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inter (more or less) equals lamb as I mentioned previously in “Lamb Three Ways”. This time sharing lamb stew with tofu skin recipe, another typical Cantonese winter stew to bring the heat in body.
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Matcha, Coconut and Red Bean are pretty common Asian dessert flavors. I have made a chiffon version of matcha, red bean cake with coconut frosting for friend’s engagement, decided to try to mousse cake version as well. Since I have never made a mousse cake before, decided to try for end of the year drink night with friend. The first try surprisingly still came out not bad! Except for the soggy bottom…
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Having Malaysian Cooking Night with friends and decided to contribute a pandan cake roll to the group. To add more elements (flavors, textures, etc.) to the cake roll, I make two different flavors’ cake roll and whipping cream – Ube and Pandan, two classic south Asian flavors, also made coconut jelly for the first time! I guess the GBBO 2022 is coming to an end, I am again inspired to bake more!
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My college friend got engaged on Sep 30th!! She has been dating her partner for almost (??) 10 years. The day they got engaged, was the 150th month, 4567 days since they first fell in love in high school…High school sweetheart walking into marriage together is like dream comes truth, fairytale comes true? I made the matcha red bean chiffon cake, styled as a rose to celebrate their love of a decade, and more decades to come.
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火候对于煲仔饭来说很重要！Fire is important to make the representative golden, crispy rice at the bottom of Cantonese clay pot rice, the sign of success. If you burn it, or if the bottom is not golden nor crispy at all, it is NOT a qualified Cantonese clay pot rice…! To be honest, it was a few trial and error before I managed to successfully make one good pot of clay pot rice…
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Not sure what I should call this toast with spinach, baby bella (any mushroom), cheese and ham, but I heard it looks GORGEOUS and tastes AMAZING!
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mple but iconic Thai dish, besides Pad Thai, Pad Kee Mao, and easy to make with simple ingredients (as long as you can find enough thai basil!)
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When I was young, whenever we went to a northern Chinese restaurant, besides ordering typical northern Chinese foods such as dumplings, braised pork bones 酱大骨, bao zi, the parents always ordered one of these two very traditional (almost rare nowadays) dessert to wrap up the meal: 雪衣豆沙 (direct translation: red bean wrapped in coat made with snow, which is fried red bean paste wrapped in whisked egg whites), or crispy corn pancake 玉米烙. Both are sprinkled with sugar on top, which is like snow, abundant in north eastern China during winter time.
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Didn’t intend to go buy lamb at Whole Foods but accidently found this whole riblet/breast with perfect layers! The butcher was joking that he didn’t want to sell that good of a lamb breast to us haha! More commonly cooked and pricier part of lamb is the lamb rack, but I personally like the tenderness from fat, hence, lamb rib/riblets more and the ways to cook them are very versatile – long-time, slow-cooked lamb soup, grilled whole ribs or lamb skewers over open fire… Already drooling just thinking of them. The best of any lamb I have ever had was still back in Xinjiang, China, where I visited with family and friends back in the early 2000s.
