Crema Catalana

During my recent trip to Barcelona, a trip to Monseratt  introduced me to "Creme Catalana" I fell in love and was hunting for it every where I go in Barcelona. The french might hate me for this but hands down it beats Creme Brulee. (My opinion)

When I came back to Malaysia, Instead of oogling at all my recent purchases, I googled "Creme Catalana" and OMG, these yummies are so easy to make.

Its meant to be runnier then the Creme Brulee. How it just melts in your mouth with the caramelized sugar top. This will be one of my favorite dessert of all time. Sinful yet so devine.

Recipe:

1/2 cup castor sugar for the creme
4 egg yolks
1 stick of cinnamon
1 TBS of corn starch
2 Cups of Milk
grated rind of a lemon
1/2TS of Vanilla essence (Not in the Recipe)
A pot
4 Small Ramekin

1/4 cup of castor sugar (For the topping)

Method:

1. Combine the egg yolks and the 1/2 cup sugar and beat until the colour turns light yellow. ( I Just used a hand whisker)

2. Add the grated lemon rind, Cinnamon stick and the vanilla essence

3. Whisk Milk little by little.

4. Add the cornstarch and whisk.

5. Over Medium fire, heat the mixture constantly. Just until thickened. Remove from pot immediately.

Tips:
As soon as the mixture thickens, you will feel resistance while stirring, Remove the pot from the fire or your mixture will curdle. The texture of the crema should be smooth and creamy.

6. Remove the cinnamon stick and pour your creme into the ramekin.

7. Cool it over your counter for at least 20 minutes

8. Refrigerate for at least 3 Hours ( You can even make it the day before)

9. Before serving, sprinkle the rest of the sugar on top.

10. Oven toast them for a few minutes to caramelize the sugar on top. ( You can use a blow torch or a broiler to caramelize your sugar.

11. Serve Immediately.

Kung Pao Chicken

It has been a while since I updated this blog. Today, I decided to cook Kung Pao chicken for my hubby. I merely used what I have in my pantry. Please excuse the presentation.

Ingredients:

1 1/2 boneless & skinless chicken breast
3 tablespoons roasted cashew nuts
8-12 dried red chilies (deseeded and cut into halves)
3 tablespoons cooking oil
5 slices peeled fresh ginger
2 gloves garlic (sliced diagonally)

For the marinate:

1 tablespoon corn starch
2 teaspoons soy sauce
1 tablespoon Shaoxing wine
1 teaspoon oil

For the sauce:

1 1/2 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon black vinegar (I substituted with Apple Cider vinegar)
2 tablespoons water
1 teaspoon corn starch

Method:

1. Cut the chicken meat into small cubes, rinse in water, pat dry with kitchen towel and marinate with the ingredients above for 30 minutes.
2. Mix the sauce ingredients in a small bowl and set aside.
3. Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
4. Add in the remaining 2 tablespoons of cooking oil and wait for the wok to heat up.
5. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
6. Stir fry the dried red chilies until aromatic and spicy smell come out then add in the chicken meat.
7. Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
8. Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
9. Add in the scallions and stir evenly.
10. Dish out and serve hot with steamed white rice.

French Toast

Recipe:

8 slices of bread
1 cup of cream ( Whipped)
2 eggs
1/4 teaspoon of vanilla essence
1 tablespoon of honey
Butter

Method:

Heat up the oven to 300 F.

Combine the cream, eggs, vanilla essence & honey and beat until smooth. ( You can beat with a hand whisk).

soak the bread with the liquid for at least 30 seconds each side and set aside.

Heat up the pan and grease with butter and fry the bread 2 minutes each side. Once all the breads are fried, put them in the oven for at least 1 minute and serve.

Aglio Oglio Prawns

Recipe:

A.

Whole wheat pasta for 3 pax
salt
Chicken stock - 1 cube

B.

12 shelled prawns (Leave the tail shell on)
1 teaspoon of chili flakes
Salt & Pepper to taste
1 teaspoon of lemon juice
1 teaspoon of mince garlic

c.

