you're welcome! you'll love it and it's not fattening too coz it's just egg whites and baker's sugar
======================================================================
dinner alone coz' my cousin's not home ..... it rhymes....
i just tossed elbow macaroni which i cooked al dente
with sun-dried tomatoes soaked in olive oil
added grated fresh parmesan cheese
sprinkled ground black pepper
and microwaved it just to melt the cheese
then i made a bruschetta/smoked gouda cheese sandwich on a skillet....
yummy with a tall glass of peach iced tea

SUNDAY BREKKY

garlic fried rice, meatballs, fried egg, fried burro bananas and my iced peach tea (fried rice, egg and meatballs for my cousin and fried bananas and iced peach tea for me

Simple Puff Pastry Apple Tarts (blogged there)

So simple to make puff pastry, apples, brown sugar (+ vanilla sugar if you want), so yummy! ♥

looks yummy... do you think it's too much if it's caramel apples on top -not heavy caramel though- just to make the apples golden brown and shiny?
=============================
sugar cookies - not the prettiest but lots of flavor and more than enough to satisfy my craving


KARE-KARE for lunch
i used honeycomb tripe and ox tail cooked in peanut sauce with green beans, okra, eggplant and bokchoy

sour soup vietnamese style :]

strawberry salsa

tilapia

the best meal ever! mmm

lemon marianted fish w/random onions and a bowl of salad.

good idea! but i'm wondering if the caramel won't soften the puff pastry... ?
let's try it and we will know ^^

i made some cute choc chip cookies:D

yes, let's try it. maybe just to caramelize the sugar on top of the apples to achieve a golden brown color?

URGENT HELP



hey guys... i was wondering if you guys can help me..
im going to have a pot luck with my friends & i decided to make egg rolls
i found a recipe .. however when my family looked over it they kept on saying i have to stir fry the veggies first
does anyone know if its true?? the recipe doesnt state so

NGREDIENTS:
6 cups cabbage, shredded
1 carrot, shredded
1/2 cup fresh bean sprouts
1 celery stalk, diced
2 tablespoons chopped onion
(optional)
1 (4 ounce) can shrimp,
drained 2 tablespoons soy sauce
1/8 teaspoon garlic powder
black pepper to taste
1 egg, beaten
cornstarch
20 egg roll wrappers
vegetable oil for frying

DIRECTIONS:
1. In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper.
2. Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes.
3. Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside.
4. Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.
5. Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels.

that is so true- your veggies should be cooked before you wrap them with wonton wrappers. be sure to drain your veggies before wrapping or your rolls will be soggy. i suggest you use a big strainer and spread the veggies in a platter to cool before wrapping.

Really? My mom has never cooked the veggies beforehand. She just mixes it all together raw.
....Then again, we make our eggrolls with ground pork or ground turkey meat. My mom eyeballs everything too. Hmm...my post was useless.

^^
thanks guys! T_____T
im just confused because the recipe doesn't say so?

i guess our moms taught us different ways. but it doesn't mean your post is useless. anyway, i use ground pork and sometimes tofu too but you don't have to cook the veggies all the way. my mom taught me how to do it in such a way that the veggies are not overcooked - you'll be frying the rolls anyway. but the ground pork needs to be well done and the tofu i fry separately. the idea is to have the mixture have its flavor already and not solely dependent on the dipping sauce. ohhh and when it comes to dishes- i pretty much eyeball everything too.


you're welcome! apparently, there's another way to do it- as Myss Blewm said- they wrap the veggies raw and i want to try doing that too just to have a comparison

OMG this is page is so impressive!
I'm so jealous.
Anyway,

qquinto -- how did you do the mango tea? Is it some special tea?

What's the difference between a cream puff, eclair, and profiterole tastewise and other stuff?

cream puff is the english term for profiterole and cream puffs and eclairs just differ in shape. i use the same ingredients and prepare both the same way. the shells taste the same but it's the filling that makes the difference.

===========================

simple snack i made a while ago

BANANA FRITTERS

burro bananas i sliced and dredged in flour then dipped in batter i made from all-purpose flour, baking powder, salt and milk then deep fried, drained and dredged in sugar. my mom used to make this for me.... yummmmmmmmmmm

Individual blueberry buckles (coffee cakes):

hmmm i feel like baking some too.... looks so moist and lots of blueberries and the streusel topping

There are def a few varieties of egg rolls and no one is wrong as long as they taste good!

In general though...

Fatter eggrolls are made with fillings like cabbage, bean sprouts, tofu, meat, etc. You usually saute the fillings beforehand because the eggroll is so fat that it doesn't quite get super hot inside.

Skinny eggrolls, like what Filipinos call lumpiang shanghai, are a bit bigger than finger sized and have fillings like ground pork, beef, finely minced carrots, celery, etc. You can roll these suckers up with raw fillings because the are skinny enough that the fillings get cooked and heated all the way through.

