Sunday, October 02, 2011

Get Your Jelly On! Day 2 - Veg Out Jelly (konbu and assorted vegetables)


Hate vegetables?

Here's one nifty solution to tackle your fear for those green beings (more likely aliens).

The answer could be the Veg Out Jelly, a  konbu jelly with assorted vegetables that makes eating your greens a whole of fun.


I may not have an aversion to green food items but I have some finicky friends who steer away from vegetables. Even kids are often picky about their greens, hence I decided to play around with some ideas involving vegetables and jelly.


This super fun way of encasing assorted vegetables (baby corn, okra, cauliflower, peas and four angled beans) in jelly makes it much more interesting to eat. Great way to play with your food I reckon. Word of advice though, the four angled beans don't taste great blanched though so do omit that for a better tasting jelly.


Instead of the crunchier agar agar, I decided to use gelatine powder for a softer and wobblier jelly. However turning it out was a big challenge. The jellies aren't picture perfect but I l admit I do love the soft wobbly texture. Moreover, refrigerating the konbu jelly gives it just a faint hint of the seaweed that gives it a pleasant aroma that even kids will be happy to eat it. So here's to a fun way to eat your greens.

Incidentally, hop over to the Royal Selangor website for the links to the other bloggers as their ideas are so creative and delicious. Do also remember about the camera giveaway, the Olympus VG 110. All you need to do is suggest a creative way to use the mould for food. Send me your suggestions to or leave a comment on the blog. Deadline is by October 24.

For pictures of the Get Your Jelly On! challenge, see my Flickr set.


Veg Out Jelly (For 2 moulds)

assorted vegetables
2 baby corns, sliced
1/2 broccoli, florets only
1 okra, sliced
20g frozen peas
1 four angle bean, sliced
1 bunch micro lemon cress

konbu jelly
2 tablespoons gelatine powder
450ml water
4g instant konbu dashi powder

Blanch all the vegetables except the lemon cress. Set aside. Mix the gelatine powder with a little water. Set aside. Bring water to boil in a small pot. Add dashi powder; mix. Add the softened gelatine powder and mix thoroughly until melted. Remove from the heat. Pour jelly solution into a measuring cup.

Pour a little konbu jelly solution into the mould to fill the tip. Place a piece of okra on top. Refrigerate for 5 minutes to set. Pour a little konbu jelly solution into the mould and arrange the blanched vegetables and lemon cress. Refrigerate for 10 minutes to set. Repeat until the jelly solution reaches almost the top of the mould. Refrigerate until set.

To unmould: Loosen with a knife. Dip in hot water. Tilt over on plate. Serve immediately.


Sokehah cheah said...

This is indeed a great creation. I would never dream of a vegetable jelly!

ChopinandMysaucepan said...

This is fantastic that you even managed to squeeze in the delicate micro lemon cress that looks so beautiful!

And we never thought of using konbu dashi powder which gives out subtle yet tasty flavours! Well done again!

mycookinghut said...

Lovely combinations different shapes and sizes of vegetables! I have to admit that it is really a big challenge to use gelatine than agar agar!

Michelle Chin said...

I think this would go very well with miso soup. :)

Ellen Whyte said...

it's lovely! Very arty crafty indeed.

boo_licious said...

No-Frills Recipes - Thanks. I love how eating greens is now a fun event vs dowdy soft vegetables.

Chopinandmysaucepan - I love the colours on your veg jelly! This one took a bit of patience to assemble.

mycookinghut - yes! gelatine is softer and malleable. Took me some trouble to get it out of the mould as you can see but part of the whole process.

Michelle - great idea, with a side of The Last Polka's miso ice cream.

Au&Target - I shld do a Target version one day...roast chikkun in jelly for him. Wonder if he'll turn his nose up to that?

Nate @ House of Annie said...

Konbu jelly with a faint hint of seaweed? I need to find some of that.

Love that "pretty as a picture" pic. It's almost like a shadowbox.

Great job!

Baby Sumo said...

Wow this is really unique!

Sara said...

Totally gorgeous jelly!! Love the colors and the totally clear jelly around the veggies...awesome! I think the mold could be great for steamed pudding, yum! :) I have a recipe for steamed rhubarb pudding that I be would be great.

coldkohmew said...

Maybe Oneh Oneh with Jelly???

Babe_KL said...

so creative! how about making the savoury old school cold jellied chicken ala Sek Yuen?

Horlic said...

Vege jelly. Opps first time came across this creative jelly.

eiling lim said...

wow, you're really creative Boo! I love all your jelly posts! wanna try out the vege one. it looks wicked!

fatboybakes said...

boo, i wont even bother attempting to join this contest, as WHOOO can possibly beat your wonderfully creative creations!!! gorgeous, the suspended vegetables are so surreal.

ninazsyafinaz said...

This is so creative! Love it

Judy Lim Yihong said...
This comment has been removed by the author.
Anonymous said...

Wow, this jelly is extraordinary! It will definitely get children going for their veggies! Can't wait to try it out to see how it tastes!

Hsian said...

This is my favourite!

Kenny Mah said...

Veggie jellie! More brilliance! Does one eat them on their own though? Or with a main? (Just trying to figure out how I can trick Devil to eat more greens!)

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