[CLICK: The Photo Event] Homemade Hot Chocolate


Yesterday, the new edition of Canadian Living magazine was coming in my mailbox. Late night, I opened up and read couple articles as well as the recipes. I was tempted to try their hot chocolate's recipe so bad, which I found similar to the way Starbucks' making the hot chocolate. The different, Starbucks uses steam wand to steam the milk and chocolate syrup and this homemade one uses an immersion blender and stove.

You can garnish this hot chocolate with whipped cream and chocolate shaved on top. This photo is also my entry for CLICK the photo event "Liquid Comfort", hosted by Jai and Bee of Jugalbandi.


Camera: Canon Digital Rebel XTi with lens kit 18-55 mm
Setting: ISO 100, speed 1/13 s, f/6.3


Ingredients:
4 squares (about 117 g) semi sweet chocolate, chopped
1/3 cup water
2 cups milk (I used 2% milk)

Directions:
In heatproof bowl over saucepan of hot not boiling water, melt chocolate with water until smooth.

Meanwhile, in a saucepan, heat milk until steaming and small bubbles appear around edge. Using immersion blender or whisk, blend in chocolate. Pour into mugs.
» Read More...

Spinach and Mushroom Quiche

I have been craving for Quiche since I saw on weeks menu at work that tonight they had vegetable quiche for supper. I was off from work at 3 PM, so I can't have a slice of quiche :-P, but I remember I had two pie crusts in the freezer, I decide to make spinach and mushroom quiche without cheese. The recipe was modified from allrecipes.

My husband enjoyed this quiche with Indonesian hot sauce "ABC".


Ingredients:
1 (9 inch) unbaked pie crust
1 (300 g) package frozen chopped spinach
2 eggs
1 cup (235 ml) less fat sour cream (can be substituted for plain yogurt)
1 tbsp all-purpose flour
1/4 tsp ground white pepper
1/2 tsp garlic powder
125 g fresh mushrooms, thinly sliced
1/4 tsp ground nutmeg
1/4 cup chopped green onions


Directions:
1. Preheat oven to 425 degrees F (220 degrees C). Prick the pie crust all over with fork and bake for 5 minutes.

2. Place the frozen spinach in microwave safe bowl and cook until thawed. Drain as much of the liquid as you can and then use paper towels to get the spinach as dry as possible.

3. Beat together the eggs, sour cream, flour, garlic powder and pepper until well mixed. Stir in the spinach. Layer the sliced mushrooms,and chopped green onion in that order on the bottom of the pie crust. Top with the spinach mixture.

4. Bake in preheated oven for 15 minutes and then decrease temperature to 350 degrees F (175 degrees C) and bake for 30 additional minutes. Let cool before serving.
» Read More...

Surprised Supper


I came home early, opened up the door I smelled something good. My husband planned to surprise me with supper, the supper wasn't ready yet, but I was already at the front door . He prepared tuna steaks, spinach salad and blached asparagus. He marinated yellow fin tuna steaks with sesame, teriyaki and ginger sauce ready to use for few minutes, then seared each side for two minutes. He topped the spinach salad with garlic croutons, almonds, banana chips and raisin. Remain teriyaki marinade mixture was heated up in a microwave, then drizzled over blanched asparagus. The asparagus was also perfect with that sauce.








He screwed up with the tuna, he was supposed to drizzle enough oil over the hot grilled pan. So when he seared the tuna and tried to flip them, he had a hard time to flip, some of them were stuck on the pan and fell apart. He wanted to sear tuna all over until golden brown yest still cold and rare inside. Overall he did it, he made rare inside perfectly.









I love those tuna steaks, the rare part reminds me of sashimi tuna taste :) Thank you, Pung.







Spinach Salad with Garlic Croutons, Almonds, Banana Chips and Raisins
» Read More...

Cashew Orange Biscotti

Biscotti (plural of Italian biscotto, roughly meaning "twice baked") are crisp Italian cookies often containing nuts or flavored with anise.

This recipe was inspired by Canadian Living magazine and my blogspot's buddy, Little Corner of Mine. By substituting butter for canola oil and using freshly squeezed orange. The different between my recipe and Little Corner of Mine's recipe is omitting orange essence and substituting pistachio for cashew nuts.

Due to the adding of orange juice, you can have this biscotti without dipping into your cup of coffee as the North Americans do or your glass of Port or Vin Santo (Vin Santo is the traditional dessert wine of Tuscany) as the Italians do.

This is my entry for MFM # 11. Beans and Nuts, hosted by Sulis. Thank you to Sulis for hosting this MFM, wikipedia and baking911.com for the information. Last but not least, thank you to Canadian Living magazine and Little Corner of Mine for giving me an idea so I can modify the recipe.

PS. In this recipe, I provided two systems of measurement, metric and US system


Category:
Baking
Style:
Italian

Biscotti

Ingredients:
Ingredients 1:
2 eggs
3/4 cup (150 g) sugar
1/4 cup (50 ml) freshly orange squeezed (If you want to use ready to use orange juice, I suggested to use Tropicana homestyle orange juice which contains pure orange juice with the pulp, no orange concentrate, no sugar added)===> omit this if you want to get harder yields
1 tbsp orange zest

Ingredients 2:
3 cups (375 g) unbleached all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups (about 7oz or 200 g) roasted cashew nuts, coarsely chopped

Egg Wash
1 egg white

Drizzle
8 squares semi-sweet chocolate

Directions:
1. Preheat oven to 350 F (175 C). Grease a biscotti pans.

2. In a medium bowl, mix and sift ingredients 2, excluding roasted cashew, then add roasted cashew in flour mixture.

3. Mix and beat ingredients 1 together. Add flour mixture in ingredients 1 mixture, stir with a rubber spatula or spoon until a stiff dough forms and knead by hand until mixture forms a smooth ball. Do not mix the dough with an electric mixer.

4. Roll the dough into a log about 30 cm or 12 inches long; place on the prepared biscotti pan. Press down, or roll with a rolling pin, until log is 13 5/8cm or 5 3/8 inches wide. Brush the top with egg wash.

5. Bake in the middle of the middle shelf for 25 to 30 minutes or until well risen and have also spread to about double their original size. The log is done when pressed with fingertip they feel firm or dry to the touch and appear LIGHTLY browned. Do not overbake biscotti as it continues to crisp as it cools.

6. Cool on a rack. With a serrated knife, cut into 2.5 cm or 1 inches slices, or cut into slices as thin as you desired.

7. Arrange the biscotti on the prepared pans, cut side down. It isn't necessary to leave space between them. If you need two oven racks, reset them in the upper and lower thirds. Bake the biscotti for about 15 or 20 minutes or until they are lightly toasted; don't over do it because if too brown, they become rock hard when cooled. Cool the biscotti in their pan on a rack

8. Melt the chocolate over a double boiler or in the microwave. Place cookie on cake rack set over a waxed paper lined rimmed baking sheet. Place tempered chocolate in a small plastic bag. Snip off the end with a small opening and squiggle chocolate over the cookie. Let chocolate set for about and hour or so.
» Read More...

Kencur, A Confussion Plant? and Kencur Sambal

No, I meant lacking of this plant common English name, it's become a confused subject. Some poeple refer to it as zedoary which is a name for Curcuma zedoaria. Others call for lesser galangal (actually I did too), which it's a different rhizome found in Southern China.

So, what is this plant name, exactly? According this book, it's called kencur (Kaempferia galanga), just the same like the Indonesian's called for it and in Malaysia it's known as cekur and in Thailand pro hom. If you want to know what kencur is, just click on the link above.

I found out some websites that sell Indonesian spices on the internet, wrote a wrong name of kencur. While I was at the Asian market on King street, it was said lesser galangal or zeodory, but when I sniffed it, I know it was kencur.

I also have a recipe of Kencur sambal. Don't get confused every time I write sambal. Sambal is a popular Indonesian condiment that refers to chili paste, it's thicker and richer in taste than Mexican salsa. Please read about sambal at wikipedia to know more and variety of sambal in Indonesia.

Kencur and Kencur Sambal are my entry for Weekend Herb Blogging, hosted by Kalyn.

kencur

Sambal Kencur
modified from Tabloid Nova

Ingredients:
7 red chillies
7 bird's eye chillies
5 candlenuts, toasted, sangrai
3 tbsp oil minyak goreng
3 shallots, chopped
7 cm fresh kencur, minced
1 1/2 tsp tamarind, dissolved in 45 ml water
1 tsp salt
2 tsp sugar
1 tsp roasted dried shrimp paste (Indonesian: terasi)
4 kaffir lime leaves, f
old the kaffir lime leaves in half along their spines and cut off and discard the spine



Sambal Kencur close up


Directions:
1. Grind red chillies, bird's eye chillies, and candlenuts. In a skillet, add oil and heat up at medium-high. Stir fry chillies mixture, shallots and kencur until fragrant.
2. Add tamarind mixture, salt, sugar, terasi and kaffir lime leaves; reduce the heat to low and stir occasionally until done.
3. Serve this sambal with fried tempe, fried tofu, cooked (blached, steamed or boiled) vegetables and warmed cooked rice.

» Read More...

Have a joyful 2008

Happy New Year

Just want to say Happy New Year, everyone. I've been busy lately with work, sorry if I don't reply your comments right away or visiting your blogs.
» Read More...