Tuesday, September 30, 2014

flourless chocolate cake with matcha cream cheese icing

Do you like flourless chocolate cakes?

I like them a lot. This cake I made a few months ago remains one of my favourites.

Because you, see, once you take the flour out of the cake, it doesn't really rise a lot. Which results in a dense and rather heavy cake.

Heavy in a good way - you get a mouthful of deep, dark chocolate.

HMMMMM. :)

You'd probably noticed that I have not been posting much chocolate bakes in the last couple of weeks, so yes, I was suffering a little.
So today, I made this gorgeous chocolate cake, and topped it with a matcha (green tea) icing. Sounds a bit odd? Actually it worked out really well. It's sort of like eating Matcha nama chocolate, but in a cake form.

I know I say this a lot, but if you are going to make a chocolate cake, then you need to get your hands on the best chocolate you can find. There really isn't much point in eating the calories and not getting your fix. Very pointless. So make sure you go buy a good quality chocolate for this cake!

Here are the step-by-step photo-instructions on how to make this cake.

Start by melting the chocolate and butter in a bowl that has been placed over a ban marie.
Continue stirring until everything has melted.
Using the paddle attachment of the mixer, mix on low speed until the chocolate has cooled a little.
Add the egg yolks and continue mixing.
The chocolate will become gritty. (Did you hear me scream in horror? I nearly died when I saw this happen to the chocolate!) It is okay. The chocolate will become smooth again.
Set this aside.

In a clean mixing bowl, whisk the egg whites until soft peaks form. Add the sugar gradually, beating continuously until stiff peaks form.
Use a whisk to beat one-third of the egg whites into the chocolate mixture. It is okay to be a bit violent.
Add the remaining two-thirds of the egg whites. Using a spatula, gently fold into the chocolate mixture.
Pour the batter into a lined and greased 9-inch Springform pan.
Bake at 135°C for 45 to 50 minutes, or until the cake pulls away from the sides of the pan.

Allow the cake to cool completely before removing from the tray.

To make the icing, whisk the cream cheese (at room temperature) with the icing sugar until smooth.
Add the matcha, and continue whisking until combined. If you prefer a strong taste of matcha, simply add more matcha.
Place the icing on the cake.
Use a spatula to spread the icing evenly.
The cake is very, very moist.
So choclatey and not overly sweet. And I love the hint of green tea in the icing.
It can be kept in an air-tight container in the fridge for several days.

If it lasts that long, that is!

RECIPE
Flourless Chocolate Cake with Matcha Cream Cheese Icing
Adapted from raspberricupcakes

Ingredients:
For the cake:
85g (6 tbsp) unsalted butter, plus more for greasing pan
225g (8 ounces) semi-sweet chocolate, finely chopped - I used Valrhona 70%
6 large eggs, separated
100g (1/2 cup) caster sugar 

For the icing: 
125g cream cheese, at room temperature
187.5g (1 1/2 cups) icing sugar, sifted
1 teaspoon matcha (green tea) powder

Method:
For the cake:
1. Start by melting the chocolate and butter in a bowl that has been placed over a ban marie.
2. Continue stirring until everything has melted.
3. Using the paddle attachment of the mixer, mix on low speed until the chocolate has cooled a little.
4. Add the egg yolks and continue mixing.
5. The chocolate will become gritty. It is okay. The chocolate will become smooth again. Set this aside.
6. In a clean mixing bowl, whisk the egg whites until soft peaks form. Add the sugar gradually, beating continuously until stiff peaks form.
7. Use a whisk to beat one-third of the egg whites into the chocolate mixture. It is okay to be a bit violent.
8. Add the remaining two-thirds of the egg whites. Using a spatula, gently fold into the chocolate mixture.
9. Pour the batter into a lined and greased 9-inch Springform pan.
10. Bake at 135°C for 45 to 50 minutes, or until the cake pulls away from the sides of the pan. Allow the cake to cool completely before removing from the tray.

To make the icing:
1. To make the icing, whisk the cream cheese (at room temperature) with the icing sugar until smooth.
2. Add the matcha, and continue whisking until combined. If you prefer a strong taste of matcha, simply add more matcha.
3. Place the icing on the cake. Use a spatula to spread the icing evenly.
4. The cake is very, very moist.
Note: The cake should be served at room temperature. It can be kept in an air-tight container in the fridge for several days.

Monday, September 29, 2014

chicken with garlic black bean sauce

The problem with cooking with chicken (in my opinion) is that I always seem to have an extra piece of chicken left after cooking a meal.

Because I am not overly keen on eating left-overs - food never seems to taste as good after re-heating - I try to cook just enough for a meal. This usually means I'd end up with extra RAW meat (or vegetables) and have to think of ways to use them up.

Which in itself is not that big a deal, really.

At times when I feel uninspired to cook something new, I would fall back on the few recipes that I have cooked so often I can probably do so with my eyes closed. This does not mean that the dish is not tasty - the truth is far from that. These are the dishes I (and many other Chinese) grew up eating; the dishes that my mom used to cook every week.
Today I am sharing my recipe on the quick and easy stir-fried chicken with garlic black bean sauce.

It is such a tasty dish that even the LAm loves it. In fact, I think he will eat ANYTHING with black bean sauce!

To start, marinate the chicken with light soy sauce, sesame oil, white pepper, Shaoxing wine and garlic black bean sauce.
I really like this particular garlic black bean sauce because of the fragrance of the beans, but you can use any that you like.
Give the chicken a good stir so that all the chicken is coated with the sauce. Set this aside.
Prep the remaining ingredients - shallots, garlic, chili and spring onion. Set these aside.
Heat the wok and add some vegetable oil. Once hot, add the shallots and stir-fry for 30 seconds.
Add garlic and chili and stir-fry another 30 seconds.
Add the fermented black beans. Cook for 30 seconds, or until fragrant.
Add the chicken and cook until chicken is cooked through.
Once the chicken is cooked, add the spring onion and turn off the heat. The residual heat will wilt the spring onion.
It took me about 7 minutes to cook this (on high heat) - great for those days when dinner seems to be a chore.
This really was ho jiak (delicious)!

RECIPE
Chicken with Garlic Black Bean Sauce (Serves 4-6)

Ingredients:
500g chicken breast or thigh, skin removed and cut into strips
3 large chili, seeds removed and sliced thinly
4-5 shallots, thinly sliced
4 cloves garlic, minced
2 teaspoons fermented black beans
1/2 bunch sprig onion, cut into 5cm lengths

Chicken Marinade:
1 teaspoon light soy sauce
1 teaspoon sesame oil
2 teaspoons Shaoxing wine
1 tablespoon garlic black bean sauce
1/4 teaspoon white pepper

Method:
1. To start, marinate the chicken with light soy sauce, sesame oil, white pepper, Shaoxing wine and garlic black bean sauce.
2. Give the chicken a good stir so that all the chicken is coated with the sauce. Set this aside.
3. Prep the remaining ingredients - shallots, garlic, chili and spring onion. Set these aside.
4. Heat the wok and add some vegetable oil. Once hot, add the shallots and stir-fry for 30 seconds.
5. Add garlic and chili and stir-fry another 30 seconds.
6. Add the fermented black beans. Cook for 30 seconds, or until fragrant.
7. Add the chicken and cook until chicken is cooked through.
8. Once the chicken is cooked, add the spring onion and turn off the heat. The residual heat will wilt the spring onion.
9. Serve hot, with rice.

Friday, September 26, 2014

emu pepperoni pizza with onions, red pepper, mushroom and anchovies

I am so excited!

We've had a pizza stone for like, forever, and recently I bought a pizza peel.

All because I found this super easy and super quick recipe for a pizza base.
Have I mentioned that I have never made a proper pizza before this? :P

You see, the LAM always made the pizzas and I was happy to wait and eat but I really, really wanted to try out this new pizza base recipe, so I decided it was time to get into the kitchen and make a pizza for dinner!
This base is so so so so simple, it took me all of 5 minutes to make it.

Yep, no stretching or flipping or resting needed! And best of all, you can make it in advance and leave it in the fridge until needed, or freeze the dough for up to 3 months!

Sounds too good to be true?

Well, let me assure you that I ain't joking at all!

Here's how to make this super duper easy pizza.

Start by adding the yeast to the warm water. Set this aside.
Into a mixing bowl, add flour and salt. Give this a quick stir, then add olive oil.
 Mix using the bread hook on low speed.
While the bread hook is moving, add the water and yeast.
Once the liquid has been incorporated, increase the speed to medium and mix until the dough comes together.
Remove the dough from the hook, shape into a ball, then rub olive oil on the dough.

You can use it immediately, or place it in a bowl, cover with cling film and place in the refrigerator until needed (up to 2 days) or wrap in cling film and freeze for up to 3 months.
Before you make the pizza, place your pizza stone on an oven rack and crank up the temperature so the stone is nice and VERY HOT. I bake my pizzas at 260°C. You don't need to own a pizza stone to make pizzas, but if you like a dry and crispy base, well, you will need to use one of these!

To make the pizza, sprinkle semolina on a table top or pizza peel. Place the dough on the semolina, sprinkle more semolina on top and roll the dough until it is about 4-5cm thick. You can adjust the thickness to your preference. I prefer a rustic looking pizza, so I didn't shape it into a circle, but you can if you prefer.
Note: For this pizza, I used 1/4 of the total dough I made.

Drizzle some olive oil on the dough and use your hand to rub the oil until the entire top is covered. Scatter the drained crushed tomatoes, onions, mushroom, red peppers, pepperoni and anchovies on the pizza. Of course, you can use any ingredients you like.
I sprinkled some dried oregano, dried chili, salt and coarsely ground black pepper.
Finally I added the Mozzarella.
Transfer the pizza onto a pizza stone and bake until the cheese has melted and the dough is brown. Keep an eye on the progress. My pizza was done in about 5-7 minutes.
Use the peel to transfer the pizza onto a plate or serving dish.
Cut the pizza into wedges and tuck in!

I have to confess. Now that I have made a proper pizza, I really don't see how I can go pay $20+ for a pizza in a restaurant ever again.
This was so good, I made the same thing for lunch the following day.

*SIGH* of satisfaction.

RECIPE
Emu Pepperoni Pizza with Onions, Red Pepper, Mushroom and Anchovies (Serves 2)

Ingredients:
1/4 portion of the dough from Easy Pizza Dough recipe (see below)
1/2 red onion, thinly sliced
4 brown or white mushrooms, thinly sliced
1/2 small red pepper, thinly sliced
3-4 anchovies, broken into small pieces
1/4 cup crushed tomatoes, well drained
8-10 slices pepperoni - I used emu perppeoni
1-2 teaspoons extra virgin olive oil, best quality you can afford
1/3 cup Mozzarella
1/8 teaspoon dried oregano
Salt, to taste
Coarsely ground black pepper, to taste
Dried chili flakes, to taste

Note: Before you make the pizza, place your pizza stone on an oven rack and crank up the temperature so the stone is nice and VERY HOT. I bake my pizzas at 260°C. You don't need to own a pizza stone to make pizzas, but if you like a dry and crispy base, well, you will need to use one of these!

Method:
1. To make the pizza, sprinkle semolina on a table top or pizza peel. Place the dough on the semolina, sprinkle more semolina on top and roll the dough until it is about 4-5cm thick. You can adjust the thickness to your preference.
2. Drizzle some olive oil on the dough and use your hand to rub the oil until the entire top is covered. Scatter the drained crushed tomatoes, onions, mushroom, red peppers, pepperoni and anchovies. (You can use any ingredients you like).
3. I sprinkled some dried oregano, dried chili,  salt and coarsely ground black pepper.
4. Finally add the Mozzarella.
5. Transfer the pizza onto a pizza stone and bake until the cheese has melted and the dough is brown. Keep an eye on the progress. My pizza was done in about 5-7 minutes.
6. Use the peel to transfer the pizza onto a plate or serving dish.
7. Cut the pizza into wedges and serve immediately!

Easy Pizza Dough

Note: This recipe makes enough for 4 medium pizzas.

Ingredients:
1 1/2 cups (360ml) warm water
2 1/4 teaspoons yeast
4 cups bread flour (or plain flour or wholemeal flour, or a combination or flours)
1 teaspoon salt
1/3 cup (80ml) olive oil

Method:
1. Start by adding the yeast to the warm water. Set this aside.
2. Into a mixing bowl, add flour and salt. Give this a quick stir, then add olive oil.
3.  Mix using the bread hook on low speed.
4.  While the bread hook is moving, add the water and yeast.
5. Once the liquid has been incorporated, increase the speed to medium and mix until the dough comes together.
6. Remove the dough from the hook, shape into a ball, then rub olive oil on the dough.

Note: You can use it immediately, or place it in a bowl, cover with cling film and place in the refrigerator until needed (up to 2 days) or wrap in cling film and freeze for up to 3 months.