Truffles using fondant fudge method

I made truffles using the Dry fondant fudge recipe that was posted earlier. However, I made some adjustments....rolling them into balls and coating it with caramel crunch, chocolate bits and chopped almonds.
Let me explain a little more about the ingredients since I didn't do it last time.
-Dry fondant looks like icing sugar, made of candy fondant sugar. This is usually used for candies in hand-rolled cream center, cordials, cast creams.
-Invertase is a yeast derived enzyme that splits sucrose to give glucose and fructose (invert sugar). It helps to increase shelf life and is used in any inversion of sucrose esp liquefied cherry centers, creams, mints, truffles, marshmallow, invert sugar, fondants.
-Invert sugar works similarly to honey.
-Corn syrup discourage discolorization. (like vinegar, cream of tartar, lemon juice)
note: I would reduce the sugar (corn syrup and invert sugar) by 1/2 as its a little sweet)
**these ingredients are pretty hard to find but the result is melt-in-the-mouth fudge that's irressisable**

All-occasion downy yellow butter cake

Since I'm currently taking the Wilton cake decorating class 2x/week, I'm really into the 'cakey' mood. I've been baking cakes from scratch to bring it to the class for decoration practice.
On page 30 of the Cake bible, Rose gave a very convincing description of why this cake is her fave. "If I had to choose among all my cakes, this one would win first place because it is delicious by itself yet versatile enough to accommodate a wide range of buttercreams. The cake combines the soft texture of white cake with the buttery flavor of yellow cake. Using of yolks instead of whole eggs produce a rich yellow color, fine texture, and delicious flavor. "
With this description, who wouldn't want to check this out!
Ingredients:
6 large egg yolks
milk 1 cup ( I used Silk soy milk)
vanilla ( 21/4 t)
sifted cake flour, 3 cups
sugar, 1 1/2 cups ( I used 1 cup)
baking powder, 1T + 1 t
salt, 3/4 t
unsalted butter, 12 T ( must be softened)
Directions:
1. Preheat oven to 350F
2. In a medium bowl, combine the yolks, 1/4 cup milk and vanilla.
3. In a large mixing bowl, combine the dry ingredients and mix on low speed for 30 sec to blend. Add butter and remaining 3/4 c milk. Mix on low sped until the dry ingredients are moistened. Increase to high speed ( for hand mixers) and beat 1 1/2 min to aerate and develop cake structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
4. Scrape the batter into prepared pans and smooth the surface with spatula. ( pan will be 1/2 full).
5. Bake 25-35 mins. THe cake should shrink from the sides of the pan only after removal from the oven.
Store: 2 days room temperature, 5 days refrigerated, 2 months frozen.
Texture is most perfectly moist the same day as baking.
Complementary adornments: A simple dusting of powdered sugar, buttercream, glaze or fondant.
Evaluation:
I really like this cake! And I have to admit that I made a huge mistake by not adding butter! *opps** After putting the pan into the oven, I felt that something was wrong although I could not pin-point what was wrong. It was several minutes later that I realized butter was not added. *embarrassed red face* I rushed to open the oven door to find the cake cooking and rising well. Since the equipments were not washed, I hesitatingly made another batch. Glad I did. *_^ Otherwise, I'd not realize how nice this cake is. ;p

At Wilton cake class 1, lesson 2...something we did

And finally, practicing on the cake...

Wilton Cake decorating class 2: final product that I didn't post up earlier...

Genoise classique

Pronounced as "JenWAHZ ClassEEK." Genoise is a European sponge-type cake which differs from American sponge in that it contains melted butter to partially tenderize and flavor it and much less sugar. When compared to a basic butter cake, genoise uses double the egg, half the sugar, flour, butter and no chemical leavening or added liquid. This explains why genoise is "lighter than air!"
Replacing some of the flour with cornstarch tightens the grain and holds the moisture supplied by the eggs and sugar.
Genoise is usually moistened with syrup. However, for this, i did not add syrup. Adapted from The Cake Bible... which is the ultimate cake book I'll ever need. ;p I'm giving step-by step directions so that anyone can bake this easily. It not a straight-forward cake so I'd not recommend this for beginners.
Ingredients:
1. clarified beurre moisette, 3 T ( if you do not have clarified butter on hand, you will need to clarify 4T unsalted butter. In a heavy saucepan melt the butter over medium heat. When the butter looks clear, cookuntil the solids drop and begin to brown. Pour through a cheesecloth. However, for convenience sake, I simply put it into the micrwave and set it on high at several intervals until melted)
2. vanilla, 1 t
3. sugar, 1/2 cup
4. sifted cake flour, 1/2 cup
5. cornstarch, 1/2 cup - 1 T
syrup: sugar 1/4 cup + 1 1/2 t, water, 1/2 cup

Directions:
1. Preheat oven to 350F
2. Warm the beurre noisette until almost hot (110F). Add vanilla and keep warm
3. Heat a pot of hot water. In a mixing bowl, place it in the hot water and heat the eggs and sugar until lukewarm, stirring constantly to prevent curdling.
4. Using the whisk beater, beat the mixture on high speed for 5 mins or triple in volume. ( 10 mins for hand beaters)
5. Sift flour and cornstarch
6. Remove 1 scant cup of egg mixture, and thoroughly whisk into beurre noisette.
7. Sift 1/2 flour mixture over the remaining egg mixture and fold it in gently but rapidly with a large spatula until almost all flour hsa disappeared.
8. Repeat with the remaining flour mixture until the flour has disappeared compltely. Fold in the butter mixture until just incorporated.
9. Pour immediately into prepared pan and bake 25-35 mins. Once cake shrinks slightly from the sides, it is done. Lossen the sides of cake with spatula and unmold at once onto a rack.

This picture shows a frosted genoise classique. I coated it with a mixture of buttercream icing and nondairy fat free whipped cream. ^_*

Jia lei's banana cake

This banana cake is from Jia lei's recipe book. I have been making several 'banana' products because 1. Bananas are abundant and 2. want to find out how each recipe turn out 3. its a good breakfast item
Evaluation:
This cake is dense with a strong banana taste. It should be eaten on its own, without cream or icing i.e. it can't be a birthday cake base because of its heavy texture. ( reminds me a little of 'kueh') I cut it into little pieces to enjoy as I think it taste better taking mini bites.
Ingredients:
150 g sugar
400g banana
4 eggs
140 g melted butter
1 tsp baking powder
210g flour
Method:
1. Sieve flour and baking powder together
2. Cream sugar, bananas for 1 min. until light and fluffy. Add eggs in, beat 2 min and cream until light. Pour in melted butter. Mix well.
3. Fold in sifted flour, mix well and pour into a 8 in cake tin and bake for 80 mins at 356F (180C). Temperature varies.

chocolate coated peanut butter balls

I woke up this morning feeling excited to try the peanut butter balls I made last night. As usual, I had my glass of warm water. But this time, before eating fruits, I popped in the PB ball and OMgoodness!! its SO good. Really!! Sally had this on her recipe list and it seemed easy enough to try out. I googled a search on it but eventually settled on her recipe. Seriously, if you're a peanut butter and chocolate person, this is something you've got to eat!

Open this box......to get:::: --->

:::Ingredients:::
1 cup peanut butter ( i eye-balled 8 tablespoons full)
1 cup butter ( 1 stick, used 1/3 fat)
1 T vanilla
1 1/2 cup rice krisp
Powdered sugar ( she said 1 pound but i used appx 10 oz)
Chocolate candy melts, 14 oz

::::Directions:::
1. Mix peanut butter, butter and vanilla well.
2. Add rice krisp
3. Add powdered sugar slowly. Mix well. Mixture wil resemble crumbs.
4. Roll into balls. It must be really tiny, about 3/4 inch. The smaller the better. Shape it real round, trying to make it all the same size.
5. Microwave chocolate candy melts. I had to do this in batches because the chocolate hardens quickly. Aproximately 4 oz in a bowl. Microwave on high for 30 seconds. Stir. Microwave on high again for 30 seconds. Stir to melt.
6. Dip the balls into the melted chocolate and lay it on foil to dry. OR place it on a rounded bon bon mold to get the rounded shape. Use a paint brush to make the top of chocolate smooth.
7. Place it in the fridge ( or freezer) and within minutes, you're ready to eat your PB balls!
8. Put into paper cups or nicely on a tray. Or in bags as gifts.
Enjoy!

Dry Fondant Fudge: white and dark chocolate

s{Easy old-fashioned flavor fudge with a very rich chocolate taste}

There are many recipes out there but are they good? Someone was just sharing that she found this recipe online that stated, "absolutely delicious recipe from grandma' but when she tried it, it was horrible and had to be thrown away...

That is why I like recipes from amateurs or reliable sources!!! ^_^

This recipe is definitely one that is excellent!

She's the ownder of a cake decorating store and has won numerous cake decorating competitions and has even acted as a judge at major cake decorating competitions a few times before!

As she said, there are politics everywhere...she shared an incident of how one applicant who made a roller-coaster cake got second place because another person, who made a cathedral, needed the money more than the other. She did not know about it until later and was very upset. "The roller coaster cake is absolutely fabulous,' she said and 'was made using cans to hold the roller coaster up when it was drying.' The cathedral, on the other hand, was easy to make as it only involved measurement and placing it together.

Ingredients:
6 1/2 cups dry fondant (2 pounds, 32 oz)
1 cup evaporated milk
1/2 t salt
2 T invert sugar
1/2 t invertase
2 t corn syrup
1/2 c butter
1 lb dark chocolate or white chocolate
1 t vanilla
1/2 cup marshmallow cream
1 c black or english walnuts
Directions:
Combine findant, milk, salt, sugar and syrup in a double boiler or heavy saucepan over very low heat. Heat to 175-180 degrees, stirring occasionally. Remove from heat, add butter and baking chocolate. Mix until completely blended. Add vanilla, marshmallow cream, and nuts. Mix together well; spread in buttered 9 x 13 inch pan. When cooled, cut into squares.

(If not cooled well, the fudge will be hard to cut: look at the edges of the dark chocolate vs white fudge picture. White choco has been cooled overnight while dark chocolate has only been cooled for a few hours.)
Makes about 80 pieces.

Truffles

Basic truffles

{{every bite of this truffle is filled with rich, unsurpassed goodness}}

This is a good recipe to try out if you'd like to make truffles.

~ straightforward and easy~

Ingredients:

2 1/2 cup (3/4 pound) finely chopped real chocolate

1 cup heavy cream (heavy whipping cream)

1/4 t salt

1/4 t vanilla

1/2 t invertase (opt)

Antioxidant artificial (opt)

Instructions:

1.Whip cream until it holds a soft peak. (Use the whisk tip, start slowly, gradually increasing speed. 'soft' like icing) Add salt, vanilla and antioxidant artificial.

2. Melt milk chocolate

3. Cool to 98

4. Add warm chocolate, a little at a time, to whipped cream, stirring vigorously with a spoon. ( You want it to be fluffy, do not overbeat )

5. Pack mixture into pastry bag filled with a coupler without the ring. Squeeze out mounds of truffle mixture onto parchment mat. Chill mounds in the refrigerator for several hours. Pat down any peaks after truffles have been in the refrigerator a short time.

~~~~

For molded truffles:

Pack mixture into a pastry bag. Melt candy coating or melt and temper chocolate. Line your mold using a squeeze bottle. Let chocolate set up at room temp. Fill the lined mold 3/4 full with the truffle mixture. Cover the truffle mixture with chocolate. Place in freezer. When the mold is cloudy and the candy feels cold, invert the mold and candy will drop from the mold.

~~~~

Truffles using the Fudge-mix method:easy!

Use the Dry Fondant Fudge recipe to make the fudge. Shape into balls. Coat with powdered sugar or cocoa.

*EDIT: Made truffles again for 2009 Christmas with slight variations: Check it out...

Candy molds

Here's another "christmas-y" idea recipe for your enjoyment...

Doesn't it look cute and professional?

BUT...It's so simple!. *_^

The only difficulty might be finding the nice kinds of mold or equipments?.Once you have the stuff, bang, its easy!

Hmm..maybe I should post up another blog on the stuff to buy or needed to make it?

Place the white chocolate into a plastic bottle (used for candy making).
Melt it in microwave or place bottle in warm water.
Squeeze it out into the mold. Refrigerate it for a several minutes.
Remove.
Paint it with gel or coat with lustered sugar (opt.)
Place in cute paper cups.

*The above picture was made with silver lustered sugar. Pink lustered sugar was used for the heart. If you do not have lustred sugar, plain white chocolate looks good too. ;p

*There are various types of molds that you can buy to suit the specific occassion. For example, the above has the words, "Happy Holidays" on it.

Chocolate dips: ideas

Sally's chocolate dip recipe is awesome and simple. ^_^

Some ideas --->
1. peanut butter and cracker sandwich
2. Large or small pretzels
3. Spanish peanut clusters
4. Raisin clusters

*Put into candy cups to keep small sizes.

Peanut butter and cracker sandwich:

Slap peanut butter between the two saltine crackers. Dip the sandwich into melted chocolate candy, letting the chocolate slip over. Place onto foil board. Cool in fridge for a few minutes.

