• Collectible Porcelain: Calamityware Review & GiveawayCollectible Porcelain: Calamityware Review & Giveaway

    Disclaimer: Products are provided to Steamy Kitchen for a thorough, honest review. We do not receive payment for reviews. Each review takes 5-10 hours of hands-on testing, writing and editing.This is a Calamityware review of their mugs and plates. -Jaden These dishes serve to remind you that despite all the craziness in the news….life could be so much worse. Calamityware is a line of porcelain plates, mugs and saucers that feature zombie poodles, destructive robots, preying pterodactyls, a spiky fish-snake creature with giant teeth, and other nightmare-inducing, spine-chilling scares. Calamityware Plate 11: Zombie Poodles. Multiple poodles are always trouble, but multiple zombie poodles are far worse. Down boy! Pittsburgh-based artist, Don Moyer, began a Kickstarter project in 2014. Since then, he’s raised over $1.3 million for his collection of porcelainware! Traditional-looking blue-willow dinner plate infested with a plague of frogs. Imagine these bad boys behind your French toast! The closer you look, the more frogs you’ll see. Each of these Calamityware pieces are a collector’s item, as each product has a limited run. Once it’s gone, it’s gone! In 2011, I added a pterodactyl while drawing my Grandma’s Blue-Willow plate. That’s what got all the Calamityware projects started. Produced using the in-glaze decoration process. That means the image is slightly melted into the surface like the fine porcelain you see in museums. This is the 10th plate in the Calamityware collection. These blue willow porcelain plates are produced in a Kristoff factory in Poland. Kristoff is one of Europe’s largest porcelain producers and is well known for perfect mix of old-world craftsmanship and modern technology. Everything is food safe, microwave safe and dishwasher safe. Nothing adds thrills to dinner like finding a giant, streaking Sasquatch underneath your macaroni and cheese. Can you imagine serving spaghetti and meatballs on these plates…and halfway though eating, your guests discover the crazy monsters lurking beneath!? My favorite product are the mugs, which I use every morning for my green tea. Nothing like sipping calming green tea while eyeing a Sasquatch! Each of these mugs feature a smorgasbord of creatures: • hairy fiend • giant frog • pirates • cephalopod • unpleasant blob creature • voracious sea monster • UFOs • agressive pterodactyls • rambunctious robots • zombie poodle You can buy Calamityware here. Oh, they also have shower curtains!!!! Calamityware Giveaway Calamityware is giving away a collectors set of 4 dinner plates and 4 mugs…everything you see here in this review!   The post Collectible Porcelain: Calamityware Review & Giveaway appeared first on Steamy Kitchen Recipes.

    Steamy Kitchen / 15 h. 12 min. ago more
  • Sam’s Mac and Cheese With Gouda, Provolone and MozzarellaSam’s Mac and Cheese With Gouda, Provolone and Mozzarella

    Sam’s Mac and Cheese With Gouda, Provolone and Mozzarella appeared first on CASA Veneracion Involve your kids in holiday cooking by using fancy pasta shapes for this delectable mac and cheese with gouda, provolone and mozzarella. It’s fun! Although my daughter Sam is now very much into natural food... Continue Reading » Sam’s Mac and Cheese With Gouda, Provolone and Mozzarella was written by Connie Veneracion and originally published in CASA Veneracion.

    CASA Veneracion / 17 h. 40 min. ago more
  • Homemade Pancetta a la MarketmanHomemade Pancetta a la Marketman

    This is my recipe for homemade pancetta.

    Market Manila / 1 d. 4 h. 12 min. ago
  • Spicy Honey Roasted Cornish HenSpicy Honey Roasted Cornish Hen

    Tender, juicy and perfectly roasted Cornish Hen with honey and spices. So good you'll eat the whole bird ! The post Spicy Honey Roasted Cornish Hen appeared first on Rasa Malaysia.

    Rasa Malaysia / 1 d. 7 h. 23 min. ago
  • Toshiba Stainless Steel 900w Microwave Oven GiveawayToshiba Stainless Steel 900w Microwave Oven Giveaway

    Disclaimer: Products are provided to Steamy Kitchen for a thorough, honest review. We do not receive payment for reviews. Each review takes 5-10 hours of hands-on testing, writing and editing. This isn’t a review….just a giveaway from Toshiba! – jaden This Toshiba 0.9 Cubic feet 900 watt Black Stainless Steel microwave is the ideal size for smaller kitchens, dorms, or office break rooms. It offers ten power levels up to 900 watts, and features a digital display and LED interior lighting. One-touch buttons make food preparation quick and easy. There are six pre-programmed settings: popcorn, potatoes, frozen vegetables, beverages, dinner plate and pizza. Multi-stage cooking is easily programmed with the control panel. The tone at the end of the cooking cycle can be turned off for quiet operation. Easily open or close the microwave with the large, easy-to grip door handle. The Black Stainless Steel exterior looks good in any kitchen. 19.1 x 16.1 x 11.5 inches (L x W x H) 0.9 cubic foot capacity 900 watts Digital control panel with interior LED light Black stainless steel exterior One touch start for six pre-programmed functions Power saving mode and child safety lock Black Stainless Steel Finish Styling Enduring, elegant, essential. Premium stainless steel material is used. It is timeless, upward trending and it ideally matches your kitchen. 6 Preset Recipes Compact size 19.1 x 16.1 x 11.5 inches (L x W x H), 0.9 cubic feet capacity 900 watts with 10 power settings, kitchen timer, and defrost by time or Weight Digital control panel with interior LED light, glass turntable, Black Stainless Steel exterior One touch start for six pre-programmed functions: popcorn, potato, pizza, frozen vegetable, Beverage, dinner plate Power saving mode, sound on/off option and child safety lock     The post Toshiba Stainless Steel 900w Microwave Oven Giveaway appeared first on Steamy Kitchen Recipes.

    Steamy Kitchen / 1 d. 18 h. 56 min. ago more
  • Jacob Bromwell Traditional Pocket Knife Review & GiveawayJacob Bromwell Traditional Pocket Knife Review & Giveaway

    Disclaimer: Products are provided to Steamy Kitchen for a thorough, honest review. We do not receive payment for reviews. Each review takes 5-10 hours of hands-on testing, writing and editing. In 1819, Jacob Bromwell, a soldier of the War of 1812, started manufacturing kitchenware and household goods to pioneering families. As America’s oldest housewares company, they produced the classic tin cup during the Civil War and they were used by both Union and Confederate soldiers. For the past 200 years, Jacob Bromwell’s company has maintained the tradition, authenticity and quality since day one. All goods are still made in the USA – at their factories in Indiana and Vermont. We’ve been using Jacob Bromwell products for the past 7 years in our kitchen, starting with The Original Popcorn Popper (which are still made with the original equipment and dies from the late 1800’s) and the Heritage Cookie Sheets. Jacob Bromwell Pocket Knife Review About the Jacob Bromwell pocket knife If there’s one thing every pioneer needed back in 1819, it was a quality made pocket knife that could hold up to any task around the homestead, from cutting rope to cutting up steak. Jacob Bromwell® is pleased to re-introduce our Traditional Pocket Knife, a classic American made knife that was a part of our product line nearly 200 years ago. Every Jacob Bromwell product is guaranteed for life! We’re loving the traditional pocket knife that includes a walnut wood handle 4 brass rivets on each side and a hand-sharpened carbon steel blade. The blade is 3″ long, the perfect size for everyday tasks at home, like breaking down boxes, cutting through rope, opening letters….all of which we did the first 3 hours of owning this gorgeous knife! The walnut wood handle is smooth, warm and just feels so comfortable in the hand. At 2.6 ounces, it’s lightweight enough to carry in your pocket or in your handbag. I’ve been carrying around a small backpack for my everyday carry, and keep the Jacob Bromwell Pocket Knife in a small zippered compartment.   Here’s what I love about Jacob Bromwell Made in the USA. This Jacob Bromwell pocket knife is made in their Indiana factory. There’s history behind each product and a real people hand-making the product you purchase. I know the term “artisan crafted” has become more like a gimmicky marking term….Jacob Bromwell is the true definition of American artisanship.   Some of my favorite Jacob Bromwell products: These are products we use every single week. Heritage Cookie Sheet Wonder Shredders Pocket Knife Jacob Bromwell Pocket Knife Giveaway   The post Jacob Bromwell Traditional Pocket Knife Review & Giveaway appeared first on Steamy Kitchen Recipes.

    Steamy Kitchen / 2 d. 17 h. 12 min. ago more
  • WÜSTHOF® Kitchen Utensil Set GiveawayWÜSTHOF® Kitchen Utensil Set Giveaway

    WÜSTHOF® Kitchen Utensil Set Giveaway, MSRP: $99.95. US only. The post WÜSTHOF® Kitchen Utensil Set Giveaway appeared first on Rasa Malaysia.

    Rasa Malaysia / 2 d. 17 h. 26 min. ago
  • Smoked Salmon and Arugula Salad With White Cheese and Herbed CroutonsSmoked Salmon and Arugula Salad With White Cheese and Herbed Croutons

    Smoked Salmon and Arugula Salad With White Cheese and Herbed Croutons appeared first on CASA Veneracion On Thanksgiving and Christmas, start that special meal with smoked salmon and arugula salad. White Cheese and herbed croutons add so much oomph. Toss with lime honey mustard dressing for the perfect blend of flavors.... Continue Reading » Smoked Salmon and Arugula Salad With White Cheese and Herbed Croutons was written by Connie Veneracion and originally published in CASA Veneracion.

    CASA Veneracion / 3 d. 3 h. 49 min. ago more
  • Garlic Parmesan Smashed PotatoesGarlic Parmesan Smashed Potatoes

    The best potatoes recipe ever with nicely smashed potatoes loaded with butter, garlic and Parmesan cheese. So good! The post Garlic Parmesan Smashed Potatoes appeared first on Rasa Malaysia.

    Rasa Malaysia / 4 d. 16 h. 1 min. ago
  • Pepper Garlic MushroomsPepper Garlic Mushrooms

    Pepper Garlic Mushrooms appeared first on CASA Veneracion A vegetarian dish that I cooked as a main dish for Sam, these pepper garlic mushrooms may also be served as an appetizer or a side dish. Prep time is five minutes; cook time is... Continue Reading » Pepper Garlic Mushrooms was written by Connie Veneracion and originally published in CASA Veneracion.

    CASA Veneracion / 4 d. 22 h. 59 min. ago more
  • Garlic Roasted TomatoesGarlic Roasted Tomatoes

    Easy and healthy roasted tomatoes topped with lots of garlic. So juicy and bursting with sweet and amazing flavors. The post Garlic Roasted Tomatoes appeared first on Rasa Malaysia.

    Rasa Malaysia / 7 d. 13 h. 7 min. ago
  • Miso Soup Recipe: 1 minute, 3 minute, 4 minute and 20 minute versionsMiso Soup Recipe: 1 minute, 3 minute, 4 minute and 20 minute versions

    You’ll learn how to make miso soup, in 4 different ways. Choose the method that fits your time available! Make miso soup in 1 minute…all the way to the authentic version with homemade dashi and miso paste. Plus, important tips on what NOT to do with the bonito and seaweed. Here are the miso soup versions that you’ll learn how to make: 1 minute miso soup 3 minute miso soup 4 minute miso soup 20 minute miso soup (miso soup from scratch!) Miso Soup Ingredients There are 2 main ingredients in any miso soup: Dashi and Miso Paste. Dashi is the most fundamental ingredient in Japanese cooking. It is the basis of many Japanese soups, sauces and simmering broths. Dashi is made of seaweed (kombu) and smoked & dried fish (bonito). Miso is made from soybeans, rice and/or barley. Salt is added and then the mixture is fermented. The result is a savory, salty, umami-rich paste that can be used to make miso soup, miso ramen, salad dressings, marinades (try Miso Salmon recipe). After you have the basic miso soup, you can add various toppings: green onion, tofu, seaweed, mushrooms, clams, leeks, noodles and any vegetables. So, let’s get started with the simplest way to make miso soup in a hurry. How to make 1-Minute Miso Soup The simplest way to make miso soup is with a ready-made mix. Inside the package, there are 3 packets of instant miso soup. Open a packet, dump the powder and freeze-dried tofu cubes into a bowl. Stir in hot water. Done! Kikkoman is the most well-known and widely available brand of instant miso soup, but it’s not the best. If you are near an Asian market, especially one with lots of Japanese ingredients, look for a package of instant miso that contains miso paste packets, like this, from Marukome brand. This particular package on the left contains 32 packets of instant miso (each serves 1). The one on the right has 5 servings. Both of these packages offer different miso soup toppings and flavors. The one I have has 24 servings (see below). There are 24 miso paste packages (the smaller packets in blue), and several different toppings: tofu, green onion, seaweed, bean curd. The miso paste packets are so much better tasting than the miso powder from Kikkoman! Most of these brands have packages that are all in Japanese. If you can’t read Japanese, pick up the package. If it feels heavy, than it should contain miso paste. If the package feels relatively light, then mostly likely, the miso is just powdered. To Make 1-Minute Miso Soup Microwave 1 cup of water for 1 minute. Mix in packet. How to make 3-Minute Miso Soup Making miso soup in 3 minutes only requires 1 ingredient: Miso paste that is already mixed with dashi. It looks exactly like regular miso paste, and you wouldn’t be able to tell the difference between the two, unless you read the package. Since the dashi (or bonito) is already in the miso paste, all you need to do is whisk in with hot water for basic miso soup. Add in diced tofu and dried seaweed (wakame). Dashi is pronounced DAH-shee. What is wakame? Seaweed used for miso soups and salads is called wakame, pronounced wah-KAH-meh. Wakame is sold in dried form. All you need to do is soak the dried wakame in water for a couple of minutes. Once rehydrated, it will expand! Soak in cold water for 5 minutes, or hot water for 1 minute. Drain, and then add to miso soup. All you need is just a pinch of dried wakame for each bowl. You’ll be surprised how much it expands! This was 1 teaspoon of dried wakame: To make 3-Minute Miso Soup: Soak wakame in water, drain. Cut up tofu into small cubes. Boil water, turn off heat. (or microwave 1 cup water for 1 minute) Whisk miso/dashi paste into hot water. This nifty tool is a miso tool. It not only measures out miso paste, but it also serves as a whisk (here’s another one on Amazon). One end is 1 teaspoon, the other end is 1 tablespoon. For 1 small bowl of miso, I use 1 teaspoon of miso/dashi paste. For stronger tasting miso soup, you can use 1 tablespoon. But I like my miso soup on the light side. Stick the miso tool into the miso paste and twist a bit. The perfect amount of miso will end up in the whisk! Just whisk in the hot water. As you whisk, the miso will dissolve. Add in the tofu and drained wakame. Miso soup is ready in just 3 minutes. How to make 4-Minute Miso Soup Another version of fast miso soup uses instant dashi, in the form of little granules. Think of it as Japan’s version of chicken bouillon. Very little instant dashi is used: 1 teaspoon for every 2 cups of water. There is MSG in instant dashi, but very little instant dashi is used in miso soup. Personally, I’m very sensitive to MSG, but using this instant dashi (especially this brand called Hondashi) does not affect me at all. Other uses for