10 pieces fresh lychee
25g agar-agar powder
210g castor sugar
4 tbsp fresh milk
A little pink colouring
A little lemon yellow colouring
100g dragon fruit, shredded
Peel and seed lychees and leave aside in a small bowl. Combine sugar, agar-agar powder and water in a saucepan and bring to a boil. Reduce the heat and simmer for 3-5 minutes.
Spoon a ladleful of agar-agar solution into the lychees in the bowl and leave to soak for less than a minute. In the meantime, pour a ladle of agar-agar mixture into the ring mould. Then pick up the soaked lychees and arrange them around the ring mould. Top up with a layer of agar-agar mixture and leave to set.
Divide remaining agar-agar mixture into 2 equal portions. Add yellow colouring and fresh milk to one portion and stir in shredded dragon fruit, and pink colouring to the other portion.
Use a fork to lightly scratch the lychee portion. Pour in the yellow portion of the agar-agar mixture. Leave aside for a while.
Once the yellow porion is set, scratch the layer lightly with a fork, then pour in the dragon fruit layer. Leave aside to set completely then chill in refrigerator for about 2-3 hours before removing the jelly from the mould.
No.8C, Top Speed Business Center,
Jalan USJ 10/1J,
47620 UEP Subang Jaya.
(Tel : 03-8024-2616)
Side Dishes (Free Flow)
Spring OnionBean Sauce and Sour SauceSteam EggKorean Pancake
Grill Beef with Garlic
Korean Rice Cakes stir fried with Chilli, Veges and EggMonk Fish Head boiled in clear soup with Golden Mushrooms, Beansprouts and some other veges like Spring Onion or Leek.
Bandar Puteri Puchong Branch
No. 27-1, Jalan Puteri 1/4,
Bandar Puteri Puchong,
(Tel : 03-80621203)
Kota Damansara Branch
No.2-3A, Jalan PJU 5/9,
Dataran Sunway, Kota Damansara,
47810 Petaling Jaya.
(Tel : 03-6140-7114)
No.9, 1st Floor,
Plaza Crystal Ville Center,
Jalan 23/70A, Desa Sri Hartamas,
50480 Kuala Lumpur.
(Tel : 03-6203-2616)
375ml whipping cream
1 tsp instant coffee granules
½ tsp vanilla essence
100g castor sugar
2cm cinnamon stick
1½ tsp gelatin
50ml hot water
Place cream, milk and instant coffee granules in a small saucepan. Add cinnamon stick and sugar. Stir over medium-low heat until mixture comes to a gradual boil. Remove from heat and add vanilla essence.
Stir gelatin into hot water and mix until dissolved. Add dissolved gelatin to the coffee cream mixture.
Pour mixture through a fine sieve strainer into individual moulds, and cover each mould with cling-film wrap. Leave in the refrigerator to set and chill overnight.
To serve, run a blunt knife or spatula around the rim of each mould, then place the moulds in warm water for 10 seconds. Unmould panna cotta into a serving dish and serve immediately.
1 chicken (about 1.25kg)
juice and zest of half an orange
a bunch of green grapes
1 tbsp butter
salt and pepper
1. Rub chicken with salt and pepper.
2. Combine honey, butter, orange juice and zest in a pan, add in crushed grapes.
3. Simmer the ingredients, and then add salt to taste.
4. Leave the sauce aside while stuff the rest into the cavity of the chicken.
5. Rub chicken with oil, then roast it for 45 minutes.
6. Baste the chicken with the sauce several times during cooking.
7. Serve with rice or mashed potato, and include the cooked grapes and sauce.
1 loaf of bread
250ml evaporated milk
1/2 cup water
2 teaspoons vanilla essence
1 cup sugar
Pinch of salt
Soak the bread in water for half an hour. Squeeze most of the water out of the bread before putting it into a mixing bowl. Add in the eggs, sugar, milk, salt and vanilla essence before stirring the contents until evenly mixed.
Make sure the water and milk completely covers the bread. Grease a baking pan before pouring in the bread mixture. Place the pan into an oven set at 200° Celcius for about 45 minutes to an hour, until it is cooked. Insert a cake tester into the pudding and if it comes out clean, the pudding is ready.
For a crunchier top layer, add some butter on the mixture before placing it in the oven.