Note: To make successful muffin, only fold batter roughly
Dauphine Sweet Potato/Kumara on Coconut Cream
Dauphine potato! I had never heard of it when I first learned how to make it in chef school. I was the only one came out a different dough that could be tapered like Chef Daniel Boulud's Pomme Dauphine, and my Chinese classmate stood next to me said, "Look, your dough looks differently from everyone's else, you fxxk up!" I kept quiet, told myself, "So what?" while everyone tried to tapper their shit-like sticky dough either with a spoon or hands, my Pomme Dauphine were sitting all in the same size on a tray and I didn't get sticky hands!
Here came the interesting part, while most classmates were gone to another kitchen to deep fry their dumplings, my young chef tutor crept down to my bench on the last roll told me cheekily in a hush, "Yours is the perfect dough!" Ok chef, I appreciate your confirmation. I was an old maverick-student who didn't follow his instructions exactly, I was not the kind monkeys see monkeys do when I found something was not right, perhaps I prepared and cooked food more inclined to my intuition. And due to this, my chef tutor even taught me some extra skills to prepare pomme Dauphine through his past experience working as a sous chef.
Cooking takes experience, it doesn't mean the first time I made the Dauphine successfully then I would always make the perfect Dauphine. Cooking is literally a fine art, like piano performance or painting an art piece, you will never get a 100% mark, all artists seek for that particular magical moment.
To solve the problem of inexperience chef's slower dexterity, I advise in this recipe to whisk the egg. This is a sweet variation of Dauphine, a dangerous move as it would brown faster than a real Pomme Dauphine!
Date: Sept 27th, 2017
Recipe: 48
Ingredients (9 balls):
Coconut Cream
Garnish
Method:
Dauphine
125ml Water or coconut milk
50g Butter
50g Flour, sieved
2 Egg yolks
1 Egg white
30g Sugar
1 tsp Vanilla extract
150g Mashed Kumara
20 Toasted Cashew nuts
300ml Coconut milk, Ayam brand or fresh coconut milk
200g Medium soft coconut fresh, shredded
1 tbsp Pandan extract (Prepared it by blending a handful of brisk pandan with 100ml of water, sieve and reduce)
3 tbsp Cooked tapioca seeds
500ml Coconut juice, shaved ice
Instant coconut milk powder, dusting
3 Mint sprigs (For 3 portion)
1. Whisk egg white with sugar, then add egg yolk,
whisk until pale white.
2. In a pan add water/coconut milk, vanilla and butter,
heat until butter is melt and add sieved flour, stir
until cookout.
3. While the roux is still hot, add the mashed kumara
stir vigorously, try to stir until cookout.
4. Let it cools down slightly, add the whisked eggs,
stir vigorously until everything sticks together like
a dough, if it is too mashy, return your pan to the
stove with low heat, continue stiring until cookout.
5. The cookout dough can be easily tapered as the oil
has released from the dough.
6. Tapper the shape that you prefer, either an oval
or a round ball shape, place two cashew nuts in the
center.
7. Let the tapered balls sit in the air for an hour to dry
the surface
8. Deep fry at 171-degree Celsius until golden brown.
9. To prepare the coconut cream, mix all ingredients
10. To serve, add the coconut cream on a bowl plate,
or bowl, shave in coconut juice ice. Place the balls
on top.
11. Garnish with mint sprig, dust with coconut powder
Coconut Tuiles
It is important for a chef to know a wide range of products to develop or create recipes.
Coconut could be found often as desiccated shredded coconut in western countries, you can also find coconut cream, coconut milk, coconut oil, instant coconut cream powder as well, they are all very useful even if you have a coconut tree planted in your backyard, you can't produce coconut cream quickly, the next best option to get the fresh coconut cream is buying from a wet market when a pressing machine would grind the old coconut fresh then squeeze the pure coconut cream out of the fresh.
When I was young, someone gave us a bundle of coconut, I used a cleaver to open a coconut and the cleaver accidentally slip off and chop a part of my foot, it was during the time communist terrorists ambush happened so frequently that most S.E. Asian countries in suburb were under curfew, in certain days 24 hour curfew was imposed. I remember the two persons that the communist threatened to murder were my dad and the senator so the military checkpoint would station in-between the senator house and our house. Usually, the curfew began at 15:00, and when my nanny missed something and needed to see us, she would bargain with the soldiers who guarded the checkpoint, she was very brave, as any person appeared on the open air could be suspected as a terrorist, he could be prosecuted instantly. So it happened that when I cut my foot, the wound was quite deep and bleeding was severe, the curfew began soon, my mom had to drop all her chores and sent me to the hospital as soon as possible. And last year, when I tried to extract the coconut fresh out of the coconut I slipped the paring knife and gave myself a good cut on my middle finger, and the numbness is still experienced currently.
No matter how confident you are about how to crack open or extract the old coconut fresh, you must have proper tools, you must get ready for the tools before opening the coconut, if you don't have any proper tool, most purchased coconut is old and its shell has been removed, you can simply throw the whole coconut to the concrete floor, it will break into half easily.
Young coconut juice may not be as sweet and tasty, usually, it can be a bit sour and the thin layer of very soft fresh is slightly translucent. The best coconut juice to drink is when a coconut's white fresh is in medium tender, in this case, both coconut juice and fresh are nicest to consume. When the coconut is getting old, the sweetness goes to the thickened fresh and the coconut juice is just lightly sweet and is getting less.
Date: Sept 28th, 2017
Recipe: 49
Ingredients:
Method:
60g Egg white
30g Instant coconut cream powder
40g Flour, sieve
40g Icing sugar
1/2 tsp Vanilla extract
2 drops Vinegar
30g Unsalted butter, melt
Shredded coconut or sesame seeds (optional)
1. Whisk sugar with clarifying butter, add the egg white.
sieve in flour, coconut powder, vinegar, and vanilla.
2. Mix the batter then rest in the fridge.
3. Spread the batter evenly to the tuile template.
4. Sprinkle the shredded coconut or sesame seeds on top
(Optional)
5. Bake until lightly brown.
Dragon fruit is refreshing especially if you eat it during the hot afternoon day. Its fresh is either white or indigo red with seeds looking like black sesame seeds or like kiwi fruit's seeds and its texture is like kiwi fruit.
Date: Oct 1st, 2017
Recipe: 53
Ingredients:
150ml Coconut milk
50ml Pandan leaves concentrate(blend 10 leaves with 50 ml water, sieve)
1 tsp Vanilla extract
3 tbsp Sugar
200ml Magenta dragon fruit puree
1 tbsp Honey
2 tbsp Gelatine powder, bloom in water
Method:
1. Combine coconut milk with pandan leaves concentrate,
add vanilla extract and sugar, stir until melt, have a
quick boil, turn off heat, Add a tbsp of gelatine powder.
2. Stir until the gelatine is fully melted, transfer the liquid to
a mold. Chill until set.
3. Heat 50ml of dragon fruit puree, add gelatine and honey,
stir until they melt, turn off heat, add the rest of the
puree. mix well.
4. Pour the puree to the top of coconut pandan jelly.
5. Chill until fully set.
Papaya Tart
Date: Oct 2nd, 2017
Recipe:55
Ingredients:
Pastry
150g Soft flour, sieve
75g Butter, cut into small cubes
30g Sugar
1 Egg yolk
30ml Water
1/2 tsp Vinegar
1/2 tsp Vanilla extract
Filling
500ml Papaya juice
100ml Coconut cream
4 Egg yolks
1 tbsp Sugar
1 tsp Lemon juice
1 tsp Vanilla extract
Method:
1. To prepare the tart, use dry rub application to prepare the
dough. Rub the flour with sugar, butter, egg, vinegar, and
vanilla into breadcrumb-like. Don't over knead.
2. Buttered the mold, fill it with sweet paste dough. Chill
3. Bake the case until light brown.
4. Brush the case with egg wash while it's still hot
5. Mix egg yolks, coconut cream, vanilla, lemon juice, and
papaya juice, cook it over Bain Marie until sabayon stage.
Pour to the case.
6. Chill and let it sets.
Coconut Pandan Bario Rice Pudding
Bario rice is one of the highest grade and most expensive rice that could be found occasionally in the wet market or through Kelapit friends over Northern Sarawak, this Bario rice is exclusively planted and harvested at Bario Highlands. It needs less water to cook the rice, if you add more water than required, it will turn out as rice pudding!
