YOUR ONDEH-OHDEH MANUAL!

Ingredients needed:

1. 250 g Glutinous Rice Flour

2. 200 ml Pandan Juice (Blend 10 Pandan leaves with 220 ml water

3. 150 g Gula Melaka (Palm Sugar)

4. finely chopped100 g Grated Coconut
5. A Pinch Of Sea Salt

Steps to make ondeh-ondeh:

#1 Combine the glutinous rice flour with Pandan juice and knead light in a large bowl
#2 Pinch a small piece of the dough (about 40 g) and drop it into boiling water.
#3 When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water.
#4 Mix it back into the main dough and knead well to form smooth dough.
#5 Cover the dough and set aside for about 15 minutes.
#6 Mix the grated coconut with a pinch of salt and steam for about 2 - 3 minutes and let it cool completely.
#7 Pinch a small piece of dough (about 15 g each) and flatten lightly.
#8 Fill the center of the dough with palm sugar.
#9 Roll them in your palm to form a smooth ball and cook the glutinous rice balls in boiling water.
#10 When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water.
#11 Coat the rice balls with grated coconut and serve immediately

Ondeh-Ondeh is a traditional nyonya dessert, enjoyed by many and is traditionally eaten at any time of the day.
Ondeh-Ondeh was brought to Indonesia by the Hokkien Chinese. It was originally made to pray one of the Chinese Gods.
The taste is sweet and starts with a slightly salted coconut flesh. The palm sugar inside gives an overall very sweet taste.

YOUR KONNYAKU JELLY-MAKING MANUAL!

YOUR KONNYAKU JELLY-MAKING MANUAL!


Ingredients needed:

1. Konnyaku potatoes/konjac root(aka Devil's Tongue Yam)
2. Calcium Hydroxide/ oxide calcium from egg shells/ calcinated eggshell's calcium
3. water

Fillings: nata de coco, fresh diced fruits, canned fruits, kiwi seeds


Steps to make konnyaku jelly:
#1 wash the konnyaku potatoes
#2 cut them into pieces
#3 dry the konnyaku potato pieces
#4 mill the konnyaku potato pieces to obtain konnayku flour
#5 Add the konnyaku flour into a pot of water
#6 Add calcium hydroxide.
#7 Stir the mixture till boil.
#8 Remove the pot from heat and continue to stir for 5 minutes.
#9 Pour the mixture into moulds.
#10Put into the fridge to set.


To add fillings into the jelly, add them into the moulds before step 8.

Origins of konnyaku:
Konnyaku is a traditional Japanese, jelly-like health food made from a kind of potato called "Konnyaku potato" and calcium hydroxide. The Konnyaku potato is cultivated for food in Japan, grown natually in South east Asia and China.

It was introduced in Japan as a medicine in the sixth century and has been eaten for almost 1500 years in Japan. It's totally natural! 97% of konnyaku is made up of water and 3% is Glucomannan(dietary fibre). It is rich in minerals and almost negligible calories.

Historic stories!
One is that a Japanese Buddhist monk who loved konnyaku in a book called Hagakure areound 1716. Naoshige Nabeshima was the founder of the domain of Saga. He was trained in a temple when he as young. After training, he asked the monk what he wanted for a rewards for his teaching. The wise monk told Naoshige he wanted to eat Konnyaku everyday as he lived. Thereafter, Naoshige sent konnyaku to the monk everyday and the monk lived longer and ate Konnyaku everyday until he died, as he wished.

HEALTH ADVANTAGE!
It is an excellent health food in Japan.

1. It normalises the cholesterol level,
2. prevents high blood pressure and
3. prevents diabetes: if Konnyaku is taken with other food, it reduces speed of sugar intake and thus normalises sugar level in the blood
4. maintain health and help control your weight!: Konnyanku expands the digestive system and cleans toxins in the intestines. The stomach fills full after eating.

Acknowledgements from:
http://www.shakespeare-w.com/english/konnyaku/whatis.html

Pictures:
Traditional




Modified ones:




Acknowledgement of pictures from http://www.images.google.com.sg/


Hi all!
The video and pictures of the traditional making of Konnyaku Jelly and Tangyuans will be uploaded soon, so you can try out the recipes first and if you have difficulties and comments for improvements, feel free to email us at revived.delicatessen.blogspot.com ok!

Enjoy! :)

Introduction

Hi Everyone,

Our group consists of Augustine, Archana, Doreen, Jeannette and Xiao Xuan from Saint Andrew’s Junior College (09S11). We are doing a Project Work on the Conservation of Traditional methods of cooking Traditional food. We are using Tangyuans and other traditional snacks as examples to illustrate our strategies.

