* This post is part of the Royal Selangor Jellyriffic Competition where ten bloggers from around the world compete by posting recipes each day for 30 days in the month of October 2011 to raise awareness and support for breast cancer. *
Follow our progress and download our recipes in the “Cuisines of the World” by clicking the image below:
We have come to the end of the 30-day ‘Get Your Jelly On’ challenge and it’s time to announce the winner for our Readers’ contest.
Over the course of the month, you have given us encouragement with all your comments and suggestions which have really spurred us on.
Winner of the Readers’ contest for our 30-day challenge
The winner of the Olympus VG-110 camera is Shabina Mehra of Hillsdale in Sydney, New South Wales who correctly named 9 out of the 10 international cuisines in our Cuisines of the World journey. Congratulations Shabina !!
We also like to acknowledge and commend the efforts of our fellow food bloggers. Without your creative and beautiful recipes challenging us each day, we would never have strived as hard to create our own recipes. Thank you to all of you and it was an honour to compete against such formidable talent!
Our nine fellow bloggers:
- Annie and Nate @ House of Annie
- Billy @ A Table For Two
- boo_licious @ masak-masak
- Gertrude @ My Kitchen Snippets
- Jun @ indochine kitchen
- LeeMei @ mycookinghut
- Martyna @ Wholesome Cook
- Shao @ Fried Wontons For You
- Terri @ Hunger Hunger
We also like to acknowledge the support of Chopinand’s sister Alice who gave us great ideas and cooked up some wonderful nasi lemak and bolognaise during early stages of the competition. Despite the pressure of coming up with a recipe each day, we did have a lot of fun and it was great involving our friends and family. Thanks also to Jamie and Alistar for spending a beautiful day with us at Cremorne Point last Sunday. We’re glad you enjoyed our creation of kuih Malaysia among all the other goodies at the picnic. Here’s to more picnics to come!!
Lastly we like to also acknowledge each and every one of our dear readers. Your kind words of encouragement, emails and support is inspiring and moving. Without all of you egging us along each day, we could never have come up with all our recipes and creations.
Our dear readers, fellow foodies and bloggers who spurred us on during the competition – you were as much a part of this competition as we were! A big thank you from the bottom of our hearts:
- Abby McWhirter
- Alanabread @ alanabread
- Alison @ Happy Domesticity
- Angela @ Spinach Tiger
- Ann @ Anncoo Journal
- Ann @ Cooking Healthy For Me
- Anna @ The Littlest Anchovy
- Apple @ Polkadots and Chopsticks
- Ashley @ the driven cook
- Babe_kl @ Babe in the City – KL
- Baby Sumo @ Eat your heart out
- Becka @ The Elegant Eggplant
- Beth Michelle @ Beth Michelle
- Betty @ bettysbites
- Bianca @ tastygalaxy.com
- Cakelaw @ Laws of the Kitchen
- Cara @ Gourmet Chick
- Carolyn Jung @ Food Gal
- Catty @ The Catty Life
- Celia @ Fig Jam and Lime Cordial
- CG @ Cooking Gallery
- Charlie Louie @ Hotly Spiced
- Charmaine Wan
- Cheah @ No-Frills Recipes
- Chen Mei Lee
- Ching @ Little Corner of Mine
- Christie @ Fig & Cherry
- Christina @ The Hungry Australian
- Christine @ invisible spice
- city hippy farm girl @ city hippy farm girl
- Cubie @ The Cube
- Deluded foodie
- Diana @ Kebun Malay-Kadazan Girl
- Die die must eat
- Dolly @ yummy food nom nom nom
- Elies Lie @ Give Thanks
- Ellie @ Gourmand Recipes
- Expat Gourmand @ Expat Gourmand
- Fern @ To Food with Love
- Fiona Novak
- Gary @ Bull in a Cake Shop
- Geni @ Sweet and Crumbly
- Gina P
- GG @ Glamourous Glutton
- Hannah @ Wayfaring Chocolate
- Heidi @ Apples Under My Bed
- Heidi @ Steps on the Journey
- Home chef
- Huey Sing Kan
- InTolerant Chef @ The InTolerant Chef
- Jasmyne @ Jasmyne Tea
- Jay @ Tasty Appetite
- Jen @ Truffled Pink
- Jenna @ Jenna’s Everything Blog
- Jennifer Molinelli
- Jenny @ Minibites
- Joanne @ Apple Crumbles
- Juliana @ Simple Recipes
- Julie @ I Dream in Chocolate
- Kath @ My Funny Little Life
- Kimby @ a little lunch
- Kiran @ kirantarun.com
- Kitchen Belleicious @ K belleicious
- Kitchen Wizard
- KP Lee
- Leaf @ the indolent cook
- Lori @ Fake Food Free
- Lorraine @ Not Quite Nigella
- Maia @ sweet alchemies
- Manu @ Manu’s Menu
- Martina Hart
- Michele @ Iron Chef Shellie
- msihua @ The Chronicles of Ms I-Hua
- Momgateway @ Momgateway
- Mr Doughnut
- Nami @ Just One Cookbook
- Nasi goreng lover
- Natalie @ Deconstructing The Home
- Nic @ Dining with a Stud
- Ninazsyafinaz @ NiNazsYaFiNaz
- Pepy @ Indonesia Eats
- Rachel @ It’s Jellyriffic!
