Miele's 2009 guide for Asia's Top 20 restaurants

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As a passionate food blogger and food traveller (I'm being honest here, the main reason that I travel so far is food), I am only too pleased to be contacted by Miele to spread the word on public voting for Miele's 2009 guide for Asia's Top 20 restaurants.

I am especially proud of the rich variety and quality of food that Asia has to offer. So with this, I encourage every one of my reader who are in Asia to vote. From Kuala Lumpur to Seoul, Jakarta to Tokyo and Bangkok to Taipei... Bring it on folks!

Scallop Aladin

Black truffle scallops on crispy potato and prociutto - Batch 1

Scallop Aladin, can you please explain this? Why of course. If you look closely, you'll realize that the prosciutto resembles Aladin's flying carpet. Name out of the way, let's get down to the food itself.

Midnight Bakery Easter bun in 10 easy to follow steps!

Dough ingredients:
500 g plain flour
1 Tsp instant yeast
3 Tbsp green tea (either powder or leaves, or a mixture of both)
4 Tbsp sugar
1 tsp salt
100 g good quality butter, cubed and thawed in room temperature
400 ml H2O or milk
extra plain flour
1 packet of red bean paste (you can get this in Chinese or Asian grocer, orrr you can make your own if you're really really bored or really really enthusiastic)

Method

1. Mix all dried ingredients together, that's the flour, yeast, tea, sugar and salt. Chuck in the cubed butter too.
2. Pour in liquid (milk or water) and mix all the ingredients together. At this stage, the dough is all sticky, but cast that doubt aside and keep kneading and rub in the butter into the rest of the dough. You could add extra flour if you like to reduce the stickiness but please don't overdo it. This process takes between 10-20 minutes.
   
3. Now the dough should hold itself and when you poke it with your finger, the indent springs back. Leave it to rest for about 3-4 hours.
4. Has it doubled in size? Good, now punch it down and knead gently very briefly (brief is like 1-2 minutes). Roll it out to a log and divide the dough to fist size. From this you'd get about 15 little fist-sized doughs if your hand is as big as mine.
5. Flatten the dough into disk. The practical way of doing this is just pressing down the dough with your palm until it's the size of your hand with your fingers spread out. On the centre of the disk, put a tablespoon of the red bean paste and then close it up by pinching the edge of the disk together. Turn it upside down so that the smooth side is up, round up the ball and put in on your baking tray or a cake mould if you prefer.
   
6. Rest them for 3-6 hours. I rested mine overnight.
   
7. Before you bake the buns, preheat your oven to 160 degree Celcius for 10 minutes and glaze your buns with milk. Be gentle at this stage.
   
8. Bake the dough for about 25 minutes. This is the part where you put up a wooden stool and watch it brown with a cup of coffee or tea. It's especially fantastic in winter or autumn! If you live in the Southern hemisphere, now is the time to do it.
9. You may want to decorate it with the traditional cross made of icing sugar and milk or chocolate like I did, but if I may suggest, the bread is great on it's own. The icing sugar crosses only adds extra sugar that you really don't need taste-wise.
10. Bon appétit!
    

Crisp Crosp

Midnight Bakery Easter bun

Come Easter season, I find hot cross buns everywhere and with all honesty, I'm not a big fan of spiced buns. It was great a few years ago when chocolate chip hot cross buns came into fashion and this year, a bakery chain started selling mocha flavoured buns. I twiddled my thumbs while brainstorming for a novel taste this Easter until last week when I found red bean paste in a Chinese grocer and thought "Aha, red bean pasted filled buns!"

Green tea bun with bean paste filling & chocolate

Back at home, it is more common to find red bean pasted filled steamed buns though the color of the paste is usually black, perhaps due to the sugar, bearing in mind that close to everything was home made and kitchen-savvy costumers (which is almost all of mothers in that time) don't approve of dyes.

My mom used to buy steamed buns from a home baker who has recently retired. She started selling every evening from about 6 on a busy street opposite Kaisar supermarket in Pontianak. About sundown, the sky in the city is black with swallows and they're especially concentrated in that area. The birds go back to their nests in people's balconies or rest on the electric cables and being there at the time is like trying your luck. Mom would usually go and buy some steamed buns while the rest of us wait in the car. One time I remember watching people in boredom until I heard my little sister squeaked in delight "Ada yang kena!" (Translation: It got someone) Yes, we were evil little brats. I wonder what kind of aunts and mothers we would become.

