I got fed up with store bought egg roll wrappers and traditional role filling; on a whim, I made these spicy beef cheddar egg rolls from scratch, and they are winning!
The Texada market had a recall on all their spring roll wrappers, so I used eggroll wrappers from the GB store instead. The dough is thicker, and of course contains egg. Apparently, The texture will be bubbly when deep fried. The package only had 20 rappers in it, sadly. However, I realized the dough is pretty close to my egg noodle ravioli dough, so I can probably make the wrappers myself next batch! The filling contains bamboo shoots and bean sprouts, unlike my Thai spring rolls.
This one is from the Raven. Myrna was kind enough to hand write the recipe out for me. If I had not mixed it,Instead of folding, it would’ve looked more like the real thing. Still taste good! I will probably start selling it after I make a better batch. Thanks Myrna!
HamSoiGok is my favourite dim sum item. I missed it so much, I learned how to make it. It was a super success. I’ll probably sell these at the market this summer!
So, I learned how to make ice cream. After vanilla, I used Texada Kiwi. Very tangy! I wish I had more kiwis!
This ones a winner, and my first official freezer-to-oven product.
Our chopping block is just long enough to fit my ravioli dough sheets. Its quite ‘fun’ lol.
It didn’t work out. there was too much liquid, unfortunately.
This was my first time making Mochi. The dough is incredibly sticky and rather difficult to work with. You definitely need to warm them up a bit before eating, otherwise the dough doesn’t soften up. I wasn’t very happy with these; I also, didn’t use the proper Japanese Mochiko flour (I used Chinese glutenous rice flour instead). So, hopefully these will turn out better after I acquire the proper flour to use.
unfortunately this chicken bake meal did not turn out so well after freezing. The cream didn’t help matters. Also needs more. I’m going to scrap this one for now