Vanilla Slice

Some time ago my lovely friend Bethany came for dinner and brought dessert. It was the beginning of an era-of vanilla slice. It was so delicious I stole 3 slices out of the fridge everyday while it lasted. And then I dreamed about it. And then I asked her for the recipe. I would have given a kingdom for that recipe. I worked up the courage to make it after a week or two of holding back-fearing it would not compare to hers. But made it I did, and several times over several weeks. And it was amazingly good.  The original recipe called for 1/3 cup of custard powder-however, I was concerned about the food colouring, so I made some changes. I substituted the custard powder for cornflour and egg yolks. The only difference between the two is that the recipe with custard powder produces a custard that sets more firmly. But this one still tastes pretty darned good. Below is a photo tutorial of how I make it.

[caption id="" align="alignnone" width="639" caption="Ingredients"][/caption]

• 2 cups milk (500ml)


• 1/2 cups caster sugar


• 1/2 cup cornflour


• 1 tablespoon vanilla extract


• 4 egg yolks (700g egg)


• 300ml thickened cream


• 1 sachet/2 tablespoons gelatine powder


• 1/3 cup boiling water


• 2 puff pastry sheets


• icing sugar


• desiccated coconut


• baking paper


• 9 x 13 x 1 inch jelly roll pan


• 2 baking trays

Makes 8-10 serves and for one jelly roll pan.

First preheat your oven to 200 degrees Celsius and line the pans and the baking trays with baking paper.

[caption id="" align="alignnone" width="639" caption="Line the pans with baking paper"][/caption]

Make sure that the paper is longer on the sides of the jelly roll pan-you don't want the custard to flow under the paper.

Put the pastry sheets on the lined baking tray and prick well with fork.

[caption id="" align="alignnone" width="639" caption="Lay the pastry sheets and prick with a fork"][/caption]

This ensures that the pastry does not get too puffed up-you want it relatively flat.

Cook in the oven for 10 minutes-do not burn. You want it cooked but still pale  golden and not brown.

While the pastry is cooking, we'll make the custard.

[caption id="" align="alignnone" width="639" caption="Measure out 1/2 cup of caster sugar"][/caption]

Then add...

[caption id="" align="alignnone" width="639" caption="1/2 cornflour"][/caption]

Now the...

[caption id="" align="alignnone" width="639" caption="2 cups of milk"][/caption]

Whisk the mixture over low heat.

[caption id="" align="alignnone" width="639" caption="Whisk whisk"][/caption]

Stir constantly. You'll know it's starting to cook once you meet some resistance. When it starts to gently bubble, keep cooking for 1 minute, then turn the heat off and continue to whisk till smooth.

Stir in the sachet of gelatine into 1/3 cup of boiling water till dissolved.

[caption id="" align="alignnone" width="639" caption="Stirring the gelatine into the custard"][/caption]

Make sure the gelatine is evenly distributed into the custard.

Now we add the vanilla extract.



I loooooooove vanilla.

Separate the yolks and beat. And then...

[caption id="" align="alignnone" width="639" caption="Stir the beaten yolks into the custard"][/caption]

Beat briskly.  Your custard will start looking like the store-bought one. Like this. However, be careful not to beat in the egg yolks while the custard is still hot-you don't want the eggs to curdle.  Drip the yolks in bit by bit and whisk constantly.

[caption id="" align="alignnone" width="639" caption="Custard is nearly ready"][/caption]

Tastes delish at this point. People will start licking the stirring spoon at this point. Do not let it out of your sight! And don't finish it by yourself!

Time to add the heavy cream.

[caption id="" align="alignnone" width="639" caption="Stir in the heavy cream."][/caption]

I think it is possible to omit the cream if you don't want it too heavy. Your custard will probably set a lot better and not be too squishy. But I haven't tried it yet. I like decadence. In the form of heavy cream. Low-fat be damned!

It's time to get back to the pastry sheets. Trim them to fit the pan, and put one layer in. Like this.

[caption id="" align="alignnone" width="639" caption="One down. One more to go."][/caption]

Pour in the custard over the pastry.

[caption id="" align="alignnone" width="639" caption="Yummy custard filling"][/caption]

And then put the other pastry sheet, trimmed of course, over the custard.

Sprinkle LIBERALLY with icing sugar and desiccated coconut.

[caption id="" align="alignnone" width="639" caption="It's done! It's done!"][/caption]

NOT.

Chill overnight in the fridge. But I like to cheat. I put it in the freezer for 3-4 hours. This sets it hard enough to cut into slices.

And tada!!!

[caption id="" align="alignnone" width="639" caption="Food for the gods"][/caption]

I love vanilla slice. And so does Wyld Man. Thanks Bethany!