- Raymund @ Ang Sarap
- Rebecca @ chow & chatter
- Reem @ Simply Reem
- Roland Tan
- Sara @ Cupcake Muffin
- Sarah @ the Garden of Earthly Delights
- Sedap & Enak
- Shabina Mehra
- Shu Han @ Mummy, I can cook!
- Sissi @ with a glass
- Sophia @ burp and slurp
- Sophia @ It’s Jellyriffic!
- Steph @ Magpie’s Nest
- Sugarpuffi @ Sugar’s Sweet Blog
- Susie D
- Sylvia @ Peaches and Donuts
- Three-Cookies @ Three Cookies
- Tigerfish @ Teczcape – An Escape To Food
- Trainee Gourmand
- Where’s my dessert
- Winston @ the hungry excavator
- Vicki @ at home with Vicki Bensinger
- Vivian @ when the world stops spinning.
- Vivienne @ Green Cilantro
- Xiaolu @ 6 Bittersweets
- Yvette @ Yvette’s Twistedvines
We have double checked the comments listing on our blog and hope we have not missed out anyone. Please contact us in the unlikely event that we did as we want to acknowledge all your efforts in helping us get through this challenge and to spread the awareness and support for breast cancer.
Finally, we want to share with you some of our bloopers during the challenge.
As you can see, it wasn’t all smooth sailing for us as we attempted each recipe in trying to make it ‘smile’ for the camera.
Jellies that did not make the cut
Throughout the entire 30-day, we had a lot of fun experimenting with new recipes, trying out different cooking styles as well as getting ourselves familiar with how the mould works.
The fact that it is not oven proof provides a constraint that we needed to overcome. Therefore, in coming up with all our recipes, we experienced a few disasters or jellies that “did not rise” to the occasion.
Here are just a few of them:
This was on Day 3 of the challenge where we needed to test how beetroot would react to being jellified.
It is not easy to work with beetroot and cutting it into small cubes did not make things any easier because they kept releasing its intense red colour into the vegetable stock that we were working with.
On Day 4 of the challenge, we encountered more difficulty with trying to get the spaghetti bolognaise to ‘stand up’. In the end, we decided to make fusilli bolognaise instead and the curly strands of the fusilli pasta held together in a beautiful and intricate pattern.
Day 5 of the challenge saw us trying to mould a cheesecake with an apricot nectar tip that my sister Alice made.
Conceptually a great idea but physically, it became a bit of a lame duck as you can see. Nevertheless, I did not let that beautiful apricot nectar tip go to a waste though.
On the last day of the challenge, you would have thought that we have mastered the use of the mould.
Far from it, we tried to make our own concoction of a kuih Malaysia and again, it was a poor looking jelly that refused to give us a smile when the camera came out.
To us, the greatest challenge in working with the Royal Selangor jelly mould was developing all the recipes and making them ‘work’. At the same time, we needed to think about the way each and every ingredient used would combine to give a good balance of taste and flavours. Finally, the entire dish needs to be tastefully presentable from a photography perspective.
Here is a summary of our 30 recipes in this Jellyriffic 30-day challenge:
- Thirty recipes which make up ten international 3-course meals consisting an entree, main and dessert.
- Five 3-course Asian cuisines – Chinese, Thai, Japanese, Indian and Malaysian.
- Five 3-course Western cuisines – Italian, Spanish, Australian, English and French.
- Both hot and cold entrees which are steamed, baked, chilled, roasted and jellied.
- Main courses that cover popular rice and pasta favourites, a burger, pie and duck dish.
- Ten vastly different and contrasting style of desserts which include a rice pudding, steamed cake, mousse, ice-cream, pannacotta, jelly, pavlova, kulfi, trifle and mille feuille.
- A surprising revelation is that we have used gelatin in only 8 out of the 30 recipes
- We have used over 140 different types of ingredients over the 30 days. For ease of reference and note for food allergies, we have compiled a list of key ingredients used and these include 23 types of vegetables, 18 herbs and spices, 15 types of fruit, 9 types of seafood, 7 types of red meat, 35 different food supplements, 10 diary products, red wine and white wine, 4 types of nuts and 8 types sauces.
- All recipes are halal or kosher except for the fusilli bolognaise, Spanish paella and Shepherd’s pie with blowtorch mashed potatos. These three recipes can be adapted to be halal by substituting pork mince and chorizo sausage. We suggest chicken mince and beef sausage substitute respectively.
We hope you will give our recipes a try as they are not too difficult to replicate. We have done all the hard work for you already! Best of all, you can use these recipes to plan a 3-course dinner party using the jelly mould.
Chopinand & Mysaucepan