Plain Cheesecake | Baked with Rice Cooker
Cake can be baked in several ways, by using an oven which is the most common way. I knew that cake can be steamed with gas as well. But have you ever tried to bake a cake with rice cooker? Basically I do not hear people in our country bake with rice cooker, and I was surprised to see a book that introduces how to bake a cake with rice cooker. Without further consideration, I bought the book.
1 Year Old Lychee Cheese Cake | Happy Birthday to My Nephew
This is the first birthday cake for him in his life. Bake by me!!! So proud of me... A simple Lychee Cheese Cake with my own creation and with symbol "1" representing his age. This time I choose to use Australia brand cream cheese, it is cheaper (half the price) compare to Philadelphia brand cream cheese. Conclusion, I will use back Philadelphia for the next cheese cake as I prefer heavier taste cheese. Australia brand cream cheese Fresh cream that I used for this cake, taste not so sweet, quite nice. "Value Pride......" Value Pride fresh cream Next, let's see how I assembled the "1" year old cake. Firstly, bake a square shape sponge cake. (recipe refer here). To make the number "1" shape, cut the square cake and arrange according to the diagram shows below. Cut horizontally into half to spread cream cheese and lychee. Arrange and decorate accordingly. Square sponge cake How to make a "1 year old" cake from a square sponge cake? Cut the cake horizontal into half Spread cream cheese mixture and lychee Completed "1 year old" cake A "box" created by Camus, I found that it is a very good idea to make the box using alluminium foil and keep the cake fresh. Handmade cake box Don't waste the "purple portion" sponge cake, I used them to make smaller triangle cake. Hi-tea cake
Homemade Yakitori 焼き鳥 | Japanese Skewered Chicken
I would like to share a very simple dish that I cooked yesterday, homemade yakitori. Yakitori (焼き鳥) is a Japanese type of skewered chicken. It is made from few bite-sized chicken meats, skewered on a bamboo skewer over charcoal.
Happy Mooncake Festival from MnYfoodtalk
It has been a while since our last update in MnYfoodtalk, it is mainly due to our webpage was corrupted recently (thanks to the previous lousy web hosting company). All the posts were gone and we had to re-build and re-publish all the posts as we do not have a backup for our posts. During the downtime of our webpage, the poor service from the previous web hosting company was really dissapointed us and make us mad. Hence we had decided to change to new hosting company as they provide a better service to us. The two hosting companies did make a big different in providing services to their customers. For instance, the way they reply our requests did make a big different, you can't imagine how a service company can reply an email to their customers in a rude way and blame that the fault is from customers themselves. In fact we knew that was the improper server configuration that brought us all the nightmare and here we have no intention to blame any party, but the rude and irresponsible way of servicing customer from the previous hosting company had changed our mind in continuing to host under their company. So far, we are pretty happy with current web hosting company. One lesson learnt here, BACKUP YOUR BLOG OFTENLY!| Goma Dango ごまだんご | Japan Kinkakuji |
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| Written by Administrator | |||
| Wednesday, 13 January 2010 19:40 | |||
 Is anyone like the Cha Dango that I shared on previous post?
Now, I would like to introduced another type of dango. As I mentioned before, there are varities of dangos that can be found in Japan, one is the Cha Dango which is made with green tea. The second type of dango that I am going to share now is black and white version of dango. What is the black and white ball ball stick shown in the picture? Well, the white balls are the dangos which are plain dangos while the blacky is kuro goma (black sesame). It doesn's look tempting to me at all, but since there was a free tasting sample, why should I miss the chance
***after free tasting*** ......Mmmmnnn, it tasted good, the kuro goma was melted in my mouth and the mixture of "Q-Q" dango that I like so much were perfect match. After ate the free sample, even though it was delicious, we do not buy it. We do not want to carry it to other places as we were heading to other destination. On that day, we just bought one stick at store outside the temple for about 100yen per stick, thinking to get a box of goma dango at other station in Kyoto. Well, shopping in Japan is like playing an auction game. Once you spot the thing you like, you should get it immediately. If you don't, you might lost the thing you want FOREVER! Yes, we were regretted for not buying on the spot. We do not see the goma dango anywhere else. Was really dissapointed.
Kuro goma dango After complaining, I realised that I have not introduce the place we ate the goma dango Ermm, my impression on the blacky dango was changed after the first try. I would like to quote a Hokkien phrase to describe the goma dango, "o kim o kim, ju kua ju jip sim"
Kinkakuji temple at Kyoto
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. We found the goma dango at Kinkakuji Temple, Kyoto. Not sure is there any other places that sell the similar dango, appreciate if anyone knows and willing to share it with us.
...muaakkss muaakkksss... 
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