BAKE-STREET

Returning to the fermented foods and, this time, I bring you how to make homemade fermented Sriracha sauce. You know that I love spicy and, as it could not be otherwise, I am a great fan of this sauce.

Ever since I made the anko-filled Mooncakes last year, I’ve been eager to share with you how to make lotus paste or Lian Rong (莲蓉). Last year I was a bit too short to share it and this year you could say that too! I was confident because of the dates and when I checked when the Mid-Autumn festival was being held, I saw that this year it started on September 10th.

For a couple of years I’ve been wanting to show you how to make Chinese salted eggs, in fact, what is most often used is the salted yolk. I have to admit that I was not very well organized and time was always running out…

I had been meaning to share some recipes mainly made with egg whites, especially since our recent recipes have used a lot of yolks, and I know those egg whites tend to pile up in the fridge.

Well, first of all I must say that today’s recipe changed during the testing process. Originally, I wanted to make the famous Portuguese Cocada Amarela, but it did not turn out as I had in mind. It is true that the result was good, but I was looking for another result (specifically this one).

I believe I have never gone this long without posting on my website… But you know it has been for a good cause—my book! In the end, there are many things to manage, and what seems like a quick task often turns into weeks of work.