Sunday, October 30, 2011

Super-Easy Sacha Noodles & Greens

Sacha sauce makes ALL VEGETABLES delicious. This is especially true of greens. This dish uses some mediocre greens (no, I don't know what they're called -- but they were fresh so I bought them) I picked up from the trad. market for NT$10 a bag.


You can probably figure out how this recipe is going to go based soley on this picture.


Add some protein to make this meal complete. After blowing up an egg in the microwave (pro-tip: NEVER MICROWAVE EGGS PLAIN, EVEN IF YOU POKE HOLES IN IT OR WHATEVER, IT WILL EXPLODE ON YOUR SHIT) and undercooking a boiled egg trying to achieve this, I had dried tofu cubes :) It is way yummier than it sounds.
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Friday, October 28, 2011

Trick or Treat? That is a Risk You Must Take!

Halloween is just around the corner! It's time to eat everything and anything Pumpkin flavored, dress up, and say "Trick or Treat?" to everybody! Of course, we always receive treats so the saying of "trick or treat" isn't really a choice now, is it? Well, I say it is high time WE CHANGE THAT!

I got a bit of a crazy idea fueled by my fantastic childhood ~

When I was in grade school we got these National Geography-like "magazines" which were usually around 4 pages long. There was always a small section of "fun facts" like how fast a sneeze travels or how much blood our hearts pump. One of the facts that stuck with me was that "Apples, Onions, and Potatoes all taste the same. It is the smell that makes them taste different to us!"

OH REALLY? I have yet to test this theory (plus, I'm sure the textures would give them away) but this gave me a little idea called "Trick or Treat Apples"

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Thursday, October 27, 2011

FOOD FAIL: Black-Eyed Peas ≠ Chickpeas/White Beans

Chickpeas are hard to find in Taiwanland. So are Great Northern beans and White beans and pretty much any bean that isn't soy, azuki, mung, kidney, or, for some reason, black-eyed peas. O.o I don't know. But I figured they were similar enough to white beans to try making CCK's snickerdoodle dip. WRONG.

Black-eyed peas are NOTHING like chickpeas OR white beans. They have a very distinctive flavour that does not take well to cinnamon and sugar. Luckily the addition of oatmeal (my new favourite thing to add to anything even remotely dessert-like) saved it from being a complete and total inedible disaster by diluting the black-eyed pea flavour.
You can't tell from this picture, but this dessert is not very tasty.


Next time, I will try it with hulled mung beans, which have a much milder flavour that takes well to sugar. And hopefully cinnamon. Read More......

Wednesday, October 26, 2011

Steamer Recipe: Potatoes & Carrots

A super-easy stoveless recipe! I made this dish in a Tatung electric steamer, but you can make it on a stovetop using a metal or bamboo steamer (or rig one up with a covered wok, some water, and heat-proof dish suspended on wooden chopsticks).

Leave the skins on the potatoes and carrots for more nutrients!


An unattractive picture of a SUPER-yummy dish.


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Sunday, October 23, 2011

Blogilates' Microwave Minute Muffin!

I was super-stoked to try this recipe from the super-awesome Blogilates and I AM SO EXCITED IT TURNED OUT!!! It's the perfect combination of breakfast foods: oatmeal, egg, milk, and berries. All you need is a microwave! And a mug. A stirring thingy helps too -- I used chopsticks.
It looks kinda funky, but tastes pretty awesome.


BONUS: It pops right out of the mug no problem! I was afraid it would stick or overflow or something, but it turned out perfectly.

I think I'll try making it in a steamer next time, just to see if it works, 'cause I know some people *cougcoughGRACIEcough* don't believe in microwaves.
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Saturday, October 22, 2011

New Commenting System!

I have installed Intense Debate commenting system on this blog!

Now you can choose to receive email updates for replies to your comments rather than needing to come and check back to see if anybody replied (a big reason why I don't comment on other blogs). You can also choose to be updated for ALL NEW COMMENTS to the entry, or choose not to receive an email for anything at all~

I hope this improves the communication and commenting for everybody :) In order to see the comment form, you will need to click into the post you wish to comment on (click on the "Keep Reading~" jump to read the rest of a long or photo-heavy entry, or click the post title) and the old comment form will no longer show up on new posts. All old comments are still available, however!

Let me know if there are any troubles or glitches!

Thanks to all readers and followers, and happy cooking! Read More......

Pumpkin Omelette or OmuRaisu

Wow it has been a long time since I posted! That's because I haven't eaten anything since I last posted. Just kidding. I just haven't cooked anything. Actually, that is also a lie. The real reason is because I haven't made anything interesting :P But yesterday I made another "Mad Chef" invention (AKA made it up as I went) and it turned out quite tasty!

After making my own batch of pumpkin puree, I didn't know what to do with it other than eat it with rice O_Q

So I decided to mix it with a bunch of things I found in the fridge!

Ingredients:
*Pumpkin Puree
*2 Eggs
*Cooked Rice
~I used purple rice
*Veggies
~I used onion, tomato, mushroom, and carrot


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Wednesday, October 19, 2011

Soft-Boiled Eggs

Since moving to Nangang I've been having a soft-boiled egg for breakfast everyday in lieu of my usual fried egg. Mostly because we don't have a gas stove or electric griddle, and I'm iffy on those portable gas stoves with the can of compressed fuel because they are explosive. O.o

This is probably healthier for me anyway, since there is no butter involved :D And less clean-up (if the egg doesn't break) 'cause all you have to do is throw out the water. And by throw out I mean use it to wash other dishes (if it's hot) or water plants (if you let it cool down.)






Soft-boiled egg, peeled. Shown with pickled cucumbers, fried gluten w/ peanuts (both from a can) and 稀飯 rice porridge :)


Ingredients:
Egg
Water

Method:
1. Bring water to boil.
2. Place egg in water in a single layer (if you're making more than one).
4. Simmer egg for 4 minutes.
5. Crack egg and throw back in the water for a minute or two.
6. Peel egg.
7. OM NOM NOM. Read More......

Sunday, October 16, 2011

Accidental Pumpkin Soup in a Steamer

Time for some harvest-y goodness!!! I was just trying to steam chunks of pumpkin in my Tatung indirect heat rice cooker, but I added too much water and the whole thing steamed up so tender it fell apart pretty much on its own. With a pat of butter and a touch of salt it turned into the most delicious pumpkin puree/soup thingy.


GORGEOUS and DELICIOUS!


It tastes great on its own or mixed with rice or beans for a more substantial soup. Use it in place of spaghetti sauce for heavenly autumnal pasta!

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Saturday, October 15, 2011

Steamed Blueberry Cake/Pudding

A super-easy cake/pudding made in a steamer! According to the original recipes it's a steamed pudding. I think it tastes like cake. Tai says it tastes kind of like pancakes. In any case it's delicious.




You have no idea how happy I am to be able to make cake at my own house. CAKE.


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Wednesday, October 12, 2011

Grilled Peaches and Marshmallow Dessert Toast

It's like a healthier version of S'mores! A heads up to the veggie-heads, marshmallows usually contain gelatin. By usually I mean all the time, unless you are fancy enough to get your hands on some vegan marshmallows (try Sweet & Sara, or Dandies) or hardcore enough to make your own (more marshmallow-making goodness here).


Sweet juicy peaches, soft melty marshmallow and toasty bread, sprinkled with a bit of pomelo for Moon Day -- the perfect ending to a barbecue!
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Wednesday, October 5, 2011

Janky Homemade Honey Toast

''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! ''
~Gracie(source)

Gracie and I recently got some BREAD, so we decided to make it into Honey Toast. The recipe itself is pretty easy, just sort of time-consuming. The tricky part is getting the right bread if you're not in Taiwan/Japan/the Asian-y part of California. East-Asian toasting bread tends to be soft, light, and come in smaller loaves than their Western counterparts. They are also more or less perfect parallelograms that yield 2 cubes when bisected, this is important. You can try it with small artisan loaves if they are sufficiently fluffy.

Also, it helps to have a toaster. We don't have one, hence, the jankiness. We also don't have a serrated knife, a pastry brush, butter, or whipped cream. But it still tasted good, and that's what matters :D


Imperfection adds character to this hand-crafted treat. Or something.



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Sunday, October 2, 2011

Grilled Eggplant 全素

An awesome savoury dish for the grilling season!


This is the summary Read More......