Malaysian Laksa

A couple of weeks ago I attempted to make laksa, a popular Malaysian soup, after watching an episode of Jamie Oliver's 15 minute meals. Despite the delicious flavor, the soup took me longer than 15 minutes to make and did not actually turn out as soup but rather more like a shrimp and noodle dish.

After that experience, I was determined to make laksa and decided to look up some recipes. I soon realized that most of the recipes involved making a spice paste that was combined with a broth, typically seafood though it could be substituted for chicken or vegetable, and then preparing the rest of the ingredients separately. In the end it kind of became a "build your own adventure" type of soup with the garnishes served alongside the spiced broth.

I wasn't able to find the shrimp paste typically used as part of the spice paste so I combined elements from various recipes to create my own spice blend. I have to admit that I'm quite proud of the paste and resulting broth that I made. It was milder than what I usually make but this also made it more light and gentle tasting. Served alongside some chili garlic sauce it was perfect because each person could make it as spicy as they wanted.

In the past, I have had difficulties with the rice noodles absorbing too much liquid and the result no longer resembles a soup. This time I followed the packaged instructions and cooked the noodles separately. The only problem was that I found that the rice noodles did not absorb much of the flavor of the broth when it was simply ladled over top, rather than cooked in it. After consulting with my mom we collectively decided to add the noodles in their entirety to the broth and let it sit over night. As we suspected, the noodles ended up absorbing the liquid but at the same time became much more flavorful and delicious. Once again the laksa stopped being a soup but I was okay with that because it tasted good and that's what matters the most.

Malaysian Laksa
Note: These directions reflect the original way I made the soup. If desired, the noodles can be cooked directly in the broth but the result will most likely not be soup-like in consistency.

• 2 cloves garlic
• 1 thumb-sized piece of ginger
• 1 tsp turmeric
• 2-3 green onions
• 1 tsp peanut butter
• 1 tbsp chopped lemon grass
• 1 tbsp fish or oyster sauce
• 1 tbsp sesame oil
• 1 tbsp chili garlic sauce
• 4 dried Kaffir lime leaves
• ½ bunch cilantro
• 6 cups stock (seafood, chicken, or vegetable)
• 1 400 mL can coconut milk
• 300 g dried vermicelli rice noodles
• Juice of 1 lime
• Salt
• Optional add-ins/garnishes: shrimp, chicken, bean sprouts, cilantro, lime wedges, chili garlic sauce

1. In the bowl of a food processor combine the garlic, ginger, turmeric, onions, peanut butter, lemon grass, fish sauce, sesame oil, chili garlic sauce, kaffir lime leaves, and cilantro. Blend until completely pureed and a paste forms.
2. In a large pot heat the stock. Once boiling, add the paste to the pot and mix well.
3. Add the coconut milk to the pot and then the lime juice. Adjust seasoning if necessary with salt and more lime juice or fish sauce.
4. Meanwhile, prepare the rice noodles by allowing them to soak for 8-10 minutes in hot water. Drain the water and set the noodles aside.
5. To assemble the soup place a handful of noodles into a small bowl and top with desired add-ins and garnishes. Ladle soup broth over top and enjoy.

Nutella Espresso Mousse Brownies

I can't believe it's been a month since I posted any new dessert recipes. I guess after all of my holiday baking I took somewhat of a break from desserts and focused more on cooking, as well as bringing back some favorites from the past. Last night, however, I had the perfect excuse to bake something new as my family came over to see pictures from my parents' recent trip to Australia.

These brownies turned out to be a huge hit amongst my family members and were received with much more enthusiasm than I had anticipated. That's not to say that I didn't think they would taste bad; I was just surprised at how much everyone loved them and how many questions I received about them.

The original recipe called for making the brownies in an 8" x 8" pan but my pan was occupied at the time. However I used my super math skills and calculated that using a round cake pan with a 9" diameter would yield the same result without me having to adjust the quantities. True, the baking time was slightly less but that just made the whole thing faster and by using a springform pan I was able to just pop the entire thing out and slice it like a cake instead of into squares, as is typical of a brownie.

The truth of the matter was that the recipe was super easy and kind of reminded me of a cheater's version of a double layered chocolate mousse cake. The espresso flavor was quite pronounced in the mousse but I think it complimented the nutella well. My only complaint would be that I felt the brownie layer was too dense compared to the airy mousse and it felt like two separate desserts in my mouth. My mom, a lover of dense, fudgy brownies did not feel the same. I would have paired the mousse with a lighter, more cakey brownie and I might try that in the future.

Nutella Espresso Mousse Brownies
Note: I used a 9" springform pan and therefore my "brownies" turned out to be more of a cake. The directions posted below reflect the original brownies, meant for an 8" x 8" pan. If using a 9" round cake pan, keep the quantities the same and decrease the baking time by 5 minutes. 

For the brownie layer:

• ½ cup unsalted butter, melted
• 1 tbsp instant espresso powder
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla
• ⅓ cup cocoa powder
• ½ cup flour
• ¼ tsp salt
• ¼ tsp baking powder

For the mousse layer:

• 2 tsp instant espresso powder
• 1 tbsp hot water
• ¼ cup nutella
• 1 cup heavy cream

1. Sift together the cocoa powder, flour, salt, and baking powder. Set aside.
2. In a separate bowl, whisk the instant espresso powder in the melted butter until dissolved. 
3. Add the sugar and beat until fully incorporated. 
4. Beat in the eggs, one at a time, then the vanilla. 
5. Stir the dry ingredients into the mixture just until incorporated then pour into a well-greased or parchment lined 8" x 8" pan. Bake at 350 degrees Fahrenheit for 28-30 minutes or until a toothpick inserted into the center comes out clean. Set aside to cool.
6. To make the mousse: dissolve the instant espresso in the hot water and then whisk with the nutella. 
7. Beat the heavy cream on medium speed until stiff peaks form. Take a spoonful of the whipped cream and whisk into the nutella espresso mixture to loosen it. Add the mixture to the rest of the whipped cream and gently fold in with a spatula until no streaks remain.
8. Pour the mousse over the cooled brownie layer and smooth the top. Refrigerate for at least 2-3 hours to allow the mousse to set then remove from the pan and cut into squares.

Vietnamese Spring Rolls

Apart from making pizza when my friends came over, I have kind of been on somewhat of an Asian food kick lately. My brother was the one who pointed this out to me, citing the various stir-frys I made over the course of the week and an attempt at a Malaysian soup called Laksa (delicious result but not quite successful as a soup). When I stopped to think about why I was feeling so Asian I realized it was because I had gotten into the habit of watching Jamie Oliver's 15 minute meals every morning on Food Network while eating breakfast. As it happens, Jamie Oliver has a big thing for Asian food and every episode would feature at least one Asian dish. I guess after seeing him cook the meals it inspired me to do the same.

Last Friday my brother and I spent the evening together making dinner and then watching a movie. It was fun to be in the kitchen together and I tried to hang back as much as I could and allow him to be really involved, rather than just watching me do things. We made shrimp tacos and also these Vietnamese spring rolls, which had been on my list of things to make for quite some time.

The spring rolls were actually very easy and the most time consuming part was cutting up all of the vegetables into even pieces in order to have them ready for the rolls. I thought it might be difficult to work with the rice paper, as I had heard that it can get quite sticky, but I followed some instructions I had read online and it was no problem.

I found out from my brother that he had actually made spring rolls a few weeks ago in his foods class at school so in this situation he was actually the one showing me how to do it. The beauty of these spring rolls is that you can put anything you want in them. Because we were already making shrimp for the tacos, we used them in our spring rolls as well. But theoretically we could have used chicken or made them completely vegetarian.

I think that what truly makes the difference is the dipping sauce. I had found two different recipes and I put my brother in charge of making the sauces while I cut up all of the vegetables. The first sauce turned out disastrous...way too salty! I tried to salvage it with some sugar and also thin it out with water but there was no hope so we trashed it. The second sauce, however, was nice with a good balance between the salty soy sauce and lime and the sweet brown sugar.

In the end, I had a great time making dinner with my brother and I enjoyed his quirky commentary in the kitchen. The next morning we continued the experience by making breakfast burritos together with the leftover tortillas from the shrimp tacos. It was truly fun and I hope we repeat it again soon.

Vietnamese Spring Rolls
Note: The spring rolls can be tailored to fit individual preferences. The ingredients below are possible suggestions. The most important thing is to have everything cut into even pieces, lengthwise and laid out for easy assembly.

• Rice paper
• Vermicelli rice noodles, cooked
• Cucumber, sliced
• Carrots, sliced
• Cilantro, chopped
• Basil, chopped
• Spinach/lettuce leaves
• Red onion, thinly sliced
• Bean Sprouts
• Shrimp, cooked
• Chicken, cooked

To Assemble:

1. Fill a shallow dish with warm water. Dip the rice paper into the water and submerge completely for 10 seconds on each side. Remove and place on a flat surface.
2. Layer the ingredients onto the bottom third of the rice paper and then fold the bottom over. 
3. Fold in each of the sides and continue to roll from the bottom up, being careful not to rip the rice paper. The sheet should stick to itself.

For the dipping sauce:

• 6 tbsp soy sauce
• 4 tbsp sesame oil
• 2 tsp brown sugar
• Juice of one lime
• 2 green onions, chopped

Combine the soy sauce, sesame oil, brown sugar, and lime and stir until sugar completely dissolves. Add the chopped green onions and adjust with extra soy sauce or sugar if necessary.

Caramelized Onion and Mushroom Pizza with Cream Sauce

My friends and I are in the last term of our nursing program and just finished our last group clinical before our final practicum. To celebrate I decided to host a dinner at my house and made fresh pizza. My friends are somewhat picky eaters and it's hard for everyone to agree on one food type so I made two pizzas: one classic vegetarian pizza and one more upscale pizza with caramelized onions, sauteed mushrooms, and a creamy herb and garlic sauce. I was a little unsure whether the second pizza would go over well but my friends loved it and finished the entire thing.

I think my friends were most impressed by the fact that I made the dough from scratch and how light and airy the crust turned out. Interestingly enough, there was a lot of moisture in the air that day and as a result I had to add more flour than usual to make the dough. Apart from that, the pizza was extremely easy to make. The process of caramelizing the onions took some time but I made the most of it by vacuuming and mopping the entire first floor in anticipation of them coming over. Every few minutes I would return to the stove and stir the onions. I made sure to prepare the onions, mushrooms, and sauce ahead of time so that everything would have a chance to cool before assembling the pizza.

Because of my planning I was then able to assemble the pizza and stick it in the oven in under ten minutes and actually have it ready by the time my friends came. The rest of the evening was spent chatting, playing games, and enjoying each others' company. Overall it was a great night and I was so glad that everyone managed to come.

Caramelized Onion and Mushroom Pizza with Cream Sauce
Note: The below ingredients are enough dough to make two pizzas but toppings for one.

• Pizza dough (recipe found here)
• 2 medium sized onions, thinly sliced
• 10-12 mushrooms, chopped (depending on size)
• 2 tsp dried oregano
• 2 tsp dried thyme
• 1-2 cloves garlic, minced
• 1 tbsp butter
• 4 oz cream cheese
• ½ cup milk
• Mozzarella cheese, grated
• Olive oil
• Salt and pepper

1. Heat some olive oil in a large skillet over medium heat. Add the onions to the pan and reduce the heat to medium low. Saute the onions, stirring every 2-3 minutes and allow them to slowly caramelize. They will be ready once they are a deep golden color, about 35-45 minutes. Once finished, put into a bowl and set aside to cool.
2. Using the same pan, turn the heat up to medium-high and add the chopped mushrooms. Add one teaspoon each of the dried oregano and thyme and mix to incorporate. Saute the mushrooms until they soften and turn brown, about 5-7 minutes. Season with salt and pepper and pour into a bowl and set aside to cool.
3. To make the sauce: In a small saucepan melt the tablespoon of butter then add the minced garlic. Lightly saute until the garlic becomes fragrant, about 30 seconds, then add the cream cheese and milk. Add the remaining teaspoon of dried oregano and thyme and stir through. Continue to heat and stir until the cream cheese melts completely and the sauce becomes uniform. Set aside to cool.

 To Assemble:

1. If using a pizza stone, put it in the oven and allow it to preheat with the oven at 500 degrees Fahrenheit for about 30 minutes before transferring the pizza to it.  
2. Punch down the dough and then separate into two equal pieces. Shape each piece into a smooth, round ball and allow it to sit on a lightly floured surface for 10 minutes (this will make it easier to roll/stretch).
3. Proceed to roll/stretch out the dough until it is of the desired size then brush the edges with olive oil. 
4. Spread the cream sauce over the surface of the dough. Top generously with the onions and mushrooms and then sprinkle some of the freshly grated cheese.
5. Transfer the pizza to the oven and bake at 500 degrees for 15-18 minutes, or until the crust is golden and the cheese is bubbling. If not using a pizza stone the baking time may be greater, around 18-20 minutes.