July 2017 - Chik's Crib

31 July 2017

Chocolate Chubbies Recipe

July 31, 2017 0
Chocolate Chubbies Recipe
The last few weeks in Singapore came as a welcome reprieve from the chilly autumn-winter intersection in Melbourne, where I was spending my days trying to figure out how to keep my butt warm. It was nice to put life in Melbourne on hold and return home and hang out with family for a bit. I revisited some of my favourite zichar hunts in Singapore: the ever-impressive West Coz Cafe and the Star Yong Kwang BBQ in Alexander, as well as tried some impressive new stalls in Whampoa Food Market. I even managed to fit in cheeky cross-border visits to Malaysia, and updated the JB list of attractions


Growing up in a tropical country, it is the norm to seek shade whenever possible. When I first arrived in Melbourne half a decade ago, it boggled my mind to see people lounging on the school lawns catching some rays, but after one too many cold days spent with a three layers of clothes and a comforter around me, I'm beginning to come around to their idea. 
While in Singapore, other than a weekend course on macaron-making, I put a moratorum on baking as I had no idea where any of my baking utensils went. These chocolate chubbies were at the top of my to-do list when I returned to Melbourne, and within an hour of gathering flour and chocolate out of my pantry, I pulled out some of the most gorgeous cookies that I ever seen out of the oven. These cookies have a chewy brownie texture with a shiny meringue-like surface, almost reminiscent of Alice Medrich's Cocoa Brownies recipe. If you are fond of chocolate, this is the recipe for you: I never seen a recipe calling for so much chocolate before. One question I had (and everybody online as well) was the reasoning behind the mix of 100% unsweetened chocolate and bittersweet chocolate (calling for not more than 62% cacao bittersweet chocolate). Like, why the heck not make life simple and meet in the middle with 70% chocolate? I posed this question to the pastry chef who taught us macarons, and she postulated that by restricting the cacao content in the bittersweet chocolate, the recipe will have a higher proportion of milk solids which imparts a milkier undertone to the chocolate profile. If I just use a 70% chocolate instead of a combination of unsweetened and bittersweet, I may lose out on the milkiness that the recipe was aiming for. She commented that if in a pinch, one could add milk powder to the recipe. 


Chocolate Chubbies
Adapted from Sarabeth's Bakery: From My Hands to Yours

Ingredients

115g (8 tablespoons/1 stick) unsalted butter, cut into thin slices/1/2-inch cubes
250g (9 ounces) bittersweet chocolate, no more than 62% cacao, finely chopped
80g (3 ounces) unsweetened chocolate, finely chopped

70g (1/2 cup) unbleached all-purpose flour

1/2 teaspoon baking powder
1/4 teaspoon fine sea salt

3 large eggs, at room temperature

280g (1 1/4 cups) castor sugar
2 teaspoons pure vanilla extract
340g (2 cups/12 ounces) semisweet chocolate chips
155g (1 1/2 cups OR 5 1/2 ounces) coarsely chopped pecans (optional)
125g (1 1/4 cups OR 4 1/2 ounces) coarsely chopped walnuts (optional)
Flaked sea salt, to taste (optional)


Steps 
Position racks in the center and top third of the oven and preheat to 175C (350°F). Line baking trays with parchment paper. Place the bittersweet and unsweetened chocolate in a bowl. Sift the flour, baking powder, and salt together into a separate bowl. 

Set a medium saucepan over the smallest flame possible and melt the butter directly over the flame. Add the chocolate, stirring until the mixture is smooth and no lumps remain. Remove the saucepan from the fire immediately and let cool, about 5 minutes.


Whisk the eggs with an electric mixer on medium-high speed until foamy and slightly thickened (about 30 seconds). Set the speed to high and gradually pour in sugar and vanilla and continue to whisk until the batter is very thick and pale yellow (about 2-3 minutes). 


Reduce the mixer speed to medium and add the chocolate mixture. Once the mixture is combined, stop whisking. Stir in the flour mixture and then the chocolate chips, pecans, and walnuts, if using. Make sure the dry ingredients are distributed at the bottom of the batter as well. 


Using 2 tablespoons (or a 2-inch ice cream scoop), portion the batter onto the prepared pans, placing the cookies about 1 ½ inches apart. Bake the cookies immediately for a shiny meringue surface. Bake for about 17 to 20 minutes, switching the position of the pans from top to bottom and front to back about halfway through baking, until the cookies are set around the edges (if you lift a cookie from the pan, the edges should release easily, even if the center of the cookie seems underdone), It's easy to overbake, so watch out! 


Remove from oven and let cool on the baking trays. 


