Thursday, October 15, 2020

It has been an amazing decade: Ten Year Anniversary 十週年紀念

 


"人生有幾多個十年!?" --一句經典的電視戲劇對白,對我個人而言,過去的十年是很精彩的十年,也是很有記念價值的一段歲月。

十年前是這個網誌誕生的日子,它的誕生就像是我的第三個嬰孩(我育有一子一女)出生一樣,我一手一腳把它孕育、養大,記錄了我在烘焙及其他廚藝的成長。由我對攝影、寫食譜、電腦知識等的一個門外漢,一步一步學習,到有過一百萬讀者,雖然現在仍有很多改善空間,但這個網誌令我感到自豪,更感恩上帝百般的恩賜。

我也在這十年學了不少人生寶貴的功課,印象最深刻的便是--[堅持,不放棄]。沒有這信念就沒行到這一步。記得做了超過十多次才成功的馬卡龍,港式拿破崙也反複做了很多試驗才有理想的成品。

人生不就是要這種毅力才能乘風破浪、勇往直前嗎?

2010 十月 第一篇文章





There's a famous line from a classic Hong Kong drama-- "There are only a limited number of decades in a lifetime!" To me, the past ten years is unforgettable. 

This blog is like my third child (I have two adult children). It is ten years old now. The growth of this child is a collection of my learning in culinary skills, especially in the area of baking. From a novice in photography, recipe writing and computer knowledge, I gradually learned and grown. I know I still have a lot to improve on. But it is my proud accomplishment with more than a million page views. I am very thankful to God's gracefulness.

I have also learned some valuable life lessons. One of them is the virtue of 'persistence, not giving up easily.If I gave up after a few failures, I would not have been successful at all in mastering macarons. And finally through much trial and error, I have finally produced a good Napoleon pastry.

I look forward to another rewarding decade!

First post in October 2010



Monday, September 14, 2020

2020 Mid Autumn Festival 中秋快樂


2020--What an unprecedented and unforgettable year! I believe everything happens for a reason. What have you learned new about life? 

Life is helpless? brief? 
Or resilient? Full of hope?

2020--是充滿挑戰及前所未有的一年,我相信事情發生不是偶然。
你今年對生命有些什麼新的體會呢?

人生是無奈?短暫?
還是生生不息?充滿盼望?





Friday, August 14, 2020

Cold Green Bean Noodle with Shredded Chicken in Sesame Sauce 涼泮麻醬雞絲粉皮



In hot summer days, this cold dish is welcomed by my family. With the homemade sesame sauce, it is comparable to restaurant quality!

炎炎夏日,要食得清啖簡單,這味雞絲粉皮便是最佳選擇,配上自混麻醬,一家大細都鐘意。



Tuesday, June 23, 2020

Chinese Sesame Cracker 中式芝麻脆餅



More sesame snacks! This is one of my childhood favorite snacks. It brings back a lot of childhood memories. I tried a few recipes and this one comes closer to what I had as a child.

What is your childhood favorite snack?


Wednesday, June 3, 2020

Black Sesame Classic Sponge Cake 黑芝麻古早味蛋糕




"沒有最好,只有更好" 用來形容這蛋糕真是最貼切。口感鬆軟、細膩,有入口即溶的感覺。成份沒有牛油,只用液體菜油。健康簡單,不用什麼裝飾或餡料,它已是一款很受歡迎的甜品 (特別在台灣、香港等地方)。今次我加入黑芝麻粉,香味濃郁,吃完一件又想吃多件。

If I were to describe this cake in a few words, it would be that it bested the best. But as they say, there is always room for improvement, and I know that in the future I will find a way to make a cake even better than this one. But for now, this cake only uses vegetable oil. Without the use of any butter at all, it is incredibly light and soft and gives you a feeling of melt-in-your-mouth cotton candy. No wonder it is so popular in Taiwan and Hong Kong. The addition of black sesame powder not only makes it more healthy, but it also imparts an irresistible aroma. 


Thursday, May 14, 2020

Chinese Black Sesame Pancake 黑芝麻燒餅

Are you eating more snacks these days because of the pandemic? You are not alone. Snacking is very common when we have more time at home or in front of the TV or computer.
 
This is a healthy snack that every one loves.



Friday, May 1, 2020

Roast Pork Belly with Air Fryer 氣炸鍋燒腩仔


I have tried different recipes and ways to make roast pork but so far this is the most trusted, reproducible and satisfactory recipe. It takes a little planning but very little hands-on time. Using an air fryer produces crispy skin every time and there is less mess to clean up as compared to a regular oven.

Tuesday, April 14, 2020

100% Whole Wheat/Grain Sandwich Bread 全麥/穀麵包




I think most of us know eating whole grain is beneficial to our health. However, making 100% whole wheat/grain bread is really a challenge. The sharp edge of the bran cuts short the gluten and makes the bread dense rather than soft. One way to tackle this is to allow the whole wheat flour to soak enough liquid so the bran is softened.

Thursday, April 9, 2020

Sago Pudding with Lotus Seed Paste 蓮蓉西米布甸


This is a fusion dessert because its ingredients originate from different countries or culture.

Custard powder--English
Lotus seed paste filling--Chinese
Sago or tapioca pearls--Thai or Southeast Asian

No matter what its origin, it is a yummy and delicious dessert!

Friday, April 3, 2020

Alkaline Noodles/Ramen 手工鹼水麵



This post has been in my draft folder for quite some time and now, given current events I finally have time to finish and post it. The recipe is from a cookbook called "Momofuku" by David Chang. The famous restaurant with the same name is very popular in New York City.
It is imperative to use high gluten flour or bread flour to provide a chewy texture. If you cannot find both alkaline solutions, using either one should be fine.

Thursday, March 12, 2020

Los Angeles County Cooking Program Update 3/12/2020


Please note that LA county has cancelled all programming for the month of March--including cooking programs.

For more information: https://lacountylibrary.org/coronavirus/

I will keep you posted when updates are available.

Wednesday, March 11, 2020

Coconut Tartlet 一口椰撻




I often regard coconut tart as a twin of egg tart. Both are a staples in Asian bakeries. However, I think coconut tart is easier to make and has a higher successful rate than egg tart. By using a smaller size tart mold makes it so cute and have no guilt feeling in eating more than one!


Sunday, January 12, 2020

Chinese Walnut Cookies 中式合桃酥



When I took a bite of this walnut cookie, I couldn't believe it was made without lard or hydrogenated shortening. It is so crumbly it just melts in your mouth. It is just the taste of the cookies I had in my childhood, yet this recipe is much healthier.

傳統中式合桃酥或其他酥餅,與豬油是分不開的,但這食譜的作法只有菜油及牛油,也沒有人造(氫化)油脂,完全符合健康標準,食多幾件也無防。

入口酥鬆、即溶,做法簡單,你一定要試!

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