Tangy concoction of tropical fruits in palm sugar and tamarind sauce topped with an icy coconut milk sorbet..
Yogyakarta’s Summer Treat at its finest!
(Rujak Es Krim - Yogyakarta, 2012)
(Photo Credit: Lucy Wiryono)
A dear friend of mine Lucy -a pregger, is craving for Churros, the real deal and not just some yeasty kind of dough. I then flipped over my old recipe pages figuring out which recipe to use for a classic simple yet tasty kind of Churros to whip for her.
This recipe pops into my head for being the most honest yet the richest and tastiest dough. One thing you should understand that the basic recipe for Churros is similar to
that of Choux Pastry that are used for profiteroles, cream puffs, etc. the main difference is the amount of eggs that are used; choux pastry used more yolk while Churros batter uses more of the egg white as the lightening agent.
CHURROS
250gr Milk
125gr Butter
2gr Salt
2gr Sugar
185gr Pastry Flour
150gr Egg (whole)
150gr Egg white
Oil for deep frying
100gr Caster Sugar
100gr Cinnamon Powder
A creation made for my friend at her small & cozy coffee shop in Yogyakarta, if you ever stop by Yogyakarta do visit her’s!
Serafin Coffee & Patisserie
Jl Pakuningratan No. 40
Yogyakarta
(3 Cheese Dumplings with Spiced Berry Compote - Chef Adith’s)
Lush… just Lush…
i miss these babies, stole a piece or two while getting the bar ready..
(Baked Chocolate Cheese Tarts - Marina Bay Sands’ Chocolate Bar, Singapore 2011
I recently made a trip to Boracay Island, the Philippines for a Dragonboat Festival. i had to give it to the Philippines for having one of the most amazing island paired up with their arrays of awesome delicacies. I spent 4 days of eating merely pork and other local stuff and loving it. :)
but one thing that caught my head was the Balut -a hard boiled duck embryo, yes.. not only the egg have been developed, it has had a crunchy beak, feather and other duck part to begin with. with few other parts with each of a different flavors and textures.
