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Angry Panda Gastronomy

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18.01.2022 Late night snack: Spaghetti Carbonara ala Fungi

16.01.2022 Crispy Mongolian Beef......

15.01.2022 Mini Cherry Tart with Honey Liquor Makes: 10 to 12 mini tarts Tools:...Continue reading

14.01.2022 Father's day dinner.......presenting 4 dishes

09.01.2022 Thai Tamarind Duck

08.01.2022 Tori katsu bowl.....!!!

07.01.2022 Blueberry cheesecake......

03.01.2022 Mini Cherry Tart with Honey Liquor Tools: 12 mini tarts moulds Ingredients:... Short pastry 180g all-purpose flour 55g powdered sugar 1/4 teaspoon salt 115g cold butter, cut into small cubes 1 large egg 1/2 teaspoon vanilla extract, optional 2 tablespoons of butter (for powdering mini tart mould) Custard 473ml whole milk 1/2 vanilla bean split lengthwise 6 egg yolks 135g sugar 32g corn-starch 14g cold unsalted butter 2 tablespoons of mead (honey liquor) Glaze 1 tablespoon of gelatine 200g of granulated sugar 200ml water 1 tablespoon of strawberry jam Assembly 36 large fresh cherries, halved and stone discarded 12 mint leaves Method: Short crust pastry: 1. Process flour, sugar, and salt in a food processor for a few seconds until combined. Add butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses. 2. Add egg and vanilla extract and keep pulsing until the dough is no longer dry and starts to clump together, about 10-15 seconds. 3. Do not process to the point that a large ball of dough is formed; rather the dough should be quite crumbly with large clumps. 4. Turn dough to a lightly floured surface and form into a ball. It should come together easily without being sticky. Flatten ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour. 5. Melt 2 tablespoons of butter, cool and brush on to mini tart moulds. Powder with flour. 6. Take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a lightly floured surface, roll the dough out into a 12 separate circles with an egg ring, then place gently into a mini tart mould. Trim edges with a sharp knife. Poke base of the pastry with a fork. 7. Place tart casing on a tray and cover with cling wrap. Place tray in the freezer for about 30 minutes. 8. To bake the crust: Preheat oven to 375F/190C and place rack in the centre. 9. Press parchment paper or aluminium foil tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights/dried beans/uncooked rice, making sure they

02.01.2022 Carrot cake.....

01.01.2022 Christmas feast....