Chinese Arrowroot Soup ( 粉葛湯)

I have picked up an Arrowroot when I went grocery shopping yesterday @ Empire. They have just loaded it onto the sales table, it looked sooo fresh AND it was on sale. I had to have one. It is a simple, very neutral soup and requires little effort. This soup is high in protein and fiber. Arrowroot is also used for medicinal purposes. As it is an easily digestible starch, it can be taken at times of diarrhoea to firm the stool. Some people really love to eat the arrowroot once its been boiled in a soup (like my mother) because it is incredibly starchy and substitutes as a meal.





Chinese Arrowroot Soup (粉葛湯)

4 dried honey dates (蜜枣)
1 medium Arrowroot (粉葛), peeled and cut into big bite sizes
1 handful of Vigna umbellata/Red Rice Bean (赤小豆)
1/2 lb lean pork
salt to taste

Step 1:
Blanche pork in separate bowl with boiling water, afterwards rinse it clean under running water.

Step 2:
Mix all the ingredients in a pot, cover with plenty of water and bring it to boil. Simmer over low heat for 2 - 3 hours until arrowroot changes colour and is slightly soft to touch.

Step 3:
Add salt to taste. Serve hot.

Enjoy !

Jap Chae (Korean Stir Fried Sweet Potato Noodles With Vegetables/잡채)

Have you ever had Korean Food ? I love Korean Food, sooooo tasty - mmm. I had a huge craving for Jap Chae, so I made it for tonight's dinner. My Nai Nai is obsessed with Korean Dramas, so I have asked her and Rachael (Damian's eldest sister) over for Dinner. Nai Nai loves everything about Korea, their food, their music and the Korean drama actors. It's so cute, if she could, she would convert into a Korean human being.

If you happen to be a Vegetarian or have one in your Family (that is meant for you, my dear friend Sharon!), you could omit the beef. Sometimes, I cook it without the meat as I would have Korean Short Ribs with it. To die for ....... give it a try, you won't regret it.

Jap Chae (Korean Stir Fried Sweet Potato Noodles With Vegetables/잡채), adjusted & adapted by Maangchi

Ingredients:
•Sweet Potato noodles (“dangmyun”)
•200 - 250 grams of thinly sliced shabu shabu beef
•1 bag of baby spinach
•1 medium size carrot + zucchini
•1 medium size sweet onion
•mushrooms (5 - 8 dried shitake and 1 package of white mushrooms)
•3 - 5 cloves of garlic
•7-8 green onions
•soy sauce, sesame oil, sugar, pepper, and sesame seeds

Prepare your ingredients before stir frying:
1.Soak 5 - 8 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly.
2.Slice a package of white mushrooms (2 cups’ worth).
3.Cut a carrot and zucchini into thin matchstick-shaped pieces 5 cm long.
4.Cut 7 -8 green onions into 7 cm long pieces.
5.Slice one onion thinly.
6.Cut your sliced shabu shabu beef into 3 -4 portions.

Now let’s start!
1.Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are soft, drain them and put in a large bowl.
2.Cut the noodles several times by using scissors and add 1 tbs of soy sauce and 1 tbs of sesame oil. Mix it up and set aside.
*tip: Take one sample and taste it to see whether or not it’s cooked properly. If it feels soft, it’s finished.
3.In the boiling water, add a bag of baby spinach and stir it gently for 1 minute. Then take it out and rinse it in cold water. Remove any grit or dead leaves thoroughly while rinsing. Squeeze it gently to get the water out, then cut it into 5 cm pieces.
4.Add ½ tbs soy sauce and ½ tbs sesame oil and mix it and place it onto the large bowl.
*tip: When you drain the hot water from the pot, don’t discard the hot water. Put it back into the pot so you can cook your spinach quickly.
5.On a heated pan, put a few drops of olive oil and your carrot and zucchini strips and stir it with a spatula for 30 seconds. Put it into the large bowl (don’t burn it!).
6.Place a few drops of olive oil on the pan and add your sliced onion. Stir it until the onion looks translucent. Put it into the large bowl with your carrots.
7.Place a few drops of olive oil on the pan and add the sliced white mushrooms. Stir it for a bit and then put it in the large bowl.
8.Place a few drops of olive oil on the pan and add your green onions. Stir for 1 minute and put it into the large bowl.
9.Place a few drops of olive oil on the pan and add your beef strips and your sliced shitake mushrooms. Stir it until it’s cooked well, then add 3 - 5 cloves of minced garlic, ½ tbs soy sauce and ½ tbs sugar. Stir for another 30 seconds and then put it into the large bowl.
10.Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper to the large bowl. Mix all ingredients, then sprinkle 1 tbs of toasted sesame seeds on the top.
11.Serve with rice and Kimchi, or as a main dish.

Chinese Green Radish Carrot Soup (青红萝卜湯)

Daikon or Chinese radish is a challenge for a lot of people who aren't familiar with it. Especially when cooked, it has a rather strong or pungent flavour - to be exact, a radishy flavour that can be easily be mistaken as a foul smell. It's a healthy and cooling vegetable. It soothes dry or soar throats, an eye astringent and if feeling fatigue or having problems sleeping soundly at night, give this soup a try. Ancient Chinese Herbalist even say that this soup is suppose to help with anemia in children.

When growing up, my dad made this soup once a week for me as I had suffered from anemia, always had a pale tongue, felt very weak and cold as a very young girl. But for some strange reason, I always felt very warm, after having a big bowl of this Chinese green radish carrot soup.

Ethan, my older son, has a stye on his left eye. He gets it once or twice a year and it never used to bother him but this time it seems different. He is in a french immersion Kindergarten and he seemed very down yesterday. Some of his classmates made fun of him, poor little fellow - the pain of growing up. So heartbreaking to hear and see him down like this. I am going to take him see our family physician on Thursday but for now, this is the best remedy I can think of besides a motherly hug and love.

Chinese Green Radish Carrot Soup (青红萝卜湯)

10 - 12 dried northern/eastern Apricots Kernel (南北杏)
1 - 2 small slices dried tangerine peel (陈皮)
4 dried honey dates (蜜枣)
3 large Chinese soup carrots, peeled and cut into big bite sizes
1 medium to large green radish, peeled and cut into big bite sizes
1/2 lb of lean pork

Step 1:
Blanche pork in separate bowl with boiling water, afterwards rinse it clean under running water.

Step 2:
Mix all the ingredients in a pot, cover with plenty of water and bring it to boil. Simmer over low heat for 2 - 3 hours.

Step 3:
Add salt to taste. Serve hot.

Enjoy !

Marbled Banana Bundt Cake

We ran out of bread tonight and to my luck, I have some very ripe bananas waiting for me. So guess what ? Damian and the boys are getting their favourite banana bread. We can never get enough of banana bread. Tonight, I like to share with you another banana bread recipe. Perfect for the upcoming Easter Holiday !!!

Marbled Banana Bundt Cake, adapted by Baking Bites

1/2 cup butter, room temperature
1 1/2 cups sugar
3 large eggs
1 1/2 tsp vanilla extract
3 ripe, medium bananas, mashed (about 1 cup)
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream (low fat is fine)
1/4 cup cocoa powder, sifted

Step 1:

Preheat oven to 350F and lightly grease a 12-cup bundt pan (12-inch diameter).

Step2:

In a large bowl, cream together butter and sugar until light. Beat in the eggs one by one, waiting until each has been incorporated to add the next. Beat in vanilla extract and mashed bananas.

Step 3:

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add half of the flour mixture to the butter mix and stir to combine. Add in the sour cream, followed by the remaining flour mixture.

Step 4:

Remove 1 1/2 cups of batter into a small bowl and stir in cocoa powder.

Step 5:

Pour 2/3 of the plain batter into the prepared bundt pan, top with cocoa batter and spoon the rest of the plain batter on top. Run a knife through the batter gently to swirl.

Step 6:

Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly pressed.

Step 7:

Turn cake out onto a wire rack to cool completely before slicing.

Serve plain, or dusted with powdered sugar. Enjoy !

Cream Of Fresh Tomato Soup

Whenever it rains and the wind hauls like crazy, I crave a big bowl of hot soup. I love to serve it with grilled panini sandwiches, salads or my world famous Turkish meat pie. Since this weather has not been the best, I suggest you, you should cozy up at home with a bowl of soup.

Cream Of Fresh Tomato Soup,

adjusted & adapted by Ina Garten

1/4 cup chopped pancetta bacon

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
3 - 4 carrots, unpeeled and chopped

2 celery sticks, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (10-12)
1 1/2 teaspoons sugar

2 cubes chicken bouillon
1 tablespoon tomato paste
1/4 cup packed chopped fresh cilantro & green onions

3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup milk or heavy cream

Step 1:
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender.

Step 2:

Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, cilantro/green onions, chicken stock, chicken bouillon, salt, and pepper and stir well.

Step 3:

Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

Step 4:
Add the cream to the soup and process it with a hand immersion blender.

Serve & Enjoy !

Turkish Meat Pie

Do you have a specific food you tie with a specific person ? I do ! Lots of them. Today it is a Turkish meat pie. This meat pie recipe has travelled around the world. It originated from my best childhood friend Kerem Can's late grandma in Bodrum, Turkey. Every time I went over to his house, Grandma Can would always have this ready for me with some Mediterranean salad and a slice of Turkish pide bread, called Fladenbrot in German. As I grew older, I have learned how to perfect this simple but super delightful dish. I would always reach for the phone and call Kerem to catch up on some lost time with him every single time and vice verse - no matter which part of the world we are living on. We always choose to make the meat pie recipe when we get a chance to cook together as it shares such wonderful and meaningful memory. We have made this dish together in places such as Berlin/Germany, Bodrum/Turkey, Oxford/England, Paris/France and Ibiza/Spain.

Kerem and I share a very deep friendship that goes back a long long time. We both know each other since we have been sitting next to each other in pre school at an age of 4. Both of us don't have any siblings, so we would always look out for each other. Think of it, do you have any friends you have known for such a long time other than your siblings ? We were classmates until grade 13, inseparable best friends and he is the baptism father for my boys. Believe it or not, yes - you can be very good friends with the opposite sex.

Today I found out that Kerem is going to be a father for the very first time in September. I was sooo thrilled to hear about such good news. And guess what he is having for dinner tonight ? Our meat pie !!!! It goes quite well on its own or as a side for the soups. I paired it today with fresh creamy tomato soup, which I will share with you later.

Turkish Meat Pie, adapted by Grandma Can

You can use any meat of your choice BUT ground meat. In this particular pie, ground meat is just not going to taste right. I used my favorite for the meat pie - lamb. As always, I am happy that I did so :) Along with potatoes and onions - sometimes carrots, this makes a perfect dish you can indulge yourself in. It may not be chocolate, but it won't take you long to realize that you are addicted to it after your first try (at least I hope so)!

Ingredients for the crust:
◦1/2 cup unsalted butter melted
◦1 cup sour cream
◦1 egg
◦1/4 tsp baking soda
◦1/4 tsp salt
◦2 1/2 cups flour (or less)

Ingredients for the filling:
◦1 lb lamb meat
◦2 medium onions
◦2 medium potatoes
◦1 tsp salt
◦1/2 ground black pepper
◦1/2 ground cumin
◦1 egg

Step 1:
In a medium bowl mix melted butter, sour cream, 1 egg, baking powder and salt.

Step 2:
If your sour cream is on the thick side, add the first 2 cups of flour and see if you can knead a very soft dough, which will not stick to your hands or to the walls of the bowl. If that doesn't seem to be enough, add the remaining flour and keep on kneading. Once done kneading, divide the dough into two portions. One portion should be slightly smaller than the other one. Ultimately, bigger portion goes on the bottom of the pie and the smaller one is going to cover the top of the pie. Wrap them with a plastic wrap and set aside to rest.

Step 3:
Preheat the oven at 375F. Thinly chop up the onions. Cut the meat into tiny cubes and cut the potatoes into small cubes, too. Place these 3 ingredients in a medium bowl, add the spices and mix well. Set aside.

Step 4:
Take out the bigger dough ball and roll it into a 12-15 inch circle. Carefully place the dough on top of the baking sheet. I usually roll the dough around the rolling pin and carefully unroll the dough over the baking sheet. The dough is very soft but it should not be a big hassle to work with.

Step 5:
Place the filling evenly on top of the flat dough leaving 2 inches of space on all sides. Following the same steps, roll the second dough, making it slightly smaller than the previous one. Cover the top of the meat mixture with the second dough and seal the edges nicely.

Step 6:
Mix the egg with a little bit of water and brush the top of the pie with it. Make small cuts on top of the dough to help the heat escape. Place the baking sheet in the oven and bake until the pie turns golden brown.

Step 7:
Cut & Serve.

