Chendol Jen Dol Food

CHENDOL (JEN DOL)

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.

TIBETAN ROASTED EGGPLANT SOUP (DULUMA JEN)

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.
• .

SCANDINAVIAN FISH SOUP

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!

BIRTHDAY CAKE MARTINI (THE FRUITY VERSION)

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.