Oct 7, 2013
Sep 24, 2013
Sep 17, 2013
Sep 9, 2013
Aug 23, 2013
8/23/2013
In the bento: carrot rice with bacon, sauteed green pepper and potato, miso marinated egg, Sichuan pepper drumstick.
Aug 19, 2013
Jun 17, 2013
Jun 13, 2013
6/13/2013
In the bento: salmon bit with rice, sauteed red pepper, green bean, zucchini, braised pig feet, shiitake mushroom.
May 19, 2013
5/20/203
In the bento: rice with carrot and cilantro, cabbage sauteed with bacon, braised pig feet, sauteed summer squash with mushroom, sauteed red pepper.
May 15, 2013
5/16/2013
In the bento: black sticky rice with regular rice, sauteed gobo with carrots, chicken thigh, sauteed cabbage with black fungus, sauteed red pepper.
May 14, 2013
May 8, 2013
5/09/2013
In the bento: rice with millet, sauteed yellow pepper, broccoli, steamed pompano, braised chicken and shiitake mushroom.
May 7, 2013
5/08/2013
In the bento: black sticky rice+ rice, sauteed gobo, broccoli, shiitake mushroom with yellow pepper, braised beef shank.
May 6, 2013
5/07/2013
In the bento: rice, sauteed burdock root (gobo), sauteed bitter melon with bacon, steamed pompano, broccoli.
5/06/2013
In the bento: rice, sauteed burdock root (gobo) with carrot, braised chicken and shiitake mushroom, steamed pompano, sauteed bitter melon with bacon.
5/03/2013
In the bento: rice with carrot and cilantro, sauteed cabbage, asparagus, pan-fried zucchini, miso egg.
Apr 4, 2013
Apr 3, 2013
Apr 1, 2013
Mar 25, 2013
Mar 24, 2013
Homemade Dulce-de-Leche
I have been long wanting to make dulce-de-leche, but either didn't have enough milk, or didn't have time to do it. When I finally got to make this, the product came out wrong because I changed the recipe myself. I was wondering a bit baking soda will do the work since the original recipe calls for 1/8 tsp of it. I didn't realize I was wrong until the milk was thickened to the end but the color of it was still pale white. It didn't affect the taste, however, for a perfect dulce-de-leche (the picture underneath), I will make it again.
3/25/2013
In the bento: carrot with rice, sauteed asparagus with king oyster mushroom, braised pig tongue, sauteed cabbage, okra, chicken
Mar 19, 2013
Mar 17, 2013
Lemon Poppy Seeds Madeliene
I have been into Madeleine since I got the new shell pan. I guess who won't. After the chocolate and lime flavor, I made a batch with lemon and poppy seeds. The crispy outside is which really hooked me on to these cute cookies. I couldn't be happier for an afternoon tea with some fresh baked madeleines.
Mar 14, 2013
Lime Madelienes
This is supposed to be lime poppy seeds madeleine but until I bite to it, that I realized that poppy seeds were forgotten to be added. But the taste was still good, crunchy outside and soft and moist inside, with a decent hint of lime from the zest. I used a method from Pierre Herme which is to mixed the butter in with their solid form in stead of melting them. Magically, it works. Now it is the standard way I make madeleine every time.
Mar 6, 2013
Mar 2, 2013
Tempeh Braised Pork Belly
Tempeh is a very versatile but much neglected ingredient in cooking. It has a salty but sweet after taste, with a subtle and aromatic fermented flavor. I brown the meat in a clay pot and added the cooking wine to deglaze. The tempeh and a bit sugar was added to slow cook the meat. After another, the house was filled with the aroma and the meat was melting in the mouth.
Feb 25, 2013
Chicken Salad
As a dark meat eater, chicken breast is the least flavor and most boring meat to eat. I don't like waste food but have to be smart to use the meat in some delicious way. A fridge scavenge hunt found me some cherry tomato and other vegetable, which is perfect for a quick chicken salad. I cut everything into small cube, toasted some bread I made last night, seasoned with some salt and drizzled with some Japanese mayo. The color of the salad looked beautiful and the boring meat had a new life.
Feb 20, 2013
Citrus Salad
This is a quick salad for winter time, when orange and grape fruit are at their peak season. I used one orange and one grapefruit, peel the skin and slice them across the slice. A simple dressing made with vinegar, mustard, and olive oil was drizzled on the top. When serve, sprinkle with sliced almond and shaved Parmigiano-Reggiano.
2/21/2013
In the bento: rice+black sticky rice, sauteed cabbage, snow pea, sweet and sour pork belly, steamed pampano, cherry tomato.
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