October 6, 2020 In All recipes, Meat

Crushed sago pearls is the next crust you need

" relentlessly speckled with pale, large-sized granules that crunch much more enthusiastically than its homogenous peers " [ezcol_1half] You've been doing it all wrong. Ok, sorry, I'm being rude.  Let me be specific.  If you live outside of Taiwan and have been trying to mimic any number of Taiwanese-style fried street foods like crispy chicken poppers, cutlets, or pork chops, chances are, you've been doing it all wrong.  But, it's not your fault. Truth is, you've been misled.  And in fact, among others, I've been one of the guilties who have mislead you.  So please, today, let me correct my wrongs. To explain, one must start with what exactly is so specific about "Taiwanese-style" fried

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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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July 14, 2020 In All recipes, Meat, Noodle/Pasta/Rice

Bastardized pork belly biriyani

[ezcol_1half] "  NO REASON NEEDED, NO APOLOGY GIVEN.  " I'm not religious.  I don't have to explain why there's pork, or fat-laden pork belly to be exact, in my biriyani. Some truths hold themselves to be self-evident.  Very few gets realized. I also don't have to explain this recipe's utterly impure pedigree, a zig-zagging parentage between Southeast Asian and Indian and even a little of Chinese, making it an indecent, inglorious, bona-fide bastard.  Drifted increasingly untethered to any particular nationality or culture, I feel somewhat of a kindred spirit to such mis-bred type, comfortable, reciprocal, defiant even.  From one bastard to another, we know what we like, no reason needed, no apology given. Right is right.  Good is good. [/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] [ezcol_1quarter][/ezcol_1quarter] [ezcol_1quarter][/ezcol_1quarter] [ezcol_1quarter][/ezcol_1quarter] [ezcol_1quarter_end][/ezcol_1quarter_end] [ezcol_1quarter][/ezcol_1quarter] [ezcol_1quarter][/ezcol_1quarter] [ezcol_1quarter][/ezcol_1quarter] [ezcol_1quarter_end][/ezcol_1quarter_end] [ezcol_1half][/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] [amd-zlrecipe-recipe:215]

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May 21, 2020 In All recipes, Sweets

Glazed Tadpole-oca donuts w/ salted peanut dust

[ezcol_1half] Publishing a recipe that is aimed at overtaking an old one on a recipe blog like this, is a bit of a dangerous rabbit hole to fall down in. For starter, it implies that the old recipe being replaced, however satisfactory it was left for the public consumption in good faith, was after all, only subpar in comparison.  An uncomfortable admission that these recipes, or at least some of them, are only as good as the limits of their developers at the time whose standards may at some point surpass their own creations.  That some recipes are ultimately, imperfect and transitory.  Which then leads to the question that, well, if one recipe here is found to be less than worthy of eternity, or at least till the end of mankind due to disasters of cosmic proportions, then who knows how many other recipes here are potentially shy of such basic standard?  Because if this isn't the promised space that guarantees unequivocally immaculate cooking manuals that fill the empty pockets of our blip of an existence in a totally indifferent no-shit-given universe, then what are any of us even doing here?  What's the point?  I mean do you know?  Does she know?! 

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