rice of all shapes and sizes

 

My friend posted a picture of her lunch box on facebook one day, with onigiri (Japanese rice ball) in it. I asked if she could teach me how to make them when we get together next time, but we both have busy schedules and it was going to be a while before we could get together, so she sent me this video

It seemed doable. So Mike and I set out to make it. We got salted herring and avocado for filling. As you can see, they didn’t turn out perfectly triangular as the video has shown, and the salted herring was really salty, while the rice surrounding it was rather bland. But they were cute! :D

 

They actually didn’t taste too bad. But I tried to think of ways to improve them. So I boiled the herring and patted them dry beforehand. I also sprinkled salt on my hand while forming the onigiri (I skipped this step in my first attempt even though it was part of the video instruction, because my hands are perpetually dry with occasional tiny cuts and the thought of sprinkling salt on my hands just made me wince… but it wasn’t too bad when I actually did it). And I put a bit more filling into each one. Also, I figured out how to make them “perfectly triangular” like the Misa said in the video — I just needed to put more rice in my hand! 

So, the second attempt!

 

I brought them to school the other day :D Can’t really see them because they’re wrapped, but they are more triangular! And they tasted much better with the herring being less salty.

Will be making more of them, I’m sure. They’re actually really filling. Perfect for an evening class that stretches over dinner time.

On a separate note, had a lovely evening last night getting together with a friend I haven’t seen for a long time, with a pink velvet cupcake! It was so pretty, I have to share a photo :D

 

Have an awesome weekend, everyone! :D

 

simply minty

Saturday, movie night (Ponyo! I highly recommend it :D), perfect time for a mint hot chocolate.

Mike saw a “recipe” for making mint hot chocolate in our local grocery store’s flyer. We made a pot of peppermint tea and dissolved hot chocolate mix with it. It’s that simple :D

 

It was surprisingly VERY minty. Will have to make this again soon.

I tried to avoid getting clutter into the hot chocolate photos as much as possible, but as you may guess the coffee table is yet again covered in buttons, yarn, hooks and needles. I’m working on some new projects for a friend’s new shop for handmade stuff! Can’t wait to show you when I’m done :D

Have a great evening!

 

 

no churning, shaking or kicking

 

*squeal*

Homemade ice cream! :D

I once wanted to get one of those ice cream balls that one throws and kicks around for a while and out comes a tub of ice cream (well, one has to put cream and sugar and salt into it first). 

And then one day my friend Annie pointed me to this recipe on Kevin and Amanda. It involves condensed milk (one of my favourite things!) and without the use of an ice cream machine! (thanks Annie!)

Whipping up 2 cups of whipping cream (ah, sorry, messy kitchen :S)…

Dissolving 2 tablespoons of matcha powder with a bit of hot water (I’d use more next time, the green tea flavour is a bit too faint)…

Mixing the dissolved matcha with one can of condensed milk…

Folding whipped cream into matcha/condensed milk mixture…

And mixing it all up :D (see? the green tea was rather pale)

Freeze overnight — makes an ice cream tub full! :D

It’s quite a bit richer and sweeter than regular ice cream, so I’d say it’s best eaten in small servings, but it’s quite delicious! 

Since the recipe makes a full tub it would be fun to divide up the base recipe and mix with different flavours!

Wonder how I could make lavender flavour with the lavender tea I have… 

 

Have a sweet weekend!

 

 

 

delicious delicious delicious

 

March is an extremely busy month, with courses coming to an end at the same time and presentations/papers due at the same time. (has the school administration thought this through?) 

Anyway, it means that I have to make a conscious effort to make and eat good delicious food so that I don’t end up having ramen noodles three times a day (even though ramen noodles are awesome). 

My friend and I went to the Dumpling House in Chinatown after school one day — must go back! Check out the lattice pattern on the fried dumplings (above). Also ordered spinach dumplings for the disease fighting benefits of leafy greens.

 

Made curry beef — with coconut milk! So proud of myself. Actually quite easy. Just wasn’t sure whether coconut milk would curdle like regular milk. I don’t think it did.

 

Then with the leftover curry sauce Mike made curry fish ball! It’s a kind of Hong Kong street food :D

 

And last week Mike made the perfect fish congee.

 

I’m off to making myself some lunch :D 

Hope you’re enjoying this early spring weather!

 

 

 

recent adventures in cooking

My most frequently cooked foods are rice (in a rice cooker), instant noodles, fried eggs, chili, and Chinese greens (in the microwave). Needless to say, my interest and skills in cooking are limited. So when Mike and I try out new dishes it’s very exciting :D

Like these avocado and brie sandwiches!

 

And butter pork! After going out for Indian food a couple of weeks ago we wanted to try making butter chicken ourselves. So we bought a bottle of butter chicken sauce. But we didn’t have chicken. So we cooked it with pork because that was what we had in the fridge. It still tasted quite good! We even added mushrooms to it :D

 

Have a fabulous Tuesday!

 

 

’tis the season for ginger!

Mike is here for a guest post on making candied ginger and ginger ale :D

Finished candied ginger

 

Hi all! For Christmas this year, one of my goals was to be less commercial in my gift giving. A few years ago, Trish gave me some dried fruit, almond butter and my favourite tea. An awesome gift for sure — especially considering the dried fruit was dried kiwi — but it got me thinking about how gift gifting must have been like 100 years ago. Needless to say, I’m not a very crafty individual, at least when it comes to yarn, so I was very excited when I stumbled upon instructions for making candied ginger.

Equally exciting is just how easy it is. Are you ready for this? To make candied ginger at home all you need is:

  • Sugar
  • Ginger
  • Water

That’s it! Unless you want to make your own homemade ginger ale, in which case you’ll need some club soda — but let’s not get ahead of ourselves.

The first step is to peel the ginger (the tutorial recommends using a spoon) and then cut it really thin. Slicing it thin is crucial. If you cut it too thick, it’ll be quite spicy/peppery and take much longer to dry.

Cutting the ginger  

Secondly we mix the simple syrup. It’s equal parts sugar and water. Simple eh? We used about a cup and a half of each, but we were making a few batches and ended up reusing the syrup a few times.

Bring the sugar-water mixture to a boil and then simmer the ginger for 30 minutes or until tender.

After the ginger is finished cooking, strain off any remaining syrup and move to a wire mesh or cooling rack. Basically the ginger needs to be well ventilated so it can fully dry.

 

Drying ginger

Here’s the ginger looking all syrupy and waiting to dry.

A large batch of ginger drying

The anticipation!

Once the ginger is all nice and dry — about seven or eight hours should do — shake it in a large bowl with some white sugar until it’s completely coated. I used half table sugar and half icing sugar, which gave it a nice texture!

After making a few batches, we saved the ginger flavoured syrup to use in tea and to make our own mock ginger ale. The ginger ale was good, a little spicy, but not bad.

Ginger syrup 

Festive drinks!

I hope everyone’s new year is off to a great start. Cheers!

holiday deliciousness

Was making wonton for a get together the other night. After all the meat filling was used up there were five wrappers left. I remembered reading somewhere once upon a time about this wonton wrapper crisps and have always wanted to try making it, so I did :D

 

They were delicious :D The wrappers were brushed on both sides with melted margarine, sprinkled with sugar and cinnamon, and baked on a baking sheet at 300°F until it’s golden brown… can’t tell how long it took because I was busy making noodles while it baked… I just checked periodically.

And then a very thoughtful friend brought homemade egg tart! :D One of my absolute favourites!

 

Have a sweet Thursday! 

 

Related Posts Plugin for WordPress, Blogger...