Asian Recipes

Asian Recipes Blog

The Unrivaled Practical Guide for Asian Cooking

Why does creme caramel sometimes contain so many air bubbles?

Creme caramel is cooked in a bain-marie in order to achieve a slow and gentle transmission of heat to the egg mixture. If the egg custard is not cooked in a bain-marie, the oven heat will go directly into the mixture and cook it too quickly, resulting in a custard that contains air bubbles and a grainy or curdled texture. If this does happen there is no remedy. Immersing the dish in cold water will help to stop the cooking process quickly, but it may already be too late for rescue.

Small air bubbles, giving the custard a pitted appearance, can also be created if cold milk was used to make the custard instead of milk that was heated first. You should have no problems with air bubbles if you follow the recipe closely.

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16:11:39 on 10/25/06 by Webmaster - Questions and Answers -

Can we make creme brulee without a proper grill?

Yes, this classic French dessert is made from a thick, baked vanilla custard and sprinkled with caster sugar which is melted to caramel. This is usually done under a grill but the dish can also be browned in the oven at 200 degrees C for about 15 minutes, until the sugar bubbles.

Alternatively, you can make a caramel topping separately by gently heating 125 g (1/2 cup) of sugar in 125 ml of water until it dissolves, then boil until it changes to a rich caramel color and pour it over the custards. Leave for a few minutes to harden, then serve.

Or pour the caramel thinly onto a greased baking tray, allow it to set, then break it into small pieces and sprinkle over each custard.

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12:45:00 on 10/25/06 by Webmaster - Questions and Answers -

Blue Cheese Dip Recipe

Serves: 6-8
Preparation time: 20 minutes
Cooking time: none

Ingredients:
175 g blue vein cheese, crumbled
1 spring onion, finely chopped
150 ml sour cream
2 teaspoons lemon juice
Salt and black pepper

Method:
Put the cheese, spring onion and sour cream in a bowl and mash them until they are soft. keep on mashing until well mixed and very smooth. Add the lemon juice drop by drop until the dip tastes sharp but not too acidic. Do not let the lemon become overpowering. Season to taste.

For this dip, use a well-flavored cheese: it is an excellent way of using up slightly over-ripe blue vein which is past its prime; too far gone for serving on the cheese board but too good to let go to waste.

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11:45:00 on 10/25/06 by Webmaster - Recipes -

Tomato and Basil Dip Recipe

Serves: 6-8
Preparation time: 25 minutes
Cooking time: none

Ingredients:
100 g light cream cheese
2 spring onions, finely chopped
350 g tomatoes, skinned, seed removed and finely chopped
150 ml thickened cream or thick Greek-style yoghurt
2-3 tablespoons fresh basil, torn with your fingers
Salt and black pepper

Method:
Cream the cheese with a fork until it is soft and smooth, then stir in the spring onions and tomatoes (and the yoghurt if using) and mix them all together very well. If using cream, whip it until it stands in soft peaks. Fold it into the cheese and tomato mixture, add the basil and seson to taste. Transfer to a serving dish, cover and chill.

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10:45:00 on 10/25/06 by Webmaster - Recipes -

Avocado Dip Recipe

Serves: 6-8
Preparation time: 20 minutes
Cooking time: none

Ingredients:
2 ripe avocados, roughly chopped
2 tablespoons lemon juice
1 small onion, roughly chopped
2 cloves garlic
150 ml sour cream
Salt and black pepper
A few drops of Tabasco sauce, optimal

Method:
Put all the ingredients in a blender or food processor and blend until smooth. This dip should be made at the last minute because the avocado will darken if it is left too long.

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09:45:00 on 10/25/06 by Webmaster - Recipes -

Sour Cream and Fresh Chive Dip Recipe

Serves: 4-6
Preparation time: 10 minutes
Cooking time: none

Ingredients:
100 g cream cheese
150 ml sour cream
3 tablespoons chopped fresh chives
Salt and black pepper
To garnish: cayenne pepper

Method:
Mix all the ingredients in a bowl. Transfer to a serving bowl, then sprinkle with cayenne. Cover and chill until time to serve.

** Asian Recipes **

08:55:35 on 10/25/06 by Webmaster - Recipes -