Maraschino cherry flavored agar-agar forms the outer layer of this bloody heart dessert. The interior is crumbled homemade vanilla cake mixed thoroughly with buttercream frosting and a frightening amount of red food coloring gel. Strawberry jelly bleeds out of the center of the cake once sliced.
They've told us that cooking is drudgery, but we know the truth. With every loaf of bread, every pot of soup, every roasted chicken, we're declaring our independence. As we reclaim these lost skills, we connect the earth to our plates. And that is when everything changes.
Made gyoza for the family last night, usually I let Bi-Han make the jiaozi he learned from Mama Zero but I was craving Japanese flavors and I know my way around a dumpling, so I took the reigns. They were plump and juicy, crispy and delicious, the kids loved them and absolutely demolished them. Sy couldn’t help but sneak one or two even though human food gives him a stomach ache. I didn’t get a picture of the second plate but the twins are getting so good at folding the dumplings and Xue is getting there too! It was so much fun helping Bingbing with the dumplings and even though hers didn’t look the best, she is only three after all, but they still tasted wonderful. I love cooking with the kids especially my daughter, not that I don’t instill a love of culinary arts in all my children, I’m raising my boys to be equal partners not misogynist wastes of life but Bingbing really has an enthusiasm for it! She gets so excited measuring the ingredients and is so meticulous about it, it’s really adorable, I can tell she’s going to be quite the home cook like her mama. It’s chillier today so I have a nice big pot of bean and bacon soup simmering away today, what’s nice is the bacon is smoked in house at the Lin Kuei compound so it’s not often I have to make a trip to the village for supplies, being the Grandmaster’s wife certainly has it’s perks. I do like going to the village on the weekends though to browse the vendors and get local specialties or delicious dim sum that I don’t often make myself. I CAN make char siu bao but they taste better made by the old aunties in town than mine do. So yeah I figured it’s been a while since I’ve done a little self ship update or any writing about it in general so here’s just a little something.
A seasoned burger hot off the skillet and put in-between homemade steamed buns sprinkled with toasted sesame seeds. The burger was topped with American cheese slices, tomato slices, jalapeños slices, and Heinz mayochup mixed with chili powder and hot sauce.
Beverage: G FUEL 'Future Sense' (red sour fruit punch flavor) mixed with club soda and served with ice.