The whole point about the Jellyriffic “Get Your Jelly On” challenge is to come up with 30 days’ worth of creative uses for the jelly mould. Over the past week, we’ve done lots of jellies like Dragonfruit Agar-Agar, “Michael Jackson” Agar-Agar, Sirap Selasih Konnyaku, and White Coffee Konnyaku. All interesting jelly recipes, to be sure. But we’ve not really begun thinking “outside the cone” until now.
Annie’s been wanting to try making doughnuts, even though she’s not much in to deep frying. This challenge seemed like the perfect opportunity for us to try something we’ve never done before (same like the Easy Chicken Terrine recipe we did the other day). She found a doughnut recipe that looked easy and decided to make it this weekend.
We’ve been having a lot of fun with all our jellies in the Royal Selangor “Get Your Jelly On” challenge. It’s also been crazy, what with full-time work, cooking, and then clearing up, getting the kids to bed and THEN making jellies. We certainly need our heads bonked for taking up this challenge to make jellies and blog about them EVERYDAY!
However, there is a reason for the insanity. It’s a worthwhile cause. It supports breast cancer and this is a disease that hits a LOT of women. We certainly know of it firsthand as Nate’s mom was diagnosed with this just a few years ago. We are thankful that she is now in remission and we continue to pray for her to stay that way.
As for myself, I wanted to share a story with you of my own personal experience.
We’re trying out some non-dessert uses for the Royal Selangor Jelly Mould now.
Fried Rice with Anchovies and Dabai
Here’s one of our go-to dishes when we’ve got leftover rice: Fried Rice. Nothing fancy like our Spam Fried Rice but something simple enough that I can make because Annie didn’t feel like cooking that night.
Can you believe that? If I’ve not already been challenged enough trying tomakejellieseveryday, I decided to go a whole leap further and try my hands at making a terrine. I hardly eat terrines much less think of making one.
It’s one of those foods that I try maybe at a really fancy restaurant (like when we went to Chez Panisse) and then don’t even think of attempting at home. That has been one aspect of this Royal Selangor Jellyriffic Challenge that has been good. It has really pushed me to try new things and be adventurous in foods that I would not normally try.
But even then, I decided on baby steps. Some terrines call for pâté-type meats and fats and different animal parts that I’m not so used to working with. I found this recipe which called only for chicken meat. Oh yeah, I can do that!
