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Brain Food

A couple of days ago I found this in the fridge, assumed that it
tastes like cream cheese, and spread it on crackers.

It was smooth, it was milky, and it was flavorless.

Turns out that it's mainly used for desserts, and dips.

I had no strawberries or peaches, but I do have crackers,

and this:

Everyone said it tastes awesome on rice, but I can't taste
anything except for salt.

So I mixed in the entire pack with about four spoonfuls
of mascarpone.

It was delicious, I can actually taste a tinge of seafood
flavor, and the creaminess toned down the saltiness.

It was the best breakfast I had in a while, try it and tell me
what you think!

Oh and about the title, my physics teacher told the class last
week that sufficient sleep and nutritious food is necessary for
excellent exam performance. One of the foods he suggested
that we eat is salmon. This will count as me taking his advice

edible! 10:35 comments(0)
A while ago I checked out a Hong Kong girl's blog entry about
her dinner at a Japanese grill restaurant, and saw this.

It looked so perfectly grilled that I could imagine breaking the
crunchy surface with my teeth and immediately sink them into
the spongy cake and red bean paste.

Today I had to go out for a school event, and on the way
home, I passed by a bakery that sold this!

On to the pan it goes

Flipped after one minute

Leave on pan for another minute, et voila.

Unfortunately, it was not crunchy (except for the middle part
that was obviously browned). Worst yet, it wasn't warm in the
middle either! A decent dorayaki wasted by my impatience.

Dorayaki misfortune aside, here are pictures of another
highlight of the day: a visit to a boarding school for mentally
challenged children owned by Huiling, a local charity

very sweet and photogenic girl who greeted us immediately
after we entered. She seem to love painted nails.

A boy who kept on asking me about my camera. His questions
made me realize how little I know about my camera's functions.

I was impressed by how all the children are not shy and
so friendly even though we had only met for the first time.
If it wasn't for their enthusiasm in participating in our games,
the meeting would have been a failure.

edible! 19:10 comments(0)

What I want to eat every single day.


It's been 3 months, but,

here's the recipe to my banana chocolate swirl brownie
birthday cake!

Adapted from:

Smitten Kitchen's "Pumpkin Swirl Brownies" recipe


Modern Domestic's "Alex's Chocolate Chunk Banana

'Brownies' " recipe!

It was my first time using my oven, since, uh, 3 years ago?
I share a less than friendly relationship with my oven,
since no matter what I put in, what degree I turn
the oven to, what time I set the timer, or what color
was the mixture before I popped it into the oven,
what came out was always


And unsurprisingly for this baking attempt,
it happened again!

Fortunately, I was able to scrape off the
burnt parts with a knife.

Banana Chocolate Swirl Brownie

4 cups of flour
2 teaspoons of baking powder
2 sticks (16 teaspoons or 8 ounces) of butter
12 ounces of chopped dark chocolate
1 teaspoon of salt
1 to 1 1/4 cups of sugar
8 large eggs
8 bananas
4 teaspoons of cinnamon

1. Preheat oven to 350 degree, butter pan so it won't stick

2. Melt chocolate and half of the butter in bowl over a pan of

3. Whisk flour and salt in one bowl, and mix sugar and eggs
in another. When done, put the two mixtures together

4. Pour 1/2 of the batter in a separate bowl and stir in
chocolate, pour in more batter if it gets too thick.

5. Mash bananas, cinnamon, and rest of the butter together.
When done, add mixture to the rest of the batter and mix.

6.Pour half of the banana batter in to the pan, then
pour all of the chocolate batter into the ban. Pour the rest
of the banana batter into the pan, and gently swirl the layers
using a spatula or a knife from the bottom of the pan.

7. Bake 40-45 minutes till set.

Result? The "brownie" rose a lot because of the unknown
amount of baking powder included in the flour mixture that
I had gotten. And I did a major miscalculation, so I should
have used 8 bananas instead of 4. Worst still was that I
didn't mash the bananas before I mixed it into the batter
because I had missed the step since I was working in such
a hurry,so in the end the banana was scattered all over the
cake in little pieces.

I couldn't really taste the chocolate either, probably because
I didn't mix the chocolate and the batter so well. Oh right,
and I had only used 6 ounces of chocolate.

Oh, and I just thought of all sorts of miscalculations
that I had made.

Lesson? Don't leave your essays till last minute.

I was hurrying to finish the cake so I could finish an essay.

Lesson learned?

Not quite, I still got that 4000 word essay to finish up.

edible! 19:11 comments(0)

Last slice of my birthday cake.

It was supposed to be banana chocolate swirl brownies, but I got
banana chocolate swirl cake instead. I didn't get to take any
process photos this time (sob) because I made this in a hurry,
which explains quite a bit...

I bought them to school and handed out most of them in under
two minutes (ironically, it was right after lunch). This sure
shows how many hungry people there are in my school haha.

I'll get into the details about the process in the next entry.
Meanwhile, check out the soundtrack to the film
Cemetery Junction! Definitely will cheer you up
on a bad day!

edible! 18:43 comments(0)
Miam Miam
(Please forgive my unappetizing dabble in poetry in the
previous entry haha.)

This recent cooking attempt again, occurred after the SATs.
The night before taking the dreadful exam, I thought about
making crepes. The first time I made them was during
French class four years ago, and I made them nonstop,
partially because it was so fun to flip them and mostly
because I can put anything them. That's right mes cheries,
from corn to chocolate sauce to caviar, they can all be
neatly wrapped in crepes and devoured by moi.
So, I stayed up thinking of all the different kinds
of filling I can put into my crepes.

I thought about putting tuna salad, salami,
smoked salmon, yam, and bananas and chocolate
sauce onto my crepes, but only ended up putting this:

guess what it is.

Yup, sliced bananas and semi-melted dark chocolate(that tasted
like it was 90% sugar) from Dove on a crepe with a hole, which
happened because my batter was too thick
(more about that later).

The recipe I used this time is again from 1000 Classic Recipes
from Around the World . The recipe is for cherry crepes, but
I am going to skip the bit about the cherry filling here.

Here's the recipe for the crepes:

"3/4 cup of all-purpose flour
pinch of salt
2 tablespoons chopped mint*
1 egg
1 1/4 cups milk
vegetable oil, for frying
confectioner's sugar and toasted silvered almonds, to decorate*

1. To make the crepes, sift the flour into a bowl with the salt.
Add the chopped mint and make a well in the center. Gradually
beat in the egg and milk to make a smooth batter.

2. Heat 1 tablespoon of oil in a 7 inch skillet; pour off
the oil when hot. Add just enough batter to coat the base of
the skillet and cook for 1-2 minutes, or until the underside is
cooked. Flip the crepe over and cook for 1 minute.
Remove from the pan and keep warm. Heat 1 tablespoon
of the oil in the pan again and repeat to use up all the batter."

*not used

My ingredients.

I don't have a measuring cup, so I just used ratios. I used
5 spoonfuls (Chinese spoons) of flour and so, poured in 8.5
spoonfuls of milk. I still used one egg and a pinch of salt.

Mix mix mix...

And got cookie dough.

Then I remembered, I didn't remove the flour so it only filled
the spoon up to the brim (which was where the milk filled
up to). Dang.

So I added more milk and mixed mixed mixed...

much better.

And to frying!

Whoops, too much oil there.

Pour batter in (and spread the batter with your spatula
if it turns out to be too thick).

Cook cook cook...

and FLIP!

No spatula needed here my friends, just hold the pan's
handle with both or one of your hands and throw the crepe
up. It will land beautifully on the other side.


Yes, that missing part there was in my stomach when this
picture was taken.

The cake was much thicker than what I had expected (paper thin),
but oh well,  it was so yummy since it was warm and because I
 hadn't eaten anything since I woke up.

My second crepe turned out fine, but my third and fourth
(the latter of which is the one topped with bananas and
sugary dark chocolate) don't look half as decent. So my
mom ate the second one and I devoured the last two
with chocolate and bananas and wanted to skip lunch
after that.

So, what are some of your favorite crepe toppings?

edible! 17:10 comments(0)

This was my breakfast this morning. Modified Buck Rarebit and
lemon black tea.

Nope it's not pizza or grilled cheese, and despite of how
unappetizing this looks, it was actually quite yummy.

I came across this recipe many times when I was flipping through this cook book of mine called 1000 Classic Recipes from Around the World. 99.9% of the recipes in the book look heavenly, but usually the recipes required an oven
or some ingredient that I cannot find in my city (this is what
happens when you buy cook books from another hemisphere).
So I had to resort to using the few recipes that only required a
stove and some common ingredients like tomatoes and caviar,
and the Buck Rarebit was one of them. The ingredients list had
quite a few items that I didn't have in my kitchen, but they were
replaceable. So after a night of bad sleep, I pulled myself up
at six and got to work.

On the recipe book the final product should look like this:

That white blob in the picture is a poached egg. I was eating
egg sandwiches for the last straight two weeks so I was getting
pretty sick of them. Instead of poached egg, I topped the bread
with chopped up tomatoes and ham pieces (the pink and red
sludge in the first picture). I swear, tomatoes go perfectly with
cheddar cheese.

Being the very unprofessional and messy cook that I am, I
modified so much of the recipe that I doubt that the expected
product tasted anything like mine. I also didn't follow the
measurements or measure out most of my own ingredients....
Anyways, here's my version of the recipe, enjoy!

Buck Rarebit?

cheese-Any type and kind of cheese you can get your hands on
black pepper
one tomato
2 slices of ham
one piece of sliced bread

1) grate/shred cheese, dice tomatoes and sliced ham, and take out sliced bread

2) place diced tomatoes and ham into a bowl and mix till the two ingredients are evenly distributed. Put this aside

3) place cheese into a saucepan

4) pour milk into saucepan, add black pepper to the mixture. Mix the mixture

5) place pan on stove and turn up stove to a small fire. Stir the
mixture until all the cheese melts and the mixture is evenly mixed

6) take pan off stove and let mixture cool

7) put a pan on stove (keep the heat at small fire) and place sliced bread on pan. When bread is lightly toasted, take the bread off the pan

8) turn off stove. Clean bread crumbs from pan (if there are any) and place pan on stove again. Turn stove on to a small fire, throw in diced tomatoes and ham mixture

9) fry the mixture for about five minutes. After that, place the fried mixture on to another bowl. Turn off stove

10) put another pan on to the stove and heat it up with a small fire. Put the sliced bread on to pan with the side that is not toasted facing down. Pour cheese mixture on bread and spread the mixture until it covers the entire surface of the bread

11) place some of the diced ham and tomatoes on to the bread. More of the cheese mixture maybe added on top if wished

12) turn off stove and remove bread from pan

13) adore your finished product by devouring it.

A problem that came up while cooking this was how the bread tend to get stuck on the pan after I put the cheese on top. I don't want oily bread so I did not oil the pan. Any suggestions on how I can fix this problem?

edible! 01:15 comments(0)
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