lavish berry CUPCAKES

i realized the name of the blog will NOT be reflecting my recipes ... because i will keep my cupcake recipes to myself, while sharing cooking recipes.

but i won't hesitate to show pictures of my sweet accomplishments ;)

time to experiment ...

but do order cupcakes from me! i promise they will be scrumptious and look delightful :)*

Chicken Karaage

I love fried chicken, dearly, what's better than japanese fried chicken? NOTHING! very simple, just needs to be marinated for 15 minutes or so, and then fried ... which is sorta difficult due to the flour. This recipe is really unprecise, its just eyeballing what seems to be good ... so everything is approx!

Chicken Karaage

20 minutes prep [includes marinating]

5 minutes or so to fry ... to your own discretion

Ingredients

1 package Boneless Chicken thighs

2 scallions/green onions

Pepper/Salt

Kikoman Soy Sauce

Kikoman Aji-Mirin (Sweet Rice cooking wine)
Japanese Cornstarch (and i wish i could read the brand for you, but there is a picture of the one i use below)

Tools

Mixing bowl

Frying pan with oil

paper towels for oil absorption

slice up your chicken to bit sizes

clean your scallions/green onions, always cut the ends and remove the outer layer

chop it up into small slices

add chicken and scallions/green onion in a bowl

mirin & soy sauce

pour a 1:1 part of mirin and soy sauce, enough to coat all the pieces in the bowl for marination

leave it there covered in saran wrap for about 15 minutes, to absorb the flavors

japanese cornstarch

add oil to your pot/pan enough to coat the pieces to fry

set up your corn starch in a plate, to coat the marinated chicken in

dip the chicken in, roll it around, evenly coated

yum yum

well then you fry it! fry it until its golden and crispy, and smelling delicious!

ta-da!

bon appetit!

where my pictures go?

i'm quite annoyed at how picasa only has 1gb of space and not only that, my pictures aren't even showing up on my site anymore. what the h ...

cheddar biscuits

I've been meaning to make a blog for my cook and baking endeavors ... yet somehow it always slip my mind - until today!

Cheddar Biscuits
about 20 mins prep
12-15 baking time

Ingredients
1tsp Minced fresh Garlic
1 3/4 C Flour
2tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
6tbsp Butter
1 tbsp garlic powder
3/4C buttermilk
dash of dried parsley
1c sharp cheddar (grated)

Tools
MiniPrep/Food Processor
Measuring spoons & cups
Mini Spatula (for getting stuff out of the miniprep)
Pastry Cutter
SilPat rolling mat
Rolling Pin



Minced fresh Garlic



1 3/4 C Flour



2tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt



6tbsp Butter



1 tbsp garlic powder



3/4C buttermilk (apparently they do not come in the cute glass bottles. so i had the toughest time finding the carton!)



some dried parsley
-once you combined everything in your mini prep, you want to put it on an area that you can roll it out like my silpat rolling mat! (its amazing, nothing sticks to it. and it makes my tile surface, nice and flat)



you make a crater in the batter so you can put in the cheddar



1c sharp cheddar (grated)



mash the cheddar and biscuit base together with pastry cutter



roll them out with a rolling pin that is lightly covered with flour



drinking glass as my biscuit cutter



little biscuits



they are around 2.5 inches



butter the parchment paper



While we wait for the biscuits to cook, I like to share my favorite tools: my all clad measuring set! the only thing i don't like is when you wash you gotta dry it off right away, otherwise water spots show up on your stainless steel =(

15 minutes passed *ding*


transfer the parchment onto a wire rack for cooling down


cheddar biscuits!