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Archive for the ‘Uncategorized’ Category

It is Year of the ROWR

In Uncategorized on February 18, 2010 at 1:59 am

I mean tiger if you didn’t get it…

I was lazy, so I said to my parents: “how about we order pizza and skip the whole cooked giant prepare for entire day meal?”

They said: “Okay…sure, we don’t wanna tire you out” (something along those lines, but less considerate)

at 4 pm on Chinese New Year: dad comes home with groceries and the cooking begins

I did the majority

Actually I practically made all of it, except for boiling the dumplings

Pre-Boiled Dumplings with Pork and Celery Filling

The while SSSHHHIIIBANG

GOT: DUmplings, FISH, PIG’S FEET (which the chinese supermarket dude insisted on calling them) CELERY, BOK CHOY with SHITAKE, KUNG PAO/really SPIcy CHicken, and thE BEST DARN DUMPLING SAUCE (made by me)

and there must be dessert! and a recipe

Sticky RIce cake with sweet Adzuki beans

Recipe for Baked Rice Cake:

1 lb Glutinous rice flour

1-2 cups sugar (depending on how you like it, i used 1 1/4 cup)

2 tsp baking powder

2 1/2 cup milk

4 eggs

1 stick butter, melted

2 tsp vanilla extract

Optional: Sweet, cooked adzuki beans

Preheat Oven to 350 F on Middle Rack

1. Melt butter, stir in sugar, vanilla, eggs, and milk

2. Add glutinous rice flour and baking powder, and stir like crazy until the batter is smooth and has no lumps.

3. Pour into one large baking pan, or two 8×8 square baking pans. Grease them really really really well (really well…) sprinkle on adzuki beans, if using

4. bake for 50-60 minutes, until tops are golden brown, and inserted toothpick comes out pretty clean. (no liquid)

New Zealand I freaken Love yOu

In Uncategorized on January 28, 2010 at 11:01 pm

How could everything awesome and beautiful in this world be all crammed into such a small island.

17 days and I went from white sand beach to tropical rainforest to mountains of ice. If it wasn’t for my running out of clean undies, I would never wanna come back.

Other then the scenery and unusually friendly peeps, there’s great food and lots of alcohol…at least amongst my tour groupies.

My first few days, I spent at Pakiri Beach, at a horse farm riding horses, running around on the beach and chilling out with my jetlag

Beautiful White Sand Pakiri beach...and all to myself

THe ULtimate FERGBERGER in Queestown

THe ULtimate FERGBERGER in Queestown

I can’t not mention Fergburger in Queesntown. The meaty goodness above in “the Tropical Swine” loaded with cheese, bacon, beef, and grilled pineapple. Picture=many more words then I can come up with so just droooool and stare

Also in the SPETEBULAR Queenstown, I underwent some emotional trauma …but in a good way: In the form of  a Bungy Jump.

I wasn’t brave enough to jump the 134 meter Nevis, so went with the 43 m Kawarau Bridge. It was soooo beautiful  and picturesque. I was just too scared out of my mind to take it all in.

I think i'm smiling

Marshmallows and Exams

In Uncategorized on December 12, 2009 at 6:29 pm

This has nothing to do with Daring Bakers. I should be studying for final exams, but I wanted to make marshmallows. Sooooo I made those mallow cookie thingys.

Other then the fact that they are very sweet, it was pretty easy to make,

Good: somewhat tasty, not hard, not ThAt messy

Also good: I’m going to NZ in 3 weeks! warm weather…

Bad: my chocolate coating gunked up on me cuz i used butter…so I dumped a bunch of canola oil to thin it out. It worked out in the end

Also bad: Final exams are next week and i can’t focus

For a recipe: please visit foodnetwork.com and look up chocolate covered marshmallow cookies. Cheers


Matcha Chiffon Roll with Black Sesame Buttercream

In Uncategorized on June 23, 2009 at 4:52 pm

I love making chiffon cakes. I guess cuz there’s all these extra steps that normal recipes don’t have. Esp in the summer, with all the free time, i’m always looking for something time consuming to cook up. (or bake up)

This particular chiffon doesn’t look to puffy, because the bubbles probably fell after I took it out to the oven. But the texture is great and the flavor is very matcha-y. Normally i would have included a whipped cream filling, but i didn’t have any whipped cream, so i made a buttercream instead. I like the black sesame flavor with the green tea, but you can use any flavor you like, or just use jam!

Pre-filling, just chillin'

Pre-filling, just chillin'

I kinda destroyed it in the rolling process, but it's still tasty

I kinda destroyed it in the rolling process, but it's still tasty

Matcha Chiffon Cake

For the Yolks:

4 egg yolks

15 grams sugar

60 grams milk

60 grams oil ( i used canola oil)

1 tsp vanilla extract

10 grams matcha powder

75 grams all purpose flour

10 grams cornstarch

Whites:

4 egg whites

60 grams sugar

1/2 tsp cream of tartar ( i ran out, so i used some lime juice)

1. Beat egg whites until soft peaks, then add the sugar gradually and beat until firm peaks form

2. Whisk together all the yolk ingredients until well blended.

3. Add 1/3 of the whites into the yolk mixture, and stir to blend

4. Dump all the yolk mixture back into the remaining egg whites, and fold to incorporate.

5. Pour into an ungreased large rectangular pan ( 9×12 i think)

6. bake at 300F for 40 minutes

black sesame buttercream

black sesame buttercream

Buttercream

1/4 cup sugar

1 egg white

6 tbsp butter, room temperature

2 tbsp black sesame powder (optional)

1/2 tsp vanilla extract

1. Put egg white and sugar in a bowl over simmering water. Whisk to dissolve sugar for about 3 minutes. the whites should be marshmallow fluff colored

2. take off heat, beat with mixture until meringue like in texture. Add butter 1 tbsp at a time, and beat until light and fluffy

3. add the sesame powder and vanilla, beat to incorporate.

Challah, because I feel like it

In Uncategorized on May 1, 2009 at 8:20 pm

So, my mom’s been asking for bread for breakfast for a while. I’ve been too lazy to do anything with yeast

This week, I made Challah. Tada! I used the Cooks Illustrated Recipe. The dough was very easy to work with: i love that in a bread because i don’t have a kitchen aid or bread machine. It’s all hand kneading for me, yar looki me muscles!

Here’s the recipe:

Yields one loaf

3 cups flour (plus more for kneading)

1/2 cup water or milk, warm

1 packet/2 1/4 tsp dry yeast

1 1/4 tsp salt (i used 1 tsp)

1/4 cup sugar

2 eggs, plus 1 yolk (save the white for egg wash)

4 tbsp butter, melted

1. Sift flour, salt, sugar

2. proof yeast in warm water or milk for a few minutes

3. mix together eggs, milk/yeast, and butter

4. dump wet into dry ingredients, and mix well ( i did this is a food processor. It’s a good trick if you don’t have a mixer/bread machine)

5. knead until smooth, then cover and let rise for 1-2 hours. Punch down and let rise again for 1 hour ( i didn’t do this…it takes too long)

6. Divide into 3 even pieces, and braid like you braid hair…

7. let rise 30 minutes, until nice and poofy. Egg wash it, and sprinkle on sesame or poppy seeds or don’t sprinkle anything, it doesn’t really matter.

8. Bake in 375 F oven for 30 minutes. Cover after 10 minutes, if the crust is starting to get too dark.

If you’ve made this recipe before, please tell me about it, or gimme some recommendations of good bread recipes. yay carbs!

peace out

In Uncategorized on April 24, 2009 at 9:46 pm

so, i’ve been interested in kougelhopf for a long time. i’ve made pannetone before, but not this thingy…and they look the same to me. i found a recipe on a Chinese recipe site. I made the dough entirely in a food processor (because i don’t have a kitchen aid, and it was way too liquidy for me to handle by hand)

Kougelhopf...my version

Kougelhopf...my version

Kugelhopf

260 grams flour

4 grams yeast

4 grams salt

25 grams sugar (i used double…and you should too)

85 grams milk

2 eggs

75 grams butter, softened

1/2 cup raisins, soaked in whatever you want (i used rum)

zest of 1 lemon and 1 orange

1. Mix everything but the butter in a bread machine (or food processor). Add butter, and knead until smooth. It wasn’t really smooth for me, but you’ll get there if you have a bread machine. mix in raisins

2. Let rise until double. Punch down, and place into a well greased pan (use a kougelhopf pan if you’re fancy smancy for put it in a bundt pan or any ‘ol pan) let rise until doubled

3. Bake at 375 F for 40 minutes for one big loaf, or 20 minutes for 2 small loaves.

Hello world!

In Uncategorized on August 23, 2008 at 2:08 am

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