Posts filed under ‘food’
From the left: coconut macaroons, pecan blondies (you can see some on the edge, also there’s a peak of rainbow cookies next to the papaya), balsamic portabello mushroom and onion sandwiches, tomato basil mozzarella sandwiches with a little caramelized onion, and papaya dressed with honey and lemon.
Cupcakes from http://www.dessertclubchikalicious.com/ , black and white (taste like a really upscale devil dog or ho-ho), caramel with caramel frosting and filling, and s’mores with the browned marshmallow top and chocolate filling.
Seafood salad, and pita chips. The hummus, carrots, and olives were out of frame.
- 1 lb squid bodies/rings (or scallops)
- 1 lb shrimp (the smaller kind)
- 1 large english cucumber
- 2 lbs tomatoes
- 1 small onion
- 1 jalapeño pepper
- 1 bunch of basil
- 4 or 5 lemons juiced
- zest of 1 lemon
- 5 cloves of garlic
- olive oil
- salt and pepper
Cut up shrimp and squid to bite size. Remove the seeds of the cucumber and cut into a large dice, roughly the same size as the seafood. Dice the tomatoes and slice the onion thinly. Half then seed the jalapeño, thinly slice or dice finely. Tear up the basil and put everything in a large bowl (except the seafood). Peel and mince the garlic. Heat a large pan/pot with enough olive oil to coat pan, add half the garlic in then all the seafood (throw in a dash of salt). Cook till shrimp changes color and the squid is just done (there will probably be a lot liquid left in the pan which I keep). Pour the seafood (and liquid) into the bowl with everything else. Add in the rest of the garlic, the lemon zest and juice, toss together, then salt and pepper to taste. Cover and refrigerate for a few hours (I made it the night before). Mix it a bit before serving.
Thanks to everyone for coming and making it really fun.
Not quite instant ramen, but the best ramen I’ve ever made at home. The noodles are fresh not freeze dried, and the soup packet is liquid. The noodles are colored with vitamin B so the cooking liquid turns very bright yellow, but I prefer that to traditional food coloring. It also comes in pork and miso flavors, none of the soup packets are vegetarian.
The noodles cook in 2 1/2 mins (then drain, the soup cooks separately). It has that nice chewiness that you can’t get from instant and the soup is not overly salty while still very flavorful. I added scallions, egg, and nori (you can also throw in some leftovers). I hope the store will keep stocking these, I’m going to be hoarding them.
Japanese Kit Kats come in a number of flavors and change seasonally. All I manage to find at my local Japanese market were Royal Milk Tea and Milk Coffee. I don’t usually like coffee flavored things but this was still pleasant enough. Far as I can tell they are both coated with the same white chocolate and the filling in the wafers are different (but from photos I’ve seen online, the chocolate coating varies from flavor to flavor). I really liked the milk tea, it’s not a common flavor in American candies.
http://www.jbox.com/SEARCHES/japan_kit_kat/ carries some different flavors.
The servings are small, the packaging, and price are a bit much for so little, but it is tasty and nicely designed.
There are two bags in each box.
Are we aware of the significance behind each dish and ingredient?
Do we know the recipes and methods involved with our favourite CNY treats?
If we, the current generation, don’t bother to take an active interest in something as simple as a family recipe (which is really a heritage and cultural heirloom) who is to say that our kids or grandkids will be able to partake of it and enjoy it like we did?
An example in point is my grandma’s braised duck. Everyone loved it and now we are reduced to missing it because no one bothered learning it from her while she was still around. My aunts always agree that some essential, key even, part is missing when attempting to recreate grandma’s braised duck.
Are we all going to eat out on CNY dinner come 2020?
I saw a few commercials for Reese’s peanut butter cups and it got me craving chocolate and peanut butter.
I kind of eyeballed it with a few things; the chocolate was leftover from 2 open bags I had; the can of condensed milk was also opened and partially used and I just added the peanut butter to my taste in the melting mixture. I always disagree about with people who say baking is an exact science. While certain things like flour and leavening ratios should always be kept in mind, once you made something enough times you should be able to play with it to see what happens. Baking is not so precise that you would be always in danger of messing up.
Peanut butter brownies
- 10oz chocolate chips
- 12oz condensed milk
- 1/3 cup coconut oil (or butter/shortening)
- 2/3 cup smooth peanut butter (add more for a stronger taste)
- 1/4 cup sugar
- 3 eggs
- 1 3/4 cups flour
- 1 1/2 tsp baking powder
- pinch of salt
Preheat oven to 335°F. Melt chocolate, coconut oil(or butter or shortening), condensed milk, and peanut butter thoroughly in (a heatproof)mixing bowl over slow simmering pot of water. Take off heat, mix in eggs and sugar, then dry ingredients. Grease and fill square(8×8″ or 9″x9″?) baking pan, bake for 30-35mins (I was using a heaving glass baking pan) till center just sets.
These muffins are super tasty; I can’t really explain how good they are. It’s important to use a tart apple to get a proper balance between sweet and tart.
- 3/4 cup sugar
- 1/3 cup coconut oil (or butter)
- 2 eggs
- 1/2 cup yogurt
- 1/4 tsp almond extract
- 1/4 tsp cinnamon
- 1 cup almond flour
- 1 1/2 cup flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 1 large tart apple (cored and diced)
- 1 tbsp flour
Preheat oven to 350°F. Cream sugar and coconut oil(or butter), add eggs and yogurt, then almond extract and cinnamon. Add in dry ingredients, mix till mostly smooth. Remove core and dice the apple(peeling optional), then coat the pieces with a tablespoon of flour before adding into batter. Fill evenly into lined muffin tin. Bake for 25-30mins, till top is golden brown.
This is my new favorite brownie recipe, I came up with it while trying to use up some cans of condensed milk. It has a shiny crispy skin on top and dark moist center, and can be thrown together rather fast. Melting and mixing can be done in one bowl; so there’s less to clean up.
- 12oz chocolate chips
- 14oz can condensed milk
- 1/2 cup coconut oil (or butter or shortening)
- 2 eggs
- 1 tsp vanilla extract
- 1 3/4 cup flour
- pinch salt
- oil for pan
Preheat oven to 350°F. Melt chocolate, coconut oil(or butter or shortening) thoroughly in (a heatproof)mixing bowl over slow simmering pot of water. Take off heat, mix in condensed milk first, then eggs, and vanilla. Add rest of ingredients, mix till smooth (use an electric mixer or do it in a stand mixer bowl to begin with). Pour batter into an oiled 12x16in baking dish, spread evenly. Bake for 20-25mins depending on the material of the baking dish. The top should be dry and shiny, the center dark and moist.
Coconut cranberry muffins
- 1 can 14oz coconut milk (full fat)
- 2 eggs
- 1/2 cup sugar (to 2/3 cup, if you prefer sweeter)
- 1 c almond flour (or coconut flour)
- 1/2 tsp almond extract
- 2 cup flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 2/3 cup dried cranberries (or raisins)
- 1 c flaked coconut (or sliced almonds)
Preheat oven to 350°F. Mix together wet ingredients with sugar. Then incorporate the flours, baking powder/soda, and salt. When the mixture is almost smooth, add in the dried cranberries. Scoop batter into lined or greased muffin tin, press in coconut flakes on top. Bake for 30 to 35mins till light golden brown. -Lina