Pumpkin season: love it or hate it?

Just curious (to anyone reading my blog):

With autumn just beginning, America's food industry falls (forgive the pun) to its old food trends and starts dishing out pumpkin and apple and spiced items. With the overflow of pumpkin pie shakes, lattes, pies, muffins, scones, and casseroles, what do you think of all this?

Do you like pumpkin?

Do you enjoy the overflow or return of pumpkin-themed items?

When you crave Panda Express, make THIS instead...

Come dine with me

Panda Express opened up in the basement lounge of the Memorial Student Center at the start of this academic year. The line at dinnertime stretches across the food court as the students come hungry for the only nearby "Chinese" food. Whenever I go by the MSC, the thick aroma of Americanized Chinese food permeates the air, and I too am lured  by the smell and thought of orange chicken and tofu eggplant in brown sauce. But I resist...on principle, I'd like to say.

First off, being of Asian heritage, I like to act all high and mighty and call Panda Express as purely Americanized Chinese food, not real, and catered to the overly sugary, fatty, and processed American palate. But I cannot deny, I like the taste of it when it comes out fresh. It is delicious because it is so sugary and fatty. Panda Express really hit something with their sauces. And, really, I am such an Americanized Asian that I can't pull off the haughty Asian disdain.

Second, I resist because of the fact that Panda Express is really unhealthy for you. The favorite, orange chicken, is purely battered and fried meat, bathed in a sweet sweet sweet salty and tangy sauce. If 5.2 oz is about half a cup, one serving of orange chicken is 420 calories, 21 g of fat, 18 g sugar. Mmm, deep fried sweet chicken...

Being in College Station, away from home-cooked Vietnamese food, I crave Asian food a lot. And the smells that permeate the air around the MSC does not help...at all. So I decided I needed to make it at home. Last week, I searched the internet for healthy orange chicken recipes, and came upon this recipe from Cordon Pink. Instead of chicken, I used tofu to make it even healthier and served it with steamed broccoli and carrots and cilantro brown rice. I also added sauteed onion and garlic and sesame seeds for extra flavor and nutritional boost. It is a very simple yet delicious recipe that quells that unhealthy cravings and I recommend you try it sometime to judge for yourself.

Asian Orange Tofu
Tofu:
1 block of extra-firm tofu (prep ahead of time, see directions!)
4 Tbs cornstarch
Salt and black pepper
(optional: celery salt)
Sauce:
1/3 cup 100% orange juice
1/2 cup rice wine vinegar or rice vinegar
1/2 cup organic granulated sugar
2.5 Tbs soy sauce
1 tsp key lime juice
1/2 Tbs sesame oil
2 tsp cornstarch
1/2 to 1 Tbs sambal oelek chili paste (to taste)
1/4 yellow onion, chopped
3-4 garlic cloves, chopped
sesame seeds (optional garnish)

Directions:
1. Tofu prep: drain tofu. Slice into about 8 rectangles and place between paper towels to dry for 30 mins-1hour. Try to get nearly all the liquid out. Then slice into 1/2" cubes.
2. Combine cornstarch, salt, and black pepper in a big bowl, then toss tofu to coat. Heat a large skillet over medium. Add 1 Tbs oil and layer in tofu. Fry one side of tofu until nice and crisp (don't stir or bother much or you'll break up the tofu!). Flip each tofu block to other side and fry other side till crisp. Fry edges if you want too.
3. Dissolve 2 tsp cornstarch with orange juice. Add to tofu in pan, then add rest of sauce ingredients and cook over low till nice and thick and warm.
4. In another pan, saute yellow onion till soft, then add garlic and cook till brown. Mix in with tofu and sauce.

Cilantro Brown Rice
Combine 1 cup brown rice with 2 cups water. Bring to a boil, lower heat to simmer. Cover and let simmer 35-45 minutes until cooked. Fluff with fork. Chop up some cilantro and green onion and mix in. Add in some (key) lime juice if you want.

Eat up!

To serve:
Add 3/4 cup of rice to a bowl. Add some tofu, sprinkle on sesame seeds. Serve with steamed broccoli, carrots, or other vegetables.

I live! And I live now in Texas!

I'm having a great time.

