Month: May 2021

What to get at the Asian supermarket

The give-away associated with this blog post is sponsored by AsianFoodLovers.nl.

‘Toko’ is the Indonesian word for shop and is what some of the first Asian supermarkets here were called, as they were rooted in Dutch-Indonesian history (from here on out I will use the term ‘Indisch’, which is a Dutch term for both the people and food associated with the Dutch East Indies). Being Indisch myself, I’ve been going to tokos since before I was born. You can read a brief history here.

Over the years I have seen them expand their wares from limited Dutch-Indonesian and Indonesian imported and locally recreated wares in the early 80s to covering most of East Asia as well as other parts of the world today. Because I get asked what people should buy at the toko at least once a week I thought it was time for a good ol’ (but grossly incomplete) listicle of things to buy at the Asian supermarket.

While the ‘Asian’  diaspora has a presence everywhere, what you can buy at your local Asian supermarket can be very different. As I am based in the Netherlands and mostly know about what to buy at Asian tokos here, that is what this post is generally about.

The basics

Rice
Ever since I read Vegan Japaneasy by Tim Anderson, I’ve switched to Japanese rice. Often sold under the name sushi rice, it can also eaten plain or in other dishes. Japanese rice has a short, thick grain and dries well, which I like slightly better and works perfectly for fried rice.

Other solid rice varieties are basmati and jasmine (of course arborio is also solid, but that’s a different continent).

Tofu
There are different types of tofu. I use firm tofu for frying and silken tofu as an egg alternative in vegan crème brûlée or in vegan mapo tofu for example. It is best to poach silken tofu briefly before use so that it doesn’t fall apart as much. Firm tofu is best frozen in the packaging with the liquid, before thawing (and then freezing and thawing again) and then pressing it for further use.

Noodles
There are many different types of noodles. So many in fact, that I think the only way to find out which one you like best is to try different ones.

I’m a big fan of pre-cooked udon noodles, which are nice and thick, hold sauce well and cook in no time. I really love flat rice or glass noodles in cold salads, while other people prefer egg noodles for bami goreng for example. So just grab some noods and try them, they tend to run quite cheap so no harm no foul if you don’t like some of the ones you try.

Herbs, spices, sauces and condiments

These are the herbs, spices, sauces and condiments that I always have in stock because they can always be combined into something delicious.

Note: spices and herbs tend to run cheaper at the toko and are usually also more flavorful than those from the supermarket, so it’s really worthwhile to stock up on all your herbs and spices here.

Fresh and frozen 
Sereh, also known as lemongrass, is really indispensable in Indisch, Indonesian but also in Vietnamese and Thai cooking. In stews like rendang it’s best to bruise and then tie it in a knot, while for uses where the sereh gets mixed into the dish, like Thai larb, it’s best to peel the sereh until you get to the soft white core and finely chop that up for further use.

Jeruk purut, also known as makrut lime leaf, is also widely used in Indisch and Indonesian cuisine. It is also known by the k-name that I no longer use, you can read why you shouldn’t use that name here.

Laos or galengal cannot be replaced with ginger no matter how many times recipe developers write this. It is fresher and sweeter, less spicy and according to some has a slightly piney flavor (I think it has a laosy taste, but who am I?). It has a shiny white skin.

Ginger is not a replacement for galengal. It is a lot more spicy (and gingery, continuing a theme here) and stringy. It has a course yellow-brownish skin. You can use leftovers to make tea (or whiskey) with lemon and honey.

Sichuan pepper, though spicy, is not actually a pepper but part of the citrus family. This pepper is essential for Sichuan cooking, gives you a mild high and numbs you mouth a little, which allows you to pick up other flavors better. Very floral. I love making ice cream with this, there is a recipe for Sichuan pepper ice cream in my cookbook Nomnomnom coming out in August in the Netherlands.

MSG. Controversial in some circles, MSG is actually just super salt that naturally occurs in tomatoes, Parmesan cheese and many more foods and is artificially recreated through fermentation. Research has yet to show there are any true health risks associated with the use of MSG, but the myth (originally fueled by anti-Chinese racism) persists. You use MSG like salt to boost umami. If you want to understand more about MSG, Pit Magazine devoted an entire issue to it, while The Bad Food Bible also does a stellar job of explaining why there is nothing wrong with using it and The MSG Pod is a lovely podcast to check out.

