Burnt Sugar Cream Cake

The need to use up perishable ingredients before they kick the bucket on you is often a good motivator to experiment with recipes you wouldn't otherwise have looked twice at. Due to an almost-expired tub of double cream sitting in my fridge and the desire to turn it into something other than ice cream, I stumbled upon this delicious-sounding concoction on a blog called Cherry On A Cake (which I believe, is also by a food-loving Malaysian) and could not resist giving it a whirl. She's made it pretty with a special mould, but having no such thing on hand I decided to go for the regular rustic homemade look (as you can tell from the knobbly surface), with several tweaks and modifications to suit my cake pan/personal taste as well.

The result is a cake that is dense but moist, slightly sticky at the top and intoxicatingly fragranced with the aroma of burnt sugar caramel. As a first experiment I would classify it under the "pretty good" category- Arivind loved it and inhaled it by the slab, though I personally would have preferred a lighter crumb and think using butter instead of whipped heavy cream would have added a nicer dimension to its flavour. Of course that would have defeated the whole purpose of using up my perishing ingredient in this case, so if anyone decides before I do to make a butter version do let me know how it turns out!:)

Burnt Sugar Cream Cake

Makes an 8" round cake

• Firstly, make the burnt sugar syrup

Place 1/2 cup sugar in a small pot over a low flame on the stove- stir it constantly as it gradually dissolves into a dark amber caramel. When all the sugar is caramelised, stand back and carefully pour in 1/2 cup boiling water- watch out as it will start sputtering! Continue stirring over low heat until any hardened crystals dissolve, then set aside to cool thoroughly.

• Making the cake

With an electric whisk, whip 200ml cold double cream until thick and firm (but not excessively stiff). Set aside.

Whip together at high speed for a few mins until pale and thickened:

2 eggs

150g sugar

1 tsp vanilla extract

Pour the egg mix into the whipped cream and add 1/4 cup cooled caramel. Whisk briefly to combine.

Sift and fold in:

170g plain flour

1 tsp baking powder

1/2 tsp salt

If mixture is lumpy, whisk for a few seconds to remove lumps. Pour into a lined round 8" cake pan and bake for about 45 mins-1 hour or until a skewer inserted in the centre comes out clean.

Remove the cake from the oven and let cool for about 15 mins before removing from the pan to continue cooling on a rack. Poke all over the top with a toothpick, then drizzle over the remaining burnt sugar syrup. Let cool completely and store in a covered container/cake tin to prevent from drying out.

Hot Pork-Roast-In-A-Roll for £3! :)

Hello foodies! A short quick note this sweltering sunny afternoon- am spending 4 days in Bristol this weekend, and thought I'd share with you the delicious discovery we made outside the mammoth Costco in Avonmouth when shopping for BBQ ingredients:

A stall by The Hot Hog Company, a Weston Super Mare-based traditional slow-spit hog roast catering group!

£3 gets you a hot shredded roast pork roll, which come with gravy and a table on the side where you can help yourself to as much delicious stuffing, chunky applesauce, mustard, relish or BBQ sauce as you wish :)

Practically an entire roast dinner in a soft white bap, YUM :)

That is all, just thought I'd share this for those in the area. Happy Easter everyone!:)

Kuih Ketayap/Dadar/Gulung (Malaysian Pandan Crepes with Sweet Coconut Filling)

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Just in case you fancy something a little different for Pancake Day tomorrow, I thought today would be the perfect time to share with you try this traditional recipe for Malaysian filled crepes.

Flavoured with fragrant pandan and stuffed with sticky sweet coconut, this ubiquitous kuih (a generic term encompassing many sweet and savoury bitesize cakes, cookies and snacks) is known back home by a range of names- kuih dadar (I assume referring to how the omelette-like crepe is fried), kuih ketayap as the batter surface takes on patterns similar to the Malay skullcap when cooking or the simpler kuih gulung due to how it is rolled. Whatever you choose to call it, it's a tasty little bundle for those who want a pancake with a difference.

Kuih Ketayap/Dadar/Gulung (Malaysian Pandan Crepes with Sweet Coconut Filling)

Makes 8-10 rolls

• Crepe batter

Whisk together until lump free:

100g plain flour

Pinch of salt and sugar

½ cup thin

coconut milk (or some people like using regular fresh milk)

½ cup water

A few drops pandan paste (if you prefer to extract fresh pandan juice, blend 6 large pandan leaves with the 1/2 cup of water then strain through a cheesecloth or sieve)

1 egg

1 tbsp oil

Allow the batter to sit for 30 mins (it will take on a thicker consistency).

• Coconut Filling

Combine in a small pot and dissolve over the stove:

½ cup water

100g gula melaka (coconut palm sugar)

1 pandan leaf, torn into strips (or knot it if you prefer- I think tearing it gives more flavour)

Stir in:

1 cup dessicated coconut

2 tbsp coconut cream (if you are lucky enough to have access to freshly grated coconut you won't need to add this. I just add it to the dried dessicated stuff so the filling doesn't end up too dry)

1 tsp cornstarch diluted in a bit of water

Add more water if necessary. Simmer over low heat until sticky then leave to cool.

To cook, heat a tiny bit of oil in a non-stick shallow frying pan over medium heat. Using a small ladle or 1/4 cup, scoop and pour the batter into the centre of the pan (the batter should sizzle upon contact) and swirl the pan quickly to make a large round thin layer. The crepe will set quickly- once the edges curl up, flip it over and let fry briefly on the other side.

Slide it off onto a plate once cooked, add a bit more oil to the pan and repeat until the rest of the batter is used up.

To assemble, place 2 tbsp of filling onto one edge of the crepe.

Roll it up snugly, folding in the sides at the midway point.

Repeat with the rest of the filling and crepes, then eat.

HAPPY PANCAKE DAY! :)

Ayam Goreng Berempah (Malay Spiced Fried Chicken)

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Delectably crunchy and bursting with the robust flavours of a dozen herbs and spices, this Malaysian-style fried chicken is simply hard to beat when it comes to good old juicy, crackling scrumptiousness. Be careful cooking this when you're hungry- once all the aromatics start sizzling away your entire kitchen will fill up with a fragrance that is oh so UH-MAZING.

Serve with rice, or alongside nasi lemak for a more divine experience.

Ayam Goreng Berempah (Malay Spiced Fried Chicken)

Serves 4-6

Chop 1 whole large chicken up into about 12 pieces (or use 12 drumsticks/thighs).

Blend in a grinder to a paste:

4 large cloves garlic

2 medium cooking onions

1" ginger

4 sticks lemongrass (white part only)

Stir together to form a batter:

1 egg, beaten

1 tbsp meat curry powder (Baba's is the brand we stick to)

1 tsp chilli powder

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric

1 tsp salt

1 tbsp sugar

3 tbsp cornflour

Combine all the chicken, paste and batter in a large container and add a small handful of fresh curry leaves. Mix well and leave to marinate in the refrigerator at least a few hours (overnight is best).

About an hour before cooking, remove the chicken from the refrigerator and leave it to reach room temperature (so the inside isn't cold- you don't want meat that ends up burning on the outside but raw in the middle!).

Heat up a large amount of oil until hot but not smoking-it has reached the correct temperature when you drop a small curry leaf in and it sizzles and bubbles. Drop the chicken pieces in carefully and deep fry over medium heat for about 10-15 mins until golden and crisp (use your discretion- smaller pieces will cook faster).

Shake off excess oil and place on a rack to drain further.

Stuff your face!

Perfect with some homemade nasi lemak!

Emerald Thai Restaurant, Leicester

Happy new year and apologies for the long absence dear foodies- I have been in Leicester for the past 7 weeks doing The King & I (click here if you're interested :) ) and so have not had the time to cook/blog/do much else other than turn up for work 8 shows a week and try to get enough sleep in between!

I have however, been unable to resist the urge to check out several local restaurants, and I am thrilled to say I have discovered a little Thai gem smack bang in the city centre which serves a mean tongue-tingling Pad Kee Mao amongst many other authentic tasty dishes. Having just been opened for 5 months or so it seems this unassuming place is struggling to get a crowd in as it's almost always empty- a real shame as it's a cosy little joint offering some excellent grub at great prices, with everything from the chefs and waiting staff to the King Bhumibol poster and piped in music all authentically Thai.

Emerald Thai restaurant

56 Charles St, Leicester LE1 1FBTel: 0116 251 4749 ‎

Most of the items listed below are from the set lunch menu, which offers excellent value for money at £4.95 per main course or £6.95 for starter + main. This is not their only deal though- they also give a 10% discount on takeaways (which includes complimentary prawn crackers in the evening) and for loyalty card holders (just ask for one) a free soft drink at lunch and a 20% discount to dine in for dinner. On top of that they don't charge service and try quite hard to please, so I would say it's worth popping it to show them some support and help them stick around!

STARTERS

Tom Yum- a generous bowl of the famous Thai spicy sour clear broth made with chillies, lime leaves and lemongrass, complete with a heap of mushrooms and four large king prawns

Tom Ka- like the Tom Yum above, but with the added richness of coconut milk.

Tord Man Plar- traditional Thai fishcakes, with a sweet chilli and plum sauce dip. Not the best I've ever tasted, but a nicely seasoned and spiced beginning to the meal none theless.

Po Pia Goong ("Prawns in Blanket")- a simple starter of prawns encased

in spring roll pastry, freshly fried and crunchy.

Toong Tong (Golden Parcels)- Seasoned chicken twisted up in little crisp pastry bundles.

MAINS

(For the set lunch noodles come with a choice of either chicken, pork, beef or tofu. In the evenings the more expensive Tiger prawn option is also available.)

Pad Thai- Thailand's most famous fried noodle dish, with spring onions, carrots, beansprouts, Chinese leaves, eggs and chopped peanuts. Deliciously sweet and tangy, complete with the authentically Thai touch of having elaborately carved vegetables garnish the plate.

Pad Kee Mao ("Drunken Noodle")- the shining star of this restaurant in my opinion, spicy, fiery and flavourful flat noodles cooked with hot basil leaves, bamboo shoots and peppers. Be sure to specify how hot you want it as they can tailor it to your taste- foreigners do be warned that the Thai definition of "spicy" is usually too hot for people who aren't used to it!:)

Pad See Iew- a milder dish stir-fried with soy sauce, eggs, broccoli, cauliflower and carrots. An option for those who want flat rice noodles without the chilli kick of Pad Kee Mao.

Koe Tiew Tom Yum- a thicker broth than I expected (assumed it would be clear like traditional Tom Yum), but tasty with generous amount of toppings albeit of a more

unusual Chinese variety (i.e. BBQ pork and wonton)

Gang Dang (red curry with tomatoes, pineapple and lychee)- the one dish I would not order again. Large portion with steamed rice, but waaaay too sweet for my liking.

Yam Woon Sen- usually not available at lunch, the chef obliged when I ordered this hot and sour vermicelli salad in the afternoon. Asked for a "small" and got this massive plate

full of seafood priced at only £4! Overall quite tasty with coriander, spring onions

and lemon dressing, but it would have done better with more heat.

Sticky Apple Cake

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Several wrinkly deteriorating apples in my fridge and some luscious looking recipes online inspired me to make this. Dark, moist, fragrant, sweet and festively spiced with chewy chunks of soft fruit and the added bite of nuts- NOM NOM NOM.

Sticky Apple Cake

Makes one large-ish (about 13" x 9") rectangular pan's worth of oooey-gooey cake

Stir together and let soak for at least an hour:

150g sultanas

Generous glug of brandy

Melt 225g butter, then leave aside to cool.

Combine in a bowl and whisk with an electric mixer for a few minutes until thick and pale:

2 eggs

300g dark muscovado sugar

100g white granulated sugar

Add and fold until well-mixed:

The melted butter

The soaked sultanas

2 large green apples, cored and chopped

100g nuts, toasted and chopped (I used hazelnuts but use whatever you want)

250g plain flour

1 1/2 tsp baking soda

Pinch of salt

1 tsp mixed spice

1/4 tsp ground cinnamon

Dash of ground nutmeg

Pour into a lined 13" x 9" rectangular baking tray and bake for about 1hr 15 mins at 160C (or 140C fan-assisted). Serve warm or at room temperature.

Rich Tomato Beef Stew

Cold weather calls for hearty comfort food, so here: a simple-to-cook pot of tender beefy goodness with a thick flavoursome gravy to warm you up this winter :) Double the recipe if you like and freeze for a later date- the beef keeps well and will only get tastier with time.

Bon appetit!

Rich Tomato Beef Stew

Serves 2-3

Sweat in a pan over low-medium heat until translucent:

1 onion, sliced into half rings

2 cloves garlic, minced

Add and stir for a few minutes until meat is browned:

600g stewing/braising beef, cut into chunks

2 bay leaves

Generous sprinkling of dried mixed herbs

2 dried chillies, crushed

Salt and black pepper

Stir in, cover and simmer on low heat for 2 hours until thickened:

1 large carrot, cut into chunks (or any vegetables/pulses you feel like using)

1 can (400g) chopped tomatoes

1 cup water

A good glug of milk

At the last minute, stir in 1 tsp wholegrain mustard and cook a couple more minutes.

Serve hot with rice, couscous or bread.

Kabocha Korokke (Japanese Pumpkin Croquettes)

SAM TAN'S KITCHEN HAS MOVED! Please visit the new website/online store at www.samtanskitchen.com. You can also follow Sam on Instagram, Facebook and Twitter. Thank you!

OK, so strictly speaking I can't call this recipe kabocha korroke as I didn't actually have any of those beautiful deep green Kabocha squashes (or Japanese pumpkins) on hand. Instead, I massacred poor Count Pumpkula instead- our Halloween pumpkin vampire which no longer had a purpose in life beyond October 31st.

The late Count Pumpkula, serving us well in life and in death. Or is that undeath?

The Kabocha squash you're meant to be using for this recipe

Kabocha squashes have an exceptional intense sweetness like a cross between sweet potato and butternut squash, so a few adjustments were necessary to get the far more watery, inferiorly flavoured regular pumpkin to taste the same. If you have a proper Kabocha on hand, the sieving step won't be necessary as it won't be that wet, and you can omit the sugar and flour in the mash.

Kabocha Korokke (Japanese Pumpkin Croquettes)

Makes about 10 small pieces

Cut half a small Kabocha pumpkin into small chunks- leave the skin on so you get pretty green bits in your croquettes. Boil for about 20 mins in salted water (or some people use chicken broth) until tender and cooked. Drain thoroughly, then mash and set aside to cool.

If using regular pumpkin instead of Kabocha, drain it again

once mashed by pressing through a fine sieve.

Finely chop half a small onion and fry for a few minutes in a bit of oil or butter over medium heat until translucent. Stir it into the mashed pumpkin along with:

2 tbsp light soy sauce

½ tsp salt

A generous dash of white pepper

1 tbsp flour (if using normal pumpkin)

1 tbsp sugar (if using normal pumpkin)

Place 1 cup flour, 1 extra large whisked egg and 1 ½ cups panko

(Japanese breadcrumbs) in 3 separate bowls.

Panko- lighter, flakier and crisper than normal breadcrumbs,

commonly found in Asian shops

Shape the pumpkin mash into croquette patties with two large spoons.

Dip each pattie in flour...

...then in egg...

...then in panko breadcrumbs.

Deep fry a few croquettes at a time until brown and crisp, turning several times with a pair of long wooden chopsticks. Remove and drain on paper towels.

Let cool for a few minutes so you don't burn your tongue. Drizzle with a bit of fruity tonkatsu sauce if desired, then crunch away!