Seeing stocks of the newly-launched Haagen Dazs series, FIVE, made me pick up regular pints just to check if there were more than five ingredients in those. Indeed there were. FIVE purports only to use the following: milk, cream, eggs, sugar and the main flavor-giving ingredient. The result? Much creamier than the regular one, with the main ingredient -- in my case, passion fruit, standing out in all its sharpness. Not as sharp and acidic, mind you, as the freshly-squeezed juice I get standing at the street corner in Laos, but anyway I can get my maracuja nearly there, I'm sold. :) I can't wait to try ginger and brown sugar!
Wednesday, April 22, 2009
FIVE by Haagen Dazs
Seeing stocks of the newly-launched Haagen Dazs series, FIVE, made me pick up regular pints just to check if there were more than five ingredients in those. Indeed there were. FIVE purports only to use the following: milk, cream, eggs, sugar and the main flavor-giving ingredient. The result? Much creamier than the regular one, with the main ingredient -- in my case, passion fruit, standing out in all its sharpness. Not as sharp and acidic, mind you, as the freshly-squeezed juice I get standing at the street corner in Laos, but anyway I can get my maracuja nearly there, I'm sold. :) I can't wait to try ginger and brown sugar!
Sunday, April 12, 2009
Mok pa
Here is one of my favorite Lao dishes, mok pa, beautifully demonstrated in this video by Laocook.com, a great resource for Lao cooking. Mok pa is white fish blended with fish roe, chilli, paadek, fish sauce and dressed with various herbs and aromatics, and steamed in banana leaf. Saep lai!
And if you're anything like me, you'll soon be won over to the kitschy A-Team music.
And if you're anything like me, you'll soon be won over to the kitschy A-Team music.
Monday, April 06, 2009
Gordon Ramsay's perfect scrambled eggs
I've always been convinced the simplest dishes are the most deceptively difficult ones to do. This is from my struggles with the basics of Italian cookery, like spaghetti aglio olio, and my years of trying to perfect the carbonara.
Here is Gordon Ramsay's take on scrambled eggs. Basically he's saying we shouldn't deploy the whisk and the salt until the eggs are broken into the pan, after which we're free to kick them around while they cook through. The reason is that salt added before the eggs meet fire changes the constitution of the egg while it cooks, resulting in a less-than-ideal scramble. Ramsay also suggests having the pan in motion, bringing the egg on and off the fire while it cooks. Blobs of butter and a dollop of creme fraiche are also added when the eggs are about done. I must say the end result looks suspiciously smooth and creamy, so I'm skeptical until proven otherwise.
Here is Gordon Ramsay's take on scrambled eggs. Basically he's saying we shouldn't deploy the whisk and the salt until the eggs are broken into the pan, after which we're free to kick them around while they cook through. The reason is that salt added before the eggs meet fire changes the constitution of the egg while it cooks, resulting in a less-than-ideal scramble. Ramsay also suggests having the pan in motion, bringing the egg on and off the fire while it cooks. Blobs of butter and a dollop of creme fraiche are also added when the eggs are about done. I must say the end result looks suspiciously smooth and creamy, so I'm skeptical until proven otherwise.
Saturday, April 04, 2009
Tea bites
My in-progress collection of recipes for snacks to drink tea with, and tea-infused food:
- Earl grey tea muffins
- Cookies - lavender, chai, matcha, earl grey
- Green tea furikake
- Chinese tea eggs (quick version)
- Pancakes/waffles infused with chai or matcha
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