|Updated on 17/09/10 with fotos of Tau You Bah cooked using fatty pork|
Tuesday, June 8, 2010
Sunday, June 6, 2010
Recipe adapted from "Everybody Eats Well in Belgium" by Ruth Van Waerebeek.
Roast Pork with Onions and Mustard (Varkensgebraad met Zilveruitjes en Mosterd)
INGREDIENTS (for 3 persons)
6. Remove the roast to a cutting board and let rest for 15 min before carving.
PS: Pls refer to my belgian chocolate ganache tart for pictures of the dough.
My oven has enjoyed a well-deserved rest from baking for the past 2 weeks. Yesterday I decided to bake a very very decadent belgian chocolate ganache tart, which is definitely not for the weight-watchers. I followed the recipe from Ruth Van Waerebeek's cookbook, and used Callebaut chocolate which I bought from Colruyt to make the chocolate ganache. My hubby said the chocolate ganache tasted like fondant and was a bit sweet. Well, it is fondant. At least that is what the Callebaut packaging says, fondant chocolate, which can be melted in microwave or bain-marie to make chocolate mousse, ice-cream or desserts. It is made in Belgium, and is very conveniently sold in a box which contains 4 packs of 100g each, and only costs about 4 euro or so per box.
This was my first attempt at making this chocolate ganache tart. I think I made the mistake of over-browning the tart pastry, my oven tempature was a bit too high but otherwise the tart was good. However this is not a tart that I will make again soon, because it is so decadent, and it makes me feel very guilty after eating. Not so good for the waistline either, hehehe...
Anyway here is the recipe of Belgian Chocolate Ganache Tart, adapted from "Everybody Eats Well in Belgium" by Ruth Van Waerebeek
2. Preheat the oven to 425F (220C).
3. Line the bottom of the tart pan with aluminium foil. Fill 2/3 full with dry rice or beans. (This is called blind baking.) Bake 10 min. Reduce heat to 375F (190C) and bake until the pastry is lightly browned, 5 to 8 min longer. Remove the rice/beans and foil and let the crust cool completely. Leave the oven on.
4. Meanwhile, prepare the chocolate filling : place the chocolate pieces in a mixing bowl. In a medium-sized saucepan, bring the cream, expresso, and confectioners’ sugar to a quick boil. Immediately pour the hot cream mixture over the chopped chocolates and stir with a wooden spoon until the chocolate is melted and smooth. Beat in the eggs and egg yolks, one at a time, until thoroughly combined. While mixing the chocolate mixture, I placed the bowl over a bain-marie (pan of boiling water on the stove) so that it would melt more easily.
5. Brush the bottom and sides of the pastry with the egg wash. Pour in the chocolate ganache and bake in the preheated 375F (190C) oven until set, 12 to 15min. Transfer to a wire rack to cool. When cool enough to handle, remove the side of the pan and let cool completely. Chill in the refrigerator for several hours, before serving.
6. (Optional) For garnish, use a fine sieve to sprinkle the cocoa evenly over the surface of the tart, place a doily on top of the cocoa and sift a layer of confectioners’ sugar on top. Very carefully remove the doily. Or simply serve the tart cold with a bowl of freshly whipped cream.
Wednesday, June 2, 2010
1 tbsp shaoxing wine
2 cloves garlic (finely chopped)
Oil for frying
4 tbsp corn starch
1/2 cup water
1/2 teaspoon baking soda
3 tbsp chili sauce
1/2 tsp worcestershire sauce
1 tbsp sweet and sour sauce (Lee Kum Kee)
1/2 tsp oyster sauce
3 tbsp water
1/2 tsp corn starch
3 dashes white pepper powder
2 tbsp oil
This is how the shrimps look like, but they have already been peeled and cooked when I bought them in the supermarket, so they don't look very grey. :)
INGREDIENTS (for 3 persons)
6 big firm tomatoes
300g grey shrimps (North Sea shrimps)
5 tbsp mayonnaise
1 tbsp lemon juice
salt and pepper to taste
1. Slice off the top of each tomato with a sharp knife. Reserve the tomato lids for later. Use a teaspoon to scoop out the tomato flesh and sprinkle the inside of each tomato with a pinch of salt and pepper. Turn the tomatoes upside down to drain away the tomato juice.
2. Mix the shrimps and mayonnaise in a bowl. If you wish, you may add a tbsp of lemon juice to the mayonnaise to give it a tangy flavour.
3. Fill the insides of each tomato generously with the shrimp and mayo filling until the tomato practically overflows with shrimps. Cover with the tomato lids and place them in the fridge to chill. Best served when chilled.