Sauces
Crispy chili in oil is indispensable in any kitchen. You can use it for mapo tofu, but really everything tastes better with a little chili crisp. I often eat it with scrambled eggs, as a dip with dumplings, to add heat and crunch to noodles or straight from the jar. For Tummie Magazine I made Cathy Erway’s peanut brittle with chili crisp recipe to go with chipotle chocolate mousse. Lao Gan Ma is pretty much the standard, they also sell a version with peanuts if that’s your thing. You can make chili crisp very easily at home, but I like to support the Lao Gan Ma empire by always having a mega pot of it on my shelf.

Gochujang is a fermented Korean chili paste and equally indispensable. I use it to glaze Korean fried chicken, in all kinds of marinades but it also pairs incredibly well with melted cheese on a toastie or with pasta.

Hoisin sauce is another indispensable sauce (this is a bit of a theme with me and condiments). You may recognize this as the dip you get with Peking duck, but you can of course also dip other things in it (your finger is a good one) and use it in all kinds of marinades. With hoisin I notice that everyone has different preferences because the taste and texture are slightly different across brands, so try different brands until you find your hoisin match. I’m sure it exists.

Sriracha with extra garlic. I think everyone is familiar with Thai sriracha by now. My favorite brand is the (American) Flying Goose brand and my favorite flavor is the one with extra garlic, which seems to have more depth than ‘plain’ sriracha. Flying Goose has developed a whole bunch of variaties, which are all worth a shot. I’m a big fan of their smoky sriracha as well as the ones with  black pepper and extra lemon grass.

Light soy sauce is the nicest soy sauce for cooking because it’s slightly more subtle and less salty than dark soy sauce. I always have light soy sauce at home for cooking and dark for dipping or finishing dishes.

Kaki Tiga kecap medja is Indonesian sweet kecap, which is slightly less sweet and thick than kecap manis (Indonesian sweet soy sauce). This is the kecap that I grew up with and that’s probably why I like it best. If you are looking for really good kecap manis, I recommend the Bango brand.

White miso is a well-known Japanese fermented soybean paste. There are also yellow, red and black misos. White is the most versatile/ accessible, so that’s why I tend to use that. I use it in marinades, to make dressings or mayonnaise, as a substitute for shrimp paste and fish sauce, but also to give dishes an extra umami kick, like this hummus for example.

Thai spice pastes are great to keep in the cupboard for days when you don’t feel like cooking and want to get something on the table with relative ease. There are all kinds of ready-made Thai spice pastes available, I like red curry and penang paste in particular. In Thailand curry pastes are generally used as a foundation with more ingredients added to the dish during cooking, but if you mix the paste with some coconut milk, a protein and some veggies you’re already going to have a pretty good time.

Miscellaneous
Coconut milk, see Thai spice paste for why it is useful to always have this at hand, although I also use this a lot in Indische and Indonesian cooking. Because I live alone, I like to keep small tins or tetra packs of 250 ml at home. Note this is not the coconut milk you can now find in most grocery stores as a replacement for cow milk and there are various textures and flavors of coconut milk available as well. Most stores will indicate which ones you can use for cooking and which for baking for example, which is mostly related to the water content of the milk.

Kimchi is a Korean method to preserve vegetables and ready-made kimchi usually comes in the form of the classic and most well-known Nappa cabbage kimchi. You can of course make kimchi yourself, but I like to have a ready-made jar or bag at home for snacking, to use on cheese melts and burgers or to make kimchijeon (kimchi pancakes). You never know when the kimchi craving strikes.

Panko. Coarse Japanese breadcrumbs that make everything you breadcrumb a 1000 times more delicious as when you use western (I guess?) breadcrumbs. They result in fluffy super crunchy fried things every time.

Ready-made

If you don’t feel like cooking, the toko is also your friend. Most tokos have a fresh or take-out counter where you can get ready-made meals you just have to reheat. But they also have an arsenal of other ready meals. Below you’ll find some my favorites, which I always keep at hand for days where I am unable to cook.

Instant noodles
There are many different types, flavors and brands of instant noodles available from all corners of South East Asia. Instant noodles from South Korea, Japan and Singapore tend to run slightly more pricey but are totally worth it. Beyond that Indomie is probably the most famous brand out there (if you can find them their potato chips are pretty damned good too).

With instant noodles it’s also best to just get some and just try them until you find the ones that tickle your pickle. It helps to know that Asian people tend to use instant noodles as a base and often enhance them with other ingredients rather than eating them ‘plain’. A classic example of this is stirring a beaten egg, roughly chopped spring onion and a slice of cheap cheddar cheese into your Shin Ramyun noodles.

