Text 9250, 115 rader
Skriven 2014-01-26 05:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: breakfast buffets 104
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 ML> I accompanied Lilli to just from politeness and to watch
 ML> her eat omelet and toast and bacon but ended up actually
 ML> enjoying parts of. 
 NB> Serendipity...  :)   A benefit of being in an Asian country...
 NB> interesting things on the buffet unheard of here...  :)

There was dried octopus soup on one, but I didn't try it
because the smell was peculiar; plus I am not really a
soup person, unless there's pork in it.

 ML> One thing that appeared once that I put off tasting - tomato strudel.
 NB> Are you glad or sorry you didn't get another chance at it..?  ;) 
 NB> Depending on the spicing, that sounds somewhat intriguing... :)

I suppose.

 ML> Eating in hotels isn't my first choice, but I can get
 ML> more or less what I want, and Lilli can get what she
 ML> wants pretty exactly, though sometimes at a cost. The

Interesting thing: the buffet at Le Meridien in Chiang Rai
was pretty good, but the one at Le Meridien in Chiang Mai
was nowhere near so good, despite 95% of the offerings
being the same. There was a curious deadness about the food
there, as though someone had taken extra lessons on how to
make food bland for the tourists.

 ML> chili, for example, was not an included item (the satay
 ML> was) and was charged up at a whopping US5.50. On the
 ML> other hand a 7-oz burger with the works was 32.50. Lilli
 ML> points out that adding cheese and bacon brings it up to
 ML> $39. No burgers for us in this city.
 NB> Wheweee!  Good thing she was happy with the satay...  ;)   

We made up for that later at Chiang Mai, where a Big Mac
cost B96, or just about $3 - I believe that's sort of average
in the developed world - so she ate herself silly on them
while I went down the street for pork belly satays for B10
each. Lilli accused me of liking them largely for their
cheapness, which wasn't true. Sadly, when I went back six
hours later for seconds on those satays, the lady had sold out
and was packing up. Apparently others know good food too.

Happy New Year!

Kueh lapis
cat: snack, Chinese New Year, Singapore
yield: 1 batch

500 g butter
20 egg yolks
8 egg whites
200 g sugar
300 g condensed milk
220 g plain flour
1/2 ts baking powder
4 ts mixed spices
- or 2 ts cinnamon, 1/2 ts nutmeg, 1/4 ts ginger, 1/4 ts cardamom)
1 ts vanilla essence 
3 Tb rum (optional)
butter/coconut oil for greasing

1. Sift flour and spices together.

2. Beat butter and condensed milk together till white,
then set aside.

3. Whisk egg whites and baking powder till stiff (at
medium speed). Add in sugar while whisking, and egg yolks
one at a time, only adding in the next one when the
previous has been fully incorporated.

4. Stir in the vanilla essence (and rum) till well
combined.

5. Fold in the butter mixture, followed by the flour
mixture till it resembles a curdled pot of cream.

6. Preheat the oven to 200C/400F.

7. Line a baking tin with grease paper, and grease with
a bit of butter/coconut oil.

8. Spread a thin layer of batter (suggested 100 g for the
first layer) onto the base of the baking tin. Bake on the
lowest rack in the oven for 7-8 min or until lightly
golden brown.

9. Remove the tin from the oven and brush the cooked
layer with a bit of butter/coconut oil.

10. Flatten the cake slightly and prick all over with
a toothpick.

11. Spread on the next layer (suggested 60-80 g for
subsequent layers) and bake for 7-8 min or till lightly
golden brown.

Repeat steps 9-11 with the remaining batter.

11. For the last last layer, turn the oven to 180C/350F
and bake on the middle rack for 15 min till golden brown.

12. Remove from the oven and separate the kueh lapis from
the baking tin.

13. Turn the kueh lapis onto a surface to cool and remove
the grease paper.

14. Cut into slices and serve.

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