instant dashi: When boiling or blanching vegetables, I’ll add a teaspoon to the cooking water for an extra boost in flavor. I love adding instant dashi to the water when I’m boiling edamame to snack on. To make 4 Minute Miso Soup Cut up tofu. Soak wakame, drain. Boil water, turn off heat. Whisk in instant dashi (1 teaspoon: 2 cups water) Whisk in miso paste (2 tablespoons: 2 cups water) How to make 20 Minute Miso Soup: Miso Soup from Scratch To make miso soup from scratch, you’ll need to make dashi, which is a combination of kombu (large, dried seaweed/kelp) and katsuobushi (smoked, dried skipjack tuna fish shavings). What is Kombu? Kombu is sold dried, in large pieces or sheets. Kombu is cultivated in Hokkaido (northernmost island in Japan), Korea and China. It adds loads of umami flavor with its natural glutamates. No MSG is needed when you use kombu! If you’re making a pot of miso soup for 4 people, you’ll need a piece of kombu approximately 4″x6″ size. Gently wipe the kombu with a dry cloth or paper towel, to wipe away any dirt. Don’t try to wipe away the white powder on the kombu, which is natural crystalized minerals and provides flavor and nutrients to your dashi stock. What is Katsuobushi? Katsuobushi is made from skipjack tuna (bonito) that is smoked, dried, then shaved into ultra feather-light pieces. To make dashi from scratch Add a 4″x6″piece of kombu to cool water. Turn heat to medium-low and bring to a boil. Keep the heat medium-low! Note: for best flavor, you can soak the kombu for 30 minutes or up to overnight in cool water before bringing to a boil. But, if you’re making miso soup in 20 minutes, there’s no need to soak for more than a couple of minutes…which is the time it takes to bring the water to a boil. When the water is just about to boil, remove the kombu. Don’t boil the kombu! Boiling kombu will make the dashi cloudy and strong smelling. Just remove the kombu when you see little bubbles coming up to the surface of the water. Don’t discard the used kombu! Just put on a clean plate, and let dry. You can re-use kombu to make another batch of dashi (secondary dashi), or cut up and eat. There is a ton of nutrition in the kombu! After removing the kombu, bring the water to a boil. Once the water is boiling, add a handful of katsuobushi. Boil for a minute. Then turn off the heat, and let the bonito sit, undisturbed to steep for 10 minutes. If you boil the bonito for too long, the dashi will smell very strong (fishy). After a couple of minutes, the katsuobushi will naturally sink to the bottom. Do not stir the bonito! If you stir the bonito around, the dashi will become cloudy. Once all the katsuobushi has sunk to the bottom, strain the katsuobushi out. It’s best to pour the dashi through a fine mesh strainer and cheesecloth or clean hankerchief. Sure, you can use a fine mesh strainer to fish out the katsuobushi, but it will take a long time, and in the process you risk stirring up the katsuobushi too much (causing the dashi to become cloudy). The spent katsuobushi (along with the used kombu) can be re-used to make secondary dashi, which is a weaker tasting dashi that can be used for many Japanese dishes. Just simmer the katsuobushi and kombu for 10 minutes, then strain. Dashi complete! Bring the dashi to a boil. Then immediately turn off the heat to whisk in the miso paste. Do not boil the miso paste, which will make the miso soup gritty, and destroy the probiotics found in miso. We’re making miso soup for 4 people, so I like to use about 3 tablespoons of miso paste. If you don’t have a small miso whisk (in the 3-Minute Miso Soup section), just use a regular whisk and grab about 3 tablespoons of miso. No need to be exact. You can taste the soup and add more, if needed. Whisk the miso directly into the dashi stock. After all the miso has dissolved, you can add tofu and wakame to the pot, or just add them to the bowls and ladle miso soup into each bowl. About Miso Paste There are many different types of miso paste that you can use for this miso ramen recipe. You can lump them into 3 different categories: White, Yellow and Red. White miso (shiro) is made from fermented soybeans and rice. It’s the mildest and sweetest miso. Yellow miso (shinsu)  is made from fermented soybeans and barley. It’s fermented longer than white miso, and is saltier. Red miso (aka) is made from fermented soybeans and most often, barley. It is the most salty, strong tasting miso. White miso, or shiro miso is my favorite. It’s lighter and less salty than the other kinds of miso. I love the delicate flavor! We use this for our Miso Salmon recipe. I find that the red miso is too strong for my palate. Not only do I use white miso for making Japanese style noodle soups, but if I’m making any kind of soup that needs a kick of flavor, I’ll stir in a big tablespoon of miso paste, which is a natural umami-master. It will add a savory, salty, slightly sweet flavor boost to anything! (Pssst….I even add it to mashed potatoes!) There’s also miso that has dashi mixed into the paste…which is what we used for the 3-minute miso recipe above. Look at the package very carefully, it will say one of these things: Seasoned Miso Miso with Bonito Miso with Dashi Most miso paste in stores are sold in plastic tubs or plastic bags. I prefer the tubs, because miso paste can be stored in the refrigerator for up to 6 months, it is easier to store in the tub. To store miso paste, press plastic wrap directly over the miso. Try to cover the miso so that air does not dry out the paste. Cover with lid and refrigerate. Store properly, miso should last about 6 months in the refrigerator. More recipes that use Miso Paste Miso Salmon Miso Almond Sauce (dressing, dipping sauce, toss with noodles) Chicken Salad with Sesame Miso Dressing Miso Butter Shrimp Appetizer  Rachael’s Gyoza Japanese Noodles with Shimeji Mushroom Grilled Miso Tenderloin Sake Miso Marinated Butterfish Miso Soup from Scratch This is the recipe to make miso soup with homemade dashi. 4 cups water 1 piece kombu (4"x6" piece kelp) 1 ounce katsuobushi (bonito flakes) 3 tablespoon miso paste 4 ounces tofu 1 tablespoon dried wakame (seaweed) Wipe the kombu clean with a paper towel. Add the kombu and water to a sauce pan. Bring to a boil over medium-low heat. When water just begins to boil, remove the kombu. Bring the kombu water to full boil. Add the katsuobushi all at once. Boil for 60 seconds. Turn heat off and let sit, undisturbed for 10 minutes.  in the meantime, dice the tofu. Soak dried wakame in water until expanded. drain and discard water. After steeping katsuobushi, the flakes will sink to bottom of pot. Strain the katsuobushi through cheesecloth.  Return dashi to a simmer and immediately turn off heat. Whisk in miso paste. When miso has fully dissolved, add tofu and wakame.  The post Miso Soup Recipe: 1 minute, 3 minute, 4 minute and 20 minute versions appeared first on Steamy Kitchen Recipes.

    Steamy Kitchen / 8 d. 21 h. 24 min. ago more
  • Massdrop KitchenAid 5-Quart Standmixer GiveawayMassdrop KitchenAid 5-Quart Standmixer Giveaway

    Massdrop KitchenAid 5-Quart Standmixer Giveaway, MSRP: $299.99. The post Massdrop KitchenAid 5-Quart Standmixer Giveaway appeared first on Rasa Malaysia.

    Rasa Malaysia / 9 d. 14 h. 57 min. ago
  • My Mother’s Famous Chinese Egg Rolls RecipeMy Mother’s Famous Chinese Egg Rolls Recipe

    In this Chinese Egg Rolls recipe, you’ll learn how to make authentic egg rolls with a light, crispy skin. We’ll show you how to choose the best wrappers that are delicate (not the thick, doughy, bubbly kind). You’ll learn how prevent egg rolls from becoming soggy. Step by step how to wrap the egg rolls so that oil doesn’t seep into the roll, and lots of secrets from my Mom. This is her famous Chinese Egg Rolls recipe! This is one of those recipes that is a little more time consuming to make, but one that’s my favorite because 1) it’s my Mom’s recipe 2) everyone who has tried them instantly declare they are the best they’ve ever had 3) you can make a big batch of them and freeze them. I usually call a couple of my girlfriends over and we have an eggrollin’ party where we’ll make a massive batch of them, enjoy them fresh that night and have enough for all to take home and freeze. If you are making these with friends, I’d suggest doubling the recipe so each person has some to take home to freeze. I promise you they will taste just as good fried after frozen and you will never taste better egg rolls than these. BUT – you must follow my Mama’s rules. Ready? Mama Ruthie’s Chinese Egg Rolls Recipe Rules Mama’s Rule #1: Your egg roll filling ingredients must be drained of excess moisture and cooled before rolling. Soggy, hot filling makes soggy egg rolls. Mama’s Rule #2: Use the right kind of Chinese egg rolls wrapper. The size I get is 8 x 8 inches (20 x 20 cm) around and come 25 wrappers to a package. These wrappers are light, paper-thin and fry up to a shatteringly crisp crunch.  Oh yes, before I forget – “spring roll” and “egg roll” are interchangeable and mean the same thing. Sometimes my regular American grocery store will have “spring roll pasta sheets” that are in the refrigerated produce section. Do not use those – they are way too thick! Let’s just say that if it has Italian writing on the package, it probably ain’t the good stuff for Chinese egg rolls. Here are photos of my 2 favorite egg roll wrapper brands, found in most Asian markets. Mama’s Rule#3. Treat the wrapper right. You also want to keep the wrappers covered with a damp towel at all times to prevent the edges from drying and cracking. Mama’s Rule #4: Roll small and tight! Sloppy and loosely rolled egg rolls will break apart and allow oil to seep into the inside of the roll. Mama says baaaad. One time I was watching a celebrity chef on television making monster egg rolls the size of a cola can. Who in the heck can wrap their mouths around that thing? It looked hideous. Mama’s egg rolls are elegant and skinny. Don’t be too greedy and overstuff them!  And roll them tight so that the filling doesn’t fall out while frying! Remember the days when you were younger and rolled your own…um…cigarette? Channel those rolling skills back. Mama’s Rule #5: Lay the rolled egg rolls neatly with a piece of parchment, foil or wax paper in between each layer if you are stacking them on top of each other. Keep them covered with plastic wrap or a towel to prevent drying. If you are freezing, freeze them in like this first. Once frozen, you can gather them up and transfer them to a plastic freezer bag. If you roll them out and jumble them all together in a big pile, they’ll eventually stick to each other and you’ll tear the delicate skin trying to pry them apart. How to make my Mother’s Famous Chinese Egg Rolls recipe The printable Chinese Egg Rolls recipe is below, but here are step by step photos on how to wrap. This Chinese egg rolls recipe is for ground pork as the filling, but as you can see in these photos, the filling is very flexible. I’ve used chopped shrimp, ground chicken, ground beef, ground turkey, very thinly sliced pork (almost like matchstick sized). In these photos, I used crawfish and diced Chinese sausage! These photos are just a guideline to teach you how to wrap (and the wrong way to wrap Chinese Egg Rolls!) After you fry the filling, you’ll want to spread it out to cool on a baking sheet. Tilt the baking sheet and prop it up so that all the juices accumulate. You’ll discard this juice. Too much juice in filling makes soggy eggrolls. How to roll Chinese Egg Rolls Lay the wrapper on a clean, dry surface as shown. Spoon just a heaping tablespoon of filling near the bottom corner. Resist the urge to over stuff with too much filling! Lift the bottom corner up and begin rolling until you reach halfway up. Fold over the left side, and then the right side towards the center. Continue folding up with a tuck-roll-tuck-roll motion. Dip your fingers into the cornstarch slurry and brush all over the final top corner. Finish up the roll, seal and place seam side down. See how tightly the egg roll wrapped? Any holes or large air pockets will allow oil to seep in, resulting in a greasy egg roll! The width or diameter of the egg roll should ONLY be 1.25-inches. If you make them any larger (i.e. too much filling) you’ll end up with less egg rolls. Wrong Ways to Roll Chinese Egg Rolls Common mistake is to not fold over and tuck good enough. See that big space? Oil seeps in and will make your egg roll greasy. Big holes = your egg roll will fall apart while frying. See the difference between the above photo and this one? Mother's Famous Chinese Egg Rolls Recipe Once you make these egg rolls, you’ll never make them any other way! Make sure you get the correct egg roll wrappers. They should be FROZEN and very thin, almost paper thin. Do not use egg roll wrapper found in the refrigerated section (usually near tofu) in Western supermarket – they make starchy, thick, gooey egg rolls with big bubbles on outside when you fry. It’s important to make sure you keep your wrapper and rolled egg rolls under plastic wrap so that they do not dry out! 50 Spring/Egg Roll Wrappers (about 2 packages, defrosted unopened at room temperature for 45 minutes or in the refrigerator overnight) 1 tablespoon cornstarch (mixed with ¼ cup of cool water to seal egg roll) Cooking oil (for frying) 1 tablespoon soy sauce 1 teaspoon cornstarch 1 pound ground pork ½ head of cabbage (about 11 ounces) 6 fresh shiitake mushrooms (stems discarded) 1 cup julienned carrots 2 cloves garlic (very finely minced) 1 teaspoon grated fresh ginger 1 tablespoon Chinese rice wine (or dry sherry) 1 1/2 tablespoons soy sauce 1/4 teaspoon sugar 1 teaspoon sesame oil Freshly ground black pepper To Make the Filling In a bowl, mix together the soy sauce, cornstarch and pork. Marinate at least 10 minutes. In the meantime, shred the cabbage and the carrots using your food processor or by hand. Slice the mushrooms into very thin strips (or you could use your food processor and pulse a few times to get a fine dice. Heat a wok or large saute pan over high heat. Add the cooking oil and swirl to coat. Add the marinated pork and stir-fry until no longer pink, about 2-3 minutes. Turn heat to medium-low, push the meat to one side of the pan. Add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are softened. Add the rice wine, soy sauce, sugar, sesame oil and black pepper. Continue to stir-fry for another minute. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the moisture to drain to one end. Let cool for 15 minutes. Wrap Egg Rolls Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice. Now, you’re ready to wrap (see step by step photos in the post for instructions on how to wrap). IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender egg rolls, the width of the egg roll should only be 1.25″ diameter. Keep the rolled egg rolls in neat, single layer and covered with plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze. Want to Freeze? If you want to freeze the egg rolls, lay the rolls in a single layer inside a gallon freezer bag. If they overlap, they might freeze and stick together. They can touch side by side, but try not to overload bag. When ready to cook, do NOT defrost, or they will be a soggy, deformed mess. Fry the egg rolls frozen (see below). To Fry the Egg Rolls Fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1½ minutes. Place on wire rack to drain and cool. NOTE: To fry frozen egg rolls, do not defrost the egg rolls – just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time since they are frozen. More recipes to explore Red Lantern Vietnamese Spring Roll Recipe Cha Gio (Steamy Kitchen) Vegetable Spring Rolls Recipe (Egg Rolls) (Steamy Kitchen) Firecracker Shrimp with Sweet Chili Dipping Sauce (Steamy Kitchen) Chinese Spring Rolls with Chicken (Steamy Kitchen) Egg Roll Recipe (Rasa Malaysia) Vietnamese Curried Tofu Spring Roll (not fried!) (White On Rice Couple) The post My Mother’s Famous Chinese Egg Rolls Recipe appeared first on Steamy Kitchen Recipes.

    Steamy Kitchen / 9 d. 21 h. 41 min. ago more
  • Slumbr Review & GiveawaySlumbr Review & Giveaway

    Disclaimer: Products are provided to Steamy Kitchen for a thorough, honest review. We do not receive payment for reviews. Each review takes 5-10 hours of hands-on testing, writing and editing.This is a Slumber review – the company that helps you get the most comfortable sleep, based on your personal sleep preferences. I’ve been sleeping with Slumbr for over a month now. Review includes both PROs and CONs. – jaden We moved to Nevada with a clean sleep slate. During our planning and packing, we decided to treat ourselves to brand new bed sets, mattresses and pillows, for the entire family (even the dogs!) Buying a mattress ended up being the easiest – we opted for the Casper mattress, after hearing rave reviews from our friends and a 100 day free trial (with free returns if we didn’t love it). A few clicks, a credit card number and then the mattress arrived, stuffed in a box a few days later. Choosing the perfect pillow turned out to be much more difficult. I have back and neck pain, from slight scoliosis, car accidents, playing tennis, and probably not doing enough stretching or yoga. We tried pillows from Macy’s, Bed Bath and Beyond, and even bought a pillow made of heavy, floppy, plastic — which I do NOT recommend. Slumbr Review Last month, we gave Slumbr a try. It’s the first company I’ve seen to personalize pillow selection, based on your sleep preferences. The first step is to take their online quiz. It takes just a few seconds. They even ask you who you sleep with! I start off sleeping with Scott….but sometime between 2am and 3am, one of our dogs will sneak up on our bed, snuggle up against me, and then turn SIDEWAYS, hogging up more than his share of the bed. My pillow quiz recommended the Lyra and Ara pillows. The Lyra pillow is a breathable foam that gives “springy, firm support.” The Ara pillow is actually a smaller pillow, filled with buckwheat hulls. Both pillows arrived a few days later, in reusable cotton bags. Shipping is a flat $5, and you get 30 nights with your pillows to see if it’s perfect for you. After over 30 days, I fell in love with BOTH pillows. The Ara buckwheat pillow is perfect for sleeping on my back, and when I need that extra support on my neck. You can move the buckwheat hulls around, and shape it to fit your head and neck perfectly. The foam Lyra pillow is my choice for side sleeping. I have both pillows on my bed and can switch between them as I need. PROs:  The pillow quiz! Take it to see what kind of pillow is best for you. Arrived fast, only $5 shipping. 30 day trial, free returns. Lyra pillow is great quality. It doesn’t feel like a “foam” pillow at all. The pillow is breathable, and “springy” is the right word to describe the pillow. Great quality. CONs: The pillows are a little pricey, they start at $60. But hey, if that means you find the PERFECT pillow, great sleep is priceless. The Ara buckwheat pillow needs a better cover. The buckwheat hulls are loose in the pillow (they are supposed to be) and removable so that you can air them and wash them. If the hulls happen to get loose because the zipper moved, then you can expect a mess. I’d recommend that Slumbr provides a cover that has a flap to protect the zipper completely (or at least a tab to cover the zipper pull.)….and a thicker cotton cover (the hulls, over time, will produce a very fine powder that collects on outside of the cover. I ended up triple-covering the pillow with other pillow covers. HOWEVER….despite the CONs, I would never, ever, give up my Ara pillow. It’s a high maintenance pillow but my sleep is amazing. I wake up with zero pain, no soreness and very well rested. The pillows made all the difference. Slumbr Giveaway We are giving away a pillow of your choice!!! The winner can go through the Slumbr Pillow Quiz, and we’ll send them the perfect pillow. The post Slumbr Review & Giveaway appeared first on Steamy Kitchen Recipes.

    Steamy Kitchen / 10 d. 15 h. 17 min. ago more
  • Best Banana Bundt CakeBest Banana Bundt Cake

    Best Banana Bundt Cake Recipe. Moist and buttery with the sweetest smell of bananas. The post Best Banana Bundt Cake appeared first on Rasa Malaysia.

    Rasa Malaysia / 10 d. 17 h. 10 min. ago
  • Cuisinart Convection Bread Maker Review & GiveawayCuisinart Convection Bread Maker Review & Giveaway

    Disclaimer: Products are provided to Steamy Kitchen for a thorough, honest review. We do not receive payment for reviews. Each review takes 5-10 hours of hands-on testing, writing and editing. This Cuisinart Convection Bread Machine Review will go over both PROs and CONs of this machine. We baked a total of 8 loaves of bread for this review (and gained 5 pounds in the process). Cuisinart Convection Bread Maker Review Both my Mom and I bake a lot of bread in our respective bread machines. It only takes 5 minutes of hands-on work, and the machine does the rest. We thoroughly tested the Cuisinart CBK-200 2-Pound Convection Bread Maker. First, the stats: Convection fan for more even baking, consistent temperature and faster times. Bakes 3 different sizes: 1 pound, 1.5 and 2 pound loaves 16 pre-set menu options (including low-carb, wheat bread, gluten-free), 3 different crust options List price $235, but Amazon.com sells it for $99 at time of publish. Check Amazon’s current prices. They consistently had the lowest prices for this bread machine. Cuisinart Bread Maker PROs The Cuisinart bread machine’s design is utilitarian – boxy, brushed stainless steel with chrome detailing. It’s a lot lighter than bread machines that I’ve had in the past, which makes it easy to take in and out of my pantry. It’s also a lot shorter than my old Panasonic bread machine, which is a great thing – I finally can slide the bread machine right under the shelf on the floor of my pantry. My old machine was taller than it was wide, so I’d have to tape the lid shut, turn it to its side and then slide into pantry. Removeable Lid that makes it so much easier to clean!!! While baking bread the little window fogs up…and sometimes, the bread rises so high it does touch the window. Handles on the sides of the machine makes it easy to move, lift, store. I’ve had 2 breadmakers in past that had no side handles, and the only way you could lift it is by hugging the machine and lifting with arms. The loaf pan fits in and locks into place very easily. I’ve had bread machines in past where I had to kinda jiggle and turn to lock. There’s a little window up top so you can see what your bread is doing without opening the lid. Cuisinart Bread Maker CONs The control panel has too many too many words with such small font! I have pretty good vision and even I had to squint to read. Definitely need your reading glasses to figure out the settings. The display LED is small too. The control panel is really confusing – the buttons are spaced funny, and the buttons are all different sizes and some buttons are raised, som flush. There’s no rhyme or reason with how this panel was designed. But, does it work? Mom made a Cinnamon Loaf Bread, it tasted great, but the swirls of cinnamon didn’t really look like the first photo in the review. It could just be user error. The bread tasted great, she said. Mom’s PROs: Lots of recipes and ideas from the included recipe booklet. Mom’s CONS: Because of the confusing control panel, it took her a long time to understand how to operate the machine. My first project was a honey-wheat loaf. I peeked in the machine a few times to take photos for you. This is Cuisinart bread maker mixing and beginning to knead the dough. See that glob on the bottom right side of pan? It’s awfully up high in the pan. How is the ball of dough going to reach it and clear it from the sides? It took every ounce of willpower not to just stick my finger in there and poke it in. #ultraOCD I was pretty worried that the glob wouldn’t make it down to join its brothers and sisters. But I held strong and closed the lid and stepped away. A few minutes later, I came back and was very pleased that most of the glob had disappeared! I peeked in a little later and MOST of the bits of dough were incorporated. Here’s the bread baking: Done. Why does my bread look like ass-cheeks? Not sure. PROs: The mixer paddle is powerful enough to knead very well, and there’s enough wobble, power and rotation to pick up stray globs of flour on the sides. The bread rose beautifully, and because of the convection fan, the bread was perfectly and evenly baked. The flavor of the honey wheat bread is fantastic, the flours all mixed well and the texture is even throughout the bread. I tested this bread machine with just the pain white bread setting….absolutely heavenly. CONs: Why did my bread have a butt-crack? The most difficult bread of all…. I always have the most trouble with baking bread that’s all whole wheat with nuts, dried fruit, grains. You know, the kind that you find in the healthy foods section, the loaf that’s so dense and heavy it will function well as a doorstop. I don’t even like to eat this kind of bread…but all in the name of testing, for you, my dear reader. I added in walnuts, oats, millet and rum-soaked cranberries. Yeah, cranberries that we’ve been soaking in Jamaican Rum for the past 4 months!!! Good stuff. In the beginning of the mixing and kneading phase, again, I was concerned that a bunch of stray dough and cranberries were stuck at the top, out of reach of the growing ball of dough. PROs: The Cuisinart Convection Bread Maker mixed the dough with all those mix-ins! CONS: The machine doesn’t have an automated way to add mix-ins. Our old bread machine had a little compartment that would drop in the mix-ins at the correct time so that you didn’t have to wait for the beep. So, if I wanted to make a bread with nuts and fruit, I’d have to stick around and wait for the beep to manually add it in. If you miss the beep, you’re out of luck. The machine will continue and bake. Final thoughts This machine is a bargain at less than $99 (as of time of publishing). Amazon currently has the lowest price. Williams Sonoma sells it for $149. I like the size, shape and…YAY handles! It makes fantastic sandwich breads (it’s so hard to go back to store-bought sandwich breads). I love that it cooks with convection, which makes for more even and fast baking. Also because of the convection, the crust is beautifully golden brown. While the control panel is a little inconsistent and confusing, it’s not a deal breaker for me, personally. I think those with poor eyesight find it difficult to read the pre-sets. Cuisinart also has a CBK-100 model that does NOT include convection baking, and is cheaper by about $10. My advice is to spend the extra $10 and get the CBK-200. Thanks for supporting Steamy Kitchen! Even if you don’t buy this Cuisinart CBK-200 Bread Maker from Amazon, just starting your Amazon shopping from our affiliate links really helps us a lot! Thank you Cuisinart Convection Bread Maker Giveaway The post Cuisinart Convection Bread Maker Review & Giveaway appeared first on Steamy Kitchen Recipes.

