I’m excited to share about my very first giveaway! I’m really excited for this chance to give something away to you! (“I’m so excited….I’m so excited…I’m so..” Well, you know how that ends 
.)
Thank you all for reading, commenting, joining my fanpage, telling your friends about the site, getting mad at me for making you hungry, and best of all, trusting me enough to allow my humble recipes to enter your homes! 
One lucky winner is eligible to win the following:
For this month’s Daring Bakers challenge, our mission was to make cheesecake. I read through the recipe and learned that it would require at least a couple of hours, plus chill time in the fridge.
Guest photo by Edmond H. Lee
I followed the recipe – preheated the oven, creamed the ingredients together, made the crust, added to spring pan, then placed it in oven.
After clearing all the dishes, I found an egg hiding behind my stand mixer, on my counter top. How did that get in there? That’s when I realized that I forgot to add the third egg!
It tasted ok, but I’m sure it would have been superbly delicious, had I not made that huge mistake! 
But the good news is that I have the privilege of showing you some great photos by my friend and guest photographer, Edmond H. Lee. More on that later – let’s get back to the recipe!
My coworker, E(hi!) gave me a ziplock bag containing Herbs de Provence. According to Wikipedia, “Herbs de Provence (Provençal herbs) is a mixture of dried herbs from Provence invented in the 1970s. The mixture typically contains savory, fennel, basil, thyme, and lavender flowers and other herbs.”
The wikipedia entry goes on to suggest adding it before grilling fish or meat. While I was experimenting with spices, I happened to remember that I had this and decided to use it. The lavender flavor was light, adding a smooth aroma to the sweetness of the peppers. It also looks pretty too!
This Japanese block of curry from S&B is called Golden Curry.
All you need to do is boil some vegetables and water, then mix in the curry block. I added some mushrooms, onions, and leftover produce from the week for a quick yet hearty meal. This is seriously the fastest and the easiest thing to make when you’re starving and ready to chew off your left arm!
The springtime is upon us and it’s time to put away the bulky sweaters, scarves, and the boots with da fur (da fur!). I’m so tired of my winter clothes and can’t wait to break out the flip flops!
Interestingly enough, I made a similar dish a while back, waving goodbye to summer. Now I’m creating the dish with similar ingredients and welcoming spring!
I prepared the salsa in advance so that it could sit in the fridge overnight. A little bit of planning goes a long way! The mango is sweet and refreshing, with just the right amount of acidity to complement the fish.
Kimbap (literal translation – seaweed rice) is a Korean version of the California roll that contains yellow pickled radish, spinach, carrot, imitation crab meat, fish cake and usually some sort of meat, whether it’s bulgogi, seasoned beef, or sausage. In this particular case, it’s tuna! Not the expensive kind; the canned kind will do just fine.
Kimbap is definitely not something you would find in a formal Korean meal setting. Instead, it’s considered more of a snack that you’d grab from a street cart. Kimbap is a must-have lunch item for any kind of field trip. This is a super easy version, only containing 3 main ingredients!
Last week, I posted about the contents of my freezer on Umami Mart, in their awesome column called Fridgin’ Out.
So today, we move on to the contents of my fridge, where I bare my fridge to the world, along with a useful tip about odor control.
This has been so much fun. Thanks to Umami Mart for allowing me to be a guest poster!!
Hope y’all enjoy!
I was wondering if this Korean classic soup was called Yook Geh Jang because there are six major ingredients - beef, scallion, garlic, gochugaru (red pepper flakes), gosari (fern bracken), and eggs. But it would be a major lie, as I have no basis for that argument. It would be fun if that were true though, right?
As I mentioned previously, I don’t like gosari, aka fern bracken (aka wildweed?), which has a very distinct taste/smell/texture. It reminds me of the herbal brew that people drink as medicine. So I skipped it, even though it’s a key ingredient in Yook Geh Jang. I thought it would compromise the taste but I’m happy to report that it didn’t!
This soup, made of good beef broth and vegetables simmered in lots of garlic and red pepper – truly hits the spot on a cold wintery day (or today cuz it snowed)! It is definitely easier than I thought it would be to make. Many thanks to A for sharing this wonderful recipe!
A couple of weeks ago, my friend HJ lent me her waffle maker (hi!). I decided to make a batch of waffles to freeze for the week so that I could take it to work for breakfast. I think I’m getting old (sigh), because frozen waffles that I buy seem to contain way too much sugar for my liking. And you’re supposed to add syrup in addition to that!
I wondered what it would taste like if I added sour cream to this waffle batter. As it turns out, I wasn’t the only one who thought about this combination, as I found a recipe rather quickly on the internet. I liked it because it gave the waffles a pleasant hint of tartness surprise. Below, I made a tower of waffles just for fun!
Uh…do you like how some of them are more crispy than others? The less crispy ones are from the earlier batch but it gets progressively better as you move up.
Umami Mart is a great food blog that I’ve been following for a while. They feature really unique and delicious things, and host food specific crawls in NYC that I hope to attend soon! And on their site, I discovered Fridgin’ Out, featuring photos and descriptions of what’s in your fridge.
So today’s Fridgin’ Out features a guest post by yours truly, as I show you the contents of my fabulous freezer (aka leftover central). Stay tuned, as Friday Fridge Fun (Part II) continues next week.
Happy Friday to all!
© 2010 All photos and content by Esther Chai, unless otherwise noted. All Rights Reserved.
