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Jump To Recipe Jump To Video This is by far one of the easiest and simplest ways to make cold brew coffee at home without any fancy gadgets. It does require patience. I usually do this with an average ground coffee and I also do it in a large batch. A batch that can last me for an entire week. Cold brew coffee is actually brewing coffee in the water at room temperature over time. The ground coffee will "ferment" the water leaving behind a dark, rich, aromatic cold brew coffee. It even leaves an aftertaste in your mouth for some time. The great thing about this cold brew coffee is that you can mix it up in whatever ways you desired; from frappe to cocktails. The possibilities are quite endless. And I just might have a cocktail idea in mind. Ingredients: (Make 2L) Ground Coffee Beans, 450g High Quality Cocoa Powder Preferably Callebaut or Valrhona, 50g Pure Vanilla Paste, 1 TSP Water, 2L Equipment: Cheese Cloth Sterilized Jar Directions: Transfer coffee and cocoa into a large bowl. Add in vanilla and water. Mix until well combined. Cover with cling film. Sit at room temperature for 24 to 48 hrs. *I sat mine for 36 hrs.* Strain the coffee mixture thru’ a sieve lined with cheesecloth. Set aside to drip for 30 mins. After 30 mins, squeeze out as much coffee as humanly can. *You will need to repeat the process at least 1 or 2 more times. You may stop once you don’t see any large amount of residue. I am keeping the residue for future experiments. You can discard it away.* Pour the cold-brewed coffee into a sterilized jar. You can keep the cold-brewed coffee in the fridge for up to a week. Pour into a serving glass filled with ice. Add any milk if desired. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video I created this cocktail by accident. I was toying around with the idea of an Irish Coffee and somehow this was created. It was one of those impromptu moments. Before I take any credit, there is actually such a cocktail called: King Coffee Cocktail. You must be wondering how I end up with this amazing cocktail. I don't have any Irish whiskey on hand, so I just grabbed my spiced rum. And I still have some stout left (from my Welsh rarebit recipe). Voila! Ingredients: (Serve 1) Freshly Brewed Coffee, 1 Serving For Coffee Ice Cubes Cold Brew Coffee Homemade , 2 oz Guinness Stout, 2 oz Spiced Rum / Dark Rum, 1.5 oz Simple Syrup, 3/4 oz Heavy Cream Ground Cinnamon, Pinch Equipment: Cocktail Shaker Ice Cube Tray Directions: Please visit my " Making Cold Brew Coffee At Home " page for the recipe. Pour the freshly brewed coffee into an ice cube tray. Freeze it overnight. Transfer the coffee ice cubes into a cocktail shaker. Add in coffee, rum and syrup. *To make simple syrup, simply cook 25g water and 25g granulated sugar until the sugar has dissolved.* Slam the shaker cover tight and shake until foamy. Strain the cocktail into a serving glass. Slowly add in the ice cubes as well. Fill the glass with cream. Garnish with some cinnamon. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video I didn't know that this recipe was hiding in my library. Make a guess, how old is this hot chocolate recipe? I made this in 2013. Yes! Almost 10 years old! And I was surprised that I have about 500 unposted recipes! I may need to revamp and recreate them 1 by 1. Anyway, I can't really remember where I get this idea from; probably in a cookbook provided by the slow cooker company when I purchased it eons ago. I used to top this hot chocolate off with some store-bought marshmallows. I figured, maybe I should make my own marshmallow fluff. After sipping, I realized how nostalgic this hot chocolate is. Ingredients: (Serve 2) Hot Chocolate: Oat Milk Homemade / Milk, 500g Heavy Whipping Cream, 150g High Quality Dark Chocolate 70% Preferably Callebaut or Valrhona, 150g Spiced Rum / Cognac, 2 TBSP Marshmallow Fluff: Water, 26g Granulated Sugar, 50g Pure Honey / Maple Syrup, 85g Egg White, 1 Cream of Tartar, Pinch Equipment: Sauce Pot Hand / Stand Mixer Slow Cooker Blow Torch Directions: Prepare the hot chocolate. In a slow cooker, add all the ingredients. Mix until well combined. Turn the heat up to low, cover and cook for 2 hrs. After 2 hrs, give it a stir to combine well. Cover and cook for another 15 to 20 mins on high. While the hot chocolate is cooking, prepare the marshmallow fluff. In a sauce pot over medium-high heat, add water, sugar and honey. Cook. While that's cooking, whip the egg white and cream of tartar with a hand or stand mixer until soft peaks form. Once the sugar mixture is about to turn from amber to dark amber, or 115 degree celsius / 240 fahrenheit, remove it from the heat and immediately add it to the egg white mixture gradually in a streamline while still whipping at the same time. Continue whipping until thicken and turns into a glossy shine. It should be stiff peaks too. Give the hot chocolate a quick stir and pour it into serving glasses. Top it off with some dollops of that marshmallow fluff. Burn the fluff with a blowtorch. Serve immediately. Cheers! Recipe Video:

Jump To Recipe Jump To Video If you remember my previous recipe for pandan waffles and chocolate sauce , you will know that I had kept the spent pandan leaves. I even have some of that chocolate sauce leftover as well. So I thought why not make a mocha outta them? This tastes pretty decent TBH. It has that pandany coconuty chocolaty aftertaste which I like. But all of that kinda overpower the coffee. Hmm... Ingredients: (Serve 1) Spent Pandan Leaves Medium-Course Ground Coffee, 20g Boiling Water, 200g + More Leftover Coconut Pandan Chocolate Sauce , 2 TBSP Desiccated Coconut, For Garnishing Equipment: Oven V60 Coffee Brewer Directions: Please visit my " Pandan Waffles + Chocolate Sauce " page for more information. If not, preheat the oven to 100 degree celsius or 212 fahrenheit. Spread the spent pandan leaves on a plate. Wack into the oven and bake for 2.5 to 3 hrs or until the pandan leaves are dry and roasted. *I will definitely use these roasted pandan leaves for future experiments.* I am using a V60 to brew my coffee. You can check out James Hoffman's detailed guide here . Lightly wash the coffee paper filter with boiling water. Discard the water. Add ground coffee and roasted pandan leaves into the center of the filter. Create a small well in the center. Bloom the coffee mixture with 40g of boiling water. After 30 seconds, pour the remaining 160g of boiling water. Give it a swirl. Allow the coffee to drip. Add the chocolate sauce to a serving cup. Pour in some of that brewed coffee and mix until well combined. Fill the cup with more coffee. Garnish with some desiccated coconut. Serve immediately. Cheers! I'm falling in love with V60... Cheers! Recipe Video:

Jump To Recipe Jump To Video This is my grandma's recipe. It has to be Italian parsley, she said other parsley might not work. She also strongly insists that the stems are used as well. She told me that the stems are the most effective because they are closer to the earth. Effect on what, you might ask? My grandma used to make this for herself and me once every 4 months. This is great for cleansing our kidneys. I figured that they might be great for gout too as our kidneys cannot function properly to flush out excess uric acid from our bodies. She warned that this is NOT to be consumed on a daily basis; just once every 4 months. PS: This is not a miracle tea. Please consult a doctor for your kidney and gout problems. Ingredients: (Serve 2) Water, 500ml Italian Parsley Coarsely Chopped (Stems Included), 15g Maple Syrup, 2 TBSP (Optional & Adjust To Preference) Fresh Orange / Lemon Juice, 1 Orange / Lemon Equipment: Sauce Pot Directions: Add water, parsley and maple syrup to a sauce pot. *Make sure parsley is washed thoroughly.* Stir to combine well. Bring the heat up to medium and bring it up to a simmer. Cook for 3 to 5 mins. Cover and steep for 10 mins. Remove from heat and add in the orange or lemon juice. Mix until well combined. Strain into serving glass. Serve immediately. Cheers! Recipe Video:

