Coconut Candy

I had made this candies to bring back to my hometown in conjunction with parents' house warming party. This candies recipe came into my mind as one of the desserts for the party. I remember Mum used to make this when we were small. The taste was delicious and of coz sweet. It was supposed to be pressed hard to form a more dense structure but I didn't pressed them hard enough. The end result - it's formed with bits of grated coconut shreds sticking out. I am quite pleased with it's 'new' form since it gave more coconut 'feel'. Hehe...

Ingredients

350g grated coconut

480g sugar

170g evaporated milk

50g butter

1 tsp vanilla essence

a few drops of food colouring

Methods

1. Place all the ingredients except butter together into a heavy saucepan and stir continuously over heat until sugar dissolves.
2. Add in butter and continue stirring until mixture thickens.
3. Pour thickened mixture into a greased square tray and press till the surface is even.
4. Leave to set and cool.
5. When slightly cool, cut into squares.
6. When completely cooled to room temperature, store in airtight containers.

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Sweet Potato Ginger Tong Sui

I had a taste of this type of tong sui in our frequently visited porridge stalls - Sweet Potato Ginger Soup few days ago. Since ginger has the ability of the getting rid of wind as Chinese believes, it's actually good time to prepare this sweet soup as Hubby was having GI upset for the past few days and on top of the reason will be my sweet tooth was craving for this lovely spicy taste of ginger in this sweet potato tong sui. Nothing beats the spicy taste of hot tong sui warming up my tummy especially in this rainy season. Simply heavenly taste!

Ingredients

500g sweet potato, peeled and cubed

2 inch ginger, sliced

5 dried honey dates

handful dried longan

handful sago

rock sugar to taste

water

Methods

1. Bring enough water to boil in a small pot.
2. Toss in sweet potato, ginger, honey dates and longan.
3. Let it boil for approximately 1 hour on medium heat. Stir occasionally.
4. Add in sago and enough rock sugar (according to your preference). Continue to stir occasionally till all rock sugar dissolved.
5. Serve hot.

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Broccoli Salad

I was having broccoli salad as lunch few days back in a cafe and it was super duper tasty. Therefore, I decided to give it a try on making this salad back home after googling about the recipe for the salad. It was pretty simple. The original recipe didn't blanch the broccoli and it was served raw. The taste of raw vegetables definitely puts me off. Therefore, I decided to blanch the vegetables for a few minutes to 'tenderized' them. It was indeed a keeper salad recipe. Hubby loved them too. He ate most of the salad that I made for tonight after his regular badminton session with his friends. THUMBS UP from him on the salad.. :)

Ingredients

4 cups broccoli florets

1 orange, cubed
1 cup almond flakes

1 onion, diced
1/2 cup raisins

1/4 cup corns

1 carrot, cut into long strips

Dressing
1/2 cup mayonnaise

1/8 cup sugar

1 tbsp vinegar

Methods

1. Blanch broccoli, carrots and corns for a few minutes. Drain and set aside.
2. Pour in raisins, onions and almonds into the blanched vegetables.
3. Toss all ingredients together in a bowl.
4. Pour the mixed dressing into the bowl. Toss again.
5. Lastly put in oranges so that they don't break apart too much.
6. Place in the fridge for approximately 1 hour.
7. Serve chilled.
   

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