It’s all gone. The durian snowskin mooncake that I took pains to knead and roll and mould. My goodness, how is it possible that everyone around me (with just one exception) loves durian so much?
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My Family’s Favourite Durian (& Yam) Snowskin Mooncakes
Posted in Chinese, Pastry
Tagged Chilled, Durian, Frozen, Glutinous Rice Flour, Lantern Festival, Mid-Autumn Festival, Mooncake, Yam
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Crispy Gnocchi With Pesto & Mushrooms
So last week was a week of making ingredients from scratch. I had a batch of Italian gnocchis kneaded using potatoes and flour and eggs. This week is the week to put them to good use. I must say, they turned out a lot better than I thought they would. And they tasted really great.
Handmade Italian Gnocchis For Starters
I’ve watched a couple of Italian cookshows and seen many times how those famous chefs could easily manipulate a chunk of dough to work them into small pieces of gnocchi with their very agile fingers. They cut out the gnocchi at an amazing speed and then, with their really skillful thumb and a fork, pressed and rolled the gnocchis down the fork to form a U-shaped pasta with striped patterns. And they don’t seem to have to put their mind to doing it right at all because they are so used to making them. And that was what made me want to try making gnocchis from scratch because it looked so easy and doable.
Cheesy Pesto Bread For The Family
Loving this combination in my bread – cheese and pesto. It gives me one thing more to look forward to in the morning, a warm-hearted breakfast with home-baked bread to go along with my cuppa coffee.
Crispy Japanese Chicken Kaarage
Chicken karaage is the Japanese method of deep-frying chicken. This method sees the chicken chunks marinated in the basic Japanese condiments (mirin, Japanese sake etc) before being dredged in potato starch for the deep-frying.