Taiwanese Pineapple Cake

It's square, it has pineapple filling inside, and it's delicious.  They are sold in many Chinese markets under various brands, most of them are made in Taiwan.  You can also find them from local Taiwanese bakeries, such as Sheng Kee but nothing can top the pineapple cakes made at home.  I am fortunate to have friends from Taiwan and have been introduced to various types of Taiwanese food, this pineapple cake is of them.  Even before I make them at home, my husband used to love this cake.  He occasionally bought them at the market.

To make this cake, you will need the square molds.  I don't have them at the moment so I borrow from a friend of mine, Olivia.  I am not sure if you can get the molds here in the States, Olivia got hers from Taiwan.  I have to admit that I don't make the pineapple filling from scratch.  They are sold "ready for use" in Taiwan in baking stores and I got them from friends (or their husbands) who regularly go back to Taiwan.  See photo below.  Again, I don't know if you can find them here for personal use.  Note: it's not pure pineapple - it's combined with some winter melon.  I am not sure why they add winter melon, perhaps to make a better filling texture?

Taiwanese Pineapple Cake

Egg & Bread for Breakfast

My son enjoys cooking and concocting his own creation.  He saw a recipe that caught his interest in a cookbook, "MaterChef Cookbook" and came up with his own version of the "egg in purgatory".  His variation is very simple and easy to make, it's yummy and nutritious for a quick breakfast, it's almost like eating a toast except there's an egg in the middle. Here's the recipe in his own words and picture.

Lotus Stem Salad

I am always fond of South East Asian cuisine, maybe because I was born in Indonesia and it suits my palate - tropical sensation.  I feel "at home" when I eat South East Asian food.  Overall, there are some similarities in ingredients, taste and texture within these countries cooking.

This lotus stem salad is very similar to typical Thai salads, especially the dressing.  I have eaten this salad in a Vietnamese restaurant here in the Bay Area.  It was recommended by a friend of mine whose husband was originally from Vietnam.  I like it a lot since then but didn't know how to make it until I found the recipe from a Vietnamese cookbook - "Pleasures Of The Vietnamese Table" by Mai Pham.

Lotus stems are white thin spears, it has crunchy texture and the ability to absorb sauces well.  In the U.S., I can only find lotus stems (sometimes labeled lotus rootlets) packed in brine in jars (see photo below).  This salad is very refreshing (fresh herbs) with sweet and citrus flavor, perfect for warm weather.

Lotus Stem Salad

Asian Pasta

This fusion Asian pasta is very simple and easy to make, the best part is you can make it ahead of time (overnight even) if you have time constraint.  It's sweet and spicy with nutty texture.  You can delete the chili if preferred, it won't alter the overall taste.  This "cold" noodle dish goes well with summer BBQ party or picnic, or as a potluck dish. 

To Die For Blueberry Muffins

My son decided one day that he wanted to make blueberry muffins.  He browsed online and found this recipe from allrecipes.com.  It's so simple to make and yet it's the best muffin we have ever eaten so far - it's moist & not too sweet inside and crunchy on the outside.  So, if my 11 years old son can make it, I am sure you can too, try it.  In case you want it quick, here it is.

French Chocolate Truffles

I decided to try something new this Christmas, aside from the usual holidays cookies or sweets - French chocolate truffles.  This recipe is from a French mom from my son's preschool many years ago.  It's very easy to make and they are delicous.

Ingredients:

• 4 oz bittersweet chocolate (Trader Joe's Pound Plus-Dark Chocolate)
• 3 tablespoons milk
• 4 oz unsalted butter
• cocoa (dutch cocoa is her preference)

Preparation:

1. Melt the chocolate with milk in a pan (or microwave)
2. Add the butter
3. Stir when the butter is melted
4. Put in the fridge for at least 2 to 3 hours until it's hard enough to make it into small balls (I left it in the fridge for at least 3 hrs)
5. Form little balls in your palm, then roll in the cocoa.  

Note: You can add vanilla extract, alcohols, i.e. rum, cointreau, cognac, etc. to the chocolate

Vietnamese Spring Roll

Spring season is here and the weather is getting warmer gradually.  Now is a good time to make Vietnamese spring rolls.  It's a healthy option for a meal with almost no cooking involved, although there is quiet a bit of prepping to do to get the ingredients ready but not too extensive so it is not too bad at all, at least for me.  This is one of our favorite take out foods to buy in Vietnamese food places, along with Vietnamese sandwich.  I learned how to make it from my niece and her boyfriend.  This spring roll is an excellent menu to make for family or friends gathering, everybody takes part in his/her food and each can customize his/her roll, very interactive and hands-on, I would say.  

This spring roll has become part of Asian-American fusion staple in culinary world.  Most catering venues offer the spring roll as one of their appetizers.  Many chefs have substituted the ingredients to fit their target audiences.  For example, any color of bell peppers, carrot, cilantro, green onion, shiitake mushroom have been used as fillings for this spring roll so you can be as creative as you want as long as they work well in the roll.  Staying true to its originality as much as possible, normally I use the following ingredients.  

Japanese Light Cheesecake

My family loves this light cheesecake - its texture is cake-like, not cheesy.  I guess you could call it the Asian version of the regular cheesecake.