#WeekendCooking Black Sesame Ice-cream recipe

I’m back again with another ice-cream recipe!

This one was the husband’s idea. I was just asking him what ice-cream flavour I should make next and he said black sesame. If you’ve not had it before, it sometimes can be found at Japanese restaurants and Japanese supermarkets. And it’s always black sesame, not white sesame.

Black sesame ice-cream is not pretty. In fact, it looks a bit like cement. But it is very delicious. It has an almost nutty flavour, without the nuts of course.

It was a bit harder to find a black sesame recipe and to be honest, after trying a coconut ice-cream recipe online that did not work at all, I’m wary of online ice-cream recipes. So far the ice-cream recipes I’ve used are from David Leibovitz’s book The Perfect Scoop, or adapted from there. And once you get that custard recipe down, you can try experimenting with different flavors, and that is what I did here.

I did check out recipes online for how to get that sesame paste and while some of them recommended making your own, I didn’t have a food processor and wasn’t quite sure that my immersion blender would do a good job with grinding up the sesame. So instead I went to my local Asian supermarket and looked for black sesame paste. It wasn’t the kind recommended by blogs like Just One Cookbook who used a Japanese brand.

What I found was a Taiwanese-made paste and for some reason, several different kinds of sesame powder. Apparently black sesame drinks are a thing in Taiwan (and it seems in Korea too). In Singapore you can find a hot Chinese dessert that is called Black Sesame Soup, where the sesame is ground fine and often thickened with rice. Black sesame paste is also found in sweet rice flour dumplings called tangyuan. And looking up black sesame recipes, I found this intriguing Black Sesame Porridge recipe, made with rice and black sesame.

And here is my Black Sesame ice-cream recipe

4 tbsp Black Sesame powder
3 tbsp Black Sesame paste
1 cup (250ml) whole milk
2 cups (500 ml) heavy cream
5 egg yolks
120g brown sugar
Big pinch of salt

Warm the milk, sugar and 1 cup of the heavy cream in a medium saucepan. Stir in the Black Sesame powder and salt. Do not boil.

Place remaining 1 cup of heavy cream in large bowl (I use a big pyrex measuring cup). In a medium bowl, whisk yolks. Slowly pour some of the warmed milk mixture into the egg yolks to temper them. And then add the warmed egg and milk mixture back into the saucepan.

Keep stirring over medium heat until the custard forms. The custard should coat your spatula and I test this by running my finger down the spatula and if that little line my finger makes remains, you’re all done. Remove from heat.

Pour the custard into the cream. Usually I put a strainer over the cream and pour it through but I wasn’t sure if that would sift out the black sesame! So I skipped that bit.

Stir in the Black Sesame paste, making sure to scrape the bottom.

You can cool this in an ice bath or cover with plastic wrap and pop into the fridge. Chill it thoroughly for a few hours at least. And then follow your ice-cream machine’s instructions.

 

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#WeekendCooking Oatmeal Chocolate Chip Cookie

I love chocolate chip cookies. I have tried several chocolate chip cookie recipes over the years. One of the best I’ve ever had is this one from Serious Eats – it makes for an amazing (seriously AMAZING) chocolate chip cookie – but sometimes I feel the need for an oatmeal chocolate chip cookie.

I don’t know, maybe I’m just trying to trick myself into thinking it’s a healthier cookie.

But I do also like that chewiness that oatmeal cookies have.

Anyway, the first time I made this recipe, the cookies spread a bit too much so I adapted the recipe slightly. Please refer to King Arthur Flour for the original recipe.

  • 227g (1 cup) unsalted butter, at room temperature
  • 220g light brown sugar
  • 2 large eggs, at room temperature
  • 1 tbsp vanilla extract
  • 50g whole-wheat white flour
  • 170g All-Purpose Flour
  • 120g quick-cooking or old-fashioned oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt or 3/4 teaspoon regular table salt
  • 300g semisweet chocolate chips
  1. Preheat the oven to 325°F. Line several cookie sheets with parchment paper
  2. Using a mixer, beat together the butter and sugar until smooth.
  3. Beat in the eggs and vanilla.
  4. Whisk together the flours, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.
  5. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.
  6. Stir in the chocolate chips.
  7. Scoop the dough onto the prepared baking sheets, leaving about 1 1/2″ to 2″ between cookies.
  8. Bake the cookies for 12 to 15 minutes, until light golden brown, with slightly darker edges. 
  9. Remove the cookies from the oven, and when they’re set enough to handle, transfer them to racks to cool.

 

 

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Eating LA #weekendcooking

One great thing about Los Angeles is all that amazing food that’s on offer. I always feel like the Bay Area is so far behind LA when it comes to food trends and such.

So when in LA, it’s important to do lots of eating.

Of course we were also there for Universal Studios but that’s another story.

Mama Lu’s Dumpling House in Monterey Park

153 E Garvey Ave, Monterey Park

Confusingly, there are two Mama Lu’s close to each other. You want the one on East Garvey, not West. They’re known as a dumpling house but personally I thought the dumplings were just average. Instead, their other cooked dishes were really tasty (and cheap). We had beef chow fun, pork ribs with Peking sauce, garlicky pea sprouts, salted fish vermicelli and more.

Also, please don’t ask me about Singapore noodles, which sadly, yes, this place offers. Singapore noodles may exist around the world, but we Singaporeans do not eat vermicelli with curry powder. So please don’t go to Singapore and expect Singapore noodles!

 

Thai Patio in Thai Town

5273 Hollywood Blvd
Los Angeles, CA 90027

We were staying at a lovely vacation rental in the Hollywood Hills, and not far from there is Thai Town. I’d never been before and was pretty excited as I LOVE Thai food. A friend had recommended a place but we were unable to find parking close by. But we did grab a street lot outside Thai Patio, which is located in a small strip mall full of other Thai eateries. Ruen Pair has lots of great reviews and 4 stars on Yelp but there was a wait so we decided to just try Thai Patio which had open tables. But I figured that whatever we ate at Thai Town would probably be better than anything in our own city, which has a few Thai restaurants, but nothing like this.

These fish cakes were the spiciest I have ever had, and they were really good!

The papaya salad was nice and refreshing. I would have preferred it more spicy but we had to keep it to medium heat for my in-laws’ sake.

Tom Kha (like Tom Yum but with coconut milk)

 

Bhan Kanom Thai

5271 Hollywood Blvd

Next door was Bhan Kanom Thai, which specializes in Thai desserts. I really wanted to come here after seeing that they have Khanom Buang, a crispy pancake filled with coconut cream and grated coconut.

It was crispy and coconut-ty and so delicious. The last time I had this was in Bangkok and that was years ago, so I was delighted to be able to eat this again.

 

Ttu-Rak

125 N Western Ave, Los Angeles

Woah the spiciness level here is high. We ordered the octopus galbi stew with a level 3 spiciness and it was definitely spicy. I don’t think I could go to a level 4 and eat it comfortably…but it was just really tasty (and still spicy) at level 3.

 

This was probably the first Korean restaurant I’ve been to that didn’t serve kimchi, instead there was pickled cabbage that wasn’t spicy. How odd.

After you’re mostly done with the stew, they will make a fried rice with your remnants! You can add vegetables or cheese. Of course we had to pick cheese. It was so tasty!

 

 

Exploring the nearby Korean supermarket – a banchan bar!

 

Mimimyunga

450 S Western Ave, Los Angeles

On our last night, we headed back to Koreatown, this time for soba. I’ve only eaten soba at Japanese restaurants so was curious when I found this Korean soba place.

Everyone ordered a cold soba and I wanted to try one hot one just to see what the soup would be like. So this is the mackerel with hot soba.

Tempura cold soba was refreshingly delightful. Unlike Japanese soba where you are given the dip on the side, this soba was immersed in the cold broth. It was really very tasty.

Don’t worry, they also have udon and ramen if that’s what you prefer. Turns out Mimimyunga is the first US outpost of a Korean chain.

Weekend Cooking at Beth Fish Reads is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, beer, wine, photographs

Homemade chocolate ice-cream #WeekendCooking

 

Ok so this KitchenAid Ice-cream mixer attachment is some of the best $45 ever spent.

Last time I talked about my very own gula melaka (palm sugar) coconut ice-cream recipe 

And here’s something else I made, chocolate ice-cream.

I am a lover of chocolate but also, I am very particular about chocolate. As you probably may have guessed, I don’t like milk chocolate much. Chocolate to me must be dark and delectable. It cannot be too sweet. I like nuts in chocolate, but usually only hazelnuts.

So maybe that’s why I didn’t immediately turn to chocolate ice-cream as the first ice-cream to try. I have had quite a few chocolate ice-creams that just haven’t quite fit the bill. Too sweet or too milky.

This one, recipe from David Leibovitz’s book The Perfect Scoop is indeed perfect. Rich and creamy. Just the right amount of chocolate-y. Not too much that all you can eat is just one spoonful.

It uses both cocoa powder and chocolate, so use good ones!

 

He does, also have a different version of chocolate ice-cream on his blog, one adapted from Jeni’s Splendid. I borrowed her cookbook recently and have been intrigued by her way of making ice-cream, which involves a cornstarch slurry and no eggs.

Have you made ice-cream that way before?

 

 

 

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Gula Melaka coconut ice cream #weekendcooking

 

 

Over the long weekend, we picked up an ice-cream attachment for the KitchenAid mixer. We’d been toying with the idea of buying an ice-cream maker for a while now, I argued for getting an attachment, since my mixer sits on the counter already,  too heavy to move around. I wasn’t ready to commit to a proper ice-cream maker, the bigger machines which do not require pre-freezing of the bowl, and which are of course more expensive. There were some reviews of the KitchenAid attachment that didn’t seem that great, about the liquid inside leaking. But so far it’s been ok. We will see how it goes later in the year. Meanwhile, it was at a really good price at Target ($45) compared to list price which was about $71. So we went for it!

And after freezing the bowl for about 15 hours, we made our first vanilla ice-cream (recipe from The Perfect Scoop by David Leibovitz also available on his website) and it was so good! The real vanilla beans make a difference plus that custard was just lovely and silky and rich.

So far so good.

I wanted to also try a coconut ice-cream recipe. My in-laws are visiting from Singapore and they always buy this ice-cream from the Philippines when they’re here. There are some speciality Filipino grocery stores here that carry it, unlike in Singapore. But it is expensive!

I found a recipe that uses coconut milk and coconut cream (no egg yolk custard). And decided to try it. But it never churned up properly. Was it because there was no custard? Instead we froze it into popsicles, which were really delicious but also kinda icy. I decided that I had to look for a recipe which did use the egg custard and try that instead.

The recipe is below. I found that the coconut taste wasn’t very strong in the way I adapted it. I may experiment with substituting some of the heavy cream with coconut cream, although I’m unsure of how that would work, if it has enough fat in it to make a good ice-cream. Stay tuned for a future coconut ice-cream experiment!

 

(I adapted this recipe from David Leibovitz‘s Toasted Coconut Ice-cream from his book The Perfect Scoop. In his recipe, he doesn’t use coconut milk but regular milk which he infuses with  toasted shredded coconut.)  

 

1 cup (250ml) coconut milk

2 cups (500ml) heavy cream

50g gula Melaka (palm sugar)

100g brown sugar (or regular sugar – I only had brown sugar in my pantry)

Big pinch salt

5 egg yolks

1/2 tsp vanilla extract

 

Warm the coconut milk, 1 cup of heavy cream, palm sugar and brown sugar, and salt in a medium saucepan. Do not boil.

Pour the remaining one cup of cream into a large bowl and set a large strainer on top of the bowl. Also get a bigger bowl that the bowl of cream fits into, so you can create an ice bath.

In a medium bowl, beat the egg yolks together.

Now this part is important, don’t skip it! You need to temper the eggs, so pour the warmed milk and cream mixture into the egg yolks really slowly. In the original recipe, he says to pour it all in, but I don’t think you need to. Pour enough so that the eggs warm up and don’t become scrambled eggs when you pour it into the saucepan. Now scrape the warmed eggs into the saucepan (on medium heat) and keep stirring often. The mixture should thicken and coat the spatula. I run my finger down the spatula and if it leaves a distinct “trail” then it should be done.

Pour the custard through the strainer and stir into the cream. Add vanilla extract. Let cool in an ice bath for a bit. Then stick it in the fridge until it’s cold enough.

Then freeze the mixture in your ice-cream maker per your instructions. In my Kitchenaid ice-cream attachment, it took about 20 minutes to get churned and cold. It wasn’t however as ice-cream-like as the vanilla ice-cream I first made, the husband said I seemed to have made soft-serve ice-cream.

But once we stuck it in the freezer for a few hours, the texture was just nice.

 

Weekend Cooking at Beth Fish Reads is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, beer, wine, photographs

#WeekendCooking Pai Bao

Oddly, this is not a bread I’ve really seen in Singapore. This 排包 is a bread that originates from Hong Kong. But we Asians like our bread to be super soft, and while Singapore doesn’t have Pai Bao, the old-school bakeries has very soft white bread.

Also there is that love for condensed milk, which is swirled into coffee and tea.

And so this is a recipe that combines the sweetness of condensed milk with the soft Asian-style bread.

Adapted from Christine’s Recipes

(makes two loaves)

370g all-purpose flour
65g sugar (I used brown sugar)
5g salt
12g milk powder (this helps with the milky flavour)
6g instant dry yeast
1 egg
200ml milk (I used whole milk)
120g tangzhong*
35g condensed milk
35g unsalted butter, softened

*The tangzhong is made from 25g of flour and 1/2 cup of milk, which you cook over a low heat, stirring regularly. This mixture will thicken. You’ll know when it’s thick enough when your spoon leaves “lines” as you pull it through the mixture.

 

I used a breadmaker and simply added all the ingredients and let the machine knead and do the first rise. In the original recipe it says to let rise for about 40 minutes.

I divided the dough into six portions but didn’t realize that this was for two tins! Instead of splitting it into three portions each, I put all six portions in my own loaf tin. Oops….

Anyway, so the instructions are to roll out the dough until it’s about the length of your loaf tin, then fold in half and roll it all the way down. Don’t forget to seal it by pinching. Do that for all your portions and then place three in each tin.

Cover with cling wrap and let rise until it almost reaches the top of the loaf tin.

Christine’s recipe has egg wash but I brushed milk on the the surface instead.

I baked it in a 350F oven for about 35 minutes.

 

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#WeekendCooking Funfetti birthday cake

 

 

Sprinkles sprinkles everywhere!

That seems to have been the theme for my now 8yo’s birthday cake.

This was his request…

 

 

And so I set off to try Smitten Kitchen’s Confetti Party Cake recipe. I did make a slight change as I  substituted whole milk yogurt thinned with a bit of whole milk in place of buttermilk though and as usual reduced the sugar slightly and increased the salt. The thing with funfetti cake though is that it’s not a light fluffy kind of cake as I’m guessing it needs some density in which to suspend all those sprinkles. And that really is quite a lot of sprinkles!

 

With the chocolate buttercream, I used the recipe from Sally’s Baking Addiction, again reducing the sugar and increasing the salt. I also used a mix of regular cocoa powder and the Hershey’s Special Dark cocoa powder

 

 They were very pleased with the cake and my 5yo has asked for the same cake but with vanilla buttercream for his birthday in a couple of weeks!

Weekend Cooking at Beth Fish Reads is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, beer, wine, photographs