June 21, 2013
9 small ripe bananas
200g semi-sweet chocolate (chopped)
1 tsp Crisco shortening
Toasted almond nibs / peanuts or sprinkles
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.
August 20, 2012
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.
Italian Iced Chocolate (RM9.00)
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
May 11, 2012
April 25, 2012
March 14, 2012
3 Litre fresh soy milk
3 tsp agar-agar powder (I use Pearl Mermaid Thailand brand)
1 can of longan in syrup
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!
February 15, 2012
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!
January 17, 2012
225g self-raising flour (sieved)
1 tsp vanilla essence
1 1/2 tsp cocoa powder (dissolved in a bit of soy milk)
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! 🙂