Date: Oct 10th, 2017
Recipe:62
Ingredients:
100g Bario rice, rinse to wash off starch
700ml Coconut milk
500ml Coconut cream
30g Barley, rinse
100g Sugar
100ml Pandan juice (Blend 30g pandan leaves with water, sieve)
1 tsp Vanilla extract
Method:
1. Blanch barley a pot of water for 15 minutes, then add in rice
to blanch for another 5 minutes. Drain and set aside
2. In a pot, combine coconut milk and coconut cream, add the
rice and barley, bring to boil then simmer for 20 minutes.
3. Add sugar, and vanilla, simmer to the pudding
consistency, lastly add the pandan juice, mix well and
have a quick boil.
Assorted Tropical Fruits Plate
Date: Oct 15th, 2017
Recipe: 67
Ingredients:
3 Watermelon, cut in triangle shape
6 Mango, cut in baton
6 White Guava, cut into bite-size cubes
1 watermelon ball
1 Mango ball
1 Pink Guava ball
1 tbsp Dehydrated mint leaves powder
1 tbsp Pistachio powder
1 tsp Icing sugar
Method:
1. Blend into powder, mix with pistachio & icing powder.
2. Use melon baller to scoop the fruit balls
3. Just before serving, pick the balls, roll them in pistachio
mint icing powder.
4. Serve with Roselle Champagne sauce
5. Garnish with Roselle milk form, mint sprig dusted with
instant coconut milk powder
Coconut pandan tuile
Date: Oct 15th, 2017
Recipe: 68
Ingredients:
60g Egg white
30g Instant coconut cream powder
45g Flour, sieve
40g Icing sugar
2 tbsp Pandan concentrate (mash pandan leaves, squeeze the juice)
2 drops Vinegar
30g Unsalted butter, melt
Method:
1. Whisk sugar with clarifying butter, add the egg white.
sieve in flour, coconut powder, vinegar, and pandan
concentrate.
2. Mix the batter then rest in the fridge.
3. Spread the batter evenly into a 3" X 4" rectangle
tuile template.
4. Bake
5. While it is still hot, use a mold to shape into an elliptical
cylinder with 3" length.
6. Plating: Draw a line or add dots on the plate of your choice.
7. Place two drops of roselle champagne sauce on the
plate, place the elliptical cylinder tuile on top.
8. On the tuile, pace three drops pf roselle champagne
sauce, place the three mint pistachio fruit balls on it.
9. On the plate, add 6 more dots, and place the rest of
the different shapes fruits on the dots.
10. Add the quenelle of roselle sorbet somewhere on the
11.Spoon the roselle milk foam to the fruit balls
12.Garnish with Mint sprig, dust with instant coconut
Roselle Sorbet
Date: Oct 15th, 2017
Recipe: 69
Ingredients:
300g Roselle petals, blisk in food processor, add some water,
boil and simmer.
6 Tbsp Glucose syrup
1 tsp Vanilla extract
1 tsp Gelatin powder, bloom in 2 tbsp water
2 Egg white
50g Sugar
1/2 tsp Lime juice
50ml Champagne
Method:
1. Cook the roselle petal until puree, add glucose syrup,
lime juice, and gelatin. Place in freezer temporary
2. Whisk the egg white with sugar, vanilla extract and
lemon juice until firm peak, place in freezer temporary.
3. Prepare an ice bath mix with salt, combine the Roselle
puree with Champagne, whisk, then fold in meringue.
4. In a freezing cold tray (freeze in freezer until very cold),
pour the cold mixture. Freeze immediately.
Roselle Champagne Sauce
Date: Oct 15th, 2017
Recipe: 70
Ingredients:
100g Roselle petals, blisk
100ml Water
100g Sugar
1 tbsp Lime juice
1/2 tsp Vanilla extract
100ml Champagne
1/4 tsp Tapioca starch
Method:
1. Boil and simmer Roselle petals with water, lime, and
sugar until puree.
2. Add vanilla extract, then Champagne, thicken with
tapioca starch.
Roselle Milk Foam
Date: Oct 15th, 2017
Recipe: 71
Ingredients:
100g Roselle puree (Sweetened)
50ml Full cream milk
1/2 tsp Vanilla extract
Method:
1. Combine all ingredients
2. Use a hand blender, whisk
3. Spoon the bubble for garnishing dessert like sorbet,
fruits or on top of a fruit puree/sauce.