Jump To Recipe Jump To Video I guess this gorgeous lady needs no introduction. I have been following her since I discovered TikTok. I even tried 2 of her recipes out in the past and I was super excited when she announced her cookbook. Order your copy now! I preordered on Amazon and it arrived last week. I didn't even wait and just dove into her cookbook; there are so many stories and recipes. 1, in particular, caught my attention, which is this simple yet nourishing, heart and yummilicious pasta dish. I have looking for a non tomato based pasta stew recipe for quite some time and this is exactly what I wanted. I love how simple Italian cuisine is. Simple yet sophisticated. I can't find any of the mentioned pasta in the book, so I decided to go with macaroni. I am sure the queen will understand. On a side note, do not skip the cheese rind. It adds a ton of umami to the dish (yes it is 100% edible even tho there're color prints). Try not to skip that. If not, this will remind you not to throw out any cheese rinds in the future. Let's get cooking! Ingredients: Adapted from The Pasta Queen Just Gorgeous Cookbook (Serve 4) Cannellini Beans, 170g High Quality Olive Oil, 2 TBSP Yellow Onion Finely Minced, 1 Sea Salt, Pinch Black Pepper, Pinch Carrots Obliqued, 2 Unsalted Butter, 2 TBSP Leeks Coarsely Sliced, 2 Garlic Finely Minced, 3 Cloves Peeled Tomatoes Canned, 56g Parmigiano Reggiano Rind, 1 Pasta Mista Corta / Ditali / Maltagliati (I'm using Macaroni), 128g Dried Rosemary, Pinch Parmigiano Reggiano, For Grating High Quality Extra Virgin Olive Oil, For Drizzling Equipment: Sauce Pot Heavy Sauce Pot Directions: Soak the beans in a bowl of water overnight, making sure the beans are fully submerged. The next day, the beans should plump up quite a bit. Drain and transfer the beans into a sauce pot. Add water to about 2" above the beans and turn the heat up to medium. Bring it up to a simmer. Cook for about 1hr. *Remove any scum on the surface. Give it a stir occasionally to prevent burning.* After 1hr, drain and set the beans aside. Transfer the liquid back into the sauce pot. *As usual, I like to add all the vegetable scraps into the stock, cook for 3 to 5 mins, cover and infuse for 10 mins, drain and discard the residue. This will be my simple stock.* In a heavy sauce pot over medium heat, add olive oil. Once the oil is heated up, add onion. Season with salt and pepper. Saute until translucent. Add in carrots and saute until well combined. Add butter, cover and cook for 2 to 3 mins or until the carrots are fork tender. Add leeks and garlic. Saute until aromatic. Hand crush the tomatoes and transfer them to the pot. Followed by the cheese rind and beans. Saute until well combined. Drizzle some of that stock and deglaze. Add about 1 cup of that stock and bring it up to a simmer. Turn the heat down to low and cook for about 1 hr or until the beans are soft. *Add in more stock if necessary. Stir occasionally to prevent burning.* Add in the pasta, I am using macaroni, and stir to combine well. Cook until the pasta is al dente. *If you prefer a soupy consistency add in more stock or water. If you prefer a more stewy consistency cook to further reduce the liquid to your desired consistency.* Final taste and adjust for seasoning with salt and pepper. Lastly, stir in the rosemary. Remove from heat and transfer to serving bowls. Grate some parmigiano over the top with a drizzle of extra virgin olive oil. Serve immediately. Just gorgeous... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video While I was researching American cuisine, this is the 2nd cookbook that was recommended to me (the 1st is Sean Sherman's The Sioux Chef's Indigenous Kitchen). I bought this cookbook without much hesitation. Like any other cuisine, there are so many roots, cultures and stories behind every dish. Please check out The Mosquito Supper Club! American cuisine isn't about just hot dogs, burgers and pizzas. It is so much more. This is the 1st of the many dishes that I wanted to make and I guess I found one that speaks authenticity. I replaced some of the ingredients with the ones I like. Isn't it obvious? I prefer leeks to celery. Lol! Please check out the cookbook. It is detailed with stories and recipes. I cannot wait to try out more of Melissa's recipes. This does half a day of preparing and cooking, but it is 100% worth it. And isn't that why our grandma's cooking so fabulous? Our grandma start prepping the day before to make sure the meat is marinated and everything was in place. Just saying... Ingredients: Adapted from Mosquito Supper Club Cookbook by Melissa M. Martin (Serve 4) Shrimp, 600g Baking Soda, 1/2 TBSP Sea Salt, Pinch Black Pepper, Pinch Cayenne, Pinch Hot Sauce, For Marinating Green Bell Pepper, 1 Rapeseed / Sunflower / Canola / Peanut Oil, 60g Yellow Onion Finely Sliced, 2 Granulated Sugar, Pinch Garlic Finely Minced, 3 Cloves Leeks Coarsely Sliced, 2 Bay Leaves, 2 Jasmine Rice, 390g Parsley Coarsely Chopped, A Handful Scallions Coarsely Chopped, A Handful Equipment: Oven Sauce Pot Heavy Sauce Pot Directions: Shell and devein the shrimp. Reserve the shells. Wash the shrimp thoroughly and transfer them into a shallow bowl. Coat the shrimp well with baking soda. Add water and ice cubes, making sure the shrimp are fully submerged. Set aside for 30 mins. After 30 mins, drain and wash the shrimp thoroughly. Set the shrimp aside for another 30 mins. The shrimps should change their color to opaque pink. *That is to clean the shrimps properly and also to remove any seafoody odor.* Wash the reserved shells thoroughly. Drain and transfer them to a sauce pot. Add about 750ml of water. As usual, I will add all the vegetable scraps. Turn the heat up to medium and stir to combine well. Bring it up to a simmer and cook for 3 to 5 mins. Cover and set aside to infuse for 10 mins. After 10 mins, drain and discard the residue. Now you have a wonderful shrimp stock. Back to the shrimps. Marinade the shrimp with salt, pepper, cayenne and hot sauce. Make sure the shrimp are coated well. Cover and set aside to marinade for 30 mins to 1hr at room temperature. Deseed and quarter the bell pepper. Broil in the oven until charred. Remove from oven, cover and set aside to steam for 30 mins. After 30 mins, remove the charred skins, coarsely slice and set aside. In a heavy sauce pot over medium-high heat, add 60g of oil. Once the oil is heated up, add the onions. Season with salt, pepper and sugar. Saute until the onions are caramelized. *If it gets too dry, deglaze with a splash of that stock.* Add in garlic, leeks, roasted bell peppers and bay leaves. Saute until well combined. Turn the heat down to medium-low and cover. Cook for about 5 mins. Deglaze with a splash of that stock. Add in rice and stir to combine well. Season with salt and pepper. Give it a saute and add in the marinated shrimp. Saute until well combined. Add in 600ml of the stock. *If you have any remaining stock, freeze it in an ice cube tray.* Give it a stir and bring it up to a simmer. Turn the heat down to the low. Cook for 8 to 10 mins. *Do not be tempted to stir. The liquid should have almost evaporated and left with puddles of wet rice.* Cover and turn the heat down to the lowest setting. Set a timer and cook for 20 mins. *Do not be tempted to unlid and have a peek. Do not. Trust the process.* After 20 mins, turn off the heat and keep it covered for another 25 mins. *Again, do not be tempted to unlid.* After 25 mins, uncover and garnish with parsley and scallions. Give it a quick mix and serve. The bottom burnt crispy parts are the best. Make use of vegetable scraps and shrimp shells to make shrimp stock... My new love for rice... Hearty and yummilicious in every way... Recipe Video:

Jump To Recipe Jump To Video I always wanted to try and make some gumbo. But I was afraid of screwing it up. Maybe perhaps there are loads of different variations of gumbo online and I do not know which is more authentic than the other. And this awesome cookbook has some pretty decent gumbo (just by reading, lol!). Please check out The Mosquito Supper Club! This gumbo has no oil-based roux (which I prefer). Instead, it uses smothered okra as some sorta "thickener". Yes, I know that it takes hours upon hours of cooking okra to break it all down to a gooey texture. But I promised that this is worth it. I changed quite a number of things. I did not use a whole chicken (as I dislike bones with my meat); I used chicken thigh and breast. I also prepared the stock differently. And lastly, I seared the chicken in the pot 1st to get those goody brown bits. You can prepare the smothered okra, chicken stock and mise en place the day before. Everything will be smooth sailing on cooking day. That's what grandmas always do right? That's perhaps one of the many reasons why their food is so good. That... and a whole lotta love. Ingredients: Adapted from Mosquito Supper Club Cookbook by Melissa M. Martin (Serve 4) Smothered Okra: Rapeseed / Sunflower / Canola / Peanut Oil, 3 TBSP Okra Stems & Ends Removed Coarsely Sliced, 450g Tomato Peeled Canned, 1 Chicken Stock: Chicken Carcasses, 4 Milk Powder, 2 TBSP Sea Salt, Pinch Gumbo: Green Bell Peppers, 2 Rapeseed / Sunflower / Canola / Peanut Oil, 3 TBSP Chicken Thigh Boneless (Preferably with Skins), 2 Chicken Breast Boneless Skinless, 2 Sea Salt, Pinch White Pepper, Pinch Cayenne, Pinch Hot Sauce, For Marinating Yellow Onions Finely Sliced, 2 Granulated Sugar, Pinch Leeks Coarsely Sliced, 2 Garlic Finely Minced, 3 Cloves Bay Leaf, 1 Filé Powder, Pinch Equipment: Oven Sauce Pot Heavy Sauce Pot Large Baking Dish Directions: Prepare the smothered okra. In a sauce pot over medium heat, add oil. Once the oil is heated up, add in the okra. Saute and turn the heat to the lowest setting. Cover and cook for 2 to 3 hrs. *The timing varies for different types and sizes of pots. Unlid, and saute every 10 mins to prevent burning. If the okra gets too dry and sticky, add a splash of hot water and deglaze.* Once the okra has broken down to an ugly dark greenish mud, it is done. Hand crush the tomato and add it to the okra. Saute until well combined. Cover and cook for a further 1/2 to 1 hr. *Unlid and saute every 10 mins.* The okra will break down even further and this time, the seeds should be tainted red in color and the concoction looks like wet mud. It is totally fine if there are some burnt bits. Remove from heat and set aside. Prepare the chicken stock. Preheat oven to 200 degrees celsius or 400 fahrenheit. Transfer chicken carcasses into a baking dish. Sprinkle milk powder and salt over the top. Mix to coat well. Wack into the oven and bake for 40 to 50 mins or until the bones are browned. Flip and rotate half way thru'. Deglaze the baking dish with a splash of hot water. *If your baking dish is stovetop proof, you can add 1.5L of water to the chicken carcasses. If not, transfer the chicken carcasses into a pot of 1.5L of water, along with the deglazed liquid.* As usual, I like to add vegetable scraps to further enhance the flavors of the stock. Stir to combine well and bring it up to a simmer. Simmer for 5 to 8 mins. Remove from heat, cover and set aside to infuse for 10 mins. After 10 mins, drain and discard all the residue. Prepare the gumbo. Deseed and quarter the bell peppers. Broil in the oven until charred. Remove from the oven, cover and set aside to steam for 30 mins. After 30 mins, peel off the charred skins and coarsely slice the peppers. Set aside. Season the chicken with salt, pepper, cayenne and hot sauce. Coat the chicken well. Set aside to marinate at room temperature for 30 mins to 1 hr. In a heavy sauce pot over medium heat, add oil. Once the oil is heated up, sear the chicken thigh skin side down until crispy brown. Flip and sear the other side as well. Repeat the steps for the breast too. Remove from heat and set aside to rest. In the same pot, add onions. Add a splash of that stock to deglaze. Season with salt, pepper and sugar. Saute until the onions are caramelized. *If it gets too dry, deglaze with a splash of that stock.* Add in garlic, leeks, smothered okra, roasted bell peppers and bay leaf. Saute until well combined. Turn the heat down to medium-low and cover. Cook for about 5 mins. Deglaze with a splash of that stock. Add in the chicken and all the juices. *You can coarsely dice the chicken if desired.* Followed by all the stock. Stir to combine well. Bring it up to a simmer and turn the heat down to low. Cover and cook for 1.5 hrs. Stir occasionally to prevent burning. After 1.5 hrs, final taste and adjust for seasonings with salt, pepper, cayenne, hot sauce and some filé powder. The chicken should break apart easily. Turn off the heat and keep it covered for 1 hr. *Do not be tempted to unlid and have a peek.