main (303) dessert (180) soup (87) sides (65) starter (62) salads (35) mixology (25) breakfast (14)

Thursday, January 30

芝蔴汤圆 (sesame dumplings)

Sesame seeds, black;
toasted, ground
½ cup
Sugar, granulated
¼ cup +
¼ cup
Butter, softened
¼ cup
Flour, sweet rice
2 ½ cups
Water, cold
1 cup +
2 cups
Ginger, sliced
  1. Combine the sesame seeds, ¼ cup sugar, and butter. 
  2. Roll into ½-inch-diameter balls, place on a baking sheet lined with plastic wrap, and freeze for 1 hour. 
  3. Mix the flour with 1 cup water until a soft dough forms; knead together until smooth. 
  4. With floured hands, pat a round disk from a small piece of dough. 
  5. Place a sesame seed ball in the center, and gently pinch and roll the dough around the ball.
    You should not be able to see the sesame seeds through the dough, so add more if needed. 
  6. In a medium pot, bring 2 cups water to a boil. 
  7. Add the ginger and ¼ cup sugar, and cook for 5 minutes. 
  8. Drop in the tang yuan gradually, maintaining a gentle boil; they are ready once they are translucent and floating to the top. 
  9. Serve with ginger syrup from which they were cooked.

Stir-fried string beans

String beans, rinsed, ends trimmed, cut into 1-inch pieces
1 pound
Ginger, peeled, grated
2 tablespoons
Garlic, sliced
3 cloves
Chili paste
1 tablespoon
Oyster sauce
3 teaspoons
Vegetable stock
1/8 cup
Oil, grapeseed
2 tablespoons
  1. In a large pan over medium-high heat, warm the oil. 
  2. Add the ginger, garlic, and chili paste, and cook, stirring constantly, until fragrant, about 2 minutes. 
  3. Add the beans, increase the heat to high, and add the oyster sauce. 
  4. Stir fry for 3 to 5 minutes, until the beans are tender crisp and slightly charred. 
  5. Deglaze the pan with the stock.

Steamed snapper with soy, ginger & spring onions

Snapper, whole, gutted, scaled
2 pounds
Soy sauce, light
2 tablespoons
Oil, grapeseed
2 tablespoons
Ginger, minced
2 tablespoons
Pepper, white, freshly ground

Spring onions, thinly sliced
1 bunch
Rice, cooked

  1. In a large wok or pot with a rack, add an 1 inch of water, cover, and bring to a boil. 
  2. Make two diagonal slits into the flesh of the fish, and place in a heatproof dish that will fit into the steamer. 
  3. In a small bowl, combine the soy sauce, oil, and ginger; pour over the fish, and rub into both sides. 
  4. Sprinkle with pepper. 
  5. Place the fish into the steam, cover, reduce to medium heat, and steam for 10 to 12 minutes. 
  6. Sprinkle the onions over the fish, cover, and continue steaming until the fish is cooked, about 2 minutes.

Tuesday, January 28

Blueberry swirl cupcakes

Sugar, granulated
6 tablespoons +
2/3 cup
Sugar, dark brown
¼ cup
1 teaspoon
Flour, cake
1 2/3 cups
Baking soda
¼ teaspoon
Baking powder
1 teaspoon
Salt, fine sea
½ teaspoon
Butter, unsalted, softened
8 tablespoons +
10 tablespoons
2 large
Vanilla extract
1 teaspoon +
½ teaspoon
Sour cream, room temperature
¾ cup
6 ounces
Cream cheese, room temperature
8 ounces
Sugar, confectioners’, sifted
2 2/3 cups
Blueberry jam, strained
¼ cup
  1. Preheat to 375°F; set a rack in the upper third of the oven. 
  2. Line a standard 12-cup muffin tin with baking cups. 
  3. In a small bowl, combine the 6 tablespoons granulated and dark brown sugars with the cinnamon; set aside. 
  4. Sift together the flour, baking soda, baking powder, and salt. 
  5. Cream the 8 tablespoons butter and 2/3 cup sugar together with a mixer on medium-high speed, until pale and fluffy, about 2 to 3 minutes. 
  6. Beat in the eggs, one at a time, and then add the vanilla, scraping down the sides of the bowl. 
  7. Reduce to low speed, and beat in a third of the flour mixture, half the sour cream, another third of flour, remaining sour cream, and then the remaining flour. 
  8. Fold the blueberries in by hand. 
  9. Divide the batter among the baking cups. 
  10. Add the topping, pressing gently to ensure it sticks to the batter. 
  11. Bake for 20 minutes, or until golden and a toothpick comes out with moist crumbs. 
  12. Remove the cupcakes from the tin, and let cool on a wire rack. 
  13. Cream the 10 tablespoons butter and cream cheese together in a mixer on medium-high, until pale and fluffy, about 2 minutes. 
  14. Reduce to low, add the vanilla, and gradually add the confectioners’ sugar. 
  15. Increase speed to medium-high, and beat 1 minute. 
  16. Spoon the jam on top of the icing, and without stirring, spoon the icing into a pastry bag. 
  17. Pipe swirled mounds of icing on top of each cupcake.
Consume within 6 hours for maximum happiness.

Monday, January 27

Chicken & apple meatloaves

Bread, whole wheat
1 slice
¼ cup
Apples, Braeburn
Chicken thighs, boneless, skinless
1 pound
Onion, finely chopped
½ cup
Parsley, finely chopped
¼ cup
Egg, lightly beaten
Cheese, Gouda with mustard seeds;
cut into ½-inch cubes
1/3 pound
Fennel seeds
½ teaspoon
1 teaspoon
½ teaspoon +
Pepper, freshly ground
½ teaspoon +
Walnut oil
1 tablespoon
¼ cup
Mustard, Dijon with seeds
1 tablespoon
  1. Preheat to 450°F (convection roast setting if possible). 
  2. In a food processor, pulse the bread into fine crumbs. 
  3. Transfer the bread to a large bowl, and add the milk. 
  4. Grate one apple into the bowl; core and wedge cut remaining apples, and then set aside.
  5. In the food processor, pulse the chicken thighs into a coarse mixture, and transfer to the bread mixture.
  6. Add the onion, parsley, cheese, egg, ½ teaspoon fennel, salt, and pepper. 
  7. Mix with hands until well combined. 
  8. Divide into four equally sized loaves. 
  9. On a baking sheet lined with Silpat, space each loaf about 3 inches apart. 
  10. In a large bowl, toss the apple wedges with the oil and 1 teaspoon fennel until well combined. 
  11. Scatter evenly around the meatloaves. 
  12. Roast for 10 minutes. 
  13. Combine the applebutter and mustard, and brush the loaves. 
  14. Roast 10 minutes more, until the tops brown, and a meat thermometer registers 165°F.

Friday, January 24

Chicken, ham & prawn gumbo

Olive oil
2 tablespoons
Onion, chopped
Chicken breasts, boneless, skinless, cut into small chunks
½ pound
¼ cup
1 teaspoon
Tomato paste
2 tablespoons
Chicken stock, hot
2 ½ cups
Tomatoes, chopped
14 ounces
Basil, dried
½ teaspoon
Oregano, dried
1 teaspoon

Okra, cut
6 ounces
Bell pepper, seeded, chopped
Celery, sliced
2 ribs
Ham, lean, cut into small pieces
1 ½ cup
Prawns, large, peeled, deveined
½ pound

Pepper, freshly ground

Rice, cooked
  1. Soak a clay baking pot for 20 minutes in cold water, and then drain. 
  2. Heat the oil in a large frying pan over medium-high heat, add the onion, and cook for 5 minutes, until soft and golden. 
  3. Add the chicken, and cook for 2 minutes. 
  4. Stir in the flour, paprika, and tomato paste; cook, stirring constantly, for 1 to 2 minutes. 
  5. Gradually add the stock, stirring constantly, and then bring to a boil. 
  6. Add the tomatoes, basil, and oregano, and then remove from heat. 
  7. Add Tabasco to taste, and season with salt and pepper. 
  8. Add the okra, bell pepper, and celery to the clay pot. 
  9. Pour the tomato mixture into the clay pot, and mix well. 
  10. Cover the pot, place in an unheated oven, and then set to 400°F; cook for 30 minutes. 
  11. Remove the pot from the oven, add the ham and prawns, and stir well. 
  12. Cover and return to the oven for 10 minutes, or until the ham is heated through and the prawns are just cooked. 
  13. Serve over rice.