Showing posts from 2012
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When I was little, my family lived far from the central Taipei city. Near our apartment was an outdoor evening market that sold everything from fruits and produce to meats and fish. Interspersed among these sellers would be cooked food vendors. There were a ton of different ones but I recall vividly one selling scallion pancakes and one selling roasted ducks. Customers always line up around the scallion pancake cart, waiting for the freshly fried pancake to be lifted, cut, and bagged. The cart had 2 huge circular griddles. The vendor would roll out a pre-made rested scallion pancake dough, pour some oil into the griddle, and place the dough onto the hot sizzling surface. The griddle is then covered to fry and steam the pancake. The vendor always has one fresh pancake cooking while finishing the other one to minimize the customers' waiting time. My father really liked these pancakes. He would often order a half sheet - half of one pancake, each at probably 2 feet in diameter - and…
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This blog here by a home economics teacher (Mrs. Zhou) is one of my favorite blogs. She is extremely knowledgeable about all things related to cooking and baking, and she often goes through repeated experiments to figure out key steps that really make the difference. And she is so generous in sharing her findings and recipes. Here is her take on the Tres Leche Cake. It really is genius of her to pair coconut milk with (a variation of) dulce de leche. Her other ingenious idea is to bake the crispy buttery layer separately and sprinkle them on top of the cake right before eating, so they stay super crispy. This is an easy and delicious recipe!