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Rachel Khoo’s Chocolat airs every Friday, 7:30pm on StarHub channel 432 and BBC Player. 1. Take the stem off the ancho and chipotle chilli and blitz with the Sichuan peppercorns in a spice grinder until a fine powder. Add this to a large heatproof bowl. 2.
Rachel Khoo Croydon-born cook and food writer Rachel is a chef, a twice-published author and a self-confessed food creative. Her passion for food took her to the French capital some years ago where…
Whisk in the butter, cube by cube. Take off the heat once all the butter has melted. Pour into a wide bowl and cool for 20-30 minutes, or until it reaches room temperature. Pour into a disposable piping bag or a heavy-duty food bag, and refrigerate until using. Preheat the oven to 200°C/fan 180°C/ gas 6. Butter the ramekins and dust with sugar.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
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Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…