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.

My mother's Night Blooming Moon Cereus

For many years, these flowers sat in several flower pots and year after year, faithfully greets her quietly under the moon lit evenings - softly and ever so slowly opening its petals one at a time, and quietly they fade away after the night.

Catching up with the rest of 2019 Cooking and 2020's - from Home to Green Onion Pancakes

I did not realize that there so much more that I tested before the end of year 2019, but didn't have the time to post.  From garden to fun in the kitchen.  Photo journal.
These are not fungi for food, but growth on the roof after 19 years which in the beginning I thought it is kind of neat, but my home association didn't like it.  Then, I found out also that it is damaging to the home.  I was going to do the cleaning myself, but I made the wise choice and hired professional -     I think they did a great job
Gave myself more time for cooking.  I tried many different Green Onion Pancake recipes with homegrown green onions. It has been fun.  The flour we use here in the State is just so slightly different from the ones in S. Viet-Nam; thus, the result is different also.  And seeing so many different varied recipes, you want to test a few promising recipes.
The thought is this - knead the dough into well developed dough? using high protein flour - bread flour? or form a soft dough? or... ???  which makes the best Green Onion Pancakes?  It seemed that when we lived in Cholon, S Viet-Nam, their flour seems to be softer.
These are green onions that were left growing.  Sometimes, I am lazy to crop them, or can't come up with a dish to use them.
Underneath the DAIKON leaves and TARO plants are bunch of young green onions - regrow after each scissor cuts.  No need to worry about e-coli or whatever; unless, the steer manure fertilizer is used.  Even though it has been sterilized, etc, be sure to wash your veges clean and with salt.
After cropping green onions - using scissors and leaving the white root sections in the ground to regrow, wash them clean with salt water. That will take care of any microscopic invisible snail babies, if any.  Wait for them to air dry or wipe dry with paper towels. Chop them, store in freeze bag, and freeze them or use them right away.
 These are Crumble Crisp style Green Onion Pancakes
 After frying, before serving, scrunch the pancakes with your hand to crumble.
 The rolling technique and slits cause it to open up as you panfry and scrunch it afterwards before serving.

This one is a crispy green onion pancakes with dry roux made from organic avocado oil mixed with flour.
 Rolled in.
 Rolled out.  Spread oil all around.  Fill with chopped green onions, sprinkled with salt
 Enclose.  Rest.  Roll out.  Panfry with cover over low heat.
 Serve when golden brown on both side.
 Not bad.  Yum.
This is another testing with softer dough - more warm water added to the flour and cooking over low heat.
 Beautiful and tastes great dipped in Vinegar with chopped garlic.
The best technique and result was found in this Taiwan Street Food - Chinese Green Pancake Video on YouTube - Soft Dough covered with oil - it looked very promising, so I mimic the process.
While dough mixing is not clearly shown, I used mixer to knead the dough .  The warm water is added to flour with salt very slowly.  Allowing the water to form dough granules in the mixer with paddle attachment.  When all  the dry flour are mixed into granules, start to add more warm water.  Change to dough hook.  Add, oil.  Paddle until the dough is nice and smooth.   Add chopped green onion and knead them in.
Remove from the mixer and let the dough rest covered for 30 min.
Divide into desired equal sizes.  Roll the dough out on a oiled work surface.
Heat the fry pan with oil in it.
Place the rolled out dough.  Turn it over at once.
Cover and cook over low heat.  Turn it over every two minutes.
Serve when both sides are browned beautifully.
 Be patient and let it knead until smooth. 35+ min
 Dab the top with rolling pin to spread, if needed.
 Turn it over.
 Cover and Cook.  Turn it over in 2 min, Then, turn it over in another 2 min.  Then, cook till beautiful brown.

 Nice and soft.
 Crispy and Tender.   The best turn out with this method.