ginger chicken wings.

Three days into my semi-summer break (I say semi because I still have a 6.5pg paper due in omg!-I'm-so dead-days) and I'm starting to ease into it. The weather's still acting up though. Maybe it's nature's way of yanking the covers off and dragging me out of my procrastination. >_>; Maybe.

Soo, to combat this sudden onslaught of sunny-then-chilly-and-rainy weather, I've made ginger chicken wings. Since that kind of extreme really takes its toll on the immune system and what better to stave off colds and suppress coughs than ginger. It also gives a lot of flavor to the dish without overwhelming it all while providing a mild hint of heat, just enough to warm the back of the throat.

Ginger Chicken Wings

We'll need:

 











1.5lb chicken wings (rinsed with water and dried)

-marinade-
1/2tsp salt
1/2 tsp sugar
1tsp xiao xing wine (Chinese rice wine)
1tsp freshly grated ginger

-sauce-
2tbls soy sauce
2tbls mirin (sweet Japanese rice wine)
2tbls sake/water or stock of choice
2tbls sugar
1tsp freshly grated ginger

1tbls oil for cooking
chopped scallions for garnish

Utensils:
medium bowl
measuring spoons
frying pan or wok
spatula

~Mix together the ingredients for the marinade (salt, sugar, ginger) in the bowl. Then, add in the chicken wings, tossing until evenly coated with the ginger mixture. Cover with plastic wrap and let marinate in the fridge for at least 1hr or overnight.

~In the same bowl that held the chicken, combine the ingredients for the sauce (soy sauce, mirin, sake/water or stock, sugar, and ginger) and set aside. Heat the frying pan or wok with the oil. Add the wings and fry over medium heat for 15-17minutes, until golden or when the juice runs clean if pierced with a fork. Then pour in the sauce mixture and cook for another 2-3 minutes, until the liquid reduces by half and has a somewhat sticky consistency.

~Plate and garnish with the chopped scallions. Enjoy!

limeade coolers.

Finals are over~ though I'm not entirely free yet. I've still a report to write up for Composition. But that doesn't mean we can't celebrate with a drink or two! Er... not of the alcoholic nature. No... not at all. Though in another year... that'll change. ;)

 

Just mineral water, a splash of limeade, mangoes, and nata de coco . Simple, yet refreshing! Perfect for those nice hot days. (hint, hint, summer)

Limeade Coolers

We'll need:

2:1 ratio of limeade to mineral water
diced mangoes
nata de coco

Utensils:

spoon
cup(s)

~Spoon the desired amount of mango and nata de coco in the cup(s).

~Fill the cup(s) first with the limeade followed by the mineral water.

~Decorate with cocktail stirrers or umbrellas if you'd like and serve! =)


Note: This drink is very tweakable. You can adjust the ratios to your own taste preferences.

french crepes.

It's nearly summer already~ but it doesn't really feel like it. The weather's been quite erratic lately. One day it'd be warm and sunny and by the next it would be freezing with the dreary sky firing a barrage of hail and rain upon the City.

Take today for instance, there was not a cloud in the sky this morning when I stepped onto campus, but as soon as I walked out of the Humanities after my Japanese final... I was greeted with heavy droplets of icy cold. Unfortunately I didn't bring an umbrella. Being the crazy me and seeing a clear blue sky in the morning, I decided that I didn't need one. -__-; Oddly, I welcome and love weather like this. The lack of continuity adds a bit of spice to the dull routine of life. I don't think my hair and clothes are too happy about it though.

But...

I'd still like to be able trade in my boots and woolen coats for a nice summer dress and sandals, lounging under the cool shade of a tree, staving off the dull summer heat with a cold glass of limeade.

Oh summer. Do hurry~ you're fast slipping away from my memory.

But a nice stroll through the farmer's market is more than enough to remind me of those seemingly endless beautiful days basking in sunlight (a much less depressing and stressful reminder than final exams). With the bountiful rains bring a plethora of fresh fruits and veggies and...

  Strawberries! A perfect piece of tart and sweetness, bursting with juice. Lovely just by themselves... but even better with whipped cream and crepes!

Yep. Simple, yet oh so decadent! Life is good. All I need right now is a nice cup of strong tea and I'm set.

French Crepes (adapted from about.com)

We'll need:

1 cup all-purpose flour
2tbls granulated sugar
1/4tsp salt
3 eggs
2 cups milk
2tbls melted unsalted butter (plus 2-3tbls more for oiling the pan)
1tsp vanilla (optional)


sliced strawberries
whipped cream... any filling of your choice.

Utensils:
2 mixing bowls
measuring cups/spoons
sieve
whisk
ladle
non-stick or a well-seasoned cast-iron pan
pastry brush
flipping spatula
plate

~Sift together the flour, salt, and sugar into one of the mixing bowls. Set aside. In the other bowl, beat the eggs and milk together.

~Carefully sift in the flour mixture and whisk until the batter is free of lumps. (If there are still lumps after whisking, you can pour the mixture through a sieve to get rid of them). Once combined, whisk in the melted butter and vanilla. The consistency should be similar to that of melted ice cream. If it's a bit too thick, just add in a tablespoon or two of milk. Cover the mixture and place in the fridge for at least 1 hour. (Give the batter a good stir after removing it from the fridge, as the flour may settle to the bottom)

~Heat the pan on medium heat, brush lightly with the melted butter. Ladle about 1/4 cup of batter into the pan, swirling it until the entire surface is covered. If there are holes, just ladle a bit of batter to cover them. If there is too much batter, you can pour it back into the bowl.

~When the edge of the crepe turns golden, carefully slide the spatula under and flip it, cooking for another 5-7 seconds. Slide the finished crepe on a plate and continue with the next one, brushing the pan with butter as necessary.

~Once you've a plateful of crepes, the possibilities of what you can do with them are boundless~ serve with a smear of Nutella, whipped cream, honey, melted chocolate, fruits, peanut butter or with savory fillings such as caramelized onions and bacon. It's all up to you... or your stomach. =]

Here are a few ideas:

~Put a few dollops of sweetened whipped cream on a crepe along with a few slices of strawberries (or any other type of fruit) and roll it up~







Or if you're having company and want to add a touch of elegance, here's how to make "crepe cake."

~Simply apply a thin layer of sweetened whipped cream onto a crepe and fill with a fruit(s) of your choice or anything you please. The sky's the limit!
 Instead of cream, you can also use a custard, mousse, or lemon curd.

~Then place another crepe on top of the previous and repeat until you're satisfied with the amount of layers. Dust the top liberally with powdered sugar, and garnish as desired.

*You can roll up a crepe, thinly slice it, and nest it on top of the "cake" for a nice touch.

mocha pots de creme.

It's here. The week I've been dreading since the beginning of the semester. Finals! Hell Week. I am trying veery hard to keep myself from falling into a state of insanity. Though... my table is saying otherwise.

Hmm... I suppose this could be a physical manifestation of my current mindset. >___>;; But I can find ways to compensate... and cope.

This is just one of my coping methods.

Mocha pots de creme. The rich taste of chocolate made even better by the addition of coffee powder in the form of a smooth and silky mousse-like piece of heaven. It really does wonders. Though I wish it would make hell week disappear. -____-; 

Anyways, this pot de creme strays a bit from the traditional one since I didn't cook it in a water bath, making it less complex and finicky to make. It is comprised of two basic components creme anglaise (English custard) and a whole lot of chocolate, which acts as the setting agent for the creme.

Mocha Pots de Creme (adapted from America's Test Kitchen)

We'll need:


10.5oz semi-sweet chocolate chips

-for the creme anglaise-
5 egg yolks
5 tbls granulated sugar
1/4 tsp salt
1 3/4 cup heavy cream
1/2 cup half and half

2tsp vanilla
1tbls instant coffee

a bar of chocolate for making shavings to garnish*
whipped cream (preferably unsweetened)

-utensils-
whisk
5-6 1/2cup ramekins or tea cups
heavy pot
spatula
heat proof mixing bowl
candy thermometer
sieve
measuring cups/spoons
flat-edge knife

~Place the chocolate chips in the bowl and set aside. (So difficult not to munch on them while preparing the creme anglaise. -_-;) In the pot, whisk together the eggs, sugar, and salt until they are combined.

~Slowly incorporate the cream and half-and-half into the egg mixture. Place over med-low heat, whisking constantly until it reaches 150F (about 5-6mins). Reduce the head to low and continue stirring with a wooden spoon or spatula until the mixture reaches 175F (about 3-4mins), when the mixture has visibly thickened and coats the spoon/spatula when lifted.

~Remove from heat and pour through a fine sieve directly over the chocolate. Stir three times (but no more than that) and let sit for about 5 minutes. Then stir until the chocolate and creme is evenly combined.

~Stir in the vanilla and instant coffee.

~Spoon into the ramekins or tea cups. Place them in a dish and cover with plastic wrap (or alternately, cover each cup with wrap) and refrigerate for at least 3hrs or up to 3 days.

~To serve, you can spoon whipped cream on top and sprinkle with chocolate shavings*, ground cinnamon, cocoa powder... anything you'd like!

*To make the chocolate shavings, simply scrape the blade of a knife on a bar of chocolate. (But do be careful!)

Ookay, I really should be studying for prob&stat right now... -_____-;; So I'll leave you guys here.

madeleine tea cakes.

It's mother's day~ though I really think we should be treating each day as such. Anyway, I decided to make madeleines for mom, though I didn't have a madeleine mold, so I just used a tea cake one a lovely friend gave me. If you're fortunate enough to have one of those molds, you can use that instead. I'll provide a recipe for actual teacakes in an up coming post.