Champagne Papaya Frangipane
Papaya is always being treated as a cheap fruit in tropical countries, no local
is interested to taste it if you try to serve it in your 5-star hotel or fine-dining
restaurant. The only way is by modifying it, by adding Champagne to it, it
not just attracted the westerners but also the local. The Champagne works
in this case just like an ugly painting instantly turned into an attractive painting
due to its expensive frame or an ugly girl instantly turned into an attractive
girl due to a designer dress she wore.
Date: Oct 16th, 2017
Recipe: 74
Ingredients:
Tart
175g Soft flour
75g Unsalted butter, cut into small cubes
20g Sugar
1 Egg yolk
1 tbsp Water, mix with vinegar, salt and vanilla
½ tsp Vanilla extract
¼ tsp Vinegar
1 pinch salt
Egg wash
Filling
75g Almond powder
½ tsp Vanilla extract
57g Unsalted butter, keep in room temperature
60g Icing sugar
3 Eggs. Whisk
2 tbsp Roselle Jam
Topping
800g Unripen mature papaya, cut into slices
1 Pandan leaf, tie into a knot
1 sprig Rosemary
1 Star anise
Honey, macerating
Champagne, to cover
Instant coconut milk powder, dusting
Mint, garnishing
Method:
1. Use dry rub method for the tart pastry. Use fingertips
To knead them into bread crumbs, then hold them
together. Don’t overwork the pastry. Let it rests. Roll
into a thin sheet, turn the tin upside down to the pastry,
cut it, use a spatula to let the cut sheet falls into the tin
when it turns back.
2. Press the pastry dough neatly to the tin, poke some holes
On the base of the tart, chill in freezer before baking.
Place beans on top, bake for 8 minutes, remove.
Bake it again until light brown.
3. Make sure when the tart is ready, while it is still hot,
Brush the base with egg wash. Remove the tart when
It cools down and place it on a baking tray.
4. To make the filling, combine and whish everything in a food
Processor until well combined.
5. To prepare the topping, you need to do it at least a day ahead.
Macerated the papaya by covered papaya slices with a layer
Of honey, repeat the process. Set it aside for 4 hours. Then
Boil and reduce the champagne with the herbs and spice,
add the macerated papaya. Turn off fire immediately, let it
simmers with the residue heat. When it cools down. Chill in
the fridge for at least a day.
6. On top of the filling, brush quickly with a layer of clarifying butter,
Decorated the drained papaya slices on top.
7. Bake the tart until the filling is cooked, about 45 minutes.
8. Garnish with a mint sprig, dust with instant coconut milk powder.
Malay Apple Passion Fruit Yogurt Ice-Cream
Perhaps only people who stay in tropical countries' countryside know
about this Malay apple, it's one of my favorite fruits but rarely I could
find it sold in the wet market. I love its fragrance and vibrant red color
if it fully riped. If you can't find this Malay apple, you can always replace
it with sweet sapodilla or red dragon fruit slices.
Date: Oct 17th, 2017
Recipe: 76
Ingredients:
100ml Vanilla Yogurt
100ml Passionfruit, freeze in ice-cubes tray
3 Tbsp Glucose syrup
1 Malay apple, cut into slices
1 tbsp Salted butter
1 tsp Sugar
1/4 Vanilla pod, scratch
50g Mint, pick the leaves only
1 tsp Gelatin powder, bloom in water
1 tsp Pistachio powder
1 Mint sprig, garnish
Method:
1. To make mint lemoncello jelly, blisk the mint to
extract its juice, add to lemoncello, heat it hot
enough to melt the bloomed gelatin. Mix well.
Pour to a mold to set, chill.
2. Melt the butter in a pan, add vanilla pod, then the
Malay apple slices. sweat. Let it cools down.
3. To make sweetened passionfruit ice cubes, mix
passionfruit pulp with glucose syrup, pour into
the ice-cubes tray, freeze.
4. 5 minutes before serving, mix the passionfruit
ice-cubes with vanilla yogurt, when the ice-cubes
melted it turns yogurt into ice-cream.
5. Place the fruit slices on top of ice cream, add some
chopped jelly, garnish with mint sprig, sprinkle with
pistachio powder.
Jackfruit Sweet Rice Ball
Jackfruit tree's sap could cause allergic, have you ever heard of it? I was told that my dad chopped off his Jackfruit tree due to one of his grandsons touched the jackfruit tree sap accidentally, rashes appeared on his body. Since then whenever I visited my parents I wouldn't have fresh jackfruit anymore.
Deep fried rice balls usually are known as Arancini in the western world.
Date: Oct n18th
Recipe: 77
Ingredients:
400ml Coconut milk
1 Pandan leaf, tie a knot
100g Japanese sweet rice or Arborio rice
80g Jackfruit, brunoise
20g Date, brunoise
20g Dried logan, brunoise
20g Cashew nuts, toasted, coarsely crushed
40g Mozzarella cheese, grated
50g Butter
Flour, dusting
Egg wash, immersing
Panko, season with a pinch of salt and fennel seed powder, covering
1 tsp Sugar
Method:
1. Rinse the rice until clear, soak with coconut milk
and pandan leaf for at least 2 hours.
2. Sieve the rice, place the pandan leaf to the
bottom of a small cheesecake springform pan,
transfer the rice to it.
3. Steam the sweet rice until cook, usually around
30 minutes counted from the time you turn on
the fire.
3. While the sweet rice is still hot, mix with sugar
spread over a baking tray.
4. In a frying pan, sweat date, logan and jackfruit with
butter.
5. Combine cashew nuts, Mozzarella cheese, and fruits
as filling
6. Take about spoonful rice, pad into a flat disk, add the
filling to the center, cover, and roll into a ball of your
choice (usually the bite size ball is better)
7. Chill the balls, then roll them over flour, quickly dip into
eggwash then roll through the panko.
8. Deep fry until golden
6. Take about spoonful rice, pad into a flat disk, add the
filling to the center, cover, and roll into a ball of your
choice (usually the bite-size ball is better)
7. Chill the balls, then roll them over flour, quickly dip into
eggwash then roll through the panko.
8. Deep fry until golden.
9. Use the remained coconut milk, blend with a few blanched
pandan leaves, sieve then reduce to prepare as an
accompanying sauce.
Crispy Tapioca Seeds Banana Bites
3. Deep fry until golden brown.
Pumpkin Konnyaku Cake
Date: Oct 30th, 2017
Recipe: 93
Ingredients:
500ml Mashed pumpkin
500ml Coconut cream
4 tbsp Sugar
3 tsp Konnayku
59g Water chestnut, brunoise
50g Medium soft coconut fresh, brunoise
50g Date, brunoise
2 tbsp Cooked Tapioca or sago seeds
2 tbsp Pandan extract
1/2 tsp Vanilla extract
1 pinch Ginger powder
Method
1. Bloom the Konnyaku with coconut cream, mix in mashed
pumpkin, heat up, mix in sugar and other flavoring
ingredients, once it bubbling, add water chestnuts,
coconut nut fresh, sago seeds, and date, turn off heat at once.
2. Transfer the pumpkin Konnyaku to a mold.
3. Cool and chill.
Bubur Cha Cha
I remember this was one of the Malaysian favorite desserts for the hot afternoon. One significance about tropical backdrop is like a kaleidoscope, thus people live in this environment naturally adapted would learn to speak different dialects and languages, design batik and prepare rojak. Here, I modify another variation out of it “with my memory” while I write this “busy” recipe.
Date: Nov 1st, 2017
Recipe; 94
Ingredients (3 portions):
50g Purple sweet potato/Kumara, macedoine
50g Yellow cassava, macedoine
50g Bilang taro root, macedoine
50ml Hibiscus petal juice
50g Cooked sago seeds, garnish
50g Medium hard coconut fresh, shredded
50g Cooked kidney beans
50g Pandan Konnyaku jelly, shredded
50g Cooked peanut (without skin)
300g Coconut cream
500ml Coconut juice, frozen
¼ tsp Fennel seed power
¼ tsp Star anise powder
3 tbsp Pandan leaves extract (extract mashed pandan leaves)
TT Nipah palm syrup
Method:
1. Steam the Kumara, cassava, taro root
2. Macerated the kumara, cassava, taro root, kidney bean, and peanuts
with a Nipah palm syrup (not too much)
3. Mixed the sago seeds with hibiscus petal juice, sweetened with Nipah
Palm syrup, heat over the stove quick, drain and chill
4. Mix coconut cream with pandan extract, season with
Nipah palm syrup and the two spices, heat over the stove, cool and chill
5. In a serving bowl or glass with a tablespoon of each 50g
Ingredients (except sago seeds) then spoon 100ml sweetened pandan
coconut cream
6. Shave the coconut juice ice on top, garnish with red sago seeds
