tag:blogger.com,1999:blog-82514302639828580052024-02-19T02:39:10.824-08:00Kitchen Limiteda little love, a few cookware, an old oven and a tiny kitchen... Let's experiment with simple cooking!Mini Mehttp://www.blogger.com/profile/05841095835121965320noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-8251430263982858005.post-28795335411622590212012-10-30T18:17:00.000-07:002012-10-30T18:17:12.969-07:00Cheese Biscuits - Red Lobster Style<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJAM5r9bIIJN2lyNJW39un-puezOaTIW_n4yqVPKHQoyRVUbXKgHPeU5fprkNMIkKjhcRG0Y5MwAIjda-07p0gbAbP0mZ74SedJ0A35dWF45dvs1winWMegr4ZuQ4PFx57ehoWF8rg164/s1600/klDSC_2092.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJAM5r9bIIJN2lyNJW39un-puezOaTIW_n4yqVPKHQoyRVUbXKgHPeU5fprkNMIkKjhcRG0Y5MwAIjda-07p0gbAbP0mZ74SedJ0A35dWF45dvs1winWMegr4ZuQ4PFx57ehoWF8rg164/s400/klDSC_2092.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soft moist cheese biscuit</td></tr>
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I missed Red Lobster biscuits. Those warm fluffy cheesy biscuits. Once in a while, my craving for these biscuits will take over my mind, making me forget the bad Red Lobster's service, the horrible long line, and really bad lobsters. </div>
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Like a zombie, I will be sitting in a Red Lobster restaurant, waiting for the wait staff to bring me those biscuits to satisfy my craving. I would eat so much biscuits that by the time my dinner arrived, I am too full. Maybe that's why I never find the entrees memorable. In fact, all I could remember is never to order lobster from my local Red Lobster restaurant. ;p</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipFH8O5YGkzFaRf1WA0UUsLJ6oiXgmtbW_MRwisf0_IwZABvEUgeqpyorYF0a0L8lhFoVNiwCSKACk9RJqO_Qz7t7FONKDGOhcVA_d-h3dIGpj7zGj-y6z7ixFnmEn53VZDUbBYov6LHA/s1600/klDSC_2097.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipFH8O5YGkzFaRf1WA0UUsLJ6oiXgmtbW_MRwisf0_IwZABvEUgeqpyorYF0a0L8lhFoVNiwCSKACk9RJqO_Qz7t7FONKDGOhcVA_d-h3dIGpj7zGj-y6z7ixFnmEn53VZDUbBYov6LHA/s400/klDSC_2097.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="fbPhotosPhotoCaption" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">Cheesy, buttery, salty</span></span></td></tr>
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A month ago, I came across a recipe for these cheese biscuits and decided to make some for my family. They turned out good, not quite the same as Red Lobster but close enough. </div>
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Today, I decided to try the recipe again with a tab more butter and they turn out beautiful. Soft, fluffy, buttery and moist - better than Red Lobster. Another great experiment. =) </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgh5bL27Yo37Sw43EPyRkLaPA-AB-j-0sajv00Hx6yUfWR4O6xBy63DZbyKdmcYZh0BKpj3mo8hXP-p5RYmNY92UCUs2_VWnuwNYEu85LdrnW3cleXkOKAKeA5iGI9Bvg3S100qLCIMh4/s1600/klDSC_2111.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgh5bL27Yo37Sw43EPyRkLaPA-AB-j-0sajv00Hx6yUfWR4O6xBy63DZbyKdmcYZh0BKpj3mo8hXP-p5RYmNY92UCUs2_VWnuwNYEu85LdrnW3cleXkOKAKeA5iGI9Bvg3S100qLCIMh4/s400/klDSC_2111.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Lobster Cheese Biscuits</td></tr>
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<h3>
Recipe</h3>
<i>(Makes about 10 ~ 12 biscuits) </i><br />
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2 cups Bisquick mix<br />
2/3 cup milk<br />
1/4 cup cheddar cheese<br />
1/4 cup mozzarella cheese<br />
1/4 cup butter<br />
1/2 tsp butter <br />
1/4 cup melted butter<br />
1/4 tsp garlic powder<br />
1/4 tsp dried parsley <br />
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1. Place Bisquick mix, cheddar cheese and mozzarella cheese in a large bowl. Mix with spatula until combined.<br />
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2. Place 1/4 cup butter in a microwavable bowl and cover with cling wrap. Microwave for 20 seconds or until butter fully melted.<br />
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3. Mix butter with milk.<br />
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4. Make a hole in the middle of the cheese mix. Pour in milk. Mix until dough forms.<br />
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5. Gather dough into a ball. Use hands and punch dough vigorously for 30 seconds.<br />
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6. Gather dough into a ball. Grab dough with hands and throw the dough back into the bowl. Repeat for 30 seconds.<br />
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7. Repeat step 5 and 6 until dough appears smooth. (About 5 times)<br />
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8. Place parchment paper on baking tray. Coat parchment paper with 1/2 tsp butter.<br />
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9. Using spoon or ice-cream scoop, drop 1 1/2 tbsp of batter onto tray. Repeat until all batter is used.<br />
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10. Bake in a pre-heat oven at 450 F for 12 ~ 15 minutes or until golden brown.<br />
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11. Mix 1/4 cup of melted butter with garlic powder and dried parsley to create garlic butter.<br />
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12. Brush the surface of the biscuit with garlic butter once they are removed from oven.<br />
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13. Leave on rack to cool. Served warm.<br />
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<h4>
Tips & Tricks</h4>
1. You can coat your hands with some oil when handling the dough to prevent the dough from sticking to your hands.<br />
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2. When throwing it back and fro in bowl, throw it hard. It will help the dough to form.<br />
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3. Do not use hands to form nice round balls for baking. Dropping batter to tray will help create the rough surface of the biscuit.<br />
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4. The garlic butter must be applied to biscuit immediately after they are removed from oven.<br />
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<h4>
My Baking Pantry</h4>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSqTp6ID_jZ0Si8V2qoSDqH-CcbtBiBhhGpGXhHbtaQbN0N3TeiLVzA-W1T7L9XMC-DVO787ikxmnMDYopmccpU4qXv20nT_poR-oNuJ9Z1Osrsbd5zXLQzqS-yDz28o4OFVY6sFFxneY/s1600/KLIMG_4926.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSqTp6ID_jZ0Si8V2qoSDqH-CcbtBiBhhGpGXhHbtaQbN0N3TeiLVzA-W1T7L9XMC-DVO787ikxmnMDYopmccpU4qXv20nT_poR-oNuJ9Z1Osrsbd5zXLQzqS-yDz28o4OFVY6sFFxneY/s400/KLIMG_4926.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bisquick, Parsley Flakes, Garlic Powder</td></tr>
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This was my shopping bag for today. I got all these from Safeway. Commonly found ingredients in various supermarket in USA. Although I remember the parsley flakes and garlic powder are cheaper at Target. Oh well, no time to go Target today.<br />
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Mini Mehttp://www.blogger.com/profile/05841095835121965320noreply@blogger.com0tag:blogger.com,1999:blog-8251430263982858005.post-22906508504754451102012-10-03T19:32:00.000-07:002012-10-03T21:34:46.694-07:00Red Bean Steamed Rice Cake (砵仔糕) - Hong Kong Style<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9suHJSJ0FiY-7AsBUjHxZHYHuWT9KKPz1ZvhQvFoa8cuOdoaOg71DLWkeYY56Bw8aQZ64nTY9fpHBwpQmKVDYl8m4q2uZ3RBly441ZA_ojUruZWaWlCYqJ5eMmE-dqQfc7n3hPRb0_8o/s1600/klDSC_2033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9suHJSJ0FiY-7AsBUjHxZHYHuWT9KKPz1ZvhQvFoa8cuOdoaOg71DLWkeYY56Bw8aQZ64nTY9fpHBwpQmKVDYl8m4q2uZ3RBly441ZA_ojUruZWaWlCYqJ5eMmE-dqQfc7n3hPRb0_8o/s400/klDSC_2033.jpg" width="400" /></a></div>
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Ever watch TVB drama or Hong Kong movies? Often you would hear the lead actress requesting for Put Chai Ko (砵仔糕). I had been watching these shows since young and never had a chance to try it. It's not a treat commonly found in Singapore. </div>
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On my first holiday to Hong Kong, I came across a shop selling these. I was excited. I quickly bought one and was sadly disappointed. It's was hard, thick and bland. So it's no surprise that I didn't bother trying them when I moved to Hong Kong.</div>
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Then, one day, my husband came home with a Put Chai Ko. He said it's the best in Hong Kong. I was skeptical but on seeing his excitment, I gave it a try. It was soft, tender and sweet. Now I finally understand why this is such a well loved treat in Hong Kong.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsLHaSlwyFoc5-DtJsg3GrgsYSvCdUklOgRyfuPh6mPwH8vvzmF_kFj7Z-vhfdvymEcjAsNUUWFgm120a9yk4o_P9rF5o6od1d79vYz4exKvZP7Q1FlxEU1BY8Jfyyfaf8XvMnIFcfWdQ/s1600/klDSC_2027.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsLHaSlwyFoc5-DtJsg3GrgsYSvCdUklOgRyfuPh6mPwH8vvzmF_kFj7Z-vhfdvymEcjAsNUUWFgm120a9yk4o_P9rF5o6od1d79vYz4exKvZP7Q1FlxEU1BY8Jfyyfaf8XvMnIFcfWdQ/s400/klDSC_2027.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red beans topping</td></tr>
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We haven't had this treat since moving to the States. With some left-over of rice flour, I decided to make this at home. Another easy home-made treat. =)</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJ4oZ0WRmsSmEbTZveFcMXTr_MYJFLqorqj7UI4Noba6EauFgVHpC8XUx7qf68if3-_P_zV8vTh684GLacg13rRF5wml2m50_EoMdT5kia1R0KrAcm-FnAtyHYpfCUI7MMkH_AsVvf2k/s1600/klDSC_2023.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJ4oZ0WRmsSmEbTZveFcMXTr_MYJFLqorqj7UI4Noba6EauFgVHpC8XUx7qf68if3-_P_zV8vTh684GLacg13rRF5wml2m50_EoMdT5kia1R0KrAcm-FnAtyHYpfCUI7MMkH_AsVvf2k/s400/klDSC_2023.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Normally made with small bowls</td></tr>
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<h3 style="text-align: justify;">
Recipe</h3>
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25g Red beans (Soaked overnight) </div>
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100g Rice flour</div>
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30g Wheat starch</div>
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20g Water chestnut starch</div>
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25g Glutinous rice flour</div>
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100g brown sugar slab</div>
2 cups water<br />
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1. Cooked red beans till tender. About an hour.<br />
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2. Sift rice flour, wheat starch, water chestnut starch and glutinous rice flour together. Set aside.<br />
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3. Bring one cup water to boil. Add in sugar until melted completely. Leave to cool.<br />
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4. Once sugar water cool completely, pour into flour mix. Whisk till smooth.<br />
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5. Bring remaining cup of water to boil. Add into flour batter. Whisk till smooth.<br />
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6. Put bowls into steamer and heat for 15 minutes.<br />
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7. Pour batter into bowls until 1/2 full. Add 1 tsp of red bean to each bowl on top of batter.<br />
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8. Cook for 20 minutes under high heat.<br />
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9. Cool till warm. Use the back of parring knife to loosen the cake from the bowl.<br />
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<h4>
<b>Tips & Tricks</b></h4>
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1. Use a whisk during the whisk process. Do not use fork, spoon or spatula to stir the mixture. It will cause lumps to form. A whisk will help break out the lumps during the mixing process.<br />
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2. Heating the bowls before adding the batter will prevent the red beans from sinking to the bottom.<br />
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<h4>
My Asian Kitchen</h4>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1D6i3Thmq3DLWRyUB2IUk_6Fb6jWOdcDhy1jEaqA376nXWn0aqPms8n-CR6doYcFbJOSzVtX8Lwi4bwrEeIWZi6Zuwf-LMU9k-tGk4A-q57zFcgQNopA-rjhnd8r_pvCyg6wfKBl5PxI/s1600/klDSC_1866.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1D6i3Thmq3DLWRyUB2IUk_6Fb6jWOdcDhy1jEaqA376nXWn0aqPms8n-CR6doYcFbJOSzVtX8Lwi4bwrEeIWZi6Zuwf-LMU9k-tGk4A-q57zFcgQNopA-rjhnd8r_pvCyg6wfKBl5PxI/s400/klDSC_1866.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Water Chestnut Starch</td></tr>
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Water chestnut starch is flour made from water chestnut. You can find these in the flour section in Asia supermarket. A box of chestnut cost about $2.50. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgabsFqxEx6lh3GDJlYzb3kGuCs1RdVg_UYBLGmhewA1CphkkmGXgcMXxxOY1PIRFQnQTNTxFzz8T9GQNHxtrHgh2bW_-vvkzlRBOGJdRlHNTpZZ8N6Fe275zXKak21cpF-14LRsislTw0/s1600/klDSC_1861.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgabsFqxEx6lh3GDJlYzb3kGuCs1RdVg_UYBLGmhewA1CphkkmGXgcMXxxOY1PIRFQnQTNTxFzz8T9GQNHxtrHgh2bW_-vvkzlRBOGJdRlHNTpZZ8N6Fe275zXKak21cpF-14LRsislTw0/s400/klDSC_1861.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brown sugar slab</td></tr>
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A packet brown sugar slab can be found near the flour section in Asia supermarket. A pack of brown sugar cost about $2.<br />
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For a picture of Rice Flour - see <a href="http://kitchenltd.blogspot.com/2012/09/chwee-kueh-salty-rice-cake-singapore_23.html" target="_blank">Chwee Kueh</a> recipe.<br />
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For a picture of Glutinous Flour - See <a href="http://kitchenltd.blogspot.com/2012/09/snowskin-mooncakes.html" target="_blank">Snowskin Mooncake</a> recipe. <br />
<br />Mini Mehttp://www.blogger.com/profile/05841095835121965320noreply@blogger.com0tag:blogger.com,1999:blog-8251430263982858005.post-348705943316645322012-10-02T10:16:00.002-07:002012-10-02T10:16:52.041-07:00Half boiled Ramen Eggs (糖心滷蛋)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_S7kE1xlD2RvNZhJcQzsOTE2frg_SOl25H55tFyJoE_cDlEJuEqdjCH-pqvlDC39Z1Fqxusle4AOGjedPonfkI6LmuqJqNNDcCBbI_QLYuurN7u5zlYfnMsXMgBaeeeIVzTVeHKmZZss/s1600/DSC_1983KL.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_S7kE1xlD2RvNZhJcQzsOTE2frg_SOl25H55tFyJoE_cDlEJuEqdjCH-pqvlDC39Z1Fqxusle4AOGjedPonfkI6LmuqJqNNDcCBbI_QLYuurN7u5zlYfnMsXMgBaeeeIVzTVeHKmZZss/s400/DSC_1983KL.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ramen Eggs</td></tr>
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I have a friend who loves half boiled ramen eggs. She frequents her favourite ramen shop for these. These days, it is rare to find ramen shops that still serve half boiled ramen eggs due to health regulations. Most of the time, you get hard boiled eggs with your bowl of ramen. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpK_y8hV3K3NR4NpDvZgtKe2fOCkvGFMjc3LD4VH-zY_9MJ7733NbZHMEuwQCYyr5M9ZDcgSw5yo_1VrZdPb9NO-gkvc6vmM4biWSSkEVF6o-H6orIgivVtcnNyRu5WWCwiLzBSVU47c/s1600/DSC_1950KL.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpK_y8hV3K3NR4NpDvZgtKe2fOCkvGFMjc3LD4VH-zY_9MJ7733NbZHMEuwQCYyr5M9ZDcgSw5yo_1VrZdPb9NO-gkvc6vmM4biWSSkEVF6o-H6orIgivVtcnNyRu5WWCwiLzBSVU47c/s400/DSC_1950KL.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Half-boiled Eggs</td></tr>
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<div style="text-align: justify;">
That chewy white with the soft wet yolk that almost melts with your ramen soup. Hmmm... perfect combination. As part of my ramen "making" series, I made these eggs earlier to pair with my instant noodles. Bits and pieces... I hope I would eventually get to making the actual ramen. ;p</div>
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In any case, these eggs are good enough to hold one captive on its own! Simply good on its own. I love eggs... :)</div>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu-qJ6U4606ObL3weqEP7hLNSGy6CAin5wucx_v_vgLuyQ2mhiU2i1QdU1IBHt6itJOoEW-DYAeITqIv2itaW_fMt_V4T0O6Z9O8OiEGTLUC1yqaKFHKjcVN0CAIql0-YCArVXgkaUcoc/s1600/DSC_1991KL.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu-qJ6U4606ObL3weqEP7hLNSGy6CAin5wucx_v_vgLuyQ2mhiU2i1QdU1IBHt6itJOoEW-DYAeITqIv2itaW_fMt_V4T0O6Z9O8OiEGTLUC1yqaKFHKjcVN0CAIql0-YCArVXgkaUcoc/s400/DSC_1991KL.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">糖心滷蛋</td></tr>
</tbody></table>
<div style="text-align: justify;">
<br /></div>
<h3 style="text-align: justify;">
Recipe</h3>
<br />
<div style="text-align: justify;">
3 Large Eggs (Room temperature)</div>
<div style="text-align: justify;">
3 Cups Water</div>
<div style="text-align: justify;">
1 Tsp Salt</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
1/4 Cup Soy sauce</div>
<div style="text-align: justify;">
1 Cup Water</div>
<div style="text-align: justify;">
3 Tbsp Mirin</div>
<div style="text-align: justify;">
3 Tbsp Sugar</div>
<br />
<div style="text-align: justify;">
1. Bring 3 cups water and salt to a boil.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2. Use a spoon or ladle, gently transfer eggs into the water. Make sure eggs are sitting in a single layer.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
3. Cook eggs for 6 ~ 8 minutes on middle heat. Cook time varies with the heat and pot use. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
4. Immediately soak eggs in cold water to prevent further cooking.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
5. Mix soy sauce, 1 cup water, mirin and sugar. Whisk until sugar is incorporated. Set aside.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
6. Soak a piece of paper coffee filter or cheesecloth in the soy sauce mixture.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
6. Gently peel the eggs. Place eggs in a bowl in which they fit snugly in a single layer.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
7. Pour soy sauce mixture over the eggs.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
8. Place the soaked coffee filter or cheesecloth over the eggs. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
9. Soak eggs for at least two hours at room temperature or overnight in refrigerator.</div>
<br />
*****************************************************************************************************************<br />
<h4>
</h4>
<h4>
Tips & Tricks</h4>
<br />
1. The cooking time varies with the number of eggs, temperature of your raw eggs, your saucepan and stove heat. Experiment with the cooking time - starting at the 6 minutes and giving 30 seconds forward. Time starts when all eggs are added. When I use a larger pot and it took me 8 minutes to get the eggs to half boiled stage vs. for a smaller pot, it took me 6 minutes.<br />
<br />
2. You can use an <a href="http://kitchenltd.blogspot.com/2012/10/perfect-egg-timer.html" target="_blank">egg timer</a> to help with the cooking. If you use the egg timer, transfer eggs to cold water once the indicator reached the 3/4 mark between soft and medium. The internal heat of the eggs will continue to cook the eggs as they cool in the cold water.<br />
<br />
