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Do you like eggplant? I know there are either 'haters' or 'lovers' in each of us when it comes to eggplant. I love eggplant. My eggplant fascination goes a long, long way. Back when I was a kid, I used to wait eagerly for my granny to make her Vangibath recipe. Nothing, nothing can pull me away from tamarind and other sour food. I love tamarind and could possibly eat it by itself. Okay, I have done that too. But then, I digress. Actually not. That is the major reason why I love Chinese cuisine. Or, at least the Indo-Chinese food. Its sweet, sour and spicy - all at the same time. However, for all my eggplant fascination, I'm no fan of soggy eggplant in a Chinese sauce. A is. He loves all kinds of vegetables and anything Chinese. So, every single time we go to a Chinese restaurant, he is always wanting to try this dish and I keep avoiding it. Thanks to me being the dominant one in the relationship (I needn't have specified that now, right?), we've escaped the eggplant dish so far. That said, beggars can't be choosers. Especially, when you beg your husband to cook fantastic food when its your turn to indulge him. How much A loves cooking is actually an understatement on this blog now. And in my life too. I take it for granted every evening that A will come up with something. This is one of those dishes that I couldn't him stop him from making. I agreed on a sulky note to just make do with the gravy and tofu in the dish. Well, what do you expect, ladies and gentlemen, I was wrong. Yet again. This is one of my favorite Chinese dishes now. I can't claim that all eggplant haters will love this dish, but surely, do try it and let us know how you liked it! Here is the recipe. Ingredients 1 large eggplant, cut into 1 to 1.5" chunks 1 large onion, coarsely chopped 1/2 cup tofu, cubed and fried with minimal oil until crisp on both sides 2 tbsp sesame oil 1 scallion, bulb and green part separated 3-4 large garlic cloves, finely chopped 3-4 tbsp coarsely chopped ginger 3 tbsp brown sugar 2 tsp molasses (optional) 1 tbsp vinegar 1 tbsp rice wine vinegar 2 tbsp canned tomato sauce or puree 2-3 tbsp soy sauce salt and cayenne pepper powder to taste 1-2 tsp red chilli flakes 1/3-1/2 cups water. 1 tbsp sesame seeds 1. Get started on the sauce. Take 1-2 tsp sesame oil when hot, add sesame seeds, garlic and ginger. When the garlic starts to turn brown, add the tomato sauce. When is almost cooked, add the molasses, brown sugar, soy sauce, cayenne pepper powder, salt, both vinegars and water. Reduce the heat to medium-low and let things simmer for 10-15 mins. Add the tofu at the 5 minute mark so that it absorbs all the flavors. 2. While the sauce simmers, in a separate pan, fry the eggplant on medium heat until tender but not mushy. Add some salt and red pepper flakes to it while its cooking. Keep it separate. 3. In the same pan, fry the onions with some oil, salt and red pepper flakes. 4. Add the eggplant and pour the sauce on top. Cook until the eggplants almost turn soft, about 5-6 mins. This will also let the flavors to absorb further. 5. Top with chopped greens from the scallion. Enjoy it hot with rice! It has this nuttiness thanks to the sesame seeds and the crisp tofu works great against the soft eggplant. I'm sure this'd go great with whole wheat noodles or rice vermicelli too! We had it with hot steaming rice and ate it with our hands :D I think, for meals like this, eating with hands wins hands down (pun unintended!) as against with a fork! What do you think?

Well most of you know I've been out of school for quite a while now, but I've been stirring up something of my own at home! Haha well y...

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Pääsin tekemään pariksi päiväksi suklaajuttuja ja tässä on yksi lopputuloksista, yksinkertainen suklaaveistos. Vaikka teos on simppeli, pääsi tässäkin aika montaa eri tekniikkaa kokeilemaan. Minulla oli myös lehtiä kukan kaveriksi, mutta niiden temperointi epäonnistui ja siksi veistoksesta tuli näinkin pelkistetty. Kukan keskellä on kaakaovoin, valkosuklaan ja suklaavärin yhdistelmällä värjätty puolipallo. Terälehdet on suihkutettu suklaamaalilla ja hennosti punaisella värilllä ennen keskustan lisäämistä. Alusta on tehty marmoritekniikalla valkoisesta, tummasta ja maitosuklaasta sekä kaakaovoista. Lähikuvaa. Myös runko on suihkutettu suklaalla samettipintaiseksi. Konvehtimuotiin valettu valkosuklaapallo (ontto) saa upean kiillon kaakaovoista ja väristä. Lehtien piti olla tämän tyyliset:

Some of the UK’s most loved brands such as Paul A. Young, Rococo, Hotel Chocolat and Lindt showed their latest sweet treats at The Chocolate Show in London’s Olympia.

If you celebrate Easter, budding architecture fans would be delighted to find not only chocolate bunnies in their Easter basket, but a chocolate building or statue as well. Children and those who are a child-at-heart, can appreciate eatable architecture. Check out some examples below of tasty towering treats. Chocolate Statue of Liberty - Confectioners put final touches on the 13-foot tall Chocolate Statue of Liberty created using 2.5 tons of chocolate in Paris in 1986. The chocolate lady liberty is made from a mold by French artist Auguste Bartholdi, who designed the real Statue of Liberty. Chocolate Castle - Visitors look at a 6-foot-long, 2-foot-tall chocolate replica of the Smithsonian Castle at the Ripley Center in Washington, D.C. The confectionary creation was produced in 1996 when The Smithsonian Institution was celebrating its 150th birthday. Chocolate Notre Dame - Ron Rivers, a visitor at the New York Chocolate Show, inspects a 12-foot-high chocolate replica of Paris' Notre Dame Cathedral in 2000. The sculpture was made by the Choc Expo team of architects, model makers and pastry chefs. Chocolate Pagoda - Visitors look at a chocolate pagoda during the Chocolate Show which gathers chocolate makers from all over the world in Paris, 2004. Chocolate White House - White House pastry chef Bill Yosses shows First Lady Laura Bush a white chocolate White House in the State Dinning Room of the White House in Washington in 2007.

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