Sunday, 17 July 2011

MELAKA

Because Tammy fell in love with The Little Nonya, she felt she had to visit Melaka to experience the Peranakan culture.  I've already been to Melaka several times but was happy to show her the sights.  Our first stop was the Baba Nonya Heritage Museum.  This is my third time joining the one-hour guided tour of the place but I'm not yet tired of it.

Melaka is no longer the quiet little town I came to love a decade ago.  My favourite chicken rice stall on Jonker Street has flourished into a busy restaurant.  A modern shopping mall has established itself right next to Hotel Equatorial.  Frankly, I don't like the progress at all.  I much prefer to capture the sleepy side of Melaka.





Saturday, 2 July 2011

DOUBLE SURPRISE: MATCHA FROM MAKI, AND CHOCOLATE!



Three weeks ago when I was sick like a dog and had to take a day off work, D. appeared at my doorstep bearing chocolates.  What a surprise!  He had been away in Sydney and wasn't due back until August!

At work the next day, another surprise awaits.  Maki had sent a mystery package!  I think my cold got slightly better just by looking at the  financiers selection from Joel Robuchon!  Then there was the very cute lunch bag by Laduree!  I couldn't stop smiling for the rest of that day.  Somehow, she also managed to fit in some Imperial Matcha into the box that was already bursting with goodies. 


With two fine ingredients in hand, it would be a waste not to bake something with them.  Better still if I can use both at once!  So D. and Maki, here's my Double Surprise for you guys: creamy Chocolate and Matcha Tea Cakes!

I'd like to add that I generally dislike matcha marbled cakes because the green on beige reminds of mould on bread.  Brown on green, however is acceptable. I'm weird that way.

Chocolate and Matcha Tea Cakes
Adapted from this recipe in La Tartine Gourmande
Makes 6

115 grams unsalted butter
80 grams chocolate
3 large eggs
150 grams caster sugar
180 grams all-purpose flour
1 teaspoon baking powder
Pinch of salt
½ teaspoons sifted unsweetened cocoa, diluted with 2 tablespoons cold milk
½ teaspoons matcha powder

Preheat your oven at 180 degrees C.

Melt the butter and set aside.

Melt the chocolate and set aside.

Sift together the flour, baking powder and salt.

Beat the eggs with the sugar until white in colour.  Then add the melted butter and mix well.  Add flour and baking powder and salt.

Divide the batter into 2 halves.  In the first half, add the matcha; in the second, add the melted chocolate and cocoa mixture.

Grease 6 muffin cups and coat with flour.  Remove the excess.

In each muffin cup, pour in the chocolate mixture, then top with matcha mixture.  Bake for about 10 minutes.

Enjoy!


Many thanks to my friends D. and Maki for the chocolate and matcha.  Big thanks, also, to Moon who bought the Hello Kitty moulds from Hong Kong last year.  You guys rock in the gift department.