Classic Fudgy Brownies

Brownies were one of the first things I ever baked. Just add eggs and oil to Betty Crocker’s brownie mix (the red box!) and voila, the best fudgy brownies ever. I've tried to make brownies from scratch before but they turned out either too flat and hard or really cakey. But I've finally found a recipe that replicates the fudgy chewiness of Betty Crocker brownies, but richer in chocolate and made with real ingredients.

These brownies are super fudgy and so sinfully delicious with partially melted chocolate chips!

I used a mix of semi-sweet and bittersweet chocolate chips because I didn't want the brownies to be too sweet. 

Melt the butter with the chocolate chips, then whisk in the sugars. Add eggs and vanilla.

Add flour and cocoa powder.

Finally, fold in chocolate chips into the batter for more chocolatey richness.

Classic Fudgy Brownies

Makes 20- 25 brownies

Ingredients

1/2 cup (1 stick) salted butter
1 cup quality semi-sweet chocolate, chopped or chips (or 1/2 cup semi sweet plus 1/2 cup bittersweet)
3/4 cup granulated sugar
1/4 cup light brown sugar
3 large eggs
1 teaspoon vanilla extract

1/2 cup and 2 tablespoons all-purpose flour

2 tablespoons unsweetened cocoa powder

1 cup semi-sweet chocolate chips (or 1/2 cup semi sweet plus 1/2 cup bittersweet)

Method

1. Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Remove from the heat, pour into a large mixing bowl, and allow to cool for 10 minutes.
2. Adjust the oven rack to the lower third position and preheat oven to 350F / 175C degrees. Line the bottom and sides of a 9x9 inch square baking pan with aluminum foil, leaving an overhand on all sides. Set aside.
3. Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and cocoa powder. Once combined, fold in the chocolate chips.
4. Pour batter into the prepared baking pan and bake for 25-30 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done.
5. Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan and cut into squares.

Recipe adapted from Sally's Baking Addiction

Hong Kong - Street Meat

It’s hard to miss the Prince Street station sign on Wyndham Street. Street Meat's entrance and look of its menu is modelled after the New York City subway, and it aims to bring a fresh New York vibe to the Hong Kong food scene. I’ve been wanting to try their interpretation of famous street food from NYC but was put off by their long lines and no reservations policy. Thankfully, JC knew the owner (as usual), so we were able to get seated at 8pm sharp, no waiting.

The restaurant is set up like a diner counter, where you sit on high stools and watch the chefs prepare your food. I love that. Push through the double kitchen doors and you will find the bar area. It’s neon-lit with an outdoor smoking area. I think it’s genius. You can get your drink on at the bar, go back out to get a Ramen Burger, drink some more, and eat more. You don’t even have to leave the place. There’s also a #selfie ready, Instagram’d out mirror in the bathroom complete with hashtags. Laubaby, this was made for you.

Their menu is a subway map. Each dish is a speciality “street meat” from an area of New York, like Canal Street, Upper West side or K-town. JC and I were greedy and ordered five dishes between the two of us. I tried two cocktails but their names allude me. They were great though. I remember one was a whiskey sour.

32nd Street K-Town Ramen Burger: A mixture of Wagyu beef bulgogi and kimchi sandwiched between two fried ramen buns. I haven’t tried the real one before so I can’t make a comparison, but I thought this was delicious. The ramen buns were crispy and contrasted nicely with the tender and flavourful bulgogi. The kimchi added a refreshing tangy kick.

Midtown Halal Chicken Bowl: The soft and juicy sous vide chicken sat on basmati rice, topped with “secret” white sauce (with Greek yogurt), red sauce (hot sauce) and iceburg lettuce. The flavour of the marinated chicken was spot on, and I liked their version of white sauce. But now all I can think of is the chicken rice from the Halal Guys. To be fair, I think Hong Kong has some great kebab places, like 27 Kebab House across from Marouche, but Street Meat’s version will do for now until my next NYC trip.

Upper West Atomic Wings: These were standard wings (says confit on the menu) served with spicy sauce, charred scallion sour cream, and celery sticks (oh who are we kidding!). They were delicious though, quite juicy and had a nice crispy crust.

