Easy Choc Nut Rice Krispies Balls

Most kitchen phobes subscribe to the common notion that delicious food are hard to make. I do insist that it is but a common misconception. It is a pity though, how some let their fear of kitchen disasters come between their love of good food.

Has there been an occasion where you crave a good tiramisu or lasagne and harboured intentions of actually making it but got freaked out by the long list of ingredients and 18-step method? Or how about a time when a cookbook’s tantalising photos nearly convinced you to pick up your skillet and apron? You went to the supermarket to get those ingredients but gave up halfway because a quick meal at a fast food joint just seems so much more convenient.

Here’s the truth – most of us amateurs (me included) will have to overcome our kitchen fright one way or another. When I first started this blog four years ago, I hadn’t the slightest clue how much cooking and baking was going to change my life. But it did. It made me fall in love with food and it made me happy. I still think of myself as a novice, and I’m sure you will know by now how much a fan I am of fuss-free recipes. Recipes that are straightforward, with simple steps and basic ingredients – these are the building blocks crucial to anyone who desires to overcome their fear in the kitchen and cook more confidently.

Do you know what I do? Every time I spot a do-able recipe, or a recipe that I think won’t make me want to tear my hair out, I take note of it – I either copy it, type it out or tear it out (if it’s in some old magazine). I keep these recipes in a folder. When I feel like making something especially when I’m strapped for time, I take out this folder. This is my folder of great tasting quick fixes.

Recently, my folder had a new addition. It was an easy fool-proof everyone-can-do-it (yes even with your eyes closed) recipe that I knew I had to share. It yields about 16 golf ball sized peanut butter and chocolate chip rice krispies balls. The recipe was from last year’s Oprah Christmas issue. The ingredients are simple and the end result – simply addictive. They are also perfect as gifts for friends.

The magic lies with the combination of peanut butter and chocolate. Boy are these some happy crunchy balls. Guaranteed to brighten up someone’s day. The best thing yet? It takes just minutes to make. Go ahead, try it and tell me that the kitchen isn’t all that scary after all. This is only the beginning.

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Peanut Butter and Chocolate Chip Rice Krispies Balls
from Oprah Magazine

2 (1.4 ounce) chocolate-covered toffee candy bars
2 cups Rice Krispies
½ cup chunky peanut butter
16 regular-size marshmallows
¼ cup mini semisweet chocolate chips
canola oil

1. Leaving candy bars in wrappers, use a rolling pin to pound and crush bars into small pieces. Place Rice Krispies in a large bowl and set aside.

2. Place peanut butter in a medium-size microwave-safe bowl; microwave on high until hot, about 45 seconds. Add marshmallows and microwave on high until softened, bout 30 seconds. (Alternatively, place peanut butter and marshmallows in a heavy saucepan. Stir over low heat until melted, 2 to 3 minutes.)

3. Working quickly, stir to combine mixture with Rice Krispies. Stir until evenly coated. Add crushed candy bars and chocolate chips. Stir until combined. Coat your hands with oil and shape mixture into spheres the size of golf balls, making 16 treats. Pack into decorative tins or arrange on wax-paper lined wrappers and tie ends with ribbons. The balls will keep up to one week at room temperature. Makes 16 balls.

Rockin’ Rice Pudding

There are certain foods that bore me and I’m not afraid to say that out loud.

But then again, these ‘boring’ foods are usually the most commonly used ones. That’s probably why I find some of it to be so blah sometimes. Take rice for example…

I live in an Asian country where rice is a mainstay of the kitchen. My family has rice with everything – curry, soup, stews, meats and vegetables. It’s no surprise. Rice fills you up fast and gives you energy.

Perhaps it’s the way rice is being cooked here. Or the type of rice used. I’ve been eating white rice since god knows when but these days I prefer something more grainy and nutty – think brown rice, red cargo rice, and even buckwheat.

Yes, I do take rice for granted sometimes. Especially white rice. It’s not a food that makes me go crazy.

BUT…

(yea there’s always a but… duh!)

At times you realise that the most plain food can be the most exciting when coupled with other ingredients. Why so? Well isn’t it simple? Think of it as a plain whiteboard. Would you use a black marker on a whiteboard or a black marker on a blackboard? Most probably the white one ya? That’s to ensure high visibility.

Likewise, when it comes to food. It’s better sometimes, to jazz up something plain with ingredients that have strong characteristics than try to make a mish mash of too many strong ingredients all fighting for attention. That’s the way I see it and I really think it’s amazing.

So when I found leftover rice in the fridge the other day…. I knew I had to do something about it. Something I’ve been thinking of doing but never got round to it. I decided to make rice pudding.

I really love puddings because they’re so hearty and comforting. To me, puddings convey a very home-y feel and I find that really appealing. Perhaps it’s the creaminess? Or the fact that it’s full of milk-fat… which is oh so yummy.

I found a recipe that’s been used by The Amateur Gourmet and it looked fool-proof. With a name like Rockin’ Rice Pudding, how can I not be enticed?

It’s a recipe that’s so simple, any kid can do it. Seriously! Great for when you want to clear your leftover rice but can’t bear to bin it. I hate to waste food… so maybe that’s why.

I’m the sort of person who will keep leftover bread that no one wants and turn it into a delicious bread pudding. My friends can attest to that…

Did you think plain rice could taste this good as a dessert? I mean, all I added was some milk, cinnamon, raisins, butter and sugar. I heard that it tastes even better with ice cream. Mmmm..

Gosh, for the first time, I wish the fridge was filled with leftover rice. Maybe I shall start a club or something. So that those of you who are thinking of throwing away your lunch or dinner can actually donate some parts to me… hmm like RICE? hahaha. k that’s too lame.

I have to agree with Tyler Florence; Rice is indeed nice.

Have it warm, or cold, this rice pudding tastes great either ways. Maybe I’ll throw in some nuts next time… give it a bit of crunch.

All right… back to my papers. I have too many deadlines. Thus the inactivity. So pardon me if you had to keep looking at the natto photo everytime you drop by my blog.

Have a great weekend ya’ll!

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Rockin’ Rice Pudding
Recipe courtesy of Tyler Florence
Show: Food 911
Episode: Rice is Nice

3 cups white rice, cooked
3 cups milk
2/3 cup sugar
2 tablespoons butter
1/2 cup raisins
1 teaspoon vanilla extract
Zest of 1 lemon, grated
1 teaspoon cinnamon, divided

Combine cooked rice, milk, sugar and butter in a medium saucepan. Add raisins and vanilla. Cook for 25 minutes until most of the liquid is absorbed. Mix in lemon zest and 1/2 teaspoon of cinnamon. Spoon pudding into a serving dish and dust with remaining cinnamon. May serve chilled or at room temperature.

Beach Road Scissors-Cut Curry Rice

Sometimes the simpler the food is, the more glorious it tends to be.

Who says you can only get good food in posh restaurants? Food is food is food. The only difference is the combination of ingredients (how well they meld together, resulting in a gamut of taste and smell) and the packaging.

Hawker food in my opinion, is simply food that is stripped to its bare essentials. It’s naked, exposed for all to see. Most of the time, it doesn’t look as pretty as what you’d get in places where you’d most probably be forking out 3 times as much. It’s all in the branding, marketing etc.

But some food is so good that you really don’t need to market it – that usually happens when the food is so good that it speaks for itself. Having a ‘voice’ of its own, these types of food are themselves legends. Backed with history, each has a story to tell. That is perhaps why I have a soft spot for hawker food. I appreciate the hard work that goes behind each day in the non-air-conditioned kitchen. Some stalls are passed down from generations. So the recipes are old and authentic.

Food might seem simple and plainly functional to some, but to me, it’s multi-dimensional. It’s an entire entity. There’s so many textures, flavours, culture, history that goes into it. I dare say blood and sweat too. But I will delve into that another time.

Today I want to bring to light a certain stall that most of you might have already heard of or dined at. It’s a rather popular place. Open from 11am to 3:30am, this stall can get really packed; especially during suppertime.

Here’s the reason why:

What’s so fantastic about curry you ask? This is no ordinary curry. It’s Hainanese curry rice at its best. The gravy is thick and starchy (i think they put corn starch) and tasty. Eating rice drenched in curry of this sort makes for a different gastronomic experience. Perhaps I’m just too used to normal curry that’s why I find this type a novelty. I’ve eaten Hainanese curry rice before but that was many years ago – Midnight Curry Rice I think (they open only at midnight.. haha).

So how come I’m suddenly so infatuated with this curry rice? Maybe it’s due to the fact that it’s Beach Road Scissors-Cut Curry Rice. I have Winston to thank for this. He brought me to the stall in promise that I will be super satisfied. He says that it’s one of the pioneer Hainanese curry rice stall. I’ve heard that they named their stall Scissors-Cut Curry Rice because they used to use scissors to cut the pork chops. I think it’s an ingenious name and catches one’s attention.

The colour of their curry also caught my attention:

I totally dig the lovely reddish-earth-brown hue. The smooth liquid glides down well and is just so yummy!

Then there’s the pork and cabbage:

Totally adored the sauce as well. I realised that I am very much a sauce person. If the sauce is done well, chances are, the dish would taste good. Well most of the time.

Winston and I ordered many dishes and ate till we were so full! We also had chicken chop and this feisty sambal ikan bilis. It rocks my world:

Our entire meal cost only $14, including a generous bowl of winter melon soup. Here’s the interesting thing – the soup is sold by the drink stall. In it, there’s pork chop, winter melon and soya beans (my favourite) and it only costs $3. It’s refreshing, especially since the weather was so hot.

I like their signboard:

Pretty straightforward; scissors and all. It isn’t exactly on Beach Road though. This stall is actually at the junction of Kitchener Road and Jalan Besar Road. It’s opposite Hong Leong Finance and diagonal to Jalan Besar Plaza. The humble store is part of the Lau Di Fang (Mandarin for ‘Old Place’) coffee shop:

Who knew that such a simple nondescript location would hold such a gem? I recommend this place to all who enjoy food in its simplest form with no pretense and no nonsense – just pure soul food.

Beach Road Scissors-Cut Curry Rice
Lau Di Fang
229 Jalan Besar
Open 11am to 3:30pm