prosciutto Tag

PROSCIUTTO AND DATES SU-STYLE MOONCAKE

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DECEIVINGLY EASY…

IT WILL SHATTER YOUR DOUBT-SYSTEM AS THE LAYERS CRACK LIKE THE WINGS OF BUTTERFLIES AND FALL ON YOUR JAW-DROPPED COUNTERTOP

– XOXO

OK, I know that mooncakes are generally sweet and not savoury (like the ones on https://www.emicakes.com.sg/mooncake-delivery-singapore for example, which look amazing) but I have decided to mix things up a bit here and BOY am I glad that I did. I don’t have much time today to elaborate much, in fact, not even enough time to say what I’m about to say but I gotta say it anyways because it’s just too damn important which is – PLEASE, don’t let the intimidating display of these lacy, delicate, flakey pastry filled mooncakes with salty prosciutto and sweet dates and honey… fool you. They are deceivingly easy, forgiving even, and I got them down with smashing success right at the first try (I’ve had more tears shed on making pancakes, let me just tell you that). This waffer-thin layered dough actually DOES NOT require any chilling (even though I still gave them a 30-min nap in the fridge just because I was insecure), believe it or not, and it will shatter your doubt-system as the layers crack like the wings of butterflies and falls on your jaw-dropped countertop. And then the filling… oh my god I don’t even have time to talk about this filling but I gotta say it anyways because it’s just too damn good! Part-crispy and part-fresh prosciuttos, mashed with finely minced dates and honey with a dash of black rum. It is the most fruitful reward you can expect out of the eternal conflict between salty and sweet. And then, these two things together… these two buttery, lacy, porky, salty, sweet things together! I don’t have time for this! Do you get me?! Just go do it and believe.

– XOXO.

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I copied/pasted the instructions below to correspond with the photos so it’s easier to understand, but serious, you’ll probably have something great at the first try, then nail it at the second, tops. There’s also another su-style mooncake variation by Betty on Food52. Check it out.

 

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Combine cake flour, water, unsalted butter and sugar in a large bowl, and mix it with your hands until it comes into a dough.

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Transfer to a working surface and knead for a couple min until the dough is smooth and soft. Divide the dough into 12 equal portions, then set aside to rest.

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Meanwhile, combine cake flour and unsalted butter in the same bowl for the oil-dough.

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CLAM CHOWDER RISOTTO W/ CELERY PROSCIUTTO SALT

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CLAM CHOWDER IS A FOOD THAT SPEAKS NOSTALGIA, THE KIND THAT WANTS ME TO REMEMBER SOMETHING… EVEN IF THE MEMORY ISN’T MINE. IT’S A POWERFUL STORY-TELLER.

Today is my favourite day. Veterinarian day + Monday + The-day-I-woke-up-to-an-empty-coffee-jar day. Pure. Awesomeness.

So yes, I did. I selfishly spent every God-damn beautiful hours of this day chuckling at waffle-coned dogs through a glass-wall, powered by a state of mind as sharp as a pile of shredded cheddar cheese melting inside a hamburger. And at exactly 6:30 pm, realised that I’ve left very little time to tell you about this risotto I made last weekend. It’s my fault. The risotto doesn’t deserve this neglect. In fact, this clam chowder risotto with prosciutto-salt deserves every autumn-loving and nostalgic-holic’s attention. Thing is, I’ve always thought of clam chowders as a food that speaks nostalgias, the kind that wants me to remember something, in an almost eager manner, trying to bring out memories even if it isn’t mine. Memories of trips to the San Franciso pier to find and taste the best clam chowder in san francisco and then heading to the beach to enjoy the feeling of sand between my toes, and the smell of the salty sea air. Great memories, however, I was never that girl standing on a beach of grey sands, with the cold waves, that late summer, or on that blue wooden bench and in the knitted cardigan…, the soup wants me, no, it needs me to feel like one when I eat it. Clam chowder is a powerful story-teller.

But again, people who are truly nostalgic about clam chowders probably wouldn’t do what I did, replacing potatoes with equally starchy arborio rice and chewy farro, then instead of saltine crackers, a sprinkle of finely crushed crispy prosciutto and toasted caraway seeds. What can I say, it felt almost natural to me, and even more amazing because now it tells a slightly different story. Of what, I’m not quite sure yet. I need to hear it a few more times for it to become words. Perhaps a rocky mediterranean shore… a brownish tweed newsboy hat… that old sea-port market and the stain of espresso on the napkin. Or perhaps I’m just hearing a food-coma.

How about you? Have you heard any good stories from your table lately?

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The beautiful brass dinner spoon is made by the amazing Ann Ladson.

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power goddess pasta salad

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There’s something you need to know before you sit me down with anyone you carry a sensitive relationship with. Your competitor/colleague, boss, lover to impress, ex-lover to instill remorse… people who may be concerned about you befriending a crazy bitch (raising my hand), parents, or worse, social bridges. Because you can be positively certain that I can and WILL almost ALWAYS say the wrongest thing on the wrongest subject before I even get to my appetizer… digging cheerfully into the bread-basket before my antenna picks up the dense air molecule… (…did I say something?). You should also know that Jason waited the entire three years to unfold me in front of his company event and it’s safe to say that he had seen better days.

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