Asian Style Coconut Jelly

Happy Birthday D. Chew! This post is dedicated to Dave Chew, my first boss and  a great man! He gave me my first job at a DQ, where I worked for 8 years…apparently I was hired on a bet..but whatever.

Few people understand the excitement over this man, and let me tell you, if you knew him…you would know. This man is 80 years old today and still works at his DQ every day that it is open. Legit, I was on the phone with him earlier today and he was at the DQ by himself, setting it up to get ready to open for the season. Working for him was great, I learned so much about work ethic as well as colloquial sayings.

And who could forget his stories? The time Jaquie caught him with his pants down, but no worries. his pants weren’t really down, that meant he was “surprised.” I was so scared to walk into the back for years until I realized what he meant. Or how about the stories of how his family was one of the 2 original Asian families in Quincy, MA? How he bought the DQ and some bananas in one day? How hard he worked. Man..this man’s work ethic and determination is unbelievable.

Also, his mannerisms. The jokingly but not so way he would say “hey asshole!” Or how he gave his white friends Asian last names, because “[his] last name is CHEW, C-H-E-W, not Shoe!”

Really, if you have a child and/or around the age of 14/15 years old and live in Quincy,MA…apply to the DQ on Washinton St. It is a great first job and once that over 10 years later, I still love and still talk to my boss and old co-workers.

D Chew

So in honor of the old Asian man who taught this Asian girl how to count to 10 in Chinese and much more..Happy 80th Birthday and have some Asian Style Coconut Jelly!!!

 

Asian Style Coconut Jelly

Yields

Ingredients

  • 2 tablespoons unflavored gelatin
  • 1/2 cup cold water
  • 1 cup boiling water
  • 1/2 cup granulated sugar
  • 1 – 400mL can of coconut milk
  • 1/2 teaspoon vanilla extract
  • 2 egg whites

Directions

1. Prepare a  9″ square  glass baking dish lined with parchment paper or lightly greased

2. Mix the gelatin in the 1/2 cup of cold water and let sit for about 5-10 minutes in a medium sized microwave safe bowl

  • Microwave this for about 15 seconds

3.  Transfer mixture to a larger bowl and mix in the boiling water

  • mix well, you don’t want any lumps in your jelly!
  • Add sugar and mix to dissolve
  • Add coconut milk and continue to stir
  • add vanilla extract

4. Set bowl aside and allow to cool to room temperature

  • Place in ice bath until mixture sets

5. Blend egg whites until soft peaks form

  • If you have trouble getting peaks, try using a cold whisk attachment or adding a pinch of sugar
  • Gently 1/4 of the egg whites into the coconut mixture with a rubbr spatula
  • Fold in the rest of the egg whites to the coconut mixture

6. Spread into container and lightly cover with plastic wrap

7. Refrigerate until set, about 3 hours.

  • For best results, let chill over night
  • Cut into small squares and enjoy!
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