Cookbook Countdown #1 ~ MY Fluffy Snow Cloud in Lime Syrup

Welcome to Cookbook Countdown! 

I'm co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours. If you are like us, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that. Join us at Cookbook Countdown
Check out the Hows and Tos HERE!
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These are the only cookbooks by Martin Yan
that I collected over the years but not cooked a single
recipe from any of them!

 
I am cooking from MY's Chinatown Cooking for January 2016!

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a refreshing cold dessert

simple and quick!

above: fluffy snow cloud in lime syrup - pages 322-323

2 pieces dried snow fungus (about 2 oz)

2.5 cups water

1 cup sugar and 3 oz (about 1/4 cup) rock sugar*

( I used 1 cup rock sugar only* )

1 teaspoon chopped crystallized ginger*

(I used a thumb sized fresh ginger root - crushed*)

grated zest and juice of 1 lime*

(I used only the grated zest of 1 lime, no juice,

but sliced the lime into thin slices)

1 kaffir lime leaf, cut into thin strips

for garnish:

1/3 cup toasted, sliced almonds

and lime slices

how-to:

pour enough warm water over the snow fungus to cover completely.

soak until softened, around 20 mins.

with scissors, remove and discard the hard core from the pieces,

then cut the soft snow fungus into bite-sized pieces.

combine water, the sugars and ginger in a big pot

and bring to a simmer.  cook, stirring till the sugars dissolved.

stir in the lime zest, juice and kaffir lime leaf.

add the snow fungus, mix well.

cool to room temperature, then cover and refrigerate for minimum 1 hour.

to serve - spoon mixture into individual bowls,

garnish with sliced almonds and lime slices.

enjoy!

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 "I'm linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray".

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