Feb 5, 2019 | Desserts, Recipes, Snacks
Ah, childhood. once selections were simple (Nickelodeon or Cartoon Network?) and one’s biggest issues were within the vein of running home quick enough from the grammar school to catch the frozen dessert truck and also the 3:30 PM escapades of Arthur the placental mammal on PBS. Once your oldsters gave the impression to recognize everything there was to understand regarding everything, and you saw the complete world from a foot or 2 lower to the bottom. Ingestion Chinese BBQ Pork Buns or baked Cha Siu Bao was conjointly a part of that childhood!
My particular version of childhood concerned loads of sinking large reenactments in my friend Reema’s higher than ground pool (we were terribly melodramatic children), reading at recess, robust lobbying for a family puppy acquisition, the collected medium works of John Hughes, my vaporous purple Game boy Color, and a gradual experience with something having to try and do with horses. It conjointly concerned loads of Sabbatum morning automobile rides into Queens and Chinatown, once we would visit my grandparents or cousins, grab cuisine, and inevitably stop by a Chinese. There were perpetually the same old suspects…the pillow soft butter buns, the sweet, breakable pineapple buns, the vastly-appealing-to-Chinese-American-kids “hot dog” buns (my enchantment with this explicit pastry has…ebbed over the years. [Update] That, till I created THEM MYSELF! Here’s the Chinese hot dog breadstuff direction.), and after all, the “cha siu baos,” or baked BBQ pork buns, that area unit stuffed with a savory, slightly sweet filling of Cantonese dialect joint. Chinese BBQ Pork buns, cuisine and Chinese shop favorite’s area unit after all, the topic of today’s post.
These take your time, however area unit pretty simple to place along, particularly if you’ll be able to get the joint prepared made of your native Chinese grocery store’s hot bar. If not, you’ll be able to conjointly simply create your own joint, with this Chinese BBQ Pork Buns (cha siu) direction we tend to announce some days gone. In any case, the dough is fairly simple in addition. It involves one crucial, dead straightforward step at the start that involves creating a fast five-minute roux/paste with flour, water, and milk. The paste, known as a “tangzhong,” is then mixed with the rest of the dough ingredients, and you need the heck out of it until it’s smooth. Easy.
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Click here Chinese bbq pork buns for more recipe!
5 cups bread flour or all purpose flour, plus 1/3 cup
2/3 cup water
1 1/3 cup milk, divided
1/3 cup sugar
1 teaspoon salt
4 teaspoons instant yeast
2 eggs
4 tablespoons melted butter
eggwash (1 egg, beaten with a tablespoon of milk)
1 tablespoon sesame seeds (optional)
For the filling:
2 tablespoons oil
1/2 cup finely chopped shallots or red onion
2 tablespoons sugar
1 ½ tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons sesame oil
2 teaspoons dark soy sauce
¾ cup chicken stock
3 tablespoons flour
2 cups diced Chinese roast pork (cha siu)
CHINESE BBQ PORK BUNS (BAKED CHA SIU BAO RECIPE)
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CHINESE BBQ PORK BUNS (BAKED CHA SIU BAO RECIPE)
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Jan 31, 2019 | Corner, Recipes, Snacks
Keto Diets, they seem to be really popular right now. And with the new year many of us have vowed to start eating healthier and loose some weight. So in my house we’re pretty much re-starting our “keto diets”. One of the things I miss most when on a keto diet (which in really simple terms means less, much less, carbs and more fat and protein) is bread. I crave bread (along with rice and other carbs, I am after all a carb eater)! So when I discovered this Keto Friendly Cloud Bread I was pretty happy.
What you may ask is Keto Friendly Cloud Bread and what makes it keto friendly. Keto Friendly Cloud Bread is simply carbless bread rounds. Yup, I said carbless! It’s not made with any kind of flour at all! And it’s pretty yummy!
You can whip up s batch of Keto Friendly Cloud Bread to use as bread for your sandwich anytime of day. Top it with a fried egg and the meat of your choice for a delicious breakfast sandwich or you can snack on it. It’s that yummy!
Best of all Cloud Bread requires just 3 ingredients and can be made in about an hour! So not only is it yummy it’s super easy to make! My family loves them, even those that aren’t on a keto diet!
Here’s my recipe for Keto Friendly Cloud Bread, whip up at least a batch or two and watch them disappear! Or if you can manage freeze some for future use.
Ingredients:
6 Eggs at room temperature
1/4 cups + 2 Tbs Softened Cream Cheese
1/2 Tsp Cream of Tartar
Proceedure:
Pre-heat oven to 300° F.
Line baking sheet with parchment paper.
Separate eggs – place yolks in a medium mixing bowl and whites in a different medium bowl
Add softened cream cheese to the egg yolks and mix together until smooth and completely blended.
Set aside.
Beat egg whites at medium speed until frothy and covered in bubbles. Add cream of tartar and beat at high speed until stiff peaks form.
Gently fold egg whites into the yolk mixture, be careful not to over mix and deflating the egg whites.
Drop a spoonful onto prepared baking sheet.
Bake for 20-30 minutes.
Cool on wire racks and use immediately or freeze.
Flourless bread rounds - keto friendly
Flourless bread rounds - keto friendly
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Instructions
Pre-heat oven to 300° F.
Line baking sheet with parchment paper.
Separate eggs - place yolks in a medium mixing bowl and whites in a different medium bowl
Add softened cream cheese to the egg yolks and mix together until smooth and completely blended.
