Brunch, to me, is decadent. It is a time to experience the best of both breakfast and lunch; to satisfy our sweet appetites and linger over a savory dish. Here are some tried and true brunch recipes my whole family loves.
The following Vietnamese Pandan Sticky Rice (Xôi Lá Duá) recipe has been passed down to me from my mom.
Vietnamese Pandan Sticky Rice (Xôi Lá Duá)
2 cups of glutinous rice*
½ of a 200 ml carton of coconut cream*
½ teaspoon salt
½ cup sugar
1 teaspoon pandan paste*
Fresh shredded coconut (optional)*
In a bowl, rinse the glutinous rice about 5 times or until the water runs clear. Add ½ teaspoon salt to the rinsed rice and then fill the bowl with water. Soak the glutinous rice for at least 8 hours or overnight.
The next morning, pour the rice into a strainer or colander and let excess water drip for 30 minutes to 1 hour. Then pour the rice from the colander into a steamer. Place a clean, large dishcloth over the steamer and cover with a lid. Steam the rice for about 30-45 minutes on medium high heat. Check the rice after about 15 minutes. If the rice looks dry, sprinkle about a ¼ cup of water on top of the rice.
While the rice is cooking, combine the coconut cream, sugar and pandan paste in a small bowl and stir well. After the rice is cooked, remove the sticky rice from the steamer and place into a large bowl. Pour the coconut cream, sugar and pandan mixture onto the steamed sticky rice. Mix well. Cover the bowl of pandan sticky rice and let rest for about 15 minutes. The rice will absorb the coconut cream and sugar. Serve and enjoy.
*Glutinous rice, pandan paste, coconut cream, and shredded coconut are available at most Asian grocery stores.
Over the years, I have adapted two of the following recipes, Sweet Crêpes and Crab Quiche, from the recipes of others. Crêpes can be enjoyed any time: breakfast, lunch, dessert or dinner. If you want savory crêpes, decrease the sugar and stuff with sautéed asparagus or mushrooms.
(adapted from Crêpes by Hamlyn, a division of Octopus Publishing Group Limited)
1 ¼ cups flour
Pinch of salt
¼ cup sugar
1 egg, lightly beaten
1 ¼ cups milk
2 tablespoons butter, melted
1 tablespoon rum
Combine the flour, salt and sugar in a bowl. Whisk the liquid. Slowly add the milk and egg to the flour. Mix well. Whisk in the butter until smooth. Refrigerate several hours or overnight. If refrigerating overnight, a little more milk must be added to the batter in the morning. The batter should not be so thick it can not be easily ladled onto the pan.
Put a small amount of butter in a crêpe pan on medium heat until butter melts. Using a small ladle, pour a little batter onto the crepe pan. Using the bottom of the ladle spread the batter around to evenly distribute the batter. Cook for 1-2 minutes until the underside turns golden.
Flip the crepe and cook for another 30-45 seconds until golden. Remove from the pan.
Continue making the crepes until the batter is used up.
Some good filling suggestions for the crêpes may include a small amount of butter and a sprinkling of sugar, your favorite jam or jelly, or Nutella.
(adapted from allrecipes.com)
1 package of puff pastry thawed (or 2 frozen pie crusts)
1 package of imitation crabmeat thawed and shredded
2 spring onions, sliced thinly
1 onion diced
½ garlic powder
¼ teaspoon thyme
½ teaspoon basil
½ teaspoon oregano
2 cups heavy cream (to reduce calories, use ½ cream and ½ milk)
1 cup shredded mozzarella
A dash of black pepper and salt
Preheat oven to 350 degrees F (175 degree C).
Roll out the puff pastry and place into two pie pans.
In a large bowl, mix together eggs, thyme, basil, oregano, cream, pepper and salt. Next, add crab meat, spring onions, onion, and mozzarella. Divide the egg mixture and pour into the two pie pans.
Bake at 350 degrees F for about 40-50 minutes or until knife inserted in the center of the quiche comes out clean. Let quiches cool for about 10 minutes before serving.
For a nice complement to the savoriness of the quiche, serve with a fresh, cold fruit salad.