Fat
Dough

Jump To Recipe Jump To Video Post covid19 recovery hasn't been smooth sailing; been having a nasty cough and fatigue always kicks in after some movement. So, simple egg recipes like this are all I can think of at this moment. I found a cast iron tamagoyaki pan at a flea market, and it was in pretty bad shape. So I thought, why not restore it and make tamagoyaki. I must admit, this came out not how I wanted it to be. I was thinking of scrapping this recipe and calling it an epic fail, but it tastes so good not to share. I heard that it takes years for a sushi chef to master this dish. So, it might take me decades? LOL! Maybe perhaps, after years of practice, I might get it right. I will definitely keep you lovely people posted once I do (fingers crossed). This is actually the sushi restaurant style of making tamagoyaki; it is not the more common way of adding thin layers after layers and rolling into an egg roll. The controlling of heat when cooking is really important. If the heat is too high, it will be burnt. If it is too low, it will not cook properly and evenly. I would also suggest getting a cast iron tamagoyaki pan. It regulates heat better. The caramelized crust adds so much texture and flavor. An absolute umami bomb. It takes a bit of a workout, patience and effort, but it is worth it in the end. Ingredients: (Serve 2) Nagaimo / Japanese Mountain Yam Peeled, 70g Sea Salt, Pinch Eggs, 4 Egg Yolks, 3 Granulated Sugar, 30g White Soy Sauce, 15g Mirin, 50g Grapeseed / Peanut / Sunflower / Canola Oil, For Cooking Nori Flakes, Pinch Shichimi Togarashi / Japanese 7 Spice, Pinch Equipment: Suribachi Surikogi / Japanese Mortar & Pestle Cast Iron Tamagoyaki Pan Sushi Bamboo Mat Wrapped with Foil Directions: In suribachi surikogi, add nagaimo and salt. Grind until smooth and slimy. Add in the eggs and yolks, a couple at a time, grinding until fully incorporated. Once the mixture is homogenous, add in sugar, soy sauce and mirin. Continue grinding until well combined. Over low heat, add about 2 TBSP of oil into the tamagoyaki pan. Using kitchen paper, wipe the oil all over the pan. This is to create a non-stick coating. Add in the tamagoyaki batter. Cover with the foiled-wrapped bamboo mat. *The heat has to be on low* Cook for 3 to 5 mins or until the bottom is slightly dark-browned. It looks like it is burnt, but it is caramelization. If it is black, it is burnt, so do keep an eye on it. Remove from heat and flip. Grease the pan with some oil to create a non-stick coating again. Return the tamagoyaki back into the pan and cook for another 1 to 2 mins. Remove from heat and flip. The yellow side should be facing up. Sprinkle some nori flakes and shichimi togarashi over the top. Slice and serve immediately. Look at the wonderful texture despite the failed attempt... An umami bomb... Recipe Video: If you are interested in restoring cast iron tamagoyaki pan...

Jump To Recipe Jump To Video I am gonna be 100% honest with you lovely people, before I discovered Lao Gan Ma about 4 years, I had never tasted any chili oil in my life. Yes, never! You must be judging me right now as you may know that I am Chinese. Not 100%, but my last name says all. I oughta be ashamed of myself, you might think. But hear me out, I grew up with little exposure to Chinese cuisine. All I know are my grandma's and mom's Indo-concoction food. I also grew up with American-Chinese cuisine too. I know that shouldn't be an excuse for me not to know much about Chinese cuisine. Well, anyway, here's my version of chili oil. I am keeping things very simple for this recipe; I am using what I can get my hands on without over-complicating. You can use whichever dried chilies you desired, I am using Kashmiri. You can try some Sichuan red chilies or even a combination of Mexican chilies. Be sure to adjust to the level of spiciness of your palate. It has to be 30g. As for the "zhacai" (aka Chinese pickled mustard), you can use pickled relish, pickled daikon or even sauerkraut. That extra zing and crunch will boost the flavors and texture. If you are intrigued, you can also add some peanuts too. I added some smoked paprika and liquid smoke for that smokey kick. In closing, I hope you will give my version of chili oil a try. Ingredients: (Make about 500ml) Peanut / Sunflower / Canola Oil, 225g Star Anise, 2 Black Cardamom, 1 Cloves, 1 TBSP Cinnamon Stick Preferably Hexa , 1 Miso, 30g Chinese Rice Wine, 30g Dried Chilies, 30g Smoked Paprika, 2 TBSP Demerara Sugar, 1 TBSP Sea Salt, Pinch Shallots Finely Sliced, 5 Ginger Finely Minced, 1" Garlic Finely Minced, 3 Cloves ZhaCai (Chinese Pickled Mustard) Finely Chopped, 40g Sichuan Peppercorns, 2 TSP Sesame Seeds, 2 TSP Liquid Smoke Preferably Stubb's , 2 TBSP Equipment: Cast Iron Skillet / Pan Spice Grinder Directions: Add oil into a skillet and turn the heat up to medium-low. When you insert a wooden chopstick, it shouldn't be bubbling rapidly. Add in star anise, black cardamom, cloves and cinnamon stick. *Be careful as it might splatter.* Allow the spices to sizzle for about 3 mins, turn off the heat and set aside to infuse for another 30 mins. In the meantime, toast dried chilies in another skillet until aromatic and lightly charred. Transfer into a spice grinder. Give it a few pulses. *Do not take it too far as we want it to be coarse ground and not powdery.* Transfer into a large bowl. Add in paprika, sugar and salt. Mix to combine well and set aside. After 30 mins, fish the spices out of the oil. Turn the heat up to medium-low. When you insert a wooden chopstick, it shouldn't be bubbling rapidly. Add in shallots, ginger and garlic. Saute until aromatic. Saute in the zhacai. Add in the miso mixture while stirring slowly to combine well or it might split. Stir in the peppercorns and sesame seeds. *Be careful as it might splatter.* Once everything is incorporated, bring it up to a slow sizzle. Allow the mixture to sizzle for about 3 mins. Remove from heat and immediately pour the oil mixture into the chili mixture. Mix until well combined. Lastly, add in the liquid smoke. Stir to combine well. Taste and adjust for seasoning with salt or sugar. You can transfer it into a small bowl or a sterilized jar. It can be kept chilled in the fridge for about 14 days. Not too numbingly spicy. Full of flavors... Recipe Video:

Jump To Recipe Jump To Video You must be wondering why it took me so long to post some Mexican dishes. Maybe I find it intimidating? Or perhaps, Mexican cuisine is as vast as Indian cuisine that almost different household has their own versions. Yes! Mexican cuisine isn't just tacos and burritos. When Hexa sent me some taco seasoning, I finally decided to post some Mexican dishes starting with this recipe. If your location is available for Hexa to deliver, please order from their website. Ingredients: (Make 1/2 Cup) C umin Seeds, 1.5 TBSP Cubeb, 1 TBSP Chiles de árbol, 2 Guajillo, 1 Garlic Powder, 1/4 TSP Onion Powder, 1/4 TSP Dried Oregano Preferably Hexa , 1/4 TSP Smoked Paprika, 1/2 TSP Sea Salt, 1 TSP Dried Mushroom Powder, 1 TSP Equipment: Cast Iron Skillet / Pan Spice Grinder Directions: In a skillet over medium heat, add cumin, cubeb and the 2 chilies. Toast lightly until aromatic. Transfer into a spice grinder. Blitz until powder forms. Add in the rest of the ingredients. Give it a few pulses to combine well. Transfer into a sterilized mason jar. Cover tightly and store in a dry cool place. I like to keep the spices in the freezer. Recipe Video:

Jump To Recipe Jump To Video If you know me well, you should know how much I love bread, especially flatbreads. And yes, it took me long enough to post a tortilla recipe. To be honest, a friend of mine (who is an expert Mexican cuisine cook) gave me this recipe. He told me that this is the simplest and easiest tortilla recipe. I 100% agree with him. There are basically 5 ingredients and there is hardly any waiting time for rising and resting. The end result is a light and fluffy tortilla. I also include some tips (all written in the directions down below) that he had taught me as well. And I gotta say, those tricks do pay off. Ingredients: (Make 8 tortillas) Unbleached All Purpose Flour, 204g Sea Salt, 1/2 TSP Baking Powder, 1/2 TSP Sunflower / Peanut / Canola Oil, 38g Lukewarm Water, 120g Equipment: Cast Iron Skillet Directions: In a large bowl, add flour, salt and baking powder. Mix until well combined and create a well in the center. Add in oil and water. Fold until well combine and it comes together into a dough. Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 5 mins. The dough should be smooth and not sticky. If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. Transfer onto a lightly floured surface and continue kneading for another 5 mins. Weigh and divide into 8 equal pieces. Roll each piece into a tight dough ball. Lightly flatten each ball. Do not keep this step. This is to prevent the dough from springing back during the rolling process. Cover with a kitchen towel and rest for 15 mins. After 15 mins, working with 1 dough ball at a time, roll into a disc about 6 to 7" wide. *Keep the rest of the dough balls covered with a kitchen towel to prevent them from drying out.* Heat up a skillet over medium heat. Place the rolled dough onto the skillet. The dough should puff up. Once the bottom is lightly browned, flip. Continue cooking until the bottom is browned. Transfer onto a plate and cover with another kitchen towel to keep warm. Repeat the process with the remaining dough balls. Use the tortillas as tacos, enchiladas or burritos. Flattening the dough before allowing them to rest... Recipe Video:

Jump To Recipe Jump To Video I never liked sauerkraut. Not until I made it myself. I find that store-bought sauerkraut is either too salty or bathed in so much vinegar that it is too sour to consume. Call it a coincidence. I was exploring some Ukrainian recipes and I was intrigued by the sauerkraut soup. Will it be like a Ukrainian version of Chinese Hot & Sour Soup? I thought to myself. That's how my journey of homemade sauerkraut began. I planted my feet on Joshua Weissman 's recipe because it does not use a huge amount of salt and vinegar. Although it does require some patience, time and effort for the cabbage to be fermented, it is 100& worth it. I mean, that's how sauerkraut and other fermented food suppose to be right? The period of fermentation is down to your preference for tanginess. I stopped fermenting on the 2nd week. And I love to serve my sauerkraut on some buttered toast with vegemite. I even tried it out with red cabbage. It tastes as good as it looks. In case you are wondering, sauerkraut is a German word but this fermented cabbage is originated from China. You can wiki about it. Ingredients: Inspired by Joshua Weissman (Make 1 medium jar) Cabbage White or Red, 1 Large Himalayan Salt, For Fermentation Equipment: Sterilized Airtight Jars Directions: Slice the cabbage into quarter wedges. Remove the core. Thinly slice the cabbage. Transfer onto a large bowl and weigh. The amount of salt used is 2% of the cabbage weight. To simply put, the total weight of sliced cabbage multiply by 0.02. Mix the salt with the cabbage until well combined. Set aside for 30 mins. The cabbage should wilt a little. Squeeze a handful of cabbage to draw out some moisture and liquid. Transfer into the sterilized jar. Use the handle portion of a spatula to further pack the cabbage inside the jar. Repeat the steps until all the cabbage is packed tightly into the jar. Transfer any leftover liquid into the jar as well. Cover with a lid and set aside in a cool and dark place. The cabbage will bloat after 24 hrs. Uncover and use the handle portion of a spatula to pack the cabbage down. When you are doing so, water bubbles will appear and that is a good sign. Cover and set aside. Repeat the cycle every 24 hrs for at least 2 weeks. Once the sauerkraut reaches the tang that your palate is looking for, store it in the fridge. I like to serve my sauerkraut over some buttered toast with some vegemite. I will be using my sauerkraut to make Ukrainian soup. I have fallen in love with vegemite and sauerkraut... Once you made your own sauerkraut, you will never look at any store-bought ones again... Recipe Video:

Jump To Recipe Jump To Video I think this caramel sauce needs no introduction. And I know I will get myself into deep trouble for saying this, but Dulce de Leche is better than any caramel sauce out there. Period. It is actually just caramelized milk. This is quite a simple recipe. All you need is a can of condensed milk and time. If you dislike condensed milk and have a whole day of free time, I also included an old-fashioned method in the directions below. For years, Uraguay and Argentina have been debating on which country invented Dulce de Leche. Well, they can keep debating and I will just enjoy this wonderful sauce. Ingredients: (Make 1 can) Sweetened Condensed Milk, 1 Can Equipment: Heavy Pot Directions: Remove any labels and glue from the can. Rinse and clean the can. Transfer into a pot of water. Make sure the pot is large enuff to fully submerge the can within 2 inches below the surface. Lay the can on its side. Bring the water up to a simmer. Turn the heat down for a slow simmer. Set timer for 30 mins. Top up with boiling water every min. *This step is important to always keep the can fully submerged or the can will explode.* Simmer for 2.5 to 3 hrs. Remove the can from heat and set it aside to cool down completely, best overnight. Open the can with a can opener to reveal a sauce that's better than caramel. Transfer into a sterilized jar and keep chill in the fridge. Drizzle over some ice cream or desserts. Or, if you have the time and patience, add 1L of whole milk and 120g of sugar into a heavy pot. Stir until the sugar has melted. Add in 1/4 TSP of baking soda and continue stirring constantly for 6 to 7 hrs or until the milk has fully caramelized. Recipe Video:

Jump To Recipe Jump To Video Have I told anyone that my ex-wife is a Filipina? Apart from being my ex, she also introduced Filipino cuisine to me (that's perhaps the only credit that I'll ever give to her). And to be honest, I miss her cooking. Latik over some ube halaya aka toasted coconut milk curds over some ube jam is one of those dishes. The trick to make Latik is coconut milk NOT coconut cream and cooking in a non-stick skillet or pan. This is because the coconut curds tend to stick on the skillet. Keep a close eye on the coconut milk while cooking, as it can turn from toasted to burnt very fast. This is a coconuty and buttery topping for any desserts. I hope you will give it a try. Ingredients: (Make 1/2 Cup) Good Quality Coconut Milk, 1 Can / Packet / Fresh Equipment: Non-Stick Skillet / Pan Directions: Make sure you are using a non-stick skillet or pan as the coconut milk curds tend to stick. In a non-stick skillet or pan over medium heat, add coconut milk. Leave it untouched and cook until it starts to bubble. Keep an eye on it. The coconut milk will start to evaporate and brown on the edges. At this point, turn the heat down to low and stir. Continue stirring until the coconut milk has completely evaporated leaving behind the browned coconut milk curds. As you are stirring, the oil will start to render and the milk curds will turn a darker shade of brown. It should be crispy and nutty. Remove from heat and pass thru' a sieve to drain off any excess coconut oil. You can use coconut oil for your recipes. Transfer into a bowl and use the latik aka toasted coconut milk curds on any desserts. Recipe Video:

Jump To Recipe Jump To Video People have been asking me about this spice blend from my previous Shurbah Baydah recipe. So, here it is. And I totally agree that this spice blend deserves a standalone post. You can use this for any type of meat or stew. I'm not sure if I should say this, but this is like the Yemeni garam masala. As I went deeper down the rabbit hole, there is another type of Hawaij that Yemeni used for their beverages. Yes! I was just as mindblown as you are! To be honest, I don't think I can go back to pumpkin spice cos this is 10x better! Don't believe it? Give it a shot and thank me later. Well, of cos, I'd included both spice blends below (I got you covered, as always). Ingredients For Savory: (Make 1/2 Cup) Black Peppercorns Preferably Hexa , 3 TBSP Cumin Seeds, 2 TBSP Coriander, 2 TBSP Green Cardamoms, 1 TBSP Cloves, 1 TBSP Turmeric Powder Homemade , 2 TBSP Equipment: Cast Iron Skillet / Pan Spice Grinder Directions: Please visit my " How To Make Turmeric Powder " page for the recipe. Add everything, except for the turmeric powder, into a skillet over medium heat. Toast lightly until aromatic. Transfer into a spice grinder. Blitz until powder forms. Add in turmeric powder. Give it a few pulses to combine well. Transfer into a sterilized mason jar. Cover tightly and store in a dry cool place. I like to keep the spices in the freezer. Ingredients For Sweet: (Make 1/4 Cup) Ginger Powder, 1 TBSP Green Cardamon Ground, 1 TBSP Nutmeg Freshly Grated, Pinch Mace Ground, Pinch Cloves Ground, 1 TBSP Cinnamon Ground Preferably Hexa , 1 TBSP Directions: Mix everything together until well combined. Transfer into a sterilized mason jar. Cover tightly and store in a dry cool place. I like to keep the spices in the freezer. Use this spice blend for your coffee or tea. I used 2 parts coffee and 1 part hawaij ratio. Of cos, with a little help from Hexa ... Trust me, this tastes better than pumpkin spiced latte... Recipe Video:

Jump To Recipe Jump To Video You can call it a coincidence or just a small world, my mum actually made shatta without even knowing. She is from Indonesia and sambal hijau is sorta her favorite condiment. The problem is, she was a career woman and she hardly have the time to cook. So, somehow she discovered a way to replicate sambal hijau without cooking. I didn't know about shatta existed until I fell in love with middle eastern cuisine. Small world right? There is even a red version of shatta in which red chilies are used instead of green chilies. This is somewhat like a very spicy pesto but without the cheese. Earthy, flavorful and of cos spicy. You can tone down the spice level by deseeding the chilies or using milder green chilies. And if you want it spicy, you can always use jalapeños. It is really up to your own palate. The magical thing about this chili sauce is you can actually store it for up to 6 months! Ingredients: (Make 1 cup) Garlic, 5 Cloves Sea Salt, Pinch Black Pepper, Pinch Cumin Ground, 1/2 TSP Any Green Chilies (I'm using shishito peppers), 100g Fresh Lemon Zest, 1/2 Lemon Fresh Lemon Juice, 1/2 Lemon Parsley, 10g Any Nuts (I'm using pecans), 15g Demerara Sugar, 1 TBSP High Quality Olive Oil, 38g Mushroom Powder, Pinch Black Seeds Preferably Hexa , Pinch Sumac Preferably Hexa , Pinch Equipment: Food Processor Directions: Blitz garlic, salt, pepper, cumin, green chilies, lemon zest, lemon juice, parsley, nuts and sugar in a food processor until it comes together into a coarse paste. Transfer into a bowl and fold in olive oil until well combined. Taste and adjust for seasonings with salt, sugar or pepper. Add in mushroom powder, black seeds and sumac. Give it a final mix and store it in a sterilized jar. It can store very well chilled in the fridge for up to 6 months as the olive will solidify the shatta. Thaw at room temperature before using. You can use shatta as a condiment for your sandwiches, hummus, soups, etc. I prefer having my shatta with some yogurt in a pita... Recipe Video:

Jump To Recipe Jump To Video This lovely French pastry dough was 1st introduced to me by a close friend of mine on Instagram, Inbar Zuckerberg . I have learned a lot from her. She is now currently working at LaSalle Restaurant Zürich, Switzerland. Please show her some love by visiting the restaurant if ever you are in Zürich. I did some research on how to craft this pastry and it pays off. The trick is to whisk the dough into a dough-like consistency, not too sticky nor soft. And most importantly, it is best kept chilled in the fridge overnight before use. You can also freeze the dough for up to 3 months in the freezer. You can also reuse any scraps or leftovers by rerolling the dough. Needless to say, this is a very versatile recipe. I usually use this for my flan and cheesecake recipes. Ingredients: (1 Recipe) Unsalted Butter Softened Preferably Irish, 140g Demerara Sugar, 100g Egg Yolks, 58g Pure Vanilla Paste, 1 TSP Unbleached All Purpose Flour. 185g Sea Salt, 4g Baking Powder, 6g Equipment: Hand / Stand Mixer Oven Directions: In a large mixing bowl, add in butter and sugar. Using a hand or stand mixer, cream until light and fluffy. Add in the egg yolks and vanilla paste. Whisk until well combined. In a smaller bowl, mix flour, salt & baking powder together. Whisk this flour mixture into the butter mixture, 1/3 portion at a time, until everything is well incorporated. Continue whisking until it reaches a dough-like texture, not sticky nor stretchy. Transfer onto a cling film. Wrap and shape into a rectangle for easier rolling. Keep chill in the fridge for at least 6 hrs or preferably overnight. You can keep it frozen in a freezer for up to 3 months. Thaw in the chiller the day before use. Preheat oven to 180 degrees celsius or 360 fahrenheit. Unwrap the sablé breton onto parchment paper. Slice the portion size you need and keep the remaining wrapped and chilled. Place another parchment paper on top. Roll into your desired thickness. Cut into your desired shapes. Save any scraps with the remaining sablé breton. Keep any leftovers chilled or frozen. Wack into the oven and bake for 6 to 8 mins or until crispy brown. I love having my sablé breton with my homemade lemon marmalade ... Recipe Video: