Pom Poms

Pom Poms

Saturday movie night? Do you need some bites to go with it?

What is the goodness you get by combining dulce de leche caramel, chocolate, popcorn, toasted coconut and peanuts? You get Pom Poms!

Pom Poms taste like Snicker Bars - the candy bars with chocolate, nougat, peanuts and caramel - according to my taste tester, Mr J. Only slightly more chewy.

It's extremely easy to make these cute little gems.

First, you got to have a can of Dulce de leche caramel. It can be easily made at home by simmering a can of condensed milk in a pan of boiling water for 3 hours. You can get the detailed recipe from my earlier post HERE.

But if you don't have the patience or time to simmer the condensed milk for 3 hours, there is an easy way out. Combine 1 can (395 g) of condensed milk with 30 g of butter in a large heavy-based saucepan; cook, stirring, over medium heat, about 10 minutes or until mixture is caramel colour.

Voila! You get an express version of dulce de leche caramel.

Don't say I didn't warn you, Pom Poms are super additive. You won't be able to stop at 1, or 2, or 3....

Pom Poms Recipe (Makes 40)

Ingredients

• 1 can (395 g) sweetened condensed milk
• 1 cup (140 g) finely chopped roasted unsalted peanuts
• 4 cups (40 g) air-popped popcorn
• 1/2 cup (40g) toasted shredded coconut
• 200 g milk eating chocolate, melted

Method

1. Line two trays with baking paper.
2. Make the Dulce de leche caramel: Put the can of condensed milk into a pan of boiling water and let it simmer away for 3 - 3 1/2 hours, topping up with more water if necessary.
3. Remove from heat and open the can; pour the caramel into a bowl, quickly stir in nuts, popcorn and coconut.
4. Working quickly, roll walnut-sized pieces of mixture into balls. Dip balls in chocolate; place on trays. Refrigerate until firm.

Son-In-Law Eggs

Son-In-Law Eggs

Son-In-Law-Eggs, or 'khai luuk kheuy' in Thai ('khai' = egg + 'luuk kheeuy' = son-in-law) is a traditional Thai celebration dish. These eggs are enjoyed on new year's day or at wedding feasts, are taken as an offering to the monks when Thai people visit their local temple. They make good snacks, deep-frying gives the skins a unique texture.

Wherever the name came from, this is a killer dish - rich in texture, great in taste.

Son-In-Law Eggs Recipe (Serves 4)

(Adapted from Food of the Word Cook Book)

Ingredients

• 2 fried long chillies, about 13 cm / 5" long (* I use fresh chillies)
• Vegetable oil, for deep-frying
• 110 g (4 oz) Asian shallots, finely sliced (* I use ready-made deep-fried shallots)
• 6 large hard-boiled eggs, shelled
• 2 tbsp fish sauce
• 3 tbsp tamarind puree
• 5 tbsp palm sugar

Method

1. Cut the chillies into 5 mm (1/4") pieces with scissors or a knife and discard the seeds. Heat 5 cm (2 inches) oil in a wok or deep frying pan over a medium heat. When the oil seems hot, drop a slice of the Asian shallot into the oil. If it sizzles straight way, the oil is ready. Deep-fry the chillies for a few seconds, being careful not to burn them, to bring out the flavour. Remove them with a slotted spoon, then drain on paper towels.
2. In the same wok, deep-fry the Asian shallots for 3-4 minutes until golden brown. Be careful not to burn them. Remove with a slotted spoon, then drain on paper towels. Use a spoon to slide one egg at a time into the same hot oil. Be careful as the oil may splash. Deep-fry for 10-15 minutes or until the whole of each egg is golden brown. Remove with a slotted spoon, then drain on paper towels. Keep warm.
3. In a saucepan over a medium heat, stir the fish sauce, tamarind puree and sugar for 5-7 minutes or until all the sugar has dissolved.
4. Halve the eggs lengthways and arrange them with the yolk upwards on a serving plate. Drizzle the tamarind sauce over the eggs and sprinkle the crispy chillies and shallots over them.

Blueberry-Lemon Cake

Blueberry-Lemon Cake

Blueberry-Lemon Cake Recipe

(Adapted from The Good Housekeeping Step-by-Step Cookbook)

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup margarine or butter, softened
• 1 cup sugar
• 2 large eggs
• 1/2 cup milk
• 1 1/2 cups blueberries

Lemon Glaze:

• 1/3 cup sugar
• 1/4 cup fresh lemon juice

Method

1. Preheat oven to 180C (350F).
2. Grease and flour 9" by 5" metal loaf pan.
3. In medium bowl, combine flour, baking powder and salt.
4. In large bowl, in mixer at low speed, beat margarine and sugar just until blended.
5. Increase speed to medium; beat about 5 minutes, until light and creamy.
6. Reduce mixer speed to low; add eggs, 1 at a time, beating after each addition until well blended, occasionally scraping bowl with rubber spatula.
7. Alternately beat flour mixture and milk into egg mixture, mixing just until blended.
8. Gently stir in blueberry.
9. Spoon batter into loaf pan.
10. Bake loaf 1 hour 5 minutes, or until toothpick inserted in center comes out clean.
11. Place sheet of waxed paper until wire rack.
12. Cool loaf in pan on wire rack for 10 minutes.
13. Remove from pan and place on rack.
14. With cake tester or skewer, prick top and sides of warm loaf all over.
15. Prepare Lemon glaze: In small bowl, mix lemon juice and sugar. With pastry brush. brush top and sides of warm loaf with lemon glaze.
16. Cool loaf completely on rack.

Applying A Glaze: Besides adding flavour to a cake, tea bread, or tart, a glaze can give a smooth, lustrous finish and seal in its moisture. Glazes can be as simple as melted jam, or a mixture of sugar and liquid. Set the cake over waxed paper to catch drips. For a flavor that permeates, prick the cake all over, then brush glaze over the top and sides of the still-warm cake.

Pisang Goreng (Fried Banana Fritters)

Pisang Goreng or Goreng Pisang ? No matter what you call it, it's no doubt one of the most popular snacks in Indonesia.

Pisang Goreng (Fried Banana Fritters) Recipe

(Recipe adapted from Amy Beh's cookbook)

Ingredients

• 1/2 cup self-raising flour
• 1/4 cup corn flour
• 1 tbsp rice flour
• Pinch of salt
• 1/2 tsp baking powder
• 180ml water
• 1½ tbsp oil
• 5-6 bananas, halved
• Oil for deep-frying

Method

1. Combine the various flours, salt and baking powder in a mixing bowl. Pour in water and combine into a batter. Add in oil to mix.
2. Coat banana halves in batter and deep-fry in hot oil for three to four minutes or until crispy and golden brown.
3. Remove and drain on paper towels.

When we were kids, we always fought for the crispy bits. Now I can have a whole lot of them by myself.

Mini Heart Shaped Vegemite Swirls

Mini Heart Shaped Vegemite Swirls Recipe

Ingredients

• 1 sheet frozen ready-rolled puff pastry, thawed
• Vegemite
• 1 egg yolk, lightly beaten

Method

1. Preheat oven to 200C (425F). Place pastry onto baking paper. Spread Vegemite over pastry. (Trust me, this ain't a pretty scene :-) I scribbled I ? Oz on it to add a personal touch.)
2. Starting with the short edge near you, and using the paper to help, roll pastry around the filling like a Swiss Roll. Stop in the centre and repeat the same from the opposite edge.
3. Put the roll in the fridge covered in plastic cling wrap for 30 minutes to make it easier for cutting.
4. Cut roll into slices about 2cm (3/4 of an inch) thick.
5. Place slices with cut side up on a lightly greased oven tray. Brush with lightly beaten egg yolk all over. Bake in oven for 10-15 minutes or until pastry is golden.

Coconut and Passionfruit Slice

This is another of my favourite recipes from Bill Granger. I made them for afternoon tea with my neighbours.

Bill Granger's Coconut and Passionfruit Slice Recipe

(Recipe adapted from Bill Granger's Sydney Food)

Ingredients

Pastry:

• 125 g (4 oz) butter
• 1/2 cup caster sugar
• 1 egg
• 1 tsp vanilla essence
• 1 1/2 cup plain (all purpose) flour
• 1/2 tsp baking powder
• A pinch of salt

Filling:

• 4 eggs
• 1 cup sugar
• 1 cup shredded coconut
• 1/3 cup plain (all-purpose) flour
• 1 1 /2 cup (12 fl oz) cream
• 160 ml (5 1/2 fl oz) coconut milk
• juice and zest of 1 lemon
• 1/2 cup (4 fl oz) passionfruit pulp (I used canned passionfruit because the fresh one is not in season)

Method:

1. Preheat the oven to 180C (350F). To make the pastry, place butter and sugar in a bowl and beat until light and creamy. Add egg and vanilla essence and beat well.
2. Add sifted flour, baking powder and salt, and stir until combined and the mixture forms a sticky dough.
3. Flour hands and press pastry evenly into the base of a greased and baking paper-lined 23 x 23 cm (9 x 9 in) tin. Bake pastry base in the oven for 15 minutes.
4. To make filling, place eggs and sugar in a bowl and whisk until pale. Add coconut, flour, cream, coconut milk, lemon juice, zest and passionfruit pulp, and stir to combine.
5. Pour filling over pastry base in the tin. Bake for 35-40 minutes or until golden. Remove from the oven and allow to cool completely in the tin.
6. When cool, slice into squares. Makes 20 squares.

Toffee Chocolate Spoons

Not going to write much today. Just had a mug of warm milk with a toffee chocolate spoon. Still licking it. Feeling dreamy............

Toffee Chocolate Spoons Recipe (Makes 10)

Ingredients

• 1 cup (220 g) caster sugar
• 1/2 cup (125 ml) water
• 100 g milk eating chocolate, melted

Method

1. Line two oven trays with baking paper.
2. Combine sugar and the water in small saucepan; stir over heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat, simmer, uncovered, without stirring, until toffee is golden brown. Remove from heat; stand 2 minutes.
3. Spoon toffee onto trays into spoon shapes; allow to set at room temperature.
4. Dip toffee spoons into chocolate; return to trays. Set at room temperature.
5. Use spoons to stir through mugs of hot milk to make hot chocolate, if you like.

Malaysian Lacy Coconut Pancakes (Roti Jala)

It is currently the final week of Masterchef Australia. Six contestants are battling it out to become the first Masterchef Australia winner this week.

One of the finalists, Poh, who has a Malaysian Chinese background, decided to cook this interesting combination of Lacy Coconut Pancakes and Chicken Floss Curry during last week's challenge. The challenge was to dish up dinner for four mystery special guests - who turned out to be four of Australia’s most respected chefs (Margaret Fulton, Jacque Raymond, Amando Percuoco and Cheong Lui) - and Masterchef judge Matt Preston.

I have special interest in Poh because we share a similar background and she has cooked some interesting Malaysian dishes during her Masterchef journey. Two of her most notable dishes are: Hakka Abacus Beads Yam Dumpling (???) and Sweet Potato in Coconut Custard (Bubur Cha-Cha). These dishes are not readily available in Australia and probably most Australians have not yet tasted them.

For some reason I can't explain, I was expecting Poh to cook this Malaysian Lacy coconut pancake (it's called Roti Jala in Malaysia) and when she finally did it last week (you can watch the episode HERE), I was ecstatic. She also did a Malaysian Chicken Floss Curry to pair with the pancakes. I couldn't resist but to recreate the same dishes for our Sunday dinner: I was very very happy with the results.

The name Roti Jala is derived from the Malay word 'Roti' (Bread) and 'Jala' (Net). It is usually eaten spicy with curry or sweet with serawa. Serawa is made from a mixture of boiled coconut milk, brown sugar and pandan leaf.

We use a Roti Jala Mold - A special ladle with a five-hole perforation - to make the pancake look like a fish net:

This roti jala mold is easily available in Malaysia but if you can't get hold of it, don't be put off. Poh cut a tiny hole from the corner of an empty fresh cream container and used it to make her pancakes!

Here is the recipe for the Roti Jala. Chicken Floss Curry recipe can be found HERE.

Malaysian Lacy Coconut Pancakes (Roti Jala) Recipe

Ingredients

• 100 g all purpose flour, sieved
• 100 ml water
• 100 ml coconut milk
• 1 tbsp oil
• 1/4 tsp salt
• 1 egg
• 1/2 tsp turmeric powder

Method

1. Mix all ingredients well to form a smooth batter and strain it through a fine sieve.
2. Add more water if the batter is too thick.
3. Grease the frying pan with oil, then add in some batter into the roti jala mold and sing a circular motion, let it drip to form a thin layer of pancake.
4. When cooked, fold it into desired shape and serve with curry or sugar.

