August 17, 2020 In All recipes, Bakery/Pastry, Sweets, updated recipe

Failproof flakey pastry stuffed with mochi and chocolate

[ezcol_1fifth]-[/ezcol_1fifth] [ezcol_3fifth] Listen, I've made this flakey pastry about four times now.  And each time, no matter how every single signs along the way was pointing towards an inevitable heartbreaking disaster, somehow, miraculously, it always turned out amazing.  I've stuffed them with jam and cheese, with fruits and nuts, and this time, with bittersweet chocolate blended together with dark brown sugar and peanut butter plus a good chewy padding of sticky rice mochi on the bottom, and still I couldn't manage to fuck it up.  More crispy and shards-like than puff pastry, but more defined and layered than pie crust, comes together fast and relatively easy, and goes down even more so. So, as someone with a very unlucky track record in the baking arena, I pass this recipe onto you.  I'd say good luck, but something tells me you won't need very much of it. [/ezcol_3fifth] [ezcol_1fifth_end][/ezcol_1fifth_end] [ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_end] [ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_end] [ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_end] [ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_end] [ezcol_1half][/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] [ezcol_1half][/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] [ezcol_1half][/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] [ezcol_1half][/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] HERE A VIDEO DEMO ON HOW TO MAKE THE PASTRY (WITH A DIFFERENT STUFFING): https://youtu.be/z3vCW0XtL7Y *UPDATE 2021/01/01:  The amount of butter is changed. *UPDATE 2022/01/21:  For the dough, I added 1 1/2 tbsp of canola oil to make it softer and cripsier.   [amd-zlrecipe-recipe:217]

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July 24, 2020 In All recipes, Noodle/Pasta/Rice, Poultry, updated recipe

Gluten-free, low-carb, chewy all-purpose noodles made of chicken breast

[ezcol_1fifth]-[/ezcol_1fifth] [ezcol_3fifth] “  The wisdom in exploring Mars lies in a single dumpling.  ” The merits to explore Mars may not be a subject that lands on a food blog very often.  Yet. Since the 1990's, the world has spend billions of dollars over the span of numerous unmanned missions to probe at this relentlessly desolate planet far beyond human's physical reach. And it has incurred questions, perhaps not so unreasonably, about what benefits, if any, that all of these hardcore sciencing could realistically bring to mankind. What’s the point of studying an unreachable plane that most likely cannot sustain any lifeforms but Matt Damon, at least in the foreseeable future?  Wouldn’t it make more moral sense to redirect all those money, instead, on the many more immediate issues left unsolved on good old planet earth?  And at the end of the day, does anyone really want to live on fucking Mars anyways? While there are many scientific counter-arguments to those questions out there made by much smarter people who do math, here as a mere moron who survived one week in her high school physics class, I am simply going to put it like this: The wisdom in exploring Mars lies in a single dumpling. [/ezcol_3fifth]

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October 29, 2018 In All recipes, Noodle/Pasta/Rice, updated recipe

Honeycomb macaroni w/ porky cream

[ezcol_1half] "  Together, each cylindrical chamber separates easily with a brisk crack where the melted cheese are harvested and mingles with the cream sauce laying bare.  " On October 22nd 2018, in the darkness of the night, I laid on my eyes on Margeaux Brasseries's "honeycomb macaroni" for the first time, and heard destiny calling. At first it seemed that our connection was immediate and reciprocal, even through the barrier of the computer screen, that there was an understanding without words, that we instinctively knew each other's needs and wishes, requirements and rewards, that I knew how to make it happy, and it too, wanted to be mine.  We would hit it off.  We would be an item.  We would hold hands at dinner parties and whisper secret jokes only we could understand.  We would complete each other. But apparently, it had other ideas. Six days later after two catastrophic failures at making this dish, it became increasingly clear that the affection was one-directional only. But could I blame anyone else but myself?  No.  Because I took it for granted.  I made the classic mistake in a relationship when things felt so given, so seemingly straightforward, I forgot that it too, requires attentions to details.  First time

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September 13, 2017 In All recipes, Poultry, updated recipe

WORLD PEACE CURRY, AND HAPPENS TO BE GLORIOUSLY DELICIOUS

SOUTHEAST ASIAN AROMATICS, KOREAN CHILI PASTE, INDIAN SPICES, GREEK YOGURT, ITALIAN SUN-DRIED TOMATOES, CHINESE ANISES, AND IN THE END, A LITTLE PUSH OF ALL AMERICAN CHEESE.  AN OTHER-WORLDLY CURRY THAT TASTES LIKE THE PINNACLE OF HUMANITY [ezcol_1third] I'd like to introduce you to world peace curry.   Why?  Because curries are better than humans.  Curries know how to coexist in unity.  Even though at a glance it feels like an impossibility, a chaos without logics, a discord of competing self-interests and cultural clashes, but curries always find a way to be the most delicious repeal of our disbelief.    Don't believe me?  I put it to the test.  An unlikely coalition of southeast Asian aromatics, Korean chili paste, Indian spices, Greek yogurt, Italian sun-dried tomatoes, Chinese anise seeds, and in the end, an intrusion of American cheese?!   It should end in war but instead, it rejoices slowly and bubblingly in a lusciously rich, creamy, intensely aromatic, complex yet beautifully balanced alliance of flavors, savoriness and tang.  It tastes like the pinnacle of humanity, our best hope for world peace even against our cynical judgements.  And also, perhaps most importantly, the best you'll ever put in your mouth. [/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_end] [ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_end] [ezcol_1fifth]  [/ezcol_1fifth] [ezcol_3fifth] [/ezcol_3fifth] [ezcol_1fifth_end]

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February 6, 2017 In All recipes, Seafood, Snacks, updated recipe

DIM SUM MONTH: Crystal shrimp dumpling w/ shrimp oil mayo

[ezcol_1half] EXACTLY WHAT DIM SUM IS SUPPOSED TO, BUT SOMEHOW FORGOTTEN TO BE, LITERALLY, AS TO TOUCH HEART [/ezcol_1half] [ezcol_1half_end] Welcome to DIM SUM MONTH! WHAT:  I'm dedicating this whole month to the delicate art that is dim sum. WHY:  I'm slowly and painfully realizing how scarce a good, thoughtful and delicious dim sum can be.  Even in Hong Kong - the supposedly promised land of dim sum - I found my expectation being shattered with sloppy, tired, and borderline unethical display of dimness.  Frankly, I'm fed up. HOW:  Just as unfamiliar as most of you are in terms of making dim sum, I'm going to show you that it is possible for us to create these little baskets of happiness at home.  We are going to take each conventional dim sum item, and mix them with a bit of thoughtfulness and fun.  Almost every items can be made ahead of time, and hopefully at the end of the month, we'll be able to host our own dim sum party that is more awesome than most. Let's start with the classic of the classics - crystal shrimp dumplings. We are going to correct all of its frequently ignored mistakes: soggy and texture-less wrappers, and frankly, boringness.  This recipe will yield a wrapper that

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