So closes my second week at Texas A&M University (A&M) as a first year PhD student in the Biomedical Engineering (BMEN) program. If you remember some of my posts last year, I talked about some of the fun things I did as a summer research intern. Last December, I got contacted by the professor and grad student whose lab I shadowed in. They said they had an opening for a new grad student and were thinking I'd be great for it. At that time, I was applying just to master's programs in mechanical engineering at UCB, UCLA, and UCSD. I was kinda lost at that time, thinking I wanted to get a degree in mechanical engineering to make myself a better candidate for biomedical device companies. Once I got that notice from the lab at A&M, I decided to apply for the PhD program.

After a couple months, I got the acceptance letter and accepted the chance to join A&M as a new graduate Aggie. The months after I graduated from UC Berkeley were a fun-filled summer (which I'll have to update on sometime). Every summer builds up from the last and makes me say, "This summer is even better than last year!" I had so much fun with family and friends - and my puppy, Cody of course!

Cody, our mini toy Australian Shepherd!

Despite the delightful summer - or, actually, because the summer was so delightful, I was scared about moving to Texas. It would be an even bigger move than to Berkeley. Far away from my amazing family, my loving boyfriend, and my fun friends. Far from the spectacular food my mom and grandma cook. Far from Trader Joe's and cooler weather.

First dinner home after graduating from UCB

Inside of a Vietnamese Banh Bao (steamed bun), made with Ba Noi (grandma)

My aunts nagged me about driving there. They said that there were sandstorms in my path and that my car was going to break down from the heat. I got scared. I felt like I was making the wrong decision. Wrong to choose A&M - I should have took a year off and applied for a real job at some biotech company in Irvine or San Diego. Wrong to decide to drive there instead of fly - I should ship my car and fly there instead.

But then the day came and I drove there with my dad. Four days from SoCal to Texas, through Arizona and New Mexico. It was really enjoyable with my dad; he is chill and doesn't nag me too much if I don't do something. The sights along the road weren't that boring. The change of land from Arizona to New Mexico to Texas was intriguing. Between El Paso and Austin, though, there isn't anything but land. Scary thing, we drove for 30 some miles with the gas tank flashing empty in that middle of nowhere. We thought we wouldn't make it to the next gas station (silly us, forgetting to gas up that morning), but my awesome little Civic Hybrid made all the way to the closest town and we filled 'er up good. Those 30, 40, 50 minutes were a tense, unsure time. But, all in all, we made it to A&M fine and dandy. I'll post some more detail on that trip later as well.

Driving down the I-10

 The first week was pretty fun. I settled in, spent a lot on groceries, Craiglisted nonstop for furniture, swam in the pool at my apartment. The first week was basically orientation with the BMEN department and the school's orientation. I met the new BMEN grad students too, who are all great and fun people. The staff and faculty in the BMEN department are easy to approach and talk to. Already, I converse with the graduate adviser regularly and even went to the gym with her! And I chat with another professor now and then, especially about biking, since he was the one who assured me it's fine biking to campus in the morning. He does it every morning, because the morning's are not too hot yet.

The morning sunrise over the BMEN building at A&M

My faculty adviser is easy to talk to as well. During the first week of school, we had "Lab Fun Day", where we went to the nearby Lake, brought food, and chilled under the pavilion. My lab mates, I, and our faculty adviser chatted like long-time friends. We heard stories about her kids, we shared our funny times with our pets, I even shared random stories from middle school. It was great.

Today is the end of the second week of school. Tomorrow afternoon is A&M's first game of the year against the Florida Gators (the first game vs Louisiana was cancelled due to Hurricane Isaac tormenting the poor people there). This is the first game since A&M has joined the SEC division. ESPN GameDay is also being broadcoasted from campus as well. Pretty big news.

Football is life in College Station. The population has swelled massively in this remote city. I bike every day, and today, I saw trucks with BBQs in the back and RVs barreling down the road. Tents are set up in parking lots advertising "50% off!" A&M gear. The maroon and white is all the color you see. Friday night, they had a big concert called "First Yell," where they had country music artists perform at Kyle Field at 8pm. Then, at 11pm, they open the gates for "Midnight Yell." I haven't yet experienced these traditions here at A&M, but I think I have enough time to dally (meh, maybe bout another 5 years till I get my PhD?).

