Curried greens

Another lunch full of veggies. I have big ones to finish :

Romanesco.

Okinawa’s lime.

Edamame for the proteins.

In green Thai curry, with coconut milk.

With rice and a fruit.

Momo mitsu-nyu, a plant based tres leches with peach

Freshly invented, this is the Japanese tres leches. Momo, the peach. Mitsu-nyu, 3 milks. It is vegan, gluten free, and oishii !

More about “tres leches” cake and basic recipe.

This is okara, the fiber left after you squeeze out soy milk. I often make cakes with it.

I’ve made a very simple vanilla okara cake, very simple :
1 cup of okara, 2 tbs of potato starch, 2 tbs of cane sugar, 1 tbs of dry coconut, vanilla powder, enough water to get a sticky dough. Baked on low heat in 2 round molds.

Next day, I’ve soaked the dried cooled cakes.
Syrup : coconut milk + coconut cream + 1 small chunk of kurozako black sugar.
I consider soy creaminess from the okara makes the 3rd milk.

That’s the texture you obtain.

A few hours later, I’ve piled the 2 rounds and garnished.
Cream : coconut cream, powder sugar and green kinako (a grilled soy powder). I’ve completed with slices of peach.

A fresh creamy cake that will live long enough to take and photo and then disappear into the paradise of great food memories…

Postre de las tres leches, coconut style.

The tres leches cake is very popular in Latin America. It’s classically soaked in tres leches (3 milks) : condensed milk, evaporated milk and cream. I had never eaten any. That was this month’s challenge :

Blog-checking lines: Inma of la Galletika was our Sept. 2013 Daring Bakers’ hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy.. just plain delish!

I made 3, this one PLUS :

matcha tres leches (coming soon)

Momo mitsu-nyu, a plant based tres leches with peach (coming soon)

I’ve put the classic recipe at the end. I drifted away, using a second coconut version.

My biscuit is flavored with lots of vanilla powder.
For soaking : condensed milk + coconut milk + coconut cream + rum.

I garnished with orange, litchi and whipped coconut cream, unsweetened.

Fruits are between the 2 layers of biscuit and around. Then dry coconut and sweet cinnamon :

Sponge cake for Classic Three Milks Cake:
Source : Daring Baker

Servings: 12

Ingredients for the vanilla sponge cake
5 large eggs (separated)
½ cup (120 ml) (4 oz) (125 gm) sugar
2 teaspoons (10 ml) of vanilla extract
1 cup (240 ml) (5 oz) (140gm) all-purpose (plain) flour (sifted)

-Preheat oven to moderate 180°C/350°F/gas mark 4. Prepare a square 9”x9” (23cmx23 cm) pan or 9” (23 cm) round cake pan
Separate the egg whites from the yolks.
-Beat the egg whites on medium speed, 3 – 5 minutes.
When soft peaks form slowly add the sugar in small batches.
Whip until stiff peaks form about 5 minutes. Set aside.
-In a medium bowl beat egg yolks at medium-high speed for about 5 to 6 minutes, or until the egg yolks become pale colored, creamy and puffy. Stir in vanilla.
-Pour the egg yolks over the egg whites, gently fold until just combined trying not to lose any volume from the mixture.
Fold in the flour little by little in the form of rain. Mix until just combined (over-beating will result in a denser, flatter cake).
-Pour the batter into the prepared 9”x9” (23cmx23 cm) square cake pan or 9” (23 cm) round cake pan.
Bake in the preheated moderate oven for 25 minutes or until the toothpick comes out clean. Let it cool.
-Once cool, split the cake in half, flip the top of the cake and place it on a base. Poke using a fork holes all over the cake to better absorb the three milk soaking liquid.

Classic Three Milks Cake:
Source : Daring Baker
For three milks syrup
1 can (14 oz) (400 gm) sweetened condensed milk
1 can (12 oz) (340 gm) evaporated milk
1 cup (240 ml) heavy cream (about 35% fat) or 1 cup of half & half or 1 cup milk
1 cinnamon stick
2 teaspoons (10 ml) rum (or other flavoring)

Topping and filling
2 cups (500 ml) of whipping cream (about 30% fat)
½ cup (120 ml) (4 oz) (125 gm) sugar
Canned or fresh fruit (to fill and decorate the cake)

-Three milks syrup
In a saucepan add the sweetened condensed milk, evaporated milk, heavy cream and cinnamon stick, bring to a boil, reduce the heat and continue boiling for 5 minutes. Remove it and let it cool.
Once it is cool, add the rum or any other flavoring you are using
Gradually brush all the milk soaking liquid into all sides of the cake (including the cut surfaces) until all absorbed. Best to rest the cake in the fridge overnight to complete the soaking process.
-Topping
Whip the cream, when soft peaks form add the sugar little by little, continue whipping until stiff peaks form about 2 mins. Layer some whipped cream on the bottom layer and cover with canned or fresh fruit and decorate the top layer with whipped cream and the fresh or canned fruit.

Scallop biryani

It’s the second biryani for the Daring Cook Challenge.

The key ingredient : baby scallop. I got them already steamed.

The gravy with sweet spices (wuxi, cinnamon, cardamom, saffron, paprika…), shimeji mushrooms and goji berries.

Thai jasmine rice soaked in a mix of thick coconut milk and water, then cooked.

At the layering stage, I’ve added a few edamame beans. More shimeji mushrooms ans saffron threads on top.

It’s ready. Toppings : dry coconut, gojis and minced coriander leaves. Goya (bitter squash) to decorate the plate.

Fingerlicking yummy… Biryani is eaten with the hand. Well, I do that after taking the photos.

The extras standing behind the star, on the first photo. They are greenhouse mikan that just arrive on the markets now.

source daring cook
Fish Biryani:

Servings: 4

Ingredients

3 tomatoes, skinned and chopped
1 teaspoon ground turmeric
1 teaspoon cumin seeds
4 green chillies
4 cloves garlic
1 onion
3 tablespoon (60 ml) (2 oz) (60 gm) ghee
2 cups (500 ml) (370 gm) (13 oz) basmati rice, soaked for 30 minutes and drained
3 cups (750 ml) coconut milk
1 lb (½ kg) white fish fillets, cut into 1 inch (2½ cm) pieces
Salt
Directions:

1. Blend the tomatoes, turmeric, cumin, chillies, garlic, and half of the onion to a smooth paste.
2. Thinly slice the remaining onion and fry it in the ghee over medium high heat until lightly browned. Stir in the rice and fry for 2 minutes. Add the coconut milk and enough water to bring the liquid about 1 inch (2½ cm) above the rice. Cover and simmer for about 5 minutes until the rice is half cooked.
3. Add the paste, fish, and salt. Cover and simmer over low heat for 10 minutes or until the rice is dry.

Vanilla panna cotta (plant based)

A fresh vanilla panna cotta that you won’t regret eating on a hot day. Well, for me, the classic is a little heavy on the stomach, so a dairy free version is better. The agar also favors digestion. Oh let’s stop with those mechanical details. It’s a decadently delicious dessert !