Wednesday, March 18, 2009
Sunday, March 15, 2009
· 4 x 3/4-inch pork loin chops
· 1 tablespoon brown sugar
· 1 1/2 teaspoon chili powder
· 1/4 teaspoon salt
· 1/4 teaspoon cumin
· 1/4 teaspoon pepper
Mix dry ingredients together. Thoroughly rub spice mixture over the entire surface of each pork chop. Let the marinated chops stand at room temperature for at least 30min (I usually leave it to marinate for 1-2hrs). Heat up the frying pan and some oil. Panfry for 8 to 10 minutes over a medium fire. Flip the chops frequently to ensure even cooking. Serve with sides.
Saturday, March 14, 2009
11. Hong Kong
23. New York
90. Kuala Lumpur
I couldn't believe my eyes when I read the above list in the papers. While I do realise that the cost of living is quite high in Singapore, I hadn't known that it's that HIGH! How can it possibly cost more to live in Singapore than in places like New York or London?! Food and public transport seems much more affordable in Singapore than in NYC/London. Perhaps Singapore's exorbitant property prices is what's bringing us to the top 10 position?
1. Monte Carlo
5. Hong Kong
6. New York
Wednesday, March 4, 2009
This recipe is dedicated to LY - my good friend. I wish her all the best in Lahore and I will miss her dearly!
170gm baking chocolate (70-100% cocoa content) *I usually use Lindt 70%/85% cocoa or Hershey's 100% cocoa baking bar*
225gm salted butter (room temperature)
4 large eggs (60-70gm per egg)
380gm of fine sugar *can vary according to indiv taste*
1 tablespoon vanilla extract *note that vanilla extract usually contains alcohol*
65gm all-purpose flour
Semi-sweet chocolate chips *can vary according to indiv taste*
Preheat oven to 150 degree celscius (temperature can vary with different ovens). Grease a 8"x8" baking pan and line with baking sheet.
Break baking chocolate into smaller pieces and combine chocolate and butter in a heavy-based saucepan to melt over a gentle flame. Stir constantly until chocolate and butter are almost melted. Do not overheat.
Remove chocolate and butter mixture from stove and stir until smooth.
In a mixing bowl, beat eggs until light and fluffy with an electric mixer on medium speed for about 5 minutes.
Slowly add in sugar and blend on low speed until thoroughly combined.
Add vanilla and chocolate & butter mixture to the egg & sugar mixture and blend on low until evenly mixed. Do not overbeat.
Add the flour and fold in gently till well combined.
Pour the batter into the baking pan and sprinkle chocolate chips uniformly onto the batter.
Place the baking pan on the centre rack and bake for 45-55 minutes.
Test the batter for doneness by inserting a toothpick into the centre. The toothpick SHOULD NOT come out clean but with slight moisture/batter still stuck to it if you like the brownie super fudgy like I do.
Do not overbake the brownie lest it turns too dry/hard or the top becomes burnt.
Remove the brownie from the oven and leave to cool to room temperature.
Put the brownie in the refrigerator for at least an hour before cutting into small bite-size pieces.
This is my MOST FAVORITE brownie recipe having tried so many in the past. It is super fudgy yet the top is nice and crusty - 101% indulgence (102% sinful)! And add a scope of ice-cream to it and you'd think you've died and gone to heaven. Just try it and let me know what you think.