Peach Gum Dessert Soup with Red Dates, Longan, and Lotus Seeds | 紅棗桂圓雪蓮子桃膠糖水

附中文食譜

Of all the health food fads that saturate our pantries and social media these days, peach gum - a relatively recent Chinese beautifying food sensation - is surely one to stay. Peach gum (桃膠) has been making increasing appearance on shelves in health food stores and on dessert menus across town, and it did not take me long to finally give in and snatch myself a bag of this curious gemstone-lookalike when I saw some on sale at a food fair.

Serve this dessert hot for a nourishing treat or chilled for a refreshing twist

A little goes a long way: peach gum expands drastically when soaked in water

Peach gum, also known by its winsome moniker "peach blossom tears", is essentially the sap secreted from the bark of the peach tree which is harvested in its crystalline form. Naturally cholesterol-free and rich in amino acids, collagen, and soluble fiber, peach gum is widely touted for its (almost mythological) skin-beautifying power and certain curative qualities. Often likened to the coveted but controversial bird's nest in terms of properties and nutritional value, and with a texture similar to hasma, it is no wonder why peach gum - available at a fraction of the cost of other Chinese delicacies - is gaining such popularity around the world, especially among women.

What makes peach gum so good? It's cheap, and no animal cruelty is involved. I like the sound of that.

Peach gum, when soaked in water overnight, expands astonishingly in size. Read: a little goes a long way! These amber-hued, gem-like crystals plumps up into translucent clouds that are at once soft and dense to the bite, with a gelatin bouncy texture that reminds of aiyu jelly ubiquitous in Taiwanese desserts and beverages. As peach gum is generally tasteless, it features well in many desserts and soups, sometimes even stews. With as few as six crystals being plenty for a single serving, a bag of peach gum could last a remarkably long time, which translates into incredible value.

As peach gum is believed to have cooling properties in traditional Chinese medicine, cooking peach gum with dried longan and red dates give balance to this dessert

Peach gum is believed to be beneficial to both our stomach and skin

Whilst all sounds too fantastical to be real, the cleaning process, inevitably, does require some patience and time. I find rinsing the peach gum and replacing the water every now and then along the way during the soak less overwhelming than removing the dirt and debris all at once at the end. Also, a pair of kitchen tweezers would come in very handy. 

From my little experience working with peach gum, I could confidently surmise that what one pays for a peach gum dessert outside largely covers the labor cost of picking out the dirt (and rent, and then some). With just a little effort, you too can be making this nutritious dessert at next to nothing in cost. The recipe is so easy and the result so worthwhile you'd soon be making more, I promise. What would one not do for beauty?

( I must admit, I am in love with this photoshoot... I purposefully dug out from storage my late mom's collection of vintage Chinese chinaware. They will probably start appearing in more photoshoot in the near future! )

What you'll need...
1 scant tablespoon (approx. 12 g)  peach gum
8 Chinese red dates
8 dried longan
10 dried lotus seeds
1 scant tablespoon goji berries
40 g rock sugar (or to taste)
800 ml water

Directions...
1. Soak peach gum in water overnight or a minimum of 6 hours. Discard water, rinse and remove any impurities.

2. Remove any sprout found in the lotus seeds. Using kitchen shears, remove the pit from the red dates. Soak lotus seeds, red dates, and dried longan in water to soften. Give the goji berries a quick rinse and set aside.

Peach gum expands up to 20 times in size, so a little goes a long way! Don't go overboard or you will regret when cleaning the peach gum...!

3. Place lotus seeds, red dates, and longan in a saucepan with 800 ml water and bring to a boil. Lower heat to a rolling simmer and let simmer for 25 minutes, covered. Add peach gum, goji berries, and rock sugar and let simmer for another 15 minutes. Serve dessert hot or chilled. Enjoy!

【 紅棗桂圓雪蓮子桃膠糖水 】

誰說滋潤糖水只限秋冬飲用！養顏健康可謂長年累月的功夫啊～ 近年桃膠大受熱捧，口感爽滑煙韌QQ，具高纖、高植物性蛋白質的優點，而且價錢大眾化，在水裡浸發過後只需少少心機清潔好，你都能夠輕易造出甜美滋潤美顏糖水啊～ 忠告：不要貪心浸過多桃膠啊，要不然會後悔... 

