tag:blogger.com,1999:blog-24413383389385948852024-03-14T13:38:07.584+07:00whisk the pantrycooking + baking + food photographywhisk the pantryhttp://www.blogger.com/profile/07396677406511908910noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-2441338338938594885.post-11486867669497093622012-04-07T17:43:00.000+07:002012-04-07T17:43:20.676+07:00Carrot Cake<span style="background-color: white; color: black; font-family: Verdana, sans-serif;"> <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-9vbMZ74ttBU/T4AXyTazv1I/AAAAAAAAAX4/DqB424kyofQ/s1600/Carrot+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nda="true" src="http://4.bp.blogspot.com/-9vbMZ74ttBU/T4AXyTazv1I/AAAAAAAAAX4/DqB424kyofQ/s1600/Carrot+Cake.jpg" /></a></div><br />
The past two weeks, I have been enjoying watching Donna Hay's cooking show on the cable in bkk; "fast, fresh,simple." by Donna Hay. I have been one of her fans for a while now. However, this is my first time watching her show, and I'm in love with it! Everything she does on TV looks so easy and simple, just like her style. It makes you want to get up and start cooking. After my oven was out of service for quite sometimes now, I'm craving for homemade bake goods.<br />
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And of course, for this Easter holiday, why not baking a <strong><span style="color: #45818e;">carrot cake</span></strong>? <br />
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After searching for a good carrot cake recipe, I decided to use <a href="http://www.donnahay.com.au/recipes/sweets/cakes/carrot-cake">Donna Hay's Carrot Cake</a>. She didn't disappoint me at all. I'm very much enjoying it. It's so easy to make and turned out to be so delicious and not too sweet and oily. If you are looking for a simple carrot cake that tastes great, try this! I garantee that you will fall in love with her and her recipe, just like me.<br />
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<span style="font-size: x-small;">Note: the only thing that I adapted from the recipe is using walnuts instead of pecan.</span><br />
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<span style="color: #45818e; font-family: Verdana;"><strong>Carrot Cake</strong></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Adapted from Donna Hay's</span><br />
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<span style="font-family: Verdana, sans-serif;">1¼ cups brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;">¾ cup vegetable oil</span><br />
<span style="font-family: Verdana, sans-serif;">3 eggs</span><br />
<span style="font-family: Verdana, sans-serif;">1½ cups all-purpose flour</span><br />
<span style="font-family: Verdana, sans-serif;">1½ teaspoons baking powder</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon baking soda </span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon ground cinnamon</span><br />
<span style="font-family: Verdana, sans-serif;">½ teaspoon ground ginger</span><br />
<span style="font-family: Verdana, sans-serif;">2½ cups grated carrot, lightly packed (squeezed out the juice and discarded)</span><br />
<span style="font-family: Verdana, sans-serif;">½ cup chopped walnuts</span><br />
<span style="font-family: Verdana, sans-serif;">½ cup raisins</span><br />
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<span style="font-family: Verdana, sans-serif;">Cream cheese frosting</span><br />
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<span style="font-family: Verdana, sans-serif;">250g cream cheese, softened</span><br />
<span style="font-family: Verdana, sans-serif;">⅓ cup icing sugar, sifted</span><br />
<span style="font-family: Verdana, sans-serif;">1½ tablespoons lemon juice</span><br />
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<span style="font-family: Verdana, sans-serif;">Preheat oven to 180°C (350°F). Place the sugar and oil in the bowl and beat for 2–3 minutes. Add the eggs gradually and beat well. Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger over the sugar mixture. Add the carrot, walnuts and raisins and mix until just combined. Pour into a greased 7 or 8 inch round cake tin lined with non-stick baking paper and bake for 40-50 minutes or until cooked when tested with a skewer. Cool in tin.</span><br />
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<span style="font-family: Verdana, sans-serif;">(Note: My baking time is less than what the orignal recipe indicated (55-60 mins). I chilled my cake overnight before spreading the frosting.)</span><br />
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<span style="font-family: Verdana, sans-serif;">For the cream cheese frosting, beat the cream cheese until smooth. Add the icing sugar and lemon juice and mix well until smooth. Spread frosting on the cooled cake. Chilled for another couple hours to let the frosting set. Ready to serve.</span>whisk the pantryhttp://www.blogger.com/profile/07396677406511908910noreply@blogger.com0tag:blogger.com,1999:blog-2441338338938594885.post-5904634171044095312012-02-14T22:30:00.002+07:002012-02-14T22:30:36.260+07:0014.02.12<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-bDoUddqD9Vw/Tzp96otDSZI/AAAAAAAAAXw/EIJcSfLSQT0/s1600/IMG_3330-2+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-bDoUddqD9Vw/Tzp96otDSZI/AAAAAAAAAXw/EIJcSfLSQT0/s640/IMG_3330-2+copy.jpg" width="640" yda="true" /></a></div>whisk the pantryhttp://www.blogger.com/profile/07396677406511908910noreply@blogger.com0tag:blogger.com,1999:blog-2441338338938594885.post-92148657129873828792012-01-25T21:53:00.002+07:002012-01-25T21:58:24.331+07:00Roasted Pumpkin & Mini Squash Soup<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-XJT0DNTtU3U/Tx7EPVdUvKI/AAAAAAAAAXY/Q3wO8VI_j4U/s1600/IMG_3178-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="640" src="http://3.bp.blogspot.com/-XJT0DNTtU3U/Tx7EPVdUvKI/AAAAAAAAAXY/Q3wO8VI_j4U/s640/IMG_3178-2.jpg" width="425" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana, sans-serif;">My good memory of the pumpkin is not the one in the Cinderella's Story when she turns a pumpkin into a golden carriage, but it is a memory of a dish that was used to serve at lunch time when I was in a elementary school. This nice simple dish is made with pumpkin, eggs, garlic and some seasoning like soy sauce, sugar, and grounded black pepper. I tried to recreate the dish at home many times, but it still doesn't taste as same as the one that I had when I was a child. It is one of those dishes that always gives you sweet memories. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;"> </span> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wM1DOT30970/Tx7EDyiupzI/AAAAAAAAAXQ/IDB_RSyTN84/s1600/IMG_3186-2.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" gda="true" height="426" src="http://2.bp.blogspot.com/-wM1DOT30970/Tx7EDyiupzI/AAAAAAAAAXQ/IDB_RSyTN84/s640/IMG_3186-2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana, sans-serif;">Pumpkin is one of those vegetable that you can use to cook for both savory dishes and also sweet dishes. Other pumpkin dishes that I like to make are grilled pumpkin dipped with thai sweet chille sauce, roasted pumpkin soup, pumpkin pie and last but not least, a thai sweet dessert, boiled pumpkin in a coconut cream syrup. I bet there are many ways you can enjoy with these beautiful sweet yellowy-orangey vegetable that are filled with vitamins and nutritions.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana, sans-serif;">And, I have a very easy recipe for you to enjoy. <span style="color: #134f5c;"><strong>Roasted Pumpkin & Mini Squash Soup</strong></span><span style="color: black;">.</span> It is my no-recipe kinda soup. Easy to make and of course delicious! And</span><span style="font-family: Verdana;">, don't forget to have it with some crunchy toasty croutons!</span></div><a name='more'></a><div class="separator" style="clear: both; text-align: justify;"><a href="http://1.bp.blogspot.com/-S0t2qCjuXc4/TyAWDlawhLI/AAAAAAAAAXg/gec01swsMU8/s1600/Pumpkin+Soup.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" gda="true" height="426" src="http://1.bp.blogspot.com/-S0t2qCjuXc4/TyAWDlawhLI/AAAAAAAAAXg/gec01swsMU8/s640/Pumpkin+Soup.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-olWHtX-5UDo/TyAWnn57SaI/AAAAAAAAAXo/I8fa2RDu77k/s1600/Crouton.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" gda="true" height="480" src="http://4.bp.blogspot.com/-olWHtX-5UDo/TyAWnn57SaI/AAAAAAAAAXo/I8fa2RDu77k/s640/Crouton.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>whisk the pantryhttp://www.blogger.com/profile/07396677406511908910noreply@blogger.com0tag:blogger.com,1999:blog-2441338338938594885.post-40689785384169211462012-01-14T21:29:00.000+07:002012-01-14T21:29:24.688+07:00Hello 2012!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1Ymwe_ZykhM/TxGIXV-LoLI/AAAAAAAAAWg/E0YwYil219o/s1600/Strawberries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" kba="true" src="http://4.bp.blogspot.com/-1Ymwe_ZykhM/TxGIXV-LoLI/AAAAAAAAAWg/E0YwYil219o/s640/Strawberries.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;"></span><span style="font-size: large;">H<span style="font-size: small;">opefully</span>,</span> it's not too late to say "Happy New Year's 2012!" to you all. It's the best time of the year to start doing new things. And for me, it's probably my new exciting interior design job that I recently started. Well, after spending time working at a food magazine for almost a year, I decided to keep my love for food aside and do it in my own pace. It's time to get serious about working and I'm glad to be back into the interior design world. This new year, I "<u>finally</u>" decied to buy new lens. Yes, it's a new year's gift for myself! I don't know why I spent so much time making this decision because it took me almost more than 2 years to finally buy it. Even though it's only a 50 mm 1.8f canon lens, I'm pretty happy how everything turns out so far. Now, I get nice blurry backgrounds that I always want! </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">For this 2012, my goal for this blog is to do more of photographing. It's a lot of work to do from making food from the scatch to taking and editing photos. I believe you all understand this!. But this year, I promise to find time to do more practicing on photographing. If I have no time to bake or make something, I will just simply take photos of basic beautiful things around me. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Well, I'm starting my 2012 with these simple beautiful fresh strawberries that are grown in the northern of Thailand. During the month of December and January, it's the coolest time of the year in Thailand. So, there are lots of fresh local strawberries all around. I'm enjoying them all. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_VCbOfPV5Vk/Twmf05ol6NI/AAAAAAAAAWQ/-dsauLNX3fo/s1600/IMG_2982-2-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" rea="true" src="http://1.bp.blogspot.com/-_VCbOfPV5Vk/Twmf05ol6NI/AAAAAAAAAWQ/-dsauLNX3fo/s640/IMG_2982-2-1.jpg" width="425" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div>whisk the pantryhttp://www.blogger.com/profile/07396677406511908910noreply@blogger.com1tag:blogger.com,1999:blog-2441338338938594885.post-7911734883138180832011-10-01T16:04:00.000+07:002011-10-01T16:04:02.173+07:00Homemade Milk Bread<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5EkKIT6O3_o/ToM8AgvoeXI/AAAAAAAAAVg/XI08YPImdLg/s1600/IMG_1966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" kca="true" src="http://1.bp.blogspot.com/-5EkKIT6O3_o/ToM8AgvoeXI/AAAAAAAAAVg/XI08YPImdLg/s320/IMG_1966.JPG" width="284px" /></a></div><br />
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<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">One type of the bread that I heart is Asian-style bread. The texture is different from the western-style bread. It has a softer texture both the outside (the crust) and the inside. It does have a sweeter taste. Perfect for toasting. Crushy a little bit but still soft and chewy. One of the technique that I found when making the Asian-style bread soft is " Tangzhong Method". It's a mixture of bread flour and water, cooked on the stove to get a thick paste. This paste keeps the bread moist. So, you end up with a softer bread. It is added into the wet mixture when making. This is my first time of making this <span style="color: #45818e;"><strong>Homemade</strong></span><span style="color: #45818e;"><strong> Milk Bread</strong></span><span style="color: black;">. I would say it's the softest bread that I have been making so far and I'm very much loving it. I got this recipe and adapted into a hand-kneadling method. It turned out very well. </span></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">Well, it's time for you to try now! </span></span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-H6qzczS57SQ/TobPzjG7ezI/AAAAAAAAAVw/0G4_y8wCThk/s1600/Milk+Bread_01.jpg" imageanchor="1" style="height: 280px; margin-left: 1em; margin-right: 1em; width: 466px;"><img border="0" height="275px" kca="true" src="http://4.bp.blogspot.com/-H6qzczS57SQ/TobPzjG7ezI/AAAAAAAAAVw/0G4_y8wCThk/s400/Milk+Bread_01.jpg" width="400px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><a name='more'></a><br />
<div class="separator" style="clear: both; text-align: center;"></div><strong><span style="font-family: Verdana, sans-serif;">Milk Bread</span></strong><br />
<div class="separator" style="clear: both; text-align: left;"><span style="font-size: x-small;"><span style="font-family: Verdana, sans-serif;">(Recipe from </span><a href="http://une-deuxsenses.blogspot.com/2011/04/matcha-chocolate-swirl-milk-bread.html"><span style="font-family: Verdana, sans-serif;">Une-deux Senses</span></a><span style="font-family: Verdana, sans-serif;">)</span></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">2 1/2 C Bread Flour</span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">3 Tbsp + 2 tsp Sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">1/2 tsp Salt</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">2 tsp Instand Yeast</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">1 Egg</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">1/2 C Milk</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">120 g Tangzhong*</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">3 Tbsp Butter</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">For Tangzhong</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">1/3 C Bread Flour</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">1 C Water</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Verdana, sans-serif;">Notes:</span></strong></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">- The original recipe uses machine-kneadling method. However, I adapted mine to hand-kneadling and it turned out so well. Just don't stop kneadle!</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">- All ingredient must be at room temperature.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">- * I used almost all of Tangzhong that I made from the Tangzhong recipe.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-4NKK0aYBQKQ/TobWZRMla1I/AAAAAAAAAV0/rRGatNjr9Y0/s1600/IMG_1971.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400px" kca="true" src="http://3.bp.blogspot.com/-4NKK0aYBQKQ/TobWZRMla1I/AAAAAAAAAV0/rRGatNjr9Y0/s400/IMG_1971.JPG" width="271px" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">To make Tangzhong:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">In a small bowl, mix bread flour with water. Mix well until completely dissolve. Pour the mixture in a small sauce pan. Heat over a medium heat. Stir Well until the mixture become quite thick and the temerature of the mixture is around 150 F. Remove from the stove. Let it completely cool.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">To make Milk Bread:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">In a large bowl, sift the bread flour. Add in sugar, salt and yeast. Mix well with your hands. In a seperate medium bowl, mix together milk, egg, and a 120 g Tangzhong. Add in 1/3 of the wet mixture into the dry mixture. Mix well. Repeat 2 more times.** Kneadle on a clean surface for 5-10 mins or until the dough get a little bit softer and all come together.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">** At this point, you might find that the mixture is too wet and stick to your hand. I ended up add 1/4-1/2 C more of the bread flour, so I'm able to work on it.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">After kneadling for 5-10 mins, I added the butter a little at a time. At this point, you might find everything look so messy and greasy and feel like the butter is not incoporated into the dough. Please don't stop! Just keep kneadling it for another 15-20 mins</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">(My technique of kneadle the dough for this recipe is kneadle one time, and then slap (aka semi throwing) it on the surface. I just keep doing that for another 15-20 mins. The dough will become less stick and all of the butter is incoperated into the dough. I found out the if I'm not doing "slapping method", the dough will start to stick with your hand again. You can try to add a little bit of the bread flour around 1/2 Tbsp if you feel that the dough is way too wet and can't work on it. But, believe me. If you just keep kneadling it, the dough get smoother and softer. When the dough is ready, you can try to test it by stretch it. It should bread and form a circle. I tried this method but mine didn't break and form a circle. After kneadle for almost 30 mins, I felt that the the dough is soft and elastic. So, I decided to stop. It turned out to be just fine.)</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">After kneadle for 30 mins in total, grease the dough with butter and cover it with a wet towel in a buttered bowl. Proof it until it doubled the size around 1.5 hours. When double the size, punch the dough. Transfer on the surface. Kneadle 5 times. Cover it with a wet towel and let it sit for 15 mins.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"></span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">After resting the dough, roll it into a rectangle. Roll it and place into a tin.*** Let it rise for another 30 mins. Brush with eggs wash. Bake at 325 F for 25-30 mins.</span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">*** I made them into 2 medium loaves. The weight of the dough is approximatly 300 g each.</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>whisk the pantryhttp://www.blogger.com/profile/07396677406511908910noreply@blogger.com1tag:blogger.com,1999:blog-2441338338938594885.post-73738347818955098992011-09-04T14:24:00.000+07:002011-09-04T14:24:36.174+07:00Homemade Mixed Seed Bread<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-VQrQ6Al3vtM/TmMfi8RWWtI/AAAAAAAAAVU/ftTQ1Zsl3zk/s1600/IMG_1777.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="http://3.bp.blogspot.com/-VQrQ6Al3vtM/TmMfi8RWWtI/AAAAAAAAAVU/ftTQ1Zsl3zk/s320/IMG_1777.JPG" width="240px" xaa="true" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Verdana;"><div align="left"><span style="font-family: Verdana, sans-serif;">Finally, my bread making skill is getting improved. In the past, I always ended up getting a heavy dry hard bread. Recently, I found a place where I can learn how to make bread. So, I decided to take a bread making class couple weeks ago. Even thought it was only 2-day classes, but it was worthed. The class was all about bread making by hands. So, everyone can go home and can easily make bread at home. So, this weekend I tried to make bread again. Ta-da! It worked! I finally get a nice soft bread and it doesn't have weird smelling too. This <strong><span style="color: #45818e;">Homemade Mixed Seed Bread</span></strong> is perfect for breakfast. I added black and white sesame seeds, sunflower seends and pumpkin seeds in it. They gave a nice little crunchy and are good for health too! Now, I feel that making bread is not as hard as I think anymore!</span></div><div align="left"><br />
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</div></span><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-RbLCqjWMDP0/TmMfkFQ6lDI/AAAAAAAAAVY/6AOewVneXFE/s1600/IMG_1779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="http://1.bp.blogspot.com/-RbLCqjWMDP0/TmMfkFQ6lDI/AAAAAAAAAVY/6AOewVneXFE/s320/IMG_1779.JPG" width="245px" xaa="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;"><strong>Homemade Mixed Seed Bread</strong></span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana; font-size: x-small;">(for 3 medium loaves)</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana;">500 g Bread Flour</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana;">1 1/2 tsp Instant Yeast</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana;">3/4 tsp Salt</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana;">2 tbsp Black Sesame Seeds</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana;">1 tbsp White Sesame Seeds</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana;">3 tbsp Sunflower Seeds</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana;">2 tbsp Pumpkin Seeds</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana;">1 tbsp Brown Sugar</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana;">30 g Unsalted Butter, room temperature</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana;">250 mL 40C water (50 mL hot water mixed with 250 mL room temperature water)</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana;">Sifting bread flour in a large bowl. Add in the instant yeast and salt (on the opposite side). Add in the brown sugar in the middle. Mixed well with your hand.</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana;">Add in butter. Mix well with the tip of your finger. Add in 1/3 of the water. Mix well. Repeat for 2 more times. If the dough is too wet ( stick to your hand), you can a little bit of flour 1 tbsp at a time. If the dough is too dry, add in 1 tbsp of water at a time. Knead the dough on a counter for 10 mins. When the dough is ready to rest, testing by poking your finger on the dough softly. It should spring back. Covered the bowl with a plastic wrap. Let it rest until it doubles the size for 1.5 hours.</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana;">After 1.5 hours, punch the dough. Knead several times. Let it rest for 10 mins. Then, divided the dough into 3 equal parts (mine was approximately 300 g each). Shape the dough and place in the mold. Let it double the size for another 30 mins. </span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana;">Preheat the oven at 180C.</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana;">Bake for 25-30 mins. If the top part is browned so quickly, cover with aluminum foil. </span><span style="font-family: Verdana;">Once it's done. Remove from the mold and cool it on the rack completely.</span><span style="font-family: Verdana;"></span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"></div>whisk the pantryhttp://www.blogger.com/profile/07396677406511908910noreply@blogger.com0tag:blogger.com,1999:blog-2441338338938594885.post-87706999330478796332011-08-14T15:43:00.000+07:002011-08-14T15:43:16.061+07:00New York Times Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-P8i-UzV_FV8/TkeE5-qIreI/AAAAAAAAAVI/YByfEMSWtvY/s1600/IMG_1502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" naa="true" src="http://3.bp.blogspot.com/-P8i-UzV_FV8/TkeE5-qIreI/AAAAAAAAAVI/YByfEMSWtvY/s320/IMG_1502.JPG" width="320px" /></a></div><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">Finally, finally....after many years of watching other people bake the Best Chocolate Chip Cookies aka. </span><span style="font-family: Verdana, sans-serif;"><span style="color: #134f5c;"><strong><a href="http://www.nytimes.com/2008/07/09/dining/091crex.html">New York Times Chocolate Chip Cookies</a></strong></span>, I finally got a chance to try it myself! First of all, yes it is good like everyone say so. The texture is perfect...soft and chewy. I made mine with semi-sweet chocolate chips instead of chocolate chunks. It's still good. However, there is one thing that I would like to try. I want to make them a little bit less sweet. Not sure whether if I decreased the amount of sugar, it would effect the texture of the cookies or not. If anyone had tried this, please let me know! But for sure, the original recipe is already great, so maybe I shouldn't change a thing! just eat less so I dont have to feel quilty!</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-mLJfKatpAJg/TkeE8knegwI/AAAAAAAAAVM/NwBmeDjQo-A/s1600/IMG_1516.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" naa="true" src="http://3.bp.blogspot.com/-mLJfKatpAJg/TkeE8knegwI/AAAAAAAAAVM/NwBmeDjQo-A/s320/IMG_1516.JPG" width="320px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><span style="font-family: Verdana, sans-serif;">Recipe: <a href="http://www.nytimes.com/2008/07/09/dining/091crex.html"><strong>New York Times Chocolate Chip Cookies</strong></a></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-5BFM7m7P8cQ/TkeFAEcoLwI/AAAAAAAAAVQ/Eudzv1Vkgmw/s1600/IMG_1518.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400px" naa="true" src="http://3.bp.blogspot.com/-5BFM7m7P8cQ/TkeFAEcoLwI/AAAAAAAAAVQ/Eudzv1Vkgmw/s400/IMG_1518.JPG" width="300px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Notes: Love this photo...I took it with my iphone. <br />