    Steamy Kitchen / 10 d. 17 h. 44 min. ago more
  • Wusthof Gourmet Burger Knife SetWusthof Gourmet Burger Knife Set

    Disclaimer: Products are provided to Steamy Kitchen for a thorough, honest review. We do not receive payment for reviews. Each review takes 5-10 hours of hands-on testing, writing and editing.This is a review of the Wusthof Gourmet Burger Knife Set, and a giveaway at the end! For the ultimate burger aficionado! Wüsthof seems to have made a knife or tool for every situation imaginable. These set of Wüsthof Burger Knives are designed to allow you full enjoyment of your homemade burger creations. The rounded tip is fat enough to scoop a generous amount of your famous chipotle mayo (here’s a recipe for you) to slather onto your burger bun. It’s a knife, so the rounded tip is also sharp, allowing you to cut into your burger without tearing or squishing the bun. The serrated end cuts through the rest of the burger with ease. Knife Specs The Wüsthof Gourmet Burger Knife Set is made from the same  X50CrMoV15 stainless steel, with Precision Edge Technology, the same steel that Wüsthof uses in all of their knives. Wüsthof’s computer-controlled robotic machines sharpens each knife for a smoother, sharper edge than any other method. The result is an edge that stays sharp, 2x longer, according to Wüsthof. The triple-riveted high-impact plastic handles provide secure, comfortable grips. Rockwell Hardness of 58. Made in Solingen, Germany. We also use the knife for making sandwiches for the boys’ school lunch. Previously, I used a butter knife for spreading on condiments, and a serrated knife to cut the sandwiches in half. These knives are the perfect size, shape and sharpness to get the job done. Defining the Edge: Chef Ann Kim Wüsthof is working with a team of chefs across the world showcase their love for Wüsthof knives and to share their favorite recipes. Chef Ann Ki is from Minneapolis, Minnesota and is the chef-owner of Pizzeria Lola and Hello Pizza. She shares her Homemade Sauerkraut recipe and pizza dough recipe. About the Wüsthof Gourmet Burger Knife Set The GOURMET Four-Piece Burger Knife Set features four casual-style steak knives crafted with a unique blade design that provides multiple functions to effortlessly build a gourmet-style burger at home. The knife’s versatile 5.5-inch length is easy to manage, yet large enough to handle the heartiest of burgers. The blade’s extra wide rounded tip is perfectly shaped for scooping condiments, such as mayonnaise and mustard, from jars to burgers and buns. Closer to the heel of the blade, by the knife’s bolster, a row of razor-sharp serrations make it a cinch to slice through crusty buns and heaps of toppings cleanly and without compression. The remainder of the knife’s sharp straight edge blade ensures that all type of burger creations can be cleanly sliced without tearing. Another signature feature of the GOURMET 5.5-inch Burger Knife is its over-sized handle, which provides a secure and comfortable grip. Set of four. Buy at Williams Sonoma for $99.95 Wusthof Burger Knife Set Giveaway The post Wusthof Gourmet Burger Knife Set appeared first on Steamy Kitchen Recipes.

    Steamy Kitchen / 11 d. 17 h. 13 min. ago more
  • HP 14-Inch Notebook, Windows 10, AMD E2-7110 Quad CoreHP 14-Inch Notebook, Windows 10, AMD E2-7110 Quad Core

    Disclaimer: Products are provided to Steamy Kitchen for a thorough, honest review. We do not receive payment for reviews. Each review takes 5-10 hours of hands-on testing, writing and editing. We are giving another one HP 14-Inch Notebook featuring AMD E2-7110 QC, 4GB RAM, 32 GB eMMC Hard Drive, Windows 10 Home 64 (14-AN013NR ). Congrats to Gloria Zimmer for winning the last HP Notebook! This laptop is rated 4.1 stars out of 5 (out of 434 customer reviews on Amazon), and is a massive deal at $219.00! It features everything you need for email, browsing the web, video chats and watching videos. – Dependable performance: With the latest AMD processors and plenty of storage space, you can multitask and store more. – Vibrant display: The crisp Full HD screen lets you enjoy your photos, videos, and web pages in detail. – Measurable quality: Enjoy outstanding performance. – Surrounded by exceptional audio: DTS Studio Sound provides an immersive listening experience for music, videos, and games. – Advanced HD camera: Capture all the details with vibrant clarity, even in low light. – Snapfish: Enjoy your photos with access from any device, all in one place. – eMMC storage: Reliable flash based storage without the premium price tag. – HP Support Assistant: Makes it easier than ever to get help for your PC whenever you need it. – Includes Windows 10 HP 14-inch Notebook Giveaway Giving away one HP 14-an013nr 14-Inch Notebook, value $219.99. If you live outside country, or if the designated product is out of stock, we will send you an Amazon gift card for the same amount! -jaden The post HP 14-Inch Notebook, Windows 10, AMD E2-7110 Quad Core appeared first on Steamy Kitchen Recipes.

    Steamy Kitchen / 11 d. 17 h. 46 min. ago more
  • Vaya Tyffyn Review & GiveawayVaya Tyffyn Review & Giveaway

    Disclaimer: Products are provided to Steamy Kitchen for a thorough, honest review. We do not receive payment for reviews. Each review takes 5-10 hours of hands-on testing, writing and editing.This is a Vaya Tyffyn review, with both PROs and CONs. The boys have been using this lunchbox system, nearly every school day, for the past month. – jaden Andrew with his 2-tier Vaya Tyffyn lunchbox. Vaya Tyffyn Review The boys like to bring lunch to school, as their cafeteria serves soggy pizza, sad vegetables and styrofoam counts as a food item. We alternate between sandwiches and leftovers. For hot lunches, we’ve been using the Zojirushi Ms. Bento system for the past two years. It’s been working well, but my gripes about the Zojirushi: 1. The soup container lid is very difficult to open, and when it’s full of soup, the boys end up spilling the contents just trying to unscrew the lid. 2. The soup container leaks 3. The lunchbox doesn’t hold enough food for hungry, growing boys. We’ve been trying out the Vaya Tyffyn lunch boxes for the past 6 weeks. It’s a vacuum insulated system that keeps food hot or cold for 5 hours. The containers are copper-finished stainless steel, with plastic, leak-resistant lids. The containers (either double stacked, or triple-stacked are housed in a sturdy base, insulated cover and latched with a solid locking mechanism. The Vaya Tyffyns are gorgeous – the designs are very modern and fun. Prior to loading up the trays with hot food, I like to heat up the containers with hot water. We have an instant-hot installed at our kitchen sink (one of the best $200 investments we ever made in our kitchen!) Normally, I have no problem filling 2 of the containers with food…usually one container has protein, and another with  vegetables. The third container is a little tougher. Because the Tyffyn requires ALL containers to be either hot or cold…you can’t mix hot and cold food items, I have to figure out what goes in the last container, that doesn’t mind being hot or warm. Sometimes, I’ll put in a piece of flatbread. Other times, I get desperate: The lids just sit on the containers (no screwing required), which makes it very easy to open. Surprisingly, the lids stay put, and while Vaya claims they are “leak-resistant” I hesitate putting soup in the containers. The instructions say that the Tyffyn should always be held upright…but I just don’t trust the boys to be decent and not swing the container or tip it in their lockers. The food does stay hot, though! Not piping-hot, but good enough for a hot lunch. Here are the PROs and CONs: PROs I love the design that modernizes Indian tiffin boxes. Very sleek! Food stays nice and hot Quality product. This product will last you many, many years Lids fit perfectly, easy to open Containers and lids dishwasher safe Containers hold a lot of food Included partitions make it easy to pack a variety of foods in a single container Included bag turns into a mat CONs It’s a little heavy for kids. Empty, the 3-tier system weighs 2 pounds. The oval shape makes it hard to pack square things like sandwiches. Instead, you’re better off packing roll-ups or sushi for cold foods. Overall, we love the Vaya Tyffyn. The boys won’t go back to the Zojirushi lunch containers. I love knowing that the kids are eating nutritious lunches, and whatever I pack them will stay hot or cold. The Vaya Tyffyn sells for $59 on their website. Vaya Tyffyn Giveaway We’re giving away one Vaya Tyffyn! Choose your style and design. The post Vaya Tyffyn Review & Giveaway appeared first on Steamy Kitchen Recipes.

    Steamy Kitchen / 13 d. 16 h. 19 min. ago more
  • Parmesan Garlic BreadParmesan Garlic Bread

    Parmesan Garlic Bread- Turn regular Italian bread into delicious, buttery parmesan garlic bread with this quick and easy recipe. The post Parmesan Garlic Bread appeared first on Rasa Malaysia.

    Rasa Malaysia / 14 d. 16 h. 38 min. ago
  • Thread & Whisk Indigo Grace Apron with Midnight Flounce GiveawayThread & Whisk Indigo Grace Apron with Midnight Flounce Giveaway

    Thread & Whisk Indigo Grace Apron with Midnight Flounce Giveaway, MSRP: $125.00. US only. The post Thread & Whisk Indigo Grace Apron with Midnight Flounce Giveaway appeared first on Rasa Malaysia.

    Rasa Malaysia / 16 d. 17 h. 22 min. ago
  • Baked Garlic Lemon WingsBaked Garlic Lemon Wings

    Easiest and best baked chicken wings that takes 10 mins active time. So delicious, garlicky and lemony. The post Baked Garlic Lemon Wings appeared first on Rasa Malaysia.

    Rasa Malaysia / 18 d. 17 h. 16 min. ago
  • Pumpkin Dinner RollsPumpkin Dinner Rolls

    Easiest and best homemade pumpkin dinner rolls on skillet. So soft and pillowy you just can't stop eating. The post Pumpkin Dinner Rolls appeared first on Rasa Malaysia.

    Rasa Malaysia / 21 d. 16 h. 39 min. ago
  • no-slurp ramen forkno-slurp ramen fork

    So…if you have an extra 15,000 yen or so lying around (about $130), Nissin wants to sell you an electric toothbrush a fork! But this isn’t just any fork, it…um…makes your smart phone play a “whooshing” sound to cover up your slurping. Yeah…so…at first, I thought it would “cancel out” your slurping a la noise-cancelling headphones, which would be pretty neat. But it turns out that it just plays a noise to “cover up” your slurping a la…a bathroom fan? Different cultures have different norms, and I do tend to be a bit self-conscious about slurping too loudly if I’m eating ramen in a ramen shop with a lot of non-Japanese people around me. But given that this seems to be targeting people in Japan, it seems like the better solution might be for visitors and tourists to just learn to deal with the local norms? If you really just gotta have one, get it soon: Nissin is only making 5000 of these gems. And I just can’t help myself: that’s one forkin’ big fork! via Eater

    The Ramen Blog / 25 d. 4 h. 50 min. ago more
  • Just a quick update....Just a quick update....

    This update is mainly for people who subscribe to updates by email, but it's also a general notice for everyone. First and foremost, please do not reply to this email if you are getting this by email. I do not check that address often and your message is likely to get ignored for a very long time. The best way to get in touch with me is via Twitter at makiwi, or to email me at maki at my full name (without any spaces) dot com. Second, I know that this site has not been updated much for a while! I am working on getting my work schedule in order - I'm still not very well healthwise, which makes things rather difficult, and writing the upcoming book took a lot out of me. But I am still alive and kicking, and I do update my Facebook Page quite frequently. Please check it out! That's it for the moment! ^_^ Type:  Site information Filed under:  site news rec_no

    Just Hungry / 25 d. 14 h. 21 min. ago more
  • A Trip to Cross-Off the “Bucket List”…A Trip to Cross-Off the “Bucket List”…

    Later this year marks our 25th Wedding Anniversary, a feat few manage to achieve in this day of less formal living arrangements and seemingly five-year renewal "contracts" between couples. :)

    Market Manila / 40 d. 19 h. ago
  • Fish Skins with Salted Egg, Butter and Curry Leaves a la MarketmanFish Skins with Salted Egg, Butter and Curry Leaves a la Marketman

    Rarely have I tried to replicate something I have never ever cooked before and end up with results this good, the first time around.

    Market Manila / 56 d. 8 h. 15 min. ago
  • Michelin Guide Seoul: Why You Shouldn’t Rely On ItMichelin Guide Seoul: Why You Shouldn’t Rely On It

    Advertisement Two articles recently came out on Korea Exposé about Seoul’s Michelin Red Guide.Advertisement /**/ KÉ Interview: British Food Critic Roasts Michelin Guide on Seoul   What the British Food Critic Doesn’t Know The first interviews British critic Andy Hayler, who claims to have eaten in all the world’s three-star Michelin restaurants, including Seoul’s, and confidently states that they don’t deserve their stars. He then makes some statements about Korean cuisine itself in the world pantheon of food, though he emphatically states that he’s not an expert on Korean food. The other article attempts to rebut what he said about Korean food, including interviews with two Korean food experts. What they both have in common is that the Seoul Michelin Red Guide sucks dotards.Advertisement I’m trying to figure out how to focus my thoughts here. I’ve already written my feelings about the Michelin Guide Seoul in this blog and in Vogue Korea. There are so many arguments shouting in my head. Mostly, it’s this guy. Where I agree. He concentrates on the two three-star restaurants in Seoul, Gaon and La Yeon (sometimes Ra Yeon). He flat out states that they don’t deserve three stars. He’s saying this not as an expert on Korean food. He’s saying this as an expert on Michelin three-star restaurants. The Korean experts in the other article agree. Those restaurants aren’t worth three stars. People on my tours who regularly dine at three-star restaurants were highly disappointed when they dined at the three-star restaurants in Seoul. The price is what matters. I’ve said many times that when a fine dining restaurant charges high prices in order to give it some false sense of prestige, it should expect to be compared to other global restaurants in that price range. Hayler hasn’t been the only person pointing out how ridiculously high Gaon’s wine list is. Restaurants do put large margins on wine. Korea isn’t Europe. Yet they charge rip-off prices even by Korean standards. Cho Tae-kwon, the owner of Gaon, does the same with his personal brand of soju. It’s a good soju. It’s like Andong soju. He charges way more than you would normally pay for Andong soju. He has a version aged in oak casts that tastes similar to whisky. He slaps on a higher price domestically for this than the import price of single malt Scotch. It’s that old notion that just putting a high price tag on something automatically makes it classy. Hayler compared the restaurants to Japanese kaiseki cuisine. He said he felt the style didn’t feel like it was coming from a “centuries-old tradition,” like kaiseki. For one thing, kaiseki itself is a modern mash-up of older cuisines. Supposedly the Korean three-stars are taking influence from Korean royal court cuisine. But even what is considered royal court cuisine is suspicious. As one of the Korean experts said, “‘Even kings did not eat a course meal in Korea.'” I’m tempted to say, again, that Cho Tae-kwon and company don’t respect Korean cuisine enough to let it stand on its own. They have to make it like Japanese and European dining, to the point of pissing on its spirit. Hayler is not a Korean food expert, but he does have experience eating Korean food in L.A. and New Malden. There’s even a contingent of L.A. Korean-Americans who vocally swear that the Korean food in L.A. is better than the Korean food in Seoul. I agree with him that the flavor of Gaon’s food is not much different than a mom-and-pop restaurant. It’s just given a pretentious makeover. If you take a Choco-Pie and put in on a fancy plate, you have Gaon’s approach. It’s just Kimbap Cheonguk diner fare with pretty plating. Where I diverge. I started having a problem when Hayler started wandering the rabbit warren of comparing Korean cuisine with European. They had to have been gotcha questions. I have enough experience with this to say, “No comment.” But he commented. Let the cringing start. I’ll lead with a quote from Hayne Kim, who I find to be an interesting voice when it comes to Korean and western cultures. I’m no nationalist (grew out of THAT unpleasant phase years ago) but I found his tone problematic and, as he admits, ignorant. I’m not one of those kimchi-philes (must use kimchi to take over the world is one of the stupidest ideas the Korean gov’t has had) but found it weird that he compared it to white truffles. Also the fact that he says Korea has no uber rare and exotic ingredients. Korean ginseng has a huge following from what I understand, as does the Jeju black pig–albeit, the pork is more domestically known. And a quote from my friend Dan Suh. He is the top Korean food importer in Europe, based in New Malden and currently living in Seoul. Michelin was lobbied to come to Korea, and there is a particular bias towards one businessman. I had an argument with the Chairman of the Michelin Guide about it, and although I was very open-minded to what he had to say, my opinion still stands.    Korean food is intricate in its own way but lacks the refinement in cooking techniques that French cuisine possesses. There are something like 14 main ingredients to Korean food, which means you can make so many dishes from those ingredients. That, in itself, is a fantastic achievement and shouldn’t be devalued. But at the same time, Korean food needs to advance and realise that it is pigeon-holed and isn’t refined. That’s why I like what some modern chefs are doing (successfully and unsuccessfully), such as at Jungsik, Mingles, Ryunique, Exquisine, by combining classic French techniques with Korean ingredients and flavours.   As for Andy Hayler, he’s from the same bunch of critics as Jay Rayner and Fay Maschler, who had a critique removed of a Korean restaurant after she criticised it for not having coriander (cilantro), fish sauce, and chillies in the japchae, and her review was bombarded with hundreds of people laughing at her. So, in truth, British critics are completely ignorant of some of more niche cuisines, such as Korean.   I’ve eaten at Ra Yeon, and in truth, it was extremely delicious but the prices do not justify the quality of the food.   What this does, really, is throw the integrity of the Michelin Guide into doubt. I’ve also noticed a good bit of condescension (maybe leftovers of an colonialist POV), from British and European expats regarding Korean food. Heck, try to get any Brit to pronounce Korean words like Pyongyang correctly. A bad week for Brits and Korean food credibility this week, along with Gordon Ramsay praising Cass in an ad. It is not unusual for local governments to lobby and help pay for the Michelin Guide to publish a guide on their city. The question is whether they felt pressured to award three stars in their first Seoul Guide, when some cities don’t even have three-star restaurants. According to the other article, Michelin is claiming it had Korean inspectors for their Seoul Guide. Part of me still wonders, with my experience with Korean food critics and bloggers, that they thought more about impressing western elites than honestly evaluating restaurants. The ingredients claim kicked everyone in the gingko nuts. Started a lot of arguments. Truffles are great. I loves me some truffles. Foie gras. If you want to be nerdy, you can point out that the French got it from the ancient Romans. They are only great if prepared well. Boiling a truffle isn’t going to taste as nice as shaving it into a risotto. I’ve had badly prepared foie as well, where it had the texture of crispy snot. Unlike even one of the Korean experts interviewed in the article, I believe Korea has some great ingredients that the three-star restaurants ignore. Ginseng regularly gets slammed into dishes. When eaten straight, it’s like licking dirt. Yet I’ve had an amazing interpretation of Samgyetang that was a consomme heightened by a kiss of ginseng, served with a little twig of ginseng tempura. The dirt flavor gave way to more complexity and had a cooling effect on the palate. Deodeok is an unsung hero. It’s a root, mostly grown in Gangwon Province that, to me, tastes like a light horseradishey carrot. Why aren’t more restaurants playing with this? My first pop-up, we made a makgeolli cream cheese start and topped it with candied deodeok. It was a revelation. What about naengi? It’s spicy, pungent, and smells like a crackling fireplace. This is an herb that the world has yet to discover the joys of. I could list more–Ddeul-ge (wild sesame), perilla leaves, omija, pine mushrooms, Korean pine nuts (which have a higher oil content than Italian pine nuts). The real strength that distinguishes Korean from most world cuisines… Fermentation. Yeah, we all know kimchi (of which there are over 200 varieties and counting). doenjang, gochujang, and soy sauce. These take skill and time to make well. Maybe more skill and definitely more time than Hayler’s comparison to French demi-glace. We also have artisanal fruit and vegetable extracts. Jangajji, fruit and vegetable soy pickles. Why don’t we see more of these in fine dining? There is one restaurant I know of that features artisanal ingredients like these. Congdu. They have a dish that showcases a flight of different aged soy sauces. I’ve even gotten to try a teaspoon of 100-year soy sauce. They have a bean sauce that was revived from the Goryeo period (918-1392 CE). They source their ingredients from Korean masters, who have been perfecting their crafts for generations. The flavors transport. It feels like, “I thought I knew Korean cuisine. Now I’m into something deeper.” Last time I was at Congdu, I ran into Hyeonseo Lee, author of The Girl with Seven Names. She said she had been eating there every night for a week because the food was so moving. I don’t think Congdu has any Michelin stars. In the end, those two articles pointed out the weakness of the Seoul Michelin Red Guide. Hayler may not be an expert on Korean food, but he is an expert on Michelin restaurants. There are much better restaurants in Seoul than the Michelin suggests. And Korean ingredients have more unlocked potential than people think.   The post Michelin Guide Seoul: Why You Shouldn’t Rely On It appeared first on ZenKimchi.

    ZenKimchi / 57 d. 0 h. 41 min. ago more
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    AdvertisementView on Instagram http://ift.tt/2xsnN26 The post When I read it aloud, I got it. “Two beer or not two beer.” In Jongno. Thanks Shawn from @seoulhike appeared first on ZenKimchi.

    ZenKimchi / 57 d. 6 h. 24 min. ago
  • Why I Won’t Open Another Restaurant In KoreaWhy I Won’t Open Another Restaurant In Korea

    AdvertisementThe copycat culture is getting more and more shameless.Advertisement /**/ I knew of people coming over and taking pictures of the food, trying to take it apart. I remember back when people were doing that at Vatos when they first opened. Last year, after I left the BBQ Pub, a friend invited to me for lunch at VIPS buffet. They had a barbecue section with a white barbecue sauce. Odd, since my old BBQ Pub was the only one in town showcasing North Alabama style white barbecue sauce.Advertisement There are now companies that specialize in restaurant espionage. They have teams that will figure out the spices and the techniques and copy them. I mean, why try to do something from your heart when you could just “benchmark” off of someone else’s hard work? The latest blatant example comes from a place down in Busan called Gourmet Zip. The “Zip” is supposed to mean “집” (Jip, or “house”). It’s annoying enough that some people think Z can easily substitute J, but that’s not the point. It’s not the point that this is another restaurant relying on Instagram gimmicks. Credit: 꿈꾸는 애뚜's 블로그 It’s also not the point that this is another bad restaurant culturally appropriating whatever trendy foreign food it can. Ceviche Pasta (for some reason, Caesar Salad is under the Pasta section) Fajitas Steak cooked on a hot stone Detroit Pizza Detroit Pizza??? For those of you not familiar with Detroit pizza, here is a description from the guys at Motor City Pizza in Seoul. Detroit-style pizza is a deep-dish pizza developed in Michigan known for its thick crisp crust. The square shaped pizzas are the result of being baked in well-seasoned blue steel pans, which were originally made to hold small parts in automobile factories. OR… You can read the Korean description WORD-FOR-WORD on Gourmet Zip’s menu. Credit: 꿈꾸는 애뚜's 블로그 Okay, not precisely. They dropped the word “처음으로.” I guess that makes it kosher, right? Here’s a wider look at the menu. (MexicanTown’s toppings are fairly random.) Credit: 꿈꾸는 애뚜's 블로그 Even better, here’s Motor City’s Original Menu Motor City Pizza We see that they copied the name “Detroit Red Top” and added pepperoni and bacon. Motor City Gourmet Zip Then they copied the “Jackson 5” with the addition of pancetta. But come on, Zen. Pizza toppings aren’t that original. I agree. But how often does one see RANCH as a sauce on Korean pizza? I’ve talked to one of the owners of Motor City. He is happy that his beloved Detroit-style pizza is spreading throughout Korea. In fact, other respectable pizza places do Red Top pizzas now. What is troublesome is that the copycat copied the menu text, the garnish, and they’re getting credit for Motor City’s appearance on the TV food show 수요미식회 Suyo Mishikhwe. Yes, that’s right. Motor City was featured on a popular food show, and Gourmet Zip is trying to take credit. Bloggers are stating that it was GOURMET ZIP’S pizza on the TV show! There’s a narrative logic you can pull from it. Motor City started in June-July 2016. The TV show aired in November 2016. Gourmet Zip opened in March 2017. I wonder where they got their ingenious menu ideas… Stop, stop. Don’t rip your hair out. No, no, no. Please don’t bang your head on the wall. This is happening all the time, and it’s getting worse. Like I said, there are companies whose bread and butter is to steal recipes and concepts from restaurants. This is why I’m not opening another restaurant here. At least until there is either some legal protection in place or until this is shamed by the public. It’s hard enough to deal with inefficient corrupt suppliers, local business owners who don’t like foreigners in their territory, cheating partners (I was lucky enough to only have that happen once). But once you overcome ALL THAT and start becoming successful, there’s some rich bored asshole waiting to steal your whole concept and take credit for it, even if they’re making a shitty version. The post Why I Won’t Open Another Restaurant In Korea appeared first on ZenKimchi.

    ZenKimchi / 62 d. 5 h. 25 min. ago more
  • Marketman in Kyoto, Naoshima and Osaka…Marketman in Kyoto, Naoshima and Osaka…

    The blog's been quiet lately, but you can follow our progress through Kyoto, Naoshima and Osaka on my instagram account @therealmarketman or if you don't want to sign up for instagram, just go to this webpage to view the photos and posts. Thanks!

    Market Manila / 95 d. 20 h. 57 min. ago