Tuesday, September 19, 2017

Flourless Chocolate Cakes With Molten Centres - Recipe

It's been ages since I've posted any recipes.  Those who don't know the history behind this blog might wonder why the heck it's called fatboyrecipes.  If I could turn back the clock, I'd have named it FBBeats, cos that's what how it evolved.  "Victim" of the social media tsunami, swept into the frenzy of free eats, not a bad thing at all, but a disservice to the noble name with which this blog was originally intended for.

So, I resolve to post the occasional recipe.  As I mentioned on FB, sonny boy, who was but a toddler at the genesis of this blog, mentioned recently that I hadn't made flourless chocolate cakes in like forever.  This particular cakes evokes such memories, because in the early days of baking, it was always a hit, American friend Scott would plonk dollops of peanut butter, it was the cake du jour for a friend's 1st anniversary, it was also piled high as a birthday cake for another friend.  But over the years, I thought that molten centre thing was a thing of the past, and very yesterday, but classics do seem to remain classics, and I see it's always still a popular dessert wherever it's served.

There are two main types of chocolate cakes with molten centres, one that requires skill, and perfect timing, (because the batter forms part of the lava, and overcooking means the batter will turn into cake), or the skill-less idiot proof method, which by virtue of my lack of skill, I tend to favour.

So here goes the recipe:

Prepare ahead:
Frozen Ganache
100gm couverture dark chocolate
100gm whipping cream (dairy please, none of that non dairy rubbish)
Heat whipping cream in a pot, until just about bubbling, pour onto chopped chocolate, let sit until chocolate has melted, and stir to finish.
When cooled, freeze.  You can actually use an ice cube tray to freeze, you want roughly the qty of a large longan per cake.  Recipe makes 12

Flourless Cakes
180 gm butter
220 gm good quality chocolate
½ - ¾ cup sugar, depending on the sweetness level you require

Melt the above...I just zap in a microwave for about 1½ minutes

¾ cup ground almond
1 cup good quality cocoa powder
5 eggs

Mix the melted butter mixture to the almond and cocoa powder.  Whisk in the eggs one at a time.  Don't worry if your batter looks rougher than a teenager with bad acne, as you add the eggs, it will get smoother, and by the fifth egg, it should be a glorious glossy batter.

Prepare a muffin pan, greased, or lined with cupcake paper.

Pour 1/3 rd cup batter into each hole.  Pop in a frozen ganache (the size of a large longan, or if you didnt use an ice cube tray, then just cut a 1" sq cube) and top up with more batter until fully covered.

Bake at 160C for about 12 minutes, until the batter is cooked.  To check this, text the sides, not the centre, because, hallo, the centres are molten.

Serve to impress.....

Monday, September 11, 2017

Syiok Malaysia Menu At Makan Kitchen, Doubletree by Hilton

Oh dear, this post is a bit late, which is a pity, and I hope they extend this promotion, cos the food is really rather good, the SYIOK MALAYSIA 3.0 in conjunction with Merdeka and Malaysia Day.  As of now, it extends to 16th September so do hurry, it's priced at RM135 nett per person.

So what is SYIOK MALAYSIA 3.0?  In that already vast buffet that is Makan Kitchen, for this period, from around Malaysia, several chefs are highlighting their various fortes, from their home states in some cases.

Larkin Kacang Pool, a beanie delicacy that is like a local mexican bean soup kinda thing.  Rather unique, and served with a fried egg, and toast to dip, with a lovely side salad of paku pakis (wild ferns)

Welcome three layer tea drink....

A very comforting broth that reminds me a bit of the chinese salted mustard greens soup, (ham choy).  Nyonya Itik Tim, a quintessential peranakan soup. 

Signature Penang fish head curry..... seriously there was too much food that night and  I didnt get to try everything, but the sauce was rich and thick and a perfect accompaniment with rice.

One of their signature dishes has always been the Roast Duck, which is really very very good.  I believe this dish is normally available in the buffet.

Roast Duck roasted to perfection.

It's quite a painstaking process, as you can see, the Chef must be pretty strong to begin with, to have to suspend that duck for such a long time on one hand while basting it with hot oil.

Sarawak Laksa, my favourite dish of the night.  The soup was perfect, not too rich, not watered down, and chocful of ingredients.  Just thinking about it makes me want to troop over to Makan Kitchen for this.  Sarawak Laksa has been really making waves in the Peninsula in the last decade or so, and this version, in my opinion, is very good.

A special briyani, so very rich but so very good and decadent.

Beef Rendang Tok.  It's interesting how each state prides itself with their own versions of rendang, and rendang Tok, one of my personal favourites, hails from Perak, and it actually is supposed to be a dish befitting of royalty.  The difference is this rendang is drier than the other cousins, but so delicious.  Melt in the mouth beef.

Chef Eric introducing the army of chefs to us...

A buffet is incomplete with a teh tarik....

And dessert, ice kacang... for that night, ours was presented with a candy floss covering...a bit too pink and sugary for me.

Hopefully they will maintain some of these wonderful dishes after the promo is over.


Tel: 60-3-2172-7272
Fax: 60-3-2172-7590
Email: KULDT_FBReservations@hilton.com


Location Level 11
Breakfast 6.00am to 10.30am
Lunch (Weekdays) 12.00pm to 2.30pm
High Tea (Weekends and Public Holiday) 12.30pm to 4.00pm
Dinner 6.30pm to 10.30pm
*All day dining menu available 11am to midnigh

Wednesday, August 30, 2017

A Natural Pairing, A Marriage That Should Have Happened Years Ago....Cadbury Dairy Milk ....AND.... GUESS WHAT??

