Durian Apam Balik

来自马六甲的我， 当然对娘惹糕一点也不陌生。 但是身在马六甲的时候，那用自己动手做。那里的糕做得最好，哪里的糕几点开档我们都了如指掌。娘惹糕的Apam Balik 是我很喜欢的一款尤其是加了榴莲的那一款。我记得几年前，和好朋友去了新加坡旅行，两个爱榴莲的女人在Takashimaya底楼的Food Court 看到榴莲pancake，两个人买了一堆来吃。至今我们一谈到那档pancake还是很想念。我告诉她没关系，我学会了可以做给他吃。无奈我老公对榴莲看都不看一眼，我如果做这Apam， 真的就要拿去派给朋友吃了。 姐姐的娘惹糕做得很好，很佩服，所以就在她的blog里偷师请看这里。




材料：

• （A）200克椰糖切小块， 200克水， 香兰叶4片
• （B）300克面粉，1茶匙发粉，1/2 茶匙盐 （过筛）
• （C）1个蛋
• （D）250ml 椰浆，150ml水 （拌匀）
• （E）100克榴莲泥

做法：

1. 将（A）以中火煮沸至椰糖完全溶解，过滤，待凉。
2. 把放凉后的（1）慢慢倒入（B），搅匀至无颗粒状。
3. 加入（C）拌匀。
4. 分4次加进（D），再加入（Ｅ）拌匀至表面有气泡。
5. 搁置一旁30分钟。
6. 以小火烧热锅饼模约4分钟，用一块小布沾少许油，抹在模上。
7. 倒入面糊，以小火煮至糕表面出现气孔，上盖约3分钟或至锅饼变金黄色。
8. 取出再对褶成半月形即成。

Ingredients:

• (A) 200g palm sugar (cut into small pcs), 200ml water, 4 pandan leaves
• (B) 300g plain flour, 1 tsp baking powder, pinch of salt (sift)
• (C) 1 egg
• (D) 250ml thick coconut milk, 150ml water
• (E) 100g Durian puree

Method:

1. combine (A) in a saucepan. Bring to boil. Remove the syrup from heat and strain. Set aside until lukewarm.
2. Sift plain flour, salt and baking powder into a mixing bowl.
3. Gradually pour the syrup into flour mixture and blend with a hand whisk.
4. Add egg and continue mixing. Stir in (D) and follow by (E). Blend to a smooth consistency.
5. Rest the batter for 30 minutes.
6. Heat an apam balik mould until hot. Reduce the heat and grease slightly with oil.
7. Pour the batter into the mould. Cook over low heat, uncovered, until bubbles appear on the top. Cover with a lid and cook until the apam balik turns golden brown. Remove from mould and fold the apom balik into half.

Middle Eastern Orange Curd Cupcakes

Ingredients:


90g self raising flour
60g fine semolina
55g ground almonds
1 tsp ground cardamom
170g caster sugar
125g unsalted butter, melted
2 eggs, lightly beaten
80ml milk

Orange curd
2 egg yolks
1 egg
55g caster sugar
2 tsps finely grated blood ornge juice
75g unsalted butter
Pistachio kernels, to decorate


Method:

Preheat the oven to 180C

Line 24 mini muffin holes with paper cases.

Place sifted flour and semolina into a bowl with the almonds, cardamon and sugar. Make a well in the centre. Whisk the butter, egg and milk in a jug to combine. Pour into the well and mix until combined.

Divide the mixture evenly among the cases. Bake for 10 -12 minutes or until a skewer comes out clean when inserted into the centre of a cake. Transfer to a wire rack to cool.

To make the orange curd, whisk the yolks, egg, sugar and zest together in a saucepan until combined. Add the juice and butter and whisk over a low heat for 2-3 minutes, or until the curd thickens. Transfer to a bowl and refrigerate until cold.  Spread the curd over each cake and decorate with pistachios.


Reference: Cupcake-a fine selection of sweet treats  pg.102 Here  

Duck Breasts with Cassis n Raspberries Sauce and Vegetable Timbales

今天不用上班，心情是愉快的。很有闲情的搞一个法国之夜。。哈哈，菜单里全是法国料理。就连饼干都是选用法国薰衣草。够无聊了吧！

Ingredients:

200g x 4 duck breasts

2 tsp sea salt

2 tsp ground cinnamon

1 tbsp demerara sugar

250ml red wine

170ml crème de cassis

1 tbsp cornflour

250g raspberry

Methods: 

Score the duck breasts through the skin and fat. Heat a frying pan and fry the duck breasts, skin side down, until the skin browns and the fat runs out. Lift the duck out of the pan and tip away most of the fat.

Combine the sea salt, cinnamon and demerara sugar. Sprinkle over the skin of the duck breasts, and  press in with your hands. Season with black pepper. Reheat the frying pan and cook the duck breasts,skin-side up, for 10-15 minutes. Lift out of the frying pan and leave to rest on a carving board.

Preheat the grill to 200 C

Combine wine and cassis in a jug. Mix in cornflour.

Pour the excess fat out of the frying pan to leave about 2 tablesppons. Return the pan to the heat and pour in the red wine and cassis. Simmer for 2-3 minutes, stirring constantly, until the sauce has thickened. Add the raspberries and simmer for another minute, to warm the fruit through. Season well.

Grill the duck breasts, skin-side up, for 1 minute.  Pour sauce over the top of the breast.

Reference : World Kitchen , France pg 184

  

Vegetable Timbales

Ingredients:

280g carrots, chopped

280g watercress, trimmed

280g red capsicums

185ml thick cream

7 egg yolks

a pinch of nutmeg

Method:

Boil carrot until soft. Wash the watercress and steam to soft. Drain, cool and squeeze dry.

Preheat grill 200C. Cut the capsicums in half, remove the seeds and membrane and place skin-side up, under the hot grill until the skin blackens and blisters. Peel away the skin.

Preheat oven to 160C. Puree each of the vegetables individually in a food processor, adding a third of the cream to the carrot to make a smooth puree.  Pour the capsicum puree into a saucepan and stir over moderate heat until thickened. Put each puree in its own bowl to cool, then divide the remaining cream between the capsicum and watercress puree.

Stir 2 egg yolks into each puree, divide the last yolk between the watercress and capsicum purees. Season with salt, pepper and nutmeg.

Grease four timbale moulds. Divide carrot puree among the moulds and smooth the surface. Spoon the watercress puree on top of the carrot puree and smooth the surface. Finish with the capsicum puree and smooth the surface.

Put the timbale moulds in a roasting tin and then ad hot water to come halfway up the sides of the timbale. Cook for 1 ¼ hours.

Reference : World Kitchen, France pg 184