3. For softer whites, do not soak the eggs in soy sauce for more than 2 hours. The longer the eggs are soaked, the firmer the whites.<br />
<br />
4. Be gentle while peeling the eggs. They are very fragile as the insides are still watery and soft.<br />
<br />
5. If eggs are undercooked after peeling, you can return them to a pot of boiling water and cook further for about 3 minutes.<br />
<br />
6. Use room temperature eggs. Eggs fresh out of fridge will crack once they hit the boiling water due to the sudden change in temperature. <br />
<br />
*****************************************************************************************************************<br />
<h4>
</h4>
<h4>
My Japanese Kitchen</h4>
<br />
For a picture of Mirin, please refer to my <a href="http://kitchenltd.blogspot.com/2012/08/japanese-chasu.html" target="_blank">Chasu</a> recipe.<br />
<br />Mini Mehttp://www.blogger.com/profile/05841095835121965320noreply@blogger.com1tag:blogger.com,1999:blog-8251430263982858005.post-45907685791985317322012-10-01T11:57:00.001-07:002012-10-01T11:58:05.792-07:00Perfect Egg Timer<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW-J0fkH8nScl6WXoIITGj0j9dfxJvyYbPoSe81THZggVLPRkkQS03ypw4lFYA9QY_kFkmbo2rs_cfBFOcaeDuNW0nGt35k6b22wgD1nFu8-nO7VxRgQlxrNiFzx8cUkuhWN891282KjM/s1600/DSC_1995KL.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW-J0fkH8nScl6WXoIITGj0j9dfxJvyYbPoSe81THZggVLPRkkQS03ypw4lFYA9QY_kFkmbo2rs_cfBFOcaeDuNW0nGt35k6b22wgD1nFu8-nO7VxRgQlxrNiFzx8cUkuhWN891282KjM/s400/DSC_1995KL.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Egg Timer</td></tr>
</tbody></table>
<br />
<div style="text-align: justify;">
After several unsuccessful attempts to make half-boiled eggs. I decided to get the egg timer. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The first time that I used this, the eggs turned out over-cooked with some strange chemical smell. Very disappointing. I wanted to return it but my husband insisted on keeping it as it was too much trouble to return a $5 item online. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
It was sitting in the drawer for weeks, before I decided to give it another try. This time, the eggs turn out slightly undercooked but that weird smell no longer exist.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The third time, it works like a charm. Learning from my prior failures, I removed the eggs once the egg timer reaches the 3/4 mark between soft and medium. They turn out perfect and beautiful. There is no weird smell. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I guess this was this was a keeper after all. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
If you are getting one, cook the gadget once in salt water to get rid of the chemical smell. Clean it completely after that and let it cool before using it again. Due to the difference in temperature between the egg and the timer, it best to experiment a few tries for the perfect time to cook the eggs. You can buy the timer online on <a href="http://www.amazon.com/Norpro-Egg-Rite-Timer/dp/B00004UE75/ref=sr_1_1?ie=UTF8&qid=1349117770&sr=8-1&keywords=egg+timer" target="_blank">Amazon</a> for US$5.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<br /></div>
Mini Mehttp://www.blogger.com/profile/05841095835121965320noreply@blogger.com0tag:blogger.com,1999:blog-8251430263982858005.post-43639903964511950042012-09-30T20:42:00.000-07:002012-10-01T09:31:46.340-07:00Homemade Salted Eggs<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTMDxQNSvwa8vRyBRKIgiClNyGGzS4xQ3AfXQhFNnj1BRKLivLCHFUHRg5RyjUMWwRS2h9renRjrCELFNFYZqULwRe1WISbrmCkTAFSCtEsEtJAbKTDNl2jcO7MOsogPLpYLKJYsXOLbU/s1600/DSC_1975KL.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTMDxQNSvwa8vRyBRKIgiClNyGGzS4xQ3AfXQhFNnj1BRKLivLCHFUHRg5RyjUMWwRS2h9renRjrCELFNFYZqULwRe1WISbrmCkTAFSCtEsEtJAbKTDNl2jcO7MOsogPLpYLKJYsXOLbU/s400/DSC_1975KL.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salty egg yolks</td></tr>
</tbody></table>
<div style="text-align: justify;">
My mother-in-law has been making her own salted eggs since she moved to the United States. My husband told me once that it's the easiest thing to do but I never gotten round to learning from her.</div>
<div style="text-align: justify;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvFHax-e_guHYtnhOXS9QquBXGiXt-2NEIqcp-9ygGOiBFFj2T_CQeAghGgvTBLzYwmAOM3eSxj9fPSFhiPGKQyXWQ7an6SZLV25PbopOq_4y-1BKBQiaAlk1nkmGts4im7TOBBwmr_oQ/s1600/DSC_0697KL.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvFHax-e_guHYtnhOXS9QquBXGiXt-2NEIqcp-9ygGOiBFFj2T_CQeAghGgvTBLzYwmAOM3eSxj9fPSFhiPGKQyXWQ7an6SZLV25PbopOq_4y-1BKBQiaAlk1nkmGts4im7TOBBwmr_oQ/s400/DSC_0697KL.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rack of fresh eggs</td></tr>
</tbody></table>
<div style="text-align: justify;">
With the blog up, I decided to ask her for the recipe for making them and it's indeed the easiest thing to do. =) The keys to making salty egg yolks are fresh eggs and a good quality cognac. Earlier this week, my mother-in-law told me the salted eggs that I made last month were ready for use. Since I was making <a href="http://kitchenltd.blogspot.com/2012/09/snowskin-mooncakes.html" target="_blank">mooncakes</a>, I decided to incorporate them into the <a href="http://kitchenltd.blogspot.com/2012/09/snowskin-mooncakes.html" target="_blank">mooncakes</a>. </div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZpSgry_gAt9D2sU2ykcMgz8dDO3TIEutk5wzL4GDR7huIeaYE4O_QSc76r6Pq9fhsMvvFWPomlwbFdBoc4MHxp0wi62e6nfBssgr47bR8dda6Nq_SNpcatkqfA5Hc4fNrB4Op3I2umAI/s1600/DSC_1958KL.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZpSgry_gAt9D2sU2ykcMgz8dDO3TIEutk5wzL4GDR7huIeaYE4O_QSc76r6Pq9fhsMvvFWPomlwbFdBoc4MHxp0wi62e6nfBssgr47bR8dda6Nq_SNpcatkqfA5Hc4fNrB4Op3I2umAI/s400/DSC_1958KL.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pretty egg yolk</td></tr>
</tbody></table>
Grabbing a few, I was happy to see the beautiful yolks shimmering amongst the whites when I cracked them open. Time to make some mooncakes!<br />
<br />
<h3>
Recipe</h3>
<br />
12 fresh chicken eggs (Dry with paper towel)<br />
1/4 cup Cognac<br />
3 cup salt<br />
<br />
1. Pour cognac into a small bowl. Set aside.<br />
<br />
2. Pour salt into a small bowl. Set aside.<br />
<br />
3. Roll one egg in the cognac. Make sure the egg is coated with the cognac.<br />
<br />
4. Roll the wet egg in salt. Make sure the egg is coated with salt.<br />
<br />
5. Place egg in a ziplock bag.<br />
<br />
6. Repeat until all eggs are coated with salt.<br />
<br />
7. Pour all remaining salt into ziplock bag.<br />
<br />
8. Seal ziplock bag. Write the date of manufacture on the bag.<br />
<br />
9. Place ziplock bag in an airtight container.<br />
<br />
10. Leave container in a dark and dry place for one month.<br />
<br />
**************************************************************************************************************<br />
<br />
<h4>
Tips & Tricks</h4>
<br />
1. The egg yolk will be hard when ready.<br />
<br />
2. The eggs need at least one month to be ready. Do not open the bag during this period.<br />
<br />
3. When eggs are ready, you can keep unused ones in the same ziplock bag. These have to be consumed within one month when it's ready.<br />
<br />
4. Do not put eggs in fridge.<br />
<br />
**************************************************************************************************************<br />
<h4>
My Asian Kitchen</h4>
<h4>
</h4>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLOr3kr4qXLPI7ig4D_G_3Gr1UK4OzD_XXBPxu88svIldyjUy_ojPldBZOkEybCS9GHfsiT3FDkOe_Hx_VK0dChsVwskjq-vrkF20loeCA9iuQhKEHyllIdcemjf17DdzlJqURxlXYl2o/s1600/DSC_0700KL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLOr3kr4qXLPI7ig4D_G_3Gr1UK4OzD_XXBPxu88svIldyjUy_ojPldBZOkEybCS9GHfsiT3FDkOe_Hx_VK0dChsVwskjq-vrkF20loeCA9iuQhKEHyllIdcemjf17DdzlJqURxlXYl2o/s320/DSC_0700KL.jpg" width="320" /></a></div>
<br />
This is a bottle of cognac that my mother-in-law used for the eggs. It's key to use a good quality cognac. The cognac gives the salted eggs an additional fragrance. You should be able to get a bottle of this at Bevmo. <br />
<br />
<br />
<br />Mini Mehttp://www.blogger.com/profile/05841095835121965320noreply@blogger.com0tag:blogger.com,1999:blog-8251430263982858005.post-50083235336549204322012-09-29T08:56:00.001-07:002012-10-01T09:44:25.911-07:00Snowskin Mooncakes (冰皮月饼)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4IWXIWzFgyzXPeGCAIXKBMjRsQUZCvjEWS_P1DOfJPg0LYZZnoDNhsYydcBWaUB5gyiucR_2xWKfwaDsIp2Eix6MTH63ZvHj7t70PIbI8pPWffbhzL51qN77HmTfnhnDltVZOk4TO5Nw/s1600/DSC_2062KL.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4IWXIWzFgyzXPeGCAIXKBMjRsQUZCvjEWS_P1DOfJPg0LYZZnoDNhsYydcBWaUB5gyiucR_2xWKfwaDsIp2Eix6MTH63ZvHj7t70PIbI8pPWffbhzL51qN77HmTfnhnDltVZOk4TO5Nw/s400/DSC_2062KL.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trio of snowskin mooncakes</td></tr>
</tbody></table>
<br />
<div style="text-align: justify;">
Finally, after two days of experiments, I succeeded in making my favourite mid-Autumn festival treat - Snowskin mooncakes. I have not had a good snowskin mooncakes since I moved away from Singapore. Seven long years... I really missed them.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
On impulse, I bought a mini mooncake mould at a local Chinese hardware store and started scouring for a simple snowskin mooncakes recipe. After reviewing several websites, I decided to try <a href="http://en.christinesrecipes.com/2012/09/pandan-snow-skin-mooncakes.html#.UGaMO6O41jo" target="_blank">Christine's</a> and <a href="http://auntyyochana.blogspot.com/2006/09/white-snow-skin-mooncake.html" target="_blank">Aunty Yochana's</a> recipes. Both different methods and different flour mixes. </div>
<div style="text-align: justify;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0cpDYmXnLVN1lAyLMCl8bMPYSsmPNUqJFNEHTr4PhJdTdvXIMvOueIl8ZB5q0CuPT7SlAhB6YXxHXZuJscNPABoQH2fDBw7KQwnKk0rzb6siBvwlwe6mjlwiul34cDrnEQOoViU7hYr0/s1600/DSC_2043KL.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0cpDYmXnLVN1lAyLMCl8bMPYSsmPNUqJFNEHTr4PhJdTdvXIMvOueIl8ZB5q0CuPT7SlAhB6YXxHXZuJscNPABoQH2fDBw7KQwnKk0rzb6siBvwlwe6mjlwiul34cDrnEQOoViU7hYr0/s400/DSC_2043KL.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soft tender skin with yummy lotus paste</td></tr>
</tbody></table>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Armed with a list of ingredients, I headed out to the local Asian supermarket. I was happily checking off my list until my hunt for ready-made lotus paste stopped me in my tracks. I checked out canned food, baking goods, even frozen food but no sight of lotus paste. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Finally, I managed to find a "knowledgeable" store assistant who kindly informed that there is no ready-made lotus paste and I had to make my own! "GASP" - I had intended for a simple mooncake project... I quickly took out my smart phone and google the recipe for lotus paste. This is turning out to be a "massive" project for me.</div>
<div style="text-align: justify;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxim31BEjIjdB7uHwjDXWFl_mUyPa2yOC7OV97tvMfbuMZ9YUMXNWKOoF8_ewE0auLiyydBbKMXlNcYvotIYfhdZW5kEi9aL6sRt1NRNr7fuw-MdmNajRZY0OCE_sSRwm1dDOT1coLvqs/s1600/DSC_2069KL.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxim31BEjIjdB7uHwjDXWFl_mUyPa2yOC7OV97tvMfbuMZ9YUMXNWKOoF8_ewE0auLiyydBbKMXlNcYvotIYfhdZW5kEi9aL6sRt1NRNr7fuw-MdmNajRZY0OCE_sSRwm1dDOT1coLvqs/s400/DSC_2069KL.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green tea, Panda and White Lotus</td></tr>
</tbody></table>
<div style="text-align: justify;">
Two days, countless of YouTube videos and recipe reviews later, I am proud to present my mini snowskin mooncakes which stayed soft and tender even after two days in the fridge. I am not sure if it's still soft after that because they were all gone! =)</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1A55nm72_aNK0rpomt4Fgvf5zhH5kjbCrrZfNLOgIkXHeBQS98VpVkLjGLJcnbU_eYVC1EYwWb81ec8OvPhrKjTozQXu7M66XJ9vkQS_Et-2UBSDjJfYAVzwNVp_nND8QUC_Bja45KIU/s1600/DSC_2054KL.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1A55nm72_aNK0rpomt4Fgvf5zhH5kjbCrrZfNLOgIkXHeBQS98VpVkLjGLJcnbU_eYVC1EYwWb81ec8OvPhrKjTozQXu7M66XJ9vkQS_Et-2UBSDjJfYAVzwNVp_nND8QUC_Bja45KIU/s400/DSC_2054KL.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White snowskin mooncake, Green tea snowskin mooncake, Panda snowskin mooncake</td></tr>
</tbody></table>
<br />
<h3>
Recipe</h3>
<i>(Makes 8 ~ 10 white mini snowskin mooncakes with single yolk)</i><br />
<br />
45g Fried glutinous rice flour<br />
5g Wheat flour<br />
50g Icing sugar / Powdered sugar <br />
15g shortening<br />
1 1/2 Tbsp fresh milk<br />
80g room temperature water<br />
200g ready made lotus paste<br />
5 Salted egg yolks (cut into half) (Optional)<br />
100g Fried glutinous rice flour (for dusting)<br />
<br />
1. Mix flour and sugar together.<br />
<br />
2. Rub-in shortening.<br />
<br />
3. Add in milk and water. Mix until dough forms.<br />
<br />
4. Knead for 5 minutes or until a smooth dough develop.<br />
<br />
5. Wrap dough in cling wrap and covered with a damp cloth.<br />
<br />
6. Leave in fridge for at least 3 hours.<br />
<br />
7. Divide lotus paste into 10 portions - 20g each.<br />
<br />
8. Take a portion of the lotus paste and wrapped around the halved salted egg yolks. Repeat until all lotus paste and yolks are used.<br />
<br />
9. Covered work surface with cling wrap and dust with fried glutinous flour.<br />
<br />
10. Place dough onto work surface and dust dough with fried glutinous flour.<br />
<br />
11. Dust your hands with fried glutinous flour. Divide dough into 10 portion - 20g each.<br />
<br />
12. Dust a rolling pin and mooncake mould with fried glutinous flour.<br />
<br />
13. Using rolling pin, flatten one portion of dough into 1/4 inch thick.<br />
<br />
14. Wrap one portion of the lotus paste with the dough. Cover the paste by pulling the dough to the bottom. When all ends of the dough meet, twist and close. Dust again with fried glutinous flour.<br />
<br />
15. Repeat until all paste are wrapped in dough.<br />
<br />
16. Place a dough into mould. Press lightly. Turn the mould upside down and knock mould against table until dough dislodge. Repeat until all dough are used.<br />
<br />
17. Place mooncakes into a plate or box. Cover with wax paper or parchment paper.<br />
<br />
18. Chill in fridge before serving.<br />
<br />
Note -<br />
<br />
3A. For pandan snowskin, add a drop of pandan paste into milk before
incorporating into the flour mix. Stir until all pandan paste is
combined with milk. Add milk to flour mix and continue with step 3.<br />
<br />
3B. For green tea snowskin,
heat milk with 1/4 tsp of sugar in microwave for 15 seconds or until
hot. Stir in 1/8 tsp of green tea powder until smooth. If lumps form,
sift mixture. Add milk to flour mix and continue with step 3.<br />
<br />
<br />
*****************************************************************************************************************<br />
<h4>
Tips & Tricks</h4>
1. If possible, leave dough in fridge overnight before making the mooncakes. I noticed that the dough is less sticky and does not break easily after it had been refrigerated. A freshly made dough tends to break easily when wrapping around the lotus paste. This is important for a smooth skin.<br />
<br />
2. The dough sticks to everything. Remember to dust your hands and the mould when making the mooncakes. I rolled the dough in a plate of fried glutinous flour before putting into the mould.<br />
<br />
3. Gauge the portion required for your dough by placing lightly a ball of lotus paste (without the egg yolk) which covers 3/4 of the hole. Then weigh this portion of the lotus paste and weigh equal portion of the dough. Do not press the paste into the mould. It is very difficult to clean. <br />
<br />
4. If you omit the egg yolk, then the lotus paste ball should cover 80% of the hole. The weight of dough should be 3/4 of the paste.<br />
<br />
<div style="text-align: center;">
Example - 20g lotus paste required to cover 80% of hole. Dough required is 15g.</div>
<br />
5. If too much flour is coating your mooncake after removing from mould, gently throw them back and fro between your hands to remove the excess flour. Alternatively, you can use a soft brush to dust away the excess flour. I just used my hands.<br />
<br />
6. Fried glutinous flour is more expensive than normal glutinous flour. So for coating and dusting purposes, I steamed normal glutinous flour under high heat for 25 minutes to cook the flour. Cover the normal glutinous flour with a paper towel and cling wrap your plate or bowl when steaming to prevent water from entering the flour. After steaming, sift the steamed flour and it's ready for use - ONLY for coating and dusting. You can omit this step and use fried glutinous flour for coating. <br />
<br />
7. If fresh dough breaks easily, it's too dry. Add some water. If you find it too wet, add some fried glutinous flour. <br />
<br />
8. Will update again for - Lotus Paste recipe and <a href="http://kitchenltd.blogspot.com/2012/09/homemade-salted-eggs.html" target="_blank">Homemade Salted Eggs recipe</a>. <br />
<br />
9. Adapted recipe from <a href="http://auntyyochana.blogspot.com/2006/09/white-snow-skin-mooncake.html" target="_blank">Aunty Yochana's</a>. I find that the texture of the dough, from those recipes which require steaming, is harder than those which uses fried glutinous flour.<br />
<br />
*****************************************************************************************************************<br />
<h4>
My Asian Kitchen</h4>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Pgei3rLe-yswg6r8Z8Ks2txboZrV-WP4U6Eb4EBqPVkY_UYSaGu6Jji_ZqjCHN1AJyMOtwvE_YLW-_1pHk_seX36dGy6nyOq1iMDd7QSYcMhtigau5-GO2m_up0qd20hSINHtD9pGzI/s1600/DSC_1869KL.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Pgei3rLe-yswg6r8Z8Ks2txboZrV-WP4U6Eb4EBqPVkY_UYSaGu6Jji_ZqjCHN1AJyMOtwvE_YLW-_1pHk_seX36dGy6nyOq1iMDd7QSYcMhtigau5-GO2m_up0qd20hSINHtD9pGzI/s400/DSC_1869KL.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried Glutinous Flour</td></tr>
</tbody></table>
Fried glutinous flour is a type of flour that has already been cooked. To avoid steaming the batter for the dough, you have to use this flour. You can find this flour in most major Asian supermarket. I was unable to find this in smaller Asian supermarkets. This will be found in the Asian flour section. I got this for US$2.50.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6Nou6DiY-m6lsDllvsOmEXU6opFZfDaiNgcv9O0qDfqHOA2xo1c8KfWNOv70LSoyNLwAqF3BTwrRrkGWpbPHk5r37dyn5TIrS5_HQIOtn9OrFwMG7n9etbLWC9brQ-kpMGkLOhJQ-as/s1600/DSC_1936KL.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6Nou6DiY-m6lsDllvsOmEXU6opFZfDaiNgcv9O0qDfqHOA2xo1c8KfWNOv70LSoyNLwAqF3BTwrRrkGWpbPHk5r37dyn5TIrS5_HQIOtn9OrFwMG7n9etbLWC9brQ-kpMGkLOhJQ-as/s400/DSC_1936KL.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wheat Starch</td></tr>
</tbody></table>
This is uncooked wheat flour. A small amount of this is added to the dough to make it less sticky. You can find this in most Asian supermarkets (even the smaller ones) and in the Asian flour section. You can steam this, instead of glutinous flour, for coating - See Tips & Tricks #6. I got this for US$1.50.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHqz0XaZ5tKOvbHrJ_cbJ31v7N6An6mJo_tlqp-7R6EUH47X75A3QBYKImRSnLIeXvVnTRl6J2BEPNIpv04t9qXYM9yoKQez5XkPkiqWh1XP-6K8V937DuCiG3RV00aRlfIulRcuRsHU/s1600/DSC_1919KL.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHqz0XaZ5tKOvbHrJ_cbJ31v7N6An6mJo_tlqp-7R6EUH47X75A3QBYKImRSnLIeXvVnTRl6J2BEPNIpv04t9qXYM9yoKQez5XkPkiqWh1XP-6K8V937DuCiG3RV00aRlfIulRcuRsHU/s400/DSC_1919KL.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Glutinous Rice Flour</td></tr>
</tbody></table>
This is raw glutinous rice flour. If you are using a recipe which requires steaming the batter or dough, you will use this. You can find this in most Asian supermarkets and in the Asian flour section. I got this for US$1.<br />
<br />
Please refer to my <a href="http://kitchenltd.blogspot.com/2012/09/chwee-kueh-salty-rice-cake-singapore_23.html" target="_blank">Chwee Kuay</a> recipe for a picture of Rice Flour.<br />
<br />
<br />Mini Mehttp://www.blogger.com/profile/05841095835121965320noreply@blogger.com0tag:blogger.com,1999:blog-8251430263982858005.post-26391519717229450132012-09-27T23:02:00.001-07:002012-09-28T13:32:51.424-07:00Point Reyes Lighthouse<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilk1zHVReFhb7KjII4Z6fcpjCwNOAtnekAzU5BVGlLd7V62B1pZHDPoa-62yW0YoO-DdDAjLpTzHHJG0EjEYtI4ANaik06JpHsB8DR9sVAeHwxu700GXh3DE_sqabPxXicC6mSV9gFZrY/s1600/DSC_1775kl.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilk1zHVReFhb7KjII4Z6fcpjCwNOAtnekAzU5BVGlLd7V62B1pZHDPoa-62yW0YoO-DdDAjLpTzHHJG0EjEYtI4ANaik06JpHsB8DR9sVAeHwxu700GXh3DE_sqabPxXicC6mSV9gFZrY/s400/DSC_1775kl.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Point Reyes Lighthouse</td></tr>
</tbody></table>
<div style="text-align: justify;">
My husband was starting to feel bored on weekends and wants to do short road trips at least once a month. So, we visited Point Reyes Lighthouse on Sunday. It's about two hours drive from San Francisco. </div>
<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuqz9waAomC913ZGZHjlkaoszKxr-ecYWgHFwt81GiH6NqQqOBzuivabH9X4SskxxFX1p2dh8gEetsC83TInakfkQFgC3OgtDNcuoZ9qNFtGji3PTSr1J2yK4LXz3TF-vaPhPmf57Qq04/s1600/IMG_5090.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuqz9waAomC913ZGZHjlkaoszKxr-ecYWgHFwt81GiH6NqQqOBzuivabH9X4SskxxFX1p2dh8gEetsC83TInakfkQFgC3OgtDNcuoZ9qNFtGji3PTSr1J2yK4LXz3TF-vaPhPmf57Qq04/s400/IMG_5090.JPG" width="400" /></a></div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
Long curving roads, beautiful scenery... ahhhhh.... what a way to spend a foggy Sunday. =) This being a "food" blog, it's important for us to get some decent food before we start out on our trip.<br />
<br />
We made a breakfast stop at Barefoot cafe located in Fairfax, CA. With raving
reviews from Yelp, we decided to stop for breakfast. It's a cute tiny
cafe located by the main street. It was packed but lucky for us, the
breakfast crowd were just leaving as we arrived, so we seated quickly.</div>
<div style="text-align: justify;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyE5vzJgMuLtNlYQusSU5IQ5R9aV3IrbKCHrzdqPFwZJN7IES_IldpHcKjHno2F78EiijhrvgzMN4-maHq9_oxbvRKGRFGylYabRKt9F7Hk0lCoC6lA6N-45x1R5vGUHW-_njwSqG5y6g/s1600/IMG_5049kl.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyE5vzJgMuLtNlYQusSU5IQ5R9aV3IrbKCHrzdqPFwZJN7IES_IldpHcKjHno2F78EiijhrvgzMN4-maHq9_oxbvRKGRFGylYabRKt9F7Hk0lCoC6lA6N-45x1R5vGUHW-_njwSqG5y6g/s400/IMG_5049kl.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Egg Benedict</td></tr>
</tbody></table>
<div style="text-align: justify;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWAdwLLCCx2ld8sXKtmmRuvakgVdhUCBtEvzcKd-7-xL4j41KZ4-nRl09AQwHsthe-HzyPHW7MgYst3rMzb0rCZv7FfXM2UvD9Egv5itBPz0Ofi1V_BZI642gJ4q_mU8dyjaXToxRHK4c/s1600/IMG_5051kl.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWAdwLLCCx2ld8sXKtmmRuvakgVdhUCBtEvzcKd-7-xL4j41KZ4-nRl09AQwHsthe-HzyPHW7MgYst3rMzb0rCZv7FfXM2UvD9Egv5itBPz0Ofi1V_BZI642gJ4q_mU8dyjaXToxRHK4c/s400/IMG_5051kl.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pear & Almonds Pancake</td></tr>
</tbody></table>
<br />
<div style="text-align: justify;">
We ordered an egg benedict and a stack of pear pancakes with almonds. The egg benedict was good but the pancakes were delicious. I love them. The pear was crispy and sweet paired with the soft fluffy pancakes. It was good.</div>
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<br />
After a hearty breakfast, we were ready to make our way up to Point Reyes. Passing a couple of milk cow ranches and waterholes along the way. It's a nice scenic drive. About an hour later, we finally made it to the entrance of Point Reyes Lighthouse and were pleasantly greeted by a baby deer which was busy grazing.<br />
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<div style="text-align: justify;">
With a short hike, we reached the steps leading to the lighthouse. A total of 306 steps, it's no easy walk in the park. However, there were three viewing decks which gave us a chance to rest and enjoy the view. </div>
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<tr><td class="tr-caption" style="text-align: center;">Steps to Point Reyes Lighthouse</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ8KC_FYp5eiUgC1DZ5GNuKzOB3FCOYrWDfelgOUWszVPeCZkLvRA2MPYUEsfcStzrs-8e4A1pSn-F-XUdJYlCwgLBSBv1cIqk-PPAyeaSECIPUs0dN_hywjFzbnPOzW0YatJQpy8ly_I/s1600/DSC_1778kl.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ8KC_FYp5eiUgC1DZ5GNuKzOB3FCOYrWDfelgOUWszVPeCZkLvRA2MPYUEsfcStzrs-8e4A1pSn-F-XUdJYlCwgLBSBv1cIqk-PPAyeaSECIPUs0dN_hywjFzbnPOzW0YatJQpy8ly_I/s400/DSC_1778kl.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Total steps to the lighthouse</td></tr>
</tbody></table>
Finally, after a long drive and hike, we reached the Lighthouse! Unfortunately, it's too foggy and we didn't get much of a view. Oh well, there's the long hike BACK - which I'm dreading... ;p<br />
<br />
Next time, I will check the weather before heading out.... <br />
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Mini Mehttp://www.blogger.com/profile/05841095835121965320noreply@blogger.com0tag:blogger.com,1999:blog-8251430263982858005.post-70660716401760013212012-09-24T11:24:00.002-07:002012-09-25T14:01:12.803-07:00Poached Pears<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2o2AjFys6ugEIWHE7JXyjQu12tVY9uKmLxOeAmPxvAvU0Fmd8RoYtHOifI-2VQhH7JxIPpaycPmriSAoqnFvdjOQmDbn3DQUZTfdjteDQHybyJdD3eFSNxlp9uN9XJ2RtQMB3VlKqRLw/s1600/DSC_1511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUVrpJmJiI843iIkcQCPO8RmYMF0PBsILmVGVFoAvpyDPy2aWUJjx19p6snRHCEGc3Z9ALFsEwUhYn0MPLsfuE_Jd2Tmv5QPN0j36GD7iPVRGWl4xxhpkjcynBxjDMi6W03pfb5i0Y3Rg/s1600/DSC_1551.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUVrpJmJiI843iIkcQCPO8RmYMF0PBsILmVGVFoAvpyDPy2aWUJjx19p6snRHCEGc3Z9ALFsEwUhYn0MPLsfuE_Jd2Tmv5QPN0j36GD7iPVRGWl4xxhpkjcynBxjDMi6W03pfb5i0Y3Rg/s400/DSC_1551.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poached Pears</td></tr>
</tbody></table>
<div style="text-align: justify;">
I have a bag of pears in the fridge awaiting to be ripen, but after more than one month, they are still as firm as day one. Must be some powerful preservative or fertilizer that the farmer used! </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Time for me to do something with them. What's the quickest way to soften a pear? Poaching! I loved poached fruits. The cooking process brings out the sweetness of the fruit, paired with the added flavour from the poaching syrup, it's like eating a vanilla pear.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhl7i0zaEGh1O65FKfLP4Mf9z_U0MAcPnXvOAz3dG3VvuVxNdtl3-o2ZAMkUN0xjHVDBNQOecz6q8FRD8rhrjAZEbHAzX7FzOd2jyDgRwh5i7oXtQquOT54ZYS7QtngXxkoCl7M4fpKY/s1600/DSC_1552.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhl7i0zaEGh1O65FKfLP4Mf9z_U0MAcPnXvOAz3dG3VvuVxNdtl3-o2ZAMkUN0xjHVDBNQOecz6q8FRD8rhrjAZEbHAzX7FzOd2jyDgRwh5i7oXtQquOT54ZYS7QtngXxkoCl7M4fpKY/s400/DSC_1552.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poached pear with vanilla and lemon zest</td></tr>
</tbody></table>
<br />
Poached pears are easy to make, quick to impress but long to cook. It's a slow
cooking process. The good thing is that you can always make this in
advance and served with ice-cream during dessert. =)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi1K3J8jwuUPIohXdyhHgZPvy4F_EYw9lJy35VgRYJ9X0bBXnSItIzaAdqTT4k2v5bobDr_f8JJq2lPDVgTeXuixKVjXobc-E35y8IIjEJn9mE8KKp_bnIhm-9yo8nIvjGyhymyQJ9rGU/s1600/DSC_1560.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi1K3J8jwuUPIohXdyhHgZPvy4F_EYw9lJy35VgRYJ9X0bBXnSItIzaAdqTT4k2v5bobDr_f8JJq2lPDVgTeXuixKVjXobc-E35y8IIjEJn9mE8KKp_bnIhm-9yo8nIvjGyhymyQJ9rGU/s320/DSC_1560.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poached pears served with mint leave and lemon zest</td></tr>
</tbody></table>
<h3>
Recipe</h3>
<br />
4 Bosco pears<br />
2 cups water<br />
2 cups sugar<br />
2 tablespoon lemon juice<br />
2 tablespoon lemon zest (leave 1 tablespoon for garnishing)<br />
1 vanilla pod (split open)<br />
2 whole cardamon seeds (cracked open)<br />
1 stalk mint leaves (optional)<br />
<br />
1. Bring water to a boil and wish in sugar. Continue to boil for 10 minutes or until sugar completely dissolved.<br />
<br />
2. Add in lemon juice, 1 tablespoon lemon zest, vanilla pod and cardamon seeds. <br />
<br />
3. Bring the syrup to a boil and whisking occasionally to incorporate the flavour for about 15 minutes. Leave syrup on stove under low heat.<br />
<br />
4. Peel the pears. Place pears in syrup. Cooked for 30 minutes under low heat.<br />
<br />
5. Remove pears and leave to cool in a plate. Cool both syrup and pears to room tempature before placing in fridge.<br />
<br />
6. Served with lemon zest and mint leaves.<br />
<br />
********************************************************************************************************<br />
<h4>
<span style="font-size: small;">Tips and tricks</span></h4>
1. Make sure that pot is big and deep enough to fit all pears. <br />
<br />
2. Pears will float when placed into the syrup. This is normal.<br />
<br />
3. Do not wash the vanilla bean before use.<br />
<br />
4. You can replace the cardomon seeds with 1 cinnamon stick.<br />
<br />
5. Use the back of a spoon to crack open the cardomon.<br />
<br />
6. Choose pears that are firm. Soften pears will mush up during cooking.<br />
<br />
7. For better presentation, choose pears will longer stalk.<br />
<br />
8. You may core them if you like, but leave the stem in place.<br />
<br />
9. Warm or cold with ice-cream or cream.<br />
<br />
10. You can keep left-over syrup in the fridge for up to 3 months and continue to use them.<br />
<br />
********************************************************************************************************<br />
<h4>
My Baking Panty</h4>
<h4>
</h4>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR_C_aNl81bbd-9bdGHzl5JJ3pJTZUW_XHW3kZqvwubgLRnYrHdx63nP-hLSWcWX8KNx4OkEghDbRr0zrBLctwVVZGjOFFVUv3Zp3gx3OHB73ME_XTB2kS0Tk2w6kGlAnqP2jbFlxKV10/s1600/DSC_1637.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR_C_aNl81bbd-9bdGHzl5JJ3pJTZUW_XHW3kZqvwubgLRnYrHdx63nP-hLSWcWX8KNx4OkEghDbRr0zrBLctwVVZGjOFFVUv3Zp3gx3OHB73ME_XTB2kS0Tk2w6kGlAnqP2jbFlxKV10/s400/DSC_1637.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Madagascar Vanilla Beans</td></tr>
</tbody></table>
You can buy whole vanilla bean from various supermarkets and online. I find that it's cheaper online than in the supermarket. I got some Madagascar vanilla beans from <a href="http://www.amazon.com/s/ref=sr_nr_scat_724725011_ln?rh=n%3A724725011%2Ck%3Avanilla+bean&keywords=vanilla+bean&ie=UTF8&qid=1347995686&scn=724725011&h=ee4266c0365972137a90a67c53c22de2010bb5cc" target="_blank">Amazon</a>.<br />
<br />
If you are getting them from the supermarkets, you can find them near the spices section.<br />
<br />
<span id="goog_242579641"><i>Disclaimer - I am not compensated monetary
in any way for the shopping link.</i></span><br />
<br />Mini Mehttp://www.blogger.com/profile/05841095835121965320noreply@blogger.com0tag:blogger.com,1999:blog-8251430263982858005.post-91551788096989734092012-09-24T11:22:00.001-07:002012-09-24T11:22:24.046-07:00Ginger Milk Pudding ( 姜汁撞奶)<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuRRYdHmiJcpwIJRx1a2tk13kSfB-4-wzz8SGjFcKxlg5-SFSTgRU7bYsKgAHKUiqerLQmo2zHrx7KW7pNqb8rQeB2Tdfaw7OLkPsoaaxnNrpG7p3BPsO5_-c1lIZks5l1z6G-mHYesp0/s1600/DSC_1661.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBW5fFAHN-x6XleECZk-m-H7T3tIgWIRXb0m3SdexUJeHnypo5YCRgqcjeZGFSxlPBwVVjmf3igSMLFQPDv9L_FLKrZSwFFbdswZaY9NRB5HpSz2rOM6nLRqprHLVUPmOUNxX8iiQNBBc/s1600/DSC_1677.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBW5fFAHN-x6XleECZk-m-H7T3tIgWIRXb0m3SdexUJeHnypo5YCRgqcjeZGFSxlPBwVVjmf3igSMLFQPDv9L_FLKrZSwFFbdswZaY9NRB5HpSz2rOM6nLRqprHLVUPmOUNxX8iiQNBBc/s400/DSC_1677.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ginger Milk Pudding ( 姜汁撞奶)</td></tr>
</tbody></table>
</div>
<div style="text-align: justify;">
<br />
Every Tuesday and Friday are my TV days. On these days,
I'm practically glued to my TV. If I cooked on these days, they tend to
be quick and simple. With today being my TV day, I decided to make
ginger milk pudding during a quick TV break. <br />
<br />
</div>
<div style="text-align: justify;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSUTcPSuGPiNu8Ksn2QTeIefDPOfeavY14ap7HTkIowJKnJl-RdXUeaqqrGcn6k1cThTme0MhgVJnf_9cmujPNambS6G-bANj99VshuCEjHYo7kN6QpLjy9bUT5MD0VIK0T3-Ku6Zig6A/s1600/DSC_1700.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSUTcPSuGPiNu8Ksn2QTeIefDPOfeavY14ap7HTkIowJKnJl-RdXUeaqqrGcn6k1cThTme0MhgVJnf_9cmujPNambS6G-bANj99VshuCEjHYo7kN6QpLjy9bUT5MD0VIK0T3-Ku6Zig6A/s400/DSC_1700.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smooth soft gingerly milk pudding</td></tr>
</tbody></table>
</div>
<div style="text-align: justify;">
<br />
The Chinese believes that ginger has medicinal benefits by keep the body
warm and expelling cold "air" from the body. In recent years, I
acquired a love for ginger and have been trying loads of ginger dishes. A
few of my favorite ginger dishes includes pig trotters in ginger
vinegar, ginger fried rice and for dessert - ginger milk pudding. <br />
<br />
I first tried this dessert when I lived in Hong Kong a few years ago. My husband brought me to one of his favorite dessert house and ordered this for me to try. If you love dessert and ginger, you will love this. It has the makings of a good pudding - smooth and soft, topped with its sweet gingerly taste. </div>
<div style="text-align: justify;">
<div style="text-align: justify;">
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiosRi1huZ2fGgyYxrawpmQ5ZDcbFr29sygNTM_HpQjBbWsejpcGSbS6cbwxCOu-3n2sqXbSwkE3C4jILBzJiSOGLIywEiQftuHPZ7pblF_EFfPIFmjiSxSOwf8LiXY4StFkZvXQ6bEXYU/s1600/DSC_1676.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiosRi1huZ2fGgyYxrawpmQ5ZDcbFr29sygNTM_HpQjBbWsejpcGSbS6cbwxCOu-3n2sqXbSwkE3C4jILBzJiSOGLIywEiQftuHPZ7pblF_EFfPIFmjiSxSOwf8LiXY4StFkZvXQ6bEXYU/s400/DSC_1676.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Firm pudding</td></tr>
</tbody></table>
<br />
The key to this pudding is using the chemical reaction of ginger
juice and milk to harden the pudding. A good milk pudding will harden
and stay smooth. It's a really simple
dessert to make. Using just a few simple ingredients and thirty minutes
later, volia - firm smooth soft gingerly pudding.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuRRYdHmiJcpwIJRx1a2tk13kSfB-4-wzz8SGjFcKxlg5-SFSTgRU7bYsKgAHKUiqerLQmo2zHrx7KW7pNqb8rQeB2Tdfaw7OLkPsoaaxnNrpG7p3BPsO5_-c1lIZks5l1z6G-mHYesp0/s1600/DSC_1661.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuRRYdHmiJcpwIJRx1a2tk13kSfB-4-wzz8SGjFcKxlg5-SFSTgRU7bYsKgAHKUiqerLQmo2zHrx7KW7pNqb8rQeB2Tdfaw7OLkPsoaaxnNrpG7p3BPsO5_-c1lIZks5l1z6G-mHYesp0/s400/DSC_1661.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Topped with caramalize shredded ginger</td></tr>
</tbody></table>
</div>
<h3>
</h3>
<h3>
Recipe</h3>
5 cups milk (1 cup for each ramekin)<br />
4 tbsp sugar (adjust according to taste)<br />
40g ginger<br />
<br />
1. Put ginger in food processor and grind till fine. Or use grate ginger in fine shreds.<br />
<br />
2. Put ginger in a cheese cloth and squeeze out the juice into a bowl. Or simply use hands to extract juice.<br />
<br />
3. Pour ginger juice through strainer to remove any ginger pieces.<br />
<br />
4. Spoon one tablespoon of ginger juice into each ramekin. (set aside)<br />
<br />
5. Whisk sugar into milk.<br />
<br />
6. Bring milk to a boil. Stir continuously to prevent burning the milk.<br />
<br />
7. Pour milk into another pot and back. Do this pouring back and fro for at least ten times. <br />
<br />
8. Pour milk into each ramekin.<br />
<br />
9. Leave to cool for approximately 15 minutes.<br />
<br />
*****************************************************************************************************************<br />
<h4>
Tips & Tricks</h4>
<br />
1. When pouring milk back and fro, do it at a height. The pouring process helps harden the milk.<br />
<br />
2. Do not perform the pouring back and fro for more than twenty times. Over pouring will cause the milk to "over-cool".<br />
<br />
3. When pouring the milk into the ramekin, do not be gentle. It's ok to have spills. You need to get the ginger juice to mix with the milk.<br />
<br />
4. Do not stir the milk after adding into the ginger juice.<br />
<br />
5. Do not move the ramekin adding milk to ginger juice. Let them sit and set.<br />
<br />
6. The pudding uses a chemical reaction from the ginger juice to set and harden.<br />
<br />
7. If your pudding tends to be too watery, try stirring the ginger juice slightly, before pouring in the milk.<br />
<br />
8. Caramalize left over ginger shreds by cooking them over low heat with 1 tbsp of sugar. Stir continously until all sugar melted and the ginger are slightly browned. <br />
<br />
<br /></div>
Mini Mehttp://www.blogger.com/profile/05841095835121965320noreply@blogger.com0tag:blogger.com,1999:blog-8251430263982858005.post-39264236901908338322012-09-23T18:26:00.000-07:002012-09-23T18:27:57.192-07:00Chwee Kueh - Salty Rice Cake (Singapore Style)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRui5yq7VMMPJ17NLfpGjU82LrFR0Sd7DQ-5mUkBZqKIlfshkeVOHTI5tXrHBjPkLtoViqpwM7_ZiG1tAobKE-W9DgzbroQWPpr6Erfz4fBSgtSn8LEQBAJXQewvgiwcfYPyQesKQVY0Y/s1600/DSC_1620.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRui5yq7VMMPJ17NLfpGjU82LrFR0Sd7DQ-5mUkBZqKIlfshkeVOHTI5tXrHBjPkLtoViqpwM7_ZiG1tAobKE-W9DgzbroQWPpr6Erfz4fBSgtSn8LEQBAJXQewvgiwcfYPyQesKQVY0Y/s400/DSC_1620.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chwee Kueh</td></tr>
</tbody></table>
<br />
<div style="text-align: justify;">
It's an acquired taste. When I was young, my mama would remove all the chai po topping before letting us eat this. I hated this plain white salty cake. So it's no surprise that I hardly ever order this dish whenever I eat out. That was until about fifteen years ago, when Tiong Bahru uncle / auntie changed my mind. Those tender smooth rice cakes topped with fragrant chai po... I was hooked. I had to have Tiong Bahru chwee kuay at least once a month. </div>
<div style="text-align: justify;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUqtoYlfFHwLa-wm-ri5Yr7uLH5LK0xOLN9nMUfkWv8BauU2y4Nj3SEhJOJ_oRootUzv0C8bCSNNYV50NjjSeG0g2Naws2omhOMwWzUdmjC1VyKo1uQR-SZA2stg23dm0rpHQTS7nB8Ys/s1600/DSC_1616.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUqtoYlfFHwLa-wm-ri5Yr7uLH5LK0xOLN9nMUfkWv8BauU2y4Nj3SEhJOJ_oRootUzv0C8bCSNNYV50NjjSeG0g2Naws2omhOMwWzUdmjC1VyKo1uQR-SZA2stg23dm0rpHQTS7nB8Ys/s400/DSC_1616.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rice cake with radish topping</td></tr>
</tbody></table>
