Wontons or Wantans - my kind of dumplings

One of my friends, YJ, recently moved to the same neighborhood and I had the privilege to learn some wonton-wrapping skills from her. She is one professional in wonton - so quick and precise in wrapping them. YJ insisted (and constantly reminded) I should not buy frozen wontons anymore (am I lucky?) since it's much much cheaper to make it at home, plus it's so easy (a breeze for her, but me?). Every time I go to her place and see her make wontons, I get a complimentary wonton lunch. Thanks, YJ. :)

A wonton is made with a thin square-ish pastry wrapper made of wheat flour, water, salt, and typically filled with savory minced meat. Though wonton (馄饨 pronounced húntun, in Mandarin) literally means "irregularly shaped dumpling", we made ours as regular-shaped "envelopes". Waiter, there is something in my DUMPLING, and this is it!


Wontons Dumplings
Starting from the fillings:
1. Vegetables
You can use Bok Choy, Bok Choy Sum or Chinese spinach- quickly blanch in boiling water, then drain away all excess water (make sure they are as dry as possible) and chop them very finely

Bok Choy or Bok Choy Sum can be a choice of vegetables to use. This is not fine enough -need to be chopped more finely. Chinese spinach can be another alternative. They need to be as finely chopped as this.

2. Chicken, Pork, or Prawns
Mince them finely with cleaver or food processor (Note: Do not mince the prawns in the food processor as it will introduce a lot of moisture). Add the finely chopped vegetables to the meat/prawns.

3. Seasonings
Add some sesame oil, dashes of pepper. If pork or chicken is used, you can use some (dashes of) Chinese cooking wine as part of seasonings. Mix all the ingredients (1)-(3) thoroughly.

4. Use thin wonton wraps and make "envelope" like these. Aren't they cute and dainty?


Does this remind you of traditional Chinese gold ingots (金元宝, pronounced jin yuan bao) ?


If I could only get as close to these when I see the real Chinese gold ingots, I will be rich!

5. If not to be used immediately, place them in aluminum foil and place in freezer to store(up to 2 weeks). When ready to eat, boil a pot of water or chicken broth, when water or broth come to a boil, add in wontons and wait for them to re-boil. Add in some more water/broth, and once wontons boil the second time, they are fully cooked(wrinkled) and ready to be eaten, in soup/broth.


The boiled dumplings or wontons look like "swallowing clouds", thus also the name 云吞 (pronounced, yun tun). They were scooped out just for you to see. Now, they should return to the broth and into my stomach. :P~~~

Side note: Chinese dumpling (饺子, pronounced jiao zi) should not be confused with wontons since the former has a thicker skin and usually eaten with a soy-vinegar dipping sauce. Wontons are usually served in broth.

Previous entries:
Waiter, there's something in my...bread
Waiter, there's something in my...easter basket


Tag: wontons, wantans, dumpling, savory dumpling

Korean spicy seafood soba

While rice is typically served with Korean spicy tofu stew (soon du bu), the leftovers from here was used for this soba noodles. To the tofu broth stew base, some sliced brown crimini mushrooms, dried pink shrimps (anchovies) and broccoli florets were added, topped with nori and became my inspiration noodle for Leftover Tuesday.



Korean spicy soba noodles
Ingredients:
- Korean seafood stew base remaining from here
- 1 cup sliced crimini mushrooms
- 2 cups broccoli florets, blanched
- 1tbsp dried pink shrimps/anchovies (option)
- soba noodles

How to: Cook the soba noodles and set aside. To the stew-broth base, add the mushrooms, and anchovies. Simmer till mushrooms are cooked. Continue simmer for about 10 mins. Top the seafood broth over the noodles, serve with broccoli florets and garnish with nori.


