Easy Chocolate Pudding

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 All this takes is about 10 minutes, from measuring out your ingredients to putting pudding-filled ramekins in the fridge. Rich and glossy pudding ready after an hour. I would recommend using Dutch processed cocoa since its more rich than regular cocoa and also good quality dark chocolate. It really makes a huge difference in taste! 


It's easy...

Makes 4 servings:

  • 2 cups whole milk
  • 1 egg yolk
  • 1/2 cup granulated sugar
  • 3 tbsp. corn starch
  • 2 tbsp. cocoa powder
  • A chunk of dark chocolate

Combine the milk and egg yolk with a fork until fairly combined. In a saucepan, whisk together the sugar, corn starch and cocoa. Gradually mix in the milk mixture, mixing with a whisk. Cook on medium heat for about 5 minutes. About 2 minutes into the cook, switch to a spatula. Keep stirring the entire time or else it'll thicken unevenly. After about 5 minutes, add the dark chocolate and stir until melted and combined. Remove from heat and et cool for 2-5 minutes. Pour into 4 ramekins and refrigerate for about an hour before serving.

Voila!

(from Jenny Can Cook)



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Tea Traditions
Around the World


POST | KAHWA: KASHMIRI TEA

Let’s talk about tea

Whether it’s a whole ceremony at your home or a reason to argue over who is going to make it on weekend mornings, tea rules: it’s a universal beverage. The big drink.

Whenever I think of afternoon tea, or just tea in general, one of the first things that comes to my mind is a cup of milk tea surrounded by a table loaded with finger sandwiches, biscuits, scones, jam, cream and Victoria sponge cake; British tea. That’s what I think of tea as. But this visual could be different for you. You might think of masala chai from India, matcha tea ceremonies if you’re from Japan, the first time you drank çai on your visit to Turkey, some tea bags or just some soggy tea-drenched toast.

Whatever it is, tea is a huge tradition all over the world, and just like truth, it has different versions: British afternoon tea, Indian milk tea, Burmese laphet and Moroccan mint tea, to name a few.

What are some of your tea traditions?



Food for thought,

by food, for food.


A lot of my friends ask me where I get my ideas from. Many just assume that I’m a culinary genius and I pick ideas from my brain just as someone would go apple-picking. But that’s far from the truth. You do NOT know what other salt has fallen into my failed dishes.

I get all of my ideas from other food: cookbooks, recipes on Instagram and food blogs of chefs and MasterChef contestants (especially Beccy from Canada Season 5, Fred and Nick from US Season 10 and Suu from US Season 11) whom I admired in their seasons. Many of my findings act as a catalyst for new ideas or help me steer existing dishes in the right direction. Sometimes I’d just want to be a normal foodie and try other’s dishes because, well, I’m hungry. In short, food for my new ideas, by other chef’s food for MY food on this blog. Quite the analogy.


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