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Jump To Recipe Jump To Video In the past, I've been dabbling with Kōridashi, a Japanese method typically used for brewing iced tea. But, you know me, I thought, "Why not try it with coffee?" And, oh boy, was it a game-changer. This technique took my coffee game to new heights. Imagine sipping on a cup that's bursting with intensified flavors, yet smooth and aromatic. It's like every note of the coffee bean gets its moment in the spotlight. If you're looking to jazz up your regular cuppa, give this method a whirl. It’s coffee, but not as you know it. Ingredients: (Serve 1) Water, 250g Ground Coffee, 25g Iced Water, 50g Equipment: V60 Coffee Brewer Ice Cube Tray Directions: Bring water to a boil. Carefully transfer to an ice cube tray. Freeze overnight. I am using my V60 coffee brewer. The next day, lightly wash the coffee paper filter with boiling water. Discard the water. Add ground coffee into the center of the filter. Followed by the ice cubes and the iced water. *The total weight of ice cubes and iced water is 300g. Adjust if necessary.* Be patient and allow the ice cubes to melt and drip completely. I waited for 2.5 hrs while I was going about my morning routine. Transfer to a serving glass. Enjoy immediately. Cheers! About 2.5 hours... An intense aromatic cup of Joe... Recipe Video:

Jump To Recipe Jump To Video Pizza fritta, or fried pizza, has roots that stretch deep into the heart of Neapolitan culinary tradition. Originating from the streets of Naples, this delightful dish was a post-war creation meant to satiate the appetites of locals when resources were scarce. Tomato, pesto and cheese... Cheap and cheerful, it offered a way for vendors to deliver all the joy of pizza without the need for an oven, frying it instead in a pan. Today, pizza fritta has risen from its humble beginnings to become a celebrated street food icon in Italy and beyond, beloved for its crispy texture and versatile fillings. Tomato, pesto and cheese... Your kitchen can be the next stop on the pizza fritta journey with this simple yet delightful recipe. Whether you choose the savory richness of tomato and pesto topped with mozzarella and Parmigiano, or the creamy, salty goodness of ricotta and prosciutto, each bite brings a taste of Naples right to your doorstep. Prosciutto, ricotta and pesto... And why stop there? Inspired by my daughters’ adventurous tastes, I experimented with sweet versions like dark chocolate and bananas, and S'mores, complete with melty dark chocolate and gooey marshmallows. These fun twists not only taste fantastic but are also a hit with kids and adults alike. Dark chocolate and banana... I encourage you to roll up your sleeves and dive into the world of fried pizza. It’s a perfect project for a weekend cook-up or a unique twist on your next family night. Plus, it’s an exciting way to introduce everyone to different flavors and styles of pizza—far from your standard oven-baked fare. Marshmallow and dark chocolate... So, gather your ingredients, heat up some oil, and get ready to watch these doughy delights puff up and turn golden. It’s not just about making food; it’s about creating moments of joy that you and your family will remember every time you crave something a little different. Ingredients: (Make 4 pizzas) My Multi-Purpose Pizza Dough , 4 Dough Balls / 150g Each Grapeseed / Sunflower / Canola / Peanut Oil, For Frying Tomato: Tomato Sauce Homemade , For Spreading Simple Pesto Homemade , 1 Heaping TBSP Low Moisture Mozzarella, A Few Pinches Parmigiano Reggiano, For Grating Prosciutto: Ricotta Homemade , For Spreading Simple Pesto Homemade , 1 Heaping TBSP Prosciutto, 1 Slice Equipment: Dutch Oven / Deep Fryer 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. Please visit my " How To Make Tomato Sauce " page for the recipe. Please visit my " How To Make Ricotta " page for the recipe. Prepare a dutch oven or a deep fryer with at least 4 inches of oil. *Insert a wooden chopstick into the oil. If bubbles are forming around the tip of the chopstick, the temperature of the oil is ready.