Sat, 7th July 2007

So I was yet again a busy bee today making kebabs with pasta, meat balls with bean curd, chicken soup with cabbage, 3 types of vegetables and ruby crystals.
Here is an almost step by step:
1. Peel fresh waterchestnuts and cut into uniform sized pieces.
2. Roll in few drops of red colouring. I was extremely light handed with the colour as I did not want a too deep ruby colour.

3. Roll in tapioca flour till each piece is evenly coated.

4. Sieve to remove excess flour and put pieces into a pot of boiling water.

5. Remove when they float to the surface and put into ice bath.

6. Heat through coconut cream with water and pandan juice.

7. Allow coconut cream to cool and add cooked waterchestnut pieces, and look for a pretty bowl to put your wonderful dessert into.

8. Put into fridge and chill thoroughly.

9. Pound some pandan leaves to extract juice and add to ruby crystals coconut just before serving. You can see that the pandan juice is a gentle pale green colour. I do not like my food to be vividly artificially coloured. (like the orange chicken so commonly found in the gerais - night markets)

10. Eat with lots of nice company.