“Oh no!!” – I was screaming in my head when I saw the course I took for this school year.
I love to learn; in fact, learning is one of my life goals. However, writing a thesis paper is an overwhelming and scary idea. I have seen other people’s thesis research paper on online and offline and all of them are long with informative databases and sharp lines of words.
English is my second language; will my vocabularies big enough to plan, write and complete a thesis research paper? It will be a big challenge for me, but I am glad that I dare to face the challenge with my willingness to learn. I hope and believe that it will be a worthy journey. Yes, it will.
* If you want the popovers more puffy, you can add 1/2 teaspoon of baking powder for this recipe, but I prefer to stick with the original recipe.
* You can add a tiny bit of cheese, bacon bits or onions to get extra aromas and flavours.
* I add a bit of cheese on top so my popovers have holes in the middle as you can see in the picture, but if you don’t add anything on top of each popover before baking, they all will come out perfectly.
Whisk 3 eggs in a mixing bowl. Then add milk, flour and Kosher salt in and continue to whisk until all ingredients blend well together.
Apply thin layer of unsalted butter or spray the muffin tray with nonstick spray (I don’t have popover pans so I use a muffin tray)
Fill the batter only half way or 2/3 of each muffin cup , leave some space so the popovers will have plenty of room to expand.
Put the muffin tray in an oven, DO NOT PRE-HEAT the oven before putting the muffin tray in.
Bake at 450 F for 25 minutes and DO NOT OPEN the oven during baking time to make sure all popovers rise at maximum level.
Carefully take the muffin tray out and remove Popovers to the cooling racks. Enjoy those Popovers with pâté, mayo, butter or jam.
A classic popovers is a delightful combination of eggs, milk, flour, salt, and just a touch of butter. They are so good, but they are even better when coming out of the oven fresh, hot, and golden brown. When your popovers are puffy and crispy on the outside, yet airy on the inside then you know that you have succeed in making them. Popovers are perfect addition to breakfast, lunch, dinner, or even between snacks because it is so light. Now, go ahead and make some extra Popovers to treat families and friends, they will fall in love and thank you for that. Happy cooking! Happy blogging!
Put 2 egg whites in a large bowl – Use a big whisk to mix the eggs (big whisk always does a better job) – Stir side to side and sometimes lift the whisk up to check the consistency – Go as fast as you can (switch hands if you want) – After 3 to 5 minutes, the egg whites will get fluffy and at its ‘stiff peaks’ – Lift the bowl and turn it all the way up side down, if the egg whites don’t fall down, you got it – Congratulations!
I love spring rolls and there is no words could describe how much of my love for Vietnamese cuisine. My guilty pleasure would be deep-fried pork or seafood spring rolls but recently I try to come up with some different ways to cook with nutritious, low-carb and healthy foods for my family, so I come up with an idea to play around with salmon and rice papers – Baked Salmon Spring Rolls
12 small salmon slices
12 Rice papers (8 inches banh trang)
Dry Parsley flakes
Placing salmon on a cutting board nicely. Sprinkle a bit of salt, pepper and parsley.
Soaking rice paper under warm tap water (one by one).
Putting the wet rice paper on a clean, smooth and dry surface before working with it. Using chopsticks to place a salmon slice at about one-third diagonal of the square rice paper. Carefully folding all edges together to make all salmon spring rolls look like this:
Spraying oil on a baking tray and then arranging all salmon spring rolls nicely (make sure to give some space between each roll to avoid rice papers sticking to each other). Lightly spraying another oil coat on top of those salmon spring rolls before baking at 350 degree.
After 20 minutes of baking, use chopsticks to turn all spring rolls over to bake the other side evenly for 20 more minutes.
When salmon spring rolls are done, carefully take them out, place on a nice serving plate and enjoy with family or friends.
The spring rolls are crispy outside and tender inside, plus salmon is a great ingredient to provide Omega-3 that means eating salmon makes you smarter and happier. I hope you enjoy this recipe and try it out! If you liked this recipe, please take a moment to share it on Pinterest or Facebook page.
1 dry Luo Han Guo (can find at any Chinese herbal stores)
3 litres of water
Pour water to a big pot at high heat.
Break Luo Han Guo open, take out fruit and divide into small parts before putting in the cooking pot.
Add Artichokes and Pandan leaves into the pot as well. Cover lid until water gets boiled, and then lower the heat to medium.
Continue cook at medium heat for 10-15 minutes before turn off the heat.
Let the liquid cool completely. Remove artichokes, panda leaves and Luo Han Guo fruit with a slotted spoon.
Add sugar or syrup at your preferred sweetness (I usually add 3 tablespoons of organic granulated sugar)
Pour the drink into drink containers and store in a fridge to keep cool.
My grandma always teach me how to eat healthy foods since I was a little girl. Artichoke and Luo Han Qua (monk fruit) drink is a well-known recipe in my family because they believe that it helps refreshing, detoxify, cool the liver, and drinking regularly help diuretic. When this recipe passed down to my generation, I still believe in it and I am now sharing with everyone because ‘sharing is caring’ . From the original recipe I add extra flavour from panda leaves that makes the drink taste sweeter, smell greater and get more benefits such as reduce stomach spasms and strengthen the gum.
I usually make artichokes, Luo Han Quo and pandan drink once a week and my husband even get hooked to this drink too. The only warning is that you may need to go to washroom more often than usual when drinking it, but that is how it helps you to detoxify your liver. It might be hard for you to find dry Luo Han Quo, but you can visit different Chinese herbal stores and make sure have pictures or name of the fruit since you might not enunciate the word right (that happened to me many times). Good luck and hope you like this recipe!
I am a big fan of Gordon Ramsay. I think he is a very talented, passionate and generous man in creating beautiful foods. After watching his video clip on Youtube, I decide to try out his delicious recipe, Madeleines, and it turns out so fluffy with light golden brown colour and extremely tasty. The only one thing different in my madeleines are that they only have flavour of creamy butter and lemon zest because I run out of poppy seeds (I know…I really wish I have it so the madeleines will even tastier, but it is okay because I can see myself keep making more and more madeleines in the future. To be honest, in my opinion, madeleines are much easy to handle compare with classic French macarons)
After baking, remove the madeleines from the oven and make sure let it cool for 2 minutes before tapping to let those madeleines off the baking tray. Making madeleines is a new experience for me in baking, but they are my husband’s favourite childhood snack. We have something similar in taste and texture as Madeleines in Vietnam, called Bong Lan cake and you can find it anywhere on the street.
Here is video and recipe on Gordon’s Youtube site. It is very easy to follow step by step and the final results just fabulous, come out exactly what he shows us.
Che is the best thing in the world and Vietnamese sweet fruit dessert would have to be my favorite out of them all. It is simply because there are all kinds of fruits in this recipe, especially jackfruit. All of my families and closed friends know that I am a big fan of jackfruit, and I could finish a whole big jackfruit in just a couple of days by myself.
There are many versions of this sweet dessert; some people would add coconut milk for extra creamy taste; others would mix vanilla flavour or add more variety of fruits, etc. This is a great party dessert to serve a big crowd when you don’t have enough time, just mix everything together and chill in a fridge until serve.
1 can of Green Pandan or Black glass jelly (diced into small cubes)
Half and half cold milk
1 can of Toddy palm
1 can of Jackfruit (cut jackfruit into thin slices)
1 can of Chestnuts (diced into small cubes)
1 can of Coconut gel
Durian pieces (if you don’t like Durian smell or taste, you can skip this)
Mix all ingredients together in a big cocktail bowl, except milk.
Scoop into a nice clear glass/ mason jar. Add half and half milk and crushed ice when ready to served. Stir well all ingredients again and now you have a cold, colourful and tasty glass of sweet fruit cocktail dessert. Enjoy!
This is a Vietnamese dish that people make with pork, cat-fish or shrimps, but I replace the main ingredient with salmon fish which is healthier and brings out more excellent results. The thickness of the claypots retain heat and moisture, helping to soften meats when braised. You can find a clay pot at any Asian stores; it comes with different sizes, designs and colours. I bought mine at a Vietnamese-Chinese shop in China Town of Toronro, Canada at a cost of $5.99 for each.
Usually this dish don’t need wine but I still decide to add a little of Pink Moscato and Vintage Merlot Salt during cooking time for extra flavours; here is how you make it:
400 gram Salmon (still have skin, cut into medium-small pieces)
1/2 cup avocado oil (or canola oil)
2 purple onions, minced
green onions, chopped
2 cloves garlic, minced
1 tsp. cayenne pepper
1 tsp. black pepper
1 tsp. five spice
2 cup water
1 tbsp. brown sugar
1 tbsp. fish sauce (My husband doesn’t like fish sauce’s smell so I replace with 1 tbsp. Vintage Merlot salt)
1 tbsp. Pink Moscato wine
1/2 tbsp. coconut thin sauce
chopped coriander leaves and hot pepper slices for decorating
Turn heat on medium-high. Add purple onions and garlic in 1 teaspoon hot oil until they turns golden brown. Pour in a small bowl.
On the same non-stick saucepan, pour 1/2 cup of oil. Place salmon slices on hot oil (make sure fry skin side first. It will keep salmon not falling apart) and cook until they are golden brown on both sides (it takes about 5 minutes each side).
Transfer the fish to a clay-pot.
Keep the heat at medium-low. Stir the brown sugar, coconut thin sauce and 2 cup of the water in a small saucepan until the sugar and coconut sauce dissolve. Add garlic & purple onion mixture, green onions to cook for 3-5 minutes; and then add the remaining ingredients (black pepper, cayenne pepper, five spice, Vintage Merlot salt and Pink Moscato wine). Bring to boil before pouring the liquid mixture over the fish in the clay-pot.
Put the pot over very low heat. Let it simmer, uncovered, until reduced by about half.
Decorating with chopped coriander leaves and chilies. Serve with hot steaming rice.