Orange Zest
A few days ago, I wrote about making some Red Bean soup.. but i didn’t have the right orange. I asked everyone to guess what i used instead.. and some really had some great guesses. Others took the opportunity to ask me for some links *slap forehead* but this is what i did. Made orange zest outta the orange.. and the red bean soup tasted really good still. Not as good.. as i would have expected.. but it wasn’t bad.
See the oranges floating on top.. yup.. those were the zest i put in. I told you .. migration makes one really smart.. muahahhaha!!!
Home Sweet Home 1 with Jacky Cheung
Saw V – let the games begin.
lol.. which type of orange should be used? My aunt used to put those dried orange peels..
is this the same as the red bean dessert?
my mummie adds dried orange peel into it, have you tried that before mamabok?
it’s pretty good =D
My hub loves red bean soup but not me, I prefer “hak law mai chok’
my mummie loves “hak law mai chok”
i’m not too fond of congee myself =P
but i’m getting my wisdom teeth pulled out this friday… i think have to be eating congee for a while..
any suggestions for what to eat/do after wisdom teeth are out?
Bunessa
use salt to gargle, it will prevent infection.
Bunessa,
I was wondering, what other ingred. do you put in “hak law mai chok”?
Thumbs up to u Mama Bok . I am never a good chef and I never have sense with cooking either. I thought you burned the orange skin and threw the skins into the red bean soup ( very very stupid hor.., drink my red bean soup sure die le)
i aunt used lemon zest to make lemon-flavored cookies!
they came out extremely delicious!
Lina, me too! I love “Hak Law Mai Chok” and I hope one day can “chang Lei Sek” haha!
Luv red bean soup. I make it all the time. The orange zest idea is brilliant! I would never have thought of that. I use dried orange peel, lotus nut and add a handful of rice when I make it. You can dry your own orange peel, my mother in law used to dry her own.
Tsuchiyama, after eating YOUR version of red bean soup, cant be so serious as to die but probably needs to go toilet many times only …hehehe
Hi Lina.
Ya, you are right., won`t die but half dead Lo ..(hehehe)
Tsuchiyama & Lina,
You gals are just too funny! LOL! On the other hand, I don’t know how to cook either, but I don’t think anyone was brave enough to try my cooking after seeing it all burn and black. My mom once told me that food should have beautiful color on it like red or green. Yup! She’s right! Black is a color. Muaaaaa! Anyone want black/ burn rice? Hehe! (Just joke la)
-Interdance
Hi Interdance,
Don`t worry. You will at least be able to cook something after you*ve got married. I did not know how to wash the rice grains even before I got married. No doubt my cooking skills remain stagnant over all these years but at least I could fry a egg, cook a Japanese tamago yaki now . You are a smart lady, fast learner.I believe you can learn faster, do better than me. You can use the black burn rice to make fried rice , cover the black rice with lots of eggs.(hehehe). Worse consequences = Half Dead.
Fiona,
Sorrie for the late reply, I had my tooth taken out yesturday.. and have been trying to prepare for it lately….
yah, i’ve ‘hum’ salt water after i got it out [=
i don’t know what my mummie put into “Hak Law Mai Chok” but i’ll ask today and get back to you!!
thank you for the suggestion Fiona!
Tsuchiyama, my boys loves tamagoyaki. I have the recipe to make it, but it looks difficult to make. I can make omelets, but making the layers looks complicated. Do you have any good tips on how to make it. I would love to try to make it for my boys. I think you should be a great chef if you can make tamagoyaki.
Hello Interdance,
I’ve left msg for u on page from “25 random things about me”. I’m not sure if read it. We are so spoil before married of course there’s no need to do the cooking right? Got to your parents especially mama. Tsuchiyama is right, after you’re married you’ll know how to cook. Hopefully a decent meal, worse case he probably just make a few run the “john”.
Bunessa,
thank you for checking:) can’t wait to try it.
Tsuchiyama,
do put other ingredient when you make tamagoyaki? How many layers do you need to make it? May I get the recipe? Would love to try it out.
thank you:)
Ms ilovetvb,
Good Day. Nice to meet you. ilovetvb san,I am so sorry to disappoint you. I am not a good chef at all. My husband is a very busy man, normally he will cook during weekend but on weekdays he has to work late. I learned to make tamagoyaki because on weekdays I will need to handle simple dishes(dinner) myself. With a tamagoyaki , some salads or miso soup and a fish (well, just grill the fish in the oven)it makes a typical simple Japanese dinner complete.
In order to make tamagoyaki you need to get a rectangle fry pan. First, put some seasome oil on the fry pan. Wait for awhile till the pan turns hot. In the meantime. prepare the ingredients. Two eggs with some salt and some people might add in a bit of ajinomoto. Stir it well.
When the fry pan became hot, slowly pour half a bowl of the eggs fluid to the pan . When you see a thin egg layer formed , flip the layer once then twice so that it became a rectangle shape egg, pour in the other half bowl of egg fluid and flip the egg layer to the earlier egg layer. Press the egg softly (the rectangle egg layers)for awhile until the whole egg layers are cooked.And the tamagoyaki is ready to be served.I hope this information helps. I am so sorry. I am definetly not a good cook thus I do not know how to explain in a better and simple way. Try it for your boys.
Ms Fiona.
