Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume.
Place the bowl over a saucepan containing barely simmering water the water should not touch the bottom of the bowl.
Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
Remove from heat, whisk in salt paper and sriracha, taste and add more sriracha if desired for more heat.
Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Caution: The following recipe is not for the faint of heart!!
Okay, just think of it as Chinese Bolognese meat sauce! Although pork belly is the cut where bacon originates, and is known to be heavy in fat, you’ll find that the Lu Ro, despite flaunting thick layers of fat, is surprisingly not as greasy as you might have imagined. In fact, since the pork is cooked under low heat for an extended amount of time, the amount of fat is somewhat mitigated.
Braising has always been one of my favorite ways to cook meat; it is the best sort of kitchen alchemy- transforming tough cuts of meat into something completely flavorful and tender, and you know what… braised meat tastes even better the next day!
1 lb skin-on pork belly, cut into 1/2” pieces
2 teaspoons oil
1 piece of medium size rock sugar
a couple of shallots, finely chopped
4 dried shiitake mushrooms, cut into 1/2” pieces
1/4 cup rice wine
1/2 cup light soy sauce
1/2 cup dark soy sauce
1 cups water
2 hardboiled eggs, peeled (optional)
For the spices (wrap everything in the spice packet):
3 star anise
1 cinnamon stick
3 bay leaves
2 teaspoons Sichuan peppercorns
2 slices fresh ginger
Preheat oven to 160 degree C.
Heat the oil in a Dutch oven over low heat, add in the sugar. Add the minced shallots when the sugar starts to melt. Turn up the heat to medium high and stir-fry the shallots for a minute.
Add the mushroom pieces and chopped pork belly; stir-fry for another 2-3 minutes.
Pour in the blanched pork, rice wine, light soy sauce, dark soy sauce and water. Stir and bring the mixture to a boil. Once boiling, add the spices (which should be wrapped in cloth), along with the peeled hardboiled eggs.
Transfer everything to the oven and cook for around 1½ hours.
Once the meat is fall-apart tender, remove the spice packet. Transfer Dutch oven to the stove, cook under medium high heat to thicken the sauce, stir occasionally, for about 5-minutes. The sauce should be thick enough to coat a spoon. Serve over steamed white rice!
Sometimes, all you need to do is bake, and that very act will bring you instant peace and happiness. Whether you’re baking a loaf of brioche or whipping up some quick banana bread for breakfast, the joy that fresh, warm bread brings to the table is unlike any other.
Came across this ultra easy pizza dough recipe, calling for only two ingredients- greek yogurt and self-rising flour, on allrecipes.com the other day. Instead of ordinary pizza, I used it for a more fancy-looking braided bread and I was pleasantly surprised at how it turned out!
1 1/2 cups self-rising flour, plus more for kneading
1 cup plain Greek yogurt
2 Tablespoons butter
2 gloves of garlic, finely chopped
1/2 cup of mushroom, thinly sliced
1 cup Parmesan cheese
1 egg white, beaten
1 bowl of chicken cubes (marinated to taste with salt and pepper)
Heat oven to 260 degree C.
Mix flour and Greek yogurt together in a bowl; transfer to a work surface floured with self-rising flour. Knead dough, adding more flour as needed to keep dough from being too sticky, for 8 to 10 minutes.
Melt butter over medium heat. Add garlic and cook, about 3 mins. Stir in chicken cubes and mushroom. Cook for 5 more minutes, stir occasionally. Remove from heat.
Unroll pizza dough on parchment sheet. Starting at center out, roll dough into 15 x10 -inch rectangle with a rolling pin. Sprinkle cheese over center third of dough. Spoon onion-chicken mixture evenly over cheese.
Make cuts 1 inch apart on both long sides of dough to within 1/2 inch of filling. Alternately cross strips diagonally over filling; turn ends under and press to seal. Brush egg white over top.
Bake for 15 minutes or until crust is golden brown. Let stand 5 minutes and then cut crosswise into slices and serve!
The name of the dish sounds a lot more fancy than it actually is—ingredients are simply wrapped into a paper parcel and then baked.
En papillote translates to “in parchment.” When ingredients such as fish, seafood and vegetables are sealed in a parchment paper parcel with herbs or other seasonings, it creates an aromatic, moist heat where the protein cooks in its own juice as well as the essences from other ingredients.
Ummm… So easy and so delicious!
The only thing to remember is to seal your parcel well, so that none of the delicious juices can escape!
2 cod fillets
2 tablespoon olive oil
2 cloves garlic (thinly sliced)
1/2 cup grape tomatoes, halved
6 large, pitted olives
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 teaspoons dry white wine
2 teaspoons unsalted butter
2 fresh thyme sprigs
Heat oven to 240°C
Place the fish fillet on the parchment. Season with salt and pepper.
In a small skillet, warm 1 tbsp oil over medium heat. Sauté sliced garlic until golden.
Remove skillet from heat; stir in tomatoes and olives. Divide tomato mixture among fish.
Top fillets with wine, butter and thyme sprigs.
Bring the edges of the baking paper together and fold over twice to enclose. Twist and tighten both sides with string to form a sealed parcel.
The parcel should look like a giant sweet. Bake for 8-10 minutes.
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!
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
Preheat oven to 200 degrees Celsius. Line a baking pan with parchment paper.
Take out a sheet of puff pastry and thaw for 10min.
Cut the sheet into 6 equal pieces.
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).
In a bowl, mix together cream cheese, sugar, and vanilla.
Spoon about 2-3 tablespoons of mixture into the middle of each piece of dough and spread around evenly.
Add about 6 cherries into the middle of the cream cheese.
Bake for 20 minutes. Sprinkle with icing sugar before serving.
These are essentially British, delicious and simple to make… Get baking and fill your home with the smell of freshly baked scones!
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!!).
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)
Preheat oven to 200°C. Sift self-raising flour into a large bowl.
Rub butter into flour using your fingertips, until mixture resembles breadcrumbs.
Make a well in the centre. Add milk and mix until mixture forms a soft dough. Add in dried fruit if any.
Knead gently until smooth (don’t overwork the dough or scones will be tough).
Pat dough into 2cm-thick. Cut out 8 rounds using a 5cm round cutter.
Place scones onto baking tray, 1cm apart. Sprinkle tops with a little plain flour.
Bake for 20 to 25 minutes or until golden and well risen.
As much as I love pizza, tell me any pizza recipe that requires a rolling pin and I’ll probably respond with an eye roll. Tell me I have to let the dough rise for an hour after a long day of work and I’ll probably say, “Nope, not happening.” The truth is… an amateur chef with a full-time job can’t afford spending two hours on making her dinner!
Are you looking for yummy and instant pizza recipes just like me? If yes, you have come to the right place. This recipe needs no kneading or rising time. You can make this pizza in less than the amount of time it would take for pizza delivery. Voilà, dinner is ready!
1 sheet store-bought puff pastry, thawed
1 cup chicken (diced and seasoned with salt and pepper)
1 cup mozzarella cheese, shredded
1 teaspoon finely chopped spring onions
1 Tablespoon sake
2 Tablespoons soy sauce
2 Tablespoons brown sugar
2 Tablespoons water
Preheat oven to 210 degrees Celsius. Place defrosted sheet of puff pastry onto the parchment.
Sauté chicken slightly, for 2min, under medium heat.
Combine Teriyaki sauce ingredients in a bowl. Add the teriyaki sauce to the chicken, cook until the sauce is thickened and glossy, stirring occasionally, for around another 3 minutes.
Remove the chicken from the sauce.
Spread the teriyaki sauce onto the puff pastry, leaving a ½ ” border around the edges.
Distribute chicken evenly over teriyaki sauce then top with shredded mozzarella.
Bake for 15-20 minutes until the cheese is bubbly and just beginning to brown and the pastry crust is golden brown.
Remove from oven and let cool for 2 minutes before sprinkling with chopped spring onions.
Phew! I survived another V-day! Never have been a big fan of this “Hallmark holiday”, I sometimes like to think of myself as a Valentine’s day scrooge with a secret desire to ruin everyone else’s best laid plans (like booking every other seat in the cinema so couples can’t sit together!!). That being said, I think romance and love and caring and all those gushy sweet feelings we have for others should be celebrated every day… Why not start doing so by making this cheesecake for your loved ones?
Because a piece of classic New York cheesecake- likes any great love, never goes out of style. ❤
p.s. I like to have mine looking all rustic, cracked and glorious… but do feel free to add any toppings you like!
Yield an 8-inch cake (3 inches in height)
16 digestive crackers, crushed
3 tablespoons butter, melted
3.5 (8 ounce) packages cream cheese
1 1/4 cups white sugar
3/4 cup milk
1 cup plain yogurt
1 tablespoon vanilla extract
1/4 cup all-purpose flour
Preheat oven to 180 degrees C. Grease a 8-inch pan.
In a medium bowl, mix digestive cracker crumbs with melted butter. Press onto bottom of pan.
In a large bowl, mix cream cheese with sugar with hand mixer until smooth. Blend in milk, and then add in the eggs (one at a time), mix until just incorporated.
Add in plain yogurt, vanilla and flour, mix until smooth. Pour filling into prepared crust.
Bake in preheated oven for 50min. Turn the oven off, and let cake cool in oven with the door closed for 2 hours to prevent cracking.
Sprinkle icing sugar on top. Chill in refrigerator until serving.