* Tomato: After shaping the pizza dough, spread a thin layer of tomato sauce onto the center of the pizza dough. Top with the simple pesto, a few pinches of mozzarella and some grating of parmigiano. Prosciutto: After shaping the pizza dough, spread a thin layer of ricotta onto the center of the pizza dough. Top with the simple pesto and prosciutto. Fold the dough to make a 1/2 circle to cover the fillings completely, Pinch to seal the edges completely. Gently and carefully, drop the pizza dough into the oil away from you. Baste the pizza with the hot oil and deep fry until golden brown on all sides. Carefully transfer the pizza dough onto a wire cooling rack or a plate lined with kitchen paper to drain off excess oil. Slice and serve immediately. 1 is never enuff... Recipe Video:

Jump To Recipe Jump To Video Inspiration can come from anywhere, and for this Ricotta Prosciutto Toast, it sparked from a delightful exchange with Michelle Lundstrom , a contestant in Barbecue Showdown 2. Her personal favorite—a rich blend of ricotta and prosciutto spread generously on a crispy baguette—served as the base for this recipe. To make it my own, I’ve added a few special touches like homemade chili oil for a gentle kick and a dollop of simple pesto for a fresh, herbal note. These additions not only enhance the flavors but also bring a bit of my culinary character to the dish. This recipe transforms the humble baguette into a canvas for creativity. By combining the creamy texture of ricotta with the savory depth of prosciutto and the boldness of garlic and chili oil, each bite offers a complex taste experience that’s simply irresistible. The process is straightforward but the result feels gourmet, making this toast an excellent choice for a quick brunch or a leisurely weekend breakfast. Once broiled, the top becomes delightfully golden and the cheese slightly caramelized, adding a beautiful texture to the creamy richness underneath. I encourage you to give this Ricotta Prosciutto Toast a try. It’s not just about following a recipe—it's about embracing the joy of creating something beautiful and delicious in your kitchen. Whether you're looking to impress guests or just treat yourself to a flavorful meal, this toast promises to deliver satisfaction and maybe even spark a bit of culinary inspiration of your own. So grab that baguette, spread on the ricotta mix, and watch as simple ingredients come together into something truly special. Ingredients: Inspired by @themoneymichelle (Serve 4) High Quality Olive Oil, 1/4 Cup Chili Flakes, 1 TBSP Ricotta Homemade , 250g Kewpie Mayo, 60g Unsalted Butter Softened, 50g Garlic Coarsely Chopped, 8 Cloves Simple Pesto Homemade , 1 Heaping TBSP Prosciutto Roughly Torn, 75g Baguette, 1 Loaf Parmigiano Reggiano, For Grating Parsley Finely Chopped, For Garnishing Equipment: Cast Iron Skillet / Pan Oven Directions: Please visit my “ Panzanella Salad ” page for the simple pesto recipe. Please visit my " How To Make Ricotta " page for the recipe. In a skillet, add olive oil. Once the oil is heated up, immediately add into a bowl of chili flakes. It should start to sizzle. Mix until well combined and set it aside. In a large mixing bowl, add ricotta, mayo, butter, garlic, pesto, prosciutto and that chili oil. Give it a mix to combine well. Slice the baguette lengthwise in halves. Using a baking sheet, press the baguette down to slightly flatten. *This will ensure extra crispiness.* Transfer onto the baking sheet. Spread that ricotta mixture onto the baguette. Lastly, grate some parmigiano over the top. Wack into the oven and broil until the ricotta mixture is lightly browned. Remove from the oven and immediately garnish with some parsley. Serve and enjoy. @themoneymichelle is a genius... Recipe Video:

Jump To Video When I first heard about the limited-edition Oreo and Coca Cola collaboration, I was both curious and skeptical. So, naturally, I grabbed a pack and tried both versions from Mondel ē z and Nabisco. As expected, Nabisco took the win for me—being the original Oreo manufacturer, they’ve mastered the perfect cookie texture and balance. The combination of Oreo’s classic creaminess with the hint of Coca Cola’s fizz was surprisingly enjoyable, and it got me thinking about how I could take this flavor combo up a notch. That’s when I decided to turn the whole thing into an Oreo Coca Cola float. It’s as easy as it sounds: a couple of scoops of vanilla bean ice cream, a pour of Coca Cola, and the finishing touch—a Coca Cola Oreo perched right on top of the ice cream. The creamy vanilla balances out the sweet, fizzy Coke, while the Oreo adds a fun, crunchy texture that brings all the flavors together. The best part? The cookie softens just enough in the soda, making for a perfect spoonful. Dunk into this float instead of milk... If you manage to get your hands on these limited-edition cookies, I highly recommend giving this float a try. It’s a playful and nostalgic treat that combines the best of both worlds—Coca Cola’s refreshing sweetness and Oreo’s beloved cookie crunch. Plus, it’s a quick and fun way to enjoy these flavors in a totally new way. Trust me, this one’s worth a try! I mean, if you want to sin, at least do it properly right? Will you give this float a try? Video:

Jump To Recipe Jump To Video I know what you’re thinking—Bak Kwa in brownies? But trust me, it works. The salty-sweet smokiness of Bak Kwa (or bacon) blends beautifully with the deep richness of dark chocolate, adding an extra layer of flavor that makes these brownies completely addictive. Just outta the oven... This isn’t just about throwing meat into dessert for the sake of being different; it’s about creating that perfect balance of sweet, salty, chewy, and fudgy in every bite. Plus, the golden syrup or honey helps caramelize the Bak Kwa pieces slightly, making them even more irresistible. What I love most about this recipe is how simple it is—you can make everything in a single sauce pot. No fancy equipment, no complicated steps, just mix, pour, and bake. The result? Crispy-edged, fudgy-centered brownies with bits of smoky, chewy Bak Kwa scattered throughout. It’s the kind of treat that surprises people in the best way possible. If you’ve ever loved the combination of chocolate with sea salt or caramelized bacon, this is just the next step forward. If you have leftover Bak Kwa from Lunar New Year (or just feel adventurous), you need to try this. It’s bold, indulgent, and completely unique, yet somehow, it just makes sense. Whether you’re a fan of salty-sweet pairings or just love experimenting in the kitchen, these brownies will definitely get people talking. Go on, give it a shot—you might just discover your new favorite dessert! Ingredients: (Make one 8 inch brownie) Bak Kwa Homemade  Finely Diced, 80g Or Bacon Golden Syrup / Pure Honey / Maple Syrup, 1.5 TBSP Unsalted Butter, 96g + More For Greasing Light Muscovado Sugar, 120g High Quality Cocoa Powder Preferably Valrhona or Callebaut, 48g Unbleached All Purpose Flour, 96g Baking Soda, 3/4 TSP Sea Salt, Pinch Eggs, 3 High Quality 70% Dark Chocolate Preferably Valrhona or Callebaut, 96g Equipment: Oven Sauce Pot 8" Square Cake Pan Directions: Please visit my " Bak Kwa " page for the recipe. *If you use bacon instead of Bak Kwa, follow these steps: Broil bacon on a baking tray in the oven until crispy browned. Remove from the oven and coarsely dice. Use the rendered bacon fat to grease the cake pan. Continue with the directions below.* Preheat the oven to 190 degrees celsius or 375 fahrenheit. Grease the cake pan with butter or bacon fat. Line parchment with sides overhanging. In a mixing bowl, add bacon or bak kwa and golden syrup. Mix until well combined and set it aside until ready to use. In a sauce pot over medium heat, add butter. Cook butter until it starts to melt. Remove from heat and add in the sugar. Mix until the sugar has completely melted. Add in cocoa powder, flour, baking soda and salt. Mix until well combined. Followed by eggs, dark chocolate and the bacon/bak kwa mixture. Transfer to the prepared cake pan. Even the top and wack into the oven. Bake for 15 to 18 mins. The center should be still soft and the sides should be crispy with a glossy shine. Set aside to cool down for 15 mins. Carefully unmold and slice into 16 squares. Serve immediately. The combination somehow works... Recipe Video:

Jump To Recipe Jump To Video Featured on Twinkl! Quiche is already one of the most versatile dishes out there, but swapping out the traditional pastry crust for a golden layer of mashed potatoes? That takes it to a whole new level. This version is a bit rustic, a little messy, but absolutely delicious. The potatoes form a crispy, slightly creamy base that holds all the rich flavors of Bak Kwa, caramelized onions, spinach, and cheese together. It’s hearty enough to be a full meal and comes with the bonus of using up any leftover Bak Kwa from Lunar New Year (or you can easily substitute bacon). There’s something deeply satisfying about the combination of smoky, sweet Bak Kwa, melted cheese, and eggs baked into the potato crust. The onions add depth, the spinach brings a bit of freshness, and the hint of nutmeg ties everything together with warmth. Since we’re skipping the usual pastry crust, this quiche feels a little lighter, but still indulgent in all the right ways. And the best part? You don’t have to worry about chilling, rolling, or blind baking any dough—just press, fill, and bake. If you love quiche but want an easy, no-fuss version, this recipe is worth a try. It’s perfect for brunch, meal prep, or even a cozy dinner. Plus, it’s a great way to use up pantry staples without sacrificing flavor. Serve it hot out of the oven with a simple salad on the side, and you’ve got a meal that feels comforting, satisfying, and just a little bit special. Ingredients: (Make one 10 inch quiche) Yukon Gold Potatoes, 850g Sea Salt, Pinch Spinach Frozen, 3 Cups or Fresh Spinach High Quality Olive Oil, 2 TBSP + More For Greasing Yellow Onion Finely Sliced, 1 White Pepper, Pinch Garlic Finely Minced, 3 Cloves Dried Thyme, Pinch Black Pepper, Pinch Nutmeg Freshly Grated, Pinch Parmigiano Reggiano, For Grating Bak Kwa Homemade Finely Diced, 4 Slices Or Bacon, 8 Slices Cheddar, For Shredding Eggs, 4 Heavy Whipping Cream, 60g Parsley Coarsely Chopped, A Handful Equipment: Oven Sauce Pot Cast Iron Skillet Directions: Please visit my " Bak Kwa " page for the recipe. Cook the Potatoes. Wash the potatoes thoroughly and scrub them clean. Place in a pot and cover with water. Season with salt and stir. Bring to a simmer and cook until fork-tender. Prep the Spinach. If using frozen spinach: Blanch in simmering water for 1 minute or until thawed. Drain and set aside. Reserve the blanching liquid. If using fresh spinach: You can skip the blanching step. Optional: Prep the Bacon (if using instead of Bak Kwa). In a skillet over medium heat, cook the bacon with a splash of hot water. Let the water evaporate, then continue cooking until the bacon is browned. Remove and dice. Set aside. Use the rendered fat for the next steps. Make the Spinach Mixture. In a skillet over medium heat, heat some olive oil (or use bacon fat if prepared). Add onion and season with salt and white pepper. Sauté until lightly caramelized. Add garlic, thyme, and spinach. Sauté until well combined and wilted. Add a splash of blanching liquid to deglaze. Set aside the spinach mixture. Prepare the Potato Crust. Lightly grease a clean skillet with olive oil. Preheat the oven to 205°C (400°F). Once the potatoes are fork-tender, drain and transfer them into the greased skillet. Use the bottom of a glass or your hands to press and lightly mash the potatoes to form a crust, covering the base and sides. Season with salt, black pepper, and nutmeg. Grate some Parmigiano over the top. Assemble the Quiche. Scatter half of the bacon or Bak Kwa over the potatoes. Add some shredded cheddar. Spread the spinach mixture evenly. Add the remaining bacon or Bak Kwa, followed by more shredded cheddar. In a bowl, whisk eggs and cream together. Pour evenly over the filling. Smooth the top and grate more Parmigiano over everything. Bake and Serve. Bake for 25 to 30 minutes, or until the filling is set. Garnish with chopped parsley. Slice and serve immediately. Featured on Twinkl! The bak kwa amps up the flavors... Rustic and yummilicious... Recipe Video:

Jump To Recipe Jump To Video “Shahi” means royal, and this Shahi Garam Masala is just that—fragrant, complex, and deeply aromatic. Traditionally used in North Indian and Mughlai cooking, this blend leans into luxury with the inclusion of mace, nutmeg, cardamom, and cinnamon. These spices were once reserved for royalty and special occasions, which explains the name. What sets it apart from regular garam masala is its slightly sweeter, more floral, and well-rounded profile—perfect for rich dishes like biryani, korma, or butter chicken. Honestly, it’s super satisfying to toast and grind your own spice blend—your kitchen will smell amazing. Plus, you get full control over the intensity and freshness. Once you’ve tasted a homemade batch like this, it’s hard to go back to store-bought. Give it a try, make a small batch first, and use it to finish off your curries or even sprinkle a little over grilled veggies. It’s a small step with a huge payoff. Ingredients: (Make 1/2 Cup) Cinnamon Stick, 1 Cloves, 1 TBSP Green Cardamons, 1 TBSP Black Cardamon, 1 Bay Leaves, 4 Kashmiri Dried Chilies, 2 Black Peppercorns, 1 TBSP Mace, 2 Nutmeg Freshly Grated, Pinch Equipment: Cast Iron Skillet / Pan Spice Grinder Directions: In a skillet over medium heat, add all the ingredients, except nutmeg. Toast lightly until aromatic. Transfer into a spice grinder. Blitz until powder forms Grate in some nutmeg and give it a final blitz. Transfer into a sterilized mason jar. Cover tightly and store in a dry cool place. I like to keep the spices in the freezer. Once you grind your own spice blend, you'll never go back to store-bought ones... Recipe Video:

Jump To Recipe Jump To Video Yes! The answer to your question, when there is cold-brewed coffee, there is also cold-brewed tea. Very much like cold brewing coffee, the process reduces the tannins from releasing into your tea. In other words, less bitterness and astringent flavor compared to when brewing coffee or tea hot. I made 2 separate cold-brewed tea: a combination of green tea, lemon and blueberries, green tea and oranges. You can use red tea, earl grey, or a combination of different types of tea. As for the fruits, I would recommend citrus and berries. I am not sure about apples, pears, or stone fruits tho. But I am sure they are worth exploring and experimenting with. If you are intrigued, you can also add in some spices to your preference as well. Cinnamon, ginger, allspice, etc. The possibilities are endless. This just amps up a whole new level of tea-drinking experience! I really hope you will give this recipe a try and start cold brewing. Cheers! Ingredients: (Serve 2) Lemon & Blueberries: Good Quality Earl Grey Tea Bags, 3 Filtered Cold Water, 500ml Blueberries, A Handful Fresh Lemon Thinly Sliced, 1/2 Lemon Orange: Good Quality Green Tea Bags, 3 Filtered Cold Water, 500ml Oranges, 1 Orange Chinese: Good Quality Chinese Red Tea Bags, 3 Filtered Cold Water, 500ml Dried Dates, 6 Ginger Slices, 3 Dried Haw, 1 Slice Wolfberries, 1 TBSP Equipment: Pitcher Strainer Directions: For the lemon blueberries cold-brewed tea: In a pitcher add tea bags and water. Add blueberries & lemon. Cover, give it a quick shake. Chill in the fridge for at least 6 hours or preferably overnight. *But no more than 12 hours or the cold brewed tea will become bitter.* Before serving, chill the serving glass in the fridge. When ready to serve, remove and discard tea bags. Pour the tea into the chilled serving glass thru' a strainer. Serve immediately. For the orange cold-brewed tea: In a pitcher add tea bags and water. Add in orange. Cover, give it a quick shake. Chill in the fridge for at least 6 hours or preferably overnight. *But no more than 12 hours or the cold brewed tea will become bitter.