July 1, 2013
Whenever there’s bread, you must make some garlic bread.
green leaf vegetable or fresh herb (e.g. lettuce, basil, cabbage, kale…)
- Add garlic cloves to cover some base of small blender. Pack leaves on top until full. Drizzle olive oil, enough to cover height of cloves. Then blend all together, add more leaves or oil according to taste.
- On bread, slather garlic oil. Wrap bread in aluminum foil and bake for 10 mins. Then unwrap foil and place cheese on top. Bake for another 10 mins.
400F, Serves 6.
Use Youtube snapshot picture (left), for ingredient proportion.
Laura in the Kitchen – Cheesy Garlic Bread Recipe
June 16, 2013
Been waiting to make this…at school, after doing research online and combining all the recipes I found into one ultimate recipe, I wrote down my ingredients and vague directions on a post-it. An ingredient I didn’t have was fish sauce and I knew / had a feeling that it was important to include. Sadly, I didn’t want to buy it because I knew I wouldn’t use it much and it was already nearing summer break. But now that I’m home, where fish sauce is always present, I finally did it and felt like a pro! Cooked this for my parents and sister for today’s lunch~
tamarind pulp (substitute with vinegar)
palm sugar (substitute with brown sugar)
Others: bean sprouts, sweet radish
- Sauce: In a small bowl, combine fairly equal quantities of oyster sauce, fish sauce, vinegar, and brown sugar.
- In a pot, boil noodles for 2-3 mins. Then, rinse and drain.
- Dice garlic, slice onion, chop tofu, halve shrimp, rinse dried shrimp. In an oiled wok under medium heat, cook shrimp and then add in garlic, onion tofu, and dried shrimp.
- Add noodles and sauce to wok, combining everything together. Then push all that to one half side of the wok and scramble eggs on the other half. Once eggs are cooked, combine everything together again, along with chopped scallions, squeeze of lemon, and crushed walnuts.
Prep Time: 30 mins, Cook Time: ~15 mins, Serves: ~5.
Wish I captured a picture of the cooking process that was happening in the wok
June 16, 2013
Made especially for Father’s Day ♥ (which my family celebrated yesterday hehe) My family loved it, so I’m sure yours will too!
1 cup sugar
1/2 cup olive oil
juice of 2 lemons
1 cup flour
1/2 tsp baking powder
dash of salt
zest of 1 lemon
- In a large bowl, beat eggs and sugar for ~5 mins until pales and fluffy. Fold in oil and juice.
- In another bowl, combine flour, baking powder, salt, and zest.
- Fold dry mixture into wet mixture.
350F, Prep Time: 30 mins, Bake Time: 30 mins, Serves >10.
Eat, Live, Run – Lemon Olive Oil Cake
Eyes – dark chocolate goji raspberry
Beard – blueberry whipped cream (good, but can be better! :: bowl & beaters refrigerated for 15 mins. 1/2 cup heavy cream beat until stiff peaks, 1/2 cup blueberries chopped in blender, fold in blueberries and 2 tbsp honey::)
Mouth – halved raspberries
I was afraid the blueberry whipped cream wouldn’t be that great (from past experience). Tried to pipe rosettes using a star tip in a ziplock bag, but failed. Thus, I spread the cream on only half the cake. Thankfully, this time the cream complimented the cake well, despite tasting mediocre. It’s the thought that counts though, right?
June 14, 2013
Mediterranean-inspired? I substituted cabbage leaves for bread. Be creative.
1 can cannelloni beans
2 cloves garlic
dash of salt, pepper
(white cheddar) cheese
- Rinse and drain beans. Hummus – In a blender, blend beans, garlic, oil, lemon, salt, and pepper.
- Slice onion. In a heated oiled pan, caramelize onions with a bit of vinegar and sugar.
- Beat eggs and cook scrambled with cheese.
- Slice tomatoes and rinse cabbage leaves.
- Assemble wrap – cabbage, hummus, tomatoes, onions, eggs.
Chef Chloe – Hot ‘N’ Crusty Farmers Market Panini
June 13, 2013
Every time I go to a Vietnamese restaurant, ordering iced coffee with my pho or vermicelli is a must. I finally got myself a French press, so exciting! So now I can make this whenever I please
2 tbsp ground coffee (Cafe Du Monde)
2 tbsp condensed milk
- In a small cup, add milk. Lay coffee press filter on top of cup and add ground coffee. Tighten press onto coffee and add water (50-80% of the way). Steep until all water is drained, or longer.
- Stir coffee with milk. In a large mug, fill with ice cubes and pour in coffee.
Steamy Kitchen – Vietnamese Iced Coffee (Cafe Sua Da)
The unnecessary trouble I went through to make this – Yesterday, I had just enough cash to pay for the ground coffee at the HK supermarket in Chinatown. Today, the one time I want ice cubes, there weren’t any in the freezer…so I had to make some and wait until they were ready to use…even though the coffee wasn’t steaming hot anymore, it was still good. I was going to pour it into ice anyways!
