Taiwanese Beef Noodles made with Dutch oven

My go-to recipe for a hearty meal full of braised tender beef, vegetables and plenty of carbssss!

Sluuuurp~


Ingredients:

  • 2 pounds meaty beef short ribs
  • 2 onions
  • 2 tomatoes
  • 3 slices of peeled fresh ginger, smashed
  • 1 bunch scallions, white parts smashed with flat side of a large knife and green parts chopped
  • 1.5 cup Chinese rice wine
  • ¾ cup soy sauce
  • 1 fresh red chile
  • 3 tablespoons of Doubanjiang
  • 3 cups of water
  • 1 teaspoon of freshly grinded pepper
  • 2-3 cubes of rock sugar
  • 10 ounces dried Chinese wheat noodles
  • Bok Choy for garnishing

Directions:

  1. Preheat oven to 180 deg C.
  2. Cut onions and tomatoes into wedges, scallions into sections.
  3. Chop short ribs into 3-inch cubes.
  4. Heat the olive oil in a large Dutch oven. Add the onions, tomatoes, scallions and ginger slices and cook over medium heat for 10 minutes, stirring occasionally, until the onion is lightly browned.
  5. Dry the beef cubes with paper towels. Toss into the Dutch oven, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides.
  6. Add the soya sauce, water plus Chinese rice wine, just enough to almost cover the meat.
  7. Add the rock sugar, pepper and Doubanjiang , toss in red chili. Bring to a simmer
  8. Cover the pot with a tight-fitting lid and place it in the oven for about 2.5 hours or until the meat and vegetables are very tender when pierced with a fork.
  9. Serve with noodles and bok choy!

 

Rosemary and Parmesan Cheese Cookie

A nice change from all the sweet cookies out there. Crumbly, cheesy, and delicious… An ideal nibble with a glass of dry white wine!


Ingredients:

1¾ all-purpose flour

1¼ cup finely grated Parmesan cheese

1 tablespoon sugar

2 teaspoon minced fresh Rosemary leaves

½ teaspoon salt

Pinch of grated nutmeg

250g butter (softened at room temperature)

1 teaspoon lemon zest

1 large egg yolk

75ml heavy cream

Additional rosemary leaves and coarse salt for garnishing

Directions:

  1. Beat butter and lemon zest using an electric mixer at medium speed until smooth, about 30 seconds.  Add in the egg yolk and cream.
  2. In another bowl, combine all the dry ingredients.
  3. Gradually add the dry ingredients into the butter mixture. Cream together until well combined.
  4. Divide the dough in half.  Place each on a sheet of parchment paper, roll into a log approximately 2 inches in diameter.  Wrap logs tightly in the paper and refrigerate until completely chilled, at least two hours.
  5. Preheat oven to 160˚C.  Line baking sheet with parchment paper.
  6. Slice each log into 1/3-inch thick slices.  Space them 1 inch apart on the prepared baking sheet.
  7. Garnish each cookie with rosemary leaf and a light sprinkling of course salt.
  8. Bake for 25-30 minutes until just golden at the edges.  Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.

 

Spicy Salmon Poke

Sometimes, all you need to beat the heat is a good ol’bowl of poke!


Ingredients:

1 lb sashimi grade salmon

1 tbsp soy sauce, to taste

1/2 tbsp sesame oil, to taste

2 scallions, chopped finely

1 cup Japanese mayonnaise

¼ cup Sriracha sauce

Instructions:

1. Slice salmon into small cubes, around 1 inch.

2. Combine salmon cubes with soy sauce, sesame oil, and chopped scallion. Use enough to coat the salmon thinly. Chill in fridge while preparing the spicy mayo.

3. In another bowl, whisking mayo and Sriracha briefly until combined. Take out salmon from the fridge, add the spicy mayo and mix gently until fully coated.


 

Lemon Blueberry Loaf Cake

Moist, flavorful and delicious- a classic combo that everyone loves!

