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Out of all foods I tried in France, duck confit may be one of my top favorite, other than CROISSANT, Andouillette, foie gras over fig jam, and escargot.
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Not sure what I should call this toast with spinach, baby bella (any mushroom), cheese and ham, but I heard it looks GORGEOUS and tastes AMAZING!
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Time to diversity salmon cooking! After all, two most common ways I cook salmon are nothing surprising: raw as sashimi or poke bowl, cooked as baked / air-fried. Finding Florentine recipe, my main concern is would this be too… creamy and greasy? and cover the fresh taste of salmon? Luckily I found a recipe that use coconut cream and vegetable broth; coconut cream indeed made me feel like eating “healthier” and added extra fragrance, flavor. As I have never had salmon Florentine before, I finally experience what the Great British Bake Off bakers feel like in their technical challenge: what on earth am I making and what is it supposed to taste like?? Truth is, we like it and we will try it in restaurant, or all the way, in France.
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I have done pizza experiment with self-rising flour vs AP flour, rising condition (in fridge overnight vs room temp overnight) before, and recently made super quick pizza again via team’s virtual offsite, a pizza cook-off event. Surprisingly, even pizza dough only rests for 10mins before rolling out, the crust still tastes VERY DELICIOUS. BTW, if you plan on making pizza a few times, pizza stone and paddle is a great investment.
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Finally bought lamb racks and got my hands on this recipe that caught my attention from friend’s instagram. I never had it in restaurant so am unaware the “authentic” taste. Will leave that judgements to my guests 😉 But this is indeed a very juicy, fragrant recipe! Slightly different from the more strongly-flavored cooking style with cumin and pepper powder.
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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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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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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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First time making paella was at the virtual team bonding event. I was surprised at how straightforward the process is to complete the dish and how tasty it is. Closing to the holidays with friends gathering and might have different preference over chicken, pork, beef, lamb, seafood, etc., paella is actually a great dish to include diverse ingredients, cook in bulk and share with friends!
