Lychee And Longan Konnyaku Jelly

Belinda came by one day and brought a bag of red fresh lychees and i was all excited that such ripe lychees are available here but was dissappointed when i tasted one, they were sweet but not as juicy. I have to make something with them as i know that i will the only one in the house who will eat them. So, i removed the seeds and passed the flesh through a food-mill to extract the juice. I had a tiny glass of fresh lychee juice which brought me back to the 60's where i used to order lychee drink which was so good and refreshing. I knew it came from a blue can and wonder if this blue can of lychee juice is still available. Must look for it the next time i visit the asian store. The rest of the juice was made into jelly with dried longan for added texture and constrast of colors.


Ingredients:
10 gm Konnyaku powder
180 gm sugar
1 cup fresh lychee juice
750 ml water
1/4 tsp Citric Acid
Dried longan - soaked.
Method:
Mix the konnyaku powder and sugar together and mix them well.
Pour the mixture into the liquid gradually and stir till it comes to the boil and turn off the fire.
Keep stirring for 5 minutes till the bubbles disappear.
Add citric acid and coloring and stir well.
Put pieces of longan in the moulds and fill the moulds with jelly.
Chill the jelly in the refrigerator before serving




Serves



Source URL: https://itistheforkhead.blogspot.com/search/label/Fruits
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Rojak/Fruit Salad

"Rojak" is a Malay term for mixture, and, Malaysia, with its multi-ethnic society, used this word as a colloquial expression for this eclectic mix. This salad uses various fresh fruits and vegetables, of which pineapple, jicama and cucumber are a must. The rich flavor comes from the special, spicy, sweet sticky, peanut laden sauce and the fruits of various textures and colors truly represent Malaysia. To bring this dish to another level, add some crispy crackers or chinese yau char kway. I did not either, so i added some corn chips and it went well.


Ingredients:
Pineapple - cut into big chunks
Jicama - cut into big chunks
Cucumber - cut into big chunks
Grannysmith Apples - peeled, cored and cut into big chunks
Blanched Bean sprouts (optional)
Blanched Kangkung(water convolvulus(optional)
Corn Tortilla Chips




Sauce:


2 tbsp Hae Koh/Dark Prawn Paste/Petis Udang(see pic)
1 tbsp roasted belacan
2 - 3 tbsp sugar
3 tbsp thick tamarind juice
1 - 2 tbsp sambal olek (more if you like extra spicy)
1/2 cup hoisin sauce
1 cup chopped roasted peanuts
2 tbsp roasted sesame seeds


Method:




In a large mixing bowl, put in hae koh, roasted belacan and sugar and mix well to combine.




Add in sugar and the rest of the sauce ingredients. Stir to mix well, adjust taste.




Add the fruits and vegetables and toss.




Top with chopped roasted peanuts and roasted seame seeds.




Serve immediately with corn tortilla chips/crispy crackers.




Like any salad, this dish does not keep, it has to be served immediately. If leave to sit too long, the fruit and vegetable juices will dilute the sauce and it will not be good eats.



Serves



Source URL: https://itistheforkhead.blogspot.com/search/label/Fruits
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