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Wednesday, January 13, 2016

Too Cheesy

I've been a huge fan of deep fried Mac & Cheese balls ever since eating them at 28 Hong Kong Street. Take your usual Macaroni and Cheese shape it into a ball then coat it in panko / breadcrumbs and deep fry them, the result are balls of crunchy cheesy goodness.

So without much further adieu here's my version of mac & cheese, adopted from the book "Diner: deliciously authentic feel-good recipes"

1 tablespoon olive oil
2 tablespoons of butter (salted)
1 chopped garlic clove
1 teaspoon of dry mustard
3 tablespoons of plain flour
500ml milk
130g cheddar
60g parmesan 
125g mozzarella 
350g macaroni
1 egg
Breadcrumbs/ panko 

Melt butter in pan
Add garlic and mustard, sauté before adding flour
Whisk over medium heat until a paste forms
Continually add milk and bring to boil while whisking 
In a separate pot cook the macaroni
Turn down heat of milk mixture and simmer for 10 minutes
Remove from heat and add cheeses
Mix cooked macaroni and sauce into a shallow tray and place in fridge for at least 2 hours

Remove from fridge and shape into balls the size of a Golf ball
Dip in egg wash then coat in panko
Heat oil in pot and deep fry until golden brown
Season with truffle salt prior to serving

Pretty easy ya?

Monday, January 4, 2016

A Little Aussie Icon

Aside from the humble meat pie, sausage roll and pavlova (ok New Zealand we will give you this one) nothing says 'straya' more than a lamington; vanilla sponge cake coated in chocolate and rolled in dedicated coconut (in my case I filled my lamingtons with cream and berry jam as well).

Being invited to a friends house for afternoon tea I thought it would be nice to share a little bit of oz with her guests to accompany her famous 'binglova'

Lamingtons are perfect for morning or afternoon tea, coupled with a cuppa ..the recipe posted is my take on one by Australia's CWA that was featured on MasterChef Australia.

Ingredients for the Sponge
125g butter
3/4 cup castor sugar
2 eggs
1 3/4 cups Self Raising flour
2/3 cup of milk
1 teaspoon vanilla

Ingredients for the Chocolate Icing
3 cups of Icing Sugar
1 teaspoon vanilla
1 tablespoon of cocoa
1 dessert spoon of honey

Cream butter and sugar
Add vanilla and one egg at a time
Add flour
Add milk
Combine thoroughly
Pour mixture into a greased lamingtons tin (11x7") and bake at 175 degrees Celsius for 30 minutes 
Leave to cool and cut into 4x4cm squares
Add all icing ingredients over a double boiler and add water to achieve desired consistency
Put sponge on fork and coat with chocolate 
Roll square in desiccated coconut
Leave to cool on baking paper

Simple ya? My lamingtons are two cakes with cream and jam in the centre.

Tuesday, December 29, 2015

Roe Roe Roe Your Boat

I love Hong Kong, for all its anarchy, crowded malls and thorogughfares it is a place I love going back to again and again. In the times between trips there there is one food dish that I miss the most: Prawn Roe Noodles (Har Zi Mee).

How wrong can you go with some freshly made egg noodles, mixed with a little sesame oil, soy sauce, oyster sauce and topped finally with spoonfuls of dried prawn roe?

Unfortunately prawn roe  has been very hard to come by in Singapore until recently. Armed with some Mee I imported back from Hong Kong and a bottle of Har Zi I was able to satisfy my craving once again!

So there you have it.. My mind (and tastebuds) were whisked away to Hong Kong for a few fleeting moments.

Monday, December 28, 2015

Christmas Comes But Once a Year

.. So recently I attended our office 'end of year celebration' the party rocked, food decent but when it came to dessert one of my colleagues said the Tiramisu was nice.. After taking a sample I beat my chest and said 'mine was better' (perhaps I had one glass of Prosecco too many) but I promised that I'd let the guys in the office try my Tiramisu before Christmas.

Without blowing my own trumpet after publicly announcing there was tiramisu in the fridge it was DEVOURED in 15 minutes!!!! Needless to say they were either:
1. Really really hungry 
2. The tiramisu was good

I'd like to think the latter! For those of you who are interested here's the recipe 

500g mascarpone cheese
2 eggs (white separated)
2 packets of Italian ladyfinger
Coca Powder
1 Cup of Coffee (black)
4 tablespoons of cognac 
3 tablespoons of Cointreau 
3 tablespoons of Kahlúa

1.Whisk egg whites into soft peaks
2. Incorporate Cointreau, mascarpone and egg yolks together
3. Incorporate coffee, cognac and Kahlúa
4. Fold egg whites with mascarpone mixture
5. Dip Italian ladyfingers in coffee for the first layer
6. Add a 1-2cm layer of mascarpone
7. Dust with cocoa powder
8. Repeat steps 5 to 7
9. Refrigerate overnight 

And well that's all there is to it! Of course you can add more/less alcohol if you wish. Should you not be into alcohol substitute the Cointreau with orange zest!


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