Friday, August 15, 2014

Gélatine à la Pêche et aux Amandes

Tu veux du dessert? Have some Gélatine à la Pêche et aux Amandes!




Don't get the wrong idea about this dish. It's just peaches and almond jelly, and is actually a traditional Chinese dessert that I just gave a name in French to catch the attention of the guests in a BBQ.

The first time I ate this was when my sister prepared it in one New Year's eve years ago I can't even trace back. Then the family got used to having it every New Year's eve celebration ever since. When I once missed going to the family New Year's celebrations, I noticed something else missing too. I realized soon enough that I wasn't having peach-almond jelly! To make up for it, we tried to recreate the dish with stuff we can find in the supermarket.

Preparation time: 20-30min

Ingredients:
1 can peach halves in heavy syrup
1 box almond jelly powder mix
some water
some fresh milk

Directions:
  1. Prepare the almond jelly according to cooking instructions indicated in the packaging. We tweaked the liquid component. More liquid, the softer the jelly! More milk, the creamier!
  2. Pour almond jelly mixture into a container and let cool. Choose a wide and flat container so it would be easier to play with the shapes you'll make with the jelly later on. It usually takes an hour for the jelly to harden, while only 10 minutes if you put it in the fridge.
  3. When the jelly hardens, slice into bite-sized pieces. If you have a fancy cutter, you can be creative in shaping these up.
  4. Open a can of peach halves and pour syrup into almond jelly pieces.
  5. Slice peach halves into bite-sized pieces. Again, I'll also leave this to your imagination.
  6. Add in the peach pieces to the almond jelly and syrup mixture.
  7. Mix everything!
The smooth texture of the jelly is comparable to silken tofu that melts in the mouth as the almond flavor bursts in contrast to the peach fruitiness. The plump peach flesh teases your mouth in every bite, making you nibble for more.

Gélatine à la Pêche et aux Amandes is one of the desserts I can gobble up without holding back--next to Sans Rival!

This recipe is a variation of my sister's. If you have a different version, feel free to share it with us. And when you happen to visit, maybe you can even let us try some!

Tuesday, May 31, 2011

The Master and the Apprentice



Once upon a time, there was a noble master and there was a proud student.

The student always completed the lessons however they are done. Great as he sees himself, he was always scolded by the master of his tiny flaws. The flaws in the form that the master has corrected was constantly ignored by the arrogant student. The master said,

"The flaws in the form may be tiny at present, but will outgrow you tomorrow."

A shrug was all the student could reply.

Soon, the day came when the fellow students were pitted against each other. The proud student emerged victorious among everyone he has faced--again, in whatever way possible.

The master took notice and once again scolded the student,

"Do not fight to win, fight to better yourself."

The student did not take heed, and left the school to continue challenging the fighters of the world.

To be continued...

Wednesday, November 3, 2010

Blreeaargh!



There are three licenses I use most of the time.

I use the Apache Software License (ASLv2) when I want to make money out of Open Source Software, it's simple and easy to integrate with other software.

I acknowledge the GNU General Public License (GPLv3) whenever I put my FLOSS hat on. This is pretty nasty to do business with, so it's better off used in spreading the teachings of The Force of Open Source to the uninformed.

I apply the Creative Commons license (CC) in my presentations, photos and content materials because it has specialized clauses on how you can control your material. Not only does it encourage you to share, it makes you look real friendly too.

Then for all things not thought deeply enough of, or stuff I don't care much of, there's the Do What The Fuck You Want To Public License (WTFPL).