Category: Homemade Recipes

Supremely easy no-bake chocolate cornflake cups recipe for Mother’s Day.

This is perfect for Mother’s Day because anyone can make this. I’m serious…..whether you’re a man, woman, young or old, a pro or completely inept in cooking, YOU CAN STILL MAKE THIS.

# – No-bake chocolate cornflake cups for Mother’s Day :)

It is delicious, crunchy and superbly chocolatey. And believe it or not, all can be done within 1/2 hour! The recipe serves 18, so there will be plenty to go around but make sure Mom gets the largest share!

The ingredients:

  • 50gm butter
  • 100 gm of dark chocolate (60% cocoa and above)
  • 50 gm caster sugar
  • 1 tablespoon of golden syrup
  • 100 gm cornflakes

# – First of all, dump dark chocolates, butter and sugar into a bowl suspended over a pot of boiling water. It’s okay if the the bottom of the bowl touches the water. Stir till everything’s melted.

Of course, you can melt them up in a bowl in the microwave at High for 2 minutes ;)

# – Then dump in a tablespoon of golden syrup. Stir till combined…

# – Then throw in the cornflakes. Turn off the heat.

# – With a metal spoon, mix till cornflakes are well coated with chocolate sauce. Do this as fast as you can so the corn flakes won’t be soggy.

# – Lay out 18 cupcake liners and put a tablespoon of cornflake mixture into each cup.

# – Stick it in the fridge for 1/2 hour.

# – 30 minutes later….voila! No-bake chocolate cornflake cups, DONE!

# – They are so, so, so delicious! Crunchy and chocolatey, the perfect combo!

As the recipe uses dark chocolate, it’s not too sweet, so I believe even the most stoic Moms with no sweet tooth will succumb! By the way, store them in the fridge. They won’t melt but they will go soft in high humidity.

So, have you planned anything for your Mom? Besides this chocolatey snack, I’ve got something else up my sleeve too. Will blog about it next week :D

I’m so excited!!!!

Have a Happy Mother’s Day weekend to all Mothers! <3

Preparing chinese waxed sausages before cooking

When I was living with my parents, one of my favourite meals made by mom was (1) pan fried salted fish with loads of chopped raw shallots, chillies and onions or, (2) pan fried chinese waxed sausages or “lap cheong”. Serve with piping hot rice, they are still (in my mind that is) the most appetising meals ever.

In this post, I’m not going to write about the pan fried salted fish yet, because I haven’t gotten around to cooking it but I’m going to talk about the pan fried waxed sausages. This is probably a no-brainer to many chinese people, but since I had no inkling on how to prep up waxed sausaged for cooking, I’m guessing there are people who are in the dark like me too.

When my mom gave me a bag of waxed sausages during Chinese New Year, she told me to remove the transparent coverings of sausages before cooking them otherwise I will die of plastic toxicity. Okay, I made up the latter bit but somehow she has drilled into me that the transparent membranes are made of plastic with less strong words. I mean, even Huai Bin removed his!!!

# – Chinese waxed sausages.

It’s very likely that they’re made off some kind of animal stomach lining I’m sure of it but with the dodgy sources of Chinese imports these days, who really knows right? So yes, I will always remove the coverings; plus they taste better too. I’ve tasted some waxed sausages with the “plastic” covering still on at restaurants and they tend to be a bit chewy.

Thankfully, I haven’t keeled over and died from plastic toxicity…

Anyway, here’s how to prep up the sausages before you cook them:

# – First, cut of the ends of both sides.

# – Then, slowly peel off the transparent covering. Will be a bit hard at first but once you lifted it off from around the edge, it’ll be easier.

# – See, you can peel them off in whole pieces. Like a snake shedding its skin. I kind of make a lot of snake references, don’t I?

# – Cut the sausages into desired lengths.

# – Then fry them up with a bit of oil. Do it on low heat because you need to heat it through without totally burning them. Ideally you get them only slightly charred on the surface. You will know it’s done when the sweet aroma hits you and you can see more oil has come out of the sausages in the pan.

# – Serve with hot piping rice. Notice the deeper red colour and the slightly charred surface? Lets not even begin on the delicious aroma…

These babies are the shiznit!!

++ ADVERTORIAL++
===============

YAY! CELCOM LAUNCHES IPHONE 4 TODAY!!!!

What’s better is that Celcom will be the FIRST telco to offer Extended Warranty AND insurance coverage. There is a 12-month extended warranty upon expiry of the original manufacturer’s warranty and this gem applies for i98, i148 & i248 plans on 24-month contract.

While, the FREE 12-month insurance coverage covers attended theft, accidental breakage and liquid damage so you can talk and surf away with absolute peace of mind! This applies to i248plan on 12 & 24 months contract

Check out the packages:

Oh and that’s not all….Celcom is offering iPhone 4 in white too! Woohoo!

Isn’t it a looker?

Find out more about the exclusive iPhone 4 packages by Celcom, as well as phone specifications, features and more at www.celcom.com.my/iphone

p/s: BF, my birthday coming soon!

Individual sticky chocolate puddings.

This is one of few desserts that I made which the boyfriend happily said he would pay good money for the same thing outside. I was a little worried at first because the exterior of the pudding looked a bit dry, but thankfully it was far from dry.

It had a crispy exterior with an inside that was a combination of both spongy and sticky, not unlike a very good brownie. Yeap, the individual sticky chocolate puddings were delicious! The boyfriend loved his with vanilla ice cream and a drizzling of blackcurrant coulis while I had mine just with coulis.

# – Individual sticky chocolate pudding.

This is a deliciously rich dessert, perfect for chocolate lovers :D

The ingredients:

  • 12 tablespoons of flour, sifted
  • 1 tablespoon of cocoa powder, sifted
  • 1 teaspoon of baking powder, sifted
  • 60 grams of butter
  • 60 grams of dark chocolate (I used 60% cocoa)
  • 4 tablespoons of granulated sugar
  • 2 eggs

To serve:

  • Any kind of berry coulis (which I cheated by melting blackcurrant jam with some water, hehe)
  • Vanilla ice cream

# – First of all, sift the flour, baking powder and cocoa powder into a mixing bowl and set aside.

# – Now, set up a double boiler by boiling water in a pot and then suspend a larger bowl over it. Please don’t let the bottom of the bowl touch the water. My setup looks a little different as I happen to have a small bowl with ears that suspend perfectly over the pot.

# – Now dump in the dark chocolates, granulated sugar and butter into the bowl.

# – Stir till everything’s melted and combined.

Otherwise, you can pop the bowl of chocolates, sugar and butter into microwave at HIGH for 2 minutes then stir till everything’s combined ;)

# – Beat one egg well and then pour it into the chocolate mixture while whisking it. You will notice that the mixture will start to thicken almost immediately. Turn off heat but keep whisking till you can no longer see traces of egg.

# – Now remove chocolate mixture from heat.

# – Pour it into the flour mixture.

# – Mix with a wooden spoon. I wouldn’t recommend using a whisk like I did here cause it’s sticky!

# – Beat the other egg and pour it into the mixture. Continue mixing…

# – Now grease up 3 ramekins with butter. My ramekins can fit up to 200ml in volume each and is 3.5 inches in diameter, pretty standard stuff. You can also use deep muffin tin.

# – Spoon the mixture into all 3 ramekins. Yes, this recipe serves 3.

# – Stick it into a pre-heated oven at 190 degrees celcius for 13 minutes.

# – They’ve risen!

# – Run a knife around the pudding to loosen it from the ramekin. Then leave the puddings to cool.

# – After they’re cool enough to handle with your hand, pop them out.

# – Serve with a berry coulis.

# – The tartness of the coulis goes really well with the rich, sticky chocolate pudding.

# – Or like my boyfriend, eat it with some good vanilla ice cream and a drizzle of coulis.

You don’t have to serve them immediately but try not to leave them out too long. You could set them aside for a while (but not in the fridge) and them warm it up in the microwave or a pre-heated oven for about a minute before serving.

As for the coulis, I just dissolved 2 tablespoons of blackcurrant jam with a few dashes of hot water. You can make coulis from scratch of course but I was well, lazy…..

Hope you like this recipe! :D