Tag Archives: dumplings

Sailing, Kimbap, Shanghai Dumplings, Egg Tarts

15 Jul

I remembered to take pictures of sailing last Saturday at the Cal Sailing Club. It was my second sailing lesson and it went great! I hope that I’ll get a few more chances to go before I have to leave California. I already know that we probably won’t have a chance to go this weekend and then the next weekend, we were invited (last minute) to a wedding! I learned a lot this lesson because I got a chance to sail. Our instructor this time, Pierro, was a really detailed teacher. So far I know how to set the boat into the water from a raised dock, tie the boat to dock, rig the sails to be ready to sail, use the tiller (toward the boom = toward the wind, away from the boom = away from the wind), and tacking (changing directions when sailing into the wind). I just hope I can remember all the info the next time I go. I’m bad at sailing at the right angle to the wind (30 is best) but it wasn’t bad for my first time. I didn’t capsize or get seasick!

sail boats at dock

The boat I’m learning is the one with the purple sail in the picture above. It’s a 15-foot Laser Performance Bahia and can fit four people (instructor + 3 students).

the clubhouse

windsurfers and kayakers

Cal Sailing Club also has windsurfing lessons included in membership. You can also borrow wet suits, wet weather gear and PFDs (personal floatation devices).

After sailing, it’s lunchtime so it’s a nice reward to go find something yummy to eat. We ended up in south Berkeley this time where there are lots of cheap eats for college students. I really wanted kimbap for some reason so we stopped at Kimchi Garden for some. Brian was going to go for other stuff somewhere else but when we saw how big the order was, we ended up just having this and bubble tea. This whole order was less than $6!! The restaurant apparently has really bad reviews but my order came out really fast and tasted good so I’ll say it’s safe to order kim bap at least. It even came with kimchi and spicy fish cake.

super huge kim bap

Bubble tea was from Sweet Heart Cafe on the same block. I got the red bean milk coffee with tapioca, which was not bad. The coffee was strong and the red beans on the bottom were tasty. Brian’s vanilla milk green tea with tapioca was watery with a strong green tea flavor.

We then went to the area where Berkeley Labs is located, which has awesome views high up. The platform is right outside the Lawrence Hall of Science. You can see far from this view point. We can even see Berkeley Marina where we were sailing.

That night I didn’t feel like cooking so we ate out with Amanda’s family plus Kim who was visiting (Cornell friend). We ate at Shanghai Dumplings in Cupertino and had siu long bao a.k.a. soup dumplings (regular and crab), chow mien, rice cakes, and pork sticky rice in a hollowed out bamboo stem.

pork bamboo sticky rice in hollow bamboo

siu long bao, crab on the bottom

They were pretty tasty but the ones from Joe’s Shanghai in NYC were richer/fattier. The noodles at Joe’s Shanghai were also better but the food here was good. They even have a dumpling station where you can watch them make the dumplings.

On Sunday, Amanda’s Dad threw a World Cup Finals party. They had cooked up some salmon, chicken and kielbasa while everyone else brought a dish (there was so much food). Since I was unsatisfied with the dan tat from the cooking lesson, I made my own. I knew I had to make a lot and didn’t want to spend too much time on them so I cheated and used store bought refrigerated pie crusts (the rolled ones). For the filling I followed this recipe but added 3 Tbsp of sugar to the filling because it wasn’t sweet enough when paired with the salty pie crust. The crust in the recipe is supposedly very sweet. Make sure you strain the filling or you’ll end up with white spots from the egg white protein. I didn’t have a strainer so my first two batches had spots. This filling recipe makes around 48 egg tarts IF you use a regular sized empty can as a cookie cutter and re-roll pie crust scraps. I used up two packages of crusts (4 pieces total).

dan tat (egg tarts)

Bake at 375 F for about 15-17 minutes, depending on your oven. They should be done soon after they puff up. Stick a wooden skewer in them to test if the filling is set. You don’t want to overcook these because you’ll get tough eggs. I found that the ones that didn’t puff didn’t come out as nice (the egg had leaked below the crust due to overfilling or shaking the pan when putting it into the oven). Egg leakage meant soggy dark bottoms due to excess moisture and sugar. They were still edible but not very presentable.

in the oven

smooth, sweet custard

Even though the crust wasn’t authentic, they were a hit at the party! They were easy to make so I’m going to make more soon.

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Apple Popovers and Chicken and Dumplings!

23 Oct

Yum Yum Yum. Both these dishes were quite yummy.

Apple popover-4879

I found another recipe I wanted to try using the ramekins. The recipe can be found here and was called Apple Souffle but these are not souffles, the texture is more like popovers. I was dubious if the recipe would actually work because there was no rising agent except for eggs but as they were cooking they popped up like popovers and then I realized what they really were! The only change I made was to add ~2 tsp granulated sugar to the batter to ensure it came out sweet. I made one of these without cinnamon because my dad dislikes cinnamon. And we didn’t eat them with extra sugar or maple syrup because I forgot about that step. They were good anyway.

The one in the back actually tipped over because it had the least batter. Apple popover-4878

The recipe is very easy. I highly recommend it but cook it right before you want to eat it because they deflated A LOT. These pretty popped up pictures are all right out of the oven.

Close up of the cinnamon-less one.
Apple popover-4881

The chicken and dumplings were made based on this recipe from allrecipes.com. I used about a pound of boneless, skinless chicken thighs. Instead of cream of chicken, I used cream of mushroom. And I used 1 can of milk and half a can of chicken stock just because I didn’t have enough stock (I used the can as a measure). In addition to the onion and celery, I added some frozen mixed veggies (carrot, peas, and corn) and left out the celery seed because I don’t own any.

Very filling! Makes five very big bowls.
Chicken and Dumplings-4885

Curry Dumpling Bentos and Apple Pie

20 Jul

7-18-08 curry dumpling2

I had some frozen curry dumplings on hand so this was the theme of these bento boxes. One was for my sister for lunch on Thursday and the other was for me even though I had no where to go. The dumplings were made following a tutorial from lunchinabox. They’re delicious pan fried.

7-18-08 curry dumpling1

Also in the lunches were chickpeas in lemon, olive oil and Parmesan cheese, celery sticks with peanut butter in the cute case, salad with homemade ginger dressing, and the chocolate chip oatmeal cookie I made a while back.

I made apple pie again! I used recipes from allrecipes but I’ll include them here for reference.

apple pie

Grandma Ople’s Apple Pie

Ingredients:
* 1 recipe pastry for a 9 inch double crust pie
* 1/2 cup unsalted butter
* 3 tablespoons all-purpose flour
* 1/2 cup white sugar
* 1/2 cup packed brown sugar
* 1/4 cup water
* 8 Granny Smith apples – peeled, cored and sliced

Directions:
1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

Changes I made
: I only used 1/4 cup butter and left out the water. I also mixed the apples in the sauce before putting in the pie but only because I had much less sauce than the recipe actually made. I’m deathly afraid of watery pies. In retrospect, adding the water wouldn’t have hurt if I let the pie cool overnight before cutting into it.

Basic Flaky Pie Crust
(makes only 1 crust)

Ingredients:
* 1 1/4 cups all-purpose flour
* 1/4 teaspoon salt
* 1/2 cup shortening, chilled
* 3 tablespoons ice water

Directions:
1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
2. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
3. Roll out dough, and put in a pie plate. Fill with desired filling and bake.

I only made one crust because I had a store-bought frozen one on hand

apple pie slice

edit to add:
mini apple pies! made from the leftover materials.
apple pie mini