March 2, 2007
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Chinese New Year
A little late I know, but nevertheless HAPPY NEW YEAR, EVERYONE!!! Lots of good munchies this year, lots of big fat Hong Baos too. ^_^
I have to say I outdid myself (or at least that's what everyone said). . . full spread for 50 ppl or so. The hits were the Bak Kut Teh (Pork Rib Soup), Char Siew (Chinese Bbq Pork), and loads of desserts. As usual, due to hectic schedule, didn't take many photos. Sigh. . . every compliment is followed by: your food so good, why no one want you? Don't be picky, lah. .. just get married already. . . you're already so old. . . blah blah blah.
I did at least manage to get these. . .
Char Siew (freshly off the oven). . . look at the beautiful glaze. And it was DELISH!!!
Here's my dessert platter. . . Triple Chocolate Fudgy Brownie, Bread Pudding with sticky toffee sauce, and Vanilla ice cream.
NOTE: Having a tough time uploading the photos. Will try again later.
GONG XI FA CAI!!!
Edited: Here are the 2 photos I promised.
Chinese BBQ Pork. . . 6 hours of loving labor
Triple Chocolate Fudgy Brownies with French Vanilla Ice Cream, and Bread Pudding with Whisky Sauce
Comments (5)
dont you hate those comments? its never ending! now everyone ask why dont i have a baby yet. sheesh!
Sounds delish. Try using photo uploader provided by xanga.
Makes my life simpler and it works. Once downloaded just open it drag photos to it and click upload.
Oh the pictures make it better.
"Death by Chocolate Cake"
8 ounces semisweet dark chocolate, broken into squares
1/2 cup unsalted butter
2/3 cup milk
1 1/4 cups light brown sugar
2 teaspoons vanilla extract
2 eggs, separated
2/3 cup sour cream
2 cups self-rising flour
1 teaspoon baking powder
Filling: 1/4 cup seedless raspberry jam
1/4 cup brandy
14 ounces semisweet dark chocolate, broken into squares
1 cup unsalted butter
Topping: 1 cup heavy cream
8 ounces semisweet dark chocolate broken into squares
Plain and white chocolate curls, for decoration
Chocolate dipped gooseberries, (optional)
Preheat the oven to 350 degrees. Grease and line the bottom of a deep 9 inch springform cake pan. Place the chocolate, butter and milk in a saucepan. Heat gently until smooth. Remove from heat, beat in the vanilla and sugar, then cool. Beat the egg yolks, and sour cream in a bowl, then beat into the chocolate mixture. Sift the flour and baking powder over the surface and fold in. Whisk the egg whites in a grease free bowl until stiff, fold into the mixture. Scrape into the prepared pan and bake for 45 - 55 minutes or until firm to the touch. Cool in the pan for 15 minutes, then invert onto a wire rack to cool. Slice the cold cake horizontally into three even layers. In a small saucepan, warm the jam with 1 tablespoon of the brandy, brush over two of the layers. Heat the remaining brandy in a saucepan with the chocolate butter, stirring, until smooth. Cool until beginning to thicken. Spread the bottom layer of the cake with half the chocolate filling, taking care not to disturb the jam. Top with a second layer, jam side up, and spread with the remaining filling. Top with the final layer and press lightly. Let set. To make the topping, heat the cream and chocolate together in a saucepan over low heat, stirring frequently until the chocolate has melted. Pour into a bowl, let cool, then whisk until the mixture begins to hold its shape. Spread the top and sides of the cake with the chocolate topping. Decorate with chocolate curls and if desired gooseberries. Serves 16-20.
mmm i'm going to find some chocolate cake now after reading your post...
Droooooool
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