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
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. [...]
Tangerine Pie
Posted on 02. Sat, 2010 by grace in Lunar New Year, Sweets
“Just to clarify—there are no tangerines in this dessert and it doesn’t look like a pie. But it’s still delicious. In Singapore, this is a highly prized gift for Chinese New Year. Traditionally, people give away fresh tangerines (“tangerine” is a homonym for “gold” in Chinese). When Western-style baked goods were introduced, this round turnover was created to resemble the real thing – thus, its crackly orange egg yolk wash and clever little clove on top. This is the first dessert I ever baked. My late aunt Jessie taught me this—and many other family recipes—when we lived together in Singapore. After we packed these pies into little boxes, we would surreptitiously confer about which family members deserved the fruits of [...]
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
Interview with Pichet Ong
Posted on 01. Sat, 2010 by admin in Interviews/Stories
Named as one of the“2005 Ten Best Pastry Chefs in America”, Pichet Ong is well known for his innovative and delicious desserts that are both appealing to the eyes and the palate. Also an architect, Pichet Ong embraces authentic flavors of Asian ingredients into his exotic creations.
NAC: How would you describe your approach from architecture to cooking? Has your degree in Architecture helped you in your present career?
I come from a family where education is very important. My father always used to say “You can do anything as long as you have a degree.” Though I had a passion for cooking, for me going to school for Masters in Architecture made more sense than going to Culinary school. The way [...]
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