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dessert that people go wild for. Did I mention that I received a marriage proposal for my Tiramisu? Get this.. all I did was describe it. :blush: but more on that another time ;) LOL |
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I love mandu. I always had a bag in my freezer in Korea. Sometimes that's all I had for dinner. You just throw them into boiling water, wait for them to bob to the top, drain and enjoy with some soya sauce. |
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Rose flavouring is very popular here in Malaysia. Rose cordial, etc. A mate gave me some rose muffins that other day. They were ok - I think it was the texture, not sure. I love rose Turkish Delight. Then again, any flavour of Turkish Delight gets my vote. :D |
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Noodles 1 1/2 to 2 cups flour, divided, plus extra for rolling 1 egg, beaten 1/2 eggshell full of milk Start with one cup flour, mix in egg and milk. Add flour as necessary to make a dry but cohesive dough. Roll out thin or thick on a well floured board, cut into noodles. Can be dried for later or cooked immediately. The amount of flour you need depends on the size of your egg and the size of the eggshell half you use to measure the milk. Salt is completely optional. I'm sure the original recipe called for it, but if you cook in salted water or broth you really don't need it. I tend to roll these noodles pretty thick, and even fresh they take a while to cook when they're thick. I suspect they're maybe halfway to being dumplings. |
Mandu are cute. They look like won tons - they're fun to make :)
Rose muffins sound interesting! Lavender was a fun experiment, but it's quite strong. I didn't make it a regular part of my rotation. I did make some lavender salt though, which is lovely on fresh tomatoes. Bek likes it for the novelty factor. Tiramisu - I could totally see how you'd get a marriage proposal for a good tiramisu :) |
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Funny you said about the dumplings. Remember the first time I made them, I made them too thick and I ended up calling them numplings? |
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In all seriousness...Turkish Delight..*sigh* I have no words. Fabulous does not even seem adequate. |
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Wow I cant wait to try the milk instead of water method. Very cool. One of my Chef buddies just got a new pasta machine from Italy and is dying to play around with it with some friends. Maybe I will talk him into rolling out some sheets with me and we can stuff some pasta. Maybe Tortelloni or something like this. Any ideas for stuffed pasta from you all? |
Since we are talking about Tiramisu I thought that I would post a recipe.
This one is pretty close to my own. If you do not use alcohol, substitute more espresso for the rum: Giada's Tiramisu |
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http://www.masterchef.com.au/recipes...ruffle-oil.htm Or if you're going for simplicity, 50/50 ricotta/goat cheese, plus egg and fresh lemon zest. I also want to try a pansotti with herbs and cheese with a creamy walnut sauce - have had the recipe on my "must try" list for ages. Thanks for reminding me! |
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Your goat cheese/ricotta idea is a good one. I may do that and add spinach. |
I'm even simpler. I don't care for a lot of cheeses or fillings, so I stuff manicotti with a meat sauce :).
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I have another kimchi story. :D Went up a "mountain" in Korea with my little sister and her students (anything remotely highish is a mountain in Korea). After we came back down, one of the mother's took us to a local restaurant. For starters we had freshly made tofu and kimchi. Sun, you would have wet your pants with happiness. Well, maybe. |
Lusciouskiwi inspired me. I just made 60 little dumplings and they're sitting in the freezer right now :)
Thank God for gow gee wrappers from the supermarket! I have a recipe to make them from scratch, but after a full work day I didn't have the time or energy. I love having stuff in the freezer, it's like a "Get out of jail free card" for those days when you want something quick and easy. |
Good Morning/Afternoon/Evening Delicioustarians! How are you all doing? I was happy to read that Ursy was inspired by lusciouskiwi to make dumplings at home. That is the awesome thing about this thread. We inspire each other. We also get to read about things that we have no access to and can decide if we want to make them. That would be Kimchi for me. What I am hearing from friends is that the follow up from the Thanksgiving holiday has meant, eating lighter. This is a great time to try out some new dishes that you have never made before. "Light" does not need to be boring, light can mean, fresh, clean, energizing food. Foods that are not heavy with fats but are packed with quality carbs, healthy fats and lean proteins are a great alternative to the holiday feasting. Asian cuisines offer us many flavor layered options, and some are very simple to prepare. Also, as you are coming off of the holiday feasting train, remember to drink lots of water. If you do not drink enough water, your body will not operate correctly, it is as simple as that. So stay hydrated! *this message was brought to you by the Hydration police* |
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My favorite pasta filling, ever, was found in a Tapas place in Portland OR. The dish was one large round ravioli, appetizer, and inside of it the Chef had placed a raw egg, which turned out like a soft poached egg inside of the ravioli. There was a little cheese in there, maybe Manchego..but I really am not sure. Just a little thinly shaved cheese that melted but made its presence known. The ravioli sat atop a pool of a lemon egg yolk sauce. It was insanely good, very rich, but some Tapas are like that and the implication is that a few bites of something rich sustains the drinking that is intended to go along with the Tapas. |
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Good advice on the water, Sun. Especially when it's getting colder, you still lose a lot. I like the non sweetened Crystal-Light like packets from Wal-Mart, which are much cheaper. I know a lot of people can't drink straight water without some flavor. |
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Can I get one of those? We could do a whole thread on dumplings, seriously. There is a Chef in Phoenix who is becoming well known for his Asian fusion Happy Hour menu where every dish is under $5. One dish is a large dumpling filled with soup. The locals are crazy over it. I will get more info on this. Would it be useful for us to post some recipes for dumpling fillings? Most people can find dumpling wrappers at market or grocery story. The fillings are a bit more challenging. |
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Drinking enough water is a challenge for many people that I know. My younger sister will text me from her desk at work to tell me that she has a terrible headache. This is the same conversation recycled over and over again. As if I am her water conscience. I ask her what she has had to drink in the last 24 hours. She tells me "coffee and diet coke" and we go through the ritual of hydration police with me reminding her that she has to drink something that is not diuretic in order to actually keep water in her system. On Facebook I am part of a group of workout/fitness buddies, and we constantly remind each other of things like getting enough water or protein. Some of these people are running 5K all the time, climbing mountains, doing Triathalon training and still are not getting enough water. It seems that flavoring the water is the curve for many. Recently I have been slicing fresh lime and adding it to cold water. Remember that the craving for sweets is often our bodies telling us that we need more protein. |
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On the fresh tofu..I wish that I liked tofu, but I really do not care for it. |
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