Sunday, October 31, 2010
Friday, September 24, 2010
Friday, August 27, 2010
Saturday, July 24, 2010
Monday, May 24, 2010
Successful 曼頭 and Peanut butter cookies
So I'm not a fan of anything that needs rising. First of all, it takes too long and second- I hate to make a small batch. Still, the need to steam some bao was beyond the casual itch, so bao-dom, there I went. I ended up making twelve. It turned out beautiful and I was kickin' myself for not stuffing it with char siew like the recipe asked for. Instead, it could be a good staple to stick in some curried stew I was planning this week.
This was a recipe my ex-colleague Arlene shared with me years ago when I worked at the EFCCM office. Simplest pea-brainer PB cookie recipe.
1 cup of sugar
1 cup of peanut butter (I used crunchy)
1 egg
Mix them up and roll them up in balls. I added kashi on some, pressed an almond in others and baked the rest virgin. Proof they were good? I ate 3.
Tuesday, May 18, 2010
Recipe for basbosa
1 cup wheatless
Half cup coconut
Half cup oil
half cup yoghurt
One third cup water
1 spoon baking powder
Mix all the ingredients together. Oil the surface of a shallow non-stick baking sheet before putting the mix onto it. Bake in the oven for 30 minutes at 350F (180C)
Bring to boil, one and a third cup of sugar and one and half cups of water. Add a teaspoon of vanilla and a few drops of lemon juice. Cool before pouring it over the baked basbosa to steep for half an hour.
Half cup coconut
Half cup oil
half cup yoghurt
One third cup water
1 spoon baking powder
Mix all the ingredients together. Oil the surface of a shallow non-stick baking sheet before putting the mix onto it. Bake in the oven for 30 minutes at 350F (180C)
Bring to boil, one and a third cup of sugar and one and half cups of water. Add a teaspoon of vanilla and a few drops of lemon juice. Cool before pouring it over the baked basbosa to steep for half an hour.
Sunday, May 16, 2010
Mother's Day Open Homes Party 2010
Playing "Soularium" to get to know one another.
Leftmost side is Davone; Sitting L-R: JiHong (from China), Ronda (from Egypt), Helen (from Chengdu), Stephanie and Sarah (from Philippines)
Having a spot of tea, a smidgen of coffee and a whack of homemades. Ronda's basbosa was a delightful Egyptian dessert!
A group photo on this lovely Sunday afternoon 16 May 2010 (L-R) Sarah, Stephanie, Ji Hong, Shirley, Ronda, Zhong Le, Davone, and Helen.
Thursday, May 06, 2010
Tuesday, March 30, 2010
Sunday, March 28, 2010
Char Siew Bau recipe
Okay, every once and again, we have a yen for these delectable dim sum staples- an entire meal in a round ball of flour. But then again, there's more than flour that meets the eye and greets the taste buds. Here's a recipe I had tried and worked.
Ingredients for the filling:
1 tsp oil
8 oz BBQ pork (diced char siew)
3 tsp Shaoxing rice wine
1 tsp sesame oil
2 tbsp oyster sauce
2 tsp light soy sauce
3 tsp sugar
chili sauce
For the dough: (makes 12 large or 24 small buns)
3 tbsp sugar
1 cup warm water
1.5 tsp dried yeast
3.25 cups all purpose flour
2 tbsp oil
1.5 tsp baking powder
Dissolve the sugar in the water, then add the yeast. Stir lightly, then set aside for 10 mins, or until foamy.
Sift the flour into a bowl and add the yeast mixture and the oil. Using a wooden spoon, mix the ingredients into a rough dough. Turn the mixture out onto a lightly floured surface and knead for 8-10 mins, or until the dough is smooth and elastic. If it is very sticky, knead in a little more flour- the dough should be soft. Lightly grease a bowl with the oil. Place the dough in the bowl and turn it so that all sides of the dough are coasted. Cover the bowl with a damp cloth and set aside to rise in a draft-free place for 3 hours.
Uncover the dough, punch it down and turn it out onto a lightly floured surface. If you are not using the dough right away, cover it with plastic wrap and refrigerate.
When you are ready to make the dough, flatten it and make a well in the centre. Place the baking powder into the well and gather up the edges to enclose the baking powder. Pinch the edges to seal. Lightly knead the dough for several minutes to incorporate the baking powder, which will activate immediately.
Heat the oil in the wok. Add the pork, rice wine, sesame oil, oyster sauce, soy sauce and sugar and cook for one minute. Allow to cool.
