Recipe: Mushroom Soup

Key to making a great Mushroom Soup
1) Great Aroma
- Comes partly from Onion, Garlic & mainly from Mushroom ( If not it won't be called Mushroom soup in the first place)
2) Creaminess/Richness
- Use Cream and thickener(Corn Starch)
3) Crunchy Garlicky Bread
- Make your own Garlic Butter (It's a walk in the park)


Mushroom Soup ( A recipe is just a guideline, use your own judgment too)
Butter/Oil - As necessary
Onion - 2  (as big as Tennis Ball)
Garlic - 6 clove
Fresh Button Mushroom - 1pkt ( Roughly 200-250g, The more the better !)
Shitake Mushroom - 200g
Cream - 600ml
Milk - 300ml
Chicken Stock Powder - 2 tablespoon (As long as it's any brand of Ajinomoto based flavoring will do)
Dried Oregano - 1 tbsp (Omit this if you like)
Corn Starch - About 20-40g ( Add bit by bit, Use your feel to judge whether it's thick enough)
Salt & Pepper - As necessary

1. Chop Onion, Garlic and Mushrooms finely.
2. Using Medium heat, add Butter/Oil and Garlic (Cook till almost brown)
3. Add Onion (Cook till Onion looks slightly translucent)
4. Add Mushroom (Cook till it starts to shrink)
5. Add Milk, Cream, Oregano ( Let it boil gently on Low Heat for about 10m, Stirring occasionally)
6. Add Chicken Stock Powder, Salt, Pepper ( Taste and adjust accordingly, Ask the expert in your house if in doubt)
7. Use a hand blender/ blender to blend it till fine (WARNING: It could splatter on you, so let it cool down slightly if you are not a dare devil)
8. Bring it back to heat
9. Mix Corn Starch with some Water
10. Add it in slowly, keep stirring. ( It will thicken up when it's boiling) Adjust till you have the consistency you like
11.Selfishly indulge all by yourself !


Garlic Butter
Butter 100g
Garlic - 3 clove
Parsley - A bit (Omit if you like)
1. Finely Chop/Minced the garlic
2. Using Low heat, cook the Garlic and Butter for about 5m
3. Add some Parsley for color and take it off heat
4. Let it cool down or you could spread on your bread straight and bake it !
5. Remainder could be stored in refrigerator for about a week.

You could get cheaper butter, cream, oregano, milk at Bakery Supply Shop. There are two in Taman Megah, same row as Fatty Crab. It's closed on Sunday and 6pm daily.

Non Dairy Cream

Cream are delicious but do you know 80% of the Cream we consumed are Non Dairy Cream?

Here's 3 most Common Form of Non Dairy Cream

1)Cake Coating

2) Cake Filling

3) Ice Cream  (Non Premium Ice Cream)












Here's 3 Reason Why most F&B industry use Non Dairy Cream:

1) Cost Effective *It's about Profit & killing your health
- Cheaper Alternative to Cream
- Produce more yield than Cream

2) Long Shelf Life
- Last 2 times longer than Cream *So the Cake can stay alive longer and be sold to you
- Can be frozen unlike Cream * Stock up frozen goods -> Defrost -> Sold to you as Freshly Made!

3) Stability
- Hold it's Shape very well unlike Cream *So your cake will look sexy despite being display for a week
- Withstand Warmer Temperature *To Ease Transportation

What is Non Dairy Cream?
- It's Vegetable Oil  + Chemicals + Artificial Flavor & Color = Artificial Cream
- It's was originally created for people who are Lactose Intolerance, however it was exploited due to it's profitability

*I don't know about the harmful effects of the rest of the ingredients, but I know Hydrogenated Oil is enough to clog up your arteries !
Refer to Butter Vs Margarine for more info

How to identify Non Dairy Cream

1. Color
- It's Snow White in Color *Picture on the left- Real cream is Yellow in Color *Picture on the right

2. Mouth Feel
- Lick your lips after eating it and feel how oily is it
- It should feel greasy/oily

3. The Price
- Non Premium cake or Mass Produced are most likely Non Dairy Cream
- The more Expensive the Higher chance you are Paying for the Real Deal *What you pay is what you get   
- If uncertain ,go for cakes without cream like Cheesecake or Butter Cake

Next time before you purchase any cake as a Gift for those Dear to you, Think Twice!

The sad truth is that we Malaysians were raised accustomed to Non Dairy Whipping Cream in most of our cakes. Even some chefs can't tell the difference between these products.

I strongly urge you to educate ourselves and the people around us about the existence of Non Dairy Whipping Cream. *Unless you want to lose your love ones to illness
So Step Up and stop being a Victim!

IT'S TIME TO FEEL LIKE A BOSS AND MAKE A CHANGE!

Passion Fruit Yogurt Cheese Cake

Passion Fruit Yogurt Cheese Cake

 
Passion Fruit Yogurt Cheese Cake

Made with Real Passion Fruit Puree , Healthy Yogurt-licious, Philadelphia Cream Cheese, Digestive Biscuit Base

Weight: 1kg
Size: 9"
Price: RM80  RM65 !
Payment: COD/bank transfer
Pick Up Point: Free delivery for various pick up points (kindly inquire for more info)
Contact: eddie.yiming@gmail.com or 016-2456580


Kindly allow 2 days of preparation time for the delicious cake to be freshly baked and sweetly done !


ps: Try to freeze and eat it semi-frozen =)  Trust me, it tastes like ice-cream cake !

Vanilla, Vanilla, Vanilla

Here's a question for you:
You have been living for decades but do you know what are you consuming?
Do you know the meaning of "Vanilla" ?
What is it made out of?

Spot the difference!

Notice the difference?
It's in the black dots/specks
On the left are products made out of Artificial Vanilla
On the right are products made out of Real Vanilla

On the left is how marketers display in their products aka Vanilla Flower
*It's for your Old Folks, not for you to consume
On the right is how Vanilla looks like aka Vanilla Pod
*Do not judge a book by it's cover

Here's another famous Vanilla Product
- Click and enlarge the picture of Coca-Cola Vanilla
- Read the line below of 330ml
- "Soft Drink with Vegetable Extracts with Vanilla Flavor"

Let me tell you the truth ...
- Most of the Vanilla we consume are listed as Vanilla Flavor/Extract
Here is a list of Example:
1) Mc Donald Ice Cream & Non Premium Ice Cream
2) Vanilla Cakes , Cupcakes, Muffin, Cheesecake
3) Vanilla Milk
4) Vanilla Cookies
5) Vanilla Sauce, Vanilla Frosting
6) Vanilla flavored Bubble Tea?  *Click for more info

So ever wonder what goes into your stomach?

1. Synthetic/Artificial/Imitation Vanilla Flavoring *Often labeled as Vanilla Extract in Malaysia

- Made from  by-products of paper *Recycling, what genius ecological solution !

- Rely on chemically produced Lignin Vanillin for the flavor *Chemistry again? Kill me please! 

Here's 3 Reasons why shops use this Imitation Vanilla
- Way cheaper than the Real Vanilla Pod
- It's Halal compared to Pure Vanilla Extract *Depends on company's target market
- Longer Shelf Life & not as Perishable as Real Vanilla Pod

Here's the real deal

 

1. Vanilla Pod
- It's the purest/original form of Vanilla

- It's Halal * Cut into half and scrap the seeds out
- Cost about Rm1-10 Per sticks depending on grade *Low grade ones are most often used

 

2. Pure Vanilla Extract

- Made from Vanilla Pod

- Extract flavor using alcohol *Non Halal, if your Vanilla Ice Cream is halal it's a fake then

- Expensive *Will rip a hole in your pocket

Here's a few key point on How to Differentiate the True & the Bogus

1. Always look for Black Specks/Dots *It's the Vanilla Seed

2. Try looking at the ingredients of the product *Avoid Vanilla Extract/Flavor
    3. You get what you pay for *Häagen-Dazs Ice Cream = real, Wall's Ice Cream = Fake

Next time when you are to purchase any Vanilla Products, think twice!

- I wouldn't eat a by-product of paper *it's like Eating sh*t

How about you?