Cream puffs

Cream Puffs aka Profiterole

I have a long-standing fear of choux pastry but today I conquered that fear, alhamdulillah. My cream puffs turned out beautifully, puffy and light and when I cut through the baked shell, there is an actual crater ready to receive the custard filling.

There are many variations of this popular dessert, especially when it comes to the filling. One can fill these puffs with Chantilly cream, vanilla custard of plain vanilla ice-cream.

Recipe for choux pastry:

1 cup water

1 cup flour

1/2 cup butter (115g) 

1/4 tsp salt

4 eggs

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
3. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
4. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Filling:

If you are pressed for time just use any instant pudding mix or vanilla ice cream. For today's recipe we will try the chantilly cream

300ml heavy cream
1/2 cup natvia or 100 g icing sugar
1 vanilla bean
Whip in a mixing bowl and use a piping bag to pipe into the shells.

For the Chocolate Sauce

1. 1 tablespoon butter
2. 1/2 pound semisweet chocolate, cut in chunks 
3. 1/4 teaspoon pure vanilla extract
4. 2 tbsp honey
5. 1/2 cup skim milk

Combine the milk and butter in a small heavy bottomed sauced pan over medium heat. Heat the mixture until bubbles appear around the sides of the pot, but do not allow the milk to boil.  Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth and add honey. 

Drizzle on your cream puffs and serve. Alternatively you can use icing sugar to drizzle on the puffs.

Eid Ul Haj 

It is customary for Muslims to offer sacrifice on Eid-ul-Haj or Eid Ul Adha. So this year we perform the Qurban as usual and ordered a lamb through the butcher. 

The purpose of this sacrifice is to mirror the sacrifice of a ram by Prophet Ibrahim A.S in place of his son. One may consume the meat and utilize the skin of their sacrificial animals and/ or give it away as charity. 

So last weekend was a lamb cooking marathon for me. I divided a third of the meat from the 15 kg lamb for our own consumption and the other 2/3 to be given away to friends. 

So off I go cooking 2 kg of Red lamb curry (recipe here) and 2 pots of Afghan Rice (carrot rice). I gave away the remaining uncooked portions and the lamb curry to the local community here.

While thinking of what to cook next, my thoughts drifted to my uncle's (my mum's older brother) yummy Lamb Dalca. It is a type of traditional Malay style one pot dish of lamb curry pieces cooked in coconut milk with lentils (usually dhal), carrots, eggplant, potatoes, beans, okra and tomatoes. 

My uncle was  a cook in the Royal Malaysian Army and his Lamb Dalca was so popular that even after he retired, his friends and neighbours will enlist his help to cook at their wedding functions or any large gatherings. Come to think of it, everyone in my family on my mother's side are great cooks,  my eldest aunty used to cook 4 large pots of Nasi Lemak for the huge crowd at all Soccer games played at the National Stadium 30 years ago. She is now 80 yrs old and I long for her beautifully cooked food.  Mak Ngah's Nasi Lemak Kukus is legendary.

So here I am wishing I had my uncle's original Lamb Dalca recipe. From memory I could remember the way my mother would cook her version, it actually taste pretty good, alhamdulillah. So here it is:

Ingredients:

200gm dhal (soaked overnight)

500gm lamb curry pieces (washed and drained)

1 large onion

3 garlic cloves

2 cm ginger

3 tbsp curry powder (I used Baba's Kari Daging- available at any Asian Grocer)

3-4 curry leaves

1 stick of cinnamon

2 star anise

3 cardamons

1 can coconut milk (I used Kara brand)

4 tbsp coconut oil

1 tsp tamarind paste or juice of  half a lemon

Salt to taste (1 -2 tsp)

Chop these into similar sized pieces:

Potatoes 

Carrots

Eggplant

Tomatoes

Okra

Beans

Fresh Green or Red Chili as a garnish

Method:

1.Process onion, garlic and ginger in a processor or pound in a mortar and pestle and form into a paste.

2. Heat oil in a Dutch Oven or any pot with a cover and saute the paste until caramelized ( a thin layer of oil rises to the top)

3. Add cinnamon, cardamon, star anise and curry leaves.

4. Continue to stir and add the lamb pieces, and seal the meat until browned.

5. Add dhal that had been soaked and drained

5. Add coconut milk with a cup of water and tamarind paste or lemon juice

6. Bring mixture to a boil and add potatoes, carrots, and celery and eggplants

7. Once potatoes are soft, add tomatoes and beans (I didnt have any okra)

8. Simmer for another 5 minutes 

9 . Serve with Plain Rice/Tomato Rice or a piece of Tosai or Paratha.

Tepung Pelita

Yes I admit, I have been slacking off...have not been updating my blog much. So here  I am halfway into the most Holy month in the Hijri Calender; Ramadhan and I must have thought about an old favorite of my late father's. He loves to have this dessert for breaking of fast or known as iftar. It's a 2 layered pudding, with the bottom half flavored with pandan leaves topped with the creaminess of lightly salted of coconut milk. This dessert is easy to make but the tricky part may be fashioning the banana leaf casing.

I could use a ramekin dish but trust me you don't get the same flavour and aroma from the banana leaf. So I have actually created a pictorial on how to create this simple origami. Before you set off to do this, the banana leaf needs to be softened (so they don't break when you fold them) by blanching it in hot water or leave in the pre-heated oven for 5 minutes or so. Another method is to leave it in the hot sun or use the BBQ grill.

Now for the recipe.

For the bottom layer:

1 cup rice flour

1/2 cup sugar

4 cups water

4 pandan leaves blended with 1 cup water

Mix flour, water, sugar and pandan extract until well blended.

Cook over medium heat and stir constantly until the mixture thickens and shiny. Remove from heat and you can spoon mixture into the banana leaf casing. There is a reason why we spoon the mixture while it is still hot. See note*

*Optional: 

The traditional recipe is quite sweet as 1/2 tsp of sugar is add to each casing before adding the bottom layer. Hence a hot mixture will melt the sugar.

Top Layer:

1/4 cup rice flour 

2 cups coconut milk (I use Kara brand)

pinch of salt

Mix flour and coconut milk and cook over medium heat and stir until mixture thickens.

Spoon the coconut mix above the pandan layer that has now set..

Let cool and store in the fridge to chill.

Enjoy your iftar or Selamat Berbuka Puasa ! 

Sticky Buns (Cinnamon Rolls II)

My quest for the closest thing to the perfect cinnamon rolls has ended! All the while I have been using this recipe from the net for my cinnamon rolls and the results are ok but not fantastic.

I came across a new magazine with a gorgeous picture of these delicious finger licking dessert and I had to have it. I went home straight away to try out the recipe, how excited was I with that photo ;) I know food excites me that much....its scary!.

So I followed the recipe to a T and the results does not disappoint.  I have this habit of tweaking recipes to make it simpler but I would not change this one except maybe, reduce the cooking time to 40 mins from the original 45mins as the buns were slightly overcooked on the top but thankfully the bread was still moist and melt in your mouth goodness!

I didn't have any pecans in my pantry so I omitted it for now but would love to add them the next time I make this, insyaallah. Please also note that all butter are to at room temperature (unless otherwise noted)

Ingredients:

7g sachet dry yeast
125 ml warm milk
75 g caster sugar
3 eggs
375g plain flour, extra for dusting
135 unsalted butter (cut into 2cm cubes)

Caramel
125g unsalted butter
75g firmly packed brown sugar
125 ml thickened cream
60ml maple syrup
1 tsp vanilla extract
180g pecans toasted, chopped

Filling
125g unsalted butter
165g firmly packed brown sugar
3 tsp ground cinnamon
1/4 tsp freshly grated nutmeg

Glace Icing
160g icing sugar
15g unsalted butter, melted
2 tbsp milk

1. To make dough, place yeast, 1 tbs sugar and milk in a bowl and stir to combine. Set aside in a warm place for 5 min or until mixture bubbles. Lightly beat 2 eggs and combine into yeast mixture.

2 Combine yeast mixture and remaining sugar, flour and salt into the bowl of electric mixer using the dough hook, mix on low speed until a soft sticky dough forms. With mixer running add 125g of chopped butter one cube at a time. Ensure each cube is mixed well before adding the next one.

3. Place dough in a lightly greased bowl. Melt remaining 10 g of butter and brush over top of dough. Cover with plastic wrap and put aside in a warm area until it doubles in size (around 1.5 hrs)

4. To make caramel, stir butter, brown sugar, cream, maple syrup, vanilla and salt in a small saucepan over high heat until combined. Reduce heat and simmer for 8 minutes until mixture is glossy. Pour 2/3 of this mixture into a 35cm x 21cm x 5cm baking dish coating bottom and sides. Sprinkle 1/3 of the toasted pecans and set aside.

5. To make filling, using an electric mixer beat butter, sugar, cinnamon, nutmeg and salt on medium speed for 2 minutes or until light and fluffy.Stir through half the remaining pecans.

6. Punch down dough, then turn onto a lightly floured surface. Roll out to a 1/2 cm thick 30cm x 40 cm rectangle. Spread filling evenly over dough, leaving a 2cm border. Roll tightly like a Swiss Roll and cut evenly into 12 pieces and arrange cut side up on top of caramel prepared baking dish.

7. Loosely cover dish with wrap and leave to rise for another 1.5 hours.

8. Preheat oven to 180C. Whisk remaining egg with 1/2 tsp water in a small bowl and brush over the top of buns. Bale for 40-45 minutes until buns are golden brown. Keep an eye on the buns, if they brown too quickly, cover with foil. Cool for 5 minutes, then spoon over remaining caramel. Scatter remaining pecan and cool for 5 minutes.

9. Lastly, combine all ingredients for icing until smooth. Drizzle on cooled buns and stand 10minutes to set before serving.


I skipped step 9 because I didn't want this to be overly sweet but in retrospect I would try it next time because the rolls are not super sweet at all.


Good Luck and Bismillah!