Dulce de Leche Caramel Banana Boat

I discovered an easy way to make Dulce de Leche Caramel from "Made In Italy Food & Story" by Giorgio Locatelli:

"

Dulce de Leche Caramel - For this kind of caramel, which we use in lots of desserts, we have a trick that is famous in South America and used in things like banoffee pie. All we do is put the can of condensed milk into a pan of boiling water and let it simmer away for 3 - 3 1/2 hours, topping up with more water if necessary. The sugar in the milk caramelises and when you take out the can (carefully) and open it, you will find a thick, dark toffee, known as dulce de leche, which is much more dense than you could easily make with whipping cream and sugar - and much easier. The toffee makes a brilliant 'glue', if for example we want to stick a biscuit or a piece of pineapple to a plate, so that it doesn't slide when the waiter carries it - such considerations are very important in a restaurant!

"

I have successfully made my first can of dulce de leche caramel yesterday. After 3 hours of waiting, I couldn't wait for another second to tuck into it. It's worth the wait. It's more than just a heavenly taste - it's rich, creamy and it left a sweet long lasting caramel taste in my mouth.

After a big mouthful of the caramel, my mind was like a train, and I was speeding on to the next task: "How can I make a No-Bake Dessert with this heavenly dulce de leche?"

I love banana and combined with dulce de leche it must taste heavenly!

Dulce de Leche Caramel Banana Boat Recipe

Ingredient

• 1 x banana
• Dulce de leche caramel
• Chocolate sauce (optional)

Method

1. Slit the banana lengthwise.
2. Zap in as much dulce de leche as you possibly can.
3. Drizzle with chocolate sauce (optional) and eat it immediately or place it in microwave oven and heat for 5-10 seconds.

Watch this space. I will be back with more yummy recipes using this easy home-made dulce de leche.

Norwegian Cinnamon Buns

Adapted from Nigella Lawson's How To Be A Domestic Goddess)

Ingredients

• For the dough:
• 600 g flour
• 100 g sugar
• 1/2 tsp salt
• 21 g (3 sachets - yes, really) of easy-blend yeast or 45 g fresh yeast
• 100 g butter
• 400 ml milk
• 2 eggs

For the fillings:

• 150 g soft, unsalted butter
• 150 g sugar
• 1 1/2 tsp cinnamon
• 1 egg, beaten, to glaze

Roasting tin approximately 33 cm x 24 cm or large brownie tin, lined with baking parchment bottom and sides

Method:

1. Preheat the oven to 230C.
2. Combine the flour, sugar, salt and yeast in a large bowl. Melt the butter and whisk it into the milk and eggs, then stir it into the flour mixture. Mix to combine and then knead the dough either by hand or using the dough hook of a food mixer until its smooth and springy. Form into a ball, place in an oiled bowl, cover with clingfilm and leave it to rise for about 25 minutes.
3. Take one-third of the dough and roll it or stretch it to fit your tin; this will form the bottom of each bun when it has cooked. Roil out the rest of the dough on a lightly floured surface, aiming to get a rectangle of roughly 50 x 25 cm. Mix the filling ingredients in a small bowl and then spread the rectangle with the buttery cinnamon mixture. Try to get even coverage on the whole of the dough. Roll it up from the longest side until you have a giant sausage. Cut the roll into 2 cm slices which should make about 20 rounds. Sit the founds in lines on top of the dough in the tin, swirly cut-side up. Don't worry if they don't fit snugly together as they will swell and become puffy when they prove. Brush them with egg and then let them rise again for about 15 minutes to let them get duly puffy.
4. Put in the hot oven and cook for 20-25 minutes, bu which time the buns will have risen and will be golden-brown in colour.
5. Don't worry if they catch in places. Remove them from the tin and leave to cool slightly on a rack - it's easy just to pick up the whole sheet of parchment and transfer them like that - before letting people tear them off, to eat warm.

Note: I reckon the oven temperature recommended by Nigella is a little too high. So I would suggest to turn to 210C and bake for 20-25 minutes or 230C and bake for 15 minutes.

