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CHEWIE:How to Make Traditional Asian RecipesCanadian Food Blog/ Canadien Blog des aliments. Your Asian Cooking Insurance/Votre assurance cuisine asiatique
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CHEWIE:How to Make Traditional Asian Recipes | kubeen81.blogspot.com Reviews
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Canadian Food Blog/ Canadien Blog des aliments. Your Asian Cooking Insurance/Votre assurance cuisine asiatique
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CHEWIE:How to Make Traditional Asian Recipes: How to Make: Korean Seafood Pancake (Haemul Pajun/Pajeon) (해물파전)(파煎)
http://kubeen81.blogspot.com/2011/12/how-to-make-korean-seafood-pancake.html
Friday, 9 December 2011. How to Make: Korean Seafood Pancake (Haemul Pajun/Pajeon) (해물파전)(파煎). Be sure to serve the sauce with it, it brings all the flavours together. Korean Seafood Green Onion Pancake (Haemul Pajun/Pajeon) (해물파전) (파煎). 85 gm of All-purpose flour (3/4 cup). 5 gm of baking powder (1 teaspoon). 5 gm of ground black pepper (1 teaspoon). 5 gm of salt (2 teaspoon). 5 gm of dashi stock powder (1 teaspoon) *optional. 175 mL of water (3/4 cup). 10 gm of sugar (2 teaspoon). Distribute the green ...
CHEWIE:How to Make Traditional Asian Recipes: How to Make: Red Bean Paste (Anko) used in Chinese, Japanese and Korean sweets.
http://kubeen81.blogspot.com/2011/09/how-to-make-red-bean-paste-anko-used-in.html
Tuesday, 13 September 2011. How to Make: Red Bean Paste (Anko) used in Chinese, Japanese and Korean sweets. How to make: Red Bean (Anko) Paste. Yields- This particular recipe makes about 225 grams (3/4 cup) of paste. Cooking Time: 1 hour. 100 grams of red beans (1/2 cup). 400 mL of water (1 2/3 cups). To taste, some sweetener (I used 1/4 cup of golden syrup. And 1 tbsp of brown sugar, but you can use honey, white, brown, rock, cane sugar, even sugar substitute like splenda will work.). Whole beans are us...
CHEWIE:How to Make Traditional Asian Recipes: How to Make: Japanese Style-Christmas Cake (クリスマスケーキ) Kurisumasukeki
http://kubeen81.blogspot.com/2011/12/how-to-make-japanese-style-christmas.html
Sunday, 18 December 2011. How to Make: Japanese Style-Christmas Cake (クリスマスケーキ) Kurisumasukeki. Today is my birthday! The sponge cake is a very good recipe, very light and fluffy. It's another not too sweet cake, but be careful not to eat it all at once, I ate half in one sitting, but it's my birthday. Japanese Style-Christmas Cake (クリスマスケーキ) Kurisumasukeki. Yields: One 12 cm (5 inch) cake. 2 eggs (room temperature). 63 gm of cake flour (50 gm of all purpose flour 13 gm of potato starch or corn starch).
CHEWIE:How to Make Traditional Asian Recipes: How to Make: Steamed Red Bean Tapioca Jelly Cake (Hong Kong Bakery Sweet)
http://kubeen81.blogspot.com/2011/09/how-to-make-steamed-red-bean-tapioca.html
Tuesday, 20 September 2011. How to Make: Steamed Red Bean Tapioca Jelly Cake (Hong Kong Bakery Sweet). Steamed Red Bean Tapioca. Jelly Cake.' Sounds like an interesting combination of words? But you could try it with other pastes such as lotus, taro etc. It is incredibly easy to make, and the end result is almost like a not-so stringy Japanese daifuku mochi, with half the mess. I made mine in a 16.5 cm by 7 cm square baking tin but an 8 inch tin will do too. Be sure to check out Christine's Recipe Blog!
CHEWIE:How to Make Traditional Asian Recipes: How to Make: Japanese Strawberry Almond Tart (Sugar-Free)
http://kubeen81.blogspot.com/2012/03/how-to-make-japanese-strawberry-almond.html
Friday, 9 March 2012. How to Make: Japanese Strawberry Almond Tart (Sugar-Free). Ingredients for a 12 cm Tart Tin:. 60 g Coconut oil or Butter at room temperature. 30 g Splenda/Sugar substitute or just using powdered sugar. 100 g cake flour (or 80 g all-purpose flour 20 g potato/corn starch). 30 g Coconut Oil or Butter at room temperature. 30 g powdered sugar or sugar substitute. 40 g almond powder/ground almonds. 1/2 tbsp potato/corn starch. 454 g (1 lb) Strawberries. 20 mL hot water. Heat the apricot j...
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Salivate: Yum Cha Dim Sum Buffet
http://mystomachgrowled.blogspot.com/2011/08/dim-sum-episode-1.html
Join me as I om nom nom nom. Monday, August 15, 2011. Yum Cha Dim Sum Buffet. I can never reject dim sum offered to me even if I am already full. My greediness and lust for good dim sum will never DIE. There are 3 items that I must always order when I am at a dimsum restaurant or stall and they are my forever favourite Chicken Claw, Siew Mai and Har Gao. That Yum Cha is so generous with the prawns they buy and use in their siew mai and har gao! Siew Mai and Crystal Custard Dumpling. Good news is they ser...
Bo Lo Bao (Pineapple Bun, 菠蘿包) – World Bread Day 2010 | Bao/Bread
https://baobread.wordpress.com/2010/10/16/bo-lo-bao-pineapple-bun-菠蘿包-world-bread-day-2010
Bread blog from Hong Kong. From Bo Lo Bao to Sourdough. Bo Lo Bao (Pineapple Bun, 菠蘿包) – World Bread Day 2010. The most well-known bread of Hong Kong, Bo Lo Bao represents our food culture and how we interprets bread in this city. “Bo Lo” is the Cantonese of pineapple, wheareas “Bao” is bread. This bread features a golden pineapple-like pattern pastry on top, and therefore the name. Is there pineapple inside? This Cantonese bread will go to the World Bread Day. Baking soda 1g (I used approximately 1/5 tp).
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CHEWIE:How to Make Traditional Asian Recipes
Friday, 9 March 2012. How to Make: Japanese Strawberry Almond Tart (Sugar-Free). Posted by Aaron C. Sunday, 1 January 2012. How to Make: Taro Dumplings 芋頭角 Wu Gok. Happy New Year 2012! Posted by Aaron C. Green Tea Matcha Mousse Cake (New Year's Cake). Here are some pictures of it, and I made a video on How to Make it as well. Hope you enjoy and please subscribe if you know how to! Posted by Aaron C. Sunday, 18 December 2011. How to Make: Japanese Style-Christmas Cake (クリスマスケーキ) Kurisumasukeki. 160;Today...
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