I wanted to bring my bakes to share with our good friends in Broomfield. And since I really like this healthier version of baked donuts, I decided to make some to share with them. The variety of toppings I can put on these are endless. I managed to make some savory baked donuts this time by included pork floss and cheese. Added a little crunch with some cereal crunch with almond. I like it both savory and sweet. Of course this donut is still best consumed on the day it was baked.
Anyone wants to order a dozen assortment of baked donuts from me or not? ;)
I bought some family size pork recently. It turned out some pieces had more fat than the other. I noticed some with three layers of fat too. Normally I would cut away all the fat, but how to cut when it had three layers of fat in between? So, instead of spent too much time slicing away the fat, I just cut them into pieces. Since these were some fatty pork, I thought of preparing them like in twice cooked pork.
First, I boiled them in boiling water until cooked. Then, drained and set aside. As for the ingredients, I used red bell pepper, scallion, dried red chili, garlic, LKK premium dark soy sauce, soy sauce, sugar, white pepper and sesame oil.
Can I say YUMMY! Do you know what this is good with, a bottle of ice cold beer!
I need to lose some weight that I gained in Malaysia. So what is the best healthy choice for me to do so? I thought salad for lunch might be just it (of course plus exercise too). So easy to prepare and sure look like a healthy meal. I received two bottles of free Kraft salad dressing from Kraft Food. So it sure comes in handy for my salad. I used the Light Raspberry Vinaigrette with reduced fat dressing with the prewashed iceberg garden salad that I bought in the grocery store. My added touch would be the sliced sun ripened tomatoes and dried apricot in my salad.
By the way, anyone knows the difference between sundried tomatoes and sun ripened tomatoes? When I did the purchase I thought I was buying the sundried tomatoes until I saw the name on the packet later. Are they the same thing?
p/s
Dear Readers,
Happy 4th of July and Happy BBQing where ever you are and enjoy the Fireworks!
I just realized in the recent years that Singapore mee siam (rice vermicelli) is completely different from Malaysian mee siam. I grew up eating Malaysian mee siam which is dried and spicy. So imagine my surprise when I learned that Singapore style mee siam has gravy in it and it's a combination of sweet, sour, spicy and made with fermented yellow beans. I was really curious of how it tasted like that my good friend V, from East Meets West Kitchen who is from Singapore purposely cooked this mee siam for me. That was quite a lot of work that went into preparing this mee siam from scratch and she really spent the whole morning cooking. I was really appreciated of her effort and 爱心.
I always heard about how tasty this Prima Taste mee siam is that I just need to grab one to try. Since my readers know that I'm not really as hardworking as preparing paste from scratch, this kind of ready made paste has suited me the best. I can have a bowl of delicious mee siam in 30 minutes or less. One thing is, this brand is not cheap. It's about US $6 per box and serves two American servings and three Malaysian servings. Compare to other brands that range between $2+ to $3+ and serve more servings, you do the math.
This is definitely a yummy bowl of Singapore mee siam that you can make your own in less than 30 minutes. Just a bit on the pricey end. Prima, Prima, if any of you are reading this, can you lower the price you set for US consumers so that we can enjoy this paste more often (can't blame me for trying right? ;P)?
Ingredients:
1 box of Prima Taste Mee Siam Paste
2 boiled eggs
1/2 cup of taufu pok (deep-fried soy bean cake), cut in half
6-8 Shrimps
1/4 cup chopped scallion
Half packet of dried rice vermicelli (mee hoon), soaked in hot water until soften
Method:
1. Follow the packet instruction for the mee hoon, set aside.
2. Follow the packet instruction for the soup, while boiling add in the taufu pok and shrimps.
3. Cut the boiled eggs.
4. Divide the mee hoon into two bowls. Add in the soup with the taufu pok and shrimps. Arrange the sliced boiled egg on top and sprinkle with scallion. Top with sambal and lime juice provided in the packet to serve.
I am serving this noodle to this week Pesto Pasta Night and sharing it with Ruth and her readers.
Look what I received in the mail. A care package from FoodBuzz to welcome the Summer! I totally loved it!
Look, it has my blog name on one of the pins! Cool right?
Thank you FoodBuzz, I will proudly wear around town and create some buzzzzzz for you and me! :)
I saw this cookie posted in auntie Yochana's blog and quickly asked her for the recipe. It looks very good eh? I was delighted when she posted the recipe and I have all the ingredients on hands. So, waited no further, I made her sesame wheat cookies.
You can get auntie Yochana's recipe here. I'm not sure how to describe this cookie. It's neither sweet nor salty. Kind of light and "song song" ( pronounce in Hokkein) with butter and sesame seeds flavors. I think it is suitable to serve this as cookie for cream cheese spread or jam. We just eat it like this though and surprisingly both my girls like it. I gave a bottle away to my friend and the rest my girls finished it in two days!
By the way, I baked mine in 325'F for 20 minutes.
