tag:blogger.com,1999:blog-48047300117830954782024-03-13T03:23:40.221-07:00Katchum's KitchenExperimental cooking for dummieskatchumhttp://www.blogger.com/profile/16885231288918100897noreply@blogger.comBlogger84125tag:blogger.com,1999:blog-4804730011783095478.post-20345755949024616312021-06-04T11:19:00.007-07:002021-06-04T11:31:00.287-07:00New York Cheesecake<p>This is the most delicious cheesecake I ever made and the recipe is from <a href="https://www.marthastewart.com/332755/new-york-style-cheesecake">Martha Stewart</a>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jU-ds-4GIfY/YLpuoZF2Z0I/AAAAAAAAUYw/VpxrhD_w7BQPYYgzdvH8FRVtK4LoAukHgCLcBGAsYHQ/s2048/9D1B1F90-90B2-485E-BC7B-3E61D775D140.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-jU-ds-4GIfY/YLpuoZF2Z0I/AAAAAAAAUYw/VpxrhD_w7BQPYYgzdvH8FRVtK4LoAukHgCLcBGAsYHQ/w400-h300/9D1B1F90-90B2-485E-BC7B-3E61D775D140.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Jy8r17dps70/YLpu959PwJI/AAAAAAAAUY4/9EqBO8Ile6EsvjrvrDrBI64GZCoX7smtwCLcBGAsYHQ/s2048/1AF51C86-F200-4E47-B61C-899F4EE3451F.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-Jy8r17dps70/YLpu959PwJI/AAAAAAAAUY4/9EqBO8Ile6EsvjrvrDrBI64GZCoX7smtwCLcBGAsYHQ/w400-h300/1AF51C86-F200-4E47-B61C-899F4EE3451F.jpeg" width="400" /></a></div><legend class="section-subheadline ingredients-section__legend" style="-webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.952941); color: rgba(0, 0, 0, 0.952941); display: table; font-family: "Nunito Sans", Helvetica, sans-serif; font-size: 18px; font-stretch: normal; font-weight: 700; line-height: 24px; margin-bottom: 0px; max-width: 100%; padding: 32px 0px 16px; position: relative; width: 640px;"><br /></legend><legend class="section-subheadline ingredients-section__legend" style="-webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.952941); color: rgba(0, 0, 0, 0.952941); display: table; font-family: "Nunito Sans", Helvetica, sans-serif; font-size: 18px; font-stretch: normal; font-weight: 700; line-height: 24px; margin-bottom: 0px; max-width: 100%; padding: 32px 0px 16px; position: relative; width: 640px;">For the Cake</legend><ul class="ingredients-section" data-tracking-label="ingredients section" style="-webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.952941); color: rgba(0, 0, 0, 0.952941); font-family: Lora, sans-serif; font-size: 17px; letter-spacing: 0.5px; line-height: 28px; margin: 0px; padding-left: 0px;"><li class="ingredients-item" data-id="d17f21a07932680cad8a36c3f14f9903" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature" data-init-quantity="" data-quantity="" data-tracking-label="ingredient clicked" data-unit="" data-unit_family="" id="recipe-ingredients-label-332755-2-0" style="font-family: inherit; font-size: 17px; left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /><span class="checkbox-list-checkmark" style="box-sizing: border-box; cursor: pointer; display: flex; padding-left: 36px; position: relative;"><span class="ingredients-item-name" style="box-sizing: border-box; font-size: 18px; font-stretch: normal; letter-spacing: 0px; line-height: 28px;">3 1/2 pounds (seven 8-ounce packages) cream cheese Philadelphia, room temperature </span></span></label></li><li class="ingredients-item" data-id="5bc3b08fe966b729936be5a0ed1cd853" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="2 1/4 cups sugar" data-init-quantity="" data-quantity="" data-tracking-label="ingredient clicked" data-unit="" data-unit_family="" id="recipe-ingredients-label-332755-2-1" style="font-family: inherit; font-size: 17px; left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /><span class="checkbox-list-checkmark" style="box-sizing: border-box; cursor: pointer; display: flex; padding-left: 36px; position: relative;"><span class="ingredients-item-name" style="box-sizing: border-box; font-size: 18px; font-stretch: normal; letter-spacing: 0px; line-height: 28px;">2 1/4 cups sugar </span></span></label></li><li class="ingredients-item" data-id="8e60abc5556cf183ba3c91ca2fa92644" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="1/2 cup all-purpose flour" data-init-quantity="" data-quantity="" data-tracking-label="ingredient clicked" data-unit="" data-unit_family="" id="recipe-ingredients-label-332755-2-2" style="font-family: inherit; font-size: 17px; left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /><span class="checkbox-list-checkmark" style="box-sizing: border-box; cursor: pointer; display: flex; padding-left: 36px; position: relative;"><span class="ingredients-item-name" style="box-sizing: border-box; font-size: 18px; font-stretch: normal; letter-spacing: 0px; line-height: 28px;">1/2 cup all-purpose flour </span></span></label></li><li class="ingredients-item" data-id="548757d86cf1fc1d67f09692e73de2bc" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="1 cup sour cream, room temperature" data-init-quantity="" data-quantity="" data-tracking-label="ingredient clicked" data-unit="" data-unit_family="" id="recipe-ingredients-label-332755-2-3" style="font-family: inherit; font-size: 17px; left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /><span class="checkbox-list-checkmark" style="box-sizing: border-box; cursor: pointer; display: flex; padding-left: 36px; position: relative;"><span class="ingredients-item-name" style="box-sizing: border-box; font-size: 18px; font-stretch: normal; letter-spacing: 0px; line-height: 28px;">1 cup sour cream, room temperature </span></span></label></li><li class="ingredients-item" data-id="e3e377fe482318ade9e4d1d23f8d7294" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="1 1/2 teaspoons pure vanilla extract" data-init-quantity="" data-quantity="" data-tracking-label="ingredient clicked" data-unit="" data-unit_family="" id="recipe-ingredients-label-332755-2-4" style="font-family: inherit; font-size: 17px; left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /><span class="checkbox-list-checkmark" style="box-sizing: border-box; cursor: pointer; display: flex; padding-left: 36px; position: relative;"><span class="ingredients-item-name" style="box-sizing: border-box; font-size: 18px; font-stretch: normal; letter-spacing: 0px; line-height: 28px;">1 1/2 teaspoons pure vanilla extract </span></span></label></li><li class="ingredients-item" data-id="37e29596a45a9a5b73712321520a5538" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="5 large eggs, room temperature" data-init-quantity="" data-quantity="" data-tracking-label="ingredient clicked" data-unit="" data-unit_family="" id="recipe-ingredients-label-332755-2-5" style="font-family: inherit; font-size: 17px; left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /><span class="checkbox-list-checkmark" style="box-sizing: border-box; cursor: pointer; display: flex; padding-left: 36px; position: relative;"><span class="ingredients-item-name" style="box-sizing: border-box; font-size: 18px; font-stretch: normal; letter-spacing: 0px; line-height: 28px;">5 large eggs, room temperature</span></span></label></li></ul><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><p><br /></p>katchumhttp://www.blogger.com/profile/16885231288918100897noreply@blogger.com0tag:blogger.com,1999:blog-4804730011783095478.post-89773995633739722552021-02-21T02:55:00.006-08:002021-02-21T02:57:07.417-08:00Chow Mein<p>Easy recipe for chow mein with black soy sauce.</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/MxIrrFJnn_4" width="320" youtube-src-id="MxIrrFJnn_4"></iframe></div><br /><p></p>katchumhttp://www.blogger.com/profile/16885231288918100897noreply@blogger.com0tag:blogger.com,1999:blog-4804730011783095478.post-87519736119528548402020-11-10T08:36:00.001-08:002020-11-10T08:36:06.957-08:00Bean Curd Skin Rolls<p> </p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/_-I2Z0Oa9sc" width="320" youtube-src-id="_-I2Z0Oa9sc"></iframe></div><br /><p></p>katchumhttp://www.blogger.com/profile/16885231288918100897noreply@blogger.com0tag:blogger.com,1999:blog-4804730011783095478.post-35793400307811585892020-08-08T09:49:00.001-07:002020-08-08T09:49:07.138-07:00Fondant Potatoes<div dir="ltr" style="text-align: left;" trbidi="on">
I actually tried 3 times and on the 3rd time I got the hang of it. The first time somehow the potatoes were not cooked thoroughly. The second time I cooked it longer, but the water didn't go away. That's because I cut the potatoes too high. So I figured that you should cut the potatoes a bit more thin, so that the water can evaporate and so that it's easier to cook the potatoes.<br />
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And now I've mastered it. This is how I make potato fondant.<br />
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katchumhttp://www.blogger.com/profile/16885231288918100897noreply@blogger.com0tag:blogger.com,1999:blog-4804730011783095478.post-58349018206679313222019-06-15T07:37:00.003-07:002019-06-15T07:39:24.546-07:00Vegetarian Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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Vegetarian chicken can be used as an addition to ramen noodles. Flavour it with some dark soy sauce and you’re good to go. </div>
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Ingredients:</div>
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- 2 packs of dried bean curd (Cock brand)</div>
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- Pepper </div>
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- 2 table spoons of salt</div>
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- 1 table spoon of sugar</div>
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- Mushroom flavour</div>
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- 5 rice bowls of water</div>
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- 2 table spoons of light soy sauce </div>
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katchumhttp://www.blogger.com/profile/16885231288918100897noreply@blogger.com0tag:blogger.com,1999:blog-4804730011783095478.post-46744701770041659302019-02-02T03:14:00.002-08:002019-02-03T04:04:53.223-08:00Vegetarian Wheat Gluten<div dir="ltr" style="text-align: left;" trbidi="on">
Vegetarian wheat gluten or <span class="_5yl5">齋鹵味 (lo mei) is a delicacy in Hong Kong. It looks like meat and even meat lovers like to eat this. But it definitely is vegetarian because it is made out of high gluten flour.</span><br />
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<span class="_5yl5">This is how you make it and there is no recipe!</span><br />
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<a href="https://2.bp.blogspot.com/-jKEbFw1brv4/XFXQB10bcAI/AAAAAAAAQ68/fsI7ZOPIibwCcHopAWpwWoHXY9k_NnrqwCLcBGAs/s1600/51041800_1841722202606360_6071815207888355328_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1195" data-original-width="1600" height="298" src="https://2.bp.blogspot.com/-jKEbFw1brv4/XFXQB10bcAI/AAAAAAAAQ68/fsI7ZOPIibwCcHopAWpwWoHXY9k_NnrqwCLcBGAs/s400/51041800_1841722202606360_6071815207888355328_n.jpg" width="400" /></a></div>
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<u><span class="_5yl5">1) First you make the dough</span></u><br />
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<span class="_5yl5">- high gluten flour</span><br />
<span class="_5yl5">- self raising flour</span><br />
<span class="_5yl5">- water</span><br />
<span class="_5yl5">- salt</span>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/gVivl3PEw84/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/gVivl3PEw84?feature=player_embedded" width="320"></iframe></div>
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<u><span class="_5yl5">2) Then you fry them</span></u><br />
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<u><span class="_5yl5">3) You cook them in your favourite sauce</span></u><br />
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<span class="_5yl5">Soy Sauce:</span><br />
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<span class="_5yl5">Curry Sauce:</span><br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/lKBgAZkEy-s/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/lKBgAZkEy-s?feature=player_embedded" width="320"></iframe></div>
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<span class="_5yl5">Sweet and Sour Sauce:</span><br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/RpeTU5hMUBA/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/RpeTU5hMUBA?feature=player_embedded" width="320"></iframe></div>
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katchumhttp://www.blogger.com/profile/16885231288918100897noreply@blogger.com1tag:blogger.com,1999:blog-4804730011783095478.post-34243397197202393452019-01-07T08:53:00.001-08:002019-01-07T08:53:06.165-08:00Burnt Butter Sage Ravioli<div dir="ltr" style="text-align: left;" trbidi="on">
This is a dish I discovered when visiting Sicily. I went to an Italian restaurant and saw vegetarian ravioli with sage butter sauce. I had no idea what "sage" was. Was it some kind of vegetable added to butter? The waitress said it was a herb. I was thinking, why would I eat ravioli with a butter sauce with only a herb in it? Butter sauce is not a real sauce...<br />
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But I was so wrong. This was one of the most important discoveries in my foodie life. Sage and butter are in a perfect relationship with each other. Especially when you burn the butter with the sage leaves. You will taste the nutty flavour of the butter, in concert with the aroma of the crispy sage leaves. Try this recipe yourself!<br />
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<a href="https://3.bp.blogspot.com/-xXL-zl_ZlWM/XDODVfttmJI/AAAAAAAAQ1A/o9WEkvyI3qsZebX8UILZdjxFWHS17bZbgCLcBGAs/s1600/49714034_983676338489035_1590515252582154240_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1195" data-original-width="1600" height="298" src="https://3.bp.blogspot.com/-xXL-zl_ZlWM/XDODVfttmJI/AAAAAAAAQ1A/o9WEkvyI3qsZebX8UILZdjxFWHS17bZbgCLcBGAs/s400/49714034_983676338489035_1590515252582154240_n.jpg" width="400" /></a></div>
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<u>Ingredients:</u><br />
- Ravioli (sauteed mushrooms with some cream)<br />
- Butter<br />
- Sage leaves<br />
- Parmezan cheese<br />
- Pinenuts<br />
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katchumhttp://www.blogger.com/profile/16885231288918100897noreply@blogger.com0tag:blogger.com,1999:blog-4804730011783095478.post-77796295178478556362019-01-04T06:57:00.000-08:002019-01-04T07:36:53.032-08:00Vegetarian Steamed Bun (Baozi)<div dir="ltr" style="text-align: left;" trbidi="on">
This is how you make steamed buns. You can fill it with whatever you like.<br />
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<a href="https://3.bp.blogspot.com/-KM5BuznvHk8/XC99jr1AQnI/AAAAAAAAQ0o/lHaHF17-6Ec_XNVgQTxc5y_iQrXQeHa5ACLcBGAs/s1600/49348759_742226079498139_4029435688863662080_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1195" data-original-width="1600" height="298" src="https://3.bp.blogspot.com/-KM5BuznvHk8/XC99jr1AQnI/AAAAAAAAQ0o/lHaHF17-6Ec_XNVgQTxc5y_iQrXQeHa5ACLcBGAs/s400/49348759_742226079498139_4029435688863662080_n.jpg" width="400" /></a></div>
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Ingredients:<br />
- 150 g sugar + 8 g vanilla sugar<br />
- 300 g flour + 700 g flour<br />
- 11 g dry yeast<br />
- 2 tea spoons baking powder<br />
- 300 ml warm water + 200 ml warm water<br />
- a splash of vegetable oil<br />
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<u>1) Bao/Mian Zhong</u><br />
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First we make the "Bao/Mian Zhong".<br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/_JaNhNXuVc4/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/_JaNhNXuVc4?feature=player_embedded" width="320"></iframe></div>
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With 11 g dry yeast, 300 ml warm water and 300 g flour we create the Bao Zhong.<br />
Just mix them together and leave it on a warm place to ferment for an hour or two.<br />
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<u>2) Bao/Mian Tun</u><br />
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Next we make the "Bao/Mian Tun".<br />
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Sieve the 700 g flour and add 2 tea spoons of baking powder and 150 g of sugar and 8 g of vanilla sugar. Add 200 ml of warm water and also add the "Bao Zhong".<br />
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Knead it for about 5 minutes. Then add vegetable oil and knead it again for 5 minutes. Then leave it in a warm place to rise for 30 minutes.<br />
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<u>3) Steaming</u><br />
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Then we add the vegetarian mixture into the dough and steam it for 10 minutes.<br />
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katchumhttp://www.blogger.com/profile/16885231288918100897noreply@blogger.com0tag:blogger.com,1999:blog-4804730011783095478.post-74078925389356182832018-11-18T10:22:00.002-08:002018-11-18T10:22:27.327-08:00Vietnamese Loempia<div dir="ltr" style="text-align: left;" trbidi="on">
Here is a nice idea: Vietnamese Loempia.<br />
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katchumhttp://www.blogger.com/profile/16885231288918100897noreply@blogger.com1tag:blogger.com,1999:blog-4804730011783095478.post-76624079685080847602018-11-15T03:59:00.001-08:002018-11-15T03:59:24.515-08:00Truffle Pasta<div dir="ltr" style="text-align: left;" trbidi="on">
This is my own recipe: Truffle Pasta with White Wine Cream Sauce.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-BODnAxrYxpA/W-1fiDIHD1I/AAAAAAAAQqA/g4VIf3VoE_IDLrkan5vhSY6H_B3X2xtUACLcBGAs/s1600/46285843_263974034285800_6897133997478903808_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1195" data-original-width="1600" height="298" src="https://3.bp.blogspot.com/-BODnAxrYxpA/W-1fiDIHD1I/AAAAAAAAQqA/g4VIf3VoE_IDLrkan5vhSY6H_B3X2xtUACLcBGAs/s400/46285843_263974034285800_6897133997478903808_n.jpg" width="400" /></a></div>
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<br />
<br />
Ingredients:<br />
- Pepper and Salt<br />
- Dragon <br />
- Truffle Paste<br />
- White Wine<br />
- Cream<br />
- Mascarpone<br />
- Pasta<br />
- Zucchini (Spinach)<br />
- Parmezan<br />
- Mushrooms<br />
<br />
First pan fry the mushrooms with butter until brown. The key here is not to stir too much, you need to create a brown coat on the mushrooms. Add pepper, salt and dragon.Then blush it with white wine. Let the alcohol disappear and then add cream, mascarpone and truffle paste. Make sure to get the right consistency of the sauce. Add the pasta and it's done.</div>
katchumhttp://www.blogger.com/profile/16885231288918100897noreply@blogger.com1tag:blogger.com,1999:blog-4804730011783095478.post-46410340798256808422018-10-29T10:03:00.000-07:002018-10-29T10:11:11.512-07:00Buttered Prawn<div dir="ltr" style="text-align: left;" trbidi="on">
Prawns can go very well with eggs and this is another way to cook this.<br />
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<div class="separator" style="clear: both; text-align: center;">
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<br />
Ingredients:<br />
- Salted egg yolk<br />
- Butter<br />
- Prawns<br />
- Self raising flour batter<br />
- Chapelure<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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katchumhttp://www.blogger.com/profile/16885231288918100897noreply@blogger.com0tag:blogger.com,1999:blog-4804730011783095478.post-32095811329749843342018-10-18T13:57:00.000-07:002018-11-26T05:31:35.983-08:00Chocolate truffle<div dir="ltr" style="text-align: left;" trbidi="on">
Chocolate truffles are easy to make.<br />
<br />
<div style="text-align: center;">
<a href="https://2.bp.blogspot.com/-NkyyIlsqsqM/W8nCTiEvyKI/AAAAAAAAQjg/XHGwpyNeRQkMc5ZApuBzVZgwe2FH8b04ACLcBGAs/s1600/44288463_520840281753842_2713841322963238912_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1195" data-original-width="1600" height="298" src="https://2.bp.blogspot.com/-NkyyIlsqsqM/W8nCTiEvyKI/AAAAAAAAQjg/XHGwpyNeRQkMc5ZApuBzVZgwe2FH8b04ACLcBGAs/s400/44288463_520840281753842_2713841322963238912_n.jpg" width="400" /></a> </div>
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<br />
<br />
Just mix the following together to make ganache.<br />
<br />
1 dl cream (boiled)<br />
200 g chocolate<br />
50 g butter<br />
Optional: a bit of espresso<br />
<br />
Let it cool for an hour in the fridge.<br />
Create balls out of it.<br />
Coat with cacao powder.</div>
katchumhttp://www.blogger.com/profile/16885231288918100897noreply@blogger.com0tag:blogger.com,1999:blog-4804730011783095478.post-86534625951963130652018-10-13T08:05:00.000-07:002018-10-13T08:31:08.587-07:00Miserable<div dir="ltr" style="text-align: left;" trbidi="on">
The first time I made this it was a disaster. I made many mistakes including mixing cold butter with hot egg yolk and underbaking the biscuit. But I learned from my mistakes and I'm now an expert in making this fine Belgian dessert.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-vwpqKWnOfEU/W8IPP6evX8I/AAAAAAAAQjI/OscgSqpnnroqV67YIz2avIUXdkyyuV7TwCLcBGAs/s1600/44086324_999814793558976_632515740578086912_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1195" data-original-width="1600" height="239" src="https://1.bp.blogspot.com/-vwpqKWnOfEU/W8IPP6evX8I/AAAAAAAAQjI/OscgSqpnnroqV67YIz2avIUXdkyyuV7TwCLcBGAs/s320/44086324_999814793558976_632515740578086912_n.jpg" width="320" /></a></div>
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<u><b>Miserable Recipe:</b></u><br />
<br />
<u>1) Biscuit </u><br />
<br />
- 100 ml egg white<br />
- 40 g sugar<br />
- 200 ml almond powder<br />
- 200 g powdered sugar<br />
- 40 g flour<br />
<br />
Mix
almond powder, powdered sugar and flour. Mix the egg white with the
sugar until it becomes stiff. Gently fold the two mixtures together and
bake at 180 °C for 20-30 minutes.<br />
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<u>2) Butter Cream</u><br />
<br />
- 100 ml water<br />
- 100 g sugar<br />
- 4 egg yolks<br />
- 250 g butter<br />
- vanille aroma<br />
<br />
Cook the water and sugar until it boils to a sirup. Mix the sirup into the egg yolks and mix it until it is at room temperature. Keep mixing and add the butter to it while mixing. Mix this for 10 minutes to add air into the mixture. You can add vanille aroma to it.<br />
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<div class="separator" style="clear: both; text-align: center;">
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<br />
<u>3) Miserable</u><br />
<br />
Add the butter cream between the two biscuits and it's done!<br />
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katchumhttp://www.blogger.com/profile/16885231288918100897noreply@blogger.com0tag:blogger.com,1999:blog-4804730011783095478.post-49858465118416824852018-10-06T09:02:00.002-07:002018-10-06T09:02:29.750-07:00Vegetarian Green Curry<div dir="ltr" style="text-align: left;" trbidi="on">
This is the first time I made green curry and it is pretty sweet.<br />
<br />
One comment though: only add lime juice, not the whole lime or it will taste a bit bitter. But it is very good still, especially when I've never made it.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-fNn_X6-lV00/W7jbndI9vSI/AAAAAAAAQic/Jg1dYXE56sgiVCh-jjePkoNo5NG540ulACLcBGAs/s1600/43415431_10156645882163419_5685688121740492800_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1196" data-original-width="1600" height="298" src="https://1.bp.blogspot.com/-fNn_X6-lV00/W7jbndI9vSI/AAAAAAAAQic/Jg1dYXE56sgiVCh-jjePkoNo5NG540ulACLcBGAs/s400/43415431_10156645882163419_5685688121740492800_o.jpg" width="400" /></a></div>
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<br />
<br />
Ingredients for green curry paste:<br />
- Green peppers<br />
- Ginger<br />
- Koriander<br />
- Koriander seeds<br />
- Chili Oil<br />
- Coconut milk<br />
- Milk<br />
- Lemon balm<br />
- Lime juice<br />
- Salt & Pepper<br />
- Cumin<br />
<br />
Ingredients for vegetables:<br />
- Broccoli<br />
- Green pepper<br />
- Carrot<br />
- Zucchini<br />
- Egg plant<br />
- Pumpkin</div>
katchumhttp://www.blogger.com/profile/16885231288918100897noreply@blogger.com0tag:blogger.com,1999:blog-4804730011783095478.post-45091501078598299232017-12-02T10:32:00.002-08:002017-12-02T10:40:11.736-08:00Croissant<div dir="ltr" style="text-align: left;" trbidi="on">
I wanted to try making croissants and used <a href="https://foodwishes.blogspot.be/2017/12/croissants-slightly-easier-than-flying.html">this recipe</a> from Foodwishes.<br />
<br />
This is the result:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-8AuWEYWHb88/WiLxtgBqnmI/AAAAAAAAQBQ/zQvuWNOI-w42uhkSpLNPc8vvFdbmYvYawCLcBGAs/s1600/24294411_10155850331213419_5252349302200411724_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="717" data-original-width="960" height="298" src="https://2.bp.blogspot.com/-8AuWEYWHb88/WiLxtgBqnmI/AAAAAAAAQBQ/zQvuWNOI-w42uhkSpLNPc8vvFdbmYvYawCLcBGAs/s400/24294411_10155850331213419_5252349302200411724_n.jpg" width="400" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/9soLlXPL4zM/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/9soLlXPL4zM?feature=player_embedded" width="320"></iframe></div>
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<br />
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-small; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Makes 12 to 16 Croissants:</span></span></div>
<div class="MsoNormal">
<i><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-small; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">This recipe was adapted from one by
<a href="https://www.youtube.com/channel/UCRPWH2YmwgbVGz6zJZG1afA">Bruno Albouze, from The Real Deal</a> (which he is)</span></span></i></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-small; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">For the dough:</span></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-small; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 cup warm water (about 100 F.) </span></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-small; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 packet active dry yeast (about 2 1/2
teaspoons)</span></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-small; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/4 cup granulated white sugar </span></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-small; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">3 teaspoons kosher salt (1 3/4
teaspoons if using fine salt)</span></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-small; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">3 1/2 cups unbleached bread flour </span></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-small; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">6 tablespoons room temp butter for the
dough</span></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-small;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-small; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">For the croissants:</span></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-small; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 sticks (1 cup) unsalted European-style
butter for the slab</span></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-small; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 egg beaten with 1 tablespoon water
for the egg wash</span></span></div>
</div>
katchumhttp://www.blogger.com/profile/16885231288918100897noreply@blogger.com0tag:blogger.com,1999:blog-4804730011783095478.post-57440375420677436862017-09-26T08:57:00.002-07:002017-09-26T09:02:20.399-07:00Steamed Silken Tofu<div dir="ltr" style="text-align: left;" trbidi="on">
Ginger and soy sauce can be so good when combined. Try this steamed tofu dish. Easy and quick to make!<br />
<br />
<div style="text-align: center;">
<a href="https://2.bp.blogspot.com/-NdCOG8TbGi8/Wcp5xe3DdQI/AAAAAAAAP5c/ADCpQqXAtVYaDMQRUKFG0VdRAWzzHSckwCLcBGAs/s1600/22008356_10155672206363419_2643185799772155995_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="717" data-original-width="960" height="298" src="https://2.bp.blogspot.com/-NdCOG8TbGi8/Wcp5xe3DdQI/AAAAAAAAP5c/ADCpQqXAtVYaDMQRUKFG0VdRAWzzHSckwCLcBGAs/s400/22008356_10155672206363419_2643185799772155995_n.jpg" width="400" /></a></div>
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<br />
You need:<br />
- light soy sauce<br />
- dark soy sauce<br />
- oyster sauce<br />
- sesame oil<br />
- pepper<br />
- shitake mushrooms<br />
- ginger<br />
- silken tofu<br />
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<a href="https://3.bp.blogspot.com/-DEJHOsI4VQs/Wcp5xQxMZtI/AAAAAAAAP5g/xhIAPcH0qR4YBL2CMAYPSUOTwZSLVHjCgCLcBGAs/s1600/21768227_10155672199658419_1754954395906972487_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="717" data-original-width="960" height="239" src="https://3.bp.blogspot.com/-DEJHOsI4VQs/Wcp5xQxMZtI/AAAAAAAAP5g/xhIAPcH0qR4YBL2CMAYPSUOTwZSLVHjCgCLcBGAs/s320/21768227_10155672199658419_1754954395906972487_n.jpg" width="320" /></a></div>
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katchumhttp://www.blogger.com/profile/16885231288918100897noreply@blogger.com0tag:blogger.com,1999:blog-4804730011783095478.post-87398078878241687942017-08-19T11:12:00.002-07:002017-08-19T22:48:41.334-07:00Pancake<div dir="ltr" style="text-align: left;" trbidi="on">
Pancakes are very easy to make.<br />
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You need:<br />
245 g flour<br />
65 gr sugar<br />
660 gr milk<br />
4 eggs<br />
1 vanille<br />
1 table spoon oil<br />
70 g clarified butter<br />
pinch of salt<br />
<br />
Just mix everything together and that's it.<br />
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katchumhttp://www.blogger.com/profile/16885231288918100897noreply@blogger.com0tag:blogger.com,1999:blog-4804730011783095478.post-10093154174761801552017-08-12T08:50:00.003-07:002018-03-02T07:45:36.569-08:00Oreo Parfait<div dir="ltr" style="text-align: left;" trbidi="on">
Roger Vandamme is my favourite chef for desserts and he teaches you here how to make a perfect parfait!<br />
<br />
I will make it with Oreo cookies.<br />
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<br />
<br />
Ingredients:<br />
- 2 eggs<br />
- 4 egg yolks<br />
- 150 g sugar<br />
- 100 g Oreo cookies<br />
- 700 g cream<br />
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Mix the eggs and the sugar. Heat it up till 85 °C while mixing, then turn off the heat. Continue mixing till it cools down and turns into a thick mixture. Whip the cream and add it. Make sure the cream is cold. Also add the crushed Oreo cookies. That's it!<br />
<br />
You can also add some milk powder in it. <br />Ice cream makers use it combat the effects of too much water in their ice cream base. Milk is almost 90 percent water, and heavy cream is about 60 percent water. You need water to freeze your ice cream, but too much water will freeze into itty-bitty ice cream crystals… and your ice cream will be icy and grainy, not smooth and creamy. Skim milk powder absorbs excess water and givers a milkier, creamier flavor.<br /><br />
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katchumhttp://www.blogger.com/profile/16885231288918100897noreply@blogger.com1tag:blogger.com,1999:blog-4804730011783095478.post-1325287336038784162017-08-02T02:48:00.001-07:002018-02-24T02:20:15.441-08:00Hong Kong Style Pancake<div dir="ltr" style="text-align: left;" trbidi="on">
This HK style pancake is very easy to make and it uses leftover vegetables to make it.<br />
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<br />
Ingredients:<br />
<br />
- leftover vegetable fibre from juicing (apples, carrots, celery)<br />
- tapioca flour<br />
- rice flour<br />
- soy sauce<br />
- pepper and salt<br />
- thyme<br />
- parsley<br />
- water <br />
<br />
Just mix everything and then pan fry it. <br />
<br />
<br />
Of course, there is also the traditional way of making this and it involves special techniques.<br />
<br />
For the dough: <br /> 2 cups bread or all-purpose flour <br /> 1 1/2 teaspoon kosher salt <br /> 3/4 cup hot water <br /> - adjust with more flour or water to form a smooth, but sticky dough <br /> For the oil mixture: <br /> 3 tablespoon veg oil <br /> 2 teaspoons sesame oil <br /> 1 tablespoon plus 1 teaspoon flour<br />
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katchumhttp://www.blogger.com/profile/16885231288918100897noreply@blogger.com0tag:blogger.com,1999:blog-4804730011783095478.post-69438484068854405172017-07-22T07:55:00.002-07:002017-07-22T07:56:30.136-07:00Tapioca Coconut Milk Taro Dessert<div dir="ltr" style="text-align: left;" trbidi="on">
This is a surprisingly easy dessert to make and it is delicious!<br />
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<br />
<u>Ingredients:</u><br />
<br />
<u>Tapioca pearls: </u><br />
<ul style="text-align: left;">
<li>½ cup (60g) tapioca pearls</li>
<li>2.5 cup water</li>
</ul>
<u>Taro:</u><br />
<ul style="text-align: left;">
<li>1 cup (160g) fresh large taro, cubed </li>
<li>water to boil it </li>
</ul>
<u>Coconut Milk Mixture:</u><br />
<ul style="text-align: left;">
<li>1 cup milk</li>
<li>1.5 cup coconut milk</li>
<li>½ cup (100g) sugar</li>
</ul>
First make the coconut milk mixture by adding the milk, coconut milk and sugar. Then bring to a boil and immediately cool it back down.<br />
<br />
Then cook the tapioca pearls with the 2.5 cup of boiling water for about 5-10 minutes until they are almost translucent. Remove it from the heat. If you see a small white dot in the pearls, just let it sit for 5-10 minutes covered with a lid. Then rinse it with cold water and a strainer.<br />
<br />
Then boil the taro cubes with water until soft. Strain the water.<br />
<br />
Then finally mix all the ingredients and let it sit in the fridge for 1 hour.<br />
The end result should be a pretty pure, liquid dessert.</div>
katchumhttp://www.blogger.com/profile/16885231288918100897noreply@blogger.com0tag:blogger.com,1999:blog-4804730011783095478.post-92092516627271242472017-06-18T08:26:00.004-07:002020-04-26T02:48:30.613-07:00Asian Milk Bread<div dir="ltr" style="text-align: left;" trbidi="on">
I always found Asian bread to be much softer than Belgian bread. I like Asian bread more. When I'm in Hong Kong I can really enjoy that bread, which I can't find here in Belgium. So what's the solution? Make it myself of course. I used <a href="http://yireservation.com/recipes/soft-asian-milk-bread/">this recipe</a>. It takes almost 4 hours to do it, so do it when you have too much time.<br />
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<br />
The ingredient that makes that bread soft is called: Tang Zhong.<br />
<br />
It looks like this: It is pretty easy to make.<br />
<br />
Just mix the following for 5 minutes while on low heat:<br />
<ul style="text-align: left;">
<li>25 g flour</li>
<li>100 ml milk </li>
</ul>
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Let it rest in the fridge for 1 day.<br />
<br />
Then I mixed the following ingredients. Knead it for 20 minutes:<br />
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-4">330g bread flour</li>
<li class="ingredient" id="zlrecipe-ingredient-5">115g chilled water roux (TangZhong </li>
<li class="ingredient" id="zlrecipe-ingredient-6">1 large egg, about 60g </li>
<li class="ingredient" id="zlrecipe-ingredient-7">5g active yeast + 35ml warm milk </li>
<li class="ingredient" id="zlrecipe-ingredient-8">70ml heavy cream</li>
<li class="ingredient" id="zlrecipe-ingredient-9">50g sugar</li>
<li class="ingredient" id="zlrecipe-ingredient-10"> 4g salt</li>
</ul>
This is the result:<br />
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<br />
Then I add butter and knead it for 10 minutes: <br />
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-11">30g butter, softened in room temperature</li>
</ul>
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This is the result:<br />
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<br />
We let it rest for 1-2 hours in a warm place.<br />
<br />
Then we knead it for 5 minutes and make 4 balls of it and let it rest for 10 minutes.<br />
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Then we roll them out with a rolling pin and fold them like this.<br />
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<br />
<br />
We let it rest for another 10 minutes.<br />
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<a href="https://2.bp.blogspot.com/-vn3_UliZfcw/WUeWDIlAguI/AAAAAAAAPzM/6hl-YvD5bPEUyRTprVpkujA2LZdi4V6mwCLcBGAs/s1600/19260637_10155358616788419_3610821020254054068_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="717" data-original-width="960" height="298" src="https://2.bp.blogspot.com/-vn3_UliZfcw/WUeWDIlAguI/AAAAAAAAPzM/6hl-YvD5bPEUyRTprVpkujA2LZdi4V6mwCLcBGAs/s400/19260637_10155358616788419_3610821020254054068_n.jpg" width="400" /></a></div>
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Then flatten them out with a rolling pin again and roll them up afterwards. We put them in the casserole and let it rise for 1.5 hours.<br />
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<a href="https://3.bp.blogspot.com/-3EWVfJ5dhwk/WUeaktyj36I/AAAAAAAAPzY/-biAbj2ozbIh7XyEVJ-BDYIFvnMD__tAwCLcBGAs/s1600/19397018_10155358643663419_6424838416641391898_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="717" data-original-width="960" height="298" src="https://3.bp.blogspot.com/-3EWVfJ5dhwk/WUeaktyj36I/AAAAAAAAPzY/-biAbj2ozbIh7XyEVJ-BDYIFvnMD__tAwCLcBGAs/s400/19397018_10155358643663419_6424838416641391898_n.jpg" width="400" /></a></div>
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<a href="https://4.bp.blogspot.com/-Q6iFGZD0sB0/WUe1kLZo2LI/AAAAAAAAPzo/4EGofS5LdeUOWrCOtpOXs0xEmcCw4-LgwCLcBGAs/s1600/19225125_10155358889478419_603164738805240837_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="717" data-original-width="960" height="298" src="https://4.bp.blogspot.com/-Q6iFGZD0sB0/WUe1kLZo2LI/AAAAAAAAPzo/4EGofS5LdeUOWrCOtpOXs0xEmcCw4-LgwCLcBGAs/s400/19225125_10155358889478419_603164738805240837_n.jpg" width="400" /></a></div>
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Then we add egg wash on it and bake it for 15 minutes at 180 °C. Then put an aluminum sheet on it and bake further for 20 minutes.<br />
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This is the result.<br />
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<a href="https://1.bp.blogspot.com/-tulooZMuHF4/WUfCMbyR_rI/AAAAAAAAPz8/PWObbmi5xcEwNpOdjaSBNkNwInrN1HYwACLcBGAs/s1600/19247592_10155359055208419_6422910698556700567_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="803" height="298" src="https://1.bp.blogspot.com/-tulooZMuHF4/WUfCMbyR_rI/AAAAAAAAPz8/PWObbmi5xcEwNpOdjaSBNkNwInrN1HYwACLcBGAs/s400/19247592_10155359055208419_6422910698556700567_n.jpg" width="400" /></a></div>
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<a href="https://3.bp.blogspot.com/-OGYJ_8AGzFo/WUfCMbinE9I/AAAAAAAAPz4/07esngNlZQw5WzhsCZsO-heUiOGanjKogCLcBGAs/s1600/19396758_10155359060098419_2936115878654828192_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="803" height="298" src="https://3.bp.blogspot.com/-OGYJ_8AGzFo/WUfCMbinE9I/AAAAAAAAPz4/07esngNlZQw5WzhsCZsO-heUiOGanjKogCLcBGAs/s400/19396758_10155359060098419_2936115878654828192_n.jpg" width="400" /> </a></div>
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You can even make these pineapple buns with it:</div>
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<a href="https://3.bp.blogspot.com/-u8ivHYj3aec/WVvVguUc_bI/AAAAAAAAP1o/AiZZoYGeix0ogHVTmWZ0tjXNdTtkA8jGACLcBGAs/s1600/19250822_10155415679118419_5741535687879434658_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="537" data-original-width="720" height="297" src="https://3.bp.blogspot.com/-u8ivHYj3aec/WVvVguUc_bI/AAAAAAAAP1o/AiZZoYGeix0ogHVTmWZ0tjXNdTtkA8jGACLcBGAs/s400/19250822_10155415679118419_5741535687879434658_o.jpg" width="400" /></a></div>
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There is also a more easy way to make the bread. Try this recipe:</div>
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Make the dough and let it sit for an hour: </div>
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- Half cup milk</div>
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- 1 cup flour</div>
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- 1 pack of yeast (7 g)</div>
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Then add and mix for 25 minutes:</div>
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- 6 room temperature eggs</div>
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- 2 tea spoons of salt</div>
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- half cup of sugar</div>
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- 3 cups of flour</div>
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Then add and mix butter another 25 minutes until the dough is very elastic:</div>
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- 1 cup of butter</div>
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Let it rise for an hour. Fold it, let it rise again and bake it at 190 °C for 25 minutes.</div>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/2nQS1QQKHn8/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/2nQS1QQKHn8?feature=player_embedded" width="320"></iframe></div>
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katchumhttp://www.blogger.com/profile/16885231288918100897noreply@blogger.com0tag:blogger.com,1999:blog-4804730011783095478.post-7495925620029274242017-06-09T03:57:00.001-07:002017-06-09T04:09:26.428-07:00Ramen Noodles<div dir="ltr" style="text-align: left;" trbidi="on">
I always wanted to eat Japanese ramen noodles, while not being in Japan. So either you go to a Japanese restaurant and buy a bowl of noodles for 15 euro or you make it yourself. I prefer to make it myself if you know what I mean.<br />
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<a href="https://2.bp.blogspot.com/--hoxD9sK220/WTqB35fXdEI/AAAAAAAAPvk/4s2Mo_xT8X8giix5L6-uvGbjM6H7f5bmgCLcB/s1600/18920711_10155325164508419_5970244583117588510_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="717" data-original-width="960" height="298" src="https://2.bp.blogspot.com/--hoxD9sK220/WTqB35fXdEI/AAAAAAAAPvk/4s2Mo_xT8X8giix5L6-uvGbjM6H7f5bmgCLcB/s400/18920711_10155325164508419_5970244583117588510_n.jpg" width="400" /></a></div>
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Ingredients:<br />
- 3 cups all-purpose flour<br />
- 4 tea spoons baked soda<br />
- 100 ml hot water<br />
- 100 ml cold water<br />
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So apparently making real ramen is not just adding water to flour, but you need to add a special ingredient which is "baked soda". To make this baked soda, you bake baking soda in the oven for 1 hour at 120 °C. This way, the natrium bicarbonate will shed its water and carbon dioxide and will create natrium carbonate which is more alkaline. This is the secret ingredient that will give that special flavour to the ramen and make it yellow.<br />
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By adding an alkaline component to noodle dough, we increase the pH rather significantly from a range of neutral 6–7 to a basic 9–11. As the pH rises above 9.0, natural yellow pigments in flavonoid compounds that are otherwise colorless at neutral pH are liberated, giving the noodles a characteristic golden hue. The yellowness depends on how many pigments there are in the flour.<br />
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When you cook it, it will be slippery in your mouth. And yes, the yellow colour is not from the egg.<br />
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That's what I did and I get this white powder.<br />
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<a href="https://1.bp.blogspot.com/-gtf2jrDcW88/WTp-eEkx7ZI/AAAAAAAAPvU/xo0gZYUoblk-t3k3vz0aN6DS-FvLAkd2ACLcB/s1600/19030498_10155325145333419_1550938410573390505_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="717" data-original-width="960" height="239" src="https://1.bp.blogspot.com/-gtf2jrDcW88/WTp-eEkx7ZI/AAAAAAAAPvU/xo0gZYUoblk-t3k3vz0aN6DS-FvLAkd2ACLcB/s320/19030498_10155325145333419_1550938410573390505_n.jpg" width="320" /></a></div>
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Then I take 4 tea spoons of this baked soda and mix it in 100 ml warm water. Then I add another 100 ml of cold water in it. Then pour it in a bowl of 3 cups of all purpose flour. I knead it for 5 minutes, let it rest for 20 minutes at room temperature. Then knead it again for 5 minutes and let it rest in the fridge for 1 hour. This is a great workout for you!<br />
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Then you are ready to make the noodles. See this video.<br />
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<a href="https://4.bp.blogspot.com/-lSbpGZA9D34/WTp-icl_67I/AAAAAAAAPvY/FpCv_LQw0EcbGfZfpK9dI_XOHb6Kor4VQCLcB/s1600/19105616_10155325145313419_2310337141941294448_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="717" data-original-width="960" height="239" src="https://4.bp.blogspot.com/-lSbpGZA9D34/WTp-icl_67I/AAAAAAAAPvY/FpCv_LQw0EcbGfZfpK9dI_XOHb6Kor4VQCLcB/s320/19105616_10155325145313419_2310337141941294448_n.jpg" width="320" /></a></div>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/YJ6Nhg7VFBc/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/YJ6Nhg7VFBc?feature=player_embedded" width="320"></iframe></div>
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katchumhttp://www.blogger.com/profile/16885231288918100897noreply@blogger.com0tag:blogger.com,1999:blog-4804730011783095478.post-54240336821883116172017-03-27T13:10:00.001-07:002017-03-27T13:14:08.884-07:00Chili Broad Bean Paste <div dir="ltr" style="text-align: left;" trbidi="on">
Being a vegetarian means we can't eat onions and garlic. But that doesn't mean we can't make our own chili sauce. It is based on broad bean paste and old shitake mushroom stems which gives a "fleshy" texture.<br />
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The broad bean paste is also called doubanjiang.<br />
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<a href="https://1.bp.blogspot.com/-NM0VAvD3Kf0/WNlxcftu7lI/AAAAAAAAPqE/AwMfY4Y-BNcjBI2t9zI2xCF8YjT857i3gCLcB/s1600/Capture.PNG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-NM0VAvD3Kf0/WNlxcftu7lI/AAAAAAAAPqE/AwMfY4Y-BNcjBI2t9zI2xCF8YjT857i3gCLcB/s1600/Capture.PNG" /></a></div>
This is the result:<br />
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<a href="https://2.bp.blogspot.com/-xRplHklh2oM/WNlxFEqgoAI/AAAAAAAAPqA/TGkx6YCqKjYyRUzxvjc5N_5f3UvBHOfWQCLcB/s1600/17506104_10155089850803419_1482577991_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-xRplHklh2oM/WNlxFEqgoAI/AAAAAAAAPqA/TGkx6YCqKjYyRUzxvjc5N_5f3UvBHOfWQCLcB/s1600/17506104_10155089850803419_1482577991_n.jpg" /></a></div>
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This recipe for broad bean paste with chili is delicious:<br />
<ul style="text-align: left;">
<li>broad bean paste</li>
<li>chili flakes</li>
<li>vegetable oil</li>
<li>boiled shitake mushroom stems</li>
<li>light soy sauce</li>
<li>dark soy sauce</li>
<li>vegetarian oyster sauce</li>
<li>salt</li>
</ul>
First you boil the stems of old shitake mushrooms (not the young ones) in water. Then you take them out, smash them flat and then you're ready to fry them in some vegetable oil. Add the chili flakes and continue to pop them in the vegetable oil. Then add the rest of the ingredients and that's it. Taste it and adjust it as needed. </div>
katchumhttp://www.blogger.com/profile/16885231288918100897noreply@blogger.com0tag:blogger.com,1999:blog-4804730011783095478.post-40174306982102454362017-03-24T09:32:00.002-07:002017-03-24T11:52:54.066-07:00Tortilla Pizza<div dir="ltr" style="text-align: left;" trbidi="on">
I have written an extensive essay about how to make pizza dough, but I haven't been able to create that dough that I ate at this favourite pizza restaurant of mine. I searched and searched on how to make this crispy dough on the side, but still chewy in the mid. It was also super thin and I saw the chef roll out the dough on the table.<br />
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I searched the internet and found that this so called "tortilla pizza" looked a lot like what I ate in that pizza restaurant. So I tried to make it. The good thing about this pizza is that you can make it in half an hour and don't need to let it rise.<br />
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First I made the tortilla dough. It is so easy to make:<br />
- 2 cups of flour<br />
- 0.75 cup of hot water<br />
- 0.25 cup of vegetable oil<br />
- 1 teaspoon of baking powder<br />
- 1 teaspoon of salt<br />
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First mix flour, oil, salt and baking powder. Then slowly add water and knead it for 2 minutes. Let it sit for 30 minutes.<br />
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<a href="https://3.bp.blogspot.com/-zYWd-cWQl-w/WNVJaZBHCLI/AAAAAAAAPow/4pt4bX1PeTEJmH0ppUYEVVs4gH2JAlGKgCLcB/s1600/17500188_10155080319223419_1658261558_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://3.bp.blogspot.com/-zYWd-cWQl-w/WNVJaZBHCLI/AAAAAAAAPow/4pt4bX1PeTEJmH0ppUYEVVs4gH2JAlGKgCLcB/s400/17500188_10155080319223419_1658261558_o.jpg" width="400" /></a></div>
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Then we roll it out and make the pizza.<br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/HYg2U-ao9mI/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/HYg2U-ao9mI?feature=player_embedded" width="320"></iframe></div>
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<a href="https://2.bp.blogspot.com/--1BMJdA2zrQ/WNVQiZS6b0I/AAAAAAAAPpA/mwvbaGSNdSMrSmqDnjtTdXK1FEc7nF5xwCLcB/s1600/17475356_10155080393908419_613927276_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://2.bp.blogspot.com/--1BMJdA2zrQ/WNVQiZS6b0I/AAAAAAAAPpA/mwvbaGSNdSMrSmqDnjtTdXK1FEc7nF5xwCLcB/s400/17475356_10155080393908419_613927276_o.jpg" width="400" /></a></div>
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<a href="https://4.bp.blogspot.com/-CIpcPLKZJ1I/WNVqBv-kJGI/AAAAAAAAPpo/Wa1IPFFpJF4OHzatLC2dY0RCkSoRoEvYQCLcB/s1600/17455044_10155080598843419_1544118388_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://4.bp.blogspot.com/-CIpcPLKZJ1I/WNVqBv-kJGI/AAAAAAAAPpo/Wa1IPFFpJF4OHzatLC2dY0RCkSoRoEvYQCLcB/s400/17455044_10155080598843419_1544118388_o.jpg" width="400" /></a></div>
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<a href="https://4.bp.blogspot.com/-AEBu2oX7-QU/WNVZObBx_TI/AAAAAAAAPpQ/hTBiIO3-C24ih1kITHU3YoSt9uLEVWr8QCLcB/s1600/17499931_10155080458173419_519838483_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://4.bp.blogspot.com/-AEBu2oX7-QU/WNVZObBx_TI/AAAAAAAAPpQ/hTBiIO3-C24ih1kITHU3YoSt9uLEVWr8QCLcB/s400/17499931_10155080458173419_519838483_o.jpg" width="400" /></a></div>
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I learned that it's best not to use baking paper, because it will isolate the pizza from the heat. You don't want to isolate the pizza, because you will need all the heat you got. Also, make sure to let all ingredients heat up to room temperature. I made the mistake to add frozen cheese on top. It's also best to put the pizza as high as possible in the oven to get more heat.</div>
katchumhttp://www.blogger.com/profile/16885231288918100897noreply@blogger.com0tag:blogger.com,1999:blog-4804730011783095478.post-48811518060681524262017-02-25T10:11:00.003-08:002017-02-25T10:21:10.915-08:00Vegetarian Taro Fish<div dir="ltr" style="text-align: left;" trbidi="on">
This fried vegetarian fish is super delicious!!! It is crispy and has a taro flavour. Try it, it's easy to make!<br />
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<a href="https://1.bp.blogspot.com/-WyymyCWlOL8/WLHIjuzPqxI/AAAAAAAAPl0/04Iwq8bynQk_WO5en5pzBqVIGQtDs6AVQCEw/s1600/16997348_10154992552158419_1153447052_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-WyymyCWlOL8/WLHIjuzPqxI/AAAAAAAAPl0/04Iwq8bynQk_WO5en5pzBqVIGQtDs6AVQCEw/s320/16997348_10154992552158419_1153447052_n.jpg" width="320" /></a></div>
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You just need:<br />
<ul style="text-align: left;">
<li>Taro</li>
<li>Wheat Starch</li>
<li>Water</li>
<li>Salt</li>
<li>Sugar</li>
<li>5 spice powder</li>
</ul>
Video on how to make it: <br />
<ul style="text-align: left;">
</ul>
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<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/Uf80FT9S81Q/0.jpg" src="https://www.youtube.com/embed/Uf80FT9S81Q?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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This is the taro:<br />
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Wheat Starch:<br />
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<a href="https://3.bp.blogspot.com/-JznBVVJOh-o/WLHIeuRH-oI/AAAAAAAAPlk/Ib29OM2mucYyE-oJqXmO_OCfOJFG_hH6QCLcB/s1600/16933971_10154992552118419_1451472868_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://3.bp.blogspot.com/-JznBVVJOh-o/WLHIeuRH-oI/AAAAAAAAPlk/Ib29OM2mucYyE-oJqXmO_OCfOJFG_hH6QCLcB/s320/16933971_10154992552118419_1451472868_n.jpg" width="320" /></a></div>
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Fish pan:<br />
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<a href="https://3.bp.blogspot.com/-6k5L6o5wris/WLHIewffIVI/AAAAAAAAPlo/sHUWqqb3yooSFshFrfcSKTAEi1eb-47cQCLcB/s1600/16996934_10154992552143419_36181182_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://3.bp.blogspot.com/-6k5L6o5wris/WLHIewffIVI/AAAAAAAAPlo/sHUWqqb3yooSFshFrfcSKTAEi1eb-47cQCLcB/s320/16996934_10154992552143419_36181182_n.jpg" width="320" /> </a></div>
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The result:</div>
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<a href="https://1.bp.blogspot.com/-jrueNjUOeLc/WLHIjS3UJQI/AAAAAAAAPls/qh-kAV4N9r4Qz69vM-CTBt4il93SK36XQCLcB/s1600/16996547_10154992552203419_549554225_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://1.bp.blogspot.com/-jrueNjUOeLc/WLHIjS3UJQI/AAAAAAAAPls/qh-kAV4N9r4Qz69vM-CTBt4il93SK36XQCLcB/s320/16996547_10154992552203419_549554225_n.jpg" width="320" /></a></div>
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katchumhttp://www.blogger.com/profile/16885231288918100897noreply@blogger.com2