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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July 10, 2018 In All recipes, Bakery/Pastry

MOLTEN SPICED BROWN SUGAR DONUTS

[ezcol_1fifth]-[/ezcol_1fifth] [ezcol_3fifth] IT COLLAPSES AND MELTES TOGETHER INTO A VISCOUS DEEP BROWN GOO WHEN IT SURRENDERS TO THE WILLFUL STEAM INSIDE AN EXPANDING, FRYING BUN As previously confessed on my Instagram (read for context), these days, I've been physically and mentally occupied with being a responsible dog mom.  This recipe was developed to be brought to Sesame and SRB's playgroup - as one is required to do when one's children are the least well-behaved amongst their peers - to maintain an illusion of their waning popularity and postpone the likely inevitable timing when they get officially kicked out.  When the stake is this high, mom goes to town. So I'm proposing these fluffy yet chewy donuts stuffed with dark brown sugar that is formerly massaged with honey, vanilla extract, sea salt and spices until all parties clumped into a lustful wet sand, which then fatefully collapses and melts together into a viscous deep brown goo when it surrenders to the willful steam inside an expanding, frying bun.  It's needless to describe to you how the molasses-y sweetness that's brought into focus by a hint of cardamon, cinnamon and sea salt, oozes slowly out of a warm pillow, and how narrow of a window they

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December 12, 2015 In All recipes, Bakery/Pastry, Dairy, Sweets, updated recipe

SANDY OLD MAN ON X’MAS

[ezcol_1fifth]  [/ezcol_1fifth] [ezcol_3fifth] ONCE THESE PIPING HOT, LIGHT AND AIRY DONUTS HIT WHAT I CALL THE "CHRISTMAS SAND", THE HOUSE WILL INSTANTLY SMELL LIKE SWEET, BUTTERY AND EGGY HOLIDAY SPIRIT. Quickly leaving you today with something awesome I discovered in Hong Kong.  And it comes with a funny name, too, called Sandy Old Man! I found it at a traditional Catonese-style pastry shop and thought to myself that it was just donuts, but as I bit into the sugar coated fried dough, this little fella instantly sank into an airy sponge with soft and almost custardy interiors.  After some much needed research, turned out that this thing which they call "Sandy Old Man", are essentially pâte à choux donuts!  By frying this classic cream puff-dough, you get a slight crispier exterior with almost hallow interior, permeating a salivating aroma of eggs and butter. Traditionally Sandy Old Man are only coated in granulated sugar, but come on, it's Christmas.  Granulated sugar turns into light brown sugar, then festivity turns into a pinch of ground cinnamon, cloves and a slight sprinkle of salt.  Once the piping hot, light and airy donuts hit what I call the "Christmas sand", the house will instantly smell like sweet, buttery and eggy holiday

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June 10, 2015 In All recipes, Dairy, Sweets

APPLE FUNNEL CAKE W/ APPLE YOGURT SORBET

The yellow bowl, my recent favourite for everything, is from Dishes Only. [ezcol_1half] I STARED HATEFULLY INTO THE FUNNEL CAKE LADEN IN CINNAMON SUGAR AND MELTED CREAM, THEN REACHED OUT MY TENTACLES AND TOOK ANOTHER "ONE LAST BITE" [/ezcol_1half] [ezcol_1half_end] I think we've all been there.  There, every year in the first week of June, when the temperature abruptly severs from the safe briskness that was Spring, and ready or not, takes a sudden dive into the skin-binding, armpit-greasing humidity and heat that lays the red carpet for the bikini-season to come.  When we realize that it's already too hot to cuddle with the safety of our long-sleeves and sweatpants, but when we look down upon the masses that used to hanged so discreetly underneath the winter-coats around our waists, thighs and oh-fuck-everywhere, we see the rings of humiliations, as if in an awkward smile, still hanging.  And for the epic beach vacation forever in planning and the sleeveless dress that's been waiting since 2005, that it is once again, all too late. That moment came, or shall I say, ambushed me last weekend while I was spending an otherwise lovely afternoon on the patio of our favourite hang-out, The Taco Bar.  As usual, after an epic feast, we sat there rounding

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January 15, 2013 In All recipes, Bakery/Pastry, Sweets

Puffy Powdered Pillow

(简体)（繁體) OMG. I'm telling you out of my last shred of conscience and humanity before I turn Paula Deen. If you like fried dough. If you have a weakness for doughnuts. If exercising self-restraint over hot-and-crispy-exterior-with-chewy-center things isn't exactly your forte. Or if you value any possibility to a) find a mate, b) keep a mate, c) or simply to be able to fit into ANYTHING ever again. Pack your knives and go. Because this recipe is up to no good. Run. RuN. RUN! The rest of you, follow me into beignet Mordor with no return. (Peek

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