Spanish peanut clusters:

Add peanuts into melted chocolate candy. Mix well. Eye-ball the amount of peanuts to chocolate ratio. Spoon into paper cups. That's it!!

*If chocolate becomes harden in the process of spooning, put the mixture into the microwave for few seconds.

Peppermint bark

It's normally sold during Christmas. However, you can make it on your own...it's really easy to make + cheaper!!

1. Melt white chocolate candy melts in glass bowl.
2. Add peppermint crunch to melted chocolate
3. Spread a THIN layer on a cookie sheet.
4. Put in freezer
5. Break into serving size pieces

Note:
1. Do not use the regular white chocolate- has to be for candy coating type
2. Thin layer, about 1 cm- b/c thin taste better than thick
3. It's better to put it in the freezer than regfrigerator because it gives a shiny luster.
4. Add less crunch. The 'syrupy' mixture has to have a 'runny' texture that can be poured onto the tray.

Variations: - Can use almonds, flavoring, color to marble- two color swirl.

roasted fennel with parmesan

Fennel is one of those vegetables that is underappreciated. It is delicious if you know how to cook it. This recipe was featured on Giada's show at the Food Network channel.

Raw, it has a licorice flavor and a celerylike texture that is very refreshing, but it's also delicious as a cooked vegetable. The licorice flavor mellows a but and is a great match for salty Parmesan. At first look and taste, one might think that its roasted onions.

This is one sure-win fennel recipe that you will love. :)



4 T olive oil, plus more for baking dish
4 fennel bulbs, cut horizontally into 1/3 inch thick slices, fronds reserved
salt and freshly ground pepper
1/3 cup freshly shredded parmesan cheese

Preheat the oven to 375F. Lightly oil a 13 x 9 x 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the parmesan cheese. Drizzle with the oil. Bake until the fennel is fork-tender and golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 Tablespoons, then sprinkle over the roasted fennel and serve.

Spritz cookies: PB, classic and chocolate

It was my first time attempting to make Spritz cookies.

*peanut butter spritz*

*classic spritz *

*chocolate spritz cookies.*

Moi Favorite?

*drumrolll* .....

Peanut butter is the best!! it's really good. :D

2nd fave?

Classic vanilla: like the light crunch :)

3rd fave or not really a fave...

chocolate one

I liked cocoa least because it tasted a little bitter with too much cocoa powder. Maybe I'll add real chocolate next time to give it a richer flavor.

~.~

With the help of a cookie press, i managed to make beautiful looking cookies. This machine is able to make cookies, snacks & appetizers, desserts & pasteries. **eye ball rolling gleefully**** its 40% off!!**** less than $20! ^_^

Bagged or pressed cookies are made from soft doughs. The dough has to be soft enough to be forced through a pastry bag, but stiff enough to hold its shape.

Peanut butter Spritz cookies:
1/2 cup solid vegetable shortening
1/2 c creamy peanut butter
1/4 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/2 tsp vanilla extract
1 1/2 cups all purpose flour
-Preheat oven at 375F
-Cream shortening and peanut butter together.
-Gradually add egg, beating until smooth
-Add vanilla
-Stir in flour
-Place into Cookie Master Plus. Using desired disk, press shapes onto ungreased cookie sheet. To decorate, add peanut butter chip in the middle. Bake 6-8 mins or until lightly browned around the edges. Makes 3-4 dozen

Classic Spritz
1 1/2 cups butter, softened
1 cup granulated sugar
1 egg
2 T milk
1 t vanilla extract
1/2 tsp almond flavoring
3 1/2 c all purpose flour
1 t baking powder
handful finely chopped almonds
- Directions: same as above. To decorate, add a chocolate chip in the middle.

Chocolate spritz cookies
Same as above. Add 3/4 c cocoa powder. Add brown sugar instead of white. Decorate by adding rainbow sprinkles.

chocolate cake

I made a chocolate cake for Dr. Tamess and all the techs at the Ophthalmology clinic. It is my little way of thanking them for everything.

For the cake, I used the" flourless chocolate cake" recipe that was posted earlier.

Here's the recipe for the chocolate buttercream icing.
Yields 3 cups.
Ingredients:
1/2 cups solid vegetable shortening
1/2 cup butter or margarine
1 t clear vanilla extract
4 cups sifted confectioner's sugar
3-4 T milk
3/4 cups cocoa or 3 1oz unsweetened chocolate squares (melted)
Directions:
1. Cream butter and shortening with mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Add in cocoa powder. When all sugar has been mixed, icing will appear dry. Add milk and mix until light and fluffy. Keep bowl covered with a damp cloth until ready to use.


note: the words "happy thanksgiivng" was written using edible black ink!

Wilton cake deco class 2

I'm currently taking a cake decorating class from Wilton and as you can tell, I'm having tons of fun!! I cannot grow or draw flowers and hence, for me to pipe out beautiful flowers is a very satisfying experience. I love it. :D


Tips: 12 for base and 104 or 97 for petal.
Base: Hold bag at 90 angle with tip 12 and slightly above the center of the nail. Squeese with heavy pressure. Ease pressure as you raise tip up, narrowing base to a pyramid shape. (base should be 1 1/2 times the length of the opening of tip 97 or 104.)
Center: Hold bag at 45 angle and with wide end of tip 104, follow top of base and narrow and angled in slightly. Do 3 things simultaneously: squeese, pull tip up and away from top, stretching icing into a ribbon as you spin the nail to the end of the finger. Relax pressure as you bring ribbon of icing around the top, overlapping the point which you start.
Top row petals: Touch wide end of tip to mid-point of base, narrow and straight up. Spin nail and move tip up and back to midpoint of base forming first petal of rose ( yes, you did one petal!) Start again, slightly behind end of each petal and squeese out second petal. Repeat for third petal. Rotate the nail 1/2 turn for each petal.
Middle row petals: Touch wide end of tip slightly below the center of petal in top row. Angle narrow end of tip out slightly more. Squeese bag and spin nail moving tip up, then down to form first petal. Repeat- do 5 petals.
Bottom row petals: Same as above but do 7 petals.
****As the rows increase, the bag should be angled even more.
***Spin the nail as the arch is being made.
***Wide angle of the tip should be at the bottom.


Tips 104, 1
Move tip 104 out to the edge of the nail to form first covered petal. Wide angled tip is inside. Spin nail, letting the spin of nail form petal. Relax pressure as you move back to starting point. Stop. Lift away. Repeat for second petal. Thse two yellow petal should cover half of the nail.
Add a single ruffled petal using a gentle back and forth motion to create a ruffled effect.
Add 2 shorter curved petals on top of first 2 curved petals.
Add Tip 1 teardrop shapped loop center. Dry in medium flower formers.


