Makes about 2 cups
Printable Version
330g of palm sugar (or, as I prefer 165g of palm sugar plus 165g of either brown sugar or unrefined cane sugar)
1/3 cup (80 mL) fish sauce
8g shrimp paste
2 large (46g) shallots, peeled and cut into thin slices lengthwise
66g dried shrimp, divided
Small dried red chilies (I use arbol), to taste
Chocolate Streusel
125g cold butter, cut into cubes
65g brown sugar
65g white sugar
170g feuilletine or cornflakes
100g all-purpose flour
25g cocoa powder
Blend everything in a food processor until the mixture comes together. Spread it thinly onto a parchment-lined sheet pan and bake at 350°F for 8 minutes until crispy and slightly dry on top. Allow to cool and break it up into a coarse meal.
Butterscotch Sauce
200g water
100g brown sugar
5g salt
200g heavy cream
In a saucepan, bring water and brown sugar to a boil over medium heat. When the mixture reaches the soft-ball stage (235°F–240°F), stir in salt and heavy cream.
Eggnog Ice Cream
(Yields about 3 quarts)
438g heavy cream
750g whole milk
250g granulated sugar
4g salt
30g nonfat milk powder
325g egg yolks
Half a vanilla bean
5g freshly grated nutmeg
50g dark rum (Meyer's), optional
Gently heat the cream, milk, sugar, vanilla seeds (scraped off of the vanilla pod), and the vanilla pod in a large heavy-bottomed pot. Put the egg yolks in a large mixing bowl and place it close to the cream mixture. Quickly whisk in 3-4 ladles of the hot cream mixture into the egg yolk to bring the temperature of the yolks closer to that of the cream. Pour the tempered yolk mixture back into the cream pot and continue to heat, whisking occasionally, until the temperature falls between 70 °C (156 °F) and 85 °C (185 °F). Take the ice cream base off the heat and strain. Once that is done, add the milk powder, salt, nutmeg, and rum to the ice cream base and mix well. Then leave the mixture to cool in an ice bath. Churn the ice cream base in an ice cream maker according to manufacturer's instructions. Freeze.
Vanilla Roulade
5 large eggs
90g sugar
43g bread flour
25g cornstarch
1/8 teaspoon vanilla extract
Beat the eggs and sugar over a bain marie until the mixture becomes viscous and increases about 5 times in volume. Beat in vanilla. Sift together bread flour and cornstarch and sift the flour mixture into the egg mixture in small increments. Carefully fold in the flour mixture so as not to deflate the egg mixture. Spread the mixture onto a parchment-lined half-sheet pan and bake in a 450°F for about 5 minutes until the top is golden brown. Cool and brush with some simple syrup (optional).
Chocolate Mousse
250g dark chocolate couverture, melted and kept warm
80g egg yolks
16 fluid ounces (473 mL) heavy cream
65g simple syrup (35g water and 35g sugar), boiling hot
Whip heavy cream until slightly thickened (the consistency should be similar to that of runny yogurt); set aside. Whip egg yolks with an electric mixer, carefully and slowly pouring the hot simple syrup down the side of the mixer bowl; continue to whip until the yolk mixture is frothy. Stir in the whipped cream and the melted chocolate.
Sorry for not making any blogs lately but I was kind of busy..
Enjoy! (:
Makes enough batter to steam in six 8-ounce ramekins
Starter:
20g rice flour (use this type of rice flour for best results)
4g active dry yeast
2g sugar
34g lukewarm water
Batter:
One 14-ounce can (400 mL) coconut milk, lukewarm
30g plain vegetable oil
128g sugar
210g rice flour
2g active dry yeast
100g pumpkin or squash purée
2g salt
4g baking soda
Topping:
40g of grated coconut meat (this type that comes frozen is best; I grated my own using a bunny.)
