Macarons with Spicy Strawberry Butter Cream

Thursday, October 11, 2012


If the title caught your attention and wondering if there an error in the word spicy, no it isn’t. Yes, you saw it correctly. I meant it by stating it as spicy. I know it sound awful and wacky with dessert being spicy, but it actually very delicious. It spicy flavor is enough to complement the sweet and tangy strawberry in the butter cream perfectly. I for one never though about coming up with this flavor, but it my error that led me to discover this amazing flavor. You see I have two jar, one is strawberry preserved that I made a couple of week back and another is the spicy chilies paste that I made for my spicy wings a month back. Both are store in the identical container in the refrigerator and both look very similar in color. In haste to make my butter cream, I grabbed the first container that look like the strawberry preserve and put a whole teaspoon full into the freshly mashed strawberry and mixed it into the butter cream and set it aside.

Never judge a book by it cover is always my motto in life. So after my macarons is nicely cool down I piped some of the butter cream into my first perfect looking little macarons pie. So naturally I wanted to be the first to try my accomplishment and take the first bite…first tasting the rich sweetness and tangy strawberry as it slowly melt in my mouth I start tasting the salty and spicy combination of the chilies paste. To my surprise it was very unique and tasty. The sweet and tangy just combine so beautifully with the salty and spicy flavor as it was meant to be this way! I am delighted to accidently discover this savory delicates and will include this in my new favorite recipes list. In all, although sometime thing can sound wacky and out of place, never judge it until you try it first.

Macaron recipe

Spicy Strawberry Butter Cream

1/2 cup granulated sugar
2 large egg yolks 4 oz.
(1/2 cup) unsalted butter, at room temperature
1/3 cup of finely smash strawberry
1 tsp of Korean spicy paste
1 squirt of sriracha hot sauce (optional for extra spice)
2 drops of red food coloring for the orange pink coloring.

In a sauce pan, whisk together the egg yolks, and sugar together until blend and sugar melted. Now whisk at medium speed until light, stiff and glossy.
Remove the pan from heat and set aside to cool down. Slowly added the butter and food coloring a little at the time whisk until blended.
Lastly, add the mashed strawberry, Korean spicy paste and sriracha sauce and whisk again until nicely blended.

 *Butter will melt at room temperature. If not using right away refrigerate it.

Chewy Colorful Dessert

Tuesday, April 17, 2012

Here something for anyone, whom like me love, love chewy dessert with rich coconut milk and palm sugar combination. This dessert is so good, that is almost impossible to stop eating once you started. It very easy to make using readily made Lod Chong Singapore style package, coconut gel cube and giant boba. As for the pink round shape it made from tapioca flour and sticky rice flour combine. The rest is just coconut milk and palm sugar. There no way to put in words how good this is. It just very refreshing and addicting, especially in the hot Summer heat, serve over crush ice.

Kanom Chan

This one is more of the Thai version.

This is Khmer version.

I have been away so long, that it made me realized that I don't really have enough time to post any new recipes. Now I came up with a solution to my busy days. I will post photo of the food that I made and if anyone that reading want the recipe that goes with it just drop me a comment and I'll make sure to post it up.

With that being said, you will get to enjoy more of my photography side than my writing skill. So now I can say that I am truly going to commit some more time to load some picture up.

Last weekend, I decided to make some chewy dessert call Kanom Chan in Thai and Nom Chak Ka Chan in Cambodia. Now if you're wondering to yourself and asking yourself what is the difference? There is actually a lot and not very much. First of all if anyone ever bought this from the Khmer market and the Thai market, you will noticed a different in texture, fragrance and taste. I can honestly say that the Khmer version is a lot easier to make, because of the ingredients that are readily available being rice flour and Tapioca flour.

As for the Thai version it very similar method but they omitted the rice flour and used only tapioca flour and sweet potato starch or cassava starch. This making it very chewy and gummy like, but enough to still melts in your mouth. Of course, this is an acquire taste and preference. Oh yeah, Thai tend to used Jasmine flavor with this dessert where the Khmer version is more leaning toward pandan flavor.

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