Van Houten Chocolate cake, anyone? If you are looking for a tried and tested recipe for chocolate cake, you might want to try this out. This chocolate cake recipe is actually modified from the scroll cake recipe. Medium moist, light and buttery, it makes you want to have another piece once you’ve eaten one. Van Houten Cocoa Powder is used in this recipe. If you can’t find it, you might also want to try the Tudor brand. As for butter, we use Golden Churn brand. SCS butter is also a good substitute.
To prevent sticking, ensure that the baking pan is well greased with butter followed by dusting with flour. Cool the cake over a rack before storing.
Oh, in case you were wondering, the Van Houten Chocolate Cake is on the foreground. The other pieces of cakes are the famous Sarawak Layer Cake (Kuih Lapis Sarawak). Looks good, don’t they?
But for now, let me share with you the recipe for Van Houten Chocolate Cake :- Read the rest of this entry »
Christmas is just around the corner and I finally roasted it! I’ve always wanted to roast a lamb roll, boneless lamb shoulder roll to be exact, and last Sunday was the perfect opportunity for me to try this out. The boneless lamb shoulder roll was lying in the freezer and begging for a change in temperature from the freezing compartment to the oven which was just sitting across the kitchen.
It was an easy roast and I complimented the meal with baked potatoes and carrots. On the table were fresh garden salad, 3 varieties of pasta, mushroom pasta sauce and juicy jumbo sausages. Dessert came in the form of ice kacang and chocolate marble cheesecake. There were 9 adults and we were literally stuffed that night.
But the highlight for me that night was the lamb. It was my maiden roast and it turned out all right. Ingredients are simple and this is definitely something which a novice can try. I won’t say it’s an original recipe of mine as I got some ideas here and there and there are thousands of such recipes on the net. But it is definitely a tried, tested and given the thumbs-up recipe. Surprise your family and friends with this easy roast this Christmas!
This is the recipe for Roasted Boneless Lamb Shoulder Roll Read the rest of this entry »
It’s another Saturday and I was fortunate enough to be able to go to the market this morning. Seeing some fresh medium sized brinjals on sale, I couldn’t resist getting my hands into 5 of them, no longer than 8 inches each. So, shall it be sweet and spicy brinjals or another one of the tried and tested brinjal recipes I have attempted so far? Considering that my wife was baking a cake, the oven would have been set up just nicely for a brinjal roast!
I have seen roasted vegetables in cook shows though roasted brinjals are kinda rare. Meanwhile, spicy brinjals are quite common here but I thought I would take it one step further by roasting the brinjals instead. It’s my maiden attempt and I am glad to report that it received favourable reviews from my wife and my sister-in-law. Though the brinjals were roasted, it was still packed with moisture and juicy to bite. The combination of dried prawns, buah keras and other ingredients which made the topping was nicely roasted to a fragrant aroma and delivered a riot of taste with each bite. For those who are not used to eating hot food, you can choose to ease off with the chilli but for those who prefer it sizzling hot, just add more chilli.
I believe the Roasted Spicy Brinjals would be suitable eaten with porridge (I actually had them with plain porridge) or steamed rice and would look incredibly appetising in any parties. Give it a try and be amazed by how delicious such a simple dish could be.
This is my recipe for Roasted Spicy Brinjals
When I was an undergraduate studying in the UK, you will always find me buying chicken wings almost on a weekly basis because it’s one of the cheapest chicken parts available. Apparently, for non-Asians, chicken wings are mainly for the grill rather than stir-fries. So, it has lesser demand compared to the chicken breast or drumstick.
Here in Kuala Lumpur, and probably other parts of Malaysia, grilled chicken wings are commonly found in Chinese coffeeshop eateries. Amongst the most famous is Wong Ah Wah Grilled Chicken Wings located at Jalan Alor Peel. But today’s post is not about Wong Ah Wah’s Grilled Chicken Wings. Today’s post is about how I finally started to use my brand new oven to cook something for myself whilst looking forward to sharing the same with all of you.
As always, I prefer somethingÂ simple and doable. So, this oven-grilled chicken wings recipe only requires ingredients which you can easily find and are likely to be sitting in your kitchen and fridge right now.Â Feel free to experiment with the marinade as each person’s taste buds vary. Cooking time needs to be adjusted depending on the size of the chicken wings used and the portions to be cooked. A peek into the oven every 10 minutes to check for doneness would be recommended.
This is my recipe for Oven-Grilled Chicken Wings