Today was really fun though. After work (research lab), I biked home, dropped off my things, and biked back to Northgate to meet a group of bikers (bicycles, not motorcycles) heading to Downtown Bryan. The first Friday of every month, Downtown Bryan comes alive with music, outdoor movies, food trucks, horse-carriage rides, and people. It's called "First Fridays" (imagine that) and is pretty fun to chill at with friends. I met this group of people for the first time and we chatted the whole bike ride there. One guy was a mechanical engineering grad student, and the others were upper year undergrads (2 nuclear engineering, 1 industrial engineering, and 1 kinesiology). We biked there in some 20 minutes I think and then decided to grab some food. After being unable to decide for a while, we went to Murphy's Law, which is connected to Bayerische Brauhaus.

We sat down and chatted and chatted and chatted. So hilarious. It was crazy, though, because we even talked about genetics, biology, multivariable calculus, gamma spectrometry, and the Texas City Disaster (look it up, crazy chemical explosion in 1947).

I finally got my glass of Rose wine that I've been craving since, like, last week. It was so yummeh and went down smooth. (I can only drink alcohol with < 10% alcohol content; what? I'm a featherweight.) The food came out after a long while, which we didn't mind because we had drinks and were having great conversations.

Me and one of the nuke E's (as I call 'em) shared the Bayerische sampler and the Bayerische salad sampler ($8.50 and $3.50, respectively). They both came with some shredded carrot salad and potato salad. The first sampler came with some skinny meat fingers (we think it was pork), onion rings, and two mini-mini beef patties in some brown sauce. Brown sauce yummy, carrot salad yummy, pork fingers yummy, beef patties just taste like beef (I'm impartial to beef, so they were probably good to others), and POTATO SALAD. Let's just say I love the contribution Germans have given to the world in the form of potato salad. It is great great great. And this place makes it yummeh to my tummeh. The salad sampler had a simple house salad, which was good and fresh with pickled cucumbers and fresh tomatoes. We enjoyed the food. Although service was slow, it is to be expected at many of the restaurants in Downtown Bryan on First Fridays.

The bike home, though, was tiresome and my knees felt tight. I think I've biked too much around here. Time to recuperate tonight...and bike to campus tomorrow evening, lol. Gonna check up on my hydrogels, whoop!

All right, night and...

Inner Turmoil and Why I don't Want to Bake Anymore

I miss my Berkeley friends. I miss being distracted by research and bioengineering classes. I miss always being forced to keep moving and not have time to stop and think about my inner thoughts. Just keep going forward. Just keep working. Just keep wandering and staring at the city, oh the city you can get lost in.

The little things matter to me. The fact that someone remembers you like this little object or food or style or you like having something turned like this or like that. The fact that people thought you important or close enough to remember these little quirks. Theory of mind, theory of mind; damn runny nose.

I want instant recognition. You work so hard. You get stuff for people.

But never is the response up to expectations. Always some comment how it's wrong. Just say, "Thank you so much! :D" GODDAMMIT. You're not a friggin' MOF judge from France. Don't analyze it that much. Give me a smile. "Aw you remembered?"

Yes I did. Yes I friggin' did.

Why do I try anymore? Being nice gets reciprocation only after you have invested so much of yourself into it and then finally does the other decide they can give a speck of their kindness or appreciation.

1:00 am. I want another donut. I want to smash my chiffon cake. I want to smush that mosquito flying around my room.

I don't want to bake again because I keep getting depressed each time. But I want to keep baking to get better and to try these amazing recipes I keep reading about. But the after-effects is just so aggravating on my psyche.

I have an unhealthy relationship with baking and cooking.

I will always have an unhealthy relationship with food, it seems.

Peanut Soba Noodles

The beginning of my senior year at UC Berkeley, I "sat in" (audited) on the Vietnamese language class taught by the extremely nice Tay (teacher/professor) Bach. I have sit in on this class several times throughout my 4 years of undergraduate study at Berkeley, but have always faded away as the time went on. As each semester wore on, I would feel too busy with classwork, research, and other various things (cough, laziness) and would stop going to class. Whenever I did go, it was fun and enjoyable. Fun to learn the cute little Vietnamese songs that kids would sing; fun to learn how to write. But because I stopped going, I have lost my ability to write and speak. Nowadays, I speak very basic Vietnamese phrases to my family but it is at a very elementary level. I hope to get better, but it takes a lot of practice and effort to grasp a language once you pass that young critical age.

This post is related to a dish I made for a beginning-of-the-year potluck we had last fall. I knew most people would bring simple and quick food items to the event, as is typical of time-pressed (and maybe a bit lazy) college students. As a personal effort, I usually try to bring something that acts as a main dish and with vegetables. For this potluck, I wanted something fast yet tasty to make. I searched for peanut soba noodle recipes and used one of the many recipes out there to act as the base of my soba dish.

Generally, you mix some peanut butter, rice vinegar, soy sauce, and either chili garlic sauce or Sriracha (chili garlic sauce is more salty, spicy and garlicky, whereas Sriracha adds a mild and sweet spiciness) to create the sauce base. You boil the soba noodles and then mix it with the sauce. Chop some fresh onions (cilantro would be nice too) and sprinkle them and sesame seeds on top. (To get the basic proportions right, you can try this recipe and adjust as you feel necessary.) A little sesame oil added to the peanut butter mixture is a small addition that enhances the flavor profile.

This is a really quick recipe that has good carbs from the buckwheat noodles, some green from the green onions, and protein from the peanut butter (even better if you get the all natural, no salt, no oil kind). Every one who tasted the noodles at the potluck couldn't help but approach me later and say how good the noodles were. Given, the only comparisons were just chips and dips and some takeout dumplings, but I'll take the praise where I can get it. *wink*

Enjoy and hope you all are enjoying your summer as I am now.

Because I'm Lazy: Food Slideshow

Hiiii. I am avoiding doing homework and studying but being productive in other creative ways by posting up the food things I've been exploring these past couple of months. Again, it's been a few months since I last posted, and since then I've baked and cooked and eaten quite a lot. Below is a collection of goods that I've made. Recipes may follow...

One day.

:-P

To prevent overloading of this page with photos, I'll do them in series.

The first part of the series will be what I did over winter break, after the donuts that I wrote about in the last post.

Pumpkin Chocolate Chip Cookies (repeat)

These never last long...

Fruit Tart (wheat+walnut crust, pastry cream, fresh fruit, apricot glaze)

Homemade pastry cream: egg yolks, almond milk, sugar, vanilla

Drizzled with Dove dark chocolate ganache

Pandan Mini Baked Donuts

Light cakes, perfect without icing, probably enhanced with coconut frosting

 Mango Peach Jam Cake

From my Diabetic Cooking Cookbook, my favorite cookbook even though I'm not diabetic!

Organic mango peach jam layers the middle

Healthy, perfect breakfast or snack cake, and uses flaxmeal for egg

That's what I'll tease you all with for now. Lots more to come, including full-fledged meals with meat! Look, ma, I cooked!

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LIFE, Now

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By the way, it's been pouring nonstop here in Berkeley. Man! It's crazy weather!!! There may be a couple minutes here and there where it stops, but then it starts up again like a shower in the sky. Poor E-Week events were dampened (pardon the pun) by the rain. No ultimate frisbee competition, but the carnival is still going on in Hearst Mining, which looked so fun. Too bad I have work (right now, poo) and can't go to it.

Wow, 2 more months and then I graduate!!! I've already selected to go to Texas A&M, College Station, to do my PhD in Biomedical Engineering, starting Fall 2012. So excited! I'm already planning how I'm getting groceries, where I'm living, places I want to eat and try, and dreaming of opening and managing a Trader Joe's while I'm doing my 5-6 year PhD there. Haha, crazy weather makes a crazy mind. Change is about, my friends, and the future shall bring to us its mysteries!!!

Boston Cream Mini Pies and Mini Donuts

Really quickly:

CHUC MUNG NAM MOI!!

HAPPY LUNAR NEW YEAR!!!!

(I'll have to talk about my New Year soon, nothing big, since I'm back in Berkeley and my family got to go to temple and family Te^t dinner's back home in SoCal)...
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Onto the post
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Resources are a big issue for me. When it comes to baking and cooking, I like to scrape out the last bits and pieces of every thing I use. You can just get a tad bit more with all that wonderful batter clinging to the sides of your mixing bowl. That's why spatulas are so amazing. Another thing about baking is how some recipes call for just egg yolks or just egg whites. That bothers me a lot; like, what am I going to do with the rest of the egg after this recipe!!! I don't want to bake so soon, and especially with just egg yolks. But the situation came about after making two pies over winter break (one sapote and one pumpkin, to be posted about later). I had 4 egg yolks leftover (the pie filling used 1 whole egg and 1 egg white). Contemplating my options, I juggled the idea of making Boston cream pies (2-layer cakes filled with pastry cream and covered in chocolate ganache, which I've always wanted to try and taste) or maybe cream puffs. I ended up deciding to make a double batch of mini donuts, but with a twist.

Heavenly?

I would make Boston Cream Mini Pies and Mini Donuts!

My idea was just to overfill the mini donut pan so it would create something like a bundt with a base at the bottom and a cavity in the center. This happened the first time I ever baked VeganYumYum's donuts, because I filled the pan about 2/3 full, causing the donuts to rise up more than they were supposed, and closing over the center. With this idea, I would fill the cavity with pastry cream and cover the whole thing in chocolate ganache.

Filled with pastry cream, awaiting a topping of chocolate P:

So I baked the donuts. I guess I didn't fill 'em up high enough, so all the donuts didn't completely get that covered cavity. I made amends partway into baking by layering a small dallop of batter on top of the central support of each donut. This created a rather lopsided rounded thing in center of the base, which I pushed down to try and make flatter to be able to stand. It turned out all right, still able to carry the loud in the center.

Boston Cream Mini Pies

Surprisingly, making pastry cream is really easy. All that is required is too simmer the eggs, milk, a bit of sugar, and (vanilla) flavoring over the stove, whisking constantly. Then you cool it to room temperature, covered, and then refrigerate. 4 eggs made quite a lot, enough for me to fill an innumerable number of mini cakes and to make a fruit tart later. I based the recipe for pastry cream off of JoyofBaking, but I used 4 egg yolks, used almond milk (OMG, best milk ever), and vanilla extract and did not put in any liqueur. I folded in a couple spoonfuls of CoolWhip topping to make it lighter, which produced the whiter color and fluffier texture.

Pastry cream is a quick and simple technique anyone can learn, and is a great way to use those leftover eggs. I really recommend every aspiring baker try it at least once.

Okay, back to the mini boston cream pies. So, since the first batch of donuts had uneven bottoms, I decided to use the rest of the batter to make mini cupcakes. I cored the center of each mini cupcake, filled it with pastry cream and slathered a beautiful layer of chocolate ganache. I liked the mini cupcakes better in terms of ease and evenness, but the mini donuts version are really awesome, especially when you can see the pastry cream and cake beneath stripes of ganache.

Cross-section. Gorgeous, no?

I also used a bit of the batter to make some regular mini donuts that I topped with the ganache as well.

Three mini donuts for my friend Sam :)

The recipe for the cake base can be found here. For the chocolate ganache (based from here), I melted about 5 oz of semisweet chocolate chips and stirred in about 1/2 cup heavy whipping cream.

Boston Cream Mini Pies and Mini Donuts
Cake
See here (double the recipe). You can bake in either a mini donut pan or a mini muffin pan. If doing in a mini donut pan, overfill the cups or place some batter over the central protrusion of each cup partway through baking.

Pastry Cream
See here. (You will have leftover pastry cream)

Chocolate Ganache
Microwave 5 oz semisweet chocolate chips (can use some dark chocolate) for about 10 seconds. Stir. Repeat until nicely melted but not overheated. Stir in 1/2 cup room temperature heavy whipping cream. Whisk until smooth. You can let cool a bit more to a consistency you like. Cover and refrigerate leftovers. Microwave briefly to make viscous again. (You will have leftovers! Wonderful for dipping with fresh fruit!)

Assembly
1.  Place your mini donuts and cupcakes on a wire rack with a cookie sheet beneath.
2. Core the center out of each mini cupcake (you don't need the tops, so eat them! You know, as a taste test of course! ;-P ).

Coring the mini cupcakes

3. Fill center of each donut (upside down) or mini cupcake with pastry cream just to the top.

4. Put a generous dollop of chocolate ganache on the top of the mini cupcakes and spread with a knife around. For the mini donuts, a striped drizzle is best, accomplished by dipping a knife into the ganache and then slowly weaving across the top of the donut.

5. Let the chocolate ganache set. Serve!

*Note, the chocolate ganache can still stick to things, so when you set these up on plates and serving trays, try to separate them with enough room between pieces and for people to get their fingers in and grab one.

Saucer of goodness!

Enjoy!!!