Rosy blogged on making Sally Lunn’s Muffin here. Her pictures looked so nice that Ben asked that I try to make it using her recipe. Her muffins looks better — tall, nice and even have a blop on the top. This is what Rosy’s Sally Lunn Muffins look like:
Chow Times
Suanne and Ben’s Food and Travel Adventures from Vancouver, BC
29
Mar
Char Siu Bao (Part 2 of 2)
Published in BreadI am back with Part 2. This is where I use the filling made in my previous blog to make the buns. Sally commented in my first blog that she prefers the baked type. Oh yeah, that brings a point that there are two types of char sui bao (or char siu pau) — steamed and baked. The steamed ones like those shown below are the more common ones.
28
Mar
Char Siu Bao (Part 1 of 2)
Published in BreadIn this first part of my blog on Char Siu Bao, I will focus on making the char siu filling. I normally prepare the filling in the morning. This is because the filling has to be chilled in the refrigerator for at least 2 hrs before making the Char Siu Bao. This will firm up the filling for easy handling. You got to try this one out because I am 101% sure that everyone in your family will love this.
27
Mar
Egg Florentine Version 1.0
Published in EggLOL! Believe it or not, but I have never seen Egg Florentine in real life before, let alone eat it or make it. But the name sounds fancy and I have seen some nice pictures of it. So, I gave it a try … trying to follow the recipe closely. This is how mine turns out!!
26
Mar
Table Manners: Art of Eating Korean Food
Published in KoreanThe biggest difference was that Koreans do not eat rice out from the bowl with chopsticks. We did not realize this but I guess everyone in the Korean restaurant yesterday knew that we were chinese from the way we ate! Anyway, below is what we lifted out from Wikipedia (http://en.wikipedia.org/wiki/Korean_cuisine). Read on:
25
Mar
Jang Mo Jib (Mother-in-Law) Korean Restaurant
Published in KoreanIt was really confusing for us locating this place. It is because the English name of this restaurant we went to is called the Jang Mo Jib Restaurant. We couldn’t read Korean but at least Suanne recognized the small chinese translation on the signboard.
24
Mar
Hou Lok Restaurant on Cambie, Richmond
Published in ChineseEver had one of those days when you have planned to eat out but do not know where to go? Well, Suanne always insists that we eat out on the weekends because she says that since I get the weekend off work, she deserves the weekend off herself too. Last weekend we cruised along No 3 Road and were not sure where we were heading to. I came across this little unassuming place right across from the new Aberdeen Mall (and just right next to the T&T Supermarket) along Cambie.
23
Mar
Pearl Balls
Published in 2006, Pork, Rice, SnacksHere is the other dish tha Winnie showed us how to make in our cooking class this week. She called it the Pearl Ball, which is basically meat ball wrapped in glutinous rice. The dish derives it’s name from the translucent appearance of the glutinous rice in a ball shape.
22
Mar
Bean Curd Rolls
Published in 2006, PorkToday, Winnie showed us how to make Bean Curd Roll in the cooking club. The Bean Curd Roll can be eaten hot from the steamer or deep fried.
22
Mar
Brown Sugar Syrup
Published in DessertOK, here is the recipe for the syrup I made to serve with Tou Foo Fa.
I used brown sugar slab to make the syrup. The syrup made from brown sugar slab has a nice golden colour. You can buy this type of sugar from any Chinese groceries stores.
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