Category Archives: Dessert

Short Recipe: Apple Compote (Prelude to an apple tart)

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The apple season a while back transformed supermarket fruit shelves into a palette of different shades of red (and green). The visual appeal had drawn on TummyTroll to cook something out of them. #phangchewfat had her go at the apples with some rustic-looking Salted Caramel Apple Tartlets, while I opted for a simpler apple tart. This is the first of two recipes documenting the process of making an apple tart, starting with the making of the filling!

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Step-By-Step Recipe: Panna Cotta

Don’t let its plain appearance fool you. Each spoonful of panna cotta carries the rich flavour of dairy cream which gives way to a delicate mouthfeel as it melts in your mouth. This elegant dessert is quintessential to Italian restaurants, and no wonder – this is a very lovable dish which, as I have come to discovered, is extremely simple to make.

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Step-By-Step Recipe: Baked Apples with Red Wine & Cinnamon

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Winter is fast approaching and the skies have turned ebony black so much faster than I have expected. Temperatures have also dipped so quickly – Looks like it’s another painful long winter in the UK this year! To combat the perpetual cold and gloominess, I have turned to one of my go-to-desserts that combine 3 of my favourite food items into 1 dish: Red Wine, Apples and Cinnamon! When served warm with a scoop of vanilla ice cream, the sweet, sticky and slightly alcoholic dessert really hits the spot!

What’s more, it also leaves half a bottle of red wine for me to gulp down as plain water – No, I mean to sip and enjoy in the night. ;)

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We’re eating… Fried Nian Gao in Crispy Batter (炸年糕)

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Hello! Just a few days ago at Step-By-Step Recipe: Chinese Steamed Sticky Rice Cake / Nian Gao (年糕) we steamed our own Nian Gao from scratch, so today we’re here to fry these goodies into little parcels of melting calories joy! Why, it’s really quite a versatile delicacy that can be enjoyed steamed, fried or even as a sandwich (more on this later). It’s most commonly pan-fried with a thin coating of beaten eggs – Anybody knows why? In any case at TummyTroll we made a crispy batter that gives the fried goods a nice eggy crunch. No recipe this time as we were not very sure with the proportions, but we’d have provided some sound recipes from other bloggers below! Enjoy photos of the process below:

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We’re eating… Steamed Vanilla Pudding

Now this surely isn’t the traditional English Steamed Vanilla Pudding. It isn’t done on the stove (it was made using a water bath in the oven). It has egg. Somehow it just came out rich and moist like a steamed pudding. An experiment with good results, once in a blue moon?

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Step-By-Step Recipe: Healthy & Lazy Tofu Panna Cotta (Vegan/Vegetarian)

As I’m writing this now, I’m actually in the midst of revision for the big Finals (examinations). It’s really universally painful to be a Law student… The readings, they just don’t stop coming. The cases, they just don’t plant themselves into your heads when you need them. The intelligence, where did it all go when I finally decided to start studying proper? Sigh, there’s too little time left!

You might say “serve you right” since I spend so much time idling in the kitchen over the stove. You’re right. But I don’t always have the luxury of time to stir kaya religiously over a low flame, sad to say. And the recent frozen pizzas I’d been munching on just leave me feeling so empty… It’s like my stomach is full, my tummy is spilling all over but my soul is bare. I think that’s when Tofu Panna Cotta came into the picture and rejuvenated my life!

Panna Cotta and Tofu isn’t the most conventional combination when it comes to making the famed Italian dessert, but it works just as well! Even better if you’re trying to shave off the calories incurred from over-indulging (and in my case from fat-laden frozen pizzas). Tofu Panna Cotta follows a fabulously easy and lazy recipe, and is surprisingly smooth and addictive considering how guilt-free it is (compared to most other sinful desserts that is). Vegans will be pleased to know that I have also come up with a Vegan variation this time. Enjoy the pictures and short recipe below!

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Step-By-Step: Pineapple Crumble Pots

Mention “crumble dessert” and most people would think of apple crumble at the top of their heads! Not surprising, because apple crumble is a traditional favourite popular with the young and old. However, not everyone is aware that pineapple can also be eaten with crumble for a delightful dessert. The natural sourness of the pineapple plays down the cloying sweetness of normal apple crumbles, so this is suitable for someone who isn’t that much of a sweet-tooth or is looking for healthier alternatives!

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Short Recipe: Ginger Milk Pudding 姜汁撞奶

The yellow bits on the pudding is additional ginger juice – The pudding is supposed to be a creamy off white colour!

Following my success with its cousin Steamed Milk Pudding 鮮奶燉蛋 a while ago, I was keen to try out this famous Ginger Milk Pudding which is deceivingly easy (too easy to go wrong without you knowing it). A mainstay in Hong Kong restaurants’ dimsum menus, this is the lovely antidote to a cold groggy day – Silky, light but creamy, an absolute comfort food. You can even eat it cold if you’re living in a sweltering Sahara like Singapore! What’s more – It’s actually really healthy if you go easy on the sugar. What’s not to love about this?

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Step-By-Step: Crème Caramel

This is the proudest moment of my cooking history (as short as it is). This Crème Caramel above is definitely not the most perfect (look at the pesky rips and bubbles in the custard) nor the most artisan caramel pudding around, but I am so so so proud of it because I can now make it for my mother who loves this. :)

Crème Caramel is my childhood memory – My mummy Jenny’s favourite dessert, one which I grew up eating and never got sick of. However, she never got around to perfecting this at home simply because there is so much that can go wrong with the tedious custard-making process. And so I dedicate this post to my beautiful mother, whom I dearly love to bits. And if you’re wondering why I chose to publish it on the 3rd of May, it’s because it’s my dearest mother’s birthday today! Happy Birthday my dearest Ma! :)

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Step-By-Step: Crepes (Not Creep, Not Crap)

Crepes… It’s fine delicate food you’d choose to have at a French creperie because everyone tells you it’s so difficult to master the art of making a perfect crepe. And what’s a perfect crepe – Crispy and thin, or soft and chewy? Sweet or savoury? Traditional French with Limoncello, orange and sugar or eggcitingly-modern with Chicken Tikka Masala? Such a discussion will be as exhaustive as the chicken and egg debate – Never-ending, and a little pointless.

We can’t promise to deliver crepes of master-chef standards because we are lacking so much: Iron-cast crepe pan, flat wooden paddle and spatula, good flour, and most of all, experience. But a Tummy Troll would tell you that the best crepes don’t necessarily come from swanky Parisian creperies, they taste just as good when you put effort into making your own crepes! :)

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