Ingredients include pork slices, fish balls, chye sim all dumped into water. Topped with roast duck and shallots.
My type of comfort food.
Vegetable curry on garlic bread
I made garlic bread from the Pain Normandy I bought from Dumouchel. Cooked onion, carrot and potatoes Japanese curry (from instant S&B curry cubes) and spread it on garlic bread.
Possibly the best bread I've ever tasted! It's made from flour from Normandy (which Dumouchel has to ask permission from local authorities to 'export' it out of the region). Sourdough starter was used instead of yeast and the loaf really benefit from the slow proving process. The end result was simply stunning, bread is chewy, springy yet soft. I'll never be able to replicate this at home in a million years! At £2 per loaf, it ain't cheap...........
1/2 duck and 1/2 chicken, £14.50
This was bought from a restaurant called 'Lucky Dragon' in Leeds chinatown. It's also the only place which serves decent dim sum fare in town but cannot compare to my all time fave - Glamorous.
Their version of roast duck and yau kai are simply divine, I have to admit they are far superior to Glamorous version after having tasted both. Glamorous called their roast duck 'The Ultimate Roast Duck', I guess that makes Lucky Dragon's duck 'Beyond Ultimate Roast Duck', hehe.
The cold pastry was still crispy! Only fresh and seasonal fruits are used, nice............
Left: White chocolate mousse and raspberry slice
Right: Raspberry or strawberry? mousse slice
The cakes are delicious! Easily one of the best or the best I have tasted so far! Even Big King (whom sometimes I think has lost all taste sensation....) gave a thumbs upI will definitely return for more! Oh, L'Opera wait for me...............
The shops here do not sell mooncake mould and ping pi mooncake, like that's going to stop me from making my own ping pi (direct translate: snowskin) mooncake.............The fillings were also made from scratch........
So using my ramekins, I moulded these ugly mooncakes
Nonetheless, they tasted delicious, not bad for my first attempt
Preparing the eel is easy, the instruction said just boil the packet in boiling water. I took the pack out of the freezer and let it thaw for about 10 minutes or until the fish can come off easily and does not stick to the inside walls of the plastic packet. Cut open and take half a portion put it on foil and grill it in the oven for 5 to 10 minutes, skin side up.
Serve it on bed of rice and Japanese style dashi stock sauce.
The other half of eel, I used it in fried rice.
Slow boiled white fungus and papaya sweetened with natural yellow rock sugar. Very good for the skin, but papaya is SUPER expensive here and have to cook for 4-6 hours, aiya malas (lazy) ............. so only appears occasionally. Can also cook with chinese Ya pear but I prefer papaya............
1. Warm the cream and milk (equal volume) in a saucepan, DO NOT boil.
2. Stir sugar into beaten egg and mix well, do not overbeat.
3. Pour warm milk into the egg mixture slowly, stirring all the time.
4. Mould pastry into pan (I used ready-rolled puff pastry, leftover from making char siew pastry before).
5. Pour custard into the moulded pastry about 80% full as the filling will puff up during baking.
6. I bake mine at 200°c for 20 minutes.
I have some custard left so I made creme caramel as well.
To continue with the custard theme, here's a bread and butter pudding I baked recently using wholemeal bread.
The perfect pudding must be a bit wobbly in the middle, I bake mine for 12 minutes at 180°c for that texture (for baking 2 individual size portion).