I Made French Macarons!

My macarons are available for sale on Etsy.com
Please check out my listing: https://www.etsy.com/listing/130648068/12-french-macarons-boston-free-delivery

as mentioned in my last post, ive been trying to make french macarons.

my food scale, piping bags, strainer, thermometer came in so i made my 2nd attempt. i still did french method cuz it seems the more legit way to make it.

tadaaaa

however, i havent tasted them yet. porkbelly said they are super good but i cant trust him cuz he wouldnt dare to say its bad if they were.

my wisdom teeth hurt so bad that i can only drink liquids. i even have hard time swallow things :’(

pain killer doesnt even work. after 3 days of pain and suffering, my neck started to hurt, i have a headache on top of my toothache mouth ache, i finally dragged myself to the dentist today and she prescribed me antibiotics. hopefully i can eat soon!!!!

if you would like to make some macarons, there are really billions of recipes and youtube videos out there so there is no need for me to write up another one. i suggest watch a lot videos and do a lot research before u start.

there are a lot of recipes out there with different measurements, so i kinda combined and figured out my own ratios.
so here is what i used:

every 1 g of egg white, you use 1.2 grams almond flour, 2 grams of powder sugar, and 0.5 grams of sugar.

i guess u do have to do a little math here.

let me know if you guys have any questions ill try to help out!

in case you missed my 1st batch, here are the pix:

they didnt look too pro, but def tasted good. nice crisp outside and moist and soft inside. matcha flavor.

please like my facebook page if you havent. Thank you!

http://www.facebook.com/BunnyandPorkBelly

Recipe: Flan in a Mug

flan is one of my fave desserts. super sweet and unhealthy which makes it tastes so good! pork belly learned to how to make it yesterday and succeeded the 1st time. yay!

ingredients:
sugar
butter/spray
2 eggs
230 ml milk
condensed milk

we dont have legit baking containers, so we are just using mugs.

1. coat inside the mug with a layer of butter, so it will be easier to remove the flan from the mug. you can use the spray as well.

2. making the caramel: heat sugar and water on medium heat.

3. wait til it turns brown color and remove it from the stove before it starts to burn.

4. pour the caramel inside the mugs

5. beat the eggs

6. heat the milk + condensed milk + sugar and mix them when it gets warm. dont let it boil. you only need the liquid to get warm so they can mix well together.

7. pour the milk mixture into the bowl of eggs and mix mix mix. mix it really well.
if the milk mixture is too hot, wait til it to cool down before pouring, otherwise the milk will cook the egg and make it solid.

8. pour the mixture into the mugs.

9. place the mugs with covers into the steamer. steam for about 20 mins after the water boiling.

10. place the mugs in the fridge for it to cool down. i suggest to leave it overnight so it gets rid of the eggy taste. serve chilled

tips:
1. you can also add vanilla extract into the milk mixture if you like vanilla flavor.
2. if the flan doesnt get solid after it’s steamed, that means the milk/egg ratio is off. too much milk and too a few eggs. the eggs make the flan solid.
3. if too eggy taste, leave in the fridge overnight. it ll get rid of the eggy taste.

hope you guys enjoy this recipe and let me know how it turns out for you!

Recipe: Tomato with Eggs

i was hesitated to do this recipe cuz i dont wanna look like a n00b. i bet almost every chinese person can make this dish. this is pretty much the 1st dish you learn when you learn how to cook. anyways, i still would like to share this recipe cuz its super quick and easy to make and somewhat healthy.

ingredients:
oil
2-3 eggs
4-5 tomatoes
scallions
sugar
pepper
salt

1. chop up the tomatoes and scallions

2. beat the eggs, add salt and pepper.

3. heat up a pan and pour oil

4. when the oil is heated, add scallions.

5. pour the egg mix

6. get the eggs out and set aside as soon as it’s cooked. dont over cook it.

7. heat up the pan again with oil and throw in more scallions. (yea i love scallions, if you dont, you can avoid the scallions)

8. throw in the tomatoes

9. add sugar

10. when the tomatoes are pretty much cooked, throw in the eggs

11. add salt and more sugar if you need it and mix (dont add salt too early cuz salt will make all the juice come out).

there you have it.

great over (brown) rice because it has a lot of sauce.

pork belly likes.

Recipe: Sweet and Sour Shrimp

Settings: 1/50 ƒ/1.8 ISO 400 50 mm

Sweet and sour shrimp was one of my fave dish when i was a kid. extremely easy and quick to make and kids love it!

Ingredients:

shrimp – prefer fresh shrimps with heads.
ginger
scallions
cooking wine, starch, dark vinegar, salt (pic below)
sugar
sesame oil and soy sauce (2nd pic below)

i dug out a bag of frozen shrimps, so i am just gonna use these today. the dish would taste SO MUCH better if you use fresh whole shrimps! if you use the frozen shrimps, make sure you get rid of all the water after they defrost.

1. chop up ginger and scallions

2. make the sauce. mix vinegar, sugar, salt, and a little bit cooking wine and water in a cup. taste it. add more vinegar if you like more sour, or more sugar if you like sweeter.

3. add corn starch in the sauce mix.

4. heat up the pan and put oil after the pan heats up.

5. after the oil heats up, dump in the ginger and scallions.

6. throw in the shrimps

7. after the shrimps are cooked. pour in the sauce that you made earlier and add soy sauce and couple drops of sesame oil.

there you have it. im serving it over a bowl of bacon and egg fried brown rice for din din tonight.

pork belly enjoys his din din.

pork belly made flan for me for the 1st time today. i was impressed. it was so good.
let me know if you guys need a recipe of it.

Recipe: Spicy Beef with Green Peppers

pork belly moved to boston recently and we moved to a town thats super far out of the city. we dont have easy access to good restaurants in the city anymore so i have been cooking a lot.

*this is my first time writing up a real recipe and probably wouldnt be helpful if you dont have any cooking experience. i have no measuring tools so i cant tell exactly how much stuff i used. more or less, all depending on ur preferences.

Ingredients:

beef
green peppers
potatoes
dried chili peppers
peppercorns (about 10 pieces)- if you like the sichuan numb taste you can put a lil bit more. dont put too much if you dont like it because its very strong.
salt and pepper
oil
cooking wine
soy sauce
ginger
corn starch
oil based chinese hot sauce of your choice - this is very important cuz majority of ur flavor comes from this. you can find them from the ‘hot pot’ section in chinese grocery stores.
examples:

i used:

Directions:
1. thinly slice the beef and put in a bowl, marinate with soy sauce, salt, pepper, cooking wine, corn starch. leave in the fridge while you are preparing other things.

2. cut green peppers and potatoes

3. heat up the pan and MAKE SURE THERE IS NOT ONE DROP OF WATER IN THE PAN otherwise hot oil will pop and spatter VIOLENTLY after coming into contact with water. pour cooking oil and wait it to heat up.

4. stir-fry the green peppers and potatoes til 80% cooked.

5. set the 80% cooked green peppers and potatoes a side for later use.

6. heat up the pan again and pour cooking oil. add dried red chili peppers, peppercorns, and your favorite chinese hot sauce.

after the dried red chili peppers and peppercorns are pretty fried and turn to blackish color (not too burned), add ginger.

7. dump in the beef that you marinated earlier and stir fry

8. after the beef is 90% cooked. dump in the green peppers and potatoes that you cooked earlier. add salt.

9. serve and EAT!!

pork belly approves.

please let me know if you have any questions and suggestions since this is my 1st time doing a recipe. thanks!

BunnyandPorkBelly

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Category Archives: Recipe

I Made French Macarons!

Recipe: Flan in a Mug

Recipe: Tomato with Eggs

Recipe: Sweet and Sour Shrimp

Recipe: Spicy Beef with Green Peppers

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