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Archive for January, 2011


There is a whole almond inside each of these lovely chocolates.  It tastes so good that I usually cannot stop eating them.  It was originally made by my mother-in-law and of course I have to duplicate them so my husband can eat them in Vancouver.

It’s one of the hardest cookies I had ever made.  The recipe sucks as it is extremely vague without baking time and no details on how much dough to wrap the almond and how to shape the almond.  I overcooked some cookies at first trial and I undercooked the almonds the second time.  If it’s not my husband helped his mom before on making the cookies, there’s no way I can produce similar quality based on this recipe.

It involves 2 days, 2 pairs of hands (I can never made it on my own, each time needed my husband’s assistance), and worst it yields not too many.  Eventhough I only made it twice, I am confident I will perfect it so it can be flawless one day.

Almond chocolate shortbreads

If you are lucky enough to have these chocolates from us, please chew them slowly and feel our LOVE…

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I never like making sushi at home, as there are so many good and authentic restaurants in Vancouver.  Another reason was my mom had me roll sushi for house parties when I was a teenager, and I treated it like chore.  At that time was very simple, only imitation crab, cucumber, yellow pickle and that’s it.

Homemade sushi platter

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Taro Ice Cream


My family loves Taro. I remember once upon a time, taro was my most favorite bubble tea flavors.  I think I know why I love taro.  It’s because my grandma had bought some UBE ice cream from the Phillippines when I was young, and I felt in love immediately with that bright purple creamy ice cream.  I went to Manila two years ago, and to my biggest disappointment the Mongolia ice cream company sold their products to Nestle.  Thus I came empty handed with no ice cream from the Phillippines.

Homemade ice cream has less synthetic ingredients and has more natural flavor.  There must be a good taro ice cream recipe out there, unfortunately I could not find a promising recipe online.  Thus I’m adapting from the pistachio recipe and it tastes great.

Taro ice cream

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Ahi Tuna in citrus sauce


This recipe looks good (even the author did not post any pictures), so I just did 2-3 changes to the recipe (adding ginger and sake to make it more flavored).  It turned out great and matched nicely with the ahi tuna steaks.  Here’s the orginal:

Seared Sesame Encrusted Ahi Tuna With A Cilantro, Garlic And Lime Sauce.. By Ralph Serpe At Isnare.com Ezine Articles.

My adapted version: (this portion for 4 people)

Ahi Tuna in Lime-soy sauce

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I have several bottles of pandan juice / extract from Malaysia.  It’s just not easy to make dessert out of it as it’s only best paired with coconut, which in my opinion is extremely fattening.

Anyways, my husband opened a can of coconut when he made beef rendang (a dish like curry, but dry with no much sauce).  With about 250mL coconut milk left, I decided to make pandan coconut mousse.  I always make quicker mousse cake by using graham crust.  After all, I still did not use the pandan extract… I used real pandan leaves.  So sorry, pandan extract, you have to sit in my pantry a little bit longer.

Pandan Coconut Mousse Pie

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With tonight’s southeast asia theme, plain white jasmine rice is best with curry.  However, I have still a jar of turkey stock I put in freezer since last month (Christmas) and a bag of tumeric powder which I don’t know what to do with it.  This recipe is perfect to use up what I have, especially the bag of pandan leaves in my freezer.

Tumeric rice

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I mentioned a couple times about making use of the rice cooker steamer.  It’s truly the best way if you are crunch for time or if you are lazy like me to avoid washing another pot and wasting time to boil a pot of water.  Just be aware that since you have no control of steaming time, please don’t have expectation of restaurant quality food.

The power steam portion of rice cooking is only 8-10 minutes, which is perfect to cook about one pound of ground pork.  Remember to add corn starch and water when you marinade.  This will ensure pork is soft and not tough and dry.

Ground Pork with duck egg

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