<br />
<div style="text-align: justify;">
For those who never had this dish, it's steam salty rice cake with salty preserved radish as a topping. Yup, sounds like a super salty dish. So, getting the right amount of saltiness in the cake is key. It has to be light enough to support the salty radish - it's like a perfect salty marriage. =)</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6TaskcxE8qiht6QzQFB3TnsoCck4kbfOvEBwl1wC26R5z0vo-4lr75ZiGtdZLedUsYA2utUW15RgabxWxTkIMgrRVjiN51FYuAkevcvjjUIwK7WRWLick46wTfYVrjxpiHThZVX6JoRs/s1600/DSC_1627.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6TaskcxE8qiht6QzQFB3TnsoCck4kbfOvEBwl1wC26R5z0vo-4lr75ZiGtdZLedUsYA2utUW15RgabxWxTkIMgrRVjiN51FYuAkevcvjjUIwK7WRWLick46wTfYVrjxpiHThZVX6JoRs/s400/DSC_1627.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tender smooth rice cake with loads of chai po on side</td></tr>
</tbody></table>
<br />
<div style="text-align: justify;">
It's been tough when I moved away from Singapore. Obvious to say, I must have chwee kueh whenever I return to Singapore and my dear mama will go Tiong Bahru early
morning to buy some chwee kueh for my breakfast. (Yes, I know... I'm
totally spoilt!)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I haven't had chwee kueh for closed to two years and had suffered from serious withdrawn symptoms - e.g. having sweet dreams of chwee kueh. It's that bad. Time to act on those dreams.</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz7g4EFhoMNtKhGJuyfx6CFnlhq8n5q__Oq4wWfhyphenhyphenWpxJ_LI1g7topiaeQC_BKHB7FV5c4hKACY8mTsltedwa9wfAVBWlFyXNWoNDGNBq5oDEYo_3pNDE43wi3OhL29eBrdHtJxyXgI54/s1600/DSC_1633.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz7g4EFhoMNtKhGJuyfx6CFnlhq8n5q__Oq4wWfhyphenhyphenWpxJ_LI1g7topiaeQC_BKHB7FV5c4hKACY8mTsltedwa9wfAVBWlFyXNWoNDGNBq5oDEYo_3pNDE43wi3OhL29eBrdHtJxyXgI54/s400/DSC_1633.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heaps of chai po</td></tr>
</tbody></table>
<h3>
Recipe</h3>
Rice Flour 150g<br />
Corn Flour 20g<br />
Tap Water 280ml <br />
Oil 2tsp (for rice cake)<br />
Salt 1 1/2 tsp (Spilt into 1/2 tsp for rice cake and 1 tsp for chai po)<br />
Hot Water 800ml<br />
<br />
Garlic 50g (chopped)<br />
Preserved Radish 300g (chopped)<br />
Dried Shrimps 20g (pounded or flossed in food processor)<br />
Sugar 3 tbsp<br />
Dark Soy Sauce 1/2 tsp<br />
Oil 3 tbsp (for chai po)<br />
<br />
<br />
1. Place rice flour and corn flour into a mixing bowl. Use spatula to gently mix the flour together.<br />
<br />
2. Make a hole in the middle of the flour and add in 100ml of tap water into the flour. Gently mix in the flour until all water is incorporated. <br />
<br />
4. Add in another 100ml of tap water and gently mix in the flour mixture until all water is incorporated.<br />
<br />
5. Pour in the remaining tap water. Mix until the batter is smooth with no lumps. Add in more water if it's too lumpy. Set aside.<br />
<br />
6. Stir in oil and 1/2 tsp salt into hot water. Bring water to a boil under low heat.<br />
<br />
7. Once water start to boil, add in 1/3 of flour mixture. Stir using wooden spatula until combined.<br />
<br />
8. Add in another 1/3 of flour mixture. Stir using wooden spatula until combined.<br />
<br />
9. Add in remaining flour mixture. Stir continuously until mixture thicken to a gluey consistency.<br />
<br />
10. Turn off heat and continue stirring for additional 5 minutes. Set aside.<br />
<br />
12. Pour oil into a bowl. Use a paper towel, dipped into the oil and coat the molds.<br />
<br />
13. Use a spoon to scoop the flour mixture into the molds. Fill the molds up to 2/3 full.<br />
<br />
14. Place molds onto a flat plate and leave mixture to set in molds for 10 minutes.<br />
<br />
15. Steam over boiling water for 20 minutes.<br />
<br />
16. Leave to cool in molds. <br />
<br />
17. Place dried shrimps into food processor. Grind the dried shrimps until flossed. Or use a pound to break dried shrimps into paste.<br />
<br />
18. Add garlic and preserved radish into food processor. Using the chop function, chop the garlic and preserved radish into small pieces. Mixing the ingredients at the same time.<br />
<br />
19. Heat up 1 tbsp oil. Add in preserved radish mixture and fry till combined.<br />
<br />
20. When the oil dry up, add in another tbsp oil and fry till fragrant.<br />
<br />
21. Add in remaining oil, sugar, salt and dark soy sauce. Fry till well-combined.<br />
<br />
22. Once the rice cake cool, use a paring knife to run across the sides of the mold to remove the cake from the mold.<br />
<br />
23. Top the rice cake with preserved radish.<br />
<br />
**********************************************************************************************************<br />
<h4>
Tips & Tricks</h4>
1. If the flour mixture is too thick, add some water to loosen it. Do not add too much water, the cake will turn out too watery.<br />
<br />
2. Use a wet spoon to scope the mixture into the molds.<br />
<br />
3. Use the back of the wet spoon to smooth the top. Scrape away any batter from the spoon when smoothing the top. This helps create a smooth top. <br />
<br />
4. If you don't have molds, you can use small bowls.<br />
<br />
5. If you don't have food processor, diced the garlic and preserved radish with knife. Mix the garlic, preserved radish and flossed dried shrimps in a bowl with a spoon.<br />
<br />
6. When frying the preserved radish, add some oil if it's looks too dry.<br />
<br />
7. Do not remove the cake from the molds when it's hot. The cake will become lumpy and watery. Letting them cool in the molds allow the cake to set.<br />
<br />
8. Adapted from <a href="http://www.atkokken.com/2010/05/09/chwee-kueh-steamed-rice-cake-with-preserved-radish-%E6%B0%B4%E7%B2%BF/" target="_blank">Kokken</a>. <br />
<br />
**********************************************************************************************************<br />
<h4>
My Asian Kitchen</h4>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivupMH5O6nDztwbACb-Dgk6zy1T3TlAWfxqSPHEX-Z194-7g-SBQacCDn62WfuNWj7Idv-Qt7_AZBEe-O1iW-ECmegYAf2fbxdzpDl4GyxGYK-mznKyh2I8HRHLpE7E_rRo01UlLDrhdc/s1600/DSC_1635.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivupMH5O6nDztwbACb-Dgk6zy1T3TlAWfxqSPHEX-Z194-7g-SBQacCDn62WfuNWj7Idv-Qt7_AZBEe-O1iW-ECmegYAf2fbxdzpDl4GyxGYK-mznKyh2I8HRHLpE7E_rRo01UlLDrhdc/s400/DSC_1635.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Asian Rice Flour</td></tr>
</tbody></table>
<br />
<div style="text-align: justify;">
When buying rice flour, get those from Asia. The texture is slightly different. I got mine from an Asian supermarket for US$1. You can find these near the sugar and flour section. </div>
<br />
Refer to <a href="http://kitchenltd.blogspot.com/2012/09/fried-carrot-cake.html" target="_blank">Fried Carrot Cake</a> recipe for a picture of the preserved radish.<br />
<br />Mini Mehttp://www.blogger.com/profile/05841095835121965320noreply@blogger.com0tag:blogger.com,1999:blog-8251430263982858005.post-35146978545005871512012-09-21T11:19:00.001-07:002012-09-21T11:40:45.639-07:00Green Tea Mousse Cake<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUI9Sz3XlCWJdFTCOhD4_jXJbUqQlCFiv2Bg8JpcHjdzxlSuOtv9yM-RDJO6OmvWJqujgxabk472MahqntOTSosX_xZfYSH16n0ZWAIntT4blFuGLDs7IxrW7SAKcm1nW2s48NGns5plk/s1600/DSC_1591.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUI9Sz3XlCWJdFTCOhD4_jXJbUqQlCFiv2Bg8JpcHjdzxlSuOtv9yM-RDJO6OmvWJqujgxabk472MahqntOTSosX_xZfYSH16n0ZWAIntT4blFuGLDs7IxrW7SAKcm1nW2s48NGns5plk/s400/DSC_1591.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green tea mousse cake</td></tr>
</tbody></table>
<br />
<div style="text-align: justify;">
For birthdays, we normally get a mousse cake from a small bakery in Chinatown. It's my husband's favourite cake and cost about $32 for a 9 inch cake. This year, with ample notice from the family, I decided to make one. </div>
<div style="text-align: justify;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1DERfefx7GkG9uylyksCXT5FoHkg7HNj1leO5ZB7IMW4N3qzVcGMSfrFgiq4m7cEG3nhn90i9V5F_gInFtWO280GTGGoNhLH67B8px71nB0L5ooRCzBsGDNtvLMh-r7cdx0Kc-bxSm4s/s1600/DSC_1405.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1DERfefx7GkG9uylyksCXT5FoHkg7HNj1leO5ZB7IMW4N3qzVcGMSfrFgiq4m7cEG3nhn90i9V5F_gInFtWO280GTGGoNhLH67B8px71nB0L5ooRCzBsGDNtvLMh-r7cdx0Kc-bxSm4s/s400/DSC_1405.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green tea mousse cake with cake crumbs</td></tr>
</tbody></table>
<div style="text-align: justify;">
I loved family gathering. It's a chance for me to make a bigger cake to
share with family and not have to finish it all. Specially during a time where I had been making desserts for the past weeks
and my husband and I are on sugar overload; so it's a good time to
share. =)</div>
<div style="text-align: justify;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKsaFufbuz-syDlScvrpak3EGCoPN7mROPe_fQfa0PoyRbHC65yiWZLUnB0wBko8S1MBEtivWHHRMjgcCbdFPXfyq3gmmRwfaAP-RuhK51X2wvOZwBx970xfVSkRBEabqN3KufJh9PTxc/s1600/DSC_1604.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKsaFufbuz-syDlScvrpak3EGCoPN7mROPe_fQfa0PoyRbHC65yiWZLUnB0wBko8S1MBEtivWHHRMjgcCbdFPXfyq3gmmRwfaAP-RuhK51X2wvOZwBx970xfVSkRBEabqN3KufJh9PTxc/s400/DSC_1604.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Layer of light airy mousse sitting on top of a layer of soft fluffy cake</td></tr>
</tbody></table>
<div style="text-align: justify;">
After some deliberation, I decide on green tea mousse cake. With one layer of light airy mousse sitting on top of a layer of soft fluffy cake, followed by another layer of cake and mousse and covered with cake crumbs. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
My only challenge when making the mousse was gelatin. I hardly ever used them for baking so I found that it take a fair bit of understanding when using them. First, I overcooked them, then I threw them into cold batter causing them to lump up, next I undercooked them... Two batter mixes, four packs of gelatin and loads of cursing later, I'm glad to say the mousse was smooth and light. See below for tips with working them. =)</div>
<br />
<h3>
Recipe</h3>
<br />
<u><i>For cake</i></u><br />
4 eggs (separate yolks and whites) <br />
1/4 tsp cream of tartar <br />
90g sugar (divide into 40g and 50g portions)<br />
30g milk<br />
50g corn / vegetable oil<br />
90g cake flour<br />
1 tsp green tea powder (a.k.a matcha)<br />
<br />
<i><u>For Mousse</u></i><br />
9g gelatin (1 envelope)<br />
3 1/2 tbsp water <br />
225g milk <br />
110g sugar<br />
2 1/2 tsp green tea powder<br />
6 egg yolks<br />
2 cups cold heavy whipping cream<br />
<br />
<u><i>For Cake</i></u><br />
1. Whisk 40g sugar and egg yolks together until well-combined.Set aside.<br />
<br />
2. Whisk milk and oil together. Add into egg yolks mixture. Whisk until well-combined.<br />
<br />
3. Sifted flour and green tea powder into egg yolks mixture. Whisk until everything is incorporated. Set aside.<br />
<br />
4. Add cream of tartar into egg white.<br />
<br />
5. Using a whisk attachment on stand mixer or electric hand mixer, whisk egg white till foamy.<br />
<br />
6. Add in 1 tbsp sugar. Whisk until sugar is fully incorporated on medium high speed. About 1 minute.<br />
<br />
7. Add in another 1 tbsp of sugar. Whisk until sugar is fully incorporated on medium high speed. About 1 minute.<br />
<br />
8. Add in all remaining sugar. Set on high speed and beat until stiff peak. About 3 minutes.<br />
<br />
9. Using a spatula, take 1/3 of egg whites and fold into the egg yolks mixture until well-combined. There should be no streaks of egg whites.<br />
<br />
10. Make a hole in the middle of the remaining egg whites, pour in the egg yolks mixture.<br />
<br />
11. Fold in the egg whites into the egg yolk mixture until well-combined.<br />
<br />
12. Line a 9 inch cake pan with parchment paper on the bottom. Pour in the batter. (Do not use non-stick pan)<br />
<br />
13. Bake for 30 minutes in a 330 F preheat oven.<br />
<br />
14. Leave to cool to room temperature before removing from pan. <br />
<br />
<i><u>For Mousse</u></i> <br />
15. Pour water in a small bowl. Add gelatin to water. Do not stir. Set aside for 5 minutes.<br />
<br />
16. Heat milk under low heat.<br />
<br />
17. Mix sugar and green tea powder together.<br />
<br />
18. Once milk start boiling, add in sugar. Whisk until well-combined and no lumps.<br />
<br />
19. Remove from stove and whisk egg yolks quickly until well-combined. <br />
<br />
20. Return mixture to stove and cook for 30 seconds under low heat. Whisking continuously.<br />
<br />
21. Pour mixture through a sift to remove any lumps and over-cooked eggs. Set aside.<br />
<br />
22. Place gelatin mix in microwave and cook for 20 ~ 25 seconds.<br />
<br />
23. Add gelatin mix into egg mixture. Whisk until well-combined. Leave to cool to room temperature.<br />
<br />
24. Using a whisk attachment on stand mixer or electric hand mixer, whisk the cream till stiff peak. Leave to cool to room temperature.<br />
<br />
25. Make a hole in the middle of the cream and pour in the egg mixture.<br />
<br />
26. Fold the cream into the egg mixture until well-combined.<br />
<br />
<u><i>Assembly</i></u><br />
27. Use a paring knife, go across the side of the cake pan to loosen the cake from pan.<br />
<br />
28. Remove cake from pan. Cut cake into two layers. <br />
<br />
27. Line a 9 inch cake pan with parchment paper on the bottom and side.<br />
<br />
28. Place one layer of cake to the bottom of the pan.<br />
<br />
29. Pour 1/2 of the mousse in the pan, on top of the bottom layer of cake.<br />
<br />
30. Cover pan with cling wrap and place into fridge for 15 minutes. Letting the bottom layer of mousse set slightly.<br />
<br />
31. Place another layer of cake into the pan, on top of the bottom layer of mousse.<br />
<br />
32. Pour the remaining mousse into the pan, on top of the top layer of cake.<br />
<br />
33. Cover pan with cling wrap and place into fridge. Leave to set for at least 6 hours. Best to leave overnight.<br />
<br />
34. Served chill.<br />
<br />
************************************************************************************************<br />
<h4>
</h4>
<h4>
Tips & Tricks</h4>
<br />
1. When cooling cake, leave the cake upside down. This will prevent the cake from sinking in the middle.<br />
<br />
2. Do not use non-stick pan. The cake need to stick to the sides in order to rise.<br />
<br />
3. After adding gelatin to water, do not stir. Let the gelatin set slowly.<br />
<br />
4. Use cool water, not cold but slightly cooler than room temperature. I use cold tap water.<br />
<br />
5. When cooking the gelatin in microwave, do it in two separate session. Put it in and cook for 15 seconds. Remove from microwave and swirl the bowl gently for 5 seconds. Place it back to the microwave and cook for another 10 seconds.<br />
<br />
6. Make sure the milk is warm when adding gelatin. Cold milk will cause the gelatin to become lumpy.<br />
<br />
7. Make sure the whipped cream is at room temperature before adding the milk. Cold cream will cause the gelatin to be lumpy.<br />
<br />
8. When assembling the cake, it's best to use a pan with removable bottom. This allow for easy removable of cake. Alternatively, you can use a 9 inch mold set over a baking sheet.<br />
<br />
************************************************************************************************<br />
<br />
<h4>
My Baking Pantry</h4>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYlu6ENNeSfeq6iR9wn6psrGSgedRTcCAcuYfnjUPGtyJNItXS7RsjeHzyMFgN6U3qal3vfZNPvgAj7ypJgMj1VpjIEqYPXpNPZR2Vfx2D3zyB7pqgKvlXQMWztn-Ba2X-A1L8MOeaEQI/s1600/DSC_1642.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYlu6ENNeSfeq6iR9wn6psrGSgedRTcCAcuYfnjUPGtyJNItXS7RsjeHzyMFgN6U3qal3vfZNPvgAj7ypJgMj1VpjIEqYPXpNPZR2Vfx2D3zyB7pqgKvlXQMWztn-Ba2X-A1L8MOeaEQI/s400/DSC_1642.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Matcha - Green tea powder</td></tr>
</tbody></table>
Matcha (green tea powder) is often used for baking. I got my matcha from a local Asian supermarket in the tea section. You can easily get green tea powder online (e.g. Amazon).<br />
<br />
It is not the same green tea leaf. You cannot achieve the taste and texture of matcha by grinding green tea leaves. For baking purposes, you need to use matcha.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyLcx9CeJqCwvD4G9c2DRvG68Bsp4VpmCTlNbfVRzzW4nxP_gtpH2FuyTEvKkSS6rf81wCf90GlQQUzX0Cne1RqiyZkZ5DMbEkkk66QN2vFIs3C01h87ahj1c4JOg1A2iEBA9MhHKhi48/s1600/DSC_1647.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyLcx9CeJqCwvD4G9c2DRvG68Bsp4VpmCTlNbfVRzzW4nxP_gtpH2FuyTEvKkSS6rf81wCf90GlQQUzX0Cne1RqiyZkZ5DMbEkkk66QN2vFIs3C01h87ahj1c4JOg1A2iEBA9MhHKhi48/s400/DSC_1647.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients - Green tea leaves</td></tr>
</tbody></table>
<br />
When buying matcha, check the ingredients on the package. Often there is a milk matcha powder which is basically green tea with milk. This cannot be used for baking as the milk powder will affect the texture of the cake or cookie. Make sure the ingredient of your package states only green tea.<br />
<br />
<br />Mini Mehttp://www.blogger.com/profile/05841095835121965320noreply@blogger.com1tag:blogger.com,1999:blog-8251430263982858005.post-36475221211512763612012-09-18T17:38:00.000-07:002012-09-19T14:15:06.548-07:00Cream Cheese Red Velvet Cupcakes<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPC8Zhm_zeKC0jeBtmLWymNJzQgpk3k4fzsXdZhmDxg5sYO0H1XioG2H-SSxK9fR1bKq1ZnzdrjVd2F136nOTNFXe89OugAKs8OF6yx6GjzSi1_V-XKLMEhuSfNeqvvXQDh_pDJ6uIEXw/s1600/DSC_1343.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPC8Zhm_zeKC0jeBtmLWymNJzQgpk3k4fzsXdZhmDxg5sYO0H1XioG2H-SSxK9fR1bKq1ZnzdrjVd2F136nOTNFXe89OugAKs8OF6yx6GjzSi1_V-XKLMEhuSfNeqvvXQDh_pDJ6uIEXw/s400/DSC_1343.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red velvet cupcakes</td></tr>
</tbody></table>
<div style="text-align: justify;">
I wanted to make something fun for the kids. So I got out some ice-cream cones and decided to make cupcakes with them. </div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTkT0GlKYh_yvVkPHIjTUDVg7SpmsuTvi575Xmd1d6MUIs8jxUxdiynnSAii_miwrOTtLUe-tqUH553MeK80Qt5wYrYq5lcqHToppnILXWQkggMniWIGq2myKDuPB8-8tI3jKLTgXJqHM/s1600/DSC_1349.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTkT0GlKYh_yvVkPHIjTUDVg7SpmsuTvi575Xmd1d6MUIs8jxUxdiynnSAii_miwrOTtLUe-tqUH553MeK80Qt5wYrYq5lcqHToppnILXWQkggMniWIGq2myKDuPB8-8tI3jKLTgXJqHM/s400/DSC_1349.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red velvet ice-cream cone</td></tr>
</tbody></table>
<div style="text-align: justify;">
They turned out great! I piped cream cheese on the top which looked like ice cream and served them to the kids. At first sight, they screamed "Ice-Cream" and rushed for them. Seconds later, they were licking the cream cheese just like ice-cream. </div>
<br />
These cupcakes were great with kids. Since it doesn't melt, there's no mess to clean up after and can be made in advance for parties. You can use any flavor of cupcakes. I made red velvet as these are my husband's favorite. Enjoy some cupcakes for your next party. =)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEPGcppq5XW0mVYb3k0EUpqFJNAw4u_1kiAo02_BX5aa__LDJT5GyybSqsdbQReQ31AJWTe_l93UMa5xJ06hkxgrIha6g_SvTKwo8elWt9jeAJaGsbnMZztZcQAUAquzlL9wKjAAnQ1tI/s1600/DSC_1345.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEPGcppq5XW0mVYb3k0EUpqFJNAw4u_1kiAo02_BX5aa__LDJT5GyybSqsdbQReQ31AJWTe_l93UMa5xJ06hkxgrIha6g_SvTKwo8elWt9jeAJaGsbnMZztZcQAUAquzlL9wKjAAnQ1tI/s400/DSC_1345.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red velvet cupcakes</td></tr>
</tbody></table>
<br />
<h3>
Recipe</h3>
<br />
<i><u>For Red Velvet Cupcake </u></i><br />
125g sifted cake flour<br />
1/4 tsp baking powder<br />
1/4 tsp salt<br />
1 tbsp cocoa powder<br />
1/2 cup buttermilk<br />
1 tbsp liquid red food coloring <br />
1/4 cup butter (at room temperature)<br />
150g sugar<br />
1 large egg<br />
1/2 tsp vanilla extract<br />
1/2 tsp white distilled vinegar<br />
1/2 tsp baking soda<br />
16 ice-cream cones<br />
<br />
<i><u><span style="font-size: x-small;"><span style="font-family: Arial;">Cream Cheese Frosting</span></span></u></i><br />
227g cream cheese (at room temperature and cut into 1 inch cube)<br />
1/2 tsp vanilla extract<br />
1/2 sifted powdered sugar (sifted)<br />
160 ml cold heavy whipping cream<br />
<br />
1. Preheat oven to 350 F. Line muffin pan with ice-cream cones.<br />
<br />
2. Sifted flour, baking powder, salt and cocoa powder together. Set aside.<br />
<br />
3. Whisk buttermilk and food coloring until well combined. Set aside.<br />
<br />
4. Use a paddle attachment on stand mixer or electric hand mixer, beat butter till soft.<br />
<br />
5. Add sugar and beat till light and fluffy.<br />
<br />
6. Add egg and vanilla extract. Beat until incorporated.<br />
<br />
7. Set mixer to low speed and add in 1/3 of flour. Beat until incorporated. (about 3 minutes)<br />
<br />
8. Add in 1/2 of buttermilk. Beat until incorporated. (about 3 minutes)<br />
<br />
9. Add in 1/3 of flour. Beat until incorporated. (about 3 minutes)<br />
<br />
10. Add in remaining buttermilk. Beat until incorporated. (about 3 minutes)<br />
<br />
11. Add in remaining flour. Beat until well combined. (about 5 minutes)<br />
<br />
12. Place baking soda in a small bowl or cup. Pour in vinegar.<br />
<br />
13. Use a spoon to stir in all baking soda quickly and pour into batter. (Should take no more than 5 seconds)<br />
<br />
14. Fold the baking soda into cake batter. <br />
<br />
15. Spoon batter into cones. Fill up to 1/3 of the cones.<br />
<br />
16. Bake for 30 minutes or until skewer comes out clean.<br />
<br />
17. Leave to cool on cooling rack.<br />
<br />
18. Use a paddle attachment on stand mixer or electric hand mixer, beat cream cheese until smooth.<br />
<br />
19. Add in vanilla essence and powdered sugar. Beat until smooth.<br />
<br />
20. Replace the paddle attachment with whisk attachment on stand mixer.<br />
<br />
21. Add in heavy cream and whip until frosting is thick.<br />
<br />
22. Pipe the cream cheese onto cake.<br />
<br />
*****************************************************************************************************************<br />
<h4>
Tips & Tricks</h4>
<br />
1. Sifted flour before measuring.<br />
<br />
2. Baking soda and vinegar has to be incorporated quickly into the batter. The frizz will help the cake to rise.<br />
<br />
3. Get the cakes into oven quickly to make sure the frizz in the baking soda is maintained.<br />
<br />
4. Make sure cream cheese is at room temperature. If it's too cold, lumps will form.<br />
<br />
5. Cutting cream cheese into cubes help prevents lumps from forming.<br />
<br />
6. If cream cheese frosting is too wet, add in cream to thicken it.<br />
<br />
7. If cream cheese frosting is too thick, add in some powdered sugar to loosen it.<br />
<br />
8. Served at room temperature.<br />
<br />
9. Adapted from <a href="http://www.joyofbaking.com/RedVelvetCupcakes.html" target="_blank">Joy of Baking</a>. See below video for complete demonstration. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/clGqLfbw8iM?feature=player_embedded' frameborder='0'></iframe></div>
<br />
<br />
*****************************************************************************************************************<br />
<h4>
My Baking Pantry</h4>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZAhgb9QpoksfgyvlX9ICDW_7L1wF3LCrNxwHn0VbcmbpkJssJ9J39NLEcWSOeai5ZNMXNQhdTCGYOGV7BQANSskYYtbbBWVQV9kjpqti8FBWmlelIgb-f0xqmg7ij63O2fxET0v_V3Mw/s1600/DSC_1336.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZAhgb9QpoksfgyvlX9ICDW_7L1wF3LCrNxwHn0VbcmbpkJssJ9J39NLEcWSOeai5ZNMXNQhdTCGYOGV7BQANSskYYtbbBWVQV9kjpqti8FBWmlelIgb-f0xqmg7ij63O2fxET0v_V3Mw/s400/DSC_1336.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cake Flour</td></tr>
</tbody></table>
I got my cake flour from Target. This is a common cake flour brand in USA. Cake flour loosen the cake cake making it lighter and airier.<br />
<br />Mini Mehttp://www.blogger.com/profile/05841095835121965320noreply@blogger.com0tag:blogger.com,1999:blog-8251430263982858005.post-53145758412919160842012-09-14T10:55:00.001-07:002012-09-14T11:00:49.857-07:00In my kitchen - Spatula<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx9shq78imWKpz4EDhRhOVOXf-8X5QN6I8jfLDbCbgkcQ0tFg9V2s_7ScgaC6jr6C24u9WWcCejppmP_098LBvABbh51GJLef5PahPk2Vbfn0jmFY3MzazaIfnl2lkK-0ObrY6IBdXW9o/s1600/DSC_1315.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx9shq78imWKpz4EDhRhOVOXf-8X5QN6I8jfLDbCbgkcQ0tFg9V2s_7ScgaC6jr6C24u9WWcCejppmP_098LBvABbh51GJLef5PahPk2Vbfn0jmFY3MzazaIfnl2lkK-0ObrY6IBdXW9o/s320/DSC_1315.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spatula</td></tr>
</tbody></table>
The term <b>spatula</b> is used to refer to various small implements
with a broad, flat, flexible blade used to mix, spread and lift
materials including foods, drugs, plaster and paints. (Extracted from Wikipedia)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpQGxxm9lHgQaTxMP8LP02rNkkTHRLES3ozgvCBu12NUc79GJ8c7nnrEfBXNToMabh7c39X_a-kw0qMUJFgDoY_xdmoTU3fQYNLVy7EMIe5ui9WhzFbRRMGrc80cSqV6zXRaAbJrWJH7o/s1600/DSC_1319.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpQGxxm9lHgQaTxMP8LP02rNkkTHRLES3ozgvCBu12NUc79GJ8c7nnrEfBXNToMabh7c39X_a-kw0qMUJFgDoY_xdmoTU3fQYNLVy7EMIe5ui9WhzFbRRMGrc80cSqV6zXRaAbJrWJH7o/s320/DSC_1319.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Size of spatula - compared to a soup spoon</td></tr>
</tbody></table>
<br />
Most of us have at least one spatula at home. I have three. Why three? Well, I got a cheap one for baking, an expensive one for cooking and a mini one for "scraping".<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPIpCduiqZQ2UoDqqCpKXTSbrwFg4fZwhgVollYfoiQSUlTDmoJ4Ab2Bv_WwEJZ3sIUgeRsbTB5xwAXj_UeSYonwDCgMFwMfLdM025aSN_gErHUWT87PS4xpCIq4j4hX-X2KbzxE1BD0/s1600/DSC_1329.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPIpCduiqZQ2UoDqqCpKXTSbrwFg4fZwhgVollYfoiQSUlTDmoJ4Ab2Bv_WwEJZ3sIUgeRsbTB5xwAXj_UeSYonwDCgMFwMfLdM025aSN_gErHUWT87PS4xpCIq4j4hX-X2KbzxE1BD0/s320/DSC_1329.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Daiso Spatula</td></tr>
</tbody></table>
My cheapo spatula cost $1.50 from Daiso. It's my favourite. It's cheap, easy to use and right size for me. I use it for most of my baking from scraping down my mixing bowl, folding in baking mix to filling up molds. My previous trusty spatula served me well until I melted it when trying to stir a boiling mixture over the stove. Lesson learnt - not to be used for anything hot. I think the max. temperature is 200F. Well, lucky for me, it's so cheap that I always buy an extra one to keep.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl3hezH7xJCr_gy6oQO3q39QHfirgrC8kJaTkHFOv6gKz14dVlIoTd6u4gXMEWIx0YOL3380qZoe7mHPJgLeHJVCza9BHgcdID-XSnvIF2xgQR5oruuooQesxqqW9AWSFJd-ZyKPUc0DM/s1600/DSC_1073.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl3hezH7xJCr_gy6oQO3q39QHfirgrC8kJaTkHFOv6gKz14dVlIoTd6u4gXMEWIx0YOL3380qZoe7mHPJgLeHJVCza9BHgcdID-XSnvIF2xgQR5oruuooQesxqqW9AWSFJd-ZyKPUc0DM/s320/DSC_1073.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rubbermaid Spatula</td></tr>
</tbody></table>
With the Daiso one melting way, I need to get one for cooking - at least one that can withstand temperature higher than 200F. After checking reviews from American Test Kitchen, I bought a Rubbermaid silicone spatula. At a price of US$11, this spatula has the power to withstand heat up to 600F. However, this spatula is bigger and longer than my Daiso one. I find myself having a more difficult time manoeuvring the Rubbermaid and only use it for cooking or hot mixture.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzTGHWk4_IqaJYWSbUuFvTJaPGrFYpg3kOCuSK8ra95WP0P62p2JbmZBoCMFYzXs2FRbwAtjXlKe8G8q6k6HFufsqETkbGfQi2BQmjH5kzE6sFRANbiXkzwHrP4Gt_Zvti3XNlB-y9BOY/s1600/DSC_1331.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzTGHWk4_IqaJYWSbUuFvTJaPGrFYpg3kOCuSK8ra95WP0P62p2JbmZBoCMFYzXs2FRbwAtjXlKe8G8q6k6HFufsqETkbGfQi2BQmjH5kzE6sFRANbiXkzwHrP4Gt_Zvti3XNlB-y9BOY/s320/DSC_1331.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tovolo Mini Spatula</td></tr>
</tbody></table>
<br />
Lastly, I got a pair of mini silicone spatula from Tovolo on an impulse for US$4. It's so small - size of a teaspoon that it can hardly do anything with it. I only used it to scrape any leftover on my stand mixer whisk or paddle. It is soft and small, thus, able to reach those small gaps between the whisk and paddle. Thus, I would not recommend getting this.<br />
<br />
On the overall, if I could get only one spatula, I would get the rubbermaid one as that can be used for both cooking and baking. Now I need to head to Daiso to get a spare spatula. =)<br />
<br />
<sup class="reference" id="cite_ref-0"><a href="http://en.wikipedia.org/wiki/Spatula#cite_note-0"></a></sup>Mini Mehttp://www.blogger.com/profile/05841095835121965320noreply@blogger.com0tag:blogger.com,1999:blog-8251430263982858005.post-63420791771232838642012-09-13T14:15:00.001-07:002012-09-18T13:13:40.345-07:00Tonkatsu - Pork Cutlet<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0djRGBZ8JTRuLV0OAtBeHlXEU1WWsE7B8uQbnlROse6uVhBfTUrn3ChgyyGwoGExYE07eXRLCxNcSgQ9EXtlqOyoZojZtd9hLdM09L9G0_HS4UaZHd3ToBNBdmV4z6kpzI99YcIL9i9g/s1600/DSC_1292.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0djRGBZ8JTRuLV0OAtBeHlXEU1WWsE7B8uQbnlROse6uVhBfTUrn3ChgyyGwoGExYE07eXRLCxNcSgQ9EXtlqOyoZojZtd9hLdM09L9G0_HS4UaZHd3ToBNBdmV4z6kpzI99YcIL9i9g/s320/DSC_1292.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tonkatsu</td></tr>
</tbody></table>
Tonkatsu is mainly fried pork chops covered in breadcrumbs. Another common name for it in Aisa is pork cutlet.<br />
<br />
I haven't made Tonkatsu since my last failed attempt. It was horrible - the skin was soggy and fell off the meat when cut. It was so bad that my husband banned "it" from our kitchen. ;p<br />
<br />
So, I hesitated to try this new recipe from America's Test Kitchen ("ATS"). I wouldn't call it Tonkatsu as traditional Tonkatsu uses Panko (Japanese breadcrumbs), this recipe from ATS uses cereal. After reading the recipe, it seems to solve the problems that I had in my earlier failed attempt, so I decided I shall give it a try.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMe4kMd5hsrlJKCpc65F_H891dju9M4qC0Ek_OUzNRo86TaFRVkX05vhNQVOJKg197kq1I4BGul3x7XrJXoBFNWtWJVfkrVKU5AC0NkqrwpeOfxCBaZi387-gLTWED2P2thQn0dZmTFbM/s1600/DSC_1300.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMe4kMd5hsrlJKCpc65F_H891dju9M4qC0Ek_OUzNRo86TaFRVkX05vhNQVOJKg197kq1I4BGul3x7XrJXoBFNWtWJVfkrVKU5AC0NkqrwpeOfxCBaZi387-gLTWED2P2thQn0dZmTFbM/s320/DSC_1300.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork Cutlet</td></tr>
</tbody></table>
<br />
The end results - juicy pork chops with crispy skin that stick to the meat. Success! My husband loves them. =) I glad to have given them a second chance.<br />
<br />
BTW, the <a href="http://www.americastestkitchen.com/recipes/detail.php?docid=26253" target="_blank">video for making chops</a> is currently still available on ATS (as at 9/13/2012), you can check out the video for clearer instructions. However, I find that the cornflakes can only make up to 4 chops instead of 8 chops per the ATS recipe. <br />
<br />
<h3>
Recipe</h3>
<br />
4 pieces center-cut boneless pork chops - approximately 1/2 to 3/4 inch thick (about 1 pound)<br />
2/3 cup cornstarch (divide into two 1/3 cup)<br />
3 cups cornflakes<br />
1 1/2 teaspoon salt<br />
1 1/2 teaspoon ground black pepper<br />
2 tablespoon Dijon mustard<br />
1 teaspoon minced garlic<br />
1 cup buttermilk<br />
1 cup cooking oil <br />
<br />
1. Place cornflakes, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/3 cup cornstarch into food processor. Grind for about 15 seconds or until finely grounded. Place in shallow dish or plate.<br />
<br />
2. Whisk Dijon mustard, garlic and buttermilk together until combined. Place in shallow dish or plate.<br />
<br />
3. Place 1/3 cup cornstarch in shallow dish or plate.<br />
<br />
4. Adjust oven rack to middle position and heat oven to 200 degrees.<br />
<br />
5. Clean and dry pork chops. Using a knife, create slits in crosshatch pattern on both sides of the pork chops.<br />
<br />
6. Season each pork chop with salt and pepper. About 1/4 tsp per chop.<br />
<br />
7. Take 1 chop and coat in cornstarch. Shake off excess.<br />
<br />
8. Dredge the chop into buttermilk. Use a fork to pick up the chop and let excess drip off.<br />
<br />
9. Transfer the chop to the cornflakes mixture. Coat the chop with the cornflakes mix.<br />
<br />
10. Place the coated chop on a wire rack. Repeat until all chops are coated.<br />
<br />
11. Let the chops rest on wire rack for at least 10 minutes.<br />
<br />
12. Heat 1/3 cup oil in a skillet over medium-high heat for 5 minutes.<br />
<br />
13. Place 2 chops into skillet and cook until golden brown and crispy.<br />
<br />
14. Using a tong, carefully flip the chop and cook until the second side is golden brown.<br />
<br />
15. Use an instant-read thermometer, check that the center of chop is 140 degrees.<br />
<br />
16. Transfer the chops to a plate lined with paper towel.<br />
<br />
17. Let the chops rest for 30 seconds on each side.<br />
<br />
18. Transfer to a clean wire rack set over baking sheet. Transfer to oven to keep warm.<br />
<br />
19. Discard oil in skillet and wipe clean with paper towels.<br />
<br />
20. Repeat the process with the remaining oil and pork chops.<br />
<br />
21. Transfer to oven to keep warm until ready to serve.<br />
<br />
******************************************************************************************************* <br />
<h4>
Tips and Tricks</h4>
<br />
1. The mustard gave the chops a tangy flavour which I like. You may omit or reduce the portion of Dijon mustard.<br />
<br />
2. When coating the cornflakes, you may want to divide the cornflakes into two portion. Use the first portion to coat 2 slices of chops and the second for remaining chops. This way, the cornflakes are not too wet from the buttermilk when you reached your final chop.<br />
<br />
3. Do not rest the chops on paper towel for too long. Keep them resting on paper towel for less than 30 seconds on each side. Quickly transfer to wire rack. Over-rested chops will cause the crust to fall off.<br />
<br />
4. If you don't have a food processor, place the cornflakes, cornstarch, salt and pepper into a ziplock bag. Use a rolling pin to crush the cornflakes into fine crumbs. <br />
<br />
<br />Mini Mehttp://www.blogger.com/profile/05841095835121965320noreply@blogger.com0tag:blogger.com,1999:blog-8251430263982858005.post-15831758462173117402012-09-07T11:56:00.000-07:002012-09-21T12:16:52.050-07:00Strawberry Mochi (Ichigo Daifuku)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBfrojYVTIYU3SuWLnIynL0j1aiytRef-aYorx0XBmrWwuWBVjZlWLaPJNIqDQ3pcaxWYBYkpt5mG4llmgTkHfnakRSj-0sdoeOuBWJDTul2vSh4L8Gg21tNnvH0mbpHUeeVIxDdPdoL4/s1600/DSC_1161.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBfrojYVTIYU3SuWLnIynL0j1aiytRef-aYorx0XBmrWwuWBVjZlWLaPJNIqDQ3pcaxWYBYkpt5mG4llmgTkHfnakRSj-0sdoeOuBWJDTul2vSh4L8Gg21tNnvH0mbpHUeeVIxDdPdoL4/s400/DSC_1161.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberry Mochi - Ichigo Daifuku</td></tr>
</tbody></table>
I have a box of strawberries dying in my fridge. Yup - it's like 2 weeks old, very close to being "certified". I got to do something with them, but it's a lazy day for me. Regardless, I checked my pantry and found the box of Mochiko flour. Quick and simple - I decided it's Mochi time.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG1gmxwOHcYn5sJxzC8BO1fLnLwbEUZv9O4-SgmXhl5On_WsnnOu8h330OJWl5BgDRfXms_vyNqfIdqfoc1RHXcOU3WkLoBcbCAq70s-KMpF52Du71YgF6PCphnp9qqLGDqtBaEDrPGbs/s1600/DSC_1114.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG1gmxwOHcYn5sJxzC8BO1fLnLwbEUZv9O4-SgmXhl5On_WsnnOu8h330OJWl5BgDRfXms_vyNqfIdqfoc1RHXcOU3WkLoBcbCAq70s-KMpF52Du71YgF6PCphnp9qqLGDqtBaEDrPGbs/s400/DSC_1114.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Japanese Mochi - Daifuku</td></tr>
</tbody></table>
Mochi is a very popular Japanese snack and you can often find a box of it in any Japanese or Asian supermarket. It's normally filled with red-bean or sesame fillings. I like mine with red bean (Azuki) fillings. It wasn't until recently, I discovered the Strawberry Mochi. WOW - it's soft chewy skin filled with Azuki wrapped around a crunchy juicy strawberry! I have one word for it WOW! It's ingenious... perfect combination. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMTyFpfi8Uvff8B2j3e1l66hy9iUrng79dj_o0UfXrjKimiVTJq73cd84s7k51u8lIlU53p2KyvPL-Iqj4W0PMbgU3sC_7cKX909Z2y1lGKA5fEQU73tuCF9VOgp0zB17y2LqB7eYe8C0/s1600/DSC_1156.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMTyFpfi8Uvff8B2j3e1l66hy9iUrng79dj_o0UfXrjKimiVTJq73cd84s7k51u8lIlU53p2KyvPL-Iqj4W0PMbgU3sC_7cKX909Z2y1lGKA5fEQU73tuCF9VOgp0zB17y2LqB7eYe8C0/s400/DSC_1156.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trio of Mochi</td></tr>
</tbody></table>
Time to impress the friends and family with this easy dessert. =)<br />
<br />
<h3>
Recipe</h3>
8 strawberries (medium size - about 1 inch each)<br />
200g pre-made sweet red bean paste <br />
1 cup Mochiko flour / Glutinous rice flour<br />
1/4 cup sugar<br />
1 cup water<br />
2 cup cornstarch<br />
<br />
1. Wash and dry the strawberries.<br />
<br />
2. Remove the head (i.e. the leaf and stem) of the strawberries. Use a paper towel to pat dry the strawberries.<br />
<br />
3. Divide the red bean paste into 8 small balls. (About 25g each)<br />
<br />
4. Wrap each strawberries with the red bean balls. Leave the tip of the strawberry uncovered.<br />
<br />
5. In a microwave-safe bowl, mix the flour, sugar and water. Stir well until the mixture is well-combined.<br />
<br />
6. Cover bowl with plastic wrap and place into microwave for 1 minute.<br />
<br />
7. Remove and mix with a wet spoon or spatula.<br />
<br />
8. Return bowl back to microwave for another 1 minute. Now mixture has turned sticky with some white parts.<br />
<br />
9. Remove and mix with a a wet spoon or spatula.<br />
<br />
10. Return bowl back to microwave for a further 30 seconds. Now the mixture should be sticky and translucent. Mixture has turned into mochi.<br />
<br />
11. Cover your work surface with plastic wrap. Spread 1 cup of corn starch onto the plastic wrap. Put mochi on top. <br />
<br />
12. Dust 1/4 cup of cornstarch on top of the mochi. Let cool for 1 minute.<br />
<br />
13. Dust the spatula or your hands with cornstarch and fold the mochi into half. Dust 1/4 cup of cornstarch on top of mochi.<br />
<br />
14. Dust a rolling pin with cornstarch. Roll out the mochi into 1/2 inch thick.<br />
<br />
15. Use a round cookie cutter or a small bowl, cut the mochi into 8 circles.<br />
<br />
16. Put the mochi on top of the strawberry - one at a time, covering the tip of the strawberry.<br />
<br />
17. Start covering the strawberry by pulling the mochi to the bottom. When all ends of the mochi meet, twist and close.<br />
<br />
18. Repeat until all strawberries are wrapped in mochi.<br />
<br />
19. Served at room temperature. Do not chill / refrigerate the mochi.<br />
<br />
*****************************************************************************************<br />
<h4>
<u>Tips and tricks</u></h4>
1. Cut the strawberries such that it will stand flat on the top.<br />
<br />
2. Make sure that the strawberries are completely dried before wrapping in red bean paste. The paste will not stick to wet strawberries.<br />
<br />
3. The red bean paste will stick to your hands. Use a damp paper towel to wipe your hands after making each red bean balls. This way you will get them nicely shape each time.<br />
<br />
4. Mochi sticks to everything. Make sure your hands, utensils and work surface is well covered with cornstarch.<br />
<br />
5. Coated the rolling pin with cornstarch as you start rolling. This has to be done a few times to prevent the mochi from sticking as it spread out.<br />
<br />
6. You can check out the video below on how to wrap the mochi. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/-Cv5LsqKUXc?feature=player_embedded' frameborder='0'></iframe></div>
<br />
<br />
*****************************************************************************************<br />
<h4>
<u>My Japanese Kitchen</u></h4>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6f1UbzMPESsuh0IQZwDSl8VH-Tz94Ee7bM_F7RACSbIp77VJgqf9AGDiNo7jvPo_4aj8DLIXmgVqywcQQecW2_w9swAFejePQimRBzj8SwO0FZ35zOFclw4AIEzFFO0V0IarXhkyNEXU/s1600/DSC_1181.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6f1UbzMPESsuh0IQZwDSl8VH-Tz94Ee7bM_F7RACSbIp77VJgqf9AGDiNo7jvPo_4aj8DLIXmgVqywcQQecW2_w9swAFejePQimRBzj8SwO0FZ35zOFclw4AIEzFFO0V0IarXhkyNEXU/s400/DSC_1181.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mochiko Flour</td></tr>
</tbody></table>
<br />
Mochiko flour, a.k.a. Sweet rice flour is often used for making mochi. Some mochi recipes may asked for Glutinous rice flour but this can be used instead. If buying glutinous rice flour, make sure to get the Japanese brands as their texture is slightly different from the Asian or Chinese ones.<br />
<br />
The Japanese glutinous rice flour can be quite expensive - a pack of 120 grams cost US$5 in Mitsuwa. The Mochiko flour is much cheaper and does the job. I got my Mochiko flour (454 grams) for US$2 at the local Asian supermarket.<br />
<br />
You should find the Mochiko flour next to all the sugar and flour in your local Asian supermarket. I can only find the Japanese glutinous rice flour in Japanese supermarket.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb4VUmYNBDYJLJExhiHTK56Ws9ZCkf-sXnGhNmhDkX2e7ZG3FtHSFfpngq02FAXvh9PNGsDDDqksWOkiwBjcbyB-CioHVnielyFglHIdXnuTlbKgEcJjkGlL5-nL4AZyJemljp1CHIT_E/s1600/DSC_1641.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb4VUmYNBDYJLJExhiHTK56Ws9ZCkf-sXnGhNmhDkX2e7ZG3FtHSFfpngq02FAXvh9PNGsDDDqksWOkiwBjcbyB-CioHVnielyFglHIdXnuTlbKgEcJjkGlL5-nL4AZyJemljp1CHIT_E/s400/DSC_1641.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Bean Paste</td></tr>
</tbody></table>
There are two kinds of red bean paste - coarse (as shown as above) and fine. I used the brand Shirakiku which makes both types of the red bean paste. The coarse paste is known as Tsubu An and the fine paste is Anko Koshian. The key difference between both types is that you can find bits of red beans in the coarse paste while the fine paste is smooth without any bits.<br />
<br />
Most times, you can use the both version interchangeably. Personally, I prefer to use the fine version for mochi and the coarse version for making pastry. <br />
<br />
<br />
Mini Mehttp://www.blogger.com/profile/05841095835121965320noreply@blogger.com1tag:blogger.com,1999:blog-8251430263982858005.post-52151752669735827092012-09-06T13:17:00.000-07:002012-09-06T13:18:25.928-07:00In my kitchen - Silicone Tongs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzPjS8PrC20ZDwMjx3IMWijEF7TdgpXo6bqI0Z21XjvrkR7EjgPMtxP1fxQ4-ItsbaJQymFXpaAaJAAdpTOT15B6AqanPD3vuYNgPHMZWqdGYh2e6_cdE7Kd6v7DfZ5Y7J8ZYNFrIxzR4/s1600/DSC_1071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuiRC3-8JRmIdTi4K4N1ALPPyLafmxkFJiuqqoNMd9rngpzoffm_3qsf28u6qw6IzPc-OgyRE0UkLCo4CXm81wQVXYInkNQ_7A8EqtAuHtO9AzAqSfIvzvJ9UdlNCVYMvd16DAtFaVwyM/s1600/DSC_1060.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuiRC3-8JRmIdTi4K4N1ALPPyLafmxkFJiuqqoNMd9rngpzoffm_3qsf28u6qw6IzPc-OgyRE0UkLCo4CXm81wQVXYInkNQ_7A8EqtAuHtO9AzAqSfIvzvJ9UdlNCVYMvd16DAtFaVwyM/s320/DSC_1060.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tovolo Silicone Tongs</td></tr>
</tbody></table>
<br />
I love to use tongs for cooking. I'm not exactly the most "nimble" person in the kitchen. In fact, I need my husband's help to flip a pancake. ;p<br />
<br />
With tongs, I can easily flip any meat, "gently" place food into the pan for cooking and move around any hot food . It's like having super heat resistant hands! Praise the guy who invented tongs.<br />
<br />
Having non-stick pans, it's only natural that I buy tongs that are safe for them. Normally, they are made of nylon or silicone. The most commonly found ones are made of nylon. However, I find nylon cookware normally melt under extreme heat or they "stripped" over time. I don't appreciate having nylon "threads" in my food so I convert to silicone cookware.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaqYQCeiREOaHGlNdP_xViMF3S1VkakkcTrkNfYjgGc7BbjIMWBd8WT6N3H8mjkkjnPMET_kbFWul4uWOg-XXqFcItnmb2GCbCpC1bSywe5GoCXfd2Ayrdd-x16bElMVDLnv0ospE4wI8/s1600/DSC_1063.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaqYQCeiREOaHGlNdP_xViMF3S1VkakkcTrkNfYjgGc7BbjIMWBd8WT6N3H8mjkkjnPMET_kbFWul4uWOg-XXqFcItnmb2GCbCpC1bSywe5GoCXfd2Ayrdd-x16bElMVDLnv0ospE4wI8/s320/DSC_1063.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Silicone feet</td></tr>
</tbody></table>
<br />
Recently, I bought a pair of Tovolo silicone tongs from Amazon.The tongs come with a little silicone rest on the side which allows the tongs to rest easily on the counter top.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzPjS8PrC20ZDwMjx3IMWijEF7TdgpXo6bqI0Z21XjvrkR7EjgPMtxP1fxQ4-ItsbaJQymFXpaAaJAAdpTOT15B6AqanPD3vuYNgPHMZWqdGYh2e6_cdE7Kd6v7DfZ5Y7J8ZYNFrIxzR4/s1600/DSC_1071.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzPjS8PrC20ZDwMjx3IMWijEF7TdgpXo6bqI0Z21XjvrkR7EjgPMtxP1fxQ4-ItsbaJQymFXpaAaJAAdpTOT15B6AqanPD3vuYNgPHMZWqdGYh2e6_cdE7Kd6v7DfZ5Y7J8ZYNFrIxzR4/s320/DSC_1071.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Silicone tip</td></tr>
</tbody></table>
The tips are also heat resistant. I left them in a pan of hot oil and they survived. They are also hard and does not bend easily resulting in a good grasp on the food.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdh1nHcpwdhSfhcDKLsrXUrg7kEziJLR7OoRJpkKnaSuWDVKS6nirxOBmFet3fWUc3HspcVDMKntmI0i0ZDq8tqNi4y-SIQrqAkvjEgpE7IDO0FkwRInjiFPAQonNnbzAYhr0renRqAeI/s1600/DSC_1072.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdh1nHcpwdhSfhcDKLsrXUrg7kEziJLR7OoRJpkKnaSuWDVKS6nirxOBmFet3fWUc3HspcVDMKntmI0i0ZDq8tqNi4y-SIQrqAkvjEgpE7IDO0FkwRInjiFPAQonNnbzAYhr0renRqAeI/s320/DSC_1072.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tong Lock</td></tr>
</tbody></table>
There is a lock at the top which allows for easy locking and unlocking of the tongs. When unlock, the tongs open up to 9-inches.<br />
<br />
One downside for this tongs is that it's missing non-slip grip on the side. I am ok without the non-slip padding on the slip and didn't have my tongs flying off my hands during cooking. However, I think this would be a good option to have.<br />
<br />
On the overall, for less than $10, the Tovolo tongs is a good buy. I may try the progressive ones next time which cost about $15.<br />
<br />
<br />Mini Mehttp://www.blogger.com/profile/05841095835121965320noreply@blogger.com0tag:blogger.com,1999:blog-8251430263982858005.post-6144478630801969112012-09-05T11:06:00.000-07:002012-09-19T14:18:45.833-07:00Fried Carrot Cake <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixoCRXysmrCmVNAVr2pTEKq12gIG9-V7TbLx44DcV1hlHB54yqg0WADBzXLT1MMZtl9ZIftbzaq0_d9fsFKW6J_w7S6yfpLQDxhR2Th5VTyyK40ygZPwZdylBq_VzGvVagT4U0biM-ngQ/s1600/DSC_1045.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixoCRXysmrCmVNAVr2pTEKq12gIG9-V7TbLx44DcV1hlHB54yqg0WADBzXLT1MMZtl9ZIftbzaq0_d9fsFKW6J_w7S6yfpLQDxhR2Th5VTyyK40ygZPwZdylBq_VzGvVagT4U0biM-ngQ/s320/DSC_1045.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried Carrot Cake</td></tr>
</tbody></table>
<br />
Have you ever tried fried carrot cake? This is a well-loved breakfast item in Singapore and Malaysia.<br />
<br />
For me, it's a well-loved breakfast, lunch, dinner and supper item. I used to work near Lau Pa Sat and would get a pack of this high calorie supper once a month. There's something about the soften carrot cake and aromatic eggs that makes me craved for more.<br />
<br />
While shopping for noodles at a local Asian supermarket, I came across a pack of ready-made carrot cake. I supposed that's the "divine" sign for me to make my favourite dish. =)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-rl1Dj-1fMERcLBI2eLMmbqgRBbCg9UjEivOREXG-sngjXrkJlXH3wyZAlzT4rWF71u9e1bgL2L4-KHjCy6ZpqZQcN5G4pDGTOb3MTWOLQA21TWk2n7QvsgGGAiqKKCQsk-TFAEjd0s/s1600/DSC_1054.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-rl1Dj-1fMERcLBI2eLMmbqgRBbCg9UjEivOREXG-sngjXrkJlXH3wyZAlzT4rWF71u9e1bgL2L4-KHjCy6ZpqZQcN5G4pDGTOb3MTWOLQA21TWk2n7QvsgGGAiqKKCQsk-TFAEjd0s/s320/DSC_1054.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's in the sauce!</td></tr>
</tbody></table>
<br />
<h3>
Recipe</h3>
<br />
500g carrot cake<br />
2 tablespoons minced garlic <br />
3 tablespoons preserved radish<br />
1 tablespoon sesame oil <br />
1/2 tablespoon chili paste (optional) <br />
2 tablespoons fish sauce <br />
1/2 tablespoon soy sauce<br />
1/2 teaspoon sugar <br />
1 dash of pepper<br />
3 large eggs<br />
3 1/2 tablespoon of oil <br />
2 tablespoon chopped green onion <br />
<br />
<br />
1. Rinsed and soaked the preserved radish for 10 minutes.<br />
<br />
2. Chopped and diced the preserved radish into small pieces.<br />
<br />
3. Mixed the preserved radish with sesame oil and set aside.<br />
<br />
4. Use a fork to break the yolk of the eggs. Add in 1/2 tablespoon of oil. Beat lightly.<br />
<br />
5. Cut the carrot cake into cubes - approximately 1 cm each.<br />
<br />
6. Heat up a non-stick pan with 1 tablespoon of oil over high heat.<br />
<br />
7. Fry carrot cake till soften and lightly brown. At this stage, you should see all liquid from the carrot cake have completely dried up. Remove from pan and set aside.<br />
<br />
8. Heat up non-stick pan with 2 tablespoons of oil over medium heat. Add in garlic and preserved radish. Fried till fragrant and lightly brown.<br />
<br />
9. Add in chili paste, if desired.<br />
<br />
10. Add in carrot cake. Stir-fry lightly for 1 minute.<br />
<br />
11. Add in fish sauce, soy sauce, pepper and sugar. Stir-fry until well-combine for 3 minutes.<br />
<br />
12. Spread the carrot cake around the pan and use the back of a spatula, lightly press down on the carrot cake.<br />
<br />
13. Turn the heat back on high and pour eggs over the carrot cake. Swirl the pan to spread the eggs. Do not use the spatula to stir or move the carrot cake.<br />
<br />
14. Once the eggs set, divide the carrot cake into 4 pieces using the spatula. Flip the carrot cake and cooked the other side for 2 minutes on medium high heat.<br />
<br />
15. Plate and serve with green onions.<br />
<br />
***************************************************************************************<br />
<h4>
<u><a name='more'></a>Tips and Tricks</u></h4>
1. Using a non-stick pan is the key to making this at home. Carrot cake sticks easily to the pan during cooking. Use more oil if not using a non-stick pan.<br />
<br />
2. Stir fry lightly each time after adding a sauce. For example, after adding the fish sauce, fry lightly before adding the soy sauce.<br />
<br />
3. If the carrot cake looks dry during cooking, you can drizzle some water or oil to keep the carrot cake moist. <br />
<br />
4. Make sure your pan is large enough to spread all the carrot cake nicely around. If not split the cooking into smaller batches and adjust seasoning accordingly.<br />
<br />
***************************************************************************************<br />
<h3>
<u>My Asian Kitchen</u></h3>
Here's some ingredients that I used for making the carrot cake.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjEfuR6Xn2RTEBpKmEsdT96J15pIRiJNuORrrJ5cDKuJ8mrQDDb2-tAL2AH2HOVNmEeOWFiNNQ-3UA2KNIy4VulZ2l01rzsLdREeuEqoUNZCzlMhUIhGlRaLjq_EX2qbsCoijzRLUsv0U/s1600/DSC_0997.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjEfuR6Xn2RTEBpKmEsdT96J15pIRiJNuORrrJ5cDKuJ8mrQDDb2-tAL2AH2HOVNmEeOWFiNNQ-3UA2KNIy4VulZ2l01rzsLdREeuEqoUNZCzlMhUIhGlRaLjq_EX2qbsCoijzRLUsv0U/s320/DSC_0997.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready made carrot cake</td></tr>
</tbody></table>
Ready made carrot cake. You can find this in the refrigerated section of most Asian supermarket. Look for the vegetarian version. Otherwise, you can try your local Chinese vegetarian shop for this, especially during the Chinese New Year. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8LUMQksmccl5Q89z_EpEA_4_SiDTRij0tJLiamCboLz3e2CMraR7xgVRWR2bSdZxQ1U3wQigdSmZ0MUeRfLyTR5UEw_RC4tZPBJGgY6_P1sDQrEp7kA_jkFavs525ZBjzyYZSOjUr4M0/s1600/DSC_1031.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8LUMQksmccl5Q89z_EpEA_4_SiDTRij0tJLiamCboLz3e2CMraR7xgVRWR2bSdZxQ1U3wQigdSmZ0MUeRfLyTR5UEw_RC4tZPBJGgY6_P1sDQrEp7kA_jkFavs525ZBjzyYZSOjUr4M0/s320/DSC_1031.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Preseved Radish</td></tr>
</tbody></table>
Commonly known as <span style="font-family: inherit;">"</span><span style="font-family: inherit;">Chai Por</span><span style="font-family: inherit;">" (菜脯, Chinese pronounced as "</span><i style="font-family: inherit;">Coi Boo</i><span style="font-family: inherit;">"). You can find this near the dried food section of most Asian supermarket.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsy6RFG9mum8Du5v3K9L8_iEt5JkPlplO1MIgL80Ma41jsdpLknd9btqzjiSnpXmBQCSQ8-ZfXVZGcUVI-r88aNPSLm0kQdYIbNuwjf1g2L9n0BZjK-bC5rBgBSd_43Abuk0JrhyyZtAw/s1600/DSC_1006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsy6RFG9mum8Du5v3K9L8_iEt5JkPlplO1MIgL80Ma41jsdpLknd9btqzjiSnpXmBQCSQ8-ZfXVZGcUVI-r88aNPSLm0kQdYIbNuwjf1g2L9n0BZjK-bC5rBgBSd_43Abuk0JrhyyZtAw/s320/DSC_1006.JPG" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fish Sauce</td></tr>
</tbody></table>
Fish sauce can be commonly found near the sauce section of Asian supermarket - normally where you find soy sauce.<br />
<br />
***************************************************************************************<br />
<br />
<br />
<br />Mini Mehttp://www.blogger.com/profile/05841095835121965320noreply@blogger.com0tag:blogger.com,1999:blog-8251430263982858005.post-14573737760526326232012-09-02T10:49:00.000-07:002012-09-18T17:41:07.969-07:00Recipes Back SplashI "inherited" my kitchen when I moved to the states. My in-laws oversaw and paid for our home renovations while we were still working in Hong Kong. Saving on both time and money, I have little to complain about.<br />
<br />
With little counter space to work on, I found myself fighting for space with my recipes. Often a times, my recipes cards end up wet and dirty. I often have to rewrite them or use cling wrap to wrap them up to prevent stains.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0tY5fBQwJQEFZwrUobAiHjiHmXZDI8P_7pTqD55s1GblSnNFq2mS_y0lgtgh5KDlxVegGxXNZqJPx2EPJEU2INpgulNwzdbsqbEOLCfz_yfvvvHjn56PLzfemagbmumlOnSZNx4pW2Wc/s1600/DSC_0879.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0tY5fBQwJQEFZwrUobAiHjiHmXZDI8P_7pTqD55s1GblSnNFq2mS_y0lgtgh5KDlxVegGxXNZqJPx2EPJEU2INpgulNwzdbsqbEOLCfz_yfvvvHjn56PLzfemagbmumlOnSZNx4pW2Wc/s320/DSC_0879.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kitchen Back splash</td></tr>
</tbody></table>
It happened one day when I randomly grab some post-it to copy a recipe that I saw on TV. I stuck the post-it on my back splash and it worked like magic. Now I can read my recipes, keep them clean and free up counter space. =)<br />
<br />
How do you keep your recipes while you are cooking?<br />
<br />Mini Mehttp://www.blogger.com/profile/05841095835121965320noreply@blogger.com0tag:blogger.com,1999:blog-8251430263982858005.post-39072035992626643802012-08-30T10:59:00.003-07:002012-09-19T14:15:55.802-07:00Hokkaido Chiffon Cupcakes<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQek_ufdk0dr-00-_eLtjv9jBwTmAdql6nIwrZl0rqsKKuaJ_UUqE2za4TqhtGzFPov_rY3s1LGSflRvAzFD6U7-Q_5rhGIhPDy2hQ2zSvnr9x2EPLmSGMBAB3dScpQaKWhXGxQ2QSRZ4/s1600/DSC_0938.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQek_ufdk0dr-00-_eLtjv9jBwTmAdql6nIwrZl0rqsKKuaJ_UUqE2za4TqhtGzFPov_rY3s1LGSflRvAzFD6U7-Q_5rhGIhPDy2hQ2zSvnr9x2EPLmSGMBAB3dScpQaKWhXGxQ2QSRZ4/s320/DSC_0938.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hokkaido Chiffon Cupcakes</td></tr>
</tbody></table>
<br />
<span id="goog_242579640"></span><span id="goog_242579641"></span><br />
I'm so "out-dated"! According to the internet, it seems that these little cupcakes can be easily bought from bakeries in Singapore and Malaysia. However, despite
my many trips back to Singapore and Malaysia, I am ashamed to say I've
never tried them!<br />
<br />
I found this cake while searching on the internet for an easy recipe to use up all my left-over custard cream from my earlier cream puffs experiment. Combining two of my husband's favourite chiffon cake and custard cream - this cake is perfect for using up my cream fillings.<br />
<br />
OMG!!! This cake is heavenly. Fluffy soft cake with smooth creamy custard... It's so good! For a baking novice, I do say mine turn out beautifully. I can't wait to try one of these when I next return to Singapore. =)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0J-8fDe8kt3szSQmRSUmn9BbLL49qiVegMV_zGpZN3X78Q4WElAH5fP-vwu5dv-_D8RScNq1SJ-TGGFrNF7rFT7nw6WK-PxWwnrve6uySEQ-dLx4HkYtzHI-fxcw5ApoqVO44Ngmt8Y/s1600/DSC_0950.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0J-8fDe8kt3szSQmRSUmn9BbLL49qiVegMV_zGpZN3X78Q4WElAH5fP-vwu5dv-_D8RScNq1SJ-TGGFrNF7rFT7nw6WK-PxWwnrve6uySEQ-dLx4HkYtzHI-fxcw5ApoqVO44Ngmt8Y/s320/DSC_0950.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fluffy soft cake with smooth creamy custard</td></tr>
</tbody></table>
<br />
***********************************************************************<br />
<h3>
Recipe </h3>
<i>(Makes 8 cupcakes)</i><br />
<br />
<i><u>For chiffon cake</u></i><br />
<span id="goog_242579640"></span><span id="goog_242579641"></span>3 egg yolks<br />
20g sugar<br />
35g corn oil / vegetable oil<br />
60g milk<br />
70g cake flour<br />
<br />
3 egg whites (at room temperature)<br />
1/4 teaspoon cream of tartar (optional)<br />
25g sugar<br />
<br />
<u><i>For custard cream</i></u><br />
1 box of French Vanilla Pudding<br />
1 1/2 cup cold milk <br />
1/2 cup cold heavy whipping cream<br />
1/2 teaspoon vanilla extract<br />
1/4 teaspoon of extra-fine sugar / powdered sugar (optional)<br />
<br />
<u><i>For Custard Cream</i></u><br />
1. Mix the french vanilla pudding with milk. Set aside in fridge.<br />
<br />
2. Whip cream, vanilla extract and sugar with cold mixing bowl and whisk until stiff.<br />
<br />
3.