Like I said as long as they are yummy and cooked through then thumbs up for everyone.

cucumber cilantro pasta salad
it's very light & fresh tasting! i hate fatty dressings >__<



4 minute spicy garlic shrimp

thanks for mentioning that- i kinda missed on that point- so, if you sautee or stir fry your veggies first with seasonings, your egg rolls will come out even better and you're sure they're cooked all the way.

================
no time to cook breakfast but this is nutritious as well....

honey bunch of oats and milk with strawberries and more strawberries with nutella

You learn something new everyday. Mystery solved.

I really wish I was fed by you, Faye.

QUOTE (FAYE19 @ Jun 16 2009, 12:18 AM)

cream puff is the english term for profiterole and cream puffs and eclairs just differ in shape. i use the same ingredients and prepare both the same way. the shells taste the same but it's the filling that makes the difference.

Yeah, the cream puffs (which are called profiteroles in France) and eclairs are made from the same thing, the choux pastry ("pâte à choux") ^^

In France, there are also other "famous" desserts made from this choux pastry :
- Chouquettes (empty creampuffs with sugar pearls on the top)
- Paris-Brest (in the shape of a crown, filled with praline cream butter)
- Religieuses (the same recipes as the eclairs, but in the shape of two cream puffs - the one of the top is smaller)

I live in France, I'm glad to share these things : D (and sorry if I make mistakes in english.)

QUOTE (FAYE19 @ Jun 15 2009, 04:30 PM)

yes, let's try it. maybe just to caramelize the sugar on top of the apples to achieve a golden brown color?

Maybe just make a caramel, and then pour on the apples


Waffles~ (blogged there)

where do you live anyway? i would gladly feed you if you live close by


thanks for sharing and i've said it before but let me say it again..... sharing should be the essence of this thread ... let's continue to share and learn from each other and no worries about your english- i understand and i assume everyone does

and those waffles look delicious!

I'm glad I'm not!!
My butt and thighs suffer enough from the normal layman's abuse that I put them though. Imagine if I was able to indulge in Faye's gourmet treats often!! ...Especially since my one true love is cake.

I learned something new today! Thanks for the replies

can you imagine being introduced to new employees at work as "meet faye- she's the reason why we're all fat" but i always say i never force them to eat what i bring to work while the rest who don't have weight problems jokingly tells me they're my guinea pigs - using/making them eat /sample/test my concoctions.

I'm in So Cal... maybe we live close. *opens mouth wiiiide* Feeeed meeeee~~~

i made ddukbokki~~

which one's easier to make then, a cream puff/profiterole or an eclair and do eclairs need to be dipped in chocolate? Sorry for all the questions. I'm planning on making one of these for Father's Day

maybe we can have a pot luck or something at the park- i'll bring the food and you bring yourself


for me the level of difficulty is almost the same. when i made my eclairs i didn't use any filling so it was even easier but i dipped them in chocolate. when i made my cream puffs, i had custard filling and i had caramel topping .... now that i start thinking- i think the cream puffs are a bit time consuming if you want caramel topping as well.

Meenuh so lucky!! I live out in stinky Colorado. Too far out for Faye to feed me!!

Pad thai with shrimp, chicken, and tofu:

i guess we can just swap recipes for now. so you live in colorado! how does the altitude affect your baking and cooking? well- if you lived there all your life then you wouldn't know the difference in baking if you're in los angeles compared to when you're in colorado but if you just moved there what adjustments are you making when baking or cooking?

BREAKFAST @ WORK
oatmeal, honey wheat bread, nutella and lots of strawberries

How come the pad thai that I see is like reddish colored? Is it hard to make? Can I have the recipe pleease~

I've lived here my whole life. So yeah I don't know the difference between the altitudes. I tend to bake stuff according to the recipe even if they specify for me to higher the temp. It cooks the same for me, but then again, I don't live all the way up in the mountains.

I'm not sure why some pad thai is reddish/bright orange, but this is a really good recipe--easy to make, not too sweet, just a little tart, and the cooking itself is very quick, just make sure everything is prepped beforehand. In addition to the ingredients listed, I also sliced and pan fried half a chicken breast and fried some cubes of tofu beforehand, then added them with the shrimp. I personally don't like the pickled radish and dried shrimp (too fishy) so I left them out. Also, make sure the noodles you get are thin (as far as thickness, not width). I had to soak mine for a pretty long time.

From Cook's Illustrated:
Ingredients
2 tablespoons tamarind paste or substitute (see Tamarind options in related articles)
3/4 cup water (boiling)
3 tablespoons fish sauce
1 tablespoon rice vinegar
3 tablespoons granulated sugar
3/4 teaspoon cayenne pepper
4 tablespoons peanut oil or vegetable oil
8 ounces dried rice stick noodles , about 1/8 inch wide (the width of linguine)
2 large eggs
1/4 teaspoon table salt
12 ounces medium shrimp (31/35 count), peeled and deveined, if desired
3 cloves garlic , pressed through garlic press or minced (1 tablespoon)
1 medium shallot , minced (about 3 tablespoons)
2 tablespoons dried shrimp , chopped fine (optional)
2 tablespoons Thai salted preserved radish (optional)
6 tablespoons chopped unsalted roasted peanuts
3 cups bean sprouts (6 ounces)
5 medium scallions , green parts only, sliced thin on sharp bias
1/4 cup fresh cilantro leaves (optional)
lime wedges
Instructions

1. Soak tamarind paste in 3/4 cup boiling water for about 10 minutes, then push it through a mesh strainer to remove the seeds and fibers and extract as much pulp as possible. Stir fish sauce, rice vinegar, sugar, cayenne, and 2 tablespoons oil into tamarind liquid and set aside.

2. Cover rice sticks with hot tap water in large bowl; soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain noodles and set aside. Beat eggs and 1/8 teaspoon salt in small bowl; set aside.

3. Heat 1 tablespoon oil in 12-inch skillet (preferably nonstick) over high heat until just beginning to smoke, about 2 minutes. Add shrimp and sprinkle with remaining 1/8 teaspoon salt; cook, tossing occasionally, until shrimp are opaque and browned about the edges, about 3 minutes. Transfer shrimp to plate and set aside.

4. Off heat, add remaining tablespoon oil to skillet and swirl to coat; add garlic and shallot, set skillet over medium heat and cook, stirring constantly, until light golden brown, about 1 1/2 minutes; add eggs to skillet and stir vigorously with wooden spoon until scrambled and barely moist, about 20 seconds. Add noodles, dried shrimp, and salted radish (if using) to eggs; toss with 2 wooden spoons to combine. Pour fish sauce mixture over noodles, increase heat to high, and cook, tossing constantly, until noodles are evenly coated. Scatter 1/4 cup peanuts, bean sprouts, all but 1/4 cup scallions, and cooked shrimp over noodles; continue to cook, tossing constantly, until noodles are tender, about 2 1/2 minutes (if not yet tender add 2 tablespoons water to skillet and continue to cook until tender).

5. Transfer noodles to serving platter, sprinkle with remaining scallions, 2 tablespoons peanuts, and cilantro; serve immediately, passing lime wedges separately.

it's the red chilis and tamarind that gives the red orange color but i would just use achiote if you don't want it too spicy


i asked because i saw the chocolate chip cookie baking contest a couple of days ago over food network and one of the contestants is from colorado and she mentioned something about adjusting the temp because of high altitude.

for me the level of difficulty is almost the same. when i made my eclairs i didn't use any filling so it was even easier but i dipped them in chocolate. when i made my cream puffs, i had custard filling and i had caramel topping .... now that i start thinking- i think the cream puffs are a bit time consuming if you want caramel topping as well.
[/quote]

I think I'll make eclairs then. I'll watch an Alton Brown video on youtube for more information on the two

When you see redish/orangeish in the resteraunts is because they add Ketchup. =]

lhkim85, the dish looks yummilicious!

ketchup is not an ingredient in making pad thai. it goes well with pasta. it is the red chilli and tamarind that makes it reddish orange and it will taste weird with ketchup

Ah ha! I always wondered why some of them had such a sweet, familiar taste. Thanks (no ketchup in the recipe I used )!


Well, not all the pad thai I've had is good, maybe the ones with ketchup taste bad. Ketchup with pasta? Interesting.

what i meant was ketchup is made from tomatoes the same way as tomato sauce or tomato paste obviously so it would blend well with pasta i.e. red sauce for spaghetti, penne or macaroni and i would most likely use ketchup with pasta than pad thai, in fact when i make baked mac, i mix hot banana ketchup with other tomato based sauces.

oh and btw- the sweet taste comes from the sugar which is added to the sauce. it is actually a marriage of the salty, spicy, sour and sweet.

Oreo Triple Layer Chocolate Pie

The other day..oh my sweet tooth

^ Oh my, that looks niceeee.

I made some kinda chocolate cake/brownie thing. Got kinda overbaked. :l




I don't even know what to call them because I threw in a whole bunch of stuff.

I sucked at sifting the confectioner's sugar and cocoa powder. (So unprofessional looking.)

HMMM .... looks so sinnnnnnnnnnnnnfully good!

no time to cook lately...busy busy ... so i just made a corned beef sammy
on toasted wheat bread with lots of mustard and a slice of kosher dill

Made this a couple days ago for dinner!



Pea Pod Sprouts? (Dou Miao)



Suan Cai Yu (Pickled Mustard and Fish Filet?)



Crispy Tofu

all this food looks so yummy...

Earl Grey Tea Biscuits (blogged there)



The taste of the tea wasn't strong because of the tea I've used, but they were still good

peanut butter cookies <3


chocolate fondant cake/lava cake with liquid centre(in cupcake form) coated in a generous amount of icing sugar.


i made spicy butter chicken too...but forgot to take a photo of it ><