Mrs. Chan

Archive for the ‘Dessert’ Category

Guest Chef:- Chocolate Souffle by Miss Adriennely

In Cakes, Dessert, Guest Chef on August 21, 2011 at 8:28 am

hakkachan

Introducing Adrienne, my little girl who left for Melbourne at 16. I wanted her to experience life and study abroad which I had missed when I was younger. Now this little girl just turned 20, having a ball “growing up” and “being in a relationship”.

Growing Up

Well, I wouldn’t say Adrienne isn’t exactly spoilt. Well, you have to know that she is firstly, a LEO and secondly, the only child. So that speaks a volume. Anyway, she grows up heavily reliant on her grandma or amah to get her room habitable  and stomach filled. Today, 4 years of living away, we made discovery that Adrienne is actually quite kitchen savvy. At least now I do not have to hear unsavoury remarks from her future in-laws, if storming out a feast is wife material.

She loves food, adventurous and has great palate for taste, go size her up on her blog, Miss Adriennely. However, I shall reserve my comments on the keeping of her house.

hakkachan

In A Relationship

My princess, Adrienne took a holiday back to KL during her short winter break. That gave her a chance to spend time with the family, especially with my parents and her boyfriend Jose. I had bad experiences with long distance relationship, will try to understand why every little opportunity to meet up is precious, especially for new lovebirds like Adrienne and Jose.

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hakkachan

My princess baked us a Tropical Pavlova but it collapsed into an Eton Mass. Agnes and I thought it was as delicious though. The combination of mangoes, kiwi and passion fruits was heavenly. She made redemption by baking us Chocolate Souffle Cupcakes and it kind of turned out perfectly as Molten Chocolate too. Deliciously served warm, delectable chocolate oozing with every bite.

hakkachan

hakkachan

Chocolate Souffle Recipe adapted from Smitten Kitchen

INGREDIENTS:- makes about 9

  • 6 ounces (170 grams) bittersweet or semisweet chocolate, chopped
  • 6 tablespoons (3/4 stick) (86 grams) unsalted butter, cut into pieces
  • 1/4 teaspoon (1 gram) espresso or instant coffee powder or chocolate powder
  • 3 large eggs, separated
  • 6 tablespoons (97 grams) sugar, divided
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
METHOD:-
  1. Preheat oven to 350°F. Line 9 standard-size (3-ounce) muffin cups with paper liners. In this case we used a cupcake tray and a few ceramic molds.
  2.  Stir chocolate, butter and cocoa powder together in heavy medium saucepan over low heat mostly melted, then remove from the heat and whisk until it is fully melted and smooth. Put the butter underneath the chocolate in the pan, so that it protects the chocolate from the direct heat. Cool to lukewarm, stirring occasionally.
  3. Using electric mixer  beat egg yolks and 3 tablespoons sugar in medium bowl until mixture is very thick and pale, about 2 minutes. Briefly beat lukewarm chocolate mixture, then vanilla extract, into yolk mixture. Using clean dry beaters, beat egg whites in another medium bowl until soft peaks form.
  4. Gradually add remaining 3 tablespoons sugar and all of the salt, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Divide batter among prepared cups, filling each three-fourths of the way.
  5. Bake cakes until tops are puffed and dry to the touch (some may crack, embrace it) and a tester inserted into the centers comes out with some moist crumbs attached, about 15 to 20 minutes. Cool in pan on a cooling rack, where the cupcakes will almost immediately start to fall. It will be all the better to put your mint cream on them.

hakkachan

hakkachan

Sweet as it is, I wish them a great journey of self discovery.

Pengat Durian

In Apprentice Chef, Dessert, Hakkamui Cooks on August 13, 2011 at 9:29 pm

hakkachan

A non-working Saturday  to Mrs. Chan, means a lot. It means I get to “lepak-lepak” or laze a bit doing nothing much or it could turn out to be a very busy day doing “happy chores” eating a hearty breakfast and grocery shopping at the wet market.

Being new to the Old Klang Road neighbourhood, we are pleased that Irene volunteered to bring us around and get acquainted with this charming place. This morning,after our grocery shopping we sat in front of the busiest coffee shop in Happy Garden, we discovered that the parallel row opposite has so many Chinese medicinal halls cum mini-markets and stand-alone specialty produce shops. Agnes and I find visiting such places a privilege and therapeutic, almost a fulfilling stand in for fashion retail therapies we once had. I know, we probably getting old. (smile)

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We take a liking to a tiny store here which sells a wide variety of rice; from Pakistani Basmathi to California Short grain; organic stuffs and plenty of my old favourite cookies sold by the grams in very large yellow tins. Got excited when we saw a row of  palm sugar in cylindrical blocks wrapped in tiny poly-bags. Perfect sweetener for local desserts, no overpowering sweetness but a hint of caramel. After all, since the durian season we had been saving up lots of surplus durians frozen in the fridge for either a sambal tempoyak or a durian pengat. So, pengat durian it is for our Saturday afternoon dessert!!!

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Well, Agnes and I are not exactly made to toil in the kitchen. Maybe a perfect dish here and there. However, as a “team” we have been able to share courage to explore on dishing out new platters. I need to make a shocking declaration here, I not only do not know how to cook a Pengat Durian; I had never ever tasted it before. I thought it gross and repulsive. Anyway, I was prepared to be a sport. I even asked Twitterjaya if anyone has a perfect recipe. No one replied, I guessed it must have been the fasting month thingy. Anyway, between Agnes and I, we checked the internet and found many fascinating versions. We agreed on a simple and basic one.

hakkachan

PENGAT DURIAN RECIPE adapted from Makan Apa.

INGREDIENTS:-

  • 3 cups of durian pulps (we used delicious durian tempatan)
  • 3 cups of water
  • 1 cup of palm sugar
  • 1 tablespoon of brown organic sugar
  • 80 ml fresh thick coconut milk
  • a pinch of salt
  • 2 daun pandan or pine screw leaves
  • 2 tablespoon of sago (decided to give this a miss)

hakkachan

 METHOD:-

  1. Set stove medium heat, put water, pandan leaves and durian into a ceramic pot and cook durian till soft.
  2. Pour in palm sugar and brown sugar and let it simmer.
  3. Put the thick coconut milk last,  5 or 10 minutes before you are ready to scoop it out and serve.

hakkachan

Best eaten with steamed glutinous rice, dunk with white bread or even neat, by itself……heavenly, durian!!!!

hakkachan

Guest Chef:- Bread Pudding by Alzari Joey Mahshar

In Dessert, Guest Chef, Snack Food on June 9, 2011 at 11:03 pm

hakkachan

Isn’t it true this phrase, ” Facebook is for reconnecting with old friends and Twitter is for making new ones”?

Stevie and I made many fabulous new friends in Twitter. Joey is one of my many favourites. He is such a sweet and caring guy. I don’t love him because he bought me half a dozen of “real” condensed milk from Singapore. I am not easily bought.

Anyway last Saturday, Agnes and I were struggling to upload apps into our iPads. Although we sat across each other, our minds were converging at the same thought. Who can help us computer idiots in distress?

Of course, Joey the IT savvy guy from Twitter Jaya. We decided to hijack him from Shah Alam since he is back in Malaysia to spend some time with his two sons, Danish and Danial.

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Joey obliged our invitation to our regular weekend hi-tea get-together for family friends and their children. Joey came with his youngest prince, Daniel.

Elaine was also present with her children Novia, Aaron and Erywna. They came for brunch and the children were all lazing around the living room after their morning swim and Chinese Pasta lunch.

While Joey, Agnes, Coco and I were spending the afternoon discussing parenthood and other stuffs, Danial and Erywna decided to get acquainted.

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Obviously, Daniel and Erywna did not click from the very start.

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Small in size, Erywna in reality is a BIG BULLY.

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Children being children, through fight and tussle they finally found comfort as they spent time together.

hakkachan

hakkachan

Bread Butter Pudding

I was happy that Joey’s pudding came without a trace of cinnamon. I am not a big fan of  this spice.

The pudding was prettily arranged with the sesame laced crust at the top. Golden and generously tossed with raisins, the pudding looked so delicious. There was thought of a vanilla custard to go with it but lazy Mrs. Chan took a short cut. Instead, we finished the tray of pudding with freshly whipped cream. Heavenly.

hakkachan

INGREDIENTS:-

  • 1 French loaf
  • 3 cans of full cream evaporated milk
  • 500 ml fresh milk
  • 2 eggs
  • Raisins
  • Vanilla essence
  • Fine & brown sugar

METHOD:-

  1. Beat eggs with sugar
  2. Mix evaporated sugar with fresh milk together with egg mix
  3. Add vanilla essence
  4. Slice loaf as desired size n butter the slices
  5. Soak slices and arrange in baking dish together with raisins
  6. Make sure baking dish is well buttered as well
  7. Bake in oven at 160*C for 45 mins

hakkachan

GUEST CHEF:- French Crepe by Monsieur Florentin

In Dessert, Guest Chef, Snack Food on June 5, 2011 at 5:50 pm

hakkachan

The Chan Clan celebrated Agnes’s birthday on the eve, at Bubu KL. It was a rare occasion for Agnes because Momsie and dad are here in KL. Besides our family, many friends were present to celebrate. When the festivities heightened with great food, drinks and company, you hate to see a party end.

We cannot even remember who initiated or proposed for another potluck birthday party at Agnes’s residence the following night. A potluck dinner, meant to be no fuss for everyone.

Everyone came with a dish or two. We took the shortcut by buying some dim sums and baked a few Delifrance part baked baguette to go with Wendy’s curry chicken.There were plentiful of food and of course alcohol to down them.

Monsieur Florentin came to the party with a Giant Grocery bag. I thought he was baking a pie or cake as dessert. Turned out, he was making us french crepes with individualised fillings. We get to choose whether we want those crepes sweet or savoury.

hakkachan

Agnes kitchen is not fully equipped yet. Most stuff are still packed in boxes and locating them from various location can be a task. We searched high and low for a wide flat pan. Tried knocking our neighbour’s door to borrow but in the end settled to do these crepes on a normal stainless steel pan. A non-stick Tefal would have been ideal.

hakkachan

Basic French Crepe Batter for 15 crepes

INGREDIENTS:-

  • 2 cups Flour
  • 2 1/2 cups Whole Milk
  • 4 Eggs
  • 2 tbsp. Butter (melted)
  • Pinch of Salt
  • Vegetable Oil (for pan)
METHOD:-
  1. Sift flour and mix with salt.
  2. Make a well and pour in eggs. Stir well.
  3. Slowly pour in milk while stirring. Keep stirring batter until small bubbles form on the surface.
  4. Stir in Butter.

hakkachan

I requested for 2 versions, a savoury to start and a sweet to end as dessert.

We have to be creative with our concoction. I scoured the kitchen and decided I wanted a Cheese with Sausage. This savoury crepe, has generous amounts of grated Parmeson cheese with sliced smoked sausage. Every bite was so full of flavour and bite. Hearty and filling.

hakkachan

I am a big fan of banana pancakes and the thought of a banana chocolate crepe, reminded me of the most delicious one I had eaten in Paris. Anyway, Monsieur Florentin’s  french crepe batter is so simple to make and versatile to use. We couldn’t finish all the batter that night and I used some of those to fry my banana pancakes the day after.

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Agnes, the birthday girl.

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Florentin, Gwen, Wendy and Ken feasting away.

          

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Banana Pancakes

In Amateur Cook, Dessert, Snack Food on June 4, 2011 at 8:50 pm

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This simple snack is a sure HIT with kids.

Whenever there are children around, I’d love to serve them  banana pancakes. I don’t like the idea of them kids having individual serving plates. Most often, I will make my pancakes larger and cut them into smaller pieces. Serve in a common plate for all. Easy to pick. Easy to eat.

If I do serve them individually, children would glee whenever I top their pancakes with a scoop of vanilla ice-cream.

hakkachan

The tricky part is, ripe bananas gives a sweeter taste when caramelised. I have been getting good results with local bananas, especially the ones from momsie’s garden.

Another important point you must note is, try to have a higher portion of bananas. Be as generous as possible. When pouring batter into pan, make sure that the sliced bananas are evenly spread. Kids get disappointed when biting into a chunk of dough without the tasty sweet bananas.

hakkachan

As usual, we have 7 kids over for an afternoon get-together. I calculated in my heart that I should be able dish out a larger plate with the 4 ripe bananas left in the kitchen table. This time round the kids were all busy playing, the adults wiped out my banana pancakes. Winked. I am pleased.

INGREDIENTS:-

  • ripe bananas
  • crepe batter , left over by Mr. Florentin ( a guest chef at Agnes’s home birthday party)
  • butter or oil for frying
  • icing sugar (optional)
METHOD:-
  1. I normally will do a simple pancake batter with egg yolks, flour and milk.
  2. Slice peel bananas and put them inside the batter.
  3. Heat non-steak pan and add a little butter.
  4. Use ladle and scope sufficient batter for the pancake size desired. Make sure banana ratio is generous and consistent throughout.
  5. When pancakes turns golden and bananas caramelised enough, dish out quickly before it burns.
  6. Cut into triangles or random bite sizes. Arrange into serving dish.
  7. Garnishing and sugar icing sprinkle are optional.

Pumpkin in Coconut Milk

In Dessert on June 2, 2011 at 7:16 am

hakkachan

Serving a simple, sweet and small dessert at the end a gathering or party, sort of wraps up the occasion with a note of wholesomeness.

It is as if, you have had a million bear hugs. You know, the comfort that lift the soul.

Totally satisfied and loved.

I am an utterly big fan of Asian Desserts, especially the warm ones.

Pumpkin in Coconut Milk is Coco’s favourite.

She is forever suggesting it whenever we thought of a simple dessert at the end of lunch or dinner. It is probably one of the easiest sweet dessert to dish out as the ingredients required are few. Time to cook is also very short. I guess the tricky ingredient here is the coconut milk. However, all is not lost if coconut milk is not available. Just omit it and  this dish is still as delicious, but of course, less flavourful and aromatic.

hakkachan

Pumpkin in Coconut Milk

To serve 4 to 6 people, you will need these ingredients:

INGREDIENTS:-

  • 2 cups or 500g of fresh pumpkin
  • 1 cup of freshly pressed coconut mik or santan
  • palm sugar or brown sugar
  • pandan or screwpine leaves
  • warm water

METHOD:-

  1. Skin your pumpkin and halve it to remove seeds. Slice the golden flesh into pieces approximately ¼ inch thick and 2 inches long. Rinse slices well and set aside.
  2. In a pot, put knotted pandan/screwpine leaves, water and pumpkins inside and mix these together.
  3. Cook the pumpkin until tender, about 6 to 10 minutes. At this crucial stage, be careful not to overcook or the pumpkin texture will be too soft and dissolve.
  4. Add palm or brown sugar to the sweetness you prefer.
  5. Pour in the thick santan or thick coconut milk and switch off fire.
  6. You can serve with a dash of thick freshly pressed coconut or whipped cream. (Optional)

IMPORTANT NOTE:-
Commercial pack coconut milks from supermarket or the so claimed freshly pressed from wet markets, are discouraged.

Do not overcook the coconut milk or santan. You will end up with nasty coconut oil taste and smell.

hakkachan

hakkachan

moist chocolate cake

In Apprentice Chef, Cakes, Dessert on March 6, 2011 at 2:08 pm

i so want to celebrate. i have butter fingers and never, never, ever baked anything successfully in my life. i dreaded the oven and squealed at any recipes that has to do with baking.

silently, i resorted to recipes that say “steam” and i have many a success with white radish steamed cake and yam cake.

but i want an easy cake that is almost like a baked cake but one that i could steam. i scoured the internet and found this “steam” moist chocolate cake.

Steamed Chocolate Moist Cake

INGREDIENTS:

180g          butter

150g          caster sugar

200ml       evaporated mil

2                 eggs

120g          plain flour ( i decided to add some flour)

50g            cocoa powder

1/2 tsp      baking powder

1/2 tsp     baking soda

1/2 tsp     vanilla essense ( i substituted with orange flavoured essence)

METHOD:

  1. Combine caster sugar, evaporated milk, vanilla essense and butter in a saucepan.
  2. Stir over low heat until sugar is dissolved and butter is melted, turn off the fire and keep warm.
  3. Add the beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.
  4. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny)
  5. Heat up the steamer.
  6. Lined or greased a rectangular pan or a 8 inch round baking pan.
  7. Pour the batter into the lined pan and place the pan into the steamer and cover the top of the pan loosely with a piece of aluminium foil.
  8. Cover the steamer and steam over medium heat for 45 mins.
  9. Cool the cake and spread the chocolate fudge toppings.

Chocolate Fudge Topping

INGREDIENTS:-

1/2 can       condensed milk
1/2 tsp        vanilla essence ( again i substituted with orange flavoured essence)
1/4 cup       corn oil ( there was only peanut oil so i used extra virgin olive oil)
1/6 cup       cocoa powder,sifted
a pinch of salt

METHOD:

1. Combine the sifted cocoa powder,condense milk and oil.

2. Stir over low heat till thicken (stirring all the time).

3. Add in salt and vanilla extract or essence.

4. Cool the chocolate topping a little before spreading on the cake.

5. Quickly put it into the refrigerator to set, at room temperature the fudge will melt.

i found 2 recipes, san’s blessed moments and thelazychef , combined, adapted to this simply easy to make chocolate cake. i tried the first night and it was not completely successful. the middle of the cake just would not cook and runny with gooey chocolate. reason i think was i overlook the instruction to likely foil the top. i was so kiasu, i wrapped the foil tightly and there was over steaming and heating. my second guess is, 100 gm flour was too little and i topped them up to 120 gm.

joey, a sweet friend plies singapore and shah alam almost weekly. a dear friend i made through tweeter. hubby enlightened me that malaysian distributed condensed milk is palm and not dairy based. fortunately across the causeway, we can get the forgotten, natural and real milk. i am delighted that this recipe calls for its use and i can run them down and make my next order through joey. thanks.

Sweet Potato Barley Soup

In Dessert on February 26, 2011 at 3:48 pm

Having an afternoon dessert soup, herbal tea with an occasional snack is a norm. With the children and grandchildren back from the shop and schools respectively; momsie is happy to serve. This afternoon is not an exception.

We were seated at the table in the patio overlooking a small green patch leading out to momsie’s queer haphazard garden. Margaux and Tic Toc rode wheels and played adventure “make-believe” characters.

Momsie asked if i had liked a sweet potato barley soup. I never tried this combination. Always just singularly barley or sweet potato.

I find it very creative. Most times, if you cooked them singularly you will find that the barley and sweet potatoes be left behind uneaten on a bowl. However, when combined every mouth bite of sweet potatoes with a hint of barley refreshing.

I am very keen on sweet dessert soup and hubby is not. So we share very differing opinion on this dessert served this afternoon.

Honestly, I find it an economical way to dish out a brightly coloured dessert for the whole family to enjoy.

INGREDIENTS for 6 – 8 persons:-

200 gm       sweet potatoes, diced up to biteful size

50  gm        white barley

1.2 litre       water

2 pcs           pandan or screwpine leaves

Boil everything together in medium heat for 15/20 minutes, add diced sweet potatoes and boil another 10 minutes. Add sugar to desired sweetness.