To Share, To Enjoy Life Together. Why not make the "Cooking Adventures" as part of family activities to share, explore, and appreciate the differences... Let's Rock together in the Home Kitchen Lab!
Saturday, May 15, 2010
Special Occasion Cake with Marzipan Pears
A few weeks ago, I made this marzipan pears at home for our ARC Clulinary class' cake project. It turned out quite beautifully. I love the Almond Paste that Gabi posted at her site - http://www.thefeastwithin.com/2009/11/04/almond-paste-easy-and-homemade/. It works much better and tastier than the ones I have tried.
Here is my photo journal of my Marzipan pears and how it looks like on a special occasion cake.
Stir Fried Eggplants with Chicken and Shrimp
Baking breads are lot of work, but there is a quiet period while waiting for the dough to rise. So, I got some ingredients out of the refrigerator and here it is: Stir fried eggplants with bell peppers, garlic, cilantro, chicken and shrimp, served with Gen-Ji-Mai brown rice.
Ingredients:
2 ea Chinese Eggplants, washed, cut in halves, cut into 2 inch triangle wedges
1/4 C Cilantro, washed, stemmed, and chopped
1/2 C Bell peppers, red, green, yellow, cut in strips
(For ease, use frozen, sliced bell peppers)
263 g Chicken tenders - approx 5 pieces, cut into cubes
145 g Shrimp, raw, peeled with tail - approx 10 pieces, washed in salt water and rinsed
2 cloves Garlic, peeled and chopped finely
Seasoning:
1 tsp Salt
1 tsp Japanese MIRIN or cooking wine
2 Tb White Vinegar
2 Tb Low Sodium Kikoman Soy Sauce
1 Tb Sugar
**MIX all seasoning above together in a bowl. Set aside.
1/4 C Vegetable oil to saute eggplants
2 Tb Vegetable oil to saute Chicken and Shrimp
2 Tb water + 1-1/2 tsp cornstarch mix and set aside. Stir again before use.
Procedures:
Wash the shrimp in salt water and rinse thoroughly. Strain to dry. Set aside.
Place cut eggplants on a large plate with 2 tablespoon of water. Cover with microwave oven proof cover. Microwave it for 3 minutes. Check for tenderness. It should not be cooked through (not translucent), but 1/2 way. Set aside.
Heat large wok over medium high heat. 30 to 35 sec.
Add 1/4 C vegetable oil. Heat until when you drop a small piece of eggplants, it sizzles.
Add eggplants and cover with lid.
Cook for 2 min. Open and stir. Flip each eggplant to face the opposite side down.
Cover. Cook for another 2 min. Open, Add bell peppers.
Stir. 1 min. Eggplants should show signs of tenderness.
Transfer to a bowl and set aside.
Return wok to medium high heat. Add 1 - 2 Tb of oil.
Make sure the oil is hot - add a piece of garlic, it sizzles. Add Chicken.
Stir fry. 2 min. Add Shrimp. Stir fry. 1 min.
Add eggplants, garlic. Stir.
Add seasoning mixture. Stir. Cover. Cook for 2 min
Open, Stir, Add cornstarch mixture. Stir gently to help cornstarch to thicken.
Add Cilantro, but save 1 tsp and set aside. Stir.
Remove from heat. Transfer to a serving plate. Top with cliantro.
GEN-JI-MAI - Nutri-whole grain Brown Rice
Prepare enough Gen-Ji-Mai as directed in its cooking instruction.
Note:** wash your rice, any rice thoroughly, until the water turns clear as much as possible. Nothing is worse than eating a bowl of rice that is gunky and smelly other than the true rice.
GEN-JI-MAI is really great tasting. I like it much better than the usual brown rice. Like it says, it has much better texture, and much softer. Yet, it has 64% more fiber and 400% more antioxidants... well at least that's what it claims, but I will stick with the taste bud test.
Bread Adventure - Pita Bread
I've tried Pita Bread recipe before, but always turn out to be too thin and too crisp that you can't really do anything with it, except to eat it like an over-sized cracker with soup. This recipe from our class turned out very satisfying. (Sorry about the picture resolution. Sometimes I forget that the lense is covered with flour.)
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