Chendol Jen Dol Recipes

Steps:

• Pound screwpine leaves to extract the juice.
• Add sufficient water to the juice with green food coloring to make 2 cups.
• Mix green pea flour with the juice.
• Cook this mixture over medium heat stirring continuously until it bubbles.
• Place chendol frame (I have no idea what this even looks like, but should be a sieve with large holes) over a basin of cold water and ice cubes.
• Spoon the cooked screwpine mixture onto the chendol frame and with a spatula, press through the holes into the cold water.
• Drain off the water and chill the chendol.
• Boil the palm sugar and granulated sugar with 1/2 cup water to get syrup.
• Strain and cool the syrup.
• Add the remaining water to the grated coconut and extract coconut milk.
• Add a good pinch of salt to the coconut milk.
• To serve, place 1 tablespoon chendol into a small serving bowl, then add 1 tablespoon syrup and 1/4 cup coconut milk.
• Top the bowl with ice shavings and serve immediately.
• Note: If pure green pea flour is used, mix 2 1/2 cups of screwpine juice to 1/2 cup green pea flour.

Steps:

• Prepare all ingredients as listed. (Slice the garlic, dice the potatoes & carrots, slice mushrooms if needed, etc.) Heat oil & butter in stock pot. Add onion, carrots, potatoes, and mushrooms.
• Season with salt & pepper to taste. Add a couple of dashes of soy sauce. Let cook until semi-tender. Add more butter & oil, then sprinkle in a couple of tablespoons of flour. Add more or less depending on how thick you like your soup. Let cook for a couple of minutes to remove the raw flour taste.
• Add the entire can of crushed tomatoes along with the stock and the juice. Bring to a boil, then reduce to a simmer.
• While that is simmering, heat a large pan. Add butter and oil and let butter melt. Salt and pepper the fish and lay seasoned side down in the hot pan.
• Salt and pepper the other side of the fish. Let sear on the first side and flip, doing the same to the other side.
• If desired, you may hit the fish with a splash of lemon or lime juice at the end.
• Once fish is done, remove to plate. Deglaze pan with lemon juice and dump into the soup. Let flavors simmer together for a couple more minutes.
• When ready to serve, place a couple of pieces of the fish in the bottom of your soup bowl. Spoon or ladle soup over the fish and serve with crusty bread. Enjoy!

Steps:

• Cut japanese eggplant in half lengthwise or globe eggplant in 1/2 inch slices.
• Brush the cut sides with a little melted butter, and broil until brown and slightly charred, turning once.
• Remove the charred skins from the eggplant and grind the flesh briefly in a blender, add one cup of water or broth or tea to blend easily.
• It's best if still slightly lumpy, with a few flecks of skin remaining.
• Fry the garlic, ginger, chili, and emma together in butter in a soup pot.
• Chop the tomato and add it to the pot along with the egglpant mix.
• Continue cooking, stirring constantly, for 2 minutes.
• Stir in remaining liquid and heat through.
• Serve with chopped green onion of each serving.
• .

Steps:

• Spread cake frosting onto a small plate and spread rainbow sprinkles onto another small plate.
• Dip the rim of the martini glass into the icing and then into the sprinkles. Combine vodka and cranberry juice in an ice shaker, half-filled with ice cubes. Shake well.
• Strain into glass.
• Top with Champagne.
• Drop in cherry.