Friday, December 4, 2009
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!
SPICY MINCED PORK CANNOLI IN MINT
Enough to fill 10-12 four-inch cannoli
1 Cannoli shell
Please refer to Daring Bakers' Cannoli
- 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.