不得不承認，我個人很喜歡滿意這一輯相啊～ 為了這輯相，特意尋找媽媽以前珍藏下來的一套碗碟... 重見天日後，希望多點同大家見面！

材料：
桃膠           12 克（約 1 小湯匙）
紅棗           8 粒
桂圓           8 粒
蓮子           10 粒
杞子           約 1 湯匙
冰糖           40 克（視乎個人口味）
清水           800 毫升

做法：
1. 桃膠用大量清水浸發 6 小時或過夜。去除雜質、沖洗乾淨後瀝乾桃膠備用。
2. 蓮子去芯、紅棗去核，連同桂圓用清水浸軟。杞子略沖水備用。
3. 將蓮子、紅棗、桂圓和 800 毫升清水倒入煲內，待水滾後轉中慢火煮 25 分鐘。
4. 加入桃膠、杞子和冰糖，慢火煮 15 分鐘後即成，冷熱佳宜！

備註： 浸發好的桃膠體積可增達 20 倍，所以少量已足夠！

[Follow me on Instagram @alvinckl and @alvin.penthousekitchen and check out my Facebook Fan Page!]

Trick or Treat, Heat or Sweet: Halloween Stuffed Pumpkin Duo | 萬聖「南」式生死戀

附中文食譜

Fall is finally here! My favorite season of the year brings cooler evenings, an end to ravaging typhoons, yellowing leaves, spiced apple cider, and loads and loads of pumpkins. Around the world this autumn staple pops up in menus from pastas, baked goods, your morning coffee and, soon, to all things Halloween. I realize all these years I haven't done much for Halloween, but that is all going to change!

My first ever hand-carved mini Jack-O'-Lanterns! Feed them a candle and watch as they come alive!

Several weeks ago KitchenAid Hong Kong got in touch with me regarding an exciting opportunity to collaborate in an upcoming campaign #CapturingTaste. They are to partner up with SONY and host a series of food photography and styling workshops, featuring creations by a talented team of local chefs handpicked by KitchenAid. Before I knew it, I've reached for an imaginary paper bag in case of hyperventilation upon receiving this extraordinary invitation. The event is slated to debut on October 30; and my assigned theme is Halloween - perfectly in time for the spooky celebration!

Flanked by a star-studded lineup of half a dozen accomplished chefs, entrepreneurs and cooking school founders, I couldn't help but feel intimidated. We were each assigned a theme and tasked to design and prepare one dish at the KitchenAid live kitchen to be the centerpiece of a professional photo shoot. Imagination is one's own limit, granted that healthful eating and sustainability is taken into account and that artificial food coloring is avoided at all cost. Sounds right up my alley!

In the weeks following, as fireworks began to set off in my brain, I delineated several routes I could take to bring Halloween to life. Do I want to go gory, gross, and scary? Nah. Spooky but cute? Maybe. Color themed with a touch of fall and fusion? Yes! Having seen crates upon crates of colorful, adorable (some adorably deformed and resembling a witch's wart-covered nose) pumpkins and squash in markets in Europe and the U.S., already I was certain that these would play a pivotal role in the presentation of my dish. All I needed was to inject creativity and a splash of orange and black.

While orange colors are rather easy to come by in the plant kingdom, black may not be as prevalent. Drawing inspirations from international cuisines and ingredients, I scoured my mind for all things naturally black in nature. Squid ink, charcoal powder, olives... and bam! Thai black glutinous rice came up in a conversation with a friend. My eyes lit up, sending sparkles throughout my brain. That is it. I am going to create a Halloween mini stuffed pumpkin duo drawing influences from Thai and other cuisines.

Black sticky rice and pumpkin are both traditional dessert ingredients ubiquitous across Thailand. I decided to steam rather than simmer the glutinous rice for a firmer and less runny consistency, and drizzle in a salty sweet coconut sauce exactly like what you'll find on sticky rice with mango desserts everywhere in Thailand. A knot of pandan leaf and just a tad of Thai palm sugar is added to the rice before steaming to infuse a hint of sweetness and that unmistakable, comforting fragrant note. Feel free to substitute the more delicate Thai palm sugar with gula melaka - the smokier, toffee-edged version of palm sugar, or brown sugar if neither is available.