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Ingredients:

1 and 1/2 cups self-rising flour

1 teaspoon salt

1/3 cup canola oil

1 cup sugar

2 large eggs (at room temperature)

1 Teaspoon vanilla extract

1 cup plain Greek yogurt, room temperature

lemon zest and juice from 1 lemon

1 cup fresh blueberries

1 Tablespoons all-purpose flour

Lemon glaze

•2 Tablespoons butter, melted

•1/2 cup powdered sugar

•2 Tablespoons fresh lemon juice

•1/2 teaspoon vanilla extract

Directions:

  1. Preheat oven to 180deg C and slightly grease a 9″x 5″ loaf pan with butter.
  2. In a medium bowl, whisk together flour and salt. Set aside.
  3. Combine the wet and dry ingredients using a spatula just until smooth. Be careful not to over-mix.
  4. Toss fresh blueberries together with one tablespoon of flour.  This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.
  5. Add the flour coated berries to the batter and fold gently to combine.
  6. Pour batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
  7. Cool bread in the pan for about 20 minutes, then move to a wire cooling rack with a baking sheet below (to catch the glaze you’re about to add).
  8. Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice and vanilla; then pour glaze over the loaf.  Allow to set a few minutes.

 

Cherry Cream Cheese Danishes

This, friends, is the moment we’ve been waiting for- spring is finally here! Beach vacation, sunshine, and sandal season are right around the corner. As the day gets longer, it’s the time to get outside and enjoy the warm weather (instead of working in the kitchen). For a quick springtime snack, light and easy is the name of the game. With this recipe, you can pull off some bakery-worthy pastries at home in just 30 minutes. Perfect for any time of the year, but I swear: they just taste better in spring!

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Ingredients

1 sheet puff pastry (thawed)

1 pack Cream Cheese (8 ounces), softened

4 Tbsp Sugar

1 Tbsp Vanilla extract

1 cup canned Cherry Pie Filling

Icing sugar for garnishing

Directions

  1. Preheat oven to 200 degrees Celsius. Line a baking pan with parchment paper.
  2. Take out a sheet of puff pastry and thaw for 10min.
  3. Cut the sheet into 6 equal pieces.
  4. With a knife, score ½” border around the edge of each piece of puff pastry. Use a fork to make five or six pricks into the area within the border (this will stop the center of the dough from rising).
  5. In a bowl, mix together cream cheese, sugar, and vanilla.
  6. Spoon about 2-3 tablespoons of mixture into the middle of each piece of dough and spread around evenly.
  7. Add about 6 cherries into the middle of the cream cheese.
  8. Bake for 20 minutes. Sprinkle with icing sugar before serving.

 

Crumbliest Scones

These are essentially British, delicious and simple to make… Get baking and fill your home with the smell of freshly baked scones!

scone illustration

It is no secret that I have always wanted to open my own cafe. And this is the sign that I will put up at the storefront when a batch of scones are hot and ready (Yes! I stole the idea from Kripsy Kreme’s neon sign!!).

scones

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Ingredients (serves 8):

Plain flour, for dusting

1.5 cups self-raising flour

40g butter, softened and cubed

3/4 cups milk

1 cup dried fruit, e.g. cranberries/ raisins (optional)

Directions:

  1. Preheat oven to 200°C. Sift self-raising flour into a large bowl.
  2. Rub butter into flour using your fingertips, until mixture resembles breadcrumbs.
  3. Make a well in the centre. Add milk and mix until mixture forms a soft dough. Add in dried fruit if any.
  4. Knead gently until smooth (don’t overwork the dough or scones will be tough).
  5. Pat dough into 2cm-thick. Cut out 8 rounds using a 5cm round cutter.
  6. Place scones onto baking tray, 1cm apart. Sprinkle tops with a little plain flour.
  7. Bake for 20 to 25 minutes or until golden and well risen.
  8. Serve warm with jam and cream.