Sakoo Paik Cantaloupe (Sweet Tapioca with Cantaloupe)

Sweet Tapioca with Cantaloupe is yummy Thai dessert called "Sakoo Paik Cantaloupe" from simple ingredients. Salty and sweet taste fresh cold by cantaloupe.

INGREDIENTS:

• 1 cup small tapioca pearls 
• 1 ripe cantaloupe
• 1 1/2 cup coconut milk
• 3/4 cup sugar
• 3 1/2 cup water
• 1/2 tsp salt

PREPARATION:

• Divide cantaloupe in half, remove seed and spoon like a ball.
• Heat sugar and 1/2 cup of water in a pot on medium heat, stir until dissolve, bring to boil for a few minutes, remove from heat and place it in a bowl.
• Boil coconut milk on medium heat, add salt, stir together. 
• Remove from heat and place it in a bowl.
• Wash and drain tapioca pearls (run water through, don't stir). 
• Add 3 cup of water in a pot, bring to boil on medium heat, transfer tapioca pearls in a pot, stir regularly.
• Stir tapioca pearls until cook (look clear outside and be sticky), remove from heat.
• Transfer cooked tapioca pearls into sifter, wash thoroughly and stir to remove sticky paste, then place in a bowl. 
• Add syrup, mix together, and taste for sweetness.
• Spoon cooked tapioca pearls in dessert bowl, place cantaloupe balls, add coconut milk, and stir together.
• Before serving, place coconut milk on top for creamy flavor.

   

reade more... Résuméabuiyad

Sakoo Paik Ma Prow-On (Tapioca Pudding with Young Coconut)

Tapioca pudding with young coconut or know as a “Sakoo Paik ma prow-on” is a perfect dessert for a cold night. The wonderful young coconut scent is truly delightful and reminds me of summer.

INGREDIENT:

• 2 cups water
  
• ½ cup small tapioca pearl
  
• 1/3 cup sugar
  
• 1 pinch salt
  
• 1/3 cup coconut milk
  
• 1/3 cup young coconut
  

PREPARATION:

• Boil tapioca in water. Use low heat and stir constantly to prevent the bottom from sticking. The tapioca will be done when it is nearly all clear (no more white balls).
  
• Slice the young coconut into thin strips.
  
• Add sugar to the boiling tapioca - use more or less sugar depending on your sweet tooth
• Add the coconut strips, stir and bring it back up to a boil then turn the heat off.
  
• In a small cup, dissolve salt in coconut milk and warm it up in a microwave for a few second.
• Don't let the coconut milk boil.
  
• Scoop up the tapioca pudding into a small bowl.
• Add coconut milk a few tablespoon on top and serve hot.

   

reade more... Résuméabuiyad

Tau Suan (Mung Bean Pudding)

Mung Bean Pudding or "Tau Suan" in Thai. Tau Suan is generally eaten warm and topped with slightly salted coconut milk. It is a type of mung bean porridge which is thickened by tapioca flour and sweetened.

INGREDIENTS:

• 2 cups water 
• ¼ cup tapioca flour 
• ¼ cup sugar 
• 1 pinch salt 
• ½ cup mung beans 
• 1/3 cup coconut milk 

PREPARATION:

• Boil mung beans in 2 cups of water until tender. It should take about 20 minutes. 
• Dissolve tapioca flour in a cup of water and add to the boiling mung beans. 
• Stir quickly and constantly to prevent the bottom from burning. It should thicken. 
• Add more water if it gets too thick. Add more flour if too watery. 
• A consistency of gravy is ideal. Add sugar, bring it back up to a boil and turn off the heat. 
• In a separate bowl, mix 1/3 cup of coconut milk with salt. 
• Heat it up for a few second just to warm it up. 
• Don't let the coconut milk boil, otherwise it will separate. 
• Serve warm with coconut milk on top.

   

reade more... Résuméabuiyad

Almond Surprises

What can I say about Algerian cookies: beautiful, extremely tasty, rich, distinctive and definitely different from any other cookie you've ever seen or tasted. There are many different types of cookies depending on the region. Algeria is a big country (the 2nd largest in Africa) with so many different cultural and culinary traditions. But most of these delicacies originate from the capital Algiers. I don't know exactly where all these cookies are originally from (may be some Turkish influence), but they sure are delicious looking and tasting. Most of these cookies are made with almonds and some other nuts (walnuts, pistachios...). Sometimes made entirely with nuts and others include an outer layer of different types of doughs. The main flavorings are orange blossom water or rose water and citrus (lemon). Sometimes we add vanilla for extra flavor.

These particular cute little ones are called "The bride's Package" I'm not sure though if "package" is the right word. I couldn't find the direct translation. In Algeria, the bride would get a big basket full of different things brought by the groom or the groom's family. They would bring this basket (pink or white usually) and show it on the wedding day to all the guests ( I know it sounds weird!). I always found it very funny when they start to grab the stuff (shoes, handbags, perfumes...etc), say the name of the object and show it to everybody. I am not sure if they're still doing it to this day but I bet some regions are.

The cookies are made with a very simple dough, rolled out very thinly. You can color the dough whichever way you want, make different colors, strips...etc. They are then rolled out all together. After the dough is rolled out (using a pasta machine), it is cut into circles. A ball of filling is put in the middle of the circle then closed to form a surprise like package. They are then cooked and plunged in an orange blossom simple syrup or honey.

I'll try to explain this recipe as clearly as I can which is kind of hard without any illustration. while I'm working, especially with recipes that require a bit of attention, I cannot handle the camera. I have an issue concentrating on two different things I guess! But if you read the recipe and still have questions don't hesitate to ask, I would be more than happy to help.

Almond Surprises Courtesy "Algerian Heritage" :)

Dough (Outer layer)

note I'm using a "measure" which means use the same cup to measure the different ingredients. Could be a cup, 1/2 cup....etc. For instance if you use the "1/2 cup" you would need a 1/4 cup of the clarified butter. Also, I usually use the food processor to make the dough.

3 measures all purpose flour
1/2 measure clarified butter
pinch of salt
1 measure orange blossom water

In a bowl, mix the flour, clarified butter and salt. Work the ingredients between your hands until crumbly. Start adding the orange blossom water slowly until you get a dough. It shouldn't be very soft. Add enough water to make a dough that is not sticky. If using the food processor, follow the same instructions. Divide the dough into balls and color each one with the desired food coloring. It takes some time for the color to get incorporated in the dough, just keep working the dough with your hands and be patient! Keep the dough balls in a ziploc bag and let them rest for at least 30 minutes at room temperature.

Almond Filling

300g ground blanched almonds
180g powdered (confectioner) sugar
1 large egg
Zest of 1 large lemon
1/2 tsp vanilla extract

Mix all the ingredients until you form a dough. It shouldn't be sticky to the touch. Form into a walnut size balls and keep in the fridge until ready to use.

Orange blossom & Lemon Syrup

2 cups granulated sugar
5 cups water
1/4 cup orange blossom water
2 TBsp lemon juice
Lemon peels from 1 large lemon

In a sauce pan, mix the sugar, water and the lemon peels. Bring to a boil and let simmer for 15 to 20 minutes. Off heat add the orange blosoom water and the lemon juice. Cover and let completely cool. The syrup should be cold when used.

Preparation of the cookies

Prepare your pasta machine. If you don't have one, you could use a rolling pin, but I don't think the result will be the same since we want the dough to be very thin. Plus, the machine makes the work much easier and faster.
If you want the cookies to be just one color (like the pink ones I made) there won't be too much work to do, you would put the dough through the machine and roll it out on the thinner setting.
If you want the multi colored stripped dough, here is what you would do: make strips out of the different colored doughs. Stuck the strips by alternating the colors. Make sure they are well glued to each other, you could use some water to make them stick (go easy on the water please!). Start rolling the strips on the medium thickness of the machine, then roll it again on the thinnest setting. while you're rolling and working, use some corn starch to make the dough dry out a little bit. Spread some corn starch on your work surface and lay the rolled out dough. Let it sit for 3 to 5 minutes, then cut out circles about 5 inches in diameter. Let the circles dry out another 5 minutes.
Put in the middle of each circle of dough a ball of filling and close the whole thing gently to form a
surprise package or some kind of a basket. Press gently so the dough in the middle stick well and won't open up during baking. Be careful not to press hardly otherwise the dough will get cut and the filling will come out during baking.
finish making all the cookies and arrange them on a sheet pan lined with parchment paper. Let the cookies sit for at least an hour before baking. The more they sit the better they will keep their shape while baking.
Bake the cookies in a 320 f preheated oven for 20 to 25 minutes. They shouldn't get brown at all to keep their nice color. As soon as they come out of the oven, plunge them in the cold syrup. Let them soak the syrup for 1 to 2 minutes. Arrange the cookies on a cookie rack with a baking sheet underneath it to drain the excess syrup.

Note: You can use Honey thinned with orange blossom water instead of the simple syrup. Just heat the honey and orange blossom water and let the mixture cool. The consistency of the honey should be like a simple syrup.

reade more... Résuméabuiyad

Kluay Khai Chuam (Baby Banana in Syrup)

Easy and popular Thai dessert called "Kluay Khai Chuam" that top with coconut cream. A Thai version of the classic creme caramel dessert that is super-easy to make, solf for your mouth delicious, and healthier than traditional creme caramel! This is a good dessert choice for you. It also makes an elegant dessert to serve guests or take to a party. Best of all.

INGREDIENTS

• 6 baby bananas
  
• 1 cup sugar
  
• 1 ½ cup water
  
• 3 pandanus leaves
  
• ½ cup coconut cream
  
• ½ tsp salt
  
• 2 tsp rice flour
  

PREPARATION

• Pour sugar and water in a pan, bring to boil on medium-low heat, stir frequently until the sugar is dissolved.
  
• Wash pandanus leaves, ties a knot and add in syrup, stir frequently until the syrup is quite thick.
  
• Cut both end of baby banana, cut skin at long side and peel.
  
• Add peeled baby bananas in the syrup, simmer until the bananas change to dark yellow.
  
• Pour coconut cream in a pot, bring to boil on medium heat, then add salt and rice flour, stir frequently until the mixture is thick, remove from heat and set aside for topping.
  
• Place baby bananas in syrup on a plate, top with coconut cream and serve immediately.

reade more... Résuméabuiyad

Khanom tua baep (Filled Wheat Flour Dumpling)

This is an interesting Thai dessert called khanom tua baep or Filled Wheat Flour Dumpling. Khanom Tua baep is an ancient Thai dessert, easy to make but very delicious and also nutritious. The ingredients which are easily found in one's own home include rice, sugar, and coconut or coconut milk. Low fat light and healthy.

INGREDIENTS:

• 1 1/2 cup glutinous rice flour
• 1 cup small tapioca pearls
  
• 1/4 cup coconut cream
  
• 1 cup sugar young coconut flesh
  
• 1/2 cup very hot water
  
• 2 3/4 cups water

COCONUT CREAM:

• 2 cups coconut milk
  
• 1 tbsp rice flour
  
• 150 grams sugar
  
• 1/4 tsp salt
  
• 2 pandanus leaves, cut into short length.
  

PREPARATION:

• Discard bad beans, wash and soak in warm water for 3 hours.
• Wash again and steam over boiling water on high heat for 30 minutes or until cooked through.
  
• Knead the glutinous rice flour with coconut cream and pandanus juice to form a soft, smooth dough, set aside.
  
• Steam the grated coconut for 10 minutes. Take 100 grams of the steamed coconut and mix with the prepared mung beans and salt. This is the filling.
  
• Divide the dough and roll into small balls about I cm in diameter Roll out each ball into a disc about 1/4 cm thick.
• Place 2 teaspoonfuls of the mung bean filling on each disc, fold the disc in half over the filling, and pinch along the edge to seal. Continue until finished.

  

reade more... Résuméabuiyad

A New Year!

A whole year had passed by and a new fresh one is already here! so many things happened, some good, and some not that good. Any resolutions? I'm not the kind of person who thinks about it that way. All I want is happiness and good health for my family. On the personal side, I just wish to be a better person, and avoid mistakes from the past. It is true that we learn a lot from our mistakes, and I did learn quite a lot from last year's ( I hope). Any wishes for this new year? hmmm.......for now may be a house with plenty of sunlight so I can take nicer pictures and a new camera lens........too much to ask for may be??!!

2008 was a year full of cakes, cookies, tasty pastries (and a lot of non tasty ones!). Since I've been addicted to flickr, I baked and baked ......and baked a lot! I found a good excuse to go, grab the mixer and bake something. And if baking alone wasn't enough for me, taking pictures has become an essential part of the whole process.

To start the year, I made a mousse cake. It has a layer of almond dacquoise, a light orange mousse, strawberries and a glaze made with raspberries and strawberries. It is a delicious cake, very light and refreshing. I think it is best for summer days, but in my family, we sure wouldn't mind enjoying it any time of the year.
The recipe is from "Here". I know.. it is a French site (sorry non French speaker!) I'll post the recipe some other time. I made some changes in the recipe though, I used oranges in the mousse instead of the grapefruit (I wish I had grapefruit on hand because I love the flavor of this fruit). The oranges worked well with the berries and the cake had a nice citrus flavor.

Voila, first post of the year, first cake of the year . I wish everyone a very happy new year, full of joy and good health.

reade more... Résuméabuiyad