Saturday, January 24, 2015

Tiramisu with Japanese Matcha Green Tea

Updated pictures and recipe from the archives on January 24, 2015:

Tiramisu with Japanese Matcha Green Tea 4

While hanging out with one of my former students at Love to Go - San Gabriel, she mentioned wanting to learn how to cook. We were eying the tiramisu in the display case, when I said that it was easy to do and that I had been meaning to re-make my Tiramisu with Japanese Matcha Green Tea for the blog.

Backtrack a little before our conversation when I was chatting online with my friend HH, who asked for ideas for a signature dessert for his friend's new coffee shop. I went through a slew of the latest trends in tea shops in the San Gabriel Valley and Koreatown, then scrolled through my dessert recipes and saw my sad old photo of my green tea tiramisu. I made a mental note to re-make it soon when my student's request and my oldest uncle's death anniversary seemed like the perfect opportunity to do so.

A little bit of previous commentary below, but otherwise, it's all new step-by-step pictures and a major revamp of the recipe.

After discovering how quick and easy it was to make Tiramisu, I decided to try making it with Japanese matcha green tea. The version I had at Italian Tomato - Costa Mesa was actually not that spectacular - not much green tea flavor and rather dry. And in looking at the photo again, I think my green tea tiramisu looks tastier! :) Lil' sis kept urging me not to do it because she remembered not being impressed with their green tea tiramisu either. But I promised her I'd make a normal one just in case. As it turned out, we ate all of the cake and regular tiramisu and there was just a small portion of this left. Two of my cousins had dibs on the leftovers.

I like my green tea bold in flavor, no subtlety here. The green tea is very bitter so I was worried about how it'd turn out, but the sweetness of the whipped cream evened it out. If you want to drink the leftover green tea, unless you have a sweetened version, I'd advise adding lots and lots of sugar.

Tuesday, December 02, 2014

Taiwanese Minced Pork Rice

Taiwanese Minced Pork Rice 1

On days when I'm too lazy to cook much, but I want something comforting, I often turn to a quick rice bowl for dinner. I almost always have ground pork in the freezer for just such instances. Whenever I go to the Asian grocery store, I buy a pound of ground pork, and if I don't have any plans to cook with it immediately, just stick it in the freezer. Ground pork is a staple in my kitchen since I frequently use it for dumplings, egg rolls, stir-fries, noodles, or as a main dish like this Taiwanese Minced Pork Rice.

Though the preparation is quick and easy, the taste is similar to a braised pork dish because of the caramelized slightly sweet soy sauce flavors. I added just a touch of Chinese 5-spice powder to add some nuance. Instead of just ground pork, you could also use finely diced pork belly or shoulder.

Taiwanese minced pork rice is often serve with a hard-boiled egg and some mustard greens, but I made due with a fried egg for a quick dinner.

Thursday, November 27, 2014

Easiest Moist Turkey Crispy Skin Recipe - Salt Rub and Baking Powder Turkey

Easiest Moist Turkey Crispy Skin Recipe - Salt Rub and Baking Powder Turkey 1

This year, with both siblings out of town, I only had eight guests so I decided to splurge and bought a freshly slaughtered turkey from Chinese American Live Poultry - Rosemead, where my family buys fresh chickens for Hainanese chicken rice. The shop ordered 350 turkeys this year, which came in the Monday before Thanksgiving. By the time I made it to the store on Tuesday afternoon, nearly half the turkeys had been processed and sold. I grabbed the last one of the day. A 20-lber for $50! The most I've ever spent on a turkey so it better be good!

I've made my usual Salt Rub and Butter Turkey every Thanksgiving since 2007. (Well, with the exception of Thanksgiving 2008 when I ordered from the Chinese barbecue place, only for the family to be up in arms because my homemade turkey is much better. I haven't repeated that mistake.) Sometimes I add spices into the turkey salt rub, but otherwise I stick with what's tried and true.

Then this Thanksgiving, while skimming this Serious Eats post about brining, there was mention of adding baking powder to the salt rub for crispier skin. Can my already awesome turkey get even better?!