Saturday, September 26, 2015

26 Sep 15 (Sat) – Broccoli Egg Tofu

Saw a dish called spinach egg tofu on a tv show recently but didn’t manage to jot down the recipe. Since I had some broccoli on hand so decided to try recreating the dish on my own. The result was different from what I saw on the show. The spinach egg tofu had a nice emerald green colour but mine was still yellow in colour with the broccoli bits cut from the broccoli’s crown found at the top of the tofu. Despite the difference, the egg tofu had a nice hint of soy and egg taste.

Maybe next time I should try cooking the spinach first, then minced or blend them before mixing them with the egg and soy milk mixture. Maybe I could also try adding a little bit of salt or light soy sauce to it so that it will not be too bland. 

Some bits cut from the crown of a few broccoli florets 
68ml soy milk
1 egg

1.  Line a small rectangular baking tin with baking paper
2.  Beat egg and soy milk till well combine
3.  Add in broccoli bits and mix well
4.  Pour the egg mixture into the lined baking tin
5.  Cover the tin with foil
6.  Steam it for 12 mins in a pot with a lid on using medium heat
7.  Lift the lid up a bit to release some steam every 4 mins
8.  Off the heat after 12 mins and cut into slices
9.  Serve with tobacco sauce

Thursday, September 24, 2015

24 Sep 15 (Thu - Hari Raya Haji) – Rambutan with Pineapple Bits Ice Cream and Passion Fruit Sorbet

Wanted to try the ice cream recipe that I had concocted some time back and finally got the chance to do it. Went to get the whipping cream on Wednesday and on the way bought five passion fruits for $2. It was kind of boring to just eat the passion fruits direct and so decided to try making sorbet with them.

The rambutan with pineapple bits ice cream didn’t turn out as expected. It didn’t have much rambutan taste, was a bit too sweet, was not smooth in texture and was a bit too thick. Probably because (1) I used canned rambutan instead of fresh ones; (2) I didn’t use enough rambutan; (3) I didn’t puree the rambutan enough and (4) I over-strained the rambutan puree of its juice.

Rambutan with Pineapple Bits Ice Cream

200ml whipping cream
80g rambutan puree*
80g fine sugar

                                                     1 tbsp finely diced pineapple
                                                     1/4 tsp corn flour
1.  Whisk whipping cream and corn flour till foamy for about 3 mins
2.  Add fine sugar in three batches and whisk the mixture after every addition
3.  Add rambutan puree* and whisk till well combined
4.  Pour mixture into a container of your choice and put into the freezer
5.  Remove from freezer after 2 hours to churn** with a fork
6.  Repeat step (5) for another two times, add in diced pineapple on final churn before freezing it overnight

* Use all the rambutan in the can and blend into puree. Drain away the extra juice.
** Try to churn the mixture in a whisking manner to try to incorporate as much air into the mixture as possible

The passion fruit sorbet, on the other hand, turned out pretty well. It had a nice yellow in colour and a very strong passion fruit taste. I was pretty proud of the sorbet so I decided to make an attempt at plating. Googled for ideas and found out that most fine dining restaurants actually serve their ice cream in the form of a quenelle and the results can be achieve by either using the traditional two spoons method or one spoon method.

Passion Fruit Sorbet

128ml passion fruit juice*
225ml water
104g fine sugar

1.  Pour water and sugar into a pot, bring to boil then simmer for another 5 mins till sugar dissolve
2.  Remove sugar syrup from heat and stir in passion fruit juice till well combine
3.  Transfer to a container of your choice and set it aside to cool
4.  Once solution is cooled, put it into the freezer
5.  Take out after 45 mins to churn using a spoon and repeat this step for another 3 times
6.  Leave the mixture in the freezer overnight for it to firm

* Use about 5–6 passion fruits, dig out the seeds and blend into puree. Strain the puree to remove the finely crushed seeds.
** You can adjust the amount of sugar to suit your sweetness level by doing taste test in step 2.

I chose the one spoon method as it seemed to be easier but I was wrong. It took me quite a while to get the ice cream and sorbet to form the quenelle because the ice cream was not of soft-serve texture and the sorbet was a bit too flaky. The final masterpiece was passable. However, eating the ice cream and the sorbet together was surprisingly good because the sweetness of the ice cream complimented or should I say countered the sourness of the sorbet.