laksa & pavlova


not your traditional girls night in.

Laksa is a popular spicy noodle soup from Peranakan culture also known as Baba and Nyonya, which is a merger of Chinese and Malay elements found in SingaporeIndonesiaand Malaysia.

source: wikipedia- laksa

– 1 Jar Laksa Paste

– 250 ml light coconut milk

– 200 ml skim milk

– 1 liter vegetable or chicken stalk

– diced veggies (we used mushrooms, shallots, broccoli, carrots, chili)

– fried tofu puffs

– asian egg noodles

directions: Combine stalk and laksa paste and bring to a boil.  Add coconut milk and let simmer uncovered for 10 min.  Add vegetables, curry puffs, & milk and let simmer 10 more minutes.  Add noodles and serve.  Sweeten with sugar if necessary to get the perfect combination of sweet & spicy.

Pavlova is a meringue-based dessert named after the Russian ballet dancer Ánna Pávlova. (Russian:А́нна Па́влова).[1] Colloquially referred to as “pav“, it is a cake of meringue with a crispy crust and soft, light inner.[2] The name is pronounced /pævˈloʊvə, pɑːv-/, unlike the name of the dancer which was pronounced /ˈpɑːvləvə, ˈpæv-/.[3][4][5]

source: Wikipedia – Pavlova

Our take on the classic

Meringue:
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar OR 2 teaspoons white wine vinegar OR distilled white vinegar
1 1/2 Tbsp cornstarch
1 1/2 cups granulated sugar
3/4 cup (6 ounces, about 6) large egg whites, preferably room temperature
Pinch salt

Crust – Premade

Topping:

Strawberries – Blackberries

Dark Chocolate for Baking

Heat the oven to 180C/fan 160C/gas 4. Cover a baking sheet with baking parchment. Whisk the egg whites with electric beaters until they just form stiff and shiny peaks. Gradually add the sugar a couple of tablespoons at a time and whisk really well between each addition. When all of the sugar is used up continue whisking for 3-4 minutes or until the meringue is stiff and glossy and stands up in peaks, then whisk in the cornflour and vinegar. Spoon the mixture onto the premade cruste and use a palette knife to make a circl.

Put in the oven, turn the temperature down to 120C/fan 100C/gas 1/2 and cook for 11/2 hours. Turn the oven off and leave the meringue inside until completely cold (you can make this the day before and leave to cool overnight).

Top with dark Chocolate and berries :)

source: bbcfood

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: