Tuesday, October 30, 2007
Since a few months back, my work has been zapping my energy throughout each working week. The current projects are underway, but my boss keeps having new ideas. So the workload piles up, but the manpower remains the same, and I end up working for 10 hours on some days. As a result, I hardly have time to even visit some of my favourite blogs, not to bake mention bake during the weekdays. When the weekends come around, all I want to do is to catch up on some rest. Even when I do bake, I have absolutely no mood to fuss around with what ‘setting', ‘backgound’, ‘lighting’, ‘utensils’ etc etc to use to take pictures. All I want to do is to cut and eat whatever came out of the oven.
What has happened? To be honest, I guess I have lost my enthusiasm for blogging. I don’t know about others, but taking and then editing pictures, followed by research on the post, and finally till the actual write-up, takes up a substantial amount of my time, something which I don’t have a lot of nowadays. I am rather particular about my pictures, but my photographs still turn out lousy each time. Even after two years, I still suck at them. That’s another disappointment for me.
After writing so much, it's time for the conclusion - I am putting this blog on hiatus indefinitely. I don’t think I will return to blogging anytime soon. But there’s no saying that I won’t, maybe when the blogging ‘bug’ bites again, you’ll see me around again. Before I say goodbye, I want to take this opportunity to thank all of you – my readers, who has been visiting this blog for the past two years. I truly appreciate your constant encouragement and support. I will leave the blog open, in case anyone is interested in any of the recipes I have posted. Once again, thank you and take care!
Monday, September 24, 2007
This time I made some buns - some filled with tuna and some with kaya(coconut jam). I used this recipe - halved the recipe and got nine buns.
The tuna ones - made with my own 'concoction' of tuna plus cottage cheese plus lots of freshly cracked black pepper :p
The kaya ones were simple, just pop open a bottle of kaya and fill the bun
This Hokkaido Milk bread recipe is very very good, the buns taste as soft as those store-bought ones, but without the bread improvers and preservatives. It's also suitable for both sweet and savoury fillings. This time I used light cream by the brand President. The end result is exactly the same as single cream, but much cheaper.
P.S. Pardon the lousy pictures - it was pretty late by the time these buns were ready for photo-taking, after a busy Sunday....
Monday, September 17, 2007
Saturday, August 11, 2007
I just underwent LASIK (Laser-Assisted in Situ Keratomileusis) to correct my myopia and astigmatism two weeks back. My myopia were not very bad to begin with, but because I've been wearing contact lenses for over a decade, my eyes are starting to 'reject' them - I get headaches and dry eyes whenever I wear contact lenses. So after doing my research about LASIK, I decided to take the plunge and had my surgery done by an excellent surgeon at the Singapore National Eye Centre.
Right now, my vision is 6/6(or 20/20) on my right eye. My left is not as sharp yet because my myopia and astigmatism were higher to begin with, but it's improving. I am also having dry eyes now, which is pretty common after LASIK, but should settle within the next 1-3 months. But life is great without having to fumble with glasses or contact lenses :)
I'm sorry for the lack of food-related posts, simply because I have not been baking since the surgery, and also trying to spend less time before the computer to allow my eyes to recover properly. But I promise to come back with more bakes in September. Wait for me, okay? :p Also, a big thanks to those of you who had sent me your well-wishes, appreciate it!
Saturday, July 21, 2007
Tuesday, July 03, 2007
5g active dry yeast plus 10g water
1) Sprinkle yeast over the water, set aside for 5-10 mins, stir to dissolve.
* The recipe called for dark beer like Bass or Beck's, but I bought Baron's instead, which is white. If you use dark beer, the crumb will be a dark golden colour(according to Ms Beranbaum).
** This is the shaping method as in the book. For me, I used a plastic colander (8 1/2-inch diameter), flour it heavily(very important), set the dough in it(seam side up). Once the rising time of about 1 1/2 hrs is up, and the dough has risen to about 1 inch from the top of the colander, gently invert the colander onto the lined baking sheet. It will deflate slightly, but it is okay. Then slash, mist and bake as Step 7 onwards.
