Coconut Bunnies Agar Agar (Collaboration with Ayam Brand)

[Contest] Coconut Bunnies Agar Agar for Ah Bu’s belated birthday celebration 🎂
Didn’t celebrate my mum’s birthday, which was 2 weeks back as the kids were all having their examinations. Today we’re having a belated birthday celebration for her and made these bunnies agar agar with Ayam Brand coconut milk to give her a surprise! ☺️☺️ My ah bu is an expert in agar agar and she used to make these for our birthdays! First attempt on making these and based on my memory of how she made these before. 😅 hope she’ll like it!
#ayambrandcoconutmilk

Note: 
You will need 2 bunny mould and 2 heat-proof containers for grass and flowers.

Ingredient A (for bunnies' eyes, flowers and grass): 

• 300ml water 
• 2 pandan leaves (washed and tied into knots) 
• 1.5 tbsp sugar
• 0.5 tbsp agar agar powder

Ingredient B (for bunnies' bodies): 

• 660ml Ayam Brand Super Light Coconut water (2 packets)
• 2 tbsp agar agar powder
• 3 tbsp sugar (2.5 tbsp for less sweet) 
• 2 pandan leaves (washed and tied into knots) 

Instructions: 

1. Prepare the ingredients A first. Boil water in a small pot with pandan leaves. 
2. Once boiling, add sugar and agar agar powder. 
3. Lower to a simmer and dissolved the powder and sugar. Off heat. 
4. Scoop 2 tbsp agar agar water into small bowl. Add about 2 drops of red colouring and mix well for the bunnies' eyes. Use a tiny spoon and add to eyes of bunnies. Do for one eye first and allow it to set before doing the other eyes. Challenge here is to do fast as the agar agar mixture will solidify once it cools. You can heat up the mixture if it started to harden. 
5. Divide the rest of the agar agar mixture into 2 heat-proof containers. Add green and orange colours into mixture for the flowers and grass. Mix well and allow mixture to cool down and solidify. 
6. Chill in fridge after agar agar is set. 
7. Prepare ingredients B. Add Ayam Brand coconut milk, pandan leaves, sugar and agar agar powder into a pot. Heat pot with medium heat. Stir and ensure powder and sugar dissolve completely. Allow coconut mixture to come to a gentle boil and simmer for 5 mins after it boils. Off heat. Wait for coconut mixture to cool down till its warm but not solidify yet. The reason for this is, if you pour the hot coconut mixture into mould, the agar agar for bunnies' eyes will melt from the heat. Once mixture is cooled enough, pour into mould and allow it to cooled further till it solidify and chill in fridge. 
8. Remove green agar agar from container about an hour later and use a grater to shred into smaller pieces to make the grass patch. 
9. Remove orange agar agar from container and use a cookie cutter to make flowers for the grass patch. 
10. Assemble: gently remove bunnies from mould and place on plate. Add grass patch and flowers around the bunnies. Served cold from fridge. 

Sliced Fish Beehoon Soup 🍜 (Collaboration)

Ingredients for soup stock:

• 1 fish head (cut half) or fish bones (at least 800g) 
• 1 cup of ikan bilis 
• 3/4 cup of yellow beans (rinsed and soak for 15mins) 
• 6-8 cloves of garlic (rinsed and smashed) 
• A thumb-size ginger (rinsed and sliced to thick pieces) 
• 3 stalks of spring onion
• 3 pieces of dried sole fish (鳊鱼)
• 1 pot of boiling hot water (about 2 liters) 

Method: 

1. Rinsed and pat dry sole fish. Deep fry till crisp and set aside. Alternatively, you can use airfryer but make sure you oil spray fish. I made more of these the last time to keep whatever I want to cook soup. You can grind them to powder form when they cooled down too. 
2. Rinsed and pat dry fish head / bones. Your soup will be flavorful if you add enough bones. You can choose to Panfry Head/bones but I Airfried instead. 
3. Heat wok. Add 2tbsps of oil. Add ginger, garlic and ikan bilis. Sauté till fragrant. Pour hot boiling water into wok (be careful of the steam so pour slowly). Add fish head/bones, yellow beans, sole fish and spring onion. Let it boil over high heat for 20 mins and reduce to a simmer for about 1-1.5 hours. Sieve the soup when cooled and set aside. 

Ingredients (depends on your preferences) : 

• Red grouper slices (500g) 
• Crabsticks/ fishballs 
• Tomato wedges 
• Thick beehoon (Blanched with boiling water for 1-2minutes. Drained and add a tsp of garlic oil, mix well and set aside
• Tofu (cut into small pieces) 
• Lettuce 
• 2 beaten eggs for egg-floss 

Method (I cooked one person’s portion at a time) 

1. Marinate fish slices with some salt. Mix 1 tbsp of corn flour with 1.5tbsp water and add to fish. 
2. In a separate pot, heat up prepared soup stock. Once it’s boiling, add tofu, fish slices, Crabsticks and whatever ingredients you prepared. 
3. Add 1-2 tbsp of Marigold  King of Kings Full Cream Evaporated Milk. Add seasonings: 1 tsp fish sauce, 1 tsp light soya sauce and some salt and pepper to taste. Bring to a boil and add a dash of cooking wine (optional). 
4. Pour soup onto Blanched beehoon. Garnish with chopped spring onion, fried shallots and egg-floss. Served hot with cut chili padi. 

Recipe for egg-floss: 

Ingredients: 

• 1 egg and 2 egg yolks
• A pinch of salt and dash 1/4 tsp vinegar 
• Oil 

1. Beat the eggs in a bowl with the seasonings till the mixture is very runny.
2. Heat the oil in a deep saucepan/wok over low heat until very hot, or until plenty of smoke has risen.
3. Pour the egg mixture through a perforated ladle, from at least 10cm or more above the saucepan. Stir through the egg mixture with the same ladle to ensure that the egg does not curdle or stick to each other.
4. Deep fried until the egg turns light brown, switch off the heat. The egg will cook into thin threads. Allow the oil to continue to bubble in the saucepan till the egg threads turn golden brown. Remove the threads from the oil and drain well on paper towels.
5. Loosen the egg threads into a light, airy floss. Dish and serve.