Note:

The cookies can be stored in an airtight container at room temperature for up to 3 days. Separate each cookie layer with baking paper.

27 July 2017

Avocado Coconut Ice Cream Recipe

July 27, 2017 0
Avocado Coconut Ice Cream Recipe

Pictures by R. 

Avocado ice cream may be one of my favourite ice cream flavours of all time. This recipe has been floating around my head for the better part of a year (I filed it haphazardly in the vague recesses of my brain labelled "Potential Recipes"), but I never quite managed to work up the mental fortitude to give this a whirl. 

That changed when R and I were wandering around Dandenong Market and saw a display of huge overripe avocados, each going for a dollar. I'm never one to pass up a bargain, and so we picked the firmest two (but still plenty soft) and headed home to start churning some ice cream.


As featured in these pictures, the hazelnuts, almonds, coconut chips, avocados and coconut milk were bought on the spur of the moment at Dandenong Market as we walked through the premise. Dandenong Market may be a little disreputable compared to renowned ones like Prahran Market or Queen Victoria, but I appreciate the no-frills, no-sparkle ambience, which is reflected in the prices. Nothing beats the variety that Dandenong Market offers: from Middle Eastern spices (I have a friend who comes from Bendigo to stock up on spices!), to local seasonal produce and fresh nuts, and all available at a great price. Can you sense the love?

Coconut flakes are optional but highly recommended. When toasted, they have a crispy edge but retains moisture on the inside and as you bite into one, releases coconut oil and fragrance. I bought a pack without knowing what to do with the rest of the pack, but now that it's in my hands, there's no delusion of having any excess. It goes well with the Lemon Cake that I made again, and I'm eyeing the macaroons recipe from Alice Medrich next. It's delightful mixed with nuts and trail mix as well, or you can eat it toasted just as it is (and we did polished off an inordinately amount of coconut flakes this way.) 

Fresh out of the ice cream machine, the ice cream was creamy and luxurious. Once overnight in the freezer though, it hardens and develops an icy texture - not unlike the consistency of a potong ice cream. R adored the new-found iciness the next day, but I much-preferred its original creamy consistency. I might do a little tinkering around the recipe (maybe swop out some of the coconut milk for coconut cream?), but until then, this could be a recipe that you might prefer to finish on the day it was made.  

Avocado-Coconut Ice Cream
Makes about 1 quart (1L)
Adapted from David Lebovitz, original recipe from Absolutely Avocados by Gaby Dalkin

The recipe can be put together rather speedily in the span of minutes, and when it comes to blending the chunks of avocado into the coconut milk and heavy cream to create a smooth homogenous meld, a handheld blender is a lifesaver. If you don't have a blender or food processor, I imagine you can achieve similar results by mashing the avocados with a fork, then drizzle the liquid ingredients in whilst whisking. 

Ingredients
2 ripe Hass avocados (about 450g/1 pound)
1 can coconut milk (400g)
125ml (1/2 cup) heavy cream
100g (1/2 cup) sugar
1/2 - 1 teaspoon rum
pinch of salt
a squeeze of fresh lime juice
Toasted coconut, optional, for garnish

Steps

1. Scoop out the avocado flesh into a blender. Add all the other ingredients (coconut milk, heavy cream, sugar, rum, salt, and lime juice), and blend until smooth and no visible chunks of avocados can be seen. Let the mixture cool thoroughly in a fridge (or a freezer).


2. While waiting, prep the coconut flakes: Coconut flakes should be toasted about 3- 4 minutes at 200C until the edges are a golden brown. Let cool and store in an airtight container. 

3) Freeze in a ice cream maker according to the manufacturer’s instructions. 

Notes: 
As David mentioned, for those avoiding dairy, use additional coconut milk in place of the heavy cream.

24 July 2017

Sonido!

July 24, 2017 0
Sonido!
This popular Latin American cafe has been serving up plates upon plates of hearty traditional South American cuisine for over a decade in Southern Fitzroy. Aside from wowing Melbournians, they have also won a following from the Latin American expat community as well.   