Watch my mini "tutorial" on carving your own mini Jack-O'-Lanterns!
https://www.facebook.com/alvinspenthousekitchen/videos/165064507771986/

To counter the sweet treat, I made hummus - yes, I know, a little out of the blue it seems - but this is not your ordinary hummus, but a velvety smooth orange-hued pumpkin hummus with a Thai twist and unanticipated heat. A Thai red curry pumpkin hummus that you just can't stop dipping into. You can use canned pure pumpkin here, but why not make from scratch when it's so easy? Just chop, steam, and peel and in it goes into the processor. Makes a wonderful Halloween party snack, and both recipes are entirely gluten-free and vegan-friendly too! Now this is what I call a Halloween trick or treat!

Directions...

Mini pumpkins and squashes

1. Cut about a quarter to a third of the pumpkins to make a lid. Scoop out all the seeds and pulp and save for other use.

Black Sticky Rice Pudding with Pumpkin
3/4 cup Thai black glutinous rice
1/4 cup white glutinous rice
1 pandan leaf
2 teaspoons Thai palm sugar, chopped
1/4 teaspoon salt
Boiling water

Diced Pumpkin:
120 g butternut squash

Coconut Sauce:
1/2 cup coconut cream
1/2 tablespoon white sugar
1/4 teaspoon salt

Black Sticky Rice Pudding:
1. Combine the rice, wash and soak in water for at least 3 hours up to overnight. Drain and rinse, and place into a heatproof dish. Tie the pandan leaf into a knot and nestle into the glutinous rice. Scatter chopped palm sugar on top of the rice.

2. Add some boiling water to the dish, leaving a top layer or rice exposed. Steam for 25 minutes or until the rice is cooked but still retains a chewy and slightly crunchy texture.

3. Discard pandan leaf and stir in salt and three-quarters of the coconut sauce. Set aside and allow the rice to absorb the coconut sauce. If making ahead of time, do not mix in the coconut sauce until ready to eat. Scoop into prepared mini pumpkins, drizzle some more coconut sauce, and scatter diced pumpkin over the rice.

Diced Pumpkin:
Dice pumpkin into small cubes. Steam for 4 minutes, remove and plunge into an ice bath to stop the cooking. Drain and set aside.

Coconut Sauce:
Warm coconut cream in a small saucepan over low heat. Stir in sugar and salt until dissolved.

Thai Red Curry Pumpkin Hummus
1 can (425 g) chickpeas, rinsed and drained
420 g butternut squash
3 cloves garlic
1 teaspoon fresh grated ginger
2 tablespoons tahini (sesame seed paste)
1 1/2 tablespoon Thai red curry paste (adjust to taste)
1/4 cup coconut milk

Garnish (optional):
Paprika | Bird's eye chili, chopped | Cilantro, chopped

1. Rinse, scrape out all the seeds and pulp, and cut butternut squash into large chunks. Steam for 8-10 minutes until softened and easily pierced with a fork. Remove skin once cooled enough to handle.

2. Place chickpeas, cooked pumpkin, garlic, grated ginger, tahini, curry paste, and coconut milk in a food processor, blend, and check taste and consistency. Add more coconut milk if necessary to loosen. To increase heat, blend in half a bird's eye chili. Puree until smooth. Scoop into prepared mini pumpkins, and top with garnish.

【 萬聖「南」式生死戀 】

『椰汁黑糯米配南瓜粒』

材料：

泰國黑糯米           3/4 杯

泰國白糯米           1/4 杯

斑蘭葉                    1 片

泰國棕櫚糖            2 茶匙

幼鹽                         1/4 茶匙

滾水                         適量

南瓜粒：    

南瓜                         120 克

椰汁：

椰漿                         115 毫升

砂糖                         1/2 湯匙

幼鹽                         1/4 茶匙

做法：

1. 黑糯米和白糯米洗淨，用清水浸三小時或過夜。 

2. 南瓜切小粒， 隔水蒸四分鐘後撈起浸冰水。撈起備用。

3. 斑蘭葉打個小結，連同隔了水的糯米放在蒸盆內。棕櫚糖撒在面。注入滾水（隔水蒸 25-30 分鐘。

4. 椰漿用慢火煮開，加入鹽和糖，拌勻備用。

5. 糯米蒸好後把斑蘭葉拔出。拌入幼鹽和部分椰汁，靜置數分鐘，讓糯米吸收掉椰汁。

6. 食用前再淋上剩餘椰汁和撒上南瓜粒，即成！

『泰式咖哩南瓜鷹嘴豆泥醬』

罐裝鷹嘴豆              425 克

南瓜                           420 克

蒜頭                            3 瓣

薑蓉                            1 茶匙

純芝麻醬                   2 湯匙

泰國紅咖哩               1 1/2 湯匙

椰汁                            60 毫升

裝飾用：紅椒粉 | 指天椒（切粒）| 芫荽（切粒）

1. 南瓜去籽洗淨後切段，隔水蒸 8-10 分鐘至軟身。待涼後去皮。

2. 將所有材料放入攪拌器，高速攪打一分鐘後試味。如喜歡較辛辣的可加入半條指天椒。將混合物攪打至呈細緻泥狀。撒上裝飾，即成！

Honey Butter Roasted Sweet Potatoes and Wilted Baby Spinach | 蜜糖牛油烤蕃薯菠菜苗沙律

With Thanksgiving right around the corner, families across North America are reuniting and busy putting their final touches on the menu for the most significant celebration of the year. Sweet potatoes, yams, and pumpkins take center-stage in family kitchens far and wide alongside the requisite roasted turkey. Everywhere seems to hum with joy and the anticipation that this meaningful holiday brings.

Even though Thanksgiving may not be celebrated in Hong Kong, this could hardly deter me from injecting a dose of fall festivity into my kitchen. With just a handful of ingredients and no more than a few simple steps, the following recipe - adapted from Food Network host Robert Irvine's original - will surely warm up your day and have you scrambling for seconds.

Perfect as a side for a magnificent Thanksgiving spread, and no less stellar as a filling, nutritious meal on its own, this flavorsome roasted sweet potato dish trumps an ordinary mash or green salad. What's more? With so few steps and so little to wash, this dish might just be your answer when you have too much on your plate preparing for the Great Turkey Dinner.

What you'll need...
2 medium to large sweet potatoes, cleaned (peeling optional), cut into 1.5-inch cubes
Drizzle of vegetable oil, to toss and coat
Half a red onion, or 3 shallots, sliced
2 large handfuls of baby spinach
1 tablespoon honey
Small knob of butter* (less than 1 tablespoon)
Handful of pecans

*Note: Using quality butter makes a world of difference since the butter is the ingredient that brings together the entire dish. Or, add some flair with Whipped Maple Cinnamon Butter (recipe), and substitute honey with pure maple syrup! 

Looking for a simple yet festive side dish for your next Thanksgiving Dinner? Give this warm salad a try!

Directions

1. Preheat oven to 180C/350F. In a large bowl, toss sweet potatoes in oil to coat. Place on baking sheet and roast for 15 minutes.

2. Remove briefly from oven and toss in the onions and pecans and continue to roast until potatoes are tender, approximately another 15-20 minutes. Meanwhile, have the honey, butter, and baby spinach handy.

3. Transfer sweet potatoes to the same large bowl. While piping hot, drizzle honey over the potatoes and add in the butter, mixing well. Gently toss in spinach. The heat from the potatoes will wilt the greens.

4. Serve warm and drown in the heavenly aroma of roasted onions and honeyed, melting butter! Happy Thanksgiving, everyone!

《蜜糖牛油烤蕃薯菠菜苗沙律》

材料：
蕃薯  2  隻（可去皮、切成約 1.5 寸小塊）
食用油  少量
洋蔥  半個  或  乾蔥頭  3  個（切絲）
菠菜苗  400 克
蜜糖  1  湯匙
牛油  20  克
胡桃  適量

做法：
1. 預熱焗爐至 180C。
2. 將蕃薯置於大碗中，加入少量油並略為攪拌，然後放於烤盤上，焗 15 分鐘。
3. 十五分鐘後，拌入洋蔥和胡桃，繼續焗至蕃薯和洋蔥熟透，約 15-20 分鐘。
4. 將焗好的蕃薯和洋蔥取出並置於大碗中。趁熱加入蜜糖和牛油，攪勻，然後再拌入菠菜苗。熱力會把菠菜變得軟身。完成！

Adapted from Robert Irvine's recipe on Food Network
[Follow me on Instagram @alvinckl and @alvin.penthousekitchen and check out my Facebook Fan Page!]

Bae-Chu Kimchi: Traditional Korean Napa Cabbage Kimchi | 傳統自家製韓國泡菜

附中文食譜

Kimchi - the national dish of Korea and staple side dish on every Korean table - needs no formal introduction. Recognized long for its range of health benefits, this fiery, fermented vegetable side dish is rooted in tradition. Among the hundreds of kimchi varieties in Korea, the Napa cabbage variety, also known as pogi kimchi or tongbaechu kimchi, is the most iconic and common and is generally referred to by the catch-all name, kimchi.