Strawberries in Spiced Red Wine Syrup
2 pounds fresh strawberries, cleaned, dried thoroughly, and hulled
1 1/2 cups sugar
1 1/2 cups dessert red wine such as port or madeira
3-4 cinnamon sticks
4-5 whole cloves
3 pieces of star anise
5-6 whole chiles de árbol
Add all the ingredients, except the strawberries, to a large pot; bring to a boil.
Add the strawberries to the wine mixture; let the mixture come back to a boil for one minute. Turn off the heat and let the mixture cool, covered.Once the mixture has cooled, transfer the whole pot to the refrigerator and let the strawberries macerate overnight.
*note: very nice with some ice-cream or pancakes.
Enjoy! (:
Pad Ka-Prao
(Serves 2)
You don't need to add shallots, if you don't want to. Many recipes don't call for them.
I like shallots in my Pad Kra-Prao, though.
1 pound of ground pork, beef, or chicken (You can do what I do here which is chop up 1 pound of skinless chicken breasts with a cleaver. You get better texture that way.)
7 (26g) large cloves of garlic, peeled
7 (16g) bird's eye chilies (or however many you can tolerate)
1 large shallot (20g), peeled and roughly chopped
2 tablespoons vegetable oil
1 tablespoon fish sauce
2 tablespoons dark soy sauce
1 tablespoon dark sweet soy sauce (kecap manis)
1 tablespoon oyster sauce
1 cup holy basil leaves, packed If you have a mortar, pound together the garlic, chilies, and shallot until you get a coarse paste. If no mortar, either chop them all up with a cleaver on a chopping block or pulse them into a coarse paste in a mini-chopper.In a skillet, heat up the vegetable oil over medium-high heat. Add the paste to it and fry until fragrant.Add the meat to the skillet and break it up with the spatula into small pieces.Add the remaining ingredients, correcting seasoning as needed. [I don't like sugar in my Pad Ka-Prao; besides, the dark sweet soy sauce provides enough sweetness for me. But if you think you'd like it even sweeter, either add about a teaspoon of palm or brown sugar or double the amount of dark sweet soy sauce (which will also make the end product darker in color). Purists, as mentioned in the post, won't even use anything for salinity other than fish sauce.]Once the meat is cooked through, check the amount of liquid in the skillet. If it's too dry, add a little bit of water or sodium-free broth.Before taking the skillet off the heat, add the basil leaves to the mixture and give it a couple of stirs. We only want to wilt the basil with the residual heat that is still in the pan so as not to mute the fragrance of the fresh holy basil leaves.
Serve over rice. A Thai-style crispy fried egg on top and a tiny bowl of nam-pla prik would be nice.
[1] And if holy basil also happened to be linguistically-inclined, it would have something else to say as well. But that's for another post.
(Serves 2)
2 cups of cold, cooked long grain rice (preferably jasmine)
1 tablespoon Thai red curry paste
2 tablespoons rice flour (All-purpose flour also works.)
1/2 cup naem slices
1/2 tablespoon finely-chopped fresh bird's eye chilies, or to taste
3 tablespoons fresh lime juice
3 tablespoons fish sauce
1 tablespoon sugar
1/2 cup ginger slivers
1/3 cup thinly-sliced red onions
1/2 cup mixture of chopped cilantro and green onions
Approximately 1/3 cup fried or roasted peanuts
Make the rice croquettes by mixing rice, curry paste, and flour together very thoroughly.Form the mixture into 3 patties of equal size.Deep fry them until the exteriors are golden brown and crunchy.Split each croquette in half and let them cool down enough for you to handle.With a spoon, scoop out and discard the inside and tear up the crunchy shells by hand into 1/4-inch bits; set aside.Add to a mixing bowl, fish sauce, lime juice, sugar, and chilies; stir.Add naem, followed by the rice bits and the remaining ingredients. Toss and serve immediately. (These last two steps are flexible in terms of the order in which the ingredients go in. It's best, however, to mix together the dressing ingredients in the bowl until the sugar has dissolved before adding other ingredients.)
Enjoy! (:
