Almond Float With Fruit

Cooking Adventures : Almond Float With Fruit

Sweet food does not always presented in the Chinese food, except in the event official.
Fruit salad is certainly quite special.
For 6 - 8 people

Ingredients:
1 packet white gelatin
80 ml cold water
75 g sugar
315 ml liquid of milk
1 tsp almond essence
Several drops of red coloring substance or yellow (if you like)

Almond Sugar Syrup:
75 g sugar
625 ml water
½ tsp almond essence
Fresh fruit such as kiwi, mango, pineapple, banana, lici, or Satsuma orange, peach, berry, cherry, grapes, or star fruit.
Fresh mint leaves for garnish
Cooking Adventures Guide:
1. Take gelatin in cold water for 10 minutes, or until resembles spons. Place in large mixer bowl.
2. Boil 185 ml water, and enter the sugar. Add to mix in the gelatin and water, slosh and sugar until gelatin dissolves.

3. Add milk, 1 tsp almond essence, and if you like the coloring substances. Poke to the average, and take into a mold the size of 20 square cm. Make cold in the refrigerator.

4. Mixed sugar and water to make syrup in a pan. Cooked in the fire small until the sugar dissolves. Keep it and boil for 2 minutes until slightly thick syrup. Add almond essence and let it cool in room temperature. Take in the refrigerator until ready to use.

5. Prepare the fruit, place and set the trim in the food dishes. Add syrup that has been cold.

6. Cut almond float with the diamond shape or size of 2.5 cm cubes. Use spatula to move it from the mold. Place carefully in between the fruit mixture. Tub with fresh mint leaves before served.

Time: Duration of preparation, about 25 minutes almond float takes about 2 hours to become hard.
Preparation: To prepare the kiwi fruit, peeled the skin with a sharp knife, then cut thin-round. Lici fresh fruit can be cut round after the seed is peeled.

(Source: The Complete Chinese Cookbook, Jillian Stewart)

Exotic Fruit Salad

Cooking Adventures : Exotic Fruit Salad

Fresh fruit in orange juice and almond taste with lici quite tasty.
For 4 people

Ingredients:
1 papaya
1 pomegranate fruit
2 kiwi fruit
4 rambutan fruit
4 canned fruit lici with sirop
3 mandarine
3 drops almond essence




Cooking Adventures Guide:
1. All peeled fruit, except citrus.
Discard seeds if any. Cut the papaya-thin or thin with other forms of interest.
2. 2 peeled orange. Discard the seed and meat cut into pieces.
3. Take in the water of other citrus. Mix in syrup from canned lici, and add the almond essence. Poke to the average.
4. Cut fruit with the other form of rounded or dice, Mix with some citrus fruit and papaya in the bowl. Pour sauce on top of almond taste and let it sink in for a few hours in the refrigerator.
5. Serve cold.

Time: 1 hour preparation time, and fruit salad kept submerged in that water for at least 3 hours.
Tip serving: Make salad nice with sliced mint leaves shortly before presented.
Caution: If the fruit that will be used less cooked, add a little sugar on that water to avoid the sour taste.
Instructions shopping: If fruits are not recommended because there is not the season, use of other fruits.

(Source: The Complete Chinese Cookbook, Jillian Stewart)

Cantonese FU Yung Hai (FU Yung Hai Ala Canton)

Cooking Adventures: Cantonese FU Yung Hai
(FU Yung Hai Ala Canton)

As known from the name, this food comes from the Cantonese, but also fu yung hai tune in many other places.
For 2 - 3 people

Ingredients:
5 eggs
85 g beef, chicken or fish, chopped and cook in few minutes
1 celery, finely chopped
4 mushroom hioko (jamur hioko), take in boiling water for 5 minutes
75 g bean sprouts
1 small onion bombai (bawang bombai), sliced finely
A little salt and pepper powder
1 tsp dry sherry
Oil to fry

Sauce
1 tbsp maize, add 3 tbsp cold water
375 ml chicken broth
1 tsp ketchup bottles
1 tbsp soy sauce salt
A little salt and pepper powder
A little sesame oil


Cooking Adventures Guide:
1. Shake the eggs, add the chopped meat and celery.
2. Dried really the mushroom, cut in thin slices. Enter shake egg, bean sprouts, and onion. Add salt, pepper and sherry, to the average confused.
3. Heat frying pan, pour oil 4 tbsp. If the oil was hot, enter approximately 5 tbsp egg mixture.
4. If the lower part was brown, back with the carefully and fry the other side. Put eggs, fried food on the plate, continue frying the rest.
5. Enter all the sauce ingredients in a small pan be thick, and boil until the sauce curdle stirred and the color bright. Take in sauce on the fu yung hai. Serve hot.

Time: 25 minutes duration of preparation, cooking time about 5 minutes to make the omelette of eggs and 8 minutes to create a sauce.
Variations: crab meat or shrimp that cook in a few minutes, can also be used as a substitute for beef. Can be used fresh mushrooms instead of dried mushrooms. The dough can be divided into two large omelet, omelet, or create one for each person.
Instructions economical: Remaining cooking beef, pork or chicken, can be used as this cuisine.

( From: The Complete Chinese Cookbook, Jillian Stewart )

Guava Yoghurt Smoothies

Cooking Adventures: Guava Yoghurt Smoothies

Ingredients:
250 cc of fresh milk
125 gr fresh yoghurt
4 tbsp vanilla ice cream taste
300 gr cashew red, remove the seeds, (store in freezer for 30 minutes)
5 tbsp syrup manalagi, ready
4 tbsp ice serut


Cooking Adventures Guide:
1. Mixed all the materials, enter into the freezer, blend.
2. Take in the glass, according decorative tastes.


Nutritional value per serving:
Energy: 142 calories
Protein: 4.3 gr
Fat: 3.9 gr
Carbohydrate: 21.5 gr