Saturday, 20 November 2010


We had Teppanyaki for dinner tonight. As ah Huat would call it, the cooking show. The food is cooked in front of you using very basic ingredients like garlic, butter/oil, soya sauce, mayo, etc. It almost looks as if the chef if putting up a performance right at your dinner table.

The setting

The chef

Garlic Fried rice with Dried Shrimp




Boston Lobster is really huge!  



Wednesday, 17 November 2010

Ginseng Chicken & Korean BBQ

There is a day in the lunar calender where whatever herbal soup has a greater effect on your body. Its Tonic day and the family decided to check out the korean Ginseng chicken restaurant from the Crystal Jade  Group.


That garlic clove is a little too big. Overpowering the taste of the pork belly. 

Everyone attacking the food :D

IMG_1253 IMG_1259

I love Bimbibap <3

The chili sauce is simply awesome! 

Everyone in sync. 

Sunday, 27 June 2010

Marshmallow Brownie

Its brownie time! I was inspired by the Brownie Factory brownies, which is oh-so-yummy! Plus my mum reminded me that I have 5 packs of butter in the freezer ( I swear I don't recall buying so many of them!).

If you are planning to bake something that is really rich, sweet and chewy. This is IT! 

So its time to bake! 

140g unsalted butter
250g sugar + one sachet of vanilla sugar
80g unsweetened cocoa powder 
1/4 tsp salt 
1/2 tsp vanilla extract 
2 large eggs
70g all-purpose flour 

90g marshmallow 
90g semi-sweet chocolate 
1 tbs butter 

Position a rack in the lower third of the oven and preheat the oven to 160°C/325°F. Line the bottom and sides of a 20cm (8in) square baking pan with foil, leaving an overhang on two opposite sides. Butter the foil.

In a medium heatproof bowl, add the butter and set on top of a large sauce pan with barely simmering water. Melt the butter, then add sugar and salt, and stir until well combined. Next add the cocoa powder and stir until mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. 

Remove baking pan and place the marshmallow on the brownie, then return the baking pan back into the oven for 3 to 5 minutes. Spread the marshmallow with knife dipped in water. 

Let cool on rack. Prepare the chocolate glaze while brownie cools. Melt butter and chocolate in a large sauce pan over simmering water. When both chocolate and butter are well mixed, remove from heat and let it cool. Than pour the chocolate glaze over the marshmallow brownie. 
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Very very chewy! 
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