August 29, 2010

Banana-Caramelized Plantains-Walnut-Mini Cupcakes

No frosting on these cupcakes.  Because, well, I don't like frostings on cupcakes.  Unless it is a really light sponge cake type of cupcake.

August 16, 2010

"Healthy" Cake

Banana-oatmeal-oat bran-yogurt cake.  Lightly sweetened with raw honey.

I may have to bake more of this and freeze them, and have them for breakfast (or for the occasional snack time).

August 14, 2010

Ginger Oatmeal Raisin Cookies

Crispy, chewy oatmeal cookies with golden raisins, lots of cinnamon, and bits of ginger through out, as well as a slice of candied ginger nestled in the center.

Lemongrass Tofu with Cabbage Stir Fry

Easy side dish: Shredded Cabbage and Red Pepper Stir Fry
Spicy Crispy Lemongrass Tofu

I like to score the tofu, so that the flavor can get inside too.  Some people like to deep fry this, but I found that the lemongrass would fall off to the bottom of the pot and burn.  Just a little bit of oil in the pan is fine for me, and I don't have to any waste oil either.  The time consuming part is to turn them on all sides to get every surface crispy.  But that's just me- I like crispness. 

August 11, 2010

Steamed fish

I have no idea what I made.  This was from some time ago.  Think this was ginger steamed fish with 3 kinds of salads and relishes on top.

August 9, 2010

Dark Chocolate Almond Cookie

There were a few surprises to this cookie.  For one, you might bite into a piece that has ginger, while another does not.  I baked this as a very crispy biscotti-like cookie, but it turned soft after a few days.  Weird!  Wonder what it will be in a couple of days?  Crispy again??  In any case, it was really good with a glass of milk or cup of  tea.  

I like using Valrhona 71% cacao dark chocolate.  The 81% is a bit too bitter to leave as chunks in the cookie.  Maybe next time, I will make a cardamon-pistachio-dark chocolate variety.

August 7, 2010

Dark Chocolate Pistachio Biscotti

My first good looking biscotti!  Yeah, the other times I've made them, they don't look like biscotti at all.  My flour amount was wrong, so the previous ones didn't come out right! :(  I think this is one of the easiest cookies to make, in terms on preparation.  Just mix everything together, bake, slice, and bake again.  No rolling dough into little balls!

August 6, 2010

Jícama Spring Rolls

One is broken.  Oh NOOoz..

One of my favorite summer food!  Loves it with hoisin dipping sauce.

August 5, 2010

Spicy Stilton Walnut Shortbread

Have some! ( ^ - ^ )*
Crispy, crunchy, nutty, spicy!
I'm afraid to make this again, because I'll eat the whole batch!

August 4, 2010

Wonderfully Soft Bread

100% Whole wheat bread.  I like this bread because it's a tasty whole wheat bread and it's not hard as a brick by the 3rd day.  In fact, it stays soft for a long time!  It's also not mixed with white flour.
Used only natural ingredients: whole wheat flour, eggs, yeast, yogurt, and a bit olive oil.

August 3, 2010

Eggs and halloumi

Egg, asparagus, and fried halloumi (looks like a slab of tofu).  I didn't do too well frying the egg.

July 31, 2010

Almond Cookies

(SHhH! I ate a cookie while taking the photos. ^-^*)

A cup of green tea with one or two cookies- that's how I like to relax in the afternoon.

July 30, 2010

Banana Bread Love 1

Banana bread with walnuts and cranberries. 

Some people like banana bread plain, with nothing but banana flavor.  I like the difference in texture, flavor, and color.  Soft, sweet, nutty, crunchy, tart, and sweet again.  Each bite is a surprise, and that's what I love.

July 28, 2010

Banh Cong & Banh Tom Chien-(Fried Shrimp and Chips Cluster)

Fried shrimp cakes with clusters of fries.  Sorry, I have no idea what to call these in English.  But this is one of the traditional and lesser known Vietnamese dish.  Wiki doesn't even have a page for me to link you! :(  There is a video on Youtube showing you how to cook it, if you can understand Vietnamese.  It's much better if you can make it at home, because you get more filling, rather than dough.  I don't like when restaurants try to cheap out and give you more dough and a smaller grade of shrimp, which would dry up during the cooking. 

The coconut milk batter and mung bean filling is filled into small muffin shaped ladle, topped with a raw shrimp, and then lowered into hot oil to be fried.  The fried cakes kind of magically release themselves from the mold after they've been cooked for a while.  You know they're ready when they're crispy and golden brown!  These are eaten with seasoned, preferably spicy, sweet and sour fish sauce and wrapped in lettuce and herbs.  
Another version of the shrimp cakes would be replacing the muffin shaped cakes with clusters of potato sticks (or french fries).  I used sweet potato here, because they taste better.  The sticks of potatoes are coated in a tapioca-rice batter and a shrimp would stick to it, forming a cluster when fried up.  I actually love eating the battered cluster of fries sans shrimp, because they'd stay crispy for some time and then turn chewy after.  But chewy in a good way!   Great to snack with hot sauce.

::Happy BirthDaY::

!   !   !   !  Happy Birthday to YOU !  !  !  !
I somehow didn't buy enough cream to make the frosting, so I couldn't decorate it too much.  Not a very grand cake, but he didn't care as long as he had cake on his birthday.

And I still have yet learn how to write neatly on a birthday cake.  So hard to do with chocolate frosting.. But it's something I must learn to do!
Happy Birthday, cowboy

July 27, 2010

Chocolate Banana Brownie

☆ Chocolate Banana Brownie 
With walnuts & cinnamon
The brownies weren't very dense and fudgey.  More like cakey-brownies.  I don't like a thick glaze on my brownies, so I didn't glaze them.
I was going to bake a chocolate banana bread (hence, why they're not dense brownies), but couldn't find my loaf pan anywhere!  So I had to bake it in a sheet pan, and cut it into squares!
And I couldn't find my cooling racks either! So these were cooled in the pan they're baked in..  Where are all my baking tools??! 
Brownies all gone!  Love them warm, straight out of the oven!

July 21, 2010

Chocolate biscotti

Are biscotti the only cookies that are acceptable to eat for breakfast?  Because you can have it with your morning coffee.

This was my first time baking biscotti, and it's kind of a failed one.  Not sure what I did wrong, because I ended up adding a bunch of uncalled for ingredients into the cookie dough.  Maybe that's what's wrong!  Adding additional ingredients and that messed up the ratio between the flour:eggs:oil!

• Do I really want extra dark chocolate chips in mine as well as melted dark chocolate?  YES.
• Do I want to add a bit of butter?  YES, don't be afraid of a little butter!
• How about a little ground almond?  Might as well, so I can wash the container!
• Got some extra walnuts?  Yes, dump that in too.  To clean up the extra odds and ends in my baking cabinet.

By this time, the dough looked nothing like it's supposed to.  But let's pop this in the oven anyway and wonder for an hour if they'll end up being dumped in the trash.
Nah.. they still came out deliciously crunchy and chocolatey in the end.

Maybe next time, I will make ginger-chocolate biscotti!

Back in business!

Pink Cat's Bakery is open again!  Let's get rolling with some egg-rolling!  These are traditional Vietnamese egg rolls, called chả giò.   To be honest, this is one of the only Vietnamese food that's not good if you make it vegetarian.  Has to be made with PORK and has to be crispy!  Or else, it's not even worth eating.

Here's a secret if you're making them:  Roll these egg rolls ahead and freeze them in a single layer.  After they're hard frozen, you can stack them up and wrap in foil paper.  Then when you're ready to eat, SLOWLY and carefully drop the still frozen egg rolls into hot oil.  Once they float up, and golden brown.  They're ready!

Best part- The egg rolls will stay crispy for a long time if you fry them this way.  Because, who wants to eat a soggy egg roll?

Going back to what I love doing ^-^*

That's baking!

And baking for people that I love.  I'll be baking, making, and creating some (hopefully) very good cakes, sweets, and savories, and whatever is on my mind that day.

And I'll be sharing them all with you!

The picture above is the last strawberry sponge cake that I made.  I ended this blog with a slice of it, so now I'm going to pick up where I left off.  Giving you a whole cake 6 months later.

Enjoy, and hope you'll continue to read!

January 7, 2010

hello, and happy new year!

Happy new year to all.

Just an update to the Pink Cat's Bakery:

This blog possibly will end here.  I may return to this blog in the near future.  In 2010.

I need to find my baking muse again.

Thanks to all for reading it in the past.