*** Baking stones can get really hot, so be careful when manipulating the dough on the stone.
Saturday, June 23, 2007
I couldn't really walk away without buying this. So I went home to do some 'background check' on this fruit. The Horned Melon belongs to the cucumber family, and is grown in New Zealand and California. Due to it's intriguing appearance, people are often attacted to it. I'm certainly one who did.
Cutting through the fruit revealed the following:
The interior is filled with numerous jelly-like 'sacs', each of which encases an off-white seed. I tried eating a few of these seeds. The sacs taste surprisingly sweet and tart at the same time. The seeds pops out of its sac easily, and although the seeds can be eaten, I find them to tough to bite and swallow.
To be honest, this is one fruit which I wouldn't just scoop and eat, simply because it has too many seeds which I'll have to spit out. I guess it might be more suitable as a garnish. Or use the fruit as a decorative element on the dining table.
It's a pity I didn't like this fruit, but I guess the consolation is that I finally knew now how adventurous I can be with food :p (I would never have thought such a spiky, weird, UFO-like fruit can be eaten). Of course, I hope this could be a post for Weekend Herb Blogging too, which is hosted by Astrid of Paulchen's Food Blog this week. Do head over to check out the round-up, and also to Kalyn's Kitchen for more details on WHB.
Sunday, June 17, 2007
Adzuki beans, also known as red beans(a more general term), is commonly used in sweet desserts in Chinese and Japanese cooking. They can be cooked with sugar into a paste-like consistency, which is subsequently used as a filling in Japanese sweets such as daifuku(glutinous rice cake), or an-pan(sweet bread filled with red bean paste), The chinese also uses them to stuff tang yuan(glutinous rice balls) or the more familiar mooncakes.
Here I made a sweet ‘soup’ comprising of adzuki beans, lotus seeds and orange peel. This is a very common dessert available dessert stalls in hawker centres and food courts, as well as being the almost-ubiquitous ‘finale’ at a Chinese wedding banquet.
300g adzuki beans
2 litres water
1 packet of fresh* lotus seeds, rinsed
1 piece of dried tangerine peel(available in Chinese medicinal halls)
4-5 blades pandan leaves
Rock sugar or caster sugar to taste
1) Cover adzuki beans with sufficient water and leave to soak overnight(this will cut down the cooking time substantially)
2) Drain the beans. Place them in a slow cooker(it’s also fine to cook them over the stove) and add 2 litres of water and orange peel. Let the beans boil until they just begin to turn soft and break up.
3) Discard the orange peel. Drain the cooked beans and reserve the liquid. Place half of the beans into a blender. Add some of the red bean liquid and blend to a very smooth mixture.
4) Pour this mixture into a pot, add the un-blended beans, slowly add in the red bean liquid until the consistency you prefer. Add in the lotus seeds, pandan leaves and sugar. Bring the mixture to a boil and then for simmer for about 10 mins. Discard the pandan leaves.
5) Serve hot. Or if you like, this can also be served chilled, and especially refreshing with a scoop of vanilla ice-cream.
Note: Some people do not blend the beans, I do as I like it smoother, but at the same time I want some bite, so I blend a portion. Similarly, if you prefer, you could also blend all the beans for a totally smooth soup. It’s really up to your personal taste.
*If you fresh lotus seeds are not available, dried ones can be used. Just make sure to soak them in water overnight, remove the bitter germ in the centre and steam to soften them.
Rachel is hosting this week's WHB, so don't forget to head over to Rachel's Bite to check out the round-up. Of course, Kalyn's Kitchen will be where you'll find more details on WHB.
Wednesday, June 13, 2007
Actually, the above is bread baked in a cake tin, and so the ‘cake-like’ wedges. After baking a few sweet breads, I thought it might be a good change to make a savoury loaf. I think I still prefer something more saltish and hearty for breakfast, since that’s usually my ‘heaviest’ meal of the day.
The recipe for this Casatiello loaf is from Peter Reinhart’s The Bread Baker’s Apprentice, currently my most tried-and-tested bread book. Casatiello is a traditional savoury Easter bread from the region of Campania, Italy. It’s loaded with lots of cheese and pieces of meat, usually salami, and traditionally made with lard. According to Mr Reinhart, the Casatiello is best described as the savoury version of the panettone, which is also very rich and buttery.
I totally agree with him. Even during baking, the aroma of the cheese and salami wafting through my kitchen is sufficient to make me hungry. About baking for half an hour, I could see the little pockets of cheese bursting into brown spots on the surface. Slicing through the bread reveals a moist crumb studded with salami pieces and melted cheese. You really don’t need any more accompaniments to this bread, because each piece is a great sandwich on its own.
Makes one 8-inch loaf
30g bread flour
6g active dry yeast
115ml fresh milk, or buttermilk(see note 1)
260g bread flour
½ tsp salt
½ tbsp sugar
1 egg, beaten
2 tbsp olive oil(see note 2)
85g coarsely grated cheese(use Swiss gruyere, provolone, Gouda or Cheddar)
100g salami slices(see note 3)
1) Make the sponge first by combining the flour and yeast in a bowl. Add in the milk and whisk to make a pancake-like batter. Cover the bowl and let ferment at room temperature for one hour. The sponge will foam and bubble.
2) In the meantime, pan-fry or toast the salami slices until crispy. Drain off the oil and crumble into smaller pieces.
3) Mix the flour, sugar and salt in a large bowl. Make a well in the centre and add in the egg and sponge from (1).
5) After 10 minutes, add in the olive oil and mix until incorporated. Then switch to dough hook and knead on Speed 2 until soft and elastic, about 10 mins. Add in the salami pieces and knead(or mix) until evenly distributed. Then add the cheese and gently knead(or mix) until it is also evenly distributed. The dough should be soft and elastic, but not sticky.
(1) I make my own buttermilk by combining ½ tbsp lemon juice with enough milk to make 120ml. Using buttermilk will impart a slight tangy-ness to the loaf.
(2) If you like a richer version of this bread, use 85g unsalted butter(at room temperature) in place of olive oil at Step 5, as in the original recipe. Mine is a ‘leaner’ version.
(3) Besides salami, pepperoni, bacon or chorizo can also be used. Just be sure to cut into smaller pieces, then sauté them to crisped them and release the fragrance.
This bread is at its best served slightly warm, where there’ll still be pockets of melting cheese. But if you need to store them, toast them lightly the next day and they will still be delish.
Thursday, June 07, 2007
100g plain flour
125g cake flour
1 tsp baking powder
½ tsp baking soda
200g unsweetened plain yogurt
160g durian flesh*
85g unsalted butter
2 eggs, beaten
Almond flakes for sprinkling(optional)
1) Grease or line 12 muffin cups. Preheat oven to 180C.
2) Sift flours, baking powder and baking soda. Combine yogurt and durian flesh, mix well.
3) Cream the butter and sugar until light and creamy. Dribble in eggs slowly, about 1 tbsp at a time, beating constantly for about 2 mins.
4) On LOW speed, beat in 1/3 of the flour mixture until just combined. Beat in ½ of the yogurt mixture. Then beat in 1/2 of the remaining flour mixture, followed by the remaining yogurt. Finally beat in the remaining flour mixture.
5) Divide mixture between the muffin cups, sprinkle almond flakes on top, and bake for about 20 to 25 mins or till skewer inserted comes out clean.
I use a stand mixer for this, which can ‘fold in’ the flour and yogurt gently on its lowest speed. If you cream the butter manually or with a hand-held mixer, after the eggs have been incorporated, use a spatula to gently fold in the flour and yogurt.
*To obtain durian flesh, pass them though a sieve to remove the fibres, then measure out 160g.
