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Wedding florist’s average cost of $3-6k + at least $200 travel fee, bridal bouquet’s average cost of $250, are just a bit beyond my budget for wedding flowers, especially with an amazing, gorgeous, outdoor venue like La Grande Estates. Quite last minute, I finally decided to make my own bridal bouquet + 2x bridesmaid bouquets. TLDR; I ended up making 5 bouquets (1 bridal, 2 bridesmaids, 2 moms) of total cost $275 ($175 actual wedding bouquets, $100 two rounds of practices).
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There is no excerpt because this is a protected post.
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There is no excerpt because this is a protected post.
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Friend planned to propose on July 4th and hence made these heart shape mousse for the first time! Recipe is not optimized so needs to keep refining.
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Housewarming gift for friends who like citrusy and chocolate cake flavors. Thought about making Valencia cake (orange and chocolate flavor) at first, but since I have a jar of fig jam and a box of fresh fig, pivoted to make a fig & chocolate cake instead. However, Fig & chocolate crisp bottom is so “chocolate” heavy, completely covering the fig flavor, I decided to make the other layers fig flavor rather than chocolate + fig flavors, and only have a mirror glaze of pure chocolate flavor.
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The vermicelli and the crispy tofu, which has been pan-fried to a pretty dehydrated state, soaked up ALLLLL the flavors from broth, which is the essence from oysters, shrimp heads and shells. Chili pepper and fish sauce are the last two elements that kick the ball out of the park and seal the fate of this dish as one of the most, if not most, ocean umami dish I have ever cooked…
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Very, very classic Teochew / Hokkien dish you can find on the street stand, restaurants or home cooking! It has different ingredients and texture as Korean seafood pancake, and its dipping sauce is just good old simple fish sauce. Only two key ingredients are needed for this classic dish – FRESH oysters, and sweet potato starch!
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Friend sent me a tiktok video with scallion croissants, as someone who loves scallion steam bun, scallion pancake and of course meat floss, I decided to recreate the scallion croissants with meat floss. Thanks to multiple croissant trials at pandemic, I was able to leverage the Weekend Bakery croissant recipe and came up with the recipe to combine my favorite flavors with my favorite pastry texture.
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Out of all foods I tried in France, duck confit may be one of my top favorite, other than CROISSANT, Andouillette, foie gras over fig jam, and escargot.
