Galangal Cake with Tofu Pudding, Saffron and Lime custard Coconut Lemongrass sorbet
Galangal Cake with Tofu Pudding, Saffron and Lime custard Coconut Lemongrass sorbet

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, galangal cake with tofu pudding, saffron and lime custard coconut lemongrass sorbet. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Galangal Cake with Tofu Pudding, Saffron and Lime custard Coconut Lemongrass sorbet is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Galangal Cake with Tofu Pudding, Saffron and Lime custard Coconut Lemongrass sorbet is something that I have loved my whole life. They are fine and they look wonderful.

See great recipes for Galangal Cake with Tofu Pudding, Saffron and Lime custard Coconut Lemongrass sorbet too! Put the coconut milk and galangal in a pot and bring to a boil. Add the kaffir lime leaves and salt Stir the lime juice and fish sauce into the mixture; pour into a bowl and top with the Thai chilies to serve.

To begin with this particular recipe, we must prepare a few ingredients. You can have galangal cake with tofu pudding, saffron and lime custard coconut lemongrass sorbet using 28 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Galangal Cake with Tofu Pudding, Saffron and Lime custard Coconut Lemongrass sorbet:
  1. Get Ingredients
  2. Take For Galangal cake
  3. Take 1 cup all purpose flour
  4. Get 1 cup butter
  5. Prepare 3/4 cup Demerara sugar
  6. Get 5 tbsp ground galangal
  7. Get 1 tsp baking powder
  8. Make ready 2 eggs
  9. Take Tofu Pudding
  10. Get 1 packet Tofu
  11. Prepare 1 1/2 cup soy milk
  12. Get 1/3 cup boiled water
  13. Get 10 gm gelatine
  14. Make ready 5 tbsp Honey
  15. Get 1/2 tsp almond essence
  16. Get Lemon grass coconut sorbet
  17. Get 1 cans coconut milk
  18. Make ready 1 cup coconut flakes
  19. Get 1 stalk lemongrass
  20. Get 1 cup sugar
  21. Get 1 pinch salt
  22. Prepare Saffron lemon curd
  23. Take 1 cup lemon juice
  24. Get 1 cup sugar
  25. Make ready 1 tbsp lemon zest
  26. Take 1 pinch salt
  27. Make ready 100 gms butter
  28. Get 2 eggs, 1 egg yolk

With full flavor and aromatic from the herbs like galangal, lemongrass and kiffir lime to make this dish unique. Galangal is a root from the ginger family that looks a bit like a knobbly Jerusalem artichoke. It is widely used in South-East Asian cuisine, particularly Thai cookery and is an important ingredient in Thai curry pastes. It can be bought as fresh root, dried root or dried, ground powder. japanese food,asian recipes,tempura,sushi,korean cuisine,chinese recipes,filipino cooking,thai food,tom yum,satay,nasi goring,malaysian food,singaporean recipes,vietnamese cooking,indonesian recipes,tofu dishes,coconut curry,pork ribs,crispy duck,pak choi,ramen,dumplings, fried rice,seafood This Thai stir-fried vegetable recipe combines garlic, galangal, and lime with Asian vegetables to make a side dish or main dish when protein is added.

Steps to make Galangal Cake with Tofu Pudding, Saffron and Lime custard Coconut Lemongrass sorbet:
  1. For the Cake - Pre heat oven to 180 degree Celsius. - Cream butter and sugar. Add the eggs and mix well until incorporated. Sift the flour and the baking powder. Add this to the liquids and the ground galangal. Mix gently until the batter comes together. Bake for 20 minutes. Let it cool.
  2. For the Tofu Pudding - Mix water and gelatine and stir until completely dissolved.Puree tofu, soy milk and honey together. - In a bowl add the tofu mixture, gelatine and almond essence and mix well. Run through a sieve and place the mixture in the refrigerator for at least an hour to set.To unmold run a knife through the corners and invert on a plate.
  3. For the Lemongrass Sorbet - Combine coconut milk, coconut flakes, sugar and salt and bring to a simmer. Take it off hear. Add the lemongrass stalks and let it steep till the mixture cools. - Run through a fine sieve and place the mixture in the refridgerator. Freeze until use preferable overnight. Scoop before serving.
  4. For the Saffron Lemon Curd - Using a double boiler, place a pan with lemon juice, zest, sugar, salt and butter over it, making sure it does not touch it. Slightly whisk egg and egg yolk and add it to the butter and lemon mix. Keep stirring continuously until it’s cooked and thickens.
  5. Slice the case length wise, unmold the tofu pudding, scoop out the lemon grass sorbet and place the saffron lime curd on the side.

Great as a side dish, you can turn it into a main course by adding tofu, wheat gluten, cashews, cooked shrimp, or slices of chicken as a protein source. Lemongrass is one of those irreplaceable ingredients, often found in Thai, Vietnamese, and other This recipe calls for fried tofu puffs, but you could add or substitute chicken, shrimp, or other seafood Lemongrass is lovely in desserts as well. Stir in the soy sauce, salt. Coconut sorbet with cashew, curry leaf, mustard and chia seed praline Photograph: Yuki Sugiura for the Guardian. Tofu is not solely the stuff of stir-fries.

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