Tips: 104, 5 or 233 (gives the wavy look)
Position tip 104 almost parallel to the nail. Wide end out would form a flatter petal while narrow end out would form a raised petal. Squeese bag with even pressure. Repeat for a total of 12 petals. Add tip 5 or 233 to the center dot. For the textured look of the daisy center, dampen finger in crushed cake sparkles, then press on center. Dry in medium flower formers.


Tios: 104, 3,1
Using steady pressure, move tip 104 to edge of nail. Spin nail to the end of the finger, letting the spin of the nail form the petal. Relax pressure, move tip back to starting point. Stop, lift tip away. Repeat for 5 more petals. Edges should be cupped slightly. Pinch using fingers dipped in cornstarch or icing sugar.
Center: Pipe tip 3 dot in the center of the flower. Then move in circular motion, pipping an open coil flower center, making sure the base of the coil is narrower than the top, like a tornado shape. Stop, lift away. When turning nail, add tip 1 zigzag trim to top edge of coil. Dry in medium flower former.


Color-Flow: This is a class work that practices the technique of Filling in.
Firstly, outline the bird with full strength color flow icing followed by filling in with the blue icing.

Recipe for Color flow icing:
1/4 cups water,
4 cups sifted confectioner's sugar,
2 T Wilton color flow mix.
Directions:
Blend all ingredients on low speed for 5 mins.
*Color flow "crusts" easily so keep it covered with a damp cloth while using.
*This recipe makes 2 cups + 2 T full strength icing.
*To soften icing or thin icing for filling in,add 1/2 t water per 1/4 c icing.
*Color flow is ready for filling in outlines when a small amount dropped back into the mixture takes a count of 10 to disappear.
*Stir in colors as desired.
*Dried color flow fade slightly when exposed to bright sunligh so keep theme covered until cake is ready to assemble.

Nuts over white chocolate

It was supposed tobe called "Nutty Cheese Cake" but when I told Clay that it has nuts and white chocolate, he said, " nuts over white chocolate" LOL. Well, it's another cakey recipe that needs some modification. I think its a little dry and not as moist as I expected.

Ingredients:
Self-raising four 120g
cheese 80g, grated
Almonds and walnuts, 80g
choco rice, 80g
sugar, 80g
soda powder, 1/2 tsp
egg, 2
butter, 120g

Method:
1. Sift self-raising flour and soda together
2. Cream butter and sugar till light. Add in eg and continue to beat until even.Remove mixer.
3. Fold in (1), almonds, walnuts, choco rice and mix well. Lastly, add in grated cheese and mix well. Pour into baking cup. Bake for 20 mins at 180C.

strawberry muffins

I LOVE strawberries!! Strawberries in anything taste good. :::))))
I've been wanting to make strawberry muffins but strawberries were not in season. However, strawberries were on sale and plentiful last week so here they are!

I like the texture of these muffins but I think the strawberry flavor can be stronger. Next time, I'll add more fresh strawberries and strawberry extract...
o_0

Ingredients:

2 eggs

1/2 C oil

3/4 Cup sugar

1 C sliced strawberries

2 Cups flour

1/2 t cinammon

1t Baking powder

1/2 tsp soda

1/2 t nutmeg

1/2 t salt

3/4 c pecans

1t strawberry extract

1/2 cup mini chocolate chip

Enjoy, peace, love, and God bless! *_^

Cordon rose BANANA cake

My little thought for the day:
Can you imagine eating all the food you want in the world, and never have to worry about putting on weight? In fact, if you don't gorge down as much food as possible, you'll die...
This is what happens to Cystic Fibrosisis patients. CF is a multisystem progressive dz characterized by exocrine pancreatic insufficiency, chronic lung dz, excessive loss of sweat electrolytes, and malnutrition.
It a rare genetic disease that affects 32,000 kids in the whole USA.
Today, I saw 8 kids with that rare disorder. It is alarming to see the struggle they face. Bribes and all kinds of tactics have to be used to help them put on weight. One patient adds olive oil to everything she eats. MCT oil and milk has to be given through the G tube to another pt because he is not able to consume enough nutrients orally. In fact, the G tube has been there for 17 years since the day he was born and finally, he heard the good news today- it will be removed! Another pt has to use bolus and tube feedings to help her eat. They'd have to cough up phlegm early in the morning when they wake up.....enzymes and vit k supplement is a mealy regime otherwise the nutrients will not be absorbed...etc...the list goes on and on.
It’s kind of hard for ‘normal’ people to understand the struggles they go through but it is a BIG challenge.
I feel for these patients.
At such a young age, they'd have to go to the doctor every 3 months for the rest of their lives. Their life-span is only 37 years (although they told me that a 60 y/o pt is still living…)
At such a young age where they should be playing Barbie dolls or running in the parks, they’d have to be confined to their limited breathing activates and feeding themselves milk through tubes.
One major question these young kids ask is, "WHY ME??"
WHY?
Why?
There are many WHYS?? in this world.
I do not know why certain things happen
Even if i do, sometimes they do not make sense.
Even if they do make sense, I might have my questions.
Even if I have the answers to my questions,
I might not be fully satisfied with the answers.
However…
I will have to be contended.
BECAUSE
God promised in the bible that He does not allow us to bear more than we can. And everything happens for a reason. We might now know why but God is working out His plan in our lives. We have to be patient and seek His will. It might be the fiery furnace that we are going through that will polish us to be precious gems.

Joseph is a good example of someone who had many "whys." Hated by his brothers, thrown into a pit, sold as a slave to a faraway land, thrown into prison for a crime he never committed, then forgotten by someone you helped...Yet through all that, Joseph remained faithful and God helped him rise to the position of Prime Minister and used him to preserve Egypt and the surrounding famine-struck countries, and at the same time be a true witness to Pharaoh ( Gen 41: 38-39). Joseph must have known the gem-of-a-promise in Romans 8:28- 'All things work together for the good of those that love the Lord.' In other words, all our sufferings and sorrows, all our temptations and trials, all our sadness and grieves, all our persecutions and hardships - in short, all things work together for our good. All experiences and circumstances are God's workmen where good is brought to us. We will only have and know ALL the answers when Jesus comes again….
These CF patients reminded me of this little thought today.
And,
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
So much for my little thought…

Here’s the banana-walnut- chocolate chip cake that I baked today. The bananas were getting too ripe and the only way to salvage them would be to cook it! ( I never eat over-ripe bananas b/c I’ll puke.:X Seriously, I vomitted when i ate bananas with black spots on them >_< )

I like this moist cake with a rich taste of bananas + healthy!

The reason why it’s called Cordon Rose Banana cake is because I got this recipe from the Cake Bible. However, as usual, I modified the recipe a little. * wink**

Ingredients:
2 large ripe bananas
2 large eggs
Vanilla, 1 T
Sifted cake flour, 2 cups
Brown sugar, ½ cup
Baking soda, 1 t
Baking powder, ¾ t
Salt, ½ t
Oil 5 T
Applesauce, 1 cup
½ Cups mini chocolate chips

Directions:
Preheat the oven to 350F
Mash the bananas and add the vanilla. Whisk the egg and add into the wet mixture.
Combine the dry ingredients and mix together.
Add the wet ingredients into the dry ingredients in 2 batches, beating for 20 seconds after each addition.
Remember to scrape down the sides.
Scrape the batter into the prepared pan.
Bake for 30-40 mins.
Store: 2 days in airtight container, 5 days refrigerator and 2 months frozen.

note: never bake them in muffin cups- they come out hard!

Brownies

If you’re a brownies-fan, here’s one recipe you absolutely got to try! Chef Roland's ( White House executive pastry chef) recipe is a killer that can kill two birds with one stone- simple preparation and delicious taste. It’s not difficult to make and require few basic ingredients.Well wrapped brownies in plastic wrap, unglazed and uncut will keep in the freezer for up to 2 months. Perfect for studies who need a quick chocolate fix! ;p I made 2 styles- in mini loaf pan for Shawn's birthday and another batch in muffin cups, glazed with chocolate frosting for mine and friends enjoyment *_^ .

Ingredients:
10 Tablespoon unsalted butter, softened
1 ¼ cup sugar
3 large eggs
1 large egg yolk
1 tablespoon pure vanilla extract
Pinch salt
5 Tablespoon unsweetened cocoa powder
1 cup all purpose flour
1 1/2 cup pecan pieces

Directions:
1. Preheat oven to 400 F. Grease a 9 x 13 inch baking tray and line the bottom with parchment paper
2. Cream the butter and sugar together until fluffy, 2-3 mins. Add the eggs and egg yolk one at a time and beat until smooth, scraping down the sides of the bowl after each addition. Add the vanilla, salt and cocoa powder and mix well. Beat in the flour until well combined. Stir in the nuts
3. Scrape the batter into the prepared pan and smooth the top with a spatula. Bake for 10 mins.
* For fudgy brownies, remove the pan from the oven and tap it on the counter to make the rising brownies collapse. Return the pan to the oven and bake until firm to touch)
* For cakier brownies, bake 18-20 mins without interruption.
*I added xxxxtra chocolate chips. ::::D

WILD blueberry muffins

why WILD? read on to find out...You might have noticed that I've been baking quite a lot muffins recently. I like muffins because its like a mini healthy cake that's ready cut in paper cups. It's also a good to-go breakfast item for me and an easy food to give friends. I bought several muffin stuff and books and hope to get to the stage of beautifully-decorated-and-delicious muffins. Right now, its the "delicious" stage. ;p
The method used to make this recipe is very different from the ones I've made so far. Chef Roland introduced this light and airy muffin that's not heavy. I like it. Here, eggs whites are whipped and then folded into the batter to make muffins extra-light, and buttermilk* gives them a little tang. Wild blueberries** make them nice and juicy, giving a high antioxidant punch. Cinnamon sugar sprinkled on top midway through baking gives the crust extra crunch. Baking these at 400 F allows the high heat to caramelize the tops while baking the muffins quickly so they aren't dry inside.
*Buttermilk can be substittuted by mixing 2 t lemon juice with 1/2 C +2 T milk (i used soy) and letting it stand at room tenp for 15 mins.
**Wild blueberries contain a lot more antioxidants than cultivated bluberries. Cultivated blueberries are the regular ones you get a grocery stores.

feature: WILD BLUEBERRIES : ANTHOCYANINS

• Work of eyes is improved= It has been said to improve vision function. (eye strain, haze of eyes, irritation of eyes). Improvement in the eyesight at night, view expansion, cataract prevention and glaucoma prevention.
• Protection of thin blood vessel = prevention of brain bruising
• anti-oxidant = # 1 antioxidant, way above strawberries, cherries..lol
• improvement of circulatory organ system function :Thrombosis

Recipe
1 cup all-purpose flour
1 tsp baking powder
pinch salt
1/2 buttermilk
1 large egg yolk
1/2 T pure vanilla extract
4 T unsalted butter, softened
1/2 cup sugar
2 large egg whites
1 1/2 wild blueberries
1/2 c chocolate chips
1/2 cup pecan pieces, coarsely chopped
2 T cinnamon sugar
Directions:
1. Preheat the oven to 400 degrees.
2. Place th flour, baking powder and salt in a medium bowl and whisk to combine.Place th buttermilk, egg yolk and vanilla in another medium bowl and whisk to combine.
3.Place the butter and 6 T sugar and cream on medium-high speed until fluffly, about 3 mins. With the mixer on low speed, slowly pour in 1/2 of buttermilk mixture and mix until combine, scaping down the sides of the bowl once or twice as necessary. Stir in 1/4 of flour mixture until just combined. Repeat three more times with the remaining buttermilk and flour mixtures.
4. Place the egg whites in a clean bowl of the electric mixer and whip on high speed until just about to hold soft peaks. With the mixer still on high, slowly pour in the remaning 2 T sugar in slow steady stream. Whip until the whites hold stiff peaks.
5. Fold the blueberries, nuts, chocolate chips into the batter. Gently fold the egg whites into the batter. Be careful not to deflat them. Divide the batter among the muffins tins and bake 5 mins. Sprinkle the tops with cinnamon sugar and bake until toothpick inserted into the center cones out dry.

Cream puffs

HAPPY birthday, Tom & Reed. =) For their surprise birthday party, I made Gado gado salad and cream puffs.
I have been wanting to make the famed chef Roland Mesnier (White house executive pastry chef) cream puffs for the longest time and FINALLY today was the day I venture to make it. I can't say for sure if I followed all his directions word for word but I tried the best I could. ><>For the puffs:(x2)
1 cup whole or 2 percent milk
1 stick unsalted butter
1/2t salt
1 cup + ½ T all purpose flour
4 large eggs
1 large egg yolk
Directions:
Preheat oven to 425
Combine milk, butter, and salt in a large saucepan and bring to a boil over medium heat
Remove pan from heat and quickly stir in the flour all at once, using a wooden spatula. When the flour is dissolved and the mixture is smooth, return the pan to the heat and cook, stirring constantly for 1 min. The mixture will be quite thick, the consistency of dry mashed potatoes
Beat in the eggs a little at a time.
**************************************
Cream
¾ cup + 2 T sugar
½ cup +2 T cornstarch
5 large eggs OR 8 large egg yolks
1 qt milk (4 cups)
1 T pure vanilla extract
Pinch salt
4 T unsalted butter
Directions:
Whisk sugar cornstarch in a bowl.
Whish in the eggs or egg yolks
Bring milk to a boil. Slowly dribble ½ c of e hot milk into egg mixture, whisking constantly. Dribble another half o the milk into the egg mixture, again whisking constantly.
Return the mixture to the heat and bring to a boil, stirring constantly.
when mixture thickens and comes to a boil, remove from heat.
Stir in the butter, salt and vanilla. Mix until the butter is melted and completely blended in.
Allow to cool completely
For filling pasteries, whip chilled pastry cream until smooth before using.

choco chip peanut butter cupcakes (TOFU!)

Healthy cupcales! Made with NO Sugar, whole-wheat flour, tofu, soy milk, peanut butter...
This is something I made last week but didn't get a chance to post it up. I found this recipe from a tofu recipe book and felt impressed to give it a try. I am so happy Dr. Tamesis, my fave eye doctor tried it! He has never tried cupcakes made of tofu and was all out to try it. Many who tried liked it. Ok, let me redefine. The "healthy" people liked it the way it is and were surprised at the taste/texture. The "not-so-healthy" people like it a little more moist, i.e i should add some oil or applesauce to give it a better texture. Here's the recipe..
Ingredients: 2c flour, 1 tsp b.p, 1/2 tsp salt, 2/3 c tofu (silken), 1/2 c peanut butter ( almond/soy nut butter), 4T soy milk, 1 tsp vanilla, 1/2 c peanut butter/ chocolate chips, 1 egg white, 1 c maple syrup
Directions: Preheat oven 350. Blend tofu, maple syrup, peanut butter, soy milk, vanilla till smooth. Pour into dry ingredients. Stir in chips. Bake for 20 mins.

Carrot muffins

To celebrate my gf's presentation and mid-term success, we ate To-go Ranu Thai food and watched Break-up. I've heard so much abt it but never really knew what it was about except that it sounded like a "break-up" movie. lol...I think Jennifer and Vince acted really well together.

I also baked Carrot muffins. This recipe is from the famous White House chef's book, "Dessert university" ( I highly recommend this book if you're serious abt baking ;p). I modified it a little by adding applesauce to replace half of the oil, brown sugar/maple syrup instead of white and WW flour instead of white. And oh, I used carrot/squash/cucumber pulp instead of shredded pieces.Do note that it is important to whip the eggs, oil, applesauce and sugar together until they are completely emulsified, resembling a runny mayonnaise. The mixing results in a fine crumb and a delicate texture that you won't get by simply stirring all of the ingredients together. If you have time, let the finished batter stand at room temperature for 1 hr before baking; this will yield the finest crumb.

Ingredients:
1 cup flour
1 tsp baking soda
1/2 tsp cinnamon
2 large eggs
1/3 c oil
1 applesauce
1 tsp vanilla extract
1/2 c b sugar
1/4 c maple syrup
8 oz carrot/squash/cucumber
1/2 c pecans, chopped
(opt: cream cheese frosting)
Directions:
1.Preheat oven to 350
2. Combine flour, bs, cinnamon in a bowl
3. Beat eggs, add oil, vanilla, sugar in a large bowl and whisk on high speed for 5 mins. Stir in pecans and carrots
4.Divide batter among muffin cups
5. Bake for 15-20 mins

wedding dress made of cream puffs??!!

This is a really interesting article- a chef makes a wedding dress with cream puffs! I love eating cream puffs...but wearing them might be a little ?? new? But hey, food's revolutionary, creative and fun so i'd say.............go for it! haha. ;p

UZHHOROD, Ukraine - Valentyn Shtefano's pastries were known for attracting stares and giggles as well as lip-smacking murmurs. But even his fiancee was surprised when Shtefano told her he was making her wedding dress — out of flour, eggs, sugar and caramel.
The dress — made of 1,500 cream puffs and weighing 20 pounds — took the 28-year-old baker two months to make, and by the end of the wedding reception, bride Viktoriya said she didn't want to take it off.
Shtefano is a rising star in the field of baking as visual art, earning him a following in this city near the border with Slovakia. His creations have generated a buzz in a place where cake is often layers of heavy cream, wafers and nuts or poppy seeds — more something to eat than to look at.
"At first glance, it's really a surprise. I didn't even believe it was a cake," said Olha Nemyataya, who sampled some of Shtefano's new desserts. "Nowhere in Uzhhorod have I seen things like this."
Shtefano, whose fingernails are stained with food coloring, is eager to introduce new sweets to this city of 125,000, which has a center full of new businesses and cafes but is otherwise dominated by gray Soviet-era apartment buildings.
He got his first job as a baker six years ago. Last year, he took a three-month baking course in Paris and entered an international baking competition with his sister. They made a 2-foot-long 1920s-era Cadillac from cream puffs and caramel, and took third place.
Some of Shtefano's cakes are strictly for mature audiences, like a pair of breasts on display at a pizzeria where his goods are sold. But he also created an elaborate Easter cake that drew hundreds to a cathedral. It was a black and gold globe hatching from an Easter egg, with pieces of eggshell on top of the globe and falling off to the side. It was too pretty to eat.
His biggest challenge was the wedding dress cake. At first, he sewed empty cream puffs together, but the dress collapsed. Then, he carefully attached the puffs to a wedding dress frame, and Viktoriya spent a couple hours each night before the wedding modeling the dress as Shtefano added more puffs. Her crown, bouquet and necklace were made from caramelized sugar.
"At first, it was even a little embarrassing," Viktoriya Shtefano said of the dress she wore to the couple's reception in August at Uzhhorod's 1,200-year-old castle. "Cameras, interviews, but after a couple of hours, I didn't even want to take it off."
The baker hopes to someday open a business with his sister in Ukraine, believing there's more room for skillful bakers here than in Paris. "Here you can buy jobs," he said. "You want to be president, governor, (parliament) deputy, OK. But my job you can't buy — you have to do it."

Couscous for lunch

What is couscous? In the United States, couscous is known as a type of pasta. However in most other countries it is treated more like a grain in its own right.
Applause to Peggy Trowbridge when she said,"If rice and pasta were to wed, couscous would be the offspring. It's quick and easy to make and can be flavored by nearly any fruit, vegetable, meat, seafood, herb or spice you can imagine."
I totally agree with what she said. It's very versatile and can be made like "fried rice". Patrick said that he likes his couscous in salads with tons of olive oil. And it has to be very cold. I like mine with avocadoes and cherry tomatoes as it brings out a rich flavor.
It is particularly valued for its rapid preparation time.
And this is one of the reasons why I like making couscous! It's ready in a few minutes.
~~~~~Presenting my quick lunch!!!!~~~~~

How I made it?

1. Follow the cooking instructions on the box of ww couscous. ( I added chopped garlic and used vegetable broth instead of water for added flavor).

2.Stir fry sliced shallots. Add sliced veggie ham and fry till brown. Add mixed vegetables. Finally, add cooked couscous and mix well. Top with chopped avocados and sliced cherry tomatoes.

lemon cake frosting

Lindsay Hall's celebrating the month of september babies and the deans made many different cakes, along with other kinds of goodies. My favorite, as you can tell is this lemon cake. She makes a really wicked frosting that's ~~~ what can i say? yummy! She graciously shared with me the lemon frosting recipe:
Ingredients:
1. 1 can sweetened condensed milk
2. 1/2 cup lemon juice
3. few drops of yellow food color ( depending on how yellow you want it to be)
4. 1 cup stiffly whipped cream ( or cool whip)
Directions: Mix # 1-3 well and stir in 4. Refrigerate over night or for 3-4 hours. Do not remix it once it has been refrigerated. Spread it over the cake. Slice lemon or lime to decorate
(x3 for 2 large pans)

What foods boost immunity?

• Draft version of what i did at llumc...
• What foods boost immunity?
  An adequate diet helps maintain immunity and keeps you healthy. Almost all nutrients in the diet play a crucial role in maintaining an “optimal” immune response. Too much can cause the immune system to not function well.
  What May Stimulate Immunity
• Probiotics
  Active acidophilus cultures, found in many yogurts, promote a strong digestive system. Probiotics are friendly gut bacteria in the gastrointestinal tract. Probiotics play an important role as a part of a healthy diet that acts as a “natural” barrier against infection. Some of the beneficial effect of friendly-boosting bacteria consumption include: (i) improving intestinal tract health; (ii) enhancing the immune system, synthesizing and enhancing the bioavailability of nutrients; (iii) reducing symptoms of lactose intolerance and (iv) reducing the risk of certain cancers.
• Fruits and Vegetables: Foods rich in Beta Carotene, Vitamin A
  Rev up your immune system by eating all kinds of fruits and vegetables. Such plant foods contain many nutrients that can boost your immunity. A diet high in carotene foods, such as spinach, kale, sweet potatoes, pumpkin and carrots, could provide immune-stimulating doses of beta-carotene. Studies have shown that the more beta-carotene, the greater the increase in protective immune cells. A vegetarian diet rich in vegetables and fruits has shown to help stimulate immunity.
• Foods rich in Vitamin C
  Vitamin C helps to keep your immune system healthy. It is used by your body during the healing process and may protect against cancer. Studies support the fact that fresh fruit consumption, particularly fruits high in vitamin C, has a beneficial impact on the lung. [1] Examples of fruits high in vitamin C include kiwis, oranges and grapefruits.
• Foods rich in Vitamin E
  Vitamin E has also been shown to provide additional benefits to help support a strong immune system or patients who suffer from various infections.[2] Nuts, seeds and avocadoes are some examples of foods rich in vitamin E.
• Foods rich in Zinc
  This mineral helps produce antibodies as well as other white-blood-cell activities that help boost the immune system. Adults deficient in zinc, for example, often have more colds and respiratory tract infections. It is found in any foods high in protein including beans, seafood, peanuts and fortified cereals.
• A Low-Fat Diet
  Our bodies need essential fatty acids for many important metabolic functions but the wrong kind of fat blunts immunity. Not only is the type of fat consumed important but also the amount taken. Fish oil (containing omega-3 fatty acids) and olive oil (a monounsaturated oil) actually seems to improve immunity.
• Garlic
  Garlic has also been reported to improve the immune system of patients with AIDS. [3] It has a wide range of antibiotic activity inhibiting a variety of microorganisms- bacteria, molds and yeasts, viruses and parasites.
  
• Foods that May Lower immunity
  O High Fat Diet, Especially Polyunsaturated Vegetable Oils, Such as Corn and Safflower Oils
  
  Too much fat, especially the wrong type impairs immunity. Eating too much vegetable polyunsaturated fats (omega-6 fatty acids) predominating in corn, safflower and sunflower seed oils can decrease immune functioning. Additionally, the omega-6 vegetable fats tend to oxidize more quickly, forming oxygen free radicals that attack immune cells. Numerous animal studies find that vegetable type fats hinder immune functions and free-radical-fighting activity.
  
  O Sugar
  Sugar prevents the ability of white blood cells to sweep up and kill bacteria.
  
  [1] Nutrition and lung health. Int J Tuberc Lung Dis 2005 Apr; 9 (4): 362-74.
  [2] Nutrients and their role in host resistance to infection. J Leukoc Biol, 2002 Jan; 71 (1): 16-32.
  [3] TH Abdullah, DV Kirkpatrick, et al. Enhancement of natural killer cell activity in aids with garlic. J Oncology 2 : 52-53, 1989.
  
  
  TIPS: Immune-Boosting Diet Strategies
• *The best diet to build resistance to infections, as well as cancer, is to eat lots of fruits and vegetables, especially garlic and those rich in beta-carotene and vitamin C.

*Go easy on meat, especially fatty meats
*Restrict omega-6 fatty acids of the type in corn oil, safflower oil and sunflower seed oil.
*Eat seafood, especially fatty fish, as well as foods high in zinc.
*Go easy on sugar. There is some evidence it lowers immunity.

"A House of Proteins" chapter

Heard of this book: The China Study by T. Colin Campbell, PhD and Thomas M. Campbell II? It has the latest studies on many cool stuff. For community rotations, I had to give a Case Study (during the PRO lecture) to the Cardiac Rehab patients.
Here's a little snippet.
Relationship Between Animal Protein Consumption and Heart Disease Death in Men Aged Fifty-five to Fifty-nine Across Twenty Different Countries.

