Monday, April 29, 2013

TABLEA CHOCOLATE SAUCE



INGREDIENTS:
1 roll chopped tablea tea chocolate
½ cup heavy cream
1 cup fresh milk
¼ cup chopped dark chocolate

PROCEDURE:
1. Boil together the chopped tablea, fresh milk and heavy cream.
2. In a separate bowl, melt the chopped dark chocolate over steaming hot water.
3. Combine the melted dark chocolates with boiled table chocolate and mix well.
4. Cool before using.
5. Pre-heat oven at 400 degrees F.
6. Stack 5-6 sheets of phyllo dough brushing melted butter in between layers.
7. Place molded durian ice cream in the middle of the stacked phyllo dough and securely cover the ice cream.
8. Brush with egg wash and bake in oven for 5 minutes or until golden brown.
9.Serve immediately, best enjoyed with tablea chocolate sauce.



BAKED DURIAN ICE CREAM STRUDEL WITH TABLES CHOCOLATE SAUCE



INGREDIENTS:
Durian ice cream
Butter
Chocolate sauce
Phyllo dough
Egg wash

DURIAN ICE CREAM
INGREDIENTS:
2 cup fresh milk
3/3 cup sugar
Drop of vanilla extract
¼ cup heavy cream
8 pieces egg yolk
Durian puree

PROCEDURE:
1. Scald fresh milk, heavy cream and sugar.
2. Gradually add a third of the scalded milk mixture into the while whisking.
3. Combine the egg mixture to the rest of the milk and bring back to heat, making sure that the fire is low.
4. Stir gently and constantly until it thicken and reaches the consistency wherein it just coats the backof the spoon.
5. When desired consistency is reached, place pan in a larger bowl filled with ice water to cool.
6. Add a drop of vanilla extract and the desired amount of durian puree.
7. When it cools, churn.
8. Freeze.


Thursday, April 25, 2013

STICKY RICE PUDDING



INGREDIENTS:
1 k glutinous rice
½ k grated coconut
1 ½ L water
½ k brown sugar

PROCEDURE:
1. Steam glutinous rice with water until cooked.
2. Meanwhile, squeezed out its milk from the grated coconut and add a little water.
3. Boil grated coconut with its milk until its natural oil comes out and fry in its own oil until golden brown.
4. Add the cooked glutinous rice and the brown sugar. Mix until sugar dissolves.
5. Transfer to flat pan, cool and serve.

TOMATO TART WITH CHEESE



INGREDIENTS:
5 pieces tomato
500g cheese
5 sheets puff pastry
Salt and pepper to taste
100g basil
5 tsp. olive oil
100g black olives

PROCEDURE:
1. Chop basil, peel and deseed tomato.
2. Cut puff pastry as big as the ring mold’s circumstances.
3. Marinate tomato with chopped basil, salt and pepper.
4. Mold tomato, olives, puff pastry and cheese using a ring mold.
5. Bake in the oven at 180 degrees C for 15-20 minutes.

Wednesday, April 24, 2013

GINGER MANGO BUERRE BLANC



INGREDIENTS:
4 pieces ripe mangoes
1 piece ginger
1 piece bay leaf
Black peppercorn
½ cup white wine
1/8 cup white wine vinegar
3 blocks butter nuggets
Salt and pepper to taste

PROCEDURE:
1. Peel and cup ginger.
2. Puree mango.
3. Reduce white wine, white vinegar, bay leaf, peppercorn, and ginger.
4. Add mango puree to reduction and simmer.
5. Strain and discard solids.
6. Whisk in butter nuggets gradually.
7. Season with salt and pepper.

ANIS FLAVORED SPINACH PUREE



INGREDIENTS:
100g spinach
¼ cup anise wine
1cup stock
Salt and pepper to taste

PROCEDURE:
1. Wash and trim spinach.
2. Blanch and shock spinach.
3. Puree spinach.
4. Add spinach puree to stock and simmer.
5. Add anise wine and reduce.
6. Season with salt and pepper.