Liptauer Cheese Crostini

I decided to make something new for my signing at Omnivore Books a couple weeks back. Something tasty, tiny, and a little off-beat. I've been stuck in a bit of a crostini rut, and tend to make little goat cheese crostini with yellow split peas and chives anytime I want to avoid the use of plates or utensils. People love them, they're bite-sized, and you can make the components ahead of time. That said, I thought it was time to expand the crostini repertoire and I started thinking about doing a version with black bread and liptauer cheese. For those of you unfamiliar with liptauer cheese, its typically a paprika-kissed, cheese spread punctuated by things like capers, pickles, caraway seeds, mustard, onions. Spread across a slab of dark rye bread or cracker, its the perfect accompaniment to a pint.

Before I get into the specifics related to my liptauer experiments, I thought I'd share a few pics from the Omnivore signing. Thank you all for coming out. It goes without saying - it was fun meeting each of you, and I particularly loved all the little notes, handwritten recipes, and homemade treats you left me. I have a couple more signings coming up related to the release of Super Natural Every Day, all with friends looped in. There's the one in Portland with Kim Boyce. I'll be at the Remodelista Local Seattle Market, and then with Lara Ferroni at her lovely studio later that evening.

On the liptauer front - I played around quite a bit trying to get this the way I imagined. People seem to use all different kinds of cheese in their liptauer spreads - cream cheese, sheep milk cheese, cottage cheese, etc. I tried a bunch as well. Let's just say ricotta was a bad, bad call. But I liked my goat cheese version, so that's what I'm sharing here. The consistency is thick, spreadable, but not too loose for crostini. As far as all the other add-ins, I just went with what tasted good to me. Try it this way for starters, and if you think you might like more mustard flavor, or paprika, adjust the next time around. The kicker at the end of this story is this. I walked out the door to go to the signing - ice, Prosecco, purse, cellphone, postcards, goat cheese crostini - check. check. check. Left the liptauer plate on the coffee table. :/

Continue reading Liptauer Cheese Crostini...

Justin Bieber Concert LIVE in Malaysia 2011 Video & pictures from the concert!

I was at the concert yesterday! Yes yes, me! LOL.
I admit I wasnt a Bieber fan but thanks to Tune Talk & Donovan Chan my wonderful colleague who managed to get me 2 RM358 tics; I figured, heck why not? Lets go watch Justin in real life!

That was as real life as it can get. Even at the blue zone, for RM358, I barely saw anything of him. Thank god for the big screen. But then seriously, how many of us could possibly be FRONT row at a concert?

I knew some of his songs by name, but not every single one. Haha, so Im quoting from Jason (mynjayz) who is a Bieber fan. He sang, One time, Bigger, Runaway Love, You smile I smile, One less lonely girl, Eenie Meenie, Love Me, Somebody to love, Pray, Never Say Never and lastly Baby. It lasted for around 2 hours plus.

Yup it did.
My take of his performance?

It was an energy packed performance, with a lot of emphasis on the routine and the opportunity of actually seeing Bieber live. There wasnt much to be said for his vocals. He danced quite a bit, & while it was entertaining I felt he lacked the finesse & flamboyance in his dance moves (Ok, this might be a wee unfair as Im comparing to dance maestros like Usher). But I loved the part when he showed off his dexterity in music instruments, namely the guitar & the drums! He certainly has the musical talent to qualify as an artist!

He threw us a surprise when he called for a special guest. Woots! Its Joel Madden from Good Charlotte! He sang Dance Floor Anthem. Check out the video!

And last but not least: Baby!

So am I Bieber-fied?? Nahh! But I have to admit hes gifted & certainly has his appeal. He is cute & very very likeable on stage. His songs are catchy & well, its pop! I love pop & R & B.

This concert could also take the record for having the most parents + kids combo at one time! It was almost like! a Sunda y family outing yesterday! LOL.

So was the concert worth going for? Well, if you are a fan yes. If you have nothing else better to do on a Thurs night, Yes. If your whole family is a Bieber fan, heck why not!
He certainly gave an up-roaring performance, with very little wait between sets & plenty of action. He sang, he danced, he shared & communicated with the crowd. Youll walk away feeling that Justin Bieber really enjoyed performing for you, and he did gave his best during the concert.

More pics to be uploaded soon. Expect pics of people carrying their shoes as they sloshed around in the muddy fields, screaming teenagers, the packed stadium & YES, more pics of Biebers performance!!

Lompat Tikam (With Recipe)

Ok I've some requests to have this recipe posted, so here it is from Flavours magazine (March - April 2011). Happy weekend!

Lompat Tikam
(makes about 10 portions)

Pandan Layer:
6 pandan leaves, cut into 1cm pieces
1 litre water
100g rice flour
1 tsp kapur water

1. Blend pandan leaves with 200ml water and strain mixture into mixing bowl. Whisk in the rice flour and add 300ml water.

2. In a large saucepan, bring remaining water to boil, turn down heat to low. Add in the pandan mixture and kapur water. Whiskcontinuously for 10 mins until mixture is smooth and thick. Remove from heat.

3. Divide mixture into 10 small glasses. The pandan layer will set as it cools.

Coconut Cream:
200ml thick coconut milk
100ml water
1 tbsp plain flour
1/4 tsp salt

1. Combine coconut milk and water in small saucepan and stir 2 - 3 tbsp of the mixture into the flour to form smooth paste. Whisk the flour paste into coconut mixture and add in salt.

2. Place saucepan over low heat and bring to a boil, stirring continuously. Remove from heat.

3. Pour a thin layer over pandan layer. Leave to cool.

Gula Melaka Syrup:
150g gula melaka, chopped
75ml water
1 pandan leaf, tied into knot

1. Place all ingredients in saucepan and cook till gula melaka melts and syrup thickens. Remove from heat and discard leaf.

To serve:
Serve lompat tikam drizzle with gula melaka syrup.

Ipoh Gai See Hor Fun @ Old Ipoh Town @ Kong Heng

Previously this shop was known as Kedai Kopi Kong Heng and now it is called Restoran Ipoh Kong Heng. I prefer it as Kedai Kopi, a truly & typically coffee shop with good local food. During this particular visit the next door shop is closed maybe for renovation and the famous lane in between the two shops is under repair or upgrading.

I always like to patronise this stall sometime you are already there at the shop but are unable to savour the Hor Fun. It is because the shop is too packed with people and a big hassle to look for a table especially during the holiday seasons.

You can find Gai See Hor Fun in Kuala Lumpur but you cannot get this kind of superb quality and taste in Kuala Lumpur. The stock is awesome and the Hor Fun is real fun to eat.

Delicious Ipoh Hor Fun and a plate of crunchy and succulent Nga Choy (bean sprouts) is always a wonderful meal @ Kong Heng coffee shop.

Kedai Kopi Kong Heng

74, Jalan Bandar Timah,

30000 Ipoh,

Perak

Tel: 017-536 1183

30000 Ipoh, Perak

GPS: 4.596498, 101.077845

STRAWBERRY+LEEK QUESADILLAS.

One of my very best girlfriends from college has a personal blog where she includes little ramblings of her life, a picture every now and then or a sweet thought. Kristine is my kindred spirit as far as communication goes. Both of us mildly moody, vulnerable talkers, easy tears shes the best kind of friend to have when you need to process life with someone. She posted this rhetorical question asking what will be the tone of your life?. A melody, as she calls it, made up of words, conversations and attitudes. I tried to think of mine, and came up with a list of a few things I wanted it to be, but couldnt settle on one word that would qualify as my aspired tone. You dont often think of yourself in the form of complimentary adjectives, but this isnt about patting yourself on the back, as it is setting a thesis for the rest of your story.

Are you ready for my utterly general response? Loveliness. To be enjoyable, delightful, gracious, to inspire and be full of love. Im excited by sending notes, nurturing, doing favors, feeding people, talking, and want to do more of it. Love. Maybe its too big or too vague of a word to throw out as ones tone, but it makes sense to me right now.

As we stayed up late last night talking about this, when I asked Hugh what he thought my tone would be, he named it and when I explained how I thought his tone was intention, complimenting the purpose with which he does things, he said I was close, and explained, I want my tone to be, BE AWESOME. Its the same as intention, but in Hugh language. Cant say Im surprised.

May that encourage you to give this some thought. It doesnt have to be a heavy question, you can just want to be awesome, but its important to boil the big things down every now and then. It may be an endless endeavor, but a little perspective is always welcome.

This is hardly a ! recipe, but I wanted to give some ballpark measurements and hints for those who want them. Pick up the most fragrant basket of strawberries, deep red right up to the stem. Then add leeks with their subtle onion flavor, all held together by the creamy tartness from the goat cheese. Its a ten minute snack of pure LOVELINESS.

STRAWBERRY + LEEK QUESADILLAS
Makes 1

1 Leek
2 tsp. Coconut Oil/Olive Oil
2 Brown Rice Tortillas
1/3 Cup Soft Goats Cheese
1/3 Cup Grated Mozzarella
Thinly Sliced Strawberries
Fresh Ground Pepper
Cilantro

1. Remove the tough, dark green top of the leek, to use only the white and light green parts. Slice the leek in half length wise and clean out any dirt. Slice thin.
2. Heat 1 tsp of the oil in a large pan and saute the leeks with a pinch of salt for about 10 minutes until softened and just browning in parts. Transfer to a bowl.
3. Over medium high heat, warm the remaining tsp. of oil and lay down one of the tortillas. All across the tortilla, sprinkle half of both cheeses, then the sauteed leeks, strawberries, a sprinkle of pepper and the rest of the cheese. Cover with the other tortilla and cook about 2 minutes until the bottom is browned, flip the quesadilla and cook 2-3 minutes on the other side. Slice and sprinkle some cilantro if youd like.

Chicken Pot Pie with Cream Cheese and Chive Biscuits

Hello Dream Boy,

If I didnt know any better, Id think I dreamt you up. Biscuits and cream and veggies and chicken. I must must must have dreamt you up, pulled you in the oven, and put you right in my life.

Im going to keep you around Dream Boy. Ill get those fluffy feelings in my belly when I see you across the room. Ill smile at you often and forever. I totally wont stalk you on Facebook. Ill just be here, being super cool. No biggie. High five.

I want you to get in on this recipe. I want you to think its a Dream Boy too.

There are three things going on here.

1. Cream Cheese, Chive and Black Pepper Biscuits

2. Creamy Cream Sauce

3. Rotisserie Chicken and Diced Veggies

I smashed them all together in a pot then I totally fell in love.

Cream cheese helps make the biscuits extra tender, and utterly unstoppable.

I took the cream cheese left over from the biscuits and tossed it in the cream sauce. Im a thinker. The cream sauce is rich, flavorful, and youll surely want to bathe with it. Dont its probably too hot.

I am crazy lazy when it comes to cooking chicken mostly because there is a thing called Rotisserie Chicken. Already cooked! Already super delicious! Come on! I stripped the meat off of a rotisserie chicken, measured up a generous three cups and swirled it into the rich cream sauce. Hallelujah.

Note! A touch of lemon juice and fresh ground nutmeg totally set this cream sauce apart from all the rest. Brightness. Nuttiness. Depth. Trust.

Veggies are nice. Flavor, sweetness, a bit of crunch. Theyre necessary. Get into it.

What are you thinking?

Did this just get bumped to the top of your weekend baking list? Say yes.

Maybe Easter Brunch? Maybe? Totally possible.

Dinner for that hardworking husband? Totally. Hell fall on the floor and want to marry you all over again.

Chicken Pot Pie with Cream Cheese and Chive Biscuits

adapted from cookingforengineers and kingarthurflour

Makes one 913-inch dish with 12 biscuits

Print this Recipe!

For the Biscuits:

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1 teaspoon granulated sugar

1/2 to 1 teaspoon coarsely ground black pepper (depending on how spicy you like your biscuits)

1/4 cup chopped fresh chives

1/4 cup (2 ounces) unsalted butter, cold and cut into cubes

4 ounces (half of a brick) cream cheese, cold

3/4 cup buttermilk, cold

For the Filling:

4 tablespoons unsalted butter

1/2 cup all-purpose flour

2 cups chicken broth

1 1/2 cups whole milk

4 ounces (half of a brick) cream cheese

salt and pepper to taste

1 tablespoon fresh lemon juice

1/8 teaspoon fresh ground nutmeg

3 cups shredded chicken meat

2 tablespoons butter or olive oil

1 small onion, diced

1 small garlic clove, minced

1 1/2 cup thinly diced carrots

1 cup diced zucchini (optional)

1 1/2 cup frozen peas, thawed

Start by making the biscuits. In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, black pepper, and chopped chives.

Add butter and cream cheese to the dry ingredients. Use your fingers to quickly incorporate the fat into the flour. Break up the butter and cream cheese with your fingers until some of the fat is the size of oat flakes and some of the fat is the size of small pebbles.

Make a small well in the center of the fat and flour mixture. Add the buttermilk. Using a fork, combine the wet and dry ingredients. Try to moisten all of the flour bits with the liquid. Dump the shaggy biscuit dough onto a lightly floured work surface. Knead together until dough forms a disk about 1 1/2 inches thick.

Use a round, 1 1/2-inch biscuit cutter to cut biscuits. Gather the dough scraps, knead for a few turns, and cut out more biscuits until no ! dough re mains. Place biscuits on a small cookie sheet and place in the fridge until ready to bake.

Next, make the filling. Place a rack in the center of the oven and preheat oven to 400 degrees F.

Dice onion, garlic, carrots, zucchini, and thaw the frozen peas. Set aside.

In a medium saucepan over medium heat, melt butter. Whisk in the flour. Mixture will be very thick. Heat for 1 minute. Turn flame to low and add the chicken stock. Whisk until no flour bits remain. Whisk in the milk and add the cream cheese. Heat over medium low heat, stirring often, untilcream cheese has melted and the mixture is the consistency of warm, thick pudding. Add chicken, lemon, and nutmeg. Stir. Add salt and pepper to taste. Remove mixture from heat and set aside.

In a medium skillet over medium heat, melt butter (or olive oil, if using). Add onions and saute until translucent, about 3 minutes. Add minced garlic and saute for one minute more. Add carrots, zucchini, and peas. Cook for about 3 minutes. The vegetables will not be entirely cooked through. Thats ok! Remove from heat and add vegetable mixture to the creamy chicken mixture. Stir to combine.

Spoon filling into a 913-inch pan. Remove the biscuits from the oven and place them on top of the filling. Brush the tops of the biscuits with heavy cream, buttermilk, or egg wash.

Bake for 20-23 minutes, or until biscuits are puffed and golden, and the sides of the pot pie are bubbling. Remove from the oven and allow to cool slightly before serving.

To reheat, preheat the oven to 300 degrees F. Cover dish with foil and bake until warmed through, about 15 minutes. Serve.

Chicken Pot Pie will last, well wrapped in the refrigerator, for up to 4 days.

"You Shouldn't Eat Poop...

Grilling skewered meats, vegetables, and bean curd in a Chengdu alley

But if you're going to eat it make sure it's cooked."

Sound advice from American food safety expert Douglas Powell, whom I interviewed for our latest contribution to Zester Daily, on staying safe while grazing Asia's streets.

I get a fair number of emails from folks seeking advice on how avoid getting sick while eating well, like we do. Honestly, advice based solely on our personal experience is of limited use to the average traveler. In this piece I tried to get beyond what we do to stay healthy (though there is some of that too) and bring in a little science.

We hope Dave's slide show will inspire you to hit the region's streets hungry. The article is here.

Since we're talking beautiful images of street food, this seems as good as any for the sort of gentle reminder we try to limit to just a few times a year: We draw no advertising revenue from EatingAsia. But all of the images you see here or in our Zester Daily slide shows, or on Dave's brand-spanking-new professional website, or his photography blog or Photoshelter galleries, are available for purchase. Just hit the "Email me" link in the upper left hand corner.

We also conduct private food outings and photography walks in Kuala Lumpur (for a limited time only), Penang, and Chiang Mai.

OK, enough of that. Now, hit the street and eat!