What I Ate on Wednesday (17) WIAW

.

.

Dad testing out new bluetooth

Daddy: Eh, S.M, call me now, using the house phone.

Bro: (Grunt) Okay. (calls dad)

Daddy: (whispers) Can you hear me? Repeat what I said.

Bro: Repeat what I said.

Daddy: Repeat what I said.

Bro: Repeat what I said.

Daddy: Repeat what I said.

Bro: Repeat what I said.

Daddy: Repeat what I said.

Me: (laughing and shouting at the idiots) S.M. IS repeating what you said.

Bro: That was the lamest conversation I’ve ever had in my life. 

.

There you have it. The only sort-of-happy conversation in the last 3 days. My mother is giving everyone the most horrible time complaining about practically everything from my her workload to where the bananas my dad had bought was grown. Dang. PMS is fine once a month. But it makes life suck when it takes over.

.

Anyway, its What I Ate on Wednesday again. 

.

.

I made fried rice because there were so many ingredients left in the fridge for breakfast and dinner. (a giant bowl for each)

.

.

And the same ol’ blueberry bun. For ‘breakfast’. 

.

.

Need advice: How do you  deal with your mom’s PMS?

.

Healthier Tiramisu for TWO (w Vegan option)

Its Life.

It seems like just yesterday that I had long hair reaching my waist, when I was seated with the most horrible person on earth, taught by the worst teacher in the universe. It seems like just yesterday that I told myself never ever to become a teacher when I grow up.

It seems like just yesterday that I was having the worst day of my life.

Time passes so quickly! There are so many parts of my life I can no longer remember and many others I don’t want to remember. But its now the time of my life to decide what the rest of my life will be and the parts that will make it. That is– the career I will have. Obviously I can never become a baker (neither good enough nor allowed), a teacher or a doctor or lawyer since I don’t do very well in my studies no matter how hard I try.

.

I had to narrow down the choices. Here is the list  with the ‘problem’ by the side.

  1. Food Science and Technology (only 50 places per year)
  2. Advertising 
  3. Psychology (may have problems getting a job)
  4. Nutrition (only available overseas)
  5. Product Design (not sure how much I’m really interested in it)
  6. Don’t know anymore.

Its just a reference. And since I have a ‘life plan’ for if-the-world-doesn’t-end-in-2012, I can actually do anything I don’t hate (since the list I hate contains most things).

And apparently, between the two best JCs in Singapore, the better one is the one your girlfriend will be in, according to the incredibly warped logic of my brother. (sorry that its irrelevant. I just had to comment about it)

.

………………………………………………………………………………………………………………………………………………………………

Anyway, today I made a healthier version of Tiramisu! I’m only okay with Tiramisu but its great to know that I know how to make it. Its the second recipe I’m making for my “Request a Recipe Makeover” feature. 

.

Sorry for the runny-looking Tiramisu. I was in a hurry and skipped the refrigerating. 

.

.

I substituted the mascarpone cheese with coconut cream and cream cheese because mascarpone is incredibly expensive and the substitution opens up a vegan option. 

You can skip making the cake and use ready-made sponge fingers/lady fingers instead. 

.

.

Click to enlarge

For VEGAN version, use vegan lady fingers (recipe here) and tofutti cream cheese instead of regular cream cheese. 

.

.

Have a great day.

.

Vegan Double Chocolate Chunk Cookies (Reduced Fat & Whole Wheat))

.

.

.

In the 21st century, we don’t draw birthday cards and send them via snail mail. Instead, we design one using Adobe Illustrator then post it on the receivers’ Facebook wall. That way, the card won’t take up any real space in our rooms. 

Seriously, what happened to pen pals? Wanna be my pen pal? Please email me at qiting93@hotmail.com. I’ll be a good pen pal. And reply all your letters cus its fun. I mean it. I’m serious. REALLY!

.

.

Oh and, please celebrate for me. I just successfully ‘deactivated’ my FB account(a couple minutes after the birthday card). Apparently, the button is under the ‘security’, not ‘general’ tab (why the hell is it a sub-function of the ‘security’ function???? It makes zero sense!). I think I’m kinda dumb. 

I used to wish that my bro had never been born (like when I was 4 and he was trying to make my Barbie dolls wrestle–dumb). But then I started imagining life without him and it seemed to be an impossible task. My mom always took my brother’s side (because he was younger and smaller, and cuter, and handsome… among other things) but he never took it to his advantage. Instead when my mom started hitting(punishing) me with her giant paintbrush (that’s what you get when your mom’s an artist. Mind you, its a heavy paintbrush), he would rush over to take the hit for me and plead my mom to let me off. Told you he’s a nice guy. 

When I was 6 and him 4, my mom was at the stage where she would reprimand (see? I have vocab! anyway, I think she had depression or something. I was young; I didn’t know) my dad about coming home late, not spending enough time taking care of family stuff and blah blah blah. (The ‘scoldings’ are ongoing, in fact one just happened a couple hours ago) Every time a fight happened (a one-sided thing, so maybe ‘fight’ is not the right word?), I would grab the little guy and lock him and I into our room because we were so frightened and we were both red and blotchy from crying. I knew my mom had the keys to our room and it may be our turn (to get a scolding) next so I would find spaces in the room for us to hide in. Usually, he would hide in his wardrobe and I in mine, but when he was crying really badly we would hide together in the giant cupboard for books. If there was no brother and only me, I think I’ll be lonely and sad on top of being frightened. 

And I would never forget the first (and only) time we told each other our crushes. I was 11 and he was 9(!!!). We pinky sweared on not telling anyone else our crushes (I hate this word). It was so casual. We were doing our homework actually, I have no idea how we got to doing that. This happened. Would never have without said bro.

.

End of rambling.

………………………………………………………………………………………………………………………………………………………………………

So, a couple days ago, I started my Request a Recipe Makeover thing. Today, I’m going to start honoring one of the requests.

.

.

This recipe is from Kit Kat. She requested it to be veganised and lightened up.

Thanks for the recipe, Kit Kat! They reminded me of Famous Amos cookies, which’s smell ought be bottled up and sold. 

.

.

.

.

Double Chocolate Chunk Cookies

No. of servings: 12

Print Friendly and PDF

.

.

Ingredients

46g cocoa powder, sieved
35g oil

75g all purpose flour
75g Whole Wheat flour
1 teaspoon bicarbonate of soda
1/2 teaspoon salt

60g vegetable shortening
45g reduced fat margarine
90g light brown sugar
70g white sugar

1 teaspoon vanilla extract
1 egg worth of Ener-G Foods Egg Replacer (pre-refrigerated)

100g semi-sweet chocolate chips

.

.

Directions

Note that a hand mixer can be used in place of the stand mixer for this recipe.

Preheat the oven to 180°C/350°F. Mix oil and cocoa powder
.
.
Put the flours, bicarbonate of soda and salt into a bowl.
.
.
Cream the shortening, reduced fat margarine and sugars in another bowl.
Add the cocoa mixture and mix together.
.

.
Beat in the vanilla extract and egg replacer, and then mix in the dry ingredients.
Finally stir in the chocolate chips.
.
.
Scoop out 12 equal-sized mounds – an ice cream scoop and a palette knife are the best tools for the job – and place on a lined baking sheet about 6cm apart. Do not flatten them.
.
Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.
.
Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.
.
Nutritional information:
.
.
.
The bottom of the cookie is what, to me, defines a chocolate chip cookie.
.

.

Take a bite! You deserve it!

.

.

Its incredibly, yummiliciously crispy and chocolate-ty. Its a chocolate lover’s heaven! If you under- cook it, (out a minute before time given), it will be gooey and slightly chewy. 

.

Be GRATEFUL and thank Kit Kat!!! 😀

.

I have a question for you. Its going to be pretty silly but here I go…

Would you rather be fat and look younger than your age (like you look 20 when you’re actually 30) or slim and look older than your age (like you look 40 when you’re actually 30)?

I’m just curious! 

Or I’m actually asking because I can’t answer that! 

.

PS: I’ve assembled my ‘crap’ pieces like the one below the recipe in to an index you can find here:

.

Healthy Hokkaido Bread (Taiwan-inspired!)

.

.

6 years ago…

Location: Kaoshiung International Airport 高雄国际航空站

Crazy people: Me, Bro, Mum

Airport Security: What are you carrying?

Mum: Bread.

Airport Security: Really? (Disbelieving)

Mum: Yes. (in a ‘Duh!’ manner)

Airport Security: Is it really that delicious? (More than ‘disbelieving’-ly)

Me: Yes. (instead of raising redundant suspicions with a sarcastic “no, we are smuggling drugs”)

.

I can safely say it was the most ridiculous thing we have ever done. It was the most fragrant, milky, soft bread we had ever eaten.

After 5 hopeless failures, I finally got it right. 

.

.

It contains 5 forms of milk, which together create a sweet milky aroma that stimulates a craving in even the most determined dieter.

.

.

If you’ve never eaten bread without spread, start here!

.

.
.

.

Healthier Hokkaido Bread

No. of servings: 12 thick slices

Adapted from: Angie’s Recipes

Print Friendly and PDF

.



..
.

Tangzhong preparation method:

Mix 50 grams of bread flour and 250 grams of water together and stir until flour is completely dissolved.

Heat mixture over a stove in a saucepan at medium-low heat.

Keep mixing until until a swirl of your spoon leaves a trail.

Immediately pour mixture into a separate bowl and cover with plastic wrap.

Refrigerate till tangzhong reaches room temperature or you can leave it overnight/a few hours before using (for better results some say)

.

Ingredients

  • 200 g bread flour
  • 150 g Whole Wheat flour
  • 20g milk powder
  • 120 g tangzhong
  • 60 g White sugar
  • 8g instant yeast
  • 5 g Salt
  • 1 Egg
  • 30 g fresh milk
  • 40g low fat evaporated milk
  • 10g low fat condensed milk (do not omit!)
  • 30 g low fat cream cheese, diced (tastes richer with full fat cream cheese- recommended!)

.

.

Directions

  1. Place all other ingredients, in the mixing bowl with a dough hook and stir over the low speed until the ingredients incorporate. Adjust speed to medium and continue to beat. Knead until the dough has become very smooth and elastic.
  2. Shape the dough into a ball and transfer into a large greased mixing bowl. Roll it around so the dough gets coated with oil. Cover the bowl with plastic wrap or damp cloth. Let rise until doubled in bulk, about 1 hour. Punch down the dough to release the gas produced during the proof and divide it into 3 even portions, each about 240 grams. Round up and let rest for 15 minutes.
  3. Press out the gas of each dough and roll out into an oval shape. Fold it into thirds, overlapping them in the center, press the dough down firmly. Turn over and roll out into a 30-cm long strip. Turn over and roll up each to a column shape. Place them in a 30x11x8-cm loaf pan. Let the dough rise up to 2/3 full. Lightly brush with egg wash and bake in a preheated 170C/340F oven for 30-35 minutes.

.

.

.

Its soft, fluffy, chewy, sweet and lasts 3 days that way! 

.

.

.

That’s it! 😀

.

This post is going to YEASTSPOTTING!!!

.

Crunchy and Melt-y Sesame Peanut Cookies (Vegan)

.

.

After yesterday’s post, today’s will be quick and short.

I made a variation of the Crunchy and Melt-y Peanut Cookies yesterday. They look uglier, but have greater depth in terms of taste. I’m sure you’ll enjoy it. 

.

.

Just for Laughs (Since we all LOVE the Legendary Barney Stinson)

.

(Source)

.

(Source)

.

(Source)

.

(Source)

.

.

.

.

Sesame Peanut Cookies


No. of servings: 60 small cookies

Adapted from J3ss’s Kitch3n

Print Friendly and PDF

.

.






.

.

Ingredients

150g all purpose flour
3/5 tsp baking powder
1/5 tsp salt
60g icing sugar
60g ground peanuts
20g sesame powder
60g diced peanuts
20g white sesame
10g sesame oil
85g peanut oil or any neutral vegetable oil
1/2 tsp vanilla essence
Egg yolk for brushing (omit for vegan version)

.

.

Directions

Sift together flour and icing sugar, add in ground and diced peanuts, sesame powder and sesame. Mix well.

Mix vanilla essence into oils and stir well.

Mix both ingredients together to form a soft dough. (the dough will come together when you roll them so don’t worry about it being crumbly)

Grab a large portion and shape it into a thin log.

Cut with knife into roughly equal pieces.

Brush with egg yolk and decorate with toppings of your choice and bake in a preheated oven at 170°C for 15-20mins or until slightly brown. 

Cool completely on wire rack before storing into airtight containers. 

.

.

.

.

And to ALL OF YOU out there, I’ve perfected a lower fat, healthier version of my absolute favourite Taiwanese version of Hokkaido Bread!!!!

.

Check in soon for the recipe! I love it so so so so so much. Going off to celebrate! Bye! 😀

.

(Source)

.

.

Lower Budget Pastries (+Step-by-step Pineapple paste)

.

.

Spent a couple minutes getting rid of trash from my mailbox (the real, not virtual one) today, as well as tidying up trash from my room. We all classify different items as trash. My point is, birthday cards, Christmas cards, New Year cards; I don’t know where to put them. Sure, they do bring about a (very brief) moment of happiness. After that (very brief moment), they have served their purpose and raise the question of which part of my room they will take residence. Since I don’t exactly live in a mansion (more like a small apartment) and we don’t exactly have a storeroom (has now been converted into a ‘file-room’ for my dad’s mountains of files and what-nots), I contemplated dumping them into the trash, stopped contemplating, and did just that.

Into the trash also went letters, envelopes (I‘ve developed a liking for envelopes not white in colour since I was born and have collected tons since then), old used up notebooks, secret notes to friends written in class that my mum has yet to discover while she was performing the cover-up act of sweeping the floor of my personal space, some photographs which don’t mean anything to me and Jesse McCartney posters (so over him).

I also packed up gifts I have yet touched (notebooks, fancy paper, pencils, long-and-thin-and-scrawny teddy bears-and-other-cotton-creatures since I only like short and chubby and cute cotton animals, creepy barbie-doll-like dolls because they creep me out and so on) to be donated to needy children (needy with respect to their innate need for toys and fancy stationary NOT referring to financially disadvantaged children… only).

And here comes the question… why am I so ungrateful? Answer: I will be much much more grateful if I actually have space to put all those stuff, which I don’t. Gosh, you hate me don’t you. Don’t hate me. Move to a 1-room apartment and see if you don’t do what I did. 

And of course you want to know… why am I being so honest about my ‘evil’ deeds (the apostrophes are compulsory)? Its because it is highly highly highly accurate to say that this blog is the only place where I’m completely myself, where I’m honest and where no one argues with me (or hasn’t yet anyway. PS: I welcome you to engage in a friendly ‘discussion’ with me about my ‘misdeeds’ whether in an email or publicly though I’m sure the discussion won’t be exactly ‘friendly’). Here, I write only when I feel like writing.

In other areas of my life, I write in the most politically correct, logical, sensible and likable manner I can manage while ignoring my brain which is screaming for outright honesty in the background.

For example, school always asks us to write our goals and dreams for the year.  I would write “I want to get all As and  improve my memory so that I can do better in Biology, GP and China Studies” when I actually mean “I hope that the government will cancel A levels forever and ever and declare memorizing unsuitable for the measurement of intelligence. I  hope that my parents will discover that I’m useless at studying because I hate it and stop giving me so much pressure.

Why won’t I write that? Because educators will declare me mentally deranged and send me to psychiatrists or at least a counselor to ‘set me straight’ (and need I say have my parents pay for the sessions?). I can proudly say that I’m very very good at writing politically correct, morally correct, anything-ally correct things… except in my blog because its mine and people don’t have to read it and don’t force me to write it. I’ve saved many people much trouble with my not-so-uncommon ‘talent’. 