Set aside.
Beat egg whites at medium speed until frothy and covered in bubbles. Add cream of tartar and beat at high speed until stiff peaks form.
Gently fold egg whites into the yolk mixture, be careful not to over mix and deflating the egg whites.
Drop a spoonful onto prepared baking sheet.
Bake for 20-30 minutes.
Cool on wire racks and use immediately or freeze.
Nov 27, 2018 | Cookies, Cakes & Pies, Desserts, Recipes
Meet my new favorite pancakes, buckwheat pancakes. I’ll admit they aren’t the sexiest pancakes around, but they make up for their humble appearance with wonderful flavor and texture. Buckwheat, a gluten-free relative of rhubarb, has a delicate, almost nutty flavor all its own.Thanks to the buckwheat flour, these pancakes possess a light and airy consistency that quietly surrenders to the pressure of a fork and soaks up maple syrup like a sponge.
The pancakes pair well with roasted strawberries, as shown here, or with a healthy swipe of peanut butter or almond butter.This recipe was adapted from a fun new cookbook called Pancakes, by fellow food blogger Adrianna Adarme of A Cozy Kitchen. I visit Adrianna’s blog any time I need some creative recipe inspiration or a laugh, which is often.
Adrianna’s new (and first!) cookbook is bursting with 72 brilliant pancake recipes, half sweet (honey and oat, ginger pear, cinnamon-sugar popovers) and half savory (jalapeño corn cakes, goat cheese quinoa cakes, sour cream and chive latkes). If sky-high, fluffy pancakes are your jam, she offers a ton of options based on her buttermilk pancakes recipe.
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Here’s a recipe from Buckwheat Pancakes I’m sure you’ll love. Click here for recipe.
INGREDIENTS
1 cup buckwheat flour (or ½ buckwheat and ½ flour of choice)
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 ¼ cups buttermilk, shaken*
1 large egg
½ teaspoon pure vanilla extract
Butter, for the skillet
Roasted Strawberries
1 pint strawberries, hulled and sliced into bite-sized quarters or halves
1 teaspoon sugar
1 tablespoon maple syrup or honey
INSTRUCTIONS
1. Roast the strawberries: preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. In a medium bowl, gently toss berries with the sugar and maple syrup/honey. Arrange the strawberries in a single layer on the baking sheet. Roast for 30 minutes, stirring halfway, or long enough for the berry juices to thicken but not burn (watch the edges in particular).
2. Make the pancakes: in a medium mixing bowl, mix together the flour(s), sugar, baking powder, baking soda and salt. In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.
3. All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
4. Preheat your skillet over medium-low heat and brush with 1 ½ teaspoons of butter. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
5. Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree Fahrenheit oven to keep warm. Repeat the process with the remaining batter, adding more butter when needed. Serve immediately.
Sep 18, 2018 | Beef, Recipes
The Best Sloppy Joes are easy to make, so delicious, and ready in 30 minutes or less! Triple or quadruple the recipe for parties, backyard barbecues, and giant family vacations.
I can’t think of another meal that’s more evocative than the Sloppy Joe, an American staple.
For me, eating one takes me back to cool summers at my family’s cabin in northern Wisconsin. My mom would make a huge batch, freeze it for the car ride up, and the whole family, kids and all would sit down and eat together once we arrived that first night.
Here’s a recipe from the best sloppy joes I’m sure you’ll love.
Ingredients
1 pound ground beef
1 small onion, finely chopped
1 (8 ounce) can tomato sauce
1/2 cup ketchup
1 tablespoon brown sugar
1 teaspoon ground mustard
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
Salt and freshly ground black pepper
8 Sandwich buns, split
Instructions
In a large saucepan or Dutch oven over medium-high heat, combine beef and onion. Cook until the meat is mostly browned, about 5 minutes. Drain well.
Meanwhile, in a small bowl whisk together tomato sauce, ketchup, brown sugar, mustard, vinegar, Worcestershire, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Pour sauce ingredients over drained beef and stir until evenly coated. Cover and simmer 20 minutes, stirring occasionally. Serve in buns.
Jul 30, 2018 | Desserts
Puto– I love to eat puto when my friends come home and spend time with me. In the past, we used to play cards and board games. But this year, we are spending time talking or watching movies. Meals are usually long and a fun time. We enjoy eating puto for snack with cold drinks.
Click here for puto recipe.
Ingredients
1 ¾ cups cake flour
1 cup sugar
2 tablespoons baking powder
¼ teaspoon salt
1 ½ cups water
2 egg whites
¼ cup fresh milk
Instructions
1.Fill a 12-inch pan halfway with water and set over high heat.
2.In a bowl, sift together cake flour, sugar, baking powder and salt. Set aside.
3.In another bowl, combine water, egg whites and fresh milk. Using a hand mixer, beat the mixture at low speed for 5 minutes.
4.Add the sifted dry ingredients and blend until smooth.
5.Strain the batter into another bowl to ensure that there are no lumps.
6.Lightly brush a mini muffin tin with vegetable oil.
7.Fill muffin tin ¾ full with the batter.
8.Once the water in the pan is boiling, place the muffin tin in the pan and cover the pan with a lid.
9.Steam the puto for 5 minutes or until a toothpick inserted in the center of the puto comes out clean.
10.Once the puto is cooked, remove from the pan and allow to cool at least 30 seconds before removing from the muffin tins.
11.Repeat steps 6 to 10 three more times, making sure there is enough water in the pan each time.
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