Where Flavours and Nutrition collide..Mini Matcha Dorayaki Pancakes with Mochi~!

It is Tea Time~!

With the recent influence from my part-time research on the nutrition aspects of green tea, it made perfect sense to incorporate this luscious yet nutritious flavour into an everyday treat..

Tea is the most consumed beverage in the world, after water, and originated in China as far back as 2737 B.C.. Within the numerous varieties available in the market, green tea has been priced for its relatively high content of polyphenolics, some of which carry strong antioxidant capacities that may be protective of our cells from becoming damaged.

Despite the nutritionist in me, I am most fascinated by the unique flavour that matcha (powder green tea from Japan) has to offer. From its subtle aroma, to its well balanced bittersweet undertone, it is the perfect ingredient that would bring any sweet treat with an element of surprise.

Just to balance out my health-conscious sense, I have made these dorayaki into bite size treats!

~ Mini Matcha Dorayaki Pancakes with Mochi ~

Makes 24 mini dorayaki

Ingredients

4 Eggs
200g Granulated Sugar
3 tbs Honey
2 tbs Vegetable oil
2 tbs Mirin
1 tsp baking soda
300g cake flour
1 tbs Matcha powder
100mL Water
1 can (300g) Adzuki bean paste with sweet chestnut
Pre-made mochi


Directions


1.     Whisk eggs and sugar till glossy
2.     Sift the flour and matcha powder three times
3.     Combine the water, mirin, baking soda and honey
4.     Slowly add the sifted flour into the egg mix while whisking, followed by the liquids

5.     Mix well and set aside for approx 20 mins, after 20 mins the consistency may need adjusting with a little water
6.     Cook Dorayaki in a pan (very lightly oiled and wipe with paper towel) over medium heat till bubbles appear before flipping (the underside should be nicely browned all over


7.     Served sandwiched together with prepared red bean and mochi pieces

Bon Appetit~!

Celebratory cupcakes for the all star nutrition graduate team....PB and banana chocolate delights~!

Recipe is here to be examined..for these nuggets of delight!

~ PB and banana chocolate delights ~

Makes 24 cupcakes

Ingredients

1 cup (2 stick) butter, at room temperature
2 cup granulated sugar
4 large eggs
2 cups cake flour
1 cup all purpose flour
2 teaspoon baking soda
2 teaspoon salt
2 cup mashed very ripe bananas
1 cup yogourt  (Non-Greek style)
2 teaspoon vanilla extract
Chopped walnuts and peanut butter for decor
Chocolate Ganache Topping - recipe follows

Directions

1. Preheat oven to 350 degrees.  Line your cupcake pans and set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
2. In a medium bowl, whisk together flours, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, yogourt, and vanilla; mix to combine. Scoop evenly into prepared pan.
3. Bake until a cake tester inserted into the center of the cake comes out clean, about 35 minutes. 
4. To decorate, spread a thin layer of peanut butter over the center of the cupcakes, pipe the chocolate ganache topping over the PB, and decorate it with a chopped Walnut.

Bon Appetit~!

~ Chocolate Ganache Topping ~

5 oz good quality dark chocolate
1 cup heavy cream

Directions

1. Chop dark chocolate into small chunks and set aside in a glass bowl.
2. In a small saucier, heat heavy cream just until it comes to a boil, and pour onto the chopped chocolate. Stir the mixture gently and incorporate the chocolate into the cream until it comes together into a velvety consistency (do not over mix). Allow it to set to soft butter consistency inside the fridge (check every 15mins).
3. Using an electric mixer, beat the semi-set chocolate ganache until it is the consistency of whipped butter. It is now ready to fill a piping bag and used to decorate your cupcakes!

A little spice to "uniquify" a beloved treat....Cinnamon Ginger Cocoa Rice Krispies Treat with Toasted Almonds~!

Wanting to spice up my dear friends with this treat....perfect for post moving rejuvenation!

