Re: Post photos of what you cook and bake in Switzerland
Milk Tart ..... South African recipe in the "Milk Tart" thread.
Today I had to make 2 for a Verein thingy on weekend, so doubled up the recipe (exactly) - and got two very decent sized tarts, PLUS one small one for ourselves, just stealing a little bit from each.
The big round one is in - 29cm tin.
Oblong one in - 22cm X 29cm
The small one in a pyrex lid - 18cm round.
The following 10 users would like to thank smoky for this useful post:
Yum! This reminds me of the savoury snacks of Malaysia. It's also called radish cake.
Do you have a recipe link for it, please?
I got the recipe a while ago from a website but can't find it now...sorry...anyway this is how I did it, following of course that online recipe with my own adjustment...Still can't get the exact taste of what I had in food stall in Singapore but still looove it!
Daikon (radish, carrot) Cake
2 cups white rice flour
¼ cup wheat starch (didn’t have it, so just used more rice flour) 1 teaspoon salt
½ teaspoon freshly ground white pepper (I used black pepper) 10 to 12 small or medium dried shrimp, soaked in hot water to cover for 30 minutes
1 pound radish
1 link Chinese pork sausage, chopped very fine (about ⅔ cup) (well, I bought Migros cheap sausages called Gendarmes) 3 scallions, chopped fine
For Cooking and Serving Any neutral oil to coat the cake pan and the frying pan
1 egg, scallions sweet soy sauce/ oyster sauce/hot sauce ( I had mine black with sweet soy sauce while hubby had his white)
1. Make the Batter: Combine the rice flour, wheat starch, salt, and pepper in a large bowl and set aside. Drain and finely chop the shrimp.
2. Peel the radish and grate it through the small holes of your grater onto a kitchen towel. Bring together the ends of the cloth and twist to squeeze out as much of the liquid as you can into the bowl. Measure out the collected juices and add enough water to the juice to make 3½ cups.
3. Pour the radish liquid into a medium pot. Add the grated radish and bring to a boil over high heat. Cover, reduce the heat to low, and simmer for 5 minutes. Mix in the sausage, scallions, and chopped shrimp, cover, and cook for 5 minutes longer. Remove from the heat. Slowly add the rice flour mixture and whisk continuously until free of most large lumps. The batter will be thick and sticky and a little lumpy.
4. Place the steamer rack in the pot, add water to the pot, and bring to a boil over high heat.
5. Brush the cake pan with a little oil and transfer the batter in the pan. Dip a spoon into cool water and use the back of the spoon to smooth out the surface of the batter.
6. Carefully place the filled pan on the steamer rack, cover, and steam for 40 minutes.
7. Remove the pot from the heat. Carefully lift the pan out of the pot, place it on a folded kitchen towel, and allow the cake to cool to room temperature.
8. Unmold the cake and gently turn it onto a cutting board. Slice and fry just before serving.
9. When ready to serve, coat a frying pan with oil and heat over medium heat. Carefully place the slices in the pan and cook until their bottoms are crispy and golden brown, about 4 minutes. Turn them over to brown the other sides. 10. Add more oil to the pan, then decrease the heat to medium> Pour in the egg, allow it to set for about 15 seconds, then use a spatula to repeatedly turn and stir the cakes so that they get coated with the egg. once the egg has set and cooked through, transfer to a serving plate. Or as I did with half of the cake, add sweet soy sauce to the pan and stir for another 45 seconds and then serve.
The following 2 users would like to thank sweetnsour for this useful post:
Re: Post photos of what you cook and bake in Switzerland
Thanks very much. That's a lot of work! Kudos to you. It also tastes great with Sambal Oelek, or pureed fresh chillies lightly cooked in a bit of oil with garlic and ginger then mixed with lemon juice. Or eaten without re-frying with a sprinkling of fried shallots on top.
I got the recipe a while ago from a website but can't find it now...sorry...anyway this is how I did it, following of course that online recipe with my own adjustment...Still can't get the exact taste of what I had in food stall in Singapore but still looove it!
Daikon (radish, carrot) Cake
2 cups white rice flour
¼ cup wheat starch (didn’t have it, so just used more rice flour) 1 teaspoon salt
½ teaspoon freshly ground white pepper (I used black pepper) 10 to 12 small or medium dried shrimp, soaked in hot water to cover for 30 minutes
1 pound radish
1 link Chinese pork sausage, chopped very fine (about ⅔ cup) (well, I bought Migros cheap sausages called Gendarmes) 3 scallions, chopped fine
For Cooking and Serving Any neutral oil to coat the cake pan and the frying pan
1 egg, scallions sweet soy sauce/ oyster sauce/hot sauce ( I had mine black with sweet soy sauce while hubby had his white)
1. Make the Batter: Combine the rice flour, wheat starch, salt, and pepper in a large bowl and set aside. Drain and finely chop the shrimp.
2. Peel the radish and grate it through the small holes of your grater onto a kitchen towel. Bring together the ends of the cloth and twist to squeeze out as much of the liquid as you can into the bowl. Measure out the collected juices and add enough water to the juice to make 3½ cups.
3. Pour the radish liquid into a medium pot. Add the grated radish and bring to a boil over high heat. Cover, reduce the heat to low, and simmer for 5 minutes. Mix in the sausage, scallions, and chopped shrimp, cover, and cook for 5 minutes longer. Remove from the heat. Slowly add the rice flour mixture and whisk continuously until free of most large lumps. The batter will be thick and sticky and a little lumpy.
4. Place the steamer rack in the pot, add water to the pot, and bring to a boil over high heat.
5. Brush the cake pan with a little oil and transfer the batter in the pan. Dip a spoon into cool water and use the back of the spoon to smooth out the surface of the batter.
6. Carefully place the filled pan on the steamer rack, cover, and steam for 40 minutes.
7. Remove the pot from the heat. Carefully lift the pan out of the pot, place it on a folded kitchen towel, and allow the cake to cool to room temperature.
8. Unmold the cake and gently turn it onto a cutting board. Slice and fry just before serving.
9. When ready to serve, coat a frying pan with oil and heat over medium heat. Carefully place the slices in the pan and cook until their bottoms are crispy and golden brown, about 4 minutes. Turn them over to brown the other sides. 10. Add more oil to the pan, then decrease the heat to medium> Pour in the egg, allow it to set for about 15 seconds, then use a spatula to repeatedly turn and stir the cakes so that they get coated with the egg. once the egg has set and cooked through, transfer to a serving plate. Or as I did with half of the cake, add sweet soy sauce to the pan and stir for another 45 seconds and then serve.
Last edited by argus; 01.09.2012 at 10:29.
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Re: Post photos of what you cook and bake in Switzerland
just found the right type of sunflower oil for the traditional country-style vegetable salad. For quite a while I was ready to give up the hope to find it in Swiss shops: )
so...there it is: ) and don't forget to slice a lot of onion into it. It's a must: )
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Re: Post photos of what you cook and bake in Switzerland
tiramisu: )
one of the simpliest, fastest & cheapest desserts I know, and one of the most tasteful.
so many calories, that better to have it for breakfast: )
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