1 x green apple, peeled, cored
2 cups cream wine
2 Tbls cumquat zest, julienne (you can use mandarin or orange zest)
1 x cinnamon quill
1/2 x caster sugar
150 g almond meal
1/4 cup plain flour (sifted)
150 g butter,chopped,softened
3 x eggs
2 Tbls orange marmalade
200 ml boiling water
1. Place wine, cinnamon, apple, 1tbs. cumquat zest and the liquid in a small saucepan. Bring to a simmer over medium-high heat. Cover the surface with a round piece of baking paper and cook for 30-40 minutes or until the apple is tender. Cool in poaching liquid. Reserve 1 cup of the poaching liquid. Slice the apple thinly. Set aside until needed.
2. Preheat oven to 150 degrees Celsius. Lightly grease 6x150ml metal moulds or ramekins. Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Add flour and 1 tbs. of the poaching liquid and beat for 5 seconds (mixture may look curdled at this stage). Stir in almond meal and half of the sliced apple and mix well.
3. Divide mixture among moulds. Using the back of spoon, smooth the top of the mixture. Gently place apple slices, slightly overlapping and pressing in slightly onto the top of each cake. Transfer to an oven tray and bake for 40-50 minutes or until a skewer inserted comes out clean. Place on a wire rack for 5 minutes to cool slightly.
4. To make the cumquat glaze, place the reserved poaching liquid, marmalade and cumquat in a small saucepan. Bring to a simmer over medium heat and cook for 5-8 minutes or until syrupy. Cool slightly.
5. Turn out cakes onto serving plates. Drizzle with cumquat syrup and dust with icing sugar. Serve with cream.
This recipe got me into the Dilmah Real High Tea Challenge (2013) state finals and earned a silver medal. It was one of the most amazing experience!
1/2 cup black rice
1/2 cup white glutinous rice
1 x pandan leaf (tied in a knot)
100 g palm sugar, grated
1 x cinnamon stick
1. Soak the black rice in water and cover for at least 2 hours. Add the white glutinous rice for the last 30 minutes, leaving it in the same water. Do not throw out the water the rice has been soaking in.
2. Transfer to a large saucepan and add extra water so that it covers the rice by 10cm (a rice cooker is not suitable).
3. Boil the rice with the pandan leaf and cinnamon stick until most of the water has evaporated and it is soft enough to eat. Stir in the palm sugar and a pinch of sea salt. Simmer over low heat until the sugar has dissolved and the mixture is thick and glossy. Remove the cinnamon stick and check the sweetness.
To serve: Spoon the pudding into bowls and top with coconut milk, fruit and ice cream.
Bubur Injin ~ Black Rice Pudding ~ I learned this recipe when I visited Bali. This famous pudding is mainly eaten as an afternoon or evening snack. It’s great with ice cram.
1 x 20 packet spring roll pastry
5 x semi-ripe bananas, peeled
1/3 cup jackfruit, shredded (optional)
1/4 cup low g.i. cane sugar or brown sugar
1/4 cup rice bran oil or vegetable oil
1. Cut bananas in halves and slice in the middle (you should have 20 slices). Place pastry on a clean working surface. Place a slice of banana and jackfruit then sprinkle with a little bit of sugar. Fold the pastry over the banana tightly to form a parcel, folding in the edges. Brush the pastry edges with water or a lightly beaten egg and press to seal. Sprinkle a little sugar on top. Repeat with the remaining pastry sheets, banana and jackfruit.
2. Heat oil in a large frying pan on medium-high heat. Cook the banana spring rolls for 2-3 minutes, both sides, until golden and the sugar is caramelized.
Note: You can buy jackfruit in cans in Asian grocery stores and some supermarkets.
800g rump steak, thinly slice the meat (1/2cm thick), then cut into 5-7cm wide pieces.
2 x cloves garlic, peeled, crushed, chopped
2 x medium red onions, cut into rings
1/3 cup dark soy sauce
1/4 cup light soy sauce
2 tbls cumquat juice or lemon juice
3 tsps sugar
5 tbls rice bran oil or olive oil
1. Combine dark soy sauce, light soy sauce, garlic, lemon juice and sugar in a bowl. Set aside.
2. Place beef in a non-metallic bowl. Add the soy sauce marinade and mix to combine. Cover with plastic wrap. Marinate for 15- 30 minutes.
3. Heat 3 tablespoons of oil in a large non-stick fry pan. Cook beef with the marinade on high heat for 8-10 minutes or until the meat is tender. Add the sugar and 1/3 cup of water, stirring occasionally until the sauce is reduced. Add remaining oil. Turn heat on low. Simmer and stir occasionally, until desired thickness is reached and the meat is tender. Add onion and cook for 1 minute. Turn off the heat and cover the pan. Onions should be just cooked and a bit crunchy.
4. Garnish with chopped chives. Serve with cooked rice.
Note: If you find the sauce too salty, add a bit of water and 1 teaspoon of sugar.
This is another recipe passed down to me.Traditionally, Filipinos use cumquat juice for this recipe.
3 cups self-raising flour
1 1/2 cups raw sugar or caster sugar
2 cups milk
1 tbs butter or margarine, melted, cooled
1 tsp. vanilla essence
1/4 tsp yellow food coloring, optional
1. Line muffin tins with paper cases. Place flour, sugar, milk and butter in a large bowl. Using an electric mixer, beat on slow speed then increase to high speed until combined. Stir in food coloring.
2. Fill muffin pans up to three-quarters full with mixture. (you can use Multix patty pans if you don’t have a large steamer) Steam the muffins for 12-15 minutes or until a skewer comes out clean. Serve warm with butter.
Makes approximately 16
STEAMED MUFFINS ~ We call them “PUTO” in the Philippines. This is a slight modification of my dad’s unwritten recipe. They are my favorite afternoon snacks. I like to serve them warm with butter.