Very Chocolatey Dark Chocolate Steamed Milk Dessert

Never thought that I could make a chocolate steamed milk dessert chocolatier than that of Yee Shun Milk Company's. But I think I just did.

How?
I started with dark chocolate milk instead of normal full fat milk ;)
I used 1 cup.


and to make things even more chocolatey...

Unsweetened chocolate powder and Hershey's dark chocolate chips.

I can't call this post a "recipe", since I really didn't measure stuff exactly...

To blend everything, you'll need to heat up the milk.
Heat the milk on stove top, add chocolate powder, chocolate chips and sugar, whisk everything until combined. Taste and adjust until you achieve what's yummy to you.

OK, we're done with the most difficult part of the "recipe" :D
Wow. Is it really that easy?
Yeah, otherwise, with my track record of failures, I wouldn't have even considered trying it.
Next, crack and beat two eggs.


Wait until the chocolate milk batter is just warm (so the eggs won't get cooked), pour into the beaten egg and whisk until all combined.

Hmmm, if I didn't think of the raw egg, I would've said cheers and drunk the whole thing. Run the batter over a fine sieve and pour into molds.

I just used my every day blue and white humble little bowls.

Place them on a plate for steaming.
If you have a steamer, congratulations, I envy you. Grrrrr.
I just used my wok.


In a wok, bring water to boil, add metal stand or you a plate/bowl placed upside down.

Oppps, forgot to tell you to cover the bowls with aluminium foil...please do so.

Place in the wok, cover wok and steam for about 15 minutes.


The surface should be a little jiggly....I think I've overdone mine a little, steamed for 20 minutes. Don't to what I did, guys.
But still...look at this...


A little spoonful of heavenly, silky, creamy, chocolatey deliciousness.
A little bokeh won't hurt, right?


Serve them hot, warm, or cold....but I just couldn't wait.
Some like it hot :)

Hong Kong Christmas Party Gift Exchange

Since most of my workmates don't read my blog, I think it is safe for me to post this.
We're having a work Christmas party tomorrow, and gift exchange is a common activity in Hong Kong Christmas parties.

We were given a budget of HK$100 or more (that means not a cent less, people!), no vouchers, coupons or lottery tickets allowed (Boo for the coupon restriction, I could really use some of that, but I agree that it will blow the surprise factor. Yay for the lottery tickets restriction. I have no luck with lotteries).

Some factors I consider when purchasing for work party, random gift exchange:
1. Within the specified budget (I was so pissed when I received HK$49 worth of heartless gift a few years back - it was Marks and Spencers lotion set, when the guidance clearly said HK$100)
2. Unisex (while I admire the manliness of boys clad in Hello Kitty items, I don't wanna be the cause of that ^_^)
3. Creativity (I had none, I was so dangerously close to buying Ferrero Roche chocolates/towels/scarves/mugs)
4. Usability/Edibility (thus the towel/scarf thoughts)
5. The not-worth-it factor (something one would deem not-worth-buying, but would love to receive as a gift)

So, what did I finally get?

Large Dried Chinese Mushrooms!
They're perfect!
They were sold at the perfect price of HK$100, no more, no less :)

Boys or girls can cook, eat and enjoy em. Worst case, give to your mom to cook them for you. It's definitely creative, unexpected. They've got the wow factor (they are HUGE, more than 12 cm diameter each)! Totally edible and I would not buy these myself, but would love to receive these babies as a gift :D

You likey?

Sadly, this brilliant idea wasn't mine. It was sous chef's. Hehe.
I would've gone for the ferrero roche.
Everybody love em, right?

I am thinking to print out some recipes to include in the gift pack, any ideas?

Honey & Lime Roast Chicken

Oh boy.
Look at that bird's ass.
Golden delicious!

...and it's something I could make while I having a mindless chat, gawking at hot guys/beautiful pictures/delicious food/sinful desserts, or shopping online.

Perfect.

I'll try giving some step by step picture illustrations. Some, not all, since apparently my attention to details = crap.

First, start with the bird. Mine's HK$30 worth of smallish chicken. Rinse thoroughly inside out, pat dry, rub salt (generously) all over the bird, inside out and in between the meat and the skin.

Now, herbaliciousness.

I was really excited to use some goodies from my mini herb garden. I snipped a few sprigs of rosemary, thyme and basil, rinsed, drained them well, crushed 5 cloves of garlic and slice a lime into sections.

Before messaging the bird with some herbs, I prepared my roasting pan...

Being a good partner, I line my roasting pan with foil, for sous chef's easy cleaning later (otherwise, he may refuse to clean forever = my loss). Preheat oven to 180C/350F.

I squeeze lime juice all over the chicken, inside out. Stuffed lime sections, crushed garlic and herbs in the bird's cavity and in between its skin.

Then lay it on the roasting pan...cover with foil...

Dump the whole thing into oven and do whatever you like for about an hour.

After an hour...take out the bird and uncover...and ohmygod!

Nothing happened to the chicken???!!!

Actually it's pretty much cooked, now we just need to brown the skin.
Crank up the heat of the oven to 220-250C. Roast the chicken uncovered, flip once it turns light brown.
Take out the bird again, slather honey (generously. I used cheap BBQ honey, which is pretty much syrup?) all over the skin, drizzle some into the cavity, squeeze lime juice all over...and throw it into oven again until it gets really golden.

Forget being ladylike, civilised, well educated, elegant, blablabla.
Best consumed savagely with bare hands.
Ouch! Hot!

Serve with a side of carb and some greeneries of your choice.

Gao Ji Mui Shanghai Wonton Noodles (餃子妹上海雲吞麵), Mei Foo

When it gets too hectic to cook (lame excuse, I know), I indulge.
In December (just like January to November), I kissed every gram of diet intention goodbye.
Last weekend's culprit which ruined my diet even further was this good ol' greasy Shanghai yumminess.

It's a neighborhood eatery, it's small, it's casual (I could visit this place in my sweatshirts and I'd look absolutely belong), and the food? Damn good.

First, the pan fried dumplings. Yum! Greasy, but yum, and so long after dinner, you'll still be burping chives from these babies. (Oppps, did I just say that?!)

The hot and sour soup has pig blood cake, which I hardly see these days, and it has a perfect balance of sweet, sour and heat. Probably isn't authentic, but I love the taste even more.


The sticky and sweet pork ribs on a bed of veggie rice? Crazy amazing. Comfort food at its best. The portion is gigantic, and I could finish half of it (about 3 bowls of rice) myself. Wonder why I am not so svelte...

The salt and pepper chicken wings...were literally deep fried chicken wings sprinkled with salt and pepper. I haven't met anything deep fried that I didn't like. So, these were decent, but not incredible. Get something else, the pork chop's better.

All of the above cost HK$62, fed two greedy eaters.

If you happen to be in the neighborhood and hungry....enjoy.

Gao Ji Mui Shanghai Wonton Noodles
(餃子妹上海雲吞麵)
美孚美孚新村
Mei Foo Sun Chuen, Mei Foo, Kowloon
Hong Kong
Tel: +852 2744 9868

Here's their openrice.com page.

Spam Love

In my previous salad post, I've mentioned that I had it with some SPAM.
You know I wasn't talking about eating junk mails for lunch.

I. Love. Spam.
Well, who doesn't?

Spam I love you "just the way you are".

I love seared Spam.

I love grilled Spam.
I love deep fried Spam.
I love sauteed Spam.
I love stewed Spam.

I love Spam in soups.
I love Spam in salads.
I love Spam in between bread.
I love Spam with pineapple.
I love Spam with chilli.
I love Spam with eggs.
I love Spam with noodles.
I love Spam with rice.

Spam, I love you in every way.
Even in cupcakes.

Can someone make me some Spam cupcakes?
Please?