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EDIBILITY & YUMMILITY (yes, I made up the word)



Last Build Date: Thu, 16 Nov 2017 15:41:58 +0000

 



8 Reasons Why SC Is A Cool Dad

Sat, 18 Jun 2016 15:47:00 +0000

Here are 8 reasons why SC is a pretty darn cool dad.

1. He's pretty hands-on with OB
Diaper-changing, bottle feeding, rocking him to sleep, etc etc etc. You name it, he's done it.
He is great at multitasking too.
As you can obviously see in this picture below...
(image)
You like?

The costs:
Hotel room: HKD1,180 per night (I booked via Agoda).
Breakfast included for 2 adult - we had to pay HKD70 additional for OB.
BBQ dinner buffet costs HKD804 for the three of us - that includes the 20% off for hotel guests.
Lunch at the market: HKD160.
Lunch at the Italian restaurant: HKD279.

How to get there?
By ferry from Central Ferry Pier no 6.
or
Take the 3M bus from Tung Chung MTR.

What else can you do in Mui Wo other than the beach?
There's a lovely village, cultural centre, a cave and a waterfall - you can rent bikes too.
Check out our trip last spring.






Cute Easter Bunny Crafts for Kids

Wed, 25 Mar 2015 13:23:00 +0000

(image)
Here's what we made for OB's Easter arts & crafts  homework. A paper cup Easter bunny family!

(image)
I surely designed the mom (me) to be the cutest! Ahem.
Rosy cheeks & on-trend skirt ftw ^_^
I am super guilty of not letting OB touch this one apart from coloring the ears and sticking the ears and "hands" on the paper cup.

(image)
This cutie pie is the kid (OB). OB colored this one (we used water color) and stuck the ears and hands.
Please excuse the mistake on the nose.

(image)
The bunny dad's pretty special. He has a permanent angry expression on his face and he's holding a teeny tiny wire hanger. It doesn't mean that SC is super domestic and always does the laundry, but it is something SC uses to threaten to spank OB with when he's naughty (SC doesn't really spank him laa - he only spanks the furniture), and OB requested me to make the tiny wire hanger as the bunny dad's "accessory".

Ahem. This story will not make a great impression of us at school (or anywhere). But it is the truth.
T_T

So, here's our little happy easter bunny family!
(image)

Since the school requires us to make something we can hang, I made a tiny cross on top of the bunny's heads with cutter and string them together using a leftover shoelace. Make a knot under each hole to make them stay put.
(image)
What you'll need:

  • Paper cups
  • Fairly thick paper (we used an unused box)
  • Colorings (water color/marker/pencil/crayon)
  • Glue
  • Some sort of string/ribbon
  • Any "accessories" from unused items
Parents tips:
Try to involve the kids as much as possible, I am 100% guilty of not keeping OB involved in drawing the faces. He is actually capable of drawing faces, they will only be a tad zombie-like. 


Anyway,
Happy crafting!
Make something cute :)



Every Dish A Pleasant Surprise - Serge et Le Phoque, Wan Chai

Wed, 18 Mar 2015 13:00:00 +0000

This was my birthday dinner in December last year.Oh yeah, I take the whole #latergram concept to a whole new heights.I am not really sure what were the ingredients of the dishes that I ate that night, but I only remember that this meal was too good and too memorable to not post on the blog.The place is hilarious. A cool interior overlooking a busy market in Wanchai.I dig.Here are the yummy things we ate. We went for the big menu and enjoyed every second of it.Many dishes offered combination of flavors I've never tried before and did not even imagine that they would work together - but they did, and they are very pretty to look at.If you haven't tried, please do so.These are... ok, I won't pretend that I remember the name of the dishes or the ingredients.Clams, delicious.Grilled squid, delicious.Not sure what was this but I remember it being very very delicious.Obviously there's sea urchin there. Absolutely yummy.Again, delicious.Also delicious.Interesting and delicious.This one wowed me the least, but still, not bad at all.Very pretty and delicious.Delicious.Mangosteen and chocolates. Delicious.I'm not a macaron person... but they were my "birthday cakes"Something lemony with intense heat from chilli.Interesting and delicious.Chocolatey and salty. Verrrry delicious.I can't wait to go back.How much was it?HK$8xx per person (regular water and no drinks)Serge et Le PhoqueShop B2, G/F., Tower 1, The Zenith, 3 Wanchai RoadWanchai, Hong Kong灣仔灣仔道3號尚翹峰1座地舖B2Tel: +85254652000[...]



