I’m on a tart making spree! This happened once several years back when there was an online tart and pie bake-along event where I did Pierre Hermé’s Tarte Ispahan, Ladurée’s Tartelettes Croustillantes Abricots ou Cerises and the classic Tarte Bourdaloue aux poires all in a short span of just days apart from each other. It was crazy but fun!
Days back, I saw good figs at our local supermarket, and was determined to reprise Hidemi Sugino’s Tartelette aux Figues which I also did at the end of that same year back in 2011 but alas came feijoas and I got distracted, out of which Tartelette au Feijoa et Chocolat Noir was created. However, determined not to let those beautiful fresh figs, and the extra pâte sucrée in the fridge go to waste, I made yet another round of of tartlets, this time a pairing between figs and rosemary, Tartelettes aux Figues et Romarin, inspired by flavours of the Mediterranean Aegean Sea.
Making these tartlets was a last minute decision, wait, make that an impulse! The initial intention was really to make some of Sugino’s fig tartlets since we finally managed to get some good figs in Singapore this season. Last year’s were horrid. But then came along feijoas, which were on sale at our local supermarkets. I’d seen them last year but they were very expensive, since only one (premium) supermarket carried it, the price was kinda monopolised. That is what happens over here unfortunately yes… But this year, the prices dropped by more than half! No more excuse for not trying them. They were packaged as “zeijoas” since this batch were not from their native South America but New Zealand, where they are widely cultivated and grown by the kiwis in their backyards as a fruit tree. No prizes for how the name “zeijoa” came about but I’m hoping that our folks over here would not take this name too seriously as the actual one! More curiously, these “zeijoas” were marketed as “Causasian guavas”. I wonder how many actually knew that the common guava we’d been eating originated from Central and South America as well. Despite the slight similarities in taste , I wonder why would anyone do that. Oh well, I guess the logic is functional, mapping the known against the unknown, the familiar against the unfamiliar. But sounds kinda silly if you ask me, likening one to brand fettuccine as the “Italian mee kia” and yes in case you are wondering, it is being done by one of the popular brands for electrical goods, on their latest noodle making machine! Anyway, we’d digressed.
My first tasting of the feijoa I bought and I was blown away. The fruit had just beautifully ripened, with the core of the insides really gelatinous and sweet. The fruit was also highly perfumed, a bouquet of aromas which reminded me of bubble gum candy and a “grape-flavoured” soft drink called “Qoo”. It can be easily eaten by slicing lengthwise into two and scoop out the flesh as how one would eat a kiwi, with just a dessert spoon As we work towards the skin, the texture changes and becomes more… yes, you’d guessed it, guava-like, slightly fibrous and grainy in texture while the taste also developed from being sweet to sour. It is more juicy than the average guava. The progression of flavours was really interesting and I thought won’t it be great if I could put this into pastry?! And indeed I did! So here’s my little impulsive weekend baking venture, Tartelette au Feijoa et Chocolat Noir – Feijoa and Dark Chocolate Tartlets.
When I made Som Tam for Asia Food Fest Thailand two years back, I fell in love with how it tasted. The assemblage of piquant flavours from sugary to sour, savory and spicy came together beautifully to stimulate one’s palate. And now I turn to using green mangoes in place of papaya, for Som Tam Mamuang. Needless to say, it was equally, if not even more moreish and appetite whetting!
Weather has been really cranky of late and many around me seems to be down with something. I was suppose to show my “moral support” for a friend Catherine whose hubby and kiddos had fallen sick by cooking porridge for yesterday’s meals but as I was at a local supermarket getting some ”porridge supplies” like century egg, the uber fresh stingray steak at the seafood section was calling out at me!!! I knew I had to bring them home and seems like fate has it that I should have some bunga kantan and daun kesum bought just over the weekend, still hibernating in the fridge. Ikan Pari Asam Pedas it seems destined to be!
A question which I’d been getting from some friends and readers of late is, “What have you been baking lately?” Well knowing their kind intentions, I replied them with a honest “nothing much”, discounting the usual pandan chiffons, christmas fruit cakes and CNY pineapple tarts and cookies of course. Indeed, the direction of this blog has changed somewhat compared to how it was conceptualised years back when I first started to write about the confections I make at home. Don’t get me wrong, pastry is still my passion, which I am always ready to engage in fervent discussion with anyone who broaches the topic. But so is cooking. Which came first, cooking or baking? Not quite exactly a chicken or egg question but I think I had sufficient grounding in both since young. But the question from these friends and readers brought me back to the very reasons how this blog had begun, to share my passion for pastry and baking, so I guess it is also timely for a quick revision of my pastry 101s…
My story with the mango and passionfruit pairing started back in 2011, when I first made Hidemi Sugino‘s “Tahiti タヒチ – Tarlette au Mangue et Fruit de la Passion“. It was a beautiful creation which I hope to make again some time soon in the near future. Hopefully when miyazaki mangoes become more affordable(I wish!), or when I have access to the cheaper Taiwan grown variety. Then in 2012, triggered by the Diner en Blanc saga (read about it here), El Tropicano was born, a plated dessert comprising of a soya bean panna cotta and a fruits tartare with mango and passionfruit as the main components. It was made somewhat tongue-in-cheek and in a slightly spiteful manner if I might add, now thinking in retrospect but all in good fun. Then in 2014, I opted for something simpler, and made a Mango and Passionfruit Yoghurt Pudding which was simple but no less yummy. Needless to say, the matrimony of these two much loved tropical fruits is high on my favorites’ list. And now 2015, I’d cracked my head again, this time for a cheesecake-based entremet, named “Tahiti v.2015” after Sugino’s creation which got me all started.
I’d done a number of fusion pastas in the past, marrying the famous Italian dish with Asian elements like mentaiko, pulled beef rendang and even laksa pesto. Then again, a school of thought believes that Italian pasta originated from China when Marco Polo travelled to more than half a millenium ago and brought it all the way back to the boot-shaped peninsula, making the noodle’s beginnings Asian in actuality! But others argued that that Marco Polo’s fabled travels to the Far East was nothing but an incredible tale and didn’t really happen. Well, I’m not about to open a can of worms here to debate the origins of pasta but whichever the case is, fusion pastas work well which is the only important thing here!
I was enjoying Tom Yum Goong just yesterday and with a small selection of other Thai dishes and just as I was thinking of cooking the remnant soup with some khanom jeen, an online pasta cooking and sharing event quickly initiated a change of plans and made me create this fusion pasta instead. Lead entirely by instincts, the recipe was forged within minutes, not wanting something too complex and elaborated. Pasta dishes are afterall meant to be quick meals with ease and simplicity being the main cause. Thankfully, the recipe worked reasonably well, though not without room for improvement of course. I’ll revisit it again when time permits me but for now, allow me to indulge in the 2015 version of tom yum goong pasta. Ideas and brain-storming from like-minded foodies for future renditions are more than welcome!
If Pad Thai is the national dish of Thailand, ต้มยำกุ้ง Tom Yum Goong must surely be the mother of all Thai soups. Being sour and spicy at the same time, it is perfect to whet one’s appetite, be it under the gruelling summer heat, or against a drab and grey rainy day. Like many dishes in Thai cuisine, a good Tom Yum is characterised by the liberal use of herbs and aromatics, not to mention those fiery bird’s eye chili, much loved and hated at the same time, as the melange of flavours explode in our mouths with each sip.