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Chewy Chocolate Chip Cookies

One of my food highlights when growing up was Famous Amos chocolate chip cookies – the crunchy type! Only lately was I introduced to chewy cookies by a friend. 1st time I had it, I didn’t like it soon grew on me. So I tried making it. My 1st attempt baking chewy chocolate chip cookies. I splurged on Ghirardhelli mini semi-sweet chocolate chips which I bought from San Francisco recently.

Ingredients
2 cups all-purpose flour
180g unsalted butter, melted
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1.5 cups Ghirardhelli mini semi-sweet chocolate chips

Method
1. Preheat the oven to 170C. Line pan with baking sheet.
2. Sift together the flour, baking soda and salt.
3. Beat the melted butter, brown sugar and white sugar in a bowl.
4. Add the vanilla, egg, and egg yolk until light and creamy.
5. Mix in the sifted ingredients.
6. Stir in the chocolate chips by hand using a wooden spoon.
7. Drop cookie dough 1/3 cup onto the baking sheet, about 2-3 inches apart.
8. Bake for 18-20 minutes in the preheated oven, or until the edges are lightly toasted.
9. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

 
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Posted by on July 30, 2011 in Uncategorized

 

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Sago Gula Melaka

There aren’t many Malaysian desserts I like but this is one of my favourites. It’s really easy and I like to make this when I have guests over. I prefer to focus more time on cooking the main courses rather than dessert :P

Ingredients
Serves 6-8

250g small sago
1 block of palm sugar (gula melaka)
2 screwpine leaves, tied (pandan)
1 litre water
2tbsp of water (to melt the palm sugar)
200ml coconut milk

Method
1. Boil the water in a pot.
2. Add the sago and boil over medium heat for 15-18mins.
3. Turn off the fire and cover the pot with lid. Leave it for 5mins.
4. Use a small-holed sieve to wash the sago under running water till there’s no more starch.
5. Pour the sago into a big mould or small aluminium cups and refrigerate for at least an hour.
6. Put the palm sugar, 2 tbsp water and screwpine leaves in a small sauce.
7. Melt the palm sugar over low heat till it is dissolved.
8. Serve the cold sago with coconut milk and palm sugar liquid.

 
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Posted by on July 1, 2011 in Uncategorized

 

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Quick Pancakes

I was waiting for Saturday to come so that I could sleep in. But my eyes popped wide open at 7.30am. Argh! Meeting my friend at 11.30am so what should I do to kill time? 1st thought: make breakfast. What’s simple and easy? But of course, pancakes. I grew up with the perception that pancakes were thin like crepes and I never liked the thick type till it grew on me after having them a couple of times at friend’s place. And yes, this is the 1st time I actually tried making it myself. Many thanks to my colleague for giving me maple syrup from Canada :) I was lying in bed, googling for a recipe to fit the ingredients I had at home and I ended up choosing Jamie Oliver’s recipe. yes, again. haha! As I only have 2 eggs in the fridge, I had to change the measurements and managed to make 5 pancakes. My husband really like them and I thought the texture was pretty moist and fluffy :)

Ingredients
Serves 2

2 large eggs
80g all purpose flour
2/3 tsp baking powder
95ml milk
a pinch of salt

Method
1. First separate the eggs, putting the whites into one bowl and the yolks into another.
2. Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter.
3. Whisk the whites with the salt until they form stiff peaks. (Since it’s quite a small amount, I used a hand whisk.)
4. Fold into the batter – it is now ready to use.
5. Heat a small non-stick pan on a medium heat.
6. Pour 2 small scoops of batter into the middle of the pan.
7. When the pancake begins to bubble, turn the pancake over. Fry for a couple of minutes until it starts to look golden and firm.
8. Serve hot with butter, maple syrup and jam.

Please click here for the original recipe. This recipe has been featured on foodgawker.

 
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Posted by on March 26, 2011 in Uncategorized

 

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Irish Cream Tiramisu

Tiramisu is one recipe which I’ve wanted to make all these years but every time I read the recipe, I put it aside cos it’s kinda troublesome. I like simple and easy recipes :P My friend showed me Nigella Lawson’s tiramisu recipe and it seemed quite easy so I gave it a try. I got the below recipe from Nigella Lawson’s website. Try this!

Ingredients

Serves 12

350ml espresso coffee, made with 350ml water and 9 teaspoons instant espresso powder, cooled
250ml Baileys cream liqueur
2 x 200g packets Savoiardi (Italian lady finger) biscuits
2 eggs
75g caster sugar
500g mascarpone
2 1/2 teaspoons cocoa powder

Method

1. Mix the coffee with 175ml of the Baileys in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy (Important!). Line the bottom of a 22cm square glass dish with a layer of biscuits.
2. Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 75ml of Baileys, and the mascarpone to make a moussy mixture.
3. Whisk the single egg white until thick and frothy; you can do this by hand with such a little amount. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.
4. Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.
5. Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top of the tiramisu.

Alternatively, you can also make the tiramisu in small little cups :)

 
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Posted by on December 4, 2010 in Uncategorized

 

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