Easter Bunny

Green-tea bunny bread with chocolate drizzle and glazed cherry

You know Easter is around the corner when your neighbourhood bakeries start selling hot cross buns and display chocolate Easter bunnies in the windows. Here in the southern hemisphere autumn is starting to set upon us too. The air starts to get a bit chilly and it's a welcome change from the humid warmth of summer.

Green tea bunny twists

Easter means a four day weekend and appetite in the form of my big sister is coming. It's true that food rates very highly in our family itinerary no matter where we go. I've been playing with a few ideas of menus in my head for her visit, but one thing is for sure... the theme is Easter.

Today I have made green tea bread, borrowing the idea from my green tea cookies. The base recipe for the bread itself is sort of similar to challah and brioche. It smells softly of milk even though it's not part of the recipe. I tried to work the dough into bunny shapes, adding glazed cheeries to replace dyed egg in traditional challah. I can't wait to feed her first thing when she arrives tomorrow!Green tea bunny dough

You might need a bit of imagination to see the bunny in this green tea twist, but I hope not as much imagination as it takes to find the rabbit on the moon.

Sourdough Saga

Plain onigiri/lemper/飯糰

If you are anticipating the product of my sourdough project, with utmost regret I must inform you that it had not turned out like I had hoped. I choose not to display its photo for its very sight evoke a deep heartache. Johnnie Jnr, as I have come to name my starter affectionately, was no doubt an active yeast culture, but sadly the dough was something else. The aroma was wonderful but the bread was crumbly and dense, nothing like the sourdough I bought at the market the morning following the death of my bread. This is not the end of my sourdough project. When time permits, I will start another batch of sourdough starter and hopefully, a successful sourdough loaf! For this week, I shall stick with rice to ail this heart ache.

Eat! 吃飯! Makan! Manger!

“There’s no place like home, there’s no place like home, there’s no place like home” sings Dorothy while she clicks her red heels together. I love fairy tales but I have to say that although I agree, there are some places that come close to it, food wise at least. I spent the weekend in a Sydney suburb that is healthily populated by Indonesian restaurants, Kingsford, and indulged in really homey food in Ayam Goreng 99 and Ratu Sari. Every so often, refreshment like this comes with inspiration.

Barramundi with cracked sea salt and sesame oil

I came away from this weekend with a pantry full of assortments of chili sauces (email me if you would like some recommendations) and a whole barramundi fish. I met a very nice Indonesian guy who works in a fish monger in East Garden and instead of selling me yesterday’s catch of ikan kembung (yellow tail) or mackerels (I wanted to make shio saba), he recommended a fresh barramundi fish. I love this kind of service where a vendor would explain his/her products. I came away with a bag of fish roe too. At home, my mom likes to cook a fish called “B-K” (which I deeply believe is mackerel) and often on the same meal she’d have deep fried fish roes from the same fish. They sort of look like sausage and it’s delicious. After I moved to Sydney, I discovered a Korean restaurant that does fish roe soup with tofu in the city and I love it so much I want to make it myself! And so I did, or attempted to.

Fish roe soup with miso and kochujang

Tonight I married Indonesian cuisine with Chinese with a touch of Korean. I’d credit Korean cuisine more but I’m afraid I might not do it justice with my lack of knowledge on how to cook proper Korean food. This will have to do for the moment.

Ikan bakar sambal terasi

For the love of chili, I’ve spread a healthy dose of sambal terasi on top of the grilled fish. Can I just say, it…. Is…. Divine…. As always, rice as our humble but delicious and nutritious staple stays in the background; nevertheless a meal is not and never can be defined as a meal without its presence.

Atap-seng, South-East Asian umeboshi

You may notice this pickled plum in the background as a garnish to my fish. This is sort of like the Japanese umeboshi. I was over the moon when I found this in a Thai grocery. Back in grade 6, my friends Elvinta, Elinda, Juliarosi and I used to make our ways to my aunt’s place before, in the middle of and after after-school tutorial to satisfy our thirst for a pickled we so fondly called “atap-seng” in the local Chinese dialect. I believe “atap” is the name of the fruit while “seng” means sour and over the years, the product had disappeared from the shelves of supermarkets, home stores and “warung”. You cannot imagine my joy when I found this stuff here in Sydney. Compared to umeboshi, it’s far more powerful in salt and the bite. If you pick it with your chopstick, the brine tracing the chopsticks is enough to make your whole face pucker.

