Showing Tag: "cream" (Show all posts)

Fried Frogs Legs with Garlic Sauce (Chan Ếch Chiên Với Xốt Tỏi)

Posted by Kroocrew on Friday, April 1, 2011, In : Vietnam 

Frog was eaten and enjoyed well before the French colonised Vietnam. It's a common food in the wet season for all the South East Asian countries and cooked with garlic is one of the more common ways to enjoy this food. Often it is grilled satay style and for the naive is quite difficult to differentiate this from chicken. The one give away is the hardness of the bone. Frog bones, especially the vertebrae, are as hard as porcelain and can give your teeth quite a rattle if you clamp down expec...
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Mango Banana Mousse

Posted by Kroocrew on Tuesday, March 15, 2011, In : India 

Topped with a crisp caramel wafer.

  • 1 ripe mango (pulp only)
  • 2 ripe Bananas (peeled & chopped)
  • 45 ml (3 tbsp) Lemon Juice
  • 120 ml (½ cup) Orange Juice
  • 125 gm (41/5 oz)Caster Sugar
  • 2 tbsp Triple Sec (e.g. Cointreau™)
  • 1 tbsp Hot Water
  • 3 Gelatin Leaves or 6 gm (1/5 oz) gelatin granules
  • 180 ml (¾ cup) Thick Cream/Whipping Cream

  1. Make a puree of  mango pulp, banana, sugar, lemon & orange juice by whatever means. (Processor, fork, sieve, potato masher all work well.)
  2. Add the gelatin...

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Mulligatawny Soup

Posted by Kroocrew on Thursday, March 3, 2011, In : Malacca Cristang 
Recipe source: Gordon Ramsay:

The Cristang have their own version of this well known soup/stew but not a recipe I can locate. Gordon Ramsay's version published in the Times Online is  a fairly reliable likelihood of an outstanding product.

There are countless recipes for this classic soup, which became popular during the colonial days. Some versions use cream instead of coconut milk; others include fish or chicken. Ramsay's version packs a slight punch from the liberal use of fresh ginger an...
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Oysters n Pearls

Posted by Kroocrew on Thursday, February 17, 2011,

Oysters and Pearls is Chef Thomas Keller's signature dish or at least that is the way it is portrayed. It is a very clever creation both in ingredients and name.
The dish has a novelty feel of familiar  but special ingredients and would be loved by most diners. The use of cassava is a very familiar and enjoyed ingredient and the use of it as pearls brings it out of the fun realm but still to be enjoyed and relished.

A link to the full recipe is on the Australian website Lifetyle Food

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Durian Agar Gel

Posted by Kroocrew on Tuesday, February 1, 2011, In : Malaysian (Malay) 

  • 240 ml (1 cup) milk
  • 100 gm (3½ oz) durian flesh
  • 120 ml (½ cup) coconut cream
  • 150 gm (5¼ oz) sugar
  • 12 gm (4/10 oz) agar agar powder or strips
  • 200 ml (6 3/4 fl oz) water
  • Salt

  1. Process the durian flesh with the coconut cream to a homogeneous pulp.
  2. Add the milk,  water , a pinch of salt, sugar and custard powder and mix well.
  3. Transfer the mixture to a saucepan and bring to a gentle simmer with continuous stirring.
  4. Add the agar and allow it to dissolve with stirring. Continue simmeri...

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Eurasian Shepherds Pie

Posted by Kroocrew on Saturday, January 8, 2011, In : other Eurasian 

© All Rights Reserved. Used with the generous permission of (Flicker: Taking5)

  • 1 tablespoon cooking oil
  • 700 gm (~1 ½ lbs) ground (minced) beef or lean mutton
  • 1 cup large onion, diced
  • ¾ cup carrot, diced
  • 1 cup green peas (see directions)
  • 1 beef stock cube
  • ½ teaspoon thyme
  • 2 tablespoons tomato paste
  • Corn flour (cornstarch), for thickening
  • 1 dash pepper
  • 60 ml (¼ cup) water
  • 1 ½ lbs potatoes, boiled and peeled
  • 125 gm (~¼ lb) butter
  • 2 tablespoons mayonnaise
  • 1 tablespoon heavy (thick) cream
  • 1 e...

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Mango Kulfi

Posted by Kroocrew on Tuesday, December 28, 2010, In : India 

  • 600 ml ( 2½ cups) milk
  • 60 ml (¼ cup) milk powder
  • 120 ml (½ cup) condensed milk
  • 60 ml (¼ cup) sugar
  • 240 ml (1 cup) non-fibrous mango pulp *
* If you have fresh mangoes on hand, take the pulp of about 4 mangoes, homogenise the flesh, strain the puree to make 1 cup of pulp. Fibrous content will reduce the pleasure of the eating experience and will make eating difficult because it will be cemented together with the fibre and somewhat difficult to bite off any chunks..
Canned fruits ...
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Posted by Kroocrew on Tuesday, December 28, 2010, In : India 

  • 1 ¼ cups evaporated milk
  • 1 ¼ cups sweetened condensed milk
  • 1 (16 ounce) container frozen whipped topping, thawed
  • 4 slices white bread, torn into pieces
  • 1/2 teaspoon ground cardamom
  1. Combine evaporated milk, condensed milk and whipped topping in a blender and blend in pieces of bread until smooth.
  2. Pour mixture into a 9x13 inch baking dish or two plastic ice cube trays, sprinkle with cardamom and freeze for 8 hours or overnight.

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Mini Brandy Snaps

Posted by Kroocrew on Tuesday, December 28, 2010, In : Srilanka 

  • 50g (½ stick or 3½ Tbsp) butter, chopped
  • 1/3 cup (70g) brown sugar
  • 1/4 cup (60ml) golden syrup
  • 1/3 cup (50g) plain flour
  • a small amount of whipped cream to "plug" the ends of the snaps
  1. Preheat oven to 180°C (356F) Line a tray with baking paper. Combine the butter, brown sugar and golden syrup in a saucepan and cook over medium heat, stirring, for 2-3 minutes or until butter melts and sugar dissolves. Set pan aside for 5 minutes to cool slightly.
  2. Add the flour to the mixture and...

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Butterscotch Anise Mousse

Posted by Kroocrew on Tuesday, December 28, 2010, In : Srilanka 

The idea for this recipe came from 2 lines. I was reading Kate Zuckerman's recipe for Maple Syrup Anise Mousse and remembered a confection I used to enjoy called Liquorice Toffee made by Callard & Bowser.. It most definitely had the vanilla saltiness of the butterscotch flavour and the aniseed was unmistakable. The idea of a related mousse really intrigued me so here it is.

Ingredients :
  • 2½ tsp **gelatine
  • 135g (4¾ oz) sugar
  • 5 eggs, separated
  • 2 Tbsp caster sugar
  • 300ml (1¼ cup) thick cream
  • 4 sta...

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Mango Mousse

Posted by Kroocrew on Monday, December 27, 2010, In : India 

  • 240 ml (1 cup) of heavy whipping cream
  • 475-590 ml (16-20 fl oz) of Mango pulp from can of Mango pulp  or you can use 6 fresh mangoes to make pulp, will have to add some sugar (about 1/2 cup) to this if using fresh mangoes)
  • 120 ml (½ cup) lime juice
  • 2 small packets of unflavoured gelatin
  • 4 eggs
  • 240 ml (1 cup) milk
  • 120 ml (½ cup) hot water
  • 1/2 cup sugar (can use 3/4 cup if mango pulp is not too sweet)
  • Pinch of salt

  1. Soak the gelatin in hot water keep it aside.
  2. Separate egg yolk and...

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Coconut-Caramel Sauce (ซอสมะพร้าวขนมหวาน)

Posted by Kroocrew on Saturday, June 26, 2010, In : Thailand 


  • 120 ml (1/2 cup) palm sugar or regular granulated white sugar
  • 240 ml (1 cup) un-sweetened coconut milk
  • 60 ml (!/4 cup) of coconut cream.
  1. Combine the palm sugar and coconut milk in a large heavy based saucepan, 2 litre size (2 quart).
  2. Bring to a boil over medium heat, whisking to dissolve the sugar.
  3. Briskly simmer the mixture until thick and the boiling characteristic changes.
  4. You will notice that it alters from a boiling gravel appearance to more of a regular liquid.
  5. Reduce th...

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Chinese Shrimp

Posted by Kroocrew on Sunday, April 18, 2010, In : China 

  • 1 tsp curry
  •  Chillie powder (+/-)
  • 4 Tbsp margarine or butter
  • 2 red and 2 green paprikas
  • 2 yellow onions or
  • 2 pieces of leek
  • 2 clove garlic
  • 500 gm (1 lb) shelled and deveined shrimp
  • 6 Tbsp tomato puree
  • 120 ml (1/2 cup) water
  • 120 ml (1/2 cup) cream
  • Salt
  • 1 cup dried shitake mushrooms ( Soak shitake in warm water 30 mins. Remove stalks when rehydrated)

  1. In a wok fry the curry and paprika powder in the margarine or butter, add paprika strips, onions, garlic.
  2. Add the tomato puree...

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Prahok Kh'tih ប្រហុកខ្ទីស (Creamy Prahok Dip)

Posted by Kroocrew on Friday, April 16, 2010, In : Cambodia 

CC license

Prahok also written Bprahok  is Cambodian fermented fish  also called Cambodian Cheese. It has a strong flavour that may take many unfamiliars time to get used to it. Some enjoy it immediately. This dish has only a mild flavour of prahok and is a great introduction. Most people really enjoy this dip.


  • 150 g fresh fish
  • 60 ml (1/4 cup) minced pork
  • 1 1/2 Tbsp prahok
  • 60 ml (1/4 cup) coconut cream
  • 120 ml (1/2 cup) coconut milk
  • 120 ml (1/2 cup) water
  • 4 cloves garlic, sliced
  • 4 shallots, sliced
  • 2 ...

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Serradura (Macau Sawdust Pudding) 木槺布甸

Posted by Kroocrew on Friday, April 16, 2010, In : Macau 

Recipe 1:

  • 250ml (~1 cup) Whipping cream
  • 80g (2 2/3 oz) Marie or other plain sweet biscuits
  • 50g (1 2/3 oz) Condensed milk
  • Vanilla essence 2/3 teaspoons

  1. Crush biscuits finely.
  2. Whip whipping cream to soft peaks. Add vanilla essence and condensed milk (Suggests you add 2/3 first, taste, then add more if it needs sweetening). Continue whipping until stiff peaks.
  3. Transfer the cream into a piping bag. (fitted with a plain 1 or 2 cm nozzle)
  4. Place a layer of biscuit into your vessel (indivi...

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