Molten chocolate lava cake is a cross between a chocolate cake and soufflé. Other names used are chocolate fondant pudding or chocolate lava cake. Whatever name we like to call it, we can all recognize a MCLC by its signature oozing gooey centre. In this post, I'm going to show you just how easy it is to make this restaurant quality dessert at your own home, even for first-time bakers! You might want to do a test run on this recipe to be sure of the cooking time and the desired consistency. Mine was perfect in 10 minutes. This recipe has been tweaked to serve 2 so feel free to increase the the ingredients accordingly. Oh, another piece of good news. If you want to prepare the cake mixture in advance, you can! Just cover the ramekins with cling wrap and pop it in the fridge. Take them out about 30 minutes before baking.
My first exposure to mushroom soup was a type of condensed canned soup. Fast forward 10 years , I've tasted different versions of mushroom soup that did not come from a can and I absolutely loved it. From then, I've been making my own COM and it proved to be a hit especially at pot-luck parties. Oh, and it tastes even better the next day.
As a cereal grain, Rice is the most widely consumed staple food for a large part of the world's human population, especially in Asia. As an Asian, we grew up eating rice. According to the Rice Association, there are more than 40,000 varieties of cultivated rice said to exist. They range from basmati to lemont and to arborio, from koshihikari to jasmine. In this recipe, I'm using Japanese rice (no, not from Fukushima). Feel free to use any other type of rice you fancy.
Whenever I'm in the supermarket, I can't take my eyes away from the baby potatoes. There are 101 ways to make potatoes but to me, this Oven Roasted Crispy Baby Potatoes is the most fuss-free and yummilicious recipe. I'll let you be the judge...
Over dinner parties, I've been asked numerous times on how to get that nice golden sear on my scallops. How do I know if my scallops are cooked? Should I torch my scallops? You get the drift. Searing scallop is really one of the simplest technique and I'm not kidding. Follow the steps below to achieve that perfect sear with moist, juicy centre. I like to serve these sea treasures on a bed of corn puree.
So this tip actually came from my breakfast chef aka my man. I don't usually pay attention to how he prepared my breakfast until one day, I decided to hover over him while he cut up my fruits. In a swift motion, the kiwi was peeled. I think I just fell for him a little more.
Cod vs Chilean Seabass. Many would wonder what is the difference? Is the cod I'm eating really cod? Well, I've consulted with Google and found out most of the 'cod' sold locally (Singapore) are actually Chilean Sea bass or Patagonian Toothfish. The taste and texture between these two are very similar - mild flavor and dense flaky white flesh. It is wonderfully buttery when cooked. Therefore, one could be easily mistaken for the other. In any case, this is yet another tiger's favorite Sunday night dinner request. Here is the BNF version of the classic Nobu Black Cod with Miso.
Fans of dark chocolate will love this. Its deep, dark and mysterious. Ok, maybe not that mysterious since there are tons of dark chocolate ice cream recipes readily available. I guess dark chocolate is an acquired taste. I'm talking about 70% to 85%. Dark chocolate lovers will probably relate to the %. I've tried a few different recipes and found this to be just right.