Saturday, March 20, 2010

20 Mar 10 (Sat) - Chocolate Melting Moments and Braised Sea Cucumber with Mushrooms & Limpets

Found another recipe on Chocolate Melting Moments from Yochana's Cakke Delight and again psycho my sis’s SIL to make it together with me and M. Let M did most of the work coz on other days; she won’t have the chance to do it. Overall, the cookies were of the right texture but tasted a bit too chocolaty though, maybe we added a bit too much cocoa powder. Since it was mostly done by my niece and since she would be visiting her friend, AY, at her work place, so told her packed some for her friend to try.

Chocolate Melting Moments

125g butter - softened
2 tbsp icing sugar
120g plain flour
1 tbsp. cocoa powder

1. Cream butter and icing sugar till light and fluffy
2. Add in dry ingredients and mix till soft dough is formed
3. Spoon mixture into piping bag fitted with a star nozzle and pipe out onto a tray
4. Bake at 170C for about 15min or till cooked. Cool on tray

Then for dinner, I made Braised Sea Cucumber with Mushrooms and Limpets as one of the dishes while M helped my sis with the other dishes. Scoped some of the Braised Sea Cucumber with Mushrooms and Limpets and put them in a container coz intended to bring them to Mum and Dad when we visit them the next day.

Braised Sea Cucumber with Mushrooms and Limpets

1 can of Limpets
350g sea cucumber (cut into wedges)
6 small chinese mushrooms (soften in water)
1 can of chicken stock (or make using chicken cube)
1 tbsp oyster sauce
½ - 1 tbsp Hua Tiao Wine
A dash of pepper
½ tbsp light soya sauce
A dash of dark soya sauce
2 tbsp sugar (depend on taste)

1.  Drain limpets
2.  Wash mushrooms (optional to slice)
3.  Boil sea cucumber in water, drain and clean
4.  Rinse limpets, mushrooms and sea cucumber
5.  Boil chicken stock with limpets, mushrooms and sea cucumber
6.  Add seasonings, bring to boil and simmer till sea cucumber turns soft
7.  Thicken stock with starch

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