Cheesy Cream Corn

August 16, 2008


When cooking blues strikes .. this is something I prepared for my boys. Either served with mashed potato or just like that.

2 cans @ 300 gr sweet corn
250 ml heavy cream
250 ml milk
2 tablespoons granulated sugar
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon MSG (optional)
1 teaspoon granulated garlic
1/2 teaspoon fresh thyme
2-3 tablespoons unsalted butter
50 gr shredded cheese (I use emmenthal)
2 tablespoons flour

In a large saucepan, combine the first 10 ingredients.
Slowly bring it to a boil. Reduce to a simmer.
Allow to simmer for three minutes.

In a separate pan, melt the butter until it begins to pop, then stir the flour into the butter. Add the butter and flour mixture to the simmering corn.
Add the cheese. Stirring occasionally, allow to simmer for three more minutes. Keep warm until served.

Source: Chris Vogeli, Executive Chef, III Forks, Dallas, Texas


Spring Onions Flat Bread

November 16, 2007

The original recipe is actually canai bread, which is usually served with curry sauce. This is the kind of fancy one, with some spring onions and sesame to have different taste. I like mine dipped in Maggi sauce πŸ™‚

3 cups flour
1 – 1 1/2 cups water (it depends on the flour you use)
2 tablespoon lard/butter/ghee
1 1/2 tsp salt (or to taste)
2 tablespoons evaporated milk
1 tablespoon cooking oil
1 tsp garlic powder (or more if you like it)
Extra oil/lard/ghee

For Filling:
2-4 stalks of spring onions, roughly chopped
sesame seeds

Mix well water, salt and evaporated milk. Add the liquid into the flour a little by little if you’re kneading manually OR pour the whole amount into the flour if using machine, start with 1 cup first. Stop adding water when you have a slightly sticky dough. Because if you did, the dough gets too sticky and it’s a real pain to handle.
Add in butter, knead well. Add in the cooking oil, knead until it forms a smooth dough.
Coat with oil and cover with plastic or damp cloth.
Let it to rest for an hour.
Divide the dough into small balls. You can get about 5-10 balls out of the dough.

Grease your working table and your hands with cooking oil or ghee.
Take a ball of dough and press down to flatten, then press out slowly into a very thin layer.
Try not to use your rolling pin, the pancake taste better if you stretch it using hands.
If you know how to throw and spin to stretch the dough like the roti prata man, that is even better πŸ™‚

Rub the layer with about 1 tsp cooking oil (or lard/ghee) sprinkle a pinch of sugar over it, then sprinkle enough chopped green onions and sesame seeds to cover the surface.

Fold it, leghtwise, 2 times for each upper and bottom side of dough, until they meet in the middle part of the dough. Now fold them into two and you’ll get a long strip of dough.
Roll it, swiss roll style, then flatten that little roll into a thin round shape.

Let it rest for 30-60 minutes before pan frying it. Don’t forget to cover it with enough oil.

You can freeze them at this stage.

Heat a little oil in a pan, put in the bread, fry until golden brown, turn it over and do the other side.
(If you are frying the frozen one, no need to defrost it. You can use it straight from the freezer but sprinkle a little water while frying it.)