2011年12月16日星期五

深水埗發現印度甜品@咖喱烤餅叔叔餐廳Uncle's Curry & Kebab (發現已改名為深水埗咖喱)

13-04-2013 更新

今天經過見到舖頭已改名, 至於還有沒有印度甜品供應就不得而知...  

 





以下是咖喱烤餅叔叔餐廳Uncle's Curry & Kebab的食後評:

做咗人咁多年, 食過嘅印度甜品款式就真係五隻手指都數得晒, 暫時到而家最喜愛的仍然都是Shahi Gulab Jamun 蜜汁圆球       



無意中發現深水埗警署對面開咗間門面光亮, 天花板頂着幾盞塑膠製的『水晶燈』, 感覺cosy的回教咖喱餐館【因為Menu寫住Halal Food, 所以我知道是回教咖喱店(無豬肉食嫁)】。

睇睇menu發現有三款印度甜品, 包括Kulfi, Kesari Rasmalai及Shahi Gulab Jamun  


Kulfi
 <原汁鮮奶雪糕>$25...有少少鹹鹹地嘅味道, 粉紅色應該是玫瑰糖漿, 非常creamy, 奶味及豆蔻味道超级濃, 此雪糕質地比較硬, 與平時食開的雪糕質感不同, 應該是没有把空氣翻滾打入雪糕內。



Kesari Rasmalai
 <果仁奶芝士> $35...簡單來說是用煉奶來浸透淡味芝士, 芝士有很多洞洞, 好像海绵宝宝一樣, 口感嚡嚡的, 並吸收全部煉奶來擴充及增甜; 通常這種芝士都是店家自製, 聽落好似好簡單: 煮奶、落檸汁(檸檬汁導致牛奶蛋白凝聚和形成類似豆腐的沉澱)、隔渣、沖水、成型。

Ingredients:
6 cups water + 2 cups milk powder, for malai
2tbs lemon juice
4 cups water + 1 1/2 cup milk powder, for ras
6 cups water + 1 cup sugar, for syrup
1/8 cup ground almonds
1/8 cup toasted coconut
1/2 tsp cardamom powder
A few saffron strands/ kesar
Pistachios & Cashews

Method:

  • Start by preparing the malai. For this, dissolve 2 cups milk powder in 6 cups water. You can use fresh milk if available.
  • Gradually bring milk to a boil, stirring occasionally, over moderate heat. This will take around 10 minutes.
  • Add lemon juice slowly to boiling milk. Stir slowly till you see milk solids separating. Switch off heat at this point.
  • Allow to cool for a few minutes. Lemon juice causes milk proteins to coagulate and form a curd-like precipitate. [Like in those high school chemistry experiments!]
  • Take a soft cotton cloth or muslin cloth and use it to line a small bowl. Dump lemon-milk mixture into cloth.
  • Hold the cloth above the bowl and allow whey water to filter out. Now extract as much water as you can by pressing the cloth with both hands.
  • Wash it under the tap a couple of times to remove residual lemon flavour and squeeze out water again.
  • You will end up with a soft ball of cheesy material – homemade paneer - something like dry cottage cheese.
  • You now have a fairly small ball of paneer. If you want more, simply prepare a second batch or double the recipe.
  • Transfer the paneer to another clean cloth and tie it up. Hang the paneer ball on a clothesline [where humans and animals cnt get at it]and forget about it for a while. 
  • After 1/2 – 1 hour take the paneer ball down from where it was hanging. It should be now free from excess moisture.
  • Remove paneer from cloth and knead it to make it smooth. You can fastened this step by using a food processor.
  • Now divide into small balls. I got only 12 malai balls.
  • Roll each ball between your palms and flatten slightly.
  • Prepare the sugar syrup. For this, take sugar and water in the ratio of 1:6. Bring to boil in an open pressure cooker.
  • Carefully drop malai balls in boiling syrup.
  • Make sure they have enough space to expand as they will double in size. I cooked them in 2 batches.
  • Close pressure cooker and cook for about 10 minutes. My SEB was being used for smthing else so I had to boil them in a saucepan for some 30 minutes.
  • Do not worry about the malai balls breaking up in the boiling syrup. If you shaped them well, they will not!
  • Leave the balls to cool and soften in the sugar syrup while you prepare the ras/ milk sauce.
  • Take 4 cups water and 1 1/2 cups milk powder in a large saucepan. Bring to the boil with occasional stirring.
  • Add almonds, coconut, cardamom and saffron strands.
  • Add 2 tsp of sugar syrup of the malai balls to boiling milk.
  • Boil over low heat till the milk reduces to about 2 cups.
  • Remove malai balls from syrup and dunk them into lukewarm water. Press lightly to remove excess water.
  • Drop malai balls into boiling milk and boil for another 5 min.
  • Remove from heat and cool to room temperature.
  • Refrigerate for at least 4 hours before serving.
  • Serve in individual cups and garnish with pistachios & cashews and saffron strands. 
  • Makes 12 servings.


 
Shahi Gulab Jamun
  〈蜜汁圆球〉$25...炸到金黃色的芝士球再浸入有豆蔻的玫瑰糖水裡, 同樣地令金球吸盡玫瑰糖水, 飽滿到按一按便標汁https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDFhqPpXKRtLwAE0RABTAdC88_MAgDZ441byg-CqEDfLsfgEPXniwm-NnCePx5sidpxxTF2EQOrLcfSACi4ItrxY76q_9hvZDV8aA9mX6zcXkQS1cRoZAbdVYM3vf0pBDbjIErQlwMWxr3/s400/08.gif頓時帶給忘憂般的快活 ~~

咖喱烤餅叔叔餐廳Uncle's Curry & Kebab
深水埗欽州街56號明輝大廈B鋪
電話 : 2728 8330/ 2728 8083
 平均消費: $40-$100

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