1/4 cup of extra virgin olive oil
2 tablespoon of mince garlic
1 tablespoon of chili flakes
4 slices of anchovies
salt & pepper to taste

Method:

Marinade B ( Prawns) with all the ingredients in B.

Boil water for the pasta. Once water is boiled, add salt & chicken stock and boil pasta for at least 12 minutes for whole wheat pasta or until al dente.

While pasta is boiling, grill the prawns for 2 minutes a side.

Once pasta is cooked, toss and set aside.

In a pan, heat up the olive oil in low fire and once the olive oil is hot, fry the garlic for at least a minute and add the chili flakes and anchovies. Break the anchovies to pieces with your spatula until the anchovies melt in your oil. Make sure the garlic doesn't turn brown.

Once done, combine with the pasta, add salt & pepper to taste and serve with the grilled prawns.

Serve immediately.

Orange Grilled Prawn Salad

Hubby and I both agreed this is one of the best salad we ever had. We swore that this salad will be in our   menu at least once a month.

Ingredients:

For Salad
Baby Romaine Lettuce ( Enough for 2 Pax)
a bunch of rocket greens
slices of holland gouda cheese
1 orange flesh cut to cubes
salt
pepper

For Prawns
10 shelled prawns
1 teaspoon of chili flakes
salt & pepper to taste
1/2 teaspoon maggie seasoning
1 teaspoon of fresh orange juice
1 tablespoon of olive oil

Salad Dressing
2 tablespoon of extra virgin olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon orange zest
1/2 teaspoon grated garlic
1 teaspoon of honey
salt & pepper to taste

Method:

Marinade the prawn with all the prawn ingredient above. Leave for minimum 15 minutes and grill for 2 minutes in each side. Once done, keep aside.

Meanwhile combine olive oil and balsamic vinegar and emulsify. Once combined, add the orange zest, grated garlic, honey, salt and pepper to taste.

Combine the Romaine lettuce in a salad bowl with the rocket greens, orange flesh cubes and toss with the salad dressing.

Lastly add salt & pepper if necessary and serve with cheese and the prawn.

This recipe is for 2 person.

Brunei Batik Cake

I love this cake. It is so nostalgic. and no need to bake yay!!! Be warned, It is very rich and fattening. Not for those who is on diet.

Recipe:

500g Butter
10 eggs
1 can condense milk
1 can evaporated milk
1 cup flour
1 cup nestum
1 cup milo
1 cup nestum
1 packet of original marie biscuit
3 tablespoon of gravy browing
1/2 cup castor sugar

Direction:

1. Beat Sugar and butter until fluffy
2. Combine eggs one by one
3. Beat until smooth
4. combine condense Milk/Evaporated Milk/Flour/Milo/Horlick/Nestum and gravy browing
5. Mix all the above until smooth.
6. Pour the mixture in a non stick pan with small fire. Cook until it doesn't stick to the pan's side.
7. break the marie biscuit in 2 and add the marie biscuit in the pan and combine.
8. Use tin foil or plastic wrap to line a tray.
9. Pour all the mixture and press with potato presser until compact.
10. Refrigerate.
11. Cut and serve.

Roast Beef with Thyme

Recipe:

1 Block of round eye beef
string
1 teaspoon of dried thyme
Kosher salt to taste
Freshly grounded black pepper to taste
1 tablespoon of olive oil
Vegetables ( Your choice) I used carrots because that is the only veggy I have in my fridge.

Direction:

Preheat the oven to 220c
Tie the beef to hold the shape. Season with salt, pepper and thyme. Drizzle with a little bit of olive oil.

Heat up a pan and brown beef all sides for a few minutes and transfer the beef to the oven and roast for about  50 Minutes if you want medium well. Make sure you place the beef on top of the veggies when you are roasting. Once beef is done, baste the beef with the juice from the pan and transfer the beef to a wooden board to rest for at least 15 minutes before carving.