Divide the dough into 12 or 24 portions, depending on how large you want the buns to be, and cover with a kitchen towel. Working with 1 portion at a time, press the dough into circles with the edges thinner than the centre. Place 1 tsp of filling on the dough for a small bun or 3 tsp for a large bun. Draw the sides in to enclose the filling. Pinch the top together and put each bun on a square of waxed paper. When you get more proficient at making these, you may be able to get more filling into the buns, which will make them less doughy. Ensure that you seal them properly. The buns can also be turned over, then cooked the other way up so that they look like round balls.
Arrange the buns well spaced in 3 steamers. Cover and steam over simmering water in a wok, reversing the steamers halfway through, for 15 mins or until the buns are well-risen and a skewer inserted into the centre comes out hot. Serve with some chili sauce.
Ingredients for the filling:
1 tsp oil
8 oz BBQ pork (diced char siew)
3 tsp Shaoxing rice wine
1 tsp sesame oil
2 tbsp oyster sauce
2 tsp light soy sauce
3 tsp sugar
chili sauce
For the dough: (makes 12 large or 24 small buns)
3 tbsp sugar
1 cup warm water
1.5 tsp dried yeast
3.25 cups all purpose flour
2 tbsp oil
1.5 tsp baking powder
Dissolve the sugar in the water, then add the yeast. Stir lightly, then set aside for 10 mins, or until foamy.
Sift the flour into a bowl and add the yeast mixture and the oil. Using a wooden spoon, mix the ingredients into a rough dough. Turn the mixture out onto a lightly floured surface and knead for 8-10 mins, or until the dough is smooth and elastic. If it is very sticky, knead in a little more flour- the dough should be soft. Lightly grease a bowl with the oil. Place the dough in the bowl and turn it so that all sides of the dough are coasted. Cover the bowl with a damp cloth and set aside to rise in a draft-free place for 3 hours.
Uncover the dough, punch it down and turn it out onto a lightly floured surface. If you are not using the dough right away, cover it with plastic wrap and refrigerate.
When you are ready to make the dough, flatten it and make a well in the centre. Place the baking powder into the well and gather up the edges to enclose the baking powder. Pinch the edges to seal. Lightly knead the dough for several minutes to incorporate the baking powder, which will activate immediately.
Heat the oil in the wok. Add the pork, rice wine, sesame oil, oyster sauce, soy sauce and sugar and cook for one minute. Allow to cool.
Divide the dough into 12 or 24 portions, depending on how large you want the buns to be, and cover with a kitchen towel. Working with 1 portion at a time, press the dough into circles with the edges thinner than the centre. Place 1 tsp of filling on the dough for a small bun or 3 tsp for a large bun. Draw the sides in to enclose the filling. Pinch the top together and put each bun on a square of waxed paper. When you get more proficient at making these, you may be able to get more filling into the buns, which will make them less doughy. Ensure that you seal them properly. The buns can also be turned over, then cooked the other way up so that they look like round balls.
Arrange the buns well spaced in 3 steamers. Cover and steam over simmering water in a wok, reversing the steamers halfway through, for 15 mins or until the buns are well-risen and a skewer inserted into the centre comes out hot. Serve with some chili sauce.
Saturday, February 27, 2010
Sunday, January 17, 2010
Shirouri cucumber pickles
In a tiny Izakaya in Tokyo called Shinsuke is a recipe made known to me via a Christmas present from Myron's god-parents Anthony and Connie. Japanese tapas bars or Izakaya was unknown to me up until last year when we first visited Zakkushi- a local eatery on 4th Avenue and Burrard in Vancouver. My good friend Helen brought us there when we decided to meet and her kids were lovin' the skewered momos and chicken teriyaki don.
Ever since then, I've been learning about these appetizers, morsel-sized and absolutely addictive. This recipe calls for shirouri summer squashes but it's the dead of winter in Vancouver, and we must flex and do creatively what mother nature does not provide. I tried Japanese cukes and they worked out beautifully...which is the reason why I am feeling good enough to blog this publicly. So, if you're feeling somewhat in the mood for a little something on the side, this'll probably whet your appy.
Ingredients:
Two Japanese or Korean cucumbers (roughly 6-7 inches)
White sesame seeds
Sesame seed oil
Brine:
1 heaping tsp sea salt
1 cup (240ml) water
1. Cut off both ends of cucumber, then in half.
2. Core the halves with a sharp paring knife
3. Taking one half at a time, carve the halves into a continuous 1/4 inch (6mm) thick ribbon at a 45 degree angle.
4. Do this gently to avoid splitting.
5. In a medium bowl, make the brine and soak the ribbons until lightly salted, about 1-2 hours.
6. Hang the ribbons to dry where there's a breeze circulating until the skin is a little wrinkled, about 3 hours.
7. Cut into 2 inches in length and add a few drops of sesame oil.
8. Sprinkle sesame seeds and serve chilled.
Ever since then, I've been learning about these appetizers, morsel-sized and absolutely addictive. This recipe calls for shirouri summer squashes but it's the dead of winter in Vancouver, and we must flex and do creatively what mother nature does not provide. I tried Japanese cukes and they worked out beautifully...which is the reason why I am feeling good enough to blog this publicly. So, if you're feeling somewhat in the mood for a little something on the side, this'll probably whet your appy.
Ingredients:
Two Japanese or Korean cucumbers (roughly 6-7 inches)
White sesame seeds
Sesame seed oil
Brine:
1 heaping tsp sea salt
1 cup (240ml) water
1. Cut off both ends of cucumber, then in half.
2. Core the halves with a sharp paring knife
3. Taking one half at a time, carve the halves into a continuous 1/4 inch (6mm) thick ribbon at a 45 degree angle.
4. Do this gently to avoid splitting.
5. In a medium bowl, make the brine and soak the ribbons until lightly salted, about 1-2 hours.
6. Hang the ribbons to dry where there's a breeze circulating until the skin is a little wrinkled, about 3 hours.
7. Cut into 2 inches in length and add a few drops of sesame oil.
8. Sprinkle sesame seeds and serve chilled.
Saturday, January 16, 2010
Saturday, January 09, 2010
Pickled Radish
I was in Richmond having dinner with my niece's step grandmother Esther when she offered some of her home-pickled radishes. Now I don't know much about radish, but there's always something about pickling them at home that makes these incredibly delectable. How? It has to be sweet-soury yet, retaining some of its radishy identity- you know, that woody bite. The trick I discovered while pickling my own today, was to make them paper thin. The kind that you can read the newspaper print should it fall on the newspaper.
If you felt like pickling your own, here's the skinny:
Pick a heavy radish (the length from your fingers to elbow)
Slice it paper thin (I use a handy mandolin slicer)
Use 1 Tbsp sea salt to sweat the liquid out
Put aside for 3-4 hours, then drain the clear water out
Mix a quarter cup of rice vinegar (I used Golden Crown Garden brand)
with a quarter cup of sugar
Pour the mixture onto the radish
Put in the fridge for at least 2 hours
You've got a great side dish that goes well with any roasted meat. I had spicy noodles and this was a great cooling appy.
Friday, January 08, 2010
Lemon Squares Recipe
Crust:
210g or 3/4 cup Unsalted butter
0.5 cup Icing sugar
1.75 cups all purpose flour
.25 tsp salt
Filling:
2 cups granulated white sugar
4 large eggs or 5 med eggs
Juice from 2 lemons
2 Tbsp of grated lemon zest (from two lemons)
4 Tbsp All purpose flour
For the crust: Cream butter and sugar till fluffy. Add flour and salt till dough comes together. Press to bottom of greased pan (9 x 12" pan). Bake at 180C (350F) for about 24 mins or till lightly browned.
If you didn't have time to make the crust, the lemon filling recipe is enough for 24 regular tart shells.
For the filling: Beat sugar and eggs. Add lemon zest and juice. Fold in flour. Pour filling into baked crust and return to oven for 25 mins or until filling sets. Cool before dusting the top with icing sugar.
Tuesday, December 22, 2009
Tuesday, December 15, 2009
食べ物 Tabemonolog 15 December 2009
So we visited Zakkushi- a fabulous hole in the wall place opposite Safeway in Vancouver. It was so inspiring, I marinated chicken for my own skewered delights for supper the next day.
So the chawanmushi was my first try. It was a little too salty and I'd should've taken it out maybe a minute earlier.
Thursday, December 03, 2009
Advent potlucky thoughts
My good friend Idelette had asked me to write a brief note about Advent according to my Chinese roots. Christmas is a distinctly North American holiday celebrating a very Jewish individual who doesn't seem to have much to do with the Chinese. Ah but here's the rub, that we can celebrate His Gift of Love to us without the blinders of cultural borders or ethnic dividers, because through God's eyes, He is the Given and Risen Saviour to humankind.
It’s been turkey every year since my family moved to Canada, but this year, I desperately want to go back to my Asian roots where our tastes for scalding broth and paper thin meat run gut deep. Every year, my home’s been open to immigrants from lands too remote to remember and still too reminiscent of home to forget. People come because they’ve been invited into a home, with a promise of cranberried and gravied fowl, where they would be served, and someone’s historic journey across the Pacific pond will be shared. Inevitably, mashed potatoes will end up on the floor, our guinea pig Momo would be squealing for attention from the visiting children, all will be a bevy of activity in the time it takes to sit down, eat and discuss the dearth of snow and the less-than-charming BC winter.