The interior of the busy cafe has all the charm of a Miyazaki film; everything was slightly mismatched, and yet, nothing seems out of place. From the dented tin pots brewing hot chocolate to their rustic roughly-hewned wooden spoons (you'll never find two identical ones!), the term "organised clutter" comes to mind.
The coffee beans are sourced from 7 Seeds, which made a decent cup of latte, but it wasn't particularly outstanding, as noted by EJ. R and I opted instead for their Traditional Colombian Hot Chocolate ($9.50 for a pot for 2). I was expecting hot chocolate seasoned with chili (Mexican Hot Chocolate?), but we were pleasantly surprised by the mild, malty flavour. And just LOOK at the cheekily dented tin pot. I absolutely adored the wooden stirrer too. 5/5 recommended just for the aesthetics of its presentation. 
An arepa is a flat piece of pastry typical in South American cuisine, and is made from cornmeal. We ordered the 'Old Clothes' Pulled Beef Arepa ($13), the Chargrilled Free-Range Chicken Arepa ($13) and the Chargrilled Chorizo Arepa ($13). The portions were a little small, but they were surprisingly filling, and at $13 each, the price's pretty reasonable. Quality was terrific too; you know how it is, as you taste a wonderfully grilled piece of meat and the smoky flavour explodes in your mouth? That's their chargrilled chicken for me. The  
chorizo was something I picked out of the blue, and I loved the explosion of flavour in every bite.  

The Beef Empanada ($7.50) was a bit of a hit-or-miss. R loved the texture of the pastry enfolding the minced beef, but I thought it was a little too bland for my taste. Still, a cursory look online on Zomato shows that I'm clearly in the minority, and it was a hit with most other people. Chalk this one up to personal preference. 

Sonido! Menu, Reviews, Photos, Location and Info - Zomato
*Pictures taken and processed by R 

Already in the area? Proud Mary is close by, as is Naked for Satan.   

17 July 2017

Palate Sensation Macarons

July 17, 2017 0
Palate Sensation Macarons
The first time I came across macaron batter, I was over at a friend's place and her mom was putting together trays of macarons in their kitchen. As I walked by, I tried to sneak in a cheeky bite, but the cookie was surprisingly sticky... and oh. It hadn't been in the oven yet, and I just ruined one of the shells. Oops. Can't bring me anywhere. 

It's been several years since that incident, but it marked the start of my fixation with macaron-making (well, at least once I got over the embarrassment...). Crafting cookies with such a delicate exterior while maintaining its chewy interior sure is a skill worth learning more about. Palate Sensation conducts macaron classes at regular intervals, and I spent a satisfying weekend whipping, beating and piping several types of macaron batter and filling up the baked shells with ganache.  

Helming the class was Brenda Chew, who kept a watchful eye on us every step of the way until the macaron shells and ganache came out just-so. With over a dozen of us in the kitchen, it was certainly no mean task. The class participants ranged from the experienced to the newly-initiated, but seasoned baker or not, by the end of the second day, tiny ruffles (or 'feet') could be seen on everybody's macaron shells. Success!

14 July 2017

Brothers "Xiong Di" Rojak (449 Coffeeshop - Clementi)

July 14, 2017 0
Brothers "Xiong Di" Rojak (449 Coffeeshop - Clementi)
What a great find! I must have walked by this coffee-shop a dozen times without noticing this acclaimed rojak stall, until I finally came by around lunch time, and stared at the snaking queue from its stall-front. And stared. And stared. We joined the line, but 10 minutes passed and we literally did not get to move an inch forward - is everybody buying in bulk since they are already queuing up? We didn't manage to try, but I knew then that I needed to come back. 

When I did finally returned during off-peak hours, it was pleasant to find that there's only two people ahead of me. In no time at all, I found myself face-to-face with the stall owner, who may just be the most cheerful man I've met. Those internet commenters speak the truth! I took my rojak to go, and he thoughtfully separated the dry ingredients from the rojak sauce to ensure the dry ingredients don't get soggy. The youtiao and tau pok were delightfully crisp, and the uncle ain't stingy with the rojak sauce. 

It's heartening to see that they are so popular with the local crowd, and we definitely will be back - but during off-peak hours, thank you. 

Brothers "Xiong Di" Rojak 
435 Clementi Ave 3, Singapore

Rojak ranges from $3.50-$9.50, and a century egg add-on is available. 

11 July 2017

Johor Bahru (Malaysia)! Places of Attraction (Tuas Causeway)

July 11, 2017 0
Johor Bahru (Malaysia)! Places of Attraction (Tuas Causeway)
We've covered some of the restaurants that's good when you are traveling to JB via Woodsland here. (Legoland anyone?) If you are traveling via Tuas, we've got your back too. Here is our list of all things wonderful to eat (and what you can do to occupy your time between meals.) 

Restoran Tian Lai 

It doesn't look like much from the outside, and being in the middle of nowhere didn't helped its case. My friends were unusually hesitant when we arrived, and then they clocked in the Tian Lai signboard - almost unreadable from layers of dirt over it. But like the popular saying books and covers goes, one shouldn't be too hasty judging the quality of food based on a restaurant's exterior.  From this kitchen comes out some of the best food I've had. 
I'm not usually a fan of the Bamboo Clam (竹蛏 in Chinese), because of the hefty price tag that comes alongside it. But everybody enjoyed how fresh the seasonal clams were, and the ample amount of chopped garlic over the clams was a delight
For a restaurant specialising in seafood, they sure make a mean plate of Sweet and Sour Pork. The pork bits were slathered generously with their fragrant sweet and sour sauce, and best of all, they weren't soggy at all, but retained every bit of its crisp even when drenched in sauce. 
The Fried Vermicelli's unremarkable appearance belies its intense wok hei. I cleared the entire plate, and would have gladly ate more if I could. Best vermicelli I'd had. 



The Salted Egg Crab (Large - RM120/kg) was spectacular. Like all stir-fried (dry) crabs, one trick is to skip the pincers and go straight for the thin legs, because that's where all the gorgeous salted egg sauce coagulates together whilst stir-frying. With all the salted egg bits beckoning to you, this is the one time to take a pass on the pincers and reach for the legs. 

The Chili Crab was pleasant, and went well with the crispy deep-fried mantou and the pillowy softness of the bun within. But the salted egg crab was just that much nicer... We ordered around 2pm, and there were only three crabs left to choose from. We spotted fresh seafood being delivered around 230pm, and replenished the already-empty tanks in the restaurant. It's great to know that they rotate through their seafood quick, and nothing gets stuck for a long time. 

Their Hot Pot Tofu was world-class. (Skip a similar dish, the Golden Beancurd, which was a far cry taste-wise compared to the hot pot tofu.) 
The Sambal kangkong was really spicy. Two bites cleared my sinus. But the people 'round our table who could take the heat loved it.
The small Coconuts (RM6.50) that we ordered were universally sweet (we ordered 7!), but I understand if it's a seasonal thing. Definitely skip the Water Chestnut, which tastes artificially sweet.
Hokkein Mee was ... inoffensive. A waste of stomach space, and I'd rather load up on the other much, much more impressive dishes. Ditto for the Cereal Prawns, which tasted strangely like peanut butter. 

I hear the Keropok is nice here. Something to try the next time around, eh?  And no one's going to say no to the durian store right outside the stall front, though I'm not sure if even I can stand a full day's road trip with the scent of durian in the car. 

Directions to Tian Lai seemed confusing all over the internet, with each blog saying a different address. Even Google Map is slightly off... but here's the correct location: Tian Lai is right across BWC Car Beauty Centre. In the dimly lit street at night, look for the car centre, and then look a little further and you have Tian Lai.   

One tip on Tian Lai: definitely come in for lunch or early dinner, if you can. As mentioned, fresh seafood gets delivered around 2pm. The dinner crowd is horrendous, and the swarms of flies that appear in dusk would sour your appetite. For your sanity, coming for lunch is the best way to enjoy the best that Tian Lai has to offer. And when Michelin comes knocking in a few years time, remember - you heard all about Tian Lai here first. 


Tian Lai Seafood Garden
Address 
158 Jalan Leong Bee, 81550 Gelang Patah, Johor, Malaysia
Streetside parking is available! (You may not want to come in during peak hours though)

Bukit Indah

Bukit Indah is a popular region in Johor Bahru for Singaporeans on a day-trip. Bukit Indah Aeon Mall has a Aeon Hypermarket for the enterprising Singaporeans wishing to shave a few dollars off their grocery bills, but by and large, the grocery prices - and variety - is remarkably similar to Singapore. They're on to us, people. I do enjoy the fresh coconuts there, they open the coconut on demand and transfer the flesh and juice into a container. 
If you are a fan of preserved fruits, we love the preserved roseapples sold at TropiFruitis right outside Aeon.

Dragon-I is a dimsum restaurant in the mall. There is few branches scattered throughout Malaysia: we had once before while in Penang, and the dinner experience was so enjoyable, we brought back 10 liu sa bao back to Singapore on the plane.

Flowering Tea: RM6.50
On our return visit to the JB store, the liu sa bao (RM10/basket) is still the best that I've had. (Miss XS still swears by Singapore's Taste Paradise, but to each his own.) The skin may be a little tough especially when cool, but unlike the typical egg custards from other restaurants with a layer of oil floating unappetizing at the top, the ones here were perfectly homogenous. 

Zhen Jiang Kao Lei Gu (Pork Ribs - RM35) - was really impressive. A generous amount of aromatic sauce over h
ot crispy skin is a sure winner in my book.

Xiao Long Bao (RM11.50/basket) were decent (above average compared to SG's restaurants, Miss XS interjects. She ranks Paradise Dynasty > Din Tai Fung > Dragon-I & Crystal Jade > Imperial Treasure). 
I didn't take a picture of the Sliced Fish, but it was one of the best dishes I had here. Avoid the Whole Fish that came highly recommended: the meat was dry and the sauce too cloying sweet. 


I like the Crispy Half Duck (RM45), but others remarked it was cooked too long, resulting in a dry texture.

The Honey Crisp Eels (RM22) made a great bridging dish to snack between waiting for other dishes to arrive. The honey sauce can get a little too sweet towards the end. 
The Spicy Beef Brisket La Mian (Beef noodles - RM22) was not spicy. Like, in the least. It could be the least spicy version ever. I slurped down the soup. It's a decent dish, and I liked it more than the fried rice (as below).
Perhaps the least favoured dish was the Shanghai Fried Rice(RM23).The Pork Ribs atop was delish, but the tepid fried rice had no wok hei and was a chore to finish.


Dragon-I
No. 8 Jalan Indah 15/2 | Lot G13A Ground Floor, AEON Bukit Indah Shopping Centre, Johor Bahru 81200, Malaysia

Also in Bukit Indah
Across the road from the mall is a happening strip of shops catered towards the tai-tai lifestyle. I channel my inner tai-tai and had a grand ol' time there too. The K Style Korean Hair Saloon that people rave about online is always too popular to fit walk-ins in, so you'll need to call several days ahead to get a slot. I went with Ivan from I-image Hair and Make-up Saloon (Males hair cut RM30, hair dye RM80), who consistently do great haircuts and dyes.

I-image Hair and Make-up Saloon 

20, Jalan Indah 15/3, Bukit Indah, 81200 Johor Bahru, Johor, Malaysia

If you're keen on a massage, Kaki-Kaki is the renowned one with the free food, but we've had a good experience at Thai Relax when we found out that Kaki-Kaki was fully booked up. It's fine whichever you go for, but do call ahead to book a slot whenever possible. The one that you should avoid is Eminent Reflexology (皇足轩) Massage: as you head to the counter to pay your bill, they obfuscate the final bill and slip in an extra 10 ringgit hoping you wouldn't notice. There isn't a receipt either; the payment probably went under the table. 10 ringgit is not a lot in the grand scheme of life, but it soured the entire experience. Enjoy that extra 10 ringgit. We wouldn't be back, nor recommend anyone to go there. 


Jeju Korea Restaurant draws a big crowd come meal-time, and it's always pleasant to see charcoal-fired grills. I'm also pretty impressed by the number of side-dishes.


The Pork Neck (also known as pork scotch if you're fancy) is fabulous, and even fattier and juicier than the Pork Belly. The Marinated Beef Ribs were soft and chewy, and the over-sweetness of the marination made me wished I chose the unmarinated version instead. But all in all, a great meal. Their Kimchi Soup was by and away superior to most restaurants in Singapore (the latter which somehow tastes supiciously similar to Shin Ramen).
Restoran Ta Si Xi HK dim sum (大四喜香港点心楼)



It's not meant to be a fine-dining experience (think baskets of hearty dim sum!), but we particularly enjoyed their xiao long bao and ming xia juan
Address: 
11, Jalan Camar 1/3, Taman Perling, Skudai, Johor, Malaysia 81200

Restoran Sunroast 



It's located about 2 hours from Tuas Checkpoint in Yong Peng. This restaurant made its name roasting its meat the old-fashioned way via charcoal. I wandered around and found a pile of charcoal neatly stacked together, each stick thick as my thigh. Don't play play.  


The Roasted Pork Belly is perhaps the best dish here. The pork meat was a little oversalted, but the crispy skin made up for it. Their Char Siew and Charcoal Roasted Duck are decent, though the char siew had a thick coat of oil covering it. Duck's good, but a little plain. As Ya Wang in Johor Bahru has shown, a herbal sauce - dang gui or anything - would complement the roasted duck very well.   

The town of Yong Peng is renowned for its noodles, and the noodles at this restaurant was cooked firm to the bite. Perfect. The Italians would have approved too. We also had the Chinese Herbal Pork Tail Soup, a heady brew of ling zhi and dang sheng. The pioneer generation amongst us loved it, but we younglings found it too bitter. 

Their refreshing Lemongrass Tea gave a nice contrast to the oily and savory dishes. 

We paid RM98.40 for the eight of us. 

Address: No 2,Bt 1/4,Jalan Air Hitam, Yong Peng 83700. (Their address listed on Google may be a little outdated, so this is their Facebook page.)

Hours: 7.30am - 4.30pm. 

Wish-list!


Cafe hopping in Bukit Indah? I found this list helpful