Tea eggs

Happy May Day!  I can't believe it's already May.  In a few weeks, D1 will be home.  I hope she is able to power through her final exams.  She probably doesn't realize how much I stress over her.  It's probably more stressful than when I was in college.

May is also the month of Mother's Day.  Things will be different this year.  In honor of my mom (and D1's homecoming), the recipe for this month is tea eggs.  My mom enjoyed having these to snack on, and D1 loves them too.  The picture above is how I would serve the eggs if I was having a potluck.  The star anise and stray tea leaves look striking among the bronze-colored eggs.  I saw a similar recipe on the internet which called for a cinnamon stick, so I tried making a batch with the cinnamon stick.  It was okay, but I prefer it without the cinnamon.

A nice thing about tea eggs is that they don't need any additional seasoning (no need to carry a salt shaker).  The eggs are flavored during the simmering.  Be prepared for a beautiful surprise when the shells come off.

Tea Eggs

click on recipe title for printable recipe

     6-8 eggs
     2 tbsp pu'erh or black tea
     1/2 c shoyu
     2 tsp salt
     2 tsp sugar
     3 star anise
     1 strip orange peel

Bring water to a boil in a small saucepan.  Gently slip eggs into boiling water and set timer for 11 minutes.  Meanwhile, prepare an ice water bath.  When timer rings, use a slotted spoon to transfer eggs to ice water.  Add remaining ingredients to water in saucepan.  Stir to dissolve salt and sugar.  When eggs are cool enough to handle, use the back of a spoon to gently crack eggs all over.  Do not remove shells.  Return cracked eggs to saucepan.  Add water to cover eggs by at least 1/2".  Simmer eggs for 1 hour.  Drain and serve.

Easy Black Bottom Cupcakes

It's back to the salt mines today.  Ugh.  Fall break never seems to last long enough. 

I spent most of my fall break suffering from TMJ.  I'm sure going to the dentist/oral surgeon would be a smart move, but I can't even think about surgery right now.  This is the first bout of TMJ suffering I'm experiencing.  The Help told me it can take weeks to feel normal again.  It HAS been weeks for me, and the pain has traveled from the area of my ear to my lower jaw.  The pain seems to be getting better, but it has been a slow recovery process.

Having a sore jaw kinda put the damper on eating my favorite snack...potato chips.  I have a large Costco-size bag of Cape Cod chips just calling my name, but I need to hold off.  I did manage to eat regular Lay's potato chips without too much trouble, but Lay's (yellow bag) lacks the satisfying crunch of the Cape Cod chips.  I guess it's apparent why I have TMJ.

On Saturday afternoon, I asked The Help what did we do for the past week.  He said we did chores.  Maybe that's why I didn't want to think about it.  Doing chores suck.

I vaguely recall going to Kona sometime last week.  The trip, which would have been a high point, was marred by a stupid power outage due to a large tree falling on electrical wires.  It was the one day where I was craving Starbuck's lemon pound cake.  Unfortunately, I never got my pound cake because they were unable to ring the register at Starbuck's in Target.  It would have been nice to get my safety check (vehicle inspection) done too, but the car dealership's computer was down, which meant no safety check that day.  A dinner at Monstera would have been nice too, but D2 refused to come with us.  Going to Kona this past weekend was totally out of the question with the Ironman happening on Saturday.

I do clearly recall going to a football game.  The Viks notched another victory, and my thoughts about the worst behaved kids in east Hawaii were validated.  I'm thinking about calling the school and complaining to the principal about players and their girlfriends who created trouble by not abiding by stadium rules.  Several players lied, and one was foolish enough to give me his name, which I cross-referenced with the roster and asked another player.  The girlfriends were another story.  One wanted rules bent for her AND her friends.  While she seemed nice, one of her friends had a sassy attitude and a nasty mouth.  Apparently, she hasn't learned manners yet.  Of course, no rules were bent for them, and they stormed off. 

I couldn't help thinking that I was the idiot for spending my vacation dealing with pilau kids from another school!  That really IS dumb.

One bright spot about my vacation. . .my beloved Huskies upset the Trojans.  Yeah!!!

On my last day of vacation (yesterday), I decided to treat myself (and D2 and The Help) and make dessert so we could end our vacation on a sweet note.  I noticed a brick of cream cheese in the refrigerator, so instead of making plain devil's food cupcakes, I made these cream cheese-filled ones.  They are easy to make, and they don't need any frosting to taste like a million bucks.  If only I could've had a handful of crunchy Cape Cod chips with these. . .

click on recipe title for printable recipe

Easy Black Bottom Cupcakes

     8 oz cream cheese
     1/2 c sugar
     1 egg
     1 c chocolate chips
     1 box devil's food cake mix (preferably the non-pudding type)

Preheat oven to 350 degrees.  Line cupcake pan(s) with 20-24 paper liners.  Cream together cream cheese and sugar.  Add egg and mix well.  Stir in chocolate chips.  Set aside.  Prepare cake mix according to directions on box.  Fill each cup 1/2 full (a #20 disher works well) with cake batter.  Plop 1 tbsp (a #50 disher works well) of cream cheese mixture on batter in the center of each cup.  Top with more cake mix (#20 disher, half-full or #40 disher).  Bake 22 minutes (or whatever cake mix instructions give as baking time for cupcakes).  Remove from tins and cool completely on wire rack.

Salsa

Happy Cinqo de Mayo!

How are YOU celebrating?

My family is definitely not big on Mexican food, so there will be no trip to the taqueria.  Tequila and I don't really get along either, thanks to a bad experience in Salem, OR, of all places.  One weekend, I took the Amtrak and went to Salem to visit my then-bf.  My then-bf and his friends decided to drink before going to the movies.  I wasn't planning to drink, but it was cold, and I thought that a tequila sunrise would surely make me feel warmer.  It did that and more!  It sent me to the Devil's abode and I ended up praying to the porcelain god for the rest of the evening.  I never made it to the movies, and I'm sure my gut was on fire all weekend.  Euwwww.

Shortly after the tequila sunrise disaster, I moved off-campus to a new apartment complex on Ninth Avenue NE.  As luck would have it, my apartment was located across the street from a Mexican restaurant, Aurora's.  While I frequented the restaurant for snacks and meals (the chilaquiles were the best), I steered clear of any margarita or Jose Cuervo shot special.  Living across the street from a Mexican restaurant made for easy Cinqo de Mayo celebrations.  Most people spent a long time jousting for parking, but all I had to do was walk across the street (and it was a one-way street too!).  And like all other Mexican restaurants, Aurora's provided tortilla chips and salsa for munching while waiting for your food order. 

I think the "starving college student" image lends itself well to the typical dorm room snack, tortilla chips and salsa.  A jar of salsa and a bag of chips are easy to bring to parties, although I really wasn't a huge fan of salsa while in college.  Aurora's indulgences notwithstanding, I seldom ate chips and salsa when left to fend for myself.  Salsa just didn't taste right.

I converted years later when I attended a work meeting in Honolulu.  A coworker brought a tub of salsa to the meeting, and nobody could get enough.  It was so good.  It was nothing like the stuff in the jar!  She was more than willing to share the recipe, and with that good will, I've been sharing it ever since.  Every time I've brought the salsa to an event, someone has requested the recipe. . .it never fails.  I have seen variations of the recipe in cookbooks, but I always stick to the original recipe.

click on recipe title for printable recipa

Salsa

     2 cans (14-15 oz each) stewed tomatoes*
     1 can chopped olives
     8 oz fat-free Italian dressing
     1 onion, chopped
     1 bell pepper, chopped
     1/2 bunch cilantro, minced
     few sprigs of green onion, chopped
     dash of sugar
     dash of oregano, crumbled
     dash of garlic salt

Drain stewed tomatoes.  Chop and place in a medium non-reactive bowl.  Add remaining ingredients and mix well.  Chill at least 2 hours before serving.

*One of the cans can be Italian style, but do not use Italian style stewed tomatoes for both cans. 

If you have any salsa leftover (all you need is a cup), consider making this soup.  Fellow blogger Karen Loase's recipe for Black Bean Soup is a winner! Go to the second helpings blog and make the soup.

On Friday, our school made the local news.  Unfortunately it was due to a large "affray" which occurred just after school ended.   I did not witness any part of it, although D1 and my cousin both shared bits and pieces of what they had witnessed.  When I went to the office, an hour after the melee, there were police, students, and school personnel congregating in the area of the administration office.  I never saw anything like this in all my years as a teacher, so this was a first!  According to the anecdotes shared with me, police, school security, administrators and custodians all had to work to restore order and control the fighters.  Some adults were thrown to the ground.  This entire episode saddens me, as our school has always had a reputation of being accepting and tolerant of differences. 

It was a year ago when I was given the wonderful opportunity to return, to do a better job than I did the first time around.  I still feel this school is the best place to work and to learn, no matter what any stinking state audit says.  Even in the wake of Friday's fracas, I have no regrets in coming back.  I am  grateful to those who made it happen, and I know we will bounce back.

It may not look like much, but it IS home.  Hooray for second chances!

Joong Practice

Today's post is in honor of the upcoming Dragon Boat Festival (June 23 or so, 5th day of the 5th lunar month).  I hope you will be fortunate enough to enjoy joong.

When I lived in Honolulu and went to Chinatown on the Saturdays to buy snacks, I would often buy a joong from the pastry shop.  It was also a frequent selection from the steam cart on occasions for dim sum.  On my last trip to Honolulu, I went to my favorite pastry shop (since resurrected in a similar storefront), Sing Cheong Yuan, to buy some macadamia nut candy to bring home for "moonyagi" (bastardized version of "omiyage", courtesy of my Portuguese-Italian friend in Kihei).  In addition to the box of macadamia nut candy blocks, and a baggie of li hing bittermelon (for Mom and Dad), I left with a longing to eat joong.  The shop had several varieties of joong sitting on the pastry case, and I was so tempted to buy the pork-egg joong.  Practicality got the better of me, and I left empty handed, but not without a cause. . .I would make my own joong.

I already had a jar full of salted eggs, so all I needed to buy was a few things and look for some help with seasoning.  Seemed simple, and the gathering of the ingredients was the easy part, especially when I opted to use ti leaves (instead of bamboo leaves) to wrap the joong.

Call me what you will, but my idea of joong uses black-eyed peas instead of mung beans.  I also added lup cheong for additional flavor.

mochi rice and black eyed peas (soaked overnight)

seasoned pork belly

raw salted egg yolks

sliced lup cheong

mise en place ingredients

joong composition:  rice, pork, yolk, lup cheong, rice.  Popo Wu in Taiwan adds a chestnut too.

wrapping joong

tying joong

boiling joong

Joong is ready!

 I tested out my joong with D1's friend Ashley, whose family hails from Taiwan.  Ashley does not say "joong" the way those of us who grew up in Hawaii say it.  In fact, her dad referred to is as "tzongshe", which sounds like something I can't even spell.  I made Ashley repeat it over and over, yet I still cannot say it.  In spite of my shortcomings in pronounciation, Ashley and her parents said they loved it.  They said it tasted very similar to what her Popo in Taiwan would make around the time of the dragon boat races (5th day of the 5th lunar month).  I took it as a compliment. 

 click on recipe title for printable recipe
Joong

     2 lbs mochi rice

     4 tbsp (scant)  rock salt, divided per recipe directions

     1/2 c black eyed peas

     10 salted duck/chicken egg yolks, raw

     1 lb pork belly

     2 lup cheong, each sliced diagonally into 5 pieces

     1 1/2 tsp 5-spice

     20 ti leaves, cleaned and de-ribbed

     string to tie

Begin the night before by washing mochi rice.  Add water to cover and add 2 tbsp rock salt to the water.  Rinse black eyed peas and add to mochi rice.  Let soak overnight.  Cut pork into 10 pieces.  Season with 5-spice and remaining 1 1/2 tbsp salt.  Chill overnight.

The next day, heat a large pot of boiling water.  Roll 2 ti leaves into a cylinder and plunge into boiling water.  Lay flat.  Repeat with remainder of ti leaves.  Drain rice/bean mixture.  Arrange all ingredients.  Take 2 ti leaves and overlap them with a 2" stagger.  Fold in half to form a corner.  Place 1/2 c rice/bean mixture into corner.  Place 1 yolk, 1 piece pork, and 1 slice lup cheong onto rice.  Cover with another 1/2 c rice/bean mixture.  Fold ti leaves to completely encase rice and filling so a 4-sided pyramid is formed (3 faces and a base).  Use string to tie bundle securely.  Place joongs in a large pot.  Cover with water.  Add 1 tsp rock salt, and bring to a boil.  Lower heat to simmer and cook for 3 hours.  Remove joong from pot and place on a rack to drain.  Serve immediately, chill, or freeze.  Leftovers may be reheated in the microwave.

I was busy last week, catching up with friends.  I had lunch with Edz on Wednesday and Brucie on Thursday.  Edz leaves on Thursday for the City of Brotherly Love, and Brucie will be on his way to the Forbidden City soon.  I wish both of them safe travels.

Brucie!

This week should be interesting...I'm lunching with the Rents today (belated Mother's/Father's Day celebration),  brunching with A tomorrow, and going into the office again on Wednesday.  I wish I could escape work.  I think I will try and make this the last day of work for a while.  I need my summer.

Easy Black Forest Cake

Except for my freshman year of college, I lived in a private apartment which was six blocks away from the edge of campus.  Along the route was a German bakery, Woerner's Pastry and Coffee Shop.  I passed it almost every day for three years but fear of mustard kept me away from the restaurant portion.  I would occasionally stop in to buy  a napoleon from the pastry case.  The napoleons sat amidst other pastries, cakes, and tortes.  The bakery seemed to have an endless supply of sachertorte and black forest cake.  I was immediately turned off by all the little seeds in the sachertorte filling, but the black forest cake was intriguing.  Unfortunately, I left Seattle before trying Woerner's black forest cake.

Being a perennial favorite of sweet tooth people like myself, some versions of black forest cake are very complicated to make.  Some boast over 3 layers of chocolate cake with a fancy creamy filling between each layer (Woerner's version was like this).  In local cookbooks, a shortcut version of black forest cake, sometimes called chocolate cherry cake, can be found in many volumes.  I've tested several versions and have tweaked the best one to make it my own.  The greatest variance between recipes came in the amount of eggs.  Some recipes call for as little as two eggs, while other specify "4 large eggs".  The cake seems to be the highest with four eggs.  One recipe said to "jigger in some rum".  My touch was to add a bit of amaretto di saronno, since cherries and almonds go well together.

And yes, Melissa, you are right. . .I do like a cold cake, so you can probably guess where I would suggest storing the cake.

click on recipe title for printable recipe

Easy Black Forest Cake

     1 box (about 18 oz) Devil's food cake mix*

     4 eggs

     1 c vegetable oil

     1 tbsp amaretto di saronno

     1 can cherry pie filling

     1 c sugar

     6 tbsp butter

     1/3 c milk

     1 c chocolate chips (semi-sweet or milk chocolate will work)

Preheat oven to 325 degrees.  Combine cake mix, eggs, oil, and amaretto.  Beat at medium speed for 2 minutes.  Add cherry pie filling.  mix until gel is incorporated into batter.  Pour into a greased and floured 9 x 13" pan.  Bake 55 minutes.  Cool cake in pan on a rack for 25 minutes before starting on frosting.  Cook sugar, butter and milk over medium heat, stirring constantly until mixture boils for 1 minute.  Remove from heat and stir in chocolate chips.  Continue stirring until chocolate chips are melted.  Pour over cake.  

*If you are using a new cake mix with less than 18 oz (about 15 oz.), add 6 tbsp flour to cake mix before proceeding with recipe.