I blog everything I like, especially food.
Shrimp Toast is all about its crispy crust, and golden-brown shell, with the perfect amount of bouncy, chewy shrimp paste. A flavorful mixture of ground shrimp is spread onto slices of white bread. You can then air-fry, pan-fry, or like what we are doing today – deep-fry them. I normally like to pair it with the Thai Sweet Chili Sauce, but I was out of that at home. I used Kewpie Mayo with sprinkles of paprika instead, and it turned out surprisingly delicious.
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Mochi is probably the easiest and most fun dessert to make, as long as you don’t get them to stick on your hands. As mango season has just arrived in Vancouver, it is the perfect time for us to make these classic Mango Cream Mochi. Tangy and sweet mango filling is covered with airy freshly whipped cream and soft, chewy mochi. It is the perfect dessert for afternoon tea snacks or the upcoming warmer days. It can also be easily customized for vegan preferences.
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Ovaltine Lava French Toast is my new favourite of afternoon tea snacks. When you cut it open, the milk in the middle slowly oozes out. The combination of ovaltine and kinako powder gives a sweet and nutty flavor. I also love the addition of cocoa powder, which creates a hint of bitterness.
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We finally purchased an instant pot a few weeks ago, and I am excited to try making different dishes with it. I noticed that there are many recipes featuring western dishes online, but fewer on Asian dishes. I decided to make a Hong Kong classic, Red Curry Beef Brisket. In less than one hour, you can also get a pot of tender, juicy, flavorful beef brisket.
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It is getting warmer in Vancouver, and we all need treats that are lighter and cooler. So I decided to turn one of the popular HK drinks into jelly – Milk Tea & Coffee Jelly Cup, also known as yuenyeung in Cantonese. It is also the best way to burn through some of them useless instant coffee powder. I also included a short video on how I turn them into simple dessert cups.
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