Saturday, November 26, 2011

楊枝甘露 (healthy version)

If you have been to any Chinese dessert place, you would definitely know 楊枝甘露.  It's a Mango, Pomelo & Sago sweet soup dessert.

Sago tastes good in dessert, but sago contains more than 90% carbohydrate.  It's not that healthy.
Also, Philippines mango is hard to get in winter times.  It's easier to get Mexico mango in grocery stores.
So, I've decided to make a healthier version of 楊枝甘露 that can be made in winter times.

The recipe originated from Miss Jubie's Blog and I've made some changes to it.


Ingredients (serves 5-6)
2 Mangoes (Philippines or Mexico)
3/4 Honey Pomelo
120ml Coconut milk
120ml Evaporated milk
400ml Mango Puree
2 Rock sugars
4 cups water

1) Peel the honey pomelo and remove all membrane from the pulps.  Use hand to take apart the pulps into individual pulp.
2) Cut Mango into small cubes.
3) Boil water in a pot.  After water has been boiled, add rock sugars.  Turn down to medium heat and keep boiling until all rock sugars have been dissolved.  I've added 2 rock sugars:  one rock sugar the size of ping pong and another rock sugar 1/3 size of ping pong.  After rock sugars have been dissolved, you can taste it.  The sweet water should be a bit sweeter than what you would like the dessert to be.
4) Add coconut milk into the sweet water.  Bring it to a boil and turn off the heat. 
5) Wait until the sweet water is completely cooled down.
6) Add mango puree and evaporated milk into the sweet water.  Stir well.
7) Add mango cubes and pomelo pulps.  Stir well.
8) Put it in the fridge for a few hours.

Note: You can adjust the amount of Coconut milk, Evaporated milk, Mango Puree, and Rock sugars based on your taste.  For example, if you want more coconut taste, you can add more coconut milk.   If you want a thicker sweet soup, you can add more evaporated milk.  I like mine with more mango taste.  ;)

I would give this dessert 4.5/5. 
It would've tasted even better if Philippines mangoes were used.

Thursday, November 3, 2011

生炒糯米飯 (Pan-Fried Sticky Rice)

Last night was my first attempt to make 生炒糯米飯.
I'd made sticky rice before, but I'd not tried "生炒".

生炒糯米飯 means you pan-fried glutinous rice from raw rice.  You don't cook the rice in rice cooker first. 生炒糯米飯 will take a lot of time and energy.

I'd looked at different recipes on the web, combined them, and came up with the following recipe with a little secret to speed up the process.

生炒糯米飯 (for 2-3 people)

糯米(glutinous rice or sticky rice)       1碗
臘腸 (chinese sausage)  2條
冬菇 (dried mushroom) 3隻
蝦米(dried shrimp)           8  (I used the big dried shrimp and not the little one)
蛋 (egg)                            2

糖                                   1 tsp
老抽                               1 tbsp
蠔油                               1 tbsp

1) 浸糯米最少半天, 其間要換水。
2) 浸冬菇最少半天
3) 浸蝦米最少半天

1) 臘腸, 冬菇, 和蝦米切細粒
2) 浸冬姑的水和浸蝦米的水可以留用
3) 煲一大煲水,水滾後,把浸好的糯米倒入,不停攪拌。1分鐘後,撈起糯米,用清水沖洗,瀝乾水份備用。
4) 打蛋, 用易潔鑊煎蛋。煎好後切絲。
5) 炒臘腸, 冬菇, 和蝦米。 炒到聞到香味後, 即可撈起備用。
6) 之前炒臘腸已讓易潔鑊大部份的地方沾上油。 將糯米放入鑊炒。
7)  感覺到糯米水份已收乾時,加入浸冬菇/蝦米的水。 每次下1-2 湯匙,沿鑊邊下。要不停炒約5分鐘。
8) 放入臘腸, 冬菇, 蝦米, 和蛋絲。當所有配料拌勻後,加調味料。繼續炒。拌勻後即成。

My Review
The sticky rice was very good. :D
The rice made using this recipe was more sticky, more chewy, and less soft than the sticky rice made using rice cooker.
Comparing this to the restaurant/food court ones, this sticky rice was already better than a lot of them.
I find it still a bit soft compared to the one I ate at 味全茶餐廳.
Winter is coming.  I'll have plenty of time to experiment with this recipe to make the best 生炒糯米飯.  ;-)

Updated - Jan 1 2012
Since I put this recipe, I've tried making this sticky rice a few times and refined the recipe above:
   - step 3: change from 2 分鐘 to 1 分鐘 
   - step 7: change from 炒約9分鐘 to 炒約5分鐘