Crave 21 june 2013

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Friday JUNE 21, 2013 S AT I S F Y I N G

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W E E K LY

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C R AVI N G S

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MERRY MERINGUES Whip up these sweet crunchy treats

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BROWNIE MERINGUE CAKE brownie base 250g dark chocolate, roughly chopped 250g butter, softened, plus extra for greasing 90g brown sugar ¼ teaspoon salt 5 large eggs 110g plain flour, sifted

meringue 125g egg whites (from 4 eggs) ½ teaspoon cream of tartar 150g caster sugar 75g almond slices, roasted and chopped 1 tablespoon corn flour, sifted

Preheat the oven to 170C. Grease and line two 23cm round tins.

To prepare meringue: In an electric mixer, whisk the egg whites and cream of tartar until soft peaks form. Slowly whisk in the sugar until the mixture is smooth and glossy. Fold in the chopped almonds and corn flour. Divide the meringue equally and pour onto the half cooked brownie bases. Smooth out the meringue mixture with a palette knife in one tin and use a skewer to make peaks in the meringue mixture in the other tin. Return the tins to the oven.

Bake for 45 minutes, or until the meringues is golden-brown.

Remove from the oven and set

To prepare brownie base: Melt the chocolate in a bowl set over a pot over simmering water.

Leave to cool. Cream the butter, sugar and salt in an electric mixer until creamy and fluffy.

Slowly whisk in the eggs, one at a time, until well combined.

Beat the flour in until the mixture is smooth. Gently fold in the melted chocolate. Pour the mixture equally between the tins. Bake for 10-12 minutes.

Remove from the oven.

300ml whipping cream, chilled 100g icing sugar 200g fresh strawberries, halved

aside to cool. Carefully remove the cakes from the tin and set aside to cool completely on a wire rack.

To assemble: Whisk the cream and icing sugar together until stiff peaks form. Place the cooled flat meringue brownie, meringue-side down onto a cake stand or large plate.

Spoon over the cream, sprinkle strawberries and top with the remaining cake, brownie-side down. Slice and serve immediately. — Recipe by Debbie Teoh.

Photography by Kenneth Lim, Gray Studio.

Taster Comments: There’s a nice contrast of textures with the crunchy meringue, soft rich tasting brownie and the whipped cream. It’s also not too sweet.”

RACHEL MAH Student

FRIDAY 21 JUNE 2013

THE MALAY MAIL

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ALMOND ROCHERS (MAKES AROUND 45 TO 55 PIECES)

100g almond slices 2 large egg whites (70g), at room temperature 100g caster sugar ¼ teaspoon fine salt ¼ teaspoon cream of tartar, sifted 1 tablespoon corn flour, sifted 1/2 tablespoon cocoa powder, sifted Extra cocoa powder, for dusting

Taster Comments: I like the addition of the toasted almonds in the meringues that make it more fragrant.”

RACHEL MAH, Student

Preheat oven to 150C. Line a flat tray with greaseproof paper.

Place a large star nozzle into a disposable piping bag and set aside. Place almond slices on tray and bake till golden brown for 10-15 minutes. Remove from oven and leave to cool. Once cooled, chop and set aside. In an electric mixer, whisk the egg whites until very foamy.

Slowly beat in the sugar by the spoonful and the salt. Beat in the cream of tartar, whisking until the mixture reaches stiff peaks. Beat in the corn flour and cocoa powder for 5 seconds. Turn off the machine and stir in the chopped toasted almonds. Fill the piping bag with the mixture immediately Pipe into 2cm rounds on the paper, using up all the meringue batter. Bake for 1 hour, then turn off the oven and leave to cool in the oven. Using a metal spatula, dislodge each meringue and store in airtight containers. Dust with extra cocoa powder before storing. — Recipe by Debbie Teoh. Photography by Kenneth Lim, Gray Studio.

Note: The meringue tends to become soft due to our humid weather.

TOP CLASS TIPPLE ESTABLISHED in 1970 by famed winemaker David Hoehnen, Cape Mentelle is known as the pioneer Margaret River wineries. Robert Mann runs the winery together with Viticulturist Ashley Wood. The region’s climate bears a close resemblance to France’s Bor-

deaux region. “We take a lot of inspiration from Bordeaux with its similar weather but the soil is different,” says Wood. Their Cabernet Sauvignon shone the spotlight on Margaret River during the 1980s, after it chalked up wins at the prestigious Jimmy Watson trophy. The re-

gion is blessed with a maritime influence that naturally cools the weather. “The cool ocean breeze fans the vines and keeps the temperatures down, which gives us lovely vibrant fruit flavours without over ripening the fruit,“ he says.

Wood who is a Western Aus-

tralian native, works closely with Mann to ensure sustainability of the vines and reducing chemical input to produce more vibrant wines.

Café Mentelle is distributed

by Moet Hennessy Diageo Malaysia. Tel:03-20538688

TASTING NOTES: Sauvignon Blanc Semillon 2012 Pale straw green hued wine that is fresh and lively with grapefruit, jasmine and white peach.

Chardonnay 2011 Pale straw with lime hues wine that has vibrant lemon, pears and citrus blossom flavours with a mineral acidity.

Shiraz 2011 Inky purple hued wine with deep aromas and rich blueberry fruits, a touch of dark chocolate and liquorice.

Cabernet Merlot 2010 Bright deep ruby red with redcurrants and mulberries flavours with a hint of aniseed.

Cabernet Sauvignon 2009 Dark vibrant ruby red wine with depth and rich black flavours with fine tannins.

EDITORIAL NOTE

by Lee Khang Yi

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ADVERTISING SALES

Crave Editor

This week, it is a triple M issue with meringues, Mexican food and Cape Mentelle wines. We hope you will bake up our unusual combination of meringue on top of a brownie paired with whipped creams and strawberries.The textures all work well together to create a world class dessert, just like the addictive Almond Rochers. For true blue Mexican food, drop by La Mexicana for a dose of tacos, enchiladas or just the simple ceviche. Homemade ingredients uplift this place’s offerings to make it as authentic as you get. Last but not least, there’s Cape Mentelle wines from the Margaret River region. The wines especially their elegant whites are perfect to keep cool. We also have a good-for-you Chinese yok chok soup paired with apples for a sweet fragrant taste. For any query, please email me at khangyi@mmail.com.my

Rajan Gopal Senior Manager, Direct & Classifieds Direct line: 03 74951282 rajan@mmail.com.my

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FRIDAY 21 JUNE 2013

IN THE KITCHEN with EU HOOI KHAW ONE Chinese herb that I find easy to like is yok chok or yuzhu. The herb works well with others such as dong quai, dong sum, kei chee and red dates, to produce fortifying soups. Practically every Chinese herbal soup pack has the ubiquitous yok chok in it. It has a sweet flavour with a slight bitter edge. If I encounter yok chok in soups, I will even eat the thin pale yellow ribbon strips of the herb, also known as the Fragrant Solomon Seal Rhizome or Polygonatum Odoratum. Yok chok, which is also known as gyokuchiku in Japanese, is good for the lungs, pancreas and throat. If you have a dry cough due to a lung or throat infection, yok chok can be used in

THE MALAY MAIL

Pastel 3 Leches

combination with other herbs to soothe it and help you on the way to recovery. However, it’s not to be used if you have a lot of “damp” phlegm. The herb is neutral in nature and acts on the lung and stomach meridiens. It quenches thirst, clears heat from the lungs and has beneficial effects on the heart, blood pressure and blood sugar. Boil yok chok with shanza (hawthorne) and it may help lower your cholesterol level. I have actually boiled shanza with kei chee and had it as a drink to lose weight, on the advice of a Chinese herbalist! It works if you keep at it.

So put some yok chok into it, and your cholesterol level will also be reduced.

Ceviche Acapulco

Tacos Campechanos

COOKING FROM THE HEART

APPLE SOUP WITH YOK CHOK 1 kg kampung chicken, cleaned and cut into pieces 2 litres water 3 green apples, scrubbed, cored and cut into four pieces 3 red apples, scrubbed, cored and cut into four pieces 80g yok chok 1 1/2 teaspoons sea salt or to taste

Say hola to La Mexicana. This little gem owned by Carmela de Ponte dishes up exotic Mexican favourites cooked with a lot of heart. The menu showcases rich Mexican cuisine with items like tacos, ceviche, corn based dough items like sopes and huaraches, and enchiladas. Some menu items rarely seen here include the cactus leaf served grilled or in a salad, cultivated in their own herb garden. The place also introduces monthly specials such as the superb Tacos Ensenada (RM25), a California-styled tortilla stuffed with a light tempura style fish and topped with a cabbage salad. The restaurant housed within Terrace at Hock Choon consists of the main dining area decorated with Mexican crafts,

an adjoining al-fresco area and the standalone kitchen.

Our two visits here got resounding ayes all around for its authentic taste. One of the standouts (among many) was the Ceviche Acapulco (RM20). The raw fish cured in a piquant tomato sauce was delicious eaten with tortilla chips. Most of their ingredients are made in-house by their Mexican chefs, like the corn and flour tortillas, fresh Queso Fresco cheese, and the chorizo sausage. In the Queso Fundido Con Chorizo (RM18), the melted cheese with the savoury chorizo, is wrapped with the soft flour tortillas and topped with the piquant salsa verde. Another musteat here is the Tacos Campechanos (RM22). The corn tortillas is

Place the chicken and water in a large pot. Bring to boil, skimming off any scum. Add the apples and yok chok.

Bring to boil. Lower the heat and simmer the soup for at least two hours. Season with salt to taste. Remove from the heat and serve.

Note: The apples are good for lungs and cleansing the body’s system.

Tacos Ensenada

Cosy interior

Queso Fundido con chorizo

filled with shredded pork and topped with the unusual pork Chicharron or crispy crackling. It is scrumptious with the Molcajete red sauce.

Most of the items have a mild taste like the Crepas de Cuitlacoche (RM32), soft mushroom stuffed crepes served with a Poblano chili cream sauce. Even the green salsa verde is not too hot, and can be enjoyed in copious amounts with their Enchiladas Verdes (RM18) or corn tortillas stuffed with chicken and topped with melted cheese. For a full-bodied fiery flavour, go for the Jalapenos Rellenos (RM32).

The 3 pickled jalapeno chillies stuffed with tuna, almonds, corn, tomato and cheese salad packs a punch that makes the tongue tingle. The Chile Poblano Relleno (RM48) or Poblano chile stuffed

with refried beans and served with a tomato and pasilia sauce, may sound like a fiery dish, but in fact it turned out to be a wimped out dish.

Leave room for their superb desserts, like the traditional Pastel “3 Leches” (RM25), a soft sponge cake drenched with milk, filled with chopped nuts and topped with canned peach slices. Even the plain looking Flan Adela (RM20) inspired by their La Abuela or grandmother is worthy of second helpings. Unlike our crème caramel, this version sports a slightly firm texture with a hint of toasted coffee flavours.

La Mexicana, Terrace at Hock Choon, 241-B, Lorong Nibong, Off Jalan Ampang, Kuala Lumpur. Tel:03-42535251. Open daily: 12pm to 11pm.