Where To Go This Weekend - Mui Wo, Hong Kong

Tue, 17 Mar 2015 05:00:00 +0000

My first trip to Mui Wo.I've been living in Hong Kong for more than 10 years and this is my first time to Mui Wo.Oh well, better late than never.We chose to go to Mui Wo by taking the ferry from Central Pier 6.SC suggested that since we can't afford Business or First Class flights, we try Deluxe Class Ferry.HAHA.Bad decision.It's stuffy and made me feel seasick.Ordinary is much better.Luckily, OB enjoyed his ferry ride very much.We walked around Mui Wo without reading much about it.That seems to be our modus operandi when we are exploring a new place.Ahem. LAZY.It's funny how when we see something like this in another country, I'd take 2348346 pictures of it, and when I saw it in Hong Kong I just took 3 pictures. Heheheh.It's not really the right weather for the beach, but we let OB play with his Optimus Prime there for a bit.We saw Big6 parents who stripped their kid completely naked to play in the water. Shudder... I don't wanna think about it.We checked out the cultural centre, full of cool vintage stuff which prompted SC to take selfies...Cute things, cute things...Everywhere cute things.A lovely sighting of preserved meat...I resisted the temptation to take a selfie with it.What are these gorgeous buildings? They can't be people's residence???We decided to take on the challenge and walk to the waterfall with cranky, tired and hungry OB.The wonderful things about Hong Kong spring...... 17C weather and pretty flowers everywhere.Finally, we reached the waterfall!Telling my dudes to not climb up there is as useful as trying to stop me eating bacon...Mommy lets out a big sigh when they got off the waterfall safely.We took a different route back to the ferry terminal.Gorgeous blooms everywhere.Turn a corner, another beautiful sight...We were so hungry when we reached the ferry terminal.We had early dinner at the most crowded place, Bahce Turkish Restaurant.Lovely Turkish tea - HK$30, unlimited refill.Platter of hot meze. Delicious.I love their soup.Beef kofta. Not bad at all.We decided to take a different route back home. We took bus to Tung Chung MTR station instead of taking ferry to Central.Both routes result in similar travel time for us.We went home absolutely exhausted but really happy about the trip.On to our next adventure next week~(trying to avoid Toys 'R Us every weekend):)[...]



Steak Dinner Date Night - L'Entrecôte De Paris Restaurant, Central, Hong Kong

Wed, 11 Mar 2015 13:32:00 +0000

Thanks to L'Entrecôte De Paris Restaurant for inviting us.The place is lovely and people can make reservations. Good for those who don't like lining up ;)Here's what we had...Love love LOVE this clam dish. The sauce is so tasty, we used the clam shell to scoop and drank it.I've never been a salad person, but ok - veggie quota of the day gets ticked off our list.The beef is lean and very tender.The sauce is tasty.Yummy fries swimming in sauce - my favorite.Their desserts... I like!I am always partial and always have to order the chocolatiest thing on the menu. This chocolate cake is so good! Moist, chocolatey. I love.The Paris Brest is really good too.To summarize, these are the things I like:- You can book a table- There are appetizers other than the salad- There is salmon and vegetarian option for those who don't eat steak (I didn't try the salmon though)- Their fries and sauce- The dessertsHere are the prices:L'Entrecôte De Paris Restaurant 3/F., 46-48 Wyndham Street, Central.Hong Kong中環雲咸街46-48號3樓Tel: +852 3182 0105Many asked how does this one compare to La Vache or Le Relais de l'Entrecote.I do like La Vache's steak, but I don't really enjoy lining up... and I enjoy some decent desserts to end my meal with. So, I'm torn.I have yet to try Le Relais de l'Entrecote - maybe one day when I feel like lining up. Heheheh.Have you tried them all? Which one is your favorite?[...]



Where To Go This Weekend - Kadoorie Farm, Hong Kong

Mon, 09 Mar 2015 15:10:00 +0000

Not sure where to go this weekend? Parents of young children who are tired of spending all of your fancy meals money in Toys 'R Us? Want to see cute pigs in real life?Check out Kadoorie Farm.This cutie pie only comes out from 1:30 - 4:30 pm.Warning: they're so cute, they might make you wanna eat less bacon.Another animalistic highlight: the mountain cats.So gorgeous!Try looking eye-to-eye with this little guy.This one's a total poser. He worked the camera like a super model.See you later, alligator!We brought some food, but we still had to have something from the lovely Sun Garden Cafe.Fusili mushroom carbonara.Tasted so good, especially because we're so hungry.Mushroom and cheese toasties.Delicious!This place has more than 2000 species of plants.So many gorgeous flowers!So many gorgeous ones that I've never seen before!My dudes love it here.It's as though we've been transported to a different world!Is this really Hong Kong?Yes, it is.If you haven't been there, go for it!My tips are on the blog post of my previous visit.If you need more info, check out their website.[...]



My Birthday Lunch at Seasons by Olivier Elzer, Causeway Bay, Hong Kong

Mon, 05 Jan 2015 14:07:00 +0000

Initially, I wanted to go for their afternoon tea (thanks to seeing 1,093,947 pictures of it on instagram), but they were booked all the way to end of the year.Gahhh... never mind, lunch it is then.Judging from this R5-D4 (or R15-D10???) poking out of our bread basket, yep, we were checking if this place is naughty-kid friendly.Bread's not bad.Starters.I wouldn't have ordered this. I generally don't order anything "chicken breast", but SC made a wise decision that a basic salad is necessary to feed our naughty monster. This salad might look unfancy (I know, it is not a word), but it's absolutely delicious! Tangy, tasty, crisp fresh veggies, tender juicy chicken, etc etc etc. YUM.I had the foie-gras pate (yes, I can't not order anything foie). Lovely. It's a little on the sweet side but the crispy toast that came with it gave it the savory balance.Nyammmmm.Lobster jelly. Creamy, tasty, sweet-seafoody, delicious!Chestnut veloute. Rich, creamy... I love.French onion soup. Not bad la...The mains..I ordered this prawn with venere rice (I called it udang with ketan hitam heheheh) - thanks for the recommendation, Dan! It's TASTY!Chicken breast stuffed with foie. Whoa... I don't order chicken breast and must order foie... what to do when faced with a dish like this? Hmm... get others to order it so I could have a (lotsa) taste(s). Heheheheh. It's good!Most of us favorited the "special main of the day", the beef cheek. So tender but not mushy, and very flavorful. Perfect.SC had the camembert. Hmm... I prefer the dessert.Chocolate ganache and raspberry marmalade. I love anything dark chocolate.I had the white chocolate fruity dessert. Fruity and refreshing, and OB stole most of it.In case you were wondering why there was no "happy birthday" anything, well... it's not that I said "oh, no need, no need" because I was shy (are you kidding? I love birthday commotions in restaurants and for photo purposes - I am shallow and childish like that), but thanks to SC who forgot to say it's a birthday celebration, we didn't have one.Never mind. SC paid for the meal - that is more important than anything else hehehheee.Thanks, SC!A special mention to service - it's slow and clumsy, servers don't explain much of anything (but to be fair, we didn't ask also ), servers don't know who ordered what, we had to follow up for the cheese platter- which then came much later than the desserts, and the server (and manager?) looked a bit too annoyed by naughty OB (but why not have no-kid policy then?).Anyway, I love the food, and I'd go back for it - and I won't bring OB ^_^'Lunch prices: 288 for 3 course, 368 for 4 course, 448 for 5 course.Seasons by Olivier ElzerThey have online reservation (yay!), simply click here.Or phone +85225056228.Shop 308, 3/F, Lee Gardens Two.28 Yun Ping Road, Causeway Bay.Hong Kong.Near Causeway Bay MTR Exit F.[...]



