tag:blogger.com,1999:blog-30278881774334215942024-03-14T17:39:12.099+08:00Lite Home BakeLite Home Bakehttp://www.blogger.com/profile/16527374695944366627noreply@blogger.comBlogger199125tag:blogger.com,1999:blog-3027888177433421594.post-8949024024520766662015-12-10T10:52:00.001+08:002015-12-10T10:52:27.547+08:00Holly, Jolly Christmas Bread<div style="text-align: justify;">
It's that time of the year again to celebrate the joy of Christmas! It's hard not to get into the mood when it's so heavily commercialized. But i am not one who will complain; besides the true meaning of christmas beautiful decorations, christmas carols, holiday season and all makes me feel warm and fuzzy inside :)</div>
<br />
<div style="text-align: justify;">
So, it goes without saying that some of my mood flows into my breads and bakes. They get dressed for Christmas too :)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I twigged a corn bread recipe to create this Persimmon Bread since persimmons are in season and cheap. This is my first time using persimmons in bread; i was curious how it would turn out. I am really happy with the results. I never imagined it would be so soft :)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The corn bread recipe was from <a href="http://mymindpatch.blogspot.my/2015/07/sugar-corn-butter-bun.html">My Mind Patch</a> which i got to know from <a href="http://mintyskitchen.blogspot.my/2015/07/sweet-corn-buns.html">Veronica's blog</a>, one of those in my 'go to' blog list when i am in need of inspirations. Those in my list have lots of stuff which are practical and simple plus a good mix of day to day stuff and stuff for special occasions.<br />
<br />
Credits to My Mind Patch for the inspiration. If you have not visited her, do drop by as she has a treasure trove there. </div>
<br />
<div style="text-align: center;">
<a href="http://3.bp.blogspot.com/-ZyztfVg3vwk/VmduFVpM84I/AAAAAAAADLM/YgLlCEmNFjo/s1600/IMG_0231.JPG" imageanchor="1"><img border="0" height="550" src="http://3.bp.blogspot.com/-ZyztfVg3vwk/VmduFVpM84I/AAAAAAAADLM/YgLlCEmNFjo/s320/IMG_0231.JPG" width="400" /></a></div>
<br />
<div style="text-align: justify;">
In the mood for Christmas, i filled the bread with some pistachios, almonds and cranberries then braided it to make it look like a Christmas wreath and topped it with shredded persimmons for decoration .</div>
<br />
<span style="text-align: justify;">On my second bake of the same recipe, i turned them into mini loaves. Filled them with some cheddar cheese, cranberries and sprinkled some sugar on top before braiding it to have a nice pattern on top.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-RedC-yyAJYg/VmjaThG_2GI/AAAAAAAADLY/Kz9IgNO08FU/s1600/IMG_0308.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="550" src="http://1.bp.blogspot.com/-RedC-yyAJYg/VmjaThG_2GI/AAAAAAAADLY/Kz9IgNO08FU/s320/IMG_0308.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-l8GqtWXga8I/VmjbAJiV0YI/AAAAAAAADLg/zbDlpdfKL8o/s1600/IMG_0312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="550" src="http://1.bp.blogspot.com/-l8GqtWXga8I/VmjbAJiV0YI/AAAAAAAADLg/zbDlpdfKL8o/s320/IMG_0312.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
Filled with cheese, cranberries and a sprinkle of sugar; simple filling that everyone can make yet tasty. </div>
<b><br /></b><b>Recipe</b><br />
<b>Inspired By : </b><a href="http://mymindpatch.blogspot.my/2015/07/sugar-corn-butter-bun.html">My Mind Patch</a><br />
<b><br /></b><b>Ingredients</b><br />
<b><br /></b><b>Bread Dough</b><br />
<ul>
<li>60g cold whole milk</li>
<li>100g skinned persimmon</li>
</ul>
<ul>
<li>1/2 of small size beaten egg (Around 15g)</li>
<li>15g condensed milk</li>
<li>35g raw sugar</li>
<li>1/4 tsp salt</li>
<li>30g cold unsalted butter</li>
</ul>
<ul>
<li>230-250g bread flour</li>
<li>20g cake flour</li>
<li>3/4 tsp instant dry yeast</li>
</ul>
<div>
<b>Filling</b></div>
<div>
<b><br /></b></div>
<div>
<b>Wreath</b></div>
<div>
<ul>
<li>1/2 cup cranberries</li>
<li>1/3 cup almonds</li>
<li>1/3 cup pistachios</li>
<li>Shredded Persimmon</li>
</ul>
<div>
<b>Mini Loaves</b></div>
</div>
<div>
<ul>
<li>1 cup cranberries</li>
<li>4 slices of cheddar cheese</li>
<li>Sugar</li>
</ul>
</div>
<div>
<b>Method</b></div>
<div>
<ol>
<li>Cut persimmon into small pieces then use a blender to puree it.</li>
<li>Add persimmon puree into milk to make up 150ml.</li>
<li>Stir condensed milk into the persimmon milk mixture.</li>
<li>Put milk, egg, sugar, salt and butter followed by flour and yeast into breadmaker.</li>
<li>Set to dough cycle and allow dough to rise until double the original size.</li>
<li>Punch down the dough to release trapped air. </li>
<li>Follow shaping instructions below.</li>
<li>Cover and proof until almost double in size.</li>
<li>Preheat oven to 175 deg C.</li>
<li>Bake for about 20 minutes or until golden brown.</li>
<li>Remove from oven and cool bread on a wire rack.</li>
</ol>
<br />
<b>Shaping Steps</b><br />
<b><br /></b></div>
<div style="text-align: justify;">
<b>Wreath</b></div>
<ol><span style="text-align: justify;">
<li>Grease a 8-inch chiffon pan. Set aside.</li>
<li style="text-align: justify;">Lightly flour the counter then using a rolling pin, roll the dough to a rectangle of about 18×12 inches.</li>
<li style="text-align: justify;">Sprinkle cranberries and nuts on the dough, leaving a clean 1-inch border around the edges. </li>
<li style="text-align: justify;">Start by rolling the longest side of the dough. Using a sharp knife, cut the log into 3 strands lengthwise leaving 1-inch of the edge uncut.</li>
<li style="text-align: justify;">Start braiding by lifting the left strand over the middle one then the right strand over the middle one. Repeat this motion until you reach the bottom of the dough. Press together to seal. </li>
<li style="text-align: justify;">Tansfer the dough to the prepared pan.</li>
<li style="text-align: justify;">Press both ends together to create a ring.</li>
<li style="text-align: justify;">Brush the wreath with the beaten egg.</li>
<li style="text-align: justify;">Decorate wreath with some shredded persimmons.</li>
</span></ol>
<br />
<div style="text-align: justify;">
<b>Mini Loaves</b></div>
<span style="text-align: justify;"></span><br />
<div style="text-align: justify;">
<ol>
<li>Grease 4 mini loaf pans (6 x 3 inch). Set aside.</li>
<li style="text-align: justify;">Lightly flour the counter then using a rolling pin, flatted dough into a disk.</li>
<li style="text-align: justify;">Divide dough into 4 portions. Roll dough into a ball and let it rest for 10 minutes.</li>
<li style="text-align: justify;">Roll dough into a rectangle.</li>
<li style="text-align: justify;"><div style="font-family: 'Times New Roman';">
Assuming the diagram below is the bread dough, place the fillings (some cheese strips, then cranberries followed by cheese strips again then a sprinkle of sugar) and then cut strips on both sides (make sure equal number of strips are made).<br />
<br /></div>
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; mso-padding-alt: 0cm 0cm 0cm 0cm; mso-yfti-tbllook: 1184;"><tbody>
<tr style="height: 25.45pt; mso-yfti-firstrow: yes; mso-yfti-irow: 0;"><td style="border-bottom: dashed windowtext 2.25pt; border-left: solid windowtext 2.25pt; border-right: solid windowtext 2.25pt; border-top: solid windowtext 2.25pt; height: 25.45pt; mso-border-alt: solid windowtext 2.25pt; mso-border-bottom-alt: dash-small-gap windowtext 2.25pt; mso-border-left-alt: solid windowtext 2.25pt; padding: 0cm 0cm 0cm 0cm; width: 83.5pt;" width="111"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: "times new roman" , serif; font-size: 12pt;">Strips<o:p></o:p></span></div>
</td><td rowspan="8" style="border-left: none; border: solid windowtext 2.25pt; height: 25.45pt; mso-border-left-alt: solid windowtext 2.25pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 121.5pt;" width="162"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: "times new roman" , serif; font-size: 12pt;">Place Fillings Here<o:p></o:p></span></div>
</td><td style="border-bottom: dashed windowtext 2.25pt; border-left: none; border-right: solid windowtext 2.25pt; border-top: solid windowtext 2.25pt; height: 25.45pt; mso-border-alt: solid windowtext 2.25pt; mso-border-bottom-alt: dash-small-gap windowtext 2.25pt; mso-border-left-alt: solid windowtext 2.25pt; padding: 0cm 0cm 0cm 0cm; width: 83.5pt;" width="111"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: "times new roman" , serif; font-size: 12pt;">Strips<o:p></o:p></span></div>
</td></tr>
<tr style="height: 24.05pt; mso-yfti-irow: 1;"><td style="border-bottom: dashed windowtext 2.25pt; border-left: solid windowtext 2.25pt; border-right: solid windowtext 2.25pt; border-top: none; height: 24.05pt; mso-border-bottom-alt: dash-small-gap; mso-border-color-alt: windowtext; mso-border-left-alt: solid; mso-border-right-alt: solid; mso-border-top-alt: dash-small-gap windowtext 2.25pt; mso-border-top-alt: dash-small-gap; mso-border-width-alt: 2.25pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 69.75pt;" width="93"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: "times new roman" , serif; font-size: 12pt;">Strips<o:p></o:p></span></div>
</td><td style="border-bottom: dashed windowtext 2.25pt; border-left: none; border-right: solid windowtext 2.25pt; border-top: none; height: 24.05pt; mso-border-bottom-alt: dash-small-gap; mso-border-color-alt: windowtext; mso-border-left-alt: solid windowtext 2.25pt; mso-border-left-alt: solid; mso-border-right-alt: solid; mso-border-top-alt: dash-small-gap windowtext 2.25pt; mso-border-top-alt: dash-small-gap; mso-border-width-alt: 2.25pt; padding: 0cm 0cm 0cm 0cm; width: 83.5pt;" width="111"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: "times new roman" , serif; font-size: 12pt;">Strips<o:p></o:p></span></div>
</td></tr>
<tr style="height: 25.45pt; mso-yfti-irow: 2;"><td style="border-bottom: dashed windowtext 2.25pt; border-left: solid windowtext 2.25pt; border-right: solid windowtext 2.25pt; border-top: none; height: 25.45pt; mso-border-bottom-alt: dash-small-gap; mso-border-color-alt: windowtext; mso-border-left-alt: solid; mso-border-right-alt: solid; mso-border-top-alt: dash-small-gap windowtext 2.25pt; mso-border-top-alt: dash-small-gap; mso-border-width-alt: 2.25pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 69.75pt;" width="93"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: "times new roman" , serif; font-size: 12pt;">Strips<o:p></o:p></span></div>
</td><td style="border-bottom: dashed windowtext 2.25pt; border-left: none; border-right: solid windowtext 2.25pt; border-top: none; height: 25.45pt; mso-border-bottom-alt: dash-small-gap; mso-border-color-alt: windowtext; mso-border-left-alt: solid windowtext 2.25pt; mso-border-left-alt: solid; mso-border-right-alt: solid; mso-border-top-alt: dash-small-gap windowtext 2.25pt; mso-border-top-alt: dash-small-gap; mso-border-width-alt: 2.25pt; padding: 0cm 0cm 0cm 0cm; width: 83.5pt;" width="111"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: "times new roman" , serif; font-size: 12pt;">Strips<o:p></o:p></span></div>
</td></tr>
<tr style="height: 24.05pt; mso-yfti-irow: 3;"><td style="border-bottom: dashed windowtext 2.25pt; border-left: solid windowtext 2.25pt; border-right: solid windowtext 2.25pt; border-top: none; height: 24.05pt; mso-border-bottom-alt: dash-small-gap; mso-border-color-alt: windowtext; mso-border-left-alt: solid; mso-border-right-alt: solid; mso-border-top-alt: dash-small-gap windowtext 2.25pt; mso-border-top-alt: dash-small-gap; mso-border-width-alt: 2.25pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 69.75pt;" width="93"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: "times new roman" , serif; font-size: 12pt;">Strips<o:p></o:p></span></div>
</td><td style="border-bottom: dashed windowtext 2.25pt; border-left: none; border-right: solid windowtext 2.25pt; border-top: none; height: 24.05pt; mso-border-bottom-alt: dash-small-gap; mso-border-color-alt: windowtext; mso-border-left-alt: solid windowtext 2.25pt; mso-border-left-alt: solid; mso-border-right-alt: solid; mso-border-top-alt: dash-small-gap windowtext 2.25pt; mso-border-top-alt: dash-small-gap; mso-border-width-alt: 2.25pt; padding: 0cm 0cm 0cm 0cm; width: 83.5pt;" width="111"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: "times new roman" , serif; font-size: 12pt;">Strips<o:p></o:p></span></div>
</td></tr>
<tr style="height: 25.45pt; mso-yfti-irow: 4;"><td style="border-bottom: dashed windowtext 2.25pt; border-left: solid windowtext 2.25pt; border-right: solid windowtext 2.25pt; border-top: none; height: 25.45pt; mso-border-bottom-alt: dash-small-gap; mso-border-color-alt: windowtext; mso-border-left-alt: solid; mso-border-right-alt: solid; mso-border-top-alt: dash-small-gap windowtext 2.25pt; mso-border-top-alt: dash-small-gap; mso-border-width-alt: 2.25pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 69.75pt;" width="93"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: "times new roman" , serif; font-size: 12pt;">Strips<o:p></o:p></span></div>
</td><td style="border-bottom: dashed windowtext 2.25pt; border-left: none; border-right: solid windowtext 2.25pt; border-top: none; height: 25.45pt; mso-border-bottom-alt: dash-small-gap; mso-border-color-alt: windowtext; mso-border-left-alt: solid windowtext 2.25pt; mso-border-left-alt: solid; mso-border-right-alt: solid; mso-border-top-alt: dash-small-gap windowtext 2.25pt; mso-border-top-alt: dash-small-gap; mso-border-width-alt: 2.25pt; padding: 0cm 0cm 0cm 0cm; width: 83.5pt;" width="111"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: "times new roman" , serif; font-size: 12pt;">Strips<o:p></o:p></span></div>
</td></tr>
<tr style="height: 24.05pt; mso-yfti-irow: 5;"><td style="border-bottom: dashed windowtext 2.25pt; border-left: solid windowtext 2.25pt; border-right: solid windowtext 2.25pt; border-top: none; height: 24.05pt; mso-border-bottom-alt: dash-small-gap; mso-border-color-alt: windowtext; mso-border-left-alt: solid; mso-border-right-alt: solid; mso-border-top-alt: dash-small-gap windowtext 2.25pt; mso-border-top-alt: dash-small-gap; mso-border-width-alt: 2.25pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 69.75pt;" width="93"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: "times new roman" , serif; font-size: 12pt;">Strips<o:p></o:p></span></div>
</td><td style="border-bottom: dashed windowtext 2.25pt; border-left: none; border-right: solid windowtext 2.25pt; border-top: none; height: 24.05pt; mso-border-bottom-alt: dash-small-gap; mso-border-color-alt: windowtext; mso-border-left-alt: solid windowtext 2.25pt; mso-border-left-alt: solid; mso-border-right-alt: solid; mso-border-top-alt: dash-small-gap windowtext 2.25pt; mso-border-top-alt: dash-small-gap; mso-border-width-alt: 2.25pt; padding: 0cm 0cm 0cm 0cm; width: 83.5pt;" width="111"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: "times new roman" , serif; font-size: 12pt;">Strips<o:p></o:p></span></div>
</td></tr>
<tr style="height: 25.45pt; mso-yfti-irow: 6;"><td style="border-bottom: dashed windowtext 2.25pt; border-left: solid windowtext 2.25pt; border-right: solid windowtext 2.25pt; border-top: none; height: 25.45pt; mso-border-bottom-alt: dash-small-gap; mso-border-color-alt: windowtext; mso-border-left-alt: solid; mso-border-right-alt: solid; mso-border-top-alt: dash-small-gap windowtext 2.25pt; mso-border-top-alt: dash-small-gap; mso-border-width-alt: 2.25pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 69.75pt;" width="93"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: "times new roman" , serif; font-size: 12pt;">Strips<o:p></o:p></span></div>
</td><td style="border-bottom: dashed windowtext 2.25pt; border-left: none; border-right: solid windowtext 2.25pt; border-top: none; height: 25.45pt; mso-border-bottom-alt: dash-small-gap; mso-border-color-alt: windowtext; mso-border-left-alt: solid windowtext 2.25pt; mso-border-left-alt: solid; mso-border-right-alt: solid; mso-border-top-alt: dash-small-gap windowtext 2.25pt; mso-border-top-alt: dash-small-gap; mso-border-width-alt: 2.25pt; padding: 0cm 0cm 0cm 0cm; width: 83.5pt;" width="111"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: "times new roman" , serif; font-size: 12pt;">Strips<o:p></o:p></span></div>
</td></tr>
<tr style="height: 25.45pt; mso-yfti-irow: 7; mso-yfti-lastrow: yes;"><td style="border-bottom: solid windowtext 2.25pt; border-left: solid windowtext 2.25pt; border-top: none; height: 25.45pt; mso-border-top-alt: dash-small-gap windowtext 2.25pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 69.75pt;" width="93"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: "times new roman" , serif; font-size: 12pt;">Strips<o:p></o:p></span></div>
</td><td style="border-bottom: solid windowtext 2.25pt; border-left: solid windowtext 2.25pt; border-right: solid windowtext 2.25pt; border-top: none; height: 25.45pt; mso-border-left-alt: solid windowtext 2.25pt; mso-border-top-alt: dash-small-gap windowtext 2.25pt; padding: 0cm 0cm 0cm 0cm; width: 83.5pt;" width="111"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: "times new roman" , serif; font-size: 12pt;">Strips<o:p></o:p></span></div>
</td></tr>
</tbody></table>
</li>
<li>Pull left strip over to the center and seal with right strip.</li>
<li style="text-align: justify;">Repeat the motion for all the strips.</li>
</ol>
</div>
Lite Home Bakehttp://www.blogger.com/profile/16527374695944366627noreply@blogger.com2tag:blogger.com,1999:blog-3027888177433421594.post-31500065635197852862015-10-12T11:41:00.000+08:002015-10-12T11:41:41.309+08:00Learning To Cook Like A Nyonya ~ Ayam Pongteh<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-6JCku970q9w/VhSKDfSOQII/AAAAAAAADIw/lysXG3Dw9Fc/s1600/Chicken%2BPongteh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-6JCku970q9w/VhSKDfSOQII/AAAAAAAADIw/lysXG3Dw9Fc/s570/Chicken%2BPongteh.jpg" width="570" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
This is one of my family favorites. We never get tired of it. Ayam Pongteh is a very popular signature Nyonya dish that you will find in Nyonya restaurants, if it's not there it's not genuinely authentic. For those who are not familiar, Nyonya is the term for female descendants of early Chinese migrants to Malaysia who married the local Malays. As a result, their culture (including cuisine) is an intriguing marriage between the Malay and Chinese culture. Now, i am not a Nyonya, just simply learning to cook some of the lovely dishes that a Nyonya would make. </div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
This dish has a unique savoury sweet flavor coming from a combination of fermented soy bean paste, soy sauce and palm sugar; key ingredients for this dish. Some potatoes and dried shitake mushrooms are added into the dish making the dish look more attractive and giving variety apart from just meat. Goes well with both rice and noodles. The sauce should be thick not watery hence spices used (soy bean paste, shallots and garlic) should be pounded (mortar and pestle) instead of blended. </div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
I normally use a whole chicken to make this dish and it will last us for 2 to 3 meals. This dish taste even better when the flavors are allowed to infuse overnight. </div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
I have tried a few recipes but i kinda have settled for this one and have been going along the same line ever since. I noticed this recipe has a higher ratio of shallots to garlic (while others have vice versa and some near equal) which is probably the key to what makes it good and i also learnt from this recipe that shallots and garlic are to be saute separately. I don't follow the recipe to a T (+/- here and there to get the right taste while the dish is being cooked) and I have my own minor variations mainly to suit personal taste preference. I would pan fry the potatoes to give it a nice crisp outer layer and i would add the soy sauce before adding water to make the flavors more intense.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-N7zRF0YDHn8/VhSJ4H57QEI/AAAAAAAADIo/ONevEm-aeOw/s1600/Chicken%2BPongteh%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="600" src="http://2.bp.blogspot.com/-N7zRF0YDHn8/VhSJ4H57QEI/AAAAAAAADIo/ONevEm-aeOw/s400/Chicken%2BPongteh%2B2.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
Served with some acar on the side (vegetable pickle, also a Nyonya dish) to complete the meal.</div>
<div class="MsoNormal" style="background-color: white; line-height: 18.915px;">
<div class="MsoNormal" style="color: #333333; line-height: 18.915px;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="color: #333333; line-height: 18.915px;">
<span style="font-family: inherit;"><b>Recipe</b></span></div>
<div class="MsoNormal" style="color: #333333; line-height: 18.915px;">
<span style="font-family: inherit;"><b>Source:</b> <a href="http://theperanakanconnection.blogspot.my/2014/01/ayam-pongteh-nyonya-stewed-chicken-from.html">The Peranakan Connection</a></span></div>
<div class="MsoNormal" style="color: #333333; line-height: 18.915px;">
<span style="font-family: inherit;"><b><br /></b></span></div>
<div class="MsoNormal" style="color: #333333; line-height: 18.915px;">
<span style="font-family: inherit;"><b>Ingredients</b></span></div>
<div class="MsoNormal" style="line-height: 18.915px;">
<ul>
<li style="color: #333333;"><span style="font-family: inherit; line-height: 18.915px;">15 shallots</span></li>
<li><span style="font-family: inherit; line-height: 18.915px;"><span style="color: #333333;">5 cloves garlic </span><i><span style="color: blue;">(8 cloves)</span></i></span></li>
<li style="color: #333333;"><span style="font-family: inherit; line-height: 18.915px;">4 Tbsp oil</span></li>
<li style="color: #333333;"><span style="font-family: inherit; line-height: 18.915px;">2 Tbsp light soy sauce</span></li>
<li style="color: #333333;"><span style="font-family: inherit; line-height: 18.915px;">2 Tbsp dark soy sauce</span></li>
<li style="color: #333333;"><span style="font-family: inherit; line-height: 18.915px;">2 Tbsp palm sugar (gula tuak or gula melaka), chopped</span></li>
<li><span style="font-family: inherit; line-height: 18.915px;"><span style="color: #333333;">1 ½ Tbsp fermented soy bean paste (taucheo) </span><i><span style="color: blue;">(1 1/2- 2 tbsp, coarsely mashed)</span></i></span></li>
<li><span style="font-family: inherit; line-height: 18.915px;"><span style="color: #333333;">1 kg. chicken cut into bite-sized pieces </span><span style="color: blue;"><i>(1-1.5 kg free range chicken)</i></span></span></li>
<li><span style="font-family: inherit; line-height: 18.915px;"><span style="color: #333333;">2 medium size potatoes, peeled and quartered </span><span style="color: blue;"><i>(3 potatoes, peeled and halved)</i></span></span></li>
<li><span style="font-family: inherit; line-height: 18.915px;"><span style="color: #333333;">10 Shitake mushrooms</span><span style="color: blue;"><i> (4 shitake mushrooms, soaked to soften and halved)</i></span></span></li>
<li><span style="font-family: inherit; line-height: 18.915px;"><span style="color: #333333;">3 cups water </span><i><span style="color: blue;">(use water for soaking mushroom too)</span></i></span></li>
<li style="color: #333333;"><span style="font-family: inherit; line-height: 18.915px;">Salt to taste</span></li>
</ul>
</div>
<div class="MsoNormal" style="color: #333333; line-height: 18.915px;">
<span style="font-family: inherit;"><b>Method</b></span></div>
<div class="MsoNormal" style="line-height: 18.915px;">
<div class="MsoNormal" style="line-height: 18.915px;">
<ol>
<li style="color: #333333;"><span style="font-family: inherit; line-height: 18.915px;">Pound shallots and garlic separately into a coarse paste.</span></li>
<li style="color: #333333;"><span style="font-family: inherit; line-height: 18.915px;">Heat oil over medium heat. </span></li>
<li><span style="font-family: inherit; line-height: 18.915px;"><i><span style="color: blue;">Pan fry potatoes for a crisp outer layer. Remove and set aside.</span></i></span></li>
<li style="color: #333333;"><span style="font-family: inherit; line-height: 18.915px;">Lower the heat (in order not to burn the paste) then add in shal</span><span style="font-family: inherit; line-height: 18.915px;">lot paste and sauté until fragrant.</span></li>
<li style="color: #333333;"><span style="font-family: inherit; line-height: 18.915px;">Add in garlic and continue to sauté until paste looks slightly golden.</span></li>
<li style="color: #333333;"><span style="font-family: inherit; line-height: 18.915px;">Add in soy bean paste (taucheo) and continue to saute until fragrant.</span></li>
<li style="color: #333333;"><span style="color: #333333; font-family: inherit; line-height: 18.915px;">Add in chicken, mix well with the paste. </span><i style="font-family: inherit; line-height: 18.915px;"><span style="color: blue;">When chicken turns opaque, add in soy sauce and mushroom. Continue to stir fry until aromatic. If potatoes not fried add them at this stage.</span></i></li>
<li style="color: #333333;"><span style="font-family: inherit; line-height: 18.915px;">Put in 3 cups of water (or enough water to cover chicken) and bring to boil.</span></li>
<li style="color: #333333;"><span style="font-family: inherit; line-height: 18.915px;">Add in palm sugar.</span></li>
<li style="color: #333333;"><span style="font-family: inherit; line-height: 18.915px;">When the water boils, reduce heat and let it simmer.</span></li>
<li><span style="color: blue; font-family: inherit; line-height: 18.915px;"><i>Add in potatoes when gravy starts to thicken.</i></span></li>
<li style="color: #333333;"><span style="font-family: inherit; line-height: 18.915px;">Dish is ready when chicken is tender and gravy has thickened around 1/3 of the water amount.</span></li>
<li><span style="color: #333333;">Taste and adjust seasoning if required. </span><span style="color: blue;"><i>(Occasionally i will add in some soy sauce depending on size of chicken but i never use any</i><i> salt in mine)</i></span></li>
</ol>
</div>
</div>
</div>
<br />
<div class="MsoNormal" style="background-color: white; color: #333333; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 12.61px; line-height: 18.915px;">
</div>
<br />
<div class="MsoNormal" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 12.61px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18.915px; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<div style="margin: 0px;">
<br /></div>
</div>
Lite Home Bakehttp://www.blogger.com/profile/16527374695944366627noreply@blogger.com3tag:blogger.com,1999:blog-3027888177433421594.post-52968950385436861642015-09-09T10:44:00.000+08:002015-09-10T10:28:28.632+08:00Come On Let's Do a Jelly Mooncake Twist!<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-1u1VMQOB7Go/Ve2RerA17AI/AAAAAAAADHw/VFXOQnE3jY4/s1600/Milo%2BOreo%2BJelly%2BMooncake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-1u1VMQOB7Go/Ve2RerA17AI/AAAAAAAADHw/VFXOQnE3jY4/s570/Milo%2BOreo%2BJelly%2BMooncake.jpg" width="570" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Mooncake aka Mid Autumn Festival is around the corner again. It falls on the 15th day of the 8th month according to the lunar calendar and that translates to Sept 27 this year. Commercially, mooncakes show their faces somewhere towards the end of the 6th month which gives one ample time to eat and eat and eat...if one has the money that is since they are getting more expensive by the day.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Jelly mooncakes are a cheaper version but they don't satisfy cravings for the traditional ones. Different altogether but they make good desserts, look pretty and fit for the festival since they use similar looking moulds.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
I have been making jelly mooncakes for quite a few years already and have tried out quite a variety of flavors. Cracking my head to make a different flavor for this year when this idea struck me. I have come across this Milo Oreo jelly recipe some time back where the cookie was broken into smaller pieces and scattered between the Milo and milk layer. Instead of breaking it, i dump the whole piece in the center mimicking the filling in a mooncake. Typically, the filling for jelly mooncakes is made of jelly too but a different flavor from the outer layer i.e. the skin. </div>
<br />
<div style="text-align: justify;">
