Last week when I cleaned up the pantry I saw this amaretto (almond liqueur), still 3/4 bottle full. Last time I used it was for mocha cake. I wasn’t thinking about making any cake as it usually needs extra work and time which is what I’d prefer to skip since I have my little M, but this recipe is so simple and tempting … I made it as it is and it’s delicious. Find the recipe here.
I don’t have detail pictures step by step but I’m sure it’s so easy it doesn’t need ones.
I have this red yeast rice wine that’s been sitting in my fridge for almost 5 years. My aunt gave me to be used in her fish soup recipe. This recipe here is my own version which tastes as delicious as hers.. I think 🙂
This soup is very oriental, specially because of ginger and gojiberry.
Serving 4 medium bowl
1. Prepare 1 lb. yellow tail snapper fillet (or red snapper), 1/2 C cooking rice wine, 2 tbs red yeast rice wine, 1/4 c gojiberry (rinsed), 1 C sliced radish, 1/2 C sliced ginger, salt to taste.
2. Pan fried the snapper fillets in +/- 5 tbs vegetable oil, set aside, leave the oil in pan.
3. Saute the ginger, add red yeast rice wine and rice cooking wine, stir until the alcohol reduced. Meanwhile cook the radish in 5 C water.
4. Pour the ingredient in the pan and gojiberries into the boiled water, add salt to taste, cook for about 5 mins before add the snapper fillet, cook for another 5-8 mins to get all the flavors in the soup.
5. Bon appétit.
It’s been months since my last post about cooking. This recipe is inspired by the basil I just planted 🙂
The ingredients are for 1 chicken breast.
1. Cut chicken breast into small pieces.
2. Seasoning: 1/4 cup coconut milk, 1/2 tsp cayenne pepper, 2 tbsp chopped basil leaves, 1/2 tbsp lemon juice, 2 tbsp brown sugar, pinch of salt.
3. Combine chicken and seasoning, put into ziploc bag for 2 hours in the fridge.
4. Grill with skewer, add sweet soy sauce when serving.
5. Bon appétit
1. Prepare :
2. Whisk 6 eggs (at room temperature)+ 1 C sugar until pale and creamy.
3. Pour the coffee mixture into egg mixture, followed by oil, beat until well combined.
4. Stir in flour mixture and gently fold until well blended. Divide the batter between 2, 9″round cake pans (line the bottom with parchment paper and put baking spray around the inside). Bake in 375 F oven about 20 minutes, check with toothpick.
5. For the filling cream : whisk 1 1/2 C heavy cream + powdered sugar (as your preferred sweetness) + 2 tbsp kahlua, coffee liqueur + 1 tbsp optional amaretto, almond liqueur.
6. Bon appétit!
This one is super easy and fun looking cookies. Not only cute because of the texture of coconut flakes but I really like how it tastes. The original recipe uses raspberry and/or apricot jam, I modified mine using my homemade chunky pineapple jam and adding raisin on the top. The Pineapple jam gave me idea for the name because it has sourness, just enough, to give fresh and unique taste. With the sweetness from sweetened coconut flakes I think Sweetsour Cookies is the prefect name.
1. Cream together 3/4 pound (3sticks) unsalted butter (at room temperature) and 1 C sugar until just combined then add 1 tsp vanilla extract. On low speed mixed slowly add flour mixture (3 1/2 C all purpose flour + 1/4 tsp salt). Form the dough into a flat rectangle about 7″x 6″, wrap in plastic, chill for 30 minutes.
2. Prepare :
note : for making chunky pineapple jam, cook grated 1/2 fresh pineapple + diced 1/2 fresh pineapple (3/8″x3/8″) with sugar (the amount depends on your preferred sweetness) until the juice is reduced and thick. I prepared mine 1 day ahead.
3. To assemble the cookies :
4. Bake for 20-25 minutes (until the flakes golden brown) in the preheated 350F oven.
5. Cool and serve. Bon appétit!
SweetSourMoments 