Douhua 豆花, dòuhuā, or doufuhua 豆腐花 in Chinese literary translates to soybean flower. It is dessert made by cooking soybean milk with calcium sulfate (gypsum) as a coagulant. This popular dessert is found in most dim sum restaurant. The texture of this wonderful dessert is smooth and silky and delicious when served in a warm sugar syrup. A Japanese friend told me that she used to make all her tofu with nigari, another type of coagulant that is commonly used in Japan. Nigari is magnesium sulphate made by evaporating sea water and can be found in some health food stores. For this post, I'd used gelatin, however, you can also substitute with agar agar powder.
This summer,we have been eating a lot of salad lately. Perhaps it's my excuse for being tired after the long drive home from work. I am glad that John is not a picky eater and he enjoyed most of what I cooked. This is mostly how it goes the minute I got home from work: feed the cat, check on the chicken for eggs, picked some greens or whatever is available from the garden. Then it's back to the kitchen to whip up something simple for dinner. Here's one of my version of a summer salad using leftovers from the fridge.
Here's a hearty recipe for someone like me who has to have rice at least once a week. This traditional Italian dish is prepared with some of my favorite fungi’s (porcini and chanterelle). Risotto is a versatile, flavorful and nutritious dish and can be prepared with a variety of ingredients to suit any taste and occasion. Buon Appetito!
I am an easy target (sucker) for finger food! Today I have a great recipe for chicken drummettes. Chicken drummettes are the fleshy part of the wing and it reminds me of a mini chicken thigh. It is versatile and a great appetizing snack. This recipe is easy to prepare and it's full of flavor and mouthwatering--yummy!