Ben surprised me one day with this Cinnamon Star bread. I was totally amazed that for someone who has no experience in baking can make something so awesome on his first attempt.
For the bread:
- 2 cups unbleached all purpose flour
- 1/4 cup potato flour
- 1/4 cup milk powder
- 3/4 cup to 1 cup lukewarm water, enough to make a soft, smooth dough
- 1/4 cup (4 tablespoons) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
For the filing:
- 1 large egg, beaten
- 1/2 cup sugar
- 1 tablespoon cinnamon powder
I love this dish called Ants Climbing Tree. So, Ben made it for me one day.
- 4 oz mung bean noodle/glass noodle
- 1 tablespoon oil
- 1 tablespoon finely minced ginger
- 1 tablespoon spicy fermented bean sauce
- 4 oz ground pork
- 1 can (398ml) chicken broth
- 1/2 teaspoon sugar
- 1 teaspoon dark soy sauce
- 2 teaspoons light soy sauce
- 2 stalks green onion, chopped
- 2 Thai chili, finely chopped (optional)
Source: The woks of Life
Ben made some candied ginger for snacking in the wintery cold weather.
Ginger is a common kitchen spice which has anti-inflammatory and antioxidant properties. It is commonly used to treat nausea and morning sickness.
- 1 1/2 pounds ginger (We started off with 2 pounds of ginger, but after removing skins and small pieces that is not usable, we were left with 1 1/2 pounds)
- pinch of salt
- 3 cups white caned sugar
- extra sugar for coating
Yield: 1 pound candied ginger
Source: Kimberly Killebrew, http://www.daringgourmet.com
We had a batch of rice that does not yield good steam rice. So, Ben decided to use it to make Horchata.
Horchata is a Mexican drink made out of rice, milk, vanilla and cinnamon.
- 1 cup uncooked white long grain rice
- 5 cups water
- 1/2 cup milk
- 1/2 tablespoon vanilla extract
- 1/2 tablespoon ground cinnamon
- 2/3 cup sugar
This recipe is from Lola.
As for me, I would prefer to use cinnamon stick instead of cinnamon powder as I do not like the cinnamon powder to float in the Horchata. The drink in the glass is made with cinnamon stick while the drink in the bottles behind the glass is made with cinnamon powder.
My company had the Christmas dinner at Good Choice Restaurant. It’s convenient for everyone due to it’s proximity to the workplace.
The restaurant was busy and it was full house after 7PM.
My boss brought a couple bottles of red wine. I’m not a wine drinker, so I just pass.
Snacks for us to munch while waiting for dishes. Fried peanuts and pickled daikon and carrots to vet our appetite. We love these so much that we asked for seconds.
XO sauce is served when the dishes is served.
We started with the daily soup which is pork bone soup with some kind of root vegetable. The root vegetable in Cantonese is called “fern got”. Anyone know the name in English?
We had Ling Cod prepared in two ways. The first is stir fry ling cod balls with mixed vegetables. This was pretty good. Continue reading
We decided to have breakfast near my work place on a week day. We always walk past this restaurant which opens early for breakfast, 8:00AM to 8:00PM.
It’s a Japanese style restaurant with simple bites, hence it’s name.
The menu is simple and price is reasonable.
Customer orders and pays at the counter.
Food will be delivered to the customer. There is 2 small tables in front of the counter and a long bench seating facing the wall, so seating is limited.
Nanzaro ordered a Sausage and Scrambled Eggs Muffin for $2.50. The scrambled eggs were fluffy. Continue reading
Ben found a pack of belachan in the store room. I must have bought it a while ago but reluctant to cook it as it will stink up the apartment.
Ben decided to use it to make some Sambal Belachan with Dried Shrimps as a condiment for rice or noodle dishes. We love sambal belachan but making it at home will require me to burn a lot of scented candles to get rid of the smell.
- 50g dried shrimps (soaked in 1 cup of water, reserved soaking liquid)
- 200g shallots
- 30g garlic
- 20g ginger
- 1/4 cooking oil
- 25g dried chili – hydrated (deseeded if you do not want it to be too spicy)
- 150g fresh chili (deseeded if you do not want it to be too spicy)
- 4 stalks of lemongrass (use white part only)
- 50g dried toasted belacan
- 1/2 cup cooking oil
- 2 teaspoons sugar
Another reason Ben is able to make the sambal belachan is we managed to find fresh red chilies in the groceries stores like T&T.
Source: Spice N’ Pans
Ben and I went to Crystal Mall after church service for grocery shopping and lunch.
We had lunch at Han Ju Restaurant. In the colder weather, we look forward to a hot bowl of soup.
I ordered the Ginger Flavored Duck Soup with rice for $9.95. This dish is more Chinese than Korean.
I can taste the ginger flavour in the broth. There were 3 small pieces of duck with bone in and plenty of suey choy.
Ben ordered a bowl of Beef Noodle Soup for $10.50. Ben commented that it’s just so so and the serving is small. It’s not really worth while to him.
We certainly detected the presence of msg as we felt quite thirsty after the meal. Any, msg is present in a lot of sauces.
Han Ju Restaurant accepts cash only.
Jo invited Ben and I for dinner on a weekday impromptu.
Jo ordered a couple of appetizers. The first one was the above BBQ squid. It was tender and it came with a dipping sauce.
Jo wanted the salad roll but ordered wrongly and got the spring roll instead. The spring roll was rather skinny. I prefer those wrap in rice paper.
Jo decided to order another salad roll which she originally intended. Salad roll is more healthy without the deep frying. This came with a peanut dipping sauce. Continue reading