Homemade Japanese: California rolls and Inarizushi

Brown rice california rolls and inarizushi

Homemade sandwiches

Panini with mushroom, basil and cheese

Vegetarian burger

Vegetarian burger - veggie ham, tomatos, eggs and avocado

Sandwich with fried egg, mushroom and zucchini

Recipe: 湯種麵包 Chinese soup bread

First time making bread at home with the bread maker

Mmm, soft warm bread!  Too bad we always finish the entire loaf every time, so still no bread left over to eat!

 
1.  湯種 (flour soup base) :  Needs to be made a few hours before or a day before.

High protein flour 50g

water 250g

***Add 50g of flour to the water, then put on stove and stir until dissolved.  Measure temp until it reaches 149F and the flour soup appear viscous.  Remove from stove when temp is reached and cool completely, or refrigerate.

Making of the bread:

1.  Add the following into the bread machine container:

High protein bread flour 237.5g (~1.75cup)

Rapid yeast 5g (1.5 teaspoon)

Salt 2g (1 teaspoon)

Sugar 20g

Milkpowder 7.5g

2.  Then Add:

湯種 (flour soup base) 78g

Milk 97.5g

Butter 22.5g (1.5 tablespoon)

***Start the bread machine at the soft bread setting, takes about 3 hours.

Homemade noodles

Making hand made pulled noodle for first time, very time consuming!

All the noodles I pulled.

Almost ready to cook.

Cooked noodle, actually really soft and yummy, but not sure when I will have time to make this again!

Noodle with mushroom and sausage

Japanese ramen, we finally were able to make the soft egg with undercooked center

Sesame noodle with vegetarian ham, eggs and cucumber

Homemade desserts

Rose house waffles sprinkle with powdered sugar and maple syrup

Korean mochi bread

Ice cream made from one frozen banana with chocolate syrup and nuts

My favorite way of eating strawberries - with condense milk!

Tried my aunt's chinese cake recipe, yummy!  Layered it with my homemade strawberry jam.

Chocolate mousse cake

Chocolate mousse pie

Pancake with raspberry syrup

Tried my aunt's chinese soft cake recipe, layered with my homemade strawberry jam and fresh whip

Homemade meat dishes

My first homemade Char Sui, actually quite successful!

Char Sui with sautee mushrooms and brocolli

The Char Sui lasted for a couple of days, so we ate for many meals

Alex made steak, very nicely seared and still slight pink in the middle

Alex made BBQ ribs

Our favorite breaded chicken, learned from my mommie

Lettuce with steak

Alex currently makes my favorite porkchop!  So juicy and flavorful

Steak with mushrooms and fluffy eggs

Wild salmon with lettuce

Bang bang shrimp

Indian curry

Chicken with pesto pasta

Vegetable curry

Recipe: Japanese Soft Cotton Cheesecake

Simple plain cheesecake, super soft

Added a little fresh whipped cream with raspberry and pistachios

The cake mixture before going into the oven, the slight yellow one on left is coffee flavored.

Getting baked in the oven.

Almost ready!  With a nice browned top.

Japanese Soft Cotton Cheesecake

Makes 1 (8-inch) cheesecake, 12 servings. 

Ingredients:
140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tbsp. lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 tsp. salt

 
Directions:
1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.
2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).
4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).