To a Rosy 2010...

Malaysia, July 2007: I was walking around the night market in Chow Kit when I was lured by a brightly pink colored drink.  What is it?  I didn't care, all I knew was I had to have some... yes unlike most people who shy away from brightly colored food...I can't seem to get enough of them.  Excited, I walked up to the vendor, pointed to the drink and bought a glass.  It was delicious!  Refreshing and rich with notes of floral...

Read More

Buche de Noel 2009

Let's face it, all Buche de Noel is just a cake...like any other cake.  The only difference is that it's made during Christmas time and decorated to look like a log.  I got bored with the same old chocolate icing, scraped with a fork for the "bark" and meringue "button" mushrooms.I've always believed that if you don't like something; change it. So I did. Instead of making button mushroom with meringue, I made oyster mushrooms instead.Yes,...

Read More

Forgive Me Father, for I have Stollen

..............just in time for Christmas............Ingredients:-200g milk-20g yeast-1 egg (50g) -600g bread flour-7g salt-80g sugar-1/2 tsp cardamom-300g butter-250g raisins-50g ea: candied lemon, candied orange-150g almonds-50g rum-400g marzipan (divided into 4 pieces, optional) Prep:Scale the butter and cut it into small cubes, set aside. Mix together raisins, candied fruit, almond and rum, set aside.Mix together sugar, salt, flour and cardamom.Mixing:In...

Read More

Pumpkin Cheese Cake, Gingersnap Crust , Maple Cream, Glazed Walnut, Tuile Leaves, Brushed Chocolate

What did I make for dessert on Thanksgiving?  Pumpkin cheese cake.... a cross between pumpkin pie and cheese cake paired with flavors of maple, chocolate and walnuts, what more can one ask for?For the Crust:-4 oz gingersnap cookies-melted butter*Crush the cookies, add butter and mix until mixture comes together.  Press mixture into a cheesecake pan to make the curst.Cheese Cake:-1lb cream cheese-300g pumpkin puree-200g sour cream-2 tsp...

Read More

Bánh Bò Khoai Tím - Purple Sweet Potato Rice Cakes (Fatt Koh)

It's been raining in Seattle, pretty much nonstop for the last 2 weeks (no surprise there) and I ran out of rainy day projects. Desperate to kill time I dug into my collection of cookbooks and found this recipe for Bánh Bò Khoai Tím (Purple Sweet Potato Rice Cakes). This recipe comes from a cookbook by Gia Chánh Hoa Hường, published in the early 70s. The cookbook belonged to my aunt and was passed down to me when she moved to California to be closer...

Read More

Memory, Landscape and Community: Steroids for the Baker

About a year ago...actually more then a year ago while I was still in school, I was required to write a response paper to the documentary Craft in America. The topic was to discuss how does Memory, Landscape and Community (themes discussed in the documentary) affect the baker and/or the craft and art of baking?A few of my thoughts for your reading pleasure....:DThe present is a result of past memories. Our memories play lead on the stage of life and in the world of crafting and baking. Memory is a broad term that has both philosophical and practical...

Read More

Bánh Đậu Xanh - Mung Bean Cakes

A favorite treat from Northern Vietnam. These mini cakes are best enjoyed with a hot cup of tea. Vietnamese Petit Fours?Ingredients:-200g mung beans (dried, peel and split)-150-200g sugar-1 tbs koh fun-2-3 tbs oil-1/2 tsp vanilla, pomelo or mali flower waterWhat to Do:Rinse and soak beans for at least a few hours, until they're nice and plump. Drain the beans and steam until tender. Mash the beans and mix with sugar. Simmer the beans over medium...

Read More

Clean it Up!

I went shopping a few weeks ago at a well known Vietnamese grocery store in Seattle; one with an in-store deli. We'll call this place "A". I was standing in the checkout line which happens to be next to the deli when I noticed something out of the ordinary. Three of their employees were literally throwing deli items that they had sitting out into boxes and taking them into storage. While the other two were frantically putting time labels onto their to-go boxed goodies that they had sitting out at room temp.What the heck? Apparently, a health...

Read More

La Passion de ma Vie

I'm done! C.O.D. went great. I scored a 94/100. Good enough....lolhere it is....MenuPain au Levain with Bacon Roasted Garlic-Natural French Style Sourdough with Garlic Roasted in Bacon Drippings-A sourdough bread leavened by two natural yeast starters. Garlic roasted with homemade bacon is added to the final dough for roundness and balance.Rendang Bouchees-Puff Pastry Shells filled with Malaysian Style Beef Curry and Pickled Vegetables -French...

Read More

March 5, Save the Date!

you may be wondering what's going on...or you probably already know what's about to happen.To recap, about a year ago, I started culinary school...or pastry school to be more exact. After 5 quarters of studying and *trying* to master the art of pastry; it's time for me to graduate. March 5 is my "C.O.D." (chef of the day). C.O.D. is the required final project and is composed of the skills and techniques learned, and personal creativity and taste. Within 4 days I am required to make: a type of bread that requires at least 2 days to make (aka...

Read More