I like the outcome. The flavors combined pretty well and the cookie was still crunchy giving it a different texture from typical jelly mooncakes. And the best part is this is even easier than making typical mooncakes.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-7mEryZVLq4M/Ve9otaY9AFI/AAAAAAAADIA/FTP_ZAgHXh8/s1600/Milo%2BOreo%2BJelly%2BMooncake%2BCut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="600" src="http://1.bp.blogspot.com/-7mEryZVLq4M/Ve9otaY9AFI/AAAAAAAADIA/FTP_ZAgHXh8/s400/Milo%2BOreo%2BJelly%2BMooncake%2BCut.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
Sandwich in a sandwich!</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<b>Recipe</b></div>
<div class="separator" style="clear: both; text-align: justify;">
<b>Reference:</b> <a href="http://homekreation-recipes.blogspot.my/2012/06/heavenly-milo-oreo-jelly-agar-agar-milo.html">Home Kreation-Kitchen Corner</a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<b>Ingredients</b></div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<ul>
<li>6g Agar-Agar Powder</li>
<li>400ml Water</li>
<li>70g Sugar</li>
<li>220ml Evaporated Milk</li>
<li>1/3 cup Milo Powder + 1 tsp Instant Coffee Powder</li>
<li>6 pieces of Oreo Cookies </li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: justify;">
<b>Method</b></div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<ol>
<li>Place agar-agar powder and water in a pot & cook until agar-agar dissolves.</li>
<li>Add in sugar & cook until sugar dissolves.</li>
<li>Add in milk, stir well and turn off flame once milk starts to boil.</li>
<li>Separate 1 1/4 cup of the mixture into another pot & add in Milo powder mixture.</li>
<li>Stir well until Milo dissolves. Strain the mixture to ensure Milo completely dissolves.</li>
</ol>
<div>
<b>Assemble </b><br />
<ol>
<li>Pour in some milo agar agar mixture into mooncake mould.</li>
<li>In the meantime, if the plain mixture starts to set, put it over a small flame to prevent it from setting.</li>
<li>When the mixture in the mould is almost set (i.e. film has formed and strong enough to hold cookie), place a piece of oreo cookie in the center of each mooncake.</li>
<li>Slowly pour in plain mixture on top of cookie to cover it.</li>
<li>Let jelly come to room temperature then chill in the fridge until set before serving cold.</li>
</ol>
</div>
<div class="separator" style="clear: both; text-align: justify;">
<b>Note: </b></div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<ol>
<li>I have twigged the recipe a little to suit mooncake moulds and it yields 6 pieces if you have equivalent size moulds.</li>
<li>If you are not making it using mooncake moulds, i would suggest that you follow the steps from the source recipe.</li>
</ol>
<div style="text-align: center;">
<img alt="Photobucket" src="http://i1213.photobucket.com/albums/cc472/purpleflower_sw/th_littlethumbups1-1.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px;" /></div>
<div class="separator" style="clear: both; text-align: center;">
This post is linked to Little Thumbs Up September (Milo) hosted by</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.bakeforhappykids.com/">Bake for Happy Kids</a> and <a href="http://my123favourites.blogspot.my/">my little favourite DIY </a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0px; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
</div>
Lite Home Bakehttp://www.blogger.com/profile/16527374695944366627noreply@blogger.com10tag:blogger.com,1999:blog-3027888177433421594.post-82623019370401478672015-09-04T17:55:00.002+08:002015-11-24T08:41:01.501+08:00Globetrotting with Son-Taiwan 2015 <div style="text-align: justify;">
Greetings my friends! It has really been quite awhile; time to remove some dust from this blog :) In fact, I can even name this my anniversary post since it was more than 1 year since the last one!<br />
<br /></div>
<div style="text-align: justify;">
Not exactly a food related post but jottings of a recent trip. It was summer school break for Boy and coincidentally my work contract has just come to an end. Great time for some bonding while exploring another part of the world. Since the trip was a little last minute, we were unable to book ourselves on a all in guided tour, so we decided to go on our own. We headed off to Taiwan; our first Mother and Son solo trip :) We spent a total of 6 days there.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
We flew AirAsia. They were the cheapest and I liked the flight time. Whenever I travel to a new place on my own, I prefer to arrive during the day so that it's easier for me to find my way around and there's no need to dash for the last train or that sort. We departed at 10.00 AM from KLIA2 and landed around 3.15 PM. There was a slight delay due to traffic at Tao Yuan airport.<br />
<br />
On arrival, we took a bus to our hotel at Ximending. The bus is the cheapest mode of transport to the city and relatively simple too. Other options available would be to take a taxi or use the High Speed Rail. Taxi would be the easiest but of course convenience comes at a price. I read that is around NT$1,000 while for HSR you will need to take a shuttle bus to the HSR station. At the airport, follow the sign that says Bus to City, get a ticket for <b><u>Kuo Kuang Express Bus (route #1819) </u></b>which last stop is Taipei Main Station (East gate exit 3). Fare is NT$125 and travel time is around 55 mins. After getting the tickets, proceed to the gate to queue for the bus. It would most probably be the one with the longest line but they have buses at around 15 minutes interval. I like that they provide stickers for bag identifications. One on the bag and one for the owner to match when you claim your bags. On arrival at Taipei Main Station, we took a taxi to our hotel at Ximending. The taxi station is right across the road where the bus stopped. The other option would be to take the Metro but some walking is required which is quite a hassle with the luggage. Anyway, the taxi fare to the hotel cost around NT$100 only.<br />
<br />
We stayed at a fairly new hotel, <b>Midtown Richardson</b>. To be exact, renovations were still ongoing. Location wise it's perfect, just beside the Ximending MRT station and walking distance to great food and shopping. We were really lucky because we were given a room with two double beds even though we booked single ones! Room was clean, bed was comfy. My two complaints would be poor sound proof system hence it can be noisy at night; the other would be the long wait for lifts to arrive; probably due to the renovation.<br />
<br />
After settling in, we headed out to the MRT station to sort out some preliminaries before the real action kicks in:-<br />
<ol>
<li><b>MRT Easy Card</b> - A Touch and Go prepaid card for convenience when taking the MRT and buses. Purchase this at the machines available at the station. There is a NT$100 deposit required for each card. If you intend to use the public transport most of the time, i would recommend to load NT$200 to start off.</li>
<li><b>Youth Travel Card</b> - A card which entitles youth for discounts at selected places. Get this at the Tourist Service Centre if you are between 15 - 30 years old.</li>
<li><b>Access to Free WiFi</b> - You can register<a href="http://itaiwan.taiwan.net.tw/"> online</a> here prior to your arrival. The coverage is pretty impressive and we even managed to use it for calls back home and to US. Go to the Tourist Service Centre to get your access activated. You will be provided a login id and password.</li>
</ol>
<div>
<b>Day 1 Plan:-</b><br />
<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-yfti-tbllook: 1184;"><tbody>
<tr><td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 150.25pt;" valign="top" width="501"><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<b><span style="font-family: inherit; font-size: x-small;">Itinerary<o:p></o:p></span></b></div>
</td><td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 150.25pt;" valign="top" width="501"><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<b><span style="font-family: inherit; font-size: x-small;">How to Go<o:p></o:p></span></b></div>
</td><td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 150.3pt;" valign="top" width="501"><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<b><span style="font-family: inherit; font-size: x-small;">Foodie Trail<o:p></o:p></span></b></div>
</td></tr>
<tr><td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 150.25pt;" valign="top" width="501"><div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 15.65pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -14.2pt;">
<span style="font-family: inherit; font-size: x-small;">1.<span style="font-stretch: normal;"> </span>From Airport to Hotel<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 15.65pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -14.2pt;">
<span style="font-family: inherit; font-size: x-small;">2.<span style="font-stretch: normal;"> </span>Longshan Temple<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 15.65pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -14.2pt;">
<span style="font-family: inherit; font-size: x-small;">3.<span style="font-stretch: normal;"> </span>Huaxi Night Market<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 15.65pt; margin-right: -10.85pt; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -14.2pt;">
<span style="font-family: inherit; font-size: x-small;">4.<span style="font-stretch: normal;"> </span>Ximending Shopping District<o:p></o:p></span></div>
</td><td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 150.25pt;" valign="top" width="501"><div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 14.2pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -14.2pt;">
<span style="font-family: inherit; font-size: x-small;">1. Kuo Kuang Express Bus (No. 1819) to Taipei Main St>Taxi to Hotel<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 14.2pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -14.2pt;">
<span style="font-family: inherit; font-size: x-small;">2.<span style="font-stretch: normal;"> </span>MRT to Longshan Temple<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 14.2pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -14.2pt;">
<span style="font-family: inherit; font-size: x-small;">3.<span style="font-stretch: normal;"> </span>Walk<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 14.2pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -14.2pt;">
<span style="font-family: inherit; font-size: x-small;">4.<span style="font-stretch: normal;"> </span>MRT to Ximending<o:p></o:p></span></div>
</td><td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 150.3pt;" valign="top" width="501"><div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 12.8pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -14.15pt;">
<span style="font-family: inherit; font-size: x-small;">1.<span style="font-stretch: normal;"> </span>Snacks at Huaxi Night Market<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 12.8pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -12.8pt;">
<span style="font-family: inherit; font-size: x-small;">2.<span style="font-stretch: normal;"> </span>Ay-Zhung Rice Flour Noodles<br />(Ximending-No.8-1 Emei Street)<o:p></o:p></span></div>
</td></tr>
</tbody></table>
<br />
Our first stop was the <b>Longshan Temple</b>, said to be the most well known temple in Taiwan. It was built by settlers from Fujian in 1738. Amidst tourists there were many locals who dropped by after their day's work to offer prayers. It was just one MRT station away from where our hotel was.</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://4.bp.blogspot.com/-8Lor9KTpyD8/VeGNM1p2txI/AAAAAAAADGI/K5Y0YFWFD8Y/s1600/DSC_0016.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-8Lor9KTpyD8/VeGNM1p2txI/AAAAAAAADGI/K5Y0YFWFD8Y/s570/DSC_0016.JPG" width="570" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><b><span style="font-size: x-small;">Longshan Temple</span></b></td></tr>
</tbody></table>
Next, we headed on to <b>Huaxi Tourist Night Market </b>which was walking distance from the temple. Just follow the signage for directions. A visit to night markets is a must do thing when visiting Taiwan. For fellow Malaysians, it's very much like our Pasar Malam :) There are so many of these night markets and they are very famous for the variety of local delicacies available at the markets. Huaxi is particularly famous for exotic food like snake soup. I must admit I didn't try much of these food. I am not one who is particularly game for trying out every other interesting looking food; there is only so much that my stomach can take especially if i try to mix in too many varieties in one go. For me it's quite a task to walk, eat and shop all at the same time! The only thing i tried was this pancake like thing known as the Wheel Pie. It is comes with a variety of fillings like red bean, yam etc; love the one with yam filling.<br />
<br />
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-2NZT_Vndme4/Vc1ZpLqCKRI/AAAAAAAAC9w/6Ms3CExHPkU/s1600/Huaxi%2BNight%2BMarket%2B%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="http://4.bp.blogspot.com/-2NZT_Vndme4/Vc1ZpLqCKRI/AAAAAAAAC9w/6Ms3CExHPkU/s450/Huaxi%2BNight%2BMarket%2B%2BCollage.jpg" width="450" /></a></div>
<div style="text-align: center;">
<b><span style="font-size: x-small;">Huaxi Night Market</span></b></div>
<div>
<b><br /></b></div>
<div>
Of course i couldn't let the day end just like that...after freshening up and some rest at the hotel, we headed out to Ximending area. We came across many of popular eating places that have been raved about; you can tell from the crowd. We chose to give<b> Ay-Chung Flour Rice Noodles </b>a try that night. Do not expect this to be a proper restaurant; only stools were provided. If you are in luck, you get a stool if not you need to stand while eating a hot bowl of noodles. The rice noodles (what we call mee sua back home) were super thin (more like mee hoon than mee sua to me) and cooked in a broth with some large intestines and topped with fresh parsley. The noodles tasted quite delicious with addition of the 3 condiments provided (chili sauce, minced garlic and vinegar). Verdict? I enjoyed it; a must try.</div>
</div>
<div style="text-align: center;">
<br /></div>
<div>
<b>Our plan for Day 2:-</b><br />
<table border="1" cellpadding="0" cellspacing="0" class="MsoNormalTable"><tbody>
<tr><td style="padding: 0cm; width: 150.3pt;" valign="top" width="501"><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: inherit; font-size: x-small;"><b>Itinerary</b><o:p></o:p></span></div>
</td><td style="padding: 0cm; width: 150.3pt;" valign="top" width="501"><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: inherit; font-size: x-small;"><b>How to Go</b><o:p></o:p></span></div>
</td><td style="padding: 0cm; width: 150.3pt;" valign="top" width="501"><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: inherit; font-size: x-small;"><b>Foodie Trail</b><o:p></o:p></span></div>
</td></tr>
<tr><td style="padding: 0cm; width: 150.3pt;" valign="top" width="501"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-small;"> 1. 228 Peace Memorial Park<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-small;"> 2. Presidential Office<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-small;"> 3. Chiang Khai Shek Memorial<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-small;"> 4. Pinglin District<o:p></o:p></span></div>
</td><td style="padding: 0cm; width: 150.3pt;" valign="top" width="501"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-small;"> 1. MRT to NTU Hospital<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-small;"> 2. Walk<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-small;"> 3. Walk<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-small;"> 4. MRT to Xindian.>Bus (#923) </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-small;"> to Pinglin>Free Shuttle Bus</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-small;"> around Pinglin.<o:p></o:p></span></div>
</td><td style="padding: 0cm; width: 150.3pt;" valign="top" width="501"><div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 10.4pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -10.4pt;">
<span style="font-family: inherit; font-size: x-small;"> 1.<span style="font-stretch: normal;"> </span>Scallion Pancake/Carrot </span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 10.4pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -10.4pt;">
<span style="font-family: inherit; font-size: x-small;"> Cake at breakfast shop near </span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 10.4pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -10.4pt;">
<span style="font-family: inherit; font-size: x-small;"> Peace Park <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 10.4pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -10.4pt;">
<span style="font-family: inherit; font-size: x-small;"> 2.<span style="font-stretch: normal;"> </span>Jin Fung Loh Bak Peng<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 10.4pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto;">
<span style="font-family: inherit; font-size: x-small;">(10 Roosevelt Road, Section 1)<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 10.4pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -10.4pt;">
<span style="font-family: inherit; font-size: x-small;"> 3.<span style="font-stretch: normal;"> </span>Lao Wang Ji Beef Noodles <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 10.4pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto;">
<span style="font-family: inherit; font-size: x-small;">(No. 15, Taoyuan St.)</span><span style="font-family: "times new roman" , serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-MY;"><o:p></o:p></span></div>
</td></tr>
</tbody></table>
<br /></div>
We started off the day early on Day 2; we were already at the Ximen MRT station by 7.00 AM. To get to <b>228 Peace Memorial Park</b>, get off at NTU Hospital station. You will see the park once you get out of the station. The park was established in the 1900s but rededicated as 228 Peace Memorial Park after February 28, 1947 incident, where the people rose against the Kuomintang government. It is said that thousands of people died in the incident. There is a very prominent monument surrounded by tall palm trees in the park to commemorate victims of the incident. The park has beautiful landscaped gardens with water features and pavilions worthy for a stroll. We had our first Taiwanese breakfast after the stroll. My son really loved their scallion pancake and he had this for 4 of our breakfast there (not the same shop though)! The pancake reminds me of our roti canai but this one is rolled up with many variations in the fillings like egg and meat.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://3.bp.blogspot.com/-KibKPCdg8p0/Vc3OdXofguI/AAAAAAAAC-E/GwQaUXcsPTA/s1600/Peace%2BPark%2BCollage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="450" src="http://3.bp.blogspot.com/-KibKPCdg8p0/Vc3OdXofguI/AAAAAAAAC-E/GwQaUXcsPTA/s450/Peace%2BPark%2BCollage.jpg" width="450" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><b>228 Peace Memorial Park</b></td></tr>
</tbody></table>
Within walking distance was the <b>Presidential Office</b>. There are signage that will guide you there or you could search for directions using the free WiFi. Impressive neoclassical design building built by the Japanese during their occupation. It was heavily guarded and you are only allowed to photograph from a car park opposite the building. We didn't tour the inside but one can do so if you make a booking 3 days in advance.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://2.bp.blogspot.com/-4EMzFIWnCDc/Vc3wc5zDP7I/AAAAAAAAC-U/0G4pwrAgV4g/s1600/DSC_0087.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-4EMzFIWnCDc/Vc3wc5zDP7I/AAAAAAAAC-U/0G4pwrAgV4g/s570/DSC_0087.JPG" width="570" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><b>Chiang Khai Shek Memorial Hall</b></td></tr>
</tbody></table>
From there we moved on to <b>Chiang Khai Shek Memorial Hall</b> by taking the MRT to the Chiang Khai Shek MRT station. This place is huge. The memorial hall is at the far end from the entry gate and flanked by the National Theatre and Concert Hall on both sides and beautiful gardens along the pathway to the hall. Now, i am not sure whether there is any other to get to the hall; probably there is because it's quite a fair bit of walking to get to the foot of the memorial hall and thereafter another flight of steps (89 to be exact to symbolize his age at death) to get to the hall itself. Can be a challenge for the elderly. There is a bronze statue of the Chiang Khai Shek in the hall where the change of guards happens hourly, we managed to catch the one at 9.00 AM.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://2.bp.blogspot.com/-i4CQM0dyX0E/Vc6e409m5TI/AAAAAAAAC-o/v0V-Wo3P-GQ/s1600/DSC_0110.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-i4CQM0dyX0E/Vc6e409m5TI/AAAAAAAAC-o/v0V-Wo3P-GQ/s570/DSC_0110.JPG" width="570" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><b>Chiang Khai Shek Memorial Hall</b></td></tr>
</tbody></table>
<div style="text-align: center;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://3.bp.blogspot.com/-zB5Ko-8XrAM/Vdff61ZNQgI/AAAAAAAADCI/KnpN87l5Z0g/s1600/DSC_0131.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-zB5Ko-8XrAM/Vdff61ZNQgI/AAAAAAAADCI/KnpN87l5Z0g/s570/DSC_0131.JPG" width="570" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><b>The guards during the Change of Guards ceremony</b></td></tr>
</tbody></table>
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-g4g0nMIJBk8/Vc6e_cY_gEI/AAAAAAAAC-w/ISVtXXDGTlM/s1600/DSC_0143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-g4g0nMIJBk8/Vc6e_cY_gEI/AAAAAAAAC-w/ISVtXXDGTlM/s570/DSC_0143.JPG" width="570" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-size: x-small;">View from the memorial hall, not hard to imagine the sheer size of this place...and the walking</span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both;">
After a good early lunch at <b>Jin Fung Loh Bak Peng</b>, we headed out to Pinglin district. If you plan to go to CKS Memorial Hall, don't miss trying out this restaurant. Braised pork belly with dark soy sauce and spices served on top of a bowl rice, a classic must try Taiwan dish is the signature dish at this restaurant. I can safely say this was the best that i had during my 6 days stay here. You won't miss this place if you take Exit 2 from the CKS Memorial Hall MRT Station. Do try out their winter melon soup too, the pork ribs are quite tasty and different from the normal method used in soups,instead of as is, they were fried before being used for the soup. Once you are done with your food, drop by the Lime Juice stall which is a few doors away from the restaurant; turn right as you step out of the restaurant.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://2.bp.blogspot.com/-P53fsHAP28M/VegVN3dpohI/AAAAAAAADG8/mWpV9pwwJ38/s1600/DSC_01631.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-P53fsHAP28M/VegVN3dpohI/AAAAAAAADG8/mWpV9pwwJ38/s570/DSC_01631.jpg" width="570" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><b>Jin Fung Lor Bak Peng</b></td></tr>
</tbody></table>
<div class="separator" style="clear: both;">
<b>Pinglin</b> is a rural mountainous town off Taipei which is not as popular (yet) as Jin Feng, Shi Fen or Tamsui etc but initiatives to promote this place is already in place. This part of Taipei specializes in tea production. Free shuttle buses takes one to the attractions along the mountains. If you like nature and some peaceful bliss, this place is worthy of a visit. You will need at least half a day to cover this place. To get there, travel until Xindian MRT station which is the last station on the Green Line. After that you will need to take bus no. 923 to Pinglin town. You may use the Easy Card to pay for the fare. The bus ride takes about 40 minutes. Tell the bus driver to let you know where to get off for you to catch the free shuttle bus/van. The bus stop is just before the Public Library.</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
One will not miss this trademark blue bridge in Pinglin Old Town but this is not where the hidden gem is; you will need to take the shuttle bus to see more a lot more of Pinglin. We were informed by the librarian at the Public Library that there are 2 types of shuttle buses, one that will take you to Jingualiao River and another to Nan Shan Temple. However, only the one to Jingualiao is available on weekdays.</div>
<div class="separator" style="clear: both;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://2.bp.blogspot.com/-a8RC999DYDE/Vc8XHC36I4I/AAAAAAAAC_M/Cq5cIttsrBU/s1600/DSC_0192.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-a8RC999DYDE/Vc8XHC36I4I/AAAAAAAAC_M/Cq5cIttsrBU/s570/DSC_0192.JPG" width="570" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><b>Trademark Blue Bridge at Pinglin Old Town</b></td></tr>
</tbody></table>
We enjoyed the scenic view along the Jingualiao River; tea plantations, vegetable farms, vast forest, clear river, waterfalls and small villages along the way. For fellow Malaysians, the feel is somewhat like in Cameron Highlands. We got off at the 5th stop; simply following the crowd since there was only 2 of us and we will be walking the trail, it would be better to be near a crowd. We followed the trail for Fishwatching and Fern Walk. Thank God the rain stopped when we got down to walk. There are clear paths along the trail which quite an easy one. Stop anywhere along the trail, to enjoy the scenery or have some fun in the water. You will see lots of fishes in the water. I was told by a lady in the library to try putting my feet in the water and not move them, the fish will nibble on them just like in a fish spa. And true enough they did! And don't miss the place where you will see lots of fishes trying to jump over the waterfall. Unfortunately my photography skills are not good enough to capture the action to share here :(<br />
<div class="separator" style="clear: both;">
`</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://4.bp.blogspot.com/-r-f-3htAPOs/Vc8f8Rg6D-I/AAAAAAAAC_c/adYhjx6Y2o8/s1600/Jingualiao%2BRiver%2BCollage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="500" src="http://4.bp.blogspot.com/-r-f-3htAPOs/Vc8f8Rg6D-I/AAAAAAAAC_c/adYhjx6Y2o8/s500/Jingualiao%2BRiver%2BCollage.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><b>Fish watching and Fern Trail-Pinglin</b></td></tr>
</tbody></table>
<div class="separator" style="clear: both;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://2.bp.blogspot.com/-YUGemp2s7Yw/Vc8VUA7i7kI/AAAAAAAAC_A/xJTpk_NgYQY/s1600/DSC_0211.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-YUGemp2s7Yw/Vc8VUA7i7kI/AAAAAAAAC_A/xJTpk_NgYQY/s570/DSC_0211.JPG" width="570" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><b>Monkey Bridge over Jingualiau River</b></td></tr>
</tbody></table>
<div class="separator" style="clear: both;">
We took a walk along the Old Street when we got back to town. A quaint, laid back place with people getting on with their daily lives in small shops that lined the street. It was obvious that many of the shops dealt with tea related business. There is a Tea Museum at the other side of the blue bridge but unfortunately we only got to know it was closed for renovation when we were at their doorstep.</div>
<div class="separator" style="clear: both;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://2.bp.blogspot.com/-5cuDVm1k4Pg/Vc9BvxuYEBI/AAAAAAAAC_s/4-gbDLSeacg/s1600/DSC_0193.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-5cuDVm1k4Pg/Vc9BvxuYEBI/AAAAAAAAC_s/4-gbDLSeacg/s570/DSC_0193.JPG" width="570" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><b>Pinglin Old Street</b></td></tr>
</tbody></table>
<div class="separator" style="clear: both;">
Although we grabbed a bite at <b>Formosa Chang (Xindian)</b> before boarding the train back to Ximen, we went to <b>Lao Wang Ji Beef Noodles</b> at a later part of the night since it was very near to the hotel we stayed in. This is among highly recommended beef noodles in Taipei. It comes in both clear and spicy broth; both equally good. I wouldn't mind going for this again ;)</div>
<div class="separator" style="clear: both;">
<b><br /></b></div>
<div class="separator" style="clear: both;">
<b>Day 3 Plan:-</b></div>
<table border="1" cellpadding="0" cellspacing="0" class="MsoNormalTable"><tbody>
<tr><td style="padding: 0cm; width: 150.15pt;" valign="top" width="501"><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: inherit; font-size: x-small;"><b>Itinerary</b><o:p></o:p></span></div>
</td><td style="padding: 0cm; width: 147.15pt;" valign="top" width="491"><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: inherit; font-size: x-small;"><b>How to Go</b><o:p></o:p></span></div>
</td><td style="padding: 0cm; width: 146.3pt;" valign="top" width="488"><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: inherit; font-size: x-small;"><b>Foodie Trail</b><o:p></o:p></span></div>
</td></tr>
<tr><td style="padding: 0cm; width: 150.15pt;" valign="top" width="501"><div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 20.15pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo3; text-indent: -7.1pt;">
<span style="font-family: inherit; font-size: x-small;">1.<span style="font-stretch: normal;"> </span>Yehliu Geopark<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 20.15pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo3; text-indent: -7.1pt;">
<span style="font-family: inherit; font-size: x-small;">2.<span style="font-stretch: normal;"> </span>Taipei 101<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 20.15pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo3; text-indent: -7.1pt;">
<span style="font-family: inherit; font-size: x-small;">3.<span style="font-stretch: normal;"> </span>Raohe Night Market<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-small;"><b> What I would change:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-small;"> Spare some time for Raohe to <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-small;"> visit Wufenpu (if you are into</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-small;"> fashion).<o:p></o:p></span></div>
</td><td style="padding: 0cm; width: 147.15pt;" valign="top" width="491"><div class="MsoListParagraph" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.8pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l2 level1 lfo2; text-indent: -14.15pt;">
<span style="font-family: inherit; font-size: x-small;">1.<span style="font-stretch: normal;"> </span>MRT to Taipei Main Station.><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-small;"> Bus (#1815) from Kuo Kuang<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-small;"> Terminal<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.8pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l2 level1 lfo2; text-indent: -14.15pt;">
<span style="font-family: inherit; font-size: x-small;">2.<span style="font-stretch: normal;"> </span>MRT to Taipei 101 St.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.8pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l2 level1 lfo2; text-indent: -14.15pt;">
<span style="font-family: inherit; font-size: x-small;">3.<span style="font-stretch: normal;"> </span>MRT to Songshan St.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-small;"><b> Important Note:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-small;"> Confirm with bus driver before <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-small;"> boarding bus #1815 to be sure<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-small;"> the particular bus goes to Yehliu.<o:p></o:p></span></div>
</td><td style="padding: 0cm; width: 146.3pt;" valign="top" width="488"><div class="MsoListParagraph" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 13.6pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -14.15pt;">
<span style="font-family: inherit; font-size: x-small;"> 1.<span style="font-stretch: normal;"> </span>Ya Rou Bian<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: -.55pt; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit; font-size: x-small;"> (No.98-2 Yi Section, Zhonghua<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: -.55pt; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit; font-size: x-small;"> Road)<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 13.6pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -14.15pt;">
<span style="font-family: inherit; font-size: x-small;"> 2.<span style="font-stretch: normal;"> </span>Stalls/shop at Raohe Market<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 13.6pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -14.15pt;">
<span style="font-family: inherit; font-size: x-small;"> 3.<span style="font-stretch: normal;"> </span>Yu's Almond Tofu<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-small;"> (No. 101, Hengyang Rd).</span><span style="font-size: 10pt;"><o:p></o:p></span></div>
</td></tr>
</tbody></table>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
We set out even earlier on Day 3 due to longer hours to get to <b>Yehliu Geopark</b>; around 1 hour 30 minutes on a public bus. And prior to that we had to take the MRT to Taipei Main Station. From the station, follow M5 exit to Kuo-Kang Bus Terminal. Hop on to bus 1815. Just use your Easy Card to pay for the fare. <b>If you don't read Chinese, please ask the driver if the bus takes you to Yehliu even though the bus no. is 1815 because there are 2 routes for bus 1815. </b>Probably getting a sandwich or Chinese bun from the convenience store at the station for the journey will be a good idea too. <b> </b>On arrival at Yehliu bus stop,follow the sign to the Geopark. Again quite a bit of walking (1-2 km) to get there and it was hot since it was summer even though it was still early. You will walk passed the town which is also a fishing harbor; hence lots of restaurants specializing in seafood.</div>
</div>
<div style="text-align: justify;">
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
Yehliu is home to one of nature's wonder located along a cape in northern Taiwan. You will enjoy both the sea and the hills here. The various yet somewhat conforming to a few unique patterns of rock formations that are carved out by nature due to erosion seen here is quite spectacular. </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://3.bp.blogspot.com/-UnCbx-UNh8w/VdBHVz275MI/AAAAAAAAC_8/wI6vAV_OFc4/s1600/DSC_0015%2B%25282%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-UnCbx-UNh8w/VdBHVz275MI/AAAAAAAAC_8/wI6vAV_OFc4/s570/DSC_0015%2B%25282%2529.JPG" width="570" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><b>Mushroom Rocks at Yehliu Geopark</b></td></tr>
</tbody></table>
<div class="separator" style="clear: both;">
That was the first time we learned of terms like mushroom rocks, candle rocks, ginger rocks, tofu rocks etc due to some resemblance to the original form. Unique ones named Queen's Head, Naughty Princess, Lover's, Marine Bird, Gorilla etc are the icons of the park. One plays spot these rocks game here. There are security officials dotting the coast line and they can be quite rude and harsh if they spot people climbing or crossing prohibited borders. Can't blame them, who won't be hotheaded under the burning sun for hours? This place is packed with tourist especially those from China. One needs to queue for pictures with Queen Head. All in all this place is a worth a visit.</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
Here's some of the rocks that i managed to spot. </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://3.bp.blogspot.com/-aBJc_IBbtxo/VdPlE3rZtZI/AAAAAAAADBI/vG2d8P2NGVo/s1600/Yehliu%2BCollage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="280" src="http://3.bp.blogspot.com/-aBJc_IBbtxo/VdPlE3rZtZI/AAAAAAAADBI/vG2d8P2NGVo/s570/Yehliu%2BCollage.jpg" width="570" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><b>Clockwise: Queen's Head, Naughty Princess, Marine Bird, Gorilla.</b></td></tr>
</tbody></table>
<div class="separator" style="clear: both;">
We walked all the way to the last section of the park which is also the ecological reserve area. Beautiful wave-cut platforms, steep cliffs, the blue sea and the surrounding serenity made it a worthy long walk under the sun. We spent slightly over 2 hours there but due to the heat we were both tired out after the visit.</div>
<div class="separator" style="clear: both;">
<br /></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-IWBiMp2VKX4/VdBh5LecY5I/AAAAAAAADAc/s49hmkoQeWM/s1600/DSC_0083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-IWBiMp2VKX4/VdBh5LecY5I/AAAAAAAADAc/s49hmkoQeWM/s570/DSC_0083.JPG" width="570" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-cmmJkIJHzVk/VdBh-b2DTRI/AAAAAAAADAk/ZKborSrXAhQ/s1600/DSC_0095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="600" src="http://3.bp.blogspot.com/-cmmJkIJHzVk/VdBh-b2DTRI/AAAAAAAADAk/ZKborSrXAhQ/s400/DSC_0095.JPG" width="400" /></a></div>
<br />
We headed back to Taipei for a rest. We had lunch at shop famous for goose meat at Ximending named <b>Ya Rou Bian</b>. They specialized in braised goose meat served with either soup rice noodles or rice. Verdict? My humble opinion would be it's a bit overrated and prices are on the high side too.<br />
<br />
We continued with our plan to visit <b>Taipei 101</b> and if possible dine at Din Tai Fung there in the evening. To get there, take the MRT to Taipei 101 station. There are 101 floors in this skyscraper. The symbolism behind the number of floors are quite interesting. Firstly it symbolizes renewal of time as in arrival of the new century when it was built (i.e. 100 plus 1), January 1st (1-01) and first day of every new year. It also means to go beyond excellence (i.e. 101 instead of 100). How about Fengshui elements, you may wonder...being a Chinese, no doubt that question pop up in my mind. Firstly there are 8 segments altogether with 8 floors on each of them. In Chinese culture, 8 symbolizes prosperity. The segments were meant to look like a stack of 8 ancient chinese ingots; for me they like a stack of boxes that's all. No wonder the popular humor about it looking like take-away boxes in Western-Chinese restaurants. There's also the ruyi design adorning the building. Ruyi is a curved decorative object used as a sceptre in ancient Chinese folklore to symbolize power and good fortune.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-DkFCD1_s2I4/VdLWW2tg3JI/AAAAAAAADA0/k_vAg3LxB3U/s1600/DSC_0010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="650" src="http://2.bp.blogspot.com/-DkFCD1_s2I4/VdLWW2tg3JI/AAAAAAAADA0/k_vAg3LxB3U/s450/DSC_0010.JPG" width="450" /></a></div>
<br />
We went up to to the Observatory Deck which was on the 89th floor where we you will get a bird's eye view of Taipei. There's a NT$500 admission fee for it and we had to wait around 15 minutes in the queue which i thought was reasonable. The elevator that brings you up to the observatory deck is supposed to be the world's fastest elevator; it can go up to 1010 meters per minute although we didn't see it reach that speed during our ride, There's also an outdoor viewing area on the 90th floor.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://3.bp.blogspot.com/-5EbCn8aIJMA/VdarO08fz3I/AAAAAAAADBY/AbZeXqb5ICc/s1600/DSC_0028.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-5EbCn8aIJMA/VdarO08fz3I/AAAAAAAADBY/AbZeXqb5ICc/s570/DSC_0028.JPG" width="570" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;">Bird's eye view from Observatory Deck.</td></tr>
</tbody></table>
A must see thing in the tower would be the wind damper; another world largest and the only one open for public viewing in the world! Imagine it as a giant pendulum with a diameter of 5.5 meter and weighing 550 tons; suspended over 5 floors (92nd to 87). It's purpose is to counter tower movements during severe weather weather conditions like typhoons or earthquakes. Read that it recorded its largest movement of 1 metre during the recent typhoon on 8 Aug which was a week after we got back from our trip! </div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://3.bp.blogspot.com/-24hajxUcsco/VdaxBaNwHSI/AAAAAAAADBo/OzWjp3coDzs/s1600/DSC_0032.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="600" src="http://3.bp.blogspot.com/-24hajxUcsco/VdaxBaNwHSI/AAAAAAAADBo/OzWjp3coDzs/s400/DSC_0032.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><b>The damper baby</b></td></tr>
</tbody></table>
After coming out of the tower, our plan was to head to Din Tai Fung for dinner which is world famous for its Shanghainese xiaolongbao. Although we have tried their food in KL several times, we wanted to try if we had luck to get a table here, where it all started. Sadly, luck was not on our side. When we saw waiting was 45 minutes, we said Forget It! Maybe hoping to try out at this branch was too wishful, should have plan to go to their first restaurant at Xinyi Road for early lunch instead, maybe this would have been wiser, just maybe...</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Off we went to <b>Raohe night market</b> after that, simply for the reason that it is said to be the most popular one in Taipei city. Unfortunately it started to rain while we were making our way there. We got down at Houshanpi station (based on some research i did) which was quite a long walk to the market. The right station would be Songshan; the market is just across the street from the station. However, we did pass by Wufenpu on our way to the market. Wufenpu is the fashion paradise in Taipei. One will find extensive collection of apparels at affordable prices. Having said that i didn't buy anything because we were rushing to fill our stomachs! If you intend to shop at Wufenpu, do take note that most of the shops are only open in the afternoon (around 2 to 3pm). We didn't enjoy much at Raohe too because of the rain. Imagine walking in a pasar malam with umbrellas; wet feet and all; something that you wont catch me dead doing in KL! We ate at one of the restaurants while waiting for the rain to stop. Obviously restaurants were all packed for the same reason that we had. If you ask me, i think it's ok to skip this market if you don't have the time.<br />
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://2.bp.blogspot.com/-8pgugB5mnCM/Vdc-0Re_rRI/AAAAAAAADB4/a3vzlK46ayc/s1600/DSC_0068.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-8pgugB5mnCM/Vdc-0Re_rRI/AAAAAAAADB4/a3vzlK46ayc/s570/DSC_0068.JPG" width="570" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><b>Raohe Night Market; Rain or shine?</b></td></tr>
</tbody></table>
<div style="text-align: justify;">
If you decide to go to Raohe, drop by this beautiful temple beside the entrance to the market. It's really something that is hard to miss if you got to the market by taking the MRT. <b>Ciyou Temple</b> has a history of more than 200 years and is dedicated to Goddess Matzu. Intricate designs and beautifully lit at night.</div>
<div>
<div style="text-align: justify;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://4.bp.blogspot.com/-9qSSJJcoUYg/VdfpyIcdPPI/AAAAAAAADCY/eWU_gcNFdoM/s1600/DSC_0067.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-9qSSJJcoUYg/VdfpyIcdPPI/AAAAAAAADCY/eWU_gcNFdoM/s570/DSC_0067.JPG" width="570" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><b>Ciyou Temple</b></td></tr>
</tbody></table>
<div style="text-align: justify;">
<b>Our plan for Day 4:-</b><br />
<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-yfti-tbllook: 1184;"><tbody>
<tr><td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 106.1pt;" valign="top" width="354"><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<b><span style="font-family: inherit; font-size: x-small;">Itinerary<o:p></o:p></span></b></div>
</td><td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 6.0cm;" valign="top" width="567"><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<b><span style="font-family: inherit; font-size: x-small;">How to Go<o:p></o:p></span></b></div>
</td><td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 146.25pt;" valign="top" width="488"><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<b><span style="font-family: inherit; font-size: x-small;">Foodie Trail<o:p></o:p></span></b></div>
</td></tr>
<tr><td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 106.1pt;" valign="top" width="354"><div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 8.55pt; margin-right: -10.85pt; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -8.55pt;">
<span style="font-family: inherit; font-size: x-small;">1.<span style="font-stretch: normal;"> </span>Jingtong<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 8.55pt; margin-right: -10.85pt; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -8.55pt;">
<span style="font-family: inherit; font-size: x-small;">2.<span style="font-stretch: normal;"> </span>Pingxi<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 8.55pt; margin-right: -10.85pt; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -8.55pt;">
<span style="font-family: inherit; font-size: x-small;">3.<span style="font-stretch: normal;"> </span>Shifen<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 8.55pt; margin-right: -10.85pt; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -8.55pt;">
<span style="font-family: inherit; font-size: x-small;">4.<span style="font-stretch: normal;"> </span>Jiufen<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -10.85pt; margin-top: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -10.85pt; margin-top: 0cm;">
<b><span style="font-family: inherit; font-size: x-small;">What I would change:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -10.85pt; margin-top: 0cm;">
<span style="font-family: inherit; font-size: x-small;">Put up a night in Jiufen<o:p></o:p></span></div>
</td><td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 6.0cm;" valign="top" width="567"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -10.85pt; margin-top: 0cm;">
<span style="font-family: inherit; font-size: x-small;">1-3. MRT to Taipei Main St></span><span style="font-family: inherit; font-size: x-small; text-align: justify;">Train to </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -10.85pt; margin-top: 0cm;">
<span style="font-family: inherit; font-size: x-small; text-align: justify;">Ruifang (Tze </span><span style="font-family: inherit; font-size: x-small; text-align: justify;">Chiang Limited Express></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -10.85pt; margin-top: 0cm;">
<span style="font-family: inherit; font-size: x-small; text-align: justify;">Pingxi Line Train</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -10.85pt; margin-top: 0cm;">
<span style="font-family: inherit; font-size: x-small;"><br />4. Bus from Ruifang (#1062/788)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -10.85pt; margin-top: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -10.85pt; margin-top: 0cm;">
<b><span style="font-family: inherit; font-size: x-small;">Important Note:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -10.85pt; margin-top: 0cm;">
<span style="font-family: inherit; font-size: x-small;">Preferably buy train ticket to </span><span style="font-family: inherit; font-size: x-small; text-align: justify;">Ruifang </span><span style="font-family: inherit; font-size: x-small; text-align: justify;"> </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -10.85pt; margin-top: 0cm;">
<span style="font-family: inherit; font-size: x-small; text-align: justify;">one day in advance.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -10.85pt; margin-top: 0cm;">
<br /></div>
</td><td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 146.25pt;" valign="top" width="488"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-small;">Stalls/shops at old streets</span></div>
</td></tr>
</tbody></table>
<br />
Day 4 was another early start as i anticipated that it will take us a whole day to cover our plan. Hitting the Pingxi Branch Line old railway line this time. This is a 12.9 km single track line that was originally built to transport coal but now serves as a means of transportation and tourist attraction. There are 3 popular towns along the line namely (Pingxi, Jingtong, Shifen). I must say this place is fully commercialized (read very touristy) but i am not one that really minds this as with it comes cleanliness, convenience and comfort. Remember seeing scenes of countless lanterns lighting up skies in visit Taiwan promotional materials or in friends' photos? This place is renowned for it. These lanterns are supposed to fly your wishes to the skies with hopes of them coming true.<br />
<br />
To get on the branch line, we took a train to a town named <b>Ruifang</b>. We boarded the train to Ruifang from Taipei Main Station which was only 1 MRT station from Ximen station which was very close to the hotel we stayed in. Some advance planning is needed to catch the train to Ruifang. First of all, go for the Tze-Chiang Limited Express, this will get you there within 45 minutes. This express runs at hourly basis, that's the reason why you need to plan in advance otherwise you will be wasting a lot of time waiting for the train. You can check the train schedule <a href="http://www.railway.gov.tw/en/timetable.aspx?n=19678">here</a>. The other thing that would be a good idea is to buy the tickets in advance. You can even do it online <a href="http://www.railway.gov.tw/en/timetable.aspx?n=19678">here</a>. I noticed that there was this online booking facility but it didn't strike me that it could be difficult to get seats. We were told we could board the train but there wouldn't be seats. We decided to go for it since we didn't want to wait for the next train. Thank God, they had a coach for cargo like bicycles and we could sit on the floor in that coach otherwise we would have to stand the entire journey. Lesson learnt the hard way!<br />
<br />
Once we got to Ruifang, we bought our Day Pass for the Pingxi line. Take note again, train is on hourly basis. Look out for the schedule (take a photo of it if you need to) and plan your time carefully to catch the train when you get off at any of the stations along the line. Although it was supposed to be an old railway line, trains were modern and clean but it could get crowded since this place is very popular. Charming scenery along the line;lush greenery, flowing river, gorges, waterfalls, old houses that are barely feet away from the track.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-NuaT18aFdhY/VdrEBG3N6UI/AAAAAAAADDM/RYJyHb6S5qE/s1600/Pingxi%2BLine%2BTrain%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-NuaT18aFdhY/VdrEBG3N6UI/AAAAAAAADDM/RYJyHb6S5qE/s570/Pingxi%2BLine%2BTrain%2BCollage.jpg" width="570" /></a></div>
<br />
<br />
We decided to go right up to the last stop which was <b>Jingtong</b> and work our way down. Jingtong was previously a coal mining town; today what remains are monuments of its industrial past turned into tourist attractions. Now a quaint and sleepy town if not for tourists who dropped by to take a peak at its history. It also houses one of the oldest wood built train station inherited from the Japanese rule era. One thing that catches the eye would be lots of bamboo poles with wishes written on them hanging from practically anything that can hold them; along the gates of the station, trees, bridges etc.<br />
<br /></div>
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-rlXRhQGklPY/VdrCbOsKNMI/AAAAAAAADC4/8fPI5cHLuy8/s1600/DSC_0083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-rlXRhQGklPY/VdrCbOsKNMI/AAAAAAAADC4/8fPI5cHLuy8/s570/DSC_0083.JPG" width="570" /></a></div>
<br /></div>
<div style="text-align: justify;">
There's a museum dedicated to the coal mining industry just beside the station. The 2 storey building housing this museum was previously a dormitory of the Taiwan Railway Administration. Unfortunately, i couldn't make out much of the relics since there were no English descriptions.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<br />
Next up was <b>Pingxi</b>. Didn't do much here except to walk about along the old street and hunt down some food as we were hungry by then. Furthermore the heat was too much to bear to do anything under the sun. We tried the popular shaved peanut brittle ice cream spring roll which was refreshing. Bits of peanut brittle shaved from a huge brick of it wrapped together with yam ice cream and fresh cilantro using a piece of spring roll wrap. Very unique and refreshing. The other thing that i enjoyed there was this porky pau that had melted cheese on top. The shops on the old street reminds me of the village where my ah mah lived; with some packaging who knows it can be as popular as this little town too!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Fzs0HaJpPxg/VeZWTb6DcWI/AAAAAAAADGY/QhESjkfpMlY/s1600/Pingxi%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="http://4.bp.blogspot.com/-Fzs0HaJpPxg/VeZWTb6DcWI/AAAAAAAADGY/QhESjkfpMlY/s570/Pingxi%2BCollage.jpg" width="570" /></a></div>
<br />
Our final stop on this railway line would be <b>Shifen</b>. This is where we intend to send our wishes to the sky and apparently this is where most people do it, i noticed although it was in Pingxi that the tradition originated. Lots of stalls selling these lanterns, food and souvenirs; very touristy i warn you.. There are choices of 1 color, 2 or 4 color lantern; the more the colors, the more expensive they are. It cost NT$100 for the single colored one which we got. I think it's worth the price for the experience. They will provide brushes and ink to write your wishes on all 4 sides of the lantern, help you take photos then release the lanterns to the sky. The stall that we bought it from even provided water from the well to wash our hands for good luck. The gesture may sound childish or old fashion but somehow seeing your lantern take flight gives a wishful and magical feel to it :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-k2HLS1K06Lw/VdvJQIY7IQI/AAAAAAAADEc/tpCetM4tEjk/s1600/Sky%2BLantern%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="http://2.bp.blogspot.com/-k2HLS1K06Lw/VdvJQIY7IQI/AAAAAAAADEc/tpCetM4tEjk/s570/Sky%2BLantern%2BCollage.jpg" width="570" /></a></div>
<br />
We also walked all the way to <b>Shifen Waterfall</b>. The height of the fall is 20 meters with a width of 40 meters making it the broadest one in Taiwan. It's nice enough but not spectacular and it's a bit too far to walk from the train station. I didn't take note of the distance but it was easily a 20 minute walk; once you get to the entrance gate it's another ascending walk up slopes. I wouldn't recommend walking all the way from the station if you are travelling with the elderly or kids especially on a hot summer day; just not the best thing to do. We took a cab which cost me NT$100 to get back to the station from the waterfall.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://3.bp.blogspot.com/-BTvooK7MJ1E/VdrpbCZ1tMI/AAAAAAAADDk/N7jNNTWq1JY/s1600/DSC_0161.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-BTvooK7MJ1E/VdrpbCZ1tMI/AAAAAAAADDk/N7jNNTWq1JY/s570/DSC_0161.JPG" width="570" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><b>Shifen Waterfall</b></td></tr>
</tbody></table>
If you have enough time to spend leisurely in this park, the walk would be well worth it. It is a nice place to relax and breathe a little slower.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://1.bp.blogspot.com/-aWct-gF9h7I/Vdrp8vuChMI/AAAAAAAADDs/i8_s79OyED0/s1600/DSC_0178.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="600" src="http://1.bp.blogspot.com/-aWct-gF9h7I/Vdrp8vuChMI/AAAAAAAADDs/i8_s79OyED0/s400/DSC_0178.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><b>Close up on the fall </b></td></tr>
</tbody></table>
We made our way back to Ruifang after all the fun in Shifen. Our next destination was <b>JiuFen</b>. To get there; we took a bus from Ruifang. Look out for pieces of paper stuck on walls at Ruifang station for directions to the bus stop where you can catch a bus to JiuFen. As you get out of the station, turn left and walk down the road. The bus stop is opposite a Wellcome convenience store. Look out for bus no. 1062 or 788. Jiufen turned from a prosperous gold mining town to a tourist attraction after mining activities came to a decline. As the town is built on hilly terrains from the coastline of the Pacific Ocean, one gets an amazing view of the ocean. Interestingly the name when translated means Nine Portions; said to have came about because in the early years there were only 9 families living in this village hence they request for 9 portions every time shipments are sent there.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ggP9qaM7q04/VdsuPHxeBTI/AAAAAAAADD8/BdoscMoW1p0/s1600/DSC_0251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-ggP9qaM7q04/VdsuPHxeBTI/AAAAAAAADD8/BdoscMoW1p0/s570/DSC_0251.JPG" width="570" /></a></div>
<br />
The main attraction in this town would be the Old Streets; windy, narrow, uphill, cobblestoned with shops on both sides selling lots of local delicacies, handicrafts and souvenirs. This place is infamous for taro balls although surprisingly it's not its birth place, apparently it's Ruifang; a must try if you are there. Indeed, they were really good; a softer yet chewy enough texture and has a stronger taste of the main ingredient like yam or sweet potato. There are a couple more highly recommended food like peanut ice cream rolls, fish balls, glutinous rice cakes etc that i have read about but unfortunately the famous ones were packed and probably because we were not too hungry (had noodles at a stall opposite Ruifang train station and it was yummy!) plus feeling a little lethargic after a whole day out. Btw, i found that souvenirs are cheaper here than in Ximen, so if you find any interesting ones, just grab them don't hesitate!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-tPIZQ_WHQUg/Vdu-6c_3XjI/AAAAAAAADEM/26eIjkAeBps/s1600/Jiufen%2BOld%2BStreet%2B1%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-tPIZQ_WHQUg/Vdu-6c_3XjI/AAAAAAAADEM/26eIjkAeBps/s570/Jiufen%2BOld%2BStreet%2B1%2BCollage.jpg" width="570" /></a></div>
Away from the busy shopping streets, the place is pretty quaint. Lots of alleys to explore; you will come across many tea houses, restaurants and b&bs nestled among houses that the locals lived in. You get that serene, cosy, laid back lifestyle feeling here. My only regret was i didn't plan to put up a night here; that would have given me a lot more time to soak up this place.<br />
<br />
<b>Our plan for Day 5:-</b><br />
<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-yfti-tbllook: 1184;"><tbody>
<tr><td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 120.25pt;" valign="top" width="401"><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<b><span style="font-family: inherit; font-size: x-small;">Itinerary<o:p></o:p></span></b></div>
</td><td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 6.0cm;" valign="top" width="567"><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<b><span style="font-family: inherit; font-size: x-small;">How to Go<o:p></o:p></span></b></div>
</td><td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 146.25pt;" valign="top" width="488"><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<b><span style="font-family: inherit; font-size: x-small;">Foodie Trail<o:p></o:p></span></b></div>
</td></tr>
<tr><td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 120.25pt;" valign="top" width="401"><div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 15.65pt; margin-right: -10.85pt; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -14.2pt;">
<span style="font-family: inherit; font-size: x-small;">1.<span style="font-stretch: normal;"> </span>National Palace Museum<b><o:p></o:p></b></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 15.65pt; margin-right: -10.85pt; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -14.2pt;">
<span style="font-family: inherit; font-size: x-small;">2.<span style="font-stretch: normal;"> </span>Tamsui<b><o:p></o:p></b></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 15.65pt; margin-right: -10.85pt; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -14.2pt;">
<span style="font-family: inherit; font-size: x-small;">3.<span style="font-stretch: normal;"> </span>Beitou<b><o:p></o:p></b></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 15.65pt; margin-right: -10.85pt; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -14.2pt;">
<span style="font-family: inherit; font-size: x-small;">4.<span style="font-stretch: normal;"> </span>Shilin Night Market<b><o:p></o:p></b></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: -10.85pt; margin-top: 0cm; mso-add-space: auto;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -10.85pt; margin-top: 0cm;">
<b><span style="font-family: inherit; font-size: x-small;">What I would change:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -10.85pt; margin-top: 0cm;">
<span style="font-family: inherit; font-size: x-small;">Beitou first then Museum, </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -10.85pt; margin-top: 0cm;">
<span style="font-family: inherit; font-size: x-small; text-align: justify;">Tamsui, Night Market</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -10.85pt; margin-top: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -10.85pt; margin-top: 0cm;">
<b><span style="font-family: inherit; font-size: x-small;">Important Note:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -10.85pt; margin-top: 0cm;">
<span style="font-family: inherit; font-size: x-small;">Check opening hours for </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -10.85pt; margin-top: 0cm;">
<span style="font-family: inherit; font-size: x-small;">Beitou Public Hot Spring/</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -10.85pt; margin-top: 0cm;">
<span style="font-family: inherit; font-size: x-small;">Museum and </span><span style="font-family: inherit; font-size: x-small; text-align: justify;">plan </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -10.85pt; margin-top: 0cm;">
<span style="font-family: inherit; font-size: x-small; text-align: justify;">accordingly.</span></div>
</td><td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 6.0cm;" valign="top" width="567"><div class="MsoListParagraph" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 15.85pt; margin-right: -10.85pt; margin-top: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -14.2pt;">
<span style="font-family: inherit; font-size: x-small;">1.<span style="font-stretch: normal;"> </span>MRT to Shilin>Bus (#R30/255/304)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -10.85pt; margin-top: 0cm;">
<span style="font-family: inherit; font-size: x-small;"> to Museum<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 15.85pt; margin-right: -10.85pt; margin-top: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -14.2pt;">
<span style="font-family: inherit; font-size: x-small;">2.<span style="font-stretch: normal;"> </span>MRT to Tamsui<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 15.85pt; margin-right: -10.85pt; margin-top: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -14.2pt;">
<span style="font-family: inherit; font-size: x-small;">3.<span style="font-stretch: normal;"> </span>MRT to Xinbeitou<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 15.85pt; margin-right: -10.85pt; margin-top: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -14.2pt;">
<span style="font-family: inherit; font-size: x-small;">4.<span style="font-stretch: normal;"> </span>MRT to Jiantan (NOT Shilin)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -10.85pt; margin-top: 0cm;">
<br /></div>
</td><td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 146.25pt;" valign="top" width="488"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-small;"> 1. Stalls/shops at old streets </span><br />
<span style="font-family: inherit; font-size: x-small;"> (Tamsui/Shilin)</span><span style="font-size: 10pt;"><o:p></o:p></span><br />
<span style="font-size: x-small;"> 2. Yong He Soy Milk King</span><br />
<span style="font-size: x-small;"> (No. 30, Hankou Street)</span></div>
</td></tr>
</tbody></table>
<br />
Day 5 was our last full day in Taiwan. We started a little late today; not that we were running out of place to go but i wasn't feeling too comfortable with the amount of cash that i had left :( Most of the spendings were paid by cash. This is also another lesson learnt; you don't find money changers easily like what we have back home. You can only do it in banks (and designated ones only) apparently. So, i had to wait for the one nearest to our hotel to open (Mega International) before we could continue our travel. Since we time to spare in the morning, we decided to find a breakfast place that is famous among the locals named Yong He Soy Milk King. They have you tiao, scallion pancakes, xiao long bao among others to go with soy milk which is their specialty. Verdict? I wouldn't say it's extraordinary but if you come across one of their stalls it's worth a try; especially if you are looking for a typical local breakfast.<br />
<br />
Our plan for today was to travel along the Red Metro Line. Stops planned were National Palace Museum; Tamsui, Beitou and Shilin. To get to the <b>National Palace Museum</b> take the MRT to Shilin station. Walk out of the station towards a bus stop where you will need to catch a bus that will take you there (Bus no. R30, 255, 304 among others), it is best to ask the bus driver. There are signs that will guide you to the bus stop. This museum is a must go place if you would like to learn or appreciate Chinese history, culture or art. It's has the largest collection of Chinese Imperial artifacts in the world ranging from jade, ceramics, calligraphy, bronze, costumes, curios, books etc; over 600,000 pieces to be exact but i read somewhere that only 1% is exhibited at one time. As they say, this is the mecca! Rent the audio guide to gain a better understanding of the artifacts. You will find it beside the ticketing counter; and yes there's an entrance fee for this. Young ones can get a discount with your Youth Travel Card. They also provide free guided tours both in English and Chinese. You can even register online <a href="https://signup.npm.edu.tw/Advice.aspx?ActivityId=8&LangId=2">here</a> but take note that it has to be 3 days in advance. It would be good to start from the Orientation Gallery, it gives you a broad idea of Chinese history chronologically and highlights on artifacts to look out for during the rule of each dynasty.<br />
<br />
There are 2 artifacts that people flocked to view in this museum namely the Jadeite Cabbage and Meat shaped Stone; there is a snaking queue for them and thank god they are manned by the officials making it bearable. It took me around 20 minutes queuing time to view them for maybe 3 minutes? I thought it was worth the wait. These 2 pieces are really amazing artwork, they look so real! The Jadeite Cabbage (the bokchoy kind) even had a locust and katydid camouflaged among the leaves despite being a small piece of sculpture. The meat shaped stone looked like a piece of 'tungbo meat' (a chinese braised pork belly dish). This dish is made using a whole slab of pork belly with layers of fat between the lean ones. This piece artwork look exactly like the pork in the dish. The top layer was stained to a darker shade, was of a rougher surface and had tiny little holes on it resembling hair follicles on the skin. Below the 'skin' you will see layerings of fat and lean meat in different shades making it very realistic indeed. Hats off to these masters from ancient times, just amazing! Like most museums photos are forbidden and there are officials going around to ensure people abide to the rule.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-LknlR90C-8g/VdwXc0EQIpI/AAAAAAAADEs/r9jE7NRa_0I/s1600/National%2BPalace%2BMuseum%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="http://4.bp.blogspot.com/-LknlR90C-8g/VdwXc0EQIpI/AAAAAAAADEs/r9jE7NRa_0I/s570/National%2BPalace%2BMuseum%2BCollage.jpg" width="570" /></a></div>
<br />
Our next stop was <b>Tamsui</b>. This is a town by the sea; well known for stunning sunsets. You will see a long waterfront promenade once you step out of the MRT station. Lots of stalls throughout the entire stretch, snacks, funfair kind of games, knick-knacks, bicycles and scooters for rent too. Mother and son gave the bicycle for 2 a try. There were many locals at the park too with their children and dogs to relax and enjoy the beautiful view.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-cI8zpJDKyN0/VdxHiyPTrCI/AAAAAAAADE8/GpkB2sg5PPo/s1600/DSC_0025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-cI8zpJDKyN0/VdxHiyPTrCI/AAAAAAAADE8/GpkB2sg5PPo/s570/DSC_0025.JPG" width="570" /></a></div>
<br />
Like every other popular town, Tamsui has its old street too and they are all out to woo tourists.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-sBN2jVHNwm8/VdxK_YDjbRI/AAAAAAAADFI/v8TVjEDj-wo/s1600/Tamsui%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="http://4.bp.blogspot.com/-sBN2jVHNwm8/VdxK_YDjbRI/AAAAAAAADFI/v8TVjEDj-wo/s570/Tamsui%2BCollage.jpg" width="570" /></a></div>
<br />
The other popular attraction in Tamsui would be the Fisherman's Wharf. We took the ferry from the promenade to get there, just tap your Easy Card to pay for the ride. The Lover's Bridge would be one of the most photographed spot in Tamsui. I read that it is illuminated with a variety of colours at night. I didn't have enough time to stay till night though.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://4.bp.blogspot.com/-WNP9zNVkJdo/Vd0UEzGid9I/AAAAAAAADFY/rgzr5MiIYnU/s1600/DSC_0046.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-WNP9zNVkJdo/Vd0UEzGid9I/AAAAAAAADFY/rgzr5MiIYnU/s570/DSC_0046.JPG" width="570" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><b>Lover's Bridge at Fisherman's Wharf</b></td></tr>
</tbody></table>
Our next stop was <b>Beitou</b>; place famous for its hot springs. Now, had it not been because i had to go to the bank, this would have been my first stop for the day simply because the weather is already hot enough without getting into a hot spring at a later part of the day. So, i swap it around to be the last instead which turned out to be a wrong decision. We spent too much time at Tamsui and by the time we got to Beitou it was almost dark. We missed the opening hours of the Public Hot Spring and the Museum. All we managed to do was to wander a little in Beitou Park.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://4.bp.blogspot.com/-nT1Q3MVvhdw/Vd2BCD3F8nI/AAAAAAAADFo/VK4LSsjxBww/s1600/DSC_0071.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-nT1Q3MVvhdw/Vd2BCD3F8nI/AAAAAAAADFo/VK4LSsjxBww/s570/DSC_0071.JPG" width="570" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;">This beautiful Tudor style building is the Beitou Hot Spring Museum</td></tr>
</tbody></table>
Another place that is listed as tourist attraction in Beitou is the Public Library. It indeed is a very attractive building, look more like a resort to me. Even those who are not studious would want to be here. This is Taiwan's first green library. Huge French windows around the building maximise the catching of natural light and by night the illumination makes the building standout strikingly amidst the greens.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://4.bp.blogspot.com/-KE5Kl6LY6wk/Vd2MLSQS49I/AAAAAAAADF4/sJAYvI-QMmY/s1600/DSC_0073.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-KE5Kl6LY6wk/Vd2MLSQS49I/AAAAAAAADF4/sJAYvI-QMmY/s570/DSC_0073.JPG" width="570" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><b>Beitou Public Library</b></td></tr>
</tbody></table>
Our last stop for the day was <b>Shilin Night Market</b>. Said to be the largest night market in Taipei. I have to agree it is huge! There are so many roads branching out from the main market street. Indeed difficult to decide where to start and where to stop! Personally, i enjoyed this market the most. One is spoilt for choice here, you will find everything under the sun here ; well. it felt that way :) I even got gifts for my doggie here, they have doggie ambassador to parade their stuff :) I don't have any blog worthy photos to share here, i was seriously into shopping and eating since this would be my last chance to shop at night markets. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Day 6, time for us to say goodbye Taiwan. Flight leaves Taipei at 3.55PM, so we still had a few hours to spare in the morning which we spent eating and doing last minute shopping at Ximending. Had our last round of pearl milk tea, lor bak pyng, carrot cake, oyster omelet, mango shaved ice etc.<br />
<br />
The Red House was the last attraction that we visited. This building which was built in 1908 was originally a market but was turned into a theater in 1945. A very eye catching building with its red bricks and octagonal shape resembling the Chinese bagua. There are some exhibits in the building on its history plus a souvenir shop and a cafe too.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-mh_f1eG81SM/Vef9pbR5f6I/AAAAAAAADGs/xisj-9P1dRQ/s1600/IMAG0594.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" src="http://1.bp.blogspot.com/-mh_f1eG81SM/Vef9pbR5f6I/AAAAAAAADGs/xisj-9P1dRQ/s570/IMAG0594.jpg" width="570" /></a></div>
<br />
<br />
To get to the airport, we took a taxi to the <b>Taipei West Bus Station Terminal A</b>. From there we took the express bus #1819 which was the same we got to the city from the airport.<br />
<br />
Some snacks for loved ones at home. Cute crispy pancake cookies from Kobayashi on the left and the infamous pineapple tarts on the right.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-wsWiPbkk_d0/VehPUQ93yII/AAAAAAAADHQ/S1sCcDJ2xHM/s1600/Biscuits%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="411" src="http://1.bp.blogspot.com/-wsWiPbkk_d0/VehPUQ93yII/AAAAAAAADHQ/S1sCcDJ2xHM/s570/Biscuits%2BCollage.jpg" width="570" /></a></div>
<br />
So, that was it; a summary of our trip to Taipei. Really glad we did it; the time spent with my boy on our own is priceless. There were ups and downs, there were mistakes and lessons learnt along the way; there were times when we got on each other's nerves but we had a great time.<br />
<br />
This might not be the best itinerary; just an account of how we did it. On the sideline, i hope it will be useful to some of you if you are planning a trip there :)<br />
<br />
Yours truly signing off with the love of her life!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Xn5_AMS_BRg/VehUAJQmsbI/AAAAAAAADHc/7XYomeGYEcA/s1600/IMG-20150808-WA0000.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-Xn5_AMS_BRg/VehUAJQmsbI/AAAAAAAADHc/7XYomeGYEcA/s200/IMG-20150808-WA0000.jpg" width="150" /></a></div>
<div>
<br /></div>
</div>
</div>
Lite Home Bakehttp://www.blogger.com/profile/16527374695944366627noreply@blogger.com2tag:blogger.com,1999:blog-3027888177433421594.post-2218191347169883852014-11-16T08:50:00.002+08:002014-11-16T08:51:54.917+08:00My 5K Bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-pzdv9MZ8_S4/U8T5OkXgCsI/AAAAAAAACdY/wOKExuMcxRo/s1600/Kaya+Loaf+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-pzdv9MZ8_S4/U8T5OkXgCsI/AAAAAAAACdY/wOKExuMcxRo/s1600/Kaya+Loaf+1.jpg" height="700" width="500" /></a></div>
<div style="text-align: justify;">
Greetings to all my friends out there! It has been months since my last post, if you still drop by once in awhile, i am thankful :) </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
This is one of those that has been collecting dust in my draft folder. If you are one who haunts recipe blogs (particularly Asian ones), you would not have missed a 5K bread dough recipe that went viral somewhere around middle of this year. Apparently the name came about because someone paid 5000 RMB for it and if the story is true, we should consider ourselves lucky to find it shared on the web. You will find many variations out there apart from the original and this was my take of it :) </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-xEciA38BLVs/U8T7mlJRiYI/AAAAAAAACdk/gxvA3TuF5SY/s1600/Kaya+Loaf++Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-xEciA38BLVs/U8T7mlJRiYI/AAAAAAAACdk/gxvA3TuF5SY/s1600/Kaya+Loaf++Collage.jpg" height="570" width="570" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
If you like cottony soft bread and don't mind putting a little extra effort (and time), try this out. It follows a starter dough method but it doesn't require the dough to be left overnight which is good because one doesn't need to much planning ahead. </div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
You can make a plain loaf out of it but i missed a Kaya (coconut milk jam) loaf that i made a very long time back. It was a cute looking loaf shaped by pilling up little bread balls on top of each other and it tasted really good with kaya slathered in between the layers. And the cheese toppings? The inspiration came from a Filipino cake known as the Taisan cake which a few of my blogger friends tried out around the time i made this loaf when Philippines was the featured country for the <a href="http://new.inlinkz.com//luwpview.php?id=421974">Asian Food Fest</a> blogging event. I was smitten by the look of the cake :))</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<b>Recipe</b><br />
<b>Reference: </b><a href="http://chinadoll-bakingdairy.blogspot.com/2014/04/5k-dollar-starter-dough-bread.html">Baking Diary</a>/<a href="http://vivianpangkitchen.blogspot.com/2014/04/5-thousand-dollars-starter-dough-bread.html#more">Vivian Pang Kitchen</a><br />
<b><br /></b>
<b>Ingredients</b><br />
<div class="separator" style="clear: both; text-align: justify;">
<b>Starter dough</b></div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<ul>
<li>105g bread flour</li>
<li>45g cake flour (low protein flour)</li>
<li>12g sugar</li>
<li>3g instant yeast </li>
<li>120ml water</li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: justify;">
<b>Main dough</b></div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<ul>
<li>105g bread flour</li>
<li>65g cake flour (low protein flour)</li>
<li>35g sugar</li>
<li>¼ teaspoon salt</li>
<li>12g milk powder</li>
<li>1 egg (weight 57g without shell) my egg is exactly 57g without shell</li>
<li>10 ml water (add 1 tsp add a time if the dough is dry)</li>
<li>36g butter, room temperature</li>
</ul>
<ul>
<li><span style="text-align: justify;">Store bought small tub of kaya </span></li>
</ul>
<div class="separator" style="clear: both; text-align: justify;">
<b>Method</b></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<b>Starter Dough</b></div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<ol>
<li>Add in all the ingredients and use a spatula/stand mixer to combine all the ingredients into a dough.</li>
<li>Cover the dough and let it rise for 2-3 hours at room temperature</li>
</ol>
<div>
<b>Main Dough</b></div>
<ol>
<li>Add the ingredients for the main dough except butter into the starter dough. Knead well.</li>
<li>Add in butter and continue kneading till form smooth and elastic dough. It should pass the window pane test at this point.</li>
<li>Cover the dough and let it rise to just about double in size. </li>
<li>If you want a simple loaf, divide the dough into 3 pieces and shaped into rosettes or braid it. For a kaya loaf, take 15g of the dough, press it flat and put in 1/2 tsp of kaya into the ball before wrapping it up.</li>
<li>Place dough into a greased loaf pan. </li>
<li>If kaya loaf is made, lay the balls in a layer and try to close the gaps between the layers best possible. In between the layers, drop blobs (around 1 tsp) of kaya on the dough for added kaya flavour.</li>
<li>Leave the dough to rise till doubled in size. </li>
<li>Bake in preheated oven at 170C for about 20-25 minutes until golden brown.</li>
<li>Remove from the pan and leave to cool on wire rack.When it's slightly cooled, brush with some butter and sprinkle grated cheese on top if you like.</li>
</ol>
Note: I used my breadmaker to handle steps 1 to 3 (with butter thrown in at step 1)Lite Home Bakehttp://www.blogger.com/profile/16527374695944366627noreply@blogger.com8tag:blogger.com,1999:blog-3027888177433421594.post-29381998103277250902014-07-28T23:27:00.002+08:002014-07-28T23:27:23.643+08:00Ribs, The Pinoy Way<div style="text-align: justify;">
Hello there my blogging friends, it has been awhile, my apologies for not visiting. I hope to catch up soon. Life has been busy after going back to full time employment. Hats off to my friends who are working full time yet find time to blog constantly and beautifully while i am struggle to find a right rhythm!</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Asian Food Fest blogging event moves on to the Philippines this month and I am quite glad that i managed to complete my 'homework' early but yet i am rushing to post this unfortunately :(</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Don't know much about Pinoy cuisine and have not had much opportunity to savour them except those had during a brief trip to the beautiful Cebu island a few years back.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The only Pinoy dish that i can claim i know how to make would be the Adobo which they say is the unofficial national dish. I learned how to make this a few years back and i make it occasionally ever since. It's easy to make (no. 1 criteria to make it into my house menu) and it's delicious, can't be better...</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-71ubZX4HsQg/U8TWT81F9EI/AAAAAAAACdE/Vt7tRoLnw-Y/s1600/Pork+Adobo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-71ubZX4HsQg/U8TWT81F9EI/AAAAAAAACdE/Vt7tRoLnw-Y/s1600/Pork+Adobo.jpg" height="400" width="570" /></a></div>
<br />
<div style="text-align: justify;">
Adobo is a simple stew like meat dish made by braising the meat in essentially soy sauce, vinegar and garlic. One can make it with chicken, pork or even seafood (i read) but i chose pork of course since i wanted to add this into my collection of Asian Pork Ribs dish :) Apart from the variation in the choice of meat, other extras like potatoes and eggs can be added into the dish too. I tried with potatoes since they can never go wrong in stews.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The meat is tender with a unique mix of savoury, sweet and tangy flavors. Flavors are more intense if left to marinade longer (i left it overnight and made it for lunch). I like mine with a little sweetnes hence the addition of a little brown sugar. A comforting dish that goes well with rice.</div>
<br />
<b>Recipe</b><br />
<b>Source:</b> <a href="http://panlasangpinoy.com/2009/08/01/filipino-food-pork-adobo-recipe/">Pansalang Pinoy</a><br />
<br />
<b>Ingredients</b><br />
<ul>
<li>2 lbs pork belly <i><span style="color: blue;">(850g)</span></i> </li>
<li>2 tbsp garlic, minced or crushed <i><span style="color: blue;">(4 tbsp)</span></i></li>
<li>5 pieces dried bay leaves <i><span style="color: blue;">(3 pieces)</span></i></li>
<li>4 tbsp vinegar</li>
<li>1/2 cup soy sauce <i><span style="color: blue;">(1/3 cup)</span></i></li>
<li>1 tbsp whole pepper corn</li>
<li>1 cup water</li>
<li><i><span style="color: blue;">1 tsp brown sugar</span></i></li>
<li><i><span style="color: blue;">2 russet potatoes skinned and cut into quarters</span></i></li>
<li>salt to taste</li>
</ul>
<b>Method</b><br />
<ol>
<li>Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour<i><span style="color: blue;"> (I left it the fridge overnight and made it for lunch the next day)</span></i></li>
<li>Heat a heavy based pot and put-in the marinated pork belly to brown the meat.</li>
<li>Add water, whole pepper corn, and dried bay leaves then bring to a boil. </li>
<li>Simmer for 20 minutes. </li>
<li>Add in vinegar and simmer for another 10 minutes or until meat is tender.</li>
<li>Add in potatoes and simmer for another 15 minutes or until potatoes is soft.</li>
<li>Add sugar and salt to taste.</li>
</ol>
<div>
<b>Notes:</b> My variation in blue<br />
<br /></div>
<div style="text-align: center;">
<img src="https://3.bp.blogspot.com/-44-N-YYKq_Q/Ur--M-S5VvI/AAAAAAAAFts/5RgXo0f4Vo8/s1600/936409_146779805512066_213370180_n.jpg" /></div>
<br />
<div style="text-align: center;">
I am submitting this post to <a href="http://wendyinkk.blogspot.com/p/asian-food-fest.html">Asian Food Fest</a> – Philippines hosted by <a href="http://thesweetspot.com.my/?p=7397">The Sweet Spot</a>.<br />
<br />
<div>
<img alt="Photobucket" src="http://i1213.photobucket.com/albums/cc472/purpleflower_sw/th_littlethumbups1-1.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px;" /><br />
<br /></div>
This post is linked to the event <a href="http://www.foodiebaker.com/2014/07/little-thumbs-up-july-2014-potato.html">Little Thumbs Up (July 2014 Event: Potato)</a> - organised by Zoe <a href="http://bakeforhappykids.com/">(Bake for Happy Kids)</a> and Mui Mui <a href="http://my123favourites.blogspot.com/">(My Little Favourite DIY</a>) and hosted by Jasline (<a href="http://foodiebaker.com/">Foodie Baker</a>) </div>
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F3.bp.blogspot.com%2F-44-N-YYKq_Q%2FUr--M-S5VvI%2FAAAAAAAAFts%2F5RgXo0f4Vo8%2Fs1600%2F936409_146779805512066_213370180_n.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://3.bp.blogspot.com/-44-N-YYKq_Q/Ur--M-S5VvI/AAAAAAAAFts/5RgXo0f4Vo8/s1600/936409_146779805512066_213370180_n.jpg" -->Lite Home Bakehttp://www.blogger.com/profile/16527374695944366627noreply@blogger.com9tag:blogger.com,1999:blog-3027888177433421594.post-69762629224092835772014-07-13T15:09:00.000+08:002014-07-13T15:09:51.087+08:00Super Soup Bowl Sunday<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ZfFWmGul_XU/U65phn2V3kI/AAAAAAAACZo/lRyCXCa3V2A/s1600/Braised+Fish+Maw+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ZfFWmGul_XU/U65phn2V3kI/AAAAAAAACZo/lRyCXCa3V2A/s1600/Braised+Fish+Maw+Soup.jpg" height="400" width="570" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Happy Sunday everyone! Hope you are having a great time with your loved ones.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
