Korean Spicy Tofu Recipe

Tuesday, July 14, 2020

Every time our family go out to our favorite Korean restaurant, the owner often serve this as one of their free side dishes. We all love it and often ask for second. So glad that I finally know how to make it at home so we can make it often.

The ingredients mostly can be found at Asian / Korean Supermarket:

First thing first: cut the tofu into bite size portion. Heat the nonstick pan then add the oil. Once the oil is hot, add the tofu.
Fry one side until brown then flip the tofu and fry the other side until brown. In the meantime mix all the ingredients for the sauce in a bowl.

Klepon or Indonesian mochi with coconut sugar filling

Friday, May 29, 2020

Klepon is traditional Indonesian dessert made of glutinous rice flour mix with coconut sugar filling inside and coated grated coconut outside.

We made this a few months ago during our church women fellowship. Thanks to Bertha for teaching and sharing the recipe so now we can make them ourselves. Turned out they are easy to make.

First thing first, make the "mochi" part. Mix the pandan paste with water. Place glutinous rice flour in a mixing bowl then gradually add the water mixture. Continuously mixing with spatula until the dough no longer stick to your hand.  
Take about a tablespoon of the dough or about 9 grams, flatten the dough, then fill with grated/ sliced palm or coconut sugar. Shape the dough into ball.

Egg White Soup / West Lake Beef Soup

Wednesday, January 22, 2020

I always look for ways to used up my egg whites. Some people use egg white for face mask but with all the ice cream I make, I would never be able to finish my left over egg white even if I used it on my face every day. My baker friend, Bertha often make this soup for her family so I was thrilled when I hear she uses egg whites to make this soup. Yay!

One of the ingredients is shiitake mushroom, you can use the dry in, just soak it in warm water first for about 30 minutes or if you use the fresh one, you can use it right away. 

Green Tea / Matcha Ice Cream

Tuesday, September 3, 2019

We love matcha ice cream especially after tasting the very good one in Japan. We bought some green tea powder from our trip Japan and so excited to try it.
First thing first: cook the milk, cream, salt and sugar until the sugar is dissolved. In another bowl, stir together the egg yolks and green tea powder then pour some of the milk mixture into the yolks. Pour the milk and yolk mixture back to the saucepan and reheat it while continue stirring until it reach 80 degree Fahrenheit.

Ice Cream Making Tips & Tricks

Wednesday, August 14, 2019

We have been making homemade ice cream for years now. I love the fact that I can make any flavor I like, reduce the amount of sugar, and the fact that it doesn't have additives. 
We use Cuisinart Ice Cream MakerFirst time my then curious toddler see how the machine works:

We made a lot of ice cream and create lot of memory with the ice cream machines over the years

Some tips and tricks I learned on Ice Cream Making: {so that you don't make the same mistakes I did}:
  1. We use Cuisinart Ice Cream Maker, which has yet fail us these past 8 years. 
  2. For the heavy cream: Do NOT use the ultra-pasteurized one {like the one normally sold in most grocery stores. I also don't like the one that Costco sells}. I got mine either from Trader Joe's or Wholefoods. 
  4. Use digital scale for more exact measurement of weight: and 

     measuring cup to measure the liquid: