Google

Simple fun:

 

Type in ‘Zerg Rush’ into Google’s Search Box & press enter.

Allow the search results to come up and wait a few seconds.

Witness the magic.

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Molten Chocolate Lava Cakes for Two

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Simply said, I wanted to bake something sweet for my sweet. I’m not a chocolate lover, but these molten chocolate lava cakes were good. Serve with fresh whipped cream or a dollop of ice cream (my favorite of the two: simpler and just as tasty) and you’re good to go.

Another great aspect about this recipe is that it’s easy to keep all the ingredients on hand.  Everything except the chocolate and powdered sugar is always in my pantry. I used some tasty dark chocolate my friend brought me back from Costa Rica. Thank you, K!

Molten Chocolate Lava Cakes
Recipe from Brandielle in the Tasty Kitchen
Makes two

2 oz dark or semi-sweet baking chocolate (break the chocolate into chunks so it’ll be easy for the chocolate to melt)
1/4 cup cold butter
1/2 cup powdered sugar
1 whole egg
1 egg yolk
3 tablespoons flour

  1. Preheat oven to 425 degrees F.
  2. Liberally coat two custard cups with butter or cooking spray. (I actually used a jar and pyrex bowl. Whatever works — but note baking times will differ with smaller/larger containers)
  3. Microwave the butter and chocolate for 45 seconds, or until the butter has melted.
  4. Whisk the butter and chocolate thoroughly, until the chocolate has melted.
  5. Stir in powdered sugar until well blended.
  6. Whisk in egg and egg yolk.
  7. Stir in flour.
  8. Split between the two custard cups. Place custard cups on a baking sheet, and bake for 13-14 minutes.
  9. Bake until the edges are formed (not wet; it’ll look like a brownie) and the inside can still be moist-looking. Don’t cook it until it’s all dry on top, otherwise you’ll have no lava!
  10. Let stand one minute, scoop ice cream, and enjoy!
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Japanese Tofu Steak

¼ c soy sauce
2 tbs sugar
2 tbs mirin
2 cloves garlic (you can substitute with ½ tsp garlic powder)
1 tsp fresh ginger (you can substitute with ½ tsp ginger powder)
½ tsp chile pepper flakes (amount depends on your taste)
1 block of tofu

Leftover sauce can be used for other meats, etc.

1. Cut tofu into rectangles, pat dry. Place on dish towel that is on top of a cutting board.

2. Place another paper/dish towel on top and then place another cutting board or flat object on top. Put a small weight on the top cutting boards (I used a small iron pan). Let sit for up 4 hrs or up to 1 day.

3. Lightly coat tofu with flour on all sides.

4. Pan fry in a thin layer of oil, on a hot pan.

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Shiba Rocket

Here’s a photo of my lovely Shiba, Momo, running around last summer. Reminds you of warmer days and lots of sunshine, doesn’t it?

 

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At Home Ramen

I’m not a cup ramen girl. I don’t think I’ve ever eaten a Maruchan, no matter how cute (or addicting from the MSG) it may be. It’s probably all thanks to my mother.

My mother, who is one of my cooking idol, used to work for a famous Japanese foods company, creating and testing their recipes. She sets her food, er, foot down for homemade and nutritious — but tasty! — food.

However, there are days when she wants a bowl of piping hot, fresh ramen. There are very few good ramen-ya in Northern California, where she lives. And you definitely can’t ask her to eat a cup of Maruchan. Since Japan is a bit far away, my mother relies on nama ramen (fresh noodles) from Nijiya Market to create a tasty meal. I also highly recommend the Nijiya nama ramen if you can find them. I’m not usually a fan of miso broth, but their miso ramen was delicious. It’s simple: boil the noodles, add in the sauce to hot water, and then add toppings.

A list of great ramen toppings, starting with my three absolute favorites:

  • Menma, flavored bamboo shoots
  • Hanjuku tamago, “half boiled” eggs that are usually flavored
  • Nori, sheet of seaweed
  • Wakame, seaweed
  • Corn
  • Chashu, braised pork
  • Slices of green onion
  • Vegetables: Boiled spinach, sauteed bak choy — Ramen is a surprisingly easy place to fit in some vegetables.
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Smoked Salmon on Crispy Wonton Triangles

There’s something immensely comforting about finger foods. Whether it’s dipping oven roasted fish sticks in chipotle ranch dressing or biting down on a simple grilled cheese sandwich, I love finger foods. Oftentimes, I like making a quick meal out of foods that are simple and don’t require a lot of work to put together. These crispy triangles are a perfect appetizer or a simple, good lunch.

Smoked Salmon on Crispy Wonton Triangles
Inspired by an Epicurious Recipe

Triangles
1/8 cup neutral flavor oil, such as grapeseed or safflower
1/8 cup sesame oil
1 egg white
10-15 wonton wrappers, as many wrappers as the oil/egg white mix will cover; I use round wonton wrappers, but you can use square wrappers as well

salt and/or sesame seeds

Topping
3 oz smoked salmon, or a high quality deli meat
1/4 cup sliced red onion
cream cheese, to taste

Directions
1. Preheat oven to 350F.
2. Whisk oils and egg white in a small bowl.
3. Place wonton wrappers on a baking sheet lined with aluminum foil.
4. Brush oil/egg white mixture on top of the wonton wrapper and fold in half. Brush top with oil/egg mixture.
5. Bake until crispy and a rich golden color, about 15 minutes.
6. Top with slices of smoked salmon, a smear of cream cheese or creme fraiche, and red onions. Enjoy!

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Christmas Card

Christmas Card

Had a busy time making a special Christmas card for a special someone. (: How was your holiday season?

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