Beyond The Reef

"Shave Ice" this treat is guaranteed to bring smiles to the faces of each and every one.
Shave ice is an ice-based dessert made by shaving a block of ice. Shaving produces a very fine ice that appears snow-like.

This extremely fine texture causes syrups added to it to be absorbed by the ice rather than simply surrounding it. Properly made shave ice  rarely requires a straw, since the flavors are in the ice and not at the bottom of the cup.

Shave ice with orange sauce. Whatever flavor you choose to have your shave ice, the result is always creamy, fruity and delectable.

 Shave ice with coconut flesh, a joy to behold

 Shave ice with pineapple sauce.....

  Pure seduction

Add azuki bean over the top of a finished ice  after the syrup has been poured. Drizzled sweetened condensed milk.

I'm all shook up.....

ooppss.....

 

A joy to behold

For an ultimate shave ice, add a scoop of vanilla ice cream at the bottom of the glass to create a delicious treats.

One night with you........

Put the lime in the coconut and twist it all up...

Shave ice with coconut flesh, a pleasing sensation.

 

Guess who?

You know who..............

President Obama and his daughters cooling off with shave ice.

Orange shave ice, drizzled some condensed milk to enhance the flavor.

You know him?

Mini shave ice with traffic light color

Pending your interest or senses.... go for it...or slow down...or stop....

to avoid heart palpitations.............

Back in the 70's during school days, practically everyone enjoyed sucking Shaved Ice balls including yours truly.

 

Tropical shave ice with coconut flesh, azuki beans, cendol, jelly and drizzled with condensed milk & syrup

Have a nice weekend, enjoy the cooling treat from me. Cheers!!

What's your favorite way to eat ice cream?

When you stressed, you eat ice cream, chocolate, sweets.....WHY?
Because stressed spelled backwards is Desserts!

I'm on ice cream mode again.  Elisabeth my dear friend, what you mention is true I'm on romantic MODE not mood. LOL

Today I'm sharing  vanilla ice cream and strawberry compote. Recipes courtesy from my buddy in KC, USA.

Ice cream is exquisite. What a pity it isn't illegal.

Vanilla ice cream with strawberry compote. Awesome combination.

A sugee cake with a twist.

Tropical  style, fresh lychee with ice cream

Ben & Jerry's Vanilla Ice Cream 

 

 Ingredients
1  cup milk
2 large eggs
3/4 cup sugar
2 cup whip cream
1 tsp vanilla extract ( I use homemade)
1 stick vanilla bean

Method
1/  Split open the vanilla bean, scrape out the tiny seeds, keep aside.
2/  Mix the milk, and sugar cook in medium flame until sugar  melt. 
3/  Cook  until  you see small bubbles at the side, turn fire to low but don't let it boil.
4/  Use a hand whisk to beat the eggs lightly.  Take 1 cup of the hot milk mixture and add it to the eggs, whisking all the time to prevent the eggs curdle.
5/  Then pour the entire egg mixture to the milk mixture. Add the vanilla seed and vanilla pod. Continue cooking until the mixture thicken and coats the back of the ladle.
6/  Remove from stove and let it cool. Add vanilla extract and whip cream, stir till well blend. Remove the vanilla pod.
7/  Cover the ice cream mixture with cling wrap and leave in the fridge overnight or at least 4 hours.
8/  Put in ice cream maker and start churning.  Can add condiments of your choice.
9/  Do not throw away the vanilla pod, wash and dry it. Put in the castor sugar to make vanilla sugar or mixed with few fresh vanilla bean soak in rum to make vanilla extract.

Oooops...

Lately got influenced by a certain Canadian gentleman. LOL

Strawberry Compote

Ingredients
350gm strawberry
150gm castor sugar
2 tbsp lemon juice
1 tsp butter
2 tbsp vodka ( For Muslim friends please omit this )

1. Wash strawberry and cut into chunk.
2. Cook the sugar and strawberry, it'll be bubbling
stir occasionally to prevent burnt.
3. Add Lemon juice and cook for 15 to 20 mins until thicken.
4. Remove from heat add butter and stir till well blend. Add vodka and use a lighter to burn the alcohol. ( optional )
5. Store in a sterilized glass jar.