June 13, 2013
My absolute favorite street snack, since forever…basically from childhood ’til now. As a kid, my mom would get it for me. Even now, whenever my mom buys them and surprises me, my eyes brighten. (I do buy it for myself when I’m in Chinatown though ) And now I can make it as at home! Although I wish I learned the actual recipe from the old man I love buying this delight from, this will do. I haven’t seen him for a while now, so I’m hoping he retired for the better :’) He’s the reason why I love my egg waffles a bit crispy now. But I definitely don’t mind the normal soft kind. It’s one of those treats that makes me reminisce of the past – the times I followed my mom around. P.S. When my parents went to Hong Kong (and traveled around China), my mom got me the pan to make egg waffles, per my request! LOVE.
140g all-purpose flour
8g baking powder
30g corn starch
30g evaporated milk
2 tbsp vanilla
30g (canola) oil
- In a bowl, combine flour, powder, starch.
- In another bowl, beat eggs. Then mix in sugar. Gradually stir in milk and water.
- Sieve dry mixture in wet mixture and stir thoroughly. Stir in vanilla and oil.
- Refrigerate batter for at least 1 hr (can last for a few days as well) and then (bring back to room temperature) take out batter 30 mins prior to using.
- Under medium heat, heat egg waffle pan for 1 min on both sides. Pour batter into pan and close the pan. Swivel pan in a circular motion to spread batter throughout. Lay on the side that was used to close the pan. (Cook for 2 mins on one side and 1 min on the other. Trash this first egg waffle.) Cook for 2 mins on both sides.
- Add more vanilla to liking. (Can also add matcha or cocoa powder…for different flavors).
- Change cooking time to desired texture.
Christine’s Recipes – Hong Kong Style Egg Waffle
I still remember that rainy evening, after school of high school, and I went to buy egg waffles from him. He saw a Science textbook in my hand, and attempted to speak English with me. His jolliness can be quite contagious. To the left, is an old picture I took last summer, while I was waiting for him to make me a fresh batch. He happily informed me that he included an extra 雞蛋仔 in my bag!
June 13, 2013
Almost like hummus, but with black beans?
2 cloves garlic
1 can black beans
1 tbsp flax seeds + 1 tbsp water
dash of cumin
dash of salt
1/2 can corn
- In a blender, blend garlic and beans. Add cumin and salt to blend.
- In a small bowl, stir flax seeds and water together. Set aside for 5 mins. Add mixture to blender and blend in corn as well.
- Cook spread in an oiled pan for ~5 mins.
Prep time: 25 mins, Serves 6.
Bits of beans and corn that are not fully blended are okay.
Eat, Live, Run – Boyfriend Approved Spicy Black Bean Burgers
I used it to make a sandwich! With tomato dressing (need to improve on that recipe…) and jumbo salad olives on raisin bread~
May 11, 2013
It has been a LONG while since I last baked. Baked these yesterday – a gloomy, rainy day, where I stayed indoors. If you know me, I absolutely love PB&J sandwiches (tunafish comes second). So I feel like maybe I should’ve added jelly somewhere in here, just maybe. Or maybe raisins too?! Am I being a little too creative… But anyways, here’s to all those peanut butter fanatics out there!
1/2 cup (1 stick unsalted) butter
2 cups brown sugar
1/2 cup creamy peanut butter
dash of vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
dash of salt
1 (macintosh) apple
2 handfuls crushed walnuts
2 handfuls (dark) chocolate chips
- In a pot under medium-low heat, melt butter and sugar, then set aside. Add peanut butter, stir in eggs one at a time, and vanilla.
- In a large bowl, combine flour, baking powder and soda, and salt. Pour the liquid mixture into the dry mixture and mix well. Fold in chopped apples. Sprinkle walnuts and chocolate chips.
350F, Prep Time: ~15 mins, Bake Time: ~20 mins, 16 bars.
Only a spoon is needed to mix everything together
Two Peas & Their Pod – Peanut Butter Apple Bars
April 30, 2013
After seeing this recipe roam around from blog to blog, I finally gave it a shot for brunch. I had an ultra-ripe banana sitting in the freezer, and I found it best to use it for this recipe – I wouldn’t feel like I wasted a banana, if the pancakes turned out bad. And I must say that I was completely impressed with the result. It had the exact fluffiness of a typical pancake. The ultra-ripe banana was so sweet that there was no need for maple syrup To give the pancakes an extra “umph,” add toppings!
1 (frozen) ripe banana
Optional: crushed walnuts, raisins
- (Defrost banana). Mash banana and mix in egg thoroughly. Mix in a handful of walnuts and raisins as well.
- In a lightly oiled pan under medium heat, cook pancake for 3-5 mins on each side.