Friday, April 03, 2020

Amy's Quick SUKIYAKI Dinner

There is always a room for a good learning on the How To's in making dinner quickly.  And I had a chance in watching my daughter-in-law make this delicious SUKIYAKI in a unique way.
This is the photo journal on how it was done.
Obviously, at Sunnyvale's COSTCO, they cater their cuts of beef slices for the clients who love Asian style dishes.

Lasagna style layers of NAPPA leaves, then, slices of SUKIYAKI beef.

 Cut them into halves to fit the NABE - the Rondeau pot will do.
In a separate pot, precook the sliced DAIKON with - about 1/4 C of rice together till tender.
 Layer with other family favorites - onions, carrots, shrimps, etc.
 It looks so beautiful all by itself, but got to cook them.
 After a while - ready for serving in a bowl.
 or family style.  "I-TA-DA-KI MASU!"  

Polly's Souffle Pancake for One

Finally came up with the right amount of ingredients to make the "Fluffy"  Souffle Pancake.  The mixed batter would hold up its shape when scooped onto the top of the griddle or hot pan without mold.

My formula makes 2 medium size souffle pancakes with: 1 egg
1 large Egg, separated. 
Mix scant 1/4 C flour with 1/2 tsp B Powder, 2 tsp sugar, 3/4 Tbsp milk.
Mix into thick batter.  Cover. Set aside.  
Meringue:  Whip egg white into froth, add 1 tsp sugar, whip 1 min.
Add 1 more tsp sugar, increase speed to medium, beat 2 min.
Add last 1 tsp of sugar, beat at high until stiff peak form.
( The well beaten meringue's Tip should stand up tall. )
Mix 1/3 C into the batter and make the batter light.
Pour the batter into meringue. Fold to mix well.
Make sure to find a Top Hat like cover Lid, so the pancake would not get squashed down.
Over low heat, brush the pan with butter slightly.
Evenly pour a moundful of batter about 1/2 C onto the heated pan.
(1/2 C  ice-cream scoop with release mechanism will be helpful.  )
Cover.  Cook for 3 min. over low heat.
The cover helps build up the heat and steam to create a tender crumb.
You have the option to add more batter on the top, then, flip or flip as is.
Turn the pancake over gently. Cover and cook 2 min.
Serve with delicious whip cream.
This is my first try with this formula.  I need to do it again to make sure that it will turn out the same the next time.  The secret was in the batter.  The batter cannot be liquidy.  After watching a professional Korean Souffle Pancake maker, the batter or the cake mix is very thick.  But the first 1/3 C of the meringue helps it become fluffy.  The thick batter help the meringue mixture to hold it's shape during the cooking.  That is what I noticed.  So, have fun!

 I used a BBQ Grill cooking cover.
 3-1/2 min for this larger size pancake for one side.  Shorter period for the smaller cake - 2 min.
 Flip and cook 2-1/2 min more over low heat.  2 min for for the smaller cake.

 The texture is moist and soft.  Almost resembling Chiffon Cake.

Wednesday, February 19, 2020

Years Past's Favorite Food Adventures Photo Journal

They might not have been the successful recipes, but I had fun making them.  And I was right,  KOTETSU Ramen in Santa Clara has changed.  You will see the photos from 2014 and 2015 and my most recent ones-2019, the quality of the food is totally different.   KOTETSU Ramen 2019                     HoneyMead                        Peach HoneyMead                    Santa Clara KOTETSU RAMEN Back in  2015                       Canneles de  Polly 2015 1                    KABOCHA CHIFFON CAKE 2015                       KABOCHA DIFFON CAKE JULY                           MAKING CHINESE ZONG TZE                        Lotus 2015                      Banana Bacon Cake                           Lotus-2015 Pink Lips                       Beef Tajine                       Homemade Avocado Ice Cream                         Pickling Red Bell Peppers                    POLLY'S MAPO TOFU I                     KOROKKE                   Mozarella filled KORO'KE                 TAIYAKI                      TAKOYAKI                     My Favorite Cinnamon Rolls #2                   Homemade Pizza with Muxhrooms, Basils, Honey                    Lemon Bundt Cake with Chocolate Glaze and Candied Lemon Wannabe                      KOTETSU RAMEN 2014                    Making Annual Zong-Ze


I found this recipe in YouTube, and I tried it.
It turned out okay, but tasted otherwise. I didn't care much for it with cheese filling.  I rather make the potato KOROK'KE than with MOCHI mixed in it.  It did not give much to the texture.  Unless more MOCHI flour is added to give more chewy texture.  The cheese filling was just not satisfying the mellow taste of potato.
 MOCHI flour mixed with mashed potatoes.
 Mix them together with water, salt.
 Knead them together and form into balls.
Form into disc and indent to fill with shredded cheese.  I think filling it with sausage or spicy sort of filling will be much tastier than cheese.

 Flatten and pan fry till golden brown on each side.

Polly's AVOCADO Tree

This post is about my AVOCADO tree. Sadly, it died after the second year.  It was born from a HAAS Avocado seed.  It survived the harsh Sacramento winter and summer the first year.  Wrapped up during the winter and then in spring at 6 ft tall, it flowered.  No fruits.  Then, on the second year, it flowered after surviving another cold winter wrapped up in Christmas lights till spring.  That summer, it produced 10 avocados?  They were great.  No bruises and early rottening here and there when you cut in.  Nutty and tasty.  Then on the third spring, just when it bloomed with lot more flowers than ever, 2019's strange spring weather pattern - skipping the warm 70's to 80's temp and went straight to 75 - 89'F temp - killed it.  So, sad.  But I am thankful for the fruits that I experienced from the home grown - AVOCADO.

Beautiful Avocado blossoms.

Beautiful Avocado.  When the size is just right, crop it and left in brown paper bag to ripen.
 I found out that the cut Avocado can be saved to stay in great color for a couple of days in the refrigerator when sprinkled with Tanjin.
 The trunk is still half tender even after 2 years.

According to some professional and university's agriculture sites, I did not give enough water, then, there is also over watering or the root rot, including sunburn.  I think it's all of the reasons or because I made the biggest mistake one day by giving the steer manure.  I noticed all citrus trees did not like the steer manure.  I also almost killed my dwarf lime tree.  Luckily I was able to save the lime tree.  Its leaves burnt/browned and dropped.  Immediately, I covered it with cloth to keep it out of sun.  I left it covered for about four months past the hot summer.  It started to regrow the new leaves.  But I was not able to save the beautiful avocado tree.  I painted its branches with white latex paint, but it was burning from inside - "I think".  Even though I tried to remove the manure, then I watered it for many days, it eventually died into skeleton.  Do better next time.
This is the strange volunteer AVOCADO tree that has been growing amongst the vegetable garden for the past three years.  I do not cover it in the winter or in summer to protect it, etc. and it's been surviving.  But it's hasn't gotten taller than a foot.  Will see how it will turn out.