Please do pay attention to the instructions: due to the different noodles used instant noodles have different preparation times. There wet as well as dry instant noodles so you don’t always use the cooking liquid to make a soup.

My personal favorites are the laksa noodles from Prima Taste, basically anything from Nissin and Indomie‘s dry noodles.

Gyoza and dumplings
Nowadays you will finds loads of gyoza and other dumplings in the freezer section of the Asian supermarket.

I personally like Anjinomoto’s vegetable gyoza best. You can steam as well as steam-fry (my English abandons me here) them, where you crisp their bums in sunflower oil for 5 minutes before adding a splash of water and closing the lid and steaming them for another 5. Most packages also come with microwave instructions but I find steaming or steam-frying them gives the best result.

Snacks
Of course you can find an endless arsenal of (potato) chips and krupuk (prawn crackers) at Asian supermarkets. Again: try stuff that appeals to you and then keep getting the stuff you like best.

My favorites from the freezer are custard buns and edamame, those shelled steamed and salted soy beans you get at Japanese restaurants.

All potato chips well for me, but my favorite krupuk has and always will be palembang. In the Netherlands you can also buy krupuk to fry at home, but I’m too lazy for this and prefer to look for  surprising flavors in the crisps and/ or cracker department. Tip: if you come across anything with salted egg, that’s usually going to be a good thing.

Win Asian groceries from Asian Food Lovers (open to Dutch inhabitants only)

Update: the giveaway is now closed. Check out the comments on the Instagram-post for Asian groceries I have missed in my list.

That’s it for my toko tips. To help 1 lucky winner on their way, in collaboration with Asian Food Lovers, I am giving away a box of toko goodies worth €60. In this you will find: Japanese rice, silken tofu, udon noodles, chili crisp, gochujang, hoisin sauce, sriracha, light soy sauce, kecap medja, white miso, red curry paste, coconut milk, kimchi, panko, a selection of instant noodles, vegetable gyoza, edamame and palembang krupuk.

All you have to do to get a chance to win is to follow me and Asian Food Lovers on Instagram and leave a like and comment on this post, you can tag someone or let me know which toko groceries I have pathetically overlooked. Entries are open until Monday 31 May at midnight, I will announce the winner on Tuesday 1 June in my stories.

The give-away for this blog post is sponsored by AsianFoodLovers.nl. Zoek je deze post in het Engels? Ga dan naar vettesletten.nl voor wat moet je kopen in de toko.

Tortas de Chilaquiles – Mexican Sandwiches

I’m a simple woman. I see chilaquiles, I have chilaquiles.

The first time I had them was at Puerto Alegre in San Francisco roughly 10 years ago. I fell in love with the dish and red mole immediately. Both of these are hard to come by here in the Netherlands so I’ve had to make due with instant sauces and Thai-Mexican mashups of my own making.

The cookbook Comida Mexicana by Rosa Cienfuegos surrounded by a few empty tomatillo husks.

Comida Mexicana – Rosa Cienfuegos

Lucky for me, GoodCook (one of my favorite Dutch cookbook publishers) were kind enough to send me a copy of their newly released a translation of Comida Mexicana (UK only) by Rosa Cienfuegos. It’s a stellar read. With amazing photography by Alicia Taylor. As well as wonderful personal story of creating a home away from home.

There’s lots of stuff I want to cook from this book, but the tortas de chilaquiles (a chilaquiles sandwich) was my number one.

A closeup of salted black totopos (fresh fried nachos made from fresh tortillas).

Sourcing Mexican ingredients

As mentioned, it can be hard to find Mexican ingredients in the Netherlands. In the past 10 years the situation has improved greatly however. So I was able to order tomatillos and jalapenos to make fresh salsa verde, as well as fresh tortillas to fry my own totopos from Westland Pepers. The tortillas are made by Tortillería Taiyara, who supplies all the best eateries and tokos in the Netherlands. You can also order your totopos ready-made from her.

A scathering of empty green tomatillo husks.

Schnitzelgate

I decided to make mine with tofu schnitzel because I am trying to cut back on meat. To make this I froze my tofu straight from the shop. Thawed it. Pressed it and then coated it in panko. You are of course free to use veal, which the original recipe calls for, or buy storebought schnitzel because why the fuck not.

A jar of salsa verde.

All this? For a sandwich?

This recipe may seem like a lot of work for a sandwich but it’s a DAMNED good sandwich and you can skip a bunch of steps by going with store-bought totopos, schnitzels and salsa verde (if you’re lucky enough to have any nearby).

