Kaffir lime pannacotta

 "  A very popular dessert, gets rave reviews whenever made. I love its  freshness, and the kaffir lime leaf flavour is subtle, irresistible and yummy. De-moulding it can be a challenge, so suggest setting it in pretty little dessert glasses or bowls, to be eaten directly. Do make a few extra as they are never enough ..."

 Servings - 6

Ingredients:

• 200 ml full fat milk
• 200 ml cream
• 200 ml coconut milk
• 100 grams caster sugar
• 2 tsp gelatin powder
• 10 kaffir lime leaves (shredded by hand)
• 1/2 lime juice ( juice  of 1/2 a lime or lemon)
• 1 lime zest

Method: 

1. Keep ready, 6 dessert glasses or bowls (for individual serving), or 1 big bowl 
2. Combine the milk, cream and the coconut milk.Add the lemon zest, sugar and leaves and bring the mixture to a boil on a low flame
3. Remove it from heat, cover and let it seep for 1 hour
4.  Sieve mixture, removing the leaves
5. Prepare gelatin as per instructions ( see note for how to prepare powdered gelatin)
6.  Mix the gelatin in the milk mixture well (If you are using powdered gelatin, make sure the mixture is at the same temperature as the gelatin and mix a little at a time)
7. Cool the pannacotta mixture to room temperature
8. Add the lime juice, mix and pour it in the dessert glasses/bowls. Cover, with cling film and refrigerate them over night
9. At serving time, decorate the pannacotta with a few fresh orange segments and enjoy

Notes: 

• This recipe, can also be made without coconut milk. Just increase the quantity of milk and cream by 100 ml each
• Make sure that you seep for 1 hour for maximum flavour  
•  If you are using gelatin powder,the safest way to ensure the gelatin powder sets well, is to first soak the gelatin in 4 tbsp of cold water for 5 minutes.Then over a double boiler melt the gelatin till it is translucent and then use once its at the same temperature as the mixture
• You could also set the pannacotta in moulds, and de-mould on a serving plate.
•  To de-mould the pannacotta's, dip the molds in hot water for 2 seconds. Loosen edges with knife and turn over on the serving plate

Burmese Khao soi or Khow Suey

"A Khao soi is a great one dish meal to be had when friends and family are over for a special occasion as its dramatic with all the accompaniments and tastes of streets across Asia. This one has been asked for specially by my sister who loves a good khao soi, I just hope she makes it too and doesn't get awed by the preparation which goes into it. This recipe has traveled via an aunt thru Hongkong and I have added original Burmese touches,  resulting in a lip smacking dish, a favorite of my son's   "

Servings - 8-10 people

Ingredients:

• 800 grams boneless chicken
• 500 grams egg noodles
• 400 ml coconut milk
• 5 tbsp chickpea flour
• 200 grams mushrooms (cut into 2 or 4 big pieces)
• 100 grams carrots and beans (chopped)
• 2 tbsp red curry paste
• 1/2 tsp turmeric powder 
• 1 tbsp oil
• 1 tbsp chopped garlic
• Handful of curry leaves (optional)

Method:

1. Mix the chickpea flour in 1 cup of water, ensuring no lumps
2. In a wok , heat 1 tbsp oil, add garlic, stir-fry till light brown
3. Add the red curry paste and turmeric then stir-fry till fragrant
4. Next add chicken pieces and brown lightly
5. Then add carrots, beans,mushrooms, salt and curry leaves and stir for a few minutes
6. Pour in the coconut milk and the chickpea water and cook on medium flame stirring frequently till it comes to a boil ( take care that it does not curdle at this stage)
7. Simmer on low flame till the chicken and vegetables are done, stirring often.  

 (In-case mixture curdles or you would like the gravy thicker add cornflour and thicken, make ahead as flavours need a couple of hours to develop)

1. In a separate pan, cook the noodles in lots of salted boiled water, as per packet instructions, drain and keep aside

Accompaniments:

• Garlic - chop and deep fry 2-3 tbsp of garlic
• Sesame seeds - 2 tbsp Sesame seeds dry roasted
• Red chilly - 4 red chilies fried and crushed
• Spring onion - 1 Spring onion chopped fine
• Eggs - 2 boiled eggs chopped fine
• Lime wedges - 2 limes cut into 8 parts each

Serving and Eating:

• Serve the curry and noodles in separate bowls with all the accompaniments in their own little dip dishes
• Eat the Khao soi in individual bowls, taking  noodles,topped with lots of the chicken curry and add accompaniments as per taste