Tofu cheese is called "lufu" this is one of the common seasoning for taiwanese and southern Chinese cooking. I was away from this for long time because I thought it had some smell but actually there is no bad smell. I also used sambal sauce for spiciness.
This combination sauce goes very well with water spinach.
Whenever I find beef chuck, I make this dish. This is beef cooked with carrots. Its very common home and bistro dish in France. It's best to use beef chuck not sliced but pieces like on photo is fine as well. I like to cook this with white wine, but I didn't use it because the wine is expensive here. but I used white wine vinegar.
I've never found a satisfying burger buns so now I made it. It's debatable that if the whole meal bread is suitable for burger. This is buns contains small ratio of whole meal to the plain flour, so it's rather light but also brings crispiness once it's toasted.
I should have made the pate thinner than this but over all it was good. Home made burger is so healthy that you can have it every other day!
Koppe pan is one of the simple bread that has been existing in Japan for long time. It seems like the word "koppe" comes from French word of "coupé". I made with milk so it became more rich but usually it's made with water.
Creme pan is made with the same dough of Koppe pan and I filled with custard creme inside. This dough is very simple so it can go with sweet or salty fillings.
White snapper is very easy fish to deal with. It's a wonderful fish to just grill with olive oil in the oven. I added garlic and mushrooms this time. I also added boiled potatoes to let them absorb the sauce. It's super easy and great dinner at home.
Since I've been making bread these days, I'm no longer bothered with dealing with dough with yeast. It takes developing time so I need to prepare them few hours before. This is Chinese buns with ground pork inside. This one is not sweet pork but salt pork taste.
I made Chinese style of whole bird fried chicken. This takes at least a one full day since the skin has to be dried after coating of syrup. I couldn't find a proper free range chicken here so the skin of the chicken was not thick enough. Also syrup coating was not enough.. taste was very good.
I've tried to make macarons at home for the first time. I studied a lot of it's recipe but I've never tired since it contains really a lot of sugar. For macarons, you cannot really reduce the amount of sugar since the mix of egg white and icing sugar makes the consistency of the crust.
I made these at patissier Sadaharu Aoki's recipe. His recipe was rather simple and it came out with a great success.