Double-Boil Hashima In Whole Coconut

I just finish drink this desserts.Feel so refreshing and sweet.....I like the taste of coconut water.As i say at last post my presure cooker can double-boil also.So,I using my multifunction pressure cooker to double-boil this desserts.

Here is the recipe :


Ingredients


1 whole coconut - keep the juice,filtered it.
20g Hashima （雪蛤 ) - soak it overnight until it soft. 
12pcs red dates （红枣 ) - remove seeds. 
20gm lotus seed ( 莲子 ) - soak.
50-80gm rock sugar ( 冰糖 )
water


Method

1. Open a hole on top of coconut,pour out the juice.
2. Put all the ingredients into coconut shell and pour 1 cup of the coconut juice and water until 80% full.
3. Cover the coconut with the coconut lid.
4. Double-boil it for 4 hours.(i using slow cook to double-boil it.If you using the usual way,stew in medium heat.)
5. Serve it.

I am submitting this post to  Aspiring Bakers #20 :

 Asian Desserts Buffer! (June 2012)

Hosted by Moon of Food Playground

Herbal Jelly-Sweet Gui Ling Koh

Herbal jelly,in chinese we call it Gui Ling Koh.It a very healthy snack,especially in hot weather and after a spicy meal.For those want beautiful skin,eat more Gui Ling Koh because it a very good detox food.
I like to serve cold.Feel refreshing.It taste sweet and abit bitter.

I make this Gui Ling Koh using my Multifunction Pressure Cooker.I love my pressure cooker very much.It help us alot.Make our life more easy.It easy to use,save cost,time and energy.
Why it call Multifunction Pressure Cooker?Because it not only got high pressure function.It got low pressure,stir-fry,keep warm,steam and slow cook.My mother use it everyday for cooking porridge for the little one and also soup for us.Even double-boil soup i also using my multifunction pressure cooker.Easy,right?No need always check the level of water when making double-boil soup.

Here is the recipe :


Ingredients
Recipe source : Y3K Recipes (60)-5/6-2011 by Eliz Ng


A
15g lui qin cao ( 六琴草）
1 large loh hon guo ( 罗汉果）
12g fu shen (伏神）
810g brown cane sugar (片糖)-about 2 packet
2.5 liter water ( if you not using pressure cooker,you need 3 liter water )


B
(Mix together)
1 packet original taste gui ling koh powder (10 small sachets in 1 packet)
580ml water


Method


Put all ingredients (A) except cane sugar into pressure cooker.Set time at high pressure for 40 min.If you cook using usual way,once it boil turn to low heat and let it simmer for one and half hours.

After 40 min,release the water vapor and turn to stir-fry function.Then add in brown cane sugar and let it boil until the sugar is melted.

Stain out the herbal solution. ( if you not using pressure cooker,make sure there is 2.5 liters of solution or add extra hot water ).Then put it back into pot and add in ingredients (B).Stir all the time until it boil.

Then turn off the heat.Spoon into utensil and leave it cool.Keep it chilled at least 1-2 hours before serve.
Serve it cold.

I am submitting this post to Aspiring Bakers #20 :

 Asian Dessert Buffer ! (June 2012) 

Hosted by Moon of Food Playground

Chinese Style Almond Milk Drink

The 1st time i saw this recipe,i know it will taste good.Chinese almond is very good for lung.I love to chew it,like eating peanut.It high in fibre,also help to prevent constipation and will help in reducing cholesterol.

You can get it at all Chinese medicine shop.Make sure you ask them to separate it because this Chinese Almond come with 2 type,sweet and bitter.It look almost the same.

Here is the recipe :

Ingredients

Recipe source : Echo's Kitchen

80g sweet almond
20g bitter almond
50g white rice
5 cups water
some rock sugar to taste

Method

1. Rinse almond and rice.Soak it at least 8 hours or overnight.Remember put it in refrigerator.
2. Drain and grind the almond and rice with 3 cups of water.
3. Then use a muslin cloth to squeeze out almond milk.
4. Put back the almond paste into blender,add the balance 2 cups of water and grind again.Repeat the process no.3 to extract almond milk.
5. Combine both batches if almond milk in a saucepan,add in so rock sugar and bring to boil.Then turn to low heat and simmer for 15-20 minutes or until cooked.

Double Boiled Coconut Black Chicken Soup

My mother long time didn't make this soup already.So yesterday i went to wet market,bought one big coconut and a black chicken.I using my multifunction pressure cooker to double boil this soup.No need watch the fire and water.Taste same as using gas or charcoal.

Here is the recipe :

Ingredients

1 big old coconut

1/4 black chicken

Yu Zhu

Red date

Dang Shen

1cup coconut water

some hot water

salt to taste ( but i didn't put salt because all the ingredients is sweet.It enough taste for me.)

Method

1. Boil some water.
2. Clean the coconut and black chicken.Cut the chicken into 4 price.
3. Rinse the yu zhu,red dates and dang shen.Yu Zhu and dang shen may contain dirt.Remove red dates seeds.
4. Put all the ingredients into the coconut.Pour in the coconut water and hot water inside the coconut.Remember put only 90% full.
5. Cover it and simmer at high heat for 15 mins then turn to lower heat simmer for 4 hours.
6. Turn off the heat and taste the soup 1st before put salt.
7. Serve hot.

Chinese Herbal Chicken

When i saw Chinese Steamer Herbal Chicken at Nasi Lemak Lover blog ,i call up my mum and tell her that i want to eat herbal chicken.But she say we don't have chicken at home.Then i say never mind la.Sunday only go to market buy chicken.But on saturday my mum told me that she bought one kampung chicken.Wah.......i so happy...no need wait until monday...( Because sunday afternoon i go to kl for Jacky Cheung 1/2 century tour).Here is some chinese herbal and ingredients i use to cook this Chinese Herbal Chicken : 

 Kampung chicken

Dang Gui and Qian Kong.

Yu Zhu.

Dang shen. 

Red Date.

Ginger.

Some salt for taste

5tbsp Chinese cooking wine

5tbsp Ginger wine (my mum made by herself)

1 cup water

1 bottle of chicken essence

Place a big piece of  foil on a big bowl.Put all the ingredients in and wrap it.

Steam for 30-40 min.Depend on how big the chicken.

Wait...wait....and wait......di...di..di...my pressure cooker calling me....

ok...the chicken is done....yeah...

Remember serve hot....