Wednesday, 29 October 2014

Chocolate Raspberry Cookies

I carted a box of raspberry and initially I wanted to churn out raspberry ice cream and then I decided I wanted something different.  Saw this Chocolate Raspberry Cookies and I know that this will be the one that I want to experiment as I have never used fresh fruits on cookies.

Finding: The aroma during baking was heavenly.  I took more than 20 mins to crisp up the cookie and yet have to be careful not to burnt it.  

I think adding fresh fruits to cookie is not really a good idea.   

Nevertheless, raspberry and chocolate seems to be a perfect match.  Will experiment with raspberry in cookie again but next time I will use dried form.

What you need:

227g butter, room temperature
150g castor sugar (will reduce this by 20g next time)
200g brown sugar
2 eggs
½ tsp salt
2 tsp vanilla extract
313g plain flour
½ tsp of baking soda
½ tsp of baking powder
130g white chocolate chip
130g milk chocolate chip
1/2 cup raspberry


Preheat oven to 180°C.

Cream the butter and sugars until light and fluffy.

Add eggs, vanilla, almon extracts and mix well.

Add in dry ingredients and mix to combined.

Add in chocolate chips.

Break cookie dough into pieces and scatter raspberries.  Distribute them as light as possible in order not to squash the raspberries.

Scoop out cookie dough with ice cream scoop, 

Bake for 12 0 15 mins or until golden brown.

Cool on rack.

Sunday, 26 October 2014

Pan fried Pork Chop

While doing marketing, I suddenly realized that it had been a while we last had Pork Chop.  Quickly added this item onto my cart and cook this for our dinner.

I always prefer my pork chop tenderised and without bone.  Guess I am a lazy person who like less mess and easy eating.

Thus besides the pounding to tenderise the meat, the recipe is really easy.  I called it Pan Fried Pork Chop with mushroom sauce

Ha.... my daughter was helping to set out the dinner and she pour the mushroom sauce over the potatoes instead of on the meat.

What you need:
Serve 4

8 - 10 pcs of thin pork loin
Minced garlic (I used 3 tbsp as we love it to be more garlicky)
Black pepper
2 tbsp butter


Pound the pork chop to tenderise.

Rub seasoning over the meat.  Let it sit for 1/2 hour.

Heat wok with enough oil and then add in 2 tbsp butter.

Place meat and fry until golden.  Do not overcrowd the pan.

Flip over and cook the same manner.

Remove and serve with potatoes.

Mushroom Sauce

2 tbsp butter
2 tbsp plain flour
1/2 tsp salt
dash of pepper
1/2 cup milk


Heat wok and add in 1 tbsp butter

Fry mushroom until soft.

Add in the white sauce and bring to a boil.


Saturday, 25 October 2014

Beef Brisket 牛腩

My first love for Beef Brisket 牛腩面 was this small stall in Parkway Parade.  Ever since I moved out of that area in my teens, I lost touch with this stall and was told that subsequently they shifted elsewhere.

Then I rekindled this awesome dish in one of the mall in Jelutung where my girl used to take her phonic class.  This stall was owned by a lady from Hong Kong.  We love it so much that nearly every week, we dine there.  Subsequently she closed down her stall and moved back to Hong Kong.

It is sad to see good recipe disappeared.  So today, I am trying to see whether this recipe is close to my memory.

Actually this is my first time buying Beef Brisket.  Those vendors that I patronized normally do not have this.  They will normally recommend either shins or topside.   So I was rather happy to get a kilo but I have to put up with that bad attitude of this vendor.  

Findings: This is really good.  Though not same as the Hong Kong lady's but I can confidently say that it is good enough to satisfy us.

What you need:

1 tbsp ginger juice
2 tbsp light soya sauce
3 tbsp dark soya sauce
1 tsp pepper

1 tbsp sugar
1/2 tsp salt
2 tbsp vinegar

1 tbsp cornflour
3 tbsp water

1 tbsp cornflour
3 tbsp water

1 tbsp sugar
6 slices ginger

10 cloves garlic, crushed
10 small onion, cut into halves

2 star anise
1 stalk lemongrass, bruised
1 pc cinnamon

1 kg beef brisket, chunk
2 tbsp oil


Marinate beef with A for 1 hour or overnight.

Mix B and C in separate bowls.

Heat oil in wok to brown sugar and ginger (D).  

Add in garlic and onions (E) to it and sautee until fragrant.

Add star anise, lemongrass, cinnamon (F) and beef brisket.  Stir fry over high heat for 10 mins.

Add approx 400ml water and bring to boil for 10 mins.

Lower heat and let it simmer for 2 hours until meat is tender and soft.

Thicken gravy with C and stir well.

Serve either with noodle or white rice.