Archives for posts with tag: for the first time

Dai Bee has invited some of his close friends over tomorrow to celebrate his birthday with him. Though he’s been telling me he doesn’t need a cake, I thought what’s a birthday without a cake? Since they are into emoji’s / instagram these days, thought this would be the perfect dessert to have. He did help out making the cake!

Poop emoji: chocolate cupcakes with coffee buttercream frosting. Kissing emoji: strawberry vanilla cake.IMG_7231

Saw these “open-faced” fruit sandwiches on Instagram and instantly fell in love with the color, not to mention the nutritional factor. So since this is testing week for the boys, I thought it’d be the perfect time to make them for breakfast. Then I found out the test happened last week. Oh wells, at least they are having something nutritious.

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Tonight I’m trying out the vegetarian bibimbap for meatless Monday meal. Bibimbap is a popular Korean dish whose name (bibim) translates as “mixed,” and (bap) “cooked rice.” There are many variations on this dish, from simple to elaborate. Since it’s meatless tonight, I used bean curd to substitute as meat. This meal takes a lot of work to  prepare. It would be difficult (for working families) to make this on a weeknight. I started to prep yesterday (slice and dice).

I tried to simulate the stone-bowl bibimbap at home (knowing the boys would love the crusty rice at the bottom). Since I don’t have stone bowls, I used to small pots! After mixing everything together, the boys actually enjoyed this meal very much. Sure, maybe next time when we have it with beef. FullSizeRender 2IMG_7161

Since we didn’t have enough pots, Mr. Piggy and I used regular bowls. FullSizeRender 3

So the latest trend in Japan is the pull apart bread. I’ve been drooling all over every time when I see photos on Instagram. Unfortunately, most of the recipes I found are in Japanese, so I had to play around with it. The boys were eager to try it before I had a chance to decorate it.IMG_7080

By the time I put in the details, one-third of it was gone. Hahaha…IMG_7085

This is what’s supposed to look like. Yes, I know I have lots of work to do.

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Photo from @umi0407 Instagram <- She’s the pro!

Just updated our trip to the backcountry.

Enjoy.

Made Tom Yum Goong noodle soup. For those who don’t know, this soup is hot, sour and spicy made with shrimp stock, one of the popular dish you’ll find in Thai menus. I’ve never made it before. Because my sister made it a few days ago, and had leftover ingredients (galangal, kaffir lime leaf), she gave them to me. I happen to have some lemongrass, so I tried making it today (following Pailin’s recipe), and added noodles to make it a full meal.

I can’t tell you if the ones I made are similar to the ones in the restaurants. I haven’t had tom yum goong in a long long time, so don’t remember the exact taste. This one I made had all the flavor I could remember. My critics ate it for the first time and gave it two thumbs up.

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Bought this very nice piece of pork belly for awhile and couldn’t wait to try out the roast pork recipe I found on Instagram. I was a bit hesitant to make it at first, afraid that I would mess it up (even though the recipe was foolproof). I decided to give it a shot since I would never know if I didn’t try.IMG_6977

The meat came out beautifully, except the skin was not thick enough for the crispiness, plus it was a bit on the salty side. These are the things I need to work on for my next piece of delicacy!IMG_6978Overall, it made it the dinner table tonight.IMG_6982

Had lunch with my sisters today at a Vietnamese restaurant. My sisters each ordered a bowl of pho which came with a bundle of basil. One of them didn’t bother putting in the soup, so quickly I grabbed it and thought of using it for tonight’s dinner -Thai basil chicken.

Thai basil chicken is something I’ve always ordered when dining at Thai restaurants. Never knew how easy it is to make and the taste was also amazing! The recipe calls for Thai Holy basil, but since those are hard to find, I substitute with the basil I got from the Vietnamese restaurant. It could be a tad bit spicier (didn’t want to go too far in fear my boys can’t handle the heat). I made a lot more so we can save some for tomorrow’s lunch. There’s so much to play with this recipe I can’t wait to try again.

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Using the slow cook to make the Vietnamese beef stew (Bò Kho)  for tonight’s meal. Popped in beef brisket, potatoes, carrots, lemon grass, bay leaf, anise seeds, a can of coconut water and plain water. Set slow cook on low in the morning, come back and dinner is ready. This is the best kind of dinners.

Get Ready:IMG_6084

Start Cooking:IMG_6087

And EAT:IMG_6210

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

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