But this year, I’m prompted to share a communal pot where every one cooks together. I grew up in a family with seven people and hot potting is a special occasion where food gets scooped and served from one to another. It reminds me, nostalgically enough, of a bygone era where simple napa cabbage (the cheapest veg), liver (a reasonable meat), prawns and the ever-versatile tofu can extend a dinner by an hour. And what great conversations we had around the old hot pot with the copper funnel and the smouldering charcoal!
This Christmas, as I think ahead to prepare the meal, I’ll put out an extra chopstick for Jesus, the foreigner, or the gaijin in our midst. He’s the reason we are celebrating Christmas with a hotpot, because an Advent hotpot is about bringing people from many nations together, under one roof, around one table, sharing one pot and talking about our lives, our hopes, our dreams. He’s going to be here that night, and he’s going to be using chopsticks, supping with us, and whispering his love to each person in attendance.
And mark my words, someone is going to ask, “Who’s that extra chopstick for?” and I’m going to tell him.
Reflect:
A word for today: Supping
Activity: Open your home to a new friend
Prayer: Lord, help me open my heart, my home, to you first, then to my neighbour.
It’s been turkey every year since my family moved to Canada, but this year, I desperately want to go back to my Asian roots where our tastes for scalding broth and paper thin meat run gut deep. Every year, my home’s been open to immigrants from lands too remote to remember and still too reminiscent of home to forget. People come because they’ve been invited into a home, with a promise of cranberried and gravied fowl, where they would be served, and someone’s historic journey across the Pacific pond will be shared. Inevitably, mashed potatoes will end up on the floor, our guinea pig Momo would be squealing for attention from the visiting children, all will be a bevy of activity in the time it takes to sit down, eat and discuss the dearth of snow and the less-than-charming BC winter.
But this year, I’m prompted to share a communal pot where every one cooks together. I grew up in a family with seven people and hot potting is a special occasion where food gets scooped and served from one to another. It reminds me, nostalgically enough, of a bygone era where simple napa cabbage (the cheapest veg), liver (a reasonable meat), prawns and the ever-versatile tofu can extend a dinner by an hour. And what great conversations we had around the old hot pot with the copper funnel and the smouldering charcoal!
This Christmas, as I think ahead to prepare the meal, I’ll put out an extra chopstick for Jesus, the foreigner, or the gaijin in our midst. He’s the reason we are celebrating Christmas with a hotpot, because an Advent hotpot is about bringing people from many nations together, under one roof, around one table, sharing one pot and talking about our lives, our hopes, our dreams. He’s going to be here that night, and he’s going to be using chopsticks, supping with us, and whispering his love to each person in attendance.
And mark my words, someone is going to ask, “Who’s that extra chopstick for?” and I’m going to tell him.
Reflect:
A word for today: Supping
Activity: Open your home to a new friend
Prayer: Lord, help me open my heart, my home, to you first, then to my neighbour.
Wednesday, December 02, 2009
Top 10 values
1. God's immutable Word.
2. Being able to diligently and continuously express creativity in writing, speaking, painting, design and communications in order to encounter Jesus in a meaningful ways
3. Being a Kingdom-culture influence in the life of my family members through speech and deed
4. Discovering new things, new words, new restaurants, new dramas, new languages, a new method of design, communication; to learn from fellow-artists, appreciating beauty, understanding God through the medium of the creative arts
5. Spending time alone
6. Being involved in the lives of creative individuals by nurturing and encouraging growth in an environment which fosters fun and faith
7. Excellence (doing everything to the best of my abilities whether cooking, cleaning, designing, or treating people)
8. Honesty
9. Comfortable traveling
10. Healthy living
2. Being able to diligently and continuously express creativity in writing, speaking, painting, design and communications in order to encounter Jesus in a meaningful ways
3. Being a Kingdom-culture influence in the life of my family members through speech and deed
4. Discovering new things, new words, new restaurants, new dramas, new languages, a new method of design, communication; to learn from fellow-artists, appreciating beauty, understanding God through the medium of the creative arts
5. Spending time alone
6. Being involved in the lives of creative individuals by nurturing and encouraging growth in an environment which fosters fun and faith
7. Excellence (doing everything to the best of my abilities whether cooking, cleaning, designing, or treating people)
8. Honesty
9. Comfortable traveling
10. Healthy living
Monday, November 30, 2009
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