Our Camping Trip (Part 1)

After 3.5 years of camping hiatus, we finally geared up for our long awaited camping trip. It was Evy second time and Edda first. We love camping in the national forest where there was some distant between campers and lots of shades. This seem to be our favorite place to go camping as it had everything, a trail to a lake, lots of trees & shades, restrooms, fire pit, water supply and the basic necessity for a camper site. Now, I will let the pictures speak for itself.


Our campsite.


Lots of shades, it's shaded all day long.


The campground.


Our SUV was packed to the brim! This is what we called car loaded camping.


Inside the tent. Edda was happy sleeping in her Dora cushion bed.


Evy was helping me taking the water out from the truck.


Edda wanted to be a little helper too!


Enjoying their breakfast of apple juice and matcha castella cake.


Happy, happy!


Let's pose for the camera!


Trying to build a wood castle from the pile below.


Heeya! KungFu fighting jump!


I thought this was super cute!


Haha, now I could see you!

Stay tuned for part 2 when we walked to the lake and what's serving for our camping lunch!

Green Tea Castella or Matcha Kasutera

We were going away for a three days two nights camping trip and I wanted something easy to serve as breakfast. What easier than having two pieces of cake and a cup of instant 3 in 1 coffee or milk tea? Since I made the Castella cake earlier and we all loved it, that sponge cake was my easy picked. I read that the original Japanese sponge cake does not called for oil/butter/margarine so I was interested in experimenting. However, I was too careful to remove all the oil because I was afraid that it might be too dry thus I reduced half of the oil and some sugar. I added 1/2 tablespoon of green tea powder for a change too. Since I reduced the oil, I also tried the method mentioned in my previous post that was to place the cake in the refrigerator while still warm but I didn't brush the top with honey water (I didn't want it to be sticky).

The resulted cake had fine crumbs and more compact than my previous one. Still soft and light like a sponge cake with the tint fragrant of green tea. Still tasted good after reducing the oil.

POM Pomegranate Juice

My parents' house used to have a pomegranate tree and I remembered my siblings and I used to pluck the pomegranate fresh from the tree and eat it. It was fun time back then where all kinds of fruit tree can be found at my parents' yard and we just ate from what we grew. Pomegranate tree is very common is Asia where the weather is hot all year round. But when I moved here, it was pretty scarce and those carried in the supermarket can be quite pricey as it's hardly go on sales. Then, POM came along and made this 100% pure concentrated Pomegranate juice. For me, it is easier to drink the juice then eat the fruit itself (tedious don't you think?).

What is so wonderful about this Pomegranate juice is its' antioxidant potency, where better than green tea, cranberry juice, red wine, concord grape juice and blueberry juice. Not only that, it also proved in a $25 million scientific research that by drinking 8 oz. of 100% pomegranate juice daily, one can experience significant improvement in heart (increase blood flow, decrease arterial plaque, lower LDL oxidation), prostate and erectile health.

Thus far, the only brand that can guaranteed to contain 100% authentic pomegranate juice is POM Wonderful where they grow their own fruit, pick it by hand, squeeze it with their own proprietary presses and even manufacture their own bottles all the way in California's Sunny Joaquin Valley. Their juice is all-natural with no added sugars, preservatives, colors or cheap filler juices. I saw the interview on T.V. about POM Wonderful Pomegranate Juice before but I forgot which station already. They definitely trying to create and raise awareness about this wonderful juice. I found this juice to be on the strong side so I had to dilute it with ices. Drink for our health ya!

Stir Fried Nai Pak (Asian Green) with Fish Balls

I had some leftover fish balls from my previous night noodle soup so what better way than to slice it up and cook with the veggie planned for the next day. Just sliced the fish balls into four pieces and added them in when stir-frying the veggie, as easy as that! I had some thinly sliced carrot for my napa cabbage so I just used that instead of cutting another carrot. For the real Chinese cooking, the carrot would be cut into a flower shape, or circle for better presentation of the dish. We are quite particular about the way we cut our ingredients, for even cooking and presentation, but for home cook food within my family, I won't care that much. :P

Castella Cake (Japanese Honey Sponge Cake)

Yup, my turn to make the Castella Cake (Japanese Sponge Cake). I was made aware of this cake because of the special ingredient used, honey! My hubby drink a glass of honey water before he goes out for his sport so I always have a bottle of honey at home. Honey Sponge Cake sounds good to me as I like the soft and spongy texture of sponge cake. I got the recipe from Notes From My Food Dairy and made a few changes to it. I just wanted to try the original taste of this cake before attempting other variation. Would certainly love to try the matcha flavor next time. The Castella Cake is all soft to goodness spongy. This cake has fine crumbs and very irresistible because it is so light and soft, I just want to eat more.

You can read more about Castella cake at Wikipedia here. I also found an extract here that is useful for my next attempt:

"In the meantime, mix together the 1 tablespoon of honey and a little hot water, to make a glaze.

As soon as the cake is out of the oven, brush the top with the honey-water mixture.

When it's cool enough to handle but still warm, lift it out of the pan, paper and all, and put into a plastic bag. Seal the bag and put into the refrigerator, for at least several hours. This step is critical to ensure the kasutera has a moist texture. If you let it cool to room temperature before putting it in the plastic bag, it will end up a bit dry." Extracted from Just Hungry. Cool tips ya! :) 

Seaweed Soup with Fish Balls, Tofu and Chicken

I was so happy I found another way to enjoy the Chinese seaweed. Before that I only know one way to enjoy the seaweed with eggs and dried anchovies. It is definitely a benefit for me when someone posted pictures of the food they eat while vacationing in Malaysia or Singapore. It gave me ideas or ways to cook a certain food that I have not thought of before. My hubby loved this type of seaweed, which I called Chinese seaweed instead of the Korean green seaweed. He just won't touch those at all. So, I was glad that I found another way of preparing this soup.