|the original Katong laksa|
Monday, January 27, 2014
Sunday, January 19, 2014
9 fresh pressed sugarcane drinks
8 pieces of kaya toast
7 warm barley drinks
6 giant Sri Lankan crabs
5 bowls of laksa
4 plates of sambal kang kong
3 plates of chicken rice
2 pisang goreng
1 best milk tea I have ever had, Okinawa Milk Tea
More Singapore to come!
Tuesday, January 14, 2014
Friday, December 27, 2013
makes 40 gougeres
1 cup water or milk
1/2 cup or 1 stick unsalted butter
1/2 teaspoon Kosher salt
1/8 teaspoon black pepper
optional: 1/8 teaspoon cayenne pepper or 1/4 teaspoon smoked paprika
1 cup or 5 ounces all purpose flour
4 ounce aged cheese of your choice, Gruyere, Parmesan, Cheddar, Gouda (choose an aged, harder Cheddar or Gouda)
Optional: 2 Tbsp chopped chives
3 - 5 eggs.
Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
In a medium saucepan, add the water, butter, salt, sugar, cayenne and paprika if using and bring to a boil.
Reduce the heat to medium, add the flour all at once and stir with a wooden spoon or spatula until the mixture forms a ball. Continue to stir and cook for a total time of 1 minutes.
Transfer the dough ball to the bowl of a mixer fitted with the paddle and beat at medium speed for 10 seconds, then let the mixture cool for an additional 5 minutes.
Now with the mixer running on medium speed, add 3 eggs, one at a time, scraping the sides of the bowl between adding each egg and wait for the dough to mix evenly before adding the next egg. Stop the machine and lift up the beater to check the consistency of the batter. The batter in the mixing bowl should form a peak with a tip that falls over.
If it is too stiff, beat in the white of the remaining egg. Check again and, if necessary, add the yolk. Finally, mix in the grated cheese and chopped chives.
Use a 1 tablespoon cookie scoop and space the mounds of dough 2 inches apart.
Bake for 20 minutes at 400 degrees F, do not open the oven doors at all while they are baking. The gougères are done when they are golden on the outside and the inside should be hollow, steamy and moist but not uncooked.
Monday, December 23, 2013
Much of the prep can be done in advanced and the whole dish can be assembled a day in advance. It can be baked with the turkey in the oven then as the turkey is resting, put it under the broiler for a few minutes to brown the top of the cheese. I prefer regular yellow cheddar over white cheddar only because yellow cheddar makes for a more colorful dish.