I made this dish 2 Sundays ago. I am at a loss as to what to name this dish. Listing down all the ingredients will make it long and boring. Since it's a big bowl of goodness, Super Bowl came to mind :) Or maybe Super Soup Bowl to be technically correct. After all that's what it is literally, not American football :)</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
This dish was inspired by Sonia's claypot luffa gourd, black fungus and fish maw dish that she shared not long ago. I like this kind of dish with lots of ingredients braised in supreme stock. Something that one could eat on its own or at the most some rice to go with it for die-hard rice fans (which i have in my house).</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Sonia made hers using the traditional Cantonese way of cooking. She used dried sole fish to make the stock which is a widely used seasoning in Cantonese style cooking. I don't have any of those so i made do with anchovies instead. To make up for the flavors, i threw in fish, prawns and some meatballs. I also used a chayote instead of luffa.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
It turned out delicious! Lots of tasty ingredients and soup to go with it too, a typical chinese home style meal that was really comforting.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<b>Recipe</b></div>
<div class="separator" style="clear: both; text-align: justify;">
<b>Inspiration:</b> <a href="http://nasilemaklover.blogspot.com/2014/06/claypot-luffa-gourds-black-fungus-and.html">Nasi Lemak Lover</a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<b>Ingredients</b></div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<ul>
<li>1 medium size chayote, peel and cut into wedges</li>
<li>40g fish maw, soaked in water for 30mins</li>
<li>1 medium size carrot, peel and cut into thick slices</li>
<li>10g dried black fungus, soaked in water till soften, tear into small pieces</li>
<li>4 cloves garlic, crushed</li>
<li>1 slice white flesh fish</li>
<li>1 cup meatballs</li>
<li>6 medium size prawns, deveined </li>
<li>Salt to taste</li>
</ul>
<div class="separator" style="clear: both; text-align: justify;">
<b>Stock ingredients</b></div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<ul>
<li>1 cup dried anchovies</li>
<li>1000ml water</li>
</ul>
<div class="separator" style="clear: both; text-align: justify;">
<b>Method</b></div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<ol>
<li style="text-align: justify;">Rinse and wash anchovies in some water.</li>
<li style="text-align: justify;">Heat one tablespoon of cooking oil in a stock pot then fry anchovies until fragrant.</li>
<li style="text-align: justify;">Add water then allow it to come to a boil and simmer for around 15 minutes until soup becomes whitish. </li>
<li style="text-align: justify;">Strain broth, discard anchovies and set aside.</li>
<li style="text-align: justify;">Heat one tablespoon of cooking oil in a claypot, sauté garlic until fragrant. Add in carrot, black fungus and chayote.</li>
<li style="text-align: justify;">Add in stock and let it come to a boil.</li>
<li style="text-align: justify;">Add in fish maw, continue to cook for 5-10mins till fish maw soften.</li>
<li style="text-align: justify;">Add in prawns for 2-3 minutes then add in meatballs followed by fish slices the last.</li>
<li style="text-align: justify;">Turn off heat once fish is cooked.</li>
<li style="text-align: justify;">Remove from heat, serve hot.</li>
</ol>
Lite Home Bakehttp://www.blogger.com/profile/16527374695944366627noreply@blogger.com10tag:blogger.com,1999:blog-3027888177433421594.post-10601461205653689522014-07-02T07:18:00.004+08:002014-07-02T07:18:46.169+08:00A Very Berry Good Morning!<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/--2YC10W89gk/U6_ioXYnOfI/AAAAAAAACaQ/Q9k4KtF_0as/s1600/Very+Berry+Cinnamon+Swirl+Bread+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/--2YC10W89gk/U6_ioXYnOfI/AAAAAAAACaQ/Q9k4KtF_0as/s1600/Very+Berry+Cinnamon+Swirl+Bread+1.jpg" height="400" width="570" /></a></div>
<div style="text-align: justify;">
I was on a berry buying frenzy the other day. Isetan Kuala Lumpur was offering every other type of berries (strawberries, blueberries, blackberries, cherries and raspberries) at a bargain in conjunction with the Mega Sales event. Yippee! If you visit me often enough, you must have read about me lamenting how expensive berries are on this part of the world. So, you can imagine how crazy i went when they were going at a discount. I bought at least a punnet of every other berries that they had. Very berry happy i was :)</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-7dSMU_4mz5o/U6_iogsa1OI/AAAAAAAACaU/HthK5RwFzL0/s1600/Very+Berry+Cinnamon+Swirl+Bread+2.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-7dSMU_4mz5o/U6_iogsa1OI/AAAAAAAACaU/HthK5RwFzL0/s1600/Very+Berry+Cinnamon+Swirl+Bread+2.jpg.jpg" height="700" width="500" /></a></div>
<br />
<div style="text-align: justify;">
I couldn't wait to lay my hands on something that has lots of berries in it :)) I ended up making this swirl bread by Joy the Baker. This recipe is one of the challenges for a Baking Bootcamp in which she is partnering with King Arthur flour. The many photos of this beautiful bread of those taking part in the challenge was just captivating. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The biggest challenge is the braiding and then the transferring to the baking pan. The dough was really soft, berries falling off here and there when you braid it and added to that some berries started to bleed after the dough is cut. It's doable but not easy! The key to this is to do it fast! I must admit i didn't do too well :(<br />
<br /></div>
<div style="text-align: justify;">
We had it for breakfast the next day, the bread was still soft without any need to reheat it. Buttery, moist, cinnamony, bursting with berries and their juices. Just delicious! I am thinking a scoop of ice cream will go very well with it too :)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Recipe</b></div>
<b>Reference:</b> <a href="http://joythebaker.com/2014/05/baking-bootcamp-triple-berry-cinnamon-swirl-bread/">Joy the Baker</a> and <a href="http://bryonycooks.wordpress.com/2014/05/28/baking-bootcamp-triple-berry-cinnamon-swirl-bread/">Bryony Cooks</a><br />
<br />
<b>Ingredients</b><br />
<b><br /></b><b>Dough</b><br />
<ul>
<li>2 1/4 tsp. active dry yeast <i><span style="color: blue;">(2 tsp)</span></i></li>
<li>1 tbsp. granulated sugar</li>
<li>3/4 cup whole milk, warmed to a warm lukewarm</li>
<li>1 large egg yolk <i><span style="color: blue;">(1/2 medium size egg)</span></i></li>
<li>2 tbsp. unsalted butter, melted <i><span style="color: blue;">(28g)</span></i></li>
<li>2 1/4 cups King Arthur all-purpose flour <i><span style="color: blue;">(280g)</span></i></li>
<li>1/2 tsp. salt</li>
<li>Olive oil, for greasing the bowl <i><span style="color: blue;">(omitted)</span></i></li>
</ul>
<b>Filling</b><br />
<ul>
<li>1/4 cup unsalted butter, room temperature <i><span style="color: blue;">(56g)</span></i></li>
<li>1/4 cup granulated sugar <i><span style="color: blue;">(45g)</span></i></li>
<li>3 tsp. ground cinnamon <i><span style="color: blue;">(2 tsp, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger)</span></i></li>
<li>2 cups fresh berries <i><span style="color: blue;">(sliced strawberries, raspberries, blueberries, blackberries)</span></i></li>
<li>1 large egg, beaten, for egg wash <i><span style="color: blue;">(1/2 medium size egg)</span></i></li>
</ul>
<b>Method</b><br />
<ol>
<li style="text-align: justify;">In a medium size bowl, heat milk until warm. Stir in yeast and sugar. Add in the egg and melted butter. Whisk together until thoroughly combined. Allow mixture to rest until it becomes foamy, around 10 minutes.</li>
<li style="text-align: justify;">In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and bring everything together into a rough dough. Place dough on a lightly floured counter and knead by hand for about 10 minutes more. Dough ball should be soft and smooth after kneading. Shape dough into a ball.</li>
<li style="text-align: justify;">Place the dough in a bowl that has been lightly greased with olive oil and cover. Allow to rest in a warm place for about 1 hour, or until doubled in size.</li>
<li style="text-align: justify;">While the dough rises, whisk together the butter with cinnamon and sugar for the filling. Set aside.</li>
<li style="text-align: justify;">Preheat the oven to 375°F (190°C). Grease a 10-inch cast iron skillet <i><span style="color: blue;">(I used a 9-inch springform cake pan)</span></i>. Set aside.</li>
<li style="text-align: justify;">After the dough has doubled in size, place it on a lightly floured counter and knead twice. Using a rolling pin, roll the dough to a rectangle of about 18×12 inches.</li>
<li style="text-align: justify;">Spoon the cinnamon filling over the top, spreading evenly, leaving a clean 1-inch border around the edges. Sprinkle the fresh berries over cinnamon filling. Start by rolling the longest side of the dough. The roll will be a bit lumpy because of the berries. Using a sharp knife, cut the log in half lengthwise leaving 1-inch of the edge uncut.</li>
<li style="text-align: justify;">Start braiding the two pieces by lifting the left strand over the right strand. Repeat this motion until you reach the bottom of the dough. Press together to seal. Join the two ends, creating a circle with the dough and press together.</li>
<li style="text-align: justify;">Using two swift hands, transfer the dough ring to the prepared cast iron skillet/pan. Brush the wreath with the beaten egg.</li>
<li style="text-align: justify;">Bake for 20-25 minutes until golden brown. Allow to cool for about 30 minutes before slicing and serving. Sprinkle with powdered sugar, if desired.</li>
</ol>
<div style="text-align: justify;">
<b>Note: </b></div>
<div style="text-align: justify;">
<ol>
<li>I followed through Step 1 but i let my breadmaker handle the kneading using the Dough program. </li>
<li>For Step no. 3, i left the dough the dough to rise in the breadmaker.</li>
</ol>
</div>
Lite Home Bakehttp://www.blogger.com/profile/16527374695944366627noreply@blogger.com13tag:blogger.com,1999:blog-3027888177433421594.post-9699412966468196122014-06-28T18:04:00.001+08:002014-06-28T18:13:36.515+08:00Orange is the Happiest Color<div class="separator" style="clear: both; text-align: justify;">
<a href="http://1.bp.blogspot.com/-u6u1aokBt9I/U6551eg4IoI/AAAAAAAACZ4/zA5tTssH-dU/s1600/Orange+Cheesecake+1.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-u6u1aokBt9I/U6551eg4IoI/AAAAAAAACZ4/zA5tTssH-dU/s1600/Orange+Cheesecake+1.jpg.jpg" height="400" width="570" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
It is not very often that i bake cheese cakes. The problem is they keep calling out to me whenever they are in my fridge. I love them so it's easier to refrain from baking than to refrain from eating! </div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
I had this block of cheese leftover after i made a cake for my son's class party, just the excuse for me to make myself one :) I didn't have that much left, only 250g, so i thought a Japanese style cheese cake would suit it well. And i was craving for something orangey. Orange is my favorite fruit and i like its bright sunshiny color. I must agree with Frank Sinatra to a certain extent, "Orange is the happiest color" so he said :)</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
I did a search and landed on Ann's recipe which she posted in 2010. I know Ann bakes gorgeous stuff but when i saw this cake of hers, i was like 'wow' she was baking gorgeous cakes even way back then :) I absolutely love this cake. It has a very fine texture that was light and airy and the orangey tang is just heavenly for orange lovers like me.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://3.bp.blogspot.com/-P_zVAIX9xWk/U6551sOOxAI/AAAAAAAACZ8/dJxr9EDZidk/s1600/Orange+Cheesecake+2.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-P_zVAIX9xWk/U6551sOOxAI/AAAAAAAACZ8/dJxr9EDZidk/s1600/Orange+Cheesecake+2.jpg.jpg" height="700" width="500" /></a></div>
<div style="text-align: center;">
Light, airy and tangy!</div>
<div style="text-align: justify;">
<br />
I substituted corn flour with potato starch and i am wondering if it had a hand in making the cake lighter, hmm...any thoughts my friends?<br />
<br /></div>
<div style="text-align: justify;">
<b>Recipe</b></div>
<div style="text-align: justify;">
<b>Reference:</b> <a href="http://www.anncoojournal.com/2010/04/orange-cheesecake_14.html">Anncoo Journal</a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>(A)</b></div>
<div style="text-align: justify;">
</div>
<ul>
<li>250gm Cream Cheese, soften</li>
<li>250ml Milk</li>
<li>120gm Butter</li>
</ul>
<b>(B)</b><br />
<ul>
<li>50ml Fresh Orange Juice</li>
<li>2 nos Orange Rind, grated <i><span style="color: blue;">(Zest from 1 big orange)</span></i></li>
</ul>
<b>(C)</b><br />
<ul>
<li>6 nos Egg yolks <i><span style="color: blue;">(Medium size eggs)</span></i></li>
<li>60gm Sugar</li>
</ul>
<b>(D)</b><br />
<ul>
<li>70gm Cake / Plain Flour</li>
<li>20gm Corn Flour <i><span style="color: blue;">(Potato Starch)</span></i></li>
</ul>
(E)<br />
<ul>
<li>6 nos Egg Whites</li>
<li>1/2 tsp Cream of Tartar <i><span style="color: blue;">(omitted)</span></i></li>
<li>60 gm Sugar</li>
</ul>
<div style="text-align: center;">
<div style="text-align: justify;">
<b>Method</b></div>
<div style="text-align: justify;">
<ol>
<li>Melt cream cheese and milk over a double-boiler, strain using a wire mesh sieve to get a smooth mixture.</li>
<li>Remove from heat and add in butter, stir until butter melted.</li>
<li>When mixture is cool, add in ingredients (B) and (C). mix well.</li>
<li><i><span style="color: blue;">Mix ingredients D and sieve into mixture in 3 batches.</span></i></li>
<li>Mix well until mixture becomes thick.</li>
<li>Whisk egg white and cream of tartar till frothy.</li>
<li>Add in sugar <i><span style="color: blue;">(2 batches)</span></i> and continue whisk until peak foam.</li>
<li>Mix egg whites to cheese mixture with a spatula <i><span style="color: blue;">(in 3 batches)</span></i>.</li>
<li>Pour batter into a 10" lined square cake tin <i><span style="color: blue;">(8 inch round removable base pan plus a 3 inch paper liner)</span></i>.</li>
<li>Bake at preheat oven 150'C with water bath for 1 hour 10 mins.</li>
<li><i><span style="color: blue;">Leave the cake to cool in the oven with door ajar for 30 minutes- 1 hour. This is to prevent the cake from shrinkage with sudden change of temperature.</span></i></li>
</ol>
<b>Notes</b></div>
<div style="text-align: justify;">
<ol>
<li>My variations in blue.</li>
<li>For water bath effect, place 4 tart moulds filled with hot water in 4 corners of oven. You do not need to wrap the pan with aluminium foil with this method.</li>
<li>Tent the cheesecake by covering it with aluminium foil loosely when half way baked (about 20-30 mins) to prevent cheesecake from over browning.</li>
</ol>
<div>
<div>
This post is linked to the event <a href="http://jozelynng.blogspot.com/2014/06/little-thumbs-up-june-theme-butter.html">Little Thumbs Up (June 2014 Event: Butter)</a> organised by <a href="http://bakeforhappykids.blogspot.com.au/">Zoe (Bake for Happy Kids)</a> and <a href="http://my123favourites.blogspot.com/">Mui Mui (My Little Favourite DIY)</a> and hosted by <a href="http://jozelynng.blogspot.com/">Jozelyn Ng (Spice Up My Kitchen)</a></div>
<div>
<div style="text-align: center;">
<img alt="Photobucket" src="http://i1213.photobucket.com/albums/cc472/purpleflower_sw/th_littlethumbups1-1.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px;" /></div>
</div>
</div>
</div>
</div>
Lite Home Bakehttp://www.blogger.com/profile/16527374695944366627noreply@blogger.com14tag:blogger.com,1999:blog-3027888177433421594.post-48957543372379688182014-06-27T09:48:00.000+08:002014-06-27T09:48:09.042+08:00Ribs the Vietnamese Way<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-BKZfABi95lY/U6p-7vzf8SI/AAAAAAAACZU/ZDLNfFCN84M/s1600/Vietnamese+Braised+Ribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-BKZfABi95lY/U6p-7vzf8SI/AAAAAAAACZU/ZDLNfFCN84M/s1600/Vietnamese+Braised+Ribs.jpg" height="400" width="570" /></a></div>
<div style="text-align: justify;">
Yes, that's pork ribs you are staring at in case you can't make out what it is! Unfortunately that is the best photo that i can find for this dish even after changing plates, with garnish, without garnish, this angle, that angle etc, etc, etc and yet this is what i got. I am sure fellow bloggers can relate to this. Must have been my bad photo day. Sometimes it's just so hard to get one nice photo. I was contemplating whether to post it. The good thing is it tasted delicious, it's just the photo that isn't doing it justice. So, since i did do my homework, I will add it to my Asian Pork Ribs collection (if you have been following me on this) for good or for bad :)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
This is really another simple recipe to add to the other 2 equally simple Vietnamese recipes (not that all Vietnamese dishes are simple, difficult ones are just not within my territory). I think grilling is the more popular method with ribs but i am not doing the grill in this hot weather. This recipe requires the meat to be marinated then pan fried for awhile before adding in water to braised the dish for the meat to be tender.<br />
<br />
The addition of lemon grass and ginger made it really fragrant, good enough to pique hubs' interest to ask what was for dinner.</div>
<br />
<b>Recipe</b><br />
<b>Adapted from:</b> <a href="http://wanderingchopsticks.blogspot.com/2008/08/suon-kho-xa-gung-toi-ot-vietnamese.html">Wandering Chopsticks</a><br />
<br />
<b>Ingredients</b><br />
<ul>
<li>800g pork ribs</li>
<li>2 stalks lemongrass, finely minced</li>
<li>6 cloves garlic, finely minced</li>
<li>1-inch knob ginger, finely minced</li>
<li>1 chili pepper, finely minced <i><span style="color: blue;">(omitted)</span></i></li>
<li>2 tbsp honey</li>
<li>2 tbsp Nuoc Mam (Vietnamese Fish Sauce)</li>
<li>1 tbsp rice wine vinegar</li>
<li>1 tsp salt </li>
<li>1 tsp ground black pepper</li>
<li>1 cup water </li>
</ul>
<b>Steps</b><br />
<ol>
<li style="text-align: justify;">Combine lemongrass, garlic, ginger and chili pepper and finely mince everything in a food processor until a rough paste is formed.</li>
<li style="text-align: justify;">Add honey, fish sauce, rice wine vinegar, salt and ground black pepper to the paste. Then slather the marinade all over the pork ribs. </li>
<li style="text-align: justify;">Leave the ribs in the fridge to season for 1-2 hours.</li>
<li style="text-align: justify;">In a large sauce pan on high heat, drizzle a bit of oil and quickly sear the ribs. Add 1 cup of water, cover the pan, turn the heat down to medium-low, and let simmer for about 30 to 45 minutes.</li>
<li style="text-align: justify;">Check from time to time and make sure nothing's burning, stirring occasionally and make taste adjustments or add water if necessary. The marinade will gradually thicken into a rich sauce.</li>
</ol>
<b>Notes:</b><br />
<ol>
<li style="text-align: justify;">The original recipes calls for pork chops which i substituted with pork ribs.</li>
<li style="text-align: justify;">I reduced the amount of water from 2 cups to 1 cup and adding about another 1/4 cup when the gravy starts to thicken.</li>
<li style="text-align: justify;">I used Thai fish sauce instead since it was on hand.</li>
</ol>
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-44-N-YYKq_Q/Ur--M-S5VvI/AAAAAAAAFts/5RgXo0f4Vo8/s1600/936409_146779805512066_213370180_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-44-N-YYKq_Q/Ur--M-S5VvI/AAAAAAAAFts/5RgXo0f4Vo8/s1600/936409_146779805512066_213370180_n.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div>
"I am submitting this post to <a href="http://wendyinkk.blogspot.com/p/asian-food-fest.html">Asian Food Fest - Indochina</a> hosted by <a href="http://kellysiewcooks.com/2014/06/01/asian-food-fest-french-indochina/">Kelly Siew Cooks</a>."</div>
</div>
<br />
<br />
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F3.bp.blogspot.com%2F-44-N-YYKq_Q%2FUr--M-S5VvI%2FAAAAAAAAFts%2F5RgXo0f4Vo8%2Fs1600%2F936409_146779805512066_213370180_n.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://3.bp.blogspot.com/-44-N-YYKq_Q/Ur--M-S5VvI/AAAAAAAAFts/5RgXo0f4Vo8/s1600/936409_146779805512066_213370180_n.jpg" -->Lite Home Bakehttp://www.blogger.com/profile/16527374695944366627noreply@blogger.com8tag:blogger.com,1999:blog-3027888177433421594.post-50336898296006232372014-06-24T23:02:00.000+08:002014-06-26T10:26:08.416+08:00Wu Pao Chun Loaf with a Japanese Twist<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-52THYyH_w7M/U6kKQfkCbJI/AAAAAAAACZE/AVpQbCf9iWM/s1600/Matcha+Loaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-52THYyH_w7M/U6kKQfkCbJI/AAAAAAAACZE/AVpQbCf9iWM/s1600/Matcha+Loaf.jpg" height="400" width="570" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
Some of you might have come across the Wu Pao-Chun milk loaf by now. A recipe that has been popular with quite a few Asian food bloggers recently. I caught the bug too and gave the original recipe a try <a href="http://litehomebake.blogspot.com/2014/05/plain-basics-from-whos-who.html">here</a>. The results are satisfying and I like the recipe for its simplicity. One that you can rely on when you realised too late that there's nothing for breakfast tomorrow. Pop everything in the bread maker and you will wake up to a freshly made loaf the next morning!</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
This one here is a variation of the original recipe. The inspiration came from Baking Taitai who spiced up the plain milk loaf with matcha (green tea) and white chocolate chips. I didn't have any white chocolate chips on hand but i had white chocolate Toblerone, and yes you can guess what happened :)) Apart from that, I added some craisins for the color and tang to cut through the entire sweetness.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Quite an enjoyable breakfast it made even when eaten on its own. The bread was creamy from the addition of chocolate, lightly scented with a fresh green tea fragrance which reminded me of green tea latte and the cranberries provide some bite and a tangy flavor. </div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
I noticed the dough took longer to rise than the original recipe, just have some patience and wait until it doubles its size. The other thing that puzzles me is there was some shrinkage, i suspect it was because i removed the loaf immediately after i took it out of the oven, i am wondering if its because the loaf was still very soft when it was hot and it got a little compressed when the pan was inverted!</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<b>Recipe</b><br />
<b>Inspired By: <a href="http://bakingtaitai.blogspot.com/2014/03/wu-pao-chun-matcha-white-chocolate.html">Baking Taitai</a></b><br />
<br />
<b>Ingredients</b><br />
<ul>
<li>290g bread flour</li>
<li>10g matcha powder</li>
<li>14g sugar </li>
<li>1 tsp salt</li>
<li>15g unsalted butter</li>
<li>1 tsp instant dry yeast</li>
<li>198g milk</li>
<li>1/2 cup craisins</li>
<li>3 triangular pieces of Toblerone 400g</li>
</ul>
<div>
<b>Steps</b></div>
<ol>
<li style="text-align: justify;">Mix all ingredients (except butter, chocolate and craisins) into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture.</li>
<li style="text-align: justify;">Add in the unsalted butter, then knead it using medium speed until it forms dough that can be stretched into a thin, translucent membrane.</li>
<li style="text-align: justify;">Mix in white chocolate and craisins.</li>
<li style="text-align: justify;">Proof the dough for about 60 minutes. <i><span style="color: blue;">(Until about double the size)</span></i></li>
<li>Punch dough down and allow dough to rest for 10 minutes.</li>
<li>Roll into a rectangular shape with one side not longer than length of pan/tin that will be used for baking. Roll up dough like a swiss roll from the shorter side.</li>
<li>Turn dough 90 degrees. Roll it into a rectangular shape again as in step 6. Roll up dough like a swiss roll again. Seal seams and place in pan.</li>
<li style="text-align: justify;">Place it on the baking tray and go for final proofing for another 50 minutes. <i><span style="color: blue;">(I used a Pullman tin for a 450g loaf and put it to bake when it was 90% full . I baked it uncovered)</span></i></li>
<li style="text-align: justify;">Bake in a preheated oven at 180°C for 30 – 35 minutes</li>
<li style="text-align: justify;">Remove the bread from the pan after 5 minutes and cool on rack to prevent sweating. </li>
</ol>
<div>
<b style="text-align: justify;">Note: </b><span style="text-align: justify;">I combine all the ingredients (except chocolate and craisins) and let my breadmaker handle steps 1, 2 and 3 using the Sweet Bread program. The Sweet Bread program will beep signalling the point to add in ingredients like raisins or nuts. Add in chocolate and craisins at this point. I stopped the program once its reaches the Rise stage.</span><br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
This post is linked to the event <a href="http://jozelynng.blogspot.com/2014/06/little-thumbs-up-june-theme-butter.html">Little Thumbs Up (June 2014 Event: Butter)</a> organised by <a href="http://bakeforhappykids.blogspot.com.au/">Zoe (Bake for Happy Kids)</a> and <a href="http://my123favourites.blogspot.com/">Mui Mui (My Little Favourite DIY)</a> and hosted by <a href="http://jozelynng.blogspot.com/">Jozelyn Ng (Spice Up My Kitchen)</a></div>
<div style="text-align: justify;">
<div style="text-align: center;">
<img alt="Photobucket" src="http://i1213.photobucket.com/albums/cc472/purpleflower_sw/th_littlethumbups1-1.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px;" />
</div>
</div>
</div>
Lite Home Bakehttp://www.blogger.com/profile/16527374695944366627noreply@blogger.com15tag:blogger.com,1999:blog-3027888177433421594.post-33210203479586799862014-06-20T18:48:00.001+08:002014-06-20T18:48:53.067+08:00Bread Basics~ Buns with Chicken Floss<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-NEQonuQI8Zk/U6QCUvqfjBI/AAAAAAAACYQ/E-0ljCQpiWk/s1600/Chicken+Floss+Rolls+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-NEQonuQI8Zk/U6QCUvqfjBI/AAAAAAAACYQ/E-0ljCQpiWk/s1600/Chicken+Floss+Rolls+1.jpg" height="700" width="500" /></a></div>
<div style="text-align: justify;">
Here's another variation from a basic bun recipe that i love using. I have been using this same recipe for so many times that it comes naturally without having to make any reference. Sounds boring? Hey, but they say repetition is the root of many great things like perfection, reputation, fashion, believe etc, etc, etc! </div>
<div style="text-align: justify;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-hJ5fWG4B2SM/U6QCUtQYSCI/AAAAAAAACYc/6-LJm9mFzrI/s1600/Chicken+Floss+Rolls+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-hJ5fWG4B2SM/U6QCUtQYSCI/AAAAAAAACYc/6-LJm9mFzrI/s1600/Chicken+Floss+Rolls+2.jpg" height="700" width="500" /></a></div>
I remember going crazy about chicken floss buns. These buns were made popular by a particular bakery chain in Singapore. At that time before the bakery chain hit our shores, hubs will bring some back occasionally when he goes down south to Singapore on business. They don't come cheap though when we take the currency exchange into consideration, roughly around RM4 per bun at that time. Now that they are in town, they are not any cheaper though. So, the best brand is still in the house, cheaper and filled to the brim with floss :))<br />
<br />
It really is something achievable at home. All it takes is a good milk bun as the base, spread on some condensed milk/mayonnaise before wrapping/topping it with some chicken/pork floss. I like doing it both ways, wrap some floss into the buns before baking then top them with more floss when they are out of the oven. That way you get a double dose of floss and it makes the buns so, so tasty!<br />
<div class="separator" style="clear: both;">
<b><br /></b></div>
<div class="separator" style="clear: both;">