This study suggests that the more protein you eat, the more heart disease you have. Studies in human show that eating plant protein has even greater power to lower cholesterol levels than reducing fat or cholesterol intake.

Chart 4.4. Disease Groupings Observed in China
This study shows that affluent people who eat extravagantly (high fat, protein) have certain set of diseases while the poorer people have diseases totally different from the affluent. The major causes of death in the US are the same as richer states in China. This shows that food plays an important role in the type of diseases contracted.

Diseases of affluence (Nutritional Extravagance)
Diseases observed:Cancer (colon, lung, breast, leukemia, childhood brain, stomach, liver) diabetes, coronary heart disease

Diseases of Poverty (Nutritional inadequacy and poor sanitation)
Diseases observed : Pneumonia, intestinal obstruction, peptic ulcer, digestive diseases, pulmonary tuberculosis, parasitic disease, rheumatic heart disease, metabolic and endocrine disease other than diabetes, diseases of pregnancy and many others.

Foods associated with Blood cholesterol

*As intakes of meat, milk, eggs, fish, fat and animal protein go up…
Blood cholesterol increases
­
*As intakes of plant-based foods and nutrients (including plant protein, dietary fiver, cellulose, hemicellulose, soluble carbohydrate, B-vitamins of plants (carotenes B2, B3), legumes, light colored vegetables, fruits, carrots, potatoes and several cereal grains) go up…
Blood cholesterol decreases

Bao Dough Recipe

This recipe is courtesy from Jayce. We made baos last week and it's delicious when eaten steaming hot. Any type of ingredient can be used as the filling....e.g vegetables or red bean or mock meat...
Ingredients:
1/4 cup sugar
1 tbs yeast
1 ¼ cups water
3 tbs oil
3 cups flour
Directions
Mix warm water, yeast, and sugar
Mix flour and oil in a separate bowl
Pour water, yeast, sugar mixture to the flour and mix and knead.
Cover and let it sit for 10 – 15 mins till it rise.
Dough is ready to be use.
Before steaming let it sit for 10 mins to let it rise a second time.

aunty Windy's cookies

These cookies melts in your mouth! You got to try it.... HMMMM..... YUMmm...
Ingredients:
3/4lb (3 sticks) butter softened ( about 25 seconds in microwave)
3/4 cup sugar
2 egg yolks
1/2 tsp salt
1 tsp vanilla extract
3 cups sifted flour
Add nuts/ dried fruit
1/2 cup (chopped)
Method:
Cream butter. Add sugar, unbeaten yolks, salt and vanilla. Mix until creamy. Add flour into mixture and mix thoroughly. Form dough into small balls and press down with fork. Bake at 375 F for 14-18 mins. Remover from pans to wire racks. Yield: 2 1/2 dozen.
Enjoy!!! :)

Several pics taken at Tea party.

Mini Filo Fruit Cups

Heart-shaped ones
Mini cups
To make the Filo cups, cut filo sheet into squares. Spray Pam or "I can't believe its not Butter" between each 4-6 layers of filo sheets. Place on muffin or heart-shaped tray. Bake for approximately 10 minutes. Cool it.
Top with Nutella ( its Chocolate- Hazelnut spread). Add desired fruits. Optional. Lightly coat the fruits with syrup. Enjoy!

Cream Puffs

This is an unhealthy but good treat...hehe. Love Cream Puffs. :D

Ingredients:
water 1 cup
margarine 1/2 cup
salt dash
flour 1 cup
eggs 4
vannilla/chocolate pudding/ whipped cream icing sugar

Directions:
Preheat oven to 450 F or 230 CAdd water, margarine, and salt in a saucepan. Bring to a rolling boil.Stir in flour all at once. Combine stirring vigorously until mixture forms a ball, approximately 1 minute.Remove from heat and allow the mixture to cool lightlyBeat in the eggs, one at a time, until the mixture is smooth after each additionDrop 1/4 cup of the smooth batter on an ungreased baking sheet.Bake for 15 minutes at 230 C. Lower heat to 160 C and bake for an additional 25 minutes.Remove with sptula and cool away from a draft.Slice between the puffs.Fill it with pudding and whipped cream....ENOY!

Yuri's version...
Use milk instead of water-milk, 250 grams-butter, 100gSalt, dash Granulated sugar, 1 tablespoonFlour, 150 gEggs, 4.5Custard;Egg yolk, 4Granulated sugar, 100gMilk, 500cc (0.5 liters), 2-3 cupsFlour 40gButter, 20 gramsVanilla bean, 1Put milk and vanilla bean together. Boil until bubbles form. Add egg yolk and beat it in another bowl. Add granulated sugar and beat until white, into the egg yolk mixture. Add flour and mix it with the egg yolk mixture. Add ½ of boiled milk to the bowl and mix it. Put the whole egg yolk mixture to the pan to heat until the first big bubble is seen. Keep mixing gently to prevent burning. After the first bubble, take out from fire, add butter and mix it. Lay it on a flat tray. Wrap the tray, sticking it to the custard to prevent air presence as it will cause bad texture. Cool it in the fridge.

Vegetarian Sushi

There are many different variations of sushi and almost any type of ingredient can go in! We made vegetarian sushi! The one we did was "o-e-shi" ( which means delicious in Japanese) :D. It's one of the best I've ever tasted since it came straight from Yuri's heart. Furthermore, she's an authenic vegetarian Japanese :D

INGREDIENTS:

spinach::::add it in when the water is boiling and when it is cooked, remove from the water and squeese out any excess liquid. )

carrots ::: shred finely OR slice them horizontally. Boil it in soy sauce water until soft. OR, using the korean version, pan fry it with soy sauce until soft.

dailkon:slice or shred horizontally

tamago/ egg::::There's a special way of cooking the Jap. egg. It has to be cooked slowly, layer by layer. + Lots of sugar has to be added, with a pinch of salt. For example, for 4 eggs, 2 T of sugar to 1/2 t of salt. Beat them together with a fork before cooking.

cucumber, :::is thinly sliced

lettuce::: has to be washed and dried before used. Cut into 1/2.

fresh or dried shitake mushrooms::: for fried ones, soak it in hot water to soften it. Fry it in hot oil and add soy sauce to taste.

asparagus spears (par-boiled and cut into half),

Tofu steak :::cut into 1/2 strips soaked in Terriyaki sauce over night. Next day, bake it at 480 for 20 minutes or pan fry it. When pan-fyring, heat oil and cook until golden brown on both sides.

Fri-chik or vegetarian meat (sliced thinly)

~~~

Directions:
1) Cook rice. While hot, add seasoned rice vinegar (measurement needs to follow the package). Set aside.
2) See above for ingredient prep.
3) Set Makisu (bamboo sushi roller). Lay seaweed sheet on Makisu and put rice on top. Spread rice evenly over seaweed 1/4 thick. Add Mayo and sprinkle with 1 Tbsp. sesame seeds. In the front part, place any of the ingredients mentioned above or you desire). Roll the whole sheet until you form a complete cylinder shape. Press tight when finished to keep the shape. Cut into 8 pieces. Serve with soy sauce and wasabi, if preferred.