Fat
Dough

Jump To Recipe Jump To Video A close friend of mine from China introduced me to a unique kind of mooncake, distinctively filled with Yunnan's specialty: cured ham. He emphasized how monumental the Mid-Autumn Festival is in China, with each province showcasing its own signature mooncakes. Shaped and ready for the final rise... This revelation had me questioning: Why haven’t these regional treasures been more widely celebrated? Outside of the familiar snow-skin and Cantonese-style mooncakes, there's a vast world to explore. My attempt to dig deeper led me to a lone YouTube video, which, while informative, left me grasping for details on ingredients and proportions. You can get the video here . Just outta the oven... Undeterred, I put my own spin on it. Opting for economical bacon and a few flavor-enhancing additions, I let intuition be my guide. The outcome was genuinely delightful, surpassing my expectations. I'm already pondering tweaks for next year—like using baking soda over yeast. Now, without further ado, let's roll up our sleeves and dive into this recipe! Ingredients: (Make 10 mooncakes) Dough: Unbleached All Purpose Flour, 300g Active Instant Dry Yeast, 5g Granulated Sugar, 30g Sea Salt, Pinch Whole Milk, 150g Pork Lard, 30g Sesame Oil, For Greasing Fillings: Sesame Oil, 1 TBSP Bacon Finely Diced, 200g Sea Salt, Pinch Black Pepper, Pinch Soy Sauce, 1 TBSP ShaoXing / HuaTiao / Sherry Wine, 1 TBSP Chinese 5 Spice Homemade , 1/2 TSP Liquid Smoke Preferably Stubb's , 1 TBSP Pure Honey, 1 TBSP Light Muscovado Sugar, 1 TBSP Pork Lard, 1 TBSP Unbleached All Flour, 50g Scallions (White Parts Only) Coarsely Chopped, 25g Egg Lightly Beaten, 1 For Egg Wash Equipment: Oven Cast Iron Skillet / Pan Directions: Prepare the Dough In a large mixing bowl, combine flour, yeast, sugar, and salt. Do not let the salt touch the yeast directly. Create a well in the center of the dry mixture. Gradually pour in milk while mixing with a spatula. Knead in the lard until incorporated. Continue kneading inside the bowl for about 10 minutes until smooth and tacky. The dough should pass the “window-pane” test. If too dry, add water 1 TBSP at a time. If too sticky, add flour 1 TBSP at a time. Lightly grease the bowl with sesame oil and place the dough inside. Cover with a lint-free kitchen towel and let rise for 30 minutes until slightly puffed. Punch down the dough and fold the top, sides, and bottom toward the center. Flip over, cover, and let rise for another 1 hour. Prepare the Fillings In a skillet over medium heat, add sesame oil. Add bacon and season with salt and pepper. Saute until lightly browned. Add soy sauce and Shaoxing wine. Saute until well combined and remove from heat. Transfer to a large mixing bowl and add five spice, liquid smoke, honey, sugar, and lard. In the same skillet, toast flour until lightly browned and add to the bacon mixture. Stir in scallions and mix until well combined. The filling should form into balls without falling apart. Set aside to cool slightly, then divide into 10 equal portions, about 25g each. Shape the Dough After the second proof, divide the dough into 10 equal pieces, about 50g each. Cover with a lint-free towel and let rest for 15 minutes to relax the gluten. Flatten each piece into a disc, pinching the edges thinner and leaving the center thick. Place one filling ball in the center of the dough. Wrap the dough around the filling and seal tightly to form a ball. Place on a parchment-lined baking tray. Cover with a towel and let rise for 30 minutes. Bake the Mooncakes Preheat oven to 180°C (350°F). Lightly brush the mooncakes with egg wash. Bake for 25 to 30 minutes or until golden brown. Remove from the oven and cool completely before serving. They taste even better the next day. Enjoy! Way better than I expected, will try this again next year... Recipe Video:

Jump To Recipe Jump To Video I've delved into yet another mooncake mystery. I fondly recall my mum buying this particular treat during the Mid-Autumn festival, yet its presence has diminished over the years. Its elusive nature even extends to its name: I only know it as "La Bia" or "潮州撈并月餅" in Chinese, hailing from the Chaoshan region of China. To recreate this nostalgic delight, I turned to a classic pastry and oil dough recipe. While I usually steer clear of pork, past attempts with alternatives like ghee, butter, vegetable shortening, and duck fat all came up short. Only pork lard delivered the desired flaky layers. Crafting this mooncake demands patience—particularly when encasing the filling without tearing the delicate dough. But, with a bit of care and time, you'll find it's a straightforward venture. Wishing you all a joyous Mid-Autumn Festival! Ingredients: (Make two 9 to 10" mooncakes) Pastry Dough: Unbleached All Purpose Flour, 250g Sea Salt, Pinch Pork Lard, 100g Water, 100g Oil Dough: Cake Flour, 120g Sea Salt, Pinch Pork Lard, 100g Fillings: Maltose, 200g Citrus Peels, 100g Slivered Almonds, 100g Or Any Nuts Finely Chopped Chinese 5 Spice Homemade , 2 TSP Sea Salt, Pinch Mooncake: Egg Lightly Beaten, 1 For Egg Wash White Sesame Seeds, Pinch Black Sesame Seeds, Pinch Equipment: Oven Non Stick Pan Directions: Prepare the Pastry Dough In a large bowl, mix flour, salt, lard, and water until a dough forms. Knead inside the bowl until smooth and cohesive, about 5 minutes. If the dough is too dry, add water 1 tablespoon at a time. If too sticky, add flour 1 tablespoon at a time. Shape into a ball, cover, and rest for 30 minutes. Prepare the Oil Dough In another bowl, combine cake flour, salt, and lard until it becomes a dough. Knead until smooth and not sticky, about 5 minutes. Adjust consistency with lard or flour as needed, 1 tablespoon at a time. Shape into a ball, cover, and rest for 30 minutes. Shape the Dough Flatten the pastry dough into a disc using your hands or a rolling pin. Place the oil dough in the center and wrap it completely with the pastry dough. Flatten into a rectangle and fold the top third down, then the bottom up to meet the top (letter fold). Flip the dough, rotate 90°, and repeat the folding. Do this a total of three times. Shape into a rectangle, divide in half, and cover until ready to use. Prepare the Fillings In a non-stick pan over medium heat, combine all filling ingredients. Stir until the maltose has melted and the mixture is fully incorporated. Remove from heat and let cool. Reheat if it hardens before use. Assemble the Mooncakes Preheat oven to 200°C (400°F). Flatten one dough portion into a disc, with thinner edges and a thicker center. Spoon half of the filling into the center. Fold the edges over the filling to seal completely, then flip and gently press to stretch into a thin round. Be careful not to tear the dough. Bake the Mooncakes Brush the top with egg wash and sprinkle generously with sesame seeds. Bake for 25 to 30 minutes or until golden brown. Cool completely on a wire rack. Repeat with the remaining dough and filling. Serve For best flavor, let the mooncakes sit overnight. Enjoy the next day with tea or as a festive dessert. Nostalgia... Heavenly... Recipe Video:

Jump To Recipe Jump To Video Delving into the world of classic dishes, I've whipped up what might be considered a traditional memil-guksu, though I've added my own twist by crafting the sauce from scratch. Perfect for combating the sweltering heat, these cold noodles offer a refreshment I hadn't expected. Perhaps it's time to explore more chilled noodle delights. The secret sauce (pun intended) lies in a cold brewing technique shared with me by a Japanese friend. Described as a quick, cheat method akin to cold brewing coffee, it lets the cold draw out the richness from the ingredients, creating an incredibly authentic dashi. The results? Simply magical. Once you've tried this method, store-bought alternatives will pale in comparison. So, without further ado, let's dive right in! I am using this gorgeous handmade dinnerware from KRA Sanctuary . Ingredients: (Serve 1) Cold Brewed Dashi: Kombu, 10g Dried Shiitake Mushrooms, 2 Water, 1 L Noodles: Demerara Sugar, 1 TBSP Mirin, 1 TBSP Soy Sauce, 1.5 TBSP Soba, 100g Sea Salt, Pinch Wasabi, 1 TBSP or Wasabi Powder 1 TSP + Water 1 TBSP Scallions Coarsely Sliced, For Garnishing Roasted Seaweed, For Garnishing Soy Eggs Homemade , For Serving (Optional) Equipment: Pot Container with Lid Directions: Please visit, " Soy Eggs " for the recipe. Prepare the Cold Brewed Dashi Add kombu, bonito flakes, and water to a sterilized container. Cover and refrigerate overnight. The next day, pour the mixture into a pot over low heat and bring to a bare simmer. Skim off any surface scum. Simmer for 5 to 8 minutes. Remove from heat and strain the dashi. Discard the solids. Prepare the Chilled Sauce Reserve half of the dashi and return it to a clean sauce pot. Add sugar, mirin, and soy sauce. Stir until the sugar is completely dissolved. Chill the sauce in the fridge for at least 4 hours. Cook the Soba Cook soba noodles in salted water according to package instructions. When the noodles are al dente, immediately drain and rinse under running cold water to stop the cooking. Transfer soba to a mixing bowl and toss with wasabi until well coated. Assemble and Serve Transfer soba onto a plate lined with a sushi mat for presentation. Garnish with scallions and roasted seaweed. Pour the chilled dipping sauce into a serving bowl and garnish with scallions. Serve immediately with soy eggs on the side, if desired. I'll be slurping away... Recipe Video:

Jump To Recipe Jump To Video Taking inspiration from my previous cold soba noodles recipe, I've employed the transformative cold brewed dashi technique once again. I've intentionally designed this recipe to be minimalist in its approach, wanting the dashi soup to stand proud as the star of the show. Every other element is there to further enhance and uplift this culinary experience. Cold brewed dashi... For this dish, I've chosen to go with fresh udon noodles. Their thick and chewy texture complements the dashi beautifully. However, feel free to embark on your own noodle journey—whether it's ramen, soba, or any other noodle you fancy, the end result is bound to be delectable. What's paramount, however, is crafting the dashi from scratch. The cold brewing method, although requiring some patience as it sits in the fridge, is incredibly straightforward. And believe me when I say: the depth of flavor and authenticity it brings is undeniably worth every moment spent waiting. In essence, this dish is a celebration of simplicity, showcasing how few well-chosen ingredients can create something truly magical. There really shouldn’t be any reason for you to miss out on this. So, with excitement in the air, let's jump into the recipe! I am using this gorgeous handmade dinnerware from KRA Sanctuary . Ingredients: (Serve 1) Cold Brewed Dashi: Kombu, 10g Dried Shiitake Mushrooms, 2 Water, 1 L Noodles: Fresh Udon, 200g Granulated Sugar, 1 TBSP Mirin, 1 TBSP Soy Sauce, 1.5 TBSP Sea Salt, Pinch White Soy Sauce, 1 TBSP Toasted Sesame Oil, 1 TBSP Shichimi Togarashi, Pinch Nori Flakes, Pinch Scallions Coarsely Sliced, For Garnishing Equipment: Pot Container with Lid Directions: Prepare the cold brewed dashi. Add everything to a sterilized container. Cover and chill in the fridge for at least overnight. The next day, pour into a pot over low heat. The dashi should be barely simmering. Remove any scum that floats onto the surface. Continue cooking for about 5 to 8 mins. Remove from heat and drain. Discard the residue. Now you have a superb dashi. Prepare the noodles. Reserve half of the dashi chilled in the fridge. Return the remaining half back to the sauce pot over low heat. Keep it on bare simmering and add in the udon. Cook until the udon floats to the surface, about 1 to 3 mins. Add sugar, mirin, and soy to a serving bowl. Stir until the sugar has dissolved. Add the cooked Udon to the serving bowl, along with the soup. Stir to combine well. Garnish with some white soy sauce, toasted sesame oil, shichimi togarashi, nori flakes and scallions. Serve immediately. Slurplicious... Recipe Video:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: You asked for it, and here it is! After getting a TikTok request to tone down the heat on my Spicy Korean Fried Chicken Sandwich, I went back to the drawing board. The end result? A milder, just-as-delicious version featuring a refreshing lettuce salad in place of the original scallion blend. I've also opted for a dry dredge over a wet batter to offer a different texture. If the list of ingredients feels intimidating, don't fret. Once you get started, you'll find that each step—from the chicken brine to the salad prep to frying and sandwich assembly—is actually quite straightforward. The ingredients may be many, but they come together seamlessly, making the cooking process far less daunting than it initially appears. Is all this effort worth it? Absolutely. One bite, and you'll know you've hit the fried chicken sandwich jackpot. It's a culinary journey that's worth every moment spent in the kitchen. So why wait? Let's dive into this mouthwatering recipe! Ingredients: Inspired by J. Kenji López-Alt & Maangchi (Serve 4) Brine: Buttermilk, 225g Kimchi Brine / Rice Vinegar, 100g Soy Sauce, 1 TBSP Garlic Powder, Pinch Mushroom Powder, Pinch Sea Salt, Pinch White Pepper, Pinch Boneless Skinless Chicken Thigh, 4 Lettuce Salad: Butterhead Lettuce Thinly Sliced, 1 Bunch Scallions Thinly Sliced, 1 Bunch Soy, 2 TBSP Kimchi Brine / Rice Vinegar, 1 TBSP Pure Honey, 1 TBSP Fish Sauce, 1 TSP Toasted Sesame Oil, 1 TBSP White Sesame Seeds, 1/2 TBSP Black Sesame Seeds, 1/2 TBSP Gochugaru, 2 TBSP Adjust To Preference Garlic Powder, Pinch Onion Powder, Pinch Sea Salt, Pinch Black Pepper, Pinch Chicken: Potato Starch, 1/3 Cup Unbleached All Purpose Flour, 1 Cup Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Garlic Powder, Pinch Ginger Powder, Pinch Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Glaze: Sesame Oil, 2 TBSP Garlic Finely Minced, 5 Cloves Ginger Finely Minced, 2" Korean Rice Syrup / Pure Honey, 170g Soy Sauce, 60g Kimchi Brine / Rice Vinegar, 1 TBSP Light Muscovado, 1 TBSP Sandwich: Kewpie Mayo, 1/4 Cup Watermelon Rind Kimchi Homemade Finely Chopped, 1/4 Cup or Kimchi Homemade Shokupan Homemade / Any Sandwich Bread, 8 Slices Unsalted Butter, For Toasting White and Black Sesame Seeds, For Sprinkling Equipment: Cast Iron Skillet / Pan Dutch Oven Directions: Please visit, " How To Make Vegan Kimchi " or " Watermelon Rind Kimchi " for the recipes. Please visit, " How To Make Shokupan " for the recipe. Prepare the Brine In a large bowl, combine all brine ingredients (except chicken) and stir until fully dissolved. Submerge chicken completely in the brine. Cover and refrigerate for 12 to 24 hours. Make the Lettuce Salad In a mixing bowl, toss all salad ingredients together until evenly coated. Refrigerate until ready to use. Coat and Fry the Chicken In a shallow bowl, mix all coating ingredients except oil. Add a few drizzles of brine and mix until shaggy. Remove chicken from brine and dredge thoroughly in the potato starch mixture. Press to help it adhere. Heat 4 inches of oil in a Dutch oven over medium heat. Oil is ready when bubbles form around a wooden chopstick. Fry chicken pieces until lightly