everything about recipe creations and restaurant reviews
Mid-Autumn Festival is coming up soon, and it becomes a tradition for me to make mooncakes since two years ago. This year, I upgraded my recipe for making Snow Skin Mooncakes, so the skin will still be chewy and mochi-like even after 3-4 days in the freezer. In terms of the filling, I am making a simple shredded coconut paste with purple yam lava.
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I recently got my hands on some high-quality XO sauce, and I decided to add them to Spicy Chili Oil Wonton. It is an easy, 20-minute dish, and the key to this dish is to find great chili oil. I used a mixture of XO sauce and chili oil, but you can also use your favorite chili oil only. I also used frozen wontons in this recipe, but you can also make fresh ones.
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Dine Out Vancouver Festival has returned for its 19th year. This year, I decided to focus on restaurants that offer inexpensive and worthy set menus. We went to Heritage Asian Eatery today to get the $15 meal. It comes with an individual rice plate with two types of meat, along with a black sesame ball for dessert.
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We often pair Tang Yuan with black sesame or peanut fillings, and I got to admit these classic flavors are my all-time favorite. But this year, I decided to make a filling using the leftover ingredients from Airy Nama Chocolate – Tang Yuan with Matcha Lava Filling. I made numerous attempts to get the perfect water-power ratio, so you don’t have to do all the hard work. It is fun and easy to make!
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My second savory recipe, Kung Pao Chicken, turns out amazing – thanks to Kung Pao Chicken sauce from Lee Kum Kee. The dish overall is simple, and it uses simple ingredients that can be found easily at supermarkets or at home. If you are looking for a quick and restaurant-quality dinner, this is where you should be looking.
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