Kroketten (Dutch Croquettes) Recipe

Kroket is my favourite Dutch snack food. Whenever we land in Holland, the first thing Mr J will do is to put a Euro into the famous "Hole in the Wall" (Febo) to get his frikandel fix and I will usually pick a kroket.

Kroket is a deep fried meat ragout coated with breadcrumbs. It's an unanswered question as to what the filling is made from. Take a guess - Offal? Butchering waste? Kroket is an extremely popular fast food in Holland and it is sold in all snack bars. It's so popular that McDonald's in Holland has a Kroket burger on their menu. Although meat ragout is the most common filling, you can also find noodles, potato, rice and goulash fillings.

Besides from snack bars, kroketten are also available from the frozen section of all supermarkets in Holland. It's very uncommon to make them from scratch nowadays. A good kroket recipe is extremely hard to come by.

I found this recipe in an Australian cookbook (Meat - Delicious dinner for every night of the week) where the author Adrian Richardson, chef and owner of Melbourne restaurant La Luna Bistro, compiled this kroket recipe based on information gathered from his Dutch mother-in-law and sisters-in-law. Hence, he named the recipe: Oma's Dutch Croquettes ('Oma' means 'Grandma' in Dutch).

Adrian Richardson - "These croquettes are one of my mother-in-law's specialties and a closely guarded family secret that she hasn't even really shared with her daughters! I have spent years trying to wheedle out the recipe from all these women, and the version that follows is based on what my sisters-in-law were prepared to reveal of what they know."

Kroketten (Dutch Croquettes) Recipe
(Adapted from Adrian Richardson's Meat - Delicious Dinner For Every night Of The Week Cookbook)
Makes 24

50 g butter
50 g plain flour
1 cup hot milk
salt
300 g leftover cold roast beef, finely chopped, minced or whizzed in a food processor
1/2 onion, finely diced
1 tbsp ketjap manis (A lot of Dutch food has strong Indonesian influence. Hence the use of ketjap manis in flavouring. Conimex is one of the favourite Dutch brands)

1 tbsp chopped thyme leaves
1 tbsp chopped parsley
1 tsp freshly ground black pepper

Crumb Coating:
2 eggs, lightly beaten
1/3 cup milk
1 cup plain flour
2 cups breadcrumbs
Pinch of salt
Vegetable oil for deep-frying

Method

1. Melt the butter in a small, heavy-based saucepan. Stir in the flour to make a paste (roux), and cook, stirring all the time, for about 3 minutes. Gradually mix in the hot milk to make a bechamel sauce. Bring to the boil, them lower the heat and simmer for 5 minutes to get rid of the floury taste. Add a pinch of salt to season then tip the bechamel into a large mixing bowl and leave to cool.
   

   

2. Place the remaining ingredients into a food processor and whiz until smooth.
   

   

3. Tip into the mixing bowl with the cool bechamel sauce and stir in well to form a thick paste. Taste and adjust seasoning to your liking. Cover with plastic wrap and refrigerate for a few hour until chilled.
   

   

4. Form the croquette mixture into chunky little logs (3 x 10 cm) - you should get about 24 in total.
   

   

5. Whisk the egg and milk together and set up a little production line of 3 dishes containing the flour, the egg mixture and the breadcrumbs.
   

   

6. Roll the croquettes in the flour first, then dip them into the egg mixture and then the breadcrumbs so they are evenly coated. For an extra-crunchy coating dip the croquettes into the egg and breadcrumbs for a second time then refrigerate for 30 minutes.
   

   

7. Heat the oil in a deep-fryer or a heavy-based frying pan to 180C. Preheat the oven to 100C. Fry the croquettes in batches until golden brown all over, about 5 minutes. Drain briefly on a wire rack and transfer to the oven to keep warm while you fry the remaining croquettes. Serve with Dutch mustard for dipping.
   

   

Note: You can eat kroket on its own or you can eat it with a slice of white sandwich bread or a soft white bread roll (Traditionally, Dutch eat kroket with white bread). If it's eaten on a slice of sandwich bread, you should cut the kroket lengthwise and spread the mustard as shown in below picture:

A telling tale for a good kroket is that the filing is separated from the crumb coating after being fried.