sea-salt caramel custard

397 g sugar

  50 ml water

  80 g unsalted butter, at room temperature

400 ml fresh milk , (add in 3 tbsp of plain flour to combat the humidity) 

    2 Tbsp sea salt, to taste

147 g egg yolks

600 g unsalted butter, at room temperature

method:

1.Prepare a heavy, solid and light coloured saucepan, so you can monitor the caramelization process. stir together sugar, and water , under medium heat,  until the sugar dissolve. you may add more water if you find that the sugar is still dry. Swirl the saucepan.don't stir as it may cause the caramel become bitter. watch the colour, when it turn into light amber, add in 80 g butter n 400 ml fresh milk bring to a boil. or until all the caramel dissolve, add in the sea salt, taste it, if you think that is not salty enought, you may add more salt, remove from the heat. 

2. In a medium bowl, whisk the eggs yolks for 15 minutes. Wish in 100 ml of hot caramel mixture. Then pour the remaining eggs yolks into the saucepan with the remaining hot caramel mixture. Heat over very low heat, Stirring constantly from the bottom of the pot, don't be surprise that it takes hours for the custard to thicken. Let it cool

3. In a mixer with a whisk attachment, beat the butter until light and fluffy, slowly whisk in the cooled custard til light and creamy, Use immediately or keep tightly cover up for 3 days in the fridge, freeze for 1 month.  Re-whip before using.

Red Paprika Shrimp

It looks so red and Hot, but it didn't. BAHASA KLIK DISINI
an easy to prepare seafood
you need :

12 pcs of medium uncooked fresh shrimp, wash, removed the head, and the abdomen shell, To remove the intestinal vein from an abdomen, trace the line of the vein with the edge of a small, thin, sharp knife and draw the vein out.  The tails tip on

Ingredients :
put into a chopper and chop till very fine
1/2 tsp of Italian herb
1 small  nutmeg (whole)
1 medium size Paprika
2 cloves garlic
1/4 tsp salt
1/8 tsp white pepper powder

2 tbsp (30 ml) cooking oil 

Method:
heat the skillet, add in the oil, pour in all the fine ingredients, fry  under medium heat for about 5 minutes, add in the shrimps, and stir until the shrimp change into pink colour. Remove from the stove, serve Hot!

Banana pancake

One of favourite roadside food at Kata beach Phuket is "banana Pancake"
I can't flip like what they did, this is the simple way I did
BAHASA KLIk SINI 

1 packet of frozen  "roti Prata, any brand, I used Fairprice brand, let it at room temperature

some bananas- cut into 1 cm wide

Margarine for pan fried
Method:

As I said , I cant flip the Roti Prata, so I used the roller to roll as thin as possible, with the plastic cover intact

Try the best to roll it into a square shape

Remove the top plastic cover

Arrange cut bananas and fold into an envelope shape as shown on above

 The final shape

Heat up the skillet, add in margerine, under medium to high heat, friedboth side until golden brown

 Serve hot with chocolate or sweetened condensed milk

coffee cream cake

I  make this birthday cake for someone who didn't like any cream, or fondant cover over it. Its easy to make.
You need
2 recipe of 3 ingredients sponge cake

sponge cake

Coffee syrup :

4 tbsp instant coffee powder mix with 150 ml hot water, add in 1 tbsp kahlua/Amaretto/Marsala or Brendy 

whipping cream:

250 ml whipping cream

2 tbsp gelatin, pour inside a stainless steel bowl, add in 6 tbsp of water, bloom for 5 minutes and melted on a hot water bath.

Beat the whipping cream till peak, add in the warm gelatin, continue to beat for 10 second.

for best result, keep you stainless steel bowl inside the fridge for 1/2 hour before mixing the cream, or you may sit the stainless steel bowl on top ice cube.

Method :

1. arrange one 8 inch sponge cake in the base of serving dish

2. Use a brush and brush the coffee syrup on the cake.

3. Pour the whipping cream on top of it and spread out evenly.

4. brush coffee syrup on the other sponge cake, put the syrup side facing the cream, Chill for at least 2 hours. top with any cake-top that you like.

Mango Crepe

Chunk of sweet juicy Thai honey mango wrapped around with  sponge cake and whipping cream
How to make it? Bahasa klik sini

Mango crepe

Prepare :
1 recipe of  3 ingredients sponge cake
1 recipe of  crepe
240 ml of whipping cream
2 tbsp of gelatin bloom with 6 tbsp of water, melted on a hot water bath
4 ripe Thai honey mango, skinned and cut to fillet it and cut the fillet crosswise

sponge cake and mango

Beat cream until peak, beat in the warm gelatin  until evenly blended, don't over beat the whipping cream. Set aside, keep in the fridge to be used later.

whipping cream

the wrapping is as shown

Crepe and sponge cake

Crepe , sponge cake and whipping cream

Crepe , sponge cake , whipping cream top with mango

wrapped

Tiramisu

Tiramisu

My favourite Tiramisu, thanks to KL for this yummy recipe

Ingredients:

20-24 sponge fingers                                                                      

 4 tbsps instant coffee powder mix with 150 ml hot water

2 tbsp Kahlua/Amaretto/Marsala or brandy   

                      

4 egg yolks

60 g caster sugar

 Few drops vanilla extract

Grated rind of half a lemon

500 g Mascarpone cheese                       

2 tsp lemon juice

250ml cream 

2 tbsp of gelatin , pour inside a stainless steel bowl, add in 6 tbsp of water, bloom for 5 minutes,  melted on a hot water bath.                                 

2 tbsp cocoa powder 

Method:

1. Put egg yolks into a heatproof bowl with the sugar, vanilla extract and lemon rind.  Stand over a saucepan of gently simmering water and whisk until very thick and creamy (the whisk leaves a very heavy trail when lifted from the bowl). 

2. Put mascarpone into a bowl. Add lemon juice and beat until mixture is smooth. 

whipping cream

3. Beat cream until peak, beat in the warm gelatin, add to mascarpone mixture. Combine the egg and mascarpone mixture until evenly blended.  

To assemble:

1. Arrange almost half the sponge fingers in the base of serving dish. 

2. Combine the black coffee and liqueur.  Use a brush and brush the coffee mixture on the fingers 

3. Pour half the mascarpone and egg mixture over the sponge fingers and spread out evenly. 

4. Add another layer of sponge fingers; again  brush the coffee mixture on the fingers and cover with the remaining mascarpone mixture.  Chill for at least 2 hours (preferably overnight). 

To serve:

Sift an even layer of cocoa powder over the top of tiramisu, completely covering it!   

Note:  

1.You may use individual cups/ramekins instead of one big serving dish.   

Makes serving easier and pretty too!

2.You can omit the cream entirely if you wish.  If you do that, you can omit the gelatin.  The mascarpone cheese should be stable enough.

Sayur Asam (Sour Soup)

Indonesian Famous sour soup, easy to prepare and fat free.

Sayur asam

 in a chopper,chop until fine

25 g raw peanut

40 g shellots

7 g garlic

50 g red big chilly, remove the seeds if you don't like spicy food

50 g palm sugar( gula malaka)

5 g shrimp paste

8 g salt

20 g sugar

90 g tamarind,  soak with 3 tbsp of water, work the mixture with your finger tips. remove stones.

20 g galangal,  (blue ginger)crush 

5 pcs indonesia bay leaves (daun salam) 

2 1/2 litres of water for the soup

Cabbage and longbean

young corns

wash n rinse the vegetables under running water

- 500 g corn, old or young, cut into 3 cm long

- 500 g chayote, cut into cube od 2X 1 X 1 cm

- 200 g young jack fruit, cut into 2 X 2 cm

- 200 g longbean, cut into 3 cm

- 200 g cabbage, divided into smaller pieces

or any type of vegetables that's availabe  at your place

method :

1. bring to boil 2 1/2 litres of water and  crushed galangal, Indonesia bay leaves

2. add in the finley chopped ingerdients,  bring it to boil, taste it, is it suit your taste?

3. lower the vegetabels that need more time cook, such as corn, chayote and young jack fruit, boil until it cook.

4. add in long bean

5. cabbage should be the last to be add in

turn off the stove, it is best to be serve 4 hours later.