Thursday, January 31, 2013

Spiced Taro Cake 五香芋頭糕

The number one factor about this cake that appeals to me is its aroma. Someone said we eat with our eyes. But many times we eat with our nose as well. Before we can see the food, the aroma can lure us even though we are far away from it. This may be the reason when we have a cold and congestion, all food tastes bland. The sense of smell plays an important role in how we taste food.

The aroma from the five spice powder is unbelievable. The main ingredients of the five spices are powdered fennel, cloves, cinnamon, star anise and Szechuan peppercorns. It is amazing how these spices can greatly elevate the taste of a dish.

In addition to making turnip pudding for the Chinese New Year, it is a good idea to make something different this year.

Friday, January 25, 2013

Class Date Change and Addition

Please note that the macaron class has been rescheduled to 2/23/13 Saturday, 1:30pm-4:30pm.

Japanese Light Cheesecake has been changed to 3/9/13, 1:30-3:30pm

And a new class to make Bo Law Bao and Tong Zhong Toast has been added on 2/18/13 Monday, 1:30-4:30pm.

Send me an email if you want to sign up:

請注意: 馬卡龍班改了上課日期: 二月廿三日星期六 下午一時三十分至四時三十分。

日式輕芝士蛋糕改在三月九日, 下午一時三十分至三時三十分。



Friday, January 18, 2013

New Free Library Baking Demo 2013 全新免費烘焙示範

This year's Chinese Lunar New Year is on 2/10/13. In order to celebrate the year of Snake, a few Los Angeles County Libraries have invited me to do cooking demonstrations. I am delighted and privileged to be a part in promoting Chinese culture in the area. Below is a list of the libraries, date and time, and the cooking subject. Click on the library name for its address and direction. Hope to see you there !
今年二月十日是農曆新年,洛杉磯縣圖書館為了慶祝蛇年的來臨,特别邀請我在幾所圖書館作烹飪示範,我很高興及榮幸可以為提升中國文化出一點綿力。以下是各圖書館的名單、日期及時間、示範項目,地址及詳情可點擊圖書館名稱,希望到時可以見到你 !

Sunday, January 13, 2013

Portuguese Curried Shrimp with Rice 葡式咖哩蝦飯

Seafood is one of my favorite foods, especially shrimp and lobster. Gone are the good old days I spent in Boston when lobster was on sale for $2.99/pound or even less! I could have a few lobsters in a meal.

This is the first time I try to make a curried shrimp with rice dish. Instead of using water to steam the rice, the rice is cooked with shrimp broth. It makes the rice exceptionally flavorful and unique.

It is relatively easy to make and I think your family would want to try it as well, especially during winter time.

Thursday, January 3, 2013

2013 New Baking Classes 新年有新班

This is a short video shot from one of my classes last year. Thanks to my dear friend May who recorded and edited it for me :) Enjoy!

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