27 August 2012
i believe taiyaki, or japanese fish-shaped pancake requires no further introduction. it must be one of the most common snacks around that i don't even take second glances whenever i pass by stalls selling them, at least not until some of the interesting flavors like chocolate banana and pumpkin started appearing.
14 August 2012
this is the entremet i mentioned that it took me almost a month to complete. i usually complete my entremet within a day so this is the first (and hopefully the last time) i'm gonna do this. also, this is also the first time i'm using entremet recipe from a blog. when it comes to long and complicated recipes, i don't usually like taking them from blogs for fear that certain ingredients or steps would be missed out. i mean i'm guilty of it at times, not deliberately of course. sometimes i tend to overlook certain things, luckily it doesn't happen too often and my readers have always been kind (and forgiving) enough to point out my mistakes. anyway, i saw this recipe from dailydelicious' blog and it was so beautiful i just had to attempt it myself.
08 August 2012
today, i finally plucked up the courage to attempt another pancake recipe and this time, a japanese one. ever since i succeeded in making those fluffy pancakes sometime back and gotten rave reviews from many readers, i didn't dare experiment anymore. therefore i've been sticking to the same recipe for the past 3 years but i'm so glad i tried these coz they were so good! i can safely say my favorite pancake recipe has now found its match. these japanese hotcakes or hottokēki are thicker and sweeter than their western counterpart and dare i say, better. they're really popular in japan and many people use the morinaga pancake mix but making them from scratch is actually pretty easy and rewarding.
06 August 2012
its impossible to find shiro-an locally, not to mention sakura-an therefore when i chanced upon a recipe i was really happy. sakura-an is cherry blossom bean paste made with shiro-an (regular white bean paste) and chopped bits of sakura leaves plus pink food coloring. i never thought it was possible to make my own but well, i now can. even though spring has long gone and this post might be somewhat irrelevant, i didn't want to wait until next spring to make these. afterall, using ingredients like pickled cherry leaves, you can make these anytime and freeze until you need them.