Monthly Archives: August 2009

紅豆餅 – Taiwanese Red Bean Cookie

紅豆餅 is my all time favorite, must have when I go back to Taiwan.  After living in El Paso and Wisconsin, I have come to face the fact that if I want to eat 紅豆餅, I have to make it myself.  That’s when I bought myself the tools to make it!  Here is how:

Ingredients:

  • Egg: 1
  • Flour: 130g
  • Corn Starch: 40g
  • Baking Powder: 3g
  • Powdered Sugar: 50g
  • Milk or Soymilk: 100g
  • Red bean paste: 1 cup

Directions:

  1. Mix all the ingredients together to create the batter
  2. Be careful not to over beat the batter because you want the cookie to come out fluffy
  3. If the batter seems really thick, as in hard to spread when you put the batter into the mold, add a bit of water 1 tablespoon at a time to dilute it.
  4. Heat the mold on the stove, spray a little cooking oil so the batter releases easily.
  5. Take a soup spoon and put into the mold. 
  6. Immediately spread the batter around and make sure you coat the side, this will build a little “wall” so you have room for filling
  7. Repeat filling the batter for the other 3 molds
  8. Put red bean filling in the middle for 2 of the molds
  9. After about 2 min, check the ones without the filling to see if you can release it.  They should be light golden in color on the other side.
  10. Release the ones from step 9 and put it on top of the ones with the filling
  11. Cook until golden brown, flip if needed to get the same color on both sides.

Note: feel free to substitute the filling to other things like taro paste, chocolate, sesame paste…etc.

Mold

The delicious result!

The delicious result!

Our First Eggplant!

All summer long since weplanted the eggplant, we didn’t have high hopes for it.  It constantly looked like it was about to keel over and die any time.  Then the leaves really started to grow but no eggplants.  Just this weekend, I spotted a little purple something underneath all the leaves and there it was: a fully grown eggplant!  Check it out!  It’s about the same size as the ones we buy in the stores.

P1010673

Indian Curry Risotto

I was craving Indian curry and at the same time Italian risottos today so I decided to combine to 2.

Ingredients:

  • Squash: 2
  • Yellow Onion: 1 small
  • Thai Basil: 2 tbsp
  • Garlic: 5 cloves
  • Coriander Seeds: 2 tsp
  • Cumin Seeds: 2 tsp
  • Ground Turmeric: 1 tsp
  • Cayenne Pepper: 1/2 tsp
  • Star Anise: 2
  • Risotto Rice: 1 cup
  • Vegetable Stock: 5 cups

Directions:

  1. Chop up the squash, onion, garlic, and Thai basil and put into pan, medium heat
  2. Sprinkle a little salt on top to sweat the onion
  3. After the vegetables are heated, add risotto rice and vegetable stock
  4. After the stock has boiled, add in the rest of the seasoning
  5. Stir the contents regularly so they don’t stick or burn until rice is done, about 30 min.
  6. You may need to add more vegetable stock if you see the contents start to dry out.
Indian Curry Risotto - My neweset invention!

Indian Curry Risotto - My newest invention!

My First Pepper

My garden has been producing me lots of sweet basil, thai basil, and mint.  Finally today, I was able to pick my first green pepper!  I still can’t believe I actually grew something out of that garden.  

 

Green Pepper!

Green Pepper!

Home Made Granola Bars

I don’t usually like to eat granola bars because they are mainly high in sugar with little fiber and nutrition.  I tried this recipe at work by our R&D manager and really liked it.

Ingredients:

  • Nasoya Vanilla or Chocolate Silken Style Creations: 3/4 cup
  • Sesame Seeds: 1/2 cup
  • Quick Oats: 1 cup
  • Pick 2 types of  nuts: 1/2 cup each
  • Pick 2 types of dried fruit or fruit mix: 1/2 cup each

Directions:

  1. Mix all ingredients together.  Pulse in food processor if you desire smaller pieces rather than the chunky texture.
  2. Press into pan
  3. Bake at 325 degress for about 30 mins.
  4. Cool and cut into bars to serve!

The one I made recently was with Chocolate Silken Style Creations, pine nuts, cashews, almonds, dried papaya, and crasins.

Silken Orange Raisin Scones

This is a very simple and quick scone recipe using Nasoya Vanilla Silken Creations instead of eggs, butter, and buttermilk which has higher fat content and calories.

Ingredients:

  • Nasoya Vanilla Silken Style Creations: 3/4 cup
  • Self Rising Flour: 1.5 cup
  • Baking Powder: 1 tablespoon
  • Orange Zest: 1 orange
  • Raisins: 1/2 cup

Directions:

  1. Mix all the ingredients together in mixer until dough forms
  2. The dough will be slightly sticky to the touch but shouldn’t stick to your finger.  If using a standup mixer, the sides of the bowl should be clean with no dough residue.
  3. Take the dough out of the mixing bowl.
  4. Sprinkle some flour on flat surface and pat the dough out into round shape, about 1/2 inch thick
  5. Cut the dough into triangular slices
  6. Bake at 350 degrees for 15 minutes.

Note: if you like chocolate flavor instead, use semi-sweet chocolate chips instead of raisins and omit the orange zest.

Orange Raisin Scone

Orange Raisin Scone

Chocolate Scone

Chocolate Scone