Austrian Pudding – Moor in a Shirt

Ingredients

4 slices bread, crusts removed
1/2 cup whipping cream
1/3 cup butter, softened
2 eggs
2 egg yolks
3/4 cup sifted confectioners’ sugar
1/4 cup ground toasted almonds
1/3 cup chocolate chips, melted
1/8 tsp almond extract

Method

  1. Break the bread into small pieces and place in a bowl.
  2. Pour the cream over the bread, then mix with a wooden spoon until cream is absorbed.
  3. Place the butter in the small mixer bowl and cream with the electric mixer for about 5 minutes or until light and creamy.
  4. Add the bread mixture and beat until light and fluffy.
  5. Combine the eggs and egg yolks and beat lightly with a fork.
  6. Add the eggs and sugar alternately to the bread mixture, a small amount at a time, beating well after each addition.
  7. Add the almonds, chocolate and almond extract and beat until well blended.
  8. Turn into a heavily buttered 1 to 1-1/2-quart pudding mold. Cover with buttered waxed paper and heavy-duty foil, then tie securely with string. Trim off excess paper and foil.
  9. Place on rack in steamer and pour boiling water just to bottom of rack. Cover with lid and steam for 2 hours.
  10. Remove from steamer and let rest for 2 minutes.
  11. Unmold onto serving dish and dust with additional confectioners’ sugar.
  12. Serve with whipped cream or a chocolate sauce, if desired.

Makes 4 servings.

Source: The Creative Cooking Course


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Sea Bass with Orange Chili Salsa

Ingredients

4 sea bass fillets
salt and ground black pepper
fresh coriander (cilantro), to garnish

Salsa

2 fresh green chilies
2 oranges or pink grapefruit
1 small onion

Method

  1. Make the salsa. Roast the chilies in a dry griddle pan until the skins are blistered, being careful not to let the flesh burn. Put them in a strong plastic bag and tie the top to keep the steam in. Set aside for 20 minutes.
  2. Slice the top and bottom off each orange or grapefruit and cut off all the peel and pith. Cut between the membranes and put each segment in a bowl.
  3. Remove the chilies from the bag and peel off the skins. Cut off the stalks, then slit the chilies and scrape out the seeds. Chop the flesh finely.
  4. Cut the onion in half and slice it thinly.
  5. Add the onion and chilies to the orange pieces and mix lightly. Season and chill.
  6. Season the fish.
  7. Line a steamer with greaseproof (waxed) paper, allowing extra to hang over the sides to enable the fish to be lifted out after cooking. Place the empty steamer over a pan of water and bring to the boil.
  8. Place the fish in a single layer in the steamer. Cover with a lid and steam for about 8 minutes or until just cooked.
  9. Garnish with fresh coriander and serve with the salsa.

Makes 4 servings.

Source: Mexican Red Hot Cookbook


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Korean-style Steamed Abalones

Ingredients

6 abalones
3 walnuts
6 gingko nuts
2 cups green sweet peas
radish and parsley to garnish

Sauce

3 tbsp soy sauce
1-1/2 tbsp sugar
1 tbsp rice wine
3 cloves garlic
1 piece ginger
dash black pepper
1/8 tsp sesame oil
1/2 cup water

Method

  1. Clean the abalones and scald in boiling salted water.
  2. Remove the shells and entrails from the abalones. Score the insides at 1/4″ intervals crosswise and lengthwise.
  3. Soak the walnuts in hot water and peel off the inner skin using a toothpick.
  4. Fry the shelled gingko nuts with salt until the color becomes green. Rub off the skins.
  5. Boil the sauce ingredients in a pan, add the abalones and simmer.
  6. On a skewer, string the gingko nut, abalone and walnut alternately. Place the skewered food on the shell of the abalone.
  7. Boil the green peas in salted water and stir-fry lightly. Spread them on a plate and arrange the abalone in the shells on top.
  8. Garnish with the red radish and parsley before serving.

Source: Low-fat Korean Cooking


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Pork Ribs with Preserved Sour Prune

Ingredients

8 oz sweet and sour cut pork rib, cut into pieces
2 preserved sour prunes
2 tsp soy bean paste
1 tsp mashed garlic
1 red chili, diced (optional)

Marinade

2 tsp light soy sauce
pinch of ground white pepper
dash of sesame oil
1 tsp Chinese wine
1/2 tbsp cornstarch
1-1/4 tsp sugar
1 tbsp oil

Method

  1. Wash, remove stone of prune. Dice finely.
  2. Mix marinade ingredients with ribs. Set aside for 10 minutes.
  3. Mix marinated ribs with all other ingredients and place on a heat-proof plate. Steam on high heat for 12 minutes until cooked.

Source: Steam Cooking


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Egg White Bundles

Ingredients

1 piece tofu
20 g crab roe
10 egg whites
1 egg yolk
2 scallops
6 stalks Shanghai bok choy (cooked)
4 peeled shrimps
dash ground white pepper
180 g mashed shrimp meat
1 cup stock

Thickening Solution

1 tsp cornstarch
1 Tbsp water

Method

  1. Cut peeled shrimp and scallops into small dices.
  2. Beat egg whites and using a flat bottom frying pan, make six thin egg white crepes.
  3. Mix mashed shrimp meat with egg yolk, tofu and pepper to form filling.
  4. Place filling, and diced shrimp and scallops on egg white crepes. Wrap and form into bundles.
  5. Steam bundles for 5-7 minutes until cooked.
  6. Make a clear sauce using the stock and the thickening solution.
  7. Place the bundles and shanghai bok choy on a serving platter. Garnish the bundles with crab roe.
  8. Spoon sauce on top of the egg white bundles and serve hot.

Source: Great Chefs in Hong Kong


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