Sunday, September 08, 2013

September Achievement in the Kitchen - Fixing Mixer

This is just a pre-start to give a pat on my shoulder.  Last year, my faithful Sunbeam Mixmaster quit on me.  For no reason it stopped.  The day before, it worked perfectly.  The next day, it made no sound.  I tried everything by plugging it off and on.   Futile.  I tried many times to throw it away but I got attached to it that even after it's dead, I kept it.  I have three mixers that can do the work but this Sunbeam Mixmaster is quite special for me.  First of all it is a very first mix that I got at the church's swap meet.  I was sooooo thrilled.  I have never been to a swap meet, and I just can't believe that I took home with me a mixer.  The previous owner was a Chaplain's wife, and she had it since she got married, and it travelled with her from Monterey Bay, California, all they way to Ft. Knox Kentucky.  Now it is in my care.  I tried to buy the same brand.  But the new model does not have the same feature as mine.  One of the most handy feature is the swirling bowl while the mixer is going.  And off side bowl feature that allow me to place a spatula into the bowl to scrape the bowl while the mixing is going.  Can I do that with the Kitchen Aid?  Well, in a way, kind of, but not, and I always have to stop the mixer and had to give the mixture a turn that is left at the bottom of the bowl.  While, the Kitchen Aid mixer has a powerful motor, but this Mixmaster has 12 power setting.  So, what I did finally yesterday was to take it apart.  I know from my past experiences as a Avionics and PCB  assembler and having watched my brother take apart a wind up alarm clock in the old days, also I had to repair my son's Fisher Price pull string toy to repair it, I know I can take this apart as well.  It was not easy, as I cannot seem to see the entry point.  But I know what man has put together, it can be taken apart.
After carefully examining the fixture, I know it's either the end or the head of the casing with the emblem that needs to come off first. 


But first thing first.  Take a good picture of the mixer and it's parts each step of the way, so that I can put it back by reviewing the photo taken backwards.   Secondly, becareful not to use a full force when checking for opening with tools.  Be gentle.  Check visually to decide if it's screw-on type or Snap-on type.   Thirdly, be aware that many parts used in the appliances are heavy duty 'plastic' parts and plastic moldings or tin.  

I could not tell at the beginning if the silver "power on" handle located at the end of the mixer is a twist-on screw type.  I tried to ply it open backward to see if it will unscrew.  No, it did not budge or turn.  So, I know it is not a screw-on type.   Then I used the flat tip screw driver to try to ply off gently what seems to be an arm inserted into a opening.  Bingo!  it was a snap-on.   After carefully removing the handle, the actual screws revealed itself.  I am in business to find out what caused the mixer to stop.
After a careful examination and taking pictures of each part in their position, there doesn't seem to be a problem.  The red wire for power is still soldered on.  I thought it broke off after years of usage.  I think the black is the ground wire.  It's a bit exposed and bent.   I can see tons of Flour and Cocoa powder build up in all parts.
I carefully used tooth brush and dust pan to start dusting off each parts.  Cleaned with moist swabs.  Before I had enough of the cleaning  and checking I decided to plug the electric cord in.  Wow! its working!
I had enough for the day, and I left the mixer open to dry well over night to make sure that there are no moisture or water left in any parts before putting the casing back.









I can't believe the amount of flour and cocoa powder accumulated in there.





 Ply open gently just a bit and turn the handle of the mixer to the right.
(Turning the mixer's handle to the right.)
Turning the mixer's handle all the way, and you will feel it that it can be taken off now.
 Picture of internal parts of the handle and front casing that you took off.
 Front component.  Clean this part carefully.  Do not remove anything here.

 To remove the entire casing cover, remove the two screws.
 Gently lift it up.

 Take a good picture of everything, so you can put them back later.
 Picture of suspected black power wire.... I think the black is the ground wire and red is power wire.   Red is still attached on with a good solder.  I straighten the black wire a bit to position the casing back over it a bit.  Becareful not to cut the wire.

 After thorough cleaning of all the accumulated flour and cocoa powder. 
 Remember not to turn anything to set it into out of synch position while you are cleaning. 

 Clean dust off all around
 Make sure everything is clean to assure good part contact to allow power flow.
 Check the pictures you took and put it back together.


Why am I posting this on a Food Blog?  because may be you have favorite mixer too that gone dead? maybe not?  maybe you have three other models around home, so just throw the bad ones away?  I was not convinced of it's sudden death.  I wanted to know why it died.   When you get attached to a good mixer that lasted 40+ some years, it's difficult to say good bye without making sure of it's cause of death.  Death!?  it's a machine, for crying out loud!  But I feel better now that it's all cleaned and the cause of it's death was found - due to build up of flour and cocoa powder all around the electrical parts causing the short.
From now on for any mixer I use, I will premix the flour a bit with moist food to prevent fly-up.  Take a 1/4 cup of moist mixture and premix the cocoa powder first before adding to the batter to mix further.  I think all my mixers will be happier.  Happy Mixing!

Friday, August 23, 2013

YOMOGI DAIFUKU MOCHI (Japanese Sweet Rice Cake made with MOGWORT plant)

This is YOMOGI DAIFUKU MOCHI.  I have always wondered about the green flakes that I find in some of the mochi snack I had.  I did not know what they were until recent years.  To get hold of the YOMOGI (dry MOGWORT) is another challenge unless you grow them yourself like my friend.  And making this type of snack that is considered 'special occasion' when I was young - for New Year's and special celebration, and normally bought from the pastry shop and rarely home made.  I was very lucky.  My sister managed to buy them at the local Japanese grocery store in Cupertino.  I returned to the store to buy more, they have no more.   YOMOGI DAIFUKU MOCHI is another flavor to make the MOCHI cake filled with Red Bean Paste, instead of the green tea - MATCHA powder.  My previous post:
http://rockdavinci.blogspot.com/2010/06/pollys-matcha-daifuku-mochi.html

Ingredients are as listed in my previous post's link mentioned above.
They are:
Ingredients:
For Dough - 
1 C SHIRATAMA-KO (**glutinous rice flour, but not just "any" glutinous rice flour.)
1 Tb Vanilla Sugar Powder + 1/4 C minus 1 Tb sugar
1 Tb MATCHA (Green Tea Powder)   1/4 C YOMOGI reconstituted with 2/3 C water

2/3 C water 
  Water is used to reconstitute the dry YOMOGI  and you will need about 2 Tablespoon to 1/4 cu more water. 

For Filling - ANKO
1 Can - 16.75 oz (475 g)  Whole Red Bean Paste "TSUBUISHI ANKO" (or ANKO PASTE) 
The original recipe calls for: 2/3 cup water & 1 cup sugar & 1/2 cup dried ANKO powder, or 1 1/4 cup premade ANKO
1/2 C KATAKURIKO – Potato starch - (made in HOKKAIDO, Japan) for dusting. *The original recipe calls for Potato Starch for dusting.

Preparation:
Prepare the non-stick sheet pan with rim - cover it with 1/2 C of KATAKURIKO.  Set aside.
ANKO PREP:  TSUBUSHI-AN with "whole" red beans.  Pay attention to the picture on the CAN because both have printed "Red Bean Paste" as description.
Transfer the ANKO into a bowl and stir it for 2 – 3 minutes to create 70% whole / 30% paste consistency or the way you like.
Use the 1" cookie scoop and form balls and place it on the plate.  Or use hand and roll into balls.  Set aside.
*I had more than I needed.  *suggestion: Freeze them in zip-lock bag for next use. or Double the dough recipe, which you will see at the end that - "Yes! This is a great idea."  Because it is so delicious.

Preparation for the MOCHI:
Add 2/3 Cup warm water to the 1/4 Cup YOMOGI in a small bowl.  Stir.
Strain water into measuring cup and check how much liquid is available.  2/3 Cup?  Add more water to 2/3 C level.  Set aside.
Add YOMOGI to the SHIRATAMAKO (Glutinous Rice flour) MOCHI flour, stir a bit and add 2/3 C warm water.
 Add more water as needed to change the consistency to thick smooth lava.  Make sure all the white flakes are dissolved.
800 Watt microwave oven:  Cover the bowl with opening.  Microwave for 1-1/2 minutes - Stir.
 Pasty color?  Not done, yet.
Cover again with opening.  Microwave again for 1 minute, but stop at 45 seconds, and stir to check
 Glossy translucent looking?  It's cooked and ready.
 Grab a small handful or spoonful.
 Compare which one is easier - Spoonful is easier to work with.  Powder your free hand with KATAKURIKO - Japanese Potato starch (can be eaten as is without giving stomach problem.)   And dab the mochi with KATAKURIKO. 
 With free hand, form the MOCHI into disc shape.
 Add  the ANKO in the center.  You can also make your own ANKO -- Paste with anything you like, if you know how or fill with preserve.
 Fold  - BAO / MANJU method to enclose the filling.


Round to shape it on the work surface sprinkled with KATAKURIKO.
 Powder top and bottom nicely with KATAKURIKO.
 Wrap them up and they are ready for sharing!
Cleaning tip for the empty bowl - Do Not wash them out completely in the sink - It will damage your garbage disposal.  Fill the bowl with water.  After a while, place a coffee filter over the strainer in the sink's drain hole.  Dump the water out gently.  Then, use a wet paper towel to remove all the left over MOCHI stuck onto the bowl.  Repeat until quite clean, then wash it. 

2013 Heirloom Tomatoes - Home Grown Veges

Every summer, I wonder what's growing this year in my brother's vege garden.  This year, he had a bumper corps of heirloom tomatoes.   They are so unbelievably delicious, so tasty, so tomato!   I wish they stop those 'hot house' tomatoes that are so taste less! 

 When you have the real thing, you don't need to roast or blanch the tomatoes to peel it.
You can just use a nice sharp pairing knife and peeeeel!
TIP:  How to save an opened canned tomato paste.
 Save the extra canned tomato paste in  freezer bag.  Scoop a Tablespoon and drop in the bag.  Then, freeze.  Take the portion you need the next time.
Do the same for the fresh ginger.  Peel them, chop them, slice them, dice them, and freeze them.

 My fresh home made tomato sauce.  I can see why women's job is never done in the old days.  They got to can and preserve all the produces and fruits at their peak to prevent waste.

 Tomato sauce and candied watermelon rinds.

OKONOMIYAKI - Vegetarian style or with meat (Japanese vegetable pancake)

OKONOMIYAI is one of my childhood favorites.  It just bring back the wonderful memory of after a good hot bath at the Japanese bath house  - OFURO YA SAN  -- sitting around the Teppan and watch it being prepared in front of you.

Ingredients:
1 Cup of shredded veges of all sorts that you love.   I just bought a bag of shredded broccoli vege mix.

1 Cup Shredded Cabbage
2  chopped green onions
Your favorite meat varieties - chopped meat, small steak pieces, shrimps, chopped KAMABOKO, fish cakes cut into pieces, chicken pieces, etc.
1/2 C flour
1 egg
1/2 C water
salt & pepper to taste

Japanese OKONOMIYAKI sauce, or TONKATSU sauce  or your favorite BBQ sauce and any sauce you like
Dry seaweed -- NORI -  flakes or sheet of dry seaweed torn apart in to small pieces, Bonita flakes.

The amount of veges are all up to you and flour and water mixture is all measured visually.
Shred cabbage and your favorite veges - e.g. onions, spinach, carrots, broccoli.   At least all the veges that produce less water.

Technique:
Break up the egg in a bowl, mix in flour and water - the consistency is thin batter mixture.
Add all the shredded veges and chopped onions and chopped fish cakes and mix well.

Pre-heat the fry pan and add oil.  Once the oil is shimmering, add a nice big scoop of vege mixtures.  Flatten them with the back of the scoop or spatula.   Top with Meat or Shrimp, etc.


Tip:  If the vege pancake is quite large -- as I tend to make my personal preferred size - Cover with lid and cook.  Turn it over when the bottom is nicely browned. 
The proportion is up to you visually.  If larger and thicker (in height) the mixture, the better method is to cover the fray pan.  No need to cover for the smaller size.

Turn over and cook the other side.
Serve with NORI flakes, Bonita flakes, and drizzle with your favorite sauce.



If you have an electric Griddle, that is an ideal way to prepare the OKONOMIYAKI at the table top. 
Enjoy!

Look Who Has been Cooking!

Oh, Wow!   I have been offline for a while, and I checked my daily connection to see who has been cooking and Wow!.  Maha has just been cooking up a storm! 
How delicious all these food sound.   Hope you can visit some of my favorite bloggers' sites and find out what they have been cooking - Happy Cooking!