The Perfect Mousse Au Chocolat

Chocolate mousse has never lost it's attraction of perfect desert to me.. it's basically a mousse that can fit to any type of menue.  Folding method is very crucial and important, don't over whip it, otherwise you will get a chocolate sauce and not mousse. So, treat this mousse as if it's your first date, be gentle to it and love it ! that will guaranty great results! I happen to try mousse au chocolat the first time in 1996 during hotel management school in Switzerland. It was amazing and I was always wondering on how they do it! Now, after many years I have had the privilege to find and try it out myself... a wonder thing that is not rocket science but simply discipline action following the steps that it requires. Celebrity Chefs would certainly become jobless on TV if you follow this recipe and not theirs, TV shows do not always have the best recipe...

Chocolate mousse is all about ingredients and the way you whip the mousse. There are only three ingredients, so they should be fresh and high-quality. Have your bowl and whisk for the egg whites immaculately clean and your cream very cold. If you've done these things, you’ll end up with a rich and perfectly whipped mousse that can kick the ass of any chocolate pudding. Another interesting aspect is that lot's of five star hotels have chocolate mousse on the menue, did you ever noticed that ?

These are the steps that you must strictly follow! Trust me, once you completed the mousse, it can taste even better than sex. So, try it yourself! Here the ingredients and steps!

Ingredients:

5 ounces semisweet or bittersweet chocolate, coarsely chopped1 cup very cold heavy cream
3 large egg whites (no traces of yolk), at room temperature
Sweetened whipped cream, for serving (optional)

Then, the steps!

1. Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat.
2. Place chocolate and 1/4 cup of the heavy cream in a large heatproof bowl. (Place remaining cream back in the refrigerator until ready to use.) Nest the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Melt chocolate, stirring occasionally with a rubber spatula, until smooth and combined with the cream. Remove the bowl from the saucepan and set aside to cool slightly.
3. Place egg whites in a second large bowl and whisk vigorously until stiff peaks form, about 3 minutes (make sure the bowl and whisk have no trace of oil or fat, or the whites will not whip properly); set aside. (Alternatively, you can use an electric mixer.)
4. Clean and dry the whisk (or your beaters if you’re using an electric mixer). Place the remaining 3/4 cup heavy cream in a third large bowl and whisk until stiff peaks form. (Alternatively, you can use an electric mixer.)
5. Using a rubber spatula, fold half of the whipped cream into the melted chocolate, then gently stir in the rest (try not to deflate the whipped cream). Gently fold the egg whites into the chocolate-cream mixture just until there are no longer large blobs of whipped cream or egg white (do not over mix).
6. Spoon the mousse or pipe it from a pastry bag into serving cups and refrigerate for at least 2 hours.

Rien ne va plus! Leave it as it is, don't touch the mousse once these steps are completed! Dont mess it up! 

The Story of Roti John

The more I walk around streets in Singapore, the more stories I find out about local food and it's origins. Ever heard of Roti John before ? I bet you haven't ! Neither celebrity chefs like Jamie Olivier or Gordon Ramsey ever heard anything like this sort of famous dish called Roti John. The dish itself is not high tech and if you follow the recipe it's actually easy to make. Roti John is a melting dish between Asian flavor and western looking baguette slices.

Let's put it this way, it resembles more a South East Asian Sandwich or Burger.. Well, according to local legend, sometime in the 1960s an Englishman asked a Malay hawker in Sembawang for a hamburger.

Because hamburgers were not available, as a substitute, the ingenious hawker spread minced mutton and onions between slices of French loaf and fried the concoction in egg. The name for the dish is also attributed to this anonymous hawker, who was overheard saying to the customer, “Silakan makan roti, John”, which literally translates as “Please eat this bread, John”, but can also be understood as “Please eat this dish, John’s bread”.

Although roti john is often classified as Malay cuisine, partly because it is usually offered by Malay stalls, its origins, ingredients and taste meld together the diverse flavours of the English, Malay and Indian communities. The dish is sometimes considered as being of Indian origin possibly because Shukor, the hawker who popularised it, was of Indian ancestry. 

In the 1970s, Shukor set up stall at the Taman Serasi hawker centre near the Botanic Gardens serving Eurasians and Caucasians, many of whom frequented the nearby Tanglin Club. Shukor obtained the recipe for roti john from a fellow hawker in Geylang and began offering the dish at his stall in 1976. Shukor’s recipe for the dish contains up to 30 eggs beaten with onions, minced mutton and sambal (minced chilli). Some of the mixture is slathered onto sliced halves of a local bread loaf similar to the French baguette, then pan-fried on a hot griddle. So popular was the dish that Shukor sold up to 800 loaves on weekends and over 100 plates a day at his Taman Serasi stall.

Shukor’s innovation is considered the original roti john by some and his eatery remains the benchmark for the dish. After his death, his wife, Khadijah bt Mohd Salleh, continued running the stall. The stall, Shukor Makanan Istimewa, originally located at Number 9 Taman Serasi Food Centre, made the hawker centre synonymous with roti john. When the hawker centre underwent changes in 2001, the stall moved to the Serangoon Garden Market where roti john is still sold by Shukor's daughter Noriani Shukor.

Today, roti john is served throughout the Malay Peninsula, with variations in Malacca and Penang that use toppings of sardines or ikan bilis (anchovies) rather than meat.

The Dish itself…

Sometimes called Singapore's version of the burger, roti john is made using a local bread loaf similar to the French baguette, but shorter in length and with rounded ends and a softer texture. Good roti john is considered to be crispy on the outside, while the meat and egg mixture remains soft and the onions crunchy. It is usually served in bite-sized slices with green chilies, tomato sauce and sweet chilli sauce on the side. Variations on this dish use chicken, beef or sardines instead of mutton. More recent innovations include adding melted cheese and mushrooms to the topping. The Malaccan version of this dish uses longer bread with a topping mainly of sardines and ikan bilis with onions, eggs and chili.

Singapore Coffee Made Easy

Recently there has been a campaign in Singapore Kopi education to reduce ignorance among tourists and business travelers by Coffee Toast, Ya kun Coffee and others. I must admit that this campaigning is really good and even myself discovered that there is much more than Kopi C or Kopi O in Singapore Coffee.

I should actually include Malaysia as well, although not sure if the names of Kopi are the same or not. To order kopi like a pro in Singapore is not easy if the pronunciation in hokkien dialect is not accurate. The best ever experience for me is to learn pronunciation skills from local colleagues in Singapore. Even my dearest friend from Switzerland can speak hokkien better than I do, simply because he has been living in this city since quite sometime and he counts as very experienced kopi drinker..

I guess that celebrity chefs like Gordon Ramsay or Jamie Olivier never heard of anything like this in the UK before and discovered kopi on their first visit to Malaysia and Singapore many years ago. The love affair with kopi o and kopi peng went on till Jamie launched his first restaurant at Vivo City in Singapore. Surely not for long and Gordon Ramsay will follow Jamies footsteps and launch his own Restaurant somewhere in Katong area where he did learn lots of skill and secrets in making Laksa and Chicken Rice.


Western coffee expressions such as “black”, ”cream and sugar”, “flat white” or just plain “coffee” will likely gain you little more than a confused look and unwelcomed libation at a hawker center in Singapore. These are just expressions of headless tourists not informing themselves before stepping foot in south east asia. Hello, south east asia is not all about surfing in Bali or snorkeling in Tioman ok!

Singapore Kopi Owl Brand since 1956

So take a moment to learn the lingo with our quick guide - starting with the four basics:

kopi = coffee with condensed milk

kopi-c = coffee with evaporated milk (sweetened)

kopi-o = black coffee with sugar 

kopi-o kosong = plain black coffee (unsweetened)

And then add additional expressions to adjust for your preference:

kosong = no sugar

ga dai = extra sugar

siu dai = just a little sugar

po = weakened with water

di lo = strong; no water added

peng = iced coffee

dai bao = take away

All that’s left to do now is slurp away (although take the first sip with caution – it can take a few attempts to find the perfect kopi for you!)

Wild Kopi Luwak from Indonesia