The invitation was catchy enough to pique my interest, I have to admit.

"Ever heard of the idiom, it takes two to tango? It always takes more than one to make something great! Whether you're talking about great celebrity duos, unforgettable hero-villain rivalries and even food pairings like peanut butter and jam or “Cham”, a combination of coffee and tea.

Cadbury Malaysia would like to invite you to celebrate great things coming together as we unveil to you a new greatness coming to our shores!"

As cliche as it is that it takes two to tango, I was curious to know who else this promiscuous chocolate was going to hook up with, afterall, there's a myriad flavours, maybe not in our local lines, but in Australia there's like a whole range...But I guess those are more flavours, like peppermint, peanut butter, etc etc, rather than another Celebrity in its own right.

I guess perhaps they shouldn't have had this photo booth right at the entrance, which was already a dead giveaway, ... but I guess it's hard to keep such good news a surprise.

And the who's who posing with these hashtags...well, no suspense left per se....

An interesting concept, literally free flow art....these balloons are filled with paints of the Cadbury colours, and guests used darts to burst the balloon....Final product to be revealed below...

And gotta love the party pack....

A rap and a dance artistically representing the combination of the two entities...

Mr Vikram Karwal, Associate Director - SEA Chocolate said, “Our company’s purpose is to create delicious moments of joy for our consumers. Combining these two iconic brands to create the Cadbury Dairy Milk with Oreo is a natural fit and builds on the best-loved features of each product. Cadbury Dairy Milk levels up your favourite smooth and chocolatey bar by adding a familiar crunch to your snacking time.

This salubrious combination was the brainchild of  Mondel─ôz International (Mondel─ôz), who had just the answer to the question, "WHAT WOULD CADBURY MILK CHOCOLATE AND OREOS TASTE LIKE TOGETHER" and  through the launch of its Cadbury Dairy Milk Oreo – another product innovation in the premium chocolate category was born.  The local arm is of course snacking powerhouse Mondelez Malaysia.

The new Cadbury Dairy Milk Oreo is available in major Hypermarkets and Supermarkets, nationwide with a recommended selling price of:
RM 3.30 for 40g
RM 4.20 for 60g
RM 8.90 for 130g

The finished art wall... Rather interesting concept I have to say...

I thought that oreo thumb drive dipping in milk was the cutest thing ever. ..

(L-R) Nikhil Nicholas - Category Manager of Cadbury, Vikram Karwal - Associate Director - SEA Chocolate and Nisha Nair - Brand Manager of Cadbury.


Actually, the combination really rocks.  My kids LOVED it, and the samples were gone before we could say OREO, let alone CADBURY DAIRY MILK....
It is definitely going to be a hit.

Tuesday, August 29, 2017

A Tete a Tete With Tetley Tea

The minute I arrived at the Tetley "Tea Party", I could hear the melody of RULE BRITANNIA playing in my head.  It's about as English as you can get, and Tetley tea is the 2nd largest tea brand globally, and is only JUST making its debut in Malaysia in a big way.

All that was missing really was a Monarch in a crown, sitting on one of these and sipping tea from fine bone china.

We were privileged to have with us that morning, Tea Master, Sebastian Michaelis, the world-renowned tea expert, who was VERY informative, and it really did turn out to be quite an interesting session.  For starters, I did not know that basically comes from one type of leaf, the young buds and unopened buds of the plant, Camellia Sinensis.  I always assumed that the myriad tea variety meant they were from different plants altogether, but lo and behold, from the classic English Breakfast to the exotic Assam, all nipped from the same bud so to speak.

Sebastian took pains to explain the different types of ways of cutting the leaves, and how the quality of a blend is graded by assessing the tea leaf and tea liquid using a unique language called UHURU.  It almost sounds like these tea people are from a Star Trek series.

A tea party table was all set up as well for after the briefing.

What's ethical tea partnership?  Well, Tetley is one of the founding members of the Ethical Tea Partnership, helping create a thriving, global tea industry that is socially fair and environmentally sustainable.  Considering the painful process of plucking only the young buds, it's not really a job that can be easily mechanised, so it is exceedingly labour intensive.

The other thing I found quite fascinating, by Tea Blender Sebastian was the fact that for black teas, to ascertain the correct blend, one uses MILK as the constant to bring out the colour.  Obviously one uses a fixed ratio,...it's all very scientific, not just jiggling a tea bag and lifting your pinky as you drink tea.

This however applies to black teas only.  Green teas are not given the milk treatment.

Another FASCINATING thing I learnt was that once you achieve your Master Blender level, you are awarded your own monogrammed SPOON, but these spoons are property of Tetley, so we were allowed to use these tasting spoons, some belonging to very dead people, from the 1800s....

And every Tetley Master Blender tastes 40,000 cups a week.  Their bladders must be flushed!!

At the end of the session, we were given some additional stuff for a blending competition, to see who could come up with the most original enhanced blend, given the four ingredients shown below (Basil, Ginger, Strawberry and Lemon) plus honey and sugar, and milk.  Of course, it was amusing to see some people add milk to their lemon, which curdled the mixture.

Anyway, out of the media group of 10 or so people, Sebastian chose ahem, MY Blend as the winning blend, which won me at least a years supply of Tetley teas.

Time for a tea party ...

To end it all, a typical English High Tea spread, sandwiches, prawn cocktail, scones with cream and jam and sweet cakes... all washed down with any Tetley tea of your choice.

The inevitable groupie shot..   I have to say it was a pleasant way to spend the morning.