In today’s fast paced world where you and I do not have time to sleep, what more cook, thus showing that the traditional methods of cooking are waning. We do not want these skills to disappear as they are part of our culture’s identity and uniqueness.

After learning the skills, share this with your family and friends. Let the skills be passed to the masses so that our ancestral traditions remain for long!

Dont worry! Traditional making of Traditional food and snacks does not seem that daunting. If a group of 17 year old students can do it, why not you right? Learning it step-by-step, we are confident that you will be able to learn these traditional snacks easily and happily!

This blog will be updated on a weekly basis.
New recipes of traditional snacks/food using traditional methods will be posted on a fornightly basis. Thus, the other week, we will post exciting activities for all to try out, interesting facts, videos and others pertaining to traditional food and skills.
Occastionally, we will open up workshops so stay in tune! :)
So, feel free to visit our blog regularly for new and happening posts! We ensure you'll definitely learn a lot as we did and don't forget to spread the good news of the emergence of this new blog to your friends, family and relatives. We sincerely thank you for your support and we hope you will be able to contribute constructive feedback on our tagboard which will be up ASAP but alternatively, feel free to email us at revived.delicatessen@gmail.com. We look forward to receiving any comments that would help us improve this blog to cater to larger masses!

Thank you!

YOUR TANGYUAN-MAKING MANUAL!

YOUR TANGYUAN-MAKING MANUAL!

Ingredients needed:
For the dough,
· Glutinous rice flour
· Water

For the filling,
· Gula melaka
· Grounded peanut powder
· Plain or coloured sugar
· Chocolate chips
· Any other flavors that suits your tastes eg. Red bean paste, blueberry purée etc.

Steps to making tangyuans:
For the dough,
#1 Pour water into the flour, until knead-able dough is obtained
(Tip: You may choose to add small amount by small amount of water, so as to ensure that the flour is not too dry or wet. In any case that it is, add more water or flour respectively. This is to ensure easy addition of fillings and rolling of tangyuans later)

For the fillings,
#2 Mix peanut powder with small amount of water until a thick peanut paste is obtained
#3 Cut gula melaka into small cubes

For the rolling of tangyuans,
#4 Sprinkle flour over your hands (so that the dough would not stick to your palm)
#5 Take a small ball of dough, and roll it with a rolling pin until desirable thickness is obtained (preferably thin skin so that the taste of the fillings becomes more obvious)
#6 Place the rolled dough on your palm, and add in the fillings of your choice onto the centre of the dough
#7 Roll up the edges to cover the fillings
#8 Ensure that the fillings are covered up, before rolling the tangyuans into a ball

For the cooking of tangyuans,
#9 While rolling Tangyuans, keep water for boiling
#10 Add tangyuans into a pot of boiling water
(The tangyuans are done when they are floating on the surface)

You make choose to add it to soup/roll it with peanuts/bake them.
Soup: Add sugar to boiling water, until desired sweetness and serve with tangyuans
Rolling with peanuts: Remove cooked tangyuans from boiling water and roll it over peanut powder
Baked: Place uncooked tangyuans into the toaster, until it turns crispy brown. Ready to serve.
Fondue: melt chocolate and dip plain Tangyuans into it.

THE TANGYUAN SONG!

EASY WAY OF REMEMBERING HOW TO MAKE TANGYUANS:
(Sing according to the tune of row, row, row the boat)

Roll, roll, roll the balls,
Gently press it down!
Put in the fillings, put in the fillings and
Roll it up again!

Address:
Through our research and interviews we have found that the skills of making Tangyuans are fast disappearing in Singapore! We thus want to conserve tradition of making Tangyuans through our younger generation. THAT’S YOU!
Traditional method of cooking Tangyuans is not that difficult after all! However, it may also seem pretty easy but do not judge too easily! The making of dough and the rolling of fillings into the skin is tricky! One must have ‘witty’ fingers to do the trick! So, friends come on let’s get together and start the kneading and rolling.
After learning the skills, share this with your family and friends. Let the skills be passed to the masses so that our ancestral traditions remain for long!
You can make these Tangyuans with other flavors too. You all are free to experiment. Bring modifications and let the food live on!

Here is a small activity that you may be interested to try out! The answers will be revealed on the next blog post. So, stay in tune!











Across:
1. Pass the skill to masses so that our ancestral _______ remain for long!
2. The dough is made of __________ rice flour.
3. One of the ingredients used is grounded _________ powder.
4. Other ___________ include chocolate and red bean paste.
5. __________ some flour over hand so dough will not stick to the hand.


Down:
6. This session is _________________________

7. Before boiling, _________ them into balls.
8. After this session, I’ll definitely remember to _______ with my friends and family!



Hope you enjoy!