Ingredients Flour (all purpose)          190 gm Baking powder                2 tsp Salt                                  ¼ tsp Butter                              180 gm ..read more

Sugar 237gm or 1 cup Unsalted butter, softened 120gm or ½ cup Unbleached flour, sifted  237gm or 1 cup Baking powder 6gm or 1 teaspoon Pinch of salt   Egg 2 Pitted purple plums 4, cut to half or cut to smaller wedges if the size is large Sugar, lemon juice and cinnamon, for topping     Method Heat oven to 350 degrees. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well. Spoon the batter into a spring form pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with ..read more

Steak Diane Steak Diane is a beef (or chicken) dish served with a pan sauce. It is not classified as a traditional French cooking technique. Rather, it was most likely invented in London during the mid-1930s as a tableside service with flambé in some high-end restaurants. This dish became famous in North America after the war in the 1950s and 1960s and was classified as “Continental” cuisine. Currently, not too many steakhouses in North America serve Steak Diane, and it is considered a “Retro” dish. In this recipe, I am using the sous-vide technique to ensure the steak is cooked to medium-rare ..read more

This a very easy recipe for roasting a chicken. You can use the left over for making a sandwich the next day. Also don’t throw away the chicken carcass. It is best for making chicken stock. Chicken Rub:  Kosher salt                                                1/4 cup Brown sugar              ..read more

If you are looking for a quick, tasty, and easy recipe when you have unexpected guests coming to dinner, Tuscan chicken could be one of the top ten choices.  The origin of Tuscan chicken comes from the Tuscany region in Italy.  Italian uses Leghorn chicken, a breed of chicken originating in Tuscany, in central Italy. However, it was a creation from the Olive Garden, an American casual wannabe Italian casual family restaurant, to make this chicken dish famous in North America.    There are many variations of this recipe but several key items are essential, bab ..read more

This extremely beautiful and very delicately done Thai style grilled beef dish originated from the rural northeastern part of Thailand (E-Sarn) and later became very popular all over the country.  It is serves with a slightly spicy, savory, and tangy dipping sauce plus a salad.  The legend of the name “Crying Tiger” said a tiger came out from the wood and stole a villager’s cow.  The tiger ate most of the cow but left over a small part of the meat.  The tiger felt frustrated and sad for not being able to finish eating the meat so it started to cry.  The villagers tried ..read more

Taro cake is another must have for the Lunar New Year celebration. It symbolizes moving upward, job promotion, and children will grow taller! Unlike Turnip cake, a small pinch of five-spice powder in the Taro cake batter is like Bonnie and Clyde, or Bacon and Egg as a perfect pair. Usually we don’t eat it right away after cooking. An excellent way to enjoy Taro cake is to pan fry it lightly and dip in chili sauce in the next day. 芋頭糕 Taro cake 材料 (Ingredients) ： 芋頭1200克 Taro 1200g 臘腸 2條 Chinese sausage 2pc 膶腸 2條 Liver sausage 2pc 蝦米 60克 Dried shrimp 60g 豬油 60克 Lard 60g or regular oil 乾蔥絲 60 ..read more

Turnip cake is made of daikon (lo bak in Cantonese), a long white radish that’s commonly used in Asian cooking. There are three versions of turnips, Chinese, Japanese and Korean. For this recipe, I use the Chinese variety because it has more texture and larger easier to work with. I have been working this recipe with a very simple ratio, 4 – 2 – 1.  4 portion of turnip, 2 portion of water, 1 portion of rice flour.  It’ll give you a firm enough texture for easy pan fry before serving. Turnip cake is a must have item during in the Chinese lunar New Year celebration. The word (糕) m ..read more

It is extremely easy and simple to prepare your own pancake mix powder. No fancy ingredients are needed and you should have all of the basic items in your kitchen. You can use whole wheat flour instead of all purpose flour for this recipe. For the pancake mix (makes 7 cups): 6 cups (940 g) all-purpose flour 1/3 cup (77 g) granulated sugar 3 tablespoons baking powder 2 teaspoons baking soda 2 teaspoons kosher salt After mixing the pancake mix, it can be stored in an air tight container for six to eight months. Cooking method: Add 1 1/2 cup of ..read more

Ingredients: •360g or 1.5c water 86F/ 30C •4g or 1 1/4 tsp instant yeast •25g or 1 3/4 TBSP olive oil + additional 1/4c+ for oiling pan •10g or 2 1/3tsp sugar •450g or 3.5c bread flour (12.7% protein) Method: In a medium bowl, add 4g or 1 1/4 tsp yeast , 12g or 2tsp salt , 360g water, sugar, olive oil, and flour into a medium bowl. Use a large spoon stir to combine. After using a spoon to mix the above ingredients, finish mixing with a wet hand. (make sure you wet your hand thoroughly). Cover the bowl with a lid and let rise for 30 min. After 30 min, add 20g water, yeast, and salt and mix wit ..read more