I hate backbiting but I love great bites

I love watching the cooking shows especially the Masterchef New Zealand and Australia because the series includes Masterchef classes where I could learn lots of tips from the chefs. I told my Quay Lo that I don’t like any shows that include a lot of backbiting among contestants and he agrees. For whatever reason the Masterchef series from the U.S. is full of this unbecoming behavior. While I recognize that some of this may be due to editing it still makes me wonder what people derive from putting others down. I can't think of a reason other than some distorted means of elevating one's self at the expense of another. Do they not have a voice of conscience? I really feel backbiting is an evil act and it is so wicked. I hope it is the producers who have deliberately highlighted drama and backbiting in the shows to attract more viewers. Of course then we have to ask ourselves why that would be considered as a device to attract more viewers. What do you think?

In the Masterchef New Zealand and Australia shows, you don’t see the contestants speaking badly about each other. In fact they seemed to be very supportive of one another. I think this is the right thing to do. We can still support each other even in a competition. I think a victory is more honorable if it is won by skill instead of using dirty tactics.

In one episode of Masterchef class, New Zealand, I saw how mango cannelloni was made by one of the show hosts.  It seemed so easy to do and such an impressive dessert. As I am a mango lover, I could not wait to try making this at home. When I started to roll the mango slices, it was not so easy after all. I did it though, but as you will see, it is far from perfect. My rolling was not tight enough and I think the filling was way too wet. In my next attempt, I will reduce the amount of cream and pat dry the pineapple and see if that helps. Perhaps I should chill cannelloni for 24 hours before I cut it. Still, this is a pretty dessert isn't it? I can say that it is delicious. 

Mango Cannelloni 

Recipe from Chef Josh Emett, Masterchef NZ

Click on the photo to get the recipe

I’m submitting this recipe to this month’s Cook Like A Star (Masterchef), hosted by Zoe of Bake for Happy Kids, Anuja of Simple Baking and Baby Sumo of Eat your heart out

A guest post from Elisabeth of Food and Thrift

Elisabeth, my dear friend, whom I have not met in person, but have been friends with since I started blogging in mid 2010 is doing a guest post for me today. It is a great feeling to have a friend's presence in my blog. She is one of the first to leave a comment on my blog and be a follower. That means a lot to me and I will always be grateful for her frequent visits and leaving encouraging words on my posts. Elisabeth is a great friend and I will not trade her for all the Bling Bling in the world. To me, friendships and readerships are keeping Quay Po Cooks around. She is definitely is one of my friends cum readers who is instrumental in keeping this blog alive and kicking.


Here is one of my favorite cakes From Elisabeth of Food and Thrift. Enjoy!
 

I am honored to be guest posting for my dear friend... Veronica, of Quay Po Cooks food blog...which is a very diverse kind of a blog that you would want to see. It always starts with Veronica's stories from friends she has met, or of a fabulous restaurant and talented chef review, or her lessons with the famous chef's, making delicious cakes. She always speaks highly of everyone, has an abundance love for her family. A very lovely, and talented person. The "Lucy" version, is a little hard for me to get, because I don't think she messes things up, or get into trouble with her sweet Western husband...that would have to say..."Lucy, dju got some splaining to do!"...on the contrary, he puts Veronica on the "pedestal"...even when she gets her Lucy "moments"

 

At any rate, I honestly think she has a darn good sense, and always has everything in their proper order. I met Veronica, shortly after I started my blog, a few months later... and has kept in touch, since than. She always mentions how much I helped her with advice, which I appreciate so much but honestly, we all need advice, and occasional help from friends. That's what friends are for...( a line from a song, which I can't remember right now)

 Thank you Veronica, for giving me the opportunity, to guest post...while  you are vacationing in beautiful California, USA!

New York Cheesecake

adapted from : Joy of Baking

Crust:

 

2 cups (200 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)

1/4 cup (50 grams) granulated white sugar

1/2 cup (114 grams) unsalted butter, melted

Filling:

32 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)

1 cup (200 grams) granulated white sugar

3 tablespoons (35 grams) all purpose flour

5 large eggs, room temperature

1/3 cup (80 ml) heavy whipping cream

1 tablespoon lemon zest

1 teaspoon pure vanilla extract

Topping:

1 cup (240 ml) sour cream (not low fat or fat free)

2 tablespoons (30 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

Tips:  Sometimes the surface of the cheesecake cracks.  To help prevent this from happening do not over beat the batter, especially when creaming the cheese and sugar. 

Another reason for cracking is overbaking the cheesecake.  Your cheesecake is done when it is firm but the middle may still look a little wet. 

Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools.

Method:Grease, or spray with Pam, a 9 inch (23 cm) springform pan.  Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.

For Crust:

In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter.  Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan.  Cover and refrigerate while you make the filling.

For Filling:

In bowl of your electric mixer place the cream cheese, sugar, and flour.  Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed.  Add the eggs, one at a time, beating well (about 30 seconds) after each addition.  Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated.  Remove the crust from the refrigerator and pour in the filling.  Place the cheesecake pan on a larger baking pan and place in the oven.

Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly.  Remove from oven and place on a wire rack.

Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract.  Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes.  Remove from oven and carefully run a knife or spatula around the inside edge of pan

to loosen the cheesecake (helps prevent the surface from cracking as it cools).

Let cool before covering with plastic wrap and refrigerating.  This cheesecake tastes best after being refrigerated for at least a day.

Serve with fresh fruit or fruit sauces.

Makes one - 9 inch (23 cm) cheesecake.

I am his pear and he is my vanilla ice cream

Last night, while I was peeling the skin off the anjou pears, I was thinking, how many women would love to have an hour glass shaped body instead of a pear shape. It is funny how food triggers thoughts, sometimes sad, happy and crazy ones.

Do you know that you can work wonders with your body and make a fashion statement with the right choice of clothes, colors and fabrics irrespective of what body shape you have? Of course we need to look into the mirror to identify our body shape first. I know what shape body I have, do you?


I have read many articles about how to camouflage figure flaws and here are some tips that I could still remember which I would like to share with you.

There are many body shapes but here are the five most common ones:

Hourglass Shape

Woman with his ideal body shape could carry all kinds of fashion especially low cuts and tight fitting dresses. Wow! This is the dream shape of every woman.

Apple Shaped

Apple shaped woman will look good in off shoulders tops, straight dresses but please avoid tight blouses and jeans.

Lollipop

With this lollipop shape body, one must remember not to wear any dresses that draws attention to their top. No high neck dresses but V-neck.

Brick Shaped

Since Brick-shaped women look musculine, they should look great in low waist jeans and loose blouses but got to avoid boxy jackets, double breasted coats, mini skirts, box pleats and trousers in stiff fabric for they do not want to look more masculine.

Skinny Straight Shape

Skinny straight shaped body, like hourglass shape body could carry many kinds of fashion. However, they should not choose dark colors as that will make them look skinnier.

Okay, are you ready to see Quay Po's body shape? She is "A pear,  full of spices, and aging like red wine!" Did I say aging like red wine? OOOO How I wish.

Poached pear in spiced red wine

If you have a pear shape body like me, here are the tips on what to wear to make a fashion statement.

Thes are tips that I jotted down in my notebook long ago on what are the best dresses for me.  Too bad, I  have forgotten the source.

"One of the best dresses for a pear body shape is a wrap style. Keep things simple around the middle of the torso, and you want something that will skim over the hips.

Look for a dress with an A-line skirt. Something that flits out at the bottom will give you more volume at the ankle and leg, which will perfectly balance your hips.

Look for features and details within a dress that will really define and show off your shoulders. Use soft frills from the shoulder to bust and capped sleeves to point to your slim waist. A belt will further emphasise your waist.

Deep V-necks will lengthen your torso and draw attention to your top half, whilst a belt is great for nipping you in at the waist.

Look for stiff, crisp cotton fabrics, or floaty organza material, which will skim, but not cling to, your hips.

If you're worried about any lumps and bumps on your lower half, opt for some body control underwear - some control shorts will do the job.

Prints can help disguise your problem areas, but remember, opt for one print head-to-toe to really streamline your look.

Shoes that match your skin tone will help elongate your frame, and have a slimming effect."

One thing to remember though, your body shape does not define you. Be proud of yourself and love your body irrespective of what shape you have.

Anyone interested in making poached pear in spiced red wine for dessert? If you do, just click on the photo to get the recipe. 


Whenever I find anjou pears in the supermarket nearby, I will always grab some to make this flavorful and refreshing dessert. Having this with vanilla ice cream is a good match, like me and my Quay Lo! I am his pear in spiced wine and he is my vanilla ice cream! LOL! 

Man plans God decides

Last year today, I celebrated my best friend, Peng's birthday at my home. I made a simple dinner and a birthday cake for her. We drank wine, ate, chatted, laughed and had a good time together.

This year, I thought of going to Bangkok with her to celebrate her birthday there. This was planned two months ago. I was going to buy her dinner at our favorite Thai Restaurant, Ban Khun Mae in Siam Square. Air tickets were bought and hotel room were booked more than a month ago.  I planned to take her to have a massage everyday, eat and shop till we dropped.  I don’t think I need to go on and you already guessed what happened. We have to cancel our trip today because of the flood in Thailand.  Not only that our plan is spoilt but also the air tickets were burnt! The airline said that since they are still flying there, there will be no change of dates without penalty and no refund. What a RIP OFF!!  We have spoken to our clients in Bangkok and they said it is not advisable to go because the highway is flooded and no one is sure if the flood will hit Bangkok or not. I was rather upset yesterday after I have contacted the airline but then my Quay Lo asked me to take a deep breath and let go. When things goes wrong, we had a choice. We can stay upset or we can let go and be happy. On hindsight, loosing the money on the air tickets is better to be caught in a crisis like that in a foreign land. This is a blessing in disguise, don't you think? It is so true that Man plans, God decides. I believe in that, do you?

So much for my ranting and I have made my choice. Now, let's get on to a happier note. Today is Peng's birthday. I have a new idea. I am going to take her to a nice Spa for a two hours relaxation massage and then go on to have a scrumptious lunch with her. So please join me to wish her a Happy Birthday. Instead of a birthday cake how about these delicious chewy banana chocolate chips cookies as a birthday dessert with vanilla ice cream?

Chewy banana chocolate chips cookies

Adapted from Big Oven with modification

Ingredients:

1 large egg

1 1/4  C All-purpose flour

1/2 tsp Salt

1/3 C Light brown sugar

¼ C oat meal (raw)

2 tbs corn flour

1 1/2  medium bananas, mashed (preferably banana raja)

1 tsp Baking Powder

1 tsp Vanilla extract

1 C semi-sweet chocolate chips

75 gm Butter or margarine

1/3 C Sugar

Method:

Lightly grease cookie sheets. Put brown sugar, oat meal and corn flour in blender and blend well and set mixture (A) aside.  Peel banana and place in small bowl. Mash enough banana with fork to measure 1/2 cup. Set aside. Place flour, baking powder and salt in small bowl; stir to combine. Beat mixture (A), butter, granulated sugar and brown sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in banana, egg and vanilla, scraping down side of bowl once. Add flour mixture. Beat at low speed until well blended, scraping down side of bowl once. Stir in chips with mixing spoon. Wrap the dough in cling wrap and chill in the freezer for 30 minutes or more. Just before baking, preheat oven to 375 degrees F. Drop by 2 heap table spoons onto ungreased cookie sheet and bake for 12 – 15 mins or until lightly browned.  Cool slightly and remove cookies to wire rack to cool completely.  

Baked Brown Apple Betty

Our favorite apple dessert is the apple pie. The first time I tasted a slice of apple pie was at one of the famous Marie Callenders restaurants in California in 1996. It was exceptionally delicious and since then it became a regular dessert for us at home.

On day, a few weeks ago, I was in the mood of making a new apple dessert. While I was googling for new recipes, this name "apple betty" caught my eyes. A Betty is an old fashioned baked dessert dating to Colonial America. I wonder why Betty and not Lucy or Suzy? I googled and could not find the answer.  Hopefully someone can tell me because I am very curious to know.

This is an easy to make and flavorful apple dessert. I served it with a scoop of vanilla ice cream.  Yes I am a vanilla ice cream nut and eat most cakes, pies and tarts with it.  This is not a bad choice for a change although my other half still prefer the pie to this. 

Adapted from Diana Rattray with modification

Ingredients:

3 cups croissant crumbs or soft bread crumbs

2/3 cup light brown sugar, packed

1 1/2 tsp rum

1 teaspoon ground cinnamon

¼ tsp nutmeg

A pinch of ground ginger

2 large apples, peeled and cored, cut into thin slices

1 teaspoon vanilla extract

2/4 cup apple juice or cider

3 tablespoons melted butter

3 sweetened cherries, halfed

Method:

Butter an 9 in round baking dish. Heat oven to 350°.

In a bowl, combine the crumbs , brown sugar, and cinnamon. Cut apple wedges into thin slices. Arrange half of the apple slices in the prepared baking dish. Top the apple slices with half of the crumb mixture. Top crumb layer with apple slices then top with the crumb mixture and lastly topped with remaining apple slices and decorate with cherries in the center. Combine the vanilla, apple juice, and melted butter; spoon evenly over the top. Bake for 45 to 55 minutes, until apples are tender. 
Serves 6.