Afiyet olsun! (Bon appetit in Turkish)

Cotton Soft Japanese Cheesecake

I am sure that most of you are familiar with cheesecakes. Have you ever had Japanese Cheesecake though ? It tastes so soft and melts in your mouth like a souffle. I made this one for our bi--monthly family dinner at my Nai Nai's place. I never like going empty handed, especially knowing that the cook had slaved all day in the kitchen. This time I decided to bake the Cotton Soft Japanese Cheesecake, as I haven't had it for a long time and my boys were wanting to eat cheesecake.

I find baking or cooking very therapeutic and rewarding. It really makes me happy seeing my boys or loved ones enjoy the things I made for them.


Cotton Soft Japanese Cheesecake,
adapted from Diana's Dessert

140g fine granulated sugar
6 egg whites
6 egg yolks
1\4 tsp cream of tartar
50g butter
250g Philadelphia cream cheese
100 ml fresh milk
1 tbsp lemon juice
60g superfine flour (I used cake flour and sifted it twice)
20g cornflour
1/4 tsp salt

Step 1:
Melt cream cheese, butter and milk in a double boiler. Cool the mixture.Fold in the flours, egg yolks, lemon juice and mix well.

Step 2:
Whisk egg whites with cream of tartar until foamy.Add in the sugar and whisk until soft peaks form.

Step 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).

Step 4:
Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 C (325 F).

Thai Red Chicken Curry with Yams, Potatoes, Carrots and Green Beans

I need to take a mini vacation from this rain. As much as I love it, I do wished I would be somewhere warm - like Thailand. Since I can't do that I can take us on an culinary adventure. I love curry, all sort of curries. Since I dreamt about lying on the beach in Thailand, why don't we have some Thai red chicken curry? A very mild, kid's friendly, version. I introduce my kids to all type of foods. Weather they like it or not, they need to try. I am very stern that way, must be the German in me.

Some people think that I am the worst twist ever - with me being Chinese + raised in Germany. Really ? I have asked Damian this once, and he made me laugh so hard. When he thinks of Germany he thinks of Adolf Hitler, then when he thinks of Chinese, he thinks of Mao Zedong - combine them, you get me. At that time, I was so offended, lucky for him, we were married already. I didn't know if I should have smacked him or just laugh about his super dry humor. I chose to smile about it and take it with great dignity. I reminded him that those two people he had just mentioned, are one of the most famous people in history - regardless of the things they have done. Fact is that millions of students learn about them during history class- every single day. So having me compare to them, oh gosh, I am a famous person who creates history!!!! WOW. Damian has been quiet ever since and never made those kind of remarks EVER.

Now that you know more about me, I would really love to learn more about you. I always wonder who would read my blog. I love to hear from you. Meanwhile, let me take you on a mini adventure to Thailand with my Thai red chicken curry.

Thai Red Chicken Curry with Yams, Potatoes and Green Beans

325 gm chicken (breast or thigh)
1 red sweet potato (about 280 gm), peeled and cut into chunks
1 potato, peeled and cut into chunks
1 Chinese carrot, peeled and cut into chunks
100 gm green beans
3 shallots, cut into thick slices
1 Tbsp red curry paste, or to taste
3/4 cup coconut milk
1 tsp garlic & ginger, crushed and minced
cilantro for garnish
water (to cook and soften sweet potato, potatoe and green beans)

Marinade:
2 tsp light soy sauce
1 tsp cornstarch
1/2 tsp sugar
1 tsp Chinese Cooking (Shaoxing) wine
pepper, to taste
1/8 tsp fish sauce

Step 1:
Rinse chicken and wipe dry. Cut the chicken into 3cm (1.25inch) pieces. Marinade chicken for about 20 minutes.

Step 2:
Heat oil in a wok or a saucepan over medium heat. Cook chicken until the colour changes white. Set aside.

Step 3:
Add some oil in wok, saute shallots until translucent. Push to the sides of wok, add garlic/ginger mix and red curry paste in the middle. Be aware not to burn the garlic (add more oil if needed.) Once you smell the aroma of curry, stir and mix all ingredients. Add the yams, carrots and potatos. Continue to stir fry and mix well for 3 minutes. Pour in some water to cook until the yam begins to be softened, about 5 minutes. When the water evaporates and reduces to half, add coconut milk, green beans and cook until all ingredients are soft.

Step 4:
Toss back chicken into curry mixture and simmer for a 20 - 30 minutes. Season with salt and sugar if needed. Taste by yourself. Garnish with cilantro. Best served hot with Jasmine rice.

Enjoy !

Japanese Bread with the tangzhong (湯種) technique

Today is a perfect day to stay home to make bread. It's raining heavily but I love it - as long as I don't have to go out there and get wet. Kneading my bread dough with the sound of rain .... aaahhh, relaxing, soothing and so therapeutic. I have made breads a dozens of times but nothing beats this new technique I found a while back. Once you try this out, you will be just as addicted to it as I am.

A few years ago, an amazing technique of making this kind of soft and fluffy bread was introduced by Yvonne Chen 陳郁芬 who wrote a Chinese book "65°C 湯種麵包". In her book, tangzhong "湯種", is described as the “secret ingredient” which is originated from Japan, to make soft and bouncy bread. It’s actually a kind of “flour paste”, cooked 1 part of bread flour in 5 parts of water to 65°C. So it’s very natural and handy to make. The Chinese community has been fascinated and crazy about this bread making method ever since.

Why does tangzhong 湯種 (flour paste) work so amazingly that can produce such fluffy bread and stay soft for many days? At 65°C, the gluten in the flour and water mixture would absorb the moisture and become leavened. When tangzhonog is added into other ingredients of the bread, the bread dough will be heightened and produces softer bread.



Japanese Bread with the tangzhong (湯種) technique
Adapted by Christine's recipe & makes one loaf

Ingredients of tangzhong (湯種):
•50 gm bread flour
•250 ml water (could be replaced by milk, or 50/50 water and milk)

Ingredients of bread:
•350 gm bread flour
•55 gm sugar
•5 gm salt
•56 gm egg
•7 gm milk powder (to increase fragrance, optional)
•125 ml warm milk
•120 gm tangzhong
•5 to 6 gm instant yeast
•30 gm butter (cut into small pieces, softened at room temperature)

Fillings:
•turkey Ham + cheese, cut/shred into small sizes and use much as you would like
•japanese red been paste, as much as you would like to use


For the tangzhong (湯種):
Step 1:
Mix flour in water with a whisk to avoid any lumps. Cook over low heat, stirring consistently with a spatula to prevent burning and sticking while you cook along the way.

Step 2:
The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You got your tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.

Step 3:
Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. Chill in fridge for several hours. (I chilled it overnight.) Then the tangzhong is ready to be used. (Note: When you are ready to use the tangzhong, just measure out the amount you need and let it rest in room temperature for a while before adding into other ingredients. The tangzhong can be stored up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more.)


For your bread:
Step 1:
Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. Knead until you get a dough shape and gluten has developed, then knead in the butter. Mind you, it’d be quite messy at this stage (That's why I used a kitchenaid standmixer with the dough attachment). Keep kneading until the dough is smooth, not sticky and elastic. To test if the dough is ready, you might stretch the dough. If it forms a thin “membrane”, it’s done. The time of kneading all depends on how hard and fast you knead.

Step 2:
Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, about 40 minutes (Note: the time will vary and depends on the weather. The best temperature for proofing is 28C. I used my oven by turning it on for 5 minutes, then turned it off at put my bowl in the oven with a separate glass of water.)

Step 3:Transfer to a clean floured surface. Deflate and divide the dough into four equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.

Step 4:
Roll out each portion of the dough with a rolling pin into an oval shape. Sprinkle bacon and cheese evenly as much as you like. Roll from the upper, shorter end down to the bottom (as picture shown). Flatten the dough with your rolling pin. Then roll once again. The seals face down.

Step 5:
Arrange the rolled-up dough in a greased or non-stick loaf tin (as picture shown). Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises up to 3/4 of the height of the tin inside.

Step 6:
Brush whisked egg on surface. Bake in a pre-heated 180C (350F) oven for 35 to 40 minutes. Remove from the oven and tin. Transfer onto a wire rack and let cool completely. Slice to serve or place in an airtight plastic bag or container once it's thoroughly cooled.

Enjoy !

Chinese Lotus Root Soup (莲藕湯)

Feeling kind is sluggish and kind of heavy ? Time to have a Chinese Lotus Root Soup. Lotus Root is a plant that grows in ponds with lotus flowers, stems and leaves above the water and the root below the water. It boosts your metabolism, cleanses your blood and suppose to be an anti-aging food as well. I remember my dad always making it for me after I had my monthly period. To all the women out there, who need a good boost, this is the soup I would recommend you most. It tastes really refreshing, light and extremely pleasing. Of course, it can be eaten by little children and men as well.



Chinese Lotus Root Soup (莲藕湯)

1 dried cuttlefish (章魚幹)
2 -2 fresh lotus roots, peeled and cut into 0.5-cm rings
1/2 lb lean pork
6 dried oysters, rinsed
3 dried scallops, rinsed
2 small slices dried tangerine peel (陈皮)
4 dried honey dates (蜜枣)
handful Chinese/Japanese green beans
2 -3 ltr water
Salt and pepper, to taste

Step 1:
Clean cuttlefish. Remove eyes and hard, central bone. Slice
tentacles lengthwise down the middle. Cut remaining parts into
bite-size pieces.

Step 2:
Blanche pork in separate bowl with boiling water, afterwards rinse it clean under running water.

Step 3:
Mix all the ingredients in a pot, cover with plenty of water and bring it to boil. Simmer over low heat for 2 hours until lotus root changes colour and is slightly soft to touch.

Step 4:
Add salt to taste. Serve hot.

Enjoy !

Tossed Wonton Noodles with Shrimp Wontons and Chinese BBQ Pork

Timothy loves noodles, Ethan loves bbq pork, Damian loves shrimp wontons and I love to cook food they love to eat. Does that make sense to you ? It does to me. I really wished that there would be a store that sells all my favourite items for cooking. Until that time comes, I will continue running around like a mad woman just to get the best ingredients for all my dishes.

Take HK B.B.Q Master as an example, a local Chinese BBQ Store in Richmond, it's the best one - ever. It is a small hidden gem underneath the Richmond's Superstore, closed on Wednesdays. Whenever you go to Richmond's Superstore, you should give it a try. Their tasty bbq items have even impressed my father, who is very hard to pleased since he is a retired 5 * chef.
Then there is Typical Noodle in Richmond as well - been going to this one for years and years. Typical Noodle sells fresh, mainly frozen dumplings, gyozas and fresh noodles. Just like the HK B.B.Q. Master it's a tiny little store, closed on Sundays.

I have picked up two slabs of bbq pork after I was shopping at Superstore, have the butcher chopped it for you into tiny bite size pieces (like for fried rice) as I am too lazy to do it at home and I don't have to deal with a greasy chopping board, lol, and ask them for a green onion/ginger sauce and more of that yummy bbq soy sauce. Trust me, you need it. Afterwards I had to go to the Typical Noodle store as I had to restock my dumpling supply in my freezer, so I thought why don't I make tossed noodles for dinner. A great simple all in one pot dish, no fancy tools required. Don't you love that ? With that thought in mind, I purchased wonton noodles and a tray of fresh shrimp wontons. My Wan boys are getting spoiled - yet again. I love this dish, as you can put anything in you would like. In summer, I like to eat it cold, almost like a pasta salad, and with colder weathers I like it warm, also a great picnic or potluck dish. Just to give you some ideas.

Tossed Wonton Noodles With Shrimp Wontons And Chinese BBQ Pork

2 bags = 8 bundles fresh wonton noodles
1 tray = 12 pieces fresh shrimp wontons
1/2 cup finely chopped cilantro/green onion (scallions) mixture
two slaps Chinese BBQ Pork chopped into tiny bite size pieces
1.5 lbs trimmed and rinsed baby bak-choy or any other fresh Chinese vegetables
3 -4 tablespoons oyster sauce
1 -2 tablespoons black sesame oil
1 tablespoon green onion/ginger mixture
2 tablespoons bbq soy sauce
1 teaspoon knox chicken powder
1 tablespoon fried shallots
1 tablespoon oil

Step 1:
Fill your wok/soup stock pot 3/4 full of cold water and bring it to boil.

Step 2:
Meanwhile loosen the bundles on wonton noodles and cut into half that way you won't end up with a big ball of wonton noodles (doesn't taste good and it looks awful).

Step 3:
Blanche baby bak choy and set aside in a big salad/pasta bowl. Don't toss your hot water in the wok.

Step 4:
Bring water to boil again, add your oil and cook shimp wontons until they start to flow on the top of the water, add them to your baby bak choy.

Step 5:
Bring water to boil again, slowly enter your wonton noodles and cook them like your pasta - usually it only takes about 4 - 5 minutes. Remove it and rinse it well under running hot water. Make sure all the baking soda smell is gone.

Step 6:
Toss wonton noodles with all the remaining ingredients, baby bak choy and shrimp wontons.

Step 7:
Serve and enjoy !

Zucchini Banana Chocolate Chip Muffins

Have you ever tried baking sweet treats with vegetables ? I did and I certainly love it. It makes me think that in some odd ways, I am eating healthier - well, sort of. This zucchini banana chocolate chip muffin tastes just like the banana bread/muffin you are used to. Moist, fragrant and super delicious.

I tell you, Damian, my wonderful husband, loves his mama's banana bread and I have to agree, one of the very best banana breads out there. My Nai Nai (Cantonese for mother-in-law) is one hell of a good cook, bakes mainly her banana breads and a super delicious Malaysian coconut dessert - even though she likes to do short cuts here and there (I am laughing by the thought of having tasted her lasagna with kidney beans!). When she does stick to her original recipe, boy oh boy, it is really hard for me to keep up with her. That is why I refuse to cook Malaysian food - for my own sake. Damian's family comes from Malaysia but are Chinese and lucky for me, I get to taste all this wonderful tasty Malaysian food, mmm.

I have been trying so many banana bread's recipe out, it's not even funny. Adding zucchini to my banana muffins was a great idea of Lynda, my in-official sister-in-law. She has made it one day and it was great. Lynda has provided me a good recipe however, over the time of trials, I have become a great fan of Martha Stewart's banana muffins' recipe.

Zucchini Banana Chocolate Chip Muffins,
adjusted & adapted by Martha Stewart(makes 12 Muffins or 36 Mini muffins)

4 (1 1/2 to 2 pounds) ripe bananas
2 zucchinis
1 cup packed light-brown sugar
1/2 cup canola oil
1 large egg
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1 tablespoon pure vanilla extract
1/2 cup chocolate chips

Step 1:
Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners.

Step 2:
Rinse and dry two zucchinis, shredd them and sqeeze as much water out with a clean kitchen cloth. Set aside.

Step 3:
Peel four bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute.

Step 4:
Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low.

Step 5:
Add flours, baking powder, baking soda, salt and beat until smooth.

Step 6:
Add sour cream, shredded zucchini, vanilla and beat until combined.

Step 7:
Fold in chocolate chips and fill muffin liners three-quarters full.

Step 8:
Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.

Enjoy !

Soy Glazed Salmon, Chinese Steamed Eggs (蒸水蛋) & Minced Turkey Meat with Green Beans

I always pick my brain out, whenever I have to cook for my two precious nieces. I tell you, not an easy challenge at all if one of them does not eat whatever looks orange or even green.

I love my nieces, Megan and Cailtin, to pieces, no matter how challenging they are with food. It's actually not that hard once you get the hang out of it. To my surprise, Megan actually requested green beans and Caitlin wanted fish while my boys wanted Chinese steam eggs. Go figure that! I am soooo their slave today. *Sigh*

But as devoted as I am, of course I cooked whatever was requested. So, as I have mentioned earlier, I made my Chinese Oxtail Soup for them, then I cooked them minced turkey with green beans (well cooked beans as Megan requested!), a red miso soy glazed salmon and Chinese steamed eggs. 3 of my all time favourite dishes that are simple to make.

Hurray, my nieces ate two bowls, I couldn't believe it. Megan even asked me to pack her a lunch box when she saw me packing my boys' lunch boxes, so cute ... I felt so honoured. I already was so touched when Ethan said to Caitlin earlier that evening while having dinner, that his mommy cooks like "the people" outside when eating out in the restaurant. I had to wipe my tears away, I was so touched when I heard that, seriously.

So, let me share with you my very simple dinner that was such huge success. Whoever you will cook these items for, they will love it - trust me, Megan and Caitlin are your proof !

Red Miso Soy Glazed Salmon

2 - 3 large pieces of boneless and skinless salmon

2 teaspoons of red miso paste

4 teaspoons of brown sugar

2 tablespoons of soy sauce

1. Step:

Mix the red miso paste, brown sugar and soy sauce together until well blended.

2. Step:

Wash and towel dry your salmon pieces.

3. Step:

Cover your baking tray/pan with aluminum foil and place your cleaned salmon on it.

4. Step:

Coat the top of salmon's with your miso soy paste.

5. Step:

Bake your salmon at 350 degrees for 30 - 40 minutes.

6. Step:

Place on plate and serve.

Enjoy!

Chinese Steamed Eggs (蒸水蛋), adapted by So Sze Wong

2 eggs
100 ml chicken stock
200 ml cooled down boiled water
pinch of salt & sugar
big drop of sesame oil

2-3 tablespoons of steam fish soy sauce
2 teaspoons of oil

1. Step:
Prepare a wok for steaming at high heat.

2. Step:
Take two eggs, beat it with a fork, has to be a fork as it beats the egg more fluffier.

3. Step:
Add 100 ml chicken stock + 200 ml cooled down boiled water, pinch of salt, sugar and a big drop of sesame oil.

4. Step:
Transfer it into a a shallow thin ceramic bowl, remove all the air bubbles and cover tight with foil without having it touch the egg. Turn down the heat to medium heat and steam the eggs for 10 minutes ... don't touch until it's finished and never over steam.

5. Step:
Prepare a little bowl with some drizzle of steam fish soy sauce and heat up some oil. Once the oil is hot, pour it over the soy sauce .... the exact same technique as you do it for Chinese steam fish.
6. Step:
Drizzle the soy sauce over the steamed eggs. Done .....enjoy !

If you want to jazz up the steam eggs, add some minced chicken when you prepare the eggs.

Minced Turkey Meat with Green Beans

1 lb fresh green beans
1/2 lb minced turkey meat
2 medium shallots
1 teaspoon fresh minced garlic & ginger
2 tablespoons of oil
1 - 2 tablespoons Chinese cooking wine
2 teaspoons Yeo's salted soy beans
1 teaspoon Hsin Tung Yan's sweet bean sauce
1 teaspoon hoisin sauce
1-2 cups boiled water
1 teaspoon corn starch
2 tablespoons cold water
2-3 tablespoon finely chopped cilantro

1. Step:
Trim the ends of the green beans and blanched them in boiled water.

2. Step:
Peel shallots and them cut into thin slices.

3. Step:
Heat your wok with your oil, once hot add your shallot slices with your ginger/garlic mixture.

4. Step:
Stir fry minced turkey meat until brown.

5. Step:
Pour Chinese cooking wine and mix it in.

6. Step:
Add salted soy beans, sweet bean and hoisin sauce with boiled water.

7. Step:
Combine well and have your sauce come to a boil again.

8. Step:
Meanwhile mix your corn starch with cold water in a separate small bowl, pour it into your wok and combine well.

9. Step:
Once your sauce is boiled, add your cilantro and serve.

Enjoy !

Chinese Oxtail Soup (牛尾湯)

Before you run away all disgusted, give me a chance to explain as of why I choose to make Chinese Oxtail Soup. Oxtails are the actual tail of the cows and give your soup this rich, brothy, full bodied taste and so robust in flavour, that you will never be able to do it with any other kind of bones - perfect during cold weather seasons. It is one of THE most nutritious bones out there you could ever buy for your soup base and let me tell you, it ain't cheap either. I usually get three large oxtails at the Empire Supermarket in Richmond and it comes already to almost 9.00 $, can you believe it ? I like it best at Empire, as it is one of the leanest and freshest I have ever seen. Superstore sells them too, but I find them way to fatty. I usually make this soup once a month - at most two times.


Today I decided to make it, as I had my nieces come over for dinner. I wanted to squeeze as many vegetables and nutrients into them as much as I could, as my younger niece has quite an acquired taste. Nothing could be better than my Chinese Oxtail Soup filled with vitamins.

Chinese Oxtail Soup

3 large oxtails
2 fresh corns
3 large Chinese carrots or 7-8 regular carrots
1 medium cooking onion
4 ripe tomatoes on vine
3 large yukon potatoes
4 slices of fresh, peeled ginger
1/4 teaspoon of salt

1. Step:
Blanch your oxtails in a separate pot of boiling water for several minutes, then rinse with warm water.

2. Step:
Peel and cut all your carrots and yukon potatoes into big pieces.

3. Step:
Brake each of corns into two pieces. Cut your onion and tomatoes into big pieces.

4. Step:
Enter all your ingredients into your crock pot, fill it 3/4 way up with cold water and cook for 3-4 hours at medium-low heat setting.
A very important note I learned from my dad is, that you must never ever add additional water once your soup is in the cooking process. Your soup broth will get very concentrated by the slow cooking technique and you will see that the amount of soup will go down as you cook it longer. Basically the longer you cook the better is will taste !

5. Step:
Remove collected oil on the top of your soup, add salt for taste and serve.


Enjoy !


* If you don't have a crock pot, it's ok, just cook it the old fashion way. Use a stock pot, boil it for 30 minutes then reduce to simmering for 2 - 3 hours. *

Blueberry Crumb Coffee Cake

I have a weakness for cakes, all sort of cakes - just love them all. Must be from growing up in Germany, all those "Kaffee und Kuchen" in the afternoon - mmm. Translated into English it simply means coffee and cake, a very traditional German afternoon routine.

I love spending time in my kitchen: cooking and baking - no matter when. I had both of my sister-in-law's, one of them is married and has two lovely girls and the other one is single, coming for supper today. It' s always fun to have family over, my little boys go crazy when they get to play with their cousins - it's really cute to see them get along - at least for now.

Whenever I have family members coming over, I like to cook and bake comfort food. Something simple - simple enough for me to enjoy the evening as well. For tonight, I decided to prepare my killer Pasta Bolognese Sauce by Mario Batali (don't worry, I will share this recipe with you as well - but later!) and as a finish I was craving blueberry crumb coffee cake by Ina Garten. Ina Garten is also known as the Barefoot Contessa. I love all of her recipes and shows, none of her recipes had ever failed me.

This coffee cake recipe is by far better than all the coffee cakes out there, even way better than the one's at Starbucks. Trust me, I know what I am talking about since I had worked before for Starbucks. The sour cream makes it so moist and the smell of cinnamon - mmm, can't wait to have some ? Well, what are you waiting for ? I made in a square pan as the streusel/crumb topping is always so much, what a waste for a little round cake pan. I served it with fresh whipping cream and fresh cut strawberries for our desert but this cake is also good for a breakfast treat.

Blueberry Crumb Coffee Cake, adapted by Ina Garten

For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour

For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners' sugar for sprinkling

1. Step:
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round or a 9 x 13 square baking pan.

2. Step:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

3. Step:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light.

4. Step:
Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream.

5. Step:
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

6. Step:
Spoon the batter into the prepared pan and spread it out with a knife.

7. Step:
With your fingers, crumble the topping evenly over the batter.

8. Step:
Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

Enjoy !

A killer Pasta Bolognese Sauce .......

I have been meaning to share with you my killer pasta bolognese sauce for a while now but I have always gotten side tracked. Sorry - but I tell you, it's worth it. Have you ever had a bowl of pasta bolognese in Italy ? No ? It's ok, I am able to bring Italy to you with this recipe. It tastes quite authentic to me. While growing up in Berlin, every year around Easter time, my mom would always take me to Italy. The first thing I would eat there was always a bowl of pasta bolognese and a huge slice of pizza, mmm. *Sigh*, I really miss Europe ......

Back to reality .... since I don't live Europe anymore and don't get to eat my yearly pasta bolognese in Italy, I needed to find the most authentic sauce that brings me back those memories and flavours. I have tried dozens of different bolognese sauce recipes and was disappointed every single time. I had almost given up until I stumbled across Mario Batali's recipe. To be honest, I never really liked his shows on food network, the amount of butter he uses makes me faint, but he claimed his sauce was THE best bolognese sauce. No kidding - it is soooo good. Damian thinks that it is even better than his mom's (sorry Nai Nai, he doesn't mean to hurt your feeling - just in case you read this !) or the one at Marcello's, our favourite pizza place here in Vancouver, BC.

You must give this bolognese sauce a try, you will not be disappointed - just trust me, like the many times you did before.


Pasta Bolognese, adjusted & adapted by Mario Batali

2 medium onions or 1 sweet onion, diced
1 shallot, diced
4 celery stalks, diced
3 carrots, peeled and diced
8 garlic cloves, sliced
1/4 cup extra-virgin olive oil
2 pounds ground sirloin steak (or 1 lb. veal and 1 lb. pork)
3 oz. pancetta, finely diced
3 - 4 mild italian sausage, casing removed
1 small can tomato paste
1 1/2 cup milk
1 cup white wine
1 28-oz. can crushed tomatoes
1 teaspoon fresh thyme leaves
1 teaspoon Italian seasoning
3/4 cup chopped cilantro and green scallions
2 cups sliced gremini mushrooms - optional -
Kosher salt and freshly ground black pepper
2 boxes of pasta
Parmigiano-Reggiano, for grating

1. Step:
Place onions, celery, carrots, and garlic in a food processor bowl fitted with the steal blade and pulse a few times (you might have to do this is batches) until finely diced.

2. Step:
In an 8-quart, heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped vegetables and sweat over medium heat until they are translucent and soft but not browned, about 10 to 15 minutes.

3. Step:
Add the beef, italian sausage and pancetta and stir into the vegetables. Cook over high heat, stirring to keep the meat from sticking together, until browned.

4. Step:
Add the tomato paste, milk, wine, crushed tomatoes, thyme, cilantro/green scallions mixture, Italian seasoning, salt and pepper, and simmer over medium-low heat for 1 to 1 1/2 hours. Season with more salt and pepper to taste, and remove from the heat.

5. Step:
When ready to use, cook the pasta according to the instruction on the package. Serve with grated Parmesan.

Enjoy !

* It makes a lot of servings, but this sauce freezes beautifully or use the leftover sauce for lasagna. *

Lemon Ricotta Pancakes

On Saturday's I love to spoil my family with some special kind of breakfast or brunch. We usually rush out the doors from Sunday's to Friday's, which gives me so little time to spend with all of my boys. I always look forward for our Saturday's breakfast. Since I was a little girl, I always loved my weekend breakfast with my parents. It's a very special bonding time, sitting down with your love ones, sharing a meal, some laughter or insides on what happened through out the day/week - no matter breakfast, lunch or dinner. I always make sure that we share at least one meal per day together as a family, it is very important to me. Call me old fashioned but I hate the TV running in the background while eating with my family. I find that this really defeats the purpose of having a meal together, don't you think so too ?

On my kids' request, I prepared some lemon ricotta pancakes for them. I love this pancake recipe from Bobby Flay as it is not too sweet, extremely easy to prepare and who does not love ricotta cheese ? It is so good, it does not require any type of maple syrup on top of it - at least not for me.


Lemon Ricotta Pancakes, adapted by Bobby Flay

1 1/2 cup all purpose flour

2 tablespoons baking powder

1/2 teaspoon salt

4 tablesoons sugar

2 cups ricotta cheese

4 eggs

4/3 cups milk

2 lemons, zested and juiced

1. Step:

Combine all the dry ingredients into a small bowl.

2. Step:

Whisk all the wet ingredients in a large bowl together.

3. Step:

Whisk the flour mixture into the wet ingredients until just combined.

4. Step:

Brush your griddle/frying pan with some butter or oil and pour approx. 1/4 cup into your griddle.

5. Step:

Cook on both sides until golden brown and repeat until all the batter is gone.

Enjoy !

Chinese Papaya Soup (木瓜湯)

Growing up with a Dad who is a Chinese Fine Dining Chef from Hongkong often means that my meals were always made from scratch and very festive - and that on a daily basis. No matter what it was and how many dishes were involved, it always included a brothy, rich and nutritious Chinese-style soup (老火湯). The soups my dad created were to suit our current needs based on weather (winter/summer), our state of health, and also to balance the meal in terms of flavour and heatiness.

So it is not surprising that I would do the same for my husband and boys when cooking Chinese meals. I became very interested in learning more about Chinese soups, what they were good for and how to make them myself. My soups are all natural and healthy. I strive for ingredients from its purest form. With some time and patience, you got yourself a homemade, ready-to-serve soup.

Most of the Chinese Soups are cooked for several hours on low heat. Since I am a busy mom and wife, I refuse to waste my time by spending hours and hours by the stove watching my Chinese Soup simmer, your best friend for this task would be your crock pot or in my case, a purple clay soup pot. Purple clay is a natural mineral resource, rich in many kinds of micro-elements needed in a human body. It contains no harmful substances and it is only available in China forming in the deep stratum of hillside.

Today, I would like to introduce you to my Chinese-style papaya soup. A very simple, mild, high sources of Vitamin C, helps digestion/constipation. It is ideal for little children, pregnant/breast feeding woman and adults. It takes minimal time to prepare, is very sweet in taste and the contents are edible.

Chinese Papaya Soup

4 skinless chicken drumsticks

2 fresh corns

2 Chinese carrots or 4-5 regular carrots

1 large fresh papaya - preferably yellow flesh and not quite ripe

1 small fresh green papaya, available in Chinese supermarkets

1 small dried white snow fungus (雪耳), available in Chinese herbal stores or Chinese supermarkets

4 dried honey dates (蜜枣), available in Chinese herbal store or Chinese supermarkets

2 small thin slices of fresh, peeled ginger

1/4 teaspoon salt

1. Step:

Soak your dried white snow fungus in a small bowl of warm water for 30 minutes or run it under warm water for 5 minutes. After the white snow fungus has doubled up in size, remove the "heart" and cut into big chunks. Then rinse your dried honey dates.

2. Step:

Blanch your chicken drumsticks in a separate pot of boiling water for several minutes, then rinse with warm water.

3. Step:

Peel and cut all your carrots and both papayas into big chunks.

4. Step:

Brake each of your corns into two pieces.

5. Step:

Enter all your ingredients into your crock pot, fill it 3/4 way up with cold water and cook for 3-4 hours at medium-low heat setting.

A very important note I learned from my dad is, that you must never ever add additional water once your soup is in the cooking process. Your soup broth will get very concentrated by the slow cooking technique and you will see that the amount of soup will go down as you cook it longer. Basically the longer you cook the better is will taste !

6. Step:

Remove collected oil on the top of your soup, add salt for taste and serve.

Enjoy !

* If you don't have a crock pot, it's ok, just cook it the old fashion way. Use a stock pot, boil it for 30 minutes then reduce to simmering for 2 - 3 hours. *

Happy St. Patrick's Day Jello !

To my amusing, Ethan has asked me to prepare some Happy St. Patrick's Day treats for his Kindergarten Classmates. I mean, seriously, if those little kids would only know the truth what the day really means, I bet with you, they would not be so keen on celebrating that day - at least not for now in their young age.
Regardless of what I think, I fulfilled Ethan's request by doing some green jello treat, making sure I had enough for Timothy's daycare as well otherwise I would never hear the end of it - trust me. You must think that I love doing jello treats. Well, to be honest, I am not a big jello fan myself, but it is extremely economical and I don't have to worry that one of their little friends will be suffering from an allergic reaction. The kids seem to enjoy all sort of jello treats since it's so giggly and sweet.
If you are in the same shoes as me and need to bring a classroom treat or even for a potluck at work, I love to share with you my Happy St. Patrick's Day jello treat recipe.