Nice to meet you. Some family like the sweet tamagoyaki, thus people add sugar but most of the family prefer the saltish type tamagoyaki, thus you only have to add in some salt and some ajinomoto(own preference).2 eggs , half a bowl of eggs fluid you flip 2 times to make the rectangular shape. the remaining half bowl of fluid , you also flip 2 times to combine the new egg layer with the previous egg layer. Thus total layers might be 4 or 5 layers???Sorry, I have never count the total layers of my tamagoyaki before. I think I will observe it in future.
Sorry ladies. I am real weak in cooking thus might not be able to answer cooking questions well. I am so sorry.
I think I could answer skin caring beauty tips better.
Happy Mother`s Day. Ladies.
I would be glad to invite both of you ladies to be my facebook friends. If you were in the facebook already ,pls search for tsuchiyama jo (picture tulips) . Well, there are many tsuchiyama. The tsuchiyama Jo with a tulip picture attached is me. Have a nice weekend.
Tsuchiyama, thanks for the tip to make the tamagoyaki. I will try to make it, if it comes out good, I will take a photo and email it to MB to post. What other simple dishes do you make for dinner? I love fish, how do you prepare it. I am always looking for ideas to make fish. My boys and I love Japanese food. I can make good tonkatsu – but I like to make it with chicken breast instead of pork.
Are you a beautician? I have occasional adult acne, do you have any suggestions on how to prevent it?
ilovetvb san,
Good Day. I think you can definetly cook a better tamagoyaki than me.
In Japan, there are many kinds of fish. Some of them can be eaten raw(sashimi), while some can be eaten after you grill (put inside a fish griller) , fry or steam it. I am not a good cook thus normally I will just grill fish on weekdays or just slot in some chicken breast meat in the microwave(preparation work : mixed the chicken meat with soy sauce, salt, pepper. mirin). Newer microwave not only heat food but can cook food as well. (time all set, written). You are great, I cannot cook tonkatsu but my husband can cook tonkatsu and ebi fried (fried prawns) . I think the ingredients needed for tonkatsu would be flour powder ,bread crumbs , egg white and the meat. I am not a beautician . I am a housemaker and a part time worker(doing translation job at times) . I do not have a child thus I have more time than most of my friends to attend skin care, beauty course. I think adult acne is due to stress, before menses and hormone unbalance. Such skin problems can be easily cured if you seek help from a skin specialist. (maybe on medication for 1 to 2 wks)You can also try chinese herbs medicine like gold silver flower(pronounce in cantonese). There are other herbs too but I could not remember the names well.I am sorry.I always carry a parasol with me . SPF sunblock cream is a must (but normally I will not add layer and layer of sunblock cream on my face. I will wash off everything and reput it again when I am outside.I do not have the habit to put foundation thus as long as I am careful with not smearing my mascara around my eye region when washing off .it is very simple to wash off the SPF cream and touch up again with the moisturezer and SPF sun block cream).Although I may not have a 100% fawless skin (since I am no longer 18 or 22) but I have kept my freakles , black heads etc relatively low compared with a woman around the same age group (30 to 45 age group).I think I started to take care of my skin when I was a teenager.(i mean the sunblock meaures)and it became my habit .
Have a nice day.
Tsuchiyama,
My family and friends decided to open another Japanese restaurant, the only difference this time is that at night, it is like a dessert cafe. The Japanese restaurant part is taken care of by the family friends. The dessert cafe part at night is taken care of by my family and me. I was wondering if you can provide me with some traditional or cross-over Japanese recipes.
If it is possible, can you email me instead?
Our restaurant is opening (hopefully) by the end of June or the beginning of July, my mummie and I are trying out some Chinese desserts right now and some Japanese recipes I found online…
Please help me Tsuchiyama when you have time!!
Thank you so so much!
Oh ps. my email is bebee_mui@hotmail.com
Hi Ms Bunessa,
Good Day, Ms Bunesss, I am not well versed in anything concerned with cooking. I am so sorry. Would you mind to give me the names of the desert which you would like to add in your menu? I will then do a search of the receipe from the Jap web ,translate it to english before mailing to you. I think I need some time. And different countries have different taste. eg: The taste of a japanese dish in Japan might differs from that of The States.Jap Food are made in a way to suit American tongue,taste.overseas.
Have a nice day.
Hi Tsuchiyama,
Thank you so much for your help. Keke, one thing is..I’m not quite sure what kind of Japanese dessert there are…
Hi Ms Bunessa,
Good Day . In Japan we classified all sweets like cakes, cookies, chocolates, ice cream ,waffles , daifuku(rice cakes stuffed with beans jam,)etc as desert. Therefore I do not know what kind of desert you wish to add into your menu. In HK we classifed cakes as western cookies (pronounce in cantonese) and desert as tong sui. But In japan we do not have this specific group of desert classfied under tong sui.There is red bean paste with mochi(quite similiar to HK red bean soup but Japan red bean paste is slightly thicker) in Japan but there is no tong sui here.I am very sorry. I am not a professional in this field and I am very weak in anything concerned with receipes or cooking, thus I do not have the confidence to give you any advice. (especially this desert is to be added into your menu in your new shop). I think it is better and safter for you to get advices or receipes from other professional units. i can print out any receipe from the web but it might not work in your home country because certain ingredients, or special skills etc might be required to make a certain jap desert eg: daifuku (rice cakes stuffed with red beans jam.I would very much like to help but I am a person who could not handle a simple meal myself at home(no sense at all in cooking) thus I am not qualified to give you any advice, receipe.I am very sorry, Ms Bunessa.
Try adding sago to the red bean soup, it taste really good with it! And a little bit of evaporated milk.
Also, have you tried it frozen like popsicles! There are really good that way too! Yummy!