chefsporn – Page 9 – Chefs Nectar

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Chef,S Nectar, “Red Beans soup with Lotus Seeds”

Ingredients for making the red bean soup 200 gram dried red beans 25 gram dried lotus seeds, soak in cold water for 30 minutes 25 gram dried lily bulbs, soak in cold water for 30 minutes 1 tangerine peel 1500 ml (6 cups) water 100 gram rock sugar (or to taste) Method of making theContinue reading “Chef,S Nectar, “Red Beans soup with Lotus Seeds””

Herbal Jelly- “Gui Ling Gao”

Ingredients for making the jelly 1 packet of Gui ling gao powder (50 gm) 250 ml water to mix 1.5 liter water to make the jelly 250 gm cane/rock sugar Method of making the jelly Boil the water with the cane sugar till sugar has dissolved. Meanwhile, mix the 50 gm of Gui Ling GaoContinue reading “Herbal Jelly- “Gui Ling Gao””

Chef’s Nectar Special, Chilled Mango, Pomelo & Sago

Ingredients for making the desert 400ml mango juice (Mango dices/pulp) 150ml evaporated milk 2 large ripe honey mangoes, cubed sugar syrup by mixing 2 tbsp caster sugar with just enough hot water to dissolve 80 gms sago pearls 50 gms Pomelo Cut the mango into dices and use blender to blend the mango in toContinue reading “Chef’s Nectar Special, Chilled Mango, Pomelo & Sago”

“Double Boiled Peach Resins with Lotus Seeds”

Ingredients for making Peach Resin, 80 grams (rinse and soak in water, store overnight in the fridge) Snow Lotus Seeds, 80 grams (rinse and soak in water, store for 5-6 hours in the fridge) Rock Sugar, 1 Homemade Chinese Almond Milk, 400ml Honey Dates, 4 Boiling Hot Water Method for making Wash overnight-soaked peach resin underContinue reading ““Double Boiled Peach Resins with Lotus Seeds””