Mis queridisim@s lector@s (dear readers), this week is a very special one in Greater China: tomorrow, October 1st, millions and millions of Chinese will celebrate China's National Day. Actually it's 60th anniversary since Mao pronounced his now historic speech in Tiananmen Square. Besides that the twin sisters, HK and Macau, will also commemorate their respective anniversaries of the one country two systems policy (12 and 1oth respectively).
But that is not all we're celebrating here in Macau, yesterday, after several months of extreme hard work and countless never ending workdays my fiance's Hotel (well, is not his Hotel, as if he's the owner (I wish!) but as in he's part of the team) finally opened. (Soft Opening).
I decided to pay them an incognito visit today, and let me tell you I'm very,very pleased from what I saw. It was just a quick visit, but good enough to take a look on their modern but classy Chinese style Lobby and the two food outlets they've opened for public (they will slowly open the other F&B outlets).
From what I've learned lately living in this gorgeous little country, in Feng Shui terms (Macau and HK people, take very, very seriously these millenarian practices, and they will pay expensive FS Masters to consult with them everything from when to get married, where to live, how to decorate their houses to when to open a Hotel).
So as I was telling you, the Lobby looks very good as in Feng Shu-ish prosperity and wealthy ($$$) vibes, after all, we cannot forget Grand Hyatt Macau is part of the entertainment complex City of Dreams (Casino included).
In terms of design the predominant idea is the earth and it's elements in a stylish way; copper and earthy tones, tons of glass, hanging lamps , running water and fancy fabrics. Trendy, luxury and modern Chinese but with the recognizable Hyatt Touch.
Now, do I need to tell you which was my favorite part of the Lobby? Do I?. (hint: I'm a gluttony in disguise). Yes, Lapâtisserie!.
Even thought I'm biased by the fact that the Pastry Chef of the Hotel is mon amour, I still feel I have the duty to tell you that desserts are delicious. In this sweet corner (which, may I say, it will become the best sweet corner in whole Macau) desserts are a mix of traditional French (like mille feuille with a twist) passing by bakery items (like brownies) to new concoctions of Modern Asian cakes that are pieces of edible art.
My new favorite: Matcha and Black Sesame Cake, a wonderful melange of French technique and local ingredients with just the right amount of sugar on it. Light, but moist at the same time, fragant and delicate. The best of the (food) cliche East meets West. THE dessert to enjoy during this hot and humid weather, just perfect with a HK milk tea or a cup of coffee.
Oh, god. Believe, these cakes are good. So good that I already want to go back.
But next time I think I will head to Beijing Kitchenfirst....
Grand Hyatt Macau City of Dreams, Estrada do Istmo, Cotai Macau, People's Republic of China Tel: +853 8868 1234Fax: +853 8867 1234 Email: macau.grand@hyatt.com
Disclaimer: Please note that as usual policy on this blog, I did not received any kind of payment or retribution for this so called 'Review' (which is not, a review, but my personal opinion) and just as any other customer I payed for my meal.
That to enjoy a nice Chinese Lunch at a Chinese Restaurant in Greater China, is always best to let the Chinese people to choose for you (oh, yes! so much better) ,
sauteed mushrooms
that a Lunch, always tastes better when shared with friends; either old or new ones,
Hainanese Chicken
that the city of Penang, Malaysia is classified as World Heritage City by the UNESCO (and one city I definitely must add to my to visit list, specially since my friend E is from there! ),
braised chinese cabbage and HK milk tea
I also learnt that Asians likes to add plain syrup to their cold drinks instead of just plain sugar (otherwise you can feel the sugar grains...and that's not so good),
that tofu is good for your health (well, I already knew that) but local, homemade silky tofu with ginger syrup (dou fu fa) is good for your soul,
serving tofu a la minute
oh, I also learnt that I can actually, have a proper, conversation on français,
Most important, while I was walking back home, enjoying a barely perceptible wind caressing my face and playing with my hear; holding in one hand the precious dou fu fa and dòu nǎi (soy milk), from the Tofu Lady (I just have decided to name her like that) and my camera on the other,
tofu almost ready
I learnt that I feel home here. In Macau. Who would thought that?.
I came up with this awesome, incredible and innovative idea. Wait.
Are you telling me someone else had the very same amazing idea to pair rose-raspberries-lytchee in the form a dessert? Are you kidding me?
No?.
Oh.
Well, whatever.