A tortas de chilaquiles (chilaquiles bread roll) with chilaquiles made with black totopos, sour cream, tofu schnitzel and feta cheese.

Tortas de chilaquiles - Chilaquiles sandwiches

Dorothy Porker
A recipe for tortas de chilaquiles (Mexican chilaquiles sandwiches) from the cookbook Comida Mexicana by Rosa Cienfuegos, made vegetarian with tofu schnitzel.
Prep Time 15 mins
Cook Time 15 mins
Tofu freezing, thawing and pressing time 2 d 30 mins
Course Lunch, Snack
Cuisine Mexican
Servings 6 tortas

Equipment

  • Freezer, if making your own tofu schnitzels
  • Heavy object, if making your own tofu schnitzels
  • Griddle pan, if making your own salsa
  • Blender or food processor, if making your own salsa
  • Deep fat fryer or frying pan, if making your own totopos
  • Deep plate x2, if making your own schnitzels
  • Large frying pan x2

Ingredients
  

For the salsa verde, you can also use store-bought

  • 21 oz - 600 g tomatillos fresh or canned
  • 20 jalapeno peppers
  • 1 white onion coarsely chopped
  • 1 clove garlic
  • 1 T - 15 g salt
  • 1 bunch coriander coarsely chopped

For the totopos, you can also use store-bought

  • neutral oil for deep fat frying
  • 12 fresh corn tortillas cut into 8 pieces each
  • salt to taste

For the tofu schnitzels, you can also use store-bought

  • 1 egg whisked
  • 2/3 c - 150 ml milk the heaviest milk you can get, nutmilk is fine
  • 1 T - 15 g salt
  • freshly ground black pepper to taste
  • 1 pack firm or semi-firm tofu frozen in its liquid, thawed, then pressed for 30 minutes and cut into 1/2" - 1 cm slices
  • 1 c - 100 g bread crumbs I used panko (Japanese breadcrumbs) because I'm fancy, but use whatever
  • sunflower oil for shallow frying

For the tortas de chilaquiles

  • 4 c - 1 l salsa verde recipe to follow, or store-bought
  • 2 lbs - 1 kg totopos recipe to follow, or store-bought
  • 6 teleras (Mexican bread rolls) I used what the Dutch call 'an Italiaanse bol', look for something slightly firmer on the outside but soft on the inside
  • 2 T - 30 ml sour cream
  • 2 T - 30 g cojita cheese I used crumbled feta
  • 6 tofu schnitzels recipe to follow, or store-bought

Instructions
 

First, make the salsa verde

  • If you were able to source fresh tomatillos, remove the husk and wash 21 oz - 600 g of tomatillos. If using tinned tomatillos drain and pat dry.
  • Griddle them on a very hot griddle with 20 jalapenos and coarsely chopped white onion until they turn black on the outside. You can also do this directly over a hot flame if you dare.
  • Move all of the blackened tomatillos, jalapenos and onion to a blender or food processor with 1 clove of garlic, 1 T - 15 g of salt and 1 bunch of coarsely chopped coriander and blend until fine. If the sauce is too coarse add water until you get your desired consistency.

Now, make the totopos

  • Heat oil in a deep pan or in a deep fat fryer to 180° C - 360° F.
  • Fry the tortillas cut into 8 pieces in batches until crisp and starting to brown. Usually once they start floating and stop bubbling they are done.
  • Drain on some kitchen towel and season with salt.

Next, make the tofu schnitzels

  • Mix the whisked egg with 2/3 c - 150 ml of milk, 1 T - 15 g of salt and freshly ground pepper in a deep plate. Place in the slices of tofu and leave to soak for 3 minutes.
  • Place 1 c of bread crumbs in another deep plate and heat a decent layer of sunflower oil in a large frying pan.
  • Coat the tofu slices in breadcrumbs and fry until golden and crisp. This should take 5 minutes per side or so.

Now, make the chilaquiles

  • Heat almost all of the 4 c - 1 l of salsa verde in a large frying pan on a medium heat. Add the totopos and a cup of water, stir and heat through for 5 minutes or so. If you like your chilaquiles a little crispier, I'd skip the water and the 5 minutes.
  • Remove from the heat.

Tortas de chilaquiles, ASSEMBLE

  • Cut your teleras or whatever bread rolls you're using in half, top with a scoop of the cooked chilaquiles, the sour cream, cojita or feta, tofu (or other) schnitzel and a little bit of uncooked salsa verde and dig in.

Notes

  • Obviously these tortas do not keep and should be eaten straight away.
  • The salsa verde will keep for about a week in an airtight container in the fridge and are great for dipping chips or having on any number of tacos.
  • Totopos will keep for about a week in a cookie tin.
Keyword chilaquiles, Mexican food, sandwiches, tortas

Zoek je dit recept in het Nederlands? Ga dan naar vettesletten.nl voor tortas de chilaquiles, Mexicaanse broodjes chilaquiles.

Pastel Tres Leches – Three-Milk Cake

If you don’t think pastel tres leches (Mexican three-milk cake) is the best cake in the world, you just haven’t had it yet. I’ve been told tres leches is finally gaining traction in the US, but in Europe it’s still a sight for sore eyes.

This classic Mexican cake is the cake that will bring the word moist back en vogue. It’s a sloppy wet kiss of a cake and I love it more than any cake in the world.

A close up of the burnt meringue coating the tres leches cake.

White Cube, white cake

The first time I had pastel tres leches was in London. On a rainy terrace in Hoxton Square after a visit to a now-closed gallery. I have never forgotten about this cake, but I haven’t seen it on a menu since. The recipes all seemed quite intimidating for a shit baker like me. So it took me a few years to work up the courage. But work up the courage I did, because this cake is just that good and I have to get my fix in somehow.

The cookbook Mexico The Cookbook by Margarita Carrillo Arronte with pieces of pastel tres leches on a cake stand off to the side of the image.

Mexico: The Cookbook – Margarita Carrillo Arronte

Color me superficial but I bought Mexico: The Cookbook (order in the US or UK) by Margarita Carrillo Arronte because the dust cover is worth the money alone. Luckily it’s also one of the most complete cookbooks on Mexican cooking and I’ve had many a good meal because of it.

On orange plate with a slice of pastel tres leches with milk seeping out of it and a bamboo knife to the front of the image, on a soft pink background.

Raspberries and milk crumbs

Originally this cake is made with strawberries, but I’m a big raspberry fan so I used raspberries. I also thought it’d be fun to try and add a little extra texture to the cake in the shape of milk crumbs from Christina Tosi‘s All About Cake (order in the US or UK). But you do you.

The cookbook All About Cake by Christina Tosi with an orange plate with a wedge of pastel tres leches in front of it.

On orange plate with a slice of pastel tres leches with milk seeping out of it and a bamboo knife to the front of the image, on a soft pink background.

Pastel tres leches - Mexican Three-Milk Cake

Dorothy Porker
A recipe for the best cake ever: Mexican pastel tres leches, from Mexico: The Cookbook, with the addition of Christina Tosi's milk crumbs (which you can totally skip should you be so inclined).
Prep Time 1 hr
Cook Time 1 hr
Course Birthdays, Dessert
Cuisine Mexican
Servings 8 - 10 people

Equipment

  • Oven
  • Sheet pan
  • Parchment x2
  • Small bowl
  • Round cake pan ⌀ 11" - 28 cm
  • Large bowl x2
  • Sieve
  • Small bowls x2 to separate eggs
  • Metal serving spoon
  • Food processor or blender
  • Large rimmed plate or cake plateau
  • Heatproof bowl
  • Saucepan that the heatproof bowl can sit on comfortably
  • Handmixer
  • Spatula
  • Blow torch

Ingredients
  

To make the milk crumbs, for added texture (optional)

  • 1/2 c - 40 g milk powder
  • 1/4 c - 40 g flour
  • 2 T - 30 g extra fine sugar
  • 1 T - 15 g corn flour
  • 1/2 t - 2 g salt
  • 4 T - 55 g butter melted - unsalted (or skip the salt above)
  • 1/4 c - 20 g milk powder
  • 3 oz - 90 g white chocolate melted

To make the pastel tres leches

    For the cake

    • butter for greasing the cake pan
    • 2 1/2 c - 275 g flour
    • 1 T - 15 g baking powder
    • 8 large eggs yolks and whites separated
    • 1 1/2 c - 230 g extra fine sugar
    • 1 T - 15 ml vanilla extract
    • 4 T - 60 ml milk
    • 2 c - 240 g strawberries raspberries or other slightly more tangy soft fruits work well too

    For the cream

    • 1 can condensed milk 14 oz - 395 g
    • 1 can evaporated milk 5 oz - 150 ml
    • 1/2 c - 150 ml single cream
    • 3 egg yolks whites set aside for the meringue coating
    • 1-2 T - 15-30 ml brandy I used rum cause that's what I had - if you're feeding kids use 1 T - 15 ml of vanilla essence instead

