Ginger milk pudding (姜汁撞奶), a Chinese (Cantonese) hot dessert, is believed to be very beneficial to the body: such as
- improving the body complexion because of the milk protein,
- helping in blood circulation because of the ginger effect,
- Reducing coughing and avoid flu,
- Inhibiting fats absorption and
- Calming effect and hence reducing insomnia problems.
I prepared three times and the first two attempts weren’t successful. Well, do not worry, even if it failed, you can just drink your milk instead of eating the curd using spoon. Taste is exactly the same. I finally figured out it was the milk I used. It needs to be whole milk (was using 2% or 1% milk fat and that didn’t work).
Basically, this dessert is so simple only requires 3 ingredients: milk, sugar and ginger. Though simple, there are some tricks to making it the way it should be:
- be sure to use the ‘old’ ginger (grated to get the juice only)
- use whole milk
- warm up the milk to 176F (or 80C) before pouring it into the bowl with ginger juice
Ah Lo wanted to bake for his classmates this Valentine’s day. Unfortunately, we didn’t have much time today because we spent a good chunk of time at Mr. Piggy’s friend’s RE&G party. We started in the morning, took a long break (party and then haircut) before baking. Didn’t start baking until the evening time. This is our first time making lemon bars, so don’t know how it will turn out. Will make another batch if the chef thinks it’s good.
UPDATE: the lemon bars didn’t turn out the way I hoped (sad face). So we rushed to Safeway and got some sugar cookies to pass out to his class instead. I realized this is our last year we will be making V-day treats. Since Ah Lo will be going off to middle school next year and I don’t think middle schoolers pass out treats to their classes. Over the years, we made cards, baked, did all kinds of crafts together for V-Day (much better than store bought). I enjoyed spending every minute (with them) making the special treats. These great memories will always hold a place in my heart.
Started this Chinese herbal dessert for health purposes. 桑寄生 (SANG JI SHENG), also known as mulberry mistletoe stems, has many health benefits. I won’t too much into it because there are many websites who talk about this herb.
I’ve made it into dessert (because this herb is naturally bitter). Here’s the recipe:
- steam 2-3 eggs (hard boiled)
- pre-soak lotus seed and remove the stems inside once they are soft
- bring a small pot of water to a boil, place a handful of the sang ji sheng herb and use hot water to “wash off” the dirt (for one minute or so). Remove and rinse thoroughly.
- boil 5-6 cups of water, and place 10-12 pitted red dates, pre-soaked lotus seeds, sang ji sheng (place them in a soup bag) and everything goes in to cook 5 minutes on high heat and 30 minutes in low heat
- remove shells from eggs. use fork to poke eggs. add 2-3 thumb sized rock sugar and continue to boil in low heat for 10-15 minutes
Merry Christmas, everyone!
While I wish everyone is enjoying this joyous day, I find it difficult to be in the the cheerful mood. Worrying about my health, my granny, and trying to stay calm. About a month ago, I had the Christmas menu all planned out. I was going to cook up a storm. Of course, it won’t happen. Instead, I had everyone bring a dish. I made ribs, garlic shrimp pesto pasta and this apple rose pastry. I was exhausted by the time the party ended.
Busy day today, but i managed to squeeze in a little of me time to make mochi ice cream (coffee flavored). For some reason, stores no longer carry coffee flavor anymore, so I decided to give it a try. Making the mochi is not that difficult, however, playing with ice cream is quite tricky (especially on a hot day like today). Since it was my first time making it, I wasn’t sure how it turns out, so I didn’t take much pictures. Will have a step-by-step tutorial next time.
As part of the CNY tradition, I prepared these glutinous rice balls in advance just so that I can enjoy them today. I’ve made these last year. This year, I learned to make the lotus seed paste (which needs more sugar). Our favorite is always the black sesame!
Threw a birthday party for the Girl. This was a crazy week for me. It was a short week and every night there was something to do in the evening. Since we were out of town tomorrow, I had to put on some OT hours to get this party going. I knew for sure I wouldn’t have the time to cook anything because of my busy schedule. The only thing I could do was to bake a cake.
And this is what a birthday cake looks like for a high school junior! It was a big hit!
After making the nian gao (年糕) last year, I bought different molds and couldn’t wait to use it this year! This was one of the molds I bought and it turned out beautifully. So the tip of making the nian gao is 1-1-1 (sugar-liquid-glutinous flour). Everyone loved it!
My family’s side of the Thanksgiving celebration! Some were store bought, some were home made, but everything was delicious! Our family doesn’t really have a traditional Thanksgiving feast. We have different themes every year and people bring different things. As you can see, our main course was not the turkey, but the roast pig (baby not included).
I took on the dessert part and made three different desserts for all three generations, although I only took pictures of the two.
Turkey Jello are for the Z-Gens.
For the Y-Gens, I made kiwi banana crepe, which unfortunately, I didn’t get a chance to take pictures.
For the X-Gens (my sisters and mom), I made the Coconut Pudding in Shell w/ Xueha Paste (椰汁燉雪蛤膏).
Everyone went home happy!