These cupcakes does not have an overwhelming durian taste/smell. Instead it is subtle, but yet distinct. I used a combination of flours these time, and obtained a nice moist crumb that does not fall apart easily.
Sunday, June 03, 2007
Once again, I used the Hokkaido Milk Loaf recipe, but adapted it to make a black sesame loaf. I have always been fond of using sesame seeds in my baking, so when I bought a bottle of ground sesame ‘powder’, I wanted to see what I could do with it, and this bread recipe came just in time.
Below is my adapted recipe. Click here for the original recipe from Schneider.
Black Sesame Milk Loaf
270g bread flour
30g cake flour
15g milk powder
2 tbsp ground black sesame
5g active dry yeast plus 20g water
Half a beaten egg(about 26g)
70g single cream
110g fresh milk
1) Dissolve yeast in water. Set aside for 5-10 mins, stir to dissolve yeast.
2) Mix flours, milk powder, sugar, salt and sesame in a large bowl. Make a well in the centre and add in yeast mixture, egg, cream and milk.
3) Using the paddle attachment of the mixture, mix on low speed until the mixture starts to come together in a ball. Switch to dough hook and knead dough on Speed 2 until soft and elastic, about 10 mins.
4) Round the dough into a ball and place into an oiled bowl. Cover with cling wrap and let rise for about 1 hour, or until doubled in size.
5) Punch dough down, then cover and rest for 10 minutes.
6) Shape dough into a loaf and place in a greased/lined 8” by 4” loaf tin. Cover with cling wrap and let rise until dough has risen to about double the height, about 45-60 minutes.
7) Bake in a pre-heated 180C oven for about 25-30 minutes until golden brown. Turn the bread out onto a wire rack to cool.
The above method is based on using a stand mixer. If you’re kneading by hand, at Step 3, mix everything with a wooden spoon to form a slightly stiff dough. Then turned onto a floured worktop and knead until smooth and elastic. Proceed as for Step 4 onwards.
If you like asian-style breads, this would be the recipe to try, for it's soft and moist, and its softness lasts beyond 2 days, which is pretty good considering this is made without any commercial bread improvers.
Sunday, May 27, 2007
Por Lor Pau is a very common bun found in Hong Kong ‘cha chan teng’(lingo for local tea cafes/eateries), where locals like to have it with a slab of cold butter sandwiched in between. Imagine sinking your teeth into a hot piping bun with melting butter oozing out? Decadent? Yes. Unhealthy on the waistline? You bet!
I’m ‘into’ these buns lately(minus the butter slab of course), after buying some from a pastry shop specializing in Hong Kong style pastries and buns. I thought ‘why not try making them myself?’ So I went to read up and made these buns by combining two recipes.
The buns are made based on this recipe. After reading several raving reviews on this Hokkaido Milk Bread, I decided to give a whirl, since I had some single cream in the fridge. I must say this recipe truly lives up to its name, the buns turned out super soft, with an aromatic milk taste to it.
As for the pineapple skin, I used the recipe at Jo Delibakery. I find that my Por Lor skin didn’t turn out as nice as I had wished. It’s no fault of the recipe though. I should have made the skin thinner and cover the entire bun before the last proof. As a result, the bun ‘peeked out’ at the bottom. The ideal would be to have the entire bun surface covered with the skin.
Nonetheless, I would make these buns again, because I like the combination of the crisp, slightly sweet topping with the pillow-soft buns. If you like Por Lor Pau too, do check out both recipes. Just note that I halved both recipes, and got about 8 buns, with some skin dough remaining as well(the bread dough to skin dough ratio is 2:1).
Friday, May 25, 2007
To release this tension/stress, I’ve been in a purchasing mood lately. Within 3 weeks, I’ve added 3 new cookbooks into my collection. In the past, I used to consider for a really long time before I decide on a purchase. Sometimes I ended up not buying at all. But I don’t know what got over me these days. I just went into Kinokuniya, headed straight for the items and paid up at the cashier. A method to de-stress? Maybe. A stress on the wallet? Definitely!