Flushing Lamb Wrap: The lamb was marinated in Xinjiang Spices, cooked sous vide and paired with grilled leeks and carrots. The lamb’s robust flavour was enhanced by the spices, which went well with the sweet vegetables. The thin crispy Chinese pancake “wrap” was a bit too greasy for my liking though.

Brooklyn Ribbon Fries: They ran out of ribbon fries as you can tell, so they gave us waffle fries instead. Nonetheless, the fries were cooked perfectly in delicious beef fat and seasoned with sea salt. It came with a side of garlic aioli.

Verdict: Street Meat is open until 2 am. Given its convenient location just in LKF, it’s definitely a great spot to binge on greasy food after a night out. Goodbye hangover! However they run out of items quick, so you may not get what you want if you stumble in at 1 am. I’ll be back to try the Chelsea Market Lobster Roll and Upper East Macaron Sandwich, which were both sold out during my visit. 

I recommend: 32nd Street K-Town Ramen Burger, Mid Town Halal Chicken Bowl

Street Meat
Address: 50 Wyndham Street, Central, Hong Kong
Website: http://www.facebook.com/streetmeat.hk
Hours: Mon-Sat 6pm-2am

Hong Kong - Tabibito

The first and last time I went to Tabibito was during its soft opening. The dishes were alright, but nothing stood out. I hadn't been since, until I saw on my friend’s Instagram that they had begun serving mentaiko pasta for brunch. As you may know, mentaiko pasta is one my all-time favourite dishes, so I had to go try it!

Tabibito is located at the end of Po Hing Fong in Sheung Wan and can be a bit of a walk if you are taking public transportation. However, it's worth it. We went around noon on a Saturday and it was empty, so come early if you want to beat the brunch rush hour. Tabibito serves traditional brunch items like sausage and eggs, and non-traditional items like kimchi fried rice (getting that next time!) and ox tongue sandwiches. They also have daily specials, like sliders and mac n' cheese when I went.

Ox Tongue Sandwich: Tender pieces of grilled ox tongue with mustard, mayo, chopped boiled egg and pickles sandwiched between toasted bread. It might sound like a strange combo (to me at least), but it worked. It tasted like a classic egg salad sandwich but with ox tongue, yet the ox tongue wasn’t overpowered by the creamy and tangy egg mixture.

Super Banana Pancake: This reminded me of Tokyo Banana, a banana custard treat from Japan. If you’re a fan, you will love this pancake. Tabibito’s version puts a healthy portion of delicious silky banana custard inside a banana pancake. I could eat the custard all day long! The pancake had a nice crust while remaining fluffy on the inside. It was served with a side of maple syrup and half a caramelized banana.

Mentaiko Pasta: One of the best mentaiko pastas I’ve had in Hong Kong. The sauce was rich and creamy, full of umami and slighty spicy. The portion of pasta was generous and they didn’t skimp on the mentaiko. Each pasta strand was slathered with it. I also loved the shisho leaf, which cut through the richness of the dish.

Verdict: Delicious comfort food from around the world with a Japanese flair. I’ll be going back to try their "normal" brunch food and of course, to get my mentaiko fix. My only complaint is that their tables are quite small so you may have to play tetris to fit all your dishes on there. Keep in mind they only serve their brunch menu on weekends. They also do not take reservations for brunch.

I recommend: Super Banana Pancake, Mentaiko Pasta

Tabibito
Address: G/F, 20 Po Hing Fong, Sheung Wan
Phone: 2547-2833
Website: www.tabibito.com.hk
Hours: Tue-Fri 6pm til late, Sat-Sun brunch starts 11:30am

Hong Kong - Brew Bros Coffee

One of the (few) perks of being unemployed is being able to enjoy a late breakfast out on a weekday. Recently, I visited Brew Bros which opened recently in Sheung Wan. It's a cute small cafe on Hillier Street across from La Rotisserie. They serve breakfast food items like bagels and eggs all day, and they source their coffee beans from Melbourne.

Their latte was pretty good

Smoked Salmon Bagel with Cream Cheese: The bagel came with rosemary potatoes and a side of salad. Generous portion of smoked salmon, but the bagel was a bit too hard. The potatoes had good flavour, but were cold. The salad was dressed with a splash of balsamic.

Brew Bros Brekkie: This breakfast platter consisted of eggs on toast, smoked salmon, rosemary potatoes, a side of salad and baked beans. The scrambled eggs were very creamy and the bit of truffle on top was a delicious touch. The baked beans were not bad. Again, the potatoes were cold, but overall a hearty breakfast. 

Verdict: Not my first choice to go for breakfast, but if you are working in the Sheung Wan area, it's a decent place to get your coffee fix. Avoid the bagels.

I recommend: Eggs, Coffee

Brew Bros

Address: Shop F2, LG/F, 33 Hillier Street, Sheung Wan

Phone: 2572-0238

Website: https://www.facebook.com/brewbroscoffee

Soft Peanut Butter and Chocolate Chip Cookies

I've never been a big fan of just peanut butter cookies. They seem so one-dimensional, just mouthfuls of peanut butter in cookie form. Might as well just have PB straight from the jar. However, the cookies are elevated to a different level when you add in chocolate chips. It transforms the cookie: it first tastes like an extra buttery chocolate chip cookie, and then you are left with a lingering nutty aftertaste of peanut butter. These melt-in-your-mouth cookies stick to the roof of your mouth, like when you eat peanut butter by the spoonful. The semi-sweet chocolate chips add a little bit (but not overpowering) of sweetness, which cuts through the richness of the peanut butter. I couldn't wait for them to cool before munching on one so I kind of burnt the roof of my mouth a bit. Always have a glass of cold milk handy!

Cream the butter and sugars together in a big bowl until fluffy. I recommend using an electric mixer, but you can do it by hand. 

Beat in the peanut butter, egg and vanilla. 

Time to work those arm muscles if you aren't using an electric mixer. I felt like I was churning butter thanks to the thick peanut butter!

Whisk together the flour, baking soda and salt in a separate small bowl. 

Mix the flour mixture with the peanut butter mixture and add lots of chocolate chips. Chill the dough for at least an hour.

Roll the chilled dough into small balls of similar size. Place them 2 inches apart from each other on a non-stick cookie sheet/baking tray. Alternatively, line your sheet with parchment paper.

Flatten them with the palm of your hand.

Bake for 8-10 minutes until the edges of the cookies have set. The middle will seem underdone, but that's okay because the cookies will continue to cook on the metal sheet after you remove them from the oven.

Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cook completely.

Enjoy these babies with a glass of cold milk!

Soft Peanut Butter and Chocolate Chip Cookies

Makes 24 small cookies

Ingredients

½ cup butter, room temperature
½ cup brown sugar
¼ cup granulated sugar
¾ cup creamy peanut butter
1 egg
1 teaspoon vanilla
½ teaspoon baking soda
1 ¼ cups flour
Pinch of salt
1 ¼ cup semi-sweet chocolate chips

Method

1. Cream the butter and sugar with an electric mixer on medium speed until fluffy.
2. Add the peanut butter, egg and vanilla and beat until well-combined.
3. In a small bowl, whisk together the baking soda, flour and salt. Add the dry ingredients to the peanut butter mixture and mix with a spatula or wooden spoon until just combined. Do not over mix.
4. Fold in the chocolate chips. Chill the dough in the fridge for 1 hour.
5. When ready to bake, preheat oven to 175 C / 350 F. Line a cookie sheet or baking tray with parchment paper if not using non-stick.
6. Roll the chilled dough into small balls and flatten them with the palm of your hand onto the sheet. Keep the balls at least 2 inches apart. 
7. Bake for 8-10 minutes until the edges of the cookies have set. The middle will appear underdone. 
8. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cook completely.

Recipe adapted from here

Caesar Salad with Parmesan Croutons

I try to make “healthy” things from time to time to keep the monster of gluttony inside me at bay. I usually make a salad as a starter for dinner, something simple like cherry tomatoes and arugula with balsamic and olive oil. But tonight I felt like splurging and making something I loved eating when I was young and still do: Caesar salad with crunchy croutons and bacon bits. It was the only salad I ate as a child. That creamy tangy dressing pretty much covered any vegetable taste (yay!) and there was bacon! I still remember my dad had this plastic container of bacon bits in the kitchen and we would sneak a handful like candy now and then.

Regardless of how delicious the salad is, it isn’t healthy to have Caesar dressing from a bottle and bacon when you are cooking at home and can make better choices. So I found a recipe online and tweaked it to make my own Caesar dressing. Much healthier and just as delicious! You can still have a whole bowl of this salad and not feel like you had a full meal. You can omit the Parmesan, but I think a little bit won’t hurt!

Recipe

Ingredients

Romaine lettuce, cut into 1-inch chunks

Croutons:

Bread, cut into small cubes (the recipe called for crusty bread, but I just used plain old white bread)

1 tablespoon olive oil

2 tablespoon Parmesan, shredded

Dressing:

Olive oil

2 egg yolks

2 teaspoon Dijon mustard

Splash of Worcestershire sauce

1 small can of anchovies, chopped

½ clove of garlic, minced

1 tablespoon lemon juice

Salt

Pepper

Parmesan, shaved

Method

1. For the croutons, heat the olive oil in a pan and fry the bread on low heat until golden and crispy. Add the Parmesan on top. When the cheese has melted, remove the bread and drain on kitchen towels.
2. For the dressing, blend the egg yolks, mustard, Worcestershire sauce. Then slowly drizzle in the oil, whisking constantly, until the sauce is of a mayonnaise consistency. Then mix in the anchovies, garlic and lemon. Season with salt and pepper.
3. Mix the dressing with the lettuce, and top with the croutons and more shaved Parmesan.

Los Angeles - Umami Burger

Did not get out of bed until 2pm I believe. Thank goodness I had eaten a hot dog before going to bed or I would've woken up with the worst hangover. We decided to hit up Umami Burger for a late lunch. Umami has multiple locations all over LA and around the US. We arrived at the La Brea location around 3:30pm and waited almost an hour for a table. We were starving by the time we finally got seated. The interior did not look like your average burger joint. This was a high-end restaurant with sleek modern decor. Overall, delicious food. I think their signature burger was one of the best burgers I've ever eaten. I hear some locations are better than others though. Now if only Umami would come to Hong Kong...

Iced Green Tea: a bit on the sweeter side

Market Salad: fresh crisp greens, tangy vinaigrette dressing

Truffle Burger: delicious patty topped with house made truffle cheese and brushed with truffle glaze. I think what makes Umami's burgers stand out is their soft, toasted, slightly sweet buns. It really brings the whole burger together.

Umami Burger: Their signature burger: patty + parmesan crisp + tomato + onions + Umami ketchup = burger heaven. All the flavors and textures combined really well. This burger had a slight Asian taste to it. I think it was probably in the seasoning of the patty and the homemade ketchup. The patty was juicy and well seasoned, the onions were sweet, and the parmesan crisp added a nice savoury crunch. They make their own ketchup, which tasted fresh and "umami" (sorry I couldn't think of a better word!). You have got to try this!

Truffle cheese fries with Umami ketchup:  Fries were not too greasy, and the truffle cheese was fragrant. They skimped on the cheese though, as you can tell from the picture.

Verdict: Delicious burgers, long wait. Looking forward to my next visit though!

Update (July 14th 2014): This location actually closed down, but there are still 9 other locations in LA. 

Los Angeles - Apple Pan

LA is a gastronomical heaven, no doubt about that. Our first stop after landing was Apple Pan in West LA (10801 W Pico Blvd), one of Tiff's favorite burger joints. I could understand why. It was old school and authentic, with only bar seating and an open kitchen in the middle of the restaurant. Crispy fries came on a paper plate and our iced teas (unlimited refills!) came in styrofoam cups. Don't expect to get any fancy sauces for your fries, strictly ketchup! The menu hasn't changed since 1947. I ordered a Steakburger (pictured) and Tiff ordered a Hickoryburger. These burgers were amazing. The beef patty was juicy and had a distinct charred flavor, the onions and pickles added that sweetness and tanginess and the cheese was gooey, resulting in a messy, but happy, eating endeavour. Tiff's Hickoryburger was essentially the same as my Steakburger but with an excellent smoky BBQ sauce. We were already full after the burgers but she insisted that I try the Apple Pie. Out of this world! Perhaps one of the best apple pies I've ever had. The pie crust was buttery, flaky and slightly salty, and the chunky cinnamon-y apple filling was lovely. They gave us three scoops of vanilla ice cream to go with it! I loved how it was sweet and savoury, hot and cold all at the same time.