<b>Bread Dough recipe <a href="http://litehomebake.blogspot.com/2014/03/richnesswrapped-in-bun.html">here</a></b></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<b>Chicken Floss Buns</b></div>
<div class="separator" style="clear: both;">
<b><br /></b></div>
<div class="separator" style="clear: both;">
<b>Ingredients</b></div>
<div class="separator" style="clear: both;">
</div>
<ul style="text-align: center;">
<li style="text-align: justify;">Chicken/Pork Floss</li>
<li style="text-align: justify;">Condensed Milk/Mayonnaise </li>
</ul>
<div>
<b>Method</b></div>
<div class="separator" style="clear: both;">
</div>
<ol style="text-align: center;">
<li style="text-align: justify;">Divide dough into 70g portions. Set aside and let dough rest for 10 minutes. </li>
<li style="text-align: justify;">Flatten dough then spread on a thin layer of condensed milk. Sprinkle a layer of chicken floss then roll it up and seal the seams tightly.</li>
<li style="text-align: justify;">Arrange on greased tray.</li>
<li style="text-align: justify;">Cover and rest buns until double the size again.</li>
<li style="text-align: justify;">Glaze with egg mixture (refer Part D of bread recipe) or if fresh milk mixed with water on 1:1 ratio. </li>
<li style="text-align: justify;"><span style="text-align: start;">Bake in a preheated oven at 180C for 17 minutes until golden brown.</span></li>
<li style="text-align: start;">Remove buns from tray and let them cool on a wire rack.</li>
<li style="text-align: start;">When buns are cooled, make a cut in the centre of the bun. Spread on some condensed milk into the slit and on top of the bun. Sprinkle more floss to coat the buns.</li>
</ol>
<div style="text-align: start;">
</div>
</div>
Lite Home Bakehttp://www.blogger.com/profile/16527374695944366627noreply@blogger.com8tag:blogger.com,1999:blog-3027888177433421594.post-70979524030891796582014-06-17T18:08:00.000+08:002014-06-17T18:08:04.430+08:00Let's Chill It<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-5u-lQAvMUKw/U5_x7ZZNeaI/AAAAAAAACX0/vvtjaPxSw9I/s1600/Hiyashi+Chuka+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-5u-lQAvMUKw/U5_x7ZZNeaI/AAAAAAAACX0/vvtjaPxSw9I/s1600/Hiyashi+Chuka+1.jpg" height="400" width="570" /></a></div>
<div style="text-align: justify;">
The weather is just scorching hot these days where we are. To combat this discomfort (preparing, eating and after eating), i make simple meals and chilled Japanese meals is one good option. Hiroshi Chuka, a cold ramen all in one meal is one that we enjoy a lot. It is a very attractive dish with vibrant colors, healthy, light, delicious and easy to prepare. A sesame-vinegar-soy dressing which is tangy and savoury is poured over the noodles and all the toppings before giving it a good mix. </div>
<b><br /></b>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-4au1Mtlw3xE/U5_x7yODC-I/AAAAAAAACX4/W-G2s-b3Ppk/s1600/Hiyashi+Chuka+2.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-4au1Mtlw3xE/U5_x7yODC-I/AAAAAAAACX4/W-G2s-b3Ppk/s1600/Hiyashi+Chuka+2.jpg.jpg" height="400" width="570" /></a></div>
My son can never get enough of this :) He doesn't mind having it for all meals in a day.<br />
<b><br /></b><b>Recipe</b><br />
<b>Source: </b><a href="http://www.justonecookbook.com/recipes/hiyashi-chuka-cold-ramen/">Just One Cookbook</a><br />
<b><br /></b><b>Ingredients</b><br />
<b>Noodle Dressing </b><br />
<ul>
<li>6 Tbsp. soy sauce <i><span style="color: blue;">(4 tbsp)</span></i></li>
<li>4 Tbsp. sugar <i><span style="color: blue;">(2 1/2 tbsp)</span></i></li>
<li>3 Tbsp. rice vinegar <i><span style="color: blue;">(2 tbsp)</span></i></li>
<li>2 Tbsp. sesame oil <i><span style="color: blue;">(1 tbsp)</span></i></li>
<li>2 Tbsp. water <i><span style="color: blue;">(1 tbsp)</span></i></li>
<li>1 Tbsp. roasted sesame seeds</li>
<li>¼ tsp. grated ginger <i><span style="color: blue;">(omitted)</span></i></li>
<li>½ – 1 tsp. La-yu (Japanese Chili Oil) <i><span style="color: blue;">(omitted)</span></i></li>
</ul>
<b>Shredded Egg Crepe</b><br />
<ul>
<li>2 eggs, beaten</li>
<li>2 tsp. sugar</li>
<li>¼ tsp. salt</li>
<li>Oil</li>
</ul>
<b>Other Toppings</b><br />
<ul>
<li>6 shrimps + 1 Tbsp. sake</li>
<li>1 Japanese cucumber (1/3 English cucumber), julienned <i><span style="color: blue;">(1/2 Japanese Cucumber)</span></i></li>
<li>1 iceberg lettuce, shredded <i><span style="color: blue;">(1 head romaine lettuce)</span></i></li>
<li>½ tomato, cut into wedges <i><span style="color: blue;">(1 tomato)</span></i></li>
<li>3-4 slices hams <i><span style="color: blue;">(2 slices)</span></i></li>
<li>4-6 imitation crab sticks (or crab meat), shredded</li>
<li>Kaiware radish sprouts<i><span style="color: blue;"> (omitted)</span></i></li>
</ul>
<b>Noodles</b><br />
<ul>
<li>3 6-oz fresh ramen (chukamen) noodles <i><span style="color: blue;">(2 noodles)</span></i></li>
</ul>
<b>For Garnish</b><br />
<ul>
<li>1 Tbsp. roasted white sesame seeds <i><span style="color: blue;">(sprinkle to hearts content)</span></i></li>
<li>Karashi hot mustard (optional) <i><span style="color: blue;">(1 tbsp chilli flakes)</span></i></li>
<li>Pickled red ginger (beni shoga) (optional) <i><span style="color: blue;">(omitted)</span></i></li>
</ul>
<b>Method</b><br />
<ol>
<li>Combine all the noodle dressing ingredients in a medium bowl and whisk all together. Keep it chilled in the refrigerator.</li>
<li>Whisk together the eggs, sugar and salt. Heat the oil in the pan over medium heat. Pour the egg mixture into the pan and cook on both sides.</li>
<li>Cool the crepe and cut it into thin strips.</li>
<li>For shrimps, bring a small pot of water to a boil. Add sake and shrimp and cover with the lid. The alcohol in the sake will help remove the smell and tender the meat. Turn off the heat when the color of shrimp started to change and let it cook with remaining heat. Do not overcook otherwise shrimp will become hard. Transfer shrimps to a plate and let them cool. </li>
<li><i><span style="color: blue;">If you are using uncooked ham, pan fry it. Cool and cut into thin strips.</span></i></li>
<li><i><span style="color: blue;">I blanched the crab sticks in a pot of boiling water to cook it. Cool and cut into thin strips.</span></i></li>
<li>For the noodles, bring a pot of water to a boil and add the noodles, separate the noodles before dropping into water. Cook according to package directions. Drain the water and rinse the noodles to remove starch. Soak the noodles into a bowl of ice water to cool. Drain completely and divide the noodles on plates/bowls.</li>
<li>Place all the toppings and pour the dressing before serving. </li>
<li>Serve with karashi hot mustard and pickled ginger on the side, if desired.</li>
</ol>
<div>
<b>Note:</b></div>
<div>
<i>Other topping options (as suggested by Nami) include shredded steamed chicken tender, blanched bean sprouts (blanched), wakame seaweed, nori seaweed strips, etc.</i><br />
<br /></div>
Lite Home Bakehttp://www.blogger.com/profile/16527374695944366627noreply@blogger.com6tag:blogger.com,1999:blog-3027888177433421594.post-65234409432776746552014-06-15T23:58:00.000+08:002014-06-15T23:58:28.932+08:00The Boss in Our House<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-31fSspC1D98/U52x9uAeBhI/AAAAAAAACXg/AY1RxfdvW1E/s1600/Father%2527s+Day+Cake+2014+1.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-31fSspC1D98/U52x9uAeBhI/AAAAAAAACXg/AY1RxfdvW1E/s1600/Father%2527s+Day+Cake+2014+1.jpg.jpg" height="400" width="570" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<span class=""><span class="">It's Father's Day today. Happy Father's Day to all the wonderful dads out there! Have you pampered yours yet? We decided to do it on a lighter note this year. Here's the teaser that we made for the Dad in our house for the record :))</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/--IPpkkMA0_g/U52x9hbzXrI/AAAAAAAACXc/oiozEPTodb8/s1600/Father's+Day+Cake+2014+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/--IPpkkMA0_g/U52x9hbzXrI/AAAAAAAACXc/oiozEPTodb8/s1600/Father's+Day+Cake+2014+2.jpg" height="700" width="500" /></a></div>
<div style="text-align: justify;">
<span class=""><span class="">The 'boss' in our house was grinning from ear to ear when presented this to him.</span></span></div>
<br />
<div style="text-align: justify;">
<span class=""><span class="">Since he loves light and simple cakes, i decided not to go with heavy frosting but just to dust it with some icing sugar using homemade stencils. I chose to make a chinese style sponge cake which was traditionally steamed but made popular recently in the blogsphere with a baked version. </span></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span class=""><span class="">I love the taste of this cake, soft but slightly chewy and mildly sweet. The dusting didn't impact its overall sweetness, fortunately. This cake is made using the egg separation method in the same manner chiffon cakes are. My only fear for this type of cakes are cracks and true to murphy's law it did! Not a big deal for this time since it was for the family, i turned the cake upside down and got a smooth top to continue with my plan for the decoration. I will have to give it another try with a lower temperature to find the right temperature that will not be too hot and cause the cake to crack.</span></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Recipe</b></div>
<div style="text-align: justify;">
<span class=""><b><span class="">Source:</span></b><span class=""> <a href="http://chinadoll-bakingdairy.blogspot.com/2014/03/baked-ji-dan-gao-sponge-cake.html">Baking Diary</a> who adapted from Anncoo Journal</span></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Ingredients</b></div>
<div style="text-align: justify;">
</div>
<ul>
<li> 3 Egg whites</li>
<li> 65g Icing sugar</li>
<li> 3 Egg yolks</li>
<li><span class=""> 1 Whole Egg</span></li>
<li><span class=""> 50g Corn oil</span></li>
<li> 65g Self raising flour</li>
<li> 5g Cocoa powder + 1 tbsp hot water</li>
</ul>
<div style="text-align: justify;">
<b>Method</b></div>
<div style="text-align: justify;">
</div>
<ol>
<li><span class=""><span class="">In a mixing bowl, mix egg yolks and whole egg together with a hand whisk. Add in corn oil and mix till combined. Sieve in self raising flour and mix well, set aside.</span></span></li>
<li><span class=""><span class="">Whisk the egg whites to bubbly at medium speed and add icing sugar into it in 3 batches and whisk to stiff peaks.</span></span></li>
<li><span class=""><span class="">Add one third of meringue to egg yolk mixture and fold well with a rubber spatula. <i><span style="color: blue;">(I used the whisk)</span></i></span></span></li>
<li><span class=""><span class=""><span class="">Pour all the egg mixture into the meringue at low speed and mix well. <i><span style="color: blue;">(I used the whisk and spatula to mix)</span></i></span></span></span></li>
<li><span class="goog-text-highlight"><span class=""><span class="">Pour mixture into a 5 x 8 inch lined cake pan (or a 6 inch square cake pan), leaving 2 tablespoon of plain mixture and mix with the cocoa paste <i><span style="color: blue;">(I used a 6 inch round pan)</span></i>. </span></span></span></li>
<li><span class="">Drizzle the cocoa mixture on top of the plain batter and use a skewer to draw lines or create your own pattern.</span></li>
<li><span class="">Bake in preheated oven at 170C for 35 minutes. <i><span style="color: blue;">(I baked mine at 160C for 35 mins)</span></i></span></li>
<li><span class="">Invert the cake immediately once cake is out of the oven. Leave to cool before cutting into slices. </span></li>
</ol>
<div>
<b>Note:</b></div>
<div style="text-align: justify;">
Do hop over to Jeannie's to check out her cake, hers look really pretty with the chocolate pattern and no cracks were visible (although she mentioned that there were). She baked hers at 140C for 45 minutes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
</div>
Lite Home Bakehttp://www.blogger.com/profile/16527374695944366627noreply@blogger.com8tag:blogger.com,1999:blog-3027888177433421594.post-1231321715629346872014-06-14T07:10:00.003+08:002014-06-14T19:40:20.879+08:00Mesmerizing Swirls<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-7b43p-uNeZs/U5moRlQVgtI/AAAAAAAACW0/edQ25G9e66E/s1600/Chocolate+Honey+Rolled+Oats+Loaf+1.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-7b43p-uNeZs/U5moRlQVgtI/AAAAAAAACW0/edQ25G9e66E/s1600/Chocolate+Honey+Rolled+Oats+Loaf+1.jpg.jpg" height="700" width="500" /></a></div>
<div style="text-align: justify;">
I have been wanting to make this loaf after being mesmerised by the one that i saw at Jeannie's. I couldn't get the beautiful swirls out of my mind :) Healthy ingredients make the push for making the loaf greater. And as they say, the rest is history!</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I couldn't wait to cut the loaf to check how the swirls turned out the moment it was ready. Hence, the reason behind the why there is a different shades between the 2 photos. The first one was taken immediately after the loaf was ready and it was already late evening by then whereas the one below was taken the next morning when there was plenty of light. If you can, have some patience, don't do what i did, one should only slice a loaf when it has cooled down :)) </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<a href="http://3.bp.blogspot.com/-zx9dGOhy1nE/U5rRnfdh-_I/AAAAAAAACXE/ypUrE0vWlfc/s1600/Chocolate+Honey+Rolled+Oats+Loaf+2.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-zx9dGOhy1nE/U5rRnfdh-_I/AAAAAAAACXE/ypUrE0vWlfc/s1600/Chocolate+Honey+Rolled+Oats+Loaf+2.jpg.jpg" height="700" width="500" /></a> </div>
<div style="text-align: justify;">
Mine was a little dry because it was a little over baked, i didn't realized the oven had beeped while i was yakking away on the phone but it tasted good overall. I will definitely make this again whenever i miss those beautiful swirls!</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Recipe</b></div>
<div style="text-align: justify;">
<b>Source:</b> <a href="http://chinadoll-bakingdairy.blogspot.com/2014/05/chocolate-layered-honey-oats-bread.html">Baking Diary</a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Ingredients</b></div>
<div style="text-align: justify;">
</div>
<ul>
<li>1 cup (250 ml) milk</li>
<li>1/4 cup (62 ml) lukewarm water <i><span style="color: blue;">(1 large egg) </span></i></li>
<li>2 tablespoons (28 grams) unsalted butter or margarine <i><span style="color: blue;">(32g unsalted butter)</span></i></li>
<li>1/4 cup honey</li>
<li>3 cups (381 grams) bread flour</li>
<li>3/4 cups rolled oats</li>
<li>2 1/4 teaspoons instant yeast</li>
<li>1 1/2 teaspoons salt</li>
</ul>
<div style="text-align: justify;">
<b>Chocolate layer</b></div>
<div style="text-align: justify;">
</div>
<ul>
<li>30 gm chocolate</li>
<li>1 tbsp cocoa powder</li>
</ul>
<br />
<div style="text-align: justify;">
<b>Method</b></div>
<div style="text-align: justify;">
</div>
<ol>
<li>Prepare the chocolate layer - melt the chocolate in a microwave by zapping it for about 40 seconds on high. Then stir in the cocoa powder until mixture is smooth and has no visible lumps. Set aside until ready to use. <i><span style="color: blue;">(I melted it using a double boil method)</span></i></li>
<li>If using a bread machine, put in all the liquid ingredients first before adding the dry ingredients. Use the dough mode to knead. <i><span style="color: blue;">(I used the bread machine)</span></i></li>
<li>If kneading by hand, pour the liquid ingredients to the dry ingredients and mix until it comes together to form a soft dough. Knead until the dough is smooth and elastic. </li>
<li>If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon (5 ml) at a time, to soften it up.</li>
<li>Once the dough is smooth and elastic, remove about 1/4 of the dough into a separate mixing bowl. Knead in the chocolate mixture. </li>
<li>Place each portion of the bread dough separately in lightly oiled bowls, cover, and allow to rise until doubled, about 1-1 1/2 hours.</li>
<li>Once doubled, place the plain dough on a lightly floured surface.</li>
<li>Gently punch the plain dough down and with a rolling pin, roll the dough out into a rectangle approx. 9”x12”. </li>
<li>Do the same for the chocolate dough, but roll out into a smaller rectangle approx 7"x 10". Place this on top of the plain dough. The chocolate dough should be well inside the plain dough.</li>
<li>Fold over the plain dough (top, sides, bottom) to cover the chocolate layer. Pat it flat so that it's easier to roll out next. <i><span style="color: blue;"> (Letter fold the plain dough over the chocolate layer)</span></i></li>
<li>Roll the dough into a rectangle shape, and fold the dough in three lengthwise.</li>
<li>Turn the dough 90 degrees and repeat step 10. Roll the dough out into a rectangle and fold over into threes. Turn.</li>
<li>The more turns you made, the more layers and marbling you'll get. I turned it about 5 times only as the layers were becoming quite thin. <i><span style="color: blue;">(Keep turning and letter folding until the chocolate layer becomes very visible, lost count of how times i turned it)</span></i></li>
<li>At the final rectangle, roll the dough up like a swiss roll into a loaf and tuck in the sides neatly. Place the shaped dough into a loaf pan, cover with a clean towel and allow to rise until doubled, about 1 - 1 1/2 hours. </li>
<li>Preheat oven to 350 F (180 C).</li>
<li>When the shaped loaf has doubled, place the bread in the oven and bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190F <i><span style="color: blue;">(I set mine to 35 minutes)</span></i></li>
</ol>
Lite Home Bakehttp://www.blogger.com/profile/16527374695944366627noreply@blogger.com5tag:blogger.com,1999:blog-3027888177433421594.post-24009566621312409052014-06-11T22:58:00.003+08:002014-06-12T06:10:52.624+08:00Pork Corn Anyone?<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Ir73URHvAy8/U5R1H54cNGI/AAAAAAAACTU/gXT7KFdZrok/s1600/Fried+Pork+Belly+with+Sweet+Corn+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Ir73URHvAy8/U5R1H54cNGI/AAAAAAAACTU/gXT7KFdZrok/s1600/Fried+Pork+Belly+with+Sweet+Corn+1.jpg" height="400" width="570" /></a></div>
<div style="text-align: justify;">
This is another very simple Vietnamese recipe. After looking at quite a few recipes, i realised that Fish Sauce is a common ingredient in many Vietnamese dishes and it is quite amazing how this sauce brings out the umami flavor.<br />
<br />
I decided to give this dish a try because i find this combination of pork and corn quite unique. The contributor of the recipe mentioned that the inspiration for this dish came from a trend to include sweet corn in steamed rice. All it takes is to marinade thin meat slices with some salt and pepper then stir fry it with corn kernels and some seasoning. The contributor also suggested that the dish will go well with prawn crackers but i didn't have any on hand to try out unfortunately.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-WpKQ848csp0/U5UxvVwocrI/AAAAAAAACVc/griGvq0R7RA/s1600/Fried+Pork+Belly+with+Sweet+Corn+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-WpKQ848csp0/U5UxvVwocrI/AAAAAAAACVc/griGvq0R7RA/s1600/Fried+Pork+Belly+with+Sweet+Corn+2.jpg" height="700" width="500" /></a> </div>
<div class="separator" style="clear: both; text-align: center;">
A sweet and savory combination that went well with rice. </div>
<div style="text-align: justify;">
<b><br /></b><b>Recipe</b>-Fried Pork Belly with Sweet Corn Recipe (Thịt Ba Chỉ Xào Bắp)</div>
<div style="text-align: justify;">
<b>Source:</b> <u><a href="http://www.vietnamesefood.com.vn/vietnamese-recipes/vietnamese-pork-recipes/fried-pork-belly-with-sweet-corn-recipe-thit-ba-chi-xao-bap.html">Vietnamese Food</a></u></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Ingredients</b></div>
<ul>
<li style="text-align: justify;">1 – 2 sweet corns <i><span style="color: blue;">(1 cup corn kernels)</span></i></li>
<li style="text-align: justify;">200g pork belly <i><span style="color: blue;">(160g pork belly)</span></i></li>
<li style="text-align: justify;">Fish sauce, <i><span style="color: blue;">(2 tbsp)</span></i></li>
<li style="text-align: justify;">Spring onion <i><span style="color: blue;">(omitted)</span></i></li>
<li style="text-align: justify;">Purple onion <i><span style="color: blue;">(3 shallots, sliced thinly)</span></i></li>
<li style="text-align: justify;">Maggie Seasoning Powder <i><span style="color: blue;">(omitted) </span></i></li>
<li style="text-align: justify;">Onion <i><span style="color: blue;">(omitted)</span></i></li>
<li style="text-align: justify;">Chili powder <i><span style="color: blue;">(omitted)</span></i></li>
<li style="text-align: justify;">Salt </li>
</ul>
<span style="text-align: justify;"><b>Steps</b></span><br />
<ol><span style="text-align: justify;">
<li>Remove kernels from corn cob or use readily available kernels.</li>
<li>Clean pork belly, slice thinly then marinade with ½ teaspoon salt and a some freshly ground black pepper. Set aside for 15 minutes.</li>
<li>Heat a little oil, stir fry shallots until fragrant.</li>
<li>Add in pork belly slices and fry quickly over medium heat.</li>
<li>Add some chili powder if favoured.</li>
<li>When meat is cooked, add in corn kernel and fry for another 5-7 minutes or until corn is cooked. </li>
<li>Season with fish sauce and salt to suit preference. It is ready when it smells fragrant.</li>
<li>Garnish with sliced spring onion.</li>
<li>Serve hot.</li>
</span></ol>
<ol></ol>
<span style="text-align: justify;">
</span><span style="text-align: justify;"></span>
<ol></ol>
<span style="text-align: justify;">
</span><span style="text-align: justify;"><ol></ol>
</span><span style="text-align: justify;"><ol></ol>
</span><br />
<div style="text-align: justify;">
<b>Note: </b></div>
<div style="text-align: justify;">
The addition of cherry tomatoes was a personal touch from me to use up some that i had on hand, making it healthier and to brighten up the dish a little. If used add in after sweet corn is cooked and just give it a quick mix.</div>
<br />
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-44-N-YYKq_Q/Ur--M-S5VvI/AAAAAAAAFts/5RgXo0f4Vo8/s1600/936409_146779805512066_213370180_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-44-N-YYKq_Q/Ur--M-S5VvI/AAAAAAAAFts/5RgXo0f4Vo8/s1600/936409_146779805512066_213370180_n.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div>
"I am submitting this post to <a href="http://wendyinkk.blogspot.com/p/asian-food-fest.html">Asian Food Fest - Indochina</a> hosted by <a href="http://kellysiewcooks.com/2014/06/01/asian-food-fest-french-indochina/">Kelly Siew Cooks</a>."</div>
</div>
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F3.bp.blogspot.com%2F-44-N-YYKq_Q%2FUr--M-S5VvI%2FAAAAAAAAFts%2F5RgXo0f4Vo8%2Fs1600%2F936409_146779805512066_213370180_n.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://3.bp.blogspot.com/-44-N-YYKq_Q/Ur--M-S5VvI/AAAAAAAAFts/5RgXo0f4Vo8/s1600/936409_146779805512066_213370180_n.jpg" -->Lite Home Bakehttp://www.blogger.com/profile/16527374695944366627noreply@blogger.com7tag:blogger.com,1999:blog-3027888177433421594.post-1214242701014588972014-06-07T11:26:00.000+08:002014-06-07T12:00:56.009+08:00Now Everyone Can Cook Vietnamese!<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-rbvBAeDiNmk/U5J34x6zuPI/AAAAAAAACRA/0QT_L_-7JFU/s1600/Vietnamese+Braised+Chicken+.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-rbvBAeDiNmk/U5J34x6zuPI/AAAAAAAACRA/0QT_L_-7JFU/s1600/Vietnamese+Braised+Chicken+.jpg.jpg" height="700" width="500" /></a></div>
<br />
<div style="text-align: justify;">
Asian Food Fest blogging event is featuring Indochina this month. It is a path that i have never treaded on, both real land and in the kitchen except for one <a href="http://litehomebake.blogspot.com/2013/07/not-one-but-three.html">Vietnamese style chicken dish</a> that was really popular in the blogsphere some time back. I found this really simple and homey type of chicken dish to start rolling out some vietnamese flavor for this month. This is something everyone can make, i assure you :)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Easy peasy stuff, just throw everything in a pot and you are in for a delicious chicken dish in 30 minutes. Just make sure you keep an eye on it and not burn the dish. I find the taste quite similar to the chinese version of chicken braised with ginger. Tasty, went well with rice.<br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-0iiL7a5t-s4/U5KAoqA1XdI/AAAAAAAACRQ/yBtxKx7buKs/s1600/Vietnamese+Braised+Chicken+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-0iiL7a5t-s4/U5KAoqA1XdI/AAAAAAAACRQ/yBtxKx7buKs/s1600/Vietnamese+Braised+Chicken+2.jpg" height="400" width="570" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Recipe</b>-Ga Kho Gung (Vietnamese Braised Chicken with Ginger)</div>
<div style="text-align: justify;">
<b>Source:</b> <a href="http://wanderingchopsticks.blogspot.com/2010/04/ga-kho-gung-vietnamese-braised-chicken.html">Wandering Chopsticks</a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Ingredients</b></div>
<div style="text-align: justify;">
</div>
<ul>
<li style="text-align: justify;">Nuoc Mau (Vietnamese Caramel Sauce) - <span style="color: blue;"><i>Replaced with 3 tbsp Indonesian Kecap Manis</i></span></li>
<li style="text-align: justify;">4 pieces of chicken, preferably thighs, cut into two-inch chunks if you wish - <span style="color: blue;"><i>half a medium size chicken</i></span></li>
<li style="text-align: justify;">2 shallots or 1 small onion, diced small</li>
<li style="text-align: justify;">4 to 6 cloves of garlic, finely minced</li>
<li style="text-align: justify;">2-inch knob of ginger, sliced</li>
<li style="text-align: justify;">1 tbsp Nuoc Mam (Vietnamese Fish Sauce), or more according to taste - <i><span style="color: blue;">2 tbsp </span></i></li>
<li style="text-align: justify;">3 tsp sugar</li>
<li style="text-align: justify;">1/2 tsp salt</li>
<li style="text-align: justify;">1 tsp ground black pepper</li>
<li style="text-align: justify;">1 cup water</li>
</ul>
<div style="text-align: justify;">
<b>Steps</b></div>
<div style="text-align: justify;">
</div>
<ol>
<li style="text-align: justify;">Put all the ingredients in a pot and mix everything up.</li>
<li style="text-align: justify;">Cook on medium heat until chicken is cooked, the liquid starts reducing and a thick caramel sauce is formed.</li>
<li style="text-align: justify;">Serve hot!</li>
</ol>
<div style="text-align: justify;">
<b>Note: </b></div>
<div style="text-align: justify;">
I did not make Nuoc Mau which is essentially a thick caramel sauce and said to be a basic ingredient for many Vietnamese braised dishes. I chose the option of using Kecap Manis since i have it on hand. Here's the link for making <a href="http://wanderingchopsticks.blogspot.com/2008/11/how-to-make-nuoc-mau-vietnamese-caramel.html">Nuoc Mau</a> if you would like to make the dish more authentic.</div>
<br />
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-44-N-YYKq_Q/Ur--M-S5VvI/AAAAAAAAFts/5RgXo0f4Vo8/s1600/936409_146779805512066_213370180_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-44-N-YYKq_Q/Ur--M-S5VvI/AAAAAAAAFts/5RgXo0f4Vo8/s1600/936409_146779805512066_213370180_n.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div>
"I am submitting this post to <a href="http://wendyinkk.blogspot.com/p/asian-food-fest.html">Asian Food Fest - Indochina</a> hosted by <a href="http://kellysiewcooks.com/2014/06/01/asian-food-fest-french-indochina/">Kelly Siew Cooks</a>."</div>
</div>
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F3.bp.blogspot.com%2F-44-N-YYKq_Q%2FUr--M-S5VvI%2FAAAAAAAAFts%2F5RgXo0f4Vo8%2Fs1600%2F936409_146779805512066_213370180_n.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://3.bp.blogspot.com/-44-N-YYKq_Q/Ur--M-S5VvI/AAAAAAAAFts/5RgXo0f4Vo8/s1600/936409_146779805512066_213370180_n.jpg" -->Lite Home Bakehttp://www.blogger.com/profile/16527374695944366627noreply@blogger.com11tag:blogger.com,1999:blog-3027888177433421594.post-87585206541338650852014-05-29T22:46:00.001+08:002014-05-30T06:29:16.766+08:00Bread Basics ~ Buns<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-MQcpdusfI-Q/U4XjXwdKrCI/AAAAAAAACO4/5hILqWL5v5I/s1600/Butter+Cheese+Buns+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-MQcpdusfI-Q/U4XjXwdKrCI/AAAAAAAACO4/5hILqWL5v5I/s1600/Butter+Cheese+Buns+1.jpg" height="700" width="500" /></a></div>
<br />
<div style="text-align: justify;">
I am going back to the basics these days (plain laziness in disguise actually) when it comes to bread making. Instead of trying out the more sophisticated methods, i went back to good straight dough method recipes. I shared a simple straight dough method <a href="http://litehomebake.blogspot.com/2014/05/plain-basics-from-whos-who.html">milk loaf recipe </a>recently and this one here is a recipe from Chef Alan Ooi for making buns which i use regularly. Once you get the dough right you are on a roll, fill them as you wish.<br />
<br />
If you are new to bread making, this could be the recipe to try. Easy and not too big lest you mess up and feel guilty about the wastage. A recipe that is just nice for a small/medium size family like mine. With 300g of flour, it yields around 10 53-55g buns which is enough for my family over 2 days.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
This one here has some butter and cheese wrapped in it with cheese toppings too. When the cheese inside melts, it will cause the top to cave in and look wrinkled which i find kinda cute :)</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-UDaqu1ZCFRQ/U4XnfisH4dI/AAAAAAAACPE/mak5DG2485Y/s1600/Butter+Cheese+Buns+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-UDaqu1ZCFRQ/U4XnfisH4dI/AAAAAAAACPE/mak5DG2485Y/s1600/Butter+Cheese+Buns+2.jpg" height="400" width="570" /></a></div>
<div style="text-align: center;">
Beautiful soft texture from a simple method. Good enough for something homemade, don't you think?<br />
<br />
<div style="text-align: justify;">
I apportioned out the dough for 6 butter cheese buns and turned the rest into 3 of these. I was being adventurous instead of the usual pair of raisins and cinnamon, i paired it with candied nutmeg strips. I have tried adding nutmeg strips in cakes and i found that i like them a lot so i decided to try it out with buns. Call me bias but i swear by Penang nutmegs specifically the Bell brand ones, i have tried another but they turned out looking bluish after baking which made them look gross and i stayed away thereafter. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I took a cue from a William Sonoma's classic cinnamon buns that i saw a few of my blogger friends made for a Bake Along event. I adapted the sticky sugary glaze which i tend to leave when making cinnamon rolls. This glaze was applied on the pan before putting the bread dough into the pan.</div>
<br />
<div class="separator" style="clear: both;">
<a href="http://3.bp.blogspot.com/-6IK8flfi-4I/U4ZzDeI7TwI/AAAAAAAACPU/4xcp8HUHWMM/s1600/Nutmeg+Cinnamon+Rolls+1.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-6IK8flfi-4I/U4ZzDeI7TwI/AAAAAAAACPU/4xcp8HUHWMM/s1600/Nutmeg+Cinnamon+Rolls+1.jpg.jpg" height="400" width="570" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<a href="http://2.bp.blogspot.com/-ceJpMCQ4ahY/U4Z0l-J6BMI/AAAAAAAACPg/i7vr5W2cqRE/s1600/Nutmeg+Cinnamon+Rolls+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ceJpMCQ4ahY/U4Z0l-J6BMI/AAAAAAAACPg/i7vr5W2cqRE/s1600/Nutmeg+Cinnamon+Rolls+2.jpg" height="700" width="500" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
Just a few strips of nutmeg here and there, aromatic, sticky sweet and spicy all in one. A word of caution though they say nutmeg can cause hallucinations for some :))</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<b>Bread Dough recipe <a href="http://litehomebake.blogspot.com/2014/03/richnesswrapped-in-bun.html">here</a></b></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<b>Butter Cheese Buns</b></div>
<div class="separator" style="clear: both; text-align: justify;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: justify;">
<b>Ingredients</b></div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<ul>
<li style="text-align: justify;">6 slices of cheddars cheese, cut into small strips</li>
<li style="text-align: justify;">6 small 1/2 inch cube of butter</li>
<li style="text-align: justify;">3 tsp sugar</li>
</ul>
<div style="text-align: justify;">
<b>Method</b></div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<ol>
<li style="text-align: justify;">Take a portion of dough that has been previously shaped into a ball.</li>
<li style="text-align: justify;">Flatten dough then wrap in cheese strips from 1/2 slice of cheddar cheese, a cube of butter and 1/2 tsp sugar.</li>
<li style="text-align: justify;">Arrange on grease tray or place in paper liners.</li>
<li style="text-align: justify;">Cover and rest buns until double the size again.</li>
<li style="text-align: justify;">Glaze with egg mixture (refer Part D of bread recipe) then top with cheese strips from the other 1/2 piece of cheddar cheese. </li>
<li style="text-align: justify;"><span style="text-align: start;">Bake in a preheated oven at 180C for 15 minutes until golden brown.</span></li>
</ol>
<div class="separator" style="clear: both; text-align: justify;">
<b>Nutmeg cinnamon buns</b></div>
<div class="separator" style="clear: both; text-align: justify;">
Reference for Syrup Paste/Cinnamon Sugar: <a href="http://herfrozenwings.blogspot.com/2013/08/classic-cinnamon-rolls.html">Her Frozen Wings</a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<b>Ingredients</b></div>
<div class="separator" style="clear: both; text-align: justify;">
<b>Syrup paste</b></div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<ul>
<li style="text-align: justify;">30gm brown sugar</li>
<li style="text-align: justify;">20gm melted butter</li>
<li style="text-align: justify;">3 tbsp golden syrup/ light corn syrup</li>
</ul>
<div class="separator" style="clear: both; text-align: justify;">
<b>Method</b></div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<ol>
<li style="text-align: justify;">Mix the sugar, melted butter and the syrup together to a smooth paste. </li>
<li style="text-align: justify;">Scoop or pour into the base of the baking tin, spread over. Set aside.</li>
</ol>
<div class="separator" style="clear: both; text-align: justify;">
<b>Cinnamon sugar</b></div>
<div class="separator" style="clear: both; text-align: justify;">
<b>Ingredients</b></div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<ul>
<li style="text-align: justify;">1/4 cup of sugar mix with 1tsp ground cinnamon</li>
<li style="text-align: justify;">6 tsbp nutmeg strips</li>
<li style="text-align: justify;"> Soften butter</li>
</ul>
<div class="separator" style="clear: both; text-align: justify;">
<b>Method to make buns</b></div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<ol>
<li style="text-align: justify;">Take a portion of dough and roll it into a flat rectangular.</li>
<li style="text-align: justify;">Brush with some butter and sprinkle the dough with cinnamon sugar mixture and top with 2 tbsp nutmeg strips. </li>
<li style="text-align: justify;">Starting at short edge, roll the dough tightly into a cylinder. Cut the cylinder into 3 pieces and place them into the prepared baking tin. Cover and let the dough rise until double.</li>
<li style="text-align: justify;">Preheat the oven to 180C, brush the rolls with some melted butter, bake for about 15 mins, place a wire rack over each pan and invert the rolls. Let cool.</li>
</ol>
<div style="text-align: start;">
<div style="text-align: justify;">
This post is linked to the event, Little Thumbs Up organised by <a href="http://www.bakeforhappykids.com/">Zoe of Bake for Happy Kids</a> and <a href="http://my123favourites.blogspot.com/">Doreen from My little favourite DIY</a>, hosted by <u style="color: #0000ee;"><a href="http://awayofmind.blogspot.com/2014/05/little-thumbs-up-may-milk.html">Tze of Awayofmind Bakery House</a>.</u></div>
<div style="text-align: justify;">
<u style="color: #0000ee;"><br /></u></div>
</div>
<img alt="Photobucket" src="http://i1213.photobucket.com/albums/cc472/purpleflower_sw/th_littlethumbups1-1.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px;" /></div>
<div style="text-align: justify;">
<br />
<div>
Other buns using the same recipe</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-0A7jRUVrMrg/U4dFSJphBSI/AAAAAAAACPw/eeLi1kmwWo4/s1600/Apple+Buns+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-0A7jRUVrMrg/U4dFSJphBSI/AAAAAAAACPw/eeLi1kmwWo4/s1600/Apple+Buns+2.jpg" height="320" width="224" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
Apple Buns - recipe <a href="http://litehomebake.blogspot.com/2013/07/just-applelicious.html">here</a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<img border="0" src="http://2.bp.blogspot.com/-4_KV_BfBGw4/U4dFlCuFwZI/AAAAAAAACQA/iPpMZWXeJ9Q/s1600/Pandan+Kaya+Cheese+Buns+1.jpg" height="320" width="212" /></div>
<div>
<div style="text-align: center;">
Kaya Cheese Buns - recipe <a href="http://litehomebake.blogspot.com/2014/03/richnesswrapped-in-bun.html">here</a></div>
</div>
</div>
Lite Home Bakehttp://www.blogger.com/profile/16527374695944366627noreply@blogger.com7tag:blogger.com,1999:blog-3027888177433421594.post-65324396404743246842014-05-26T07:24:00.004+08:002014-05-26T10:44:26.513+08:00From Incredible India<div style="text-align: justify;">
Asia Food Festival blogging event moves on from Korea to India this month. My family and I are more familiar with the spicy side of Indian cuisine although there's a whole kaleidoscope of diversity that we have yet to experience. Very limited exposure i must say but we have always enjoyed this side of it. Breakfast items like the various indian breads are almost a weekly event too. </div>
<div style="text-align: justify;">
<br />
Although hubs and i love Indian food, i seldom make it at home for two reasons. Firstly, my son's heat level tolerance is relatively low compared to us and secondly i am intimidated by the many types of spices used. I tend to forget and get confused about which is which. Cumin and fennel for example, they look very similar and it does not help that their Malay names are very close, Jintan Putih for Cumin and Jintan Manis for Fennel, now how's that to add to the confusion?</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-bEArBCadf1A/U39l37zQZoI/AAAAAAAACNQ/yFrRp4la8zo/s1600/Kerala+Style+Spicy+Pork+Ribs.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-bEArBCadf1A/U39l37zQZoI/AAAAAAAACNQ/yFrRp4la8zo/s1600/Kerala+Style+Spicy+Pork+Ribs.jpg.jpg" height="400" width="570" /></a></div>
<div style="text-align: justify;">
So, i set out to look for Indian recipes that would be simple enough for me to tackle. Simple as in not too long list of ingredients and most importantly spices that are not foreign to me. I was glad to find Swapna's Cuisine. She had this pork recipe named Nadan Panniyearchi Ularthiyathu/Kerala Style Pork Fry. I thought I could try this with pork ribs instead to add to my collection of pork ribs dishes from the various Asian countries alongside this event. If you like pork ribs, you may want to check out these delicious ribs recipes from <a href="http://litehomebake.blogspot.com/2013/11/lets-cook-thai-southern-style-pork-ribs.html">Thailand</a>, <a href="http://litehomebake.blogspot.com/2013/10/japanese-style-braised-pork-ribs.html">Japan</a> and <a href="http://litehomebake.blogspot.com/2014/04/hansik-dwaeji-kalbi.html">Korea</a> too.<br />
<div style="text-align: center;">
<br /></div>
This Kerala version turned out delicious and i am now convinced that one doesn't actually need coconut milk to make it so. Our localized version of curries almost always have coconut milk in them turning them into something that is not the healthiest food to take often.<br />
<br />
The other thing that i like about her recipe is that she included a recipe to make a meat masala from scratch which were a combination of some spices that i had on hand, so instead of running to the store to get a bottle of meat masala (which does not come cheap), i could just put it together myself.<br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-BW7EgSgBn2k/U39mGOLZpCI/AAAAAAAACNY/mC4VoTkkyCE/s1600/Kerala+Style+Pork+Ribs+2.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-BW7EgSgBn2k/U39mGOLZpCI/AAAAAAAACNY/mC4VoTkkyCE/s1600/Kerala+Style+Pork+Ribs+2.jpg.jpg" height="700" width="500" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
When the meat dish was successful, i got more confident and started looking for more on Swapna's blog to make it a complete Indian meal. And this was the Indian meal we ended up with on that day. Best eaten with hands! Garlic Naan bread to go with spicy ribs and a yogurt based salad to balance the meal and cool down the heat :)</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-0N71DeNughQ/U39mSJsh6mI/AAAAAAAACNk/fpioTG4_ofo/s1600/Garlic+Naan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-0N71DeNughQ/U39mSJsh6mI/AAAAAAAACNk/fpioTG4_ofo/s1600/Garlic+Naan.jpg" height="700" width="500" /></a></div>
<br />
<div style="text-align: justify;">
I find this naan recipe quite unique, credits to Swapna again for the recipe. Yogurt and honey was in its ingredient list and based on my experience so far, even when used separately yogurt and honey are ingredients that gives us soft fluffy bread. I couldn't wait to try the results when both of them are put together. It was crisp on the outer layer but fluffy soft inside when eaten hot. I could just eat them like that :).</div>
<br />
<div style="text-align: justify;">
As for the salad, it was just a simple recipe that i made up inspired by the cucumber salad that is frequently served as a side dish for banana leaf rice at Indian restaurants. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Recipe - Kerala Style Spicy Pork Ribs</b></div>
<div style="text-align: justify;">
<b>Source: </b><a href="http://www.swapnascuisine.com/2013/03/kerala-pork-fry-nadan-panniyearchi.html">Swapna's Cuisine</a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Ingredients</b></div>
<div style="text-align: justify;">
</div>
<ul>
<li>Pork – 1 kg, cut in to cubes and cleaned <i><span style="color: blue;">(800g pork ribs)</span></i></li>
<li>Coconut slices / Thengakothu – ½ cup <i><span style="color: blue;">(omitted)</span></i></li>
<li>Onion-2 big, sliced<i><span style="color: blue;"> (used only 1 since the onion was quite big)</span></i></li>
<li>Pearl onions / Chumannulli – ½ cup sliced <i><span style="color: blue;">(omitted)</span></i></li>
<li>Ginger, minced – 1 ½ tbsp </li>
<li>Garlic minced – 1 ½ tbsp</li>
<li>Green chillies -3 or 4 sliced <i style="background-color: white;"><span style="color: blue;">(omitted)</span></i></li>
<li>Homemade Erachipodi / Meatmasala -3 to 4 tbsp (OR you can add 1 ½ tbsp chilly powder, 1 ½ tbsp Coriander powder, ½ tsp- Turmeric powder, 2 tsp- Pepper powder, 6 cardamoms, 6 cloves, 3 x 1” piece cinnamon sticks all powdered together) <i><span style="color: blue;">(1 tbsp chilly powder, 1tbsp Coriander powder, ½ tsp- Turmeric powder, 1 tsp- Pepper powder, 4 cardamoms, 4 cloves)</span></i></li>
<li>Curry leaves – few</li>
<li>Mustard seeds – 1 tsp <i><span style="color: blue;">(1 tsp mixed spice with combination of mustard seeds, fenugreek, cumin, fennel) </span></i></li>
<li><i><span style="color: blue;">1 2” piece cinnamon stick</span></i></li>
<li>1 medium size tomato, cubed</li>
<li>Oil- 2 to 3 tbsp</li>
<li>Salt to taste </li>
</ul>
<div style="text-align: justify;">
<b>Method</b></div>
<div style="text-align: justify;">
</div>
<ol>
<li>Heat 2 tbsp oil in a pressure cooker and splutter mustard seeds.</li>
<li>Add coconut pieces / thengakothu and stir fry until coconut pieces are light brown <i><span style="color: blue;">(omitted)</span></i></li>
<li>Add sliced onion, pearl onion, ginger, garlic and curry leaves; stir fry until onions become limp.</li>
<li>Add in tomatoes, mix well and stir fry until tomatoes soften.</li>
<li>Reduce flame and add erachi podi / meat masala and sauté making sure not to burn the powder.</li>
<li>Add cleaned pork pieces and continue stirring until masala coat pork pieces and meat turns opaque and smell fragrant. </li>
<li>Add ¼ cup of hot water and pressure cook the pork for 3-4 whistles on low flame or until the meat is cooked well. <i><span style="color: blue;">(3/4 cup of water and pressure cook for 10 minutes)</span></i></li>
<li>Once the steam vents out open the lid and check if the pork is cooked well.</li>
<li>Now on medium heat, cook the meat pieces until the oozed out water is completely dry, stirring in between. Turn off the flame. <i><span style="color: blue;">(As we prefered some gravy to it, i didn't cook until it was completely dry)</span></i></li>
<li>Serve hot or you can cool the pork and store it in the fridge and stir fry it when required. You can store this up to 1 week.</li>
<li>For stir frying, heat remaining oil in a non-stick pan add cooked pork pieces and stir fry well until pork is browned. If needed drizzle oil while stir frying. <i><span style="color: blue;">(I would reheat by adding some water to it)</span></i></li>
</ol>
<b>Note:</b><br />
<ol>
<li> My variations in blue. Variations were made mainly to adjust to taste and heat level tolerance.</li>
<li style="text-align: justify;">The assumption made for this recipe is that a pressure cooker is used for to cook the dish. Although it is possible to cook it over a stove i am not sure if the taste will be diluted as more water will be required due to a longer time to get the meat to be tender, more so if ribs is used. Perhaps it advisable to stick to meat or add another 10% to the amount of ingredients.</li>
</ol>
<div style="text-align: justify;">
<div>
<b><br /></b><b>Recipe - Garlic Naan</b></div>
<div>
<b>Source: </b><a href="http://www.swapnascuisine.com/2012/03/homemade-garlic-naan.html">Swapna's Cuisine</a><span id="goog_81793436"></span><span id="goog_81793437"></span><a href="https://www.blogger.com/"></a></div>
<div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<div>
<ul>
<li>280 gm/10 oz/1¼ cups Strong white flour plus extra for dusting (can use All purpose flour/ Maida) <i><span style="color: blue;">(All Purpose)</span></i></li>
<li>1 tsp Salt</li>
<li>2-3 garlic cloves, very finely chopped</li>
<li>1 tsp easy-blend dried yeast</li>
<li>2 tsp Honey</li>
<li>100ml/3½ fl oz lukewarm water</li>
<li>4 tbsp Yogurt</li>
<li>1 tbsp Vegetable oil, plus extra for brushing (I used Ghee) <i><span style="color: blue;">(Canola oil)</span></i></li>
</ul>
</div>
<div>
<b>Method</b></div>
<div>
<ol>
<li>Sift the flour and salt together into a bowl and stir in the garlic and yeast. Make a well in the center and pour in the honey, water, yogurt and oil. Stir well with a wooden spoon until the dough begins to come together, and then knead with your hands until it leaves the sides of the bowl. Turn out on to a lightly floured surface and knead well for about 10 minutes, until smooth and elastic.</li>
<li>Brush a bowl with oil. Shape the dough into a ball, put it in the bowl and cover with a damp tea towel. Leave to rise in a warm place for about 1-2 hours, until the dough has doubled in volume.</li>
<li>Turn out the dough onto a lightly floured surface and knock back with your fist. Divide the dough into 6-8 equal sized balls. Cover the balls with a cling film for 5-10 minutes.</li>
<li>Roll out each ball into a teardrop shape.</li>
<li>Heat grilling tawa / skillet and cook both sides of Naan on a medium heat. Brush with butter / ghee and serve with your favorite side dish. <i><span style="color: blue;">(I used a frying pan brushed with a little canola oil during frying as i didn't have a tawa/skillet. I omitted the step to brush with butter/ghee before serving since oil was already used during the frying)</span></i></li>
</ol>
<div>
<b>Note: </b></div>
<div>
<ol>
<li>I sifted the flour then let my breadmaker handle steps 1 and 2 using the Dough programme. I then left the dough in the breadmaker until the it doubled in volume.</li>
<li>I made 8 pieces out of it.</li>
</ol>
<div>
<b>Recipe - Cucumber Chickpea Salad</b></div>
<div>
<b>Source: </b>LiteHomeBake</div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<div>
<ul>
<li>1 medium size japanese cucumber</li>
<li>6 tablespoons of canned chickpeas </li>
<li>A handful cherry tomatoes</li>
<li>3 tablespoon plain thick yogurt</li>
<li>Salt</li>
<li>Black pepper </li>
</ul>
</div>
</div>
</div>
</div>
<div>
<b>Method</b><br />
<ol>
<li>Cut cucumber into thin half slices.</li>
<li>Half the tomatoes.</li>
<li>Mix cucumber, tomatoes and chickpeas in a bowl then top with yogurt, a dash of salt and some freshly ground black pepper.</li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-44-N-YYKq_Q/Ur--M-S5VvI/AAAAAAAAFts/5RgXo0f4Vo8/s1600/936409_146779805512066_213370180_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-44-N-YYKq_Q/Ur--M-S5VvI/AAAAAAAAFts/5RgXo0f4Vo8/s1600/936409_146779805512066_213370180_n.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div>
"I am submitting this post to <a href="http://wendyinkk.blogspot.com/p/asian-food-fest.html">Asian Food Fest - Indian Subcontinent </a>hosted by <a href="http://chefandsommelier.blogspot.com/2014/05/asian-food-festival-indian-subcontinent.html#more">Chef and Sommelier</a>."</div>
</div>
</div>
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F3.bp.blogspot.com%2F-44-N-YYKq_Q%2FUr--M-S5VvI%2FAAAAAAAAFts%2F5RgXo0f4Vo8%2Fs1600%2F936409_146779805512066_213370180_n.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://3.bp.blogspot.com/-44-N-YYKq_Q/Ur--M-S5VvI/AAAAAAAAFts/5RgXo0f4Vo8/s1600/936409_146779805512066_213370180_n.jpg" -->Lite Home Bakehttp://www.blogger.com/profile/16527374695944366627noreply@blogger.com8tag:blogger.com,1999:blog-3027888177433421594.post-62267415475254967412014-05-22T18:43:00.004+08:002014-05-23T09:00:57.492+08:00Classically Sinful!<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-V6FYrduoqhw/U3q3Ayf0hoI/AAAAAAAACMc/qj9cbre21Es/s1600/Ham+Yu+Fa+Lam+Pou.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-V6FYrduoqhw/U3q3Ayf0hoI/AAAAAAAACMc/qj9cbre21Es/s1600/Ham+Yu+Fa+Lam+Pou.jpg.jpg" height="700" width="500" /></a></div>
<br />
<div style="text-align: justify;">
This is a classic Chinese dish. Let me guess, the first thing that catches your attention would be those fatty layers and then the word sinful follows suit :) Yes, guilty i am! I know it's unhealthy but there's something about how meat and fat are nicely layered in pork bellies that make them irresistible! And paired with salted fish which they say is also in the unhealthy category, they become the best partners in crime making this dish totally delicious, tempting and unforgettable! To sin be it then...occasionally and repent after and the cycle goes on and on :)) If you are a Chinese like me, it gives you the more reason to make this, we need to know how to make our classics, don't we?</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-A5_7ROm75yc/U3rVLHbTnSI/AAAAAAAACMw/1ekdleyAsXY/s1600/Ham+Yu+Fa+Lam+Pou+2.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-A5_7ROm75yc/U3rVLHbTnSI/AAAAAAAACMw/1ekdleyAsXY/s1600/Ham+Yu+Fa+Lam+Pou+2.jpg.jpg" height="700" width="500" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
The flavors in this dish is intense resulting from the marriage of salted fish and soy sauce. It is not something that appeals to everyone especially if you are not a fan of salted fish. But for those of us who appreciate it, it is pure pleasure eaten with rice. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-9YJd44mc4kA/U3rVLHc_aBI/AAAAAAAACM0/9gTVIfWmsYk/s1600/Ham+Yu+Fa+Lam+Pou+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-9YJd44mc4kA/U3rVLHc_aBI/AAAAAAAACM0/9gTVIfWmsYk/s1600/Ham+Yu+Fa+Lam+Pou+3.jpg" height="400" width="570" /></a></div>
<div style="text-align: justify;">
<br />
If you have extras, count yourself lucky since it tastes even better over time. Over here, i have it served the traditional way with some porridge (with some sweet potatoes thrown in) and long beans omelette. Simple yet complete and very satisfying meal.<br />
<br />
My early attempts were made based on <a href="http://www.kuali.com/recipes/Fragrant-Claypot-Salt">Amy Beh's</a> recipe but i have since adapted it to suit our family's preference both ingredients and cooking method.<br />
<br />
<b>Recipe</b><br />
<br />
<b>Ingredients</b><br />
<ul>
<li>300g pork belly, sliced thinly</li>
<li>50g boneless salted fish meat</li>
<li>6 slices ginger</li>
<li>1/2 of an onion, cut into wedges</li>
<li>2 dried red chillies, cut into 2cm sections, seeded</li>
<li>4 stalks spring onion, cut into 4cm lengths</li>
</ul>
Seasoning (A)<br />
<ul>
<li>2 tbsp oyster sauce</li>
<li>1 tsp sesame oil</li>
<li>1 tsp sugar or to taste</li>
<li>1 tsp pepper</li>
</ul>
Seasoning (B)<br />
<ul>
<li>1 tbsp Hua Tiau wine</li>
<li>250ml water </li>
<li>1 tbsp light soy sauce</li>
<li>2 tbsp thick soy sauce</li>
</ul>
<b>Method</b><br />
<ol>
<li>Marinate the belly slices with seasoning (A). </li>
<li>Cut the salted fish into small little cubes. Heat up 1 tablespoon of oil in a claypot then fry salted fish until crisp and fragrant. Set aside.</li>
<li>Add another tablespoon of oil into the claypot. Once heated add in ginger and onion. </li>
<li>Add in belly slices when ginger and onion start to smell fragrant. Mix well. Cover and cook for another 2-3 minutes until meat turns opaque.</li>
<li>Add in soy sauce and dried chillies as in Seasoning B. Mix well. </li>
<li>Add in water then cover the pot and let it come to a boil. Lower the flame and let it simmer until meat is soft. </li>
<li>Add in salted fish cubes and allow to simmer for another 2-3 minutes.</li>
<li>Add spring onions and serve immediately from the pot!</li>
</ol>
</div>
Lite Home Bakehttp://www.blogger.com/profile/16527374695944366627noreply@blogger.com13tag:blogger.com,1999:blog-3027888177433421594.post-74914201748671881412014-05-19T10:36:00.000+08:002014-05-19T10:36:11.835+08:00Plain Basics from Who's Who <div class="separator" style="clear: both; text-align: justify;">
This is a big name! Wu Pao Chun is not only a famous baker in Taiwan but he made waves internationally when he clinched the title of Master Baker in the bread category of the 2010 Bakery Masters competition (Les Masters de la Boulangerie) held in Paris. It is said that people throng his bakery everyday to buy his award winning Millet Wine, Rose Petal and Dried Lychee Bread, quite a mouthful, huh. I have not had the opportunity to try any of his bakes though.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
This is not his award winning bread (can't expect him to share it, can we?) but another known as Champion Toast. I first saw it at Victoria's blog, who credited Aunty Young who adapted from ccm2poco where the recipe was first shared. Thank you, ladies! Although i may not know how close this is to the real mccoy this recipe is a keeper for sandwich bread. It is a simple recipe with just a few ingredients but the result is satisfying. The bread that it produces is really soft and it stays soft for 3 days. The other good thing is the fat content is low, only 15g.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-eRqH7OV8ztQ/UyaDFFxP9dI/AAAAAAAACGE/2RUaFKpTIWs/s1600/Wu+PaoChun+Milk+Loaf+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-eRqH7OV8ztQ/UyaDFFxP9dI/AAAAAAAACGE/2RUaFKpTIWs/s1600/Wu+PaoChun+Milk+Loaf+2.jpg" height="700" width="500" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
Cottony soft bread</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Some other ways to enjoy the bread...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-K4DfYAE8X5I/U3cmDN4fxEI/AAAAAAAACMI/-rw-BWqimn0/s1600/Wu+Pao+Chun+Milk+Loaf+2.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-K4DfYAE8X5I/U3cmDN4fxEI/AAAAAAAACMI/-rw-BWqimn0/s1600/Wu+Pao+Chun+Milk+Loaf+2.jpg.jpg" height="700" width="500" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Make a Nutella banana sandwich. Spread some nutella on a slice of bread, top it with some banana slices then cover it with another slice of bread. Toast it in the oven for 3 minutes and you will have warm crisp bread, slightly runny Nutella and soft bananas in between!</div>
<div style="text-align: justify;">
<br /></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-d8IyPx0H6zM/UyeKEfCFvdI/AAAAAAAACGU/Y7fAZAnNzNo/s1600/Sugar+Butter+Toast+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-d8IyPx0H6zM/UyeKEfCFvdI/AAAAAAAACGU/Y7fAZAnNzNo/s1600/Sugar+Butter+Toast+.jpg" height="700" width="500" /></a></div>
<br />
<div style="text-align: justify;">
Does this bring back old memories for you? I remember eating more of this when i was a kid. I had my late grandma in my thoughts when i made this, she loved toast made this way. Spread on some butter, sprinkle some sugar and toast it until it's all hard and crunchy! </div>
<div style="text-align: justify;">
<br /></div>
<b>Recipe</b><br />
