Thursday, March 27, 2014

Chocolate Panna Cotta

I was clearing my 'pantry' and found a pack of leftover (couverture) chocolate chips. I decided to clear it by making dessert. You don't have to use couverture chocolate chips. Just get some good dark chocolate. I wouldn't recommend you using milk chocolate. It won't taste good.

I made a bad decision to make it in mold that need to unmold for serving. As weather was so hot, it started melthing fast the minute it's out of the mold. I should have use cups instead so the cold cup can helps keep it cool.

If you are going to make this, please take note of the above. If you want to use mold, make it on a cool day or risk having it melted before you finish it. ;)

  • 200g Dark Chocolate, chopped if not in chips/bits form
  • 200g Whipping Cream
  • 300g Fresh Milk
  • 100g Caster Sugar
  • 15g Gelatin

How to do it:
  1. Combine cream and milk into a pot and bring to a simmer.
  2. Add in the chocolate and stir to completely melt it.
  3. Add in the sugar and make sure it is dissolved.
  4. Sprinkle the gelatin and gently stir to melt gelatin completely.
  5. Sieve the mixture into cups or molds.
  6. Chill in fridge till set.
  7. Serve chilled.

  • If you wish to un-mold the panna cotta, just have a bowl of hot water ready.
  • Sit the mold in the hot water for a few second. This helps melt the edge so the panna cotta will not stick to the mold.
  • Turn it over to a serving bowl to let it drop.

Tuesday, March 25, 2014

{ Breakfast: Poached Egg on Bun }

This was last Sunday's breakfast.

We had Poached Egg on top of a generally heap of shaved ham and half burger bun which was lightly spread with butter and pan grilled.

The Button Mushroom on the side were sauteed with a little butter and a pinch of salt till they absorbed the liquid from sauteing them.

The meal was completed with Salad and Cream of Asparagus.

Saturday, March 22, 2014

Miso Ramen

Few days ago, I made Miso Ramen served with added Lava Egg, Crabstick and Corn.  I shared it on Instagram and Facebook and had requests for the recipe.

So here's my simple recipe.

  • 2 litre Homemade Chicken or Pork Stock
  • 1/2 tablespoon Instant Dashi Powder
  • 1 tablespoon Mirin
  • 1/2 tablespoon Light Soy Sauce
  • 4 tablespoon Miso Paste

How to do it:
  1. Bring stock to a simmer.
  2. Add dashi powder, mirin and light soy sauce.
  3. Add in the miso paste and dissolve it in the soup.
  4. The soup is ready to be added to a separately cooked ramen.

  • Cook ramen separately and pour the soup base over when it's done.
  • I'm using homemade stock here. If you are using steady stock, please adjust the seasoning accordingly as steady stock are usually seasoned.
  • The ingredients that are served with the ramen is up to individual. You can served it bare too.
    Check out the Shoyu Based Soup HERE.

Tuesday, March 18, 2014

Ika Meshi

Super short post here cos I'm busy busy busy today.  Taking a break to share some food here.

I made some glutinous rice stuffed squid, better known as Ika Meshi, for dinner.  If you like what you see, hop over HERE to the write up on how it is done.

Okay, I'm going back to my kitchen to continue cooking stare at the Ika Meshi!

Tuesday, March 4, 2014

Cream of Asparagus

I bought a pack of Asparagus not realising that I already have a pack at home. As I'm the one one eating it, I find turning it into soup is the fastest way to finish it.

I made this last Saturday for breakfast.  So glad that my daughter loves it.  Now I don't have to only make Mushroom Soup for her. There's another option and more to come, I come.  No luck with my son though even bacon was used. :/

It's an easy and yummy 'hulk' soup that you got to try. :)

  • 200g Asparagus, chopped into sections
  • 1 small or 1/2 medium Onion (not shallot), diced
  • 4 strips Streaky Bacon (optional), diced
  • 1 Litre Chicken or Vegetable Stock
  • 50ml Cooking Cream
  • Salt and Pepper to taste

How to do it:
  1. Fry streaky bacon till brown.
  2. Remove the bacon bits leaving the oil in the pan.
  3. Saute the onion till soft.
  4. Add in the asparagus and cook for 5 mins (shorter time if you are using Thai Asparagus).
  5. Add in the stock and bring to a simmer.
  6. Continue cooking till the asparagus is tender.
  7. Blend till it is smooth.
  8. Add salt to taste.
  9. Stir in cooking cream.
  10. Thicken with some corn flour mixture if you like.
  11. Serve.

  • I'm using streaky bacon to try covering up some of the taste of asparagus to make it more acceptable for kids. You can use 1/2 tablespoon butter instead.
  • If you do not wish to use corn flour to thicken the soup, you can use double cream instead of cooking cream.
  • Cooking cream can be replaced with Whipping Cream too.