Bakery/Pastry

XI’AN STYLE SMUSHED LAMB MEATBALL BURGER

xi'an-meatball-burger37

  

XI’AN-STYLE SMUSHED LAMB MEATBALLS BRAISED IN JOY-JUICE, STUFFED IN CH-ENGLISH MUFFINS… MORE THAN WORDS

I can’t even… I won’t even… I’m not even gonna…  Look, my friends, this is my Xi’an-style smushed lamb meatballs braised in joy-juice, slobbering in between a layer of sesame/peanut sauce and cilantro/red onion slaw, my signature chili oil and Xi’an burger buns (call it Ch-english muffins).  If you are looking at them and doesn’t have the urge to tell me to shut the fuck up now, and get to it, then I don’t know nothin’ about foods.  This is where that song – More Than Words – was written for, a song that I suffered through 20 years of karaoke with and couldn’t figure out the appeal, until now.

And you wouldn’t have to saaayeh~ that you love me.  Cuz I’d already knowoah~

  
xi'an-meatball-burger16
xi'an-meatball-burger17
xi'an-meatball-burger18
READ MORE

Continue Reading

MOLTEN TRUFFLES MOCHIFFLES

IMG_6873

  

THE UGLIER IT APPEARS, THE BETTER THAT SON OF A MOCHI  TASTES.

I want you to do something for me, okay?  I want you to just… blindfold your judgement towards the bizarre appearances you’re fixated at, and forget the unfamiliarly gooey bias you have towards this thingy called mochi, and just… just do what you need to do, to head into the kitchen at your next convenience, and make these.  Okay?  I know, I know, I don’t wanna hear that I’m-not-a-mochi-person kind of self-doubt, okay, at least not in this particular case here.  Because listen, this is not tough, okay, and yes, it is chewy, but in the softest and supplest sense of a perfect liège waffle or a toasted warm brioche, okay?  It will be a game-changing, crispy-edged and bouncy-hearted hybrid between waffle and mochi that, oh man… so-carefully houses the scattered and irregular morsels of – you following? – molten chocolate truffles.  Yes.  Yes.  Oh god… the molten chocolate truffles… they melt, oh yes, and they become chocolate caramels, and then they hardenOkay?  Not loose like a fudge or blunt like chocolate chips, but what their low melting-point are creating here, so epically, are the eroded nooks and crannies of a candied porous surface, the volcanic rock-formations that embodies crème brûlée-like edges with sticky and thinly fudge-painted interior, okay?  What you’ll witness here, is the gloriously delicious aftermath in the death of chocolate truffles post-high heat, then the rebirth from caramel into candy, then encased inside a crispy and chewy waffled mochi called mochiffles!  Does that compute for you?!  Gah.. I mean… you know… just proma… promise that you’ll make them, okay?  I know sticky rice flour, probably not your forte, but just, just promise me that much, please, just let me have the comfort of knowing that when I’m gone from this post, into this world filled with darkness and injustice, that my dear friend you… will at the very least, have this.  Okay?  Yes?

  

Vibrant yellow bowl is from Dishes Only.

molten-truffle-mochiffle01
molten-truffle-mochiffle02
molten-truffle-mochiffle03
READ MORE

Continue Reading

RE-CONSTRUCTED BANANA AND PEANUT BUTTER MASCARPONE PIE

peanut-butter-mascarpone-banana-pie15

As seen on my Instagram, this vibrantly yellow bowl is from Dishes Only.

peanut-butter-mascarpone-banana-pie03

 

I DON’T KNOW.  IT’S NOT A DESSERT.  IT’S THING.

When it comes to the awareness for Del Posto’s celebrated pastry-chef that is Brooks Headley, as well his critically acclaimed cookbook Fancy Desserts, I’ll admit, I was late to the game.  To start, I’ve never been to Del Posto, even for the time while I was still living blissfully in New York, I never.  I knew where it was.  I knew it was good.  But for the many times that I’ve passed it by, I dug into my dangling shallow pocket, and went for the Halal-truck parked around its corner instead, unregretted.  Then to further my negligence, I didn’t even give it the slightest consideration when their Brooks published his first, wacky and unconventional cookbook named – reeked of intimidations – Fancy Desserts.  I mean those who know me, from experiences perhaps too personal, already mourns my biological disability to even execute the dumbest-ass desserts, let alone, as if,  fancy.  The title only sounded slightly more appealing than watching a documentary on spaceship engineering.  But, my firmly footed ignorance all began to shake when my loyal advisor, The Piglet, out of many many other the-Gisele-Bundchen of cookbooks, named it The Best of 2015.  Finally, I sighed, I Amazoned, and I realized that for all this time…

I was so wrong.

Behind its unfiltered and seemingly unstudied photographs, is a smacking and dignified mockery to all the others who lack its otherwise overabundant substances.  I realized that a cookbook can only dare this level of anti-pornographic statement when it’s got nothing, absolutely nothing more to prove to us shallow pigs, than to say, I’m too good for pretty.  And it is.  This is the most honest, egoless and humorous cookbook I’ve ever read, but LOL aside, the book mercilessly attacks my mortal imagination with one-after-the-other daring recipes that completely defies logic, but wins intrigues if not hearts (throw in a James Beard Award for good measure).  I must, I murmured.  I must immerse myself in his teaching…

peanut-butter-mascarpone-banana-pie05
image
image
READ MORE

Continue Reading

THE BLUSHING BOULE (PURPLE YAM COUNTRY BREAD)

purple-yam-bread19

HOW DARE I BARGING IN WITH MY “ORIENTAL” VEGETABLE, LIKE A BRUTE IMBECILE WAVING A BOX OF STUPID CRAYONS, JUST SO I CAN PAINT AN ALREADY-PERFECT LOAF OF ART, PURPLE?