golden. Drain on a rack or paper towel. Fry the chicken a second time in the same oil until dark golden brown. Drain again. Prepare the Glaze In a cast iron skillet over medium heat, combine all glaze ingredients except sugar. Bring to a simmer. Add sugar and cook until the sauce thickens slightly. Toss fried chicken into the glaze and stir until fully coated. Remove from heat. Assemble the Sandwich In a bowl, mix kimchi and mayo until well combined. Toast shokupan slices in butter on one side only until golden brown. Place toasted bread (untoasted side down) on a surface. Spread kimchi mayo over each slice. Add glazed chicken, top with lettuce salad, and sprinkle with sesame seeds. Close sandwiches with remaining slices. Serve immediately. Succulent... Chickenlicious... Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video So, I thought, why not give the traditional tiramisu a little twist? That’s how I ended up mixing in the vibrant flavors of matcha. It's like Italy met Japan in my kitchen! The matcha not only gave it a rad green touch but also added this cool earthy kick to every bite. Ditching the usual dish, I decided to serve this beauty in a glass. I mean, who wouldn't want to show off those creamy layers? Plus, it’s a sweet teaser of what's inside, perfect when you’ve got friends over or just feeling a bit fancy. Alright, here’s where I went a bit chef-mode. I threw in some fresh orange zest (though, between you and me, lemon or yuzu zest could rock too). Then, I splashed in some white chocolate liqueur to up the flavor game. Oh, and for that extra chefy touch? Grated white chocolate sprinkled on top. Because why not? Now, let's get to the recipe! Ingredients: (Serve 2) Fillings: Egg Yolks, 2 Granulated Sugar, 70g Egg Whites, 2 Sea Salt, Pinch Mascarpone, 225g Fresh Orange, Lemon, or Yuzu Zest, 1 Orange / Lemon / Yuzu White Chocolate Liqueur, 2 TBSP Tiramisu: Matcha Freshly Brewed, For Dipping White Chocolate Liqueur, 2 TBSP Savoiardi, For Stacking and Presentation High Quality Culinary Grade Matcha Powder, For Dusting High Quality White Chocolate Preferably Valrhona or Callebaut, For Grating Equipment: Double Boiler Hand / Stand Mixer Directions: Prepare the fillings. Prepare a double boiler . Add the egg yolks to the double boiler . Whisk egg yolks in a heatproof bowl over simmering water until pale yellow and slightly thickened. Add sugar and continue whisking until dissolved and the mixture lightens. In a separate bowl, whisk egg whites with salt until stiff peaks form. In another bowl, whisk mascarpone briefly to loosen. Fold in the yolk mixture until smooth. Gently fold in the whipped egg whites in 3 portions. Stir in orange zest and white chocolate liqueur. Chill until ready to use or transfer to a piping bag. Assemble the Tiramisu In a shallow bowl, combine brewed matcha and white chocolate liqueur. Dip savoiardi into the matcha mixture, flipping once to coat. Break the savoiardi as needed to fit your serving glasses. Layer the soaked savoiardi into the base of each glass. Pipe or spoon the mascarpone filling over the top. Repeat layering until the glass is filled to the brim. Chill in the fridge overnight to set. Finishing Touches The next day, insert a halved savoiardi into the top of each tiramisu. Dust with matcha powder and grate white chocolate over the top. Serve immediately. Mama Mia... I don't think 1 serving is enough... 1 more please... Recipe Video:

Jump To Recipe Jump To Video As Halloween approaches and the scent of autumn fills the air, my kitchen has been buzzing with activity. And, I've got to admit, I've been indulging in a bit of a historical baking journey. Enter the Parkin Cake - a treat that always takes me back to the tales of old England, where this cake began its journey. Just out of the oven... You know, Parkin isn’t just your average cake; it's a delightful blend of ginger warmth, oatmeal heartiness, and the sweet allure of treacle. Rooted deeply in the North of England, particularly Yorkshire and Lancashire, this cake whispers stories of ancient Pagan celebrations, possibly the Celtic festival of Samhain marking the end of the harvest. As times changed, so did the Parkin, merging with Christian traditions and becoming an iconic Halloween and Bonfire Night staple. For today's recipe, I've tried to capture the essence of those age-old traditions, and add my own little twist. Each bite of this Parkin isn’t just about savouring its rich flavours, but it's also a journey through time. As you cozy up with a slice and perhaps a hot cup of tea, let the layers of history and warmth envelop you. And hey, don’t forget to share your Parkin tales with me! Ingredients: (Make one 8" square cake) Unsalted Butter, 200g + More For Greasing Golden Syrup, 200g Treacle, 85g Light Muscovado Sugar, 85g Rolled Oats Preferably Amazin' Graze , 100g Unbleached All Purpose Flour, 250g Baking Powder, 1 TBSP Sea Salt, 1/2 TSP Ginger Powder, 1 TBSP Cookie Spice Blend Homemade , 1 TBSP Whole Milk, 1/4 Cup Egg, 1 Equipment: 8" Square Cake Pans Oven Sauce Pot Directions: Please visit my " Cookie Spice Blend " for the recipe. Preheat oven to 160 degree celsius or 320 fahrenheit. Lightly grease cake pan with some butter and line with parchment paper, bottom and sides. Set it aside until ready to use. In a sauce pot over medium heat, add butter, golden syrup, treacle and brown sugar. Stir until the butter has completely melted and sugar has completely dissolved. Remove from heat and set it aside until ready to use. In a large bowl, combine oats, flour, baking powder, salt, ginger powder and cookie spice blend. Add that dry mixture into the wet mixture. Mix until everything is fully incorporated. Next, fold in milk and egg until well combined. Transfer the batter to the prepared cake pan. Give it a shake to even the top. Wack into the oven and bake for 50 mins to 60 mins or until the top is glossy golden browned. Remove from the oven and set aside to cool down completely. Unmold and wrap with parchment paper or aluminium foil. Set aside in a cool and dry place for up to 3 days. It will taste better the longer you keep it. You have to give this a try... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video Ever stumbled upon something so unique and intriguing that it instantly sparked inspiration? That's precisely what happened when I came across a skull pizza video on TikTok. The creativity of the idea left an impression, and with Halloween just around the corner, the timing couldn't have been more perfect. The playful, eerie aesthetic of the skull combined with the comforting familiarity of pizza? A match made in Halloween heaven! But, of course, every great pizza calls for an equally delightful dip. Rather than the usual suspects, I opted for a simple yet punchy tomato sauce. The trick? No marathon cooking sessions. We want those tomatoes to sing with their natural, fruity notes, not simmer away into oblivion. A dip that's fresh, zesty, and takes no time? Count me in. Bathe in a pool of blood... Now, onto the main event - the skull pizzas themselves. A golden, crispy exterior encases a heart of gooey mozzarella, and the aromatic embrace of homemade pesto just brings it all together. The fun is as much in the crafting as it is in the devouring. A dish that promises both entertainment and a tasty bite, it's perfect for those looking to sprinkle a little extra magic onto their Halloween festivities. Ready to dive into this wickedly delicious adventure? Ingredients: (Make 6 skull pizzas) Tomato Sauce: Highly Quality Olive Oil, 1/4 Cup Yellow Onion Finely Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Dried Anchovies, 1 TBSP Garlic Finely