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6 recipes

Postre MassiniCustard sponge with burnt sugar top

Montevideo's birthday cake of choice since the early twentieth century, the Massini is two thin layers of sponge sandwiching a thick filling of whipped cream folded with egg-yolk custard, crowned with a thin glassy crust of torched yolk and sugar. Bakeries across Uruguay sell it on Sundays. Traditional versions sometimes add a sweet fortified wine to the custard; this one is alcohol-free. The custard is cooked to a safe 71 °C. The common mistake is assembling with warm custard, which melts the cream into a puddle. Chef's tip: if you don't have a blowtorch, put the sugared top under a very hot grill for a minute and watch it closely.

80 minParaguayanBaking
by KrazyBadal 0 views

ByaslagPressed fresh cheese

Byaslag is the mild, springy fresh cheese of Mongolian herders, made in summer from cow's or yak's milk in Arkhangai and Khövsgöl, where yak herds graze the high valleys. Warm milk is curdled with soured milk, the curds pressed under a stone, and the finished cheese is sliced and eaten fresh, dried in the sun, or dropped into milk tea where it softens. No rennet is used, so it is vegetarian. A common mistake is boiling the milk hard after adding the sour milk, which makes the curd tough and rubbery. Chef's tip: press it overnight for a firmer cheese you can slice thinly.

50 minMongolianBasicsGluten free
by KrazyBadal 0 views

Ul boovNew Year shoe-sole pastries

Ul boov, "shoe-sole pastries", are the centrepiece of the Tsagaan Sar (Lunar New Year) table in every Mongolian home, stacked in an odd number of layers on a platter and crowned with aaruul, sugar cubes and sweets. Each oblong pastry is pressed with a carved wooden stamp and fried or baked. Families traditionally use rendered sheep's tail fat in the dough; this version uses butter. The stack is admired for the holiday, then broken up and eaten with milk tea. A common mistake is a soft dough that loses the stamped pattern; it should be firm and smooth. Chef's tip: if you don't have a stamp, press patterns with a fork or the end of a spoon.

120 minMongolianBaking
by KrazyBadal 0 views

Pla kapong tod nam plaFried sea bass with fish sauce

Seafood restaurants on the jetties of Krabi, Trang and Hua Hin bring this out whole on a long platter, its scored sides fanned open and crackling, as the centrepiece of a shared table. The skin and fins fry so crisp you can eat them, while the flesh inside stays moist and sweet; a sticky glaze of fish sauce and palm sugar goes over at the last minute. It is salty-sweet rather than spicy, so it sits happily beside a sour green mango salad, a hot curry and plenty of jasmine rice. Chef's tip: dry the fish thoroughly with kitchen paper, inside the cuts too, and leave it uncovered in the fridge for 30 minutes if you can; dry skin is crisp skin and spits far less.

40 minThaiFishGluten free
by KrazyBadal 0 views

Pla rad prikFried fish with chilli sauce

A whole fried fish blanketed in glossy red chilli sauce is the centrepiece of many family celebrations and riverside restaurant meals in central Thailand. The sauce is known as sam rot, 'three flavours', because palm sugar, tamarind and fish sauce are balanced against pounded chillies and garlic; spooned over a fish fried until its skin crackles and the fins crunch like crisps, it turns sticky and shiny. Sea bass (pla kapong) is the usual choice, though snapper or tilapia work well too. Bring it to the table with jasmine rice, a stir-fried green vegetable and a clear soup to share. Chef's tip: score the fish down to the bone on both sides and pat it bone-dry, so the heat reaches the thickest part and the oil doesn't spit.

45 minThaiFishSpicy
by KrazyBadal 0 views

ChajáSponge, peach and cream cake

Chajá was created in 1927 at a bakery in Paysandú, a city on the Uruguay River, and named after a local bird whose feathers look as fluffy as its crumbly meringue coat. Today it's Uruguay's birthday and celebration cake: layers of light sponge soaked in peach syrup, filled with whipped cream, peaches and dulce de leche, then covered in crushed meringue. It's sweet, soft and crunchy at once, best on the day it's assembled. Chef's tip: soak the sponge but not too much; it should feel moist, not wet, or the layers slide.

90 minParaguayanBaking
by KrazyBadal 0 views