1st of the Year of the Ox

Happy Chinese New Year! Happy year of the ox! I had the honor of cooking the very first dinner of the year. Udon noodle in Soy sauce base soup with fish cake, meat cake, mushrooms, and fish cake, garnished with some seaweed. Oo! So Good.

Banana Sago Dessert

So today I had a craving for some Sago and luckily, I found I still had some left over. So then while I was looking up how to cook this stuff (because I've only done it once before), I landed on another blogger's page, which inspired me to both make the dessert the way I did and to start this blog. 

The dessert kinda came out the way I hoped since I was just experimenting with it. I was going to make it a liquidy dessert with milk and slices of banana to compliment, but instead decided to test Sago's gelatinous charatcteristic. The mold that I had poured out came from a larger ramekin with less dessert, hence why the heap is quite small. The liquid around the gelatinous hill is milk and banana puree that didn't solidify as well as the Sago itself. I ended up pouring more milk into the dish and mixing it up, making it less viscous, and I found that the Sago has a flavor of its own, which I didn't particularly enjoy. From this I learned that the Sago will solidify and so I will be using it in future desserts. 

Ingredients:

1/4 cup Sago pearls

1.25 cups water

couple sprinkles of sugar

Milk + 1 banana (ripe with brown spots)

Makes: 2 small + 1 big ramekins

New Year... New Blog... New Things... New....

Since it is the new year, I figured why not start a new blog, where I can post all my exciting food adventures and food creations. Are you as excited as I am? kekeke...