Oman, I am so Hungary

Pumpkin Chocolate Chip Cookies

2011-11-24T16:05:00.000-08:00

Happy Thanksgiving!

Aside from the usual pumpkin pie, here are the other treats I'm making for my family's Thanksgiving celebration -- brown sugar custard pie and pumpkin chocolate chip cookies. These cookies are light and cakey, spiced with cinnamon, ginger, cloves, and nutmeg just like your favorite pumpkin pie. If you have some pureed pumpkin left over from baking pumpkin pies, make some of these cookies for your younger guests to dunk into cold glasses of milk. :)

Pumpkin Chocolate Chip Cookies

2 cups flour
1 tsp baking soda
1 1/2 tsp baking powder
2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt
2 eggs
1 cup sugar
1 cup pumpkin puree
1/2 cup vegetable or canola oil
1 tsp vanilla extract
1 cup semi-sweet chocolate chips

Preheat oven to 325F and line a baking sheet with parchment paper.

Whisk together the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt. In a separate bowl, beat together the eggs and sugar on medium speed until light colored. On low speed, add the pumpkin puree, oil, and vanilla extract.

Mix to incorporate the flour mixture, then stir in the chocolate chips.

Spoon heaping tablespoons full of dough onto the baking sheet, keeping 2 inches between the drops of cookie dough. Bake for approximately 15 minutes, until a toothpick comes out dry.

Chicken Katsu with Soba

2011-11-21T19:04:00.000-08:00

My friends and I had a potluck picnic in the park, and I brought chicken katsu. I left a few pieces for myself and had it with soba noodles later in the evening. They pair well together. :)

A Sign of Autumn

2011-11-10T16:34:00.000-08:00

Harry and David's Royal Riviera pears are a treat sent to my family every fall from our relatives on the mainland. We let the delicate pears idle on the counter for a couple of days until they beckon us with their softness and sweet fragrance. I prefer them cooled in the fridge, but even at room temperature they're a delight.

If you're refined and elegant, you slice them in half and scoop out the soft flesh with a small, dainty spoon -- at least that's what the advertisements suggest. If you really want to enjoy these luscious pears, eat them over the sink as their juices drip down your arms and chin. Hello, autumn.

Asian Egg Omelette

2011-11-01T08:33:00.000-07:00

My tomato plant is giving me more tomatoes than I know what to do with!

This is a childhood breakfast favorite of mine - slice some tomatoes and heat them in the pan until they begin to get soft, meanwhile beating a few eggs with a pinch of salt, a dash of white pepper, and a squirt of Asian fish sauce. When the tomatoes have softened, pour the eggs into the pan and allow to cook on one side. Flip the eggs over and cook for another minute. Serve with a bowl of steaming hot white rice. Good morning! :)

Making Adobo Onigiri

2011-10-22T18:31:00.000-07:00

Not too hard, right? :)

Adobo-Stuffed Onigiri Bento

2011-10-19T17:29:00.000-07:00

Packing lunch for a day at school. Tastier and healthier than the dining hall. ;)

Orange Blossom-Raisin Oatmeal Cookies

2011-10-11T14:28:00.000-07:00

I had a few orange blossom water-soaked raisins sitting in the fridge -- leftovers from a recent foray into Middle Eastern cooking. I needed to use them soon before they absorbed too much of the orange blossom water and started tasting soapy, but I was bored with using them in rice. When all other ideas fail, make oatmeal cookies. ;)

Orange Blossom-Raisin Oatmeal Cookies

3/4 cup flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1/2 tsp salt
1/2 cup butter, softened
2/3 cup brown sugar, packed
1 egg
1/2 tsp vanilla extract
1 1/2 cup rolled oats

3/4 cup raisins, soaked in orange blossom water then drained

Preheat oven to 350F.

In a mixing bowl, whisk together the flour, baking soda, cinnamon, cardamom, and salt. In a larger bowl, cream together the butter and sugar. Add the egg and vanilla, and beat until smooth.

Stir the flour mixture into the butter and sugar mixture. Stir in the oats and raisins.

Drop heaping tablespoons of cookie batter two inches apart on a baking sheet lined with parchment paper. Bake for about 10 minutes, until edges are golden.

Sesame Tofu with Spinach

2011-10-03T21:19:00.000-07:00

I've been on a tofu kick lately, so I thought I would share one of the simplest recipes for stir-fried tofu. It's an easy and delicious way to get tofu and spinach incorporated into your diet. It's also a quick recipe to fall back on when you're short on time -- I often make it when I'm rushing from class to work. I prefer to eat this with a simple bowl of white rice, but you could also chop it finely and use it as a vegetarian filling for gyoza dumplings.

Sesame Tofu with Spinach

1 tbsp peanut oil
2 cloves of garlic, minced
1 tsp minced ginger
1/2 lb tofu, drained and cubed
1/4 tsp red pepper flakes
6 oz baby spinach
2-4 tbsp soy sauce, to taste
1 tsp sesame oil
2 tbsp toasted sesame seeds

Heat oil over medium-high in a wok. Add garlic and ginger and let sizzle for about 15 seconds, then add the tofu. Stir-fry the tofu for about 5 minutes until it is lightly colored. Add spinach and soy sauce, to taste, then stir-fry for about 1 minute until spinach wilts. Add sesame oil, sesame seeds, and more soy sauce if desired, then stir-fry an additional minute. Transfer to a plate, leaving the liquid in the pan, and serve with steaming hot white rice.

Baked Scandinavian Cheese

2011-09-27T07:25:00.000-07:00

A perfect snack: sweet, crisp cherries with baked Scandinavian cheese.

Filipino Pork Adobo

2011-08-22T18:40:00.000-07:00

Every Sunday afternoon, the most glorious smell would permeate from my neighbor's home as dinner was being prepared. It was a strong, enchanting smell, at once spicy and exotic and yet wholly comforting. Soon enough, as the sun began to set, a familiar voice would be calling out to my mother from the other side of the fence. Peeking from my window, I would watch her exchange a few friendly words and laughs then turn around and head back into our home, with a gift in her hands.

This gift was a shared bowl of that most famous of Filipino dishes -- pork adobo. Flavored with soy sauce, vinegar, bay leaf, and peppercorns, the tender morsels of meat became a quick favorite of mine.

Our old neighbors have since moved away but sometimes, on a late Sunday afternoon, that old, enchanting smell permeates the neighborhood with its spice and comfort... this time, it's coming from my kitchen. :)

Filipino Pork Adobo

Recipe coming soon. :)

Sake, Sushi, and Japanese Treats

2011-08-01T10:59:00.000-07:00

Back from Japan. Now let's get this foodblog rolling!

Summer Break

2011-06-01T15:35:00.000-07:00

Hi all,

I'll be taking a break from this blog, as I'll have limited computer access for the next two months. I'll be going on a long road trip through Montana, Wyoming, Utah, Nevada and California for some hiking / bouldering / rock climbing. (Pictured above: one of my favorite climbers - Dean Potter!) Then I'll be in Japan with my family immediately after that. I'll surely be snapping pictures of food the whole time though, and I'll share them when I get back. :)

See you in August!

Homemade Japanese Curry

2011-05-21T16:04:00.000-07:00

My high school crush - really the only person I've ever had a crush on - had a charming and well-known crush on curry. He snapped pictures of his plates of curry, was a regular visitor to the local curry house, and - if there was any doubt - had a button that declared "I ♥ Curry". He loved all variations of curry, but Japanese was his favorite. So, starry-eyed and daydreamy, I set out to make him the best pot of Japanese curry he'd ever taste. Because it was clear, my friends, that this was a man whose stomach led the way to his heart.

Now anyone can make a damn good pot of Japanese curry. It's as simple as picking up a block of S&B brand Golden Curry Sauce Mix and following the instructions on the box. But oh no, no, nooooo. When you are making curry for the boy whose handsome, dimpled smile brings your heart aflutter, you must make him the absolute best curry he's ever had.

Follow this recipe for a basic curry roux and, at the least, he'll ask you to prom. ;)

Japanese Curry

adapted from Hiroko Shimbo, author of "the Sushi Experience" and Sam Sifton

3 tbsp butter

1 lb ground pork

salt and pepper

3 tbsp flour

3 tbsp curry powder

1/4 tsp garam masala

1 onion, peeled and quartered

4 cloves garlic, peeled

1 green apple, peeled, cored and quartered

1 mango, peeled, cored and quartered

2-inch piece of ginger, peeled and cut into coins

1 large carrot, peeled and cut into coins

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 C low-sodium chicken broth, plus more as needed

Melt the butter in a large saucepan over medium-high heat. Add the ground pork and season generously with salt and pepper. Cook, stirring occasionally, until the meat has browned and the moisture has evaporated. Mix in the flour, curry powder, and garam masala. Turn the heat to low and cook for 5 minutes, stirring occasionally, to make a porky roux.

Meanwhile, in a food processor, pulse together the onion, garlic, apple, mango, ginger, carrot, tomato paste and Worcestershire sauce until a grainy puree forms. Transfer the puree to the pork and mix until combined. The sauce should be very thick.

Stir in the chicken broth and cook, partly covered, over low heat for about an hour, stirring occasionally. If needed, add a bit more stock to loosen the sauce.

Ta da! You now have the most delicious curry sauce the man of your dreams will ever taste. You may add sliced potatoes, carrots, and meat for the traditional curry dish. Or, use the curry sauce to top a succulent slice of pork katsu. If, however, you would simply like to curl up on the couch with a spoon in one hand and a bowl of hot rice topped with curry sauce in the other, I won't tell a soul.

Pad Thai

2011-05-14T14:52:00.000-07:00

Although originating as a lowly street food, Pad Thai is one of the most popular Thai dishes and has even become a proclaimed national dish of Thailand. While best eaten in the busy streets of Bangkok, served hot and freshly made from the street cart vendor, the next best thing is making this dish at home. How often have I been disappointed by a restaurant's Pad Thai -- too sweet, too salty, too wet -- like a Thai restaurant critic version of Goldilocks. Luckily, making Pad Thai at home is surprisingly easy.

My recipe is adapted from Chez Pim, who famously ranted against chefs using ketchup in their Pad Thai recipes. Her original post is very much worth your time, but you must read it in full as she doesn't give an actual recipe. If you don't have time to read it at the moment, I've whittled it down to the basics and put it in recipe form. This recipe gives absolutely delicious and consistent results, and you'll never care to order Pad Thai from a restaurant again. You'll quickly find that the best Pad Thai you've ever tasted is the one you made yourself. :)

Pad Thai

about 6 servings

1/2 C tamarind paste

1/2 C fish sauce

1/3 C brown sugar

1 tsp chili powder, to taste

vegetable oil

6 cloves of garlic, minced

2 chicken breasts, sliced

1 block of firm or extra-firm tofu, cut into bite-size pieces

500g rice noodles, soaked in warm water just until soft (don't let it get mushy!)

6 eggs

3 C bean sprouts

1 C ground peanuts

1 C green onions, sliced

2 fresh limes, sliced

First, make the sauce. Combine the tamarind paste, fish sauce, and brown sugar in a saucepan, stirring over low heat until the sugar is dissolved. Stir in the chili powder to your preferred level of spiciness. Allow the sauce to come to a simmer, then turn off the heat.

It's important to remember that you should cook your Pad Thai one serving at a time. This recipe makes 6 servings, so divide your ingredients into 6 portions. Keep your pot of sauce warm on another burner next to your wok, and be sure to have all the other ingredients prepared and at hand.

Heat a wok over high until it's very hot. Add the chicken and cook, stirring vigorously, until its half-way done. Add the garlic, tofu, and 2 tbsp of the sauce. Cook until the tofu is slightly browned. Add ~2 cups of rice noodles and 1/4 C of sauce. Continue to stir vigorously, making sure the noodles stay loose and don't lump together.

When the noodles are ready, push it to one side of the wok and crack an egg into the middle. Let it set for 10-15 seconds, then toss everything together. Add the bean sprouts, ground peanuts, and green onions. Add more sauce if it looks a little pale. Cook, continuing to stir vigorously, for 1-2 minutes longer.

Garnish with additional green onions and beansprouts, and a slice or two of lime.

Lemon Pepper Salmon

2011-05-11T18:39:00.000-07:00

When you're in the middle of a busy week and you don't have time to slice and chop and bake and sauté, this lemon pepper salmon is a lifesaver -- deceptively simple, but a pleasure to the tastebuds.

In fact, I feel like I'm fooling with you by even posting a recipe. Ingredients? Hmm. Lemon, pepper, and a gorgeously colored piece of salmon. Directions? Season a piece of salmon with pepper (and salt!) and drizzle it with lemon juice. Throw it in the oven for ~30 minutes, depending on the size of your fish - it's done when your kitchen smells like lemon and the fish begins to flake when tested with a fork. Voila!

But if you'd like things broken down because you have a gorgeously colored piece of salmon and you want it to taste as wonderful as it looks, then I won't blame you if you'd like a proper recipe:

Lemon Pepper Salmon

1 lb salmon
2 tbsp olive oil
3 tbsp fresh lemon juice
1 tbsp fresh thyme, or 1/2 tsp dried
2 cloves garlic, minced
3 tbsp fresh cracked pepper

Rinse fish and pat dry. In a small bowl, combine the remaining ingredients. Place the fish in a zip top bag and add the marinade, turning it to coat evenly. Marinate for 15 - 30 minutes.

Drain fish, reserving the marinade. Cook at 350 F for 30-40 minutes, brushing with the reserved marinade halfway through. Discard any remaining marinade. The fish is done when it begins to flake when tested with a fork.

Serve with additional slices of lemon.

Chickpea Lemon Pasta Soup

2011-05-02T23:04:00.000-07:00

ah, Spring - you two-faced little trickster. One day you're bright and full of sunshine, calling me to come outside and scrunch the grass up with my toes. The next day you're the world's biggest grump, lashing rain against my window and intimidating everyone with your double funnel clouds just off Ala Moana beach. But that's okay because your thunderstorms are the perfect excuse to wear pajamas around the house and warm up with something steamy and comforting - like this chickpea lemon soup.

A lot of chickpea soup recipes I see are made heavy by a tomato soup base, but this soup is light and full of spring flavors - chickpeas, spinach, and a lovely squeeze of lemon. And it's easy to put together, so when spring surprises you with her sudden wind gusts and downpours, you'll have the perfect comfort food to warm you up.

Chickpea Lemon Pasta Soup
1 tbsp olive oil
3-4 cloves garlic, minced
825 ml chicken or vegetable broth
100 ml water
2 cups dried pasta - any kind you want!
2 cans (16 oz each) chickpeas, drained and rinced
1 cup baby spinach leaves, more or less to your liking
juice of 1 small lemon
coarsely ground pepper
parmesan cheese, grated

1. Heat olive oil in a saucepan over medium heat. Add minced garlic and cook about 1 minute until fragrant and tender. Add chickpeas and toss with garlic about 1 minute.
2. Add broth and water, then increase heat to medium-high to bring to a boil. When boiling, add pasta and cook to al dente, about 5-7 minutes.
3. Add baby spinach leaves, lemon juice, and pepper, and cook briefly to allow spinach to wilt.
4. To serve, sprinkle with parmesan cheese.

Blueberry Picnic Muffins

2011-04-24T14:53:00.000-07:00

Hello, spring. Today you greeted me with warm sunshine and clear skies. I won't be tricked -- I know your mood swings well, and I expect your gloomy rainclouds and thunderous tantrums to come soon enough. But today I'm going to fill my picnic basket with sandwiches and treats and call my friends up to come meet me in the park. I'll ask Johnny to bring his guitar and Anna's already volunteered to bring her delicious quiche. As for me, I'm going to bring these cheery, light, berry-filled treats because nothing says "hello, spring" better than a perfect blueberry muffin.

Blueberry Picnic Muffins

1 1/2 cups flour

1 cup sugar

1/2 tbsp baking powder

2 eggs, slightly beaten

1/2 cup milk

65 grams butter, melted and cooled to room temperature

1 tsp vanilla extract

1 cup blueberries, or more to your liking

1. Preheat oven to 400°F and line a muffin pan with a dozen muffin liners

2. Sift together flour, sugar, and baking soda, and mix well with whisk.

3. Add eggs, milk, butter, and vanilla extract to flour mixture. Stir until just blended - the mixture will be lumpy. Be careful to not overmix or muffins will be tough and pointed.

4. Fold in blueberries. Spoon mixture into muffin liners, filling almost to the top.

5. Bake for 18-20 minutes until golden brown.

Pack in a picnic basket and share with friends. :)

Stir-fried Eggs with Tomatoes 番茄炒蛋

2011-04-18T15:25:00.000-07:00

Speaking of Chinese comfort food (see: mapo doufu), here is a simple but very homey and familiar dish: stir-fried eggs with tomatoes (番茄炒蛋 fānqiéchǎodàn). This dish is often the first thing many Chinese people learn to cook - after learning how to use the rice cooker, of course. ;)

As simple as it is, however, this dish is close to the heart of many people and you can often find it in school cafeterias and homey restaurants in China list it on their menus. It can be eaten with rice, or it can be cooked with a bit of broth and dark soy sauce and served over flat, wheat noodles.

Stir-fried Eggs with Tomatoes
3 eggs
salt
white pepper
sesame oil
1/2 tbsp vegetable oil
1 large tomato or 2 roma tomatoes, sliced
1/2 tsp sugar
1 green onion, sliced

Whisk together eggs, dash each of salt, white pepper, sesame oil. Heat vegetable in wok or pan. Add the eggs and let sit until a thin, firm layer forms at the bottom, then scramble eggs until just cooked. Transfer eggs to a plate and set aside.

Add tomatoes and cook about 1 minute until slightly softened. Add sugar onto tomatoes and stir fry another 30 seconds to further soften tomatoes. Add eggs and green onions and stir-fry with the tomatoes another minute. Serve with rice.

"Dry" Mapo Tofu 麻婆豆腐

2011-04-12T22:45:00.000-07:00

Mapo doufu - the Sichuan dish of silky tofu and ground pork swimming in a spicy, infamously red broth. What I considered warm and comforting, my Norwegian friends considered fear-inducing. But it wasn't just the spice-averse Norwegians who were intimidated - my Chinese roommate cringed the first time I set down a bowl of mapo doufu in front of her. My Norwegian friends and my Chinese roommate ended up polishing off the mapo doufu and requesting it many times in the future, but what had made them cringe with fear in the first place?

"It looks very scary," my Chinese roommate said with a laugh, adding, "It's very good, but it's so red - I thought I would cry eating it!" She explained that the mapo doufu she was used to was a plain, unassuming brown color with the occasional speck of red pepper. I knew exactly what she was talking about - this is the way it's often found in Hawaii.

Mapo doufu shouldn't be scary or intimidating, but it also shouldn't be plain and mild. Perhaps, I mused, if it looked somewhat plain and unassuming but kept the richness of flavor of my original mapo doufu recipe, it wouldn't scare my friends off anymore. I did away with the intimidatingly red broth and created this "dry" version of mapo doufu. It looks like a humble tofu and pork dish, but it retains all the flavor and comfort of the original recipe.

As much as she requested I make the original mapo doufu, my roommate would also delight in this dry version, making meals out of this sole dish. She wouldn't even bother with rice, instead settling down on the couch with a spoon and a bowl filled with this "dry" mapo doufu, and not getting up until she'd finished up every last bit.

Not so scary, right? :)

Dry Mapo Tofu

1 12 oz box firm silky tofu, drained and cubed

1 tbsp peanut oil

200g ground pork

2 cloves garlic, finely chopped

1 tbsp ginger, finely chopped

2 scallions, sliced

2 tbsp Sichuan spicy bean paste (红油豆瓣)

2 tbsp ground Sichuan pepper*

1/2 C chicken stock

1 tbsp shaoxing (rice wine)

2 tbsp soy sauce

1 tsp sesame oil

1 tsp sugar

pinch of salt

1. Heat a large wok or skillet over medium-high heat. Add the oil and swirl the pan to coat its sides. Stir-fry the garlic, ginger, scallions and pork until the meat is mostly browned.

2. Reduce the heat to medium and add the bean paste and the ground pepper, and stir-fry for about 1 minute. Pour in the stock. Add the shaoxing, soy sauce, sesame oil, sugar and salt, and stir well.

3. Add in the tofu. Don't stir it too vigorously because you want the tofu to remain intact. Mix in the tofu by (gently!) pushing it from the sides of the pan to the center. Simmer for about 10 minutes, long enough to allow the tofu to absorb the flavors of the sauce.

4. When broth is reduced, dish out and serve hot. Makes a perfect accompaniment to steamy white rice.

* Note: You can also substitute the ground Sichuan pepper for an equal amount of sliced or roughly crushed Sichuan peppercorns, which are stir-fried in the oil before the pork is added. I much prefer this to the ground pepper, as I love biting into the flowery peppercorns and being hit with its addictively mouth-numbing effect. You and your beloved guests may not be as fond of this, and while I strongly suggest you try it, you may not want to do it if 1) this is your first time tasting Sichuan pepper, 2) this is the first time you're making the dish, and 3) you're making this for other people.

Malaysian Curry Laksa

2011-04-06T23:33:00.000-07:00

Malaysian Curry Laksa with shrimp, fish cake, aburage, and two types of noodles.

It's been drizzling and thundering on and off the whole day, with sudden flashes of lightning amongst the dark tufts of storm clouds. When the weather is gloomy and overcast, have a bowl of laksa to warm you up!

In Hawaii, we're lucky to have one restaurant that serves up a decent bowl of laksa. One is better than none, of course. But even if you're stuck with none, that's fine too because a homemade pot of laksa is ten times tastier than what you can get in a restaurant anyway!

The tastiest bowl of laksa I've ever had was created with this recipe, sans MSG and pig's blood. The ingredients list seemed daunting at first, but the recipe is simple. Try it, but be warned, the taste is addictive! :)

RECIPE: CURRY LAKSA/CURRY MEE
Apdated from Kuali.com

INGREDIENTS:

600g shelled cockles/bloody clams (optional)
500g prawns, steamed and shelled; use the heads to sweeten the stock by liquidising them with 500ml water
3 to 4 pieces soaked cuttlefish heads
200g fried soya bean cubes/tow pok (halved or quartered)
200g cooked pig’s blood, cut into cubes (optional)
300g shredded, cooked chicken meat
500g blanched bean sprouts
600g blanched yellow noodles
300g blanched vermicelli/rice sticks
1kg grated coconut, mixed with 4 litres water and squeezed for the coconut milk to be used as main stock

SEASONING:

4 tbsp salt or to taste
1 1/2 tbsp rock sugar
1/2 tbsp MSG (optional)

SPICES (FINELY GROUND):

100g shallots
25g garlic
3 tbsp coriander seeds
4 tbsp chilli paste
2 tbsp sliced lemon grass
10 peppercorns
1/2 tbsp belacan (Malaysian shrimp paste) granules

CHILI OIL:

110g chili paste
25g garlic, pounded
175ml to 200ml oil

METHOD:

Heat 1/2 cup oil to saute the spices till fragrant. Add in salt, rock sugar and 500ml general santan and bring to a low boil till sugar dissolves. Add in the rest of the coconut milk, tow pok, and pig’s blood, if used. When soup comes to a boil, add prawn stock and seasoning, then bring to just boiling point. Remove from fire and use stock as a soup for the yellow noodles and vermicelli. (Should the gravy or stock curdle, strain it.)

For the chili oil: Saute garlic and chili paste in oil until the chili disintegrates and oil floats to the surface. (Use this to garnish when serving.)

Condensed Milk Ice Cream

2011-04-02T21:19:00.000-07:00

Sweetened condensed milk has always been a secret pleasure of mine. As a child, I ate it drizzled over avocados, used it as a dip for tart strawberries, and stole spoonfuls of it from the fridge when my mother wasn't looking. It seems that Asians have a larger affinity for it than Americans, though, and as I grew up, I became aware that some viewed it as somewhat.. backwards. old-fashioned. a relic of '60s cuisine. Once when my dorm roommates and I were out grocery shopping together, I reached for a can of condensed milk, and they squealed, "Why are you buying milk in a can?!"

I could only shrug and smile. A can of condensed milk was my version of the cookies they were buying for themselves.

It was thus with delight that I came across an article in the New York Times highlighting the role of condensed milk in different cultures, as well as highly-lauded restaurants like Momofuku and WD-50. My delight turned quickly into excitement at the mention of a condensed milk ice cream recipe. It required only three ingredients, a bowl, and a hand mixer.

It sounded too good to be true, so I quickly jumped at testing it out. After a dash to the gas station to buy heavy cream, I grabbed a can of condensed milk from my ever-present stash and set to work. I watched with excitement as the mixture slowly thickened, but setting it into my freezer, I grew doubtful. I'd never heard of a "no ice cream maker required" recipe that didn't call for re-mixing it every 30 minutes to break up ice crystals. As I checked on the ice cream as it froze, however, my excitement grew as the ice cream stayed soft. I spent the next few hours in blissful trust that it would stay that way until the wait was over.

The result was an ice cream that was soft, smooth, and creamy. It's as sweet and rich as condensed milk, making it perfect to scoop into a shot of espresso for an affogato. I've also used it to top pies and tarts, and sandwiched it between cookies.

It also lends itself to other flavors, and I have also made successful variations by mixing in sliced peaches, pureed strawberries, or matcha powder. I've made it with a dash of rose essence, then served it drizzled with honey and topped with a sugared rose petal. Also try it infused with cardamom, then served with a sprinkling of pistachios. Let it act as a canvas for the whims of your imagination.

Or simply have it plain, topped with nuts, berries, or crunchy, colorful sprinkles. It's just as delicious that way.

Condensed Milk Ice Cream
Time: 15 minutes, plus cooling

1 cup cold heavy cream
1 tsp pure vanilla extract
1 (14-oz) can cold sweetened condensed milk

1. With a mixer, whip heavy cream just until it begins to thicken. Add vanilla and whip until soft peaks form.
2. With the mixer running, slowly pour in condensed milk and whip until high peaks form.
3. Transfer into a container or bowl for freezing. Freeze at least 4 hours or overnight.

Mochi Crêpes with Strawberries & Nutella

2011-04-01T03:41:00.000-07:00

When a friend woke me up at 2 a.m. to brag about the crepe he was eating for breakfast at my favorite creperie in Washington, D.C., I groaned – partly out of tiredness, mostly out of jealousy – and rolled over to fall back asleep. But when I woke up, I firmly decided that I would have to one-up this taunting, bragging friend.

There’s just one problem: I hate crepes.

Before discovering my favorite D.C. creperie, I’d never had a crepe I liked. At first, I attributed this to living in Hawaii, where crepes were usually only served where Japanese tourists could find them. These crepes likewise catered to their tastes: always served sweet, probably with ice cream, and with too much whipped cream.

When a French friend at invited me over for crepes, I jumped at the chance to have real crepes – real crepes! Yet as we sat at the table with our crepes, the other French expats nodding their head in approval as they ate theirs, I couldn’t help but feel disappointed. As I filled and folded my crepe, I wondered if I had been led astray.

It’s not like I even had an idea of what a crepe was supposed to be – but everyone had always talked about crepes with such praise and desire. A trip to France confirmed that they were exactly as my friend had made them, and I was dismayed that they were so simple, so far from mind-blowing. Crepe-fans praised them for being so soft, so fluffy. Nibbling at my crepe at the Gare Montparnasse, I disagreed. Soft and fluffy? That’s how you described a good pancake. In comparison, crepes were so… wimpy.

I decided that crepes just weren’t for me, as I’d always preferred foods with a bit more substance, a bit more bite. I turned my nose up at crepes from then on – at least until my last trip to D.C., when my friend cajoled me into visiting his neighborhood creperie. The crepes came in savory and sweet with a choice of white or buckwheat flour – typical. But after my first bite, I had to admit… these crepes were good! They were exactly what I’d been looking for, a bit more substantial than your typical crepe. This probably means that they’re not quite “authentic,” but they were too good even for culinary elitism.

The only problem is that I haven’t been able to reproduce them in my own kitchen, and there was no way I would settle for the usual soft, fluffy, wimpy crepes.

I mulled over how to one-up my bragging friend. It had to be something to make him jealous, but something I was also willing to eat for breakfast. Looking over my pantry, I decided that whole wheat flour would give the crepe more chew. Then my eye caught a box of mochi flour sitting demurely in the corner. Mochi. With a love for mochi on his froyo and desire for the moffles (mochi waffles) I once bragged to him about, he would definitely be jealous over this: mochi crepes.

The mochi flour provided a more substantial bite without weighing down the crepes. Despite fears that the crepe would turn out gummy, the crepes stayed soft and pliable, and were easy to fold. Filled with strawberries and nutella, they were a perfect, bragworthy breakfast.

Oman, I am so Hungary.

2011-03-31T01:48:00.000-07:00

It started like this...

"Hey.. Hungary?"
"Oman. Iraq'd up such desire for food last night. My stomach Israeli empty!"

And is currently this...

My name is Embla. What can I say, I am constantly Hungary.

You can read about my interests on my About page. I like food and I like writing and I like writing about food. I also like things such as open source technology and Middle Eastern politics, but food is my safe respite from all that craziness. This blog will document food and food culture and food geekery in Hawaii, as well as my own disastrous adventures in the kitchen. Although there may be as many errors as successes, I promise there will be much cooking, much eating, and many stories to share.

So, come.

Let's fill our Belizes up.