Posted by Goody on 05/9/08 in Food and Drink
HOW TO MAKE STOCK SYRUP
Put one pound of granulated sugar into a saucepan; add one pint of water and bring slowly to boiling-point; then remove the scum from the surface. Put on the 3 lid, and boil for four minutes to allow the condensing steam to clear any crystals of sugar from the sides of the pan.
Boil gently for twenty-five minutes.
Remove from the fire, allow it to cool, and bottle for use.
HOW TO CLARIFY STOCK SYRUP
After making the syrup in the usual way pour it in a steady stream over the stiffly beaten whites of eggs, allowing two whites of eggs to one pound of sugar.
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Preparation Hints For Making Candies (part 2)
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Posted by Goody on 01/23/08 in Food and Drink
Firstly allow me to clear the misconception of Asian definition when it comes to food. If there is such a thing as American cheesecake or British bread pudding, or Australian Carrot Cake, there is indeed no such thing as Asian Dessert anything. There are however a multitude of desserts across different ethnic groups in Asia.
So you can imagine how rich the Asian food culture is, if you collectively identify them as Chinese, Malay, Japanese, Indian, Korean, Thai, Vietnamese, Burmese, Indonesian, Arabic, Philippines etc. Each culture carries with it a totally different tradition and heritage and this is reflected in their desserts as well.
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Learn The Art Of Making Traditional Asian Desserts - Malay Kuih
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