Choux Pastry (Pâte à Choux)

Choux pastry is a pastry dough used in many desserts, for example: cream puffs, profiteroles, French beignets, and gougères (cheese puffs). I have loved choux pastry since I was a child, snacking non-stop on cream puffs, not knowing that it was called choux pastry until much later in life.

Now that I have a son, I often make choux pastry for him and offer it to him during snack time. He absolutely loves it, even though he is a picky eater. What’s not to love about these light, fluffy, airy, buttery, and eggy pastry? What I love about choux pastry is that it’s so easy to make, takes only five (5) ingredients that you will always have, and the baking process takes only 10 minutes. What’s more, once you make the choux pastry, you can easily make them into cream puffs, profiteroles, ice cream dessert (just add a scoop of ice cream), etc. You can also be creative and stuff savory filling (think chicken salad) into the puff pastry and make it into a light meal. If you love cheese, add some cheese and you have the addictive gougères. The possibilities are endless!

For baking, you can use a pastry bag for piping. However, you can easily pipe the dough using a plastic bag such as Ziploc bag.  Just cut off a small corner at one of the bottom sides and transfer your dough inside the bag. Anyway, in warmer countries, the pastry dough might be too “runny” and hard to form a shape when you’re ready to bake the choux pastry. Chill in the fridge for about 10 minutes will help.

(Click Page 2 for the Choux Pastry (Pâte à Choux) Recipe)

Pages: 1 2

Tagged as: Butter • Eggs • Flour • Water

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Hawaiian Shrimp Scampi (Garlic Butter Shrimp)

Recently on social media, Hawaiian-style shrimp scampi or garlic butter shrimp photos keep popping up on my feeds. Some photos are my friend’s vacation photos as they chowed down on the world’s famous Giovanni’s shrimp scampi, while others are recipes and videos of copycat recipes of this delicacy.

The more I look at the photos and recipes, the more I am craving for the luscious, buttery, and lip-smacking Giovanni’s shrimp scampi that I had 4 years ago while we vacationed in Oahu. I had to fix it. As I couldn’t just pack up my luggage and hop on the plane to paradise island, I had to do something about my hunger and intense craving. So, I gathered all the ingredients—a short list of essentials that most people have at home—and cooked up a storm yesterday. The end result: one pound of buttery, garlicky, yummy shrimp goodness laid out on a piece of parchment paper on my patio table. I was enjoying the gorgeous day, soaking in the warmth of sunshine, and downing the shrimp with a bottle of cold beer. Ahhhh, it was as if I was transported to Kahuku, the north shore of Oahu island, where the legendary shrimp truck is.

For my Hawaiian shrimp scampi recipe, I referred to the menu of Giovanni’s above, which stated the key ingredients of olive oil, garlic, lemon/butter. I also checked out this recipe and then created my own recipe, based on this photo that I captured during the trip.

Anyway, here is the side-by-side comparison. The left photo is the original. Even though my version is not 100% identical, I got my shrimp scampi to taste as close as Giovanni’s. I was very happy with my Hawaiian shrimp scampi recipe. If you have tried the original, I strongly urge you to try my interpretation. If you haven’t been, you should totally try it, too, as this is a perfect summer dish to share and enjoy with your friends and family. You should also check out this summertime peel and eat shrimp. Happy eating!

(Click Page 2 for the Hawaiian Shrimp Scampi Recipe)

Pages: 1 2

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Savory Tomato Crisp Recipe

This is a continuing series we’re sharing for Summer on our favorite heirloom tomatoes that we’re growing. And we have a delicious recipe included too! You can visit all our tomato recipes on our tomato page.

Every once in a while two cravings collide and something magical happens. Sometimes it all ends up being one big, tasteless mess and easily forgotten dish. But on occasion, these random food ideas can marry into a lovely dish that we’ll make over and over. So a few weeks ago we were craving a baked tomato dish and aside from our tomato tarts that we love making, the idea of combining a crisp and tomato popped up like a light bulb.

Introducing, the tomato crisp. It has everything that we love about summer: vine ripened heirloom tomatoes + crisp topping + baked in the oven = perfect savory crisp dish. The math says it all.

If you’re already a fan of fruit crisps (raise your hands high!) and heirloom tomatoes, then combining these two isn’t too far fetched of a culinary idea. Really, the idea of a savory tomato crisp is quite delicious. The juicy, baked tomatoes are essentially and botanically speaking, a fruit anyways. So all you’re really changing is the flavor from a sweet stonefruit or berry profile to a lovely tomato-y sweet flavor.

Consider this tomato crisp the perfect side dish to a grilled meat dish or a pairing to a nice vegetarian salad. Either way, the textures of the crisp oats and juicy tomatoes underneath add to the essential flavors and colors of Summer. It can’t be beat.

And these lovely tomatoes we’re making them with? They’re chocolate stripe heirloom tomatoes and aren’t they a beauty to behold? These chocolate stripes actually did extremely well in the garden, giving off at least 3 dozen medium to large sized fruit. The colors and striping are very striking and the sweet flavors make this at the top of our heirloom tomato list. It’s definitely going to be on the list for next year because they’re the plant that kept on giving.

Happy Summer!

Warm out of the oven, this tomato crisp has crunchy oat texture

give yourself a big scoop

juicy sweet tomatoes underneath

Yield: Serves 4-6

Total Time: 1 hour

See post for additional recipe details.

2 pounds (910g) ripe Tomatoes, cored and cut into wedges1 Tablespoon (8g) CornstarchKosher or Sea Saltfresh cracked Black Pepper3/4 cup (90g) Flour1/4 cup freshly grated parmigiano reggiano2 Tablespoons finely minced Italian Parsley1 Tablespoon minced or crushed Garlic1 Tablespoon (15g) packed Brown Sugar1 teaspoon Kosher or Sea Salt1/2 cup (1 stick / 113g) cold unsalted Butter, cut into ½-inch pieces½ cup (40g) old-fashioned OatsPreheat the oven to 375°F. Butter a 2 qt. baking dish.Put the cut tomatoes into the prepared baking dish. Toss with the cornstarch and season lightly with salt and pepper.Combine the flour, cheese, parsley, garlic, brown sugar and teaspoon of salt in a medium bowl. Mix together well.Pinch the butter into the flour mixture until it resembles coarse sand (or cut it into the flour mix with a pastry cutter). Work in the oats with your fingers until evenly distributed.Spread the crisp topping over the tomatoes. Bake for 45 minutes or until the topping is golden brown. Serve warm or at room temperature.

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IMUSA Chef Citrus Juicer Giveaway

I’m partnering with IMUSA to giveaway a Chef Citrus Juicer by Jen Lin-Liu. There will be one (1) winner whom will receive one (1) IMUSA Chef Citrus Juicer. The retail price of the IMUSA Chef Citrus Juicer is US$24.99.

IMUSA Citrus Juicer will be the main squeeze in your kitchen. The sleek, contemporary design provides an easy to use one lever operation when making juice. The sturdy cast base and non-slip rubber feet provide stability when squeezing your favorite citrus fruits. A stainless steel strainer separates seeds and pulp from the juice as it flows into the matching stainless steel cup. Try fresh orange or grapefruit juice at breakfast for a healthy start to your day or freshly squeezed lemons for a homemade lemonade that will impress your guests! The manual juicer extracts juice from oranges, lemons, limes, grapefruit, and other citrus fruits easily and efficiently.

print

White Wine Sangria courtesy of IMUSA
(Makes 5-6 servings)

Ingredients:

1 cup fresh squeezed orange juice (about 4 oranges)
1 bottle white wine, like Pinot Grigo
¼ cup agave nectar
1 red apple, diced
1 cup pineapple, diced
½ cup seedless grapes cut in half
1 lime, thinly sliced
Club soda to finish

Method:

Use your IMUSA Citrus Juicer to extract the juice of 4 oranges, to yield 1 cup of juice.

In a large pitcher, combine the orange juice, white wine, agave nectar, apple, pineapple, grapes and lime. Stir until well combined and reserve in refrigerator until ready to serve.

Add 2 ice cubes to each glass, and then pour sangria until the glass is ¾ full. Use a long spoon to scoop some fruit into the glass.

Top off with club soda. Cheers!

Eligibility: United States. No purchase necessary and subject to this official giveaway rules. Closing Date: September 1, 2013, 11:59 pm PST. Winner will be randomly selected and contacted via email on September 2, 2013. The prize is proudly sponsored by IMUSA. To enter, please follow the steps below.

Eligibility: United States. No purchase necessary and subject to these official giveaway rules.

Step 1
Like Rasa Malaysia on Facebook. (Click on the Like button below.)

Step 2

Follow Rasa Malaysia on Twitter. (Click on the Follow @rasamalaysia button below. If you don’t have Twitter, skip this step.)

Step 3

Fill in the form below. You can enter to win using this form every day.

You will be redirected to the “Thank You” page if your entry is successfully submitted.

ONE ENTRY PER DAY STRICTLY ENFORCED.

cforms contact form by delicious:days

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Thai Tea Recipe {Make this Now}

I had a “doh”/”ah-ha” moment last week when we were in Chicago to speak at BlogHer Viewfinder Day. During one of the conference days, we escaped out to lunch at a local Thai restaurant to explore more of the city’s culinary offerings. As always, we’ll try to order something new and different, and in the case of a Thai restaurant it normally involves a curry dish (only medium spicy, please! we’re not as young as we used to be), one noodle dish and an appetizer. On top of that, we always have to have Thai iced tea. How can we NOT have Thai iced tea when we eat Thai food? It’s one of those decant “dessert” drinks that helps soothe the burn when we overload on too much of Thai spice.

Years ago, my Auntie Chung was telling me how easy it was to make Thai iced tea. She had worked in an Asian restaurant and one of the most popular items on the entire menu was Thai iced tea. She proceeded to tell me exactly how to make it and how profitable it was for restaurants to make Thai iced tea.

I didn’t care too much about the profitability of Thai iced tea, but rather, more interested on how easily it was made and why we didn’t make it more often.

Fast forward about 7 years later as I’m sitting in Chicago eating Thai food and sipping my Thai iced tea,  my brain light bulb pops on — “We need to make Thai tea! Auntie told me how easy it was to make and why haven’t we made it before?”

Here you have it and all I can say is that if you’re a fan of Thai iced tea at $3.25 a pop, then you must make this now.

Not only will you be saving a big wad of cash on a yearly basis, but you’ll also have a bottomless pitcher of Thai iced to to savor, sip and share with friends. This Thai iced tea recipe is so easy that pretty much every YouTube video you see uses the same brand and shows the same steps. As far as the creamy layer goes, many people use different ingredients such as half and half, whole milk, coconut milk, sweetened condensed milk and even low-fat milk. Choose your creamy poison.

The only difference in our recipe is that we’re using a little less sugar. But really, once you get the basics down on making Thai iced tea you can customize the flavors and concentration the way you like. It’s one of those recipes that is great no matter how you make it because it’s just so decadent and satisfying.

One of the key factors in making it like the restaurants is using authentic Thai tea mixes. These Thai tea mixes are normally dyed with yellow food coloring (look on the package) and that’s what gives it it’s bright orange color. Also, Thai tea has a vanilla aroma to it. So if you want to have the brilliant orange color and flavors like most of the Thai restaurants, then this is one of the brands of thai tea to buy : Panthai.

There’s probably other brands of Thai tea mixes to buy, but this is the one we first tried it with and it was a success.

If you don’t have Thai tea mix, then you can certainly use black tea. We also tested another version with pekong black tea bags and the flavor was still great. Only thing missing was the brilliant orange color and the subtle hint of sweet vanilla.

Either way, find your way into the kitchen or store to buy the Thai tea mix and make yourself a big batch asap. We’re not joking. Make this now and let us know what you think. And remember, make it your own and play with the different levels of sweetness and creaminess.

Thanks Auntie Chung for the homemade Thai iced tea inspiration.

-diane

Fill the glass to about 3/4 of Thai tea mix

add half & half, it makes it creamy good. give a stir.

drink up lots of it and make more.

Yield: Serves 4-6

Total Time: 1 hour

Please read the post about this Thai tea recipe. It discusses the brands and different methods on how to make it to get the orange color, as well as photographs to illustrate the process. When we made our Thai Tea mix from the Pantai Thai Tea Mix bag, we reduced their suggested sugar amount by about 20% to our own personal taste.

Pre-made Thai tea mix (see above)half and half (some folks also use coconut milk, whole milk, sweetened condensed milk)iceBring water to boil and add the thai tea mix or the 4 black tea bags. Add sugar and gently stir to completely dissolve sugar. Gently boil tea for about 3 minutes. Remove from heat.Allow tea to steep for at least 30 minutes and allow it to cool. The more concentrated the tea flavor, the better the Thai tea tastes.If you are using the Thai tea mix, strain the tea leaves. Set finished Thai tea aside to cool.If you are using black tea bags, remove the tea bags and set aside finished Thai tea to cool.You can make this ahead of time and have the Thai tea chilling in the fridge.Fill glasses with ice.Fill glass with about 3/4 full of the Thai tea mix. Then top off remainder of glass with half and half.Stir and enjoy.

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Surprise! Tofu with a Southern Touch

Surprise! Tofu with a Southern Touch - Viet World Kitchen window.fbAsyncInit = function() { FB.init( { apiKey: 'a279adbe87e2b3c505e777af99a5260d', xfbml: true } );};( function() { var e = document.createElement( 'script' ); e.async = true; e.src = document.location.protocol + '//connect.facebook.net/en_US/all.js'; document.getElementById( 'fb-root' ).appendChild( e );} )();Viet World Kitchen Home Asian Dumplings Asian TofuRecipe IndexEventsFav SitesAbout MePermission+Credit Welcome! Join me to explore, create, and contribute to the culinary traditions of Asia.

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August 05, 2013Surprise! Tofu with a Southern Touch

Would you believe that tofu is regularly being made in this building? It dates back to about 1799, when it was built byThomas Mann Randolph, a governor of Virginia and son-in-law of President Thomas Jefferson.The President’s Monticello plantation/estate is practically around the cornerfrom the 100-acre Clifton Inn so no doubt Jefferson spent time at Clifton. Wevisited the inn during our recent trip to the East Coast. Located nearCharlottesville, Virginia, the inn generously hosted us for a night and dinnerprepared by chef Tucker Yoder and his crew.

Having eaten pretty well in DC, we didn’t know what toexpect in Virginia. We’d read about Virginia fried chicken but didn’t have ahandle on what was really going on in the state. There’s a lot of talk thesedays about new Southern cooking.

I was curious and did a double take when I saw house madetofu on Tucker’s tasting menu at the inn. “Really?” you ask. I kid you not. Open-mindedchefs in Virginia are keen on little bean curd. It’s no longer just for hippie,natural foods lovers living on the coasts. In fact, the four chefs I met inVirginia (a state that’s technically part of the South though my Mississippifriends may argue otherwise) are boldly tinkering with tofu.

For example, at the Clifton Inn, Tucker’s food islocally-driven, with most of the produce grown in the garden outside the inn’skitchen, at neighboring farms, or foraged by the chef and his team. Among thedishes sampled at the inn were the four below. Guess which had tofu in it.

A sample of chef Tucker Yoder's tasting menu. Where's the tofu?

It’s the one on the bottom right, comprised of fava beansbound by a house made tofu sauce, garnished with lardo (Italian cured pork fat)and Virginia peanuts. I suggested that Tucker rename it “pork and three beans.”Why did Tucker make his own tofu? Because he used to make tofu at the Red Henin Lexington, Virginia, where he served as executive chef. It’s part of hisculinary repertoire. Plus, he liked to challenge diners a tad.

“People tend to dislike two things, liver and tofu,” Tuckersaid. “So I always send out one or the other as an amuse bouche [a bite-sizehors d’ oeuvre the chef sends out to titillate diners].”

For the inn’s house made tofu, Tucker drives to an Asianmarket to buy soy milk. He wants to make tofu totally from scratch and we chattedabout sourcing soybeans. With a clientele wanting vegetable-driven fare, Tuckeris setting his sights on journeying from bean to curds soon. I look forward to that.

After Charlottesville, we stayed in Richmond, Virginia, forthree nights to absorb the Civil War history there. A major center for theslave trade and the location of a foundry for making Confederate weapons,Richmond was also the Confederate capitol. The city’s museums and landmarks,including Jefferson Davis’s “White House,” were revelatory. So were therestaurants.

Among the noteworthy eateries in Richmond (RVA) areHeritage, The Roosevelt, and The Magpie. I didn’t order any tofu dishes at anyof those establishments but I ended up talking to the chef/owners at all ofthem. Our conversations were far ranging and included tofu.

At Heritage, chef Joe Sparatta  is into craft cooking and enthusiastically showed me the charcuterie that he had curing. Hewanted to tackle tofu next and I gave him a quick primer and promised to be histofu sherpa. Joe loves cookbooks (he’s a little addicted to them, evidenced bythe shelves of books in the restaurant dining room) and a few days latertweeted that he’d purchased all three of my books. I was very flattered.

Lee Gregory at TheRoosevelt didn’t express interest in making tofu but he had an interestingmenu item: chicken fried tofu sandwich with honey mustard and slaw. Many chefstreat tofu as an ingredient for vegan fare but Lee treated it like, well, acubed beef steak that he’d use for chicken fried steak, a Southern classic.

He explained that the sandwich was on the menu because heand his business partner wanted to offer delicious vegetarian options to theirbroad-based clientele. He was using tofu as a mock-meat, sort to speak andwasn’t afraid to describe it as such on the menu. Few western chefs do that onmenus – you usually see mock meats on Asian menus, such as mock duck noodlesoup. Southerners tend to not mince words. Lee’s vegetarian take on an iconicSouthern dish was bold and honest.

Our final night in Richmond was spent at The Magpie. Chef and owner OwenLane was able to take a break from kitchen duties to chat over wine and rye.There were many topics covered, including tofu, which Owen had served with duckconfit. “Why not?” he said. Of course, why not? A Peking duck dinner ends with aroast duck carcass broth with napa cabbage and tofu. Owen had pulled the tofudish from the menu so I missed out on it.

Last week he tweeted the photo above:  Locally made Twin Oaks tofu tempura with farm-freshtomatoes and peaches accented with blue cheese and ginger vinaigrette. If you’dasked me a year ago if a white chef in Virginia would come up with thatcombination of ingredients and flavors, I would have said “No way.” Maybe aninnovative Japanese or Hong Kong chef would.

But Owen was simply using ingredients within reach, assemblingthem in ways that worked for his and his customers’ palates. That’s exactly howan Asian cook would approach tofu too. Actually, that’s just plain, goodcooking. It was great to see tofu as part of the evolving Southern table. Byextension I suppose that that bodes well for the American table too. 

Have you seen any new and interesting uses of tofu? Let me know!

Posted in Asian Food Culture, Asian Ingredients, Asian Tofu | Permalink

| | |

Comments Surprise! Tofu with a Southern Touch

Would you believe that tofu is regularly being made in this building? It dates back to about 1799, when it was built byThomas Mann Randolph, a governor of Virginia and son-in-law of President Thomas Jefferson.The President’s Monticello plantation/estate is practically around the cornerfrom the 100-acre Clifton Inn so no doubt Jefferson spent time at Clifton. Wevisited the inn during our recent trip to the East Coast. Located nearCharlottesville, Virginia, the inn generously hosted us for a night and dinnerprepared by chef Tucker Yoder and his crew.

Having eaten pretty well in DC, we didn’t know what toexpect in Virginia. We’d read about Virginia fried chicken but didn’t have ahandle on what was really going on in the state. There’s a lot of talk thesedays about new Southern cooking.

I was curious and did a double take when I saw house madetofu on Tucker’s tasting menu at the inn. “Really?” you ask. I kid you not. Open-mindedchefs in Virginia are keen on little bean curd. It’s no longer just for hippie,natural foods lovers living on the coasts. In fact, the four chefs I met inVirginia (a state that’s technically part of the South though my Mississippifriends may argue otherwise) are boldly tinkering with tofu.

Stay Connected                    Asian Tofu in the News"A whole cookbook devoted to tofu? Yes, please."
— Kate Williams, Serious Eats 2012 Favorite Cookbooks

"Cooking with Tofu (Are You Serious?!)"
— Michael Rulhman on his tofu conversion

"This book should be a priority for anyone with the slightest interest in Asian cuisines."
— Anne Mendelson, Taste & Travel

"The most gratifying part about cooking from Asian Tofu is that all the recipes work the way they’re written."
— T. Susan Chang, Boston Globe

Book info, reviews, radio & TV . . .Classes & EventsDumpling Demo & Signing, Menlo Park, CA
Sat, Aug 3, 11am

Live Radio, Dr. Don Show (from AZ)
Wed., Aug 5, 3-4pm PST, we're talking tofu!

Hands-on @SFCooking, San Francisco
Sat, Aug 17, 11am-4pm: Asian Dumplings (waitlist)

Hands-on @loveapplefarms, Santa Cruz
Sun, Oct 6, 12-4pm, Asian Dumplings
Sat, Oct 26, 12-4pm, Into the Vietnamese Kitchen

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Calling Denver Area Readers and Fans

I am calling Denver area readers and fans of Rasa Malaysia…because I have a date with you on August 22 from 6 pm to 10 pm at the award-winning ChoLon Modern Asian Bistro. Read the information below and mark your calendar!

In end of May, I traveled to Vietnam with my friends Robert Danhi and Chef Lon Symensma on a fish sauce odyssey. The entire journey was chronicled in this post, and now the crew reunite in Denver at ChoLon for a Street Food Festival. The most exciting thing is that I will be cooking and presenting two (2) dishes, so you will be able to finally taste my food, plus sampling tons of delicious Southeast Asian fares prepared by the chef extraordinaire at ChoLon. Isn’t that amazing?

One of the dishes I will be making is Cold Crab Noodle (pictured above), inspired by the stir-fried crab noodles we had in Vietnam. I will also be bringing my Malaysian root to the event and will make Tamarind Shrimp with Pineapple Cocktail. Here is the press release from ChoLon regarding the event, so buy your tickets now (only $75 including food and booze) as they are sure to sell out very quickly. There are not many tickets left, so bring yourself and your loved ones, friends and family, and we will see you there.

Call ChoLon: 303-353-5223 or purchase tickets online cholonstreetfoodfest.eventbrite.com

Or via OpenTable by clicking here. 

ChoLon Street Food Festival – August 22, 2013

This year, Executive Chef Lon & Chef Jeff joined award winning cookbook author, Chef Robert Danhi, and top South East Asian food blogger, Bee Yinn Low, on a journey to Southeast Asia, with Red Boat fish sauce founder Cuong Pham.

Their travels carried them to the waters off Phu Quoc, where Red Boat harvests black anchovies to produce its “extra virgin” fish sauce. The group also engaged with locals at countless street markets, all the while experiencing the distinctive flavors of the region.

Since their return to Denver, not only has the team at ChoLon taken much inspiration from what they tasted, but on August 22nd a dinner event dedicated to this tour will take place at ChoLon, in the form of the ChoLon Street Food Festival.

The restaurant will transform to a Southeast Asian food court, where stalls are filled with the foods and libations the group experienced abroad. The team will illustrate their culinary travels with tantalizing dishes, and share brilliant photography and video capturing their adventure.

Various satays and Vietnamese-style wings will be grilled off the patios. The bar and main dining room will offer Red Boat cocktails, Asian beers, plus dishes like Chili Crab Dip, Steamed rice rolls, Thai Curries, Tamarind Shrimp, as well as soft serve Asian flavored ice creams, Vietnamese coffee and much more.

When: Thursday, August 22, 6 pm – 10 pm

Where: ChoLon, 1555 Blake Street Denver, CO 80202

$75 per person in advance

RSVP: Call ChoLon: 303-353-5223 or purchase tickets online cholonstreetfoodfest.eventbrite.com

Or via OpenTable by clicking here. 

ChoLon
1555 Blake Street
Denver, CO 80202
303-353-5223
cholon.com/denver

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