HUNGER STRIKE

After spending what seemed like hours chopping, slicing and cooking in the kitchen, I proudly served up yet another banquet to my Gorgeous Girl (GG) which in my mind would have been fit for Great Empress Wu when I heard shrieks of disgust, "Why can't we eat NORMAL food... I am soooo SICK of CHINESE food?" I paused for a moment and then with a smile on my face replied, "BUT GG this IS normal food as can I remind you that we DO live in CHINA!" Well, this comment did not go down well at all and in fact there was an outright protest in our household that night. GG decided that until I cooked some NORMAL FOOD that she would go on a hunger strike (even though it only lasted a matter of an hour).

OK so not everybody is as keen about Chinese food as I am - point taken. GG, I will try to cook more NORMAL FOOD even though I think that it is a bit of WESTERN STODGE and I pay FOUR times the amount for GWEILO STUFF but to appease you I will include a bit of this and a bit of that on my blog - albeit a bit more GOURMET.
Copyright © 2008 - 2009 All Rights Reserved

Hong Kong Style Mango Pudding

Note that the measurements below do not contain any typos as they are derived from the Chinese Tael and Catty weight system.

Ingredients:

300g mango, diced

150g mango puree

150g soya bean milk

150g fresh cream

300g ice cubes

Gelatine Syrup

450g water

26g gelatine powder

225g sugar

Method:

In a saucepan over a low heat dissolve all of the ingredients for the gelatine syrup, remove from heat and pour into a large bowl. Add the soya bean milk and fresh cream and mix well. Add the diced mango and the diced mango puree and combine. Lastly, add the ice cubes stirring until the ice cubes have melted. Pour into pudding moulds and chill to set.

You can buy really cool pudding moulds and dim sum equipment from the many kitchenware shops that line Shanghai Street. I normally visit Man Kee Chopping Board, G/F, 341-343 Shanghai Street, Yau Ma Tei, Kowloon, Hong Kong.
Copyright © 2008 - 2009 All Rights Reserved