<b>Reference: </b><a href="http://bakingintotheether.wordpress.com/2014/03/13/wu-pao-chun-champion-toast-%E5%90%B4%E5%AE%9D%E6%98%A5%E9%87%91%E7%89%8C%E5%9C%9F%E5%8F%B8-%E2%81%8E%E2%81%8D%CC%B4%DA%A1%E2%81%8D%CC%B4%E2%81%8E/">Victoria Bakes </a>/<a href="http://auntyyoung.blogspot.jp/2014/03/wu-pao-chun-champion-toast.html?showComment=1394422052930">Aunty Young</a>/<a href="http://ccm2poco.blogspot.com/2010/11/blog-post_01.html?showComment=1394147467123#c4830433677193009471">ccm2poco</a><br />
<br />
<b>Ingredients</b><br />
<ul>
<li>300g bread flour</li>
<li>24g sugar </li>
<li>1 tsp salt</li>
<li>15g unsalted butter</li>
<li>3/4 tsp instant dry yeast</li>
<li>198g milk</li>
</ul>
<div>
<b>Steps</b></div>
<ol>
<li style="text-align: justify;">Mix all ingredients (except butter) into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture.</li>
<li style="text-align: justify;">Add in the unsalted butter, then knead it using medium speed until it forms dough that can be stretched into a thin, translucent membrane.</li>
<li style="text-align: justify;">Proof the dough for about 60 minutes. <i><span style="color: blue;">(Until about double the size)</span></i></li>
<li style="text-align: justify;">Divide dough into 3 equal balls, then allow to rest for another 10 minutes.<i><span style="color: blue;"> (Skipped)</span></i></li>
<li style="text-align: justify;">Flatten the dough into a rectangle shape and roll it up . Rest it for 10 minutes</li>
<li style="text-align: justify;">Repeat step no. 5 to the rolled up dough, then place it on the baking tray and go for final proofing for another 50 minutes. <i><span style="color: blue;">(I used a Pullman tin for a 450g loaf and put it to bake when it was 90% full . I baked it uncovered)</span></i></li>
<li style="text-align: justify;">Bake in a preheated oven at 190°C for 30 – 35 minutes</li>
</ol>
<div>
<b style="text-align: justify;">Note: </b><span style="text-align: justify;">I combine all the ingredients and let my breadmaker handle steps 1 and 2 using the Dough programme.</span><span style="text-align: justify;"> </span><br />
<span style="text-align: justify;"><br /></span>
<div style="text-align: justify;">
This post is linked to the event, Little Thumbs Up organised by <a href="http://www.bakeforhappykids.com/">Zoe of Bake for Happy Kids</a> and <a href="http://my123favourites.blogspot.com/">Doreen from My little favourite DIY</a>, hosted by <u style="color: #0000ee;"><a href="http://awayofmind.blogspot.com/2014/05/little-thumbs-up-may-milk.html">Tze of Awayofmind Bakery House</a>.</u></div>
<div style="text-align: justify;">
<u style="color: #0000ee;"><br /></u></div>
</div>
</div>
<div style="text-align: center;">
<img alt="Photobucket" src="http://i1213.photobucket.com/albums/cc472/purpleflower_sw/th_littlethumbups1-1.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px;" /></div>
Lite Home Bakehttp://www.blogger.com/profile/16527374695944366627noreply@blogger.com12tag:blogger.com,1999:blog-3027888177433421594.post-52701319237502857672014-05-06T07:57:00.001+08:002014-05-06T07:57:27.210+08:00It's Magic!<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-HjGr4GZvSRg/U2bK-eImJ5I/AAAAAAAACLY/2nKSr9p2bnE/s1600/Shio+Koji+Braised+Chicken.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-HjGr4GZvSRg/U2bK-eImJ5I/AAAAAAAACLY/2nKSr9p2bnE/s1600/Shio+Koji+Braised+Chicken.jpg.jpg" height="700" width="500" /></a></div>
<div style="text-align: justify;">
If you have not tried Shio Koji, trust me, you have got to go look for it! I have read that some of the Japanese people call this their magical seasoning and i tell you i can't agree more! It is really, really delicious and the best part is it's so versatile and simple to use! All you need is basically this one seasoning and it will bring out the best flavors in both meat and vegetables whether you braised, fry, steam or even just as a seasoning for salad or pickle! </div>
<div style="text-align: justify;">
<br />
I have Nami of Just One Cookbook to thank for introducing me to this magical ingredient. I got to know about it when she posted this dish on her blog. It came at the right time as I was about to go for a holiday in Japan. I made a mental note to look for it when i get there. Initially, I tried looking for it on my own when i got to a supermarket but i gave up after some time and got some help instead as most of the stuff does not have any English labelling on them. I went to a wrong section, i thought it was probably on the aisle where all the sauces are since the one I saw at Nami's was in a sauce bottle but the young man brought me all the way to where it was and pointed it out to me. Service in Japan is just ichiban! It's at the refrigerated area, btw :)</div>
<br />
<div style="text-align: justify;">
So, what is shio koji? Koji is essentially rice that's been inoculated with the koji mold. When it is combined with water and salt and allowed to ferment it turns to shio koji where shio means salt. In appearance, it looks like rice porridge with some rice grains still visible though i have read that it can also look like a puree. Koji is also the ingredient used for making soy sauce, sake and miso in Japan.</div>
<br />
<div style="text-align: justify;">
<a href="http://2.bp.blogspot.com/-KpBs53DyKDE/U2gfkMCQMRI/AAAAAAAACLo/XLynoqt0-8Y/s1600/shio+koji.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-KpBs53DyKDE/U2gfkMCQMRI/AAAAAAAACLo/XLynoqt0-8Y/s1600/shio+koji.jpg" height="320" width="212" /></a>Coming back to this dish, this is my third time making it already and there goes all the shio koji that i brought back from Japan. I went hunting for more in our local Isetan supermarket and was very happy to find it available, so fellow Malaysians you know where to get it if you are interested to try :) It's at the section where they place sashimi. They also have salmon that has been pre-marinated with shio koji for sale. That's the pack that i got from Isetan KL.</div>
<div style="text-align: justify;">
<br />
This is a no fuss dish, so simple yet one gets blown away by the flavors! Some sweetness mixed with a savory depth that has a miso-like aroma. The chicken is marinated with shio koji then pan fried for awhile to give it some browning before adding in some root vegetables and lastly braised with some wine until chicken is tender. Shio koji has a tenderizing effect on the meat too.</div>
<div style="text-align: justify;">
<br />
I have my own twist to this recipe now that i have made it a couple of times. The addition of Japanese sweet potatoes makes the dish sweeter and vice versa the potatoes taste really good with the umami flavors of shio koji blending into them. I have also added in some mini king oyster mushrooms that never seems to be enough for us :)<br />
<br /></div>
<div style="text-align: justify;">
Besides this dish, i have used shio koji as a marinade for fish before steaming or panfrying it. I have read that the rule of thumb on the amount of shio koji to be used is 10% of the weight of food to be marinated and finds that it suits our family's taste buds.<br />
<br />
The only downside to shio koji is it's expensive in Malaysia. A small pack of 200g cost me RM16.90 (around USD5). There are guides out there on how to make your own though. An important point to remember is shio koji burns easily. Do make sure you use low-medium flame if you are pan frying fish/meat that is marinated with just shio koji, and yes i burnt my way to learned this :) And like most other marinade, the longer it is left to marinate, the better it taste.</div>
<br />
I am going to stop waxing lyrical about it, you have got to try it yourself but i admit i am a little crazy about it :)<br />
<br />
<b>Recipe</b><br />
<b>Reference: </b><a href="http://www.justonecookbook.com/recipes/braised-herb-chicken-with-shio-koji/">Just One Cookbook</a><br />
<br />
<b>Ingredients</b><br />
<ul>
<li>4 (about 1 lb) bone-in, skin-on chicken thighs, rinsed and pat dry <i><span style="color: blue;">(2 chicken thighs)</span></i></li>
<li>2 tbsp Shio Koji</li>
<li>2 cloves garlic, minced/crushed</li>
<li>1 tbsp all-purpose flour <i><span style="color: blue;">(omitted)</span></i></li>
<li>1 tsp paprika <i><span style="color: blue;">(omitted)</span></i></li>
<li>1/2 tsp dried rosemary <i><span style="color: blue;">(2 sprigs rosemary)</span></i></li>
<li>1/2 tsp dried oregano (1 tbsp fresh oregano)</li>
<li>1 tbsp olive oil</li>
<li>1 thin carrot, cut into 2 inch thick slices</li>
<li>1/2 large onion, cut into 4 wedges</li>
<li>1 cup chicken broth <i><span style="color: blue;">(400ml water)</span></i></li>
<li>1/4 cup dry white wine <i><span style="color: blue;">(1/4 cup sake)</span></i></li>
<li>1 small red potato <i><span style="color: blue;">(1 small russet potato)</span></i></li>
<li><i><span style="color: blue;">1 medium size Japanese sweet potato)</span></i></li>
<li><i><span style="color: blue;">150g mini king oyster mushrooms (cut the bigger ones into half otherwise leave it whole)</span></i></li>
<li><i><span style="color: blue;">1 tablespoon corn flour</span></i></li>
</ul>
<div>
<b>Method</b></div>
<div>
<ol>
<li>Put the chicken, shio koji, and garlic in a large plastic bag and massage ingredients together. Marinate in the bag for 30 minutes. <i><span style="color: blue;">(Left to marinate for 2 hours in the fridge)</span></i></li>
<li>Add flour, paprika and herbs to the bag and shake to coat. </li>
<li>Heat oil in a Dutch oven over medium heat. Place chicken (skin side down) and remaining marinade into the Dutch oven. <i><span style="color: blue;">(I used a pressure cooker with stir fry function but a deep pot would work find too)</span></i></li>
<li>Cook 3 minutes on each side or until lightly brown.</li>
<li>Add carrot and onion and cook for 2-3 minutes, stirring constantly.</li>
<li>Add broth, wine, and potatoes and bring to a boil.</li>
<li>Reduce heat and simmer covered for 40 minutes or until chicken is done and vegetables are tender. <i><span style="color: blue;">(Simmered for 15 minutes, then changed to high pressure function for 7 minutes)</span></i>.</li>
<li><i><span style="color: blue;">If mushrooms are used, add them in about 10 minutes before turning off the flame or if cooking in high pressure, add them in just before setting on high pressure.</span></i></li>
<li><span style="color: blue;"><i>If you like a thicker sauce, remove about 2 tablespoons of the sauce and allow it to cool.</i></span></li>
<li><span style="color: blue;"><i>Dissolve corn flour with the sauce that has been removed then pour it back into the pan and allow it to come to a boil again to thicken the sauce.</i></span></li>
<li><i><span style="color: blue;">Garnish with freshly ground black pepper before serving.</span></i></li>
</ol>
</div>
Lite Home Bakehttp://www.blogger.com/profile/16527374695944366627noreply@blogger.com11tag:blogger.com,1999:blog-3027888177433421594.post-16987566389993786652014-05-02T10:09:00.002+08:002014-05-02T16:42:18.535+08:00I Not Stupid, Mum!<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-6x6fEts372Y/U1C24lIkhFI/AAAAAAAACLE/jEQVTi6JxWA/s1600/Vegetarian+Lotus+Root+Soup.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-6x6fEts372Y/U1C24lIkhFI/AAAAAAAACLE/jEQVTi6JxWA/s1600/Vegetarian+Lotus+Root+Soup.jpg.jpg" height="700" width="500" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Lotus root soup is very popular among the Chinese. We believe it is nourishing and has a cooling effect. A typical version is made with either pork ribs/chicken, peanuts and red dates, a pretty simple concoction but results in an amazing taste. Among other variations that are just as delicious are those with the addition of root vegetables like carrots or kudzu root and legumes like black beans. </div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
I had lotus root in my fridge the other day but i had ran out of both pork ribs/free range chicken so i thought it would be a good excuse to make a vegetarian version :) And i had something mischievous up my sleeve, i wanted to test if this meatless version would go by unnoticed by the men in my house who are meat lovers. Wondering how something so obvious would go by unnoticed? Surely the eyes would tell, you must be thinking but most of the time they would only drink the soup without eating any of the ingredients so I actually put very little of the ingredients in their soup bowls. Hence, it would be more of a taste test rather than a sight test in this case. I know chances are slim that it will go unnoticed but no harm trying and if it does or even if they like the taste of it could be the start to more meatless soups!</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
I decided to use a recipe from Amy Beh, a celebrity chef who is also a columnist who shares her recipes in one of our local dailies as a reference. Bean sticks were used as a substitute for meat protein. The Chinese herbs called for were very much similar to those used in a meat version but the addition of ginger and dried lily buds gave a slightly different flavor to the soup. Unlike in a typical version there were no peanuts in this one but i added a few walnuts to give it some nutty flavor and oil since walnuts are rich in Omega-3 fatty acids.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Overall i find myself enjoying the soup but i must admit that i am a soup lady, i love almost any soup! The soup was very clear and had a refreshing taste with some heat coming from the ginger. There was quite some bite too with the addition of bean sticks and lily buds. </div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
So, did it go by unnoticed? The answer is 'No', unfortunately :( My young man thought it tasted funny and wasn't as tasty. I presumed the 'funny' taste that he was referring to came from the bean sticks, ginger and lily buds while not as 'tasty' meant it didn't have the heavy taste from meat proteins. Experiment failed! Mum got busted..."I am not stupid, Mum!"</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<b>Recipe</b></div>
<div class="separator" style="clear: both; text-align: justify;">
<b>Reference:</b> <a href="http://www.kuali.com/recipes/Vegetarian-Herbal-Lotus-Root-Soup/">Kuali.com</a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<b>Ingredients</b></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
(A)</div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<ul>
<li>100g lotus root, skinned and cut into thick strips <i><span style="color: blue;">(300g)</span></i></li>
<li>25g yuk chuk, rinsed and soaked <i><span style="color: blue;">(replaced with 2 tbsp goji berry)</span></i></li>
<li>10 red dates</li>
<li>5g dong gwai <i><span style="color: blue;">(replaced with a 5 thin slices of American ginseng)</span></i></li>
<li><i><span style="color: blue;">6 walnuts</span></i></li>
<li>2 pieces dried beancurd sticks, soaked till soft and cut into 4cm pieces <i><span style="color: blue;">(3 pieces)</span></i></li>
</ul>
<div class="separator" style="clear: both; text-align: justify;">
(B)</div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<ul>
<li>10g ginger, shredded <i><span style="color: blue;">(3 thin slices from 1 inch knob)</span></i></li>
<li>15g dried lily buds, knotted, rinsed and soaked</li>
<li>2 litres water <i><span style="color: blue;">(3 litres)</span></i></li>
</ul>
<div class="separator" style="clear: both; text-align: justify;">
<b>Seasoning</b></div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<ul>
<li>1 tsp salt</li>
<li>1/4 tsp pepper</li>
<li>1 tsp vegetarian seasoning powder <i><span style="color: blue;">(omitted)</span></i></li>
<li>1/8 tsp sugar or to taste <i><span style="color: blue;">(omitted)</span></i></li>
<li>1/2 tsp sesame oil <i><span style="color: blue;">(omitted)</span></i></li>
</ul>
<span style="color: blue;"><i><br /></i></span>
<br />
<div class="separator" style="clear: both; text-align: justify;">
<b>Method</b></div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<ol>
<li style="text-align: justify;">Combine ingredients (A) and water in a deep pot. Bring to a boil. Reduce the heat and simmer for 15-20 minutes. <i><span style="color: blue;">(40 minutes)</span></i></li>
<li style="text-align: justify;">Add ingredients (B) and boil for 5-6 minutes <i><span style="color: blue;">(10 minutes)</span></i>. Season to taste. Dish out and serve the soup hot.</li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
Lite Home Bakehttp://www.blogger.com/profile/16527374695944366627noreply@blogger.com7tag:blogger.com,1999:blog-3027888177433421594.post-66664211411899823352014-04-26T10:34:00.002+08:002014-04-27T09:03:21.247+08:00Hansik-Dwaeji Kalbi<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-wqOOSHsh3WA/U0vyqJ4AwwI/AAAAAAAACJ4/_OF65WUdykY/s1600/Dwaeji+Kalbi+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-wqOOSHsh3WA/U0vyqJ4AwwI/AAAAAAAACJ4/_OF65WUdykY/s1600/Dwaeji+Kalbi+1.jpg" height="400" width="570" /></a></div>
<div style="text-align: justify;">
Koreans are popular for their kalbi/galbi dishes. Kalbi literally means ribs but the term kalbi is also commonly used to refer to grilled beef ribs. When it's Dwaeji Kalbi, it's grilled pork ribs as dwaeji means pig.<br />
<br />
I have chosen this recipe to try out as i hope to try out pork rib dishes from the selected countries alongside the Asian Food Fest blogging event. The event is in its fifth country now and I have tried 2 so far, one from <a href="http://litehomebake.blogspot.com/2013/11/lets-cook-thai-southern-style-pork-ribs.html">Thailand</a> and <a href="http://litehomebake.blogspot.com/2013/10/japanese-style-braised-pork-ribs.html">Japan</a> respectively and this is the third one. I have missed out 2 where pork is not largely served as these are dominantly muslim countries. Still, i am pretty sure there some dishes made with pork ribs by the non Muslims there, maybe, just maybe i will continue searching to complete the series. <br />
<br /></div>
<div style="text-align: justify;">
The spicy version was my choice from a recipe found <a href="http://koreanbapsang.com/2011/07/dwaeji-galbikalbi-korean-style-pork.html#.U1cP0eaSz05">here</a>. It's a treasure chest there, lots of authentic Korean recipes, do hop over to check it out. I like that there are apples added into the marinade. The results were very good, finger licking i must say (yes it's better to eat them with your fingers)! So, if you are planning a surprise treat for your loved ones or having guest for dinner over a weekend, why not consider making this, it's pretty easy to make and you can work on other dishes when these ribs hit the oven. Pretty sure your guest will be impressed!</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-P7uyxs3uLTU/U0v0pMcZlNI/AAAAAAAACKE/MEcrsZXPM88/s1600/Dwaeji+Kalbi+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-P7uyxs3uLTU/U0v0pMcZlNI/AAAAAAAACKE/MEcrsZXPM88/s1600/Dwaeji+Kalbi+2.jpg" height="400" width="570" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
Doesn't it look good, looking at these pictures make me drool and want to make them again!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<b>Recipe</b></div>
Source: <a href="http://koreanbapsang.com/2011/07/dwaeji-galbikalbi-korean-style-pork.html#.U1cP0eaSz05">Korean Bapsang</a><br />
<br />
<b>Ingredients</b><br />
<ul>
<li>5-7 pounds (2.25-3.18 kg) whole slab of baby back ribs <i><span style="color: blue;">(whole slab of pork ribs weighing around 2 kg)</span></i></li>
</ul>
<b>Marinade</b><br />
<ul>
<li>1/2 cup soy sauce (use 1/4 cup soy sauce for spicy version)</li>
<li>2/3 cup water (replace with 2/3 cup gojuchang for spicy version - <i><span style="color: blue;">i used 1/2 cup</span></i>)</li>
<li>1/4 cup rice wine (or mirin)</li>
<li>2 tablespoons sesame oil</li>
<li>4 tablespoons honey</li>
<li>3 tablespoons brown sugar (preferably dark brown)</li>
<li>3 tablespoons minced garlic</li>
<li>2 tablespoons grated ginger</li>
<li>1/2 medium onion, grated</li>
<li>1/2 medium sweet apple (Fuji, Gala, or Golden Delicious), grated</li>
<li>1/2 teaspoon black pepper</li>
</ul>
<b>Method</b><br />
<ol>
<li style="text-align: justify;">Prepare the ingredients for the marinade. Mix all of the ingredients well.</li>
<li style="text-align: justify;">Cut each slab of the ribs into two pieces for easier handling. Rinse the ribs and drain. Coat the ribs well with the marinade, and marinate them for at least six hours (preferably overnight). Turn them over once after half of the marinating time has passed. <i><span style="color: blue;">(I got the butcher's help to do the cutting)</span></i></li>
<li style="text-align: justify;">Preheat the oven to 325°F <i><span style="color: blue;">(165°C)</span></i>. Line a baking pan with aluminium foil. Arrange the ribs, meat side down, in a baking pan. Cover the baking pan tightly with aluminium foil. Bake them for 1.5 hours. (you can bake them 30 additional minutes if you want fall off the bones tenderness). Remove the foil cover.</li>
<li style="text-align: justify;">At this point, you can finish off the ribs by one of the following two steps:</li>
<ol>
<li style="text-align: justify;">Change the oven setting to broil and preheat for a few minutes. Then broil the ribs for 4 - 6 minutes on each side, or until the ribs are slightly charred, and the sauce is caramelized. Baste the ribs with the sauce while broiling.</li>
<li style="text-align: justify;">Preheat the grill and grill the ribs over medium heat for 5 - 8 minutes on each side, or until the ribs are slightly charred and the sauce is caramelized. Baste the ribs with the sauce while grilling.</li>
</ol>
</ol>
<b style="text-align: justify;">Note:</b><br />
<ol>
<li>The ribs were tender enough for me after 1.5 hours</li>
<li>For step no. 4, i chose option 1.</li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<i><b><span style="color: blue;">As they say in Korean, Mashikeh-mogo (Bon Appetit)!</span></b></i></div>
<div>
<br />
<div style="text-align: justify;">
Watching Korean dramas, have taught me a thing or two about their table etiquettes and dining language, thanks to the English subtitles :) Now, i am not sure how real is this practised but I particularly like this pair:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i><a href="http://thekoreanway.wordpress.com/2010/07/06/words-and-phrases-the-language-of-dining/">Credits to The Korean Way</a></i></div>
<b>Before Eating:</b><br />
잘 먹겠습니다 - Jal moke get sum nida<br />
Literally this means “I will eat very well,” but it implies “Thank you for preparing the food. I appreciate you preparing this food.”<br />
<br />
<b>After eating: </b> <br />
잘 먹었습니다 - Jal moke got sum nida (The “got” is pronounced more like “go” with a “t.”)<br />
Literally this means “I ate very well,” but again it implies “It was really good. Thank you so much for the food.”<br />
<br />
Sweet ain't it? Makes all the toiling in the kitchen worthy!</div>
<span style="text-align: center;"><br /></span>
<br />
<div style="text-align: justify;">
<span style="text-align: center;"><i>On a side note, let's keep the victims of the South Korean ferry tragedy, their loved ones and all those involved in the recovery mission in our prayers. The sorrow of their loved ones are just beyond my imagination. This year has not been too good huh, one big tragedy after another, sigh....</i></span></div>
<br />
<div style="text-align: justify;">
<span style="text-align: center;">I am submitting this post to </span><a href="http://wendyinkk.blogspot.com/p/asian-food-fest.html" style="text-align: center;">Asian Food Fest: Korea</a><span style="text-align: center;">, hosted by </span><a href="http://www.featsoffeasts.com/" style="text-align: center;">Sharon of Feats of Feasts</a></div>
<div style="text-align: center;">
<div style="text-align: justify;">
<br class="Apple-interchange-newline" /></div>
</div>
<div style="text-align: center;">
<img src="http://3.bp.blogspot.com/-44-N-YYKq_Q/Ur--M-S5VvI/AAAAAAAAFts/5RgXo0f4Vo8/s1600/936409_146779805512066_213370180_n.jpg" /></div>
Lite Home Bakehttp://www.blogger.com/profile/16527374695944366627noreply@blogger.com22tag:blogger.com,1999:blog-3027888177433421594.post-81223505791429136822014-04-23T11:57:00.000+08:002014-04-23T12:50:27.611+08:00Brain Food, It Is??<div style="text-align: justify;">
A long time ago, my mum asked this colleague of hers who was an excellent Maths teacher the secrets of him being so brainy and that teacher revealed to her that his mum fed him with a lot of fish when he was young, actually he even specified that it was thread fin, probably salmon wasn't popular back then since they are imported! And yes from then on we saw a lot of fish in our diet!<br />
<br />
What's your take, is fish brain food? Some say yes and some say no. But many researches have found that the high content of Omega-3 fatty acids in Salmons is good for the brain. It helps the brain works better and improves memory besides protecting the nervous system from the deteriorating effects of aging. Talking about the benefits of fish in our diet reminds me of the famous quote from Bruce the shark in Finding Nemo, he said "Fish are friends, not food"... err i have to say sorry but i am stuck with what Mum drummed into my head :)<br />
<br />
So, Salmon aka brain food was on the menu for lunch the other day and i wanted to try out a new way of making it. Well, not totally new as i intended to bake it like always, probably just a new glaze/sauce. I was wondering if there were any recipes out there for something orangey, a quick search found me landing on plenty! </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<a href="http://4.bp.blogspot.com/-I7VITj2oNmE/U0tGHqz0TMI/AAAAAAAACJI/IPO1U0ERpSk/s1600/Honey+Orange+Baked+Salmon+1.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-I7VITj2oNmE/U0tGHqz0TMI/AAAAAAAACJI/IPO1U0ERpSk/s1600/Honey+Orange+Baked+Salmon+1.jpg.jpg" height="400" width="570" /></a></div>
<div style="text-align: justify;">
It was basically 3 main ingredients, honey, orange juice and soy sauce with minced garlic and ginger to rid some fishy smell. It gave the fish a sweet and citrusy flavor which my son enjoyed very much but hubs and i decided we prefer the good old savory taste better (i.e. just olive oil, a little lemon juice plus salt and pepper).</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-WH0FObI73c8/U0tGQ_XOpZI/AAAAAAAACJQ/1KRX1EibDD0/s1600/Honey+Orange+Baked+Salmon+2.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-WH0FObI73c8/U0tGQ_XOpZI/AAAAAAAACJQ/1KRX1EibDD0/s1600/Honey+Orange+Baked+Salmon+2.jpg.jpg" height="400" width="570" /></a></div>
<br />
<div style="text-align: justify;">
Served it with jasmine rice, some grilled french beans and stir fried baby king oyster mushrooms. A simple, healthy and wholesome meal :)</div>
<div style="text-align: justify;">
<br />
<b>Recipe</b><br />
<b>Source:</b> <a href="http://www.yummly.com/recipe/external/Honey_ginger-Baked-Salmon-With-Jasmine-Rice-My-Recipes">My Recipes</a><br />
<br />
<b>Ingredients</b><br />
<ul>
<li>1/3 cup orange juice</li>
<li>1/3 cup honey</li>
<li>1/4 cup lite soy sauce</li>
<li>1 tablespoon minced garlic</li>
<li>1 tablespoon minced fresh ginger</li>
<li>4 (4-ounce) salmon fillets (2 salmon fillets around 14 ounce)</li>
<li>1/4 cup sliced green onions</li>
</ul>
<div>
<b>Method</b></div>
<div>
<ol>
<li>Preheat oven to 375°F (190°C).</li>
<li>Cook orange juice and next 4 ingredients in a small saucepan over medium heat, stirring occasionally, 1 minute; let cool slightly.</li>
<li>Reserve 2/3 cup marinade; transfer remaining marinade to a large shallow dish or zip-top plastic freezer bag; add salmon. Cover or seal, and chill 15 minutes. Remove salmon from marinade, discarding marinade. Place salmon in an aluminum foil-lined pan.</li>
<li>Bake at 375°F ((190°C) for 20 minutes or to desired degree of doneness.</li>
<li>Meanwhile, cook reserved marinade in a small saucepan over medium heat 5 minutes or until sauce is thick and syrupy.</li>
<li>Drizzle salmon with sauce, and sprinkle with green onions and sesame seeds.</li>
</ol>
<div>
<div style="text-align: start;">
<div>
<div style="text-align: justify;">
This post is linked to the event, Little Thumbs Up organised by and <a href="http://www.bakeforhappykids.com/">Zoe of Bake for Happy Kids</a> and <a href="http://my123favourites.blogspot.com/">Doreen from My little favourite DIY</a>, hosted by <a href="http://www.anncoojournal.com/2014/04/little-thumbs-up-april-orange.html">Ann of Anncoo Journal</a>.</div>
</div>
<div>
<div style="text-align: justify;">
<br /></div>
</div>
</div>
<div style="text-align: center;">
<img alt="Photobucket" src="http://i1213.photobucket.com/albums/cc472/purpleflower_sw/th_littlethumbups1-1.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px;" /></div>
</div>
</div>
</div>
Lite Home Bakehttp://www.blogger.com/profile/16527374695944366627noreply@blogger.com13