INAKAYA, another super nice Japanese restaurant located on Willowdale and Shepperd in North York. I had late lunch today, really didn’t expect I would go out for dinner tonight, but Cheryl said she would bring me to INAKAYA, a restaurant that I heard a few times but never been there before, so I had to give this a try :D, can’t resist Japanese food… This restaurant is small, but everything inside looked very neat, not to mention, lineups every night, so it’s got to be real good :p, just take a look at those yummy food… btw, that picture with the flame one dish is called volcano beef roll I think 😀
Category: food [有得食篇]
Whenever there is food - Food is any substance[1] consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.
Nov 28 2010
Connie Butter Cake
Since I have bought a new toy recently, so this afternoon I used it to bake the ‘Connie Butter Cake’ (it is my friend Connie’s recipe). You may found it is pretty funny that half of the cake has over-baked color while the other half is normal. It is mainly because I baked two trays at the same time and that is the result. So I have learned a lesson that never bake two trays in the oven at the same time. ^o^
Here is the recipe for the butter cake :-
Ingredient:
butter 180 g
sugar 140 g
cake flour 165 g
baking powder 1/2 tsp
salt 1/4 tsp
egg (large) 3
vanilla extract 1 tsp
evaporated milk 30 g
Method:
– in a stand mixer, add in butter & sugar, beat until pale color, add eggs, one at a time
– sift flour, baking powder and salt, each time add 1/3 of the flour into the butter mixture, beat well, then add vanilla extract & milk, beat the mixture until smooth
– preheat oven to 375F, bake for about 30 minutes
Nov 25 2010
Dinner with Paulina and others
Paulina just came back from Hong Kong from her little vacation, and her birthday is next week, so we decided to go to 魚樂軒 again to show her what we had last time plus more :p Of course I had no doubts that the food would taste really good but the main thing was to show her how good this place is and to celebrate her birthday and to give her the gift we chose from the one of a kind show (a music box from Freda’s booth). Just look at the smile on her face and the yummy food 😀
Nov 24 2010
Certificate of Achievement at Cambridge Food & Wine Society :D
Day 5, last day of the winery class, soup and paste tasted soo yummy and not to mention it was brandy night :p Tried a few of them, due to the alcohol content is a little bit too high, most of us didn’t try a whole lot, just a few zips and that was it :p I really didn’t know there are soo many grades in Cognac : V.S., V.S.O.P., Club, Club Special, Napoleon Extra Old, Superieur Vielle Reserve, X.O. Special, Extra, Extra Perfection and Louis… woow, soo much to memorize :p 101 is finished, 201 will start in 6 weeks!!! AND it was my pleasure to meet Winnie Zhang, the president of Cambridge Food & Wine Society the very very first time 😀
Nov 20 2010
杏仁脆片
材 料 ：
– 蛋 白 2 個 ( 室 溫 )
– 糖 粉 (icing sugar) 80 g ( 篩 好 )
– 麵 粉 (all purpose flour) 30 g ( 篩 好 )
– 杏 仁 片 200 g
– 牛 油 ( 煮 融 ) 30 g
做 法 ：預 熱 焗 爐 325F
1. 將 篩 過 的 糖 粉 逐 些 加 入 蛋 白 內 ，用 打 蛋 器 攪 拌 至 糖 粉 溶 化 。
2. 加 入 篩 過 的 麵 粉 ，仔 細 攪 拌 至 均 勻 。
3. 再 加 入 杏 仁 片 ，用 刮 刀 拌 勻 。
4. 最 後 加 入 煮 融 牛 油 ，拌 勻 成 為 麵 糊 。
5. 取 一 大 匙 杏 仁 麵 糊 ，放 在 有 parchment paper 的 焗 盆 上 ，用 叉 慢 慢 推 開 杏 仁 片 ，成 薄 薄 的 片 狀 。
6. 放 入 焗 爐 焗 15 分 鐘 ， 直 至 金 黃 色 。
7. 取 出 後 ，放 在 架 上 待 涼 。