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Phoenix · Feb 13, 2009

Some rolls + sesame balls

Choco Hearts for VAlentine's, still need to ice the names on them....-sweat

ralliart · Feb 13, 2009

That looks good! Are those rolls like the vietnamese ones?

Can I has a chocolate heart with ice cream? lol.

Phoenix · Feb 14, 2009

ralliart said: ↑

That looks good! Are those rolls like the vietnamese ones?

Can I has a chocolate heart with ice cream? lol.
Click to expand...

yeh....them rolls are the summer rolls aka gỏi cuốn but we didnt put any pork in it...

an yep u can has a choco heart with ice cream -chef

Knoctur_nal · Feb 14, 2009

rolls are looking food fem.

bobbylee · Feb 27, 2009

something i made last week
its tang yuan with the pearls from milk tea in it
super chewy
looks kinda like E.T/random face

Natsu · Feb 28, 2009

bobbylee said: ↑

something i made last week
its tang yuan with the pearls from milk tea in it
super chewy
looks kinda like E.T/random face
Click to expand...

looks like a pig's nostril

but yummy ^^ me want tong yuan ^^

bobbylee · Mar 1, 2009

Natsu said: ↑

looks like a pig's nostril

but yummy ^^ me want tong yuan ^^
Click to expand...

thats exactly what my friend said.
its actually not that hard to make tong yuan.

xyinniex · Mar 4, 2009

previous stuff i've cooked [and eaten yumyum]

tsukimi udon

Cream puffs

sushi

more puffs

jjampong

bibimbap

brown_bear · Mar 4, 2009

^ wahhhh the sushi looks goood...^^..

did ya make the udon noodles ya self....?...like actually make the noodles with flour..?..
coz i know some people who really do make it from scratch...and its soooo yummmy..:drool:

Phoenix · Mar 4, 2009

^wooow.....
i like ur cream puffs !! :eat:
reminds me of profiteroles

xyinniex · Mar 5, 2009

I bought the fresh ones from the market but the soup and everything are all me. =D

yeah I used the profiterole recipe for choux pastry but i cut it up in the middle so the inside was more like crispy and more like a puff. =D

karenlinh · Mar 12, 2009

alot of chinese dishes

brown_bear · Mar 13, 2009

^ coz most of us are asian..?...

arnica · Mar 13, 2009

brown_bear said: ↑

^ coz most of us are asian..?...
Click to expand...

gg popular asians!!!!

munchkin · Mar 23, 2009

i made a tiramisu cake for my boyfriend. this was the first time ive made it xD

Katibear · Mar 24, 2009

phoenixgirl16 said: ↑

Some rolls + sesame balls

Click to expand...

What's in those sesame balls? Mmmm, I love sesame! :eat:

Phoenix · Mar 24, 2009

Katibear said: ↑

What's in those sesame balls? Mmmm, I love sesame! :eat:
Click to expand...

i put sweet red bean paste inside...

Katibear · Mar 26, 2009

phoenixgirl16 said: ↑

i put sweet red bean paste inside...
Click to expand...

Mmmmm sounds yummy.
Do you have the recipe, or know of any online? :eat:

Phoenix · Mar 26, 2009

Katibear said: ↑

Mmmmm sounds yummy.
Do you have the recipe, or know of any online? :eat:
Click to expand...

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Water-ground glutinous rice flour
1 1/4 c Light brown or white sugar
1 1/4 c Boiling water, approx.
1 c Red Bean Paste
1/4 c White sesame seeds
6 c Oil for deep frying

Put rice flour in large mixing bowl. Dissolve brown
sugar in boiling water; then stir sugar water into
flour until flour is all damp. Add more hot water if
flour appears too dry. Pat and knead dough in bowl
until soft and smooth. Break off half the dough and
roll it a little between your palms; if it isn't
smooth, wet your hands and roll it again. Then break
it into fifteen pieces. Roll each piece between your
palms into a ball about the size of a walnut. Cover
with damp towel or plastic wrap. Take a ball of dough
and press an indentation into it, making a deep cup.

Place 1 teaspoon filling inside and close the cup,
making sure you completely cover the filling with the
dough. Pinch and twist off a piece of dough and seal
the edge well. Roll the filled ball between your
palms to make it perfectly round. Then roll the ball
in sesame seeds, pressing gently, until the entire
surface is covered and the seeds adhere to the dough.

Prepare the other half of the dough and cover the
finished balls with a damp towel or plastic wrap. Heat
wok over medium heat. Add oil and heat to 350 degrees.
Lower in a few balls at a time and let cook slightly.
When sesame seeds turn light brown, apply some pressure
to the balls with the back of a large ladle, pressing
them against the bottom or side of the pan. Do this
continuously, pressing each ball until it blows up to
about three times its original size and the sesame
seeds turn golden brown; this takes about 5
minutes. Each time you press down on a ball with the
back of a large ladle, it will automatically turn over
and expand a little. The trick is to work all the
balls in separate turns, until they have tripled in
size, pressing each one separately and quickly going
on to the next during the 5 minute process. Drain the
sesame balls on paper towels and serve them warm or at
room temperature. Already cooked sesame balls can be
reheated in a preheated 450 degree oven for about 5
minutes, or until they puff up again.
Click to expand...

found it online...hope it helps..

Phoenix · May 13, 2009

heey its me again lol
anyways, made more sushi

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Phoenix ~Though she be but little, she is fierce~

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Phoenix ~Though she be but little, she is fierce~

Phoenix ~Though she be but little, she is fierce~

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Phoenix *~Though she be but little, she is fierce~*

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Phoenix *~Though she be but little, she is fierce~*

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Phoenix *~Though she be but little, she is fierce~*

Phoenix *~Though she be but little, she is fierce~*

Phoenix ~Though she be but little, she is fierce~

Phoenix ~Though she be but little, she is fierce~

Phoenix ~Though she be but little, she is fierce~

Phoenix ~Though she be but little, she is fierce~

Phoenix ~Though she be but little, she is fierce~

Phoenix ~Though she be but little, she is fierce~