KISS - Korean Inspired Spicy Soba (or Keep It Simple, Soba)

Soba, Soba
...I wanna KISS you and sing you a song

"Have I told you lately that I love you
Have I told you there's no one noo- else dle above you
Fill my heart with gladness
Take away all my sadness
Ease my troubles that's what you do"

This Rod Stewart classic, aptly describes my recent liking for soba noodles. :)

Other soba recipes:
Soba noodles with mushrooms in green onion-ginger dressing
Soba and meatballs in slow-cooked pork ribs gravy

Tag: soba noodles, korean tofu stew, spicy

Korean tofu stew, spicy seafood hotpot - quick-fix version

I did say "I'll be back" when I ate my korean tofu stew- soon du bu, and I'm really back with my own quick-fix. No test of skills since I used a pre-packed tofu broth seasoning (no preservatives, no MSG)-Pulmuone brand, to make my seafood tofu stew. If you are thinking of making your own broth, you might need some beef extract, clam extract, red pepper and mussel extract - these are the ingredients of the Pulmuone pack.

Do you like Korean tofu stew ? I like it the best in the colder months but having it in summer is a different satisfaction altogether.

The Pulmuone broth, made quite an authentic Korean tofu stew (soon du bu)

Quick-fix Korean Tofu Stew (serves 2-3)
Ingredients:
-1 pack Pulmuone brand Tofu broth seasoning
-1 pack extra-soft tofu
-seafood medley of prawns, clams, etc
-2 eggs

Method:
1. Follow instructions on the pack.
2. Add the tofu and seafood, according to sequence on the pack instructions
3. When the stew is simmering with bubbles, break 2 eggs into the stew and serve immediately
4. Wonderfully appetizing with rice

My seafood stew has lil' baby octopus in it


1, 2, 3, 4, 5, 6, 7, 8 tentacles

When it's summer, and when you savor something spicy, SHIOK! It's that sweating feeling ;) Of course, I still like my korean tofu stew in Korean Tofu House, along El Camino Real, Santa Clara, and will go back again even though I can get an instant-soon du bu-fix at home. Quick-fix can't beat the real-fix.

Also see Korean tofu stew being made home-style here and here.

Tag: soon dubu, korean tofu stew, korean, tofu , stew

Almond roca cookies in Stonehenge and Avebury or Chewy ChewBacca

I was willing to give Food Fusion's Amaretti ccokies a try because it DOES NOT INVOLVE ANY FLOUR. No flour means no kneading! Yay! But how unfortunate, a baking idiot - ME, still made a mess out of everything, especially on the cookies appearance. Fate sealed. Death becomes baking.

Though the cookies tasted unexpectedly ok (on the chewy side...just like eating almond roca, without the chocolate), it looks ugly. Arrrgghhhh!!! All of the sudden, I saw Shrek. Inner beauty. What's best to describe the cookies, other than "inner beauty".

Ever since my first (and the last) sci-fi post on Star Wars vs Stark Wok, these cookies are making me do a mystery today. A "sci-fi" myth or legend that remains a mystery until today. Stonehenge and Avebury, I think I've "moved" you...just part of you...some of you...here, onto my plate.


"Rock" materials to build Stonehenge and Avebury


Twin tower before 9/11, or Stonehenge and Avebury "under construction"


Dog s*** piled up ?


Revisiting Avebury after so many years...















Mystery rocks - sci-fi, myth or legend


Chewy (chewbacca) cookie for Sci-Fi Party now taking place in Dispensing Happiness. Weird enough? Wild enough? Or crazy enough ?

The cookies were not that bad after all - they were all nibbled and chewed by me, and the closest of "guinea pig" *evil laughter* . They just don't look pretty but I assure you...they are chewy munchy nibbly almond cookies.

As with cookies, cakes, and pastry, tea would be the best accompaniment beverage.
















Tag: almond, cookie, amaretti cookie, snacks, stonehenge, avebury

A summer salad out of Chinese vegetables - it's all Choy Joy

Vegetables, 菜 (pronounced as Cai in Mandarin, or Choy in Cantonese) is the theme of Heart of Matter this round.

This brings me to the different varieties of Bok Choy seen in my nearby Asian supermarket in California. If you have seen names such as Bok Choy, Baby Bok Choy, Bok Choy Sum, Zen Choy, Tagu Choy, etc., wouldn't you be as confused as me? I got myself these three different varieties, and place them side by side for the benefit of you. Look (stare) - what differences or similarities do you see? Well, one has a greener leaf than the other; the other has a shorter stem than the next other - physically. I was so not familiar with Tagu Choy when I saw the name but... don't you find Tagu Choy a cross between the Bok Choy and Bok Choy Sum (Choy Sum literally means "vegetable heart"). See....the leaf of the Tagu Choy is the leaf-look-alike of the Bok Choy Sum (observe); and the stem of the Tagu Choy is the stem-look-alike of the Bok Choy (go observe again). Do you see what I see ?

That's my 2-min "tear-down" analysis for you (well, at least it took me two mins to type these out, and I "tore down" the individual leaves/stems for ease of comparison). Personally, I prefer the Baby Bok Choy Sum (Bok Choy Sum seen here), how about you ? I find them "sweeter" than Bok Choy and the green leaves are more "attractive" to me. Nutrition wise, I believe they should be quite similar to one another.
Other than the usual stir-fries that are seen here, here and here, I've done a Chinese vegetable salad this time (yes, I've heard some of you - summer-officially tomorrow, means less "over the stove top" cooking!) - Bok Choy Sum and Tomatoes Salad in Scallion/Ginger Dressing.

Ingredients you need and what to do with them:
1. Baby Bok Choy Sum - quick-blanched in water, then drained away excess water; when most water is drained, chopped the bok choy sum into smaller than bite-sizes
2.Tomatoes - cut into smaller cubes
3. Dressing: Spring onion and minced ginger in extra virgin olive oil . Basically, this is just mincing, and blending.
4. Mix items 1. to 3. and happy tossing!

TADA....this easy refreshing salad for you, if you wish to have a change from using romaine or green-leaves lettuce in your salad.

Tag: vegetables, bok choy sum, chinese salad, salad

Goji berry, wolfberry...the super berry - how would you use it ?

I almost forgotten about my Wolfberries or Goji Berries chucked aside one corner in my pantry cabinet, even since I used them here and here.

These berries are very versatile and you should not only limit or restrict them in how they are commonly used such as in herbal soups or in goji berry tea. Think out of the berry. When you are cooking your vegetables soup, stir them in. When you are stir frying your vegetables, add them in. You can even sprinkle some of these super-berries while you cook or steam your rice. For me, these super-berries flavored up my plain porridge/congee and made it antioxidant-rich, for the weekly ARF event taking place at Sweetnicks.

Wolfberry or Goji Berry has high nutrient richness and antioxidant qualities, giving them commercial status as a novel "superfruit". Berry nice.

Wolfberry or Goji Berry Porridge/Congee
Ingredients: Rice grains for cooking rice or porridge - for me I usually mix my white grains with red cargo grains.

How to:
In rice - when the rice is ALMOST cooked (about 5mins to the "Warm" button being automatically lighted up-from "Cook" in the rice cooker), throw in some goji berries. Your finished cooked rice product will have a tint of sweet flavor.
In porridge/congee - like how you would cook rice in the rice cooker, just add MORE water (2x-3x more than you would when cooking rice) depending how "thick" or "watery" you want the porridge to be.

Like most "porridge" people, I enjoy congee, or jook (Cantonese pronunciation) as a one-dish meal such as seafood porridge and pork porridge etc. More than that, I also enjoy porridge plain ~ Taiwanese or Teochew style, with side dishes such as steamed minced meat (aka steamed meat cake) and vegetables. Just as porridge is usually disliked by some because it reminds them of being sick or ill, I could never get sick of porridge . It's one of my comfort favorites, whether it's homecooked or eaten outside. Do you enjoy porridge or congee ?

And how would you use wolfberry or goji berry in your cooking ?

Other ARF entries:
Mango Slushy
Strawberries coated in deep dark chocolate
Salmon kebab or kabob

Tag: wolfberry, goji berry, antioxidant, rice

Soba and meatballs in "pork ribs" gravy - help me name this dish

I don't know how this noodles should be named. Errr....Soba-buckwheat noodles with leftover gravy. Oh...that's so rough. Who will want to eat that ?



I do remember eating some soup noodles before - with heaps and bits of minced meat and minced-mashed salted soy beans; and the restaurant named the dish 阳春面 (pronounced as Yang Chun Mian, in Mandarin). I tried checking this out and found it to be plain noodle without any dressing?! I'm not going to dig and probe further, or it will end up a lengthy post.

Soba in salted soy beans dressing, I shall call it... technically (so boring).
Three-Swirl Soba - shall be the fancy name fit for a menu (I think?). Description ~ Buckwheat noodles tossed in salted soy beans dressing of a slow-cooked pork rib gravy, served on a bed of seasonal greens.

Stop looking for the pork ribs! No chance you will find the ribs since there are all eaten up. I rolled up some ground turkey into turkey meatballs instead, then simmer - cook them in this gravy.

The soba buckwheat noodles are also tossed in the gravy. You can call it soba and meatballs (just like spaghetti and meatballs) if you wish to.


Three-Swirl Soba
Ingredients: Soba, long beans or any greens you prefer
Dressing: Recipe here.
How-to: Toss the cooked soba in the dressing-gravy and serve on your favorite greens. It's so simple. Garnish with some julienned spring onions/scallions.

This is my entry for Presto Pasta Night . Ruth, you did not cook any pasta but I use leftover gravy. Will that be ok?

How will you name this dish ?

Recent PPN entries:
Soba buckwheat noodles and mushrooms in green onion/ginger dressing
Parpadelle in homemade ragu sauce, beer added
Tom yum glass noodles

Tag: soba noodles, chinese, salted soy beans

Beancurd skin roll with shrimps filings - deep fried

The shrimp in water met the turkey on land. Just how did they meet? In the water or on the land?

They met in my beancurd- nori roll!


This is somewhat like the Chinese version of Rasa Malaysia's Vietnamese Tau Hu Ky.

Somewhat? Yes - because in the Chinese dim-sum version - deep fried beancurd roll (腐皮卷, pronounced in Cantonese as Fu Pei Gyun), you would not find the additional nori/seaweed layer and hardly the water chestnuts. The addition of water chestnuts is more common in the Hokkien deep fried meat rolls (also known as Lor Bak*, or Ngoh Hiang**).

*Lor Bak - Marinated minced pork, rolled in soybean sheets and then deep fried.
**Ngoh Hiang - translates into "five spice" in Hokkien. Technically, it refers to one food item - a meat roll made from minced pork, shrimp, chestnuts and onions wrapped up in bean curd skin. Handmade ones are usually moist and meaty.

I adapted my deep fried bean curd rolls from a Cantonese cooking snippet over the TV and they included the nori/seaweed layer (when wrapping the beancurd-skin with chopped shrimps). I decided to try...and finally created a "cross-over" roll, or a hybrid between Ngoh Hiang and Fu Pei Gyun. The addition of seaweed as a wrap creates a new dimension in terms of color, texture and flavor. Does it remind you of sushi ?

I am never against deep-fried food (the eating part - I'm no health freak). I just seldom deep fry my food to avoid getting an oily stove-top and kitchen floor, and splatters of oil that may burn/scald me. Anyway, you don't get deep-fried food from me often. Just this time.


Sushi-Tau Hu Ky, Sushi-Tau Hu Ky, you put me in glee!

Beancurd skin with shrimps and water chestnuts (makes about 4-6 rolls)
Ingredients:
-12oz-1lbs shrimps, shells, head and tail removed (all off! naked!)
-8oz ground turkey/chicken (can be omitted - then use more shrimps. Meat was added as like how Ngoh Hiang is made)
-1 cup water chestnuts, diced to small cubes (adding this will give an additional crunch to the fillings)
-2 stalks spring onion, chopped finely
-handful of cilantro, chopped finely
-4 beancurd sheets, wiped with water and dab dry with paper towel
-4 nori sheets
-dashes of pepper
-1-2tsp sesame oil

Marinade(for turkey or chicken):
-sprinkle of salt
-1-2tsp cornflour
-1 egg
-1-2tsp chinese cooking wine

Method:
1. Marinate ground turkey and set aside
2. Dry prawns with a towel. Mash prawn meat with the back of a cleaver and finely chop (Note: Try not to mash the prawn with an electronic food chopper/mixer since it will introduce a lot of moisture).
3. Mix prawn puree with marinated turkey, diced water chestnuts, green onions, cilantro, and add some pepper, sesame oil, then mix/blend until it reaches a paste consistency
4. Spread bean curd skin onto parchment or wax paper. Place shrimp-turkey puree in the middle. Place nori sheet on top, add a little more shrimp-turkey puree, then roll up the skin like a sushi roll. Trim off excess bean curd skin. Keep roll in shape with bamboo picks (Note: Of course, you can just use one layer and omit the nori layer. I wanted a mix of textures from taste and "looks" standpoint, plus nori imparts an additional flavor to the bean curd skin)



5. Bring vegetable oil to high temp, place beancurd skin-nori rolls and deep fry until golden, approximately 8min-10mins in total (depending on how deep is your oilamd how "fat" is the roll). Remove and drain off excess oil (Note: I do not have a deep fryer to immerse the entire fat roll to fry, so I fry each side for about 4-5mins)

Although I like these crispy rolls a lot, I guess I won't be doing it again, for a while. I wish for a deep-fryer at this instant. Who wish to "donate" a deep-fryer to me - I can give you my mailing address :D

*day-dreaming* ........................AGAIN.

Other snacks:
Char Siew Sou - BBQ pork pastry
Chee Cheong Fun - Stir fried rice rolls
Begedil -Potato and meat patties

Tag: deep fried, beancurd skin, shrimps, beancurd skin roll, appetizer, snacks

Slow-cooked pork ribs with salted soy beans, garlic, red chili

This is how my family cooks and steams pork ribs at home - with tau cheo (salted soy beans), LOTS of garlic and LOTS of sliced red chilli. A simple meat dish that quite often appeared on the dinner table - the garlicky gravy will just make me hungry for more rice (even it's not curry and other spicy dishes like this ). I did not have any secret home recipe to follow, but based on my memory on taste, these pork ribs I replicated in my humble lil' kitchen here, turned out a success. I chose to slow-cook the ribs though, instead of steaming them. Just as great. Yummy!

All my pork ribs sitting in a row, all my pork ribs sitting in a row; when one gets "out" the rest will "frown", oh my pork ribs I gonna eat you now.


Served with some green leafy vegetables, and a plate of steaming rice - juicy pork ribs, the "star" here.

Slow cooked pork ribs with salted soy beans-tau cheo, garlic and chilli (serve ~4)
Ingredients:
- 1.5-2lb pork ribs
- 1-2 tbsp salted soy beans, mashed
- 3-4tsp minced garlic
- 3 red chillies (chopped)
-1tsp crushed ginger
- dash of black vinegar
- dash of sesame oil

Marinade:
- 1tsp cane sugar
- 1tbsp shaoxing cooking wine
- dashes white pepper
- 1-2tsp corn starch
-1tsp dark soy sauce
(Marinate pork ribs and leave in fridge for about 1 hr)

Method:
1. Heat some oil, stir fry garlic, chilli, mashed soy beans and ginger until fragrant.
2. Add seasoning and mix well
3. Add in marinated pork ribs into the slow cooker and top will garlic+ chilli+ soy bean mixture
4. Cook on high 45mins, then turn to low and cook for 1-2 hrs

Juicilious - ribilicious. It has a strong garlicky flavor but does not overpower the entire dish.

Often seen, served as a rice set in some Chinese food stalls serving double-boiled soup-back in Singapore. This can be "categorized"as one of my comfort favorites amongst this, this, this, and this. (P.S. The other version, commonly seen as a dim-sum item, is the fermented black beans version.)

Since I'm on the "meat" topic, I would like to take the opportunity to mention the Cook and Eat Meat event taking place at HomemadeS. This event is in the effort to raise the awareness for women around the world to eat meat in order to correct the iron level. More information is found in the link provided.

Tag: pork ribs, slow cook, soy beans

Soba (buckwheat) noodles with mushrooms in green onion/ginger - surrounded by jewels

Remember the green onion and minced ginger sauce? It goes well with poached chicken - a classic pairing. Another way to bring out its natural flavors is to pair it with simple ingredients cooked in the simplest way. I used ingredients such as buna shimeji (white and brown beech mushrooms variety) and soba to create this easy and tasty noodle dish. This can be a real summer delight!

Japanese noodles, Japanese mushrooms, Japanese seaweed, edamame

And I *swoop and swurp, swoop and swurp* without realizing how much I've consumed.

Soba Noodles and Mushrooms in Green Onion/Ginger Sauce (according to 1 serving)
Ingredients:
-soba noodles, boiled and cooked according to instructions
-some brown and white beech mushrooms, cleaned and blanched
-edamame beans
-some toasted nori/seaweed
-some green onion and minced ginger sauce
-more green onions, julienned (option)

The condiment, acts like a savory-dressing. Complements well with this hint-of-sweet-and-nutty-flavored buckwheat noodles. Leads to the addiction.

How to:
Toss soba noodles in 1/2tsp of green onion and ginger sauce and mix in some green onions (if you prefer-this is an option). Toss blanched mushrooms in the remaining 1/2tsp of green onion and ginger sauce. Top the noodles with mushrooms. Garnish with cooked edamame beans, and toasted nori/seafood. Serve warm. But if it's slightly cold, it will be alright since soba is traditionally meant to be eaten cold. To enhance full flavors, best to mix everything together, and *swoop and swurp* the noodles. :)

With the savory toasted nori/seaweed, and sweet edamame beans, it's well-balanced in simple, and natural flavors. This is my entry for Presto Pasta Night.

Enjoying good, simple food should be one of life's central pleasures, amidst under the "seductive" assault by the fast-paced world obsessed with haste and hurry. Tasty food can be that simple. If you have more time, you could try the stir fry version of udon here. After doing both dishes, I prefer this soba dish because I do not have to heat up a pan or wok and add in any oil to cook. ;p

Tag: soba noodles, Japanese, green onion ginger sauce

Chinese-style steamed prawns with egg whites - steaming goodness, deep freeze challenge

What is a deep freeze challenge ? This is now taking place at Melecotte, partially to ease the traffic food, jammed in your freezer. I confess. I use frozen prawns quite often (but I'm quite sure those thawed prawns on that bed of ice you see at the seafood station have gone through freeze-thaw cycles umpteen times), so what's wrong with using frozen prawns? They may be even fresher since they could be made to freeze just once, that's it.

The other ingredient I'm using in this dish happens to be some leftover egg whites remaining after I used the yolks here.

Using frozen prawns (thawed appropriately), and egg whites, I'm going to whip up a long-forgotten dish - Chinese-style steamed prawns.

Hickory Dickory Doc, the shrimps ran up the clock. What time is it?

This dish can be often seen in a Dai Pai Dong- 大排档 -roadside stalls; or Tze Char- 煮 炒 in coffee shops, and/or in some air-conditioned Chinese (often seafood-based) eateries (in my opinion, just a more upscale Dai Pai Dong/Tze char, because of air-conditioning) which serve Dai Pai Dong/Tze Char dishes.


Chinese-style steamed prawns/shrimps (serves 2)
Ingredients A:
-600g raw prawns, tail-on, thawed from the freezer (of course you could use any prawns - freshwater-always THE best, farm-raised, head-on, shells-on etc)
-1/2 tsp salt
-1 tsp sesame oil
-1/4 tsp pepper
-2tsps crushed ginger (or shredded fresh young ginger)

Other garnish & seasonings:
-2tsps crushed ginger
-some julienned red chili
-1 tbsp Chinese Shaoxing cooking wine
-1 egg white (lightly whisked before using)

Method:
1. Mix ingredients A and marinate for 10mins
2. Lay the marinated prawns on a plate, add red chili and some more ginger on top of prawns before steaming
2. Steam over high heat for about 8-10mins (depending on the size of prawns)
3. Pour egg white over the prawns, drizzle the Chinese Shaoxing cooking wine over, and steam for another 1-2mins.
4.Serve warm with rice.
Have you forgotten this dish ? Or have you tasted/tried prawns prepared this way ?

This is another flavorful dish (the power of ginger and Chinese cooking wine) that comes out of steaming. The simple seasonings complement very well with the prawns and egg whites. I think the ingredients are easily available. You should try it.

More steaming goodness can be found in fish, vegetable and chicken here, here and here respectively. Not forgetting, there is also steamy goodness in her steamy kitchen.


Tag: prawns, shrimps, steamed prawns, steamed shrimps, seafood

Chocolate mousse ice-cream or ice-cream mousse

I promise. This is the last of the remains of that block of 100% dark chocolate, after using it here and here. This is a mousse recipe found in the inside of the chocolate wrapper. I only made minor modifications by adding some vanilla almond shredded oats , as the topping for the chocolate mousse.


Ice-cream lookalike ?

Chocolate Mousse, modified from Ghirardelli
Ingredients:
-2 egg yolks
-1/4 cup cane sugar
-1 & 1/4 cup heavy whipping cream (will be used in 1/2 + 3/8 + 3/8 portions, see below)
-3oz Ghirardelli 100% caco unsweetned chocolate baking bars, chopped
-some vanilla almond shredded oats - I used Babara's Bakery shredded oats

Method:
1. Beat egg yolks in a small bowl on high speed till thick and lemon-colored. Gradually add sugar and beat continuously
2. Heat 1/2 cup cream in a saucepan (take care, do not boil)
3. Gradually stir half of the hot cream into egg yolk mixture, then combine back into hot cream (process called tempering)
4. Cook over low heat about 5mins, stirring till mixture is blended and thickens
5. Let cool 3-5mins, then add chocolate to mixture and stir till thick, about 5mins
6. Cover and refrigerate till chilled (at least 1 hr)
7. Beat remaining 3/4 cups cream in chilled bowl till stiff
8. Mix 3/8 cup cream into chocolate mixture till blended
9. Fold remaining cream gradually into chocolate mixture till well blended
10.Sprinkle some shredded oats on the bottom serving dish ( cups/dessert bows/container)
11.Spoon mixture into serving dish
12. Refrigerate at least 2 hrs

Looking for the candle on this mousse-like ice-cream or rather ice-cream-like mousse

This is a monthly mingle entry for What's for Lunch, Honey- Big Birthday Bang. Meeta, I hope you and your guests love what I made.

Other posts:
Mango dessert
Snow fungus, ginkgo and barley dessert
Spinach pesto scallops

Tag: dark chocolate, chocolate, unsweetened chocolate, mousse, shredded oats, desserts