Corner Café

January 2, 2022

【Gardening】Propagating Succulents

Filed under: Basics,Gardening — SeaDragon @ 7:30 am
Tags: ,

Came across these two short videos about the different ways of propagating succulents yesterday. I love succulents and cacti, and have been growing them for more than 10 years, but having to grow them on a balcony, they are facing a lot of problems. The first being the less than required amount of sunlight they need, the fierce wind blowing along the wall of the building, the insect problems because they are in a seltered position under the balcony upstairs, and don’t get the rain as rain water is better than tap water for the plants… Anyway, that’s not the point of this post, LOL…

(more…)

August 7, 2021

【用點心做點心】Chai Tao Kueh / Lo Bak Go 菜頭粿/蘿蔔糕

Filed under: Basics,Cooking Videos,Dim Sum,Kuih-Muih — SeaDragon @ 8:30 am
Tags: ,

Chai Tao Kueh 菜頭粿 (also spelled either as Chai Tau Kway, or Chye Tow Kway) is a type of steamed rice cakes from Southern China made with Chinese white radish, luo-bo 蘿蔔, or chai-tao 菜頭 in Hokkien dialet, or daikon in Japanese. In Cantonese it is called Lo Bak Go 蘿蔔糕, and their version includes preserved meat. There are also variants of the rice cake made with taro or pumpkin. Due to its Hokkien name of chai-tao 菜頭 which sounds like 彩頭 meaning rising fortune, it is a rice cake popularly served during Lunar New Year for good fortune, either as is in slices after steaming, or pan-fried after it has cooled down after steaming. It is also a very popular rice cake in Malaysia and Singapore, but usually served as a stir-fried street food in cubes with eggs and preserved Chinese white radish (chai-poh 菜脯). Below are two cooking videos from Taiwan demonstrating the Taiwanese-style and Cantonese-style making of this radish rice cake.

(more…)

July 20, 2021

Chocolate Cake (Tianmu version) 古典巧克力蛋糕

Filed under: Basics,Cakes & Cupcakes — SeaDragon @ 2:00 pm
Tags: , ,

Finally tested the chocolate cake from the video I posted earlier. It came out very well, although looking very rustic but it smelled heavenly!

(more…)

June 19, 2021

【廚娘香Q秀】Steamed Meat Buns 鮮肉包

Filed under: Basics,Cooking Videos,Dim Sum — SeaDragon @ 7:00 pm
Tags: ,

Just saw this video yesterday about the Chinese Steamed Bao 包 or Baozi 包子 (also spelt as Pau in Malaysia or Singapore) and it has quite a detailed explanation of how to wrap the buns into goldfish-mouth 金魚嘴 shape. This style of wrapping the dough is used for raw meat filling as the little opening (the goldfish mouth) on top of the bun allows the steam to penetrate the inside of the bun to ensure proper cooking of the filling. Keeping the video here for future references.

(more…)

June 7, 2021

【飲食男女】Deconstruction of 5 Dim Sum Dishes 五款香港點心大解構

Filed under: Basics,Cooking Videos,Dim Sum — SeaDragon @ 12:00 am
Tags:

Just saw this Cantonese documentary of the 5 most popular dim sum dishes in Hong Kong last night. Very insightful unravelling the secrets of the making of these dishes. I especially love how they show us the techniques of how the dim sum masters wrap these little morsels of delight, and also give us some fantastic details of the pastries and fillings! Even though the documentary is in Cantonese, there is Chinese subtitles, and even if you don’t read Chinese or understand Cantonese, watching the techniques of making these dim sum dishes is still very rewarding. In fact I finally found out the reason, after so many years, of why I got two different colour tones on my Ma Lai Koh!

(more…)

January 18, 2021

【Slow TV】Namagashi 生菓子

Filed under: Basics,Cooking Videos — SeaDragon @ 2:00 pm
Tags:

Namagashi are a type of wagashi 和菓子, which are traditional Japanese confections that are often served with green tea.

(more…)

September 30, 2020

【WUMAI烘焙小教室】Taiwanese Yolk Mooncakes 蛋黃酥

Filed under: Basics,Pies, Tarts & other Pastries — SeaDragon @ 8:00 am
Tags: ,

This year’s Mid-Autumn Festival falls on October 1, 2020, which is tomorrow. So it is just the right time to make mooncakes at home. This is the easiest mooncakes to try at home, the classic Taiwanese mooncakes with red bean paste filling and a salted egg yolk inside, resembling the moon. Taiwanese mooncakes is different from the widely available Cantonese mooncakes which is much more difficult to make at home. Taiwanese mooncakes use the Chinese flaky pastry which I have written about before, but here you can see the actual demonstration of it.

(more…)

August 28, 2020

【Slow TV】Macarons 馬卡龍

Filed under: Basics,Cooking Videos — SeaDragon @ 7:00 am
Tags: ,

Two slow videos showing the making of Parisian macarons. It is very educational just to see and learn how they mix the batter for the macarons as that is the most crucial and important step in successfully making this sweet.

(more…)

July 1, 2020

【Slow TV】Taiwanese Jiggly Sponge Cake 台灣古早味蛋糕

Filed under: Basics,Cakes & Cupcakes,Cooking Videos — SeaDragon @ 1:00 pm

In the past couple of years, something called Jiggly Cake has been making the rounds on social media. Actually it is not something new, someone has just come up with a catchy English name for the traditional sponge cake from Taiwan which in Chinese is 古早味蛋糕, meaning traditional flavoured cake. It is also known as Pillow Cake (枕頭蛋糕) because it is soft and fluffy! Now you might think that was it, but it has a history linking back to Japan and Portugal, because this cake is also known as Taiwanese Castella Cake.

(more…)

April 5, 2020

Getting Creative with Eggs 創意蛋料理

Filed under: Basics,Cooking Videos — SeaDragon @ 7:00 am

Too much time on your hand, being stuck indoor? Have a look at these videos, do something fun with egg dishes!

(more…)
Next Page »

Create a free website or blog at WordPress.com.