Fold in 1/3 of the cream into the french vanilla pudding. Add this
mixture into the rest of the cream and fold in gently until all cream
has been mixed into the pudding. Set aside in fridge.<br />
<span id="goog_242579640"></span><span id="goog_242579641"></span><br />
<span id="goog_242579640"></span><span id="goog_242579641"></span><span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<i><u>For chiffon cake</u></i><span id="goog_242579640"></span><span id="goog_242579641"></span><br />
1. Pre-heat oven to 330F.<br />
<br />
2. Arrange paper liners on baking tray.<br />
<br />
3. Hand whisk egg yolk and sugar till pale in color.<br />
<br />
4. Add in corn oil and milk, continue whisking till combined.<br />
<br />
5. Sift in cake flour, continue whisking till combined.<br />
<br />
6. Using either stand mixer with whisk attachment or electric hand beater, beat egg white and cream of tartar till foamy.<br />
<br />
7. Add in the
sugar in 3 separate additions while beating at high speed till just firm peaks form. <br />
<br />
8. Take 1/3 of egg white and fold into the egg yolk batter with a spatula.<br />
<br />
9. Make a hole in the center of the remaining egg white and pour in egg yolk batter.<br />
<br />
10. Fold in all the egg white into the egg yolk batter until well combine.<br />
<br />
11. Scoop batter into paper liners until 3/4 full.<br />
<br />
12. Bake for 30 mins or when toothpick comes out clean.<br />
<br />
13. Remove from oven and use a small knife to poke a 1 cm hole in the surface of the cake.<br />
<br />
14. Leave cakes to cool. <br />
<br />
<i><u>Serving Instructions</u></i><br />
1. Pipe custard cream into the cupcake using the hole poke earlier.<br />
<br />
2. Dust with powdered sugar.<br />
<br />
3. Left-over cakes should be refrigerated.<br />
<span id="goog_242579640"></span><span id="goog_242579641"></span><br />
<span id="goog_242579640"></span><span id="goog_242579641"></span>***********************************************************************<br />
<h4>
<u>Tips and Tricks</u> </h4>
1. Do not overbeat the egg white. You can refer to the <a href="http://www.thekitchn.com/a-visual-guide-soft-peaks-firm-115557" target="_blank">Kitchn</a> for guide on egg whites.<br />
<br />
2. Poke the hole in the top center while the cake is hot. <br />
<br />
3. Make sure the cakes are completely cool before piping the cream. Otherwise, cream will melt. So make the cakes 2 ~ 3 hours in advance.<br />
<br />
3. Pipe the cream just before serving.<br />
<br />
4. Use free standing muffins cups for these recipes. <br />
<span id="goog_242579640"></span><span id="goog_242579641"></span><br />
<i>Adapted</i><i> from <a href="http://forbiddengarden12.blogspot.com/2012/04/blog-post_14.html" target="_blank">Forbidden Garden</a>. </i><br />
<span id="goog_242579640"></span><span id="goog_242579641"></span><br />
<a name='more'></a><br />
<br />
<span id="goog_242579640"></span><span id="goog_242579641"></span><span id="goog_242579640"></span><span id="goog_242579641">***********************************************************************<br />
</span><br />
<h4>
<span id="goog_242579641">
<span id="goog_700482927"></span><span id="goog_700482928"></span>My Baking Pantry</span></h4>
<span id="goog_242579641">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg700WsKOj6F78qt-D8Cfc3HJQZvtrd5wmrfbhpHEJu9PK2LU7tz9o_w-sjL5O2itj5GtEqf8WEjE3hJpPfWnkjUqj6hEQ0uw2s0O6ACzxKdXARyJyVdr5j3F4c6BhzubDFjYr2Tdn1tPg/s1600/DSC_0874.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg700WsKOj6F78qt-D8Cfc3HJQZvtrd5wmrfbhpHEJu9PK2LU7tz9o_w-sjL5O2itj5GtEqf8WEjE3hJpPfWnkjUqj6hEQ0uw2s0O6ACzxKdXARyJyVdr5j3F4c6BhzubDFjYr2Tdn1tPg/s320/DSC_0874.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jell-O French Vanilla Pudding</td></tr>
</tbody></table>
<br />
It is quite difficult to find instant custard powder in the States. I find that <a href="http://www.meijer.com/s/jell-o-instant-pudding-and-pie-filling-french-vanilla-1-box-3-4-oz/_/R-126705;jsessionid=0B23BDBAF8E2A2FDB2E93B555609512C?cagpspn=pla&cmpid=Google_G_US_Meijer_eCom_PLA_Grocery" target="_blank">French Vanilla Pudding from Jell-O</a> a cheap and good substitute for instant custard powder. You can find this in many supermarket at the baking supplies section.<br />
<i><br /></i>
<i>Disclaimer - I am not compensated monetary in any way for the shopping link. I just googled this online and place it here for easy reference. </i><br />
<br />
</span>Mini Mehttp://www.blogger.com/profile/05841095835121965320noreply@blogger.com0tag:blogger.com,1999:blog-8251430263982858005.post-3707424181873469132012-08-29T15:30:00.000-07:002012-09-21T15:36:57.775-07:00Simple Cream Puffs<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTEVUTVOJL22u1O1tFg5p8qXH360sYRhgxN66vp7hz41Eueez8no3JRiEXlCWxixEOPKIixP65ny4Z3_Vc3bbpTLSj5-mLuhfvmMKMTT11LKHZiG0xnHirR95MVmPXtv6BiH8z0a0FMcE/s1600/DSC_0804.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTEVUTVOJL22u1O1tFg5p8qXH360sYRhgxN66vp7hz41Eueez8no3JRiEXlCWxixEOPKIixP65ny4Z3_Vc3bbpTLSj5-mLuhfvmMKMTT11LKHZiG0xnHirR95MVmPXtv6BiH8z0a0FMcE/s320/DSC_0804.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cream Puffs</td></tr>
</tbody></table>
<span id="goog_700482927"></span><span id="goog_700482928"></span><br />
<div style="text-align: justify;">
<span id="goog_700482927">Have you </span><span id="goog_700482928"></span>ever had cream puffs from <a href="http://muginohointl.com/" target="_blank">Beard Papa</a>? Those crunchy puffs filled with vanilla cream are one of my favourite dessert. The first time I tried these puffs was ten years ago, during a holiday in Hong Kong, with a close friend of mine. The aroma of the vanilla cream filled the supermarket at SOGO. It was this aroma that led me to try my first puff.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
At US$2 a pop, these yummy puffs don't come cheap, but I never thought of making them. That was until I came across its recipe while searching for custard recipe. The puff recipe was so simple, I had to give it a try!</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The final verdict from my family - Taste just like Beard Papa! =)</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLc3MDBzl8HvdadM-LfHVeHAVZFlNI-aC3T4fCypQHoBEQDiJ4Clbx9Fq-kD9l7wLm3h3YAB0ilQuGNAxt16baeptv4BRw8ZKWA__SO06EJKdUC0apfQPwtG4X_20eF5iUDj833nmPhr8/s1600/DSC_0821.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLc3MDBzl8HvdadM-LfHVeHAVZFlNI-aC3T4fCypQHoBEQDiJ4Clbx9Fq-kD9l7wLm3h3YAB0ilQuGNAxt16baeptv4BRw8ZKWA__SO06EJKdUC0apfQPwtG4X_20eF5iUDj833nmPhr8/s320/DSC_0821.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Custard Cream Puffs</td></tr>
</tbody></table>
<br />
<br />
<br />
<h3>
Recipe (Custard Cream Puffs)</h3>
<i>Makes appx. 16 cream puffs</i><br />
<i><u><br /></u></i>
<br />
<u>(For Puffs) </u><br />
1 cup water<br />
1/4 teaspoon salt<br />
1/2 teaspoon sugar<br />
1/2 cup unsalted butter (cut into cubes)<br />
1 cup flour<br />
4 large eggs<br />
<br />
<u>(For Custard Cream)</u><br />
<br />
<span id="goog_700482927"></span><span id="goog_700482928"></span>1 box of French Vanilla Pudding<br />
1 1/2 cup cold milk <br />
1/2 cup cold heavy whipping cream<br />
1/2 teaspoon vanilla extract<br />
1/4 teaspoon of extra-fine sugar / powdered sugar (optional)<br />
<br />
<u><i>For Custard Cream</i></u><br />
1. Mix the french vanilla pudding with milk. Set aside in fridge.<br />
<br />
2. Whip cream, vanilla extract and sugar with cold mixing bowl and whisk until stiff.<br />
<br />
3. Fold in 1/3 of the cream into the french vanilla pudding. Add this mixture into the rest of the cream and fold in gently until all cream has been mixed into the pudding. Set aside in fridge.<br />
<br />
<i><u>For Puffs / Shells</u></i><br />
1. Whisk salt and sugar into water. <br />
<br />
2. Place water and butter into a saucepan and bring to a boil. (Do not use non-stick pot / pan).<br />
<br />
3. Remove pot away from heat. Add in all flour at once. Stir until combined.<br />
<br />
4. Place pot back onto stove and continue mixing the flour until dough comes away from pan, forming a thick smooth ball. (about 1 minute)<br />
<br />
5. Place dough in a mixing bowl. Allow to cool for 2 minutes.<br />
<br />
6. Once the dough is lukewarm, use either a stand mixer with paddle attachment or electric hand beater, whisk in the eggs one at a time. <br />
<br />
7. Continue mixing until you have a smooth thick paste. (see video)<br />
<br />
8. Spoon dough onto baking sheet lined with parchment paper.<br />
<br />
9. Place in pre-heat oven at 400F for 15 minutes. Reduce heat to 350F and continue baking for 30 minutes or until puffs have a nice amber color.<br />
<br />
10. Remove shells from oven. Poke 2 holes on the sides of each puff.<br />
<br />
11. Turn off oven. Place puffs back onto baking sheet and back into oven. Leave the oven door slightly ajar.<br />
<br />
12. Let puffs completely cool inside the oven.<br />
<br />
13. Place custard cream into a piping bag and pipe in the cream into the holes of cooled puffs. OR cut the cooled puffs into half and use spoon to scoop cream into the puffs. <br />
<br />
14. Dust with powdered sugar and served. (Optional)<br />
<br />
***********************************************************************<br />
<br />
<u><span id="goog_700482927"></span><span id="goog_700482928"></span><b></b></u><br />
<a name='more'></a><br />
<h4>
<u><b>Tips and Tricks</b></u></h4>
1. For the cream to rise nicely, having a cold mixing bowl and whisk is important. Place mixing bowl and whisk into fridge for at least 2 hours before start.<br />
<br />
2. If using an electric hand beater for the cream, place mixing bowl over ice water while mixing.<br />
<br />
3. For best results, the cream should be prepared a day in advance and left to chill overnight. <br />
<br />
4. Make sure that the puffs are completely cool before adding in the cream. Otherwise, the cream will melt.<br />
<br />
5. Poke holes into the puffs when the puffs are still warm. I normally poke a 1 cm hole hole on the right and left sides of the puffs. <br />
<span id="goog_700482927"></span><span id="goog_700482928"></span><br />
<span id="goog_700482927">6. When piping cream, you can pipe using the right hole and stop when you have cream overflowing from the left hole. Wipe away overflowing cream.</span><span id="goog_700482928"></span><br />
<br />
7. I adapted my recipe from <a href="http://www.joyofbaking.com/CreamPuffs.html" target="_blank">Joy of Baking</a>. Check out the YouTube video for the entire baking process.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<object class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://1.gvt0.com/vi/WhoIS29h_wU/0.jpg" height="266" width="320"><param name="movie" value="http://www.youtube.com/v/WhoIS29h_wU&fs=1&source=uds" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="http://www.youtube.com/v/WhoIS29h_wU&fs=1&source=uds" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></div>
<br />
<br />
***********************************************************************<br />
<h4>
<span id="goog_700482927"></span><span id="goog_700482928"></span>My Baking Pantry</h4>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg700WsKOj6F78qt-D8Cfc3HJQZvtrd5wmrfbhpHEJu9PK2LU7tz9o_w-sjL5O2itj5GtEqf8WEjE3hJpPfWnkjUqj6hEQ0uw2s0O6ACzxKdXARyJyVdr5j3F4c6BhzubDFjYr2Tdn1tPg/s1600/DSC_0874.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg700WsKOj6F78qt-D8Cfc3HJQZvtrd5wmrfbhpHEJu9PK2LU7tz9o_w-sjL5O2itj5GtEqf8WEjE3hJpPfWnkjUqj6hEQ0uw2s0O6ACzxKdXARyJyVdr5j3F4c6BhzubDFjYr2Tdn1tPg/s320/DSC_0874.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jell-O French Vanilla Pudding</td></tr>
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It is quite difficult to find instant custard powder in the States. I find that <a href="http://www.meijer.com/s/jell-o-instant-pudding-and-pie-filling-french-vanilla-1-box-3-4-oz/_/R-126705;jsessionid=0B23BDBAF8E2A2FDB2E93B555609512C?cagpspn=pla&cmpid=Google_G_US_Meijer_eCom_PLA_Grocery" target="_blank">French Vanilla Pudding from Jell-O</a> a cheap and good substitute for instant custard powder. You can find this in many supermarket at the baking supplies section.</div>
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<i>Disclaimer - I am not compensated monetary in any way for the shopping link. I just googled this online and place it here for easy reference. </i></div>
<br />Mini Mehttp://www.blogger.com/profile/05841095835121965320noreply@blogger.com0tag:blogger.com,1999:blog-8251430263982858005.post-16805712767074328982012-08-27T12:33:00.004-07:002012-09-21T15:36:21.137-07:00Japanese Chasu<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT66Slr-xthMrTVqwBEOrPZjo_9_qsPV4S7xTgnbWhz6uJ-khRAE5O1F6JhdmMsmJnT5y6L3utbLeBluC2ifJcEtLy2dU9eVxnft0nEFoBVfg1HfdFrm0IHlbQlRAucmq6o2LNwhEXRAU/s1600/DSC_0564.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT66Slr-xthMrTVqwBEOrPZjo_9_qsPV4S7xTgnbWhz6uJ-khRAE5O1F6JhdmMsmJnT5y6L3utbLeBluC2ifJcEtLy2dU9eVxnft0nEFoBVfg1HfdFrm0IHlbQlRAucmq6o2LNwhEXRAU/s320/DSC_0564.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Japanese Chasu</td></tr>
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Japanese Chasu is quite different from the Chinese Chasiu. Japanese Chasu is mainly roast pork in soy sauce while Chinese Chasiu is a barbecue pork with soy sauce and hoisin sauce. Japanese Chasu often uses the pork belly meat while Chinese Chasu mainly used the pork loin meat.</div>
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I love the round Japanese Chasu that you often find in a bowl of delicious ramen. After all, what's not to love about this juicy dish - with layers of fats and tender meat melting in your mouth at every bite. Yummy-licious is the word for it.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnVop-NaNpsaeVVYHPLdNR_9MZYh8Vg62CVSN_2SUjQRZ2_2WHYenyoN7o-Whe4rSXrmjyl3_tfFaj6VmpLLqVNZy-rmW32fH1AkquOjpErMjtKlD8qwFyMnNMZk8qIMVxB5aLz8wwnvI/s1600/DSC_0551.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnVop-NaNpsaeVVYHPLdNR_9MZYh8Vg62CVSN_2SUjQRZ2_2WHYenyoN7o-Whe4rSXrmjyl3_tfFaj6VmpLLqVNZy-rmW32fH1AkquOjpErMjtKlD8qwFyMnNMZk8qIMVxB5aLz8wwnvI/s320/DSC_0551.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Japanese Chasu rice</td></tr>
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One of our favorite Chasu from Santouka. We never failed to order an extra bowl of Chasu rice when we visit Santouka. The Santouka's Chasu uses mainly pork cheeks meat which is one of the fattiest meat of the pig but the most tender. You can get pork cheeks meat at many Chinese supermarket. It is sometimes also called pork neck meat. However, it's difficult to achieve the round Chasu shape with pork neck meat, so I chose to use pork belly meat for my Chasu recipe. </div>
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After searching through various blogs, I combined and tweaked the recipes from <a href="http://justonecookbook.com/blog/recipes/homemade-chashu/" target="_blank">Just One Cookbook</a> and <a href="http://norecipes.com/blog/japanese-chashu-recipe/" target="_blank">No Recipe</a> to come up with my easy to make Chasu recipe.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJDvSYkvjj4bP603YV6gDYtbr3MtawbRoH-TSJNxCOqX1zz2GplXl-bQKbAYFEwkqKoGv2wtjjIvgAsNZqluZwWzqy7Ndt3mz9b3vhaxkIUUSNKz_HYA37Rg-96CIC6hJW0KzQKL4wBM/s1600/DSC_0544.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJDvSYkvjj4bP603YV6gDYtbr3MtawbRoH-TSJNxCOqX1zz2GplXl-bQKbAYFEwkqKoGv2wtjjIvgAsNZqluZwWzqy7Ndt3mz9b3vhaxkIUUSNKz_HYA37Rg-96CIC6hJW0KzQKL4wBM/s320/DSC_0544.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Japanese Chasu with rice</td></tr>
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<h2>
<span style="color: #4c1130;">Japanese Chasu</span></h2>
<h3>
<u>Recipe</u></h3>
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2 piece of pork belly meat (2 pounds each - request your butcher to remove the skin)<br />
2 tablespoon of Konbu Cha or salt <br />
3 cup water <br />
4 tablespoon sugar<br />
4 tablespoon miso<br />
6 tablespoon soy sauce<br />
8 tablespoon mirin<br />
8 tablespoon sake<br />
30 grams ginger (slice into 4 ~ 5 pieces)<br />
8 cloves garlic (smashed)<br />
1/2 tablespoon of white pepper corns<br />
1 stalk of green onion (cut into 4 inches) <br />
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1. Rub the pork belly with Konbu Cha or salt. <br />
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2. Roll the pork belly into a round shape. Using the pork belly skin, wrap around the meat and secure with string. If you don't need the round shape, cut the pork belly into 4 quarters. <br />
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3. Put all ingredients into a pot. The sauce or water should cover 3/4 of the pork.<br />
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4. Cover the pork with an <a href="http://justonecookbook.com/blog/how-to/how-to-make-otoshi-buta/" target="_blank">Otoshibuta</a>. Make sure that all corners of the pot is covered and steam is only coming out of the holes of the Otoshibuta.<br />
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5. Cooking over medium high heat for approximately 10 minutes. Once it starts to simmer, lower
the heat to medium low and cook the meat for approximately 2.5 hours.<br />
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6. Check the meat occasionally after 2 hours. Turn off heat when there is only 1 inch of the liquid left. The liquid should have thicken and is shiny. <br />
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7. Wait for meat to cool completely before slicing.<br />
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<h4>
<u><a name='more'></a>Tips and tricks</u></h4>
1. Using the <a href="http://justonecookbook.com/blog/how-to/how-to-make-otoshi-buta/" target="_blank">Otoshibuta</a> is very important. It allows for the heat is evenly distributed.<br />
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2. When using the <a href="http://justonecookbook.com/blog/how-to/how-to-make-otoshi-buta/" target="_blank">Otoshibuta</a>, make sure that all "corners" are covered. Steam should only escape from the holes that is on the Otoshibuta and not from the side. This allows for longer cooking time and prevent the water are drying up. Longer cook time is required for the meat to be completely tender. <br />
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3. The <a href="http://justonecookbook.com/blog/how-to/how-to-make-otoshi-buta/" target="_blank">Otoshibuta</a> should be placed on top of the meat. Not used as a cover for the pot. Do not cover the pot. Do not use pot cover.<br />
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4. Check on meat occasionally after 2 hours. (At least every 10 ~ 15 minutes) You can stir or move the meat slightly to prevent burning.<br />
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5. Cooking time will need to be adjusted if you make smaller portion. Check after 1 hour of cooking instead of 2 hours. <br />
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<h4>
<u>My Japanese Pantry </u></h4>