Easy BBQ Baby Back Pork Ribs Recipe

Mon, 24 Nov 2014 16:06:00 +0000

In a true Hong Kong C9 manner, nothing excites me more than things going ON SALE!So, you can imagine the happiness and joy when I saw packs of baby back pork ribs at HK$56.90 each in frozen meat section of Wellcome supermarket (Wellcome doesn't pay me to say this).Now what do I do with this baby? Oh! The boots and down feather jackets are out in the streets of Hong Kong?Time to get the oven going then.BBQ baby back pork ribs, baby!Smoky, sweet, sticky, savory, tender & juicy finger licking ribs - very easy to make too!Recipe(best if to be made the day before serving)Meat1 rack of baby back ribs - peel thin layer of silver/white skin off the back.The day before - Dry rub2 cloves garlic2 shallot1 tsp ground coriander seeds2 tsp salt1 tsp paprikawhite pepperMash garlic and shallot into a paste.Rub ribs well and let it marinate overnight in the fridge.The day you're serving, preheat oven to 175C. Place ribs onto casserole with wire rack (lots of fat will render), cover with foil.Grill for 1 - 1.5 hours (until tender).SauceHP SauceKetchupSugarAdd each ingredient bit by bit & mix until you achieve balance between sweet, tangy and savory.Yes, you may complain about how this "recipe" has no quantity and ratio.#Sorrynotsorry #ooooopsCrank up the oven to 250C. Slather sauce onto ribs, broil on top rack of the oven - or charcoal grill if you're having BBQ outside - (back first and then front) until beautifully caramelized.Slather more sauce on them ribs, and serve.Don't use utensils, get ready to lick fingers.[...]



Culinary Jewelry Dinner - Damiani’s 90th Anniversary Celebration, Tosca, Ritz-Carlton Hotel, Hong Kong

Tue, 18 Nov 2014 15:25:00 +0000

Fine food and fine jewelry! Oh, hello... come to mama! I was really intrigued when I heard about this Culinary Jewelry Dinner inspired by Damiani's 90th Anniversary Celebration. Food inspired by some serious bling? How would that go? Let's give it a go!The bread. I absolutely adore the squid ink one. Hot from the oven, crusty outside, fluffy inside & really tasty!Cured salmon with beluga and snail caviar, porcini mushroom and creamed risotto. How pretty is this dish! Inspired by black and white diamonds. I could see where the inspiration's from, it's a treat for my eyes and my taste buds. Love it. The dish was paired with this lovely Pinot Grigio. Look at its copper tinge. Gorgeous and delicious!Next, we had squid ink fettucelle pasta with scallops, lobster, zucchini and tomato. This gorgeous plate is inspired by a black ribbon necklace. Love the sauce and the seafood! I just wish the pasta was a bit more firm.For the next course, some of us chose the crispy monkfish served with chickpeas cream sauce and fried sage. I didn't try it (I wish I stole a bite off my neighbor's plate. Regrets....), but it certainly looked gorgeous.This is my weakness. I always have to go for rich, meaty dish, so I went for the stewed oxtail served on potato with foie gras, with balsamic mushroom sauce.The dish looked gorgeous. It's very luxurious and decadent. Just like the earrings it was inspired by.The meat dish was paired with this lovely Barolo. I don't drink much, I only think that when the wine tasted good with the food, then it's a good pairing. They were great together :)On to dessert! Pain d'epice parfait with chocolate ring hazelnuts and five spices sauce. Looks very impressive, especially looking at the bracelet that was the inspiration. When we had this, I think most of us think of Christmas gingerbread cookies :) All of us went "oohhh" and "aahhhh" when this petit four plate arrived. Jewels on fluffy cloud! What's not to love? We enjoyed eating (and taking photos of) the fluffy cotton candy, and I especially love the chocolates.Look at these gorgeous chocolate "pendants"Absolutely gorgeous, and they're delicious too :)I had a great time appreciating how modern Italian fine dining could be when inspired by fine jewelry. Thanks for having me, Ritz-Carlton Hong Kong!Damiani's 90th Anniversary Limited Edition Collection menu by Chef Pino Lavarra will be available at Ritz-Carlton Hong Kong's Tosca  until 30 November 2014.Tosca102/F Ritz Carlton, Hong Kong尖沙咀柯士甸道西1號環球貿易廣場(ICC)香港麗思卡爾頓酒店102樓Tel: +852 2263 2270Also, check out what Gary of Joie de Vivre think about this dinner.[...]



Double Chocolate Banana Bread

Sun, 02 Nov 2014 03:10:00 +0000

Thanks to Harold, who sent us a picture of a double chocolate banana bread one day,I could not get double chocolate banana bread out of my mind.Double chocolate banana bread.Double chocolate banana bread.I tried other things, I went to 7-11 and bought dreyers triple chocolate ice cream.Double chocolate banana bread.I ate a packet of Indomie,Double chocolate banana bread.I watched endless cute kittens and cute Kpop idols on youtube...Double chocolate banana bread. Double chocolate banana bread. Double chocolate banana bread. Double chocolate banana bread. Double chocolate banana bread. Double chocolate banana bread.Double chocolate banana bread. Double chocolate banana bread.Double chocolate banana bread.Double chocolate banana bread. Double chocolate banana bread. Double chocolate banana bread. Double chocolate banana bread. Double chocolate banana bread. Double chocolate banana bread. Double chocolate banana bread.ARGGHHHHH!This must be how it feels like being in Stephen King's movies.Luckily, this obsession is easy to solve.I just had to google recipes for double chocolate banana bread and make the first one I encounter.It's Smitten Kitchen's Double Chocolate Banana Bread.RecipeMy slight adaptation:I reduced the sugar from 3/4 to 1/2 and I used the sugar I have at home (caster sugar).I tried to follow the baking time 'til the end but my toothpick came out clean after only about 30 minutes of baking - so I had to take it out way earlier than 55-65 minutes. I recommend frequent testing after 30 minutes.- 3 very ripe bananas- 1/2 cup butter, melted- 1/2 cup caster sugar- 1 egg- 1 tsp vanilla extract- 1 tsp baking soda- 1/4 tsp salt- 1 cup all purpose flour- 1/2 cup cocoa powder- 1 cup semi sweet or bittersweet chocolate chunks or chipsPreheat oven to 350F. Butter pan. Mash bananas, Whisk in melter butter, brown sugar, egg, vanilla. Mix baking soda, salt, flour and cocoa (I didn't sift as instructed by original recipe - sorry, too lazy) in another mixing bowl. Mix wet and dry ingredients until just combined (actually OB helped me mixing the batter, so I am sure it was overmixed), add chocolate chips. Pour into pan and bake until toothpick inserted in the middle comes out clean. Cool in pan for 10-15 minutes, run a knife around the edge and invert it out onto a cooling rack.The cooling process was very hard for me as SC and OB's grabby hands could not stay away from the cake. Warning: very very chocolatey.WE LOVE IT, and I can finally stop obsessing with DOUBLE CHOCOLATE BANANA BREAD... well, until my next craving, or whenever Harold posted another picture of double chocolata banana bread :)Please check out the original recipe here.[...]



SC's Birthday Dinner at the Principal, Hong Kong

Tue, 28 Oct 2014 03:32:00 +0000

SC's birthday is our annual splurge.(Wow, that's in August!!! That's one hell of a blogpostcrastination, you lazy bum!Please excuse me. I rant to myself a lot here)And this one's worth every penny. Thank you for the recommendation, e_ting!Naturally, I don't remember what these are, but I remember that we love almost everything, including the concrete sofa in front of the restaurant.No need to thank me for this non-review. I really should not call myself a blogger.#SorryNotSorry.Heheheh.We had quite an expedition that night. The birthday boy was really pleased. Phew!Another thing that I love: I didn't have to make a phone call for booking (I HATE voice calls with a passion). Click here to book online.[...]



The Grilled Pork Neck Dish That I Bring To All Potluck Parties

Thu, 23 Oct 2014 13:28:00 +0000

I don't know how to call this dish... I used to call it sate (or satay - I am not a big fan of this word, Indonesians say SATE!) grilled pork neck because I make it how I make sate, but nobody's convinced because there is no skewering involved, there is no peanut sauce and the end product doesn't look anywhere within 100m radius of sate. So, I see how sate or satay might not be a great name for it :)So let's just call this the Grilled Pork Neck Dish That Rita Brings To All Potluck Parties. BecauseI really brought this dish to almost every potluck party I attended. People love it (or at least they pretend to), and even if people don't love it - I have no issues finishing it myself. Hehehheh. It's very easy to make. Idiot-proof level.I can't think of easy ways to ruin this dish... except maybe if you're bringing this dish to a party naked, and it is not a nudist party. That will ruin the dish. Sorry - I tend to go off topic like that.Now, to make this dish.RecipeMeat - Pork neck meat (I usually buy frozen ones from Kai Bo. You can buy fresh if you want), or you can substitute this with thigh chicken fillet with skin on. (Quantity recommendation: if this is one of the many dishes of a potluck party, 1 big slice of pork neck meat that's available in Kai Bo frozen food shop should be ok for 4 people. If you're treating this as one of the main dishes, then 1 slice serves 2. If you're serving this to a crazy greedy pork-lover, allow 1 per person)Marinade- Shallot, thinly sliced (1/2 shallot per 1 slice pork neck)- Kecap manis (Indonesian sweet soy sauce)- Soy sauce (Ratio of soy sauce : sweet soy sauce = 1 : 3)- ground nutmeg, ground coriander seeds, cuminDipping sauce- Kecap manis- Fish sauce (just a dash)- Lime juice (or lemon juice)  - Lime wedges or lemon wedges - A bit of ground nutmeg- Thinly sliced shallot (just a bit - you can set aside some when slicing shallot for the marinade)- Chopped fresh chillies (preferably the green birds eye chilli - cabe rawit ftw! or omit if you can't handle the heat)Mix well & serve in small bowls with the lime or lemon wedges  How to do(Ideally prepare the night before serving) MarinatingDefrost meat if you bought frozen. Pat dry, po ke the meat all over with fork (or meat poke...r?). Place meat in container, add marinade, massage the marinate all over the meat and refrigerate overnight (or a couple hours).GrillingPreheat oven to 250C, grill meat until the surface gets nicely caramelized. You can baste with the marinade or make more of the dipping sauce for basting. This normally takes about 40 minutes in my oven.Charcoal grilling would be awesome too.When done, slice diagonally and thinly, squeeze lime juice all over it and serve with dipping sauce.And wait for the crowd to ask you for the recipe ;) [...]



Dinner at Kee Club - Delish Red Prawn Linguine

Thu, 04 Sep 2014 10:58:00 +0000

SC and I had a nice dinner date at Kee Club (thanks for inviting us, Kee Club!), and the dinner started with this dish.Very simple, fresh. Classic Italian flavors.And we had a chance to taste this rare olive oil, Chef Roland Schuller personally brought the bottle to most tables to taste. A nice personal touch! I had the night's special as starter - the langoustine! Fresh, nicely cooked, well seasoned. I enjoyed it. SC had the fresh quail. Served with ham, zucchini flower, ricotta and melon soup. The quail's nicely cooked. Personally, I'd prefer the dish to have not as many elements, to let the quail shine :)Our favorite dish of the night. Kee Club's famous linguine with red prawn. We love it!Perfectly cooked pasta, fresh red prawn, tasty sauce. SC could not hold back and went rather barbaric during dinner. Hehehe. We'll definitely go back for this dish again.I had the veal milanese as my main. the meat's nice and tender but the portion is way too big for me.SC had the Pluma Iberico. The meat's nicely cooked and I enjoyed the creamy and smooth mash. For dessert, I had the apple tart with vanilla ice cream.SC had the chocolate fondant with mango sorbet. And this is the ending to our meal :)Thanks again for dinner, Kee Club.Kee Club is an exclusive member's club. To dine there, there are a few ways: be a member, or get a member to help you with booking, or book through 5-star hotel concierge (Four Seasons, Mandarin, Shangri-La, the Peninsula, Upper House), and American Express Black Centurion Cardholders can access Kee through the concierge. Wanna to try applying for a membership? Click here. [...]



Budget Dinner: Beef & Radish in Chu Hou Sauce Recipe

Thu, 14 Aug 2014 11:02:00 +0000

Fresh beef meat is getting really expensive these days. In Hong Kong, always eating at home does not always mean that you'll spend a lot less! 
Here's how to make the most out of HK$20 beef for dinner. My mil's recipe ;)

Recipe
- HK$20 beef meat, sliced thinly just like for stir frying. This saves cooking time too.
- half a medium radish, skin peeled off & cut into chunks
- 2 cloves garlic, crushed
- 1 cm ginger, crushed
- 1 tbsp Chu Hou sauce (we use Lee Kum Kee)
- a bit of cooking oil
- just enough water to cook the beef & radish

Saute garlic & ginger until fragrant. Add beef, add radish, add sauce, add water, cook until radish chunks are soft.

There's so little beef in this dish but it feels so... hearty :)
Enjoy it with 2 bowls of steamed rice or use it as noodles/pasta sauce.

Save the money for your next fancy restaurant meal... or shoes :)




Nicholini's, Conrad Hotel, Hong Kong

Wed, 30 Jul 2014 03:51:00 +0000

A lovely dinner by Chef Luca de Berardinis at Nicholini's. Love many of the dishes & the romantic setting. Considering bringing SC here for a major romantic date ;)It all started with this yummy parmesan amouse bouche. Pan fried scallop lentil soup with chestnuts and Montepulciano reduction.Succulent scallop, tasty everything else. I tilted my plate to clean everything up :)A lovely little drama involving fennel flowers...Salted cod with red vinegar flavored potatoes, roasted peppers & black olives. Very yummy. I especially adore the potatoes :)Beef tartar with crunchy egg yolk, baby salad & black summer truffle.OMG. The egg yolk has a thin crunchy exterior and then it oozes beautifully onto the beef. YUMMY MAX!Cream of green beans with egg pasta, pennyroyal and bottarga. Everything's perfect together. LOVE.Fried smoked eggplants with ricotta ravioli and octopus in pizzaiola style. I love the ravioli, but the flavor combination could have been a little better...Meditteranean tuna in potato crust with chard, fava beans and mango mayonnaise. I love how each potato "dome" is meant to be different instead of uniform. Flavor wise, my favorite part of this dish is the veggie. Nicely cooked and well seasoned.Traditional Italian sorbet. Very tangy & refreshing! However, I wish that the green juice wasn't for aesthetics only..Warm chocolate olive oil cake with strawberry sorbet and balsamic vinegar.My, oh my! Very yummy!The petit four, those babies in tiny cute glasses are yummy creamy milky treats with a punch of chilli! I love love love it!I ended my epic meal with a cup of hot mint tea :)I'm so going back for more! Thank you Chef Luca, Nicholini's and Conrad Hotel for the lovely dinner.Wanna know more?Here's Nicholini's website.Here's the Openrice link.My friend Gary's review.[...]



Party Perfect: Crispy Chicken & Veggie Dumplings

Tue, 15 Jul 2014 12:14:00 +0000

Golden delicious, super cute looking & highly addictive. Perfect snack to serve your guests at a party. It's not hard to make (except the deep frying part - I know, I know) & the veggie in the filling gives it a crunch & sweetness as if there were chunks of prawns. Genius!

This is my helper's recipe. She is da bomb, she rules my kitchen! I know, I am soooo blessed.

Recipe
Filling:
- 2 chicken legs (or breast) filled, skin removed & minced
- 1/2 cup frozen veggie (cubed carrots, corn & peas)
- 1 egg yolk 
- 1 tsp corn starch
- 1/3 tsp salt
- a pinch of chicken stock powder (optional)
- a pinch of sugar
Skin:
- spring roll skin (square ones), cut into 4
- oil for frying

Mix filling ingredients in a bowl. Prepare spring roll skin. Add 1 heaping tsp of filling in the middle of wrapper & bring the 4 corners together to form a pocket. Deep fry just before serving. Serve with sweet chilli sauce or mayo.

The cute yummies shall be gone in no time.
Crunch crunch crunch.

PS. Drink lots of water or herbal tea after sinful treat ;)