Just a quick note to say that I'm taking part in The Star's Don't Call Me Chef's cooking challenge for this month (see today's paper) hence the jelly eggs that look a little like salted eggs. I had fun with this challenge. A big leap of faith making something new but at least the taste of the jelly eggs were great. Hope you'll have the same fun trying out the recipe. The sauce probably needs to be doubled depending on whether you like a lot of sauce to dip in it.
For more recipes, see the Recipes page as it includes items up to 2006.
For more pictures, see the Flickr set.
Coconut and Pumpkin Jelly Eggs with Gula Melaka Soy Sauce
(Makes 12 eggs)
Egg yolk
150g pumpkin, peeled and cut into thick chunks
1 teaspoon agar agar powder (I prefer Thai Pearl Mermaid Brand)
20g caster sugar
150ml water
Egg white
400ml water
50g caster sugar
2 ½ teaspoons agar agar powder (I use Thai Pearl Mermaid Brand)
50ml thick coconut milk
Gula Melaka Soy Sauce
20g gula Melaka, shaved
6 tablespoons water
1 ½ teaspoon soy sauce
To prepare egg yolk: Steam the pumpkin over high heat for 10 minutes or until soft. Remove from the steamer. Mash steamed pumpkin while hot. Place steamed pumpkin, agar agar powder, sugar and water in a pot. Bring to a boil over medium heat, stirring continuously. Remove and pour into mould. Cool and refrigerate to set.
To prepare egg white: Bring all ingredients to the boil in a small pot over medium heat. Stir continuously. Pour into a measuring cup.
To assemble egg: Take a clean egg shell. Make a hole on top that is big enough to fit the yolk. Pour a little egg white mixture into the egg shell. Place an egg yolk on top. Pour remaining egg white mixture until the top. Continue for the remaining egg shells. Place in an egg carton. Refrigerate until set.
To prepare sauce: Melt gula Melaka in a small pot. Add water and soy sauce. You can adjust the water to get the consistency you wish.
To serve: Crack the egg shells. Dip the eggs with the sauce.
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