Ice cream with a twist, this is sinfully delicious. Chocolate cheese cake top with a scoop of vanilla ice cream
Please hide your weighing scale under the bed if you go for this combination.
My love at first sight chocolate cheese cake recipe, please click HERE

To make ice cream without an ice cream maker

1/  Making ice cream can be done without the use of ice cream maker. An electric mixer or food processor  can be used to break up the ice crystals during the freezing process.
2/  Place ice cream mixture in the freezer and allow the mixture to freeze for 2 hours.
3/  Remove from freezer and beat mixture to break up the ice crystals that are beginning to form.
Repeat step 2 & 3 = 4 times for a smooth and creamy ice cream.
4/  The ice cream  should be thick but soft to scoop. If not thick enough return to freezer for additional freezing time and beat the mixture again.
5/  Once ice cream thickened properly, stir in any condiment of your choice and mix well.
6/  Pour in air tight container to freeze till set. Enjoy

A refreshing tropical style

This rich buttery taste sugee cake with a scoop of ice cream is pure seduction.
Orgasmic is the word.

Any taker?

Happiness is life served up with a scoop of acceptance, a topping of tolerance and a sprinkle of hope

Life is like a scoop of ice cream. Even the last drop of ice cream is sweet and enjoyed by one who really likes and loves it.

It took me 3 days to complete this posting and I had been eating ice cream and cakes for the past 3 days after photos shooting. Dare not even look at the weighing scale right now and for the next whole week too. Next time when I do this kind of posting, I'll have to put an advertisement in my blog to look for volunteer eater.  LOL

Have a nice week ahead, Cheers and enjoy all the ice cream.

I selected this post to be featured on Food Blogs. Please visit the site and vote for my blog!

KUIH SERI KAYA

There is an array of authentic Nyonya desserts which everyone loves. Nyonya desserts are varied and extraordinary. The most common flourishing ingredients are grated coconut, coconut milk, pandan leaves ( screwpine leaves) and gula melaka ( palm sugar ) Their base and texture are built on a group of starches like rice flour, glutinous rice flour, tapioca flour and mung bean flour. They play a most important part in giving kuih their distinctive soft, pudding like yet firm texture.

Kuih Seri muka is a two layered dessert with steam glutinous rice forming the bottom half and a green custard layer.

KUIH SERI KAYA

(Recipe courtesy from my 4th SIL)

INGREDIENTS – BOTTOM LAYER

1 ½ cups glutinious rice

½ pack (100ml) thick coconut milk mix with water to get 2 cups thin coconut milk (I use 320mls)

2 teaspoon salt (or to taste)

METHOD

1/    Boil rice with coconut milk and salt till the milk dries up.

2/    Grease an 8 in tray, place the rice in a tray and steam for 20 minutes.

3/    Pressed the boiled rice with a glass to make it compact.

INGREDIENTS  - TOP LAYER

3 eggs

¾ cups sugar

1 ½ packet coconut milk (300 ml)

2 pandan leaves

2 tablespoon cornflour

2 tablespoon flour

1 tsp pandan paste

METHOD

1/   Beat eggs and  mix in sugar, pandan paste, cornflour and flour.

2/   Add in coconut milk slowly and put in pandan leaves.

3/   Boil over a slow fire and keep stirring until mixture thickens but still runny.

4/   Discard pandan leaves, pour  custard on top of pressed glutinous rice and steam for 10 minutes.

5/    Cool completely before cutting.

 Enjoy the nyonya kuih seri kaya. Have a nice week ahead to all my friends.

A Moment Of Triumph.........

Hello....hello... remember my Burger and French Fries that I submitted for April Fool Challenge? Received an email from MR. Stephane 2 days ago informing me the result that I'd won 1st place in April Fool Challenge in Very Good Recipes.  
  
I was very excited because this is my first time enter a culinary challenge. I didn't expect to win  cos the topic was quite  tough. We have to publish a recipe of a dish that looks like something but is actually made out of something completely different. I ponder for 2 days before I decided to go for the fast food set.

Email from MR. Stephane........
Hi Amelia,

Your recipe won the April Fool Challenge, congratulations! http://verygoodrecipes.com/april-fool-challenge
I apologize for the big delay in announcing the winners. The prize is a cookbook of your choice (up to $30). Could you choose one on Amazon and let me know which one you would like  to receive? I also need your complete name and address, and a phone number (needed  by Amazon for the delivery)

Thank you very much,

Stephane

Hi Stephane, so gracious of you to take your time and effort to organize the monthly challenge in Very Good Recipes. And giving all the bloggers and non bloggers the opportunity to take up the challenge. Thank you very much to you and all the volunteered judges.