Here are some of the seasoning that I used for this recipe.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht4WTHJ3iAdN1ouU7EtzsFAygEYo8Lx5xW-GULPGg8aR0KdGzDM5oiv0eL_ll2qOf9cR-VcuYIOQPxl4OSfepwjEQmR8xR42GRWq8ETnUrcqf-HxZ7DKqcCwHiickZ6wIlAYcEmAQmTJk/s1600/DSC_0778.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht4WTHJ3iAdN1ouU7EtzsFAygEYo8Lx5xW-GULPGg8aR0KdGzDM5oiv0eL_ll2qOf9cR-VcuYIOQPxl4OSfepwjEQmR8xR42GRWq8ETnUrcqf-HxZ7DKqcCwHiickZ6wIlAYcEmAQmTJk/s320/DSC_0778.JPG" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mirin</td></tr>
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Mirin (can be found in Japanese and Asian supermarket at the sauce section - together with soy sauce)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwwcBsItPdJzbpzIIyInuPoca3XSeF13M6vZ9wtNhyphenhyphenPTTOd6m9-bD-f9xswDv3Cr0Q2hlJfu2L6Bp_vJ91QaN5TEV7diylIs7tUbepB2BOyBg2QW0ADQSg3A7zujmAA2TT1Fbwrrf_xOs/s1600/DSC_0776.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwwcBsItPdJzbpzIIyInuPoca3XSeF13M6vZ9wtNhyphenhyphenPTTOd6m9-bD-f9xswDv3Cr0Q2hlJfu2L6Bp_vJ91QaN5TEV7diylIs7tUbepB2BOyBg2QW0ADQSg3A7zujmAA2TT1Fbwrrf_xOs/s320/DSC_0776.JPG" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Miso</td></tr>
</tbody></table>
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Miso (Mainly found in Japanese supermarket and some Asian supermarket at ready-made soup section)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDtjYFq1v5vpxDctAiybKrgM-ickN_ivQbxaa67Ok3aOnualcTsHfzFp5rcBuSiA9kTKf-YCFdhdUW6_cikfIkTUj0ObSlcbiHzkOV2VLmpmcNFRILJeaVxOU8nK0nB2hjIeYKQEh6nJE/s1600/DSC_0782.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDtjYFq1v5vpxDctAiybKrgM-ickN_ivQbxaa67Ok3aOnualcTsHfzFp5rcBuSiA9kTKf-YCFdhdUW6_cikfIkTUj0ObSlcbiHzkOV2VLmpmcNFRILJeaVxOU8nK0nB2hjIeYKQEh6nJE/s320/DSC_0782.JPG" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sake</td></tr>
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Sake (Any sake should work. For cooking purposes, I just use the cheapest available.)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyyZTv1VjZX-g6wL05idrSaLZotex6fP4mWHAqDGCZaTuwI9i9yxQaPXrkWIRP4EdPpxQwgribudRLD-ZJW262enHKsxOrlouwBnr1IO0AmVJyw4clBpjLQg8eHLYERzWWSJ5jFaCZnUg/s1600/DSC_0786.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyyZTv1VjZX-g6wL05idrSaLZotex6fP4mWHAqDGCZaTuwI9i9yxQaPXrkWIRP4EdPpxQwgribudRLD-ZJW262enHKsxOrlouwBnr1IO0AmVJyw4clBpjLQg8eHLYERzWWSJ5jFaCZnUg/s320/DSC_0786.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Konbu Cha</td></tr>
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<a href="http://www.marukaiestore.com/p-492-gyokuroen-konbu-cha-15oz.aspx" target="_blank">Konbu Cha</a> (Found in Japanese supermarket, in the tea section. Just ask for Kelp tea.)<br />
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</i>
<i>Disclaimer - I am not compensated monetary in any way for
the shopping links. I just google online and place them here for easy
reference. </i>Mini Mehttp://www.blogger.com/profile/05841095835121965320noreply@blogger.com0tag:blogger.com,1999:blog-8251430263982858005.post-54097908729795325432012-08-27T10:17:00.002-07:002012-08-27T12:43:45.519-07:00My Kitchen Aid Artisan Mixer<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kzlbH5z5ZOJM91IQ3tg_Qt1h7zOMB6SxHhj47QhXrqcw6llG1mNicDnhL-sr6vcfdxxWJwLY_lWKW6hbb_a_hRo1csTDMREVmKv_M5tHho7JF0Q8T7J0sczi5YwPu5w2EWo_lOcMhNY/s1600/IMG_5047.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kzlbH5z5ZOJM91IQ3tg_Qt1h7zOMB6SxHhj47QhXrqcw6llG1mNicDnhL-sr6vcfdxxWJwLY_lWKW6hbb_a_hRo1csTDMREVmKv_M5tHho7JF0Q8T7J0sczi5YwPu5w2EWo_lOcMhNY/s320/IMG_5047.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kitchen Aid Mixer Package</td></tr>
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It's finally here! I was making dinner, when my husband brought in the mixer. Excited, I told him to open the package. After approximately 5 minutes of "struggling" with the boxes, we finally got it out.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPO5hxY-VYXTSd9Yotrc1-kSw8HZXB1rollTW9LqxP4SdOX9unrOSdPWD4UmnUTYokUcLuuJ6GvFTgvsjau87j_weuGkZxQBtVNJtyLvXO-OOGgAdCCDjFE1oFd6_4lHXmJxVbVFjNl3g/s1600/DSC_0567.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPO5hxY-VYXTSd9Yotrc1-kSw8HZXB1rollTW9LqxP4SdOX9unrOSdPWD4UmnUTYokUcLuuJ6GvFTgvsjau87j_weuGkZxQBtVNJtyLvXO-OOGgAdCCDjFE1oFd6_4lHXmJxVbVFjNl3g/s320/DSC_0567.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My pink Kitchen Aid Stand Mixer</td></tr>
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Weighing at 27 pounds, the mixer is not a light-weighted item for the pint size me. We checked the attachments and were pleasantly surprised that they were made of steel. When we saw the picture of the white flat beater and the dough hook... we thought it was made of plastic! Yes, I wanted a KA mixer so much, I didn't even checked it out at the store before I bought it... =)<br />
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At first look at the mixer, my husband went "No professional cook uses a PINK mixer"... Hahaha ... I'm glad I'm just no professional cook. =) I'm a happy woman with a pink mixer. <br />
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With it's arrival, I'm planning a week of baking to test out the mixer. So look for more baking posts coming up soon. =)<br />
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<br />Mini Mehttp://www.blogger.com/profile/05841095835121965320noreply@blogger.com0tag:blogger.com,1999:blog-8251430263982858005.post-78389116397119116812012-08-21T18:39:00.004-07:002012-08-22T10:21:35.364-07:00A hike along Cystral Spring<div style="text-align: justify;">
A road closure, a "lost" husband and an impromptu decision, that's how we ended up in front of <a href="http://www.co.sanmateo.ca.us/portal/site/parks/menuitem.f13bead76123ee4482439054d17332a0/?vgnextoid=c46bc8909231e110VgnVCM1000001d37230aRCRD&cpsextcurrchannel=1#sawyercamp" target="_blank">Crystal Spring park</a>. With my husband wanting to test his new camera, we decided to go for a hike at the park. </div>
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Thinking it would be a short hike, we took only our camera and phones and set out. The trail looks relatively easy with paved roads. Being a sunny day, there were many families, bikers and joggers. No dogs is allowed at Crystal Spring park. </div>
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Although I'm not particularly athletic, I love to go hiking with my husband. Walking through the trees and lakes, with no disturbance, we can talk for hours as we enjoyed the view. We would try to keep up with each other or slow down when one can't catch-up. I always find hiking a good way to improve our relationship. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNFl1PZ1kzv9yGT2hGeiLHTfSLM6kD0_DQx0fBVJIzAtP0hrP3wYbV91drthPGicF0PaUvR7j6RIsmmUSFnGpSgRozXZ8igbpXHbywcqi8Joefh5mNb4T9NApO8Yyv6g8lXkNUMvT9vqU/s1600/DSC_0391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNFl1PZ1kzv9yGT2hGeiLHTfSLM6kD0_DQx0fBVJIzAtP0hrP3wYbV91drthPGicF0PaUvR7j6RIsmmUSFnGpSgRozXZ8igbpXHbywcqi8Joefh5mNb4T9NApO8Yyv6g8lXkNUMvT9vqU/s320/DSC_0391.JPG" width="212" /></a></div>
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We had no idea how long the trail was as we did not checked out the trail map and information at the entrance. We had wanted to complete the trail but an hour later, and still no sign of the end of the trail, we decided to turn back. Half-way back, we realized that we totally forgot to bring water with us. Thirsty and tired, we were glad to finally "struggle" back to our car. </div>
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Well, lesson learnt - remember to read the trail map and bring water before starting a hike. Regardless, we enjoyed our hike and had a great day. </div>
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Mini Mehttp://www.blogger.com/profile/05841095835121965320noreply@blogger.com0tag:blogger.com,1999:blog-8251430263982858005.post-40174827063728474882012-08-21T16:06:00.000-07:002012-08-21T17:41:09.317-07:00Foodsteps of Anthony Bourdain<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS_ecrC2LXQMyBLAVGG9WbuaFBmDQFrbB3tooLxVsumtSD8Qv6QMZdPpPS4yJ3b4LC0cXZFAfodEde5uOQGWUidOx_jO56Ogrl9xx17O7n7nCSCEJIF1hCOZdKPxskRK6_eXgCnpxekKA/s1600/IMG_4693.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Hot Coco at Pambiche</i></td></tr>
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We decided to drive up to Portland, Oregon over the July 4th holidays. An avid Travel Channel fan, I automatically look up what to eat at Portland and with my husband being a true Anthony Bourdain fan, we decided to follow the footsteps of Anthony Bourdain. A quick check on Travel Channel, we noted that <a href="http://www.travelchannel.com/tv-shows/anthony-bourdain/episodes/pacific-northwest" target="_blank">Anthony visited only two restaurants in Portland</a>, which was do-able for us as we are staying in Portland for just 2 days. With that, we planned for dinner at Apizza Scholls and a doughnut dessert from Voodoo.<br />
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<a href="http://apizzascholls.com/" target="_blank"><span style="font-size: x-large;"><b>Apizza Scholls</b></span></a><br />
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We made reservations for 7:30pm and was seated on time. A great start. :) I noticed that there were a crowd coming in without reservations and the wait is approximately 45 minutes. Thus, I highly recommend you making reservations before dropping by, especially if it's the weekend and you have a large group.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq2g-6mopK8IJVyN9PwyWJftL9UGCR3Y09Du-2bG9hbiHP8TijS1KPZX36KaC4bXyEtOKlEI1sDzXHR9pI-QlgaWKWB2wLbWeUTukgFkdcUl40SFLC8GwNDsVTkboxJOY7otKA5SxyE88/s1600/IMG_4782.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq2g-6mopK8IJVyN9PwyWJftL9UGCR3Y09Du-2bG9hbiHP8TijS1KPZX36KaC4bXyEtOKlEI1sDzXHR9pI-QlgaWKWB2wLbWeUTukgFkdcUl40SFLC8GwNDsVTkboxJOY7otKA5SxyE88/s320/IMG_4782.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Margherita & Tartufo Bianco</i><span style="font: 15px Georgia, serif;"></span></td></tr>
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Upon settling into our seats, the
waiter was quick to inform us that we could order "half & half"
which means we could get half of two different pizza. This is great as we
wanted to try both of their famous pizza - the Margherita and the Tartufo
Bianco. Note that there is no meat in both pizza. With a meat eater husband, we added anchovies to the Margherita and sausage to the Tartufo Bianco.<br />
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Verdict - Our anchovies Margherita pizza was unique. The anchovies added a taste of sea and saltiness to the Margherita. However, without the anchovies, it's just a good tomato based pizza.<br />
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The sausage Tartufo Bianco was a burst of truffle goodness. My husband had no idea what I had ordered. Clueless, he took a bite and immediately, told me that there's an aroma that's enhancing the cheese in the pizza. I believe the truffle oil added to the pizza improved the taste of the pizza, you get a more distinctive taste of the cheese with each bite. <br />
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On the overall, the pizza are not mind-blowing. It was a busy night and we were served promptly. A night ending with good food and service - a great ending before we left Portland.<br />
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<a href="http://voodoodoughnut.com/index.php" target="_blank"><span style="font-size: x-large;"><b>Voodoo Doughnut</b></span></a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS8lB359sZMwSzhDDfrvUDZ_vCq61fPqHhWABeq5gc9YcZ6j-6dTFBbTtIuviIpt-F2h5M5kjgeXDlXhRapJ1aYwcdML9bi7vE_uwjkKC05mj1mq9q5rmc1IFxO5oG8Oi_G0PuaNK96Y0/s1600/IMG_4826.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS8lB359sZMwSzhDDfrvUDZ_vCq61fPqHhWABeq5gc9YcZ6j-6dTFBbTtIuviIpt-F2h5M5kjgeXDlXhRapJ1aYwcdML9bi7vE_uwjkKC05mj1mq9q5rmc1IFxO5oG8Oi_G0PuaNK96Y0/s320/IMG_4826.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Voodoo Doughnut </td></tr>
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Our next stop was to <a href="http://voodoodoughnut.com/index.php" target="_blank">Voodoo Doughnut</a>. Anyone who had watched travel channel, would have heard of Voodoo Doughnut. I mean Andrew Zimmerman (Bizarre Food) and Adam Richman (Man vs Food) had visited this joint. With such fame, no true travel channel fan would leave Portland without a visit to Voodoo.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6j-ShR0oFKxhS1z7PqWK6tbBaKwpybPt-EXIfrj3UP1RWBOZEAEBR2_PvQzCrOEZDIMICFww4n4o2cSSThAPj3p0vatfj5b3R2bevBOaRudqvq5be1PCynL-YezE0gVL7zXPbZyxmWOQ/s1600/IMG_4774.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6j-ShR0oFKxhS1z7PqWK6tbBaKwpybPt-EXIfrj3UP1RWBOZEAEBR2_PvQzCrOEZDIMICFww4n4o2cSSThAPj3p0vatfj5b3R2bevBOaRudqvq5be1PCynL-YezE0gVL7zXPbZyxmWOQ/s320/IMG_4774.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Voodoo, Bacon, Oreo Cookie and Rice Krispies</td></tr>
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There was already a line when we reached the shop. We quickly got into line and finally, after a 20 minutes wait, it was our turn. We got the famous Voodoo doughnut, Bacon doughnut, Oreo Cookie doughnut and Rice Krispies doughnut. <br />
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The Voodoo doughnut is fun but there's too much jam for my taste. There is a good mix of sweetness and saltiness with the bacon doughnut. The Oreo Cookie and Rice Krispies doughnuts are too sweet for my taste.<br />
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Verdict - On the overall, I don't find the doughnuts any tastier than Krispy Kreme or Dunkin Doughnuts. However, Voodoo doughnuts does has a lot of variety. So if you like doughnuts, it's worth a visit.<br />
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<h3>
<span style="font-size: large;">Off Anthony's Track... <a href="http://www.pambiche.com/" target="_blank">Pambiche</a> </span></h3>
After a quick check on Yelp, we decided to make a stop at <a href="http://www.pambiche.com/" target="_blank">Pambiche</a> for dinner on our first night. Pambiche is a Cuban restaurant and I never had Cuban food before, so I was excited. Upon arriving at Pambiche, it was vibrant and colorful with a crowd already waiting for table. After putting our names down, we waited for 30 minutes before we got seated. There are both indoor and outdoor seating. We were seated indoor. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqAmK-pz5PVejcAuPB3owIHD3S4BpZVf68ew_rMtH4U4qDX7Qlzy1PDEHc5ke2N5kCJ4YrhDhhxmg3s37Xgv2zmljYiRnIhDMbrk0Yod-YhJ_m_nq5-1pl0ViE-OA7CmSzgRyr9F_JEZ0/s1600/IMG_4691.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqAmK-pz5PVejcAuPB3owIHD3S4BpZVf68ew_rMtH4U4qDX7Qlzy1PDEHc5ke2N5kCJ4YrhDhhxmg3s37Xgv2zmljYiRnIhDMbrk0Yod-YhJ_m_nq5-1pl0ViE-OA7CmSzgRyr9F_JEZ0/s320/IMG_4691.JPG" width="320" /><span id="goog_2106579522"></span><span id="goog_2106579523"></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Plato Cubano</td></tr>
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We ordered two entrees - Plato Cubano and Camarones al Ajillo. The roast pork in Plato Cubano tasted like dry Japanese cha-siu and the Camarones tasted like overcooked garlic prawns. Needless to say, I was not impressed. However, my husband loves the food. He like to fresh, limey and minty spices used in the food. He says the spices whet his appetite, making each bite refreshing. Hmmm ... I guess food is very subjective.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS_ecrC2LXQMyBLAVGG9WbuaFBmDQFrbB3tooLxVsumtSD8Qv6QMZdPpPS4yJ3b4LC0cXZFAfodEde5uOQGWUidOx_jO56Ogrl9xx17O7n7nCSCEJIF1hCOZdKPxskRK6_eXgCnpxekKA/s1600/IMG_4693.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS_ecrC2LXQMyBLAVGG9WbuaFBmDQFrbB3tooLxVsumtSD8Qv6QMZdPpPS4yJ3b4LC0cXZFAfodEde5uOQGWUidOx_jO56Ogrl9xx17O7n7nCSCEJIF1hCOZdKPxskRK6_eXgCnpxekKA/s320/IMG_4693.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Camarones al Ajillo</td></tr>
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Overall - The food is good and the environment is fun. If you like Mexican food, you probably enjoy the food as much as my husband. :)<br />
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Have you ever follow Anthony's steps? Where did you go?<br />
<br />Mini Mehttp://www.blogger.com/profile/05841095835121965320noreply@blogger.com0tag:blogger.com,1999:blog-8251430263982858005.post-12115812569668629882012-08-20T12:26:00.000-07:002012-08-21T16:20:52.735-07:00Ramen at Mitsuwa (Santouka)<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Salt flavor ramen from Santouka</td></tr>
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I need a ramen fix! I've been bugging my husband for ramen since last weekend. Finally, he gave in and we drove down to Mitsuwa on Sunday to get my favourite ramen from <a href="http://www.santouka.co.jp/en/index.html" target="_blank">Santouka</a>.</div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Santouka shop at Saratoga, CA</i></td></tr>
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For a little ramen shop located at the foodcourt of Mitsuwa, <a href="http://www.santouka.co.jp/en/index.html" target="_blank">Santouka</a> has its share of loyal followers. Come lunch time, the queue can sometimes extend to the the entrance of Mitsuwa. However, the wait is relatively quick. You basically queue for the order and wait approximate 30 minutes for your ramen to be ready. For us, the wait time often flew by quickly... the foodie in us will always make use of the waiting time to get some sushi and drinks from Mitsuwa. =)<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Plate of Cha-siu from Santouka</i></td></tr>
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<a href="http://www.santouka.co.jp/en/index.html" target="_blank">Santouka</a> is a ramen chain store founded in Japan with locations in many parts of the world. I love the salt flavour ramen - there's something about those chewy noodles and yummy soup that makes me asking for a bigger stomach to eat more. BUT, the best thing from Santouka is the cha-siu! That cha-siu is so good. Those slices of pork has the right amount of fats and meat, with the fats melting away the instant it hits your mouth. Drawing out the flavour of the cha-siu, together with the tender meat and melt-away fats- you get a mouthful of yummy-licous as you chew away at the cha-siu.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Cha-siu rice from Santouka</i></td></tr>
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Another favourite of ours at Santouka is the cha-siu rice. Well, with cha-siu that good... you can't go wrong with this order. I find that matching the cha-siu with rice allows you to get a better taste from the cha-siu sauce which takes the cha-siu taste to a whole different level. Not to get me wrong, eating the cha-siu together with the noodles is great, but I find that some of the cha-siu sauce flavor is often lost within the ramen soup. To get a true taste of the sauce, it's best to eat it with some rice.<br />
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After satisfying my ramen craving, I decide to start a "ramen" making series. So watch out for my blog as I tried to make those yummy-licous cha-siu, ramen and eggs in the next few weeks...<br />
<br />Mini Mehttp://www.blogger.com/profile/05841095835121965320noreply@blogger.com0