Nowadays, one can easily skip the seemingly labor intensive process of making kimchi and purchase kimchi sold in jars or vacuum packs in supermarkets, but there is something irreplaceable in old-fashioned, authentic homemade kimchi.

Great kimchi starts with good, fresh Napa cabbage!

As with almost anything homemade, you get to tweak and customize.
And it's not just how spicy or mild you want your kimchi to be. Various salted seafood is used in kimchi to add a depth of flavor and to aid in the fermentation process. Whether it is salted shrimp, squid, or dried fish, the complex pungency of seafood is truly irreplaceable in kimchi. But if you are like me who is allergic to crustaceans, omit the shrimps and go with dried pollack and even anchovy paste for the unmistakable essence of the sea.

Eat it straight, as a banchan, or get creative: a batch of kimchi opens up infinite culinary possibilities

Making kimchi is like a mini science project.
Admit it, you were religiously watering and watching your beansprouts grow as an elementary school kid. Making kimchi from scratch is so much more fun than that. You get to get in and dirty, watch it ferment, and reap the benefits of all that effort in as short as a few days as it ripens!

You are participating in an age old tradition. 
Aside from adding a human touch to what you eat, making homemade kimchi allows you to experience hands-on the wisdom, knowledge, and tradition passed down from grandmother to mother, mother to daughter, generation after generation for centuries in Korea. As I made my own kimchi in my kitchen, I could almost hear the stories and laughter shared among women who gather for gimjang, where enormous quantities of kimchi is prepared communally to last through the harsh winter. Try it, you'll know what I mean.

A major bucket list item gets checked off.
Making kimchi, nevertheless, is not a once-in-a-lifetime event. It only gets better with practice!

Don't attempt to leave the gloves out!

After much research and trial, my recipe is based loosely on Korean American Chef Esther Choi's recipe which has been passed down from her grandmother. I have modified certain steps in preparation to make it simpler for home cooks. Apple or pear puree is added for a nice tinge of sweetness, whereas Korean dried pollack adds immense depth of flavor to the kimchi.

It's fall... kimchi making season! So get them gloves on and let's make some!

What you'll need...
1 head of Korean Napa cabbage, cut lengthwise, quartered
5 tablespoons rock salt
70g of Korean dried pollack (bugeochae), shredded
1 medium daikon radish (1lb), cut into 2-inch matchsticks
1 small carrot, cut into 2-inch matchsticks (optional)
1 bunch of scallions, cut into 2-inch pieces

Seasoning:
1 small apple or nashi pear, peeled and cored
2 inches fresh ginger
1 head of garlic
1 small onion
1/4 cup mirin
1/4 cup anchovy sauce (I used the filipino Bagoong Balayan)
1/4 cup lance fish sauce, or Thai fish sauce
3 tablespoons salted shrimp (saeujeot)*, chopped
2 tablespoons glutinous rice flour
1 cup Korean red chili pepper flakes (gochugaru), or more to taste
*Note: for a crustacean-free version, substitute salted shrimp with anchovy fillets or paste.

Prepping and salting the Napa Cabbage

To split a Napa cabbage in half, cut a slit in the base of the cabbage up to a third of the total length of the cabbage, gently pull the two halves apart. Repeat for each half to quarter the cabbage.


Add 1 1/2 cup of water inside a basin, dissolve 2 tablespoons of rock salt, wet the quartered Napa cabbage inside the basin and sprinkle salt between each layer of leaf. Let rest for at least two hours, turning them over every 30 minutes.

Rinse each quarter well under running water to remove the salt. Squeeze out excess water and let drain in a colander.

Making the rice gruel

In a small saucepan, add the rice flour and 2 cups of water over medium heat. Whisk constantly. Cook for 10 minutes or until the mixture thickens. Set aside to cool.

Making the seasoning paste

1. In a blender, blend together the apple, onion, garlic, and ginger with the mirin.
2. Soften the dried pollack with some lukewarm water. Drain.

3. In a big bowl, combine the rice gruel, apple mixture, daikon radish, carrot, scallion, dried fish, and the rest of the seasoning ingredients and massage everything well to become a paste.

Bringing everything together

Bring the drained cabbage quarters into the mixture and spread the paste onto every single leaf. Tightly pack the kimchi into jars or containers with fitted lids or cover tightly with plastic. 

