1. Make the pad thai sauce Soak the tamarind plup in water (200g) for 5-10 minutes and mash them with a fork until it is a uniform consistency. Then use a strainer to strain, use your hands, mush and push as much as possible. (It will be about 190g after starin.)
2. Transfer tamarind paste into a small cooking pan and add the ingredient A and bring it to a boil. Reduce the heat to low and simmer for about 30 minutes. Set aside.
3. Make pad thai In a wok or large frying pan, heat 2 tbsp vegetable oil over medium-high heat. Fry the garlic and shallot until fragrant, and then add shrimps, pressed tofu, cook until they just change color.
4. Add the beaten egg and cook just until barely set. Add the rice noodles and the tamarind sauce (from No.2) and cook until just becoming soft.
5. Add bean sprout, garlic chives, the ingredient B and fry all together for about 1 min or until it has just wilted. (do not over-cook.)
Sprinkle some of chopped peanuts if you desired and serve hot!
1. Cream the butter into the sugar until light and fluffy. Mix in flour and almond slices. Roll the dough between 2 layers of saran wrap (see picture) as thinly as possible. Place into the freezer to chill until ready to use.
Make the filling cream
2. Beat meringue powder and water in a large bowl with an electric mixer until soft peaks. Add sugar (10g) and continue mixing until stiff. Combine sugar (40g) and water (18g) in small saucepan, bring to a boil. When the temperature reaches 115C degrees, pour this hot sugar syrup over the beaten meringue slowly, while beating. Keep beating until whites are stiff and glossy. Set aside.
3. In a another bowl, add heavy cream and sugar (40g) and beat at high speed until stiff. Set aside.
4. In a third bowl, add mascarpone cheese and beat until soft. Gradually add the whipped cream from #3 into the mascarpone until smooth, then gradually add the meringue from #2 and mix. Let it cool and put in the fridge for now.
Make the crunchy puffs
5. Sift the flour in a bowl and set aside.
6. In a medium sauce pan, add all ingredient A and heat over medium-high heat. When the mixture starts to boil, remove from the heat. Make sure that all butter has melted before. Immediately add the sifted flour all at once. Mix with a wooden spoon until the mixture forms a ball. In a separate small bowl, add eggs and whisk them well, set aside.
7. Transfer the dough to a large bowl. Add the beaten eggs little by little and mix well after each time with a wooden spoon or spatula, until the batter is smooth and glossy. If the batter starts to be too loose, then stop there and don't add any more egg (I use almost all the eggs usually and only have a little left).
8. Fill the mixture in a large pastry bag, fitted with a circle shape tip (1cm across).
9. Pre-heat the oven to 200C degree.
10. Pipe out about 3cm diameter rounds on the prepared sheets, leave about 3cm between rounds. Break the cookie base and put one on top of each piped puff.
11. Place the puffs in the oven and bake for 10 mins. Then heat down to 180C degree, without opening the oven door and bake for another 20 or 25 more minutes until the puffs are golden brown and crispy. If you remove from the oven before baked completely, then the puffs will deflate... Transfer the puffs to a wire rack and let them cool down completely.
12. Bring out the filling cream from the fridge and fill a pastry bag with the cream. Pipe and fill in the puffs just before serving.
1. Make fried onion Add the sliced onion, garlic and oil in a microwaveable bowl and microwave them, uncovered, for 5 minutes (at 600W). Remove and gently stir. Microwave for 3 minutes again and stir gently. Now repeat again but once the onion starts changing to light brown color, check them every minute and stir every time. We want them exactly crispy and evenly colored :-) So stop heating when you get there. Drain excess oil on a pepper towel and set aside.
2. Make the soup In a medium bowl, add the ingredient "A" (garlic, sesame oil, salt) and set aside. That's our marinade. In a large pot, heat 1 tbsp oil and fry the ingredient B (ginger and garlic) until fragrant. Add the water and beef, then bring it to a boil. When the beef is no longer pink, take it out of the water (do not throw away the water!) and put it to soak in the marinade bowl. Set aside.
3. Add the soup ingredients to the water (the one in which you boiled the beef) to season the soup.
4. Bring a large pot of lightly salted water to a boil and then cook the rice noodles in the boiling water until soft. It should take about 1 minute, do not over cook.
5. Divide the noodles into 5 serving bowls, top with beef and ladle the hot soup over the noodle. Then top with bean sprouts, fried onion and green chili pepper (optional) to serve.
1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and confectioner sugar together on low speed until smooth.
2. Add kosher salt and coffee powder (optional) and mix well.
3. Sift together ingredients A (plain flour, rice flour and almond powder) in a small bowl, then stir it all into the creamed butter mixture from #1-2 until it’s completely incorporated, using a silicone spatula.
4. Pat the dough into a rectangle about 5cm thick, wrap in plastic, and chill for about 1 hour.
5. Transfer the dough to a lightly floured surface and roll the dough out. To prevent it from sticking everywhere, I keep it between 2 sheets of baking paper (or saran wrap) and roll until it's 1~1.5cm thick. Cut circles in the dough with your tart or cake rings. Leave the cookies in the rings and place on your baking tray lined with baking paper.
6. Pre-heat the oven to 170℃ degree. Beat the egg in a small bowl and brush the top of each cookie with the egg wash. Then with a fork (or edge of a knife), make a "cross hatch" pattern on the top of each cookie.
7. Bake for about 20 minutes. Leave it to cool on a wire rack.
1. Make rice buns In a medium bowl, add steamed rice, katakuriko, sesame and a dash of salt. Mix them well and set aside.
2. Divide the rice into 8 portions. (1 portion = about 90g), fill the circle mold with the seasoned rice. and gently shape the rice bun by pressing it down to flatten it. Repeat with all the rice until you have 8 buns.
3. In a skillet over medium-high heat, heat 2 tbsp vegetable oil, then reduce the heat to low and place the rice buns. Cook them and turn them over, until crispy. Transfer the rice buns onto the plate and set aside.
4. Make tsukune wrap the tofu with paper towel and micro-wave it (600W) for about 1 to 2 minutes. Break the drained tofu into small pieces.
5. In a medium bowl, add ground chicken, drained tofu and the rest of ingredients A. Mix it all together until everything is evenly combined.
6. Heat 2 tbsp oil in a skillet over medium heat until hot. Then shape the chicken into flat circle patties and place them in the skillet. Fry on both sides until lightly brown. Cover and simmer for about 4 to 5 mins or until cooked through. Transfer the tsukune patties to a plate. Set aside.
7. In the same skillet, add all the sauce ingredients and bring to a boil. Place the tsukune patties in the sauce. Simmer on a low heat until the sauce starts to thicken. Set aside.
8. Make scrambled egg Lightly whisk the eggs, salt, sugar and milk together until the mixture is homogeneous. Heat 1 tsp oil or butter in a small frying pan, when the pan is hot enough, pour in the eggs, stirring, until the eggs are fully cooked through. Set aside.
9. Assemble the burger Spread some mayonnaise on the rice buns (optional), then spread the teriyaki sauce as well. Top with lettuce leaves, place the tsukune on top of the lettuce. Put some scrambled eggs. Put about 1 tsp mayonnaise over the eggs. Place another rice bun on top of it.