D2O

The water dispenser is the best investment this year. but maybe it's time to update the version and live a long healthy life

we eat pork, for y ou

this is for my dear friend, chia-an...

three-coloured steamed egg

the smoothness of steamed egg with chucks of salty eggs and century eggs to complicate the flavour.

150 dumplings

actually we realised 2kgs of mince could make around 200 dumplings, given the fact that it's not just meat in the pastry.

traditionally, it's something for the new years, i believe. but i don't come from that particular region so for me, dumplings means simply, a lot of work. and a feast for sure.
we had pork and chives, and pork and cabbage (excessive garlic added!)

we're awesome.

hui vous recommande cette page de L'Internaute Magazine

Bonjour, hui a pensé que cette page de L'Internaute Magazine : En savoir plus - Bocuse d'Or : les 12 cuisiniers qualifiés sur L'Internaute Restaurant Grande cuisine pourrait vous intéresser. Le message de hui : "is this food? all the dishes look the same to me..." Nous vous souhaitons une bonne lecture et une bonne journée. Cordialement, L'équipe de L'Internaute Magazine www.linternaute.com Sur L'Internaute Cartes de voeux gratuites | Retrouvez vos copains d'avant | Encyclopédies | Photos | Vidéos | Programme Cinéma | Programme TV

brewing high mountain

so apparently high mountain isn't one of the four main teas produced in taiwan, i guess it's just too valuable to be grouped as 'popular'.. lol. i however have always had such privileges tasting its pure liquor and aroma thanks to my beloved relatives living in chiayi. since it's not so popular, cautions should be taken to embrace its full taste and aroma when brewing the tea. but really there's not much difference to brewing any other tea, take the usual process of warming the tea pot and cups, etc. put leaves in the pot about 25% of the pot's capacity (for that the leaves expands once brewed). wash leaves with boiling water for 5 seconds (this process can be omitted). then brew the tea with water temperatured 95-100degree c for 40 second (first flush), water should be added to 95-98% of the pot. from there on brew each flush 30-35 seconds, this process can be repeated for 'as many times as you like'... well, personal experience says around 5 times to still have the same taste and colour and for the leaves to fully expand and be exploited. do not recommend leaving leaves in teapot for longer than 10mins to be brewed again, it just doesn't taste the same.
my aunt used to make tea leaves pillows with the used leaves, they are the perfect companion for summer afternoon naps.

Banana Soufflés

Banana Soufflés

INGREDIENTS:
2 ripe bananas
3 tbsp water
1/3 cup plus 1 tbsp sugar
4 egg whites
Pinch of salt
Pinch of cinnamon

DIRECTIONS:
1. Butter and sugar 4 4-ounce ramekins.
2. Preheat oven to 400 degrees.
3. Peel bananas and puree in a food processor until smooth.
4. In a small saucepan, bring water and 1/4 cup sugar to a boil. Simmer 4 minutes or until thickened and sugar has dissolved.
5. Add banana puree and cinnamon to sugar syrup, stir until incorporated. Set aside to cool completely.
6. In a stainless steel bowl, beat egg whites and salt until foamy. Add remaining tablespoon of sugar and beat to soft peaks.
7. Fold cooled banana puree into egg white mixture. Pour into ramekins and place ramekins on a baking sheet.
8. Place baking sheet in the oven and immediately turn temperature to 375 degrees. Bake for 10-12 minutes, or until puffed up.

Serves 4.