Souffle Cake (Light cream cheese cake)

One of my favourite cake is souffle cake, however, it doesn't seems like appear in each cake store. There are only few store down town have it. And most of them are korean cafe^^ Therefore, i recommend everyone to try it out. This style cake is suitable for girls who like cheese cake but like soft cake ^^

However, when making souffle cake you need follow the instruction step by step, otherwise, the taste of cake will be deduce. 

Ingredient
cream cheese 300g

butter 45g

yolk 3

sugar 20g

corn starch 11g

milk 150g

egg white 95g

sugar 55g

Instruction

1. Heat up the cream cheese to very soft, add melted butter, mix it to smooth;

2. Add sugar, yolk into separate mixing bowl, mixing till sugar melted then add corn starch and mix well, add in hot milk and mix well fast;

3. Put the bowl with yolk into a saucepan with hot water, mix while heating, add the cheese in and mix it well until thick;

4. Take the bowl out, mix a bit more and cover it with hot towel leave it alone;

5. In a separate mixing bowl, add egg white and sugar mix it well until bubbles out;

6. Heat up the oven until 180;

7. Add the egg milk into the cheese and mix it well;

8. Wipe a layer of butter in the cake pan and spoon in the mixture;

9. Wait till 40-60 minutes, take it out, put in refrigerator stay overnight.

Here is a video about souffle japanese cheese cake, enjoy ^^

Yina Li

Recipe for Baba Ganoush

Baba Ganoush Recipe

Hey guys Hagop here and today I'm going to show you recipe of one of my favourite Armenian dip.

Ingredients:

-1 kg of eggplant

- 1/2 a cup of Greek style yoghurt

-2 tablespoons of lemon juice

-2 tablespoons of tahini

-1 garlic clove, crushed

-1/4 teaspoons sea salt

-chopped fresh parsley and olive oil, to serve

Method:

1. Heat a barbecue plate on high. Reduce heat to low. Cook eggplant, turning occasionally, for 45 minutes or until browned all over and tender. Transfer to a plate. Cover with foil. Stand for 10 minutes or until cool enough to handle

2.Remove and discard skin from eggplant. Roughly chop flesh. Cool completely.

3.Place eggplant flesh, yoghurt, lemon juice, tahini, garlic and salt in a bowl. Stir to combine. Serve with parsley and oil.

And here is a YouTube video of  someone making this delicious dip.

Enjoy this is Hagop Ankeshian signing off :).

Vietnamese savoury coconut pancakes (Banh Khot)

Hi guys,
I would like to introduce to you one more Vietnamese recipe. It's called Bánh Khọt which is very homely and traditional food! It reminds me a lot about my childhood! I've eaten this for a very long time up to now. It won't take you long time to prepare and cook (8 minutes to prepare and 15 minutes to cook).

Ingredients:

• 500 g rice flour
• 100 g glutinous rice flour
• 1 can coconut cream
• 2 tsp ground turmeric 
• 1 tsp salt
• 1 tsp chicken stock powder,
• 10 g green onion (shallot), finely chopped
• 200 g green banana prawns, shelled and de-veined
• 200 g mung beans, soaked until soft, drained and steamed 
• vegetable oil 
• lettuce leaves, Vietnamese mint or basil, pickles, to serve

Dipping sauce (nuoc cham):

• 2 tbsp fish sauce
• juice of 1 lime
• 1 garlic clove, very finely diced
• 1 carrot, grated
• 1 red chilli, finely chopped
• sugar and pepper, to taste

Instruction:

Mix together the two rice flours. Add the coconut cream to form a smooth runny paste (using a little boiling water if needed). Add the turmeric, salt and spring onion and mix through.

Heat the banh khot mould over a flame, and grease with vegetable oil. Fill each indentation to about two-thirds full with paste. Cover and cook for about 3-5 minutes. Remove the cover, add one prawn and 1 tbsp mung beans to each pancake. Cover again and allow to cook for a few more minutes until the centre sets and the edges become crisp and golden.

Combine all the dipping sauce ingredients together.

Wrap pancakes in a lettuce leaf and serve with mint, pickles and dipping sauce.

It looks fabulous, doesn't it?

Hope you guys like it. See ya! 

Hana Pham

Japanese fast food "takoyaki"(Octupus balls)

Hi guys, this is Kazu, how are you doing? Today let me introduce Japanese fast food "Takoyaki"!!
Takoyaki is one of the most popular Japanese fast food. Even here in sydney, I know a lot of foreigners who love Takoyaki.

Takoyaki is a cheap and easy take away food. Its like a Japanese fast food. There are also some eat in style Takoyaki shop, but most Takoyaki shop in Japan are take away style. Takoyaki is from Osaka, there are heaps of takoyaki shop in Osaka and they are sooo cheap and delicious. Some shop in Osaka sell Takoyaki(8-12pieces) about $1!!! You will see so many Takoyaki shops lining the street in Osaka. When you go there its worth to try and you will love it trust me!!!



There are many types of Takoyaki today, different flavours, sauce, ingredients and way of cook.
So today let me teach you guys how to make traditional Osaka style Takoyaki!!

How to Make Takoyaki (40 pieces)  

Batter:

• Flour ......................................................... 140g
• Skim milk.................................................. tbsp 2
• Baking powder.......................................... tsp 1
• Suger..........................................................tsp 2
• Salt.............................................................tsp 1/2
• Soy sauce...................................................tsp 2
• Dashi(Dried bonit and kelp stock).............600cc (must be hot)
• Egg.............................................................2

Fillings:

• Cubed octopus(boiled)
• green onions(shallot)
• ttenkasu(tempura bits)
• Beni shouga(Marinated ginger)

Toppings:

• Takoyaki sauce
• Mayonaise(Japanese one preffered)
• Shaved bonito Flakes
• Powdered seaweed

Also you will need Takoyaki pan(can be puff pancake pan).


You can find all the ingredients in Japanese or Asian glossary store. Also there are also takoyaki powder sold in Asian or Japanese glossary, so you dont have to mix all ingredients if you buy Takoyaki powder.

Step1:

Prepare the ingredients. Mix well all the stuff in butter from batter section, please note that Dashi(soup stock) must be hot for better taste.

Step2:

Heat the Takoyaki pan. Brush oil into each cup and top of the pan.

Pour the batter into each cup. Dont worry if the batter  over flows a bit.





Step3:
Then add the octopus and all the indredients from fillings section to each cup quickly.
After you put all the ingredients, pour more batter to the pan and make it overflowed.



Step4:
Wait a few mins, then use a takoyaki pick or tooth pick to give them a 90 degree turn.


 

Step5:
Now use the pick and give another 90 degree turn, stuffing the edges as you turn.Keep the balls round.


Step6:
When the coulour of balls turn to brown, its ready to eat!! Place then on a plate and put the toppings in the order of followind as much as you want.
1.Takoyaki sauce
2.mayonaise
3.dried seaweed
4.dshaved bonito flakes.


Now you can enjoy your delicious Takoyaki!!! Enjoy!!!
But now again, I want you guys to come to Japan and try real street Takoyaki!!!
See you in Japan!!

Thanks
Kazuhito Isaji

 

Sel Roti

Sel roti is made mainly of Rice flour, water, sugar, cooking oil and ghee. People sometime prefer banana and coconut mixed on it.
Some people use milk instead of water to make sel- paste. However, it is advisable to use water to preserve for longer period.

Sel roti is made and served through out Nepal in the festival of Tihar (Dipawali), during wedding parties and other ceremonies. It is essential food in most of Nepalese cultural and traditional events.

Ingredients:
• 1 kg Rice
• 500 ml Milk
• 100 gm Ghee
• 250 gm Wheat Flour
• Cardamom, Clove (optional)
• 200 gm Sugar (granulated)

How to make Sel Roti:
•Wash and soak rice overnight, drain excess water and grind into a fine paste.
•Then add butter, granulated sugar and some spices if desired into the rice paste. Add milk and water occasionally to make a batter and allow it to ferment at room temperature.
•Heat oil in a pan and pour the not too thick batter as continuous ring onto hot edible oil till they become gold brown.
•Sel Roti is served as confectionery bread with pickles or mutton curry.

Nisha Shrestha

Nepali Traditional Khana Set

The Nepali cuisine, also known as the cuisine of the Himalayas, bears its uniqueness by incorporating the two great culinary traditions of the region, Indian and Tibetan, into a mainstream culinary culture of its own, which reflects the geographic and demographic diversity of the Himalayas. Nepal, a tiny country by any geographic measurements, stretches from the lowlands of the sub-tropical Terai plains in the south to the highlands of the Himalayas, as dominated by the majestic reign of Mt. Everest, in the north. Hence, Nepal has resurrected its own unique cultural identity into a harmonious culture, combining different traditions of different indigenous cultures rooting on all corners of the country.

The Nepali staple consists primarily of rice, wheat, corn, lentils coupled with fresh vegetables and meats. A typical Nepali every-day meal can be characterized by Dal (lentil soups), Bhat (steamed rice) and Tarkari (vegetable preparations), also known as "The Trinity", supplemented by some meat preparations. Typical Himalayan dishes include Dals (lentils preparations), Tarkaris (curried vegetables or meats), Bhutuwas (stir-fried meats or vegetables), Sekuwas (grilled meats or vegetables), Choylas (grilled meats marinated in seasoned musturd oil), rotis (bread preparations), MOMO's (stuffed dumplings), Thukpas and Chow-Chows (Himalayan stewed and stir-fried noodles), Sukutis (smoked barbeques), Quantees (meat or vegetable stews with sprouted beans), Achars (chutney preparations), Chiya (spiced or regular tea), and many others. Many Nepali dishes are derived from the great culinary tradition of the indigenous Newari culture, native to the Kathmandu Valley.

Nepali cooking involves basic culinary techniques, such as currying (stewing), stir-frying ("Bhuteko"), grilling ("Sekeko" or "Poleko"), smoking ("Sukaeko"), deep-frying ("Tareko"), braising ("Usineko"), marinating ("Sadheko"), tempering ("Jhaneko"), and steaming ("Baphaeko").

Nepali food, which is simple and subtle in flavor, is prepared by using unique blend of common ingredients and spices. Commonly used flavoring ingredients are garlic, ginger, cumin, coriander, turmeric, nutmeg, bay leaves, black pepper, chilies, onions, cilantro, and scallions. Also, distinct Himalayan flavors are derived from the use of such unique spices asTimur (Szechwan pepper, commonly used in marinades and achars) and Jimbu (Himalayan herb, used fresh or dry), found only in the Himalayas. In addition, most dishes are flavored with mustard oil, clarified butter (ghee), and sometimes Yak butter. Because of harsh conditions prevailing in the highlands of the Himalayas, foods are preserved by dehydrating or fermenting staple ingredients during their growing season. Examples include Sukuti (dehydrated meat) and Gundruk (fermented vegetables). A typical full-course Nepali meal would include an appetizer, a vegetable or lentil soup, two or more vegetable and meat preparations, and an achar or chutney, served with roti (flat wheat bread), steamed rice or rice pilaf, supplemented with a local beverage, such as yogurt drink (lassi), beer or liquor, and followed by a dessert and tea.

Try Once
Nisha Shrestha

Various Cake Choice ^^

For most of girls, cakes are always be their favourite when choosing the dessert. How about lets learn how to make some cakes, so you can share it to your friends? Making cake is easier than people thought. It often takes you to do a little steps. Here are some good receipt that i would love to share with your guys.

Strawberry Cake

Ingredients requires for cake base
125g butter
½ cup caster sugar
2 eggs
1 teaspoon vanilla essence
2 cups self-raising flour, sifted
½-1 cup fresh strawberries, mashed (strong flavour requires more strawberries)
Strawberry essence (optional)

Ingredients requires for Strawberry cream

½ cup fresh strawberrie, mashed

1½ cup light cream

Strawberry essence

Methods

1. Preheat oven to 180°C (160°C fan-forced)
2. Lightly grease and line a 20 cm cake pan.
3. Beat the butter and sugar until light and fluffy.
4. Add the eggs and vanilla and beat until smooth.
5. Fold in the flour and milk, mixing well.
6. Add strawberries to the mix and fold together, add strawberry essence.
7. Spoon mixture into the cake pan.
8. Bake for 40-45 minutes, or until a skewer inserted comes out clean. Allow to cool.

In the mean while you can make the strawberry cream you need for the cake.

1. Drop 2-3 drop of strawberry essential in to the mixing bowl.

2. Add the cream and strawberries and beat about 1 minute and it will be done.

After the cake has been cool done, cut the top part out and cut the cake into half allows to mask the cream into it. Then cover the whole cake with white cream. Decorate with strawberries and icing sugar. Then a delicious strawberry cake is done. Simple as it is. You can try it out at home at any time. 

The required materials are electronic beater, cake pan and mixing bowl. 

Yina Li