Thank you for reading the above 598 words. Let me whine for a moment about how I’ve unsuccessfully managed to deactivate my Facebook account and get back to you later.

&(^*^%$@%T#%$^N*&^*&

$#%@#!#@#%$@^$%^$%

%^(*&IO^KJ&*^%&$^#@!$

I’m feeling very grateful towards you. I will hence stop torturing you and commence with my CNY cookies post. 

…………………………………………………………………………………………………………………………………………………….

.

Making pineapple paste is an awesome experience. The pureed pineapples progress from a (my favourite) shade of yellow to this tinted brown colour so gradually one almost starts talking to the pineapples in a moment of insanity. Do not fret. The result is beautiful.

.

You need:

  1. 2 pineapples the size of your head
  2. 1 cup sugar
  3. 2 tsp cinnamon powder
  4. 1 tbsp lemon juice (unsweetened)
  5. 1 tsp corn flour mixed with 1 tsp water

.

Step 1: Cut the pineapple into chunks.

Yay, look! A pineapple. I almost twisted my back and my only working arm trying to get to this pineapple form (don’t ask me how my back got involved. Just don’t.) I actually cut TWO pineapples the size of my head, and I have a big head.

.

Step 2: Blend

Dump all into a blender and blend away! I love my blender but my blender would love more personal space.

.

Step 3: Strain

To get rid of excess liquid. A necessary step if you don’t want to spend more time talking to pineapples.

.

Step 4: Pour resulting mixture with 2 tsp of cinnamon or more and 1 tbsp lemon juice (unsweetened) into a non-stick pan and stir non-stop.

All I can say is, have a skinny guy do it for you. He needs more muscles.

.

Step 5: As the paste starts to thicken, add sugar and continue stirring. Add 1/2 cup of sugar for every 1 kg of whole pineapples.

If you reduce the sugar, the pastries have to be consumed within 3 days.

.

Step 6: Add 1 tsp cornflour mixed with 1 tsp water and keep stirring until the paste is dry enough to be shaped.

.

Yeah, you get the thing inside.

.

NOW, for these…

.

.

.

.

.

.

Melt-In-The-Mouth _____ Tarts

(Budget version)

No. of servings: 80 small balls

Print Friendly and PDF

.

.

Ingredients

For pastry
Taken from QBB Ghee, via J3ss Kitch3n
  • 250 g ghee (does not need to be the very expensive QBB)
  • 50 g icing sugar
  • 2 egg yolks
  • 1/2 teaspoon vanilla essence
  • 1/4 teaspoon salt
  • 306 g all purpose flour
  • 94 g corn flour
  • 1 egg yolk – for glazing
  • 1/4 teaspoon salt – for glazing
  • 1 teaspoon water – for glazing
..
Filling
Can be this paste , the above pineapple paste or store-bought red bean paste (NOT Japanese kind) Shaped into 5g balls.
.
.
.

Directions

Note that a hand mixer can be used in place of the stand mixer for this recipe.

For pastry

Taken from QBB Ghee, via J3ss Kitch3n
  1. Cream ghee and sugar until light. Beat in egg yolks one at a time. Add essence and salt and beat until fluffy.
  2. Sift AP flour and cornflour together and fold into the beaten ghee mixture to form a firm dough.
  3. Divide dough into 80 balls (1 tsp balls).
  4. Flatten a piece of dough and place a piece of the balled filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll or cylinder.
  5. Place rolls on baking trays lined with non-stick baking paper.
  6. In a small bowl mix the egg yolk, salt and water together for the glaze.
  7. Brush the prepared glaze on the pastries with a pastry brush.
  8. Place in a preheated oven of 180°C or 375°F and bake for 20-25 minutes or until the rolls are pale golden brown.
.
.

.

.

.

Close-up!

.

.

In my honest opinion, the red bean paste version tastes just as good as the pineapple version and is melt-ier. Try it. I don’t kid (not now anyway).

This post is getting too long. BYE BYE. 

.