Rice Noodles: Shang Hai style

Asian is well known for the consumption of rice throughout the centuries, as well as their love for spices and vegetables; this dish contains all three elements. Personally, this is one of my favorite dishes ever since I was little; exactly, I used call it "yellow mein" due to the yellow color the curry taints the rice noodles. In cantonese that would be "Sing Chau Mai" meaning Shang Hai rice.

Shang Hai Noodles
By: Juliana doRosario
1 small carrots
1 medium sized onion
1 small green pepper
50 grs Garnished Asian style pork
1 large egg
3 cloves of garlic
Salt and pepper to the taste
About 2 tbsp curry
1 portion rice noodles
7 cooked shrimp

1. In a wok, boil enough water to cover the rice noodle. Once boiled remove wok from heat and insert noodles and with the heat of the water let it cook. When the rice noodles have reached the tenderness you prefer, remove from hot water into a colander and give it a quick rinse. The rice noodles should be "al dente" due to later usage. 
2. Meanwhile, slice up the carrot, onion, pimento, and pork into "julianas" and beat up the egg in a small bowl. Next, chop up garlic into little pieces as possible; almost mincing up the garlic.
3. Using the same wok, put it over high heat and spread vegetable oil evenly throughout the whole wok using a oven glove, bamboo brush or any thick table cloth. Allow wok to heat up and add in the eggs, twirl the wok around to spread out the egg evenly throughout the wok. Cook for about 2-3 minutes depending on your heat and flip it to get a nice golden color con both sides. Retrieve the egg without removing wok from heat and set aside for later use.
4. Next, add around 1/4 cup of oil, wait till it gets heated up and add in "minced" garlic, to get that nice flavor into the oil, stir for a minute and add remaining vegetables and about 1/2 tsp of both salt and pepper and curry. (Note: Most curry powder are not spicy; if spicy noodles are unwanted, add less pepper) Stir for about 2-3 minutes, again depending on your fire time will vary. Don't  leave the vegetables in the oil for a long time, veggies are suppose to be semi cooked.
5. Add in remaining ingredients and twirl and stir the wok making sure the rice noodles get stained with the curry and veggies, pork and shrimp are well mixed within the noodles. Remove from heat and place on serving dish.
6. Roll up and slice the egg made earlier and place them above the noodles as a final touch. 

Serve warm, along with some asian hot sauce.

Makes 1 serving. 

Credits:

To my dear mother who has taught me everything I know today and has shown me our family secrets and tips in the kitchen. This was one of my favorite dishes and because of her patience I was able to learn how to make it! THANK YOU MOMMY! (:
And to Victor Salom for requesting this recipe to be posted up on the blog! ilu!! 

Focaccia Time!! Or as The Italians would say.. Tempo Di Focaccia!!

This might sound absurd, but year ago I had no clue what a Focaccia was. So, for those people who don't what it is here is a brief history of the origins of such characteristic bread.

Focaccia breads are the traditional Italian flat bread originated in the northern shores of  Mediterranean. Originally the name focaccia is derived from the Latin word "panis focacius." Panis meaning simply bread and focacius meaning fireplace. In Roman times, focaccia bread were cooked in the ashes of fire rather than in a tray above the fire.

Store in Maracaibo: Il Forno Grande

Il Forno Grande: 

This a small store opened a few months ago receiving great compliments from all their customers for all the food they produce such as focaccias with your choice of topping (onion, olives, sun-dried tomatoes, rosemary, etc), tiramisu, traditional Venezuelan bread (stuffed with ham, bacon, green olives, raisins), bread, etc.. made with the authentic Italian cuisine of Chiara Triggiano and Luigi Gramegna. 

Contact number: 04146305473 - 04141664633  -  Urb. El pilar, Ave. 14G local 56A- 05. Maracaibo, Venezuela  -  ilfornogrande@hotmail.com

... After!

Ok, I will admit it.. This focaccia is lacking color, but to tell you the truth it was quite tasty and for it to have been my first try, I think it came out awesome!! :) 

"Don't judge a book by its cover" 

- American Proverb

Focaccia Bread
By: Me!
Topping:
1 tbsp olive oil
1-2 garlic (crushed)
1 tsp dried oregano
1-2 tsp coarse sea salt

7grs sachet dried yeast
1 cup warm water
1 tsp sugar
2 tbsp olive oil
3 1/4 cup plain flour
1 tbsp milk powder
1/2 tsp salt

1. Combine yeast, water, and sugar into a large bowl and stir until yeast has dissolved; then, cover up with plastic wrap and place in a warm place for about 10 minutes or so, or until mixture is frothy.
2. Add the oil into the mixture. In a separate bowl mix together these dry ingredients: 3 cups of flour, powdered milk, and sugar. Gradually add dry mixture into the yeast mixture beating with a wooden spoon until well combined.
3. Transfer dough into a lightly floured surface and knead for 10 minutes or until dough is smooth and elastic using the reserved flour. Place dough into a large, lightly oiled bowl brushing the surface with oil. Cover the bowl with plastic wrap and set it aside for it to rise, preferably in a warm place, for at least an hour or until well risen. (The oil applied on to the dough is meant to maintain the humidity within the dough)
4. Meanwhile, pre-heat oven to 180*C  and butter up the container that will be used to bake the focaccia. Once the dough is well risen, punch down dough and knead for about 1 minute and roll into the shape of your container, use once again the plastic wrap  and set aside for it rise for about 20 minutes. 
5. Using the tip of a wooden spoon, make indents throughout the dough. Wrap in the plastic wrap while making the mixture for the topping.
6. Topping: Combine olive oil, melted butter, oregano, minced garlic, coarse sea salt together and using a silicon brush spread mixture over surface. Finally to top of the focaccia, place black olives or sun-dried tomatoes.
7. Bake for 20-25 minutes or until golden and crisp.

References:

• "A Short History of Focaccia Bread." Big History. Web. 11 Mar 2011. <http://www.bighistory.net/a-short-history-of-focaccia-bread/>.
•  "History of Focaccia Bread Cuisine." 1 Best Cuisine Guide. Web. 11 Mar 2011. <http://www.1bestcuisineguide.com/history-of-focaccia-bread-cuisine.html>.

Next project

I've been doing some research in the pastry area and have tumbled upon Cream Buns which are butter based golden buns filled with freshly whipped cream and topped off with powdered sugar. These treats go nicely with a cup of coffee.

Can't you just picture that? A nice breezy, sunny afternoon under a huge yellow umbrella seated outside of cafe sipping a nice cup of coffee or tea and eating a cream bun. (Mouth is getting watery just describing the scene!)

Note to self: I must make these cream buns soon or it will be the only think I'll be thinking about for days!!

Christmas Spirit!

I have established a little tradition every Christmas which is to make cookies during the holiday season. (Just a little excusebof mine to bake abundant cookies! :P) Christmas '10 I made this chocolate chip cookies decorated with colored frosting in shapes of Christmas trees, hearts, and star/flower. People may think making cookies are easy and simple, but I've been baking since I was little and never really found the perfect recipe until just a few months ago from the JoyOfBaking.com

They look so yummy!!

In the process of making red frosting! It looks kind of like a candy cane! (:

My first decorated tree! Can't you just feel the Christmas Spirit!! (:

Here's my Christmas Spirit Christmas tree (:

Chocolate Chip Cookies
By: JoyOfBaking

1 cup (2 sticks) (226 grs) unsalted butter, room temperature
3/4 cup (150 grs) granulated white sugar
3/4 cup (160 grs) firmly packed light brown sugar
2 large eggs
1 1/2 tsps pure vanilla extract
2 1/4 cups (295 grs) all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups (270 grs) semisweet chocolate chips
1 cup (100 grs) walnuts or pecans, coarsely chopped (optional)

Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.Scrape down the sides of the bowl as needed.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (from 30 minutes to two hours).

For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 10 - 14 minutes, or until golden brown around the edges. Cool completely on wire rack.


Makes about 4 dozen - 3 inch round cookies

Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed - may have to increase baking time a few minutes.

Credits to:

 

Blog Mode: ON .. and running!!

I really had no idea how to start my blog, but I wanted one so badly so I went blog searching for ideas and I ran in to The Girl Who Ate Everything. This is Christy's site of recipes and her experience with food and it got me inspired. I could relate to it so much. So, I decided to try one of the recipes. Stuffed Pizza Rolls and to tell you the truth.. I loved it!!.

Here's my experience with it:

Here are the rolls stuffed and resting.

Rolls decorated with butter, garlic, and oregano and ready for the oven!!

Fresh out of the oven with a nice color! Yummy!!

Since the 1st trail turned out so good..

.. I made plenty more!!

The following recipe is from OurBestBites.com 

Stuffed Pizza Rolls
by OurBestBites

1 roll refrigerated pizza dough
marinara/pizza sauce
2 Tablespoons grated Parmesan cheese
1 Tablespoon melted butter
1/2 teaspoon garlic powder
1 teaspoon dried Italian seasoning
mozzerella cheese, diced or grated (diced is the least messy to use when stuffing the rolls)

Pizza toppings of your choice: for example, ham and pineapple, pepperoni slices, sausage, etc.

I used pepperoni and mushrooms, along with shredded mozzarella cheese and pizza sauce.

Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square. Just eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind. *Don't put marinara in the rolls. Save it for dipping.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.
Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes.

Serve warm with warmed marinara sauce on the side for dipping.

                                    Credits to: 

              

My first post! Yaay!

Ok,
So here's the deal, I finally convinced myself to open my long-waited-blog. I've been wanting to do this since quite a while and I never really got it working. It's funny how I got "inspired" to finally open this blog. My little brother boasting about how he is writing for his friend's blog and I was like.. if a 15 year old can do it, so can I!! It still makes me laugh thinking about how it got started, but oh well.. Thank God I did it! :D

I'm planning to make my blog fun and nice and totally me!! Trying to focus only on crafting and food, but I can't help it if I stumble upon some interesting trends in music, fashion, art, etc..

I promise in no time I'll fill up this page with really nice recipes and craft work!

I'm so excited!!

Enjoy! (=