100 Best Cakes and Desserts by Gabriel Gate [free pdf books]


  • Full Title : 100 Best Cakes and Desserts
  • Autor: Gabriel Gate
  • Print Length: 200 pages
  • Publisher: Hardie Grant
  • Publication Date: April 9, 2013
  • Language: English
  • ISBN-10: 1742703860
  • ISBN-13: 978-1742703862
  • Download File Format: epub

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Gabriel Gaté’s latest cookbook celebrates his favorite cakes and desserts. With 100 easy-to-follow recipes it includes chapters on Cakes, Crèmes and Mousses, Tarts and Pies, Fruity Desserts, Sorbets and Ice Creams and Hot Desserts, all using the freshest ingredients. This beautifully designed cookbook showcases firm family favorites, such as pavlova with exotic fruits, strawberry sponge cake and waffles; French classics such as crème caramel, tarte tatin and French crêpes; and more sophisticated delights such as mandarin sorbet, blood orange mousse and hazelnut meringue cake. Supported by over 60 color photographs, including step-by-step shots and a basics chapter for pastry, creams and sauces, 100 Best Cakes and Desserts is a delightfully sweet cookbook that is sure to appeal to fans of everything sweet.

 

About the Author

Gabriel Gaté is the author of more than twenty cookbooks. He learned the art of making beautiful cakes and desserts working alongside some of the great contemporary French master chefs and pâtissiers. This cookbook brings together his finest sweet recipes.

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TOK PERAK)

Perfect Hard-boiled Eggs (TELUR REBUS)

Perfect White Rice (NASI PUTIH)

Pink Layered Pudding (KUIH LAPIS)

Poached Duck Eggs in Turmeric Sauce (MASAK LEMAK TELUR ITIK)

Prawn & Broad Bean Stir-fry (SAMBAL UDANG DAN PETAI)

Prawn & Spinach Stir-fry (UDANG DAN KANGKUNG GORENG BELACAN)

Prawn Curry Laksa (KARI LAKSA UDANG)

Prawn Curry with Grilled Pineapple (GULAI UDANG DAN NENAS)

Prawn Fritters (CUCUR UDANG)

Pumpkin in Turmeric & Coconut Milk (MASAK LEMAK LABU)

Quick Cauliflower & Broccoli Stir-fry (SAYUR GORENG)

Quick Curry Sauce for Dipping (KUAH KARI RINGKAS)

Rice & Coconut Steamed Cake (PUTU BULUH)

Rice & Coconut Sweet Pancake (APAM LENGGANG)

Rice Pudding with Dark Coconut Sugar Syrup (SAGO GULA MELAKA)

Rice Vermicelli Fried Noodles (BIHUN GORENG)

Rich Lamb Curry (KERUTUP KAMBING)

Roasted Coconut (KERISIK)

Rose Syrup Drink (AIR SIRAP)

Savoury Mamak Fritters (CUCUR GORENG)

Scrambled Eggs with Oysters (TIRAM DAN TELUR DADAR)

Sea Bass Fillets in Sweet & Sour Sauce (IKAN SIAKAP MASAM MANIS)

Simple Malay Chicken Curry (GULAI AYAM)

Soft Spring Rolls (POPIAH BASAH)

Soy Chicken Stir-fry (AYAM GORENG KICAP)

Soya Panna Cotta with Passion Fruit & Crushed Chocolate Cookies (TAU FU FA)

Spiced Yoghurt Dip (SOS YOGURT BEREMPAH)

Spicy & Sour Beef Stew (SINGGANG DAGING)

Spicy Baked Haddock (IKAN BAKAR BEREMPAH)

Spicy Sour Monkfish Stew (ASAM PEDAS IKAN)

Spicy Squid Stir-fry (PAPRIK SOTONG)

Spinach Stir-fry (BAYAM GORENG)

Spring Roll Pastry (KULIT POPIAH)

Squid Chilli Sambal (SAMBAL SOTONG)