The application is so cool. It looks like photo from dslr!</td></tr>
</tbody></table> whisk the pantryhttp://www.blogger.com/profile/07396677406511908910noreply@blogger.com0tag:blogger.com,1999:blog-2441338338938594885.post-86617524496736914152011-07-09T20:23:00.000+07:002011-07-09T20:23:16.714+07:00Sticky Date Pudding<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-a2hP5kMg3iM/ThgvIJdfPHI/AAAAAAAAAU4/4atsI3ontbc/s1600/IMG_2084-2+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400px" m$="true" src="http://2.bp.blogspot.com/-a2hP5kMg3iM/ThgvIJdfPHI/AAAAAAAAAU4/4atsI3ontbc/s400/IMG_2084-2+copy.jpg" width="266px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">It is nice to be back on here again...doing all the baking and a quick photo shooting. It has been a long time to be on here and I'm very much missing it all! Last week, one of my best friend was back in BKK. She brought back a box of dried dates from Qutar as a gift for my parents. So, I stole them to make these little yummy <span style="color: #45818e;"><strong>Sticky Date Pudding</strong></span><span style="color: black;">! It was delicious, nice & soft...not too sweet. Great with a cup of tea for the afternoon. Enjoy!</span></span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><span style="font-family: Verdana, sans-serif;">(I'm currently so into the lomo app on the iphone these days. It's fun to take photos with it. The photo always look good and you don't need much of the skills! Fun Fun! Here is the lomo of my sticky date pudding)</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-7zq6itDvWgg/ThhKNNrjqfI/AAAAAAAAAVE/M2fws7arTuM/s1600/IMG_1031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" m$="true" src="http://1.bp.blogspot.com/-7zq6itDvWgg/ThhKNNrjqfI/AAAAAAAAAVE/M2fws7arTuM/s320/IMG_1031.JPG" width="320px" /></a></div><a name='more'></a><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: #45818e; font-family: Verdana, sans-serif;"><strong>Sticky Date Pudding</strong></span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: black; font-family: Verdana;">Adapted from <a href="http://www.jamieoliver.com/recipes/other-recipes/sticky-toffee-pudding">Jamie Oliver</a></span><span style="font-family: Verdana;"></span> </div><br />
<span style="font-family: Verdana, sans-serif;">For the date pudding</span><br />
<span style="font-family: Verdana, sans-serif;">225g dried dates, stoned, coursely chopped</span><br />
<span style="font-family: Verdana;"><span style="font-family: Verdana, sans-serif;">1 teaspoon baking soda</span></span><br />
<span style="font-family: Verdana;">85g unsalted softened butter</span><br />
<span style="font-family: Verdana;">170g sugar</span><br />
<span style="font-family: Verdana;">2 large eggs</span><br />
<span style="font-family: Verdana;">170g self-raising flour</span><br />
<span style="font-family: Verdana;">¼ teaspoon ground mixed spice</span><br />
<span style="font-family: Verdana;">¼ teaspoon ground cinnamon</span><br />
<span style="font-family: Verdana;">2 tablespoons Ovaltine</span><br />
<span style="font-family: Verdana;">2 tablespoons natural yoghurt</span><br />
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<span style="font-family: Verdana, sans-serif;">For the toffee sauce</span><br />
<span style="font-family: Verdana, sans-serif;">115g unsalted butter</span><br />
<span style="font-family: Verdana, sans-serif;">115g light muscovado sugar</span><br />
<span style="font-family: Verdana, sans-serif;">140ml double cream</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">For the date pudding</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Preheat the oven at 180ºC. </span><br />
<span style="font-family: Verdana, sans-serif;">In a small bowl, combine the dates with baking soda. Cover with 200 ml of boiling water. Leave to stand for 5 minutes until soften, then drain. Puree the dates in a food processor and set aside. In a medium bowl, combine the flour, mixed spice, cinnamon and Ovaltine. Set aside. In a medium bowl, beat the butter and sugar until pale. Add in the eggs. Mix well. Add in the flour mixture. Mix Well. Fold in the yoghurt and the pureed dates. Mix well. Pour the mixture into a buttered and floured baking mold. Bake approximately 20-30 minutes (It depends on the size of your baking dish. Mine was only 20 minutes for an individual serving size).</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">For the toffee sauce</span><br />
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<div style="text-align: left;"><span style="font-family: Verdana, sans-serif;">Combine the butter, sugar and cream in a small pan. Heat over a low heat until the sugar has dissolved and the sauce has thickened.</span></div>whisk the pantryhttp://www.blogger.com/profile/07396677406511908910noreply@blogger.com0tag:blogger.com,1999:blog-2441338338938594885.post-82164608632156055362011-05-01T10:45:00.000+07:002011-05-01T10:45:53.900+07:00Beijing & Hong Kong Trip 2011 (Part II)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-F3F1V_NlE78/TbzP83C6OyI/AAAAAAAAAUU/jwaGtcqasHc/s1600/GreatWall_01.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400px" j8="true" src="http://2.bp.blogspot.com/-F3F1V_NlE78/TbzP83C6OyI/AAAAAAAAAUU/jwaGtcqasHc/s400/GreatWall_01.jpg" width="285px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Great Walls</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">These are some of the photos from my trip in Beijing. We went to many places including The Great Walls, Olympic Stadium The Bird Nest, Summer Palace, Forbidden City, and many more. I feel bad that I couldn't remember all of the places. I felt like we went to so many temples and palaces and at the end I got confused because they all look similar to one another. lol. Anyways, I took many photos but these are some of the highlight that I like to share with you. Enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-rWggA-qJaIs/TbzWdFZXC4I/AAAAAAAAAUo/qQ17KH6VsnI/s1600/IMG_0891-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266px" j8="true" src="http://1.bp.blogspot.com/-rWggA-qJaIs/TbzWdFZXC4I/AAAAAAAAAUo/qQ17KH6VsnI/s400/IMG_0891-2.jpg" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Olympic Bird's Nest</td></tr>
</tbody></table> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-_zQRvQAo2a8/TbzQC51RCZI/AAAAAAAAAUY/evcUwawrEQI/s1600/olympic_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="244px" j8="true" src="http://2.bp.blogspot.com/-_zQRvQAo2a8/TbzQC51RCZI/AAAAAAAAAUY/evcUwawrEQI/s320/olympic_1.jpg" width="320px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Inside the Olympic Bird's Nest</td></tr>
</tbody></table><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-OXj7DW_fNL8/TbzQMpdROdI/AAAAAAAAAUc/996zKy-jIUE/s1600/IMG_0803-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225px" j8="true" src="http://3.bp.blogspot.com/-OXj7DW_fNL8/TbzQMpdROdI/AAAAAAAAAUc/996zKy-jIUE/s400/IMG_0803-2.jpg" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Summer Palace</td></tr>
</tbody></table> <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-V_6V6DGv-Ig/TbzQdl-GJUI/AAAAAAAAAUg/0YlC6H3ATzw/s1600/IMG_0801-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266px" j8="true" src="http://3.bp.blogspot.com/-V_6V6DGv-Ig/TbzQdl-GJUI/AAAAAAAAAUg/0YlC6H3ATzw/s400/IMG_0801-2.jpg" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Summer Palace</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-DWR7q3rOqkc/TbzQhhElXSI/AAAAAAAAAUk/QM6LvMWWpsc/s1600/IMG_0954-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266px" j8="true" src="http://3.bp.blogspot.com/-DWR7q3rOqkc/TbzQhhElXSI/AAAAAAAAAUk/QM6LvMWWpsc/s400/IMG_0954-2.jpg" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oops...I forgot the name of this place...</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-SYYim2gXNnw/TbzP3uAuUSI/AAAAAAAAAUQ/ZLerE-FMZjY/s1600/Beijing_Food.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400px" j8="true" src="http://4.bp.blogspot.com/-SYYim2gXNnw/TbzP3uAuUSI/AAAAAAAAAUQ/ZLerE-FMZjY/s400/Beijing_Food.jpg" width="268px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Street Food & Peking Duck in Beijing</td></tr>
</tbody></table>whisk the pantryhttp://www.blogger.com/profile/07396677406511908910noreply@blogger.com0tag:blogger.com,1999:blog-2441338338938594885.post-56039867656632284522011-03-19T17:10:00.000+07:002011-03-19T17:10:53.203+07:00Beijing & Hong Kong Trip 2011 (Part I)<span style="font-family: "Trebuchet MS", sans-serif;">I'm appologize for my absence and my very late photo update on my Beijing and Hong Kong Trip back in February. I have been very busy at work and pretty much have no time to do anything on weeknights and for the last weekend I was away for the business trip to Samui too. Anyhow, let get started!</span> <br />
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<tr><td style="text-align: center;"><img border="0" height="640" r6="true" src="https://lh3.googleusercontent.com/-427Hj0MsE1s/TYQsb96_qRI/AAAAAAAAATQ/_N36-Cxe8V8/s640/FlowerMarket.jpg" style="margin-left: auto; margin-right: auto;" width="464" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flower Market @ Victoria Park</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">I took so many pictures during my trip, so here are some of the highlight that I would like to show you guys. </span><span style="font-family: "Trebuchet MS", sans-serif;">I was in Hong Kong during the Chinese New Year. It was wonderful! I got to experience and learn lots of new things regarding what people in Hong Kong do and prepare for their New Year's. Above are pictures from the "Flower Market @ Victoria Park". One of the must-do things for the Chinese New Year is to go to the flower market. It is their tradition to go to the flower market and pick up lovely flowers such as orchids, orange trees, daffodils, Nipple Fruits (lower left), peach blossom and many more. The bloomings of the flowers symbolize prosperity and fortune. That's why all Hongkongers buy lots of flowers to decorate their houses. </span></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh6.googleusercontent.com/-D5oP19FVcqI/TYQsrZuQYwI/AAAAAAAAATU/1JxRMhjabXI/s1600/Must_Eat.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" r6="true" src="https://lh6.googleusercontent.com/-D5oP19FVcqI/TYQsrZuQYwI/AAAAAAAAATU/1JxRMhjabXI/s400/Must_Eat.jpg" width="350" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Must-Eat HK Snacks</td></tr>
</tbody></table><span style="font-family: "Trebuchet MS", sans-serif;">Of course, my HK trip is always like a non-stopped eating marathon. Above are the must-eat snacks that you need to try when you're in HK. Starting from the top left (clockwise): "traditional candy & coconut wrap", "egg custard tarts", "HK style egg waffles" and "HK milk tea". I wish I could get all of these right here in Bangkok. Even though we have something that are similar,but nothing is better than the ones from the origin. </span><br />
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<tr><td style="text-align: center;"><a href="https://lh6.googleusercontent.com/-A9C0kpKusVk/TYQukjb3raI/AAAAAAAAATc/GuFW9OEANrQ/s1600/IMG_1305-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" r6="true" src="https://lh6.googleusercontent.com/-A9C0kpKusVk/TYQukjb3raI/AAAAAAAAATc/GuFW9OEANrQ/s400/IMG_1305-2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tai O Fisherman Village</td></tr>
</tbody></table><span style="font-family: "Trebuchet MS", sans-serif;">If you have one free day to spend, I recommended you to go visit "Tai O fisherman village" ( the oldest fisherman village in HK) and also "the Big Buddha" on the same day. Since we were there during the Chinese New Year, there were TONS of people visiting the big buddha. So, we weren't able to take the 360 cable car to the top of the mountain, instead we took the bus. It was a bumpy ride since we have to travel ups and downs the hills. I almost got sick on the bus, but fortunately to be able to get the front row seat later on. It was a closed call.</span> <br />
