Converting your Passion into a Business By Francisco J Colayco You might recall my advice about choosing a business that is best suited for you. One main factor is the need for “passion” for the kind of business you choose. As time passes, I begin to see more and more how the word “passion” can be misinterpreted or misunderstood. You can ask yourself the following questions. What is it that you really love to do and are you any good at it? Let’s take the example of cooking. If you succeed in doing it, will you be proud of yourself? In the case of cooking, each time you are able to make a special dish you are particularly proud of yourself. How about if you do something which is the complete opposite? Still in the case of cooking, when you prepare a dish that is really bad, do you say it is because you are not practicing enough? If your standard for excellence is low and you thus allow yourself to accept major lapses in your skill, then perhaps, cooking is not your passion. Is what you call your passion actually just your hobby?
Wide Island View » Blog Archive » Recipe: No-Fuss Rice Cooker Banana Bread By Amy Frasca If you love baking, the lack of a conventional oven in a Japanese apartment can be frustrating. But all is not lost! Many sweet treats can be made at home in your rice cooker. 1 1/2 cups enriched white flour3/4 cups white sugar2 tsp. baking powder1/2 tsp. baking soda*1/2 tsp. salt1 cup mashed ripe bananas (2 to 3 medium to large bananas)1/3 cups softened butter1/4 cups milk1 eggCooking oil * Baking soda may not be available everywhere in Japan. For extra sweetness, substitute a portion of white sugar for an equal amount of packed brown sugar. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. Rating: 6.8/10 (286 votes cast) Rating: +29 (from 73 votes) Recipe: No-Fuss Rice Cooker Banana Bread, 6.8 out of 10 based on 286 ratings
Slow Cooker Bone Broth Recipe Asian | Steamy Kitchen In Asian culture, soups and broths are part of everyday meals. A traditional Japanese breakfast would include a bowl of Miso Soup to warm the body. Chinese restaurants feature a long list of house soups, from an appetite stimulating Hot and Sour Soup to even a light broth served after dinner to cleanse the palate and complete the meal. Growing up, Mom always had soup simmering on the stove. Every night, without doubt, there was a Chinese style soup on the table. I’ve tried to emulate Mom, but we’ve got such an active lifestyle that a pot simmering for hours on the stove isn’t feasible. What is bone broth? Bone broth is often gently simmered for 24 hours (or more!) Sure, it’s a trendy thing right now, with restaurants offering drive-through bone broth served in a coffee cup for $9, cookbooks dedicated to the art of bone broths (I highly recommend The Nourished Kitchen Cookbook which features bone broth) and even an entire line of bone broth concentrates that you can buy. Don’t stir.
Deconstructing Miss Tatin Last month, after posting the ultimate tagliatelle bolognaise recipe, I kind of promised myself I would have done this little linguistic excercise more often. At the moment I can’t cook much of italian food (see, I’m in Japan for a couple of months), and I’m far too excited about discovering tofu, nabe, kanten and everything else to even think about tiramisù or spaghetti alla carbonara. But settling down in a new city, discovering day by day markets, products, recipes and inventing new ways to use my (quite poor) kitchen gear made me think I might as well continue writing in English once in a while, since I very much doubt my usual readers could be interested in things as, well, alternative ricecooker uses for instance. I mean, before heading to Japan I didn’t even knew what a ricecooker was in the first place! Custard, apple and caramel pots Peel one apple and dice it into small cubes. Caramelised apple crumbles Peel one apple and dice it into small cubes. Ricecooker Tatin cake
Tres Leches Cake I first made Tres Leches cake about five years ago, when my baby was still a baby and I was trying to find something yummy to make for my friend Ana for her birthday. Ana’s from Mexico and taught me how to make pico de gallo and guacamole, and I asked her what her favorite kind of cake was. “Tres Leches,” she said in her sweet Spanish accent. “Tres Leches?” I said. Ana went on to explain to me what Tres Leches Cake is: a light, airy sponge cake soaked with a mixture of three milks: evaporated milk, sweetened condensed milk, and heavy cream. To die for. I did some digging and some reading and wound up making this very cake for Ana’s birthday. Throw flour and baking powder into a mixing bowl… And add a little salt. Now, separate 5 eggs. Whites in the other. Now, throw the yolks and some sugar in the bowl of an electric mixer. Mix on high until the yolks are pale yellow in color and doubled in volume. Next add 1/3 cup of whole milk… And 1 teaspoon vanilla. Gently stir the mixture together. Look!
How To Make Bread in the Slow Cooker Cooking Lessons from The Kitchn Are you sitting down? Ok, good. Because what I'm about to tell you might just blow your mind: you can make a loaf of fresh, warm, homemade bread in your slow cooker. When I first heard about baking bread in the slow cooker, I was skeptical. So how does slow-cooker bread work? Exact cooking temperatures can vary from slow cooker to slow cooker, but most reach upwards of 200°F on their HIGH setting. How long does it take to bake bread in the slow cooker? The first few times you make bread in the slow cooker might require some trial and error. The first time you bake, check the loaf after an hour and then every half hour, and then more frequently as it gets close to finishing. Can I bake bread in any slow cooker? Yes, round slow cookers or oval slow cookers can both be used to bake bread. What's the downside? Slow cooker bread isn't totally perfect, especially when you compare it to oven-baked loaves. Slow cooker breads also don't brown or develop a crust the same way as oven-baked loaves.
50 delicious Filipino dishes Filipino food may not be as famous as that of its Thai and Vietnamese neighbors. But with more than 7,000 islands and a colorful history, this archipelago has some delicious dishes of its own. Blessed with an abundance of seafood, tropical fruits and creative cooks, there’s more to Filipino food than the mind-boggling balut (duck embryo). You just have to know where to find them and how to eat them. Vote for your favorite Filipino food! Don't miss: World's 50 most delicious foods Adobo -- common, but not ordinary Filipino food. 1. No list of Filipino food would be complete without adobo. A ubiquitous dish in every household in the Philippines, it's Mexican in origin, but Filipinos found that cooking meat (often chicken and pork) in vinegar, salt, garlic, pepper, soy sauce and other spices, was a practical way to preserve meat without refrigeration. This cooking style can be applied to different meats or even seafood. Lechon -- this little pig went to our stomachs. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Rice Cooker Cake Recipe Rice cooker can be used not only for cooking rice, but also can be used for cooking chicken, soup, Chinese Pot Stickers, even sponge cakes. They are soft and light...you will want to eat more than 1 piece. Ingredients are very simple and you may already have at home. Ingredients Directions In a medium mixing bowl, combine egg yolks, sugar, milk and vanilla together, whisk until well blend and turn to a light yellow color. 27 Ways To Make Your Groceries Last As Long As Possible Baking with Tea – How To Get the Flavor of Tea Into Your Baked Goods I’m officially hooked on baking with tea. I’m craving baked goods with chamomile, oolong, and chrysanthemum. Why? I learned the trick to getting a vibrant tea flavor in my baking and I’m itching to experiment. I’ve tried baking with tea before, but I couldn’t get the tea flavor to come through strongly enough. Grinding tea and putting it directly in the batter. So what’s the best way to bake with tea? I learned the secret to tea-infused baked goods from a post by Robert Wemischner (author of Cooking with Tea and The Dessert Architect ) on T Ching (I love the name!). …unsalted butter and… …strong, loose tea. Using the two, you can make a tea-infused butter to use in your recipe in place of plain butter. Baking with Tea – How To Get the Flavor of Tea Into Your Baked Goods Ingredients What you'll need for tea infused butter Slightly more butter than your recipe calls for. Instructions In a small saucepan, melt the butter until just liquid. Tea Cupcakes Using This Method
The Serious Eats Field Guide to Asian Greens [Photographs: Ben Jay, unless otherwise noted] When you walk into the produce section of your local Asian supermarket, you'll probably be greeted by a dazzling but daunting display of unusual greens. They're all great, and easy to cook, but it helps to be armed with some knowledge to tell your shoots from your choys. That's why we highlighted the most common varieties you'll find in Asian groceries with notes on what they are, how they taste, and most importantly, what to do with your haul. AA Choy AA Choy stalks and leaves. Latin name: Lactuca sativaAlso known as: Taiwan lettuce, AA Chop Xin, stem lettuce, asparagus lettuce, celery lettuce, celtuce, wosunFlavor: The leaves are similar to romaine, while the stalks taste a little like cucumber. Back to the full list » Bok Choy Shanghai and baby bok choy. Chinese Broccoli Chinese Celery Chrysanthemum Greens [Photograph: Chichi Wang] Daikon Greens [Photograph: wikioticscan/Flickr] En Choy Fava Greens [Photograph: Lily Chin] Kokabu Greens Malabar Spinach
DIY: cupcake in a jar : CAKIES Going to the other side of the spectrum, from a vegetable garden to loaded with all things bad for you, but tastes so good cupcakes. You won’t think I am such a genius anymore once I tell you how these are done. It really is easy and makes for such a visually appealing way to dress up cupcakes, not that cupcakes need to be dressed up as the name itself is cute and enticing! I pretty much use Paula Deen’s recipe, but with a few of my own tiny tweeks to the ingredients (see*) and then I pretty much follow the directions in Paula Deen’s recipe to make the batter and frosting, though I change it up a bit (time in the oven) when it comes to baking it. Ingredients: - 2 1/2 cups all-purpose flour - 1 1/2 cups sugar - 1 tsp baking soda - 1 tsp salt - *2 1/4 tsp cocoa powder - *1 1/2 cup canola oil - 1 cup buttermilk, room temperature - 2 large eggs, room temperature - 2 tbsp red food coloring - 1 tsp white distilled vinegar - *2 tsp vanilla extract for the cream cheese frosting: - 2 sticks butter, softened
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