Minced, 3 Cloves Tomato Puree, 1 TBSP Canned Tomatoes, 14oz White Wine Vinegar, 1 TBSP Dried Italian Herbs, 1 TBSP Celery Seeds, Pinch Chili Flakes, Pinch Mushroom Powder, Pinch Parsley Coarsely Sliced, A Handful Skull Pizza: My Multi-Purpose Pizza Dough , 6 Dough Balls / 150g Each Highly Quality Olive Oil, For Greasing Mozzarella, 12 Slices Simple Pesto Homemade , 6 Heaping TBSP Equipment: Nordic's Haunted Skull Cakelet Pan Oven Sauce Pot Stick / Stand Blender Directions: Please visit my “ My Multi-Purpose Pizza Dough ” page for the dough recipe. Please visit my “ Panzanella Salad ” page for the simple pesto recipe. Make the Tomato Sauce Heat olive oil in a saucepan over medium heat. Add onions, season with salt and pepper, and sauté until translucent. Stir in anchovies and cook until dissolved. Add garlic and sauté until aromatic. Add tomato puree and cook until lightly caramelized. Pour in canned tomatoes. Rinse the can with a little water and add that too. Stir in white wine vinegar, Italian herbs, celery seeds, mushroom powder, and chili flakes. Simmer, add chopped parsley, and adjust seasoning to taste. Blitz with a stick blender until smooth. Set aside. Assemble the Skull Pizza Grease skull molds with olive oil. Roll out pizza dough, keeping the center thick and edges thin. Line each mold with the dough, letting the excess hang over. Fill with a slice of mozzarella, a spoonful of pesto, and another slice of mozzarella. Wet hands and seal the dough tightly. Repeat for all molds. Cover and let rise for 30 minutes. Place a baking tray with a bit of weight on top to help keep the shape during proofing. Bake and Serve Preheat oven to its highest setting. Bake pizzas until golden brown. Move to the lower rack if tops cook faster than bottoms. Serve immediately with the warm anchovy tomato sauce on the side. Who's ready for some skull pizzas? All that ooey gooey goodness... Recipe Video:

Jump To Recipe Jump To Video When you think of traditional Mexican desserts, Pay de Queso, or Mexican Cheese Pie, might not be the first thing that springs to mind. Yet, this delectable treat deserves its moment in the limelight. Imagine the creaminess of cheesecake, but with a light and fluffy texture that dances on your tongue. That’s the magic of Pay de Queso. Hydrox is the OG! Now, here’s my twist for the Halloween season: I've incorporated Hydrox cookies and cream into the recipe. Yes, you heard that right! Before Oreos became a household name, Hydrox reigned supreme. It gives our pie a nostalgic touch and perfectly complements the Halloween vibe. Ready to dive into a fusion of flavors? Let this Mexican Cheese Pie with a dash of classic Hydrox take you on a delicious journey. And trust me, this dessert will have everyone coming back for seconds! Ingredients: (Make one 9" cheesecake) Hydrox Cookies, 200g Separated From The Cream Unsalted Butter, 127g Sea Salt, Pinch Evaporated Milk, 170g Sweetened Condensed Milk + Cream From The Hydrox Cookies = 200g Eggs, 2 Cream Cheese, 115g Queso Fresco / Feta, 60g Equipment: Blender Oven 9" Baking Dish Cast Iron Skillet / Pan Directions: Blitz the cookies in a blender until crumbs form. Transfer to a large mixing bowl. Melt butter in a skillet and transfer to the cookie crumbs. Mix to combine well and until it reassembles wet sand. Transfer this mixture to a baking dish. Use a mug to even it out while pushing to the sides of the baking dish to create a crater. Do not worry, it doesn't have to be perfect. Chill in the fridge for at least 30 mins. Preheat oven to 190 degree celsius or 375 fahrenheit. Add evaporated milk, condensed milk, cream from the cookies, eggs, cream cheese and queso fresco or feta to the blender. *The combined weight of condensed milk and the cream from the cookies is 200g.* Blitz until smooth. Transfer to the prepared crust. Gently tap on the countertop to remove any air bubbles. Wack to the oven and bake for 35 to 40 mins or until the edges are lightly browned and the center is still soft and jiggly. Remove from the oven and set aside to cool for about 1 hr. Chill in the fridge overnight. Slice and serve the next day. No word is needed... This is better than any cheesecake I'd ever tasted... Recipe Video:

Jump To Recipe Jump To Video Diwali's just around the corner, and I'm rolling up my sleeves to whip up a dish that's close to my heart—straight from Bengal, which, funnily enough, has its toes dipped in both India and Bangladesh. Here's a little nugget of history for you: 'curry' is actually a British-made term. The real deal we call it in Bengal is 'jhol' – a spicy stew that's all kinds of flavorful. Now, let's journey from Bengal to Singapore, where Bengali migrants swapped yogurt for coconut milk, giving birth to what we Singaporeans now call Chicken Curry. My take on this classic? Make sure to parboil your potatoes first to dodge the all-too-common mistake of uneven cooking. This isn't just another curry—it's a tribute to Diwali, a blend of cultures, and a testament to how a simple stew can tell a thousand stories. Can't wait for you to try this one and add a little zest to your festival of lights! -Gorgeous handmade dinnerware from Kra Sanctuary . Ingredients: (Serve 4) Chicken: Garlic Finely Minced, 3 Cloves Ginger Finely Minced, 2" Red Onion Finely Minced, 1 Green Chilies Finely Minced, 2 Yogurt, 2 TBSP Turmeric Powder, 1 TBSP Chili Powder, 1 TSP Adjust To Preference Shahi Garam Masala Homemade , 1 TSP Sea Salt, Pinch White Pepper, Pinch Mushroom Powder. Pinch Fresh Lime Juice, 1/2 Lemon Fresh Lime Zest, 1/2 Lemon Mustard Oil, 1 TBSP Boneless Skinless Chicken Thighs Quatered, 2 Jhol: Potatoes Washed Wedged Preferably Yukon Gold, 600g Sea Salt, Pinch Mustard Oil, 2 TBSP Bay Leaves, 2 Green Cardamons, 3 Cloves, 3 Cinnamon Stick, 1 Black Peppercorns, 8 Dried Chilies Preferably Kashmiri, 2 Red Onion Thinly Sliced, 1 White Pepper, Pinch Turmeric Powder, 1 TBSP Green Chilies Deseeded Finely Minced, 2 Fresh Coriander Coarsely Chopped, For Garnishing Equipment: Cast Iron Pot / Heavy Pot Sauce Pot Directions: Please visit my " How To Make Shahi Garam Masala " page for the recipe. Prepare the Chicken Transfer chicken and marinade ingredients into a shallow bowl. Mix until chicken is well coated. Cover with cling film and marinate in the fridge for at least 4 hours or overnight. Boil the Potatoes & Make Stock In a sauce pot over medium heat, add potatoes and just enough water to cover. Season with salt and boil until fork-tender. Drain and set aside. Reserve the starchy water. Simmer it with vegetable scraps for 5–8 mins, cover, steep another 5 mins, then strain and discard solids to create a simple stock. Build the Jhol In a pot over medium heat, add mustard oil. Once heated, add onions. Season with salt and pepper. Sauté until lightly caramelized. Add bay leaves, cardamom, cloves, cinnamon, peppercorns, and dried chilies. Sauté until aromatic. Add turmeric and green chilies. Stir to combine well. Deglaze with a splash of the simple stock. Add the marinated chicken and the remaining marinade. Stir to coat evenly. Pour in 450g of the simple stock. Stir to combine. Bring to a simmer, then reduce heat to low. Simmer for 10–15 mins, stirring occasionally, until chicken is cooked and stew is slightly reduced. Finish the Stew Add the boiled potatoes, ensuring they are submerged. Simmer for another 5–8 mins. Reduce until stew thickens to coat the back of a spoon, or add more stock to loosen if preferred. Taste and adjust seasoning with salt or garam masala. Garnish with coriander and stir to combine. Serve Remove from heat and serve immediately with rice or paratha. Succulent... Nourishing... Recipe Video: