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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:

Jump To Recipe Jump To Video This is my multi-purpose tomato sauce. I used this for my pasta, pizza and lasagna. I personally find that tomatoes lose their vibrant fruitiness as you start to cook them down. Don't you agree? I mean, the tomato sauce will cook further on pasta, pizzas or lasagna, so why cook them for hours and hours beforehand? Maybe it is just me. Anyway, the olive oil (make sure you are using a high quality one, it matters) is infused with garlic during the poaching process, then pour into the seasoned tomatoes. That poached infused oil will sorta "cook" the tomatoes gently while retaining the vibrant tomatoey fruitiness. Sorry, I got carried away. Ingredients: (Make 14oz) Crushed or Whole Tomatoes Canned, 14oz Sea Salt, Pinch Black Pepper, Pinch Mushroom Powder, Pinch High Quality Olive Oil, 1/4 Cup Garlic Thinly Sliced, 5 Cloves Chili Flakes, 1/2 TSP Dried Basil, 1/2 TSP Dried Oregano, 1/2 TSP Equipment: Cast Iron Skillet / Pan Directions: Transfer tomatoes into a large bowl. *If your canned tomatoes are whole, you can crush them with your hand.* Season with salt, pepper and mushroom powder. Give it a quick mix and set it aside. In a skillet over low heat, add olive oil and garlic. Allow the garlic to poach in the oil for about 15 mins. *The heat has to be on super low, or the garlic will burn very fast.* As soon as the garlic starts to brown along the edges, immediately remove it from heat and pass thru' a sieve onto the tomatoes. Add in chili flakes, basil and oregano. Mix until well combined. Set aside until ready to use. *The sauce can keep in the fridge for up to 5 days.* You can use this for your pasta or pizzas. Recipe Video:

Jump To Recipe Jump To Video This blend of seasoning dated back to the 18th century when the Cajun–Acadians who were deported from Acadia to Louisiana. They incorporated West African, French and Spanish cooking techniques into their original cuisine which makes it unique. My version of Cajun seasoning is not traditional; I added a few twists to enhance the flavors. I also heard that there are actually 2 types of Cajun seasoning? I am not sure if I am right. The other is more of a rub to act as a searing coat for meat. Maybe it is about time I explore more traditional American cuisine. Agree? Ingredients: (Make 1/2 Cup) Black Peppercorns, 1 TBSP White Peppercorns, 1 TBSP Dried Mushroom, 1 De Arbol, 3 Smoked Paprika, 2.5 TSP Cayenne, 1 TSP Smoked Sea Salt, 2 TSP Garlic Powder, 2 TSP Onion Powder, 1 TSP Dried Oregano, 1 TSP Dried Thyme, 1 TSP Equipment: Cast Iron Skillet / Pan Spice Grinder Directions: In a skillet over medium heat, add black peppercorns, white peppercorns, dried mushroom and de arbol. 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 Ever since one of my Insta-Fam posed a recipe about Japanese curry roux, it changed my life. I tot of doing a separate post specifically on this masala. The name "Madras Curry" wasn't even used in India even tho it is founded in Madras city in Southern India. You should have known. The name is invented by the English who brought the spice blend back to the UK. You can find Madras Curry in most of the restaurants in Britain. Let's get started with the recipe. Ingredients: (Make 2 Cups) Cumin Seeds, 1 TBSP Coriander Seeds, 2 TBSP Fenugreek Seeds, 1 TSP Mustard Seeds, 1 TSP Black Peppercorns, 1 TSP Cinnamon, 1 Stick Green Cardamom, 10 Cloves, 1 TSP Dried Kashmiri Chilies, 5 Kadi Patta, 20 Ginger Powder, 1 TBSP Turmeric Powder, 2 TBSP Equipment: Cast Iron Skillet / Pan Spice Grinder Directions: In a skillet over medium heat, add all the ingredients, except for ginger and turmeric powder. Toast until aromatic. The mustard seeds and kadi patta will start "singing". Remove from heat and transfer into a spice grinder. Blitz until powder forms. Add in ginger and turmeric powder. Give it a few more blitzes. Transfer into an airtight container. Store in a cool and dry place. I prefer storing my spices in the freezer. All the wonderful aroma just permeates my kitchen... Recipe Video:

