Also known as kuih dadar, this crepe, infused with pandan juice, filled with sweet coconut in palm sugar.
For the crepe:
* 5-6 pandan leaves or few drops pandan essence
250 ml water
150 g flour
60 ml milk/coconut milk
pinch of salt * leave the pandan juice if you can't find any, plain batter will be just fine)
For the coconut filling:
200 g grated coconut/desiccated coconut
4 tbsp brown sugar
100 g palm sugar, chopped
70 ml water
1 pandan leaves/1 drop pandan essence
1 tbsp flour
For the crepe
Roughly chop the pandan leaves, pun in blender with water and liquify. Strqin the liquid to get the juice. In a mixing bowl, add flour and salt. Pour in the egg and slowly whisk in milk and pandan juice. Make sure there's no lump and add more water if it's too thick.
Heat a non stick pan over medium heat, add bit of oil and ladle some batter to make a thin crepe. Flip the other side. until it's done.
Place the crepe onto a plate and add a spoonful of filling in the center, and roll it like a spring roll.
For the filling:
Mix sugar, palm sugar, pandan leave and water in a pot. Bring to boil until sugar melted.
Discard pandan leave, add in coconut and salt. Stir fry until slightly dry and well combine. Add flour to thicken the filling.
"On s'appelle on se fait des quenelles"..ok, this mean nothing at all, just something that rhyme with the word quenelle. The quenelles are shaped from the forsemeat and then poached/ They may be served sauced and griled - tq Wikipedia.. Wait..what is forsemeat??
Quenelle, as it written somewhere "is a delicate dumpling"; can be made from minced fish, chicken or plain. The word quenelles originated from Knodel (dumpling). The original recipe of Lyon's quenelle is assumed to have been created in 1830. For today recipe, i choose to use a plain quenelle, surprisingly, the base of the quenelle is using choux pastry recipe. I never really thought of it.. I will link directly to the original site for the French version below.
100 g butter
120 g flour
20 cl water
100 g grated cheese (gruyere)
3 eggs, room temp
A good pinch nutmeg powder
Salt to taste
(I used basic marinara sauce)
In a saucepan, in a medium heat, bring water, butter and salt to boil. Stir in flour, and mix it vigorously until mixture is thickened and smooth. The paste or panade should be "dry". This is will take at least 5 minutes. Remove from heat and add grated cheese, and let it cool down a bit.
Transfer to a stand mixer (optional). Attache paddle to the mixer, add egg one at a time and mix it. Make sure each egg is completely incorporated before adding next. Add nutmeg powder and mix it again. Dough will be thick, shiny and smooth.
Shape quenelles using two spoons, use spoon to scoop up mounded spoonful of batter, slide second spoon on top of the first. Spoon batter back and forth a few times.
Drop quenelles into simmering water. Cook until quenelles floats. Using slotted spoon, transfer quenelles to a large bowl.
Prepare the tomato sauce.
Preheat oven to 180 deg C.
Spread tomato sauce in a baking dish or gratin dish, arrange quenelles, sprinkle cheese over quenelles and bake until cheese is melted and sauce is bubbling hot.
Other Half asked me if I could buy some cereal bars for his weekly cycling, which I replied yes promptly ..but while I browsing the aisle, looking for something that he might like, i'm wondering..why I don't do it my self? It might no be cheaper but at least i know what i put in my granola bars.
But let me tell you something..it's worth waiting for at least a few hours or until the granola completely cool down before cutting into bars..without entering the details, let say i've learned my lesson..
2 cups old fashioned rolled oats
3/4 cup dried cranberries, roughly chopped
1/2 cup roasted almond, roughly chopped
1/2 cup desiccated coconut
1 cup bittersweet chocolate, chopped
1/2 cup chunky peanut butter
6 tbsp honey
1 tbsp vegetable oil
1/4 tbsp salt
Heat oven to 180 deg C.
Coat baking pan evenly with cooking spray, set aside
In a large baking sheet, spread oats evenly. Bake for 8 minutes or until lightly browned. Cool for few minutes.
In a small saucepan over medium heat, combine peanut butter, oil, honey and salt; bring to boil for few minutes, stir constantly.
In a large bowl, mix oats, cranberries, almond, chocolate and coconut.
Pour peanut butter mixture over oat mixture and toss well to coat.
Press mixture into prepared baking pan, bake for about 13 minutes or until lightly brown.
How to do it: Dust the espresso cup/shot glass with cocoa powder. Steam and froth fresh milk. Prepare one shot of espresso (I used ristretto capsule from Nespresso) directly into the espresso cup or shot glass. Pour the frothed milk onto the espresso. Dust a little bit more with cocoa powder.