Krups XP5240 Espresso Machine Giveaway

To celebrate the upcoming Mother’s Day, I’m partnering with Krups to give away a Krups XP5240 Precise Tamp Espresso Machine. There will be one (1) winner whom will receive one (1) Krups XP5240 Precise Tamp Espresso Machine. The value of the Krups XP5240 Precise Tamp Espresso Machine is $249.99.

KRUPS – Getting the Most Out of Your Beans

Tip 1 – Buy Better Beans: No, we don’t just mean the more expensive bag in the coffee aisle. Fresher beans equal better coffee, so look to smaller, independent coffee shops that stock beans that are roasted on the premises or nearby. Quality establishments will stamp your coffee with its roasting date, so you know you exactly how fresh your coffee is. Coffee taste peaks from 1-3 days after the roast, and if stored properly will last up to two weeks.

Tip 2 – Store Correctly: Contrary to popular belief, you should never store beans in a freezer or a refrigerator. Coffee actually absorbs aromas from surrounding foods, and freezing the coffee will alter oil properties affecting taste. KRUPS recommends transferring whole bean coffee into an air tight container after opening, and storing in a cool, dry and dark place.

Tip 3 – Do it Yourself: Freshly ground coffee makes a world of difference, as beans start losing flavor immediately upon reaching the grinder. Grind beans yourself right before you brew, and pay attention to the coarseness of the beans, as different filter shapes require different textures. For example, mesh filters require a coarser grind, while paper filters require a finer grind, and espresso requires grinds that are almost of a sugar-type consistency for optimum flavor.

Tip 4 – One for Good Luck: KRUPS recommends measuring ground coffee out to equal one tablespoon of grinds per 5 oz of water, plus one heaping scoop at the end for good measure.

Tip 5 – Water Works: The quality of the water being used is extremely important. KRUPS recommends using cold, filtered water, especially if your tap water is not of good quality or emits a strong odor or taste. Since coffee is 98% water, the taste of the water will come through in the brew.

Tip 6 – Don’t Hesitate: Brewed coffee should be enjoyed immediately, as it will begin to lose its optimal taste mere moments after brewing. Coffee should never be left on an electric burner plate for longer than 15 minutes, or it will develop a stale, burnt taste. If not served immediately, coffee should be poured into insulated containers and used within the hour. KRUPS insulated internal tank system on the Cup on Request machine avoids this issue, and the brand’s Thermal Carafe Machines also eliminate the need for transfer, as the pot itself can be removed from the plate immediately after brewing. As a rule of thumb when using Thermal Carafes, KRUPS recommends running hot water in the carafe prior to brewing, otherwise, the cold stainless steel will cool down the liquid much too quickly.

Tip 7 – Become a Coffee Connoisseur: Much like a fine wine, coffee should be enjoyed with all the senses. Take note of acidity, aroma, bitterness, body and nuttiness. For in depth coffee tasting, or “cupping” tips, check out the guide from CoffeeCuppers.com here: http://coffeecuppers.com/Formal-Home-Cupping.htm.

Tip 8 – Quick Sips: KRUPS recommends drinking smaller, more frequent servings (about 1/4 cup every hour). Research shows that caffeine works best in small, frequent doses, and a large cup can actually lead to a crash.

Tip 9 – Butt Out: Studies show that caffeine combined with Nicotine intake significantly reduces caffeine’s staying power. Nicotine suppresses the effect of caffeine, cutting some of its stimulating properties in half.

Tip 10 – Cat Nap: Since it takes about 20 minutes to feel the effects of coffee, and sleep is the only solution to really offer a feeling of restfulness, the best way to get that second wind is by drinking a cup, then taking a quick nap while the caffeine sets in. You’ll wake up feeling alert and refreshed!

Krups XP5240 Precise Tamp Espresso Machine Features

Tamping Consistency: Patented KRUPS Precise Tamp System compresses the coffee grounds perfectly providing an optimal ground coffee tamp that produces uniform results every time.Fast Heat-up: Lightweight powerful thermoblockfor faster preheating and reduced limescalebuildup.Easy to Clean: No mess cake ejection. Simply press the button and out pops the espresso grounds “cake”.Full Body Stainless Steel, 15 Bar Pump.Universal filter holder with no mess cake ejection system. Compatible with ground coffee (1 or 2 cups) and all types of pods.Multi directional frothing nozzle creates delicious cappuccinos and lattes.Redesigned frothing nozzle locks in place and is easier to maintain.Removable water tank.

Eligibility: United States only. No purchase necessary and subject to this official giveaway rules. Closing Date: May 19, 2013, 11:59 pm PST. Winner will be randomly selected and contacted via email on May 20, 2013. The prize is proudly sponsored by Krups. To enter, please follow the steps below.

Eligibility: United States only. No purchase necessary and subject to this official giveaway rules.

Step 1
Like Rasa Malaysia on Facebook. (Click on the Like button below.)

Step 2
Follow Rasa Malaysia on Twitter. (Click on the Follow @rasamalaysia button below. If you don’t have Twitter, skip this step.)

Step 3
Like KRUPS on Facebook. (Click on the Like button below.)

Step 4

Fill in the form below. You can enter to win using this form every day.

You will be redirected to the “Thank You” page if your entry is successfully submitted.

ONE ENTRY PER DAY STRICTLY ENFORCED.

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Chinese Barbecued Pork (Char Siu) + New Video!

For the fourth video in my Chinese cooking video series, I decided to make a family recipe that’s also one of the most popular in my new book The Chinese Takeout Cookbook. It’s a quick fun video set to American folksy music, a nod to the Chinese cooking culture here in the U.S. dating from the late 19th and early 20th centuries. Enjoy!

Along with wonton noodle soup, char siu (Chinese barbecued pork or Chinese roast pork) is the Cantonese people’s greatest contribution to mankind. Really, who can resist slices of half-fatty, half-lean roast pork, crisp and dripping with caramelized juices? (I first posted this recipe for Chinese Barbecued Pork back in February 2009 and it became an instant hit.)

You know those enticing pieces of pork dangling in Chinatown restaurant windows? When you get char siu at a Cantonese restaurant, it will most likely be red from a little food dye, used to attract customers. A small amount of dye isn’t harmful (think of all those M&Ms and Skittles you’ve eaten). But sometimes a restaurant will go overboard. My mother still has nightmares of glowing magenta char siu from Boston’s Chinatown.

The solution, if you want to avoid unnatural coloring altogether, is to make char siu at home. Char siu is often translated as Chinese barbecued pork, but these days hardly anyone skewers the pork and cooks it over an open fire. (Roast pork is a more apt description). Rather, the name has stuck because the outside of char siu is slightly blackened from roasting.

My method for making Chinese roast pork, which I learned from my mom, is very easy, and still produces very succulent and drool-worthy meat. Rather than food coloring, you can get good color (not ghastly color) from dark soy sauce, a little hoisin sauce, and honey. The key is marinating the meat for 2 to 3 hours to allow the flavors to seep in, and roasting the pork belly whole. Lean pork doesn’t work as well, because the fat keeps the insides moist.

You can serve this as-is, as part of a multi-course meal, or add them to noodle soup with shiitakes and Chinese greens. Or make char siu bau (roast pork buns.)

Have you ever made Chinese roast pork at home?

Check out my new book The Chinese Takeout Cookbook for many more Chinese restaurant favorites!

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Chinese Roast Pork (Chinese Barbecued Pork)

Serves 4 to 6 as part of a multi-course meal

1 pound whole pork belly, skin removed2 tablespoons Chinese rice wine or dry sherry2 tablespoons dark soy sauce, or substitute regular soy sauce2 tablespoons sugar2 cloves garlic, minced½ tablespoon hoisin sauce½ teaspoon five-spice powder2 tablespoons honeyMarinate the pork belly: In a large bowl, mix together the rice wine, dark soy sauce, sugar, garlic, hoisin sauce, and five-spice powder. Rub the pork belly with the marinade mixture and marinate for 2 to 3 hours in the refrigerator.Preheat the oven to 325°F.Hold up the pork for a few seconds to allow excess marinade to drip off, then place the pork in a roasting pan. Brush the top with the honey. Roast the pork for about 45 minutes, flipping over the pork belly half-way through and brushing honey on the other side. The pork is done when the outsides begin to crisp and blacken and the center of the pork belly strip feels firm.Remove the pork from oven and let it cool for 5 to 10 minutes. Transfer to a cutting board and cut into thin slices. Arrange the slices on a plate and serve.

Recipe first posted February 24, 2009. Updated April 2, 2013.

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