Chocolate Mud Cake

This is yet another chocolate overloaded recipe. I serve this rich chocolate mud cake  with chocolate butter ganache.

If you are using instant coffee then you will not need 2 tbsp of sugar.

Ingredients:

• 250g butter, cubed
• 250g chocolate (semi sweet)
• 330g granulated sugar
• 2 tbsp granulated coffee + 2 tbsp sugar + 175ml (3/4cup) hot water
• 125 ml milk, cold
• 4 eggs
• 30ml (2 tbsp) vegetable oil
• 300g (2 cups) self raising flour
• 1 tsp salt
• 55g (1/2 cup) cocoa powder

Method:

1.  Preheat oven at 150 degree celcius. Grease or line pan with baking paper.
2. On double boiler (make sure the barely simmering water did not touch the bottom of bowl). Add in butter, chocolate, sugar, and coffee mix. Melt it all. it will take about 5 minutes. Once all melted remove bowl from pot and set aside. Let it cool down for 30 seconds. 
3. Meanwhile prepare the dry ingredients. Mix together self raising flour, salt and cocoa powder.
4. Add milk into the chocolate mix to reduce the temperature of the chocolate mixture. Whisk to mix well. I used electric mixer. 
5. Before you  add in eggs please ensure that the mixture is not too hot otherwise the egg will turn into scramble egg. Add in egg one at a time and mix well. 
6. Add in vegetable oil and mix well. 
7. Now its time for dry ingredient. Add dry ingredients you prepared earlier in 3 addition. Combine well.
8. Pour chocolate mixture mud cake mixture into prepare pan. 
9. Place in preheated oven at 150 degree Celsius for 2 hours or until the tester comes out clean. Let it cool for 10 to 15 minutes and unmold. Let it cool on the cooling rack. 
10. Serve just like this or in my case i made dark chocolate butter ganache for the cake.Make sure the cake is completely cool before you pour over the ganache.

Remove the top crust if you want to have even top

Use baking paper to catch the dripping chocolate.

ENJOY!!

Southeast Asia Mushroom Soup

After my recent visit to Bali I often find myself missing the taste of Southeast Asia. Especially their fresh, light, tangy, chilli soup. So today I am making this soup to ease my crave. In terms of mushroom, you can use any type of mushroom you like. I have dried Shiitake Mushroom and dried Black Fungus/Mushroom at home so I decided to rehydrate both and used it in my soup. Black fungus may not sound appetizing but it is pack with goodness. It improves circulation, lower cholesterol, help in treating dryness for example dry throat, dry cough and anti viral and it is tasteless on its own.

Ingredients:

• 1 tsp vegetable oil
• 2 spring onion (white bit), finely chopped
• 4 gloves garlic, minced
• 1 shallot or half small brown onion, finely chop
• 5 dried Shiitake mushroom, rehydrate, squeeze out liquid and sliced
• a handful of black fungus, rehydrate, squeeze out liquid and cut into 2
• 1 - 2 red chilli, seeds removed and finely chopped
• 1 litre vegetable stock, I used homemade vegie stock
• Juice of 1 lime (depending on your taste)
• 5 kaffir lime leaves, stem removed
• 1 carrot, cubed
• a handful of green beans, cut to about 2 cm length
• salt and pepper to taste
• Fried shallots - to garnish (How to make your own Crispy Fried Shallot - Click Here)

Method:

1.  Heat oil in a saucepan that can hold 1 litre or more liquid.
2. Saute spring onion, garlic and shallot until aromatic and lightly brown. About 5 minutes.
3. Add chilli and stir well. Add in sliced mushroom and black fungus cook for further 3 minutes.
4. Pour in the stock, lime juice and Kaffir lime leaves and bring to boil. 
5. Once boil add in carrot and bean and season to taste.
6. The soup is ready to be serve when the vegetables are tender. 
7. Garnish with deep fried shallots.
8. Serve with warm steam rice and sweet soy sauce. YUM!

Simple Beef Stroganoff (Version 1)

This delicious and easy to cook beef stroganoff can be coupled with steam rice or pasta. The only trick to this recipe is to add in sour cream right before serving. Hope you like this recipe.

Ingredients:

• 600g beef strips (I use rump steak)
• 2 tsp garlic, mince
• 2 shallots, cut into segment
• 300g button mushroom, sliced (I used can Champignons)
• 1 1/2 tbsp paprika
• 3 - 4 tbsp tomato paste
• 3 1/2 cup beef stock
• 1 1/2 cup sour cream
• Vegetable oil

Method:

1. Heat oil in a pan or casserole pot that is big enough to accommodate the ingredients above. Seal beef strips in a hot smoking pan/pot. Seal the beef strips in a small batch and set aside. 
2. Once all beef strips is sealed, return all to the same hot pan/pot, add garlic, shallots, mushroom, paprika and tomato paste. Combine well and fry for 2 minutes or until fragrant. 
3. Add in beef stock and stir to combine. Bring to boil, cover with lid simmer for 20 minutes or until the meat tender.
4. Stir in sour cream before serving. 
5. Service with rice or pasta.

Enjoy =)

One Bowl Orange Cake

One Bowl means minimum wash and at the same time is able to fulfill the cake craving.

Ingredients:

• 125g butter
• 1 1/8 cup caster sugar
• 2 oranges - get the zest 
• 1 cup orange juice
• 1/2 tsp orange essence (optional)
• 1 1/4 cup self raising flour
• 2 eggs, lightly beaten

Method:

1. Pre heat oven at 180 degree and greased or line cake pan.
2. Melt butter in the double boiler and add in caster sugar. Once caster sugar incorporated well with the butter, remove the mixing bowl from double boiler.Let it cool down a little to avoid scrambling the eggs.
3. Add in egg and mix well with orange juice, orange zest and orange essence.
4. Mix in self raising flour in 2 to 3 addition and mix until just combined.
5. Pour into prepare cake pan. Bake in the oven for 40 minutes or until the tester comes out clean. Cool for 10 minutes before move it to wire rack to cool.

Sweet Potato Glutinous Rice Balls (Kuih Buah Melaka Keledek)

Beautiful sunny autumn Sunday perfect for Sweet Potato Glutinous Rice balls. Imagine when you bite into it, the melted palm sugar just burst in your mouth, so yummy. Be careful not to burn your tongue. Don't be dishearten by the name of this dessert. It may look and sound difficult to make, but it is actually quite easy and no machines involve. Just a little bit of patience in kneading.

Ingredients:

400g Sweet Potatoes (orange flesh) - made about 30 balls
200g Glutinous Rice Flour (I bought mine from Asian Grocery)
8 cubes palm sugar (I used pestle to break it into smaller pieces. Knife would work the same)
1 cup Dessicated Coconut
Salt
Oil to grease

Methods:

1. Peel and cut sweet potatoes to 4 or 5 pieces. Similar size preferred so that they cook at the same time. Put in the steamer and steam until chopstick or skewer easily poke through. Remove the sweet potatoes into a large bowl, mash it and wait till it is warm. 
2. Mix in glutinous rice flour, a pinch of salt and knead into a dough. I add 100g of G.R Flour start kneading then add  another 50g. As the was dough was still wet I add another 50g to reach the correct consistency. Sweet potatoes contains different amount of water content so I added in the G.R Flour batch by batch.
3.  I then divided the dough into 4 equal-sized pieces. Using my hand, I gently roll each piece out to form a log about 2cm wide and use a knife to cut 2cm long pieces. This is purely depends on the size of the end product that you like. Before I roll the entire dough I make a few to trial on the sizes.
4. I lightly floured my hands and roll each piece of dough into a ball. Using my thumb, I created a dent in the center of the ball, place small pieces of palm sugar onto the dent, wrap and roll back into a ball. Repeat with the remaining dough.
5. Bring a large pot of water to a boil. Carefully place the balls into the pot of boiling water, immediately stir the water so that it doesn't stick to the bottom. Do not overcrowd the pot. I boiled mine in 4 batches. Cook over medium heat until the balls float on the surface, reduce heat and let it simmer for another 5 to 10 minutes depending on the size of the balls. 
6. While waiting for the balls to float, grease the plate that you would want to transfer the balls to, so that it does not stick to the plate and remember not to stacked them too.They are very sticky. Once the balls are done, drained and placed on the greased plate.
7. Mix well 1 cup of desiccated coconut with a generous pinch of salt. Roll each ball on the mixture until evenly coated. Then its action time. Nom Nom NOM.

Dough

Dent the center of the ball to place the palm sugar. The dough pieces in this picture is slightly over size to my liking I have then resize it smaller

Sweet potato ball before it goes into the pot

TIPS:

Dough: If the dough is too wet add in more flour n vice versa, until it reaches the correct dough consistency.

Size of the balls: Make sure it is not too small as you will not be able to insert generous amount of palm sugar into it, thus, the bursting of melt palm sugar in your mouth may not happen. However, if it is too big you may not thoroughly cook the ball through (although it floated) and so lead to piece of palm sugar still sitting in the balls.

Rustic Russian Salad

What shall I say about this salad. This salad has a very appealing colour and you can expect the same for the taste (Sweet and short introduction isn't it?)

Ingredients:

• 8 medium potatoes
• 4 carrots, cut into 2-3cm chunks
• 300g green peas
• 1 tsp mustard (or to taste)
• 3/4 cup mayonnaise (or to taste)
• salt and pepper to taste

Steps:

1. Placed unpeeled POTATOES  into a large pot of cold water, bring to boil, cook potatoes for 8 to 10 minutes, then add the CARROTS and cook for further 5 minutes or until both potatoes and carrots are just cooked. Drain and cool. Once cool enough to handle, cut potatoes into 2-3cm chunks. 
2. Place GREEN PEAS into a large bowl, pour boiling water over and allow to blanch for 2-3 minutes, drain and refresh under cold water. 
3. Mix mayonaise, mustard, salt and pepper together until well combined. 
4. Put all the vegetables together in a bowl and fold through the dressing until combined. 
5. Season more with salt and pepper as desire and serve.

Meatballs (Pork) Congee

On a busy day, easy, simple, hot and delicious meal is something I'm looking for, especially when the wheather is cold. 

Ingredients:

• 250g minced pork (marinade with 1 1/2 light soy sauce, 1 tsp sesame oil, 1 tsp corn starch and a dash of white pepper for 10 minutes)
• 1 cup rice, rinse and drain
• 13 cups water
• 2 tbsp dried shrimp
• 2 tbsp anchovies
• 5 red dates
• 7 dried scallops
• light soy sauce to taste
• a pinch of sugar or to taste
• salt and white pepper to taste
• century egg (garnish)
• spring onion (garnish)
• salted egg (garnish)

Method:

1. Put together rice, dried shrimps, anchovies, red dates, dries scallops and water, to pot. Bring to boil. Once boil, leave the lid partially open and reduce heat to medium. Let it boil for 30 minutes. Remember to stir the bottom of the pot occasionally to avoid the rice from sticking to the base.Add in hot water if it is too dry.
2. In the meantime, take 1/2 tbsp of marinated minced pork and mould into ball/round shape. 
3. When the congee has cooked to your preferred consistency, add in light soy sauce, sugar, salt and pepper. Stir well.
4. Then, put meatballs into congee and increase heat. Allow meatball to cook for 3 minutes. 
5. Add more seasoning if require.
6. Serve hot and garnish with spring onion and century egg. If you are serving your congee with salted egg, go easy with the salt during seasoning.

The Not Very Mexican Eggs

TO FIND OUT MORE ABOUT INTERNATIONAL INCIDENT, PLEASE CLICK HERE

 

OK... It's about time to pull my socks up. Why? Partly because the weather is getting cold in this part of the world... and mostly because I seriously have to dedicate more of my time to keep this blog updated. I have been cooking and trying recipes, however, I am still struggling to find to time to post it in the blog.

So yea... I cooked this not very Mexican eggs  this morning. Why not very Mexican because I skip the red chillies and replace cannellini beans with baked beans. I LOVE baked beans. Although this Mexican eggs is holding it's 'not very' title, this is a recipe worth trying because it is easy, quick, delicious, not too heavy nor light and you will want to come back for more.

Here's the recipe:

Ingredients:-

• 1 tbsp olive oil
• 250g / 2 Chorizo, chopped
• 1 clove garlic, finely chopped (Optional)
• 4 tomatoes, chopped (Due to my laziness I used 400g canned diced tomatoes)
• 2 medium red capsicium, seeded and chopped
• 2 red small chilies, finely chopped (Optional)
• 400g cannelini beans, rinsed and drained (I substitute with 420g baked beans, it's OK if you can't completely drain the tomato sauce)
• 1 - 2 tbsp dried flakes parsley (If you are using fresh parsley - 1/4 cup chopped)
• 4 eggs, poached
• Salt and Pepper to taste
• 4 slices of toast, to serve

Steps:

1. Heat oil in a frying pan on high. Cook chorizo for 2-3 mins, turning until slightly brown. Push the chorizos aside, add in garlic in the center of the pan, lightly stir the garlic until fragrant. Then, mix together with chorizo. Continue turning the chorizos until brown. 
2. Add tomatoes, capsicums and chilli (if you are using any). Cook / mix well for 5-8 mins or until the tomatoes collapsed and capsicums are soft. 
3. Add parsley and beans and stir to combine. Heat on low for 1 min or until beans are warmed through.Add salt and pepper to taste before serving.
4. Meanwhile, to POACH eggs, half-fill a saucepan with water. Heat on medium until boiling, Reduce heat to low or until just gentle bubbling. Crack an egg into a small bowl. Whirl water with spoon to create a little funnel then slip egg into the whirlpool. 
5. Poach for 3-4 mins, gently spooning over water until white is set and yolk runny. 
6. Using a slotted spoon, remove egg and drain on paper towel. Repeat with remaining eggs.
7. Spoon bean mixture onto serving plates and top with poached egg. Serve with toast and butter.

And yeay its NOM NOM time again !!!

Stir Fry Instant Noodle

I was doing my groceries shopping last week and saw a bag of instant noodle of 10 pieces (700g) is on special. So, I decided to buy it and it is make in Malaysia. hehe.. Ok.. so for this fried noodle, you can add anything handy to you.

Ingredients:

• 350g (5 pieces) instant noodle
• vegetable oil
• 3 eggs, lightly beaten and add a dash of salt and pepper
• 4 cloves garlic, peeled and minced
• 350 g chicken pieces or cube, marinate with some salt and pepper for 30 minutes before cooking
• 10 or more fish balls, cut to 4
• 1 1/2 tbsp belachan/belacan/shrimp paste, finely chopped (optional)
• 1/2 tbsp tomato puree (optional)
• 1 tbsp light soy sauce
• 1 tbsp sweet sauce/ kicap manis
• 1/2 tbsp oyster sauce
• salt and ground white pepper to taste
• lettuce leaves, shredded (whatever amount you need)

Steps:

1. Cook/boiled instant noodles according to the instruction on the package. Drain and set aside.
2. Heat oil in wok/large pan pour in beaten egg mixture and lightly scramble the egg. Set aside.
3. In the same wok/pan, heat about 1 tbsp oil, stir in garlic and belachan. Stir fry until garlic turns lightly brown / fragrant, then, add in marinated chicken pieces and stir fry. Once the chicken pieces turns white, add in fishballs. Lightly stir fry the mixture in the wok for 2 minutes or until the chicken pieces is cook.
4. Then, add in tomato puree and combine well.
5. Add in cooked instant noodles, light soy sauce, kicap manis, oyster sauce, salt and pepper to taste. Combine well. Stir fry for 5 minutes maximum so that the noodle does not turn soggy. 
6. Once you are done evenly stir frying the noodle, turn off the heat, add in shredded lettuce, lightly toss them and serve. 

TIPS:

• Lettuce only took seconds to cook therefore they doesn't need long cooking time
• If you are using cabbage, add in cabbage in wok after you put in the chicken. Remember to add some water to cook and soften the cabbage.
• For any other vegetables, cook bofore you add in the noodles. lightly stir fry for 1-2 minutes before yu put in the noodles

Basic Chicken Stock

I love basic stocks. I make one whole pot of stock on the weekend and refrigerate it so that I can gradually use them in my cooking throughout the week. If you have been following my blog you would have realise I am allergy to all sorts of MSG and I am trying to make my food to be tasty in the most non-chemical way.

So, here's the basic chicken stock recipe.

Ingredients:

• 2kg chicken bones ( I use chicken carcass which only cost me AUD1 for 3)
• 2 onions or leeks, quartered
• 2 clove garlic,crushed
• 2 carrot, peeled and chopped
• 2 thyme sprigs
• a dash of white pepper

Steps:

1. Place all ingredients in a large/deep pot. Cover with cold water and slowly bring to boil on medium heat.
2. Reduce heat to low and add 1 cup of cold water. Smmer for 3 - 4 hours on medium low heat. \
3. Skimming fat and scu from surface.
4. Add extra water if necessary to make sure bones are always covered. 
5. After 3-4 hours, the liquid should be reduce by half. Strain the pot. Pour into whatever container you desire, allow to cool then freeze what you do not use.

Easy!!!! Trust me!!!

TIPS:

• Do not allow stock to boil or it will make your stock turn cloudy.
• If you are too lazy to get any other ingredients listed, make sure you use essential ingredient such as chicken bones, onions and carrots.

Tofu with Chicken and Mushroom

This is indeed a simple dish and delicious dish. Although I have to admit this dish is lack in points on 'appealing to the eyes' for who ever that have not taste it before.

 

Ingredients:-

• 500g beancurd, cut to 2cm cubes
• 200g chicken thigh fillet, slice 
• 5 dried mushroom, soak, drain and diced, reserve the liquid
• 1 1/2 tbsp cooking oil
• 3 cloves garlic, chopped
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• salt and pepper to taste
• 1 tbsp chinese cooking wine
• 3/4 cup water or liquid reserve from soaking mushroom
• Thickener: 1 tsp water mix with 1 1/2 tsp of cornflour, give a good stir before adding
• 1 stalk spring onion, slice to 0.5cm

Method:-

1. Heat oil in a wok or pan at medium high heat, add in garlic and stir fry till fragrant and lightly brown. Add in sliced chicken and mushroom, stir fry until the chicken turns colour.
2. Then, add in beancurd, soy sauce, oyster sauce, salt and pepper. Give it a quick stir, pour in cooking wine, stir and add in water or liquid from soaking mushroom. Cover the wok or pan and let it simmer for 5 - 7 minutes.
3. Remove lid, give another quick stir, add in thickener and bring it to boil. Add in spring onion and mix well just before serving.

Chicken and Cabbage Saute with Chorizo

By now you should have realise that I love chorizo. I try to use chorizo at all possible times in my cooking and order them whenever I spot them in the menu. Do you like chorizo too?

Ingredients:-

• 600g thigh fillet, cut into cubes
• 1/4 cup cooking oil
• 1 brown onion,finely chopped
• 3 clove garlic, finely chopped
• 150g chorizo, sliced 1cm thick
• 1 tsp dried mix herbs
• 250 ml chicken stock OR enough to cover the chicken
• 50g butter
• 150g cabbage, shredded
• salt and pepper to taste
• Garnish: dried parsley

Method:-

1. Season chicken pieces with salt and pepper. Set aside.
2. Heat a large saucepan with cooking oil and brown the chicken until golden all over. Remove chicken from the saucepan and drain off excess oil. 
3. Using the same saucepan, add 40g butter and sweat the onions, garlic and sliced chorizo. Cook gently for 2 minutes or until fragrant. Then, add in dried mixed herbs, combine well and continue cooking for another 2 minutes.
4. Return browned chicken pieces in to the saucepan and pour in chicken stock until enough to cover the chicken. Cover and simmer for 10 minutes.
5. Meanwhile, melt 10g butter in pan  or saucepan, add in shredded cabbage, lightly stir fry the cabbage and season with salt and pepper. Cover the pan or saucepan and cook on medium heat until the cabbage is tender. Then, drain off excess water and arrange the cabbage in the base of the serving plate.
6. By this time, the chicken and chorizo mixture should be done. Place the chicken and chorizo mixture on the cabbage and sprinkle with dried parsley. 

Grilled Beer Flavoured Lamb with Mashed Potatoes, Brocolli and Brown Sauce

It's SPRING time so it's LAMB time. I always love lamb and very tempted to order whenever I see it on the menu. Do you like lamb too? I decided to pair the lamb with mashed potatoes, boiled broccoli and brown sauce.

OK, the lamb wasn't as dry and burn as it looks like here. These picture (here and below) is doing injustice to these grilled lambs

Ingredients:-

Marinade for Beer Flavoured Lamb

• 500g lamb loin chop
• 1/2 tsp sugar
• 3 cloves garlic, minced
• 1/2 tsp ground pepper
• salt to taste
• 1 tsp lemon juice
• 1 tsp soy sauce
• 1 cup beer (I use Corona) 

 Boiled Broccoli

• Boiling salted water enough to boil brocolli
• 1 bunch broccoli. florets only
• 10g of butter

Brown Sauce

• 28g (2 tbsp) butter
• 2 tbsp flour
• 1 cup stock
• salt and pepper to taste

Method:- 

1. Grilled Beer Flavoured Lamb: Combine marinade ingredients together well, add in chops and cover. Refrigerate for 4 hours. Heat up grill on medium heat. Remove chops from marinade and grill over 7-8 minutes per side. Bast the chops with the marinade once on both sides. If you have no grill just pan fry them. 
2. Broccoli: Put broccoli florets in boiling salted water for 5 minutes. Test the broccoli florets with fork after 3 minutes and check again before removing from the boiling salted water. Drain well and place the butter ontop.
3. Brown Sauce: Melt butter at medium low heat and add in flour. Cook them together until brown, stirring occasionally. Add the stock 3 tbsp at a time, stirring to prevent lumping. Bring to boil and it is ready to be serve.