bruce bowser wrote:
> On Friday, January 22, 1993 at 2:29:52 PM UTC-5, Marina Kohnen wrote:
>> This is in response to a person who requested mango pudding.
>> Here are a few dessert recipes from "Fragrant Harbor Taste" by
>> Ken Hom.
>> I became a huge fan of Ken Hom ever since I've watched his
>> wonderful "Chinese Cookery" on BBC. I own several of his cookbooks.
>> I recommend his "Chinese Cookery" cookbook to every beginner
>> who wants to learn how to cook Chinese food.
>> I haven't tried these particular recipes, but I have a good
>> experience with other recipes. Good luck, and let us know
>> how they have turned out.
>> ___________________________________________________________
>> Mango Pudding
>> 2 mangoes (about 14 ounces each)
>> 1 cup low-fat milk
>> 1 cup water
>> 1 package unflavored gelatin
>> 1 cup sugar
>> Skin the mangoes. Remove the flash and puree in a food
>> processor. Put the puree through a strainer and set aside.
>> Combine the milk, water, gelatin, and sugar in a medium-
>> sized pot and bring to a simmer. Stir well with a whisk
>> to dissolve the gelatin. In a separate pot, bring the
>> mango puree to a simmer and cook over low heat for 5 min.
>> Combine the contents of the 2 pots together in a lightly oiled
>> medium-sized (4 cup) copper mold or heat-proof pyrex glass
>> bowl, which needs no oiling. Cool to room temperature and
>> then refrigerate for at least 2 hours.
>> Serves 4-6
>> ______________________________________________________________
>> Almond Pudding With Fresh Fruit
>> 1/2 cup sugar
>> 1 package unflavored gelatine
>> 1/2 cup evaporated milk
>> 1 1/2 cups fresh or canned coconut milk
>> 1 teaspoon almond extract
>> 2 oranges, peeled
>> Mix the sugar and gelatin together in a large stainless
>> bowl.
>> Combine the two milks in a medium-sized saucepan,
>> bring to a simmer, and add the almond extract. Pour the
>> mixture in a steady stream into the gelatin mixture, stirring
>> constantly with a wisk. Pour the mixture back into the pan
>> and continue to cook over low heat for 2 minutes, stirring all
>> the while. Remove from the heat and if the mixture is lumpy,
>> strain it. When cool, pour into a 3-cup mold, cover with
>> plastic wrap, and refrigerate for 4 hours or until it has set.
>> Separate the orange segmants by cutting down both sides
>> between the flesh and the membrane. save any juice and
>> set aside.
>> To unmold, dip the bottom of the mold in warm water
>> briefly, being careful not to let any of the water inside the
>> mold. Hold the mold firmly against a serving plate and
>> invert.
>> Garnish the pudding with the fresh ogange segments and juice.
>> Serve at once.
>> Serves 4
>> _______________________________________________________________
>> Steamed Milk With Ginger Juice
>> 3 cups whole milk
>> 6 tablespoons sugar
>> 2 tablespoons ginger juice
>> Sliced mangoes and oranges (optional)
>> Combine the milk, sugar, and ginger juice. Mix well. Pour
>> the mixture into a heat-proof casserole. Set up a steamer.
>> Place the casserole inside the steamer and slowly steam for
>> 20 minutes.
>> Allow to cool slightly. Gently drain off the excess liquid
>> from the surface of the milk and serve warm with fresh fruit
>> slices.
>> Serves 4
>> (comment: this is supposed to become a soft custard, I
>> dont't know how, maybe the ginger juice will curdle the milk)
>> _____________________________________________________________
>> Bird's Nest With Coconut
>> 1/2 cup loosely packed dried bird's nest
>> 2 cups fresh or canned coconut milk
>> 1/2 cup sugar
>> 1 cup water
>> Soak the bird's nest overnight in warm water. Drain and
>> rinse under cold running water. Blanch the bird's nest in
>> boiling water for 5 minutes. Drain thoroughly and set aside.
>> Combine the bird's nest with the coconut milk, sugar, and
>> water. Simmer for 25 minutes. Ladle the mixture into
>> individual bowls or a soup tureen and serve at once.
>> Serves 4 to 6
>
> In Japan, they have something called Hojicha or Tea Jello or Tea Jelly. There is also a green tea version.
>

Damn, I didn't realize Marina was in japan in 1993. How did you
know?