Tuesday, June 20, 2017

Jam Muffins


- 3 cups flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cardamom
- 12 tbsp unsalted butter
- 1 1/2 cups sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups sour cream
- 1/3 cup jam

1. Heat oven to 350F, spray 12 muffin tins with nonstick spray
2. Whisk together flour, baking powder, baking soda, salt and cardamom
3. In stand mixer with paddle, cream butter and sugar together on high speed until fluffy. Turn mixer down to low and add eggs 1 at a time. Add vanilla and mix
4. With mixer on low, add flour mixture in thirds until just combined
5. Add sour cream and mix 1 minute
6. Spoon 2 tbsp batter into each cup and spread over bottom. Spoon 1 heaping tsp jam into the centre. Top off with 2 tbsp batter
7. Bake 20-25 minutes until golden brown. Let cool then transfer to wire rack

Sunday, February 19, 2017

EMP Granola

2 3/4 cups rolled oats
1 cup pistachios (or whole almonds)
1 cup unsweetened coconut chips
1/3 cup pumpkin seeds
1/4 tbsp salt
1/2 cup brown sugar
1/3 cup maple syrup
1/3 cup olive oil
3/4 cup dried cherries (or cranberries)

1. Preheat oven to 300
2. Mix oats, nuts and salt in big bowl
3. Heat sugar, oil and syrup in pan until sugar dissolved, mix into dry ingredients
4. Bake in single layer on baking pan for 35-40 minutes (until golden), mixing several times
5. Remove from oven and mix in cherries. Let cool completely 

Sunday, January 29, 2017

Vietnamese Pomelo Bean Thread Salad

- 1 ripe pomelo
- protein (sous-vide pork)
- 2 portions bean thread vermicelli
- 1 medium carrot julienne
- 1 cucumber julienne
- 1 bunch mint
- 1 bunch cilantro

- 2 tbsp lime juice
- 2 1/2 tbsp fish sauce
- 1 1/2 tbsp sugar
- 1 tbsp water
- 1 minced clove garlic
- chili/sambal olek

- combine salad ingredients
- combine dressing ingredients and pour over salad

Sous Vide Boneless Pork Loin

- boneless pork loin
- dry rub (five spice powder, salt, pepper, sugar, chili etc.)

1. generously season pork loin with dry rub
2. set sous vide for 137F
3. cook for 4-6 hours
4. remove from water bath, pat dry with paper towel, sear on all sides

Sunday, December 11, 2016

Aloo Gobi

- 1 cauliflower cut into florets
- 300g potato in pieces
- 1/2 head garlic
- 1 inch knob ginger
- 1 tbsp coriander ground
- 1/2 tsp tumeric
- 1 tsp cumin seeds
- 1 tsp kalojni seeds
- 2 tsp garam masala
- 1/2 tin diced tomatoes
- salt
- cayenne pepper

- using food processor, make ginger and garlic paste (adding oil if necessary)
- add paste to ground coriander, kalojni seeds and tumeric
- heat oil, fry cumin seeds and chili for few minutes until aromatic
- add masala paste and fry for another few minutes
- add tomato, potato and cauliflower
- cook covered for 5 minutes, then uncover and cook until vegetables done and liquid is dried up
- salt to taste

Green Onion pancake

Stolen from Serious Eats


2 Cups of flour (284 g)
3/4 Cup of boiling water (hot water)
Sesame oil
2 cups of sliced green onions (~ 1 bunch)


Using the food processor, add flour, then start processor and add 3/4 Cups of hot water.  If the dough doesn't come together, add more hot water 1 Tbsp at a time until dough comes together.  Stop processor, dump dough out and knead into a ball.  Then let rest for 30 mins covered with damp cloth or cling wrap.

Separate dough into 4 pieces.  Roll out dough on slightly floured surface until ~ 20 cm circle, using brush, paint with sesame oil, then roll up and then coil and roll out again to same size.  Again paint with sesame oil and 1/4 of the green onions.  Roll up and coil then roll out to 7 cm disc and fry in med to high heat pan (non stick or cast iron).  Sprinkle with salt.

Pressure cooker Congee with chicken mushroom, dried scallops, chinese mushroom and Ginger


1/2 chinese cup brown rice
1/2 Chinese cup white rice
6 cups of water
3 chicken thighs
4 dried scallops
6 Chinese mushrooms
chunk of Ginger peeled

Wash rice, throw everything into the pressure cooker.  Cook for 30 minutes.  Pull out the chicken, take skin off and pull the meat of the bones and add back to the congee.  Season with salt, white pepper.

Top with green onions that have been sliced, or radishes or peanuts.

Congee in a hurry !