LazyCreations...

SO I’ve FINALLY figured out why my eggettes keep failing! 

If you look at my previous post here and here I’ve failed at making them.

AND SO! THERE IS A SOLUTION! So in my Cuisines of Asia class, we learned about Woks. Woks are really interesting because unlike other pans such as stainless steel, teflon etc, they need to be seasoned. Just like cast iron pans. Woks are usually very wide and the cast iron that it is made of is very thin. It heats up quickly and cools down quickly and chefs use this to their advantage while controlling the flame on their woks.

The other thing about a Wok (which is related to my failed eggettes) is that a Wok needs to be seasoned. Meaning that you need to cook the wok with some oil over heat or in the oven. After seasoning the wok, a non-stick coating will form on the wok. And So I believe that I need to do the same with my eggette pans. so yeah! we’ll see how it goes once I get my pans back that are in NY!

This post is dedicated to my small group CPR back in NY. We did a bake sale for church to fundraise for our missions team and we sold A LOT! =)

I love the cute signs =)

zucchini bread

cream puffs

lemon bars! yum

So my really good friend Ambica was really kind and invited me to her house in NJ to hang out. Not only that, but because she knew I love food, she got her mom to teach me a few indian dishes.

So this is a fail attempt at trying to make it.

My first dosa kind of failed, but it got better the 2nd time. 

Dosa with a potato filling and a peanut chutney

Here are the 3 components of this Dosa dish

And this is made using the tandori rub that Ambica bought me from India. Thank you!

I don’t think I made it right tho. ahha. oh well

Enjoy! =)

This is from the last superbowl (steelers vs packers). 

Yeah. Sorry it’s old. I didn’t have time to post it.

Anyhow, I love how food and sports bring people together =). Whether they are actually friendly with each other is another story. ahaha. kidding.

*Edit: Now I remember why we cooked for this super bowl event. And the reason is because I told my roommate (Peter) that it’d be a lot cheaper to cook than to order (from KFC/popeyes). And therefore, I decided to cook with Colin’s help as well =). 

Pft. Peter. You lazy bum. 

Brother mixing mac and cheese.

hummus!

Honey + BBQ sauce = yum glaze

Green bean casseroleeee

Roasted garlic mash with chives. TBH, don’t put chives, it overpowers the roasted garlic. If you really want to, just put very little. 

slow-cooked short ribs. It was yummy at the time, but now that I learned better techniques here at the CIA, I think this was very poorly made =(.

glazed chicken wings (don’t remember what exactly we used. but it was sweet and spicy and baked).

thighs w/ bbq sauce. yeah it definitely tasted better than it looks. lol 

peeeeople

some people get excited.

or happy.

or crazy.

I forget what exactly I used. Chicken/Turkey with pei dan (century egg). 

I like my Jook really thick but some people don’t. ohh well. =)

Jook is like essentially Rice porridge. It’s rice that has been cooked down a lot. It can be flavored through seasoning the water of the rice, or adding ingreidents while cooking. 

I find the best method to get a very creamy porridge consistency is:

1. After you wash the rice, get 1 century egg (if you’re willing to spare it) and mash it in with the washed rice. once the egg is completely mashed in, add a tsp of oil just for a super light coating around the rice and some salt.

2. Then dump it into a pot, with about 4 times the water and boil it. If it’s too thick, add water, if it’s too watery, cook out the water. You want the consistency of the rice to be cooked down almost to a mush. No solid rice grains should be in the jook.

3. And so to flavor it up, replace the water with flavored stock and what not. 

4. Right before serving you could then add the meat. If it is raw meat, then you cook the meat in the porridge and if the meat is cooked already just toss it in and heat it up. (don’t overcook meat)

So these pictures were taken from earlier this march. I’ve always wanted to try and make bread, but the idea of just trying to get yeast and get it activated, then waiting 2 hours or something for it to poof up etc just seemed too much of a hassle. However, after that cooking competition that I was in, they had a bag of yeast and rasins that they weren’t gonna use and so I decided to take some to experiment. Why not eh?

mixing the dough and rasins etc. 

then you kneed it

and so I originally put it in this bowl, but then decided to put it in a bigger one. 

then you let it poof up!

after it poofed, roll it out! I’m kinda ghetto and did not have a rolling pin, hence a wine bottle works. haha. 

cinnamon sugar mixture.

and rolll it!

thats 3 big rasin bread rolls!

ta da!

So in conclusion, Bread is not as complicated as I thought It would be! granted mine isn’t perfect, but it taste like bread and it didn’t fail! so phew!