Monday 27 November 2017

Passion Fruit Konnyaku with Chia Seeds

Ingredients (makes 20)
1 pkt Konnyaku powder 
12 passion fruits 
180 g sugar
950 ml water
2 tbsp chia seeds
Some mint leaves and icing sugar for decoration


1. In a pot, mix 12 passion fruit seeds with 950ml of water, use low fire and bring it to boil.
2. Mix 1 packet of konnyaku powder with 180g sugar. 
3. Add the mixture of the konnyaku powder to the boiling passion fruit juice, use a whisk to keep stirring until there is no lumps or till the konnyaku powder is fully dissolved.
4. Prepare 20 serving cups, put some chia seeds in each cup and add some passion fruit konnyaku to 3/4 cup full.
5. When the konnyaku cools down, keep it in the fridge for at least 2 hours to make it set firmly.
6. Serve cool with mint leaves and dust some icing sugar for the snowing effect. 

Christmas Wreath Canape (Teriyaki Chicken Donut Sushi)

Ingredients (Makes 30)
2 chicken thigh meat
1 cup cooked Japanese rice
Salmon roe (Ikura) or Flying fish roe (Tobiko)
Small amount of alfalfa sprouts
Small amount of coral lettuce
Small amount of Japanese mayonnaise 

The Chicken Seasonings
1 tbsp Japanese soya sauce
1 tsp salt
1/4 tsp dark soya sauce
1 tbsp mirin
1 tsp sugar
1 tsp sesame oil
1/4 tsp black pepper

The Teriyaki Sauce

1 tbsp olive oil
1 tsp grated garlic
1/3 cup Japanese soya sauce
2/3 cup of water
5 tbsp black or brown sugar
1 tbsp mirin
1 tsp Japanese cooking wine or sake

For Thickening
Mix 1 tbsp of potato starch with 1 tbsp of water

The Method
1. Prepare 1 cup of cooked Japanese rice.
2. Marinate the chicken thigh meat with the chicken seasoning for 2-3 hours.
3. Heat up 1 tbsp of olive oil in a pan, saute grated garlic till fragrant. Turn the fire to low, add the rest of the teriyaki sauce seasonings and bring it to boil. Simmer it for another 3 minutes and then thicken it with the mixture of potato starch and water. Set aside.
4. Using medium fire and heat 1 tbsp of olive oil to pan fry the marinated chicken thigh meat until it is browned and cooked. Cut the chicken into bite sized. 

To Assemble
1. Prepare a mini donut mould. 
2. Randomly put 1-2 pieces of teriyaki chicken and a small piece of coral lettuce in each mould.
3. Scoop one spoon of Japanese rice and compress it over the chicken and lettuce.
4. Gently flip the donut mould over a flat plate and gently push out the donut shaped canape.
5. Lightly torch the chicken for a few seconds to sear it, then randomly put a few salmon roe and alfalfa sprouts. 
6. Brush a small amount of teriyaki sauce over the seared chicken and randomly squeeze a drop of mayonnaise. Lastly, you may want to sprinkle some edible golden dust to make it look more glamorous (optional).