Thursday, December 24, 2009

Merry Christmas!! (Double Chocolate and Pecan Brownie)

Wishing all readers a very merry christmas! Hoping your xmas is filled with good food and xmas cheer.

I've not posted much this past weeks mainly because I've been busy working, researching wedding locations and racking up my brains for xmas pressies that won't break the bank. I finally decided on baking brownies and giving this to friends and colleagues as gifts.

Double Chocolate and Pecan Brownie

These brownies are a life saver whenever I have to bring a dish to a potluck or team lunch. Everyone seems to love it and I've never had a bad review so far :)


600g good quality dark chocolate, chopped coarsely
375g unsalted butter, chopped coarsely
400g caster sugar
6 eggs, beaten lightly
450g plain flour
110g self-raising flour
200g good quality dark chocolate, extra, chopped coarsely
200g roughly chopped pecan
Cocoa powder or icing sugar to dust

1. Preheat oven to 180'C (160'C fan-forced). Grease a 30cm x 40cm shallow cake pan. Line the base and sides with baking paper, extending the paper 3cm over the sides.

2. Place a heat proof bowl over boiling water. Add the chopped chocolate and butter to the bowl and stir until smooth.


3. Cool for 10 minutes. Stir in sugar and eggs, then sifted flours, extra chocolate and pecan. Spread into prepared pan.


4. Bake for 35 minutes. Cool in pan. Dust with cocoa powder or icing sugar and cut into portions.


I ran out of icing sugar and cocoa powder so I've just cut the big brownie into 2cm x 2cm squares and wrapped them up in clear plastic and a ribbon tied at the top.


Monday, December 7, 2009

Mr Chow's Peking Restaurant

For my birthday the girls at work treated me to Mr Chow's Peking Restaurant at The Rocks and I must admit that they have the best Siu Long Pau in Sydney that I've tasted so far. Thanks girls especially KK for recommending Mr Chow's.

Steaming Siu Long Pau. They are twice the size of the ones in New Shanghai in Ashfield, and oh so tasty. Like I said, the best I've tasted in Sydney. However, these babies are also almost triple the price of the ones in New Shanghai so I doubt I can afford it as often as I would like.

Pork Bones Soup with Chinese Cabbage. OK I confess - I don't know what this dish was called but it was made by boiling the pork bones until the soup turned white and sweet. All of us couldn't say no to seconds and made sure there was not a drop left by the end of the meal.

Cold Dish - Sliced Lean Pork w/ Chilli and Soy Sauce and Flat Vermicelli. This dish, typically served with jelly fish, came with Flat Vermicelli noodles instead. I couldn't believe how similar the vermicelli tasted like jelly fish, texture too was very close. It came with a lovely garlic, chilli and spring onion infused soy sauce poured over the lean pork.

Tea Smoked Duck w/ Chinese Buns. I loved the smell of this dish and the mild tea aftertaste infused into the meat. Also, I was gnawing away at the bones once all the meat had been eaten up. hehe. However if you're looking for Peking Duck this isn't it.

Overall, I found Mr Chow's one of the best Chinese restaurants in Sydney. I can't believe it took me this long to find it.

Mr Chow's Peking Restaurant
33-35 Kent Street
The Rocks Sydney 2000

(02) 9252 3010