Best Rubies On Ice Recipes

RUBY'S BARBECUE SAUCE

Steps:

• Heat oil in a large saucepan over medium heat. Add onions and jalapenos and cook over medium heat until onions are soft and transparent, about 5 minutes. Add salt, dry mustard, black pepper, cayenne, and garlic salt. Stir to combine and then mix in the brown sugar. Add the cider vinegar, ketchup, molasses, Worcestershire, and water and whisk all together until thoroughly combined. Reduce heat to low and simmer for about 20 to 35 minutes, whisking every few minutes to prevent sauce from burning and sticking to bottom. Strain sauce to remove onions and jalapenos before serving.

THAI RED RUBIES DESSERT RECIPE | TUB TIM KROB | ทับทิมกรอบ

Steps:

• Pour the coconut cream into a pot and set it on low heat.
• Tie the pandan leaves (as seen in the video tutorial) and add them to the pot.
• Add the salt, followed by the sugar, and stir until fully dissolved.
• Let simmer and remove from heat. Set aside to cool.
• Place the diced water chestnut in a large bowl.
• Add the liquid red food color and water to it and mix well. Set aside for 10 minutes so that the water chestnut absorbs the color.
• In the meantime, bring about 3 cups of water to a boil.
• Once the water chestnut has absorbed the water, place the tapioca flour in another large bowl. Add the colored water chestnut to it and mix with a spoon, making sure that all sides are evenly coated.
• With a slotted spoon, take some coated water chestnut and sift to remove the excess flour. Do not use a flour sifter in this step as the holes are too tiny to remove any lumps.
• Throw the water chestnut into boiling water and cook until floating.
• Prepare a large bowl of iced or cold water.
• When the water chestnut is floating, it means the rubies are cooked. Simply use the same slotted spoon to transfer the rubies to the bowl of iced water to stop it from cooking.
• Equally split the rubies into 6 dessert bowls and pour the coconut syrup over them. Tub tim krob is often enjoyed with crushed ice in Thailand so you can add some ice to each bowl. Remember that the ice will dilute the coconut syrup so make sure the syrup is sweet enough if you are serving this dessert with ice.

LOLLIES ON ICE

Steps:

• For a really clever, time-saving cheat, just buy the best lollies you can, then it's all in the presentation - thick clear glass and ice looks great together
• Put the ice cubes in a large plastic bag, cover with a tea towel, and bash with a hammer until roughly crushed. Return to the freezer. Once ready to serve, pile the crushed ice into a deep, narrow glass bowl or ice bucket and push in the lollies, stick upwards.

MARGARITA FLOATS

Steps:

• Using lime wedges, moisten the rims of 6 margarita or cocktail glasses. Set aside lime wedges for garnish. Sprinkle sugar on a plate; hold each glass upside down and dip rim into sugar. Set aside. Discard remaining sugar on plate., Scoop ice cream and sherbet into prepared glasses. Combine soda, lime juice and tequila; pour into glasses. Garnish with reserved lime wedges. Serve immediately.

TIPSY ICED COFFEE

Steps:

• In a large bowl, whisk coffee, amaretto and 1/4 cup sugar. Cool to room temperature., Transfer to an 8-in. square dish. Freeze 1 hour. Stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes., Meanwhile, in a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Cover and refrigerate until serving., To serve, stir mixture with a fork; spoon into glasses. Top with whipped cream. Serve immediately.

TUB TIM KROB (RED RUBIES)

Steps:

• Dice the water chestnuts into chunks and toss with the red food coloring until evenly coated. Throw the colored water chestnuts into a bowl. Sprinkle with the tapioca flour and mix well to coat.
• Pour out the contents into a colander and shake off the excess flour (make sure there's not too much flour or the texture will be too gummy and you will lose the water chestnut flavor).
• Put the floured chestnuts into a pot of boiling water. Boil until the flour turns translucent and the red of the water chestnuts is all that's left, about 2 minutes. Remove and drain the water chestnuts. Toss into a bowl of ice cubes and water.
• To serve, scoop the Red Rubies into small glasses. Drizzle Jasmine Simple Syrup and coconut milk or cream on top. Serve immediately.
• Boil the sugar and water with the jasmine essence to flavor your syrup. Pour into squeeze bottles. Refrigerate.