Doing other stuffs apart from drafting my review paper is, sadly fun and therapeutic. It is easier to get lost in time making something good in the kitchen rather than sitting in front of my laptop for hours until my eyes go all dry. Is it just me or have I broken the first rule of being a research student?
Anyhow, this weekends I certainly cannot pass myself not to make/bake/cook something that I have already pinned in my Pinterest or Pocket. So I started off going all crazy in making the tau fu fa which I had been craving since last year. Little did I know, the shortcut version of making the tau fu fa is actually shortcut enough and cannot get any simpler than stirring in 1 tsp of gelatine for every 300mL of soy milk. Or if you are using agar-agar powder, try mixing 1/4 tsp of the agar-agar powder for every 300mL of the soy milk. "Easy, peasy, Japanese-y" right? - as according to Iris.
So yeah, go on try it! Oh and if possible try using homemade soy milk or if you are like so beyond the valley of laziness, you can use the store-bought ones instead (I tried mine using the organic soy milk). All in all, I am so happy with the outcome of my tau fu fa and had been making it like more than 4 times within the span of 48 hours. Crazy, isn't it?
Oh, oh, and I also baked banana and zucchini muffin for my lunch just now. Result: super good, moist, not to sweet and the rest is just LOVE, LOVE, LOVE! Will definitely make it again with more zucchini bits in it. Till then, take care xx
We always get so clueless on what to eat and cook for dinner. It can be really stressful most of the times because at the end of the day, we always come back to almost the same stuffs every (day or) week. Well the case for this dinner was that, it is all started couple of days ago when we had this really good sandwich of coffee rubbed chicken at Industry Beans and OMG! It was really good and we said to ourselves that we have to make something like this at home because no surprise here that:
1. We really love good coffee.
2. We really love good steaks.
3. We really love good berries sauce.
So as a result, we thought "Hey, why not marry all them together" with good seasonings - smoked paprika, freshly cracked black pepper, ground cinnamon and the finest sea salt flakes; and boy oh boy! It was just, MAGICAL. The coffee crusted steaks really worked well with the "yehaa" raspberry sauce (due to the existence of "a bit of heat" in the sauce) and the sweetness from the sweet potato salad just complement and balance the overall components in this dish. I am not going to say anything anymore, so here goes the recipe: