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Playing with My Food: August 2011
http://pwmf.blogspot.com/2011_08_01_archive.html
Asia 2011 - Hong Kong 香港. My month long trip to Asia actually started in mid-April. I meant to post sooner but have just been busy.:D. Better late then never right? Here it is, first stop Hong Kong! A few pictures of the cityscape highrises everywhere:. This picture was taken of from my hotel room. We stayed at Harbor Plaza Resort City. Especially the Ma Lai Koh; so soft, and chewy with the right sweetness, and richness. Mentioned to me, for buying kitchen stuff.Thanks Florence! Rightjust go in take a lo...
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Playing with My Food: June 2014
http://pwmf.blogspot.com/2014_06_01_archive.html
These little treats will change your life.seriously! I figured there was something not quite in place with the canelé that I tried so I decided to make my own (ok, ok,. I was going to make my own anyways, just wanted to try someone else's to see what they were like). Canele and tart from Dominique Ansel Bakery. I bought one and O.M.G. they were amazing. I've never been more proud of myself for trying things twice! They didn't have that back then either. BTW, I never bake with convection, I hate it! Far t...
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Playing with My Food: Asia 2011 - Việt Nam
http://pwmf.blogspot.com/2012/04/asia-2011-viet-nam.html
Asia 2011 - Việt Nam. Is it possible to travel to Asia without stopping by Vietnam? Roasted pork with pandan bánh hỏi, duck curry, beef stir fried with fresh leek bulbs, and lotus rootlet salad with free ranged chicken. After our lunch feast, it was a time for a stroll in the "back yard". look what I found! They're called "trái dâu" in Vietnamese. Does anyone know the English name? Fresh bamboo shoots.ummm. Fresh durian, ready to be plucked from the tree and eaten. After lunch we boarded the bus and head...
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Playing with My Food: April 2012
http://pwmf.blogspot.com/2012_04_01_archive.html
Asia 2011 - Việt Nam. Is it possible to travel to Asia without stopping by Vietnam? Roasted pork with pandan bánh hỏi, duck curry, beef stir fried with fresh leek bulbs, and lotus rootlet salad with free ranged chicken. After our lunch feast, it was a time for a stroll in the "back yard". look what I found! They're called "trái dâu" in Vietnamese. Does anyone know the English name? Fresh bamboo shoots.ummm. Fresh durian, ready to be plucked from the tree and eaten. After lunch we boarded the bus and head...
pwmf.blogspot.com
Playing with My Food: July 2010
http://pwmf.blogspot.com/2010_07_01_archive.html
Sương Sáo - Grass Jelly. Sương Sáo aka Grass Jelly is a dessert/drink popular throughout Southeast Asia. According to Chinese medicine it has "cooling" properties and is good for the skin. Grass Jelly is actually made from a dried herb that is a member of the mint family.not grass as the name suggests. The herb's name in Chinese which is "len fan chou" (cooling grass). Thus, jelly made from cooling grass is.you guessed it Grass Jelly. To make grass jelly. To serve: cut the jelly into small pieces, mix wi...
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Playing with My Food: Asia 2011 - Hong Kong 香港
http://pwmf.blogspot.com/2011/08/asia-2011-hong-kong.html
Asia 2011 - Hong Kong 香港. My month long trip to Asia actually started in mid-April. I meant to post sooner but have just been busy.:D. Better late then never right? Here it is, first stop Hong Kong! A few pictures of the cityscape highrises everywhere:. This picture was taken of from my hotel room. We stayed at Harbor Plaza Resort City. Especially the Ma Lai Koh; so soft, and chewy with the right sweetness, and richness. Mentioned to me, for buying kitchen stuff.Thanks Florence! Rightjust go in take a lo...
pwmf.blogspot.com
Playing with My Food: April 2010
http://pwmf.blogspot.com/2010_04_01_archive.html
Mì Vịt Tiềm - Braised Duck with Egg Noodles. A Vietnamese favorite with Chinese origins, Mì Vịt Tiềm is composed of fresh egg noodles, shiitake mushrooms, watercress, and a braised duck leg quarter. The duck is braised in a mix of spices creating a rich flavorful broth for the noodles. Condiments include hot mustard, and pickled green papaya and carrots. For the Braise Duck:. For every pound of duck*. 1/4 tsp 5 spice. 1 tsp cooking wine. 1 tsp dark soy sauce. 1/2 tsp honey or maltose. 2 slices of ginger.
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Playing with My Food: Bánh Bò (Steamed Rice Cakes)
http://pwmf.blogspot.com/2005/10/bnh-b-steamed-rice-cakes.html
Bánh Bò (Steamed Rice Cakes). Traditionally, the cake is made with fermented rice wine (aka. This version should never taste sour and there should be a slight accent of coconut. The use of pandan leaves is highly encouraged but not required. The cake is usually served with coconut sauce (made with coconut milk, sugar, salt, tapioca starch), and/or toasted sesame seeds, and crushed roasted peanuts. Usually available in many colors, most popular are white, yellow, pink, green and even purple. 2 ½ tsp).
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Playing with My Food: March 2010
http://pwmf.blogspot.com/2010_03_01_archive.html
Bánh Bông Lan - Orchid Cakes. What's an orchid cake? If you've ever tasted Sponge Cake. You've tasted Orchid Cake. Bánh Bông Lan/Orchid Cakes are small sponge cakes baked the old school way. Although génoise's family tree traces it back to Italy; cake was introduced to Vietnam by the French. What's with the name? 1 tbs tsp oil or melted butter. 1 tsp vanilla powder or extract. Preheat the mold, brush each cavity with a cotton ball dipped in oil. Fill until 3/4 full of batter. 1:37 AM Category: 17 comments.