Deep Fried Ice Cream with Coconut coating ( Don's Kitchen Recipe)

This recipe is created by Don Tan@Don's Kitchen Restaurant, formerly known as "Dragon Village", Don Tan have created many recipes, sauces and dishes himself alone, his passion for food is incomparable, because he has his own unique ways of experimenting food, and try it out. This Deep Fried Ice-Cream with coconut coating is one of his creation, with a touch of south-east Asia Malaysia, with coconut flake and bread crumbs.



Ingredient:
Vanilla Ice-cream ( You may use pre-made ice-cream to save time)
BreadCrumbs
Coconut Flake
Eggs

Method:
1.Combine breadcrumbs and Coconut flakes together, as a mixture.
2. Shape ice-cream into a ball, batter it with first layer of mixture and then beaten eggs, and again batter second layer with mixture.
3. Keep inside freezer for hours or long term keeping
4. When serving, fried it for 10-20 second in highest temperature and serve immediately.


Tips:

• Make sure you do this fast, ice-cream melt in time and with hand temperature.
• Don't be sad when u fail the first batch, it takes experiences to do it to perfection like Don Tan. 

My personal notes

This probably is the most confusing dessert to some people and some customers, I have heard occasionally that people have complained about this deep fried ice-cream such as, "my deep friend ice cream is not HOT". Well it may be hot for the first 20-50 seconds on the batter after when it is fried, however it is scientifically impossible to bend the law of physics to make an HOT ICE CREAM!? we aren't God. As a waiter before, I have even told this to my young customer who are kids (8-10 years old), they were laughing and said they are silly. Even the kids understand that it is impossible to make hot ice cream.

but if the customer insist that fried ice-cream suppose to be hot, just tell them you would microwave/heat it for them, return with it and say, "Hi.. I have heated it up for you, hope you like the HOT MELTED CREAM, as you asked it, enjoy!". Of course I don't do that when I work, I always happy to explain the cooking process to them, but if they still act like a jackass and giving you hard time and you know it is impossible to please them, then just ignore these primates and focus your attention to many other customers, cheers! :)

 

Green Tea Ice Cream

There is no much better ice-cream than homemade ice-cream, without artificial colouring, flavor, fats and others, just pure goodness :)

Green Tea Ice-Cream

Ingredient:

200g   Fresh Milk 

3        Egg Yolks

80g     Castor Sugar

10g     Green Tea Powder or Matcha Powder

100g   Heavy Cream(35%fats)

Black Seame Ice-Cream

Ingredient:

200g  Fresh Milk

3       Egg Yolks

60g    Castor Sugar

50g    Black Sesame Paste

100g   Heavy Cream(35%fats)

Method:

1. Heat milk in a saucepan to almost boiling point, then remove from heat and set aside

2. In a mixing bowl, beat egg yolks and sugar together until creamy pale yellow, if making green tea ice-cream, add in green tea powder and mix well.

3. Add warm milk and mix well with whisk, on a double boiler, keep whisking until it thickens to form custard. 

4. Transfer custard into a mixing bowl, place the bowl in a larger bowl half-filled with Iced water to cool. If making black sesame ice cream, add black sesame paste and mix well. Set aside to cool and put into refrigerator to be cold.

5. In another mixing bowl, whip the cream until stiff peak form, fold the cream into the custard gentle with a spatula.

2 optional way to freeze. 

One is put inside ice-cream maker machine

 OR the other is hand-technique, put into freezer and whisk it every 20-30min, if harden use a spatula to fold, repeat this process until it is almost completely harden. 

Recipe by Keiko Ishada

Tips: "Make sure the custard is cold when combine with cream, or else it gonna melt the cream con-density and the ice-cream would be harden as ice block when finished" by David Tan

Hand made technique by David Tan (ME!!!) :-p

My Italian Month: (4) Tiramisu, pick me up

Ingredient:
6 Eggs (Separate white & Yolk)
200g Castor Sugar
250g Marcarpone Cheese
250ml Double Cream
150ml Marsala Wine (OR 1 shot of kahlua/Tia Maria)
30-40 Sponge Finger Biscuit
Coffee Mix (Long Black: 1 shot espresso + 240ml Water OR 250ml Instant coffee)


Method:

1. Prepare 3 different bowl for 3 different mixing
2. In a the first large bowl, whisk egg yolk and sugar (100g) together until pale and creamy, then add in marscapone cheese and mix it well.
3. In the second bowl, whip double cream until soft peaks, then fold it in with the first mixture and combine it well with spatula gently.
4. In the third bowl, whip egg white and sugar (100g) until soft peak and lightly fold into the rest of the mixture with spatula gently. 
5. In a regular size bowl (enough to dip sponge finger), mix marsala and coffee mix together.

Layering

• This is enough to do 3 layer of tiramisu filling and 2 layer of sponge finger in a Tupperware container, such as below to top filing, biscuit, filing, biscuit, filing.
• Dip sponge finger into the coffee mix, quickly because it would soaked quick and layer it.
• Put into refrigerator for 6 hours or next day
• Sprinkle some chocolate powder or shredded chocolate when serve.

Valentine Rose Bun

It is a simple recipe just need technique :)

Ingredient:

2 1/3 Cup Plain Flour
1       Cup Warm Water
1       tsp Yeast
4       tbsp Sugar
5-7 drops Red Food colouring

Method:

1. Combine warm water, yeast and sugar; let the yeast rest for 5min (or until bubbly)
2. After that, mix red colouring and yeast water together; and then with flour.
3. Mix the dough well, separate into 2 smaller dough and let it rise for 30min covered. (The dough will rise in size)
4. Technique >>> making rose shape (hard to describe have to be show)
5. Steam for 10 minutes with boiling water.

Note:
4 flatten dough + 1 cylinder dough = 2 roses.


Recipe Author: Anonymous girl  in youtube.. I am really not sure who is that girl. I don't wanna take credit from someone else :)

Her link: http://www.youtube.com/watch?v=bVlpDFZxIPE

Cheese Berry Mousse

• 300g Sara Lee Frozen Fresh Raspberries (put aside some berries for decorating)
• 500ml whipped cream
• 2 tablespoons cocoa powder
• 2 tablespoons orange cognac
• 250g packet Philadelphia cream cheese
• 4 tablespoons caster sugar
• Chocolate curls, to serve

1. Step 1
   Let fruit stand at room temperature for 10 minutes to defrost. Break fruit up with a fork. Set aside.
2. Step 2
   Mix together whipped cream, cocoa and cognac. In a separate bowl mix together the Philadelphia cheese and sugar until soft. Add cream mix to Philadelphia cheese mix. Mix until light and smooth.
3. Step 3
   Layer crushed raspberries and mousse in long-stemmed serving glasses. Top with chocolate curls. Decorate with whole frozen raspberries. Serve.
   
   
   Tip: Use a piping bag to evenly layer the mousse in the cups

Swiss Mushroom Soup

Homemade Swiss mushroom soup, topped with sour cream.

There is far to few good mushroom soup in cafe or restaurant that I have visited, even if you may find one as good as this, it cost a lot. I rather cook it myself because it is really not that hard, simple and best is my favorite kind of recipe. Honestly I learned this recipe from a website and make some adjustment for my personal taste.

Ingredient:

1              Small Onion (chopped)

50g          Butter

275g         Mushroom

50g          Flour (optional) 

500ml       Stock (chic/veg or homemade)

50g          Leek (chopped)

2tsp         Lemon Juice

250ml       Milk (optional)

Oregano herbs

salt and pepper to taste

Cream (Optional): it make it creamier and ticker base if you don't like to use flour and/or topping it when serve for presentation purposes. 

Cream (or sour cream- if use sour cream than don't use lemon juice) 

Method:

1. Melt the butter and fry the onions for 5 minute and don't brown it.

2. Slice the mushroom finely, and add it in.

3. Add in flour, mixing it and stir for 1 minutes 

4. Gradually remove heat and add in stock.

5. Add in leeks and then bring it to boil, then add in milk & lemon juices

6. Add oregano, simmer for 25 minutes in low heat, keep stir occasionally 

7. Turn off then heat, when it is cool drained it (keep the soup base), put 

    the fillings into the blender, then mix the blended fillings back into the soup base.

8. Heat it up again before serving. (optional: Top it with cream to serve)

Ref: http://www.bestrecipes.com.au/recipe/mushroom-soup-L3694.html

Orange Cake; Simple and nice

I found a few recipe online but the I still would recommend the recipe from Town of Renmark, Australia. Believe it or not, this recipe was by tough country man Paul Hansen. One more interesting face is Renmark have introduce men's only cake competition. Maybe.. I should sign up haha.


Recipe:

85g        Butter
3           Eggs
1 1/4 C   SR flour, sifted
1/2 C      Castor Sugar
90ml     Orange juice (fresh is good!)
Grated rind of one orange


Method:
1. 180'C preheated Oven, use 20cm round cake pan and line the base
2. Golden rules: first butter, then sugar, then egg, then flour, then oranges juice
     (if  you don't really understand the Golden rules of it, just comment or contact me, I will tell u)
3. Bake about 30-40 min, until Golden Brown and firm when touch.
4. Optional: Orange Icing topping when serve


Tips: too much oranges juice (Acid) would make the cake collapse