* Before serving, chill the serving glass in the fridge. When ready to serve, remove and discard tea bags. Pour the tea into the chilled serving glass thru a strainer. Serve immediately. For the Chinese cold-brewed tea: In a pitcher add tea bags and water. Add in dates, ginger, haw and wolfberries. Cover, give it a quick shake. Chill in the fridge for at least 6 hours or preferably overnight. *But no more than 12 hours or the cold brewed tea will become bitter.* Before serving, chill the serving glass in the fridge. When ready to serve, remove and discard tea bags. Pour the tea into the chilled serving glass. You can actually eat the wolfberries and dates, as they are hydrated if desired. Serve immediately. Recently, I'd made a cold brewed tea with some Chinese herbs and red tea bags (ingredients listed above) . The possibilities are really endless! Explore and experiment! Recipe Video:

Jump To Recipe Jump To Video I know Xmas is over but since some of you lovely people have been asking what did I cook for my Xmas dinner, I decided to share these dishes. When I saw @kerrylaifatt posted her mulled wine recipe, I know I have to make my own. You can check out her version: Pretty neat right? As she had mentioned that her recipe was too citrusy, so I omit the orange juice instead. I used 2 types of citrus for an extra flavor profile. To kick things up a notch, I also added some spiced rum. Lastly, with a bit of chefy touch for the presentation. You can totally enjoy the mulled wine without it and it will be fine. Cheers! Ingredients: Inspired by @kerrylaifatt (Serve 4) Red Wine, 750ml Spiced Rum, 50ml Brandy, 325ml Pure Vanilla Paste, 1 TSP Orange Peels, 1/2 Orange Lemon Peels, 1/2 Lemon Demerara Sugar, 50g Cloves, 1/2 TBSP Cinnamon Sticks Preferably Hexa , 2 Green Cardamoms, 1/2 TBSP Star Anise, 2 Nutmeg Freshly Grated, Pinch Presentation (Optional): Lemon Slices, 4 Granulated Sugar, For Brûlée Orange Peels Thinly Stripped, 4 (Reserve The Orange Segments) Cinnamon Sticks Preferably Hexa , 4 Equipment: Heavy Pot Blowtorch (Optional) Directions: In a heavy pot, add in all the ingredients. *Be sure to discard any seeds from the lemons and oranges.* Give it a stir to combine everything. Turn the heat up to medium-high. Bring it up to a simmer and cook for 15 mins or until the sugar has completely dissolved. *Do not bring it up to a boil.* Turn the heat down to the lowest setting, cover and steep for 1 hr. *It should be barely simmering.* This is optional: Spoon granulated sugar over the lemon slices. Using a blowtorch and brûlée until caramelized. Set aside. Tie a knot with orange peel strips onto cinnamon sticks. Trim off any excess. Place the cinnamon sticks into individual wine glasses. Use a blowtorch to burn the cinnamon sticks until smokey. Immediately cover the glasses to prevent the smoke from escaping. When ready to serve, remove the cinnamon sticks and slide in the reserved orange segments (from the orange peel strips). Pour in the mulled wine. Place the burned cinnamon sticks into the glasses. Slide the brûléed lemon slices at the side of the glasses. Lastly, top it off with star anise. Cheers! Recipe Video:

Jump To Recipe Jump To Video Someone requested that I should put this as an actual written post here. You asked and you shall receive. And what can I say? This is perhaps the only reel I am proud of so far, despite the messy pour. Lol! As I had said before, Filipinos use ube halaya on almost anything, even on coffee. This is like the Avocado Coffee drink, you have to try and see if it is your palate. Ingredients: (Serve 1) Ube Halaya Homemade , 100g Ube Extract, A Few Drops Evaporated Milk Preferably Chilled, 150g Freshly Brewed Coffee, 150g Latik Homemade , For Garnishing Equipment: Blender Directions: Please visit my " How To Make Latik " page for the recipe. Please visit my " Ube Halaya Toast " page for the recipe. In a blender, add ube halaya, ube extract and milk. Blitz until well combined. *You can add some sweetener of your choice desired. Condensed milk works really well.* Pour into a serving glass. Pour coffee over the top and garnish with some latik. Cheers! Beautiful layers... Recipe Video: