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la gastronomie

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la gastronomie | epicouros.wordpress.com Reviews
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(by Jedidiah)
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1 la gastronomie
2 menu
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5 jedidiah
6 sweets
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8 ingredients
9 to do
10 coconut ice cream
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la gastronomie | epicouros.wordpress.com Reviews

https://epicouros.wordpress.com

(by Jedidiah)

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1

Hairy Gourd with Compoy | la gastronomie

https://epicouros.wordpress.com/2013/11/27/hairy-gourd-with-compoy

Hairy Gourd with Compoy. November 27, 2013. February 3, 2014. My take on Tung Lok. Especially dedicated to Mavis Chan, who is a saint to come by to drop off clothes for the kids in Cambodia. 8230; and tolerated my eau de kitchen smells. Thanks Mavis, you’re a gem! 1 medium sized hairy gourd, skinned, cored and cut. 1/3 cup dried compoy. Washed and soaked in 1 cup of water. 2 tbsp corn starch mixed with 2 tbsp water. 2 cloves chopped garlic. 2 tbsp cooking oil. 1 Heat up oil, saute garlic for 1 min. Local...

2

Come Sambal with Me | la gastronomie

https://epicouros.wordpress.com/2009/11/02/come-sambal-with-me

Come Sambal with Me. November 2, 2009. November 2, 2009. I’ve had to make some adjustments to the recipes to the types of chilli available. Back home, we usually mix a couple of varieties – we use a fair bit of large fresh chillis (anyone know the name? 2 medium sized onions. 1 head of garlic. 3 cups fresh chilli. 3 cups hydrated dried chilli. 2 medium sized tomatoes (optional). 6pc keifer lime leaves. 1 cup tamarind juice*. 1 Blend first 6 ingredients. 2 Add tamarind juice. 4 Add sugar and salt. You are...

3

Jedidiah | la gastronomie

https://epicouros.wordpress.com/author/epicouros

Red Rubies Green Emeralds and Coconut Ice-cream. March 9, 2014. March 9, 2014. Do I need to say more about my Bangkok fix? Red Rubies Green Emeralds with Coconut Ice Cream. Red Rubies and Green Emeralds. 12 Fresh water chestnuts, skinned, halved and then third. (ie cut into 12 pcs per chestnut). 1/2 tsp red food color. 1/2 tsp Pandan paste. Tapioca flour (to coat). 1 Divide chestnuts, and place in separate ziptop bags. Add food color. Mix well. 2 Toss chestnut cubes into tapioca flour until well coated.

4

Kueh Bahulu | la gastronomie

https://epicouros.wordpress.com/2014/02/08/kueh-bahulu

February 8, 2014. It was a lazy day at home, and the ipads have been confiscated. Hurray! To keep mischief at bay, the kitchen came to my rescue. Armed with a balloon whisk and my mom’s bahulu mould, we embarked on a mission…. 2 oz self-rising flour. 1 Heat oven at 200C. 2 Lightly oil the bahulu moulds and heat up in the oven. 3 Whisk* eggs with sugar till creamy and almost white. 4 Divide flour into 4 portions, incorporate into egg-sugar mixture one portion at a time. This 2 egg recipe makes 21 pieces.

5

Durian Burbur Terigu | la gastronomie

https://epicouros.wordpress.com/2014/01/12/durian-burbur-terigu

January 12, 2014. February 3, 2014. Local Desserts and Sweets. This week the kids were looking forward to our regular durian binges at the beach with friends (not that they eat any of that awesome stuff), but that got (indefinitely) postponed and this was our interim stop gap measure. 100g white wheat (soaked overnight). Durian (at your discretion, if necessary). 1 White wheat porridge – bring water and milk to boil, add wheat kernels. 2 Cook an hour (till desired consistency). 3 Stir in durian. Ah Kong&...

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Red Rubies Green Emeralds and Coconut Ice-cream. March 9, 2014. March 9, 2014. Do I need to say more about my Bangkok fix? Red Rubies Green Emeralds with Coconut Ice Cream. Red Rubies and Green Emeralds. 12 Fresh water chestnuts, skinned, halved and then third. (ie cut into 12 pcs per chestnut). 1/2 tsp red food color. 1/2 tsp Pandan paste. Tapioca flour (to coat). 1 Divide chestnuts, and place in separate ziptop bags. Add food color. Mix well. 2 Toss chestnut cubes into tapioca flour until well coated.

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