Hot Orange Pudding Hsi Mi Chu Keng Recipes

HOT ORANGE PUDDING (HSI-MI-CHU-KENG)

Steps:

• Cover the tapioca with 1/2 cup of cold water in a small bowl. Let soak at least 4 hours.
• Peel the orange and remove the white membrane. Cut the orange meat into small pieces.
• Combine 2 cups cold water with sugar in a sauce pan. Bring to a boil over high heat, and stir until the sugar is dissolved.
• Drain the tapioca and slowly pour it into the saucepan, stirring constantly. Cook over medium heat, continually stirring, for 2 minutes, or until the pudding thickens.
• Stir in the orange pieces, and bring to a boil again.
• Serve hot.

UKRAINIAN HONEY CAKE

Steps:

• Preheat oven to 375 F, and butter and flour a 7" cake pan.
• Beat honey until frothy. Add eggs, flour and baking powder.
• Pour into prepared cake pan. Bake for 15 minutes and check the cake. When done, it will shrink slightly from the pan. Continue baking for 5 minutes if it isn't ready yet. (continue if it needs more time).
• Turn it out of the pan while still hot, and let cool on a rack. Store in an airtight container for a day before serving.

HOT APPLE PUDDING

Steps:

• Mix first seven ingredients together in a casserole dish.
• For the sauce:
• In a small bowl mix the brown sugar, butter, and boiling water together.
• The boiling water should be enough to melt the butter.
• Pour sauce over apple mixture and bake uncovered for 40 minutes at 375°F.

CARROT LATKES

Steps:

• Clean, scrape, and grate carrots. Transfer to a large sieve, and press against them to drain any liquid. Allow to drain for approximately 10 minutes.
• Beat eggs in a large bowl. Add drained carrots, the finely chopped scallion, garlic, salt and pepper to taste. Mix, and add enough matza meal so that the mixture is pretty firm when shaped into a pancake.
• Heat oil in skillet over medium heat. Using about 2 tablespoons of the carrots mixture for each, drop the latkes into the hot oil and fry until golden brown on both sides. Remove from skillet and drain on paper towels.
• Serve, garnishing with sour cream and chopped scallions.

CAULIFLOWER PIE

Steps:

• Preheat oven to 450 F and oil a 9 inch pie plate.
• Separate cauliflower florets and discard the core. Add florets to large pot of boiling salted water. Boil about 15 minutes, until fork tender. Drain and mash.
• Heat 3 tbsp oil in large skillet, and add garlic. Cook over low heat about 1 minute, making sure that garlic doesn't burn. Add mashed cauliflower, salt and pepper (to taste), to the garlic in the skillet. Raise heat to high, and stir mixture until the moisture evaporates. Remove from heat and cool for 15 minutes.
• Stir eggs and flour into cooled cauliflower mixture, and spread evenly into pie plate. Sprinkle top with remaining oil. Bake 30 minutes, until the top just starts to brown.