These short ribs are even better when they are allowed to sit overnight.
- 4 pounds short ribs (trimmed off excess fat)
- One onion
- Half a kiwi
- Half a peeled and cored Asian pear
- 2 cups soy sauce
- ½ cup mirin
- 2 tablespoons of minced garlic
- ½ cup of brown sugar
- 1 medium carrot
1. Preheat oven to 160 degrees C.
2. Drain the ribs of excess blood, then put them in a Dutch oven, cover with water, and bring to a quick boil, discard the water afterwards.
3. In a food processor, pulse one small sweet onion, half of a kiwi, and half of a peeled and cored Asian pear until puréed.
4. Place the clean short ribs in Dutch oven and spoon the onion/kiwi/pear mixture over the meat. Cook in oven for 1 hour.
5. While the meat is cooking, cut carrot into 2-inch chunks. Set aside.
6. In a medium bowl, combine 2 cups of soy sauce, two tablespoons of minced garlic, ½ cup of mirin and ½ cup of brown sugar.
7. Take out Dutch oven, the fat will rise to the top after cooking, drain it off before adding the remaining ingredients.
8. Add the soy sauce mixture and chopped carrots to the pot, give everything a good stir. Then cook in oven again for 1.5 hour until vegetables and meat are cooked through and you can easily pierce through them with a fork.
Wagyu steak bites tossed in teriyaki sauce and seared to a tender perfection =) The sesame oil used for cooking adds an extra aroma to the dish!
2 filet wagyu steaks
1/2 cup teriyaki sauce
2 tablespoons sesame oil
1 tablespoons finely chopped scallion, for garnish
- Slice the steaks into small, bite-sized pieces.
- Heat sesame oil in a large skillet over high heat. When the oil just begins to smoke, add the beef. Cook for 2-3 minutes and then immediately remove from heat.
- Garnish with chopped scallion and serve!
Cozy + smell of pancakes – alarm clock = weekend. – Amy Krouse Rosenthal
Spent the morning recreating my favourite pancakes from Bill’s.
And this is how i made it!
• 3 eggs, separated
• 190ml milk (i like using whole milk)
• 100g plain flour
• 1 tsp baking powder
• 1/4 tsp salt
• 250g ricotta
1. In a large bowl, stir together the egg yolks, milk, flour, baking powder and salt with a fork. Add
the ricotta and mix just a little.
2. In another bowl, whisk the egg whites until stiff. Pour the egg whites into the large bowl and
fold in. There should be some lumps of ricotta throughout.
3. Heat a frying pan over a medium heat with enough vegetable oil to coat the pan. Scoop about
1/3 cup of batter into the pan to make 1 pancake. When the underside of the pancake is golden,
flip and cook on the other side until golden as well.
4. Serve warm with maple syrup and fresh fruit.
Because nothing says “I love you” like homemade desserts!
Have a sweet Valentine’s Day ❤️
- 2 cups milk
- 1/4 stick unsalted butter
- 2 teaspoon vanilla extract
- ⅓ cup sugar
- Pinch of salt
- ½ cup blueberries
- ½ loaf sweet egg bread like brioche, cut into 2-inch cubes
- 2 eggs, beaten
- Preheat oven to 180 degrees C.
- Warm milk, butter, vanilla, sugar and salt over low heat in a saucepan. Continue cooking just until butter melts; then put aside and let cool.
- Add beaten eggs to cooled milk mixture and whisk; pour mixture over bread and sprinkle blueberries on top.
- Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm!