Chocolate chip cookies are a perennial favourite and dark double chocolate cookies are even more well received. I make up a batch of these when I want to make the chocolate lovers in my life happy. Feel free to substitute whatever nuts you like, I happened to have pecans around. I can imagine it with dried fruit too, like orange peel. Try to serve it fresh from the oven if you can. The chocolate oozes in a lovely way.
120g cocoa powder
2 tsp bicarbonate of soda
1 tsp salt
120g dark brown sugar
1 tsp vanilla extract
300g dark chocolate, chopped
200g pecans, chopped
Preheat oven to 170ºC. Line two baking trays with baking paper and set aside.
Sift together the flour, cocoa powder and bicarbonate of soda. Stir in the salt. Set aside.
Cream the butter and sugars till fluffy. Add eggs and vanilla extract and beat again.
Add the flour mixture and beat on low speed until just combined.
Fold in chocolate and nuts.
Drop teaspoonfuls of dough onto the baking tray, spacing about two inches apart. Try to make the dough balls as small as possible. I fit about20 onto each tray.
Bake for about 7 minutes, taking care not to let the cookies burn. It’s a dark cookie as it is, so you have to watch carefully.
Transfer to wire rack to cool and eat as soon as you can touch them without burning yourself. Otherwise, wait till cool and pack in airtight containers and give away.
Sis-in-law took the whole family to a coffee shop-style restaurant that supposedly had really good hamdan (salted egg) crabs. Since the focus of dinner was really the crab, we whizzed through the other dishes quickly. The cappuccino ribs scored full marks for imagination but didn’t do that well for taste. It was coffee ribs with cocoa powder and evaporated milk drizzled on top. The coffee part was nicely dark and bitter but the cocoa powder just didn’t do it for me.
The herbal chicken was supposed to be another signature dish but I felt that it wasn’t particularly special. Overcooked chicken with herbs: sure, it’s comfort food but I’m not going all the way out to that part of Bukit Timah for this dish.
They misnamed the fish. It should’ve been called assam curry fish instead of Thai-style fish. The taste was great as the fish was fresh, the curry spicy and the vegetables tender-crunchy. Bro insisted on taking this picture with the red snapper’s mouth gaping open. Too bad the camera couldn’t capture the steam and bubbles coming out of its mouth. It was horror-movie cool (that is, if you were a fish watching a horror movie).
Then came the piece de resistance! Now this is what I’d call a heart attack on a plate. As if the cholesterol in the crab isn’t enough, I don’t know how many (neither do I want to know how many) salted egg yolks were mashed up to make the savoury rich sauce. In fact, it was so rich that most of us gave up. Shockingly, no one fought over the last pieces, although Dad was very naughty and had some even though he had to go for a cholesterol test the next day. Only DC stuck it to the end, polishing up the last bits and impressing Mum on the way. All in all, it was very decent stuff though not quite as good as the first time I had crab done this way in KL. Still, barring going all the way up north, this definitely hits the spot.