Pomelo Mango Sago

This is a very famous HK dessert that you usually wont miss every time you visit the place. Luckily the famous dessert stall 满记甜品 came in to Singapore few years ago to relieve our cravings.

But how about we can actually make this at home especially for us who live in the tropical countries which has abundant of good quality of mangoes around. As you know this dessert success depend on the most important ingredient MANGOOOOO.

So let me have the honour to show you how can you do it... of cos you can improvise to suit your taste from here...

Servings: 6

Ingrediets
400ml mango juice (you can use those marigold mango juices that you can get from supermarket)
200ml coconut milk
80-100g sago pearl (depending on how much you love this)
4-5 cups of water to cook the sago
1 to 2 cup of Pomelo arils
3 large ripe mango (sliced and cubed)
sugar syrup (2tbsp sugar + hot water)

Directions
1. Cook the sago:
    - Boil the water.
    - Add in sago pearl and bring to boil and stir well to prevent them from sticking together.
    - Once it boils,  turn off the heat and cover with lid for 20min.
    - Turn on the heat and bring to boil again and stir well to prevent them from sticking together.
    - Once it boils, turn off the heat and cover with lid for 10 min.
    - Drain the sago and rinse to remove the excessive starch. Soak in cold water and drain when completely        cool. Set aside and keep in refrigerator.

2. Cut the mango while cooking the sago. If you want to know how to cubed the sago, this youtuber show you how... Separate 2 mango for blending and 1 mango for garnishing.
http://www.youtube.com/watch?hl=en-GB&gl=SG&v=lvLdPjpELyU

3. Bring coconut milk to boil and set aside to cool.

4. Blend the 2 mango and cool coconut milk till smooth. Add some sugar syrup if its not sweet enough else you can skip this. Add the sago and stir well. Set aside and keep really chill in the fridge, the cooler it is the more yummy it is. At this stage, your dessert is almost done until serving time.

5. To serve, in a bowl add mango juice and then the mango mixture and garnish with mango cube and some pomelo. Enjoy...

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Devillish Chocolate Cake

Do you love to eat chocolate cake that has the characteristic of a devil? The one that we will exchange our diet soul with?
Don't miss this super moist chocolate cake that will melt in your mouth ...

Over the years I have tried a number of recipe for chocolate cake, especially looking for the one with a very moist texture something like the Awfully Chocolate if you know the brand.

I derived the following recipe from this blogger AUNTY YOCHANA.
I have used her chocolate sponge cake recipe with some amendments as she has the best result for all the chocolate sponge cake recipe I have tried for so many years. Maybe you can find some good stuff in her blog as well.

I have changed her recipe to fit 6 inch cake tin.

CHOCOLATE SPONGE CAKE

Ingredients
A.
2 egg yolks
50g castor sugar
25g cooking oil
1/2tsp vanilla essence
60g self raising flour
1/4tsp baking powder
1/4tsp bicarbonate soda
a pinch of salt
B.
15g cocoa powder
60g hot water
1tsp instant coffee (dark coffee is preferred)

C. Meringue Mixture
2 1/2 egg whites
1/2 tsp cream of tartar
30g castor sugar

Direction:
1. Mix B and stir until smooth. Preheat the oven to 170C or 175C depend on your oven.

2. Mix and shift the dry ingredients in A and set aside. Beat egg yolks and sugar with wooden spoon till pale.Add oil and mix until smooth. Add the dry ingredients and mix until smooth. Lastly add the vanilla essence and mix for a while.Add the cocoa mixture and mix together till smooth.

3. Beat egg whites with cream of tar tar for 2 min then gradually add the sugar and beat until fluffy but not too stiff.

4. Add 1/3 of the egg white into the egg yolk mixture gently blend well with a whisk. Then add the rest of the Meringue 1/2 at a time and fold with a spatula and remember not to over mix else the cake will be deflated. Pour into 6 inch tin until 75% full and bake for 35-37 minor until cooked. When they are done, place them on a wire rack and leave to cool, and then cut the cake into 2 layers. (I used this cake slicer to help me)

For the Chocolate Mousse I have used the instant mixture from NESTLÉ Docello that make my life so easy and they actually taste really good. There is youtube to see how you can do it too... However I have only used 1/5 portion.
http://www.youtube.com/watch?v=9dNsRxGqFe4

5. Spread the mousse in between the cake layer and all around the cake. Keep in the refrigerator till the mousse sets.
Note: If you are lazy to do chocolate mousse, you can actually use the chocolate glaze to spread between the cake layer and all around the cake. After all its homemade you dont want to get too complicated.

Dark Chocolate Glaze
150ml Double whipping cream
150g dark chocolate with at least 65% cocoa (cut into small pieces if necessary)
50g unsalted butter
1tbsp corn syrup (to make the dark chocolate glazing)

Bring the cream to boil and pour onto chocolate and leave to settle for 2 min. Whisk the mixture well, add the soft butter and mix well and lastly add the corn syrup and mix well. Do not over mix to avoid getting too many bubbles in the mixture. Use immediately.

6. Finally glaze the chocolate cake with Dark Chocolate Glaze by pouring from the top of the cake and let it flow down the side smoothly. Decorate the cake with some sprinkles from Wilton and refrigerate to set.
P.S. I love to add cashew nuts on my chocolate cake and you can decorate the bottom of the cake with the nuts to hide the unevenness of the coating :)

Hope you will try out this recipe and share with me the result on my facebook.

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Tea-Smoked Chicken

I love to eat this dish with porridge... I know it sound weird... but I find them to be a perfect match...

The challenging part of this dish is smoking the chicken... You may have house full of smoking tea..

Other than that its as easy as ABC...

The following recipe is for 1 kampung chicken. Sometimes I did it with boneless chicken leg only as I was just preparing for 2 person...or maybe sometime I am unable to get a good kampung chicken. Do adjust the ingredients accordingly...

Ingredients

1 Kampung Chicken (not too big)

2 tbsp of five spice salt (you can substitute with salt + pepper if you really cant get the spices salt)

2 tbsp Pu-er Tea/Tie Guan Ying/Green Tea

2 tbsp rice

2 tbsp brown sugar

Directions

1. Season the chicken inside out with the spice salt and marinade for at least 4 hours.

In my case  I add more pepper for my own preference.

2. Steam the chicken over boiling water (not cooked in boiling water) with breast side up for 40 minutes or until the chicken is cooked. Strain the sauce from steamed chicken and set aside.

3. Line the bottom of a wok with heavy duty foil, add tea leaves, rice and brown sugar and combined well. Arrange a metal rack in the work, about 2 inches above and place the cooked chicken with breast side up on the rack. Cover with lid and smoke with high heat for 5 min until the smoke begin to appear. Remove from heat and continue to let the chicken smoke inside the wok for another 10 min. 

Note: Sometimes when I am lazy I did it over the oven, with the tea at the lower rack and chicken on the higher rack. But I preheat the oven with the tea leaves first before I place the chicken in.

4. Chop the chicken and pour the sauce over and ready to serve.

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