I finally bit and got an external microphone for my camera, and decided to test it. Due to the recent heatwave, I made an iced matcha latte. When I reviewed the footage, I really enjoyed the sounds of the latte-making process, and decided to keep them in instead of overlaying with music.
This is not quite ASMR as I filmed this next to my fridge and there is some hum from the machinery, and the counter I was using was the glass range, so there were some sharp drops. Hope you enjoy it nonetheless!
Thanks to QuirkyAesthetics, I decided to wake up one morning and film the process of making a matcha latte. Unfortunately for me, my frother was not cooperating and I was surprised with stiff foam – so a foamy cat matcha latte was born.
I’ll continue practicing and update later – enjoy!
One of my favourite pasta dishes has to be spaghetti carbonara. I found that carbonara was not a readily available dish at most restaurants, and so the first carbonara dish I ever ate was made by yours truly. To date, I’ve had it only a handful of times at restaurants, while I’ve made it several times at home.
Some people are very protective over carbonara; many denounce the use of any meat other than pancetta, no peas, no milk or cream, etc. I actually love variations, but I tried to keep it simple with items found at most grocery stores.
Carbonara is a dish best eaten right away as it turns dry when left over. With that in mind, this is a recipe that feeds one. Adjust accordingly. Continue reading Carbonara for one
I first started writing this post over two years ago, but sadly, was not able to perfect the matcha latte until now. There is definitely room for improvement, especially with my latte art skills, but I am finally satisfied with the end product.
The main issues I faced were clumpy matcha, lackluster foam, and an absence of the vibrant green colour that adorns so many matcha lattes I’ve bought. Continue reading Perfecting the Matcha Latte
After seeing photos of what appeared to be a latte with an orange slice floating around Instagram, I tried to decode how to make it. After scouring the internet, I found recipe for a coffee latte… but being me, I decided to try my hand at a tea latte version. Continue reading Orange Slice Latte
Last night I ventured to Koreatown and warmed my soul with a sweet potato latte. Intrigued, I wanted to try to make one myself.
Continue reading Sweet Potato Latte
I generally like my fruits on the first few days of ripeness, when they’re sweet yet still crisp. So what do you do when you have fruits that are past that point and are an over-sweet, mushy mess?
The classic answer has generally been to cook or bake them into food, and personally my family makes a lot of banana bread to deal with it, to the point that I was pretty tired of it.
My personal favourite ways to deal with overripe fruits are to make jam and smoothies. They’re both simple and can be easily adapted into different recipes to avoid the monotony of the banana bread answer. The best part is that the riper the fruit, the more delicious it is made into these items.
Making jam is honestly just cutting up the fruit and letting it cook over medium-low heat with as much or as little sugar as you desire. You can cook the fruits until they’re just soft and still chunky, or until it is almost liquefied. It does thicken up a little once cooled, and taste delicious on top of toast, ice cream, cakes, or even on its own.
Now that it’s summertime and I want ice cream and popsicles the minute I step inside my house, I have started to freeze my overripe fruits to make a more healthy cold treat. My absolute favourite blend at the moment is bananas, mangos, strawberries, and a cup of orange juice to blend it all together. If you use 100% orange juice, there is absolutely no added sugar (and no need to) and you’re getting 4 servings of fruits in one go. When you use ripe fruits, it tastes exactly like the colourful fruit roll ups and brings me back to my childhood.
Those two ways are my current go-to methods to deal with overripe fruits – let me know your favourite ways to help your fruit avoid the bin.
Life for the past 3.5 months of 2016 has been pretty crazy with lots of new beginnings and I’m finding it hard to make time to do all the things on my list. One thing I have been doing is eating lots of sweets and brunch, as you shall see below.
Spontaneous trips for macarons to raise low spirits.
A small taste of the student life again with Bernie’s Sunday buffet brunch.
Finally, finally, FINALLY. The long-awaited devouring of Mrs. Biederhof’s blueberry buttermilk pancakes.
One of the things I miss most about Hong Kong are the egg waffles. This is the Hong Kong style milk tea egg waffle with matcha ice cream – I just wish the waffles were a tad more eggy.
I finally tried a new peanut butter cookie recipe. Light, airy, and so easy to polish off five in a row.
For me, barley was a late discovery. I first tried it in a beef and barley stew they served over in Fort York (as a former Girl Guide, we camped in odd places), and I was intrigued by this chewy grain that was so superior to the rice I had daily.
Ever since I began cooking my own meals, I decided to venture out and try barley – I’ve made soup, salads, and eaten it as rice, and lately I’ve made some recipes I have really loved.
I have always loved the taste of barley tea but it is not so readily available in Canada, even in my local Asian grocery stores. So the only thing to do was make my own.
Roasting barley is a quick and easy process – just toast dry in a pan until they’re a golden brown, and store them away to brew another day, or brew a large batch that you can keep in the fridge. I followed the recipe from La Fuji Mama as I also had trouble finding unhulled barley.
When I drank this hot, I found that the burnt flavour from the roasting process was quite strong, but virtually disappeared after it cooled in the fridge.
I love this as a cooling drink – especially for when you’ve had too much greasy food – this helps keep the inflammation/canker sores at bay. Continue reading On a barley kick