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Tropicana Pure Premium Orange Juice

One of my go to drinks when I’m not well would definitely be Tropicana Orange Juice! Every since I was young, when I got sick or anything like that – this was the juice that was given to me. Till this day, it’s my go to drink!! It’s a great tasting orange juice full of fresh orange flavours!

Over the years I’ve tried a few different brands, and this one has the best “ripe orange” flavour. Their Apple Juice is really delicious as well. It looks cloudy and yucky (the ones in a carton), but it’s the best tasting apple juice I’ve tried so far!!

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Nestlé Aero Peppermint Lamb

It’s Easter soon, where the grocery store isles will be filled with candies and chocolates. One thing that really caught my eye this year was the Aero Peppermint Lamb which I couldn’t resist and got myself one! The package was really cute, and I just needed to see and taste this peppermint lamb.

I went home and immediately opened the package, and to my excitement, it really was just like the wrapper – almost to size too!

This is the cutest chocolate “egg” I’ve ever seen, even though my lambs nose was had a little blemish, it was almost too cute to cut through to see the inside. But, we did it anyway! The inside was green with the tradmark Aero bubble look throughout!

The taste was quite minty too! It was enjoyable and satisfying! It was just really neat to see a chocolate lamb instead of a bunny or egg or something more traditional!

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Homemade Chinese Nian Gao – 年糕

Sweet Sticky Rice Cake – Neen Gow

It’s that that time of year when we’re in our kitchens cooking up a storm and sharing goodies with family and friends. One goodie you’ll always see is the Nian Gao which is a very simple recipe that is very sticky with a hint of sweetness.

Ingredients (makes 1 – 8″ pan)
2 cups of Glutenous Rice Flour
300 mL boiling water
1 cup brown sugar or 5 sticks of peen tong (片糖)

Note: You can add more sugar if you like it sweeter – we like it much more subtle tasting!

Peen tong is basically Chinese Rock Sugar or Chinese Rock Candy and it comes in a pack of “slabs of sugar”. If you don’t want to purchase/use it, or simply can’t find it, a great substitution would be to use brown sugar – which is what I did as it was sold out when I wanted to get it!

First off, boil some water and dissolve the sugar into it. When it becomes a syrup, you’re ready to start making your nian gao! Measure out the glutenous rice flour and pour in your syrup. Caution, this is a boiling water mixture, but make sure it’s hot!!

Mix together until it’s smooth and creamy and pour it into the dish you’d like to steam your nian gao in before it gets cold.

Once the nian gao is ready in it’s dish, put it into the steamer for about 1 hour to an hour and a half. You’ll know it’s ready when you can move the edges and it’s set. If you stick anything into this cake, it’ll stick so the toothpick test is not a good idea in this case.

If you’re enjoying it right away, be sure to allow it to cool and set for at least 15 minutes. It will be really soft and gooey and very sticky at this point – but it’s always nice to eat freshly steamed food. If you like it properly made, once it’s cooled enough, pop it in the fridge for at least 3 hours where you can cut it up and serve.

One of the ways we like to eat nian gao is to pan fry it with an egg. So, we cut the nian gao into pieces and dunk it into a beaten egg before placing it on a fry pan with some oil. It’s very important to do this on low temperatures or the nian gao will melt and stick to your pan. You’ll know these are ready when it’s “soft and gummy”.

Things I’ve heard about nian gao, but I’ve never tried it – I guess you can bake your nian gao instead of steaming it, and you’ll get a crunchier topping and more cake-like. It does however use another recipe but I don’t know it and haven’t tried it yet. But, I’m thinking I should one day! I’ve also heard that nian gao’s are extremely freezable, and when you want to enjoy it again, just steam it back up! It could be handy if you’ve received one too many for New Years!

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New Armouries Café – Tower of London

Okay, I know it’s not a restaurant review, but it was a perfect snack review as we were looking for a little sugar in our system during our visit to the Tower of London. we popped into a cafe called New Armouries Cafe and it was almost a cafeteria style cafe – where you pick up what you’d like to eat/purchase and the pay for it.

As we were here only for a little treat, when we walked by the Raspberry and Almond Bakewell Tart, that was the solution for our sugar rush! These tarts are priced at £3.50 which isn’t cheap, but they sure were taste!

Once we cut into this tart, it was a Crisp pastry, raspberry jam and a dense almond topping! The overall taste was really good with the raspberry jam, with a hint of sweetness, and the nice crispy tart was a great balance. The contrast between textures and tastes was magnificent!

The Tower Of London
London, UK
(020) 7488 3668

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Homemade Dong Gua Tong – 冬瓜湯

Wintermelon Chinese Soup

In my family, most of my Chinese soups begin with the same base, and for the most part, this soup is no exception.

1 lb of pork bones
1 slice of dong gua
5 or 6 dried shiitake mushrooms
3 tablespoons of dried shrimp
1 or 2 dried scallop
2 tablespoons of ginger
2-3 carrots
1 piece of dried orange peel

It is good to rehydrate all the dry ingredients a few hours ahead if you can. If not, it’s not a big deal as it all cooks together and will soften.

First, take a pot of boiling water and cook the pork bones in the pot of water. Then, when it’s cooked through (or most of it), rinse it with cold water and place into a soup pot.

In a the soup pot with the cooked pork bones, place peeled carrots which is cut into large chunks, dong gua into chunks as well – which I usually leave the peel on as well, so make sure you clean everything, and the ginger! Then, I place all the dry ingredients into the pot and fill it up with cold water.

Once the water boils, reduce the heat to low and let it simmer for at least 3 hours. The longer you let it simmer, the more flavours get developed into the soup. When you’re ready to enjoy, skim the fat off the top and add some salt to taste! Then, serve and enjoy this refreshing winter melon soup!

This particular time, we bought the edge of the dong gua and my other half decided it would be fun to make a bowl out of it as a dong gua zhong – winter melon pot. If you’re doing this properly, you steam the soup in this bottom piece and it then acts as a serving platform. Here, we just carved it and he used it as a bowl.