Mango Soufflé 芒果梳乎厘

Soufflé means "puff up" in French. It is a classic French dish that can be made either savory with cheese or sweet for dessert. Whether it is savory or sweet, a base sauce is usually made and then folded with some stiffly beaten egg white, which provides the lift. I always turn on the oven light and watch anxiously as it is rising inside the oven. It is an amazing show.

Mango Pudding 芒果布丁

This is my fourth post on mango. The mango madness is still going on...with no end in sight, at least not yet.

This pudding is so easy to make and yet it is full of mango flavor. Instead of using store bought mango flavored jello, I blended 3 fresh mangoes into puree and mixed with gelatin and milk mixture.

Hot Dog Bun with Tong Zhong 腸仔包

According to a statistic, Los Angeles is the top hot dog comsuming city in America. During the peak season (between Memorial Day and Labor Day) a total of 7 billion hot dogs are consumed. The number is amazing. My household obviously is way under average in terms of hot dog consumption. We try to avoid processed food as a whole. But nowadays there are beef franks that are made without nitrates or nitrites (Oscar Mayer). Sounds good, right?

Blackberries Jelly Cake Roll 黑莓果醬蛋禚卷

Cake rolling is always a challenge to me. Cracking is a major problem when the cake is rolled up. In my previous post chocolate cake roll, I used a chiffon cake and rolled it up after it cooled. This time I used a sponge cake with whole egg method and rolled. James Peterson in his book "Baking" suggests to moisten the cake with simple syrup before rolling.

Mango Mochi 香芒糯米糍

This is a continuation of the mango madness... We love mango so much that every time we buy mango, we buy a whole box, which has 16 fruits. There are a lot of ways to enjoy mango. Mango mochi is one of them.

Basically mango mochi is simply made by steaming glutinous rice flour batter and then wrapping the mango with it. But for this recipe, I incorporated mango puree as a filling in addition to the mango pieces. The result is more mango flavor as you bite into the mochi.

Mango Mousse Cake 芒果慕絲蛋糕

After having the Mango Cheesecake a few weeks ago for his birthday, my son insisted for me to make a mango mousse cake. It seems that the crave for mango has kicked off!

I have made mango mousse cake a few times but this time I tried a slightly different recipe and it turned out better than before.

Tiramisu, soft version 提拉米蘇,軟身版

The Tiramisu that I made previously used gelatin to firm it up a bit so it could be sliced and served. This time I tried a slightly different version that can be served in a cup with no need for gelatin. Its texture is softer but its taste is just as good. I made more than 60 small cups this time for a very special and meaningful gathering.

Mango CheeseCake (No Bake) 芒果芝士凍餅

My son's birthday is approaching. He's been thinking about whether to have a black forest cake or a mango mousse cake. Both are his favorite but I convinced him to try this mango cheesecake that I learned recently. I altered the recipe a bit. This is a no-bake cheesecake and there is only 22g/2 tbsp of sugar added in the recipe (because the mango puree is already sweetened).

Whole Wheat Chocolate Muffins with Oats and Ground Flaxseed

This is an ultra-healthy muffin with whole wheat flour, oats, ground flaxseed and mashed sweet potato. They are so moist, soft and filled with healthy stuff that they are good for breakfast, snack...or eaten any time of the day. Did I mention that they are super easy to make, too?

Baked Chicken in Salt 鹽焗雞

Don't be misled by the name of this dish. This is not a salty chicken. The coarse salt used in this dish is used to provide flavor but not to add the amount of salt to marinate the chicken. Only 1 teaspoon of salt is used for the marinate. The rest of the salt is put in between the parchment paper and the aluminum foil.