Stir-fried bitter squash

So this dish was originally made in December and I have finished this draft now at the end of February. Wow I have been very lazy with updating. Okay, if you try to make this, I'm sorry if it doesn't look completely like the picture. I don't really remember how many of this or that was in it any more, after two months have passed =P.

My mom actually made this dish, and I just took pictures and watched.

Stir-fried bitter squash:
2 bitter squash
2 stalks onion
2 teaspoons fish sauce
3 eggs

1. Slice the bitter squash lengthwise. Use a spoon to scoop out the core and throw the core away. Slice the bitter squash thinly. Also slice two stalks of green onion thinly.


2. Heat a large pan or wok with some oil on medium-high heat. When the oil is hot, add the bitter squash. You can add the fish sauce now, or wait to add it in with the eggs, depending on your preference. Stir-fry: use a spatula-type tool to mix and flip the veggies frequently, about every 15 seconds. After a minute, add the green onions.

3. Crack the eggs in a small bowl and whisk. You can add the fish sauce into the eggs here if you want. When the bitter squash has softened, pour the eggs in the pan. Let the eggs cook for about 20 seconds then start to stir continuously till the eggs are completely cooked. Then you are done.

Stir Fried Noodles

Yum yum yum I love noodles.

1 package Chinese flat rice noodles
1 pound beef
4 baby bok choy (optional)
2-3 cups bean sprouts (optional)
3-5 stalks of green onion
sesame oil
2 tablespoon soy sauce
3-4 tablespoons oyster sauce
pepper to taste
veggie/olive oil for cooking

1. Open up your package of noodles. You can buy them precut. I unravel the noodles with my hands. My dad doesn't do that, but I wanted to see if it made a difference. I think that it was helpful, but not totally necessary because the noodles do separate as they are cooking.

2. Slice your beef into small pieces. You can use something lean like round or go for something more fatty like a ribeye. Marinate with 1 teaspoon soy sauce and a 1/2 teaspoon sesame oil. Note: I tried to use cornstarch here and that's why the meat looks pale. The texture came out bad in the end...don't do it!


3. Wash the baby bok choy and cut however you like, in large chunks or small slices.


4. Slice the bulb of the green onion finely and slice the tops of the green onion into 1-inch pieces.

5. Heat 3 tablespoons of oil in a large pan/wok on high heat. Toss in the meat. When the meat is still pink, add 1 tablespoon of oyster sauce. Cook, stirring every 30 seconds or so until it has browned on the outside. Set aside in a bowl. In another small bowl, mix 1 tablespoon soy sauce, 3-4 tablespoons oyster sauce, and 1 tablespoon water.

6. Add another 2 tablespoons of oil. Add the bulb of the green onion. Let it cook for about 30 seconds then add in the boy choy. Stir so that it is evenly coated with oil. When the leaves start to wilt, add in the noodles. Stir occasionally; if you stir it around too much the noodle will start to break apart. Add pepper and use a spoon to drizzle the sauce mixture over the noodles, then stir it, then add more sauce, then stir it. After the noodles cooks for a minute, add the beef back in. Keep adding the sauce until the noodles are flavored as you like it. The noodles will become soft when they are cooked.

That's all there is to it.

Potato Latkes

During my stay in St. Louis, I helped Rachel make potato latkes for Hanakkuh.

1/2 - 1 small onion, depending on your preference
4 large potatoes
1 egg
1/4 cup flour
salt and pepper

1. Peel your potatoes if you want (we didn't). Coarsely grate the potatoes and onions together. Get ready for a crying fest. I wear contacts and chopping onions have never bothered me.


2. Use your bare hands to squeeze out as much moisture as you can from the grated onions and potatoes. Transfer to a mixing bowl. Add the egg, flour, salt and pepper. As it sits, more moisture will get drawn out from the potatoes.


3. Heat a pan with 1/2 centimeter layer of vegetable oil. Olive oil isn't good because it has a lower smoke point and may burn. Form patties in your hands and squeeze even more moisture out from the potatoes. Cook on medium-high heat for about a minute or until it's dark brown. Then, flip over and cook the other side. When both sides are nice and browned, transfer to something to drain the oil. You can put them on a plate with paper towels. We didn't have paper towels, and when Rachel didn't like my newspaper idea, she made a rack station with dinner napkins underneath.


Yummo! Makes about 10 palm-sized latkes.

My try at macarons

So after making a double batch of creme brulee, I had many egg whites leftover. I tried my hand at making macarons. BTW I like to measure things in grams, I have scale and it makes it easier for me. Sorry, I don't have this in cup measurements.

Italian-style macarons:
400g almond meal
400g powdered sugar
400g sugar
100g water
300g egg whites, divided into two

Chocolate ganache: (half batch)
50 mL heavy cream
125g chocolate

1. In a blender or food processor, blend the powdered sugar and the almond meal together. Sift into a large mixing bowl with a strainer, and set aside.

2. In a small pot, heat the sugar and water until it reaches 245F.

3. In a medium mixing bowl, whip 150g of the egg whites until stiff peaks form. That's when, when you dip the whisk into the bowl and flip it upside down, the egg whites will form a tip and won't fall over.

4. Mix the egg whites on low while slowly pouring the sugar syrup. Then whip on high speed until the mixture is glossy and firm. You won't get stiff peaks anymore.

5. Stir the almond meal/powdered sugar with 150g of the egg whites. Fold in the egg white mixture until it is combined. Now stir until the batter falls in ribbons and the ribbons will disappear back into the batter in 10 seconds. If it takes longer than that, keep stirring. The longer you stir, the more runny it gets. So stop once you reach that 10 second mark.


6. Add food coloring if you want. I did! Pipe the batter onto making pans covered with parchment paper, silicone mats, or foil. Pipe them into 1" rounds. The batter should flatten out. Let them dry out in the air for at least 1 hour.

7. Bake at 320 degrees for 15 minutes. Here are how they turn out. Some of them domed up and was hollow inside. Some were nice. I think it was because I baked some on my bottom rack, and it got too hot. So make sure you place the oven racks in the very middle. Let them cool to room temperature.


8. To make some filling, you can try chocolate ganache. Put the heavy cream and chocolate (chips or chopped) in a bowl. Microwave until the heavy cream starts to bubble. I microwaved it for 30 seconds at a time. It will look like barf at first, but keep stirring until it's smooth and shiny. Leave out at room temperature. It will firm up later on.


Try to find two macarons of equal size and sandwich them together. I also tried making raspberry buttercream, but it did not taste good.

Lots of mishaps, maybe I'll try them again another day.

Easy Creme Brulee

I tried making creme brulee after getting a torch for my birthday from my sister Cindy. Fun with fire! So traditionally, the creme brulee is set in a hot water bath and baked in the oven. This one uses a steamer, which makes it slightly easier to make.

Easy Creme Brulee (makes 3 ramekins, I made a double batch)
4 egg yolks
200mL room temperature heavy cream
100mL room temperature milk
2 tablespoons sugar
2 teaspoons vanilla

1. In a mixing bowl, stir your egg yolks and sugar together. Doesn't need to be a whisk. For this dessert, the least amount of air in the mix is desirable.

2. Add the cream, milk, and vanilla. Stir until mixed.

3. Set up the steamer. In the lowest level, pour enough water to make a 2 inch layer and heat on high to bring it to a boil. Use a ladle and strainer to pour the mixture into ramekins (which are oven safe, straight-edged bowls). Cover each ramekin with foil, so that the steam won't condense into the creme brulee.

4. Once the water reaches a boil, place the ramekins into the steamer. Cook for 15 minutes, then turn off the heat but allow the creme brulee to continue cooking. After another 15 minutes, remove the ramekins from the steamer and allow the creme brulee to cool.

Here they are, no bubbles or lumps!

5. You can let the creme brulee refrigerate until chilled or eat them now. Evenly spread one tablespoon of sugar one top of the creme brulee. Then torch it! The flame is very close to the sugar, about 1 inch away. The torch needs to be constantly moving around the ramekin. Brulee until you get a nice browned, crisp top.

Here the sugar is starting to melt and carmelize

Almost done...

Enjoy!