A Kung-Fu Master’s Journey Book Launch party

December 28th, 2009

For my uncle’s book launch party (A Kung-Fu Master’s Journey) I helped out and made some snacks for the party. Since I had a 7 lb. bag of chocolate chips from Costco, I sort of had to make chocolate chip cookies. I made about 180 cookies using 3 different recipes that I’ve been wanted to try out: Alton Brown’s “The Chewy”, New York Time’s, and Sweet Melissa Sunday (SMS).

(Photography by Cori Dang)

For New York Time’s Chocolate Chip Cookies, I replaced the cake flour and bread flour with 3 3/4 cups All-purpose flour. This one tasted pretty good, although it was the cakiest out of all 3. It almost reminds of me Specialties cookies (the super chunky ones that are so thick that they’re cakey). I’m not sure if I over baked them, but they became crunchy and didn’t stay soft and cakey for long.

For Alton Brown’s “The Chewy”, I replaced the bread flour for All-purpose flour. It was the chewiest out of all 3 recipes. This one was Jeh’s favorite (he’s obviously a chewy cookie fan). It tastes really good, too.

Sweet Melissa Sunday‘s recipe is actually her famous Chocolate Chip Cookies with Toasted Almonds. I just left out the almonds in case anyone at the launch party had a nut allergy. I’ve actually tried this recipe with salted macadamia nuts and it was VERY delicious.  Not too sweet, but flattened out like paper. I’m not sure if the butter wasn’t completely at room temperature, but it tasted great with its chewiness and crispness just on the edges. Jeh and my dad LOVED it that way. When I made this recipe for the launch party, it came out the way I was hoping for (not flat as paper). Although, I noticed that I wasn’t as crazy for them this time. I’m not sure if it’s because the Macadamia Nuts really made a difference, or if its because it wasn’t deliciously chewy like when it was flat as paper. The taste is still good, its just lacking the chewiness I was expecting from the first time I made them.

(Photography by Cori Dang)

I also attempted my first try at working with shrimp after seeing Jaden Hair’s mouthwatering photos of Firecracker Shrimp on her site Steamy Kitchen. I tried to follow her instructions in getting an asian brand egg roll wrappers and not an American brand (which tend to be thicker and doughier). I was at an asian market and was rushing around and accidentally bought SunLuck brand (which is an American brand). After frying them, they came out all bubbly (see photo on right) and nothing like Jaden’s. If I attempt to use egg roll wrappers in the future, I need to make sure I get an asian brand. Thankfully everyone at the launch party didn’t know what they were supposed to look like and they all seemed to really like it. I made a little over 100 of them and they were gone within a half hour (or less).

(Photography by Cori Dang)

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