Sunday, July 31, 2011

Chocolate Chip Cookies

Depending on your mood, this recipe will either yield soft chewy cookies with a crisp crust, or thin crispy cookies. Whenever I make them it is the former, and whenever Laurie makes them it is the latter. We use the exact same recipe and the exact same oven and everything. IT MAKES NO SENSE. In either case, these are really delicious.

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Wednesday, July 27, 2011

Nectarine/Peach Breakfast Bake

Summer is time for peaches and nectarines! They taste great neat, but what do you do when you've got a not-so-tasty batch? Convert them into this delicious breakfast bake, that's what! All you need to cinnamon bread and a bit of sugar to transform those lackluster fruits into a comforting dish.

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Sunday, July 24, 2011

Seafood Spaghetti: Vegetarian Version!

I followed the directions on a pack of Yamamotoyama mominori (sukiyaki flavour!) and made this SUPER-EASY delicately flavoured spaghetti! You can also make this with other pasta like bows or elbow macaroni :)

This is not a very flattering picture ^^;
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Wednesday, July 20, 2011

Vegetarian Beef Noodle Soup

Beef Noodle Soup is a traditional Taiwanese dish. The tricky part of this recipe is getting the right beef substitute. I use the stuff from vegefarm, which is REALLY DELICIOUS.

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Sunday, July 17, 2011

Easy DIY "Ice Cream"

In the high heat of summer, there is nothing quite as satisfying as cooling down with a scoop or two of delicious ice cream. Unfortunately, regular ice cream tends to be high in fat and calories and/or filled with preservatives or artificial chemicals. Today I will show you how to make a healthy and delicious "ice cream" with only one ingredient!

Ice cream??

1-2 bananas


1)Peel and cut the banana into slices

POINT! The riper the banana, the sweeter it is. Slightly overripe bananas will make the ice cream sweet enough without the need for extra sugar, which is healthier!

2)Freeze the banana slices.

3)When you want to eat ice cream, take out the frozen banana and blend it with a food processor or a hand held blender.

4)Scoop it out and enjoy!

POINT! Try different types of fruit for different flavors! Try mangoes, dragonfruit, etc.
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ORIGINAL Kitti Creation: Asian Fusion Rice-Ball!

Yeah...I don't even know what this is, but it's SUPER YUMMY so who cares ;P It's based on the happy union of two things: the rice balls a.k.a.飯糰 a.k.a. おにぎり we had as kids, which were filled with pickled veggies, rosu 肉酥 (lit. meat floss; it's like shredded jerky, which is kinda fluffy) and shredded egg sheets; and this sandwich we used have for lunch a lot comprising an egg sheet with a piece of cheese and some rosu, which was like my favouritest thing in the whole world :3 Obviously, combining the two = EPIC DELICIOUS TIME

Side note: I used vegetarian rosu to make this vegetarian. Aside from the usual pork variety, there is also beef and fish versions :3

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Wednesday, July 13, 2011

Laurie's Fresh Veggie Salad

This colourful marinated salad is SUPER delicious. The first time I had it was at Thanksgiving with Tai's family, and it was one of the only vegetarian dishes there. Although I hated radishes and carrots at the time, it was either MOAR POTATOES or the salad. Thankfully, I chose the salad and haven't looked back since.

This recipe makes a HUGE batch, so I'd recommend halving it, or leaving half unmarinated until later. It needs to sit for at least 24 hours (1 full day), so it's great for throwing together Sunday and munching on for the rest of the week, or two. The marinade ingredients look kinda iffy, but trust me, it is DELICIOUS.

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Materials and Methods

1. Wash, dice, and place in a double-seal freezer bag:

1 c. radishes
1 small head cauliflower
1 c. celery
2 c. carrots
1 small head broccolli

2. In a measuring cup, combine:

1/4 c. sugar
1/4 c. salad oil
1/3 c. white vinegar
1 tsp. salt

3. Stir to homogenize and pour over veggies in bag.

4. Wait 24 hours.

5. 1 hour before serving, add frozen peas. Garnish with fancifully sliced scallion. Excellent for lunchtime bento :) Read More......

Monday, July 11, 2011

Mini Cheese Plate

You know what's really delicious? Cheese.

(Counterclockwise from back) Brie, Gruyere, and Gorgonzola with fresh Raspberries.

Add a bit more fancy to your life and try a tiny cheese plate for a snack :) You can get nice cheeses in the remnants bin for a fraction of their usual price. A variety of textures and flavours is the key to putting together an interesting platter: one each of a soft, medium, and hard cheese is a good starter.

Pair it with some fruit, such as pear, apple, strawberry, raspberry, or kiwi, for a delicious low-fat foil. Read More......

Thursday, July 7, 2011

Tai-safe Curry ver. 07.11

This produces a more Indian-like curry.

Measure ingredients by weight. Units not given; these are proportions. If you just use grams, this will make approximately 110 grams.

Coriander 50
Turmeric 25
Fenugreek 20
Cinnamon 1-4
Mustard 1-2
Cocoa 0.5-1

Garlic Salt - to taste
Cayenne -to taste
Pepper - to taste
Salt - to taste
Sugar - to taste Read More......

Wednesday, July 6, 2011

蔥油餅加蛋和avocado; Scallion Flatcakes with Egg & Avocado

Eggs with scallion flatcake are a traditional Taiwanese breakfast. This amalgamation is a fresh new version that introduces the luscious lipids of avocado to this morning staple --- a super-delicious and filling way to start the day!

The original recipe for scallion flatcakes is here! If you haven't got the time to make them, you can usually find them in the frozen section of your local Asian grocer. Alternatively, use small flour tortillas -- just add scallions to the egg---that's what we did as kids ;P Read More......

Friday, July 1, 2011

Grilled Zucchini & Tomato Pack

A speedy easy accompaniment to Jucy Lucys! Read More......