Allow the kimchi to sit in room temperature for at least two days, or longer for a stronger flavor. The warmer and more humid the environment is, the faster the kimchi will ferment. Store in refrigerator once the kimchi begins to ferment and use as needed. Refrigerating slows down the fermentation process, which makes the kimchi more and more sour as time goes on.

【 傳統自家製韓國泡菜 】

材料：
韓國旺菜  1 棵
粗鹽  5 湯匙
韓國鱈魚乾  70 克
韓國大根蘿蔔  1 磅
甘筍  1  枝
大蔥  數棵

泡菜醃料材料：
蘋果或梨  1 個
薑  2 吋
蒜瓣  6 個
洋蔥  1 小個
味醂 60 毫升
鯷魚露  60 毫升
魚露  60 毫升
韓國蝦醬  3 湯匙*
粘米粉  2 湯匙
韓國辣椒粉  100 - 120 克
*備註：如有對貝殼類海產敏感，可以罐頭鯷魚或鯷魚醬代替蝦醬。

旺菜出水做法：
1. 於旺菜底部切一刀，用手把旺菜輕輕撕開兩半，再分為共四份。
2. 於大盤裏加入一碗半清水及 2 湯匙粗鹽，沾濕旺菜，再於每片葉之間灑上剩下的粗鹽，硬的部份多灑一點。
3. 完成後待其軟化出水，每半小時翻轉一次，共約 2 小時。
4. 徹底洗去鹽份，輕輕擠去多餘水份，晾乾備用。

米漿做法：
於小鍋裏加入粘米粉和兩碗清水用中火煮至糊狀，期間不停攪拌。熄火晾涼。

泡菜醃料做法：
1. 大根、甘筍切絲，大蔥切段。
2. 韓國鱈魚乾搣成絲，加入少量清水待其軟化。
3. 蘋果/梨去皮去芯切粒，加入薑、蒜、洋蔥和味醂打成蓉。
4. 於大盤子裏加入大根、甘筍、大蔥、蘋果/梨蒜蓉、鱈魚乾絲、蝦醬/鯷魚、鯷魚露、魚露、米漿和韓國辣椒粉，用手拌勻所有醃料再作調味（謹記帶手套啊！）
5. 加入旺菜，並於每片葉之間塗滿醃料至完全覆蓋。
6. 完成後把泡菜放在玻璃盒或陶瓷煲內，加蓋封好。
7. 放在室溫發酵 2 天後放入雪櫃，泡菜會繼續慢慢發酵。隨時享用！

備註：
－ 泡的時間越長味道越酸，泡菜汁中培養出來的各種益生菌也更多。
－ 較成熟的泡菜最適合煮食泡製出其他菜式。
－ 調味很隨意，亦視乎材料原來的質素及味道。調味可加亦可減。

[Follow me on Instagram @alvinckl and check out my Facebook Fan Page!]
Chef Esther Choi: http://www.foodparadisetv.com/food/vlogs-clips/the-best-korean-kimchi-recipe/

Roasted Goat Cheese-Stuffed Figs with Candied Walnuts and Lavender-Infused Honey

附中文食譜

Years passed, I finally managed to pay homage to Melbourne's renowned Queen Victoria Market last week. "Open 5-10pm," says the web, an almost unorthodox hour for a Wednesday in a nation where things characteristically call it a day early by any Asian standard.

It's a smorgasbord at Queen Victoria Market! Feb 2016

Anticipating no more than a nocturnal produce market, by dusk I stumbled unexpectedly into a carnival-like smorgasbord of street food spread across a behemoth space, representing favorites from every corner of the world. From Bangkok street-style grill to Caribbean jerk chicken, Sri Lankan paratha to giant pans of paella, toasty raclette to fresh made pavlova, the QVM had me overwhelmed with gluttony and indecisiveness.

Four hours and a few too many plates later, I reluctantly left the market with a spilling belly, a cone of cassava chips in one hand, and a culinary treasure on the other. At five Aussie dollar a box, I walked away with a half dozen of gorgeously plump, Australian grown figs I knew are too precious to pass on. My visit to a market is now complete.

Take a bite and let the magical combination of flavors melt in your mouth!

