Green Tea Mochi Ice Cream

These little delicious pockets of green tea (matcha) mochi ice cream are just little surprises to your tongue! The first time I ever had them was just a coincidence. We have always been stocking them in our freezer section, but just the other day, I had a craving for green tea; but not the hot liquid, something else, something different. So as I was strolling along the various aisles, I came across a package that said green tea mochi ice cream... it sparked my interest and I opened the package, then slowly the silver package and inside were little individual plastic with these little gems inside.

I took a bite into it and and it was AMAZING! I had about 5 within the 30 minutes of discovering these lovely pockets of green tea! It is basically rice flour as the outside part filled with green tea ice cream. It is gluten free..no wheat! Yay!!!

You should try it yourself! Take a stroll along our aisle at the Asian Supermarket World Foods and Imports. You never know what you will discover. Just like myself, after 30 years.... I just had my first ever green tea mochi ice cream.  These are staples in Japan and imagine they are individual pieces...exact amounts of happiness ;)

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your local foodie!

Masterchef Season 3 Winner Christine Catfish Recipe

The first ever blind contestant from Masterchef with her Vietnamese comfort food, in which we totally agree! We are Vietnamese ourselves! Catfish is a very tasty fish and we have all the ingredients here at the Asian Supermarket World Foods and Imports!

Here is the link to the episode!

And the recipe:

Ingredients:

1 lb catfish steaks (bone and skin on or other meaty fish steaks)
4 tbs fish sauce
3 tbs brown sugar
2 tbs minced shallots
2 tbs minced garlic
1 tbs black pepper
3 green onions, sliced 1 inches long
3 tbs caramel sauce (see below)
1 can of young coconut juice
1 thai chili (thinly sliced, optional)
cooking oil

Directions:

For the caramel sauce all you need is sugar and water. Use about 2 tbs of sugar and 1/4 cup water and keep at a rolling simmer, stirring until it reduces and becomes dark brown, about 8min or so. It should be around maple syrup like consistency. If too thick, just add more water.

Clean the fish steaks, rinse well and pat dry. Marinade with fish sauce, sugar, pepper, garlic, and shallots for about 1/2-1 hr.
In pot, heat about 1 tbs of cooking oil on medium high and add the marinaded fish. Allow to sear and brown for about 2-3 before searing opposite side for another few minutes. Add the caramel sauce and just enough coconut juice to the level of the fish steaks. Cover and turn to med low heat and allow to simmer for about 25 min (longer if you want it really soft), checking a few times to make sure that it's not reduced too much. Add more coconut juice or caramel sauce if needed. The fish will eventually caramelize and brown, as will the sauce which will be a thick gooey consistency. Taste sauce and make final adjustments with fish sauce or sugar. Turn off heat and add additional fresh cracked pepper, green onions, and optional chili pepper.

Best cooked in a clay pot, just like how Christine did! Best served over hot rice...why doesn't Masterchef Kitchen provide them with rice cookers....all Asian households have a rice cooker! But only the original real ones...you know what I mean?

Congratulations Christine!!!

Chinese Tea Eggs Recipe

 

Ingredients
Chinese Tea Eggs
6 eggs
2 TBS organic loose leaf Pu’erh
¾ cup soy sauce
2 tsp sea salt
2 tsp dark brown sugar
4 pieces star anise
1 cinnamon stick
1 tsp cracked black peppercorns
2 strips dried tangerine or mandarin orange peel (optional)

Directions
Place the eggs in a medium-sized pot with enough cool water to cover by 1-inch. Bring the water to a boil, then lower heat to simmer for 3 minutes. Remove the eggs with a slotted spoon and place in a bowl of cool water. Reserve the simmering water in the pot for use in the next step of the recipe.

When cool enough to handle, take the back of a spoon and gently crack the eggs evenly all around the shell. Take care when cracking to leave the shell intact. This allows the dark steeping liquid to seep into the egg white, staining it with a marbled design. The more you crack, the more intricate the design will be.

Add the remaining ingredients to the pot of simmering water, stirring to combine. Return the cracked eggs to the pot as well. Bring the liquid to boil again, then reduce the heat to low and simmer for 40 minutes. Turn off the heat and cover the pot with a lid. Let the eggs steep for a few hours to overnight. The longer the eggs steep, the more intense the flavor and color will be.

Drain the eggs, peel and serve. Unpeeled eggs can be refrigerated in a covered container for up to 4 days.

Author:
Olivia May at From the Kitchen of Olivia

Exciting New Look

Have you checked out our new storefront window?

We have removed our shelves for giftwares and for passerby, you can see the wide selection of ethnic cosmetic and body care from around the world.
We carry henna products, facial creams for men and women along with the hair care products to enhance and strengthen your roots.

Come in and shop the world at the Asian Supermarket World Foods and Imports.