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<tr><td style="text-align: center;"><a href="https://lh4.googleusercontent.com/-Y-vBS5FK8Xg/TYQy6cmSJQI/AAAAAAAAATk/4YgjK-Fsx2M/s1600/view1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="206" r6="true" src="https://lh4.googleusercontent.com/-Y-vBS5FK8Xg/TYQy6cmSJQI/AAAAAAAAATk/4YgjK-Fsx2M/s400/view1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Big Buddha & Lovely Scenery</td></tr>
</tbody></table><span style="font-family: "Trebuchet MS", sans-serif;">Another lovely place to visit is "Nan Lian Garden". You will see lovely traditional Chinese architecture <span style="font-family: Times New Roman;"><span style="font-family: "Trebuchet MS", sans-serif;">in the ancient style of the Tang dynasty</span> </span>and also the Chinese garden. Inside the garden, there is a very lovely vegetarian restaurant called "Chi Lin Restaurant" where you are able to eat delicious vegetarian dishes prepared by using traditional methods. They also have a lovely gift shop if you happened looking for some souvenir or gifts for someone. Next to the Nan Lian Garden, you can also visit Chi Lin Nunnery, another lovely Chinese architecture. </span><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="310" r6="true" src="https://lh4.googleusercontent.com/-ET0rvjOdaJU/TYQsuStWuPI/AAAAAAAAATY/gwgFvMf_yZ4/s400/temple.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nan Lian Garden</td></tr>
</tbody></table></div>whisk the pantryhttp://www.blogger.com/profile/07396677406511908910noreply@blogger.com4tag:blogger.com,1999:blog-2441338338938594885.post-61652453600264452462011-02-12T17:24:00.001+07:002011-02-12T17:26:47.173+07:00One Year Blog Anniversary with Coriander Root & Garlic Shrimps<span id="goog_761713493"></span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_hd4S4LbfRaw/TTpauDP6_2I/AAAAAAAAATE/IKQwrChKKR0/s1600/IMG_0571-2+copy2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" s5="true" src="http://1.bp.blogspot.com/_hd4S4LbfRaw/TTpauDP6_2I/AAAAAAAAATE/IKQwrChKKR0/s640/IMG_0571-2+copy2.jpg" width="425" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">I believe that most people probably say the same thing on their one year blog anniversary that they can't believe it's already here. Yes, I am one of them too! Time goes by quickly. I have learned many things through out the creation of this blog and can't wait to learn more things in the coming years. This blog also lead me to the great opportunity that I'm about to tell you below, so keep reading...</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">At first, I wasn't sure whether I would be back in time for my blog anniversary(Oops, I couldn't remember the exact date of my first post! Only knew that it was sometimes close to the Valentine's Day, but now I know!). The past couple weeks, I have been pretty busy. I was away for my Hong Kong & Beijing trip with my family for two weeks as you know and just got back on Tuesday night. Yes, I still need to post interesting pictures from the trips. Please wait!</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">Right after got back, I finally started my first real job that I have been dreaming for! (Yes, it is the great opportunity that I'm talking about.) I'm so exciting about it! I got a job at a food magazine in Bangkok, working as a foodstylist and luckily I will do some writing too. I still can't believe that I got a job in this field. Thank you for my editor, who has given this great opportunity to me and believe that I can do well in this field. Now, I know that if you want something badly and have great passion for it, just work really really hard and you will have what you have been waiting for. I know I'm still new to this, but I will do my very best and will work very hard on it.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">Last but not least, I'm ending this with this lovely <span style="color: #45818e;"><strong>Coriander Root & Garlic Shrimps </strong></span><span style="color: black;">recipe. Coriander Root is one of the important ingredients in Thai cuisine. It gives lovely strong fragrant and flavour. I'm not sure whether it's hard to find elsewhere outside Thailand, but if you happen to find the coriander roots at your Asian grocery store, please don't forget to buy them and try this recipe. Or, if you happen to have coriander in your garden, please go to your garden and try this. I believe that if you are already a fan of garlic shrimps, you will love this one. Enjoy!</span></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">One year ago: <a href="http://whiskthepantry.blogspot.com/2010/02/new-beginning-with-touch-of-sweet.html">Chocolate Spice Bread</a></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #45818e; font-family: Verdana, sans-serif;"><strong>Coriander Root & Garlic Shrimps</strong></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: black; font-family: Verdana; font-size: x-small;">(for 1-2 servings)</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">6 large shrimps <span style="font-size: x-small;">( shell on, slit the back of the shrimp and deveined)</span></span><span style="font-size: x-small;"></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">2-3 cloves garlic</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">2 coriander roots</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">2 tsp black pepper</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">1/2 tsp salt</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">1 tsp chopped finely red chili</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">1 tbsp green onion, chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">1 tbsp Chinese rice wine</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">1 tbsp soy sauce</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">1-2 tbsp canola oil</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">2-3 tbsp of water, more if needed</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">To make coriander and garlic paste:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Smash the garlic, the coriander roots, black pepper and salt together in a mortar and pestle until all crushed up and incorporated into a paste. Divided the paste in halves. Marinate the shrimps with half of the coriander-garlic paste for 2-3 hours or overnight. Set aside the remaining in a small bowl, covered.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">Note: if you don't have a mortar and pestle, you can use a mini-food processor to make the coriander and garlic paste.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><span style="font-family: Verdana, sans-serif;">To cook:</span><br />
<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Heat up a wok with oil over a medium-high heat. Lightly saute the remaining coriander-garlic paste until aromatic. Add shrimp into the wok and stir well with the coriander-garlic paste. When the shrimps are slightly pink, add in Chinese rice wine, soy sauce and a little bit of water. Cover the wok with its lid. Allow it to cook and steam for 1-2 minutes or until the shrimp completely cooked. Add in chopped green onion and red chili. Stir well. Transfer on to a serving plate and serve immediately.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Note: It's best serving with a bowl of rice and maybe with some vegetable stir-fry. Easy idea for your weekday dinner. Or, you can have this by itself for a cocktail dinner party.</span> </div>whisk the pantryhttp://www.blogger.com/profile/07396677406511908910noreply@blogger.com0tag:blogger.com,1999:blog-2441338338938594885.post-21733765969661382352011-01-19T16:29:00.000+07:002011-01-19T16:29:19.400+07:00Jalapeno Poppers, Test #1<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_hd4S4LbfRaw/TTWbqAmKs8I/AAAAAAAAAS4/qUJPsNaJkp0/s1600/IMG_0534-2-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" n4="true" src="http://3.bp.blogspot.com/_hd4S4LbfRaw/TTWbqAmKs8I/AAAAAAAAAS4/qUJPsNaJkp0/s400/IMG_0534-2-2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">For the past a few year, I have tried to plan for a trip to visit, a place that I've ever been, at least once a year. I love to experience new things, getting new inspirations for life, by just being in a different city or country. Next week, my parents and I are visiting Hong Kong and Beijing for 2 weeks. Even thought I have been to both places before, I am still looking forward to go there again. For HK, I have visited so many times. Eating is the main activity that we do when we get there. My mom's friends always take us for Dim Sum and many other things which I can't remember all. It always feels like an eating marathon when I go to HK. lol. However, this year will be a little bit different. I will be in HK for the Chinese New Year's in a nice cool weather. I am so excited to see lots of events, take lots of photo, and eat lots of food in HK. We have also planned to go to Beijing for 4-5 days, directly from HK. Three years ago, I went to Beijing to visit a friend from University. At that time, it was during the summer time, so it was very hot. Luckily, I get to visit Beijing again but in a different season. It looks like it will be below zero! ohh...I missed all the snow and the freezing weather. hahaha. I can't wait to hear what my parents think about the cool weather since they definitely don't get use to this kind of cold weather!</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Well, I'm finishing this with this jalapeno popper recipe. This is my first time making it at home. It turned out to be 'okay', but not as good as one can get at a pub. I heard one said to use pickle jalapeno to make it, and it tastes close to that. If you have any good recipe for the jalapeno poppers, please share with me! </span><span style="font-family: Verdana, sans-serif;">Anyhow, I'll see you again in 2 weeks and definitely be back with lots of stories and photos to share with all my dear readers. </span><span style="font-family: Verdana;"></span><span style="font-family: Verdana;"></span><span style="font-family: Verdana, sans-serif;"></span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_hd4S4LbfRaw/TTWbtREkriI/AAAAAAAAAS8/EAZwgKMz7c8/s1600/IMG_0544-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" n4="true" src="http://3.bp.blogspot.com/_hd4S4LbfRaw/TTWbtREkriI/AAAAAAAAAS8/EAZwgKMz7c8/s400/IMG_0544-2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #45818e; font-family: Verdana, sans-serif;"><strong>Jalapeno Poppers</strong></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">8 Jalapeno, halved and seeded</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">3 tbsp cream cheese, softed</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">3 tbs cheddar cheese, shredded</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">1/2 C milk</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">1 C crushed panko</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">1/3 C flour</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">oil for deep frying</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">In a small bowl, mix the cream cheese with the cheddar cheese. Spoon the mixture into the jalapeno halves. Dip the stuffed jalapeno first into milk and then into the flour. Wait for several minutes for the flour dry out slightly. Then, dip it into the milk again and now into the crushed panko. You can repeat the milk & panko step twice to get a nice thicker panko crust. Wait for the coat to dry out slightly between the steps. In a medium pan, heat the oil to 365F and deep fry the jalapeno for 2-3 minutes or until golden brown. </span></div>whisk the pantryhttp://www.blogger.com/profile/07396677406511908910noreply@blogger.com13tag:blogger.com,1999:blog-2441338338938594885.post-36004713258836920812011-01-14T16:13:00.001+07:002011-01-23T09:33:08.488+07:00Homemade Samosa<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><img border="0" height="288" n4="true" src="http://1.bp.blogspot.com/_hd4S4LbfRaw/TS1skjhiSYI/AAAAAAAAASs/Z077jAFuJ8M/s400/samosa_1.jpg" width="400" /></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">This year, 2011, I have a plan for my blog. I know that this past year most of my posts are more on the sweet side. So, my plan is to try to bake less and cook more for a healthier diet. One of the main reason is that I don't want my parents to have lots of sweet thing even though they love what I bake . My dad has a sweet tooth and usually eats everything and all of what I bake. So, I have to be careful of what I make for him. If not, he will have high blood sugar.