I made some brownies, after reading a thread at Forum.Cari.com. The owner of the recipe, K.Mas created her own version of an absolutely chewy, gooey and yummy brownies and I just couldn’t say no to it and ran straight to the kitchen
It turned out as described, chewy gooey and yummy! Here’s the recipe fellas:
- 250g butter, cubed
- 400g chocolate
- 6 eggs
- 340g brown sugar
- 2tsp esen vanilla
- 20g chocolate emulco** (I think can be left out if you don’t have any)
- 80g flour
- 60g cocoa powder
- 140g nuts (almond, walnuts etc)
How to make:
- Preheat oven to 160deg and lined a baking tray with baking sheet
- Melt the butter and chocolate in a microwave (stir occasionally) or using double-boiler method. Set aside.
- Mix together egg,sugar, chocolate emulco and vanilla essence until sugar had dissolved.
- Mix the two mixture (egg mixture + chocolate mixture) and stir until just combined.
- Sift flour and cocoa powder and add to wet mixture. Stir until just combined.
- Pour in baking tray and bake for about 1 hour.
- Let the brownies completely cooled before cutting. Better yet, leave it overnight and then cut it into cubes.
I added sliced almonds, made only half of the recipe and made some into small mini brownies using a mini cupcake tray.
Something yummy for the tummy in the weekend.
Thank you K.Mas for the recipe. Will be in my favourite list from now on.
Chawan Mushi (egg custard)
Ingredients: (for 4 servings)
- 3 eggs
- 500cc dashi (ichiban-dashi)
- 1/2 teaspoon salt
- 1/2 teaspoon usukuchi (lightly flavored) soy sauce
- 50 g sasami chicken meat
- 4 shrimps
- 50 g shimeji mushrooms
- 4 slices of kamaboko
- half stalk of mitsuba (trefoil)
- yuzu (citron) peel
Making egg mixture
1. Break eggs in a large bowl. Draw the letter Z on the bottom with the tip of the chopsticks, do not foam.
2. Little by little, add cooled dashi and then salt, soy sauce.
3. To improve texture, strain egg through a net.
1. Remove white sinewy tissue from sasami chicken meat. Cut into bite size pieces. Sprinkle with soy sauce.
2. Remove black vein from shrimps. Devine except for tail.
3. Remove roots of shimeji mushrooms, tear into easy to eat pieces.
4. Cut mitsuba (trefoil) into 3cm pieces.
5. Thinly slice peel of yuzu.
How to make:
1. Prepare 4 Chawan mushi serving cups. If serving cups with lids are not available, use tea cup covered with aluminum foil.
2. Divide fillings into 4 except for mitsuba and yuzu strips, neatly place filling and kamaboko slices in individual cups.
3. Pour in egg mixture.
4. Fill a double-boiler pan (mushiki) half full with water.
5. When water comes to a boil, place cups in to steam.
6. Cover with cheesecloth, place lid slightly off so that steam can escape.
7. Heat 1-2 minutes on a strong fire, reduce heat and cook for an additional 12-15 minutes. If the fire is too strong or if steamed too long, Chawan mushi becomes spongy, loses flavor and attractiveness.
8. Insert bamboo stick to check readiness. If clear liquid rises Chawan mushi is ready.
9. Take cups out of steamer. Top with mitsuba and yuzu, re-cover.
10. Chawan mushi is served chilled in summer, hot in winter.
note: When double boiler is unavailable, place net on bottom of pot. Chawan mushi can also be prepared in the oven . Place cups in large pan 70% filled with water. Bake at170 c for 20 minutes. To prevent the surface from burning, double cover ( under lids) with aluminum foil.
..saw a tv program called ?????? (Ai no apron) just now and watched them make the famous Japanese cuisine called ????? (Chawan Mushi – also known as egg custard) . It looked so yummy that I’ve decided to give it a shot :d
( recipe courtesy of Bob and Angie Japanese Cuisine Recipes )