If Monsieur Herme choose the very same combination that I did, is because, obviously, we both are so f-ing brilliant. Voila.
So, as I was telling you, before you interrupted me, this is a very summery recipe.
What better way to say adiosito, ciao, farewell, see you soon, sayonara to summer than this?
Ispahan Popsicles
8-10 popsicles
These popsicles are just that. Popsicles for grown ups, maybe some kids with fancy buds might enjoy them. But honestly, I think kids will stick to more traditional flavors like lemon or strawberries, but who knows you might have a little Bourdain in the making. (oh, and the recipe is so easy that I'm sure could be a quite fun experience for young chefs)
1/2 cup frozen raspberries
1/2 cup canned lytchees cut in small pieces (reserve the syrup)
3 tbsp rose water*
3 tbsp honey*
5 tbsp lytchee syrup
400 grs fat free greek style yogurth
In a large bowl mix the yogurth with the rose water, honey and lytchee syrup. Add the fruit and gently fold it.
Place the preparation in the plastic containers(don't forget to put the little sticks in)
Freeze until it's completely set (few hours).
To remove from container, just run them under water for 5 secs.
Hungry for more? (Here are some other great Popsicles recipes from the blogosphere)
Oh, and don't forget to check Chef Pierre Herme website here
*Notes: Rose water can be found in most of Middle Eastern Supermarkets. I strongly suggest you to use honey for this recipe and not sugar for instance. Honey avoids the formation of crystal, which, however, this popsicles will have since there's no ice cream machine involved in the recipe.
In Spanish pliss!!
Eureka. Tuve una idea durante este inclemente verano que casi termina, y es genial. Vamos que es increíble y superinovadora.
Esperen.
Que? Perdón. What?
Me están diciendo que hay alguien mas en este planeta Tierra a quien se le ocurrió la misma maravillosa idea de unir rosas-frambuesas-litchies en un postre? Me están cotorreando o que? Are youkidding me?
No?.
Oh.
Bueno, pues ni. Ni modo.
Si MonsieurHermé justo escogió la misma maravillosa combinacion que yo, bueno, pues es obvio que hay dos personas en este Planeta Tierra que son f-ing brillantes. Voila.
Y como les iba diciendo, antes de que me interrumpieran, esta es una receta muy muy verano.
Acaso se les ocurre una mejor idea de como decirle adiosito, ciao, farewell, so long, adieu, aurevoir al verano que esta?.
Paletas Ispahan
8-10 paletas
Estas paletas son justo eso. Nada fancy, solo el nombre. Pero son paletas para adultos, aun cuando habrá algunos niños con paladar fino que les agraden. Pero honestamente, creo que los pequeños si tienen opción se irán mas con las paletas de sabores tradicionales como limón o fresa, aunque claro quien sabe a lo mejor tenéis un pequeño Bourdain en casa.
1/2 taza frambuesas congeladas
1/2 taza de lytchees en lata cortados en daditos (guarda el jugo)
3 cdas agua de rosas
3 cdas miel
5 cdas de jugo de lytchees
400 grs de yogurth natural estilo griego libre de grasa
En un bowl grande mezcla el yogurth con elagua de rosas, la miel y el jugo de lytchee. Añade la fruta y envuelve con movimientos suaves.
Vierte esta preparación sobre los contenedores de plástico (no olvide ponerles los palitos)
Congela hasta que este bien firme (sera por unas cuantas horas)
Para retirar las paletas del contenedor plástico, solo pasa el contenedor por agua caliente por 5 segundos (sin que el agua entre en las paletas!).
Con hambre de mas? (Aquí hay mas recetas de paletas de la blogosfera, desgraciadamente no hay muchas recetas en Español.Si conoces alguna mándamelo para que la agregue).
Notas: El agua de rosas se encuentra dentro de los supermercados en la Seccion de Productos del Medio Oriente. Sugiero no sustituir la miel por otro endulzante ya que esta ayuda a prevenir la excesiva formacion de cristales, que de todos, modos inevitablemente tendran estas paletas, ya que no estamos usando ninguna maquina para hacer helado.
You know Murphy's law don't you?. "If anything can go wrong, it will".
I should have thought about that, the very same afternoon when I told Regis (my boyfriend) in a very defying way: - Yes, yes and yes. Your flan is god but wait until you try my Mom's flan. Hers is the best in the whole world.