~ Cinnamon Ginger Cocoa Rice Krispies Treat with Toasted Almonds ~

6 tbs Unsalted butter
2 x 10 oz package Miniature marshmallow
8 cups Cocoa Rice Krispies
1 tbs ground cinnamon
2 tsp ground ginger
1 tsp salt
8oz slivered almonds, toasted (this can be easily replaced with your favourite nut or unsweetened toasted coconut flakes)

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in the spices and salt.
2. Stir in the cereal and nuts until well coated.
3. Using buttered spatula or wax paper evenly press mixture into a well buttered 13 x 13 x 2-inch pan. Allow the mixture to cool.
4. Allow it to solidify prior cutting into desired sizes and shapes.


 ~ Bon Appetit!

Life is merrier with whole grains....Whole Grain Fig and Raspberry Bars~!

My fellow nutrition students have inspired this recipe with a discussion on whole grains and the prevention of cardiovascular diseases. Please check out the Whole Grain Council for more information on the health benefits of whole grains, and how to identify the "TRUE" whole grain products!

http://www.wholegrainscouncil.org/


Whole Grain Fig and Raspberry Bar
makes 16 bar cookies

1 cup whole grain flour
1 1/2 cup old fashioned (large flake) oats
1/8 cup flax seeds
1/8 cup wheat germ
1 t baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup brown sugar, packed
1/8 cup granulated sugar
4 oz (1 sticks) cold butter
2 oz canola oil
1/2 cup black mission fig preserve
1/2 cup raspberry preserve
1/2 cup chopped walnuts


1. Preheat oven to 350 degrees.

2. Lightly grease an 8” square pan and line with a piece of parchment paper to cover all sides

3. Combine the flour, oats, baking powder, salt, cinnamon and both sugars in the bowl of a food processor. Process until ingredients are combined and the oats are chopped a bit but not ground completely.

4. Cut the cold butter into small pieces and add to the dry ingredients along with the vanilla. Pulse until the mixture starts to clump. It should remain a bit loose but hold together when pinched.

5. Transfer the above mixture into a large bowl, and stir in flax seed, wheat germ and canola oil until uniform

6. Press about 2/3 of the oatmeal mixture into the prepared pan to form the bottom layer. Distribute the chopped chocolate evenly across the surface. Pour the fig mixture over the chocolate and spread gently. Top with the remaining oatmeal mixture.

7. Press the chopped walnuts gently into the surface.

8. Bake for 25-30 minutes or until slightly browned. Place the pan on a wire rack to cool completely. Cut into bars


Bon Appetit~!

Get "nutted" up for the cool breeze of Autumn....Black Sesame Cupcakes with Ginger Glaze and Toasted Coconut Flakes~!

To some, black sesame and sweets might be an odd pair, but it is truly a flavour that is close to many Asian's hearts..especially during those unexpectedly windy Autumn evenings, there is nothing better than a bowl of lusciously fragrant black sesame soup that would send comforting warmth from within..


~ Black Sesame Cupcakes with Ginger Glaze and Toasted Coconut Flakes ~

makes 12


Ingredients

3/4 cup all purpose flour
1/2 cup cake flour
1/4 cup ground black sesame
1 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup black sesame butter
1 cup sugar
1/2 cup milk
4 large egg whites
Ginger preserve
Coconut flakes, toasted for garnish


1. Preheat oven to 350 degrees. Line 12-cup muffin pans with liners; set aside.

2. In a medium bowl, sift together flour, ground black sesame, baking powder, and salt; set aside.

3. In the bowl of an electric mixer, beat butter and 3/4 cup of sugar until light and fluffy.

4. Add flour mixture in three parts, alternating with the milk until just combined.

5. In the clean bowl, beat egg whites and gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.

6. Divide batter evenly among the muffin cups, filling each up to 3/4 full. Bake until the cupcakes are golden brown, 20 to 25 minutes. Allow the cakes to cool completely.

7. Spread thinly the ginger preserve, and decorate with toasted coconut flakes.



Bon Appetit~!

Infuse a little fragrance into a ganache tart for celebration....Saffron Ganache Tarte with caramelized nuts!

A friend's graduation/summer celebrations always deserve some extra jazz! Among those glistening jewels of caramelized hazelnuts and pecans that dressed a tart with flaky buttery crust, your friends will be dazzled by a molten rich ganache that excites your olfactory nerves with lingering perfume.



~ Saffron Ganache Tarte with caramelized nuts ~

Ingredients:

Pre-baked homemade French pate sucree tart shells, glaze the interior with melted chocolate
Caramelized nuts (a combination of your favourite nuts..hazelnuts, pecans, almonds!)
Saffron chocolate ganache:
6 oz dark chocolate (66% to 72% cacao), chopped
1 tbs honey
1 cup heavy cream
1 generous pinch of good quality saffron


1. In a medium bowl, combine the chopped chocolate and honey. Set a fine strainer over the bowl.

2. In a small saucepan, heat the cream over medium-high heat until simmer. Add saffron and allow it to seep for 5 minutes. Pour the cream through the strainer into the chocolate mixture. Use a rubber spatula and gently stir the cream into chocolate with minimal agitation until the chocolate melts.

3. Pour the cooled ganache mixture into glazed tart shells, allow the ganache to set in refrigerator before decorate the tarts with caramelized nuts.


Bon Appetit~!

Inspired by a friend's favourite snack..Honey Chèvre Ice Cream with Sesame....

Crumbly, creamy with an attractive tangy palette, Chèvre has made frequent appearances my summer dishes. With this heavenly versatile fromage, my dear friend created her favourite snack for a twins baby shower..Chèvre ornamented with golden honey and fragrant toasted walnuts.


With the delicate balance between the fragrant sweetness of honey and the unique tartness of mature Chèvre that linger in a nutty afternote, wouldn't it be perfect to translating this experience into a dessert perfect for the humid hot summer!


~ Honey Chèvre Ice Cream with Sesame ~



Ingredients:

1 pint of homemade vanilla bean ice cream
5oz Chèvre
3 tbs honey
6 tbs toasted white sesame seeds, pulse in grinder into a fine powder


1. Combine the Chèvre, honey and sesame powder into a smooth paste.
2. Add this mixture into the homemade vanilla bean ice cream as it is half way through its churning process.
3. Freeze until it is completely firm.
4. Serve with drizzle of honey, or with toasted walnuts!

Bon Appetit!

Recipe: Maple Pecan Coffee Cake

Recipe for the "failed" attempt of Maple Pecan Coffee Cake as promised, though rather belated....


Makes 8-10 servings

Ingredients:

For the Cake Batter:
1/2 cup (1 stick/4 oz/113g) butter
8 oz cream cheese
1 cup granulated sugar
2 large eggs
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
2 cups all-purpose flour
3/4 cup whole milk

For Maple Topping:
1/2 cup brown sugar
1/2 all-purpose flour
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 cup (1 stick/4 oz/113g) butter
4 tbsp. maple syrup
1 cup coarsely chopped or whole pecans, roasted


1. Preheat oven to 350 degrees oF. Lightly grease a 10 or 11-inch springform pan or a 10 or 11-inch removable bottom cake pan.

2. Sift the dry ingredients and set it aside.

3. With an electric mixer on medium high speed, blend butter with cream cheese until smooth. Add sugar and beat until fluffy. Blend in eggs, baking powder, baking soda, vanilla, and salt.

4. Fold in the dry ingredients and the milk in 3 alternate additions. Set aside.

5. For the maple topping, combine all topping ingredients, except pecans. Cut in butter until particles are fine. Spoon the topping mixture over cake batter. Sprinkle pecans over topping.

6. Place cake in the preheated oven for 40-45 minutes, or until toothpick inserted in center of cake comes out clean.

Bon Appetit~!

A failed attempt came with a hidden surprise....

There is nothing better than to spend a lazy Saturday "late" morning in a breezy kitchen, executing a new coffee cake recipe! But with the wrong baking pan in hand, and a cake that escaped the oven mimicking the depression of a volcano, I was pleasantly surprised that the fluffy centre of this failed attempt has selfishly abducted the identity of the supposedly crusty surface, and served as its gooey sticky toffee pudding-like interior!


