chocolate truffles, originally uploaded by pearlyn83.
hedgehog slice and chocolate truffles, originally uploaded by pearlyn83.
This was another recipe I discovered when I was preparing for my stall for International Fiesta 2 years ago. Traditionally, truffles are made with a chocolate ganache center and coated in chocolate or cocoa powder. Mine’s a bit different and has been modified to taste and look like Ferrero Roche – my favourite chocolate :p. For those of you who want to go for the traditional truffle, don’t coat it with chocolate, just coat it with cocoa/chocolate powder. It’s got a bittersweet taste – when it first touches your mouth it’s bitter, then when you bite into the sweet ganache…oooo…heaven!
I made these a couple of weeks ago as a birthday gift for a close of friend of ours. She’s a chocolate lover (which girl isn’t) so I mixed these and the Hedgehog Slices in a gift box for her. In the past, I’ve always had Krystal to help me with the coating of the truffles but this time she wasn’t around and it was messy doing it myself! Krys, I really missed you man! :p
- 575g milk chocolate
- 450ml double cream
- 50g cocoa powder
- 2 tbsp Alcohol or flavouring, if desired
- Hazelnuts, optional
- Place 350g chocolate in a bowl. Bring the cream to a boil. Pour over the chocolate and stir so as to melt chocolate completely.
- Mix in alcohol or flavouring. Whisk the mixture until thick.
- Leave to cool, then refrigerate overnight.
- Melt remaining chocolate in a double boiler. Stir to coll it a little.
- Form truffles into balls with a melon scoop or 2 teaspoons.
- Coat with melted chocolate/cocoa powder/chocolate powder. The coat with hazelnuts if desired.
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At this stage, I would have to say Ming Court is probably the only place in Hobart one can get authentic chinese food. Some people might say I’m biased since I worked there (and still do go back and help whenever they need it). Honestly though, I’ve tried various places in Hobart and no other place come closest to Ming Court with regards to food and service quality.
The restaurant has been established for many years and have a solid, faithful clientelle, some frequenting the place for close to 7 years. The meals are catered very much to the Australian taste but will be done differently when catering to the Asian tastebuds. Frequent customers, especialy Asian customers often have their meals modified and changed to dishes not on the menu and that require more preparation time and effort.
One of my favourite dishes there is the Soy Sauce Chicken. It’s steamed chicken topped with a special thick sauce which I especially favour. I think I’d be happy just to have rice accompanied with the sauce! Another dish I highly recommend is the Braised Duck with Chinese Mushrooms and Seafood Hot Pot. The Capitol Pork - a dish not on the menu but can be specially requested is another favourite of mine. This is the closest thing you can find to Sweet and Sour Pork the Malaysian style. A must have everytime we are there is the Bean Curd Combination Soup and the Hot and Sour Soup. Just thinking about it makes my mouth water…yum..!
Although pricier than most places, Ming Court is currenyly THE only place for authentic chinese cuisine. I’m looking forward to the opening of Me Wah in Sandy Bay. They are the Award Winning Asian Restaurant in Tasmania and are based in Launceston. I’ve dined there once and have to admit they were better than Ming Court. Looks like Ming Court will certainly be facing stiff competition in coming days.
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Loh Shu Fun (direct translation would be rat tail’s noodle) is my favourite noodle. Back home in KL, I would often request to have my noodles swapped with Loh Shu Fun. It’s been about 4 years since I’ve had it. The closest thing to it was the laksa noodles from the Chinese Emporium. One day, I was talking to the lady boss at the chi empo and she asked what I was gonna do with the laksa noodles I bought. I said to make laksa and if there are leftovers then to fry. I told her I miss loh shu fun so this was the best substitute. She told me that the shop actually sells it but not regularly. Since then, everytime I go to chi empo, I’d check if they had any in stock but each time I leave disappointed. A couple of weeks ago, I promised to cook Asam Laksa for a couple of friends so I went down to Moonah to get the noodles. I opened the refrigerator and just grabbed a pack of noodles without thinking. As we were queueing, I picked up the noodles and realised I had taken the wrong one – I actually took loh shu fun instead! I was so excited, I had to buy it even though it cost me $4.20! Finally, I can cook proper Fried Loh Shu Fun! mmmm….
- Loh Shu Fun
- Mince pork/chicken
- Garlic, minced
- Bean sprouts
- Dark and light soy sauce
- Kicap manis
- Oyster sauce
- Sesame oil
- Season mince with soy sauce, oyster sauce, sugar, salt, pepper and sesame oil.
- Boil a kettle of water and soak noodles for about 5 minutes. Drain well.
- Heat wok with oil. Fry garlic till frgrant.
- Add meat and fry till nearly cook. Add noodles. Fry and add seasoning according to taste.
- Lastly, toss in the bean sprouts and fry briefly. Serve hot.
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