Then, one bright sunny afternoon while we were spending a lazy weekend chez mes parents, Regis, whom, I may say never ever remembers a face or a name or anything, suddenly, de la nada, remembered my statement about my Mom's flan and he said something like this:
- Well, maybe is about time for me to try the best ever flan in the world. So, Senora (talking to my Mom) when are you gonna make your famous flan?
At what my Mom answered him:
-For you, cuando quieras guerito. (whenever you want my lovely blond boy).
After this, my Mom pulled me to the kitchen, closed the door and trying to lower down her voice, said to me on that lovely tone of voice that only Mothers can have:
- Why in God's name did you told him about my flan? It's been years I haven't prepared one!. I don't even remember how to make it, and Regis is a PASTRY CHEF!. Do you want to put your mother in ridiculo?
I just laughed and said:
-Mami, you are the best flan maker in the world. Show him!.
Unfortunately, she did listened to me, and she prepared the flan.
You know when people said practice makes the master?. Do you remember Murphy's law?. Well. It happened. My Mom's best ever flan was a complete failure. It was an overcooked sweet flan.
Obviously Regis told my Mom her flan was the best he ever tried in his life (you see, that's why I love him) and he even had seconds to prove her right. But after that episode, I have to listen at him, countless times, making fun of me for saying my Mom's flan was the best.
Until last Thursday that is. Because now mis amigos, the best ever flan maker in the world it's me.
I followed my Mom's recipe, because her flan recipe it's a god recipe after all, the reason she failed on her last attempt was just lack of practice mixed with olvido (she forgot she put the flan to cook inside the steam pressure cooker until it was too late). Apparently Mexican Moms love to cook with the help of the steam pressure cooker, because it shortens the time of the cooking (and sometimes it dryes out the food as well, if you are a very despistada cook as my Mom and sometimes is even worse if you are cooking frijoles and let's say you forget about them the whole dam day. But that story deserves it's own post), whatever, believe me, they have a thing for that thing. Anyway, back to our thing, to avoid the dryness of what should be a thick and moisture custard I recommend you to bake it in bain marie.
Now before we move to our Flan recipe let me share with you some notes about this dessert. Flan is not a native Mexican or Latino dessert as we rather want to believe. Some smart people (the kind of people who likes to trace back the origins of a dish) said that Flan arrived to el Nuevo Mundo via Spain. Other says originally Flan was created in France where they call it Creme Caramel.
And it looks like they are correct, actually, most of the countries of Europe and America (the continent, that is) have a flan-creme caramel recipe. However, nowadays flan is completely recognized as Latino food. (yeah!)
In Mexico we love that sweet stuff a lot. We have such creations as flan con caramelo (traditional one) flan de chocolate, flan de naranjay ron, flan de coco or flan de cajeta (I so love this one!) and even the flan cake: pastel imposible.
Best ever flan recipe 4-6 individual flans
4 medium size eggs 1 tsp vanilla extract (Mexican Vanilla) 1 can Condensed Milk La lechera 1 can Evaporated Milk Carnation 2-4 big dashes of tequila*
1/3 cup of sugar water
Preheat oven at 175 C/350 F.
Make caramel: In a saucepan over medium-high heat, mix sugar and water, stirring to combine. Do not stir again. Cook, washing down sides of pan with a pastry brush dipped in water to prevent crystals from forming, until caramel is amber, about 5 minutes, swirling pan to color evenly. Remove from heat. Working quickly, pour about 1 tablespoon caramel into each ramekin, swirling each to coat bottoms evenly.
In a mixer blend the rest of the ingredients.
Pour custard into caramel lined ramekins. Place ramekins in a large ceramic or baking dish and fill with about 1-2 inches of hot water. Bake for 25-30 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.
Remove and let cool. Let each ramekin cool in refrigerator for at least 2 hours. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.
* instead of tequila you can use Tequila or Cajeta liquor. Or you can make your own combination and substitute the vanilla for other flavoring and omit the tequila.
This recipe is part of Mexican Fiesta 2009 a celebration of Mexican Cuisine. If you want to join check this post.
Mexican Fiesta 2009 Recipes
ENGLISH Ben from What's Cooking gave us not 1 but 2 authentic Mexican recipes to choose from: Chicken flautas and Roasted green & red salsa Klyn from Klyn's Kookin gaves us her take on deliciosos Frijoles con chorizo Pavithra from Dishes from my Kitchen shares with us her take on Quesadillas. Nithya from Fourth Sense Samayal prepared a Mexican Salsa with tortilla chips
You thought that was it? Well, nooooouu. I'm also sending this very special recipe to me (it's a family recipe!) to September's Heirloom Monthly Mingle hosted by creative Jai ofJugalbandi, a lifestyle blog and created by the adorable Meeta of What's for Lunch Honey?. If you want to participate hurry up, since deadline is Sept 2oth!.
