Tuesday, June 12, 2018

Black Forest Tart (No Bake) 黑森林撻 (免焗)


This is a nice summer-friendly, no-bake variation of the traditional black forest cake. I used dark chocolate mousse as the filling and dark sweet cherries. Use the finest chocolate for best flavor. Both homemade or store bought tart crusts do not require baking, so it is a superb dessert for hot summer days. If you keep the tart in the freezer and eat it frozen, the texture of the chocolate mousse becomes almost like ice cream.

Special note about silky and smooth chocolate mousse: the temperatures of the three different mixtures--egg, melted chocolate and whipped cream--have to be very close, if not the same. If the chocolate or egg mixture is too warm, the whipped cream will deflate, resulting with a dense mousse. If the cream is too cold, the chocolate will seize into flecks, making the mousse grainy.

Ingredients for a 9" tart

One 15 oz dark pitted sweet cherries (Oregon)
(double it if you prefer that every inch has a cherry)



Crust:
8 oz Graham crackers, crushed to powder
70g unsalted butter, melted
2 tbsp dark chocolate chips (optional)

Chocolate Mousse:
84g sugar
24g water

80g yolk
34g whole egg

232g dark chocolate 64%
332 heavy cream


Tart Crust:

Melt butter (with chocolate chips if using). Add to the crushed crackers. Mix well. Press into the bottom and sides of a 9" springform pan. Refrigerate or freeze until firm.

Dark Chocolate Mousse Filling:

1)  Heat water with sugar in a small pot until it boils, and let it boil for a minute. Beat the whole egg and the yolks with a hand held mixer while the water is boiling. Pour the hot syrup into the egg with the beater still on. Continue beating until the volume doubles and a ribbon forms when the beater is lifted.
2)  Melt the chocolate in a microwave and stir until all the chocolate is melted. Let it cool to room temperature.
3)  Whip the heavy cream to SOFT peaks.


4) Scoop half of the whipped cream and fold into the egg mixture until blended.
5) Scoop the rest of the whipped cream and fold into the melted chocolate until blended.




6) Combine the two mixtures (steps 4 & 5) and fold gently until homogenous. The mixture should be light, smooth and silky.


Tart Assembly:

Arrange cherries on the bottom of the tart. Pour the mousse on top and level with a spatula. Refrigerate for a few hours or overnight. It can be frozen for longer storage.





Saturday, May 5, 2018

Sprouted Wheat Pancake 發芽麵粉班戟




What is sprouted flour?
Sprouted flour is milled using sprouted wheat. By soaking wheat kernels in water, it will germinate and sprout because it is the seed of the wheat plant. Under the right conditions, the wheat kernels will grow into a wheat plant, but this process is stopped in order for us to have sprouted flour. The sprouted wheat is dried, then ground into flour.

What is the difference between using sprouted flour vs non-sprouted flour (regular wheat flour)?
Sprouted flour is tastier, more nutritious, and easier to digest. When a seed germinates, the enzymes start turning it into a growing organism. Hence the nutritional value increases.

It makes this pancake more nutty, tender with melt-in-your-mouth feel. Other than using it to make pancake, it can substitute with other whole wheat flour recipe.

Give it a try and you'll love it!



Ingredients to make about 7-8 large pancakes:

1 large egg, slightly beaten
1½ cups/340g buttermilk*
2 tbsp/28g melted butter

128g sprouted whole wheat flour
¼ tsp salt
1 tsp sugar
½ tsp baking soda


1) Slight beat egg with a fork or whisk. Add buttermilk and melted butter.
2) Add the dry ingredients: flour, salt, sugar and baking soda. Mix briefly.
3) Heat up a frying pan. Add half a tablespoonful oil. Ladle about quarter cup of batter under medium heat. Fry for about 2 minutes and flip over and cook for another 1-2 minutes. Serve warm with syrup.


*Note: buttermilk can be homemade: add about 1 tbsp lemon juice to a cup of milk. Stir and wait for at least 30 minutes. It will slightly thicken. Use it the same day or keep for a few days in the fridge.

Recipe reference: Bread Revolution by Peter Reinhart




Sunday, April 15, 2018

Sourdough Rye Bread 裸麥包



It is amazing how four simple ingredients--flour, water, yeast and salt (plus time and patience)--can produce such a nutritious and flavorful food that human beings have consumed since thousands of years ago.

This is my first time using rye to make bread. Rye is very different from wheat. Although rye flour has similar gluten producing proteins, there is virtually no gluten formation. It has more bran, mineral, fiber, soluble sugars, pentosans, and amylase enzymes than wheat flour. All these differences make baking with rye a bit challenging. In particular, amylase will cause the bread crumb to have more of a gummy texture in a process called "starch attack" (I am not going to go into details here. For more information, read Hamelman's book, Bread, p40-42)

Tuesday, March 20, 2018

Oatmeal Bread (No Knead Method) 燕麥麵包(免揉)



"Most bread produced in factory bakeries in the industrialized world is made without the critical step of fermentation.....Dough conditioners, flavorings, processing aids, gums, fats and additives are used in an attempt to save one precious thing, TIME....They mix, shape, and bake a loaf in less than an hour. A baker using traditional methods and actual fermentation may take up to 72 hours."  by Martin Philip, head baker of King Arthur Flour, "Breaking Bread" (emphasis added).

Thursday, February 22, 2018

Crispy Fish Skin with Salted Egg Yolk 香脆金沙魚皮


If you follow my blog, you would notice that I like snacks, appetizers or small bites food a lot. This is another good one that is very popular in Asia. It is not difficult nor complicated to make if you could get fried fish skin from local restaurant or store.

Saturday, February 3, 2018

Updated Library Cooking Programs 免費烹飪項目




Your tax dollars at work! Increased funding=more free programs. Check out my updated list of 19 cooking programs in the first half of the year:

Phoebe Chow (morethanbread.net)
2018 Library Cooking Program Lineup
For more details, visit: http://www.colapublib.org/calendar/
Or morethanbread.net

Date and Time
Library
Program
1/13/18 Saturday 10:30 am
West Hollywood
Street Foods of Hong Kong:
Egg Waffle雞蛋仔
1/27/18 Saturday 3 pm
Florence
Gold Fish Nian Gao錦鯉年糕
1/29/18 Monday 5pm
Los Nietos
Street Foods of Hong Kong: Egg Waffle, Curry Fish Balls
雞蛋仔、咖喱魚蛋
1/31/18 Wednesday 6 pm
Rivera
Gold Fish Nian Gao
錦鯉年糕
2/3/18 Saturday 2 pm
Lennox
Street Foods of Hong Kong:
Vegetarian Lo Mei, Banana roll
齋鹵味、香蕉糕
2/10/18 Saturday
3 pm
San Dimas
Street Foods of Hong Kong:
Egg Waffle, Pork Jerky
雞蛋仔、豬肉乾
2/17/18 Saturday
2 pm
La Canada Flintridge
BBQ Pork, Pineapple Bun
叉燒、菠蘿包
2/24/18 Saturday
2 pm
Clifton M. Brakensiek
BBQ Pork, Pineapple Bun
叉燒、菠蘿包
3/17/18 Saturday
2 pm
Angelo M. Iacoboni
BBQ Pork, Egg Waffle
叉燒、雞蛋仔
3/24/18 Saturday
1 pm
Anthony Quinn
BBQ Pork, Pineapple Bun, Milk Tea
叉燒、菠蘿包、絲襪奶茶
4/7/18 Saturday
3 pm
Hermosa Beach
Street Foods of Hong Kong:
Vegetarian Lo Mei, Steamed rice cake
齋鹵味、缽仔糕
4/21/18 Saturday
2 pm
Huntington Park
Street Foods of Hong Kong:
Egg Waffle雞蛋仔
4/28/18 Saturday
1 pm
E. Rancho Dominguez
Street Foods of Hong Kong:
Egg Waffle 雞蛋仔
5/19/18 Saturday
2 pm
El Camino Real
BBQ Pork, Pineapple Bun, Milk Tea
叉燒、菠蘿包、絲襪奶茶
5/21/18 Monday
6 pm
Pico Rivera
Street Foods of Hong Kong:
Egg Waffle 雞蛋仔
5/26/18 Saturday
2 pm
Graham
BBQ Pork, Pineapple Bun
叉燒、菠蘿包
6/2/18 Saturday
2 pm
Maywood
BBQ Pork, Pineapple Bun
叉燒、菠蘿包
6/9/18 Saturday
2 pm
Cudahy
Street Foods of Hong Kong:
Vegetarian Lo Mei, Banana roll, Tofu
Pudding
齋鹵味、香蕉糕、豆腐花
6/16/18 Saturday
1 pm
Lawndale
Street Foods of Hong Kong:
Vegetarian Lo Mei, Steamed rice cake
齋鹵味、缽仔糕
6/23/18 Saturday
1 pm
Norwalk
BBQ Pork, Pineapple Bun
叉燒、菠蘿包




Monday, January 15, 2018

Sous Vide Rib Eye Steak 真空低溫牛扒


I am a believer after trying this sous vide method to cook steak. It is never overcooked and dry, I think this is the best way to cook an expensive cut of meat. Although it may take more time to do it, your patience will be greatly rewarded. The active working time is so minimal that I can literally walk away after setting it up.

Sous vide is not new (French meaning "under vacuum"). It has been a well-known French cooking method for hundreds of years. By submerging food that has been vacuum packed in a constant temperature over time, no moisture is lost and the whole piece of meat/food is consistently cooked to perfection.

Friday, December 29, 2017

Hong Kong Style Milk Tea 絲襪奶茶



I am a tea drinker. A cup of tea in the morning, to me, is the same as coffee for other people. It really wakes me up and gets me ready for my day!
I grew up in Hong Kong, where this kind of milk tea originated. I love milk tea for its rich aroma and creamy smoothness. I have been using tea bags and three-in-one "tea". But nothing compares to a cup of freshly brewed Ceylon milk tea.

Tuesday, December 19, 2017

2018 Library Cooking Demonstration


Next year marks my seventh year of doing cooking program in Los Angeles County Libraries since 2012. Throughout the years, I have been invited to 36 different libraries in the greater LA area. Some libraries have invited me multiple times. Total attendance is over 2500!

轉眼2018已是我在圖書館教授烹飪的第七個年頭了,這短短幾年我被三十六間不同的圖書館邀請,參觀人數超過二千五百名!


If you live in the area and would like to attend, check out the schedule below. For more information, visit LA county library, search under "events". The list will be updated as I get more invitations for the year.

下面是我今年的行程,請到洛縣圖書館網站 瀏覽更詳細資料如各圖書館地址、時間等。


Date and Time
Library
Program
1/13/18 Saturday 
10:30 am
West Hollywood
Street Foods of Hong Kong:
Egg Waffle雞蛋仔
1/27/18 Saturday 3 pm
Florence
Gold Fish Nian Gao錦鯉年糕
1/29/18 Monday 5pm
Los Nietos
Street Foods of Hong Kong: Egg Waffle, 
Curry Fish Balls
雞蛋仔、咖喱魚蛋
1/31/18 Wednesday 6 pm
Rivera
Gold Fish Nian Gao
錦鯉年糕
2/3/18 Saturday 2 pm
Lennox
Street Foods of Hong Kong:
Vegetarian Lo Mei, Banana roll
齋鹵味、香蕉糕
2/10/18 Saturday
3 pm
San Dimas
Street Foods of Hong Kong:
Egg Waffle, Pork Jerky
雞蛋仔、豬肉乾
2/17/18 Saturday
2 pm
La Canada Flintridge
BBQ Pork, Pineapple Bun
叉燒、菠蘿包
2/24/18 Saturday
2 pm
Clifton M. Brakensiek
BBQ Pork, Pineapple Bun
叉燒、菠蘿包
3/17/18 Saturday
2 pm
Angelo M. Iacoboni
BBQ Pork, Egg Waffle
叉燒、雞蛋仔
3/24/18 Saturday
1 pm
Anthony Quinn
BBQ Pork, Pineapple Bun, Milk Tea
叉燒、菠蘿包、絲襪奶茶
4/7/18 Saturday
3 pm
Hermosa Beach
Street Foods of Hong Kong:
Vegetarian Lo Mei, Steamed rice cake
齋鹵味、缽仔糕
4/21/18 Saturday
2 pm
Huntington Park
Street Foods of Hong Kong:
Egg Waffle雞蛋仔
4/28/18 Saturday
1 pm
E. Rancho Dominguez
Street Foods of Hong Kong:
Egg Waffle 雞蛋仔
5/19/18 Saturday
2 pm
El Camino Real
BBQ Pork, Pineapple Bun, Milk Tea
叉燒、菠蘿包、絲襪奶茶
5/21/18 Monday
6 pm
Pico Rivera
Street Foods of Hong Kong:
Egg Waffle 雞蛋仔
5/26/18 Saturday
2 pm
Graham
BBQ Pork, Pineapple Bun
叉燒、菠蘿包
6/9/18 Saturday
2 pm
Cudahy
Street Foods of Hong Kong:
Vegetarian Lo Mei, Banana roll, Tofu
Pudding
齋鹵味、香蕉糕、豆腐花
6/16/18 Saturday
1 pm
Lawndale
Street Foods of Hong Kong:
Vegetarian Lo Mei, Steamed rice cake
齋鹵味、缽仔糕
6/23/18 Saturday
1 pm
Norwalk
BBQ Pork, Pineapple Bun
叉燒、菠蘿包














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