Sourdough project - Day 5

The starter started to emit a strong smell. I can't say it's yeasty or alcoholic but it's something. I discarded half of it last night and fed it more plain flour and water. According to the direction, it will be ready to be used to make bread in 2-5 days.

Sourdough project - Day 4

Yup... it's alive alright. Overnight the starter had overgrown its container.

The sourdough project

It is decided, I am stepping up to the challenge of making sourdough. Armed with my amateur expertise and experience in baking bread from scratch and instant yeast package, this midnight baker is making her own starter from plain flour, honey, water and drumrolls please... no instant yeast in sight.

Today is day 2 and I am begining to see bubbles forming and yellow spots on the surface of this starter. No yeasty alcoholic smell detected just yet and admitedly the temptation to scatter half a teaspoon of instant yeast has tickled my mind. But I shall persist with my original recipe until the end.. or day 5. :P

Twenty minute bruschetta

I made this colorful bruscetta from a bread I made over 2 days. That's right, two days. I made oregano bread from the dough that I fermented for at least 24 hours because I believe that time along with quality ingredients make the best bread. The shape of the bread wasn't the best as it turned out, but like many things in life you just summon all your might and all your will to make the best out of imperfect things and situations.

If I call this dinner in 5, it would be a lie. It took me a while to slice the bread, open up the container of the semi-dried tomatoes, spread the tapenade, take the parmesan cheese from the fridge, cure the salami... just kidding. But 20 minutes will do and you have a healthy, easy and delicious dinner. Bon appétit!

Le rêve du Cordon Bleu

Wholemeal bread in the form of a loaf and pain de champagne


Parmesan grissini

Double chocolate pecan biscotti

I have been humbled to have been asked by a foodie magazine in my homeland to contribute in their publications but alas, with my oven as my witness, I cannot at this time. Experiments call and I see in a distance stretched out beyond the excitement of significant differences, funny GTT and ITT curves and RNA extraction... a time when my science and my love of food will meet and marry.

For now, reperforming a nostalgic recipe will do. I made double chocolate pecan biscotti last night for two reasons. First, I hope that it will gain me some forgiveness for a mishap with someone close and secondly, I haven't made biscotti for soooo long. It's one of those recipes that I'm a bit intimidated by. A number of times I made this, it always came out tasting very chemical-ee which I believe comes from the baking soda. So this time, armed with a bag of self raising flour that has twice the fibre of normal flour (and it's not wholemeal), I proceeded.

I tested two at breakf... I mean, brunch, with coffee and I think it's okay. I love the chocolate surprises that comes in every bite (I had chopped the chocolate to very fine pieces) and the texture of baked pecans. The crunch and aroma of baked pecan is something else that surpasses peanut, hazelnut and walnut. Overall, I personally thing that this is a pass.

Seniman roti yang bercita-cita menjadi dukun pastry

Hasil karya roti tawar seperti yang dijual di toko-toko roti Eropa, tentu saja dengan sentuhan lembut dan manisnya Asia.

Fatty BoomBoom

My sister, Henny, and her boyfriend, Fatty Boom-Boom, are visitting Sydney this week and it gives me a fantastic chance to stuff them silly like the making of foie gras. Last night on the way home we bought some bacon flavoured mini vegetarian sausages, making me the most armed and dangerous sistah in Sydney. I made some mini hotdogs with them, topped with a good heap of scallions/spring onions and mozzarella.

Time of birth: 11:32
Time of death: 15:50
Number of alledged perpetrators: 3 (with Fatty Boom-Boom committing most of the crime)

Henny & BoomBoom doing the Shaolin pose in Darling Harbour

Note. Calling someone Fatty Boom-Boom is only funny because the "fat" bit is not true. It would of course be rude and unfunny if it was otherwise.

Salt-rubbed ocean trout

I was inspired by the salmon posted in Curiously Ravenous. The other night I came home from work with an almost-obsessive-like determination to cook up a storm. The bread from my previous post were the result of the cooking fever as were the potato salad and a turnip and carrot stew in dashi stock (not shown). God forgive me for I skinned my vegetables, threw away the water in which I boiled them, mashed them and mixed them with copious amount of mayonaise and sodium.

In the picture is salt rubbed ocean trout that I left overnight before grilling, seaweed salad, potato salad and shredded eggs, which usually comes as a obligatory side dish in nasi kuning, nasi uduk, nasi tumpeng and all sorts of nasi dishes (nasi means rice in Indonesian). It was a delicious satisfying meal that was just right. (^-^)

Sunday Bake-Fest

I made some chocolate pull-aparts in my favorite cake tin. The chocolate bread is bread dough mixed in with roughly a gazillion shreds of finely chopped dark chocolate. I fermented the dough overnight and after shaping, I left the dough to proof for about 6 hours. It's Sunday after all when time is a luxury that one needs no justification to savour.
The rest of the dough was converted into crusty plain bread rolls and salami batons. I think I finally got it. This morning I made just one bread bun from the lot of dough. I left it in the oven for a bit longer than I usually would and without my usual egg wash. A thick layer of crust formed and it was delicious. There was no need to add pats of butter for the smell evaporating from the roll was enough.

As for the salami batons, I topped the dough with tomato paste (instead of tomato sauce) after egg wash. I've been feeding my colleagues with previously made vegetarian sausage bread and one of them commented that the tomato sauce was too sweet. Having replaced vegetarian sausage which consisted of Asian flavouring and spices with Mediteranian style cured sausage, I thought this bread would capture the essence of pizza if I used tomato paste together with the rest of my usual ingredients: oregano, mayonaisse (not so pizza-like but I simply cannot live without this ingredient) and parmesan cheese.
I broke my pastry brush...

Just for Gina

Just for Gina, sepupu favoritku yang setiap malam nemenin aku masak di rumah (sambil nonton tv). Tapi eniwei, yang penting si Bohlam selalu dengan setia mengincipi masakanku, ngasih komentar, mengkritik tanpa malu-malu dengan kamera yang selalu siap memotret. Oh ai mis yu.
Wahai sepupu, pandangilah roti-rotiku yang akhirnya sukses setelah dirimu pergi mengembara dunia... mengilerlah sebanyak-banyaknya dan jangan lupa ngecesnya dilap ya. Kakakakaka.

Washing up

Brioche au chocolat

If there's one thing I could forbid my parents from doing, it would be to ban them from buying bread outside. I tried the last time they visited Australia while I still lived in Brisbane and I failed. The first morning after I issued my ban, I saw commercial bread in the kitchen. After analysing the situation I am thoroughly convinced that great improvement must be made in my bread making skills to achieve such thing. My objection, thus, is to make bread so good that my parents not only keep quiet (silence is a sign of approval in my family) but they'd express some sort of positive emotion.

Typical Asian bread is soft and sweet. My grandmother particularly loves the soft pillowy buns that we buy from Kaisar Bakery at home (not to be mistaken with Kayser). There's not really a name for it but something generic. I've been looking through my bread book wondering what it is exactly. Is it brioche? Challah perhaps? Milk bread?

I saw the lemon curd brioche croissant in Knead for Bread and I decided to give it a go. Trouble is that I prefer my citrus uncomplicated, untouched... simply served wedged. So.... I made a chocolate brioche croissants instead. All you have to do is make a thick chocolate ganache for the filling. Knead for Bread had so kindly put up a step by step guide accompanied by pictures, however I went with my own little recipe for brioche, using fresh milk instead of water to further enrich the bread.

It makes a pretty neat breakfast bread or tea party snacks for those of you who, like me, never quite grown up. :P

Happy holidays!!

youI was home in Brisbane for a few days for my sister's birthday. For four days I made bread day in day out, night in night out and I got the nod of approval from them. It was blissful to feed your family and to be responded to with enthusiastic grunt that escaped speechless chewing mouths.

So I'm back now in Sydney and my appetite for cooking is numbed by the pressure from not knowing who exactly are coming for the party at my place tomorrow and if the cutlery will suffice. On top of that the champagnes I ordered didn't come, they ran out (how could they run out??!!). For tomorrow I will just make chocolate chip bread rolls and I'm posting my recipe for bread dough which you can also use for pizza base. The sugar is a bit excessive but I think it complements the savoury taste of the toppings very nicely.

Midnight bakery bread dough

Ingredients
250 g plain flour
2 tbsp sugar
1 tsp salt
1 tsp instant yeast
250 ml H2O
25 g butter, cubed

Direction

1. Mix all dry ingredients together and make a well in the center.
   
2. Pour in the water and mix with hand until all ingredients are mostly lumped in together. At this stage the dough should be really sticky but fear not.
   
3. Add in the butter and knead. If the dough clings on your skin, feel free to dust some flour over, but don't over do it.
   
4. Keep kneading the dough until it's sort of elastic. There's one stage where you're able to push a hole in with your finger and the indentation will bounce back. When your dough reaches this stage, leave it to rest for about 3 hours. I prefer to use plastic container or bowl because plastic is a sucky conductor of heat so your dough won't be dry on the outside or form any "skin". Don't forget to cover the bowl with damp kitchen towel.
   
5. Now, your dough should be at least doubled in size. Push down and just knead the dough briefly.
   
6. Cut the dough into the size of half an adult fist (or a little fist) and just shape it anyway you like and leave to rest for about an hour.
7. Preheat the oven to 180 degree Celcius for 10 minutes.
8. Bake and watch.
   

Bonne chance et Joyeaux Noel!!

Cookies & recipe

I decided to make cookies tonight. I started with my usual recipe mix for peanut butter, pecan and chocolate chip cookies but added a twist of red, green, yellow glazed cherries. Wait, that's not all. At my last batch of dough, I added the green tea that I got from Japan earlier this year. This is a mix of green tea leaves and green tea powder. I understand that much from the picture on the packaging. Please feel correct me if I'm wrong.
It's an experiment, a gamble if you like.The result is a different aroma in the air. There's definitely an infusion of green tea and how well does the marriage of peanut butter, pecan nuts, dark chocolate and green tea go? Let me put it this way, I thought that the peanut butter would overwhelm the green tea, but instead both distinct tastes blend into each other. I think I'll get some green tea powder the next time I do grocery shopping to experiment further.

Midnight Bakery Cookie
(Peanut butter, pecan & chocolate chip)

Ingredients

• 100g unsalted butter at room temperature
• 50g peanut butter
• 280g brown sugar
• 2 eggs (whole eggs)
• 100g flour
• 100g pecan (more if you like, I've used 200g of nuts before and they were great)
• 100g chocolate chips (or just chop blocked chocolate. Likewise... use the whole 250g block if you like)
  

Direction

1. Cream the butter, peanut butter and sugar until light and fluffy. If your butter is too hard to mix... well, serves you right not to follow my direction properly. You can melt the butter slightly by microwaving it for 10 seconds. I recommend doing this step by hand (no machine) not because I'm cruel (ok, so I am a little), but because it's a great arm exercise.
2. Add the egg, one by one, mixing well at each addition.
3. (Optional) You could add in a tablespoon of vanilla essence or I recommend Franjelico liqueur, but keep this out if you're baking for friends whose religion forbids the consumption of alcohol.. not that the alcohol would stick around during baking but it's the principle that matters.
4. Sift the flour into the butter mixture and mix it.
5. Add pecan and chocolate chips and just make sure they're distributed evenly.
6. Use 2 spoons to roll cookie dough into balls and position them apart on the tray. Use teaspoons if you like your cookies small or tablespoons if you want giant size cookies, but make sure the opening of your cookie jar is big enough to fit the giant ones before you start getting excited about making super-sized cookies.
7. Bake in a preheated oven at 180 degree Celsius.
8. Watch as they bake in the oven. The cookie dough balls should melt a little to resemble disks but you should start worrying if the whole thing just melt. This had happened to me twice using a craptastic oven that didn't reach the intended temperature. I didn't really time my baking, so just watch it until you think it looks like those that you get at your favourite cafe.
   

I'd love to hear feedback from anyone who tried this recipe. Happy baking and good luck! (^.^)

Comfort Food - Rice Ball/Onigiri

Although bread is something that fascinates and obsesses me, my love for it almost stops just right there at the making. I don't think I've ever really craved the taste of it like I do for rice. Is this due to my upbringing (environmental factor) or is it in my blood (genetic factor)? Who knows. If you have a toddler aged around 3 that you'd like to give up for the purpose of unravelling this mysterious phenomena, please get in touch with me. For now, while it remains a question, I shall indulge in my rice craving by making and eating onigiri day in day out until it is satisfied.


This is an onigiri with tuna salad filling. In all simplicity, it... it... it is divine... seriously.

Master Chef

Last week I received an email from Graeme de Vallance, a casting director from A Cast of Thousands about a reality show and I thought I'd post it up here. I think this is such a great idea and I encourage anyone who is a foodie or amateur/non-professional chef to go out there and battle it out. I'd do it myself if I'm not already committed for the next 2-3 years to my PhD.

The search is on to find Australia’s first true MasterChef. Network Ten wants every kitchen wannabe from amateur chefs to budding foodies to toss their chef’s hat in the ring…each hoping to become…Australia’s next super Chef.A real life drama will play out as the contestant’s kitchen courage is put to the ultimate test. From the lows of failure to the highs of success, our cast of characters will be catapulted from starters to mains then desserts and back again.IN 2009 WE ARE ABOUT TO SEE WHO CAN TAKE THE HEAT…AND WHO HAD BETTER GET OUT OF THE KITCHEN!To apply, go to www.masterchef.com.au

Not just a pretty face

The institute's student club is having our Christmas party today. A whole range of activities had been organized and one of them is baking contest. I made this cake last night after browsing many wonderful blogs and recipe sites. The design is nothing new, but I did make some changes to the basic recipes mainly due to catastrophes like having the chocolate curdle. I'd like to acknowledge some blogs that I drew inspiration and ideas from: Happy Home Baking and Scent of Green Bananas.

So what exactly is this stuff then? The base of it is thick short crust pastry with crushed peanuts baked into it, topped with peanut butter chocolate mousse and strawberries and fenced with sponge finger biscuits that had been brushed very lightly with the syrup from canned mangostene.
This is my favourite entry, a butter cake shaped like a mouse and so well decorated. The icing was so impressive, it just melted in your mouth. This entry won most creative cake.

My cake won best taste. (^_^) The party was really fun. I'm so glad to be surrounded by such fun and great people.

Le pain, c'est la vie

This is probably going to make me an obsessive freak if I am not one already. Within 48 hours I have made 4 batches of 250 g of bread.

First batch went to my dinner guest.
Second batch burned to crispy blackness because I fell asleep while baking it.
Third batch was born out of boredom.
Fourth batch just came out of the oven.

I finally got this bread making business right, the consistency, the texture, the softness. They are like the stuff that you get from the bakeries back at home, but just.. dare I say (and forgive my arrogance) superior due to the longer resting time which allows the delicate flavour to develop further. I'm now in search of a good butter.

Ok... so for the last batch of bread of the weekend, I finished kneading at 21:15 and I thought what the heck, I'll let it rest overnight and see how it turns out. The problem that I anticipated with leaving it to rest for such a long time despite promise of better flavour is over fermentation where a side product of yeast digestion, namely alcohol, especially in large amount after a long fermentation time might kill this microorganism and instead of cuddling a of rock star a bread, you get a tough and inedible dough. I kept on coming back to this baby from last night at 00:15, at 1, at 3 and finally at 6 when it looked great and smelled even better! There was a scent that was not quite, yet bear some resemblances to sourdough.

I made 3 shapes: petit bâtard, knot and three circles. My creativity is limited, I copied these from my first baking book. They look ok. Texture wise, they are not dissimilar to the batches with only 3 hour resting time. They're so soft and upon tasting, there's something there, something. I must titrate the starting ingredients to optimize the taste, but this is definately better than all the previous breads that I have ever made.
This has been a great start for the week. Happy Monday all and may our week be filled with many wonderful things!

Por el amor di pan!!

There are some things that make living alone and with a small fridge a bit inconvenient. Most herbs come in a huge bunches. With short fridge life, it is a guarantee that a good portion of them is going to be wasted.

I bought a bunch of spring onions/scallions because I wanted to make soup that called for 2 stalks of spring onions... but what to do with the rest of it? I thought of 蔥油餅 (Taiwanese spring onion pancake). Ivy's mother taught me how to make them a few years ago. She kept her own vegetable and herb garden and said that when there was an overflow of spring onion harvest, she'd make the pancakes. They were so wholesome and so simple to make.

Seen here is capicola wheels. I made a bread version of Mrs Hao's spring onion pancake, but on an impromptu round, I added coppa/capicola and parmesan.