Back at home, my mind raced for a perfect recipe to pair these subtly sweet, full bodied beauties with goat cheese. Figs and goat cheese have been a time-tested match made in food heaven. Possibilities abound. Will it be a sweet-savory tart? A simple salad with rocket and a balsamic dressing? A flatbread? To celebrate the temporal fig growing season, I decide to bring out the best of these precious gems by making a decadent dessert - a deceptively sophisticated sweet ending that is in reality... a piece of cake.

Sweet roasted, stuffed figs. Mmm. Roasting caramelizes the fig's natural sugars, intensifying its sweetness. Complement it with creamy, mildly tangy goat cheese and the unique, nutty, earthy oomph and crunch of sticky candied walnuts. My homemade candied walnuts are made under 10 minutes straight in the oven, so forget about the sticky mess in the saucepan! Last but not least, finish the dessert off with fragrant, lavendar-infused honey - it surely promises to elevate the sensory experience like a touch of magic!

Slit figs will look like midnight tulips!

To prepare...
4 fresh figs
Goat cheese
2 tablespoon honey
1/4 teaspoon dried lavender flowers

For the quick Candied Walnuts:
A palmful of walnuts (approx. 20 g)
Drizzle of vegetable oil
1 teaspoon brown sugar
2 teaspoon honey

1. Preheat oven to 220C/425F.
In a small bowl, coat walnuts with oil, brown sugar, and 2 teaspoons of honey. Transfer nuts to a parchment-lined baking sheet and roast for 8-10 minutes. Remove from oven and let cool, separate walnuts if necessary.

2. Slit an X into the stem side of each fig with a paring knife till midway down. Using your fingers, gently open up the figs and stuff with crumbled goat cheese. Roast in oven for 10-12 minutes until tender but not soggy.

3. Warm honey in pan over very low heat until liquefied, add lavender and let steep.

4. When done, top each stuffed fig with candied walnut; drizzle infused honey over figs and serve... Enjoy!! 

《 焗羊奶芝士釀無花果 配 糖衣核桃 及 薰衣草蜜糖 》

Lavender adds an intoxicatingly fragrant note to honey

材料：
新鮮無花果  4 隻
羊奶芝士  適量
蜜糖  2 湯匙
薰衣草乾花  1/4  茶匙

簡易烤糖衣核桃：
核桃  約20克
植物油  少許
紅糖  1 茶匙
蜜糖  2 茶匙

做法：
1. 預熱焗爐至 220C / 425F。

2. 核桃用油，紅糖，蜜糖拌勻。轉放在鋪了烘培紙的焗盤上，放入已預熱焗爐中，焗約 8-10分鐘。烘好取出晾凉。

3. 於每隻無花果上用利刀畫上十字至果肉之半身。用手指輕輕打開無花果，並釀入羊奶 芝士。放入已預熱焗爐中，焗約 10-12分鐘直至軟身。

4. 蜜糖用慢火輕微加熱至水狀，熄火後放入薰衣草乾花，待其入味。

5. 烤好了的無花果上放上糖衣核桃，淋上薰衣草蜜糖即成。慢用！

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Cheddar, Apple and Rosemary Scones | 車打蘋果迷迭香美式鬆餅

附中文食譜

Weeks passed since I've buried myself deep in training and assessments, and now I am back having achieved a major career milestone! Over the last two weeks my body has undergone significant shock, for once in years actually adapting to a lifestyle grounded in routine and one stationary time zone. Soon my body will have to readjust as I embark on my new role. But for now, lets celebrate this occasion wholeheartedly - with none other than the heavenly homemade scone.

Perhaps because scones are often associated with English high tea, I have always regarded scones as a form of royal decadence and indulgence. I took a break from attempting to make my own years ago ever since an epic fail (an irremediably gooey dough that resulted in misshapen choking hazards). After weeks of intense pressure and dreadful cafeteria food, I longed for something comforting and homemade. A block of aged cheddar in my fridge and an overgrown rosemary bush on my rooftop garden gave me just the right nudge for a renewed attempt - and a savory one this time.

Go for mature, sharp white cheddar or other hard cheeses like Gruyere for the best results

Tender, flaky, fluffy, crispy, crunchy, cheesy, savory scones perfumed with the piney scent of fresh rosemary

Makes 8 wedges; alternatively, cut scones into rounds or squares as desired

All apprehension set aside, these scones turned out so fantastic it is safe for me to say that I have never had a better scone in my life. Perhaps it is because I finally got the hang of mixing, and not over mixing; or that I showered it with love; but more likely it may have to do with the apple hidden somewhere inside.