So lately, if you have been paying attention, you’d notice that I’ve been somewhat, disturbingly obsessed with this color here.  Hey, I swear, I didn’t know I had it in me either.  I mean, com’n, pastel purple?  What am I, Hanna Montana?  But seriously, starting exactly 7 days ago, I swear it came at me like a never-ending nightmare too dazing and beautiful to wake up from, I kept and kept baking things – FOUR loafs of bread as we speak to be exact – obsessively colored in this gigglish hue which I was never that into even when I was 4.  What’s happened to me?

To trace back steps, I must say that it started out innocently enough, as it happens to all of us, by an epidemical mental illness called PGSD – Piggish Grocery Shopping Disorder.  I have been haunted by this persistent disease, which I have no doubt that I’ve gotten from my mother, for much longer than this ever-expanding body of mine can endure.  On my weekly shopping routine, online as I should also point out, any promotion too friendly or a banner too distracting, can trigger a behavioural mechanism that causes me to literally… rob their entire inventory of “Buying In Bulk”.  Ask my house keeper – who comes carefree to clean our apartment, but often leaves burdened with forced souvenirs of over-ripen bananas – and she’d tell you that I need help.

However, it’s one thing to let my disorder roam free as long as it’s within the premise of A) Preservative-laiden, edible mummies that last forever like 6 stacks of Pringles, or B) Guilt-tripped purchases on healthy fruits and vegetables like a dozen avocados or 4 Hawaiian pineapples (did I mention there are only TWO of us).  But it’s something else entirely when it spills over into the category of perishable, filling, and ass-expanding starchy root-vegetables like… 5 whole pounds of Vietnamese purple yams.

But you guessed it.  That was exactly what happened.  My PGSD had led me into an unending supply of baked purple yams that, before long, I knew I had to put those purple yams somewhere else faster than they could start sprouting and turn my apartment into Molly’s backyard.

purple-yam-bread01
purple-yam-bread02
purple-yam-bread03
purple-yam-bread04
READ MORE

Continue Reading

HOKKAIDO MILK BUNS AND PINEAPPLE CUSTARD

pineapple-custard-bun21

These super gorgeous crochet-printed side-plates are from the lovely DishesOnly.

TO MY SHAMELESS AND UNDESERVING SELF I SAID, YES I’LL HAVE FOUR OF THOSE PLEASE

This post, on top of the rare fact that it’s the third dessert-recipe within two weeks, is also going to take a rather unconventional introduction.  Instead of my usual babbling on my, more often than not, unpleasant stories/inspirations behind a certain recipe, I’m going to gratefully credit this entire post to the unexpected blogging-perks that have been recently showering my life like a long-awaited rainfall.

First of all around 2 weeks ago, a mindfully packaged box from Italy oozing the kind of anticipation and excitement not even the strongest duct-tape can confine, quietly arrived at my doorstep.  Carrying with it, among other gorgeous sample-ceramics, were 4 beautiful crochet-printed plates that marked the exciting collaboration between me, and the lovely Italian ceramic company – DishesOnly.  In all honesty, calling this sort of thing a “collaboration” where I shamelessly ask for things without paying, sounds all too undeserving on my part because I feel like I’m taking advantage.  But when I saw these unbelievably delicate and understatedly elegant side-plates called crochet, I simply couldn’t help my greedy self.  The desire of having them among my now-seemed-comparatively-unattractive collection of plates, overrode any remaining ounce of self-consciousness.  So to my shameless and undeserving self I said, yes I’ll have 4 of those please.

pineapple-custard-bun01
READ MORE

Continue Reading

THIN AND CHEWY DATES AND RUM COOKIES

dates-cookie07

DENSE AND CHEWY AND BORDERLINE STICKY

Sometimes, I feel, if a recipe could talk… it wouldn’t be thanking me for lovingly bringing it into this world, nor telling me how it did at school today over a cup of hot cocoa, nor about its hopes and dreams as we laugh and cry together in the kitchen at the end of a sun-drenched afternoon…  Sometimes, I feel, if a recipe could talk, first and foremost, it would probably just gently lean into my ears, and the three little words it whispers with steady breath would sound something like…  Just.  Shut up.

See, it’s not that my recipes are mean, because I assure you that I raised them all with decent manners.  But sometimes I have to admit that they’ve got a point.  Let’s take this instance as an example, shall we?  Cookies.  Very fast, very easy, zero electronic machinery needed.  Tinted with ground allspice and cardamon, and filled with minced rum-soaked dates.  If you like crispy-on-the-bottom-and-edges, but dense-and-chewy-and-borderline-sticky kind of cookies, I don’t know what else the recipe would want me to say except… make it now.

So.  Make it now.

dates-cookie01
dates-cookie03
READ MORE

Continue Reading

BACON CRACKLIN’ PANCAKE W/ SALTED HONEY

cracklin'-pancake14


WHEN DID THE ALL-STAR WORD “CRUST” LEAVE THE PANCAKE CONVERSATION?

I know, there are a lot of you out there, who loves pancakes.  And I just want to say, really, I tried.

I’ve never understood pancakes…  I’ve never understood the appeal of it.  I’ve never understood the logistics of it.  The oftentimes blandness and monotoned textures of it.  The never-ending flipping just so at the end, having only one that’s fresh and hot of it.  All of it.  I don’t get it.  All these years, I told myself that all I need is a moment.  A wow-moment.  A moment where a pancake so good, it comes barging into my oblivious life and smacks my foolishness awake, and poof just like that, I’d be a happy pancake folk.  Because aren’t you all?

But instead I found myself a pre-middle-aged women, i-hop-ing for the stack that never came.

cracklin'-pancake011
READ MORE

Continue Reading