May 25, 2011

Savory Kelp with Shiitake and Enoki Mushroom

I LOVE kelp. Interestingly, I didn't use to like it at all as a kid. Now I eat kelp however it's cooked. Grandma likes to slow cook it until very tender; mom usually stews soup with kelp and short-rib. Now I cook it with my another favorite--fresh shiitake and enoki. This dish is very sweet and salty, which is meant to be like this so it can be kept for days. For me, it's not a problem in terms of days, I can finish it all straight from the pot. The recipe is in Chinese though. Ingredients are kelp, fresh shiitake, enoki, soy sauce, mirin, cooking wine, vinegar, bit sugar. Measurement doesn't have to be accurate in terms of cooking. Just adjust based on personal taste.

May 23, 2011

Peach and Blueberry Yogurt Cake

I was terribly craving sweet today after lunch. Too bad there was nothing near hand I can stop the craving. After dinner, I quickly put all stuff together to bake this cake just so I can serve myself a piece. I love this yogurt cake recipe, this is so basic that I can put whatever topping I like on the top. And there is no butter in it so I won't feel too guilty to eat before bed :p


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In the bento: wheat spaghetti with zucchini, kelp with assorted mushroom, roasted green pepper, stirfried pork heart. 

May 22, 2011

Nutella Cookie

I like nutella and always want to use it more then spread on the bread. One day I crossed this recipe and decided to make it. After them came out from the oven, I didn't expected to see all flat-like-disk cookies. These babies got spread out completely on the baking sheet, they didn't hold the dome shape at all. I was disappointed about that because flat crispy cookie is not what I prefer. The taste is fine. I mean nothing will actually go wrong with nutella. Just way too sweet to my taste bud. I will cut down 1/3 sugar and some butter amount next time if I will bake them again.

May 19, 2011

Peanut Butter Cookie

I was laughing at the recipe when seeing the sentence "keep these cookies in the furthest corner of the kitchen and you will thank me". And now I know it couldn't be more true. I just can't stop peeking at them and trying to eat one after another. When it's warm from the oven, the cookie is crispy outside with bites of dusted sugar and soft, light and almost cakey in the middle. It's a little salty and sweet, perfect combination. Oh man, I must try very hard not to eat too much before bed. Sigh...

Squash and Mushroom Risotto

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I always and still think risotto is Italian verison of Chinese porridge, because Italian didn't learn cooking porridge in a proper way , lol no offense. Tonight I made this risotto insipred by the recipe from Masa, very tasty! I happened to have some bone stock and a small chunck of squash left from previous cooking. Besides, I added fresh shiitake mushroom and Agrocybe Aegerita (funny translation from Google). I like my risotto beyond al dente, maybe just my Chinese eating habit.
It turned out very delicious!! The onion was cooked almost melted and gave such a joyful sweet hint. The rice is creamy and smooth. I can't stop having a second serve.

May 18, 2011


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In the bento: home-made pasta with shiitake and button mushroom, broccoli, salted egg.

Beet Chocolate Tea Loaf w/ Rosemary

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It's all about beet! After the last beet red velvet cake, I still want to give it another try of using beets into dessert. This tea loaf is more satisfying, with the strong chocolate and rosemary taste while the texture is moist and soft. While I can still taste the beet, it's not as dominant as the last cake. However, I will at least reduce half amount of black pepper because it's add more spiciness to the cake besides the hint contributed from the beet. I still love beets, but I will use them more in savory dishes later. The recipe is from LunaCafe.

Beet Hummus w/ Tuna Sandwich

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I have been in a beet bender for awhile. I bought beets and cook them in different ways. I made beet red velvet cake, beet chocolate tea loaf, lime beets, glazed beets, and beet hummus. Last time when the hummus was done, I ate it directly with a spoon. This morning, I spread it on rye bread with tuna salad, a perfect breakfast sandwich. I don't know about others, but I can't say no to the salty and sweet combination :) Almost forgot, the recipe is here.

May 10, 2011


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After a week without any cooking, finally I will have something fresh to eat tomorrow!! I am totally black out of what I had for lunches last week, how did I survive without cooking? It's odd.
So in this bento: broccoli, salmon, zucchini stirfry with shiitake, quinoa (beneath), tomato with egg.