♥ Sriracha Mayo Deviled Egg ♥

Deviled eggs are always the easy party-appetizer. Classic deviled eggs filling are usually egg yolks, mayonnaise, mustard and sweet pickle relish, but for a spicy twist, I have added a special ingredient to these creamy eggs. 

Sriracha Mayo!

I have learnt to cook the perfect hard-boiled egg precisely. A perfect no green ring yolk, creamy and mellow. Just remember the rules, starts with cold water, and let them sit in hot water bath for at least 15 minutes. Run them under cold water and peel off carefully.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Susan and Mike at Simply Sundays.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

Make 1 dozen
You'll need:
6 eggs
3 tbsp Sriracha mayo, I used Lee Kum Kee
1 tsp dijon mustard
1 tsp lemon juice
Pinch of salt
Black pepper to taste
Black truffle paste to serve

How to make Sriracha deviled eggs:

1. Place eggs in a saucepan and add enough cool water to cover them. Bring to a boil over high heat without a lid, until it reaches a rolling boil, turn off the heat, cover and let sit in the hot water bath for 15 minutes.
2. Peel and halve the eggs. Carefully remove the yolks and reserve the whites.
3. Combine egg yolk, Sriracha mayonnaise, dijon mustard, lemon juice, salt and black pepper to taste. Mix well until the yolk is almost smooth and evenly incorporated.
4. Place the egg yolk mixture in a piping bag fitted with star tips, pipe into the reserved egg white halves. To serve, top with black truffle paste.

With all my love <3

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♥ Cherry Chocolate Gooey Blondie ♥

Gooey...chewy...hmmm! These blondie bars are full of caramel flavor.

The soft brown sugar has made its caramelized flavor, giving a very sticky texture. 

The combination of cherry and chocolate reminds me of black forest cake. I used a cherry preserve which mostly has whole cherry in it, but if you only have the jam, swirl them into the batter.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Susan and Mike at Simply Sundays.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

Adapted from Honeysuckle Catering
You'll need:
110g unsalted butter, melted
3/4 brown sugar
1 egg
1 tsp vanilla extract
1/4 tsp salt
1/8 tsp baking soda
1 cup all purpose flour
3/4 cup semi sweet chocolate, chopped
3/4 cup cherry preserve

How to make cherry chocolate gooey bar:

1. Preheat oven to 180C. Line an 8x8 baking tray with parchment paper and set aside.
2. In a mixing bowl, mix together melted butter, sugar, egg and vanilla.
3. In another bowl, combine flour, baking soda and salt. Add the flour mixture to the wet and stir to combine.
4. Add chopped chocolate and cherry preserve, stir to combine.
5. Transfer to baking tray and bake for 18-20 minutes, or until set and golden brown.

With all my love <3

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♥ Ultimate Chocolate Mud Cake ♥

This is definitely the best chocolate cake I have ever made!

Adapted from Donna Hay's recipe, it just can't go wrong!

Decadently moist, rich, and fudgy. Topped with a thick layer of smooth chocolate ganache.

Moro or like a Devil cake, pick up the cake fork and dig in! Hmmm!

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Susan and Mike at Simply Sundays.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

Adapted from Donna Hay
Make 20 cm round cake
You'll need:

For the cake:
250g unsalted butter
200g semi sweet chocolate
1 1/3 cup whole milk
1 1/2 cup granulated sugar
1 tsp vanilla extract
2 eggs
1 1/2 cup all purpose flour
1/4 cup self-raising flour
1/4 cup cocoa powder, more for dusting

For the chocolate ganache:
150g semi sweet chocolate chips
1/2 cup whipping cream

To serve:
Chocolate ganache
Vanilla ice cream, optional

How to make the ultimate chocolate mud cake:

1. Preheat oven to 150C. Grease a 20cm cake tin with melted butter, set aside.
2. In a saucepan, combine butter, chocolate, milk and sugar. Heat under medium low heat until melted, about 6 minutes. Let the mixture cool slightly.
3. Add vanilla, and eggs, whisk to combine.
4. In another bowl, sift both kinds of flour and cocoa powder. Add the flours to the wet mixture and whisk to combine.
5. Pour the batter into prepared cake tin, bake for 1 hour and 25-30 minutes, or until the cake is set. Check the cake after 1 hour and if the top starts to crack, cover with aluminum foil and continue to bake.
6. Let cool completely.
7. Meanwhile, heat whipping cream over low heat until simmer. Pour into chocolate chips and let sit for 5 minutes. Stir, to form a smooth ganache.
8. Serve with chocolate ganache and vanilla ice cream.

With all my love <3

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♥ Honey Walnut Shrimps ♥

Honey walnut shrimp is an interesting American-style Chinese food I have come across during my exchange at San Francisco. It is a combination of sweet and salty, crunchy and creamy, which is common in form of takeaway.

It consists of shrimps coated in an egg-white-corn-starch batter, deep fried to golden brown and toss together in a creamy sweet mayo dressing, serves with more caramelized walnuts.

This honey walnut shrimp is so easy to make and it is so much healthier than takeout! You can control the among and calorie of the creamy honey sauce by using low-fat mayonnaise and light milk.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Joana at My Gut Feeling.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

Adapted from Fifteen Spatulas

You'll need:

For the shrimp:

1 pound shrimp, shelled and deveined

2 egg whites

1/4 cup cornstarch

1 cup candied walnuts

vegetable oil, for frying

For the sauce:

1/4 cup low-fat mayonnaise

2 tbsp light sweetened condensed milk

1 tbsp honey

1 tsp lemon juice

How to make honey walnut shrimp:

1. In a heavy bottom saucepan, heat up vegetable oil on medium high heat.
2. Whisk together egg whites and cornstarch until thicken and smooth. Dip shrimp into batter, and deep fry for 2-3 minutes, until golden brown. Do it in two batches.
3. Drain on kitchen paper.
4. To serve, combine mayonnaise, sweetened condensed milk, honey and lemon juice. Drizzle over the shrimp and serve with candied walnuts.

With all my love <3

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