Will be tasting this warm with Madagascan vanilla bean gelato....verdict and recipes will be posted next~!

The delicate bouquet of Vouvray gives magic to a simple poached pear custard tart....

I guess infusing my favourite beverages with desserts has given me inspirations! Although Earl Grey still tops the exclusive list, the complex yet delicate bouquet of Vouvray, and the high acidity from Chenin Blanc makes it the perfect complement for the luscious yet velvety Anjou pears.


Located in the Touraine district of France's Loire Valley, this Appellation d'origine contrôlée (AOC) is dedicated almost exclusively to Chenin blanc, a variety known locally as Pineau de la Loire that is believed to have been originated interestingly in the Anjou wine region sometime in the 9th century. A wine pairing dinner featured 4 wines from Loire Valley has drawn my attention in the potential marriage with desserts, where the notes of honey, nuts, ginger, fig, apples and white flowers can be innocently exhibited.


~ Vouvray poached Anjou pears ~

1 bottle of your favourite Vouvray
4 Anjou pears - firm but with slight give, peeled and cored but leaving the stem intact.
6 tablespoons of organic cane sugar
1 pinch of salt
*avoid using vanilla bean for this recipe to preserve the bouquet of the Vouvray


1. In a deep stainless steel pot (should be large enough to stand all 4 pears, and deep enough that enough wine can be added to cover the pears completely), add wine, sugar and salt and bring it to a simmer.

2. Add the pears and ensure all parts are submerged in the wine, simmer very gently in the wine for 40 minutes, or until the flesh have been soften but not breaking.

3. Gently remove the pears onto a plate to cool.

4. Strain the poaching liquid; return the liquid to cleaned pot and reduce it on high heat to 1/4 of its original volume, or until it becomes a consistency between maple syrup and honey.

5. Serve the pears with the reduced syrup, or to top a luscious custard tart!


Bon Appetit~!

Squash for all seasons! A raw/Asian take on the golden, lucious, butternut squash....

Hearty yet refreshing seems to be an odd flavour combination, but with the humble butternut squash in its most simplistic state, Mark Bittman has successfully translated this flavour profile with zero stove/oven time!


As this golden fleshed squash made its rare entry into my kitchen, I timidly approached with a vegetable peeler. Their first tough encounter gave me doubts on the prospects of this dish, but one snap-sounding bite was enough to shatter my hesitations. The distinct flavour and strong personality of this squash was well balanced by its natural sweetness; its pillow-tender interior was smartly enclosed by a refreshing crunchy coat. I was inspired to inject an Asian twist to this not-so-Asian vegetable.



~ Fresh Butternut Squash Salad with Israeli Couscous ~

1 butternut squash (about 1 1/2 pounds), peeled, seeded and grated (I made ribbons with a vegetable peeler)

2 tbs sesame seed oil

2 tbs pomegranate syrup (this can be replaced with balsamic vinegar)

1 lb package Israeli couscous - cooked with water or chicken stock

4 cloves garlic, smashed

2 tbs Toasted sesame seeds

2 tbs Toasted sesame seed oil

2-3 tbs Szechuan Chili Bean Paste

1 tsp Szechuan peppercorn

3-4 tbs Chinese chicken marinate sauce (this is vegan)

1 tsp sugar

Salt and freshly ground black pepper.

Toasted pumpkin seeds and candied pecan for decoration


1. Gently toss the butternut squash ribbons in 2 tbs of toasted sesame oil and pomegranate syrup. Set it aside in a large salad bowl.


2. In a 4-6 quart pot, heat the toasted sesame seed oil in medium heat, stir in the Israeli couscous and allow it to toast for 2 minutes, turn the heat to high then add the amount of liquid as instructed on the package (water or chicken stock). Cover and allow it to come to a rapid boil.

3. Reduce heat so the mixture returns to a simmer. Stir occasionally with spoon and cook until the Israeli couscous has absorbed all the cooking liquid and has become al-dente.

