December 9th, 2014

Foie gras custard with crispy shallot

Pate is one of my vices. Strong coffee, aromatic roll, smell of freshly cut flowers put in a vase on the table and pate which is spread on the piece of bread by someone you love – this is the best and the most romantic breakfast.

Add a long kiss, tender touch and a sweet promising smile… Well, I’ve got somehow carried away. So let’s start cooking fantastic French pate of Malay style as offered by the most modest and one of the greatest chefs of Kuala Lumpur.

A royal dessertKhanom Mor Kaeng Khai is the most ancient Thai dessert originated since Sri Ayutthaya period. It was first found in the ancient foreign dispatch that Chow Phaya Vichayen’s wife taught Thais to make Khanom Mor Kaeng. It was baked in a curry pot (Mor Kaeng) in that time. Later trays were used instead.


  • 200 g duck foie gras, de-veined

  • 5 duck egg

  • 250 ml coconut milk

  • 125 ml cream

  • 150 g palm sugar

  • 5 pandanus leaves

  • 2 tbsp crisp fried shallot


  1. Blend the duck foie gras with 2 tbsp of crisp fried shallot and cream until its smooth, set aside.

  2. Break all the eggs into a bowl, add sugar and coconut milk.

  3. Mix thoroughly by kneading with the pandanus leaves until the sugar has dissolved.

  4. Strain the mixture through cheesecloth, add foie gras mixture, and mix well.

  5. Pour into baking pan and bake in an oven at 350F for 30 minutes or until the custard is done and the surface is golden brown.

  6. Remove from the oven, and allow to cool.

  7. Sprinkle with the crisp fried shallot, and cut into pieces to serve.

Find more interesting recipes here:

Lamb Roll

Everything is relative. There are no bad and no good things. There is only our perception of the situation.

You might make an objection, of course, and ask: ‘Will it be bad or good, if your friend misses a plane causing a problem for the whole system of non-refundable tickets?’ My answer will be ‘Bad’.

But what if I say, there was a plane crash? Will the fact that my friend missed the plane be bad or good then?

So, the situation is neutral. And we impose negative or positive connotation basing on our knowledge and the case itself.

The same is with Armenia.

Armenians like to joke that all their products are natural or ‘eco’, as people like to say nowadays. But they immediately add, they simply have no money for chemicals.

Is it good or bad? Yes! It’s good! It means, I can come to a friendly and picturesque country and enjoy natural cheap products!

But is it good for a farmer?

Globalisation is very slow and reluctant in Armenia. This highland and magic country respects traditions of local cuisine. French and Italian restaurants are still something unusual.
But there are plenty of restaurants and cafés with local and, take my word, delicious cuisine.

Is it good or bad?

Everything is relative.

And I want to start revealing Armenia not with a traditional recipe. To be precise, I want to show Armenia as a developing country that at the same time preserves local traditions.

That’s why, today’s dish is traditional for Armenia, but contains elements of French cuisine and serving.

Is it good or bad? Please welcome: Lamb Roll from Edgar Yeganyan – a charismatic Chef at Charles Restaurant.

P.S.: You can learn more about Armenian Roll from my travel notes about Armenia.


  • 200 g lamb fillet

  • 20 g lamb kidneys

  • 30 g egg-plants

  • 20 g tomatoes

  • 15 g onion

  • Basil, estragon, thyme, dill, parsley


  • 20 g courgettes

  • 30 g carrots

  • 150 g spinach

  • 20 g olive oil

  • Salt, ground black pepper


  1. Fry egg-plants and tomatoes in a pan for 5 minutes.

  2. Then put them on the meat and add lamb kidneys and chopped onion.

  3. Make a roll.

  4. Put into the heated oven at the temperature of 180C (356F).

  5. And leave for 20 minutes.


  1. Roast chopped courgettes, carrots and spinach in olive oil for about 5 minutes.

  2. Put garnish on the middle of a plate and add lamb roll on top.