Konjac Jelly with Fresh Osmanthus 桂花水晶糕

Last time when I made Osmanthus Jelly, I can only used store bought dried osmanthus. But this time I am fortunate to have some freshly picked flowers! Thanks to my friend Josephine Tse who has an osmanthus tree in her backyard.

Food Additives 人造色香味

"Plasticiser", "black water", "science bread"...you may not know about these terms but you may have consumed them without even knowing it. They might well be "legitimate" to be added to the food we buy and consumed. But our body is designed and built to eat real food, not food additives, in order to function normally. The advancement of modern science is breaking new grounds every day. New technology is no doubt creating a brighter future for our next generation. Food science helps prolong the shelf life of many foods so that in this global market, we can enjoy them from around the world. Food additives enhance the texture, color, taste and shelf life of many processed foods. Technology even can create fake food that tastes, looks and smells exactly like real food.

Ginger Ice Cream, Again 薑汁雪糕,捲土重來

If you are one of my friends who have tried the black sesame ice cream and raved about it, you would scream about this new ginger ice cream. My previous black sesame ice cream recipe is easy and simple with no cooking involved yet is creamy and easy to scoop. This recipe involves a little bit of cooking and more ingredients. This little extra effort is worth it; it results in minimal ice crystal formation, and therefore creamier and silkier ice cream.

Osmanthus Jelly 桂花馬蹄糕

I think this is my first time using flowers in food. The Chinese have a long history of using osmanthus to make dessert. If you watch Chinese dramas or movies, you will notice that it is one of the most popular desserts that are served to the royal families. It is most famous for its sweet and pleasant fragrance. It also has the properties to improve skin tone and complexion.

Pig Ear Terrine 豬耳凍

I was a little bit surprised when I read the newspaper last Saturday. In the food section, it featured a recipe and article about a dish using pig's ear. As with recipes including chicken feet, dishes with pig's ear is not popular among Americans. However, it may not be too foreign to you if you are a descendant of Asia. (My American born kids love to have chicken feet, pig ear, tongue, stomach and beef tripe.)

Almond Tiles 杏仁瓦片

These crispy cookies are addictive. They are not just light and crunchy but relatively healthier than other cookies because they are loaded with almonds.  They are also called Lacy Curved Almond Wafers or Crisps. It all depends on how you shape them after they come out of the oven. If you lay them out flat, they become crisp and flat. If you put them on a rolling pin, they will curve like a roof tile. No matter how they are shaped, they are equally yummy.

這些杏仁薄脆真的會食上瘾,它香脆可口,用了很多杏仁,比起一般曲奇有益健康些少。它可以做成薄薄的一片,又或者焗完之後立刻放在擀麵杖上便可以做成彎彎的瓦片,無論是什麽的造形,都一樣好食!

Dark Chocolate Truffle Mochi 軟心朱古力麻糬

I do not like to waste food. I remember when I was young, my parents always made me finish every grain of rice in my bowl. They had been through war times and experienced what real hunger is like. It is amazing how one's experience will shape your world view. I think I have inherited this good habit. (But somehow it is hard for my children to pick up this good trait!)

After making numerous snowy mooncakes in the past few weeks, I have some leftover skin in the fridge. I do not want to put it in the trash but I have no more filling to make more mooncakes. So an idea came to me. Why don't I use it to wrap dark chocolate ganache and make truffle mochi! It turns out that my family loves this indulgent snack!

Holiday Baking Classes 節日蛋糕甜點班

It's hard to believe that Fall is already here when Southern California's temperature is still in the triple digits. But Thanksgiving, Christmas and New Year holidays will be here in no time. It also means that family gatherings and party celebrations will fill our calendar. Do you want to impress your friends or guests with a homemade dessert this year ? Mark down on your calendar the following dates (or iPhone, iPad).

Happy Mid Autumn Festival ! 中秋節快樂 !

I am happy to share with you some of the pictures of the classes that were held during the past two weekends. I was overwhelmed by the responses after I made the announcement to have the mooncake classes. Because of the size of my kitchen and the limited supply of the mooncake mold, I felt sorry to turn down some who wanted to come. Anyway, thank you for all your interest and support.

Chicken in a Pot with Garlic and Preserved Lemon 惹味雞煲

There are a few things in making this dish that I have never done before. First, this is my first time baking a chicken using a Dutch oven (cast iron pot). It was far easier than I anticipated it to be. After browning the chicken and slightly sautéing the vegetables, just put every thing in the pot and stick it in the oven. Then you will have a room filled with a delicious aroma in about an hour and dinner is ready.

Secondly, I never used this much garlic in a dish: 4 heads (about 30-35 cloves). The cloves are separated with the skin still attached. Perhaps it is what makes it so tasty without an overwhelming garlic flavor. 

Last but not least is preserved lemon. I made preserved kumquats for a remedy for sore throat but never preserved lemon. But to my surprise, it adds a distinct flavor to the chicken. I was also surprised as to how much more delicious and flavorful the leftovers are the day after. Maybe next time I should resist the temptation to eat it right away!