Steamed Pak Choy (SAYUR STIM BERSOS TIRAM)

Steamed Sticky Rice with Turmeric (PULUT KUNING)

Steamed Wild Sea Bass with Lemongrass & Ginger (IKAN SIAKAP STIM)

Sticky Rice Balls (ONDE ONDE BUAH MELAKA)

Stir-Fried Okra (KACANG BENDI GORENG)

Sweet Chilli Sambal (for Spring Rolls) (SAMBAL CILI POPIAH)

Sweet Mung Bean Porridge (BUBUR KACANG)

Sweet Potato & Banana in Coconut Milk (SERAWA PISANG DAN UBI KELEDEK)

Tamarind Dip (AIR ASAM)

Tofu Stuffed with Crunchy Vegetables (TAUHU SUMBAT)

Tomato Rice (NASI TOMATO)

Traditional Fish Curry (KARI IKAN ASLI)

Tropical Fruit Salad (SALAD BUAH)

Vegetable Egg Fried Rice (NASI GORENG SAYUR)

Watercress Salad (KERABU PEGAGA)

Yoghurt Dip (SOS YOGURT)

About the Book

Malaysian food is incredible. Think vibrant, healthy dishes with dazzling flavours and textures. With over 100 recipes – using ingredients that you can find in any supermarket – this is the ultimate guide to cooking Malaysian food at home. Try an authentic satay, an aromatic curry, a laksa, or simply the perfect fluffy coconut rice.

About the Author

NORMAN MUSA is an award-winning Malaysian chef and the official Food Ambassador for Kuala Lumpur.

He is co-founder of Ning restaurant in Manchester and holds regular supper clubs in London. He also has a restaurant in Malaysia called Nasi Daging.

He regularly features in print media and has appeared on television on Tom Kerridge’s Best Ever Dishes and Sunday Brunch. He is currently working on a cookery programme for Malaysian television. He regularly appears at food festivals around the UK, Europe and Malaysia. He also teaches regularly at cookery schools, like Leith’s School of Food & Wine.

To my late mum and dad for the unconditional love they gave me and to Anne, for the beautiful friendship we had.

Foreword

The first time I went to Malaysia in the early 1980s, I was struck by its amazing cuisine. In the following decades, I had many opportunities to cook with Malaysian chefs not only in Malaysia but also in London. I was consistently impressed by their exquisite palate and love of cooking.

Malaysia has always been a crossroad of influences and the ultimate fusion of Malay, Chinese, Indian, Arabic and Portuguese cuisine. My subsequent sojourns back to Malaysia convinced me that it was an underappreciated cuisine and relatively unknown outside of Asia.

So I am thrilled that Norman Musa, a talented restaurant chef, has written this definitive book on Malaysian cookery. Infused with his moving personal accounts of his mother and father’s recipes, the book brings to life the glories of Malaysian cuisine with beautiful photographs and mouth-watering dishes. The clear directions and personal guidance in each recipe makes this book a classic and it should be on every serious cook’s bookshelf. From street foods and snacks to the wonderful aromatic curries as well as simple stir-fries, you can almost taste the food. There are delectable and original salads and vegetable dishes that are equally satisfying to vegetarians and non-vegetarians. The noodle and rice recipes are both imaginative and creative, while the desserts are a reflection of the richness of the fruit culture of Malaysia.

Norman’s book has filled a gap in world food culture and I for one am enormously grateful. Thank you, Norman, for sharing the fabulous cuisine of Malaysia with us!

Ken Hom, OBE

I have lived in the UK for 21 years and the thing I miss most about Malaysia is, and always will be, the food. My obsession with recreating the flavours from back home spurred me to set up my own restaurant, Ning, in Manchester back in 2006. Here the menu is filled with classics like Roti Canai (here) and Rendang (here) as well as more unusual dishes like Spicy Baked Haddock (here) where I take traditional flavours less commonly seen in the UK and work them up into delicious dishes using local seasonal ingredients. But still I miss the delicious street-food snacks like Char Kuey Teow fried noodles (here) that you find on every street corner in Penang.

