Thai Red Rubies

Thai Red Ruby served in Chilled Coconut Syrup

Coat diced water chestnut in red food coloring

Coat with tapioca flour

Sieve to remove excess flour

 Cook in boiling water

 drain well and served!

Ingredient

• 1 cup water
• 1 cup sugar
• 1 pack ayam brand coconut milk
• pandan leaves
• 16 pcs water chestnut
• 8 drops red food colouring
• 1 cup tapioca flour

Method

1. Dissolve sugar in water by bringing it to boil. Add pandan leaves, continue to boil for about 10 mins.
2. Add the coconut milk, keep stirring, don’t leave it alone, once it’s boil, lower down the fire and stir for another 10 mins, just to make sure it’s cooked and not easily spoil.
3. Then remove, wait till room temperature and chill in the fridge.
4. Peel the skin from the water chestnuts. Dice them into small cubes. Mix the diced water chestnuts with red food colouring. (I've added minimal colouring therefore the cooked chestnut is slightly on the pink side instead of red ruby colour)
5. Add the diced water chestnuts into a plastic bag of tapioca flour and shake well to cover them with flour. Pour the water chestnuts from the bag into a sieve. Sieve away the excess flour.
6. Boil water in a saucepan. Pour the water chestnuts into the boiling water and let it cook till you see a 'transparent' coating on the cubes.
7. Remove and drain the water chestnuts. Cool in a bowl of iced water.
8. Scoop some water chestnuts into a dessert serving glass and fill it with coconut milk mixture. Add some ice cubes into the bowl and serve immediately.

Beef Stewed wtih Daikon

Ingredient

• 500gm beef shin (original used brisket)
• 1 tsp salt
• 1 1/2 tsp sugar
• 2 tsp light soya sauce
• 3 tsp oyster sauce
• 2 tbsp oil
• 1 medium size daikon (白萝卜)
• 1 tsp cayenne (花椒)
• 3 pc aniseed (八角)
• 3 slices ginger
• 800ml -1oooml beef stock (i use knorr beef stock cube)
• 3 tsp cornstarch mix with 2 tsp water

Method

1. Slice beef shin into chunks, marinate with salt, sugar, soya sauce and oyster sauce. Skin and cut the daikon into chunks.
2. Heat up oil in a deep casserole and fried ginger until fragrance. Add beef and stir fry for 2 mins. Add aniseed and cayenne and mix evenly.
3. Add 400ml beef stock and bring to boil. Lower heat, covered and simmer for 1 hour.
4. Add in daikon and top up with additional stock (depends on how saucy the dish u prefer) and simmer for another 1 hour.
5. Add in cornstarch water and add more oyster sauce if necessary, covered and simmer for another 30mins.
6. Sprinkle with diced spring onion before serving.

served with meehoon soup....