Well it doesn’t feel like October in San Diego, but I tried to get myself in the Fall baking mode this weekend with a few pumpkin recipes including this pumpkin ale bread.
It felt a little strange baking with Fall spices while running the air conditioning given the heat wave in San Diego.
It’s been a while since I’ve eaten at Yakyudori Ramen & Yakitori and I’ve been wanting to revisit. We went for lunch recently and found they even serve a lunch special menu. Yay for lunch specials!
I’ve never had this type of ramen before so I thought I’d try it out. I couldn’t find much on the internet other than that it usually uses a lot of Chinese ingredients and is sometimes called “Taiwan style ramen.” The chives and ground meat did remind me of Chinese food. The soup base is quite light and was a little bit spicy. What I didn’t like was that the hot pepper oil separated from the broth and kept hitting my throat when I drank it. The noodles were cooked al dente which I liked.
Here they are. My first attempt at making Snowskin Mooncakes (also called ice-skin mooncakes) for Mid-Autumn Moon Festival. Hopefully I can improve on the imperfections next year.
During Mid-Autumn Moon Festival, mooncakes are traditionally enjoyed with a cup of hot tea. Usually right before Moon Festival, you’ll see bakeries and grocery stores carrying mooncakes. People will buy them and give them as gifts to friends and family to enjoy.
There are the traditional mooncakes which have a golden brown pastry skin and there are these snowskin mooncakes, which have a skin that is white in its original form, but can also have other colors and flavors.
These caused more stress and headache than they should have. Now that I know what to do, it’s actually quite easy to make.