My April Fool fast food mini burger and french fries. Click  HERE  for recipes.

I would like to thank Jessie of cooking moments for being so gracious to post the result in her blog. Jessie is one of the judges for the April Fool Challenge, she can bake and cook very well. Hop over to her blog to say hello, all her photograph and presentation are excellent. My dear friend, a big cyber hugs to you.

To all my friends who drop by my blog, thank you very much for your kind words and compliments.
Today I'm sharing with you 3 excellent recipes. Each of these components were great on their own but if you paired them together, they made a wonderful tropical dessert.

Angel Food Cake with Coconut Ice Cream and Mango Sauce.

Angel Food Cake

Ingredients
5 oz cake flour
1 1/4 cup sugar
9 egg whites
1/4 tsp cream of tartar
1 tsp vanilla extract

1/  Preheat oven to 180 deg c
2/  Sift cake flour.
3/  Beat the egg whites until foamy. Add the salt and cream of tartar and continue to beat until they hold soft peak. The tops of the whites should droop a little bit when you remove the beaters. Beat in the remaining sugar, vanilla  and continue to beat until the peaks become a little stiffer.
4/  Gradually and gently fold in the flour mixture, using a rubber spatula.
5/  Turn the batter into an ungreased 9- or 10- inch tube pan (not one with ridged sides) and bake 45 minutes to 1 hour, until the cake is firm, resilient, and nicely browned.
6/  Invert the cake onto a rack and let cool for about an hour.
7/  Cut carefully around the sides of the cake and remove.
8/  Angel Food Cake is best the day it is made; it becomes stale quickly (although is wonderful toasted).

Coconut Ice Cream

sorry the toasted coconut was a bit charred  but the taste is excellent

Recipe adapted from HTCE by Mark Bittman with some modification
Ingredients
2 cups whipped cream
1/2 cup sugar
6 egg yolks
3/4 cup fresh coconut milk
1/4 cup grated coconut (toasted)

1/  Place the cream and 1/4 cup sugar in a heavy medium saucepan. Heat, stirring occasionally, until steam arises from the cream.
2/  Beat 1/4 cup sugar with the egg yolks until light yellow and thick, 2 to 4 minutes.
3/  Beat 1/2 cup hot cream into this, then gradually stir this mixture into the saucepan with the remaining cream. Cook over medium-low heat, stirring almost constantly, until the mixture reaches 175 to 180F, or is slightly thickened; do not boil. (There will be a thick coating on the back of a spoon, one that will hold the outline of your finger after you pass it through.)
4/  Stir in the coconut and coconut milk. Pour into a covered container. Chill to 40F (you can hasten this process by setting the bowl in a large bowl filled with a mixture of ice and water; stir occasionally), then churn in an ice cream maker according to the manufacturer's directions.
5/  Serve immediately or freeze.

If you do not own an ice cream maker

1/  After step 3, use a food processor or mixer to beat until creamy, about 3 to 4 mins.
2/  Cover with cling wrap and freeze in the freezer for 2 hours, remove and  beat the ice cream again to break up the ice crystal that are beginning to form. Cover with cling wrap, put back in the freezer again.
3/ Repeat this process 3 times. Freeze till set and serve with Angel Food cake and mango sauce.

Mango Sauce

1/4 cup water
1/4 cup sugar
2 tbsp butter
1 1/2 cup mango, pitted, peeled and diced.

1/ Combine water, sugar, butter in medium heavy bottomed sauce pan, Cooked over medium heat and keep stirring
2/  Cook until the mixture is thick and syrupy but not browned.
3/  Toss in the mango and cook over low heat until the mango begin to break up and release it's juices about 5 mins or longer.
4/  You may add abit more water if it's too dry.

This mango sauce is delicious. It's great with Angel food cake and coconut ice cream.

A truly excellent tropical dessert. Enjoy!!

This recipes goes to Sara's Event Cooking with love series hosted at Torviewtoronto 

Have a nice weekend and cheers!