Home Dine Out Japan Rainbow Red Kiwi Fruit | New fruit in Japan

 

OFA Restaurant | Penang

 

Butter Cake Recipe (Egg Separation Method)

Butter cake is one of my family favourite cake, I used to bake it years ago with "Buttercup" or "Farmcow" butter. This few years, I found it hard to bake nice butter cake with this types of butter. I am not sure what's wrong with it, it was either my baking skill get worse? or the weather that makes the buttle melt easily? or the butter itself? I bought a 500g better quality butter to keep in fridge and plan to bake for butter cake. This time I get "SCS" butter. When I read through some bloggers' blog, I found one recipe that is famous among many bloggers, and this method using egg separation method. I decided to give it a try. With no regret, I am very happy with the result, I like this type of cake which gives a very fluffy texture and rich in buttery flavour. Thanks to wendyinkk for sharing Mrs NgSK's recipe. I really love it so much!!! Ingredients:230g salted butter, softened150g caster sugar4 egg yolks (grade B egg)200g self raising flour, sifted (I used 200g cake flour+3.5tsp baking powder)60ml fresh milk 4 egg whites (grade B egg)50g caster sugar Method:1. Preheat oven to 170°C. Line bottom and sides of 8 inch cake pan with parchment paper. 2. Cream butter and sugar till pale and fluffy, scrape side and bottom of mixing bowl as necessary. Add egg yolk 1 at a time. Beat well after each addition. 3. Put half the sifted flour and mix on low speed until combined. Add milk in two additions and mix until well combined. Add in balance of flour. 4. In a separate mixing bowl, whisk egg whites till soft peak. Gradually add in 50 g sugar, beat until egg whites form stiff peaks. 5. Put half the egg whites in butter mixture and mix on low speed, pour in balance of egg whites and fold with spatula. 6. Pour batter into baking pan and level.7. Bang baking pan on table top to remove big air bubbles.8. Bake at pre-heated oven for 45 minutes or until skewer inserted and come out clean. My cake has little crack on top when bake in oven for about 40 minutes, I don't really care about this as most importantly it was very delicious, look at the photo to see the cake's texture, lovely! Left: before baked, right: after baked

 

Steam Chicken with Mushroom Using Cosway Steamer

Recently when we were doing house keeping, we found out that there is a unit of steamer given by Camus's mom. She bought it from Cosway many years ago but did not use it at all. We took it out from our store room and keep it at kicthen. Last two weeks, we used it to cook for our lunch and dinner. We found it quite useful and easy to use without dirty our kicthen, hence not much cleaning job after cook except for washing the steamer part by part after use. We first try with steam chicken with mushroon, the night before cook, we merinate two big chicken drumsticks with oyster sauce, soy sauce and pepper. To make the chicken more delicious, we added dried mushroom, red dates and ginger to the chicken on the day we cooked. Since the steamer contains three layers, we put in lady finger and corn too. With this simple and easy cooking way, we were able to enjoy our meal, and it was so delicious.

 

Kobe Beef Steak (神户牛肉)| Mouriya| Kobe, Japan

What you think about when some one says "Kobe" in front of you? I think lot of people will think about "Kobe Beef" or "Kobe Cow". Kobe beef is recognized as most expensive high quality beef worldwide.
Rainbow Red Kiwi Fruit | New fruit in Japan PDF Print E-mail
Written by Administrator   
Sunday, 25 October 2009 15:53
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RainbowKiwi_2Talk about kiwi fruits, the country of origin is China and later on the seeds were brought into New Zealand. In New Zealand, the kiwi fruits were broadly planted and from there they are exported to other countries around the world. Hence New Zealand's kiwi fruits became popular. Recently, a new kind of kiwi fruit is found in Japan.

 

 

It is popular and special as the quantity of this new kiwi is little and hence caused it valuables. The price for this new kind kiwi is more expensive compare to normal green or yellow kiwi. What is the speciality of this new kind kiwi? Well, I think it is due to the colour of the kiwi, it has mixture of red and green/yellow in colour, and this is where the name came from --> RAINBOW KIWI. The center of the rainbow kiwi is RED and surrounded by either green or yellow.

Other than the colour, the size of rainbow kiwi is smaller compare to normal kiwi. It is sweet and not sour. The surface of the kiwi does not have hair.

Last two days, we bought a pack of rainbow kiwi, total 6 of them. It costs 398yen, which is equivalent to RM14. A piece of rainbow kiwi cost about RM2.40, this price is also equivalent to a bowl of asam laksa, hehe...

RainbowKiwi

Talking about buying process, at the time we reached the shop, we saw the last pack of rainbow kiwi, immediately we bought it. Before that, we went to few other shops and non of them selling this kind of fruit.

After dinner, we ate the RAINBOW kiwi, with excited and joyful heart. When we cut into half, I feel cheated by the shop owner, the kiwi was rotten!!! Out of 6, one was rotten, one bowl of asam laksa gone! The other 5 were just fine, taste not sour but not really special. To me, I still prefer yellow kiwi, because it is sweet.

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It might due to the rainbow kiwi is not very fresh and hence caused the taste weird or in fact the taste is just normal. Well, I believe this is the first and also last time for me to buy. Also, the red colour in middle is not as beautiful as the advertisement picture. Kind of dissapointed. Anyway, I feel happy as I have the chance to try new kind of kiwi fruit in Japan, the RAINBOW KIWI.

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