4. Stir in the marinate sauce and chili bean paste and allow the couscous to absorb the sauce for about 1-2 minutes.

5. Remove from heat and stir in the toasted sesame seeds. Allow the couscous to cool completely to room temperature.

6. Lay the cooled couscous over the butternut squash ribbons, and dress with toasted pumpkin seeds and candied pecans.

Bon Appetit~!

A Little Omega-3 to Celebrate the First Home-cooked Meal of the Palindromic 2011....

In celebrating the arrival of the palindromic 2011, I have decided to give myself an omega-3 boost by making a Thai Tom Yum sesame-crusted Ahi tuna, with stir-fried napa.


No supplements involved! I don't think there is a greater pleasure to nurture both your taste buds and your body than a simple and savoury dish..the keys to the simple part are a non-stick, and sesame seeds!

..leaving the benefits of omega-3 in the next entry =)


~ Thai Tom Yum Sesame-crusted Ahi Tuna ~

2 tbs Sesame seeds
1 tsp Ground ginger (ground galangal was used here)
1 pinch of sugar
~6 oz Tuna steak (best to be sushi grade)
1 tbs Thai Tom Yum paste (this can be replaced with other flavours to your taste, such as curry or chili bean paste)
1 tbs Canola oil
1 tbs Sesame oil
salt and fresh grounded pepper to taste


1. Towel-dried the tuna steak (at room temperature), and rub the paste on all sides
2. Combine the sesame seeds, ground ginger, few grinds of pepper and sugar in a plate
3. Firmly press the sesame seeds mixture onto all sides of tuna
4. Place the oils in a non-stick pan over medium-high heat, sear the tuna for 2 minutes per side, to create a nice crust, but still reddish pink in the centre
5. Serve with stir-fried napa cabbage (here I simply placed chopped napa into the same pan used to cook the tuna, so the vegetable could pick up all the residual sucs, similar to deglazing the pan with wine)

Bon Appetit~!

The Vietnamese Xoi Chien Phong..a fried "sesame ball" with one BOLD statement~!

From the north-eastern corner of China, to the southern parts of Canton, it was the Vietnamese version of the fried rice balls (known to most as sesame balls) that challenged the stretch of my irises for my macula to absorb it all!


Speaking of indulgence during Thanksgiving, the fried sesame balls are the Asian version with a festive origin, though similar to the perfectly roasted turkey, these fried treats have also managed to trickled into the repertoire of the daily menu. From the corner congee shop to an extravagance dim sum parlour, these fragrant jewels with a unique mochi-chewy texture are here to stay, and sometimes with a hidden luscious molten surprise.


As simple and innocent as this golden gem appears, the making itself is a perfect marriage of science and art. The gleaming hot oil transfer the kinetic energy into the pocketed air within a dense glutinous dough. As the air expands in a discordance manner, this is where the artist comes in. Exercising his/her craftsmanship, the chef is able to engineer a uniform sphere with the precise thickness that brings forth the perfect union of texture, flavour, and scent. The delicate architecture of the crust comprised of a thin crispy armor, layered with a chewy comforting interior to showcased the aroma of sweet rice, without carrying the heaviness from the fried nature.


The Vietnamese version, Xoi chien phong just bring this art to a whole new horizon. It was hard to imagine with a wok filled with fragrant oil and two long utensils, the magician has managed to transform a dough of less than 5 ingredients, into a steaming alluring sculpture that is the size of a watermelon. I hope that this art will not be lost in translation, but growing enthusiastic crowd of unique dines, my fears should be nothing but a misty veil..







~ Traditional Chinese Sesame Balls ~

500g Glutinous flour
100g Water
100g Sugar
~2L Vegetable Oil
Filling is optional, but can use Adzuki paste, Black Sesame paste, Mung Bean paste, or to be more adventurous, you can try to incorporate Western ingredients like pumpkin or sweet potato puree!

1) Mix 100g of glutinous flour with 100g of water, and knead it to form a dough.
2) Cook the dough in boiling water until it floats and cooked through. It will turn slightly transparent.
3) Place the cooked dough in a mixing bowl and knead in the remaining flour and sugar, until it comes to a doughy consistancy.
4) Form dough balls with 1.5 inches in diameter. Flatten the dough and use it to encase the filling.
5) Heat the oil in a deep pot to 325oF, and using the double fried method, fry the dough balls to till it is light golden in colour. The balls should double in size. Remove them from the pot and increase the temperature of the oil to 375oF. Fry the partially cooked balls till it is golden amber.

Bon Appetit~!

The Thread of Luster Gold....Foi Thong showcases the humble duck egg....

Mesmerised by the gleaming golden yarns, accompanied with the intense scent from the richness of duck egg yolks, my friend Lin has expanded my scope in Thai desserts, and the uniqueness in texture tempted me to explore further..a dessert originated from Portugal that brings prosperity and happiness..


Foi thong means gold fibres, and these miniature "skeins" of delicacies are the perfect demonstration of the art of simplicity. Immersed in modern cuisines are that often praised for the intricate balance of complex flavours and texture, it is almost refreshing to learn that this dessert consists of only three ingredients, duck eggs, sugar, and water.


To achieve the desired stringy texture, the duck egg yolks mixed with a small amount of egg-dew, the light egg white remaining in the egg shells, is lightly stirred unidirectional until a smooth consistency is reached. A fine string of the batter is then allowed to flow annularly from a small hole at the tip of a cone held 1-2 feet above a vessel of bubbling heavy syrup. When cooked (I am assuming when it floats..this require the experimental heart!), each skein is waved gently with a wooden chopstick through the syrup to give it a shimmering, silky look. The skeins are then rested on top of another vessel and allowed to drain. and refolded into smaller pillows.


With this new adventure ahead of making my own version, I look forward to dazzle up savoury and sweet dishes with this new favourite treat of mine..


~ Ingredients ~
10 Duck Egg Yolks
3 cups of sugar
2 cups of water (can be scented to the liking)
paper cone with fine tip made from folding a baking sheet

In the Mood for Love....and Macaron....The Macaron Series!

The most exquisite form of a pastry that carry a fashion statement, it is almost impossible to not be in the mood for Macaron. The truth is that I fell for them too like most connoisseurs, after discovering Parisian-style macarons as I strolled pass the jewels-decorated cases of Pierre Hermé and Ladurée, I became a victim of this fashion trend when I am known not to be a meringue fan. With a two-day half life, and the reluctance to devour the pieces of art, my very first box of such gems was framed as the decor in my refrigerator. One bite was all it took to elevate it from a simply an exquisite piece of art, into a culinary adventure, as your teeth sink through the crisp egg shell-like crust, the soft fluffy interior, a slight crunch from the pied, then finally the indulgent flavourful centre.


In its purest form, the macaron is a confection composed of finely ground almonds, egg whites, and sugar. The word is a derivation of the Venetian macarone, meaning “fine paste”. The recipe traveled through France and varied regionally, but the ingredients and the basic construction remained consistent. A layer of buttercream, ganache, or jam was spread between two meringue disks.

In the early 1930 the tearoom and pastry-shop Ladurée in Paris started selling the new creation of Pierre Desfontaines, grandson of Louis Ernest Ladurée: two traditional dome halves sandwiched with a sweet filling between: the ganache.


In the mid-nineties Ladurée raised the bar with the help of a consultant, Pierre Hermé, a pastry master who added compelling flavor combinations, such as lime-basil and violet-cassis, to the shop’s offerings. Among Ladurée’s newer creations, a caramel version prepared with beurre salé has been especially esteemed. Every season Parisians fervently await the shop’s innovations.

Hermé, who now has seven boutiques in Tokyo and three in Paris, says the macarone itself is merely a medium for new flavors. With his philosophy, I have decided to throw myself into this adventure of my own....a bi-weekly invention of my flavour combinations.

To debut this Macaron series, I will introduce you to the "le macaron noir", as the link to my earlier article "All Blacked Out!"


~ sésame macaron à la crème de sésame noir ~

http://lafleuraucacao.blogspot.com/2008/09/all-blacked-out-current-food-trends-on.html

Please do re-visit for recipes and my inventions!

Magic at work! The perfect dessert for a cozy Autumn evening...

Upon recovering from a flu, my first breath of fresh air made it felt like I have not been under the clear sky for more than a month! The mercury level has fallen over 20 degrees within the past 3 days, and my stomach just aches for something sweet and soothing, and there are very few things that could battle against this enchanted one.


Catching a whiff of the zesty zing as the near boiling milk collides into the golden nectar of ginger, then watching it magically set into a pudding consistency, without the aid of gelatine or eggs, I feel grateful towards the adventurer who discovered the scientific reaction between milk and ginger.


The warm Ginger Milk Pudding (薑汁撞奶) is a Chinese dessert that originated in Panyu Shawan Town of Guangzhou, China, where buffalo's milk is abundant. The mystery behind the coagulating union is the natural protease that exist in fresh ginger. The protease hydrolyses the casein and other milk proteins, causing it to coagulate, a procedure that very much mimicked by the production of cheese. Buffalo's milk is preferred for this dessert as it is much denser in consistency than the bovine version; the naturally high milk proteins content aids the pudding formation. Temperature is also a key, as with other sweets in the making. Since most enzymes are sensitive to heat treatments, the milk must be no more than 80 degrees Celsius as it meets the ginger juice for their first date. Here is how you initiate the romance:


Serves 2

2 cups whole milk
2 tbs fresh ginger juice (first mince the fresh ginger, place it in cheesecloth and extract the juice), 1 tbs in each bowl
2 tbs sugar (can be adjusted to your liking)

You will also need 2 saucier.

1. Heat the milk on high in 1 of the saucier till it simmers
2. Remove from heat, add sugar and stir quickly till dissolved
3. Pour milk from 1 saucier into another, repeat this procedure 5 times to cool down the milk
4. Pour milk into bowls with ginger juice, and allow it to stand for 3 minutes


Bon Appetit!

Recipe: Pineapple Bun - 菠蘿包

Makes 30-35 buns


Ingredients:

Sweet Crust -
500g Pastry Flour
100g Sweet Butter - room temperature
125g Lard - room temperature
400g Caster Sugar
8g Baking Soda
8g Baking Powder
50g Evapourated milk
50g Eggs - lightly beaten
1 small pinch Ammonia Bicarbonate - needed to generate the signature checkered top that resembles the epicarp of a pineapple


Chinese Style Bread Dough -
1000g Bread Flour
240g Caster Sugar
150g Eggs - lightly beaten
80g Butter - room temperature
40g Evapourated Milk
10g Salt
18g Active Dry Yeast
350g Water
50g Lukewarm Water - 37 oC

Egg Wash - 1 egg + equal amount of water


Instructions:

Sweet Crust -
1. Using an electric mixer, slowly incorporate sugar, butter, lard and evapourated milk
2. Mix the baking powder, soda, Ammonia Bicarbonate and eggs into the butter mixture
3. Gently fold the pastry flour into the butter mixture
4. Allow the mixture to sit in the refrigerator overnight prior use


Bread -
1. Dissolve 1 tsp of sugar and yeast with 50g of water at 37 oC, allow it to stand for 5 minutes
2. Dissolve the remaining sugar in 350g water
3. Add eggs, evapourated milk, yeast mixture, flour and salt and into 2, knead with hand until all ingredients come together to form a rough dough
4. Gradually add butter into the dough, one tbs at a time, knead until incorporated before adding the next tbs of butter
5. When all the butter has been added, continue kneading the dough until it becomes a soft and shiny spherical mass, about 10 minutes
6. Transfer dough into a buttered mixing bowl that is at least double the size of your dough, cover with damp cloth and allow the dough to raise in a warm area for 1 hour or until doubled in size
7. After the first proof, use your fist to punch the dough to release the carbon dioxide produced by the yeast
8. Knead the dough briefly to reform a rough spherical shape. Divide dough into 30-35 pieces
9. On a floured surface, form each of the pieces into balls by pressing the dough with the palm of the hand and roll in a circular motion
10. Transfer dough balls onto baking sheets, allow at least 2" gaps between doughs. Cover with damp cloth and allow the allow the doughs to proof for an hour or until doubled in size


Assembly and Baking -
1. Preheat your oven to 190 oC
2. Remove the sweet crust mixture from the refrigerator and divide the mixture into 30-35 pieces
3. Roll each of the pieces into circular discs
4. After the bread doughs have completed the second proof, press down each dough gently and lightly brush top surfaces with egg wash
5. Cover each dough with a disc of sweet crust. Brush the surface of discs with egg wash and allow them to stand for 5 minutes. Apply the second layer of egg wash
6. Bake at 190 oC for 10 minutes


Bon Appetit!

Recipe: Israeli Couscous Infused with Chanterelles....

A follow-up of a related post:
http://lafleuraucacao.blogspot.com/2008/09/affair-with-chanterelles.html

~ Israeli Couscous Infused with Chanterelles.... ~

by Blanche IP

Serves 4

Ingredients:
1 ¼ cups Israeli couscous*
1 ½ cups water or chicken broth
2 tbs unsalted butter
6 ounces Golden Chanterelles or other types of mushrooms
3 tbs herb infused extra virgin olive oil**
½ lb boneless chicken thighs – with or without skin, cut into bite size pieces
2 tbs soy sauce
1 ts sugar
1 tbs rice wine (optional)
1 ½ cup shelled edamame beans – frozen***

Salt and pepper to taste
Grated Pecorino Romano cheese to serve (optional)

Instructions:

1. Marinate chicken thigh pieces in soy sauce, sugar and rice wine for 30 mins.

2. Clean chanterelles by lightly wiping them with a damp paper towel. Hand tear chanterelles into bite size pieces.

3. In an iron skillet or pan, dry sauté chanterelle without oil in high heat until the mushrooms begin to brown lightly and sweat. Set them aside in a bowl.

4. In the same skillet over high heat, add 1 tbs of butter with 1 tbs herb infused olive oil. Sauté the chicken pieces until brown on all sides and fully cooked (if skin is left on, sauté skin side down first – will keep chicken more juicy and flavourful). Remove from skillet and set pieces aside in a bowl. Keep the skillet un-washed as the brown bits aka ‘fond’ will be one of the flavouring agents for the dish.

5. In a 2 quart pot over high heat, add remaining butter and toast the Israeli couscous for 5 minutes. Add the water or broth and stir. Cover pan with lid until the content comes to a boil. Lower the heat to medium and allow it to simmer for 30-40 mins or until al-dente with pot partly covered. Stir occasionally.

6. Place edamame in a microwave-safe bowl and heat until steaming. Add them along with chicken pieces and remaining herb infused olive oil into pot with cooked couscous. Stir gently, and add salt and pepper to taste.

7. Heat the skillet with fond over high heat. Gently fold chanterelles into the couscous and transfer mixture into the hot skillet. Allow the mixture to stand in hot skillet for 5 minutes before serving.

8. Present it with sprig of rosemary or thyme, and serve with grated Pecorino Romano cheese and a lightly dressed arugula salad....

* If you have a Trader Joes near by, their Harvest Grains Blend is an excellent substitution. It is a mixture of Israeli couscous, orzo, baby garbanzo beans and red quinoa. This savoury deliciousness can be cooked in 15 minutes.

** My Herb Infused Extra Virgin Olive Oil consists of garlic (finely chopped and sauté in oil till brown and crisp), mixture of dried herbs (any kind to your liking), and lots of chopped sun-dried tomato. The herb mixture is allowed to infuse in extra virgin olive oil for at least 2 weeks prior use. Both the oil and the herb mixture were used in this recipe.

*** For the best results, package of frozen salted edamame pod
s should be used. The package should first be defrosted and pods would then be shelled to retrieve the plump edamame beans within.

....and of course, nothing gets better than a meal that has a bittersweet ending....though my dear friend and I decided to begin with one....an excellent Canadian Vidal ice wine and crème brûlée....

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