Tuesday, May 31, 2011

NiYa Toast

I would like to start this post off by telling everybody that I am terrible at editing videos. Seriously. It took me 3 days to edit less than 15 minutes of footage! But I felt that this recipe would be more fun with a video!!

I recently went to a Lolita meetup at Mini Garden and posted about it on my other blog. In the post, I mentioned that the Honey Toast was too sweet and we'd been joking about making a salty version!

I actually did it :D I named it after NiYa, who joked about needing to drink soy sauce. NiYa Toast sounds a bit like Honey Toast (MiTang Toast). The subtitles are actually in Chinese, but I wanted to share my hard work! I am planning on getting an English version up too, but the video itself should actually be pretty self explanatory ;D

As a side note, Honey Toast is a popular dessert invented at Dazzling Cafe where the line can stretch for up to 4 hours long! It is so popular that many other cafes are making their own versions of Honey Toast. It is quite tasty!



This is Seafood Flavored NiYa Toast! I plan on trying Curry next :D


Ingredients:
Uncut Toast
Basil
Garlic
Butter
Parmesan Cheese (or any white cheese)
Tri-color veggie mix
Seafood mix
Broccoli, Asparagus, etc. for decoration

Directions:
1) Chop garlic finely and mix with melted butter
2) Cut loaf of bread in half
3) Cut four sides of a square in the center of your half-loaf. Leave about 1cm border and base (don't cut through the bottom!)
4) Cut the bottom free from the side
5) Pull out the center and cut into long rectangles
6) Cover with garlic butter and toast lightly
7) Stir fry veggies and seafood mix in a pan. Season and thicken with cornstarch.
8) Chop basil, garlic, and cheese together to make handmade pesto
9) Place bread rectangles back into the hollow toast center
10) Top with seafood mix and a scoop of handmade pesto (to replace ice cream on Honey Toast)
11) Add small broccoli florets in place of whip and use asparagus in place of wafers
12) Transfer to a pretty plate and decorate the plate
13) You are done!

I think the video should explain everything OK, but if you have questions please feel free to ask in the comments below!
Read More......

Friday, May 27, 2011

Shrimp-Carrot-Daikon Noodle Soup with Asparagus Side



An fast and easy recipe of healthiness that features all five colours! Asparagus drizzled with sweet-savory unagi sauce balances out the meal with extra veggie goodness. Make as much or little as you'd like -- measurements are very flexible :)
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Thursday, May 26, 2011

Simple Food Art

Fancy events always seem to have beautifully presented food displays that look good, smell good, and taste good. I am no expert at food art, but something quick and simple that I CAN do, is make apple swans :) It's not too difficult! I just practiced a couple times and can make one fairly quickly now.

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Ingredients:
An apple
Lemon Juice (optional)

Click photos to expand

Directions:
1) Wash your apple. If you will not be eating or displaying it right away, prepare some lemon juice to prevent it from browning after being cut.
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2) Cut a thick slice of apple to the side of the core.
POINT! The thicker the slice is, the easier it will be to make the following slices
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3) Make a shallow, angled cut in the apple. Turn the apple around and repeat to make a small V-shaped incision shape.
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The piece should be removable now
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POINT! The shallower you make the cut, the more layers you will be able to make.

4) Repeat this procedure, making deeper and deeper cuts but don't cut through to the bottom.
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When you've made all your layers, you should be able to slide them into layers like so:
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5) For the wings, first make a cut parallel to the cutting board, then another cut parallel to the last V-shaped cut you made like this:
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6) Repeat on the other side
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7) One apple can make two swans, so cut another slice of apple and save the core piece. This will make your swan's head and neck!
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8) It is difficult to explain how to do the cuts, so I will let the picture show you. the black dot represents the eye of the swan :)
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Make sure you pull out the stem!

9) The head should be able to balance itself on the body. Adjust the angle of the base of the neck so your swan isn't leaning its head too far forward. That may make it fall over!
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POINT! If needed, you can cut an angle at the base of the neck to help it sit in the V of the body
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Read More......

Monday, May 23, 2011

Pie Crust Recipe for Cream Pies

I used to make pies from mostly-scratch all the time 'cause they are SO EASY and really cheap. The crust was just shortening and flour with a bit of water, and you can bake loads at a time and freeze them for later. Add some whipped cream and a packet of instant pudding and you're good to go :D

Then I found out about trans fats, and modified corn starch, and Perkins, and went to college and generally stopped making pie.

Then Perkins stopped making banana cream pie.

So I had to make my own. This time, with better, more delicious ingredients.
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Sunday, May 15, 2011

Kimchee

Kimchee was one of those things my mom always made when we were little, but I never liked until I got older, moved out, and had to kinda figure out based on other people's recipes and what I remembered from childhood TT____TT Thankfully, kimchee is really STOOPID EASY to make (this version is, anyways. Kinda related side note: NHK is coming out with a drama called 恋するキムチabout kimchee, and it looks WAY more complicated the way they were doing it --- like rubbing the leaves with paste and rubbing the salt on a particular way etc. Check out the preview on NHK's Youtube)

This is a basic, vegetarian/vegan kimchee (traditional Korean kimchee uses oysters or shrimp to get the fermentation going. O_O I've also read recipes that use yogurt. I don't use anything. It's worked out great :D) I like to make it with napa, but bok choy or any other leafy green with edible stems would work just as well.

Materials and Methods

Wash and chop up one head napa. You can make your pieces as big or small as you like. I enjoy thinly sliced rib and big fat pieces of leaf.

Combine with 1/4 C. sea salt & 1 C. water.
Let sit 10 hours or overnight, at room temperature.

Drain and squeeze out extra water.

Combine with:
1 T. Sugar
1 t. Salt
2 t. ginger, chopped finely
3 stalks green onion, sliced diagonally
3 or more cloves of garlic, crushed
3 t. Korean pepper (It must be Korean. Does it have Korean on the package? Was it made in Korea? If yes, you've probably got the right one. If not, SOL, make do.)

Taste a piece and adjust seasonings 'til you're happy. I tend towards lots of garlic (~5 cloves *w*), pepper, and salt (I use 2-3 tsp instead of 1 ^^).

Pack into a sterilized jar and press it down firmly.

Seal, cover with a towel, & let sit 1-2 days in a warmish (but not too warmish) corner to ferment.

Store in the fridge. Keeps for...I dunno, I've never had a problem with kimchee going bad. It is inevitably devoured beforehand.

If you drain it well, it also make a great filling for onigiri :D

Happy Kimchee-ing! Read More......

Wednesday, May 4, 2011

FOOD = ART

I've been super-busy recently what with finals and graduating, so I haven't been making any new recipes...or much food, for that matter TT____TT

BUT! To make up for the lack of posts I give you Amoebunny: Version 4, an installation from the Amoebunny series! I created a custom cake pan in the shape of an amoebunny and made cakes from my pan! It was a long and arduous process involving mixing my own flameware clay body and glaze (turns out you can't use regular glaze on flameware 'cause of the different heat shrink ratios /nerd), 3 different types of molds (slump, bisque, and plaster, for the artistically inclined; one of which exploded 1 week before the due date O_Q) and a LOT of cream...and eggs...and cake flour...etc.

I used the Chocolate Chiffon Cake recipe and a vanilla chiffon cake recipe from the internets that I altered (and then lost v.v; If I ever find it I will definitely post it!).

Oh yeah, I totally got an A on this project >:D

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