 My profile. |
Charles Yee-Feng Chen1980 Libra, type A, 177cm, 69.6kg
Prince of Wales Secondary School, Vancouver, 1993-1998
University of Toronto Mechatronics Engineering, Toronto, 1998-2002
Asia Connections, Toronto, 2003-Present
Cimplexity, Toronto, 2004-Present
Conscious Media (ISSN 1715-331X), 2004-Present
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| My recipes. | 2005-11-21: Furikake rigatoni
Folonari Valpolicella Ripasso 2003 (13.5%)
Producer: Folonari
Appellation: DOC
Description: Dry Red
Vintages Available: 2003
Country: Italy
Region: Veneto
Grapes: 65% Corvina, 30% Rondinella, 5% Molinara
Serving temperature: 18 to 20C
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About the Producer:
The fame of Folonari is due to its exceptional skill in selecting vineyards and grapes, in order to offer the opportunity to taste? wines of consistent quality and guaranteed authenticity. Its Pinot Grigio, Soave, Chardonnay and Merlot are distributed throughout the world.
Producer Background:
The history of Folonari dates from 1825 when Francesco Folonari founded the firm in Valmonica in the Veneto. In the later half of the 19th Century, he and his sons moved to Brescia, establishing one of Italy’s finest winemaking facilities. They pioneered the production and distribution of wine in bottles, thus making it possible for consumers to drink wines of good and consistent quality on an everyday basis. This philosophy continues to guide the firm today as it offers a range of typical wines from the most popular viticultural areas of Italy.
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 | Today, I'm making "super healthy vegetable soup" and "furikake rigatoni"!
soup ingredients: mushroom, shiitake, konbu, carrot, celery, green onion
rigatoni ingredients: rigatoni, olive oil, soy sauce, green onion, chicken broth cube, norikatsuo furikake |
 | While boiling the rigatoni, cut green onions into a bowl with olive oil and soy sauce. The instruction says that the rigatoni should be boiled for 13 minutes, but in order to get "al dente" taste, boil 2 to 3 minutes less. At the same time, put all the soup ingredients into another pot with ocean salt and konbu dashi. After the rigatoni is done, mix it well in the boil while adding norikatsuo furikake, 1/4 chicken broth cube and a little konbu dashi to the rigatoni. |
 | This is what it looks like when it's done. Before starting to eat the rigatoni, turn down the heat for the soup stove. While eating the rigatoni, the soup continues to boil with a lid. |
 | After eating rigatoni, use the same bowl for the super healthy vegetable soup. The entire cooking process takes about 15 minutes only. It's simple and healthy! (kana..?) |
2005-11-27: Turkey sandwich
 | I am going to introduce a very healthy Sunday brunch sandwich today. It will only take less than 10 minutes to finish.
sandwich ingredients: 2 pieces of turkey ham, an egg, one 1-cm slice of onion, 3 slices of tomatos, 3 pieces of bread, salt and pepper.
In a frying pan, put a little bit of olive oil. Before the oil becomes out, put the egg, onion and turkey ham into the pan. Put a few drops of soy sauce on the egg for aroma. |
 | While heating the pan, prepare the bread and microwave 30 seconds. After finish, slice the tomato and put 2 pieces on the bottom piece of bread. Put one piece of tomato on top of the middle layer.
Put some salt and pepper into the frying pan, and wait one or two minutes. |
 | On top of the bottom layer of the sandwich, put one piece of turkey ham. |
 | On top of the upper layer, put the fried onion. Make sure the onion is not fried for too long so that it is sweet while maintaining the crispy texture. |
 | Put the egg on top of the onion. |
 | Put the other piece of ham on top of the egg. |
 | Finished! |
 | Pour a glass of fresh orange juice with pulp. |
 | Move the plate and the glass to the living room. |
 | Take a bite and feel healthy for the rest of the day! The total time required to prepare this healthy sandwich is 10 minutes. |
2005-12-17: Original shiitake butter yaki
2005-12-25: Daikon, shiitake & beef nimono
 | Stewed daikon, shiitake and beef donburi with 七味. |  | Close-up! |  | Stewed soup with daikon and beef. |
2005-12-29: Gorgeous 4-course dinner
 | preparing for tori no karaage: chicken and katakuriko |  | from top left: Taiwanese shiitake chicken soup, Japanese oden, empty frying pan for stir fried vegetables and oil for karaage |  | Taiwanese chicken soup: ginger, chicken bones, shiitake |  | Japanese oden: daikon, potato, negi, tofu, syoyu, sugar, cooking rice wine |  | stir fried vegetables: 豆瓣醬, oyster sauce, maitake, green pepper, garlic, carrot |  | oden close-up |  | Italian MASI red wine with tori no karaage in background |  | tori no karaage close-up |  | 4-course dinner: karaage, chicken soup, stir fried veggies on rice and oden |
2005-12-30: Friday afternoon rice cake snack
 | pound steamed rice into pulp |  | mix it with katakuriko |  | separate it into 2 pieces |  | prepare one syoyu taste and one syo taste and start baking |  | Sapporo beer, 東京上流 by 新井一二三 and homemade yaki mochi |  | hm.. taste good* |
2005-12-31: simple vegetable fried rice lunch
 | garlic and onion fried rice with tamago yaki and negi on top. tamago yaki: egg mixed with sugar and dashi |  | oden, orange juice with pulp and fried rice |
2005-12-31: oden 乾麵 dinner
 | boil pasta in oden soup and separate cooked pasta from soup. mix pasta with 豆瓣醬 and 沙茶醬. |  | 乾麵 close-up |
2006-01-01: syoyu butter salmon steak lunch
2006-01-01: maitake snack
 | deep fried maitake and syo yaki maitake |  | deep fried maitake |  | syo yaki maitake |  | maitake in 2 tastes |
2006-01-01: dinner
 | chicken stewed in syoyu, vinegar, sugar, water, dashi, onion, carrot, ginger and chili pepper |  | vinegar taste really matches with syoyu and chicken! |
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