Sugary Cloud: PAVLOVA

Wednesday, April 22, 2009

this is my first time making pavlova, and i have always wanted to make one but never really had the chance...well actually i was afraid to make it coz me n white eggs just don't get along that well...but today i have gathered my strength and make this fabulous dessert...altho the recipe was inspired by Nigella coz it was her who made me wanna make this so much. as i was watching her the other day she said (and this was her tips on making pavlova) i love putting white wine and cornstarch as it give that delicious spongieness to it. but me beinga muslim i can't drink or eat wine or any alcohol for that matter.

so i've altered the recipe to my liking hehehe~ and i hoped and prayed that it turned out right.
and wallah~ it turned out FANTASTIC!(well, at least to us) everybody loves it and it was gone in just a blink...even hubby nearly didn't get the chance to taste the dreamy cloud....>_< style="font-weight: bold;"> anyway this is what i use:
4egg whites
1/2tbsp corn starch
1tsp balsamic vinegar
4tbsp powdered sugar
1tsp vanilla essence


1 small box of whipping cream
3tbsp sugar ( i reduce to 1tbsp for mine coz i think the pavlova is already sweet)
1tsp vanilla essence
1 can fruit cocktail <---the best is to use berries : strawberries/blue berries/blackberries etc but if you don't have it or in a tight budget like me i just use fruit cocktail. whisk the egg whites until soft peaks then add in the sugar bit by bit, then sprinkle in the vinegar and vanilla essence, mix well then sprinkle in the corn starch fold it in. then on a tray line in a parchment paper then dunk it in and make a round shape about 23" of size. mine i did it using a tray (bottom part) of my spring form pan the size of 20" so my pavlova turned out thick and less crunchy. but i think if i were to use 23"tray i'll end up with a more crunchy surface. then bake the mixture in a preheated 180c oven. but you turn down the heat to 150c when putting it in the oven. bake for 20-30 mins or until all the surface are creamy brown n crisp. let it cool in the oven with the oven door slightly open. this is to prevent too much cracking. for the cream just whisk til stiff then add in the sugar and vanilla, then spread a luxurious amount on top then top it with the cocktail fruits. to those whos afraid of egg whites like me, here's some tips to make a perfect pavlova:

  • use scrupulously clean utensils (keeps them fluffy)
  • beat the whites to soft peaks before adding the sugar (keeps them from weeping)
  • add the sugar slowly (same)
  • make individual portions (keeps them from browning)
  • use enough, but not too much, initial heat, plus partial cool-down in the oven (keeps them from cracking)
  • know your oven (keeps you from freaking)
this tips are from maiapapaya. indeed pavlova is 'stupidly good'
more about pavlova at joy of bakng.

Fajitas Tortilla Wrap

i'm in the mood for fajitas. here in Malaysia the only restaurant that serve a descent fajitas is Chilies but its so expensive...i'm still broke thanx to my car....*long sigh* so i can't go out and spend money on luxury dining...and nither do my husband, our money stuck in an insurance claim the doctor was 'lazy' to write a report to the insurance company so we are all financially tied up. so what do i do? i have this huge craving of fajitas..and the AFC channel does not help =p

so i went to cold storage and buy me a pack of potato tortilla, some chicken breasts, cheese, and i looked for sour cream but couldn't find it...the rest i just use what ever i have in my pantry. so my culinary journy begins.....this recipe is 100% my own creation according to my taste so if you dun like it i'd like to use this as my exclusion clause ^_^

to create my own recipe for fajitas i went thru what i we like in a fajitas
we like caramelized onions, grilled chicken or beef, sour cream, cheese....

so i just incorporate them n make my very own fajitas...well unfortunately we couldn't find sour cream so no sour cream in this recipe...

so what you need:
fresh lettuce
sliced tomatoes
caramelized onion
cheese slice
grilled beef or chicken
some mayonnaise
tortillas store bought or home made what ever...mine was store bought sad to say coz i was to lazy for that...>_< style="font-weight: bold;">Balsamic Caramelized onion.
you need:
1tbsp balsamic vinegar (i love this)
1tsp sugar
a dash of salt
2 large onions sliced moderately
1 cube of butter

saute onions with butter until soft and when you see it starting to brown a little bit then add in all other ingredients. stir occasionally coz you don't want to burn it or anything. it took me about or almost 20 or so (maybe less can remember) to have the onions nicely caramelized. it all depends on what kind of heat you're using really....once caramelized that means the onions turned brown then you can set it aside

for the Grilled Balsamic Chicken

you need:
1 clove garlic - mashed or crushed
1 tsp paprika powder
slat to taste
1 tsp honey
1 tbsp balsamic vinegar

A pack of chicken breast strips ( bought ready from the supermarket)

combine all the above ingredients and marinade at least for 2 hours then start grilling until done...

to assemble fajitas? are you kidding me? just put all the ingredients and start wrapping it with tortillas and open your mouth and start munching!

well anyway this would probably be my best dinner ever and it tasted great too coz of the caramelized onion....i know i know this dish may be ordinary for you angmos or gaijin (that means foreigners / mat salleh...also means white people or alike in chinese/japanese... i think) *mmm ponders* but us malaysian...maybe malay or maybe just me its something that we don't always eat or find... i like burritos too but burritos gives me i'm not sure if i'd make it in the future anyway...wooops off topic *big grins*

anyway hope you'll enjoy this recipe as much as i did...and i'm thinking to make this alot often coz this works for me!

Red Snapper in Sweet n Sour Sauce

Monday, April 20, 2009

My kids love this dish. when ever i made this they'll have their second and third. you can use the same sauce with other seafood or even chicken. a versatile dish i'd say just like the dish i did before in my previous entry.

anyhow here's the recipe:

blended ingredients:
1 onion
1/2 inch of garlic
1/2 red chili scrape off the seeds
1 garlic
1 red tomato.

other ingredients:
1 or 2 slice of red snapper
1tbsp tomato sauce
a pinch of black pepper
salt to taste
sugar to taste (it should be sweet but u can control to your desired sweetness)
1 lemongrass crushed
1 kaffir lime leaf (daun limau purut)

you basically fry the blended ingredients until fragrant then add in the other ingredients except the fish. season it then set a side.

as for the fish, wash and pat dry, season it with salt and pepper then dip into a flour until all covered. fry the fish until well cooked it should turned out golden brown nice and crispy. my children likes their fish this way but you can omit the flour part and just season the fish and fry its ok too. then youcan serve the fish with the sweet and sour sauce.

for the sauce you can then add in pepper bell and some chopped corriender leaves while cooking the sauce, it'll do wonder for the sauce. i didn't add in those coz i was just making do with what i have at stock.