In Spanish pliss!!
Conocen la Ley de Murphy verdad?. "Si algo puede salir mal, saldrá mal".
Debí de haber pensado en eso la tarde en que le comente a Regis (mi chico) en una manera muy desafiante: -Si, aja, claro. Tu flan es bueno pero espera a que pruebes el de MI Mama. El suyo es el mejor flan del mundo.
Así pues, una muy soleada tarde mientras hacíamos mas nada que disfrutar el encanto de la vida simple en casa de mis papas, Regis, quien, debo recalcar, nunca recuerda una cara, un nombre o nada, de repente, así nomas, de la nada, recordó mi sentencia amenazadora sobre mi Mama y su flan, y dijo algo como esto:
- Bueno, pues tal vez ya va siendo tiempo de que yo pruebe el mejor flan del mundo no? Señora, cuando va a preparar su famoso flan?
A lo que mi Mama respondió:
-Para ti, cuando quieras guerito.
Después de esto, mi Mama me jalo como pudo a la cocina, cerro la puerta y tratando de hablar en voz baja me dijo, en ese lindo tono que solo las Mamas pueden tener:,
- Por todos los Santos, porque le dijiste de mi flan? Hace anos que no preparo uno!. Ya ni me recuerdo de la receta, y además, ya se te olvido-señorita-que-tu-novio-es-big-important-chef-pastelero? Que acaso quieres poner a tu madre en ridículo? (yo? para nada!!...:) )
A lo que yo solo reí y le conteste:
-Mami, eres la mejor hacedora de flanes en el planeta tierra. Demuestrale!
Para mi desgracia, mi Madre si me escucho y preparo su flan.
Conocen el dicho la practica hace al maestro? Se acuerdan de la ley de Murphy? Bueno, pues. Paso El mejor flan del mundo de mi Mama salio sobrecocido, hyperdulce, bastante chafa.
Obviamente Regis como todo un caballero le dijo a mi Mama que su flan era en efecto el mas rico que había probado en su vida (ya ven porque lo quiero?) y para demostrarle con hechos y no palabras, se comió no una, pero dos porciones del mismo. Sin embargo, mis queridos amigos, no están ustedes para saberlo ni yo para contarlo, pero después de este episodio flanesco, mi adorado franchute no perdió oportunidad de burlarse de mi por presumir el flan de mi Mama.
Eso es hasta el Jueves pasado. Porque ahora mis amigos, la mejor hacedora de flanes en el planeta soy yo.
Siguiendo la receta de mi mama, porque después de todo la receta es muy buena, y la razón de su fracaso fue mas bien la falta de practica unida a su despiste tradicional (se le olvido que puso el flan en la ollaa express!!). Porque aparentemente, no se ustedes, queridos lectores de Guatemala por ejemplo, pero las Mamas Mexicanas adoran la olla express, ya que esta reduce el tiempo de cocción (eso sin considerar que también reseca la comida si la Sra en cuestión es igual de despistada que mi Madre y olvida el flan, o que decir de los frijoles. Pero bueno esa es otra historia). Whatever, regresando a nuestro bisne, para evitar que el flan se reseque y que mejor nos quede bien denso, terso y cremoso les recomiendo hornearlo en baño maría (si tu horno calienta mucho, ponle sobre doble charola para difusar un poco el calor).
Ahora antes de que pasemos a nuestra receta, dejenme les comparto algunas notas sobre nuestro postre. El flan contrario a lo que se cree no es originario de México o América Latina. Alguna gente muy estudiosa y erudita de la Gastronomía dice que el flan llego a la Nueva España via la Madre Patria. Y hay otros que dicen que el flan tiene sus orígenes en Francia donde le llaman creme caramel.
Y al parecer están en lo correcto, de hecho, en la mayoría de los países de Europa y América (si, América el continente) tienen alguna receta de flan-creme caramel. Sin embargo, para nuestra buena suerte, el flan hoy en día es reconocido como un importante postre de la Gastronomía de América Latina.
