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Tuesday April 21, 2009
CULINARY QUERIES with AMY BEH
CAN you share with us a recipe for durian paste filling for my mooncake? I wish to make some durian mooncakes. – Chen Meow Li
Here’s a recipe to make durian paste filling.
Durian Paste Filling
300g lotus seeds
1 tbsp alkaline water
245g castor sugar
250g durian meat
150ml oil, preferably peanut oil
1½ tbsp maltose
Place lotus seeds and alkaline water in a large saucepan. Add one litre of water and boil for 6–7 minutes. Drain and wash the lotus seeds in clean water. Rub off the skin and remove the green centres. Soak in water for about 30 minutes (this is to remove alkaline taste in the lotus seeds).
Cook the peeled lotus seeds with 250ml water until soft. Drain the water, then blend the lotus seeds in a food processor with a bit of the boiled water into a fine paste.
Heat a deep nonstick saucepan over a medium-low fire. Add the paste. Stir and cook the paste with the sugar over low heat until thick and almost dry. Mix in durian. Stir until well combined.
Add oil in batches of 2 tablespoons each time. Keep cooking and stirring the paste until it thickens. Stir in the maltose to mix until the paste is really thick and leaves the sides of the pan.
Remove and leave to cool completely. The paste can be chilled in the refrigerator before use for mooncake.
I WISH to boil some tasty soups for my mother-in-law who is recovering from an illness. Can I have the recipe for a nutritious chicken soup that contains the Chinese herb phao sum to restore her vitality and strength. – Anita Koh
Try this tasty soup recipe.
Ginseng Chicken Soup
1 kg kampung chicken, skinned and cut into fairly large pieces
15g American ginseng (phao sum)
1 green apple, cored and cut into quarters
3 seeded red dates
1tsp kei chi (woldberries)
800ml hot water
Blanch chicken pieces in a pot of boiling water. Drain well.
Combine all ingredients in a medium-sized crockpot. Cook slowly on high heat for three hours.
DO you have a mousse recipe using lemon and orange juice? – Sheila Khoo
Try this recipe.
3 egg yolk
200g orange pulp, blended into a fine puree
75g castor sugar
40ml orange juice
50ml lemon juice
3tsp gelatin powder
375g whipping crean
45ml Cointreau (orange liqueur)
Mix orange puree with milk. Stir until well combined. Strain the mixture and discard impurities.
Whisk egg yolk, sugar and orange milk mixture in a heatproof bowl. Stir mixture over simmering water until slightly thickened. Remove from the heat and add orange and lemon juice.
Sprinkle gelatin powder over cold water. Dissolve over simmering water. Cool and add into the egg yolk mixture.
Whip cream in a chilled bowl until soft peaks form, then gradually fold into the egg yolk mixture. Add Cointreau.
Pipe the mousse into individual serving ramekins. Refrigerate until firm and set. Keep chilled until ready to serve.
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