Friday, March 16, 2018

Baked BBQ Pork Buns (Char Siu Buns) Recipe


1 1/2 cup BBQ Pork Shoulder
3 Tbsp. Hoisin Sauce
2 Tbsp. Oyster Sauce
2 Tbsp. Ketchup
2 tsp. Dark Soy Sauce
2 tsp. Soy Sauce
1 Tbsp. Brown Sugar
1 tsp. Black Pepper
1 Tbsp. Sesame Oil
1 tsp. Rice Cooking Wine
1 tsp. minced Garlic

2 1/4 cups All Purpose Flour
1/3 cup Sugar
1 Egg
3/4 cup Whole Milk (add more as needed)
2 1/4 tsp. Active Yeast
2 Tbsp. Canola Oil
Pinch of Kosher Salt

Warm up 3/4 cup Whole Milk, add in 1/3 cup Sugar and 2 1/4 tsp. Active Yeast and set aside. In a bowl, add in 2 1/4 cups All Purpose Flour and a Pinch of Kosher Salt. Add in the Milk mixture and 1 Egg, mix.  Then add in 2 Tbsp. Canola Oil, mix and knead into a dough.  Set aside until it double in size.

Cut some BBQ Pork Shoulder into small cubes. In a pan add in 1 Tbsp. Sesame Oil and 1 tsp. minced Garlic.  Saute for a few seconds, add in the BBQ Pork Shoulder. Add in 3 Tbsp. Hoisin Sauce, 2 Tbsp. Oyster Sauce, 2 tsp. Soy Sauce, 2 tsp. Dark Soy Sauce, 2 Tbsp. Ketchup, 1 Tbsp. Brown Sugar, 1 tsp. Rice Cooking Wine and 1 tsp. Black Pepper.  Mix on medium heat until it’s evenly combined.  Remove from heat and set aside.

Once the dough is ready, roll it out and divide it into equal pieces. Roll out each piece, add in the filling.  Pinch the ends together.  Place on baking sheet, spread some wash on top and bake at 350 degree F. for 12-15 minutes or until golden. 

Remove and enjoy hot. 

Friday, March 9, 2018

Green Tea Chiffon Cake 6” Chiffon Cake Recipe


3 Eggs
1/3 cup Cake Flour
1/4 cup Sugar
2 Tbsp. Whole Milk
2 Tbsp. Canola Oil
1 tsp. Matcha
Pinch of Kosher Salt

Separate 3 Eggs. Beat the Egg Whites, add in Pinch of Kosher Salt.  Then add in 1/4 cup Sugar and beat until it reaches stiff peak.

Next, beat the Egg Yolks, add in 2 Tbsp. Whole Milk and 2 Tbsp. Canola Oil. Then add in 1 tsp. Matcha, give it a quick mix.  Sift in 1/3 cup Cake Flour, mix well and fold in the Egg Whites. 

Pour into a 6” Chiffon Baking Mold/Pan. Bake at 350 degrees F. for about 12 minutes or until a tooth pick comes out clean.


Friday, March 2, 2018

Coconut Raisin Buns Recipe


2 1/4 cups Bread Flour
1 /2 cup Coconut Flakes
1/2 cup Raisins
1/3 cup Sugar
2 1/4 tsp. Active Yeast
3/4 cup Whole Milk
Pinch of Kosher Salt
1/4 cup unsalted Butter

Warm up 3/4 cup Whole Milk and add in some Sugar and 2 1/4 tsp. Active Yeast.  Set aside for it to activate.

In a large bowl add in 2 1/4 cups Bread Flour and add in the remaining of the Sugar and a pinch of Kosher Salt. Give it a quick mix and add in the Milk mixture with the active yeast, then add in 1/4 cup unsalted Butter. Mix and knead into a dough.  Cover with plastic wrap and set aside until the dough double in size.

Once it double in size, coat your surface with some flour and roll out the dough.  Brush some butter on top of the dough, sprinkle 1/2 cup Coconut Flakes and 1/2 cup Raisins.  Roll the dough and cut into equal pieces. 

Line your baking pan with parchment paper, place each roll into the baking pan. Cover and let it double in size.  Then place in oven, bake at 350 degrees F. for about 25-30 minutes or until golden. 

Remove and enjoy while hot. 

Friday, February 23, 2018

Gỏi Bưởi (Vietnamese Pomelo Salad) Recipe


1 Carrot (cut in strips)
1 Pomelo 
2 cups cut Red Cabbage
1 cup chopped Vietnamese Mint
5 large Shrimp
1 Tbsp. minced Garlic
2 Tbsp. Olive Oil
1 Tbsp. chopped Shallots
Fried Shallots
Roast Crushed Peanuts

Cut 1 Carrot into strips and set aside. Cut some Red Cabbage, you need about 2 cups and set aside. Chop 1 cup Vietnamese Mint and set aside.

In a pan add in 2 Tbsp. Olive Oil and 1 Tbsp. minced Garlic.  Once it becomes slightly brown remove from heat and set aside. 

In a different pan add in a little bit of water.  Add in the Shrimp, some minced Garlic and a pinch of Kosher Salt.  Cook the Shrimp and remove from heat.  Remove the shell and set aside. 

Remove the Pomelo and set aside.

To make the dress you’ll need:

Fish Sauce Dressing
2 minced Garlic Cloves
3 Thai Chili Peppers
1 Lime
2 Tbsp. Fish Sauce
Sugar (add to taste)

Minced 2 Garlic Cloves and 3 Thai Chili Peppers.  Squeeze in 1 whole Lime. Add in 2 Tbsp. Fish Sauce and Sugar to taste.  Mix well and set aside.

In a large bowl mix Red Cabbage, Carrot, Pomelo, Fried Shallots, Shrimp, Olive Oil with Garlic, 1 Tbsp. chopped Shallots, Fish Sauce Dressing, Vietnamese Mint, Roast crushed peanuts, mix well and serve.

Friday, February 16, 2018

Chocolate Brownies with Walnuts Recipe


1/2 cup All Purpose Flour
1/2 tsp. Kosher Salt
1 cup Sugar
7 oz. Dark Chocolate
1 tsp. Vanilla Extract
2 medium Eggs
1 cup Walnuts

Roast 1 cup Walnuts for about 10 minutes on low heat.
Mix 1/2 cup All Purpose Flour with 1 cup Sugar and 1/2 tsp. Kosher Salt.
Melt 7oz Dark Chocolate.  Add in the flour mixture.  Add in 2 medium Eggs and 1 tsp. Vanilla Extract. Mix well and add in the Walnuts.  Mix and bake at 350 degrees F. for 20-25 minutes.