combine all ingredients in a medium heavy-bottomed saucepan. Bring to a boil over medium heat, stirring occasionally. Cover and simmer gently for about five minutes. Rhubarb will begin to soften.
Uncover and continue to cook another five minutes. Remove from heat, cool.

Saturday, July 5, 2014

Vegan Chocolate Mousse



400 ml coconut cream
2 tblspn cocoa powder
1 cup (tightly packed) soft dried dates, pitted
300g good-quality dairy free dark chocolate, roughly chopped
4 small ramekins, glasses or cups to serve

Friday, June 20, 2014

Friday, June 13, 2014

Saturday, June 7, 2014

Spiced Pear and Almond Tart


Poached Pears 

500ml (2 cups) dry red wine
70g (1/3 cup) caster sugar
2 whole star anise
2 x 7cm cinnamon sticks
1 vanilla bean, split
4 just-ripe pears, peeled