It was not difficult as I thought. I thought the wing part was going to be very hard to cut :P I just had to work carefully with the paring knife to cut every pieces
Well, here is my finished product!
Tuesday, 5 February 2013
*Garnishing* Apple Bird♥
Last time I made a Cucumber Shark and a Watermelon Bowl. This time I made more fancy and pretty version of garnish which is the Apple Bird :)
It was not difficult as I thought. I thought the wing part was going to be very hard to cut :P I just had to work carefully with the paring knife to cut every pieces
Well, here is my finished product!
It was not difficult as I thought. I thought the wing part was going to be very hard to cut :P I just had to work carefully with the paring knife to cut every pieces
Well, here is my finished product!
Chicken with Noodles♥
Ingredients:
- Vegetable Oil (15ml)
- Boneless skinless chicken (454g)
- Minced Garlic (10ml)
- Minced Fresh Ginger (10ml)
- Mushrooms, thinly sliced (500ml)
- Water (125ml)
- Hoisin Sauce (60ml)
- Oyster Sauce (15ml)
- Fresh Udon noodles (1 pkg/ 400g)
- Snow peas (250ml)
- Sesame oil (5ml)
Method:
1) In a wok, heat vegetable oil over medium-high heat; stir-fry chicken, garlic and ginger until chicken is lightly browned, about 5 minutes.
2) Add mushrooms; stir-fry until beginning to soften, about 2 minutes. Stir in water, hoisin sauce and oyster sauce; bring to simmer.
3) Add noodles and toss to combine; simmer until sauce is thickened, 2 to 3 minutes. Add snow peas and sesame oil; cook for 1 minute.
4) Plate on a platter and add a garnish!
This is my finished product :) Yummy!
- Vegetable Oil (15ml)
- Boneless skinless chicken (454g)
- Minced Garlic (10ml)
- Minced Fresh Ginger (10ml)
- Mushrooms, thinly sliced (500ml)
- Water (125ml)
- Hoisin Sauce (60ml)
- Oyster Sauce (15ml)
- Fresh Udon noodles (1 pkg/ 400g)
- Snow peas (250ml)
- Sesame oil (5ml)
Method:
1) In a wok, heat vegetable oil over medium-high heat; stir-fry chicken, garlic and ginger until chicken is lightly browned, about 5 minutes.
2) Add mushrooms; stir-fry until beginning to soften, about 2 minutes. Stir in water, hoisin sauce and oyster sauce; bring to simmer.
3) Add noodles and toss to combine; simmer until sauce is thickened, 2 to 3 minutes. Add snow peas and sesame oil; cook for 1 minute.
4) Plate on a platter and add a garnish!
This is my finished product :) Yummy!
*Garnishing* Cucumber Shark+Watermelon Bowl♥
Garnishes are "edible" decorations placed on or beside food to provide contrast of colour, flavour or texture. Garnishing is an easy skill and a rewarding art to master. Food not only looks pretty when presented attractively, it seems to taste better too. Garnishes are meant to enhance, not take away from the food.
I had a fun time making my garnishes. It was kind of difficult at first to control the paring knife but i got used to it so it became easier later. So I have made a Cucumber Shark and a Watermelon Bowl and these are the following results :)
Tuesday, 22 January 2013
"Novelty Shaped Pan Challenge"- Fairy Penguin Cake♥
Similar as last time, I have used Betty Crocker white cake mix. This is my second try baking with
the character shaped pan. The baked bear came out very well and I had fun time transforming into a penguin. Even though I have cut down many pieces, I think it was worth it doing that :)
This is the cake mix
that I've used this time and the instruction is at the back.
And same as last time, I baked the cake with the character (bear) pan :)
This is how it came out after baking for 36minutes
This is my finished product!! Pretty fairy penguin :) ♥
"Novelty Shaped Pan Challenge"- First Bear Cake♥
I have used Betty Crocker chocolate cake mix. This is my first try baking with the character shaped pan. I couldn't make the bear exactly the same as the instruction but it came out pretty well :)
This is the cake mix that I've used and the instruction is at the back.
This is the bear shaped cake pan
In the oven :)
This is the result of my cake... I rushed it because I didn't have a lot of time... but I personally think it came out pretty well :D
Saturday, 15 December 2012
Canadian Hot Chocolate + Homemade Marshmallows♥
Ingredients:
Homemade Marshmallows:
- Sugar (125ml)
- Light Corn Syrup (80ml)
- 1 packaged unflavored gelatin
- Cold ice water, divided (80ml)
- one small pinch of salt
- Vanilla Extract (1.5ml)
- Icing sugar (20ml)
- Cornstarch (20ml)
Canadian Hot Chocolate:
- Sugar (125ml)
- Cocoa Power (50ml)
- Dash of salt
- Hot water (80ml)
- 2% Milk (1L)
- Vanilla extract (4ml)
- Maple extract (2ml)
Method:
Homemade Marshmallows:
1) Place the gelatin into a medium bowl along with 40ml od the water.
2) In a small saucepan, combine the remaining 40ml water, sugar, corn syrup, and salt. Place over medium heat, cover, and cook for 3-4minutes. Uncover and, using a candy thermometer, cook until the mixture reaches 240°F, about 7-8minutes. Once the mixture reaches this temperature, IMMEDIATELY remove from the heat.
3) With the electric mixer running at low speed, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once all of the syrup has been added, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12-15minutes. Add the vanilla during the last minute of whipping.
Canadian Hot Chocolate:
1) Stir together sugar, cocoa, and salt in medium saucepan; Stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to seving temperature. Do Not Boil.
2) Remove from heat; add vanilla and maple extract. Whisk until mixture is foamy. Serve topped with marshmallows.
Homemade Marshmallows:
- Sugar (125ml)
- Light Corn Syrup (80ml)
- 1 packaged unflavored gelatin
- Cold ice water, divided (80ml)
- one small pinch of salt
- Vanilla Extract (1.5ml)
- Icing sugar (20ml)
- Cornstarch (20ml)
Canadian Hot Chocolate:
- Sugar (125ml)
- Cocoa Power (50ml)
- Dash of salt
- Hot water (80ml)
- 2% Milk (1L)
- Vanilla extract (4ml)
- Maple extract (2ml)
Method:
Homemade Marshmallows:
1) Place the gelatin into a medium bowl along with 40ml od the water.
2) In a small saucepan, combine the remaining 40ml water, sugar, corn syrup, and salt. Place over medium heat, cover, and cook for 3-4minutes. Uncover and, using a candy thermometer, cook until the mixture reaches 240°F, about 7-8minutes. Once the mixture reaches this temperature, IMMEDIATELY remove from the heat.
3) With the electric mixer running at low speed, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once all of the syrup has been added, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12-15minutes. Add the vanilla during the last minute of whipping.
1) Stir together sugar, cocoa, and salt in medium saucepan; Stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to seving temperature. Do Not Boil.
2) Remove from heat; add vanilla and maple extract. Whisk until mixture is foamy. Serve topped with marshmallows.
Banana Splitsville♥
Ingredients:
Basic Caramel Software:
- Sugar (500ml)
- Water (250ml)
- Light Corn Syrup (1 Tsp)
Caramel Sauce:
- 1 batch caramel (above)
- Heavy Cream (500ml)
Banana Brulee Software:
- 4 Bananas
- Sugar for coating
- Ice cream
Method:
1) Combine the sugar, water, and corn syrup in a small, heavy saucepan and place over high heat. As soon as the sugar has dissolved, heat your thermometer under warm tap water (to prevent thermal shock) and attach to side of pan, making sure that the bulb is completely submerged. Do not stir the mixture or agitate the pan at this stage.
2) When the mixture reaches 230°F (110°C), reduce the heat to medium and allow the sugar to colour gradually. As the temperature approaches 300°F (150°C) the color will start to turn to amber. At this point, it's safe to swirl the pan gently to help distribute the heat evenly. As the caramel heads towards 340°F (170°C), it will reach a deep amber colour.
3) Remove the pan from the heat and slowly stir with a metal spoon, allowing it to cool until the caramel falls from the spoon in a solid stream, like a string. When it does, it's doodad time.
4) Form doodads by holding the spoon 12 to 16 inches over the caramel and drizzling the patterns on the parchment. Quick back and forth motions or side to side movements are best. It's all in the wrist. Allow doodads to cool for 15min then peel the paper off. Stack in an airtight container with wax paper between each piece.
5) After making 15 to 20 doodads, you should have sufficient caramel remaining to move on to the sauce phase. So, return the remaining caramel to medium high heat and continue cooking until tou see the first sign of smoke. Immediately remove from the heat, and add the cream, all at once, at arms length. Once the mixture calms down, return to medium high heat and boil 3 more minutes, stirring occasionally. Cool to room temperature, move to squirt bottle and refrigerate for up to a week.
6) To make the banana brulee, quarter the bananas and rub into sugar to coat thoroughly. Remove peel and place on cooling rack over several layers of foil. Hold the torch so that the very tip of the flame barely touches the banana, and move quickly back and forth until the sugar melts, turns brown, and bubbles. As soon as it looks like caramel, move on. You know you've got it down when a solid, glasslike sheet of gold has formed on the banana.
7) To do the split, squirt a pattern of caramel sauce on a chilled plate, top with 4 banana pieces, top with the ice cream of your choice and finally, a doodad.
Basic Caramel Software:
- Sugar (500ml)
- Water (250ml)
- Light Corn Syrup (1 Tsp)
Caramel Sauce:
- 1 batch caramel (above)
- Heavy Cream (500ml)
Banana Brulee Software:
- 4 Bananas
- Sugar for coating
- Ice cream
Method:
1) Combine the sugar, water, and corn syrup in a small, heavy saucepan and place over high heat. As soon as the sugar has dissolved, heat your thermometer under warm tap water (to prevent thermal shock) and attach to side of pan, making sure that the bulb is completely submerged. Do not stir the mixture or agitate the pan at this stage.
2) When the mixture reaches 230°F (110°C), reduce the heat to medium and allow the sugar to colour gradually. As the temperature approaches 300°F (150°C) the color will start to turn to amber. At this point, it's safe to swirl the pan gently to help distribute the heat evenly. As the caramel heads towards 340°F (170°C), it will reach a deep amber colour.
3) Remove the pan from the heat and slowly stir with a metal spoon, allowing it to cool until the caramel falls from the spoon in a solid stream, like a string. When it does, it's doodad time.
4) Form doodads by holding the spoon 12 to 16 inches over the caramel and drizzling the patterns on the parchment. Quick back and forth motions or side to side movements are best. It's all in the wrist. Allow doodads to cool for 15min then peel the paper off. Stack in an airtight container with wax paper between each piece.
5) After making 15 to 20 doodads, you should have sufficient caramel remaining to move on to the sauce phase. So, return the remaining caramel to medium high heat and continue cooking until tou see the first sign of smoke. Immediately remove from the heat, and add the cream, all at once, at arms length. Once the mixture calms down, return to medium high heat and boil 3 more minutes, stirring occasionally. Cool to room temperature, move to squirt bottle and refrigerate for up to a week.
6) To make the banana brulee, quarter the bananas and rub into sugar to coat thoroughly. Remove peel and place on cooling rack over several layers of foil. Hold the torch so that the very tip of the flame barely touches the banana, and move quickly back and forth until the sugar melts, turns brown, and bubbles. As soon as it looks like caramel, move on. You know you've got it down when a solid, glasslike sheet of gold has formed on the banana.
7) To do the split, squirt a pattern of caramel sauce on a chilled plate, top with 4 banana pieces, top with the ice cream of your choice and finally, a doodad.
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