    For the meringue

    • 3 egg whites set aside from when you made the cream
    • 1/2 c - 100 g extra fine sugar
    • juice of 1/2 lemon
    • 2 T - 30 ml golden (corn) syrup

    Instructions
     

    Make the milk crumbs (optional)

    • Preheat your oven to 120° C - 250° F and line a baking sheet with parchment.
    • In a small bowl, mix all dry the ingredients together except for the 4 T - 55 g of melted butter, 1/4 c - 20 g of milk powder and 3 oz - 90 g of white chocolate.
    • Now add the 4 T - 55 g of melted butter and stir until the mixture comes together in small clumps.
    • Spread the clumps out onto the prepared baking sheet and bake for 20 minutes until dry and sandy and leave to cool completely.
    • Once the clusters have cooled completely toss with the remainder of the 1/4 c - 20 g of milk powder.
    • Melt 3 oz - 90 g of white chocolate and toss to coat. If you toss this every 5 minutes or so until dry the milk crumbs should develop a nice even layer of white chocolate.
    • Store in the fridge or freezer in an airtight container until ready to use.

    Now make the pastel tres leches

      First, make the cake

      • Preheat your oven to 180° C - 350° F. Line the bottom of the cake pan with parchment and grease the sides with a little butter.
      • Run 2 1/2 c - 275 g of flour and 1 T - 15 g of baking powder through a sieve into a bowl and set aside.
      • In a separate bowl, whisk 8 egg yolks with 1 1/2 c - 230 g of extra fine sugar and 1 T - 15 ml of vanilla extract until ribbons form.
      • Now, in small portions, gently fold the flour and baking powder mixture through the yolks and sugar, alternating with 4 T - 60 ml of milk.
      • In another bowl, whisk the egg whites until stiff peaks form, then gently fold these egg whites into the egg-sugar-flour mixture. This is best achieved in small portions with a metal serving spoon, taking one scoop of fluffy egg whites at a time, folding them in until almost fully incorporated, before folding in the next scoop. You really want to be gentle here so you don't knock the air out.
      • Pour the batter into the cake pan and bake for 40-50 minutes until a toothpick comes out clean.

      Make the cream

      • Place all the ingredients for the cream into a food processor or blender and blend until thoroughly mixed. If you are planning to feed kids, please use 1 T - 15 ml of vanilla essence instead of 1-2 T - 15-30 ml of liquor.

      Back to the cake

      • Once a toothpick has come out clean from the center of the cake, remove the cake from the oven and leave to cool for 10 minutes before removing from the pan.*
      • Cut the cake in two layers while it's still warm and slice the outer top crust off the top layer of the cake, this will make for easier soaking (if you zoom in on my photo you'll see the top layer is relatively dry.
      • Place the bottom layer on a rimmed plate or cake plateau (I say rimmed because this cake will leak) and divide 2 c - 450 g of strawberries and the milk bar crumbs (if using) across the bottom layer before placing the top layer of cake back on top.
      • Pour the cream all over the cake, making sure you hit all the areas of the cake. Ideally the cake is still a little warm when you do this.

      Now make the meringue

      • Place the whites of 3 eggs, 1/2 c - 100 g of extra fine sugar, the juice of 1/2 lemon and 2 T - 30 ml of golden (corn) syrup in a heat proof bowl and place on top of pan with barely simmering water, making sure the bottom of the bowl doesn't touch the water.
      • Whisk vigorously using a hand mixer until the mixture becomes fluffy. Remove the bowl from the pan and keep going until a meringue forms, this should take 5 minutes or so. It'll still look a little floppy but will hold fine on the sides of the cake.
      • Use a spatula to cover the cake in whatever look you fancy. slapdash, prim and proper, what have you, and burn the meringue with a blowtorch to your desired level of browning. Dig in.

      Notes

      • The milk crumbs will keep for 1 month in an airtight container in the fridge or freezer.
      • The cake will keep for 3 days or so in an airtight container in the fridge. 
      * The book says you should 'leave the cake to cool completely' but then later says you should soak in the cream while the cake is still hot, so I'm doing a bit of both. 
      Keyword all about cake, cake, christina tosi, dessert, margarita carrillo arronte, Mexican food, milkbar, tres leches

      Zoek je dit recept in het Nederlands? Ga dan naar vettesletten.nl voor pastel tres leches, Mexicaanse drie-melken cake.