* After 1 hr, unlid and garnish with parsley and scallions. Serve immediately with some cooked rice if desired. Chickenlicious... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video I always wondered how does London Fog tastes like with chocolate. In case you didn't know, london fog is steamed milk with vanilla and tea. Kinda like a tea latte. So, adding chocolate will be like a tea mocha? Lol! The end result isn't what I would expect: warmth, cozy and earthy aromatic. I seriously tot it will be a bad idea. But I guess I was wrong, so wrong. I topped my London Fog Hot Chocolate with some whipped cream and freshly grated dark chocolate. You can of cos use any toppings as desired; marshmallows will be awesome too. Cheers! Ingredients: (Serve 1, sadly) Oat Milk Homemade / Milk, 110g Heavy Whipping Cream, 110g + 100g Pure Vanilla Paste, 1 TSP Sea Salt, Pinch Earl Grey Tea Bags, 2 or 3 High Quality Dark Chocolate 70% Preferably Valrhona or Callebaut, 25g + More for Grating High Quality Milk Chocolate Preferably Valrhona or Callebaut, 20g Equipment: Sauce Pot Hand / Stand Mixer Directions: Add milk 110g of cream, vanilla and salt to a sauce pot over medium heat. Stir to combine well. Bring it up to a simmer and remove from heat. Add in earl grey tea bags, cover and steep for 10 mins. Remove the tea bags and bring the heat up to medium-low. *Do not be tempted to squeeze the tea bags as it will leave a bitter taste.* Add in the chocolate. Stir to combine well and until the chocolate has completely melted. Pour the hot chocolate into serving cups. Add 100g of heavy whipping cream to a large bowl. Whip until stiff peaks form with a hand or stand mixer. Spoon as much whipped cream as desired onto the hot chocolate. Grate some more dark chocolate over the top. Cheers! You have to give this a try... Recipe Video:

Jump To Recipe Jump To Video I have no idea where did I get this recipe from. It is probably from a co-worker while I was working at a pizzeria. Or maybe not. Anyway, as much as I can remember, I kinda do this differently. For example, I find that adding milk to already melted chocolate creates better emulsification. I also cooked the hot chocolate a while longer to have a much thicker consistency. You don't have to. And in case you are wondering, "caliente" is Spanish for warm or hot. So, this is like a Spanish hot chocolate. Cheers! Ingredients: (Serve 2) Oat Milk Homemade / Milk, 500g Cinnamon Sticks, 2 + More Star Anise, 1 Cloves, 3 Pure Vanilla Paste, 1 TSP Fresh Lemon Peels, 1 Lemon Fresh Orange Peels, 1 Orange High Quality Dark Chocolate 70% Preferably Valrhona or Callebaut, 100g High Quality Milk Chocolate Preferably Valrhona or Callebaut, 75g Cornmeal, 1 TSP Heavy Whipping Cream, 100g High Quality Cocoa Powder Preferably Valrhona or Callebaut, For Dusting Ground Cinnamon, For Dusting Equipment: Sauce Pot Blowtorch Hand / Stand Mixer Double Boiler Directions: Add milk, cinnamon sticks, star anise, cloves, vanilla, lemon and orange peels to a sauce pot over medium heat. Stir to combine well. Bring it up to a simmer. Remove from heat, cover and set aside to infuse. Melt chocolate in a double boiler. Drain the infused milk and discard all the residue. Stir the milk into the melted chocolate, 1/3 portion at a time, until everything is fully incorporated. Transfer the chocolate mixture back to the sauce pot over medium heat. Stir in the cornmeal until well combined. Bring it up to a simmer and continue cooking until it has thickened. Remove from heat and set aside. *This is totally optional: I burned a cinnamon stick with a blowtorch and smoked a serving cup.* Add heavy whipping cream to a large bowl. Whip until stiff peaks form with a hand or stand mixer. When about to serve, remove the smoked cup. Pour the hot chocolate into the cup. Top with as much whipped cream as desired. Dust some cocoa powder and ground cinnamon over the top. Garnish with a cinnamon stick. Cheers! Super chocolatelicious... Recipe Video: