Songwriters have commonly cited personal experiences as their major source of inspiration. Or, if you're a "people watcher", then impersonal experiences count too.
I've never been one to excel in creative production, nor do I possess the dexterity for fine arts. Seldom do I empathize, but often do I make grand attempts to alleviate the worries of those within my circle of concern.
I've never been one to excel in creative production, nor do I possess the dexterity for fine arts. Seldom do I empathize, but often do I make grand attempts to alleviate the worries of those within my circle of concern.
Greater attempts were made to connect with others in a meaningful manner, with items of discussion proving more thought-provoking than initially perceived.
"How do I know if a source is reliable?"
To be honest, there isn't one that is. However we may try, a bias will remain, whether it be the news reports circling our local and regional COVID statistics or articles based upon scientific research. One can opt to increase the sample size for improved accuracy, yet the fact is that there is no way to survey a society in its entirety. And, in that regard, we fail to see all of reality, no matter how real it may feel.
"How do I know if a source is reliable?"
To be honest, there isn't one that is. However we may try, a bias will remain, whether it be the news reports circling our local and regional COVID statistics or articles based upon scientific research. One can opt to increase the sample size for improved accuracy, yet the fact is that there is no way to survey a society in its entirety. And, in that regard, we fail to see all of reality, no matter how real it may feel.
Creations of the week included:
1) Matcha Swirl Mochi Brownies
Adapted from Sunday Baking's mindblowing Mochi Brownie - which earned me overwhelming praise even during the first attempt - half of the batter was transformed grassy with the substitution of matcha powder in place of cocoa.
1) Matcha Swirl Mochi Brownies
Adapted from Sunday Baking's mindblowing Mochi Brownie - which earned me overwhelming praise even during the first attempt - half of the batter was transformed grassy with the substitution of matcha powder in place of cocoa.
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The results were equally fabulous, though I did regret rolling my mochi too thin, as it was barely detectable in the cross-section. Opting for a square pan instead of the loaf tin used in the last run, the layers were thinner, emerging slightly chewy rather than dense and fudgy. The baking time hadn't been reduced despite the reduction in thickness, thus yielding a drier finish. The top remained crackly nonetheless, and the moisture wasn't a factor unsalvagable via a closed system container.
Given the stunning appearance of the dessert, along with positive feedback received, I'll likely be revisiting the formula at some point in the future, with some QC tweaks.
2) Mochi Truffles
An undeniable improvement from the previous week's attempt at Condensed Milk Truffles, swapping out Cooking Tree's recipe for more reliable alternatives enabled the realization of silky, scrumptious bites encased within a thin, chewy casing. In light of poor scaling, there was insufficient mochi to cover the bulk of the truffles, though this can easily be remediated with proper planning.
An undeniable improvement from the previous week's attempt at Condensed Milk Truffles, swapping out Cooking Tree's recipe for more reliable alternatives enabled the realization of silky, scrumptious bites encased within a thin, chewy casing. In light of poor scaling, there was insufficient mochi to cover the bulk of the truffles, though this can easily be remediated with proper planning.
3) Soy Braised Eggs / 滷水蛋
I found myself browsing dinner ideas during a weekday breather, as there is little else that constitutes constructive breathers in the work-from-home reality. I landed upon a tedious, two-hour (at the very minimum!) procedure for Taiwanese Braised Pork Rice. Delicious as it appeared, I was not about to surrender several hours of my time for a dish that would likely be devoured in under twenty-four hours.
I found myself browsing dinner ideas during a weekday breather, as there is little else that constitutes constructive breathers in the work-from-home reality. I landed upon a tedious, two-hour (at the very minimum!) procedure for Taiwanese Braised Pork Rice. Delicious as it appeared, I was not about to surrender several hours of my time for a dish that would likely be devoured in under twenty-four hours.
But I read further anyways. The first step of the directions was not to prepare the meat, but rather the eggs that would be served alongside the rice bowl. Glazing over the ingredient list, it dawned upon me that all the components conveniently existed in my pantry. The process wasn't too staggering either.
Much like cold brew, the steps are few, yet demand precision in its execution. For best results, I'd recommend pressing down the eggs throughout the soaking process for uniform colouring, as opposed to shaking the container (and spilling the braising in the process) like I did.
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4) Rice Krispies Squares
In this variation, charred pecans were incorporated into the crispy cereal mix, rendering them slightly hidden from view. The accidental over-toasting of the nuts led to a fragrance boost with a milder crunch.
While chilling muffin batter is often used to promote baking powder's leavening power, it appears that the 48-hour down time induced nothing more than a sticky denseness. I'd love to associate this to the inclusion of baking soda, and perhaps a lack of acidity.
6) Black Sesame Kek Lapis
Having always harnessed a fondness for baumkuchen, I finally resorted to taking matters into my own hands after sampling a white chocolate-covered version from the Bokksu assortment.
Having always harnessed a fondness for baumkuchen, I finally resorted to taking matters into my own hands after sampling a white chocolate-covered version from the Bokksu assortment.
Years ago, I had attempted a no-oven formula using a teeny tamagoyaki pan (that was anything but nonstick). It was pancake-like in consistency, with its layers too thick and too fluffy; moreover, cooking the individual layers over low heat was far more laborious than warranted. I attempted it again some time later, but with minimal success.
It wasn't until the craving crept up that I began to browse my most trustworthy sources for guidelines. I would undergo the painstaking process once more.
It wasn't until the craving crept up that I began to browse my most trustworthy sources for guidelines. I would undergo the painstaking process once more.
Bake for Happy Kids has blessed my kitchen with success loaf after loaf, eliminating the need for outsourcing should her blog feature a similar recipe. Her most recent kek lapis, or Malaysian/Indonesian Layer Cake, recipe was supposedly the "best" of all her concoctions. Brimming with helpful tips and words of caution, I scrolled down for every last detail prior to commencing the project.
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The number of eggs seemed tremendous, and likely alluded to a larger portion size than desired. Running low on the staple, I opted to halve the recipe: six egg yolks as opposed to eight, and four egg whites as opposed to eight. I also opted to proceed without weighing, gleefully assuming all risk of potential failure.
Spices are an unfavourable addition in the household, so they were swapped for black sesame paste instead. Comprising of none other than toasted black and white sesame seeds, they were ground until a smooth paste was formed. As to prevent separation, approximately half a tablespoon of cornstarch was incorporated into the batter.
Heck, I even altered the oven temperature several times! From starting on the lowest rack at 356 F to the top rack between 385 F and 400 F, I monitored the cake intensely to ensure doneness. Unlike Zoe's though, the tops of mine never browned completely. My layers were, consequentially, less distinct. The centremost section also drooped slightly post-cooling, which may have been due to excess moisture.
Heck, I even altered the oven temperature several times! From starting on the lowest rack at 356 F to the top rack between 385 F and 400 F, I monitored the cake intensely to ensure doneness. Unlike Zoe's though, the tops of mine never browned completely. My layers were, consequentially, less distinct. The centremost section also drooped slightly post-cooling, which may have been due to excess moisture.
Despite not being the most traditional take, the cake was delicious, with a supple interior, tender crumb, and slight edge. Grittiness and an unmistakable nuttiness were owed to freshly ground black sesame seeds.
7) Crunchy Granola
An excess of egg whites from the Kek Lapis resulted in another batch of granola - this time even crunchier than the last! Its constituents remained more or less identical, with the exception of an added tablespoon of brown sugar.
8) Chive-Ginger Chicken Thighs
Cooked using a part-steam, part-bake method and broiling to finish, a lunch of chicken thighs emerged from the oven in a matter of forty-five minutes (albeit a tad raw at the joints). Charred chives and ginger bits contributed flavour without intense pungency.
Unpictured:
- Brown Sugar Ginger Syrup
- Coffee Jelly attempt
Few pivotal events took place throughout the week; a whopping ninety-percent of it had been spent in solitude, with nothing beyond the presence of a teeming inbox and spreadsheets with microscopic font.
A much-needed physio appointment led me to the east end of the GTA, which entailed a steaming cup of Hong Kong Milk Tea from Phoenix and an absolutely atrocious footlong from the overglorified K-drama franchise that is Subway.
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The highlight of my daily life has yet to change: grocery runs and generic errands are the sole gateways to fresh air (and a step count surpassing 1000).
Pre-CNY ventures are heavily advised against.
I look forward to this year's celebration with an ample assortment of sustenance, along with the homemade New Year cake that was dearly missed before.
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