Anyway, I bring you...

Madeleine [tea cakes] (adapted from The Food of France by Maria Villegas and Sarah Randell)

We'll need:
1 1/4 cup all-purpose flour (plus a bit of extra for dusting the pan)
8tbls unsalted butter (melted)
3 eggs
1/2 cup sugar
1tsp pure vanilla extract
zest of one large lemon and orange


Utensils:
mixing bowl
measuring spoons/cups
sieve
spatula
whisk (or an electric mixer)
tea cake or madeleine mold
pastry brush

>>preheat oven to 400F<<

~Brush the mold with 1tbls butter and coat evenly with flour, tapping out the excess. Set aside. In the mixing bowl, whisk together the eggs and sugar until the mixture is a pale yellow and the whisk leaves a trail when lifted. (I really suggest using an electric mixer because it's quite a workout if you do it by hand) Then, gently fold the flour into the egg mixture, followed by the remaining 7tbls of melted butter, vanilla extract, and zests.

~Fill the greased and floured mold with the batter, with a bit of room left for rising.

~Place in the oven and bake for about 15~20 minutes, until the edges are a light golden brown. Let cool for 5mins and remove the cookies from the mold.

~Serve with a light dusting of cinnamon or powdered sugar on top along with a steaming cup of tea or coffee, if you'd like.

Or you can give them to mom... 'cause she deserves it. :)

In addition to the cakes, I also drew her something. ~___~;; Though crappy as it is.

We'll here's to you mom. Thanks for everything... even if I don't show it, I am really grateful for all that you've done for me and especially bearing with me, though I can't really say that in front of you. . ___. I really wish this family's more open to self-expression and displays of affection. Ah well. Wouldn't trade you guys for the world.

two decades passed and yet...

So it was my birthday a few days back. Gosh, I'm two decades old now. It's so hard to believe. But anyway, the day was spent normally as May is usually a month of mourning, since it's when grandpa passed away. We did have cake though. Happily I didn't have to make it myself, rather we got it from this cozy little bakery in my neighborhood. They carry a variety of sweet and savory breads along with decadent mousses and cakes. It's quite a treasure... but trapped, unfortunately, in a battlefield of a neighborhood.

The cake was exceptional. Smooth ice cream filling that wasn't overly sweet between two layers of cotton soft cake, topped with an assortment of fruits and a nest of shaved dark chocolate. <3

I wasn't really expecting any presents, since I rarely tell people about my birthday, but goodness... I was shocked and awed beyond measure.

A tea cake mold! I've always wanted one of these~

And a wonderful sketch journal from bocchan. I finally have a place to draw... rather than doing it on my textbooks. >_>;;

And goodness, it didn't stop there~ I was ambushed by friends on campus the day after my birthday wherein they dragged me away to lunch at a quaint Thai restaurant.

 I had the pineapple fried rice. Quite a lovely dish it was: Large tender shrimp, succulent chunks of sweet and tangy pineapple, with savory slices of chicken and pieces of egg all tossed together in fried rice that carried the flowery aroma of yellow curry. I would definitely return to this restaurant... if I could only remember where it was. Haha.

This has to be the most wonderful birthday I've ever had! I am truly blessed to have such wonderful people in my life. My gratitude for you all is perpetual.

asparagus with hollandaise.

There was a time when I thought hollandaise was just impossible to make. Quite temperamental it is. One little mishap and the sauce breaks. Overheat it and it curdles into an omlette. Seems like something best left to the pros to handle. So, I avoided making hollandaise for a while, fearing failure. But after ten years, I decided to give it a try. Just a try. And...

I was greeted by success! Apparently, it wasn't as scary as I first thought. In fact... it was quite simple. Rich and creamy with a hint of tartness from the lemon, hollandaise is wonderful with seafood or over poached eggs. In this post, I'll be pairing it with asparagus.

Asparagus with Hollandaise (Adapted from The Food of France by Maria Villegas and Sarah Randell)

We'll need:

about 24 asparagus spears
2 egg yolks
2tsp lemon juice
7tbls butter (at room temp and cubed)

Utensils:
pot of boiling water
 knife
whisk
saucepan
colander
measuring spoons


~Wash the asparagus. Then  remove the tough woody ends by holding each end of the spear and bending it gently until it snaps.  Next, cook the spears in a pot of boiling water until tender (about 4 minutes).

~Drain in a colander and place under cold running water. Then place in a serving dish (or on individual plates). Set aside.

~Now on to the hollandaise! In the saucepan, whisk together the egg  yolks and lemon juice over low heat. Whisking continuously, add the butter few cubes at a time until the mixture thickens. Then turn off the heat and season the sauce. (Please watch the heat carefully! Otherwise, the sauce will curdle into a mess and you'll get scrambled eggs instead. -__-;;)

~Spoon the sauce over the asparagus and serve~ =)