Anyway, one of the new books is Dorie Greenspan’s Baking from My Home to Yours. I’m quite sure this book needs no introduction. It has been on the food blogosphere since last year I think(sorry, I’m usually quite slow to catch on the latest ‘trend’), and I first came to know about this book from Brilynn’s. Since then, I seem to see Dorie’s recipes everywhere I blog-hopped.
Armed with this new cookbook, I decided to try out a simple recipe first. Hence this Marbled Bundt Cake was baked.
Marbled Bundt Cake
125g all-purpose flour
25g ground hazelnut(or walnuts)
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
2 eggs, beaten
1 tsp vanilla
85g bittersweet chocolate(I used 70% chocolate)
10ml Irish Cream**
½ tsp instant coffee granules
1) Generously grease a 7-inch bundt pan. Preheat oven to 180C.
2) Sift together flour, baking powder, baking soda. Add in ground hazelnuts and salt. Whisk to combine.
3) Melt butter and chocolate over a double-boiler until completely melted. Cool slightly. Whisk in coffee Irish Cream and coffee granules. Stir to combine.
4) Cream the butter for about 1 min to soften. Gradually sugar and beat until light and creamy. Dribble in eggs slowly, about 1 tbsp at a time, beating constantly for about 2 mins. Beat in vanilla.5) On LOW speed, beat in 1/3 of the flour mixture until just combined. Beat in ½ of the buttermilk. Then beat in 1/2 of the remaining flour mixture, followed by the remaining buttermilk. Finally beat in the remaining flour mixture.
6) Transfer slightly less than half the batter into the bowl with the chocolate mixture. Fold to combine completely.
7) Drop alternately spoonfuls of the two batters into the prepared tin. Swirl a thin knife/spatula through the batter once.
8) Bake for about 35- 40 mins till skewer inserted comes out clean.
9) Cool in pan for 5 mins. Unmold and cool completely.
* I make my own buttermilk by using ½ tbsp lemon juice and topping up with fresh milk to 120ml. Stir mixture, and set aside for 15 mins before using.
** I added in Irish Cream just for fun. The taste was not pronounced at all after baking. It can be omitted and replaced with 10ml coffee.
Sunday, May 20, 2007
I have not succumbed to the bug, at least not yet *touch wood*. But to ‘take precautions’, I boiled some herbal tea using chrysanthemum flowers this weekend.
In traditional chinese medicine, chrysanthemum tea is said to be a ‘medicinal’ tea which has a ‘cooling’ effect on the body, thus helping in the recovery from sore throat, cough etc. For myself, although I don’t believe in this totally, I do like chrysanthemum tea mainly because it’s a refreshing drink.
There are several varieties of chrysanthemum which can be used for making ‘tea’, and they are usually dried. This is the 杭菊 (pronouce Hang Ju), which I used.
Besides drinking the tea on its own, I also made some agar agar jelly. Agar agar is a gelatine extracted from seaweed, with similar effects to gelatine obtained from animal-by products. But its biggest advantage is that agar agar can set at room temperature, without the need for refrigeration. It is also more commonly used in Asian cooking, and as a substitute for gelatine for vegetarians/muslims.
To make these chrysanthemum tea jelly, you’ll need to make the tea first using:
40-50g dried chrysanthemum flowers, rinsed with some water
2.5 litres water
Place flowers and water in a pot and bring to a boil. Lower heat and steep(leave lid slightly opened) for 30-45 mins. Turn off heat and sieve out the flowers(press on the flowers as they would have absorb some liquid). What is left behind should be a light yellow tea, about 1 to 1.5 litres
For the agar agar:
1 litre chrysanthemum tea
1 packet of agar agar powder, unflavoured (I used ‘Swallow” brand)
Sugar to taste
I just prepared the agar according to the instructions on the packet. Then I poured them into jelly moulds and left them to set overnight in the refrigerator. Just a note, I find that it is better to add slightly more sugar than required, because then the jelly would turn out just right. Mine were not sweet as I did not add enough sugar.
Wednesday, May 16, 2007
This mini éclairs are made using Florence’s choux pastry recipe. After making the durian cream puffs, I liked the pastry so much that I made them again a few days later. But I wanted something savoury this time. Digging into my pantry, I found a can of tuna, together with a tub of cottage cheese in the fridge. So I made a simple tuna cheese filling for these éclairs.
Do check out Florence’s site for the choux pastry recipe. The filling is very simple to make too. Basically just prepare according to your taste and liking, there’s no rule to this. I just mix one can of tuna(I used tuna in olive oil), about half a tub of cottage cheese(or more if you like), add juice from half a lemon, some freshly cracked black pepper, and you’re ready to go. I also added in some spring onions(scallions) as well.
This is my first time using cottage cheese, and I’m surprised at the creaminess it imparted to the filling. It’s like mayonnaise, but minus the fats, and makes a good substitute, in my opinion. It makes a great sandwich filling too.
Saturday, May 05, 2007
Don’t forget to head over to Kalyn’s for a re-cap of this weeks’ posts. Coincidently, while writing this post, I hopped over to Sher’s blog(yes, I multi-task a lot :p), only to find out she had also baked two wonderful loaves of Cottage Cheese Dill Bread. Go check out her post too!
Swedish Dill Bread (recipe adapted from Bread)
2 tsp active dry yeast
500g bread flour
1 tsp salt
1 egg, beaten
100g cream cheese, softened
1 yellow onion, chopped
2 tbsp chopped fresh dill
2 tbsp olive oil
1) Mix softened cream cheese with chopped onions and blend well.
2) Measure out 2 tbsp water from the 125ml and sprinkle the yeast on top. Set aside for 5 mins, stir to dissolve yeast.
3) In a mixing bowl, mix flour, salt, dill and whisk well. Make a well in the centre, and add in onion-cheese mixture, egg, oil, yeast solution, and the remaining water.
4) Using the paddle attachment of the mixture, mix on low speed until the mixture starts to come together in a ball(if mixture seems too dry, add 1-2 tbsps more water). Switch to dough hook and knead dough on Speed 2 until soft and elastic, about 10 mins.
5) Round the dough into a ball and place into an oiled bowl. Cover with cling wrap and let rise for about 1 hour, or until doubled in size.
6) Punch dough down, then cover and rest for 10 minutes.
7) Shape dough*. Cover with cling wrap and let rise until dough has risen to the top of the pan, about 45 minutes.
8) Lightly sift some flour over the top(optional step). Bake in a pre-heated 180C oven for about 30-60 minutes(see *notes below) until golden brown. Turn the bread out onto a wire rack to cool.
* In the original recipe, the author uses a 1-kg capacity loaf tin, and baking time will be about 45-60 mins.
For me, I divide the dough into 15 equal pieces, shape them into rounds, and fit 10 pieces into 8-inch round tin, with the remaining 5 pieces as individual rolls. Baking time is about 35 minutes.
Looking at the dough, it should be able to fit two 8” by 4” loaf tins, just watch the baking time.
The above method is based on using a stand mixer. If you’re kneading by hand, at Step 4, mix everything with a wooden spoon to form a slightly stiff dough. Then turned onto a floured worktop and knead until smooth and elastic. Proceed as for Step 5 onwards.
Tuesday, May 01, 2007
Okay, some of you might be going “Ewwwwww! That’s gross!” Well, actually not at all, some things you’ll never know until you try. The ‘star’ of this is not the durian, but the lovely chocolate crust, recipe from Ilva of Lucilian Delights.
I first came across this crust recipe over at Gattina’s(which is why I also adapted her method), and I’ve been wanting to make them for a long time. Finally the chance came for these Chocolate Tartlets with Durian Filling.
The good thing about this combination is, neither the crust nor the filling overpowers the other. Although durian has a strong taste, the chocolate actually managed to ‘tame’ it down, allowing the slight bitterness of the crust to come through.
Here’s my adapted recipe for the crust:
145g plain flour
25g unsweetened cocoa powder
1 tsp baking powder
2 egg yolks
1) Sift the first three ingredients to combine.
2) Cream butter and sugar until creamy. Add in egg yolks one by one, and beat until well combined.
3) Add in dry ingredients, mix to form a smooth dough. Divide dough into two pieces, shape into a disk, wrap in cling film and chill for 30 minutes.
4) Working on one disc at a time, roll out to about slightly less than 0.5cm. Use the tartlet tins or cookie cutter to cut the dough to fit the tins. Cover the lined tins and freeze for 10 mins.
5) Bake in a pre-heated 180C for about 20 to 25 mins. Remove from the oven, cool for about 2-3 mins before gently easing the tartlets out of the tins. Cool completely before filling.
* I only used half of the dough to make about 9 tartlets (6cm diameter) plus some cut-out cookies. For the other half, I just wrapped it well and popped it into the freezer.
For the durian filling, simply remove the flesh from the seeds, and pass through a sift to remove fibres. Chill until ready to fill the tartlets.
Friday, April 20, 2007
This week’s WHB is no exception (sorry, I guess the above is just an excuse for my lack of ideas). Hosted by our lovely Sher this week, to entice her (hopefully), I thought a glorious-coloured fruit might do the trick.
Here I present the dragonfruit – also known as pitaya and 火龙果.
These are fruits of the cactus species, and the ‘scaly’ skin encloses a soft flesh studded with many black seeds, similar to those in a kiwi fruit. There are three varieties - pinkish skin with white flesh, pinkish skin with red-purplish flesh, and the last is yellow skin with white flesh. Dragonfruits are native to Mexico as well as Central and South America, but are also cultivated in asian countries now, with Vietnam being a major exporter of the fruit(Anh, correct me if I’m wrong :p).
I didn’t like dragonfruits at all previously, because I find the taste too bland for my liking. That was until I tried the red-fleshed variety. It was sweeter than the white-fleshed fruits, and I began to appreciate the subtle sweetness of this fruit, and the crunchy black seeds too.
The best and easiest way to enjoy this fruit is to cut it into half(chilled it well first), scoop out the flesh and enjoy it by the spoonful. But that’s so ‘not-interesting’ for this post right? So digging into my fridge ……………..I found kiwi fruit…..wait wait…..and pineapple. Okay, cube these fruits and pile them into the ‘shell’ left behind from the scooping. So here is my colourful Dragon Boat.
Sunday, April 15, 2007
250ml sweet dessert wine (I used Muscat)
250ml natural red grape juice
1 cinnamon stick
5 Seckel pears, peeled, leave stalks intact
1) Heat all ingredients except pears in a pot over medium heat, until sugar is dissolved. Turn heat to low and simmer this liquid for 5 minutes.
2) Add in the pears. Over low heat, simmer the pears, covered, for about 30 minutes.
3) Remove from heat, let cool. Refrigerate the pears in the syrup overnight before serving.
Sunday, April 08, 2007
Of course, one man’s meat is another’s poison. Afterall, taste is a very personal thing, and also changes with time. Like myself, I used to hate cheese, but over these few years, I’ve learnt to appreciate them, though blue cheese is still one that I can’t stomach.
Before I digress further, I better come back to this post, dedicated to Weekend Herb Blogging. This week’s WHB is hosted by the talented Anh, who never fails to amaze me with her creations, especially those reflecting her Vietnamese heritage. Of course, don’t forget to check Kalyn’s Kitchen for more details on WHB.
I managed to buy some pre-packed(flesh removed and packed) durians from the neighbourhood supermarket, and hence I don’t have a picture of the whole fruit. For a look at the thorny fruit, click here.
A look at the seed: