Chocolates & Cooking

Food, food, oh glorious food. Notice that I've been posting quite an amount of food for the past one to two weeks. No wonder I notice the signs of expanding-waistline-phenomenon. This must be controlled and no more good food for the next week or so. That's so I think but again I can't throw temptations into the bin. As much as I wanted to resist those temptations, but my heart say no.

First stop on Wednesday was Theobroma Chocolate Lounge at 1Utama. you can read my last review at Pavilion here. This time we brought Chef Amer along. It's for our next project and we wanted to see what other people's chocolate lounge got to offer. Again, we pigged out on chocolate drinks, chocolate desserts and a chocolate fondue.

Nothing is cheap. The 3 chocolate drinks, the chocolate strawberry cake, chocolate soufle with strawberries and the fondue costs around RM100. Imagine the amount of food I can have with the value at a coffee shop. Just like the last time, after a round of chocolate, we proceeded to Thai Noodle house for something spicy and salty food. The chocolate was too much to handle. But then again, it can be due to the nature of our job dealing with the brown stuff everyday.

And as for cooking, I've been doing an experiement on a vege dish yesterday. I love eating yin choi (chinese spinach). This is similar to spinach, only it's prettier, tastier, and more nutritious. I love the way they cooked it with soup and century eggs and thus I decide to cook the dish myself after spotting a bunch of fresh and green yin choi at the market recently.

All you need is a few cloves of garlic, 2 century eggs (sliced to 4 pcs per egg), dried shrimps, chicken stock and the yin choi to start your cooking. Firstly, heat a table spoon of oil in the pot and fry the garlics and century eggs. dish them out and then throw in the shrimps. After frying the shrimps to a nice fragrant, pour in the water. I poured in around 500ml of water. Boil the soup and add in salt, pepper and chicken stock. Once its boiling hot, add in the century eggs and garlic and then the yin choi and put to boil. Voila and the dish is ready to be served!

The end result was quite satisying although I can further improve it next time by adding the ikan bilis (anchovies) into boiling the soup. I seldom find it at the restaurants and thus I have to learn to cook it myself in order to satisfy my cravings for this dish. The century eggs was great! don't even try telling me how they make the century eggs...I don't want to knooowwww....

Tonight I'll be on going for my first ever dinner at the newly renovated Hotel Istana where we will be having an adventurous menu paired with wine of course!