川贝雪梨蜜 double-boiled Chuan Bei and Pear

This original recipe is from the book Sweet Indulgence, health and beauty by Chef Peter Tsang. In Sunny Singapore, this recipe is perfect for us as it can:
-Moistens the lungs
-Stop coughs
-Dissolves phlegm
-Reduces swelling

However, 川贝 Chuan Bei (Fritillaria Bulb) is not suitable for people with weak spleen and stomach or those who suffers from cold coughs.

You can use either 鸭梨 fragrant pear or the huge nan shui pears that I've used.
Please remember to remove the core from the pear using a small knife or a teaspoon to dig the core to eliminate bitterness.

Serve cold, this is a cooling and yummy dessert for a warm afternoon or after meals.

Ingredients:
2 nam shui pears o
400ml water
150g rock sugar
10g Chuan Bei (pounded)
5g dried Longan
Optional: 5g 南北杏 sweet and bitter apricot kernels (which can dissolve phelgm as well)

1. Peel pears, slice the tops and use a small knife or teaspoon to dig and remove cores.
2. Place pears followed by rock sugar, pounded Chuan Bei, dried Longan, sweet and bitter apricots and water.
3. Double boil for 1 hour. *Alternatively, place in a regular pot on high heat till boiling, till reduce heat to low and simmer for 1 hour.*
4. Remove from heat and cool down then chill in the fridge before eating.

Inspiring Yummy Mummies
PoshPearl

3 ingredients homemade Gummy recipe!!!

This is a very exciting and easy recipe for all mummies!!! Because children love gummies and it is quite a headache to read through the ingredients of store bought gummies
looking out for high fructose corn syrup, preservatives, artificial colorings and etc etc etc.
A friend of mine bought a gummy maker which came with this simple recipe so I decided to give it a try using my own silicone mould and it was a great success!
With this flexible 3 Ingredients gummy recipe, we will be able to create gummies using the fruit juice of our children's choice with gelatin and caster sugar. Best of all, from measurement to process of making to refrigeration till its ready to be serve only needs less than 30minutes! What a life saver! The texture taste like Japanese gummies and the proportion of sugar and fruit juice taste is just nice! Try it today with your children!

Ingredients
50ml fruit juice of your choice
10g gelatin powder
2 tablespoon caster sugar

Essential equipment:
Microwave oven
microwaveable bowl
Silicone mould.

(The garden theme ones I used for this was from Daiso, But it was seasonal. The ones from Wiltshire and Phoon Huat are very nice too!)

1. Mix fruit juice and Gelatin well in a microwaveable bowl.
2. Microwave for 20 seconds on low heat.
3. Add in caster sugar, Stirring till sugar has completely dissolved.
4. Scoop mixture into mould.
5. Refrigerate till set.
6. When ready, push the silicone mould gently and use fingers to release the gummies.
7. Enjoy!

Inspiring Yummy Mummies
PoshPearl

Easy appetizer recipe: Refreshing chilled guava slices to beat the heat!

The weather is getting unbearable here in Singapore. Lately it's between 33-36 degree Celsius. It's so warm! So to cool down, why not try this side dish that is quick and can be eaten as a snack, appetizer or as a dessert!
Best of all, it's so simple!

Ingredients:
2 tablespoon Korean Citron Tea
1 huge guava, seeds removed and sliced into thin slices

1. Combine.
2. Chill for at least 1-2 hours.
3. Enjoy!

Inspiring Yummy Mummies
PoshPearl

Banana Dessert Pizza

I ate such pizzas at Lenas and Pasta Mania before and had to create one to share with my family! They were amazed that it tastes good, considering my family don't have a sweet tooth! This is simple and perfect after a christmas dinner!

Ingredients
Nutella
Mission plain wrap
Bakeway dark Chocolate chips
Del monte or Dole banana slices
Ground almond
Pecans
Unsweetened Cocoa powder/ cinnamon powder
Icing sugar

1. Spread nutella on wrap.
2. Place banana slices.
3. Sprinkle chocolate chips.
4. Bake for 5-8 minutes at 200 deg celsius.
5. Sprinkle chocolate chips, pecans, ground almond, cocoa powder/ cinnamon sugar and icing sugar.
6. Enjoy this sweet treat with your loves ones!

Inspiring Yummy Mummies
PoshPearl

Fast and Yummy fruit tarts

I was pleased to find ready made tartlets from phoon huat and thought of making fruit tarts. The tartlets are crunchy and nice, not too thick or thin. However. It's best to be consumed within 2 hours as it will start to soften. Nevertheless, it is still yummy when soft!

Ingredients:
30 tartlets
Cream cheese frosting
500g cream cheese with 50g icing sugar
Sliced fruits
Phoon huat mirror gel

1. Cream cream cheese in mixer till smooth.
2. Add icing sugar a little at a time when mixing. Taste and stop when you feel that the sweetness is just right.
3. Pipe cream cheese into tartlets.
4. Place sliced fruits on top.
5. Glaze with a thin layer of mirror gel.
Enjoy!!!

Recipe for Yonanas ice cream maker: banana, mango and peach yogurt ice cream pie

I simply love Yonanas ice cream maker and decided to do an ice cream pie for my daughter's actual birthday home party!

My guests love it, with some having second servings!
It's my own recipe and I hope you will like it!

Banana, mango and yogurt ice cream pie
Ingredients:
(serves 24)
500g processed into sand like texture Digestive biscuits
200g melted unsalted butter
2 bunches of frozen and peeled ripe Dole bananas
1 litre non fat peach and mango yogurt pre frozen into ice cubes set in silicon trays to easy removal
300g 55% dark chocolate chips
200g whole walnuts
1 can sliced peaches
6 longans

1. Use a spring form pie Tin or one with removable base and grease your tin.
2. Pour in processed biscuits and mix in melted butter a little at a time until all biscuits are coated with butter.
3. Press firmly with a glass bottle to compress the biscuits to form the pie base.
4. Set in the freezer for 15 minutes.
5. Use Yonanas ice cream maker and process all frozen bananas in 1 bowl and frozen yogurt in another.
6. Remove pie base from freezer and spread banana mixture to fill half of the pie tin.
7. Spread walnuts and chocolate chips.
8. Spread frozen yogurt.
9. Decorate with sliced peaches, Starting from the circumference and moving towards the centre. Use longans to fill the spaces.
10. Freeze for at least 5 hours or until set.
11. Defrost for at least 10 minutes before slicing!!! Enjoy!