This book is like a love letter to everything that is great about Malaysian cooking. From well-known classics and simple street food to special festive dishes, it is full of recipes which mean so much to me, and taste so good that I had to share them.

Food is at the heart of Malaysian life. Big cook-ups for family gatherings, eating street food at roadside hawker stalls, and cooking banquets for 2,000 guests are all part of our cultural scene. What’s more, eating is a 24/7 activity, and it’s certainly not unheard of for us to eat out at 2 a.m., with the whole family in tow.

Although there are now supermarkets chains in most cities, traditional street food is alive and kicking up and down the country. Out on the streets you’ll find the full-on sensory experience of real Malaysian food: from village markets touting a kaleidoscopic array of fruits and vegetables, to curb-side stalls offering one single, exquisite dish. So in this book I have devoted the first chapter to street food and the last chapter to Malaysian kitchen essentials. These chapters will give you the tools to cook like a true and passionate Malaysian cook, just like my mum who taught me how to do it all.

Diversity

Food is what brings us Malaysians together, and we are rightly proud of it. Our food has an incredibly rich blend of influences. Think Portuguese-meets-Arab-meets-Indian-meets-Chinese-meets-Thai-and-Indonesian and you’re getting close! Admittedly you don’t find all these flavours in one single recipe, as different dishes combine different influences. But the point is that Malaysia has a complex ethnic history and this makes for amazing food.

There are three major ethnic groups in Malaysia: native Malay, Chinese and Indian. And Malaysia has also been colonized in the past by the Portuguese, Dutch and British. All these have left a significant mark. Nutmeg, for example, was originally planted by the British in Penang Island and today this is still the big attraction of this area where I grew up.

Malaysian food has also been influenced by its neighbouring countries. In the north our food tends to have a Thai influence whereas in the South the food is more Javanese. Our love of curry is a hand-me-down from countries further afield like Sri Lanka and India.

I am Malay, and this is the biggest ethnic community in Malaysia. There is lots of regional variation to Malay tastes. In the north we like our dishes spicier thanks to the Thai influence. In the South there’s a more fragrant Indonesian mood. Typical Malay food includes meat curries like rendang (here) and seafood curries like gulai (here). Turmeric and coconut milk are much loved ingredients such as in masak lemak (here).

Chinese Malaysian is the second biggest ethnicity. Chinese flavours come from the early immigrants from southern China who came to work in the tin mines. Traditional Chinese dishes have gradually evolved to suit Malaysian tastes and use local ingredients. Typical Chinese Malaysian food includes noodles as char kuey teow (here), soups like bak kut teh (here) and rice dishes like Hainanese chicken rice (here), all of which share characteristic flavours of garlic, ginger and oyster sauce. I grew up in Penang, which is predominantly Chinese so I learnt about Chinese flavours from a young age.

The third largest community in Malaysia is Indian. Their ancestors first came from Tamil Nadu in the South and Sri Lanka to work on the rubber plantations. Malaysian Indian dishes now use local ingredients but still feel authentic with their spicy sauces. Lamb curry is a popular Indian Malaysian dish (here), as is fish curry (here) but not beef, since the cow is considered sacred. As in South India, vegetarian dishes using lentils and spices are popular, like masalodeh (here) and dhal curry (here).

As well as these major influences there are many other smaller communities who are known for their own delicious contributions to Malaysia’s diverse food scene. The Muslim Mamak community’s signature recipe is roti canai (here) – and it’s Mamak food I crave whenever I return to Malaysia. The Nyonya people’s heritage is Chinese and one classic Nyonya dish in this book is Kapitan Curry (here).

Other groups in Malaysia include indigenous tribes who traditionally use ingredients foraged from the forest like bamboo shoots; people with Afghan and Pakistani heritage whose cooking has a Middle Eastern twist; and Portuguese-Eurasians whose recipes recall European food but with a distinctly Malaysian flavour – think Devil’s curry (here).

As a chef, I have been lucky enough to learn about all sorts of Malaysian cooking beyond the Malay-style cooking I grew up with. I draw on all these sources in my cooking and I am proud of the diversity of Malaysian food. I am currently acting as Kuala Lumpur’s ‘Food Ambassador’ to promote our unsung cuisines to the rest of the world, which has been a wonderful experience.

Hospitality

‘Dah makan?’ ‘Have you eaten?’ That’s the question your Malaysian host will ask when you visit. Expect an abundance of food – at the very least they will offer drinks and nibbles. They will be embarrassed if they have nothing to serve you, and a proud host will insist you stay and join them for a meal. Once when I was ill as a kid and missed a couple of days of school, my friends turned up unannounced to see how I was. My mum made them wait while she fried up noodles for them to eat before they left. They were happy she’d gone to the effort and her cooking made me popular at school.

I once took some British guests on a non-touristy culinary tour of Malaysia. We stopped by the village where my dad grew up, about 20 minutes’ drive from where my family live in Butterworth. Surrounded by paddyfields, it has remained untouched. My cousin still lives in the village, but I didn’t get round to mentioning to her that we’d be stopping there. When we arrived she was embarrassed to have nothing to offer us. So she and I took my guests to the local grilled seafood restaurant. It was a busy Saturday lunchtime and the place was heaving with people. The owner asked if we had enjoyed the food, and when I told him yes, he couldn’t stop smiling. For him, it was an honour for his food to be admired by tourists. The experience was one of the highlights of my culinary tour.

Customs

Traditionally, Malay people ate their meals sitting on the floor, on a mat. Malaysian Indians likewise once sat on the floor to eat. These days modern urban families will sit at a table to eat; and only in villages will people still sit on a mat to eat.

Malays usually eat with their fingers and if someone sharing the meal eats with their fingers it is considered rude not to follow suit. Malaysian Indians also eat with their fingers, from metal trays or sometimes banana leaves. In Chinese households the family meal is eaten at a round table, using chopsticks.

Malaysians don’t do courses; the dishes are served all at once. It is the same when eating out, unless the restaurant is catering for tourists. The Chinese love to eat their food piping hot, but Malays are not too bothered about temperature. Most dishes are served cold or lukewarm, though rice has to be warm – a restaurant will receive complaints if it serves cold rice.

We eat at all times of the day in Malaysia – there is such a vast choice available. But we do favour particular dishes at certain times of the day. The typical breakfast for Malays, Chinese and Indians varies. But the most popular breakfast for everyone is roti canai. With this flat and flaky bread the dough is stretched into a thin layer and cooked until golden brown. Roti is so moreish and universally loved, people now eat it not just for breakfast but for other meals too.

Rice, the Malaysian staple food, is eaten mainly for lunch. Plain white rice might be served with a fish curry or a vegetable stir-fry. In cities the lunch-hour rush, as in any other city, is between 1 and 2 o’clock, but the curries, stir-fries and vegetables, which are served up in long metal trays, are ready by mid-morning.

Afternoon snacks are eaten between 3 and 5 and light street food is a favourite at this time. A classic teatime snack is prawn fritters (here). Little stalls along the streets cater specially to office workers, who have 15 minutes’ coffee break before getting back to work and finishing at 5.30.

Dinner is a festive time of day for Malaysians. In the evening, families go out to restaurants, food courts, and popular eateries, like Kampong Bharu in Kuala Lumpur and Gurney Drive in Penang. People love the food courts which have stalls as far as the eye can see. Often the most delicious food will come from the most humble stall, served by a passionate stallholder.

Late-night supper is a big part of how people socialize in Malaysia. Many restaurants and cafés in city centres are open 24 hours a day, and are mostly run by the Mamak, the Indian Muslims. Light snacks like dosa and quick noodle stir-fries are some of the classic late-night suppers.

Markets

Malaysian markets are unique. All the different cultures of Malaysia come together in the many wonderful scents and flavours of our markets. The small but lively town of Butterworth where I grew up has a typical market. Divided into different areas, there are Indians selling spices and dried ingredients, Malays selling things like turmeric and halal meat, and Chinese selling seafood and vegetables like pak choi.

When I was younger we lived in a block of flats and shared a floor with four Malay families, four Chinese families and two Indian families. You can imagine the different recipes and flavours that we swapped batches of notes on.

My neighbour, Ah Lian, was Chinese and she and her husband were fishmongers at the local market, so we would be inundated with fish. I loved the way food brought us all together. During the festive seasons we would always exchange traditionally baked cookies.

In Kuala Lumpur, my favourite is Chow Kit market. It’s always so busy and full of life, and whenever I go there I immediately feel part of it, no matter how long I have been away. There are people bartering for the best fresh produce, others sampling the freshly picked fruit, and it is bursting at the seams with typically Malaysian street food stalls. Other great markets to look out for are Pudu market, a classic fresh market that opens in the mornings near Jalan Pasar, and Kampong Bahru Pasar Minggu, a Sunday market in Kuala Lumpur.

Malaysia is also famous for its night markets, which I remember being introduced in the mid-1980s. A typical night market starts around 5.30 p.m. and finishes at about 10.30. Back then, if you worked, there was little alternative for you to get a good chance to shop. I remember everyone in the village where I lived was so excited when the night market first opened – not only were we able to buy food but there were also stalls selling clothes, household and electrical goods at affordable prices. The markets gave families a chance to get together, dine out and bond over great food.

Malaysian food stalls are quite different from others I have seen around the world, as they tend to concentrate on just a few dishes but make those great. Some places sell only one dish, but it will taste amazing because so much love has gone into it. I always say, whatever you do in life make sure you are passionate about it. For example, we used to drive an extra half an hour or more to find the best satay stall. To this day, when I go back to Malaysia my brother will still do the drive to get us a mountain of sumptuous chicken satay skewers.

Cooking with my mum

I owe a lot of thanks to my late mum for passing on her cooking skills to me. Because I was so persistent, always wanting to help cook, I became her ‘favourite’ kitchen assistant. In Malaysian culture the daughter is traditionally expected to help in the kitchen, not the son. But somehow that perception changed in our neighbourhood – my mum’s friends knew that I was like another ‘daughter’ when it came to cooking. My elder sister wasn’t interested, and spent most of her time watching TV with my younger brother.

My mum was passionate about what she did, and particular about how she did it. Cooking with my mum was quite a challenge at times. She was a perfectionist and expected her food to be not just good but excellent.

When I was young my parents had a stall in the morning market and another in the night market. In the morning they would sell freshly made nasi lemak or coconut rice (here) and in the night market they sold mee rebus or noodles in broth (here). In the early ‘90s my parents took over the local council office’s canteen and their daily routine began with a visit to the market at 4 a.m. each day. I followed them once and was amazed that they’d do that every single day. The local market traders knew my mum well and she was always their priority customer. She was so picky about the ingredients she bought; they had to be truly fresh. My dad would always wait in the car, minding his own business and reading the newspapers with sweet tea (here).

The pace in mum’s canteen was on another level to her kitchen at home: stressful, tense and fast. She had eighteen staff and served breakfast, brunch, lunch and tea. For breakfast she cooked nasi lemak (here), fried noodles and fritters. Brunch was something light but lunch, however, was like a festival of dishes. For tea she fried noodles, made porridge and fritters, like cucur badak, sweet potato patties. The canteen was busy all the time – I think some of her customers were just visitors who’d heard about the great food. Every meal had to be ready on time and she was really quick in the kitchen. She disliked any lazy staff – well, who doesn’t – and if they were not committed she asked them to leave.

She also took any customer complaint deadly seriously, but only with regard to quality, not price. If a customer asked for a cheaper price, she tell them to take a hike. I’m not sure she’s the best role model for customer service, but her customers were all extremely loyal.

Mum wo

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