3/26/2013

In the bento: rice with carrot, sauteed daikon, okra, shrimp  lettuce stem, braised pig tongue.

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

3/20/2013

 In the bento: sauteed cabbage with mushroom, braised pig tongue, rice with carrot and mushroom.

3/19/2013

In the bento: sticky rice+rice, sauteed okra, cilantro with daikon, braised pig tongue, sauteed shrimp, pan fried king oyster mushroom, sauteed asparagus-lettuce

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.

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.

3/14/2013

In the bento: chicken, broccoli, rice with carrots and shiitake mushroom.

3/7/2012

In the bento: boeuf bourguignon, cabbage, broccoli, shrimp, rice with black sticky rice.

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.