Happy St. Patrick's Day Jello, adapted by the food librarian

2 large packages (6 oz. each) of green Jell-O
1 envelope of Knox unflavored gelatin
4 cups boiling water
1 9x13 square pan
1 can of cooking spray
1 quart/litre of vanilla ice cream

1. Step:
Prepare your 9x13 square pan by spraying it lightly with some cooking spray, if needed wipe it with a kitchentower paper, so it won't be too greasy.

2. Step:
Mix together 2 large packages of green Jell-O + 1 envelope of Knox unflavored gelatin and dissolve with 4 cups of boiling water.

3. Step:
Add 1 quart/litre of vanila ice cream and stir until dissolved.

4. Step:
Refrigiate over night, the vanilla ice cream will float to the top of the jello.

5. Step:
Cut and serve.

Enjoy !

My kids lunch boxes ....

It's Monday - yet again - that means packing kids lunch boxes for their daycare. I take great pleasure and pride doing my kids lunch boxes but am slowly running out of ideas. Honestly, I find it sometimes really hard to come up with bright ideas that are interesting and yet healthy for my kids. I normally pack my kids hot lunches, sometimes cold lunches but everyday - from Monday to Friday - it's different. Ethan and Timothy always want to put their thoughts into their lunch boxes as well, which I fully support - as long it's sort of healthy - after all they are the one's eating it, right ?

For today, I found some shredded roasted garlic chicken leg meat, which we had for dinner yesterday. So I thought, I whip them up some croissant sandwich with melted cheese and creamy garlic sauce. Add some veggies, in my case, I just boiled some fresh corn and voila, that could be your kid's lunch. Easy right ? I tend to go overboard, that is the way I am. My boys told me, that they compare lunches in daycare, sort of who has a better looking and tastier lunch box. That gives me pressure in making them pretty, healthy and yummy lunches. I honestly fear the day when my boys would come home and tell me, that the lunch box I packed them, would be boring or worst, yucky ..... I think, I would cry !!!



What happened to me ? I used to be such a high powered career oriented woman, famous for being blunt, straight forward and super organized, so typical German. Nothing feared me and now ? I am afraid of what a 4 and an almost 6 year old boy thinks of their lunches .... it makes me laugh .... :)

For those people, who don't know me, I am a stay-home mom - for now. I truly think that I am very lucky and blessed to be able to do so. My parents owned an authentic, high class Chinese Restaurant in Berlin, Germany (yes, you read right !) - so they were extremely busy with it. There were lots of times, I wished my mom or dad could have more time for me when growing up, so I vowed, if I ever had kids one day, I would fully commit myself to them when they are young and through out school-time, depending if we could afford it. I mean, I can always have a career and earn lots of money - but the moments I get with my children while they grow up, I can only get once. Don't get me wrong, I really have nothing against those moms, who have a full-time jobs and on top of it, try to raise their child or children. I envy each of them.

I loved my childhood in Berlin, growing up in a restaurant .... everyday was interesting .... it was never boring. I was truly spoiled with all the yummy food around me. It made me the person I am today, very traditional Chinese with a big German twist and a huge passion for food.

Broken Glass Jello Cake

This has been a busy birthday celebration week for me ... I had not only celebrated my little boy's, Timothy, birthday but also our dear friend's, Sharon. So naturally, I had to think of a kid friendly treat that Timothy could take to Daycare to celebrate his special day with his little friends. It seems that kids these days are prone to a lot of different allergies, so it makes it very difficult for one to make a yummy, exciting but yet economical treat.
My boys love jello treats, so I googled many different types of jello recipes but was attracted most to a broken glass recipe by the food librarian. Her blog inspired me to my version of broken glass jello cake. One afternoon, I had taken Timothy to Ming Wo, a local cooking supply store, to have him pick his very own mold for his broken glass jello cake. Of course he has chosen a car mold, I should have known better as his favourite movie is Cars from Walt Disney. I have gotten very creative as I had found some grow chart wall stickers in form of a race track, which I had transferred to a piece of paper and got it laminated. It was the perfect finishing touch - at least in my mind.

It was such a hit with Timothy (can you tell from his picture ?) and all the other daycare kids, I have decided to do it one more time for our friend Sharon. Since she is a very lovely young lady, I decided to get a butterfly form for her. It looked stunning - like a piece of art work. It really looked like you slaved hours and hours in the kitchen but little do they know, all you need are two 15 minutes in two seperate days.

Broken glass jello cake sounds so much more complicated than it is, really - trust me. It is extremely easy, anyone can do it and I believe, YOU too.

Broken Glass Jello, adapted from the food librarian

1 (14 oz.) can sweetened condensed milk
2 envelopes of unflavored Knox gelatin
1 mold + 1 square glass pan (8x8) or simply use 1 big square pan (9x13)
1 can of cooking spray
6 small boxes (3 oz. each) Jell-O in different colours

1. Step:
For each flavor, dissolve one box of jello in one cup of boiling water. Pour into a small container and chill overnight.

2. Step:
Spray your mold/pan very lightly with cooking spray. I always tend to overspray, so I used a kitchentower paper to clean my mold off the excess grease, as I don't want the jello cake to be over greased.

3. Step:
Cut the chilled jello into small blocks and carefully mix them into your mold.

4. Step:
In a seperate bowl, sprinkle 2 envelopes of knox gelatin over 1/2 cup cold water. After the gelatin blooms, add 1 1/2 cup boiling water and dissolve. Add the can of condensed milk. Stir and let it cool. Pour cooled milk mixture over the mixed jello and chill over night.

5. Step:
Remove the broken glass jello cake carefully out of it's mold and serve.

Enjoy!

A very special day !!!!!

Today is a very special day for me. A little boy named Timothy Alexander Wan has rocked my world 4 years ago. With him, my family feels complete. With this special day in mind, I have finally found the courage of creating my own blog.

Hi, my name is Susane Wan and welcome to my blog. I share many passions but mainly, the passion for food and my three Wan boys. Technically, 2 boys - Ethan and Timothy - and my husband - Damian. When you watch my husband play with the boys, you know what I mean with three Wan boys. In my blog, I would like to share with you my passion for home cooked meals and any thoughts that go through my mind. So get ready for a journey of passion for food, family, friends, and travel through superb recipes, and my extraordinary flair for creating wonderful but easy meals !