En México en particular nos encanta este hiper dulce postre. Tenemos varias recreaciones del tradicional flan con caramelo, como es elflan de chocolate, flan de naranjay ron, flan de coco, flan de cajeta (este me encanta) o flan con queso, e incluso tenemos el pastel de flan: pastel imposible.
La mejor receta de Flan 4-6 flanes individuales
4huevos 1 cdita extracto de Vainilla de México 1 lata de leche condensada La lechera 1 lata de leche Evaporado Carnation 2-4 chorritos de Tequila*
1/3 taza de azúcar agua
Precalentar el horno a 175 C/350 F.
Hacer el caramelo: Calentar una ollita a fuego medio, agregar el azúcar y el agua y revolver ligeramente. Cocer, mojando los bordes con una brochita de pastelería mojada en agua para evitar la formacion de cristales, cocer hasta que el caramelo tenga un color ámbar claro. Retirar del fuego. Verter sobre las flaneritas individuales, dándoles pequeños giros a las mismas para que el fondo quede bien cubierto de caramelo.
En un mixer mezclar muy bien el resto de los ingredientes.
Vaciar la mezcla de flan en las flaneritas. Poner las flaneras dentro de un molde cerámico o una charola para hornear (profunda) y verter en el interior agua caliente (que no llegue a mas de la mitad). Hornear por 25-30 minutos a baño maría o checar con un cuchillo en el centro del flan, si este sale limpio, los flanes están listos.
*En lugar de Tequila se puede usar Licor de Tequila o Cajeta o cualquier otro licor, también se puede substituir la vainilla por cualquier otro extracto, así como también se puede suprimir el Tequila por completo (pero se echan un caballito de Tequila en mi honor!).
Esta receta es parte del Mexican Fiesta 2009 una celebracion de la Cocina Mexicana. Si deseas unirte a la misma checa this post.
Recetas Mexican Fiesta 2009
INGLISSSH Ben de What's Cooking nos compartio no 1 pero 2 autenticas recetas Mexicanas: Chicken flautas and Roasted green & red salsa Klyn de Klyn's Kookin preparo unos ricos Frijoles con chorizo Pavithra deDishes from my Kitchen nos comparte su muy personal estilo de preparar Quesadillas. Nithya de Fourth Sense Samayal hizo la clasica Mexican Salsa with totopos
I have news for you. But I cannot tell you. Not yet. You will need to be patient and wait. But these news are about un homme et une femme. Et peut etre une celebration.
fruit street vendor in Macau
What I can tell you is that I've been tremendously and crazily (does that word exist?) busy and starting to get even a little bit stressed. (breathe, breathe...)
once upon a time a viet pho a la Macanese
What I can tell you is I have received several recipes for our Mexican Fiesta 2009 that I will post this week next to my own Mexican Recipe, but to be true honest with you I haven't decided what to post. Enchiladas, tacos or a flan???.
What I can and will share with you are some random pictures of what I have being doing-seeing-tasting lately which involves places like Macau, Hong Kong and Zhuhai. Still want more? Then visit my flickr or my tumblr.
fish in soy sauce (Zhuhai)
besos
ps. almost forgot! There is a Macau Fan Page in Facebook, they're having this contest about Macau's Food (just for fun) and I'm participating on it. Check it out here.
Spanish pliss!
Les tengo unas muy buenas noticias. Pero no puedo decirselas. No todavia. Tendran que ser pacientes y esperar. Pero esta buena nueva involucra a una chica y a un chico. Y tal vez una celebracion.
vendedor de fruta en Macau
Lo que si puedo decirles es que he andado en la loca de ocupada y hasta ya un poco estresada (respira, respira).
viet pho a la Macanesa
Lo que si puedo decirles es que ya son varias las recetas que he recibido para nuestro Mexican Fiesta 2009, las cuales posteare junto con mi receta en lo que resta de la semana (espero, pues). aunque para ser honesta todavia no se que compartir si enchiladas, tacos o flan?
Lo que si puedo hacer, y lo hare, son compartir algunas fotos de lugares y cosas que he visto-visitado-probado ultimamente en Macau, Hong Kong y Zhuhai (China). Pero si os habeis quedado con ganas de mas porque no visitar mi flickr y mi tumblr?
pescadito a la soya (Zhuhai)
besos
pd.ps. casi lo olvido. En la Fan page de Macau en Facebook se esta celebrando en concurso de fotografia sobre Comida de Macau (just for fun) y estoy participando en el (si, ya se, farol de la calle...) Chequenlo aqui.
