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It is a sunny morning on my cheat day from workout, and I have RAISIN WHITE BREAD instead of WHOLE WHEAT bread in stock!! Perfect timing to finally try the air-fry French Toast recipe that I have long saved in my YouTube “watch later” playlist. Honestly, who does not like the deep fried French Toast, especially the Hong Kong style with rich amount of peanut butter, condensed milk, honey running across, and a giant chunk of salted butter that is so heavy to crush and leave a dent on the fluffy toast?
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Sesame layered pancake is one of the three most popular snacks/street food from Beijing. Its cooking process, especially the rolling out dough, spreading paste and rolling back tightly steps, are very similar as the Jewish babka I made last time. After all, this is the necessary step to include any paste throughout the dough! Baking/cooking techniques on different lands shares similarity is very interesting, human nature and human intelligence are from the same species 🙂
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Seaweed is believed to be able to lower cholesterol level, provide protective antioxidants, along with other benefits described here. Besides making Korean beef seaweed soup, I decided to cook pork short rib soup with corn and seaweed. The video attached shared many tricks on how to make the rich broth from pork short ribs and get rid of the stickiness, fishiness of seaweed and I have translated those tricks in the QUICK TAKEAWAYS section; they apply to other soup dishes with pork, seaweed as well!
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After trying out rainbow croissants and chocolate strip croissants, I want to innovate a bit and try baking sesame croissants, with sesame powder in dough and also sesame fillings with mochi wrapped inside. Sesame croissants turned out very crispy, the flowy sesame and soft mochi contrasted the crispy dough, giving very unique texture!
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ven rice is one of the most representative, common ingredients in Chinese, Japanese, Korean and other Asian cuisines, Asian countries are NOT the only ones that enjoy rice dishes. There are Indian biriyani (one of my favorite Indian cuisines), Italian risotto, Spanish paella, etc. Here we explore Italian risotto for the first time!
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Chive Pocket’s thin, crispy skin is able to hold rich variety of ingredients: chives, scrambled egg, vermicelli noodle, shiitake mushroom, dried shrimps and dried scallops. 宰相肚裏能撐船? Besides Chive Pocket’s recipe, I also looked into the different ways (various water temperatures) to make dough and how they are used for 5 different ways to cook dough for Chinese cuisines.
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Having 1/2 pumpkin left after making pumpkin salted egg yolk Basque Cheesecake and was looking for recipe; on internet, this recipe for pumpkin, salted egg yolk pasta popped up, using the SAME ingredients! Even doubtful, this pasta turned out wayyyy better than expectation. Pumpkin and potato did make it taste healthy and smooth, but salted egg yolk and garlic shrimp gave an extra flavorful kick, indeed an unexpected yet delicious pasta!
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I have friends who really like a Sesame Spicy Noodle from a Szechuan restaurant in San Francisco, which is especially flavorful a LOT of sesame paste, at the same time SUPER spicy with excessive chili flakes! To replicate it at home, I tried to make Spicy Sesame Noodles with Tahini and hand-pulled noodles, of course any noodle will do!
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The first time I knew and had a Babka was from Jane the Bakery in Japantown, San Francisco. Its rich, not too sweet chocolate fillings (I LOOOVE dark chocolates), crispy outer layer and soft inner layers captured me right away. I have had Babka from other bakeries, super markets later as well, but none of those triumphs Jane’s so far. Loving it, baking it. Let’s try making, improving and enjoying this Jewish delicacy!
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This is my second time baking a Basque cheesecake. Last time I over-baked my taro Basque cake and did not share the recipe. This time I tried a recipe used by a few homebakers who sell their pastries — Basque Cheesecake with Pumpkin and Salted Egg Yolk! The sweetness of pumpkin and the saltiness kick from salted egg yolk might be a good combination!
