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Yogurt cream and mix fruits Pavlova: Rich but light delicious dessert

I think the hardest part of this recipe is waiting ^^, as you know that meringue needs a lot of time to dry in the oven.

Yes, I didn't use "bake" as usual, because the key to make the lightest and delicious meringue is to let it dry completely. So, you have to use low temperature and time until it become dry and light. You may think that it's boring but actually you don't have to do anything ^^. You can put it in the oven and bake it then turn off the oven before going to bed and you get beautiful meringue the next morning.
And you can prepare it ahead of time too, because after baking it can be kept for 3 days (put it in a bag or box with a silica gel sachet to keep it dry and you can use it when you're ready. 
This time the cream for the Pavlova is a mixture of whipping cream and yogurt, so it's not too rich and slightly sour flavour of the yogurt goes very well with the fruit.
I love to have it with a cup of black tea, the sweetness of the meringue, creaminess of the filling and freshness of the fruit they make the perfect tea time. 
You can use any kinds of fruit that you like, go creative, haha it's your Pavlova.

Yogurt cream and mix fruits Pavlova

make 18 cm Pavlova

72g ................................... Egg whites
100g ................................. Granulated sugar
1/4tsp ............................... Cream of Tartar
1tsp .................................. Corn starch

Yogurt cream
110g ................................. Plain yogurt
130g ................................. Whipping cream
6g ..................................... Granulated sugar

Preheat the oven to 120C.
Line the baking sheet with baking paper or silpat.

Beat the egg whites and cream of Tartar until foamy, add the sugar gradually.

Whip until firm peaks formed.

Sift the corn starch into the meringue.

Fold to combine.

Dollop the mixture on the baking paper, make it 18cm circle, and make dips in the center.
Put the baking sheet into the oven, reduce the temperature to 100C.
Bake for 2-2.30 hours, or until the meringue is completely dry.
Turn off the oven, and let it cool in the oven for at least 2 hours.

 Fit a sieve over a bowl and line it with two layers of cheesecloth (I use 1 layer of clean kitchen towel). Pour the yogurt into the lined sieve, cover with plastic warp, and refrigerate for 2 hours to drain. Discard the liquid and measure about 60-70g of strained yogurt, set aside.

Whip the whipping cream with sugar.

Until soft peaks formed.

Fold 2tbsp of the whipped cream into the yogurt.

Pour the mixture back into the whipped cream bowl.

Fold to combine.

Place the meringue on a serving dish, pour the yogurt cream into the center and place fruits on top.
refrigerate for 30 minutes to set the cream before serving.

Yogurt cream and mix fruits Pavlova: Rich but light delicious dessert

Pork belly stir fried rice: I love one bowl dish

 I think I found my style of cooking, ^^. Anything that make me feel good are what I want to cook. 
It doesn't need a lot of work or ingredients, just something simple and yes, delicious. One bowl dish is my favourite, it's easy to make and easy to eat too. I fall in love with pork belly lately (haha, it's real, because when I was young(er) I afraid to eat it). It's delicious and very versatile. You can make many kinds of dish with this cut of pork.
I use it in many dishes and still want to use it more. This time, I use it in a stir fried rice (I love stir fried rice, it's my comfort food, hehe). Start by cooking the pork belly to remove some fat and use the rest of the fat for frying, if you're Chinese like me you will know cooking with pork fat is very delicious. Don't be tempted to cook them too much or it will be too tough, you need fat to make thing yummy, believe me.
I can eat raw egg without any problem but if it's not your style, serve it with boiled egg or fried egg is a good choice too. 

 Pork belly stir fried rice

Serve 2 

150-200g ........................ Pork belly, finely slice and cut into small pieces
1 tsp ............................... Finely chopped garlic
2tbsp ............................... Shoyu (Japanese soy sauce)
1tbsp ............................... Granulated sugar
1tbsp ............................... Mirin
1tbsp ............................... Sake (Japanese rice wine)
1-2tbsp ............................ Water (A)
1/4tsp .............................. Corn starch
1tbsp ............................... Water (B)
......................................... Cooked rice for 2 people 
......................................... Salt and pepper, to taste
To serve
......................................... Toasted sesame seeds
......................................... Japanese onion or spring onion, 
2 ...................................... Egg yolks or Onsen eggs


Mix the shoyu, sugar, mirin, sake and water (A) together, and set aside.
Mix the corn starch with water (B), and set aside.

 Put the pork belly into the pan with 1tbsp of water, and place the pan over medium-low heat.

 Cook until the fat from the pork belly come out slightly (don't heat them too much or they will be dry), pour the excess oil out of the pan, keep just enough to stir fry the rice. And put the chopped garlic into the pan, cook it slightly. 

 Put the cooked rice into the pan, and pour the shoyu mixture into the pan.
Stir fry until they fully combine.

 Pour the corn starch mixture into the pan.

Stir until combine, adjust the taste with salt.

To serve
Put the stir fried rice into a bowl, sprinkle the toasted sesame seeds over the rice.
Put the onion over the rice and place the yolk over the onion.
Sprinkle with the pepper before serving.

Pork belly stir fried rice: I love one bowl dish 

Easy Apple Butter (this one really has the butter ^^)

 There are so many recipe for apple butter, most of them take a lot of time to make (or you will need a slow cooker to make it).

 And yes, most of them don't contain butter, it gets the name "butter" from the thickness of the mixture (slow cooked apple and sugar). But sometimes I think easier and quicker is what I want. So this recipe is the quicker way of making apple butter, plus it has the richness of real butter too.
Depend on how sweet your apple is (and how sweet you want your apple butter to be), you can add more or less sugar. This recipe takes less than 20 minutes to make and you can enjoy it for a week. 
If you want to keep it longer, sterilise the jar after putting the apple butter into it, and you can keep it for 2 weeks. But as it takes so little time to make, I think make new batch each week is better ^^. You can serve it as a jam or a condiment, depend on your taste. So, why don't you spend this afternoon making something that you can be happy with it for the rest of the week (or you can give it as a gift for your friend too). 

 Easy Apple Butter 

Make bout 300 ml

1 ...................................... Apple (about 170-200g)

50-60g ............................. Granulated sugar 

1tsp .................................. Lemon juice

40g ................................... Unsalted butter

.......................................... Pinch of salt

 Peel, core and grate the apple into small piece.

 Put all the ingredients except the butter into a pan.

 Place over low heat, let the mixture boil and simmering for 10 minutes, stirring from time to time.

Put the butter into the pan, stir slowly until the butter melt.

 Remove from the heat and put into a container.
Can be kept for 1 week in the refrigerator.
(Warm before serving to melt the butter slightly)

Easy Apple Butter (this one really has the butter ^^)

Japanese Cheese curry: My delicious comfort food

 The first time that I tried the cheese curry was when I went to Tokyo with my friend, and I really love it. It's one of the best comfort food, haha.

And I didn't think about it again, even I said that I want to make it at home, I just forgot about it. Until last night, while playing game, I saw it in my game and I think it's calling me, ^^. 
There are many ways of putting the cheese into the curry, place it over the rice and pour hot curry over it, or place it on a plate and top with hot cooked rice and curry. For me I choose to put my cheese into the pan, why? It's easier and the cheese will become one part of the curry (and it's so tempting, as the top of the curry filled with melted cheese in golden color, and you will get cheese on each spoonful, sound good?). 
When I finish melting the cheese over the top of my curry, my niece just came back from school. She asked me about this dish and said she wanted to try it (she's only 5 years old!). I'm so excited, because she rarely eat anything spicy. Luckily I use medium heat curry roux so it's not too hot. The dish that you see in the photo is what I prepared for her, and she finished all of it, haha, I'm so happy. I think that if you want your children to try curry dish you can borrow my trick, hehe as children always welcome cheese. And I think it's a great comfort food for grown up too.

 Japanese Cheese curry

Serve 2-3 people (depend on how hungry you are)

200g ................................. Potatoes, peeled and cut into small dices
50g ................................... Carrots, peeled and cut into small dices
120g ................................. Onion, peeled and finely sliced
100g ................................. Chicken thigh, boned and cut into small pieces
50g ................................... Japanese curry roux (カレールー) chopped
1tbsp ................................. Olive oil
1tbsp ................................ Brown sugar
1/2tsp ................................ Salt, add more or less to suit your taste
50-60g .............................. Meltable cheese (Mozzarella,  Gruyère, Fontina or whatever you like ^^)
.......................................... Rice, to serve 

 Place 14cm pan over low heat, put oil into the pan.
When the pan become hot put the onion slices into the pan.
Stir and cook until soften.

 Put the chicken pieces into the pan.
Stir until lightly cook.

 Put the potatoes and carrots into the pan and pour water into the pan.
Bring to boil.

 Put chopped curry roux into the pan, stir and let the mixture boil.

Put the brown sugar into the pan, stir to combine.
Use the lowest heat and simmering the curry for 2 hours (stirring from time to prevent the curry stick to the pan), and add more water if need, season with salt.

 The curry will become thick.

 Before serving, reheat the curry to boil, and sprinkle the cheese over the top.

Grill for 4-5 minutes (the time depends on your type of cheese too).
Serve hot.

Japanese Cheese curry:  My delicious comfort food