A Food and Travel Blog about cooking, restaurants reviews, and my favourite places in other cities
This year, Korean persimmons from the City of Changwon returned to Vancouver. And the Fuyu persimmons from Korea are juicy with a good crunch. It is perfect to eat it on its own or turn them into both sweet and savory dishes. I decided to incorporate these lovely persimmons into one of the popular winter desserts in Korea, Chapssaltteok (also known as Korean rice cakes).
Continue reading “[RECIPE] Chapssaltteok with Korean Persimmon”
German Pudding Tart is recently one of the popular desserts in Asia. It is similar to HK-style egg tart, except it is 2x bigger in size. The tart shell is a buttery shortbread crust, and the filling is silky smooth and tastes just like pudding. If you have a butane torch, you can easily make a creme brulee version. It may look difficult, but it only requires minimal ingredients and less than 30 minutes to prepare. It is satisfying to bite into a treat with such contrasting texture.
Continue reading “[RECIPE] German Pudding Tart”
HelloFresh is known for its meal kit delivery service, and it becomes more popular during the pandemic. You would not need to think about what to make for three meals a day; instead, HelloFresh prepares and delivers all ingredients, along with easy-to-follow recipes directly to your door. Recently, they launched a new feature by sharing an extensive list of online recipes to the public.
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Chestnut is in season right now in Vancouver, and I want to turn them into an easy spread and a topping for toast, cream puffs, and even egg tarts – Hojicha-Chestnut Spread. I’ve turned this combination into dorayaki before, and they were delicious. And I think using it as a spread will make our breakfast and afternoon tea more unique.
Continue reading “[RECIPE] Hojicha-Chestnut Spread”
Recently, we found these young coconuts from Thailand at Pricesmart, and they were about $2.50 each. So we decided to buy a few to make the famous Young Coconut Jelly. It is very simple, and you only need a few ingredients to make this two-layered coconut jelly. The finished product looks just like store-bought.
Continue reading “[RECIPE] Two-Layered Young Coconut Jelly”