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Archive for December, 2012


This cake was my dad’s favorite.  During his speech on my wedding night, he mentioned about this cake too (when he was raving about his daughter able to cook and bake).  It had been my favorite too, until my Mother-in-law’s zebra cake appears.  This recipe was from an auntie who always hosted house party when I was a teenager.  She is not in Vancouver now, I miss her desserts.

For my son’s first birthday, I want him to be able to eat his own birthday cake, not any other adult’s cakes (with fattening cream, coffee liquor, or other forbidden stuff).  So I made him my dad’s favorite sponge cake, just with a twist to build it up to a 3-tier cake.  It was a perfect end to his 1st birthday party!

 

His favorite fruit : strawberries. Hope he will be smiling everyday like these strawberries!!

His favorite fruit : strawberries. Hope he will be smiling everyday like these strawberries!!

D's First Birthday Cake

D’s First Birthday Cake

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I tried to look for the recipe that my friend Lolo sent me.  Last year when I was still pregnant, Shon caught a female salmon with lots of roe.  I have no idea what to do with the roes except he always use Borax to color the roes to make baits as next year.  Then Lolo called and asked to reserve roes to make japanese food.  I didn’t get to taste hers since I avoided raw food at that time.

Now I’m able to eat all kinds of raw stuff, of course I’m gonna make a batch of Ikura too using Shon’s fresh catch.  Lolo sent me some links, and explaining there were two kinds. The one using just salt is the kind you will eat at japanese restaurant.  It’s brighter nicer red color.

http://blue_moon.typepad.com/blue_lotus/2007/09/post-6.html

I always like more complex taste, so I would rather try the soy + sake + mirin.  Now I lost the recipe, will bug Lolo to send me again. I just found this site but it doesn’t have mirin..

http://umamimart.com/2011/03/japanify-ikura-shoyu-marinade/

Freshly caught female salmon - lots of roes

Freshly caught female salmon – lots of roes

Pour some 60 to 65 degrees Celsius water into the bowl and let it sit for a few minutes until the membrane is "cooked" and the roes turn opaque  color.  Use a chopstick to help swirling.  Use hands to gently remove pieces of the sac

Pour some 60 to 65 degrees Celsius water into the bowl and let it sit for a few minutes until the membrane is “cooked” and the roes turn opaque color. Use a chopstick to swirl and take the sac out. Use hands to gently separate the  little pieces of sac from the roes.

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This is not my cake!  My mother in law is an extremely good baker in Malaysia.  She made so many interesting treats, and one of Shon’s favorite is her Zebra Cake.  I tried to make it again in Vancouver, but nothing like the soft buttery texture that she made. My husband was poking “my zebra cake” and asking what was that “stone”.   Should I blame the humidity difference between Asia and here or I’m just not as good?

Zebra Cake

My Mother-In-Law’s wonderful Zebra Cake

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Taro Mousse Cake


My good friend Ali has finally moved back from Toronto to Vancouver.  It’s been too long since I celebrated her birthday together.  I still remember many years ago I showed her a cookbook, and asked her which dessert was most appealing to her.  She chose two, one of them is a Taro dome cake.  I promised her I would make her one eventually.  Now many years passed, I think it’s time to make my promise and send her a taro cake.  After making many mousse cakes, I don’t quite care about the exact measurements and whether there is such a recipe available online.  I found any custard you prepare to make an ice cream would guarantee a successful mousse cake after adding in gelatin and softly whipped cream.

I made taro ice cream before, so it’s no sweat to make a taro mousse cake.  Ali, happy birthday to you!!  Sorry that I delivered the cake too late that night so your family cannot enjoy the cake right away after the dinner =(

I made two same cakes that day, one brought to another turkey dinner at Simon’s house.  Oh, another great cook who took turkey dinner to another level.  I still miss his bacon shredded brussel sprouts and curried cumin yam + cauliflower.

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