Foodie Friday: Ragu Bread Bowl

ragu bowl

Want pasta but in a different way? Try out a ragu bread bowl like I did! Ragu bread bowl: ragu in a sourdough bowl Ragu is a savory meat sauce filled with spices. Check out this recipe for the sauce. I like the idea of putting the ragu into a bowl. The sourdough is baked fresh and lends a nice crust to sop up the juices. This version was a bit too salty for me, but it was rich with flavor and very hearty. Buon Appetito! … [Read more...]

Foodie Friday: Hello Kitty Toast

Hello Kitty toast

Hello Kitty Toast: a little hello kitty on my bread I've always wanted a Hello Kitty toaster because it seems super cute. (And since my friend was moving, she graciously passed on her old one--thanks, T!) Anyway, I thought maybe the Hello Kitty would fill up the entire bread slice, but nope--it's just a little kitty in the corner. I'd like to say the toast tastes so much different, but it's about the same. (Although my kids are actually not enamored by the new toaster since it makes … [Read more...]

Foodie Friday First: Red Bean Bread

red bean bread

Ate some fresh... Red bean bread: pastry stuffed with red bean filling I had my first taste of this Korean pastry. It's a fluffy bread that's very soft and tender, more pastry-like than a bagel consistency. Inside is red bean paste, a thick filling of the legumes. Not a very sugary bread, it's great when you're craving just a little bit of sweetness. … [Read more...]

Foodie Friday: Mantou

steamed buns

Mantou: steamed bun This is a simple staple dish, often served for breakfast. In its purest form, it's a sweet hollowed bread made with wheat flour, water, and leavening agents. You can find recipes for homemade versions, or you can buy prepackaged ones in the grocery stores. (I've tried microwaving those, but I find that actually using a steamer works the best to get the right amount of fluffiness.) The traditional version of the mantou is a pure white bun, but fancier kinds have fruits … [Read more...]

Foodie Friday: Roti Revisited

roti with beef

Curry roti with beef: roti stuffed with ground beef One of my favorite Malaysian treats is roti canai. I recently tried a new version of it: roti filled with beef. Kind of like a Malaysian calzone. Sadly, I was underwhelmed--even with the winning curry sauce. It's because the meat ends up overpowering the flavor. Also, the filling reduces the light and flaky texture that's a key element of the flatbread. Next time, I'm going for the original! Fun fact: Roti is also known as "flying … [Read more...]

Foodie Friday: Tofu Toast

tofu toast

My first... Tofu toast: bread made out of tofu I was invited by Veronica Roth to do her toast challenge, which is about combining a photo or sketch with "an ode to your breakfast." Since I already blogged about Taiwan toast before, I thought I'd do something more innovative. In the aisles of my local Japanese market, I found a different kind of bread. Made from tofu, it's got the smoothness of white bread. However, it also exhibits a nice firmness that reveals its true origins. The bread … [Read more...]

Foodie Friday: Sesame Bread

sesame bread

Sesame bread: thick bread with an interior laced with scallions, and sesame seeds sprinkled on top         A common breakfast food or snack in Northern China, this bread requires no baking. That's right--just fry it up in a pan! (The Chinese Islamic cuisine features an unleavened version, which results in a flatter bread.) There's an interesting contrast with the soft inside against the crisp outside. Sometimes the green onions can taste … [Read more...]

Foodie Friday: Taro Swirl Bread

taro swirl bread

Taro swirl bread: soft bread with sweet taro inside I like my taro. Once when I visited Hawaii, I remember spending a long time entranced in a field, gazing at the broad leaves of the taro plant. For my wedding, we had ube cake. At dim sum, I eat fried taro dumplings. I've never ventured beyond either the purely sweet versions (cake) or the salty dishes (dumpling). Now, introducing: the taro swirl bread.           This bread contains both a … [Read more...]

Foodie Friday: Pineapple Bun

pineapple bun

Pineapple bun: glazed sweet bun with a pineapple shape These treats don't actually have any pineapple in them. Instead, they're made with plain dough on the inside, with an outer coating of sugar topping. They get their pineapple (bo lo) name from the striated markings on the bread's outside. These simple buns are often a hit with kids (I have fond memories of them as a child), since they have a hint of sweetness without any complex filling that might turn off young taste buds. Recently, I … [Read more...]

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