Rolling in the Cream.

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Rolled cakes are a staple in Hong Kong bakeries and it is cake that I grew up eating for breakfast, lunch, dinner or dessert. With the right amount of cream to cake ratio and the soft sponge cake - what is there not to love?

The coffee shop near our workplace has a great selection of rolled cakes, ranging from matcha to london fog. Seeing the selection of cakes as we pick up our coffee has inspired us to make our very own rolled cake . Since I am a coffee addict, we thought making a coffee flavoured cake is best. We used the Coffee Rolled Cake recipe from the cookbook, Tokyo Cult Recipes. It was surprisingly easier than we expected - everything from preparation to assembling the cake. The difficult part was making sure the cake is rolled with the cream, with the right amount of pressure, but not with too much strength that will cause the sponge to break apart.

The whipped coffee cream is to die for! There was extra and we saved it for another night to dip strawberries into. Never waste cream!

- Ken

Annual Christmas Kitchen Nightmare

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Hey everyone! I can’t believe we haven’t posted since September and that blog was about our wonderful, meat-heavy Texas trip. We’ve been busy with moving from the suburbs to the city and from traveling in Japan! With all that’s going on - we became really lazy with blogging. Belated as we are, Christmas is of course over and we’re two months into 2019…but we’ll write about Christmas anyway because for us - it’s the busiest time in the kitchen for us! We plan an annual Friendsmas dinner, along with a Secret Santa exchange. We give ourselves ample time to think about what to cook for main, and what side dishes to accompany the main. Christmas dinner wouldn’t be Christmas dinner without our signature dish too: butter with a side of potato. Bon appetit!

- Robyn

A Tea-riffic Salad.

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Tea leaf salad from Burma.  I'm trying to remember the flavours, the scents, the textures all in my mouth.  I didn't expect the dish to taste delicious, but just alright. It exceeded my expectations, probably due to the roasted peanuts and fried beans. It's been 4 years since that trip and we've been wanting to replicate that dish.  Part of the difficulty is trying to find the dried leaves, but after a long while, we located some!

This has to be one of the easiest salads to prepare for.  It's all about finding the different components of the salad: napa cabbage, roasted peanuts, fried chick peas, fish sauce, tomatoes, a hint of lime juice, roasted nuts....and then you mix them altogether!

Admittedly, the salad was moderate. The texture was good, but it was missing the flavour.  Mainly its missing the sounds of the honking taxis as we sit on the low plastic stools.  Whatever our salad lacked, it made up for bringing back all the memories up our trip. 

- Robyn