Banana Popsicles

Ingredients:

9 small ripe bananas

200g semi-sweet chocolate (chopped)

1 tsp Crisco shortening

Toasted almond nibs / peanuts or sprinkles

Methods:

Insert a bamboo skewer into the pieces of banana. Place on the prepared baking sheet and freeze for 30 minutes.

Meanwhile, melt the chocolate and Crisco shortening in a heatproof mug placed over a saucepan of simmering water.

Then remove the bananas from freezer and, taking one piece of banana at a time, dip in the melted chocolate, making sure the banana is completely covered with chocolate. If desired, roll or sprinkle the chocolate coated banana in chopped nuts or sprinkles.

Place them back on the baking sheet and freeze.

Once completely frozen, the bananas can be stored in a covered container, for about 1 week. To soften bananas, place in the refrigerator for at least 30 minutes before serving.

Just Caffe, Penang (Revisited)

This is my 2nd visit to Just Caffe. Love the simple and  cozy interior. The crew is very friendly too. They serve quality handcrafted coffees, panini, pastas, soups, salads and homemade desserts.

Cozy environment

Italian Iced Chocolate (RM9.00)

Cappuccino (RM8.00)

Sunrise Surprise Panini (RM8.00) – Jumbo chicken sausage wrapped in omelet, tomato chutney and arugula

Midnight Ragu (RM4.00) – Bananas, Nutella, chopped walnuts on toasted ciabatta

Head down to Just Caffe and try their signature dishes and beverages. I’m sure you’ll love them!

Add: Ground Floor, 52 Green Hall Road, 10200 Penang

Business hour: 7.30am – 5.00pm (Weekdays only)

For more info, visit them at https://www.facebook.com/JustCaffe

Promotion at KOI and A&W, Gurney Plaza

Best Tiramisu at China House, Penang

Chilled Longan Tofufah / Soy Milk Pudding

Ingredients:
3 Litre fresh soy milk
3 tsp agar-agar powder (I use Pearl Mermaid Thailand brand)
190g sugar
1 can of longan in syrup

Method:
1. Divide soy milk into two portion (2.5 Litre and 500 ml).
2. Pour the 2.5 Litre portion into a heavy bottom saucepan and heat it up over low heat.
3. Dissolve agar-agar powder in the 500 ml portion and mix well.
4. When soymilk in saucepan (No. 2) is slightly hot, gently pour in the soy milk and agar-agar mixture (No. 3) into the saucepan, stir to mix well.
5. Stir from time to time, cook for about 10 mins over low heat. Turn off heat when you see bubbles on top but not wait until it boil.
6. Pour the hot soy milk mixture into containers or rameskins.
7. Skim off the bubbles on top. Allow to sit for about 15 mins to cool, skim off a thin layer of tofu curd on top.
8. Keep it in room temperature till it set.  Pour 2 tbps of longan and syrup into each containers. Chill in fridge for a few hours and voila!

Sweet Valentine @ Haagen Daz, Belissa Row

It’s Valentines Day. Sweet sweet Valentine. We went to Haagen Daz for dinner. Yes, I mean ICE CREAM for DINNER! For the first time, he said YES to dessert for dinner. Haha. I absolutely enjoyed it with my sweet tooth fiance.

They actually have a special couple’s fondue on that day but we opted for the normal one.

Looks huge, don’t you think so?

Here’s the actual size of the fondue.

Oh well, we finished it *grins*

And the best part was we dine-in for only RM58 instead of RM64++.

Thanks sweetie. Blessed Valentine’s Day and love you lots!

CNY bake 1: Marble Cake

Ingredients:

200g margarine

180g sugar

4 eggs

225g self-raising flour (sieved)

1 tsp vanilla essence

1 1/2 tsp cocoa powder (dissolved in a bit of soy milk)

Method:

1. Cream margarine and sugar in a mixing bowl at medium speed till smooth and fluffy.

2. At low speed, slowly pour the eggs (one at a time) and followed by the flour into butter mixture in 4 separate additions till well-combined.

3. Add vanilla essence.

4. Divide vanilla batter into 2 parts; 2/3 vanilla and 1/3 for mixing with cocoa powder.

5. Pour batter alternately (vanilla and chocolate) into a round baking tin.

6. Bake at 180 degrees for 35 minutes.

8. Remove cake from oven and insert a skewer in the middle of the cake and if it comes out clean, it means it is done.

Happy baking! 🙂

Blessed Birthday Fiance!

On the way to Gurney. As usual, Mr. Jentleman likes to pose for the camera (even he’s driving.. haha)

Lunch treat. McDonald’s Chicken McDeluxe, McNuggets and TWISTER Fries!!

While waiting for New Year’s Eve movie, we played games at the arcade.

Gosh, I look so excited!

Movie time.

Dinner at Michelangelo’s.

Classy and artistic ambiance.

Dated the 2 newly weds. Rachel and Kah Wei.

Lumache Cotte Del Burro (RM29.90)

Snails in shell stuffed with garlic herb butter, baked in oven, served with garlic bread

Spaghetti Marinara Sizzle (RM39.90)

King prawns, mussels, clams and squid cooked with flavorful tomato sauce and served in a sizzling skillet

Pollo Alla Cacciatora (RM29.90)

Roasted whole chicken leg topped with capsicum and mozzarella cheese, served with spaghetti

Costiera (RM36.90)

Pizza with squids, prawns, mussels, marinated red and green bell peppers, tomatoes and mozzarella

Buy 1 grande beverage, FREE 1 grande and a slice of cake of your choice on your BIRTHDAY month!

Blessed Birthday again and glad that you had a great day! 🙂

ZenQ Desserts @ Gurney Plaza

ZenQ MySignature (Rm7.50)

Matcha based flavored ice with Crystal Noodles, Lotus Seed, Pearls and Grass Jelly

Unfortunately, they ran out of Q Yuan due to the great response. Will try that another day.

Smooth and flavourful matcha ice

It goes well with the creamer provided. Overall, I like the texture and the taste as it’s not too sweet compared to Bing Bing Taiwanese Dessert House at Straits Quay.

Mixed Fruit Sago (6.90)

Smooth and creamy sago topped with a scoop of mango ice cream

Address: Lower Ground Floor (opposite of Kenny Rogers’ Roasters)

Business Hour: 11am to 10pm (daily)

Contact Number: 012- 290 9888

Crepe Cottage

Introducing…

Mango Cup (RM11.00)

Two large scoops of homemade Mango Ice Cream, some whipped cream and crushed peanuts. Yum!

Fish and chips (RM10.00)

Cheese Crumbed Chicken

Address: 77-A Persiaran Gurney, 10250 Penang, Malaysia.
Opening Hours: 6.00pm – 12.00midnight (Closed on Tuesday)
Contact: 019-448 1680