3.30.2007

sesame balls/ sweet potato balls

Happy Sabbath! I miss these awesome people...golden angels

They're part of the Golden Angels singing group that was started out by the North Asian Pacific Division.

When I heard the song, " The Champion of Love," on youtube, I immediately changed my blog music from "The Prayer" by Josh Groban & Charlotte Church to The Champion of Love. It reminded me of the good times I had with GA in Hangzhou and Shanghai. I miss them... Those brief days were richly blessed by their messages in music & company.
(note: if you want to listen to the videos without listening to the automatic blog music, there are 2 options, 1. click the tiny black button on the left side of the youtube box. OR 2. wait for music to play once and it will stop playing automatically and then, you can start viewing the videos!)

Videos I took... Get together with the Lord

@ aunty Ros's place::: Loving God, loving others


SO....
This was what I made for vespers:::

Deep-fried potato balls or sesame balls.

sesame balls

wrapper: 300g glutinous flour, 300g sweet potatoes (or Yam, as the Americans call it ), 1/2 tsp bicarbonate of soda, 150g sugar (or less), 150g sesame seeds, 100 ml boiling water

Filling: 420g sweetened lotus paste/red bean paste

Directions:

Steam yams and mash into a paste. Add in glutinous rice flour, sugar, bicarbonate of soda. Mix well. Pour in boiling water and stir with chopsticks. When it is slightly cooled, knead into a dough. Weigh each filling 10g. Dough at 20g each. ( It's good to measure it if you want accurate amounts BUT I roughly guessed the weight..lol) Flatten the filling, wrap filling and form a round ball. Coat with some water and then press with sesame seeds. Press firmly.(important! otherwise the sesame seeds will come off when frying) Heat oil. Deep fry sesame balls till they float. (lazy me, i used a pan half-full of oil and hence, had to turn it over instead of allowing it float up). Remove from wok.

(troublesome::: frying has to be done twice!)

AGAIN, on high heat, deep fry sesame balls for the second time until they become golden brown. EAT immediately!

It can be seen in foodcourts where it's sold piping hot- most delicious!


Note: Best to fill the dough with filling immediately instead of leaving it out in the open to do later. The dough will dry out and harden at the edges. Only when it is in it's ready-to-fry shape that you can leave it in the refrigerator for later use.

3.27.2007

heart-shaped strawberry charlotte cake

To my ONE & ONLY Darl,

*hugs*


*butterfly kisses*

*love*

*miss you*


love, chie ^__^
happy birthday , darl
It's also Jenny's birthday and I wanted to make a cake that she'd like and reflect her love for pink and classiness::::
wo-la! --> a heart-shaped strawberry Charlotte cake.

strawberry charolette cake
I thank God for giving me cool friends with whom I can chat about anything under the sun without the fear of being myself. We talk about things ranging from private things girls do to bgr stuff....
Food for thought on friendship from the bible:
A friend cares enough to be honest with you even if it hurts.
"Wounds from a friend are better than kisses from an enemy!"
Proverbs 27:6
Characteristic that makes a good friend:
" Don't be selfish; don't live to make a good impression on others. Be humble, thinking of others as better than yourself. Don't just think about your own affairs, be interested in others, too, and in what they are doing."
-Philippians 2:3-4
jenny dob
I used a regular box mix for the sponge cake because I didn't have time to make one from scratch. However, the hit of the cake was the mousse....
Strawberry mousse:
125g fresh strawberries,
100g strawberry yogurt,
50g caster sugar,
1/2 lemon juice
2 T agar powder
200g non dairy whipped cream
Directions:
Blend strawberries and strawberry yogurt into puree. Pour into a saucepan, add in the remaining ingredients and cook at low heat until sugar dissolved. Stir constantly. Remove from heat and leave to cool. Whisk non-dairy whipping cream until soft peak is formed. Add in strawberry mixture and mix well.
Pour strawberry mousse onto the cake and refrigerate for 3 hours before serving.

3.26.2007

taro cake/ chee cheong fun sauce/ fried beehoon



"You must do the things you think you cannot do."~Eleanor Roosevelt


If you look over at the left bar of my blog, you'll notice that there is a section called: "reflect on quote for the day." Everyday, a new quote would appear and it is always refreshing to read what others have to say. Today, I was particularly struck by what Eleanor Roosevelt said. True, I must do the things I think I cannot do. I think it is because of that, I have ventured into cake-making. My mum is an excellent cook. Name her any Asian or Singaporean food, she can whip it up in no time, deliciously. ^__^ But she has never really made cakes before and hence, it is something that I feel that I have to learn. It is not in my blood or natural tendency to bake cakes. Although it's a new area for me, I'm learning by reading up a lot on cakes.( The Cake Bible is a very good book) The Wilton cake decorating class helped jump-start my creativity because the teacher and experienced classmates shared many tips. I hope to be a pro someday-making professional wedding cakes. Anyways, I've been practicing by making cakes for friends. haha. (maybe I shouldn't say that or they'll feel sad when I make their birthday cakes...lol) It's not that the cakes turn out bad but it's an extra effort for me to make cakes because I'd have to read up, ask people, find recipes before I can come up with something good. I want it to taste and look good. The decoration part takes a lot of time. In short, it's a lot of work, unlike Asian cooking, which I'm familiar with. However, anything worth doing is never easy!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Since we were at Chinatown yesterday to celebrate Laisum's birthday, I did my grocery shopping for the week. I bought so much food that I had to start cooking this morning.


I made Fried Beehoon and sauce for Chee Cheong Fun.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Chee Cheong Fun


The recipe was posted on my earlier post...after some modifications, here's the home-made sauce!( recipe copied by from ST)


Every chee cheong fun stall has its own proprietary sauce, but the dressing typically starts off with hoisin sauce. Hoisin is made from fermented soybeans, spices and sugar - I used the Lee Kum Kee Vegetarian Hoisin sauce.
To this base, hawkers add some or all of the following: light soy sauce, dark soy sauce, sweet soy sauce, sesame paste, sesame oil, fried shallot oil, fried shallots, sugar and chili sauce.
I suggest you start off with a mix of five parts hoisin to one part light soy sauce and one part sesame oil or paste, then stir in small amounts of any of the other condiments. Experiment until you get a taste that you like.
For the chili sauce, try to get one that is spicy without being overly salty or sour, so that it blends well with the other ingredients. Thai or Vietnamese plain chili sauces are quite good for this.

If you add a dab of smooth peanut butter to the sauce, you'll get a flavour very similar to nuoc leo (Vietnamese peanut dipping sauce) which also goes very well with chee cheong fun.
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Fried Bee Hoon

If I have to choose between rice and noodles, I would always choose noodles. It sounds weird to the rice-lovers but I just love noodles. I've made fried bee hoon many times and it's always made differently because it depends on the ingredients I have.

For this, here's the list of ingredients used:

500g beehoon, soaked and well drained
10 tbsp oil
4 eggs
Juice of 1 lime (opt)
2 T chopped garlic
1/2 onion, shredded
3 thin slices of shredded ginger
75g vegetarian ham, shredded
200g carrots and cabbage, shredded (or use 1/2 packet of coleslaw mix.)
800g beansprouts
200g green beans, tails removed and halved
Seasoning
1 tbsp vegetarian oyster sauce
1 tbsp light soy sauce
2 tsp mushroom seasoning
1 tsp sesame oil
Salt and sugar to taste
Dash of pepper
Fish sauce (opt)
Garnishing
Chopped spring onion and coriander leaves
Sliced red chillies
Method
Soak Beehoon in warm water for approximately 2 minutes. Heat 2 tablespoons oil in a wok and fry garlic until golden brown. Add in meehoon and fry for 1–2 minutes until cooked and soft. Remove and set aside.
Heat oil and fry eggs -omelet style that can be sliced and added as a topping. Remove and set aside.
Reheat oil and add in garlic/onion/ginger and fry until fragrant. Add vegetarian ham. Stir-fry briefly. Add in green beans followed by cabbage and carrot mixture followed by bean sprouts. Add in salt, pepper and mushroom seasoning. Return beehoon and season as desired. Toss well to combine. Cook for a few more minutes. Mix, and squeeze in the lime juice (opt). Dish out and serve with a sprinkling of garnishing. AND, eat it with chili sauce!

3.24.2007

Carrot-Apple-nut muffins

I just came back from the Y&YA Spring retreat at Camp Cedar Falls. One word to describe it: blessed! Although I am very tired from the few hours of sleep, shocked from freezing cold showers and primitive room environment, it reminded me of the comforts that I've been used too- and taken for granted. Sometimes I feel that we do not treasure what we have until we lose it.
Anyways, I'm all ready for my comfy bed and beauty-sleep. (& just took a HOT shower!) I just want to post up the carrot-apple-nut muffin recipe that I made for the drive up to the site and some pictures of the reteat!
carrot-apple muffins spring retreat 1

spring retreat 2
These moist and fruity muffins get raves for being a great breakfast bread to eat on the run. They offer many options for the flavor variations with nuts and dried fruits; play with different combinations to find your personal favorite. Dried cranberries or cherries are an excellent alternative to raisins. Oat or wheat bran and the fruits and carrots add a nice boost of fiber. Because this recipe yields 16 muffins, you will need 2 standard muffin pans. Always fill any empty muffins cups with water to prevent scorching in the oven.
Ingredients:
1 cup (5oz) all purpose (plain) flour
1 cup whole wheat flour
¼ cup oat bran or wheat bran
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
2/3 cup firmy packed dark brown sugar **
2 large eggs
1 ½ cup plain yogurt or 1 ½ cup buttermilk
½ cup grapedseed oil

1 ¼ cups grated, peeled tart apple
1 ¼ cup cups finely grated, peeled carrots*
½ cup chopped walnuts or pecans, toasted*
½ cup golden raisins/ chocolate chips(opt)
Topping: 2 T granulated sugar mixed with 1 t ground cinnamon/ 4 oz melted chocolate**
*I made carrot and apple juice that morning and hence, used the pulp for these muffins.

**I used 1/8c instead of 2/3c and compensated the sweetness by topping the muffin with melted chocolate.
Directions:
Preheat oven to 400. Line muffin pans with paper liners or butter them.
In a large bowl, stir together the lours, bran, baking powder, baking soda, salt, cinnamon, and brown sugar. Set aside.

In a large bowl, whish the eggs until blended. Stir in the yogurt and oil. Pour over the dry ingredients and stir with a rubber spatula just until half moistened, 8-10 strokes. Add the apple, carrots, nuts and raisins/chocolate chips and stir until just evenly distributed. Do not overmix.

Spoon the batter into the prepared muffin cups, filling each cup about ¾ full. Sprinkle cinnamon sugar evenly over the tops. Bake until a toothpick inserted into the center of a muffin comes out clean, 15-18 minutes. Let cool in the pan on a wire rack for 2 minutes, then turn out onto the rack.

Variation: When muffins have cooled, microwave chocolates for 1-2 minutes and top it on the muffins. (note:I am able to add huge chucks of chocolate on top of the muffin because of the greatly reduced amount of sugar in the muffin. )
Able to store in airtight continer at room temperature for up to 2 days, or frozen up to 1 month.
Reference: Williams-Sonoma , Essentials of Baking

3.21.2007

granny smith apple crumble bars

*burp* A bunch of us girls just gathered together for a very big lunch. Candy made delicious eggless omelette and Jayce made ondeh-ondeh! Check out their blogs- I helped them create it today! *excited smiles* Well, as usual, i had something up my sleeve. *mischievous look* I made granny smith crumble bars and steamed turnip cake. (the turnip cake was for Jayce since she didn't get to try it last time). I decided to make these bars when i stumbled upon Cream puffs in Venice recipe last night. They looked good and I had all the ingredients in my fridge. Another article that I have to shared is from Tim's blog called, "A man worth marrying." Single girls, this story puts things into perspective. Hmm..I wonder who and how my future husband will be? *_^ *big laughs*

granny smith crumble bars

I modified it by reducing the amount of sugar, omitting brandy and using grape seed oil instead of melted butter for the topping, Threw in some shortcuts...they are described below. It is not as much work as it looks.

my modified recipe::::
Sweet Pastry Crust
1 1/3 cups all-purpose flour
1/3 cup granulated sugar ( or 1/4 cup)
1/4 tsp. salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
5 tsp. cold water (the original recipe requires 2 tsp.)
3/4 tsp. vanilla extract

Preheat the oven to 350 degrees F and place a rack in the centre of the oven. Grease the bottom and sides of a 9-inch square baking pan.
Mix together flour, sugar and salt. Add the butter pieces to the flour mixture and using a pastry cutter, knead it until the mixture resembles coarse oatmeal.
Whisk together the egg yolk, water and vanilla extract. Add the yolk mixture to the flour mixture. Mix until the dough begins to come together. More water can be added if the dough is still dry.
Using your fingers or the back of a spoon, pat the dough into an even layer. Bake until the crust is golden, 20 to 25 minutes. Remove the pan from the oven and let cool completely. Prick with a fork.

Apple Filling
1 1/2 pounds Granny Smith apples (4 to 5 medium)
3 tsp. freshly squeezed lemon juice
2 tbsp. frozen apple juice concentrate
2 tsp. cornstarch
3 tbsp. unsalted butter
1/2 cup firmly packed brown sugar

Preheat the oven to 350 degrees F.
Peel and core the apples and then cut into 1/2-inch pieces.
In a bowl, mix the apples, lemon juice, concentrate, cornstarch.
In a large skillet, melt the butter and then add the brown sugar. Stir well and be sure that there are no lumps.
Add the apple mixture to the skillet. Cook for about 5 minutes or until the apples are soft, but not too soft.
Transfer mixture to a bowl and set aside.

Topping
1 cup all-purpose flour
1/4 cup granulated sugar ( can be omitted)
1/3 cup firmly packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
7 tbsp. grape seed oil

In a bowl, combine all of the topping ingredients. Mix well so that all the ingredients are thoroughly moistened. Set aside.

Sour Cream Mixture
1 large egg
1/2 cup sour cream
1/4 tsp. ground cinnamon
1/4 tsp. salt
1/3 cup currants /chopped raisins/ dried wild blueberry/ chocolate chips (optional)

Mix the sour cream into the cooled apple mixture. Spread this mixture evenly over the cooled pastry crust.
Sprinkle the prepared topping evenly over the apple and sour cream mixture.
Bake the bars for 35 to 40 minutes, or until golden around the edges.
Cool the bars completely before cutting into squares.

3.20.2007

lemon cupcakes

lemon cupcakes
I was inspired to make lemon cupcakes because of the leftover lemon buttercream icing that i used for Kaley's cake. I thought lemon cupcake might go well with lemon buttercream. Furthermore, there were extra fondant daisies that could be used for decoration. :p It's pretty straightforward to make since I used the cake mix.

Food for thought: For singer and songwriter, Enya, inspiration is a place. "Many things inspire me when I am composing, most of which come from thoughts I have about special moments in my life- from memories, from my childhood, from my family, and from people I know from the landscapes of my native Gaothdobhair. Gaothdobhair is very beautiul; it is in the Northwest coast of Ireland, set against the Atlantic Ocean. The name translates as "Plain of the Winds, " which may give you some idea of its character."

~~::~~::~~::~~
1 package (18.25 oz) golden vanilla ( or white cake) mix (NO pudding in the mix)
1 1/4 cups unsweetened soy milk (or water)
2 Tb oil
3 egg whites
1 T Grated lemon zest
1T fresh lemon juice
1/4 t lemon extract
Directions:
Preheat oven to 350F. Line standard muffin pans with baking cups. In a large bowl, combine cake mix, water or soy milk, oil, and egg whites; beat with electric mixer for 2 minutes. If you do not have an electric beater, use a whip and mix well until all the lumps disappear and mixture is smooth. Add lemon zest, extract and juice and mix until well blended. Spoon into baking cups. Bake 20-22 minutes or until toothpick inserted comes out clean. Cool cupcakes in pan on cooling rack for 5-8 mins. Remove cupcakes from pan,'cool completely. Makes 24 standard cupcakes
Wilton's Buttercream icing
1/2 cup solid vegetable shortening
1/2 cup ( 1 stick) butter, softened
1 t vanilla extract
4 cups sifted confectioners' sugar ( approx 1 lb)
2 T milk
Directions: Cream butte, shortening with electric mixer until light and fluffy. Add vanilla. Mix well. Gradually add sugar, one cup at a time, beating well on medium speed; scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk; beat at medium speed until light and fluffy.
Able to store refrigerated for 2 weeks. Makes 3 cups
Lemon buttercream icing: Add 2 T lemon juice, 1 T freshly grated lemon zest and lemon extract. I used butter flavored shortening to give the icing a yellow tinge.

www.cherrykitchen.org!

*news!!!**
I just registered a new domain for my food blog!
And the website address is:::
***drumrolls**+..^__^..+**
.....
.....
I had to choose .org since .com was taken. Apparently, the person who bought cherrykitchen.com is asking an opening price of $1550, which is atrociously outrageous!
Well, the reason why I've decided to get this domain is because I'm getting tired of repeating 's-a-k-u--r-a-m-b-o' to non-Japanese friends. It's like speaking French to a Chinese. They just can't remember how to spell the word. Worst, after taking forever to write down sakurambokitchen.blogspot.com, they'd lose that piece of paper and ask me for it again!
Sure, I can repeat it but i guess the best way would be to get another domain- something that is easy to remember, short and reflects my passion.
"cherrykitchen.org "
short and sweet, i hope!
*SMILES**
For now, I'll stick to blogger until I learn the art of hosting and creating a website, which will not be very soon.*grin* ;) Hence, cherrykitchen.org will still direct you to sakurambokitchen.blogspot.com ( and vice versus), until I have a new website created.

3.19.2007

koo chai pancake

A new recipe that turned out successful!
Nutritional Fact:
High in allyl sulfide which is a cancer-preventive phytochemical in plants. Rich in minerals and vitamin B1, B2, C & niacin. It helps to neutralize and remove poisons.
koo chai
Ingredients:
1 cup atta flour
1 cup water
1/2 cup koo chai (chives)~ more can be added~
Seasonings:
(whatever you want!)
pinch salt
1 t fresh garlic, chopped finely
1 t fresh onions, chopped fine
dash pepper
dash chili powder
pinch sugar
Method:
Mix all ingredients together in a bowl.
Preheat nonstick skillet on medium heat.
Pour batter in 1/4 cup portions, lifting & tilting the pan to spread the batter.
*The thinner the pancake the better!*
Cook till bottom is golden, turn over to cook the other side.
Note:
~~atta flour can be bought from indian stores. I used this it because it is whole wheat flour made from hard wheat which means that is contains more fiber than white flour! Hard wheats have a high protein content, so doughs made out of atta flour are strong and can be rolled out very thin.
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some weekend shots:
i just took the Wilton's fondant and gum paste class and here's one of the cakes I did!
~very simply done: daisy-heart's delight~
kaley birthday
prospect park

3.16.2007

turnip cake "luo po gao"

It can also be called "Taiwanese luo po gao" because it is plain and does not contain ingredients like mushrooms or meat, which the Cantonese version usually have.
Jesse, a Taiwanese friend told me that she would simply eat it as it is, plain or pan fry it to make it crisp. It's great dipped in a sauce. *lick lips*
Well, her mum shared this recipe over the phone and hence, we had to decipher what exactly had to be done. It sounded easy, "1 cup flour to 1 cup water. Mix everything and steam." We made this several times before I felt confident enough to post this recipe up!
LOL ^___*
Food for Thought
" Success is the ability to go from one failure to another with no loss of enthusiasm"
- Winston Churchill
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lo po gao

This "luo po gao" is siMpLy EASY and qUiCk!!!
Ingredients:
white radish, 1 ( approximately 20 cm)
rice flour, 1 cup*
(as mentioned earlier, the ratio is about 1 cup flour to 1 cup water. However, i felt that 3/4 cup would make it more firm for pan-frying. The size of the turnip might also affect the amount of water/flour used)
water, 1 or 3/4 cup*
salt, dash
white pepper, dash
sesame oil, 1/4 t
onion, garlic powder, 1 t
*note: 1 cup used is equivalent to the chinese cup used for measuring rice, which is approximately 3/4 cup of american 8 oz cup
Directions:
Using a carrot peeler, remove the skin of the radish. Chop it briefly, large enough to be easily blended by the blender.
Add 1 or 3/4 cup water into the blender to allow smooth grinding of the turnip. When it is finely grounded, pour the mixture into a bowl.
Add 1 cup rice flour into the bowl. Add seasonings. Mix well.
Pour the mixture into a greased tin and steam it for approximately 20 minutes, or until it is firmed when pressed.
Slice and eat or an extra step would be to pan-fry it.
Sauce: Any kind of thick soy sauce. What i used was ABC kecap manis mixed with the chili paste that i made for chili tempeh.
pan fried lo po gao

3.14.2007

tang yuan

All of us have different ways of venting stress
(which you can call HOBBY activities)
~It is important to know what calms you. ~
Obviously COOKING is one of my stress-relievers.
Another one of them is 'banging' on the piano. *grin*
Whenever i'm upset or in the musical mood, I'd sit at the piano and play for hours. Today, I played for almost 2 hours-maybe 1.5.LOL It's therapeutic and its there where i can express my feelings and gain strength for my inner self. [yes, i was pretty upset today. :( ]
One of my most recent "ON" songs is ,"Wings of Freedom" by Philip Wesley. It's so beautiful. I played it for 1/2 hr today without getting bored with it. Check out this link and scroll down to "Wings to Freedom" to listen to the sample version. You won't regret this extra steps of clicking to hear it for 2 mins. ^__^
~~~:::~~~::~~~::~~
Food for Thught:
How can you transcend your anxiety? For actor Harrison Ford, relaxation is flying a plane.....
"Part of it certainly has to do with how different it is from the other things I do. And I think the focus and the concentration and the attention to detail that flying takes is a kind of meditation. I find it restful and engaging, and other things slip away,"
--Harrison Fod, actor
~~::~~~::~~~::~~
Since CNY, we've made tang yuan several times- including today although its not CNY! LOL
I just love tang yuan!
tang yuan1
The recipe from Diana's Dessert is pretty detailed, if you want to check it out.
Basically, add enough water to glutinious water to make the dough pliable. Roll out a small amount, enough for adding sesame, peanut or red bean paste.
(Pink coloring can also be added. They usually do not contain filling. )
Using the palm of your hands, roll it into a ball. Drop it into boiling water and remove the tang yuan when it floats up to the surface.
For the syrup water, boil ginger, pandan leaves and rock sugar for several minutes.
For the filling ingredients, i used the instant sesame paste. The sesame paste can also be used as the soup base instead of the ginger water.

3.13.2007

Muah Chee

I've finally decided to make aunty Fiona's Muah Chee recipe and it came out great! If you want store-bought muah chee taste, you got to try her simple and easy-to-follow recipe. It was made in a jiffy! Lily's version was just as good. Thanks to both of them, I sucessfully made Muah Chee! ^___^
Food for Thought:
There is no such thing as a 'self-made' man. We are made up of thousands of others. Everyone who has ever done a kind deed for us, or spoken one word of encouragement to us, has entered into the makeup of our character and of our thoughts, as well as our success.
-- George Adams, musician
muah chee
Muah Chee is a Chinese specialty snack eaten throughout Southeast Asia. It is a boiled gooey rice dough cut into small pieces and coated with finely chopped peanuts and sugar.
~~~::~~~::~~~
Aunty FIona's version
Ingredients:
Glut. Rice Flour, 1 cup
water, 3/4-1 cup
(Measurement of flour and rice is typically 1 :1, one to one portion)
Onion Oil., few T
1 pkt of grounded peanut (ready- made ones avilable in asian stores)
sugar, 1/4 cup
Directions:
~ Place water and flour into a big bowl
~Stir until like a smooth batter.
~Add 1 tablespoon of onion oil or slightly more
(fry onions in oil and use the oil. This is optional . regular vegetable oil can be used instead. The only difference is the frarance of onions.)
~ Stir the batter again until even.
~Grease the tin used before steaming
~Steam until the batter become a sticky dough, approximately 10 mins.
(to test, use a chopstick and poke it in the middle. If batter oozes out, it is not cooked)
~ Cool it before using a scissor to cut into small pieces
~ On a flat plate, pour grounded peanuts and sugar. Mix well.
~Add the dough to the peanut sugar mixture.
~Using an oiled scissor, snip into smaller pieces and coat well with peanuts. If it is not going to be eaten immediately, remove a small piece enough to be eaten, leave the rest of the dough and peanut mixture sepeartely.
~~::~~::~~~::~~~
I was browsing Lily's blog and found out that she made muah chee using a microwave with a little variation to the ingredients. I tried it and it came out just as good! The coconut taste was very subtle and not noticable. Adapting from her blog, this was what i did...
Alternative version: MICROWAVE!!
Grease a microwavable bowl with oil and pour batter in it. Cover the lid and microwave on high for 2 minutes. Remove from microwave and stir in one direction the semi-cooked dough. Microwave on high for another 30 seconds. Repeat until it is cooked. Rest of the steps are the same.
Alternative ingredients i used:
To the above ingredients, add 2 tsp coconut cream, 2 t of sugar and 1 tsp oil. Decrease the water to 1/2 cup.

3.11.2007

tofuhouse/pinkberry/beardpapa

If you're ever around LA, you really have to go to these 3 places that we went today! Food places, of course ;)
1st stop: BCD Tofu House!
3575 Wilshire Blvd, Los Angeles, CA
tofu house
There are many dishes to order but the one that's my fave is the Tofu and Vegetable salad. Salad? Hey, its not a regular kind of salad. The tofu is crisp on the outside but soft on the inside. The dressing is the secret to this dish. Can anyone tell me their secret? *wink* LOL
2nd stop: ~After 20 mins drive from Tofu house, its........
Beard Papa: fresh'n natural cream puffs.
It brought back memories of the times when I was in Singapore. It was in Takashimaya foodcourt basement where I first tried it. I should say that it was a love at first bite experience. haha. They have advanced so quickly from vanilla flavor to green tea, strawberry, chocolate, etc flavors.
Way to go!
The Beard Papa's Sweets Cafe we went to was located in West Los Angeles' Little Osaka, along the strip of Sawtelle Boulevard between Santa Monica, known to those who are in the know simply as "Sawtelle."
Address: 2130 Sawtelle Blvd. Suite #110Los Angeles, CA 90025
#(310) 479-6665
beard papa
3rs stop: 2 mins walk from beard papa.....
PINK BERRY ice cream!!!
It's awesome. The interior design is trendy and the concept is fresh. Check out their web for more info : http://www.pinkberry.com/*You can tell that its really popular from the long waiting line. *
Location: 11301 Olympic Blvd #107, West LA, CA 90064
pink berry ice cream

3.09.2007

vegetarian spring rolls

It's been a busy week. * so glad its friday*
^______^
Don't know why but i've been craving to make spring rolls ever since i ate the ones aunty Grace made. The one she made was super delicious and I had to ask her for the ingredients used. Apparently, it was the tofu or mock abalone that made it delish. ;p
So, here's what I made today!

vegetarian spring rolls

Ingredients:

spring roll wraps (20 pieces)

tofu bean curd,

see diagram below, may be substituted with similar versions ::

marinated in chinese cooking wine(optional), sesame oil and salt

tofu and mock abalone

mock abalone, 1 can, sliced ( drained water)

shredded carrots

sliced Jícama (chinese call it' mengkuang')

5 ears of dried shitake mushroom, soak before slicing

3 cloves garlic and 2 shallots, chopped finely

1 T corn starch + 1 1/2 t water

Directions:

Pan fry shallots and garlic until golden brown. Add mushroom before mock abalone. Season with pepper, soy sauce, kecap mani sweet sauce. Add corn starch mixture. Cool it before wrapping.

Follow the picture directions below. It is good to add the ingredients in this order: carrots, mengkuang, tofu bean curd, mushroom/mock abalone. The reason is because carrots are dry and will not wet the spring roll wrap when it acts as a base.

vegetarian spring rolls direction

Finally, deep fry it in HOT oil!

Eat immediately while its crisp and warm!

I love Spring rolls! YUM :p

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simple sauce:

Mix rice vinegar, brown sugar, ketchup, soy sauce, maggi chilli sauce

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After eating spring rolls, Jesse and I came up with some interesting ideas to make with spring roll wraps since there were 4 pieces left. LOL. Will post them up later when we make it again.

(hint: luo po gao wrap & banana wrap. )

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Shortly after that, Shevita and I made EGGLESS CAROB CAKE using a mix topped with indian spiced nuts! It was done in 9 mins using a microwave! haha

carob cake

3.01.2007

chili tempeh ( indonesian)

Ever experienced an intense burning sensation that nothing can soothe? Everything you touch feels "hot." This was what happened to my fingers the whole evening. Goodness....I will never remove chili seeds from soaked dried chili with my bare hands again. It wasn't a few chili but a whole bag full that caused my fingers to look swollen red. ( making chili paste for other dishes) Anyways, i guess it was worth the effort because i love aunty Rose's chilli tempeh!

Food for Thought: "Always remember that striving and struggle precede success, even in the dictionary." -Sarah Ban Breathnach, writer

I can still remember carrying this dish back to the US from Singapore in my luggage hoping that the customs will not know. haha. They didn't. It was so sweet of her to make a whole container for me just because I said I love it. I always believe that it is better to teach someone how to fish that give them the fish. Hence, I asked her for the recipe so that I can make it myself when I've finished eating the ones she made.
BTW, I did not follow her recipe word for word because I had extra of several ingredients. Play around with Asian cooking- you'll never go far off ^_____^

chilli tempeh
Presenting aunt Rose's recipe in her own words....
Ingredient:
16 dried chili soaked in warm water for 1/2 hour. Remove the seeds ( with plastic gloves! LOL)
1 big onion
20 small onions
3 garlic
blend everything together
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Fry a piece of galangal or lengkuas (powder form works too if you do not have a whole piece). Then fry the blended ingredients. Put 3 bay leaves and fry until the color turns darker. Add salt, palm sugar or sugar. ( i like gula melaka sugar). Off the fire and cool the mixture.
Deep fry the tempeh, peanuts and potatoes. Cool it.
Stir everything together. Able to last in the fridge for a month!
~~SPICEALICIOUS~
Disclaimer: All the recipes posted are for my personal references and/or adapted from mentioned instructors or books. They/I reserve the rights to it. Please remember to cite your sources! Thank you.