Chocolate Filled Soft Bread

This is my hubby's current favorite bread. I have been trying to make chocolate filling bread like we had growing up in Indonesia so glad I finally could. 

Soft Cinnamon Roll

I love cinnamon rolls but often it is too sweet to my taste so I am so happy when I get to nail this super soft and less sweet cinnamon rolls. I use tanzhong method just like the loaf bread.

Orange Chiffon Cake

We usually make Pandan Chiffon Cake but I want to bake for the boy's tennis coaches and they may not comfortable eating green color cake so I made this Orange Chiffon Cake instead. 

The only different with the Pandan one was I use orange zest and juice instead of coconut milk and pandan paste.

The ingredients:

Mix them up with mixer

The process: Egg whites after beating them to soft peak

Japchae / Stir Fry Korean Noodle Dish with Meats and Veggies

We love getting this dish from our favorite Korean restaurant. I tried to make it many times but couldn't nail the texture until my Korean friend told me the secret: make sure the noodles were made in Korea and cook each meat and veggies separately. 

First thing first: boil the noodle about 6-8 minutes

Cook the meats and each veggie separately

Homemade Kimchi the easy way

Max and I loveeee eating kimchi! The problem is I only like the ones made by my Korean friends and the ones serve at our favorite Korean restaurant. I have yet find the store-bought ones that I like. 

I tried so many online recipes and couldn't find the one I like until my friend Linda shared her recipe. Thank you! Since only Max and I likes Kimchi, I usually only make Kimchi with one bunch of Napa cabbage then share them with friends who likes it.

Note in picking Napa cabbage: buy the fresh green one from Asian/ Korean supermarket instead of from the Farmer Market. I find the farmer market one to be dry. It would be fine to use it in cooking but not for Kimchi. The seasoning I share here is best for medium size Napa cabbage weights around 3 pound. All of the ingredients can be found online or at Korean Supermarket.

Cut the cabbage into four parts.

Rinse and drain

Salt the cabbage thoroughly between each leaves and let them be for 4 hours

In the meantime, cut the other ingredients: green onion, carrots, garlic. After 4 hours, rinse the cabbage and drain. Cut the cabbage about 1 inch wide then mix thouroughly with the rest of the ingredients: