Friday, June 28, 2013

Recipe: Easy Frosting

Fluffy White Frosting
1 cup caster sugar
1/3 cup water
1/4 tsp cream of tartar
2 egg whites
1 tsp vanilla extract

  • In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
  • In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.

and I would always use this instead whenever I am out of powdered sugar., and I do like the sweet, caramel taste.

Condensed Milk Frosting:
  1. 57 g unsweetened chocolate bar
  2. 200 ml sweetened condensed milk (susu pekat)
  3. 1 pinch salt
  4. 1 tbsp water
  5. 1/2 tsp vanilla extract
  • Melt (1) with (2) and (3).
  • Stir in (4), then (5).

Thursday, June 27, 2013

Recipe: Salmon Fried Rice

Our dinner on 26 June 13., Salmon fried rice with Vinaigrette salad and a piece of keropok! Tong sui dessert was green bean and pulut hitam boiled with gula melaka and santan.

Recipe for Salmon Fried Rice:
2 tbsp vegetable oil
4 bowls of leftover rice
500-800 g fresh/leftover salmon (cubed)
4 eggs (whisked)

2 tbsp soy sauce, 2 tsp sugar, pepper and salt to taste
Heat up work with oil.
Stir fry eggs until half cooked.
Combine rice with scrambled eggs, toss fry quickly until even.
Make a room in the middle, add in salmon cubes, saute until half cooked.
Pour in seasonings, stir fry until well combined.

Recipe: Apple Cider Vinegar & Honey Vinaigrette Dressing

I always like garlic...into 1/3 of dressing, I  grated 1 clove of garlic. Playing around with the colours., tossed in one red apple, 1/2 green capsicum, 1/2 red capsicum, 1 small onion, some black and white roasted sesame seeds, 1/4 cup of carrot, 1/2 packet of green and purple lettuce.

3/4 cup olive oil (good quality)
1/4 cup apple cider vinegar
2 tablespoons water
2 tablespoons honey (used 4 tbsp)
1 1/2 teaspoons salt
1/4 teaspoon pepper

Combine vinegar, water, honey, salt and pepper in a blender.
Drizzle olive oil into blender until combined.

*lazy me with easy way all ingredients in an airtight bottle and... shake shake shake ; )

Recipe from:

Note by Deb: "Great to top a salad made with fresh baby greens, apples, candied toasted walnuts and a soft mild cheese. This recipe is a combo of a bunch of recipes - this one works the best for the above ingredients for my taste. I use unfiltered apple cider vinegar and fresh honey from the bee keeper from the farmers market but you can use any cider vinegar and honey that you have on hand."

Wednesday, June 26, 2013

DIY Fruit Enzymes

My very first attempt of DIY fruit enzymes started with mangostine enzyme : )

Into this big jar, I used 3:1 ratio of mangostine + half lemon and candy sugar. Other small jars are with rock sugar and brown sugar...making use of whatever ingredients available in the kitchen. *Beginners are advised to start with 1: 1 though, more sugar ensuring better success rate!

Found this link to be very informative, with useful tips and guidance for homemade enzymes, Health & Enzymes.

I am going to try Sea Coconut Enzyme soon (good to treat cough and sooth lung and throat) :
1 packet of sea coconut  海底椰 (wash, dry, remove skin and cut into slices)
1 packet of tang dong gua 糖东瓜 

300 gm of mi zao 蜜枣
1 big luo han guo 罗汉果 (crack the shell into pieces, put in every bits)

2 lemon
100 ml raw honey
2 bars of candy sugar 片糖

*put in dry ingredients, follow by sea coconuts, lemons, sugar and honey.

Honey dew, tomato, grapes, orange, lime and lemon are some of the high folate fruits suggested for Thalassemia Carrier.

Choose combination of pineapple, papaya and lemon for detoxification., improving health and skin complexion 排毒保健美容酵素.

Easy Steps To Fruit Enzyme Do-It-Yourself 

1. Materials & Tools:
  • Fresh fruits
  • Glass container with cover
  • Knife and cutting board
  • Brown sugar, rock sugar or honey
2. Clean Fruits and Type of Fruits
  • Rinse and air dry fruits. Fruits that are not thoroughly cleaned will cause enzyme to turn moldy.
  • Fruits may soaked in diluted vinegar for 10 minutes to remove traces of pesticides. Do not soak fruits in salt water as salt water will cause pesticide to penetrate into the fruits.
  • The skin of fruits may be used if desired. However, fruits with rough/thick skin surface such as pineapple, orange, kiwi, banana must be removed. After fruits are sliced, avoid rinsing fruits to prevent contamination and nutrients being washed away. Peeled bananas should be soaked in lemon juice or cut with a knife smeared with lemon juice to avoid color change.
3. Clean Tools
  • Clean container and tools (knife and cutting board) using soap. Sterilize with hot water. Allow to air dry. Do not use hair-dryer to blow dry as it may contaminate the container and tools.
4. Fruit:Sugar Ratio
  • Use a 3:1 ratio (3 parts of fruits and 1 part of sugar/honey). Place the 1st portion of fruits into the container, followed by 1/3 layer of sugar/honey. Repeat the same process in sequence, alternating fruit and sugar. Ensure the final layer is sugar/honey. Cover the container with a lid and keep in a cool, dry place for 2 weeks.
5. Fermentation
  • 2 weeks.
  • Shake the container every 3-4 days for the first 2 weeks for an even fermentation.
  • If you plan to use the enzyme for chronic illness, allow the fruits to ferment for at least 1 month to remove any traces of alcohol present, and to bring the pH level to 4-5.
6. Harvesting and Storing
  • Pour the enzyme into glass bottles using funnel/cheesecloth and refrigerate to maintain freshness. Consume enzyme within 1 month.
7. Consuming
  • Enzyme residue with fruits and vegetables can also be consumed. Enzyme should ideally be taken 1 hour before or after meals. Place a tablespoon of enzyme under the tongue and swallow slowly. This will stimulate the nerves and promote blood circulation.
  • For those with stomach ulcer, dilute the enzyme with water and consume after meals.

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