Pistachio Rose Thumbprint Almond Cookies
Posted on 01. Fri, 2010 by grace in Indian, Sweets
Certain flavors and spices of India are almost indistinguishable from those of Persia, and for good reason. When the Moghuls entered India in the sixteenth century, they brought along Persian culinary influences that mingled with the indigenous cooking of Northern India. Rich nuts, like pistachio, and heady aromatics, like rose, became staples. As for me, I’ve found that taking one tradition—American thumbprint cookies—and combining it with another—Indian pistachio and rose flavors—makes for one excellent cookie. – Pichet Ong
Chinese Restaurant Walnut Cookies
Posted on 01. Fri, 2010 by grace in Chinese, Sweets
Creaming the butter with some walnuts results in more aromatic cookies. If you don’t have a standing mixer, you can also do this by hand with a wooden spoon. Crush the nuts a little first, then cream vigorously. Before fortune cookies soared in popularity in the 1950s, egg-glazed almond cookies came with the check at many Chinese restaurants. This is my take on that classic cookie. Walnuts are the preferred nut in Chinese cooking, both because they are perceived to be classier than almonds and because they are good for you. Unlike their hard, crunchy ancestors, these cookies crumble in your mouth.
Tangerine Pie
Posted on 01. Wed, 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 [...]
Drunken Cherries with Chenna and Orange Blossom Water
Posted on 10. Thu, 2009 by grace in GF-Adaptable, Sweets
This simple dessert is based on three of my favorite flavors: cherries, orange blossom, and sake. I’m willing to bet that you’ve never before had a dessert made from both sake and balsamic vinegar, but I’m equally certain that you’ll love this one. The convergence of three great culinary traditions—Indian, Italian, and Japanese—in one mouthful is fusion at its best. – Pichet Ong
Avocado Milk Shake
Posted on 10. Thu, 2009 by grace in Drinks, Sweets
In America, avocados are almost exclusively used in savory dishes such as guacamole, salads, and sandwiches. But avocados (which are, after all, fruits) can be delicious in desserts as well. In fact, this avocado milk shake is one of the most popular drinks in Southeast Asia. Creamy and smooth with a subtle but complex sweetness, this shake makes for a healthy and filling snack. In Vietnam, where it’s called sinh to, this milkshake is sometimes blended with other fruits, made into ice cream, or shaken with iced coffee. I can’t think of a better way to eat your veg – um, fruit. -Pichet Ong
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