Vanilla Slice Recipe

• 2 cups milk (500ml)


• 1/2 cups caster sugar


• 1/2 cup cornflour


• 1 tablespoon vanilla extract


• 4 egg yolks (700g egg)


• 300ml thickened cream


• 1 sachet/2 tablespoons gelatine powder


• 1/3 cup boiling water


• 2 puff pastry sheets


• icing sugar


• desiccated coconut


• baking paper


• 9 x 13 x 1 inch jelly roll pan


• 2 baking trays

Instructions

1. Preheat oven to 200 degrees Celsius. Line 2 baking trays with baking paper. Lay pastry sheets on and prick well with fork. Cook for 10 minutes till lightly golden. Remove and let cool.


2. Mix caster sugar, milk and cornflour thoroughly over low heat, stir constantly till it bubbles slightly. Cook for 1 minute then remove and continue stirring till cool.


3. In another bowl, dissolve the gelatine in 1/3 cup of boiling water, and stir thoroughly into custard.


4. Stir vanilla extract into custard, whisking briskly.


5. Separate the yolks, beat, and stir into cooled custard.


6. Trim the pastry sheets to fit the lined jelly roll pan and pour custard over one layer. Cover with the remaining pastry sheet.


7. Sprinkly liberally with icing sugar and desiccated coconut.


8. Refrigerate overnight or freeze for 3-4 hours. Cut into slices and serve.

**Update: I've found that using 2/3 cup of cornflour, and beating the egg yolks gradually while the pot is still on the stove and hot helps it set better. And a tiny bit more gelatine too.

Homemade Curry Pizza

As a child and into my teens, I had loved pizza. Going to Pizza Hut in Malaysia was always a treat, and not one that happened very often. When I came here, Wyld Man and I sometimes ordered pizza from Domino's and Pizza Hut, and sometimes we were fortunate enough to be at his mum's while she was making pizza and we'd get invited to stay for dinner. However, ordering takeaway pizza, with extra toppings like jalapeno peppers (Wyld Man introduced me to its delicious heat and I've never looked back) for two people can get expensive pretty quickly, even with coupons. Wyld Man and I figured out that for the $4 extra we pay to add jalapenos on both of our pizzas it was cheaper to buy a jar at the store and put in on ourselves. And then I took the next step. I started making my own for a lot less, and I get to put whatever I want on it, however much I want. And it tastes better too! So I've been making pizzas for at least 5 Saturdays now.

The other night the boys had a gamer's night and I made three pizzas to go around.I used a store-bought base, with canned herbed diced tomatoes, italian herb mix, and a secret ingredient. Curry powder. I had initially started with a basic tomato sauce base, but then there was one time that I was daring and thought I'd just throw some curry mix I had on hand on to the base. Wyld Man raved about it and now every pizza I make has curry in it.

This is what I used.

[caption id="" align="alignnone" width="450" caption="Ingredients"][/caption]

• Cup Mushrooms


• Diced canned tomatoes


• Canned pinaepple pieces


• Olives


• Pickled hot peppers


• Curry Powder


• Italian herbs


• Ham


• Tabasco Sauce (I used Nzir chili sauce to substitute)


• Grated cheddar and mozarella cheese and a store-bought pizza base

[caption id="" align="alignnone" width="450" caption="Ready made pizza base"][/caption]

I'm too lazy to roll dough-but I should. It's cheaper. And would probably taste better too, once I get the hang of it.

First step, the diced tomatoes goes on.

[caption id="" align="alignnone" width="450" caption="Ardmona Rich and Thick Chopped Tomatoes with Mixed Herbs"][/caption]

In a pinch, you can use any canned tomatoes. But nothing too watery though. Spread about 2 heaping tablespoons onto the base.

[caption id="" align="alignnone" width="450" caption="Tomato spread"][/caption]

I usually score the pizza base into 6 segments because cutting a baked pizza without a pizza cutter can get frustrating. Pre-scoring the base saves me some headache. Oops- need to preheat the oven first. 200 degrees Celsius.

Next comes the Italian Mixed Herbs. Give a very generous sprinkle.

[caption id="" align="alignnone" width="450" caption="Big dash of herbs"][/caption]

Then, the curry. I had this on hand.

[caption id="" align="alignnone" width="450" caption="Karachi Chicken Masala"][/caption]

Substitute with whatever curry spice you have on hand.

[caption id="" align="alignnone" width="450" caption="Be very, very generous."][/caption]

Sprinkle on some cheese at this point. When it melts, it will hold on to the toppings above. Otherwise, you'll find the toppings slipping off.

[caption id="" align="alignnone" width="450" caption="Slight sprinkle of cheese"][/caption]

If I had tabasco sauce, I would put in at this point. But I only had Nazir's.

[caption id="" align="alignnone" width="450" caption="Nazir's Chili Sauce"][/caption]

Slice some mushrooms..

[caption id="" align="alignnone" width="450" caption="Sliced cup mushrooms"][/caption]

...and some ham...

[caption id="" align="alignnone" width="450" caption="Sliced ham"][/caption]

...and sprinkle on the pizza...like this...

[caption id="" align="alignnone" width="450" caption="Attack of the Giant Mushrooms"][/caption]

Next, some olives to fill in the gaps.

[caption id="" align="alignnone" width="450" caption="Getting there..."][/caption]

There are olives, and there are olives. I bought homebrand once, and they were completely tasteless. These are so much better.

And then comes the pineapple.

[caption id="" align="alignnone" width="450" caption="Golden Circle Pineapple pieces"][/caption]

Pizza is never complete without some hot stuff. I usually use jalapeno peppers, but ran out. So I used...

[caption id="" align="alignnone" width="450" caption="Hoyts Hot Peppers"][/caption]

...instead. They are huge...

[caption id="" align="alignnone" width="450" caption="Big bad peppers"][/caption]

..so we do the chop chop...

[caption id="" align="alignnone" width="450" caption="Chopped wimpy peppers"][/caption]

Sprinkle randomly on pizza...

[caption id="" align="alignnone" width="450" caption="Pizza coming along nicely"][/caption]

Big dollop of mozarella and cheddar...

[caption id="" align="alignnone" width="450" caption="Cheese cheese"][/caption]

One last sprinkle of Italian herbs and curry powder...

[caption id="" align="alignnone" width="450" caption="And into the oven we go!"][/caption]

Lower oven temp to 180 degrees Celsius, set timer for 15 minutes. If you have a temperamental electric oven like me, and are using two trays at different levels, switch the trays after 15 minutes and leave for another 10 minutes.

[caption id="" align="alignnone" width="450" caption="The perfect homemade junk food."][/caption]

Seriously yummy. Can't wait for Saturday!

Assam Fish Noodle Soup

When mum was here, she brought with her a whole box of spices from Malaysia. It was lent and it was Friday and I was racking my head as to what to make. Wyld Man isn't big on fish. I wanted something different. I thought of the box of spices and thought-what can I make with those? What it I used it on fish (they were mostly spices for poultry or beef dishes.) When I was back in Malaysia, there was a shop near dad's clinic that sold this delicious fish head assam soup with noodles. It was EXTREMELY yummy. Golden, milky, spicy and hot. I craved it. I didn't know how to make it. I made a guess. And so this recipe was born.

[caption id="" align="alignnone" width="639" caption="Ingredients"][/caption]

Frozen fish, dried noodles, Nyonya Steam Fish Spices, turmeric powder, okra, tomatoes, milk, African seasoning, salt, pepper and sugar.

[caption id="" align="alignnone" width="639" caption="Uncle Sun's Brand of Nyonya Steam Fish Spice Paste"][/caption]

This is the first time I've used this brand. I imagine you could use substitute brands with similar ingredients. I didn't take a picture of the ingredients list on the back, but I would hazard a guess and say that any paste with chili, shallots, ginger, garlic, turmeric, lemongrass, galangal should do as well.

[caption id="" align="alignnone" width="639" caption="Boil some water"][/caption]

[caption id="" align="alignnone" width="639" caption="Cut the stalk of the okra heads."][/caption]

I used about 10 little okras for two serves.

[caption id="" align="alignnone" width="639" caption="Quarter the tomatoes"][/caption]

I used 3 large tomatoes.

[caption id="" align="alignnone" width="639" caption="Cube the fish"][/caption]

I used Nile perch that were on special-you could use anything as a substitute. The dish has so many spices in it that even fish that smell usually smell fishy won't. You can also use fish heads for a more intense flavour.

[caption id="" align="alignnone" width="639" caption="Heat some oil in a pot"][/caption]

[caption id="" align="alignnone" width="639" caption="Add spices into the pot and stir."][/caption]

Do not burn the spices. Pour in when the pot is medium hot.

[caption id="" align="alignnone" width="639" caption="Add the fish and stir."][/caption]

[caption id="" align="alignnone" width="639" caption="Add okras"][/caption]

[caption id="" align="alignnone" width="639" caption="Add a tablespoon of turmeric powder"][/caption]

[caption id="" align="alignnone" width="639" caption="Add a few dashes of African seasoning"][/caption]

[caption id="" align="alignnone" width="639" caption="Masterfoods"][/caption]

[caption id="" align="alignnone" width="639" caption="Fill half the pot with boiling water"][/caption]

[caption id="" align="alignnone" width="639" caption="Add tomatoes"][/caption]

[caption id="" align="alignnone" width="639" caption="Add half a carton of milk"][/caption]

Add sugar, salt and pepper to taste. Bring to a boil and then lower the heat and simmer for 20 minutes till the soup has thickened considerably. Add your dried noodles and boil till the noodles are soft and floats.

[caption id="" align="alignnone" width="639" caption="YUMMY!"][/caption]