Jump To Recipe Jump To Video As I was posting about mooncakes, an InstaFam, @joycexi DMed me about this traditional mooncake from Shanghai. I began more fascinated by it. The biggest hurdle is pork lard as I don't eat pork, so lard is just outta the question. Even tho vegetable shortening seems like a great substitute, the process of turning palm oil into something that looks like lard is really gross. To add insult to injury, vegetable shortening is flavorless. The pastries cracked during the baking process... So I tried a combination of butter & ghee. It still lacked that flakiness texture and to be honest, it tastes rather blend (without that aromatic perfume). I had to improvise. I tried a combination of duck fat and peanut oil. The texture, as well as flavor, improved. The 2 main problems are that during the baking process, the pastry cracked open again. Some even erupted. They still lack that flakiness that I am looking for, even tho they made progress. I will give this another shot in 2023. If you still wanna try my recipe, it is written down below with a video included. Here I wish all you lovely people a very Happy Mid-Autumn Festival! Ingredients: (Make 16 mooncakes) Fillings: Chicken Thigh Skinless Boneless, 75g Chicken Breast Skinless Boneless, 75g Shrimp Deveined Shelled, 100g Shiitake Mushrooms Finely Diced, 2 Garlic Finely Grated, 1 Clove Ginger Finely Grated, 1/4 Inch Green Onion Thinly Chopped, 2 Stalks Granulated Sugar, 1/2 TSP Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Cornstarch, 1/2 TSP Shaoxing Wine / Hua Tiao Wine, 1/2 TBSP Light Soy Sauce, 1/2 TBSP Sesame Oil, 1 TSP Pastry Dough: Italian 00 Flour / Unbleached All Purpose Flour, 200g Granulated Sugar, 20g Sea Salt, 1/4 TSP Lukewarm Water, 100g Duck Fat, 25g Peanut Oil, 25g Oil Dough: Unbleached All Purpose Flour, 56g Cake Flour, 94g Sea Salt, 1/4 TSP Duck Fat, 75g Equipment: Oven Food Processor / Meat Grinder Directions: Prepare the fillings. If you have a meat grinder, use it to grind the chicken and shrimp. If not, you can use a food processor. In a large bowl combine all the ingredients together. Keep mixing and stirring for about 2-3 mins. The fillings should stick to the spoon without falling off. Do not take it too far as it will be gummy after the baking process. Cover with cling film and marinate in the fridge overnight. On baking day, prepare the pastry dough. In a large bowl, add flour, sugar and salt. Mix to combine well. Add in water, duck fat and oil. Mix to combine well or until it comes together into a dough. Knead inside the bowl to pick up all the nooks & crannies. Shape into a ball & cover with cling film. Set aside on the counter to rest for 30 mins. Prepare the oil dough. In a large bowl, combine the 2 flour, salt and duck fat. Keep mixing until it comes together into a smooth dough. Shape into a ball and cover with cling film. Set aside on the counter to rest for 30 mins. Shaping & assembly. Weigh and divide the 2 doughs into 16 equal pieces. Shape each piece into tight balls. Shape the pastry dough balls into discs with a rolling pin to about 1/4" thick. Place the oil dough onto the pastry dough disc and wrap the oil dough. Smooth it into a larger dough ball with hands. Cover and set aside for 15 mins. Roll each dough ball into an oblong shape with a rolling pin. Roll it up like a cigar. Flatten and roll horizontally. Roll into a cigar. *You can watch the video below for better illustration.* Cover and set aside for another 15 mins. Preheat the oven to 180 degree celsius or 360 fahrenheit. Roll each dough ball into discs with a rolling pin, sim side up, about 1/4" thick. Scoop a small portion of fillings and place them at the center of the disc. *Do not overfill.* Wrap tightly and smooth into balls, making sure there is no gap or hole. Transfer onto a baking tray lined with parchment paper. Gently press down the dough to flatten it slightly to resemble small wheels Wack into the oven and bake for 8 mins, flip and continue baking for another 8 mins. Remove from oven and set aside to cool completely. Once cool, serve and enjoy. Recipe Video: