Kabocha Squash Beignets
Posted on 09. Mon, 2010 by grace in Sweets
When Fall rolls around, I like to offer Kabocha squash as an exotic alternative to pumpkin. Kabocha squash is milder, lighter and juicier than pumpkin and works very well with this fried dough recipe. Jack’s Pumpkin Spice Ale gives an added zing that starts off slightly bitter but ends creamy and sweet. This dessert can also be enjoyed all year since Kabocha squash is available at Asian and natural food markets year round.- Pichet Ong
Chocolate Kumquat Spring Rolls
Posted on 07. Sun, 2010 by grace in GF-Adaptable, Sweets
Spring rolls are the quintessential Asian appetizer, but I think they have the potential to be so much more.
By Pichet Ong, Author, The Sweet Spot: Asian-Inspired Desserts
When cooked, these rolls are like cylindrical molten cakes with warm chocolate oozing out of an impossibly thin and crisp “pastry” shell. The kumquats not only cut through the richness with their distinct citrus tartness, but also are a symbol of good fortune, as “kum” is a homonym for “gold” in Chinese.
Chocolate and Vietnamese Coffee Tart
Posted on 04. Fri, 2010 by grace in Sweets, Vietnamese
By Pichet Ong, Author, The Sweet Spot: Asian-Inspired Desserts
This was an incredibly popular dessert at Spice Market. People just love the way the coffee cuts through the richness of the chocolate and imparts exotic, smoky overtones. Limiting the sugar added to the tart itself allows the chocolate flavor to really come through. For an added treat, top each slice with a little scoop of sweetened condensed milk ice cream or good vanilla ice cream
Kabocha Squash Cheesecake with Walnut Cookie Crust
Posted on 03. Mon, 2010 by grace in Sweets
In November 2004, just a week before Thanksgiving, Melissa Clark featured this recipe in the Chef’s Column of the New York Times. Shortly thereafter, a flood of orders for this cheesecake came in to Spice Market (where Ong was consulting chef), but it wasn’t even on the menu. I had no intention of making whole cheesecakes for sale, but the customers persisted. I gladly changed my mind when I saw how happy it made people to bring home a tasty and exotic variation on an old holiday favorite.
Spiced Coconut Brownie
Posted on 03. Wed, 2010 by grace in Sweets
The combination of chocolate and coconut has long been a favorite pairing of mine. It tastes exotic, but it’s also immediately likeable. When used as the foundation for a brownie, the result is a chewy square with long-lasting flavor—not unlike a great candy bar. In this recipe, unsweetened coconut takes the place of excess flour for a rich, decadent brownie that tastes more chocolately than most. A pinch of spice goes a long way in this simple but sophisticated bittersweet treat. – Pichet Ong
Sesame Balls
Posted on 03. Wed, 2010 by grace in Appetizers/Dim Sum, Chinese, Sweets
Sesame balls are classic dim sum—unadulterated and oh-so-good. In the yum cha (dim sum) culture, these sticky-sweet treats are eaten between savory bites throughout the meal. Traditionally, the dough is made only with glutinous rice flour, which is quite sticky and will leave you searching for a toothpick. I’ve added taro to make the dough more tender, more tasty, and a lovely shade of lavender. The contrast between the crisp sesame seed coating and soft chewy dough is remarkable. I have also substituted flavorful dates for the traditional lotus seed or red bean fillings. In Chinese cooking, sesame seeds are never deeply browned—their white color symbolizes purity. Be sure to start with untoasted white sesame seeds to achieve a light [...]
Chinese Almond Cookies
Posted on 02. Fri, 2010 by grace in Chinese, Sweets
These are a staple in traditional Chinese restaurants. Unfortunately, the store-bought variety tends to be hard and tasteless. But this version is wonderfully light, with a crisp edge and chewy center. The traditional cookies are also a dull, dark yellow from an egg yolk wash. I use an egg white wash to get the same glazed effect in a creamy shimmer. Finally, the slivered almonds on top add a nice crunch and a fresh, toasted nut flavor.- Pichet Ong
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