We bought many matcha flavour of KitKat from Hokkaido, so far we have yet to find this matcha KitKat at the supermarket here, the usual one only chocolate flavour. I hide few boxes of this matcha KitKat in the refrigerator as I wanting to use it to decorate this matcha Tiramisu. After kept for almost 2 months, I can't kept it any longer because my kids already found the kitkat, so I have to quickly put into action before they steal it ^_^.
I am almost forgotten to share with you this recipe which I learnt from a pakcik (uncle) during Bali trip. This deep fried stuffed tofu puff is one of the item from "gorengang"- it means fried things in Indonesia which cover wide range of crispy goodies, e.g pisang goring (fried banana), ubi goring (fried sweet potato), and etc...
On the past few days, no sunlight and almost raining everyday. I was busy with running in and out with wet laundry. I even have to sent our daily clothes to outside laundry. I was thinking to buy a dryer but after knew the electricity bill going to increase by Jan 2014, i think I have to drop this idea. So I have no mood to bake or cook any new foods in this kind of weather, Xian!
Anyway, I try to dig out some old photos and recipes, one of the recipe is this Bak Kut Teh (pork ribs simmered in mixed herbs and spices broth ) which I had cooked it few months ago. Also this time i cooked Bak Kut Teh from the scratch..
Cranachan, is a traditional Scottish dessert, made from a mixture of whipped cream, whisky, honey, and fresh raspberries, with toasted oatmeal. I have never been to Scotland and never try this dessert before. I found this dessert when I try to find a recipe to use up some oats that have keeping for too long. My family don't consume much oats, I will buy when there is a need arise..
The first time I tasted crème caramel not in anywhere else but in Ho Chi Minh at Pho 24 shop. Vietnam's food is very much influenced by French, you even able to find this crème caramel selling at market. Anyway, it took me long enough to make this yummy dessert at home.
I was thinking to make this trip into one post, after working for 2 days for several hours to sort out the photos and collage the pictures, I still couldn't squeeze into one post, so I have to break into two parts.
The other day I watched a TV food show talked about the famous Taiwan Ding Tai Fung soup dumpling or Xia Long Bao, interesting to know that one dumpling's weight must be exact 21g (skin 5g and filling 16g), and requires 18pleats, because it is supposed to look like a chrysanthemum flower. So I took this challenge and try to make this dumplings at home and followed to Ding Tai Fung standard, but it was a failed attempted. I can't achieved the 18 pleats (got about 12-13pleats) and no soup from the dumplings. Then I checked with my friend Jane (she also made this dumplings before), she told me that I have to add the stock jelly then only can have soup. I tried to googled for a recipe that closer to Ding Tai Fung, luckily I manage to found one.
I tried to order this stuffed pumpkin flowers with prawn when we were taking dinner at one of the restaurant at Ho Chi Minh but it was out of stock. Before return home, I was happy to find this edible pumpkin flowers at a wet market nearby hotel, so I brought back some to try out.