We did it!! Can I say it is a big relief now as I sat here typing away on my MacBook. Yesterday I was very excited about today, and especially lugging all the ingredients I need for today. Loads of food and they were heavy as you can imagine. Luckily K came to my workplace and joined my colleagues and I for drinks at the pub before we carried all the stuff back home.
Bright and early, this morning we both woke up at 7am. This has been an annoying phenomena between us - on weekdays we struggle to wake up at 7am and on weekends, we wake up automatically. Maybe it's made worse by the lack of curtains in our room, but this morning we had the local handyman Andrew come over to install the curtains for us and already I feel the difference it has made to our room. Hopefully more weekend sleep in time from now on.
I got out of bed at about 8am after tossing for about an hour, feeling all anxious and excited. After all I am gonna whip up a 3 course meal for 8 people - no easy feat! We fussed about in the house, K went to run an errand and I started preparing at about 1030am. I have chatted about our menu with Pris before and sought her suggestions. Love it when you can do stuff like that with a friend all the way in Germany!
Here goes… our menu!
It was a super busy morning and I even had to
FaceTime my family back home cos I have not boiled sago pearls before which was quite funny.
That was rather tricky and was so glad that was done.
Followed by the main course which Ben kindly took a photo for me hehe:
My pride and joy for the day was actually in the
dessert: mango sago pomelo because it is one of my fav Chinese desserts. I boiled sago for the first time, and bought
a whole big honey pomelo for the first time too. It turned out so yummy
and everyone loved it. I tried explaining this is one popular dessert
back home and that we actually served that at our wedding dinner last September.
To translate it more local for our friends, I said it's like mango smoothie with pearls,
pomelo and fresh mango. Funnily none of them have seen a pomelo before
and they were truly intrigued. I peeled the rest out for them and we all
finished the rest of the pomelo whilst chatting. They loved pomelo!
I will definitely make this again. :)
I had referred to:
http://www.noobcook.com/mango-sago-pomelo/
1) Boil a pot of water to boil. Add sago and simmer for about 10 minutes. Turn off the stove, cover the pot with lid and let the sago continue to cook on its own for about 10 minutes, until all the sago turns translucent. Run the cooked sago through a fine sieve and running water to remove excess starch. Set aside.
2) Reserve one quarter of the cubed mangoes for garnishing (step 4). In a blender, blend the rest of the mangoes and the evaporated milk for a short while till well mixed.
3) Mix mango smoothie prepared in step 2 with mango juice. Add sugar syrup to taste. Add cooked pearl sago prepared in step 1 to the mixture. Chill in fridge.
4) To serve, portion out to individual serving bowls and garnish with pomelo sacs and cubed mangoes.
I had referred to:
http://www.noobcook.com/mango-sago-pomelo/
Ingredients
(Serves 4)
(Serves 4)
- 400ml mango juice (freshly squeezed using fruit juice extractor or ready made; I use Marigold PeelFresh)
- 150ml evaporated milk
- 2 large ripe honey mangoes, cubed (see photo below)
- sugar syrup by mixing 2 tbsp caster sugar with just enough hot water to dissolve
- 80g sago pearls
- Pomelo (I use the Ipoh Tambun variety), peeled and sacs separated, about 50g or more
Directions- 150ml evaporated milk
- 2 large ripe honey mangoes, cubed (see photo below)
- sugar syrup by mixing 2 tbsp caster sugar with just enough hot water to dissolve
- 80g sago pearls
- Pomelo (I use the Ipoh Tambun variety), peeled and sacs separated, about 50g or more
1) Boil a pot of water to boil. Add sago and simmer for about 10 minutes. Turn off the stove, cover the pot with lid and let the sago continue to cook on its own for about 10 minutes, until all the sago turns translucent. Run the cooked sago through a fine sieve and running water to remove excess starch. Set aside.
2) Reserve one quarter of the cubed mangoes for garnishing (step 4). In a blender, blend the rest of the mangoes and the evaporated milk for a short while till well mixed.
3) Mix mango smoothie prepared in step 2 with mango juice. Add sugar syrup to taste. Add cooked pearl sago prepared in step 1 to the mixture. Chill in fridge.
4) To serve, portion out to individual serving bowls and garnish with pomelo sacs and cubed mangoes.
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| Happy folks |
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