Friday, 27 February 2015

Osmanthus and wolfberries Konnyaku Jelly

It is very good to feed wolfberries to kids and even to adults.  You can just packed it into a small container and let the kiddo nibble on it as snack.  Much better than giving candy.

Wolfberries are extremely good for eyes.  Perhaps if kids take more of this, myopia might not be so common especially we are always on gadgets.

I love Osmanthus too as it has such a gentle flora smell to it.

During Lunar New Year, making Osmanthus and wolfberries Konnyaku Jelly seems  pular as it symbolise 年年有鱼 (meaning: abundance)

So this is just perfect for a get together during this period for family and friends.

I just realised how hideous my fishes look.  Next time I will find small wolfberries.

What you need:

1 packet of konnyaku jelly powder 
200g sugar
900ml water (as I prefer a firmer texture)
4 tsp dried osmanthus flowers
4 tbsp wolfberries soaked in water until puffy; drained


Mix konnyaku jelly powder with sugar.  Set aside.

In a pot, add water and bring to a boil. 

Lower heat and add osmanthus flowers. Simmer for about 3 minutes.

Add konnyaku jelly powder. Stir until the powder is fully dissolved. Turn off heat.

Rinse jelly mould and pour the jelly mixture onto a jelly mould. 

Add wolfberries.

Let the jelly cool down a bit in room temperature and chill in fridge until the jelly is set.


Tuesday, 24 February 2015

Bourbon Maple Glazed Chicken wings

While organizing my pantry, I realised that I have a little bit of bourbon left and have two bottles of opened maple syrup!  Decided to google for a recipe so that I can free up the space.

Saw this Bourbon Maple Glazed Chicken wings in Pinterest and that picture took my breathe.  Decided to give it a go.

I change the method a little as I wanted the flavour to penetrate through into the chicken wings and as you know how much I love the deep fryer, I used that too.

Once you get through the marination part, getting this done is a breeze.

Now let's enjoy.

Verdict: These were delicious!  The bourbon taste was evident and though it is a tad too sweet to go with rice, but I believe it will goes really well with beer!  I noticed that my son was licking his fingers.

I will try to reduce the maple syrup to ½ cup instead.  

A keeper!

Source: Pinterest

What you need:

900g chicken wings
1 tbsp butter
2 small onion, minced
½ bourbon whisky
¾ cup maple syrup
2 tbsp tomato paste
1 tsp dried rosemary
¼ tsp salt
¼ tsp black pepper


Melt butter in a small saucepan on medium heat.

Add the minced onion and sauté for 2 to 3 minutes.

Add the bourbon whisky, maple syrup, tomato paste, rosemary, salt and pepper. Whisk to combine. Bring to a low simmer.  Let it cool.

Pour half into the chicken and marinate it for 1 hr.

Preheat oven to 180°C.

Arrange the wings on an oiled, foil-lined baking pan, with space between each wing.

Roast the wings for 20 minutes, then turn the wings over and roast them an additional 12- 15 minutes, or until nicely browned.

Lower the heat or remove from oven if the wings start getting too dark.

In th meantime, simmer the remaining sauce until it thickens slightly and can coat the back of a spoon, then remove from heat.

When wings are cooked, remove them to a bowl and toss with the remaining sauce.


Note: For airfryer, I set at 180°C, 12 mins on one side and another 4 mins on the other.



Monday, 23 February 2015

Cempedak Butter Cake

I ordered a batch of butter for my CNY bakes but I didn't had time to use them up because of the spring cleaning so decided to bake a butter cake instead because those were good quality butter and should taste good.

I had Durian Butter Cake before and I thought it will taste just as nice if I baked it into a Cempedak Butter Cake instead.

A blunder happened ..... I forgotten to add my flour into the batter!  I only added in after the egg white but if I ignored it completely, I know my cake is going into the bin.  

To bet on that small chance, I incorporated the flour in last and waited for miracle.

Praying hard that my cake will at least be decent enough to eat because Cempedek is expensive and so was my butter!  Definitely my heart will pain if I binned it.

Luckily, the cake formed and raised and the taste is really good.  The fragrance of the cempedek perfumed my kitchen while baking.  

Verdict: As flour was incorporated last, I was afraid that the cake will be deflated but luckily it didn't.  It is moist and soft, only set back was it was very crumbly.

Overall, it is good.

What you need:

230g butter
150g castor sugar
8 egg yolks
210g plain flour
15g baking powder
300g cempedak flesh (puree)

5 egg whites
35g castor sugar


Cream butter and sugar until light and fluffy.

Add egg in one at a time.

Add in cempedek puree to the batter.

Sift in flour and baking powder and mix until incorporated.

Whisk egg white and sugar until stiff.

Fold 1/3 egg white into yolk batter.  Then the remaining egg whites.

Bake at 170 deg for 35 - 40 mins in 9" pan.