Friday, May 8, 2015

Ferrero Rocher Brownie - Rich Version Encore








First half of the year is approaching the end but I still have a lot of pending stuff that have not settled yet, I am just like racing with times :(


This is modification from the rich version Ferrero Rocher Brownie which I love it a lot. Although the that brownie tasted delicious but it may be too rich for some people or children, thus I reduced the amount of chocolate and cocoa powder.

Ingredients :
100g dark chocolate, chopped (I used 65%)
90g butter, chopped
70g brown sugar
pinch of salt
2 eggs at room temperature + lightly beaten
1/2 tsp vanilla extract (I used 1/4 tsp pure vanilla powder)
70g plain flour, sifted
10g cocoa powder, sifted
4 ferrero rocher (I used 8 ferrero rocher)

Method :
1. Preheat oven to 170C. Line an 8" x 3.5" x  3" inch baking pan with baking paper.
2. Mix flour and cocoa powder together, set aside.
3. Melt chocolate and butter in a heat-proof bowl over a pot of barely simmering water. Stir gently and constantly until smooth. 
4. Add sugar and salt, stir until all sugar has dissolved. Remove from heat.
5. Continue to stir for 30 seconds. Add beaten eggs and mix well.
6. Add vanilla extract and mix well.
7. Add flour and cocoa powder mixture in 3 separate rounds, mix well in each addition.
8. Pour 1/2 brownie batter into the baking pan. 
9. Add an even layer of Ferrero Rocher and push in the rocher and cover with remaining 1/2 of brownie batter. Flatten with dough scraper.
10.  Bake at 170C for 5 mins, reduce to 160C and continue to bake for 25 mins or until the cake tester come out clean.
11. Let it cool down completely in the baking pan .
12. Chill it for 4 hours before slicing.






Verdict?
The brownie still taste chocolaty and rich, still heavenly delicious. If you are afraid of too rich and chocolaty brownie, you may try this out.





I'm submitting this post to the Best Recipes for Everyone ~ May 2015 
Event Theme : My Favourite Desserts
 organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.

Monday, April 20, 2015

Nasi Lemak Coconut Rice with Ayam Percik







Another backlog that I had shelved it for more than 6 months lol. How nice if there are 36 hours a day instead of 24....
Ayam Percik
Recipe adapted from Jessie's Cooking Moment and 厨苑食谱 


Ingredients:
8 Chicken Maryland 

Marinade:
5 stalks lemongrass, white part only, chopped
80g red shallots, chopped
4 cloves garlic
40g fresh turmeric, skinned & chopped
40g ginger, skinned & chopped
1 1/2 tbsp tamarind + 5 tbsp water, 
10 red chili (I used 3 only as I am serving both of children)
120g coconut milk
3 tbsp olive oil
1 tbsp salt
1 1/2 tbsp brown sugar
1 tsp fish sauce

Method:
1. Soak tamarind pulp with water for 10 minutes. Rub the tamarind pulp to wash the seeds clean. Strain the tamarind water and discard the remnants. Save the tamarind water.
2. Blend marinade in a stick blender.
3. Prick chicken slightly with a sharp skewer. Rub through the marinade on the chicken. Refrigerate for at least 2 hours or overnight. If there is extra marinade, refrigerate it in a separate bowl.
4. Display the chicken on the wire rack and bake in preheated oven at 200C for about 1 hr or until cooked through. Start the chicken on skin face down and end with skin face up, this will yield a crispier skin, turn the chicken every 15 mins. 


SMALL TIPS:
1. Cover the chicken with aluminium foil whenever necessary.
2. I didn’t use all the marinade on the chicken.  I kept some aside & brush more on top of the chicken during the process of cooking. For the balance, I added in 2 blended chili and stir fry with a bit of oil to become chili paste, like May had mentioned, this is so yummy to eat with the rice.



Nasi Lamak Coconut Rice

Recipe adapted from my mum with some modification since she used estimation.

Ingredients : for 5 adults and 2 children
3.5 cups rice
350 ml coconut milk
270 ml pandan water (I used the thin layer from my homemade pandan essence that left over from pandan chiffon cake)
5 pandan (screwpine) leaves ,tie in knot
2 thin slices ginger
1 tsp salt - can add more

Method :
1. Wash the rice and put in the electric rice cooker together with pandan leaves, coconut milk, pandan water, salt and ginger and soak for 15 - 30 mins. (I read from somewhere that this way will make the rice more fluffy)
2. Cook the rice.


Verdict?
For the rice, although is a bit hard which need to add more liquid next time, everyone given a big thumb up, said that they can smell the coconut fragrance once they lifted up the rice cooker cover. My husband thinks that the coconut taste still can be enhanced further. But he did comment that my nasi lemak taste is better than my mil's one heeheehee...

For the chicken, this is truely finger licking delicious dish, everyone love it so much including dear daughter, even dear son finished the whole chicken :D. The chili samal that I fried from the balance marinated sauce also delicious, I can eat it just with plain nasi lemak. This is a definite keeper!



 https://bakingintotheether.files.wordpress.com/2013/08/th_littlethumbups1-1-1.jpg

 This post is linked to the event Little Thumbs Up : April 2015 Event: Chicken

Wednesday, April 15, 2015

Baked Satay Chicken Drumsticks








Having headache, just took panadol and not quite in mood to work now. Thus decided to eat a little snake to do my favourite blogging to recharge a bit before going back to work, since boss is not in heeheehee...

This dish was done sometimes last year, not chance to post so just nice to Little Thumbs Up event.

Recipe from here with some modification

Ingredients :
10 big drumsticks
1 tsp tumeric powder
1 tsp curry powder
1 tsp coriander powder
 1/2 tsp cumin powder
5 tbsp sugar (I reduced to 2.5 tbsp but next time will increase to may be 3.5 - 4 tbsp)
1 tsp salt
1 tbsp sesame oil

Method :
1. Marinade the drumsticks with all ingredients at once. (I used fork to poke all over the drumsticks then leave to marinate for overnight, I marinated on Sat morning and cooked on Sun night).
2. Preheat frying pan with a tablespoon of cooking oil. (I omitted this step and bake it straight instead)
3. Simmer drum stick over medium low heat until golden brown.
4. Bake the drumsticks in the oven for 35-40 mins at 200 degree and and serve hot. (I flipped the drumsticks every 15 mins)


Verdict?
The chicken drumstick is so flavourful, juicy and tender, dear husband said even the bone is tasty.


 https://bakingintotheether.files.wordpress.com/2013/08/th_littlethumbups1-1-1.jpg

 This post is linked to the event Little Thumbs Up : April 2015 Event: Chicken

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