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Friday, December 4, 2009

Morning Surprise

To my surprise this morning I found Tank’s email in my inbox, titling DMBLGIT November 2009: Winner Announcement. The content was the congratulation for winning the award and the winner badge in five color options.

I was stunned, never expected to see another DMBLGIT award so soon. So I figured I was lucky and should be thanking Le Petrin for hosting November DMBLGIT, Andrew from Spittoon for creating such event, and the talented panel of judges: Bron, Sabra, Julia, Mowie and Claude-Olivier.

The moment I got this, the very first friend that I thought about was Fitri of Rumah Manis. She always teased me about my macarons and photo contests, and now she is the one who won a contest with her macaron photo. And this time it is special because we are actually getting winner badges from the same contest. I should quickly go and tease her.

At the same time I really want to post something before weekend. And as usual, I never get enough of the Daring Bakers/Cooks’ Challenge until at least I get a couple of rounds. The possibility of developing different flavors and filling never stops thrilling me. So I was back in the kitchen with my previous Cannoli recipe and worked out something suitable for the filling, only this time it is savoury.

Having made so much of Cannoli, my testimonial is Cannoli is a super delicious pastry, either sweet or savoury and suitable for any occasion. And I believe most people who have tried it will agree with me!

Enough to fill 10-12 four-inch cannoli

1 Cannoli shell
Please refer to Daring Bakers' Cannoli

2. Filling

- Butter > 2 tablespoons
- Garlic – chop > 5 cloves
- Carrot – cut to cubes > 1/2
- Minced pork > 260 grams
- Ground coriander seeds > 1 tablespoon
- Granulated sugar > 1 teaspoon
- Salt > 1 teaspoon
- Red chilies – slice > 5
- Mint leaves – slice> 1 stalk
- Kaiware sprouts - to garnish
- Ground red bell pepper - to sprinkle

- Saute chopped garlic in butter until fragrant.
- Fold in carrot cubes. Cook for a while.
- Then add minced pork, ground coriander seeds, sugar, and salt. Adjust seasoning to suit your taste.
- When it is cooked, add chilies and sprinkle with mint.
- Ready to use for filling.
- Garnish shell with a small bunch of Kaiware sprouts and stuff with fillings.
- Sprinkle top of shells with ground red bell pepper and serve.


  1. Congrats!!!! You do deserve the award.

  2. Yeaaaaa.. we won!! GOSH, never been so happy like this time, that we won the badge together *Do you think that we are crazy or what? LOL* Or the other question is "Do we need to send macaron photo for every contest?" ^__^

    Yes, Kris..there is sweet nice event will coming soon on December, MY BIRTHDAY ! and the badge is one of nice present for me *I will tell the story soon hahahah...

    Again, thank you for being my are ROCK!!!

  3. Mmm...looks so yummy and the pictures are perfect!

  4. Well, I am NOT surprised! Always such beautiful photography! Congrats! Your sidebar is getting quite packed with awards! :)

  5. Congraz on your DMBLGIT award!! :) Those savory cannoli looks absolutely delicious! --- You just gave me an idea of what to bring to a potluck brunch next week!!! ;)

  6. Congratulation on your award. Very well deserved. Your savory cannoli looks delicious, great idea.

  7. Congrats on both your and Fitri's wins! I really admire all of your food composition/photography. It's great to see you enjoying the DB challenge so much that you continued playing around. Even to someone who doesn't eat pork, these look yummy!

  8. Your cannoli is just beautiful. Great photographs!

  9. Congrats on the win! I see many more in your future ;D.

  10. Congratulations on winning the award! I keep forgetting to enter... :) Your cannoli looks great too. Love the flavors of the filling!

  11. Congratulations on your award Kris!! All your phots are just beautiful and you really deserved it! I love these savory cannolis--so yummy!! :)

  12. These cannolis sound delicious - such a good idea on the savory filling. Congrats on the DMBLGIT win.