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

Korean Food

Bibimbap



Bibimbap is one of the famous Korean traditional food which is usually served with side dishes.
The word "Bibimbap" means Mixed rice or Mixed meal (Bap being used for both rice and meal). 

Bibimbap is served in a bowl, warm white rice in the bottom, topped with seasoned vegetables and chili pepper paste, most of time a raw or fried egg and sliced meat are added on the top of the meal.
 

 How-2 Make Bibimbap:
For 4- 6 servings.
Ingredients:

- Cooked rice
- a package of bean sprouts
- a bunch of spinach
- 2 small size of zucchinis
- 5-7 Shiitake mushrooms
- fern brakes (kosari)
- 200 grams of ground beef (about half a pound)
- 1 small carrot, eggs
- soy sauce, hot pepper paste, garlic, sesame seeds, sesame oil, and vegetable oil

 

 

 

 

BULGOGI

-Korean Barbequed Beef

 

 Bulgogi is thinly (card stock thin) sliced, against the grain rib-eye steak prepared on a hibachi grill, broiled in the oven, or pan-fried. Bulgogi can be served as a main dish over a bowl of hot steamy white rice.



 

 

 

  How-2 Make Bulgogi:

 

Ingredients:

• 1-1.5 lbs. of thinly sliced rib-eye steak purchased from a Korean market. Or you can slice your own rib-eye or sirloin steak across the grain in paper thin slices. Partially freezing the beef helps with cutting clean slices.
• ⅓ cup of soy sauce or for a Gluten-Free variation, use San-J Organic Tamari Wheat Free Soy Sa
• uce found in the health food section of your local grocery store.
• 3 Tbl white sugar
• 1 Tbl sesame oil
• 3 cloves of garlic, minced
• ¼ of a medium yellow onion, halved and sliced into medium moon shaped slivers
• 2 green onions including the white parts, finely sliced into small pieces
• 2 Tbl toasted sesame seeds
• ¼ tsp of red pepper flakes
• 2 pinches of black pepper
• optional ¼ tsp. of ginger, finely minced

Instructions:

 

Whisk all the ingredients together in a medium bowl except beef and onions. When most of the sugar has dissolved, add beef and onion slices to the bowl and massage the marinade with your hands into each slice of beef. Cover and refrigerate for 1 hour. To pan fry, place a few slices of beef in single layers and completely flat on a hot oiled frying pan and fry each side until cooked. Some people prefer to cook the bulgogi until some of the edges have turned dark brown and crispy. Serve with a bowl of hot rice.

 

 

Dduk Bok Gi (Spicy Rice Cake)

 

Duuk Bok Gi is probably the most popular street food in Korea. The tenderness of rice cakes meets the sweet and spicy taste of red chilli pepper paste. It's usually eaten as a snack but it can be served as an appetizer or even a meal.

 

How-2 Make  Dduk bok gi:

 

Ingredients:

 

 

11 oz Rice Cake (tube/cylinder shape) 7 oz Fishcake ½  Instant Noodle 20  Anchovy (dried) 1  Onion (Medium) 3  Green Onion  4 cups Water  ⅓ cup Red Chili Paste (Gochujang) 3 tbs Sugar  2  Egg  1 tsp Sesame Seeds
Instructions: 1. Soak rice cake Soak rice cake in cold water for at least 30 minutes unless they are made fresh (soft). Cut the rice cake into 4-5 inches length.		1 Soak rice cake Cold water 30 min Cut into 4-5 inches
2. Make Anchovy stock Add 4 cups of cold water in a sauce pan. Place anchovies in a mesh ball and place it in the water. Bring it to boil and keep boiling for 10 minutes on medium heat. Remove anchovies.		2 Anchovies in a mesh ball 4 cups cold water Bring to boil Boil for 10 min Med Heat
3. hard boil eggs OPTIONAL: Place 2 eggs (or more as you desire) in a pot of water so that they are at least half immersed in the water. Boil for 15 minutes. Cool them in cold water and peel off the shells.		3 Hard boil eggs 15 min High Heat
4. Cut ingredients Cut fish cake into bite size triangles. Slice an onion. Cut 3 green onions into 2-3 inches length.		4 Cut fish cake bite size triangles Slice 1 onion Cut 3 green onions 2-3 inches length
5. Add ingredients Add rice cakes into the anchovy stock. Make sure rice cake pieces are separated from each other. Add 6 spoons of red chilli pepper paste. Add less if you can’t handle the spiciness. Add 3 tablespoons of sugar, fish cake, instant noodles (optional), onions and green onions.		5 Add rice cake 6 tbs red chilli pepper paste 3 tbs sugar fishcake instant noodles (optional) onions green peppers
6. Boil Boil on medium heat for 15 minutes. Stir once in a while so the rice cake doesn’t stick to the bottom. If there is not enough water, add a little bit of water. Add hardboiled eggs and cook for another 5 minutes on low heat.		6 Boil 15 min Med Heat Stir periodically Add hardboiled eggs Boil 5 min Low Heat
7. serve Serve on a plate and garnish with sesame seeds (optional).

 

 

 



Dishes made from fish in Vietnam

Hi! everybody , today I will introduct some dishes made from fish in Vietnam to you .^0^

1)Fish fried spicy with sesame sauce

Let I tell you how  to make it ?
we have 5 steps
step 1 : Pre-processing, cleaning, drying fish and then cut 2-3 lines on the fish itself.

step 2 : Rub flour covering fish body and  pour into the pan fried with oil .

step3 : You should fry 2 sides of fish to see it becomes yellow

step 4 : Chopping tiny onions, garlic, chili

step 5 :Mix it all onions, garlic, chili with sesame seeds, sesame oil, soy sauce and sugar to sprinkle on the fish itself.

Then enjoy it !!!!!!^^

2) Pungent braised fish : this is popular dishes in dinner of Vietnamese . Because it easy to make and save time . It is a good dish choice in winter .

3) Salmon fried honey
Ingredient :

300g salmon
- 1 lemon
- 30ml honey
- 1 cucumber
- Green onion, ginger, cornstarch
Preparation :

Cut salmon into thick slices and place in bowl, add onion, ginger julienne and seasoned with salt. Squeeze add half a lemon for taste sour fish. Have you noticed the lemon used to being mild dish! Adding 1-2 tablespoons cornstarch diluted in water and then mix all the spices len.Uop fish in 10 minutes. Prepare a pan of hot oil, marinated salmon with fried on low heat. Salmon cooked pretty fast so when you fry for about 2 minutes, see the fish start hunting again and then turn down the heat slightly discolored.

Arrange fish with cucumber and disc scan a very thin layer of honey over it.

4) Fried fish :
Ingredient :

 - 300g fish
- 1 bunch dill
- 1 bunch of broccoli
- 1 carrot
- Green onion, ginger, garlic, spices, cooking oil
Preparation :
First, it is minced ginger and pounding water, mix cumin, ginger and a little spice on the fish. Roll fish to becomes each small balls  and fried golden in hot oil.

then Soak the washed cauliflower and carrots, boiled then cut into small pieces and bring.

After that , For non-aromatic garlic in hot oil, then in xao.Cuoi and vegetables, fried your fish with vegetables. Add seasonings, oyster sauce, continue to stir fry until the sauce thickens, then remove from the heat.

Finish !

                                                                                                 KAYLA LUU