final entry? or is there more????

Monday, November 10, 2008

FOOD FEST PARTICIPANTS (and still counting):

2 days to the closing date!!! you still have time to join....

for those undecided cyber chef, just join you have nothing to loose!(for GOD sake the entry is FREE and you'll be getting a price if you win )


Cooking Challenges...

i've been pondering about these 'cooking' or 'baking' challenges.... what i mean by this is that i sure that we all have these particular moments when our cooking didn't turn out just right? which probably due to our baking/cooking i do face these from time to time and most of the time i don't have the solution...

So here i am begging you all who know something tips or tricks that we can use in our kitchen please do tell'll help us all... when we could compile all the tips i'll make a special post for the contributed tips so that we can all share the how about that
? good idea huh?

anyway just the other day i was trying to make a jelly layers you know the decorative jelly... made that but i still didn't know how to make the layers stick together and stay that way!
this is what i've been told to do so far:-

  1. i should let the 1st layer cool a little then pour in a piping hot jelly on to it and repeat until i've finished my layers <-0--this didn't work for me
  2. i was told to scratch the layered surface then pour the following piping hot layer <- this makes more sense but still didn't work as well altho it does work when you're making kue talam (a tradisional malay/indonesian desserts)
and now i'm out of tips to does anybody out there knows how??

ok let me just jot down all the tips that i used and been told that comes to my mind :-
  1. Too much salt in any liquid bascied recipe: just add chuncks of potatoes they'll absorb the excessive salt.
  2. to center the egg yolk in a hard boil egg: when boiling water gives a gentle simmer add in the egg then stir it until the water simmers, when it starts to have that vigorus bubbles stop stiring and let it be for another 3 minutes or so. then turn off the heat take the boiled egg and dip it in an ice cold water or better yet let it cool in a fridge. then ready to cut & serve
  3. making brownies: its best not to sieve the flour as it'll give you the dense texture as you would in a brownie
  4. cookies: always add the flour last and do not over beat the dough to ensure crisp cookies.. i think it also applies to cake for some reason. this somehow avoid the cake to crack much and prevent it to be storgy (is that even a word?) and dry.
  5. Egg whites: to have that beautiful light and fluffy egg whites, add a teaspoon of white vinegar, vanilla essence, corn starch it'll make it last longer and fluff better.
oh btw, for the next food fest challenge...i may just have a sponsor...yeah i'm excited...but the challenge and rules may be tougher this time as the prize is worth cooking for!


Sunday, November 9, 2008


last friday we had sushi for dinner and chawanmushi and it turned out that my son and daughter loved it...they ate 2 cups of chawanmushi i supried at my daughter as she's only 7 today i thought of trying to make chawanmushi - a japanese savoury custard, i had a chat with my friend Ando and asked him the recipe which he then asked his mom. Its very easy to make only that you should watch over it as you don't want to over cook it!

now here's the recipe....

1tsp shoyu - japanese soy sauce or you can use light soy sauce
1tsp dashi - soup stock (i think its fish and kelp base)
3 eggs
2stick of crab stick
some cubed chicken breast
shitake mushroom sliced -* i use dried mushroom which i boil it to soften it and drain all its liquid otherwise it'll give a very strong taste and smell.
1 1/2 cups of water.

this is how you do it...

  1. beat eggs gently - avoid making bubbles set aside
  2. boil water then add shoyu and dashi
  3. once it starts to simmer add in the chicken meat, stir and let the chicken cook.
  4. then add the crabstick and mushroom. let it sit for a while to cool a little.
  5. once the stok is cooled strain it then add in the egg mixture. mix well.
  6. arrange remikins and put in the cooked chicken meat, mushroom and crab stick into each remikins.
  7. pour in the egg mixture then steam for 5-10 minutes or until custard set.
*this resipe makes about 8 servings if you're using small remikins....oishi desu ne~