</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana;">So, I'm starting my 2011 recipe with savoury snack called, <span style="color: #45818e;"><strong>Samosa</strong></span>. I know it's not that 'healthy healthy' because it is deep fried. But, since mom requested for this, I have to make it. </span><span style="font-family: Verdana, sans-serif;">My mom is pretty tiny, 5 feet high (i think lol) with 92 lbs. She's a pretty healthy person, eat lots of veggies and tofu and less meat and poultry. However, her guilty pleasure is fried food, especially Thai's fried tofu, taro fritters and corn fritters. </span><span style="font-family: Verdana, sans-serif;">She also have a big love for Indian things. She loves spices especially Indian spices like garam masala and also loves chai tea. So, homemade samosa should be her perfect guilty pleasure food since it is deep fried and contains lovely Indian spices. </span></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_hd4S4LbfRaw/TS1tir9_EZI/AAAAAAAAASw/YVOpQvxefzI/s1600/IMG_0524-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" n4="true" src="http://4.bp.blogspot.com/_hd4S4LbfRaw/TS1tir9_EZI/AAAAAAAAASw/YVOpQvxefzI/s320/IMG_0524-3.jpg" width="320" /></a></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana;">This recipe is something that we came up. It is the first time what we made and it tastes wonderfully. Samosa is not a typical thing that can be found easily in Bangkok. We know a place near Indian town that sells this, but mom said ours is better. It's an easy recipe using pre-made frozen spring roll wrapper. So, let's try this and let me know what you think!</span></div><a name='more'></a><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"></div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_hd4S4LbfRaw/TS1tll2DELI/AAAAAAAAAS0/5bpVYH3HITo/s1600/IMG_0528-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="http://3.bp.blogspot.com/_hd4S4LbfRaw/TS1tll2DELI/AAAAAAAAAS0/5bpVYH3HITo/s320/IMG_0528-2.jpg" width="213" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div align="left"><span style="color: #45818e; font-family: Verdana, sans-serif;"><strong>Homemade Samosa</strong></span><br />
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<span style="font-family: Verdana, sans-serif;">Spring roll wrappers <span style="font-size: x-small;">(I used this </span></span><a href="http://www.jslfoods.com/site/products/wrappers_springroll.html"><span style="font-family: Verdana, sans-serif; font-size: x-small;">brand</span></a><span style="font-family: Verdana, sans-serif; font-size: x-small;">.)**</span><br />
<span style="font-family: Verdana, sans-serif;">2 medium potato</span><br />
<span style="font-family: Verdana;">1/2 medium onion, diced</span><br />
<span style="font-family: Verdana, sans-serif;">100 g ground chicken or pork <span style="font-size: x-small;">(I used ground pork)</span></span><br />
<span style="font-family: Verdana, sans-serif;">3/4 C frozen mixed vegetable <span style="font-size: x-small;">(carrot, pea, corn)</span><span style="font-size: small;">, Thawed</span></span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp garam masala seasoning</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp curry powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp crushed black pepper</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp salt</span><br />
<span style="font-family: Verdana, sans-serif;">3 tbsp oil</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp turmeric <span style="font-size: x-small;">( I ran out of it, but if using, the filling will have a nicer yellow color) (Option)</span></span><br />
<span style="font-family: Verdana;">More oil for frying</span><br />
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<span style="font-family: Verdana;">To glue: using the mixture of 1 tbsp cornstarch and </span><span style="font-family: Verdana;">2 tbsp water</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">**Note: I bought one pack of the spring roll wrapper. My filling recipe probably can make 12-15 small-size samosa. I only used 5-6 spring roll wrappers and still have a lot leftover, so I freeze the wrapper for later time with different fillings. You can choose to freeze the leftover spring roll wrappers or double/triple the filling. Un-fried samosa can be frozen. So, you don't need to cook all of them at once.</span><br />
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<span style="font-family: Verdana, sans-serif;">In a medium pot, bring water to a boil. While the meantime, peel and cut potatoes into large chunk. Then, boil for 8-10 mins or until the cooked through. When it is completely cool, diced into smaller pieces (1cm cube)</span><br />
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<span style="font-family: Verdana, sans-serif;">In a large pan or a wok, heat the oil over medium-high heat. Add in onion and cook for 2-3 mins. Then, add in the ground chicken/pork. Stir. When the ground chicken/pork is fully cooked, add in mixed vegetable and diced potatoes. Add in all seasoning (garam masala seasoning, curry powder, turmeric, salt, black pepper). Cook for another 2-3 mins. Stir and lightly crush the filling mixture. Transfer the filling into a bowl and let it cool for 10 mins.</span><br />
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<span style="font-family: Verdana, sans-serif;">Once the filling is completely cool. Bring out one sheet of the spring roll wrapper. Divided them into 3 sections. Take one of the strip and make them into a cone. Fill the wrapper with the prepared samosa filling. Seal the top with the flour-water mixture and fold it over to form a triangle package. Repeat for the remaining filling.</span><br />
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<span style="font-family: Verdana, sans-serif;">In a small/medium pot, filled with the oil about 2 inch. When the oil is hot enough, approximately 350F, deep fry the prepared samosa; one or two at a time until it is golden browned. Don't overcrowded. You can serve with store bought spring rolls dipping sauce. Best to eat when it is still crispy and hot!</span></div>whisk the pantryhttp://www.blogger.com/profile/07396677406511908910noreply@blogger.com2tag:blogger.com,1999:blog-2441338338938594885.post-11900002305376867132011-01-11T16:40:00.000+07:002011-01-11T16:40:22.399+07:00Lovely photos from New Year's 2011<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Happy New Year 2011!</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">I hope you all have a lovely new year holiday. I spent my new year's holiday at Pattaya with my family this year. Luckily, we got to see New year's Eve firework up close from the Ambassador hotel which locates just beside our condominium. It was worth to wait until midnight! The weather was nice, not too hot. I also got some lovely photo of the sunset and parasailing. I hope you all enjoy!</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_hd4S4LbfRaw/TSwfwsxqVxI/AAAAAAAAASc/Pdtn80qAiVE/s1600/firework.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://2.bp.blogspot.com/_hd4S4LbfRaw/TSwfwsxqVxI/AAAAAAAAASc/Pdtn80qAiVE/s400/firework.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Firework on New Year's Eve</span></div><div style="text-align: center;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_hd4S4LbfRaw/TSwgEKl3UMI/AAAAAAAAASo/FpxFw1dolms/s1600/IMG_0361-2+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" n4="true" src="http://3.bp.blogspot.com/_hd4S4LbfRaw/TSwgEKl3UMI/AAAAAAAAASo/FpxFw1dolms/s400/IMG_0361-2+copy.jpg" width="266" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Sunset on New Year's Eve</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_hd4S4LbfRaw/TSwf-LPKejI/AAAAAAAAASk/FheXIrhR2yI/s1600/IMG_0305-2+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" n4="true" src="http://2.bp.blogspot.com/_hd4S4LbfRaw/TSwf-LPKejI/AAAAAAAAASk/FheXIrhR2yI/s400/IMG_0305-2+copy.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_hd4S4LbfRaw/TSwfzfCA51I/AAAAAAAAASg/5Ocid2M0AnE/s1600/Landing_action.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="98" n4="true" src="http://4.bp.blogspot.com/_hd4S4LbfRaw/TSwfzfCA51I/AAAAAAAAASg/5Ocid2M0AnE/s400/Landing_action.jpg" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Cool actions from Parasailing</span></div>whisk the pantryhttp://www.blogger.com/profile/07396677406511908910noreply@blogger.com3tag:blogger.com,1999:blog-2441338338938594885.post-87333879029229790632010-12-28T17:26:00.000+07:002010-12-28T17:26:51.685+07:00Santa has arrived!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_hd4S4LbfRaw/TRmv9nccroI/AAAAAAAAASI/dBDwMMCFdDc/s1600/IMG_0233-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" n4="true" src="http://2.bp.blogspot.com/_hd4S4LbfRaw/TRmv9nccroI/AAAAAAAAASI/dBDwMMCFdDc/s400/IMG_0233-2.jpg" width="400" /></a></div><span style="font-family: Verdana, sans-serif;">Finallyyyy, Santa (aka Mr.Mailman) arrived at my house this morning! We all have to understand that he has been working hard for all of us. He had to fly all the way from "the almost north pole country" (aka Canada) to Bangkok, Thailand. So, we have to forgive him for his delay. :D</span><br />
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<span style="font-family: Verdana;">I have been looking forward to getting my sister's Christmas package! Thank you, Sis! xoxo We all love the presents that you sent, especially your homemade christmas cards! </span><span style="font-family: Verdana;">I felt like a little kid when I was opening the hugh DHL box. hahaha</span><br />
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<span style="font-family: Verdana;">Well, now it's time to tell you what I got! </span><br />
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<span style="font-family: Verdana;">First, <span style="color: #45818e;"><strong>a lovely beautiful card</strong></span> that is made by my sister! I wish I know how to use illustrator as good as her! My sister specially made a card for each of us. So, the first one (below) is for me, the second is for my dad, and the third is for my mom. Since I love baking, she made a gingerbread house for me! :D </span><span style="font-family: Verdana;">I think she should start making cards and sell them on Etsy!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_hd4S4LbfRaw/TRmv_SMxC-I/AAAAAAAAASM/cQOsakqZFaw/s1600/IMG_0235-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" n4="true" src="http://3.bp.blogspot.com/_hd4S4LbfRaw/TRmv_SMxC-I/AAAAAAAAASM/cQOsakqZFaw/s400/IMG_0235-2.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="http://4.bp.blogspot.com/_hd4S4LbfRaw/TRmwBdk90zI/AAAAAAAAASQ/bhydebwyIqQ/s1600/IMG_0236-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" n4="true" src="http://4.bp.blogspot.com/_hd4S4LbfRaw/TRmwBdk90zI/AAAAAAAAASQ/bhydebwyIqQ/s400/IMG_0236-2.jpg" width="400" /></a></div><div style="text-align: center;"> <a href="http://4.bp.blogspot.com/_hd4S4LbfRaw/TRmwDOf0wGI/AAAAAAAAASU/lLEzJ5kENqI/s1600/IMG_0238-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" n4="true" src="http://4.bp.blogspot.com/_hd4S4LbfRaw/TRmwDOf0wGI/AAAAAAAAASU/lLEzJ5kENqI/s400/IMG_0238-2.jpg" width="400" /></a></div><span style="font-family: Verdana, sans-serif;">My second present is <span style="color: #45818e;"><strong>Starbucks's nesting tea cups</strong></span>. They only have this in States and Canada, I believe. Starbucks's Christmas merchandises here in Bangkok is totally different from North America. So, I'm happy to get these lovely tea cups! New props for my photos!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_hd4S4LbfRaw/TRmwG-xYXZI/AAAAAAAAASY/tpPvFOU4pnQ/s1600/IMG_0258-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" n4="true" src="http://4.bp.blogspot.com/_hd4S4LbfRaw/TRmwG-xYXZI/AAAAAAAAASY/tpPvFOU4pnQ/s400/IMG_0258-2.jpg" width="400" /></a></div><div style="text-align: left;"><span style="font-family: Verdana, sans-serif;">My third present is <span style="color: #45818e;"><strong>the cake tester</strong></span> from <a href="http://www.crateandbarrel.com/">Crate and Barrel</a>. The top of the tester is in the shape of cupcake. It's so cute. I wanted this for while now. So, I finally get it! Now, I don't have to use little toothpicks that never long enough to test the cake. hahaha. Sweeeet!</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Verdana;">Last but not least is <span style="color: #45818e;"><strong>the candy & deep fryer thermometer</strong></span>. I'm so excited to use this to make some homemade salted caramel, peanut brittle, pates de fruits, and many more! Stay tuned. I will make them soon!</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Verdana;">After all, I have to give a biggest thank you to my beloved sister! xoxo</span></div>whisk the pantryhttp://www.blogger.com/profile/07396677406511908910noreply@blogger.com2tag:blogger.com,1999:blog-2441338338938594885.post-72947589071251801862010-12-25T16:59:00.000+07:002010-12-25T16:59:45.474+07:00Happy Holiday!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_hd4S4LbfRaw/TRW-LZX5MJI/AAAAAAAAASA/CF8nE7mdq7M/s1600/Christmas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="http://2.bp.blogspot.com/_hd4S4LbfRaw/TRW-LZX5MJI/AAAAAAAAASA/CF8nE7mdq7M/s400/Christmas.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><strong><span style="color: #274e13;">Happy Holiday to you all. </span></strong><strong><span style="color: #274e13;">I wish you all have a wonderful </span></strong></div><div class="separator" style="clear: both; text-align: center;"><strong><span style="color: #274e13;">holiday filled with love and sweetness!</span></strong></div>whisk the pantryhttp://www.blogger.com/profile/07396677406511908910noreply@blogger.com1tag:blogger.com,1999:blog-2441338338938594885.post-18670700170793504572010-12-18T11:45:00.000+07:002010-12-18T11:45:55.142+07:00Canadian Butter Tarts<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_hd4S4LbfRaw/TQciIMYa-RI/AAAAAAAAAR4/ECQG_59hkyc/s1600/IMG_0095-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" n4="true" src="http://4.bp.blogspot.com/_hd4S4LbfRaw/TQciIMYa-RI/AAAAAAAAAR4/ECQG_59hkyc/s640/IMG_0095-2.jpg" width="472" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="color: #990000; font-family: Verdana, sans-serif;">" Rudolph, the red-nosed reindeer </span></div><div style="text-align: center;"><span style="color: #990000; font-family: Verdana, sans-serif;"></span></div><div style="text-align: center;"><span style="color: #990000; font-family: Verdana, sans-serif;">had a very shiny nose. </span></div><div style="text-align: center;"><span style="color: #990000; font-family: Verdana, sans-serif;">And if you ever saw him, </span></div><div style="text-align: center;"><span style="color: #990000;"><span style="font-family: Verdana, sans-serif;">you would even say it glows</span>.... " </span></div><br />
<span style="font-family: Verdana, sans-serif;">Oh, Christmas is almost here. Can you believe that? I'm still remember this time last year I was baking orange and pecan rugalach and nanaimo bars for my school's Christmas party. A year has gone by so fast!! It's scary to think about it.</span><br />
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<span style="font-family: Verdana;">Since it's holiday shopping time of the year, there are different events happened around Bangkok. Couple weeks ago, there was a shopping fair at a mall near my house. They had booths held by different countries around the world. Each of them sell food and products from their country. And of course, I had to stop by the Canadian booth! The booth was quite small compared to States and UK, unfortunately. They had the good old Canadian maple syrup and some baked goods. And they even had the <span style="color: #45818e;"><strong>Canadian butter tarts</strong></span><span style="color: black;">. It was so tempting to buy, but I didn't because I knew I can bake them easily.</span></span><br />
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<span style="font-family: Verdana;">My first time eating these lovely butter tarts was probably 10 years ago when I first moved to Canada for high school. I lived with a lovely host family for 3 years before I moved to Kingston, ON for the university. They are pretty much my "Canadian" parents. My host mother who is such a good cook and also the best baker made these butter tarts for Christmas. </span><br />
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<span style="font-family: Verdana;">This year, I'm sharing this lovely Canadian butter tart recipe to you all. I hope you enjoy my special hand-drawn recipe too. </span><span style="font-family: Verdana;">For those of you who never have the butter tarts before, I hope you enjoy them.</span><br />
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<span style="font-family: Verdana;">Happy whisking holiday, Everyone! </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_hd4S4LbfRaw/TQsjnp7peII/AAAAAAAAAR8/H9LOI_cGkes/s1600/IMG_0181-3+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" n4="true" src="http://4.bp.blogspot.com/_hd4S4LbfRaw/TQsjnp7peII/AAAAAAAAAR8/H9LOI_cGkes/s400/IMG_0181-3+copy.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: black;"></span></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="color: #45818e;"><span style="font-family: Verdana, sans-serif;">Canadian Butter Tarts</span></span></strong></div><div class="separator" style="clear: both; text-align: left;"><span style="color: black; font-family: Verdana;"><span style="font-size: x-small;">(adapted from </span><a href="http://www.bbcgoodfood.com/recipes/1837/canadian-butter-tarts"><span style="font-size: x-small;">bbcgoodfood.com</span></a><span style="font-size: x-small;">)</span></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: black; font-family: Verdana;">1 ready-to-roll shortcrust pastry <span style="font-size: x-small;">(I used pie crust recipe from </span><a href="http://smittenkitchen.com/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/"><span style="font-size: x-small;">SmittenKitchen</span></a><span style="font-size: x-small;">)</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">2 eggs</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">175 g light brown sugar <span style="font-size: x-small;">(I used only 120g)</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">100 g raisins, roughly chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">1 tsp vanilla extract</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">50 g butter, cubed</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">4 tbsp heavy cream</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">50 g walnuts, roughly chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">pinch of salt <span style="font-size: x-small;">(my addition)</span></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">Preheat the oven at 350F</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">Roll out the pastry on a lightly floured surface. Cut out as many rounds as you can with fluted cutter or round cutter or just using a small cup. Line them in the tart tins (I used aluminum fold tart tin). Set aside.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">In a medium bowl, beat the eggs and add in the light brown sugar, raisins, vanilla, butter, heavy cream, and salt. Stir. Transfer them into a medium size sauce pan and heat over a low heat. Stir continuously until the butter melts. Make sure that you keep stir all the time. When the mixture starts to heat up and thicken (coat the back of a wooden spoon), remove from the heat. Add in the walnuts and mix well. Spoon the filling into the unbaked tart shells. Bake for 18-20 minutes until set and pale golden (mine is exactly 20 minutes). Remove from the oven. Allow them to cool for several minutes before remove them from the tins.</span></div>whisk the pantryhttp://www.blogger.com/profile/07396677406511908910noreply@blogger.com3tag:blogger.com,1999:blog-2441338338938594885.post-78616197376183147312010-12-13T16:44:00.000+07:002010-12-13T16:44:21.597+07:00Strawberry Shortcake<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_hd4S4LbfRaw/TQXhuSU_7kI/AAAAAAAAAR0/4HUk3v7nWog/s1600/IMG_0080-2+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" n4="true" src="http://2.bp.blogspot.com/_hd4S4LbfRaw/TQXhuSU_7kI/AAAAAAAAAR0/4HUk3v7nWog/s400/IMG_0080-2+copy.jpg" width="266" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: black; font-family: Verdana, sans-serif;">Sometimes, life can be so chaotic. Everyone do deserve a break. So, today I have a quick dessert idea that all of you will love it. Who like <span style="color: #45818e;"><strong>Strawberry Shortcake</strong></span><span style="color: black;"> put your hand(s) up? Yes, I am one of them! </span></span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: black; font-family: Verdana, sans-serif;">I am not sure whether I can say it is Winter in Thailand now even though it is still 30C in Bangkok, lol. But, the weather in the northern of Thailand is much cooler (maybe around 17C and even cooler if you go up on the top of the mountains). We start to see some fresh strawberries from Chiang Mai, and I am excited to see them. I have to buy them!</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: black; font-family: Verdana, sans-serif;">Here is some notes I have for the recipe. The recipe I gave below has no measurement in it. Since we want something easy and fast, why bother mearsure out all the ingredients. Right? If you like lots of strawberries, go ahead buy a lot and cut in halves a lot. If you are a big fan of whipped cream, just keep whipping it!</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana;">I hope this will be one of the perfect ways to end your day. Hope you all enjoy the recipe!</span></div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_hd4S4LbfRaw/TQXhrAzgMoI/AAAAAAAAARw/YGxx_Icc1_4/s1600/IMG_0051-2-2+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" n4="true" src="http://1.bp.blogspot.com/_hd4S4LbfRaw/TQXhrAzgMoI/AAAAAAAAARw/YGxx_Icc1_4/s400/IMG_0051-2-2+copy.jpg" width="266" /></a></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"></div><div align="center" class="separator" style="clear: both; text-align: center;"></div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"></div><span style="color: #45818e; font-family: Verdana, sans-serif;"><strong>Strawberry Shortcake</strong></span><br />
<span style="font-family: Verdana, sans-serif;">Strawberries, halved</span><br />
<span style="font-family: Verdana, sans-serif;">honey</span><br />
<span style="font-family: Verdana, sans-serif;">Balsamic vinegar</span><br />
<span style="font-family: Verdana, sans-serif;">Whipped cream</span><br />
<span style="font-family: Verdana, sans-serif;">Store-bought pound cake, sliced</span><br />
<br />
<span style="font-family: Verdana;">In a medium bowl, cut strawberries in halves. Add a little of honey and balsamic vinegar; 1-2 tsp is just fine for 10-12 strawberries. Cover the bowl with plastic wrap and place in refrigerator for 30 mins. This allows strawberries to release all the yummy juice. To serve, place a piece (or more) of the pound cake on dessert plate. Top with strawberries and whipped cream. Don't forget the juice!</span>whisk the pantryhttp://www.blogger.com/profile/07396677406511908910noreply@blogger.com5tag:blogger.com,1999:blog-2441338338938594885.post-47705802436237692032010-12-11T15:13:00.000+07:002010-12-11T15:13:15.659+07:00Homemade Granola<div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_hd4S4LbfRaw/TQMC_Lu7TGI/AAAAAAAAARk/cRDFj0vaNs0/s1600/IMG_0035-3+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" n4="true" src="http://3.bp.blogspot.com/_hd4S4LbfRaw/TQMC_Lu7TGI/AAAAAAAAARk/cRDFj0vaNs0/s400/IMG_0035-3+copy.jpg" width="400" /></a></div><br />
<span style="font-family: Verdana;">My morning hardly starts with a bowl of cereal anymore. There are so many options for breakfast that I can choose here in Bangkok. I can say that typical thai breakfasts always involve with rice. You can have congee with ground pork and ginger, sticky rice with bbq pork or chicken, or even a bowl of rice with curry for breakfast. That's why I barely touch cereal at all. So, this morning I decided to come back to my good old <span style="color: #45818e;"><strong>homemade granola</strong></span><span style="color: black;">. My favourite way to eat granola is just to simply topped on a plain natural yoghurt. That's is how I started my day. Have a good day everyone!</span></span><br />
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<span style="color: #45818e; font-family: Verdana, sans-serif;"><strong>Homemade Granola</strong></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">(my baking without a recipe!)</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">1 C Quick cooking oats, toasted</span><br />
<span style="font-family: Verdana, sans-serif;">2/3 C Almonds, coursely chopped and toasted</span><br />
<span style="font-family: Verdana, sans-serif;">2/3 C Unsweetened coconut flakes, toasted</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 C Sunflower seeds, toasted</span><br />
<span style="font-family: Verdana, sans-serif;">1 C Mixed dried fruits <span style="font-size: x-small;">(your choice; I used dried strawberry, apple, mango, and banana)</span></span><br />
<span style="font-family: Verdana, sans-serif;">1/4 C honey</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 C brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;">3 tbsp butter</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp salt</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><span style="font-family: Verdana;">Preheat the oven at 325F.</span><br />
<br />
<span style="font-family: Verdana;">In a large bowl, combine oats, almonds, coconut flakes, sunflower seeds, and mixed dried fruits. Set aside. In a small sauce pan, combine honey, brown sugar, butter, and salt. Bring the honey mixture to a boil over the medium-low heat. Stir. Let it simmer for 1-2 minutes or until all the butter and sugar are melted. Remove from the heat. Pour the honey mixture over the oats mixture. Mix well. Spread the granola on a baking sheet. Bake for 10-15 mins or until golden brown. Remove from the oven and allow it to cool completely.</span>whisk the pantryhttp://www.blogger.com/profile/07396677406511908910noreply@blogger.com0tag:blogger.com,1999:blog-2441338338938594885.post-77858022026299661212010-12-01T15:58:00.000+07:002010-12-01T15:58:24.742+07:00Tea Time @ Lenotre, Bangkok<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_hd4S4LbfRaw/TPYDPthaHuI/AAAAAAAAARY/8jYuxEDk3yA/s1600/Lenotre_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" ox="true" src="http://1.bp.blogspot.com/_hd4S4LbfRaw/TPYDPthaHuI/AAAAAAAAARY/8jYuxEDk3yA/s400/Lenotre_2.jpg" width="400" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">After spending the whole afternoon checking out furniture stores with my mom around Bangkok's downtown area</span><span style="font-family: Verdana, sans-serif;">, we decided to stop at <a href="http://www.lenotrethailand.com/"><span style="color: #134f5c;"><strong>Lenotre</strong></span></a> at Siam Paragon for our tea break. It was my first time here. I didn't know that there is a Lenotre store existing in Thailand until my previous visiting at Siam Paragon. The place is nice, not too many people at the time. There aren't many tables offered in the store which might be bad for the weekend traffic. But, I'm glad that I visited on the weekdays, so I can just sit and enjoy the cakes with pots of tea with my mom, without feeling rushed. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">There are so many cake selections. It was hard to decide what I want, believe me. The only negative comment that I have is that there should be a desciption for each cake. It was hard to know what it is inside by just looking at the cake and its name. I did ask the server to explain couple of them to me. Just feel a little bit bad if I have to ask for all of them (lol). So, I ended up ordering the cake called "Emeraude" which is layers of pistachio cake with vanilla bavarian cream in between. At the center of the cake, there is raspberry gelee which is quite tangy refreshing and works very well with the sweet pistachio cake and vanilla bavarian cream. On the top, they decorated with raspberry coulits, half raspberry macaron and a small piece of chocolate with their signature. For my mom, she ordered this tasty peach tart which is also very good. I also ordered a pot of vanilla rose tea for myself and hers is mint green tea. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">Last but not least, I came home with a box of macarons. The flavours are chocolate, pistachio, raspberry, vanilla, and coffee. Surprisingly, it cost 3$ (CAD) for the box! That's pretty good deal!</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_hd4S4LbfRaw/TPYDK5l88SI/AAAAAAAAARU/jQS68KRe-Sk/s1600/Lenotre_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" ox="true" src="http://2.bp.blogspot.com/_hd4S4LbfRaw/TPYDK5l88SI/AAAAAAAAARU/jQS68KRe-Sk/s400/Lenotre_1.jpg" width="400" /></a></div><div align="left"><span style="font-family: Verdana, sans-serif;">PS. I can't wait for my next visit!</span></div>whisk the pantryhttp://www.blogger.com/profile/07396677406511908910noreply@blogger.com0tag:blogger.com,1999:blog-2441338338938594885.post-58515649164720403452010-10-11T14:20:00.001+07:002010-10-11T14:21:23.656+07:00Tong the stray cat<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_hd4S4LbfRaw/TLK55sOOfEI/AAAAAAAAARQ/zrP52uywj_Y/s1600/IMG_0137-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="400" src="http://2.bp.blogspot.com/_hd4S4LbfRaw/TLK55sOOfEI/AAAAAAAAARQ/zrP52uywj_Y/s400/IMG_0137-2.jpg" width="300" /></a></div><br />
<span style="font-family: Verdana, sans-serif;">It has been a while now since my last post. I have been pretty busy with many stuff but one of them is trying to find a job! Anyway, today I have a cute photo of Tong and his story for you. I hope you enjoy with this little change!</span><br />
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<span style="font-family: Verdana;">Tong the stray cat</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">His name is "Tong" meaning "Gold" in Thai. Since my parents' husky died for almost a year now, Tong has been visiting us more often. He is a stray cat that comes and goes. Tong is the name that my parents gave to him because of his golden color. My parents feed him whenever he comes to visit. Usually, he comes once or twice a week. We have no commitment to each other but Tong knows that when he comes here, there will be food for him. I always wonder what he has done...where he has been. Sometimes, we don't see him for a week or more, but at the end he always comes back to visit us!</span><br />
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<span style="font-family: Verdana, sans-serif;">That's it...the story of Tong</span>whisk the pantryhttp://www.blogger.com/profile/07396677406511908910noreply@blogger.com0tag:blogger.com,1999:blog-2441338338938594885.post-25396636060348290492010-08-06T14:14:00.000+07:002010-08-06T14:14:35.046+07:00Apple Tarts with Vanilla Ice Cream<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_hd4S4LbfRaw/TFuRSIppReI/AAAAAAAAAQA/M1z38ZMvmCA/s1600/Apple+Tarts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" height="283" src="http://3.bp.blogspot.com/_hd4S4LbfRaw/TFuRSIppReI/AAAAAAAAAQA/M1z38ZMvmCA/s400/Apple+Tarts.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: black; font-family: Verdana, sans-serif;">Yesterday, I went to a fresh market and found apples that are imported from New Zealand. Too bad, I forgot to take a picture of the apples before it got chopped. I'm not sure what type they are, but they have a lovely vibrant red color which reminds me of Fall season. Unfortunately, we don't have 4 seasons in Thailand. This is one of the things that I'm missing about Canada. But at least, I can still make these yummy <span style="color: #45818e;"><strong>apple tarts with vanilla ice </strong></span><span style="color: black;"><strong><span style="color: #45818e;">cream,</span><span style="color: #45818e;"> </span></strong>turn</span><span style="color: black;"> on an air condition to a very low setting, close my eyes and imagine that I'm in Canada eating these yummy apple tarts. Enjoy!</span></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #45818e; font-family: Verdana, sans-serif;"><strong>Apple Tart with Vanilla Ice Cream</strong></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">(Make: 10 mini tarts)</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">PASTRY</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">(Pastry recipe from </span><a href="http://www.lafujimama.com/2009/10/cardamom-honey-grapefruit-galettes/"><span style="font-family: Verdana, sans-serif; font-size: x-small;">La Fuji Mama</span></a><span style="font-family: Verdana, sans-serif; font-size: x-small;">)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">2 C all-purpose flour</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">1 tsp salt</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">2 tsp granulated sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">1 C cold butter, cubed, chilled</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">1 tbsp cider vinegar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">1/2 C milk</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><span style="font-family: Verdana, sans-serif;">APPLE FILLING</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">1/4-1/2 stick of butter</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">6 apples</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">1/2 C firmly packed brown sugar </span><br />
<br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp ground nutmeg </span><br />
<br />
<span style="font-family: Verdana, sans-serif;">In a large bowl, whisk flour, salt and granulated sugar. Chill the flour mixture in the freezer for 15 minutes. Cut in the cold butter until the mixture forms coarse crumbs. Add in the cider vinegar. Gradually add the milk. Mix the mixture with pastry cutter until the dough stick together. Form a ball and divided the dough into 10 pieces. Wrap each one with plastic wrap. Chill in the refrigerator for 1 hour.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">While the dough is chilling, peel, core and cube apples. In a large frying pan over medium heat, melt butter. </span><span style="font-family: Verdana, sans-serif;">Add in the cubed apples. Stir often for 5-7 minutes. Sprinkle brown sugar and nutmeg over the apple. Continue stirring about 5 minutes or until the sugar is melted and bubbled. Remove from heat and let it cool.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Preheat at 375 F</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">After 1 hour of chilling the dough in refrigerator, remove one of the dough ball at a time. Roll out the ball into a circle that a little bit larger than the tart shell. Place it over the tart shell and fit the dough inside with your fingertips. Trim the edges by rolling the rolling pin over the tart shell. Repeat the steps for the remaining balls. </span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Fill each tart with apple filling. Bake for 15-20 minutes or until the crust is golden brown. Remove from the oven. Let it cool slightly. Remove the tart shell. Place the baked apple tart on a small dish and serve with a scoop of vanilla ice cream.</span>whisk the pantryhttp://www.blogger.com/profile/07396677406511908910noreply@blogger.com3tag:blogger.com,1999:blog-2441338338938594885.post-4353191129315533262010-07-16T16:30:00.000+07:002010-07-16T16:30:13.333+07:00Things iLove - Rice Field & Dragon Fruit Farm Edition<span style="font-family: Verdana, sans-serif;">Yesterday, my parents and I took a drive to Ratchaburi Province which is 2 hours drive from Bangkok. There are many rice fields along the way, so we stopped to take some photos. We also stopped by at dragon fruit farm too.</span><br />
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<span style="font-family: Verdana;">Enjoy!</span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_hd4S4LbfRaw/TEAKsbvny-I/AAAAAAAAAPA/rSjx6oBy_3s/s1600/ricefield_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="267" hw="true" src="http://3.bp.blogspot.com/_hd4S4LbfRaw/TEAKsbvny-I/AAAAAAAAAPA/rSjx6oBy_3s/s400/ricefield_1.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">Rice field and a Cow<br />
<span style="font-size: x-small;">(We found two cows standing on the sideroad eating grass. He was looking at me like 'why you are calling me and taking my picture?')</span></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_hd4S4LbfRaw/TEAK1N6VUbI/AAAAAAAAAPQ/cGhHe4TeaAo/s1600/IMG_1777-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" hw="true" src="http://4.bp.blogspot.com/_hd4S4LbfRaw/TEAK1N6VUbI/AAAAAAAAAPQ/cGhHe4TeaAo/s400/IMG_1777-2.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">Rice field and Another Cow</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_hd4S4LbfRaw/TEAKyVUPrzI/AAAAAAAAAPI/y6904fOLQ6E/s1600/ricefield_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="237" hw="true" src="http://3.bp.blogspot.com/_hd4S4LbfRaw/TEAKyVUPrzI/AAAAAAAAAPI/y6904fOLQ6E/s400/ricefield_2.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">Closed Up Rice Plants</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">(Harvest time is almost here. The color of the rice plants is starting to change from green to golden yellow. Lovely!)</span></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_hd4S4LbfRaw/TEAK2u6fvtI/AAAAAAAAAPY/fvv9CY4Arww/s1600/IMG_1769-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="400" hw="true" src="http://4.bp.blogspot.com/_hd4S4LbfRaw/TEAK2u6fvtI/AAAAAAAAAPY/fvv9CY4Arww/s400/IMG_1769-2.jpg" width="300" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">Egret </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">(standing at the top of the tree protecting the nest)</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_hd4S4LbfRaw/TEAOpRTVgXI/AAAAAAAAAPo/FVOc3fu6WFc/s1600/IMG_1797-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="225" hw="true" src="http://1.bp.blogspot.com/_hd4S4LbfRaw/TEAOpRTVgXI/AAAAAAAAAPo/FVOc3fu6WFc/s400/IMG_1797-2.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">Dragon Fruit Farm</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_hd4S4LbfRaw/TEAPjaKi42I/AAAAAAAAAP4/rdNNyZwNtVw/s1600/dragonfruit_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="205" hw="true" src="http://2.bp.blogspot.com/_hd4S4LbfRaw/TEAPjaKi42I/AAAAAAAAAP4/rdNNyZwNtVw/s400/dragonfruit_2.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">Red & White Dragon Fruit at Farmer's Stand<br />
<span style="font-size: x-small;">(There are two types of dargon fruit. The white one is sweeter and the red one has a little bit of tartness.)</span></span></div>whisk the pantryhttp://www.blogger.com/profile/07396677406511908910noreply@blogger.com0tag:blogger.com,1999:blog-2441338338938594885.post-89533534874791247452010-07-14T16:21:00.000+07:002010-07-14T16:21:25.551+07:00Apricot Jam Thumbprints & Carrot Cake Cookies<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="http://2.bp.blogspot.com/_hd4S4LbfRaw/TDwERHdLY-I/AAAAAAAAAOo/n_7xaGRr7bU/s1600/IMG_1621-2+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" rw="true" src="http://2.bp.blogspot.com/_hd4S4LbfRaw/TDwERHdLY-I/AAAAAAAAAOo/n_7xaGRr7bU/s400/IMG_1621-2+copy.jpg" width="400" /></a><br />
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</div><span style="font-family: Verdana, sans-serif;">Sorry for my disappearing for couple weeks. However, I'm back with 2 yummy recipes for you!</span><br />
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<span style="font-family: Verdana;">Baking cookies is my most favorite thing to bake and also eat. After looking at my <a href="http://whiskthepantry.blogspot.com/p/recipe-index.html">recipe index</a>, I feel I haven't posted much of cookie recipes on here. So today I have two yummy cookie recipes for you.</span><br />
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<span style="font-family: Verdana, sans-serif;">First one is<span style="color: #45818e;"><strong> Apricot Jam Thumbprints</strong></span><span style="color: black;">. These thumbprints cookies are a little bit different from the normal thumbprints that I made before. It's dipped in egg white and rolled in ground almond-sugar mixture. So, the cookies have crunchy texture on the outside. I like this version of thumbprints better because of the crunchy almond.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_hd4S4LbfRaw/TDwETGvtzZI/AAAAAAAAAOw/orUQl3IrIR8/s1600/carrotcakecookies_1+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" rw="true" src="http://4.bp.blogspot.com/_hd4S4LbfRaw/TDwETGvtzZI/AAAAAAAAAOw/orUQl3IrIR8/s400/carrotcakecookies_1+copy.jpg" width="400" /></a></div><br />
<span style="font-family: Verdana, sans-serif;">The second recipe is <strong><span style="color: #45818e;">Carrot Cake Cookies</span></strong>. If you like carrot cake with yummy cream cheese frosting, you will love this recipe. This Martha's carrot cake cookie recipe has carrots, oats, spices, and raisin in it. I think the recipe is already great and the cookies do taste like carrot cake. However, I might add shredded coconut and some nuts when I make this again next time. I think they will be even better.</span><br />
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<span style="font-family: Verdana;">Hope you all enjoy them!</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_hd4S4LbfRaw/TDwF7M-yNAI/AAAAAAAAAO4/1aSAchywW-M/s1600/jamthumbprints_2+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" rw="true" src="http://1.bp.blogspot.com/_hd4S4LbfRaw/TDwF7M-yNAI/AAAAAAAAAO4/1aSAchywW-M/s400/jamthumbprints_2+copy.jpg" width="400" /></a></div><br />
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<span style="font-family: Verdana, sans-serif;"><strong>Jam Thumbprints</strong></span><br />
<span style="font-family: Verdana; font-size: x-small;">(from Martha Stewart Magazine - Holiday Cookies; Make: 24 cookies)</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">(Note: my dough was abit too soft to handle since I'm in a tropical country. I chilled my dough for 30 mins to 1 hour or until it is firm to handle.)</span><br />
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<span style="font-family: Verdana;">1 stick unsalted butter, room temperature</span><br />
<span style="font-family: Verdana;">1/2 C plus 2 tbsp granulated sugar</span><br />
<span style="font-family: Verdana;">1 large egg yolk</span><br />
<span style="font-family: Verdana;">1 tsp vanilla extract</span><br />
<span style="font-family: Verdana;">1 1/4 C all-purpose flour</span><br />
<span style="font-family: Verdana;">1/8 tsp salt</span><br />
<span style="font-family: Verdana;">1/2 C finely grounded almond</span><br />
<span style="font-family: Verdana;">1 large egg white, lightly beaten</span><br />
<span style="font-family: Verdana;">1/2 C jam or preserves (I used apricot jam)</span><br />
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<span style="font-family: Verdana;">Preheat at 325F</span><br />
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<span style="font-family: Verdana;">In a medium bowl, whisk together flour and salt. Set aside.</span><br />
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<span style="font-family: Verdana;">In a large bowl, beat together butter and 1/2 C sugar on medium speed until light and fluffy. Add egg yolk and vanilla extract. Beat well. Add the flour-sugar mixture to the egg mixture, beat until combine.</span><br />
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<span style="font-family: Verdana;">In a small bowl, combine the almond and the remaining 2 tbsp sugar. Set aside</span><br />
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<span style="font-family: Verdana;">Form dough into 1-inch ball, dip in egg white, then in the almond-sugar mixture. Make a deep indentation in the center of each ball with your finger. Place in lined baking sheet. </span><br />
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<span style="font-family: Verdana;">Bake for 10 minutes, remove from the oven and press down the center again. Rotate sheets and bake until golden brown, 8-10 minutes. Remove from the oven and place on a wire rack to cool. Fill centers with about 1 tsp of jam.</span><br />
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<span style="font-family: Verdana;"><strong>Carrot Cake Cookies</strong></span><br />
<span style="font-family: Verdana; font-size: x-small;">(adapted from Martha Stewart Magazine - Holiday Cookies; Make: 36-48 cookies)</span><br />
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<span style="font-family: Verdana; font-size: x-small;">(Note: I omitted 1 C of granulate sugar in the recipe because my parents do not eat too sweet stuff. The cookies is sandwiched together with cream-cheese frosting. So, you already have extra sweetness there. You can also omit the cream cheese frosting too since the carrot cake cookies are also good by themselves!)</span><br />
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<span style="font-family: Verdana;">1 C packed light-brown sugar</span><br />
<span style="font-family: Verdana;">2 sticks unsalted butter, room temperature</span><br />
<span style="font-family: Verdana;">2 large eggs, room temperature</span><br />
<span style="font-family: Verdana;">1 tsp vanilla extract</span><br />
<span style="font-family: Verdana;">2 C all-purpose flour, plus more for flattening cookies</span><br />
<span style="font-family: Verdana;">1 tsp baking soda</span><br />
<span style="font-family: Verdana;">1 tsp baking powder</span><br />
<span style="font-family: Verdana;">1/4 tsp salt</span><br />
<span style="font-family: Verdana;">1 tsp ground cinnamon</span><br />
<span style="font-family: Verdana;">1/2 tsp ground nutmeg</span><br />
<span style="font-family: Verdana;">1/2 tsp ground ginger</span><br />
<span style="font-family: Verdana;">2 C old-fashioned rolled oats</span><br />
<span style="font-family: Verdana;">1 1/2C finely grated carrots (about 3 large carrots)</span><br />
<span style="font-family: Verdana;">1 C raisins</span><br />
<span style="font-family: Verdana;">cream cheese frosting (recipe follows)</span><br />
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<span style="font-family: Verdana;">Preheat at 350F</span><br />
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<span style="font-family: Verdana;">In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.</span><br />
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<span style="font-family: Verdana;">In a large bowl, beat together butter and light-brown sugar on medium speed until light and fluffy. Add eggs and vanilla extract. Beat until well combined. </span><br />
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<span style="font-family: Verdana;">Gradually add the flour mixture to the egg mixture, mix until just blended. Mix in oats, carrots, and raisins. Chill until firm, at least 1 hour.</span><span style="font-family: Verdana;"><strong></strong></span><br />
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Shape 1 tbsp of dough into a ball. Flat the ball by hand and place on a lined baking sheet, 2 inch apart.<br />
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Baking for 12-15 mins or until browned and crisp, rotating halfway through. Remove from the oven and place on a wire rack to cool. <br />
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Once cooled completely use an offset spatula to spread about 2 tsp of cream cheese frosting onto a cookie. Sandwich together with a second cookies. Store in an airtight container up to 3 days in the refrigerator.<br />
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<span style="font-family: Verdana;"><strong>Cream Cheese Frosting</strong></span><br />
<span style="font-family: Verdana; font-size: x-small;">(Note: I only made half of this cream cheese frosting recipe and it's more than enough for the cookies that I made.)</span><br />
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<span style="font-family: Verdana;">8 oz cream cheese, room temperature</span><br />
<span style="font-family: Verdana;">1 stick unsalted butter, room temperature</span><br />
<span style="font-family: Verdana;">1 C confectioners' sugar</span><br />
<span style="font-family: Verdana;">1 tsp vanilla extract</span><br />
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<span style="font-family: Verdana;">In a medium bowl, beat the cream cheese until smooth. Add in butter and beat until well blended. Sift in confectioners' sugar and continue beat until smooth. Add vanilla extract and stir to combine.</span>whisk the pantryhttp://www.blogger.com/profile/07396677406511908910noreply@blogger.com1tag:blogger.com,1999:blog-2441338338938594885.post-44064842834370731282010-07-10T16:13:00.000+07:002010-07-10T16:13:46.395+07:00Things iLove - Home Edition<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_hd4S4LbfRaw/TDg460TWTQI/AAAAAAAAAOA/nXjeeVzIav4/s1600/home_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" rw="true" src="http://4.bp.blogspot.com/_hd4S4LbfRaw/TDg460TWTQI/AAAAAAAAAOA/nXjeeVzIav4/s400/home_1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_hd4S4LbfRaw/TDg48J16_cI/AAAAAAAAAOI/ASnwxEU3D2Q/s1600/home_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" rw="true" src="http://1.bp.blogspot.com/_hd4S4LbfRaw/TDg48J16_cI/AAAAAAAAAOI/ASnwxEU3D2Q/s400/home_2.jpg" width="272" /></a></div>whisk the pantryhttp://www.blogger.com/profile/07396677406511908910noreply@blogger.com0