Grate apple with ease or add them diced for a more noticeable crunch

Now, we all know apple and cheddar are a match made in heaven. In this recipe, however, the apple plays more of a supporting role, balancing the sharpness of cheddar and the woodsy, piney aroma of rosemary with a subtle sweetness. More significantly, though rendered invisible after baking, the apple provides just the right amount of moisture that effectively keeps the scone tender and fluffy, thereby reducing the liquid needed in this recipe.

As usual, I am shamelessly bold with fresh herbs in cooking, so feel free to tweak the quantity to suit your preference.

Serve these heavenly scones with Cider Braised Pork Shoulder with Apples and Cranberries.

Ingredients
2 cups plain flour
2 teaspoon baking powder
Pinch of salt
1 teaspoon sugar
113g (1/2 cup) cold butter, cubed or thinly sliced
1 large egg, plus extra for egg wash
3-4 tablespoon milk, plus extra for egg wash
1 firm, tart apple, peeled
3 teaspoon finely minced rosemary*
1/2 cup grated or diced white cheddar

*Tip: using a bullet blender saves time and effort and lessens bruising of the herb

Directions

1. Preheat oven to 200C/400F.

2. Sift flour, baking powder, salt and sugar into a large mixing bowl. Add butter and, using a pastry blender or two knives, cut the butter into the flour mixture until the texture resembles coarse sand. Stir in rosemary and cheddar. Using a hand grater, grate apple into the mixture and stir until evenly coated.

3. In a small bowl, whisk together the egg and 3 tablespoons of milk. Make a well in the center of the flour mixture and pour in the egg mixture, reserving some for the egg wash. Gently fold to combine. If mixture appears too dry or sandy, gradually add remaining milk. Be careful not to over-stir. The mixture may not be fully combined at this point and it is perfectly okay!

4. Turn mixture out on a lightly floured surface and gently knead a few times to bring the dough together. Pat the dough into a 9-inch circle and dust the bottom with flour. Cut the circle into 8 triangles.


5. Place the triangles on a parchment lined baking sheet. Lightly brush with egg wash. Bake for 20-25 minutes, or until golden brown and cooked through. Cool on a wire rack until cool enough to handle. Bask in the heavenly aroma, and try not to finish the scones all at once!

Note: Make ahead and store unbaked scones in the freezer until you need them. Simply brush with egg wash and bake still frozen for a few extra minutes.

Bask in the heavenly scent of cheesy rosemary scones baking away in the kitchen, and melt into ecstasy as you gently break apart a freshly baked scone...

Tried this recipe?
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【 車打蘋果迷迭香美式鬆餅 】

材料：
低筋麵粉                 250 克
泡打粉                     2 茶匙
幼鹽                         1/4 茶匙
砂糖                         1 茶匙
冰凍牛油                115 克
大雞蛋                    1 隻
牛奶                         3 - 4 湯匙
青蘋果                    1 隻
新鮮迷迭香           切碎約 3 茶匙
車打芝士               切碎約 110 克

做法：
1. 預熱焗爐至 200C/400F。
2. 牛油切成粒或薄片。
3. 麵粉、泡打粉、幼鹽和糖過篩拌勻。加入牛油，用酥皮切刀搓碎至粗沙質地。
4. 拌入迷迭香碎和芝士。青蘋果去皮刨絲，加入拌勻。
5. 雞蛋和 3 湯匙牛奶攪勻，倒入麵粉裡並搓勻成麵糰。保留少量牛奶蛋液備用。
6. 若麵糰質地偏乾身，可逐少添加牛奶混合。
7. 放在灑上麵粉的工作枱上，把已揉好的麵糰用手壓平至直徑約 9 英寸圓形，再切成共 8 件三角形。
8. 放在鋪有牛油紙的烤盤上，留意每份鬆餅麵糰需隔 1 英吋為佳。掃上牛奶蛋液。放入焗爐焗 20 - 25 分鐘至金黃色便大功告成！

備註：未烤的鬆餅麵糰可先切好並放進冰箱雪藏。需要時只需掃上蛋液，放入已預熱的焗爐焗 25 - 30 分鐘至金黃色即成。

Tried this recipe?
Share with me or leave a comment below! Tag #alvinspenthousekitchen.
Find me on Instagram @alvinckl and @alvin.penthousekitchen and follow my Facebook Fan Page!