Second Header(2)

Matcha Cinnamon Apple Scones


Whoa! It's been way too long since I updated the blog. Honestly when residency started, I thought I would never come back to it because on the little free time I had off I just wanted to veg on the couch or sleep. I'm now on night float so I've been able to make things during the day and werk, werk, werk all night.

I'm also updating just in time too for my favorite season! I love, love sweater weather and all things cinnamon and pumpkin spiced. For my comeback, I've made these matcha cinnamon apple scones that were adapted from King Arthur Flour.
 Unfortunately the weather was rainy and dark, so these pictures aren't the best :(


Matcha Apple Scones

makes 16 mini scones

2 3/4 cups all purpose flour
1/3 cup white sugar
3/4 tsp salt
1 tbsp baking powder
1 tsp cinnamon
1 tbsp matcha (I used panatea culinary grade matcha)
1 stick cold butter (cut into pieces)
1/2 cup finely diced apple
2 large eggs
1 tsp vanilla extract
1/2 cup apple sauce

turbinado sugar to top
Icing sugar mixed with a little milk

  1. In a large mixing bowel, mix flour, sugar, salt, matcha, baking powder and cinnamon. Cut cold butter into dry mix until crumbly. You'll have some larger chunks of butter but that's okay!
  2. In a small bowl, whisk eggs, vanilla and apple sauce. Add wet to dry ingredients, toss in chopped apple and stir until just moistened
  3. Line pan with silpat or parchment paper. Flour surface and your hands. Divide dough, which is pretty goopy) in half and pat each half into a 6" circle about 3/4" thick
  4. Brush each circle with milk and top with turbinado sugar. Cut each circle into 8 wedges and pull them apart from each other just a bit so there is some space
  5. Place scones uncovered into freezer for 30 minutes. This is important for best texture and rise!
  6. Preheat oven to 425F. Bake scones 20-24 mins or until edges are slightly golden brown
  7. Cool briefly on pan before transferring onto rack.
  8. I mixed some powdered sugar with a little milk to glaze on top

This post was sponsored by panatea matcha. I was provided products to use, but all opinions are my own.
Read More

Roast Duck and Kimchi Pizza + A Kuvée Wine System, Le Creuset Giveaway


Happy National Wine Day! I'm currently in Taiwan eating my weight in street food and delicious-ness. I can't believe how cheap food is here. Like a piece of spicy chicken fried steak the size of my face is two bucks!! I'm leaving tomorrow and I'll probably have to be fork-lifted onto the plane :P
But let's talk wine! Especially the new Kuvée wine system I was given to try. It's this super cool, high-tech tube that's shaped like a wine bottle and you can buy their specially packaged wine to slide into the tube. AND THEN IT LIGHTS UP AND CONNECTS TO WIFI. You have to check our their video, because I'm so bad at explaining things.
My mum was pretty ecstatic when she saw it because she loves trying wines and inviting family over for dinner. Their bottle system keeps the wine longer than usual so you can open multiple bottles at a time. You can read about the wine on the touch screen, rate and order another bottle all from the fancy electronic tube. How neat is that? It's such a conversation starter.
I mentioned it to my friend who was really interested in trying it, because she likes to have a glass of wine for dinner, but not necessarily finish the whole bottle. It was interesting reading the pairing notes and for this particular pinot noir, it said it paired well with roast meats. Hence, this roast duck pizza and fried kimchi. It works so well together! As a cook, I found this feature pretty cool and it gave me new ideas for meals and pairings.
I'm giving a chance for you guys to win the Kuvée Wine System along with a Le Creuset Wine Cooler bag and 50% of 4 bottles of wine! Say what! Just head on over to my Instagram or the Instapost for instructions!

Roast Duck and Kimchi Pizza

makes 2 medium pan pizzas

Pizza Dough (adapted from serious eats)
3.5 cups all purpose flour
2 tsp salt
1 tsp instant yeast
1/4 cup olive oil
1.5 cups water, room temp

Toppings
napa kimchi (fist sized amount)
sesame oil
basil based pesto
roast duck
1 cup of shredded mozzarella cheese, plus more
handful of grated parmesan cheese
dash of ground black pepper
fresh basil

  1. For dough: 
    • combine flour, salt, yeast and 2 tbsps olive oil in a stand mixer with dough hook attached. Add water to mixer gradually on medium speed until the dough comes together. Increase speed to medium-high for about 5-10 mins until dough is stretchy and smooth
    • Gather dough into a ball and allow to rise in a oiled bowl for about an hour. Cover bowl with plastic wrap to avoid dough drying out
    • After first rise, separate dough into 2-4 balls, cover with wrap again and allow to rise for another hour
    • Gently push and stretch dough to desired size in greased baking sheet
  2. Meanwhile, cut kimchi into bite sized pieces and sauté on medium heat until wilted, but not so much that it loses it's crunch. Drizzle in about 2 tsp of sesame oil
  3. I used roast duck slices that I bought in the grocery store and lightly fried/roasted them until the fat was rendered on the skin
  4. Once everything is prepared, adjust oven rack to middle and preheat oven to 450F
  5. Spread pizza with a generous amount of basil pesto leaving an inch of border. Oil border with olive oil
  6. Top with mozzarella cheese and then place sautéed kimchi and roast duck on top
  7. Bake for about 15-20mins or until cheese has melted and crust looks golden. Once out, top with parmesan cheese and lots of black pepper and basil leaves
This post was sponsored by Kuvée. I'm teaming up with them to create awesome recipes. I was compensated for this post, but all opinions are completely my own and not endorsed. Thank you for supporting products that keep this blog running!
Read More

Matcha Linzer Cookies with Lemon Curd


It's time to shower a little love to all the mums out there! My mum knows I love to bake, so whenever I come home to LA she makes me bake so much bread I sometimes feel like an overworked baker 😓. And that doesn't include all the sweet treats I make for her Sunday church meetings!
But, I love watching my mum ooh and aah over the things I make and the hard work totally pays off. Besides, whenever I'm home I have sooooOoo many demanding requests for home cooked foods. I guess I shouldn't really complain about a tray or two of cookies 😜. I love these cookies because they're not too sweet due to the matcha powder and the zing of lemon curd just brightens them up! My whole family gobbled them up in no time.

Matcha Linzer Cookies with Lemon Curd

adapted from allrecipes.com
makes 20-30 cookies

Cookies
10 tbsp butter, unsalted, softened
2/3 cup white sugar
2 cups all purpose flour, sifted
1 3/4 cups almond flour
3/4 tbsp matcha powder
1 tsp vanilla extract

Lemon Curd
1/2 cup fresh lemon juice
zest of 1 lemon
1/4 - 1/2 cup sugar
6 tbsp butter, unsalted
2 large eggs
2 large egg yolks

  1. For the lemon curd: Whisk all ingredients in a small pot and heat on medium - medium low flame. Continue to whisk until it has thickened considerably and will stick to your whisk (about 5-10 mins). It will cool even further when placed in the fridge, so no worries. Cover layer with plastic wrap once off the heat and let cool. Place in fridge once at room temperature.
  2. For cookies: 
    • Beat butter and sugar together until light and fluffy in standup mixer. Add flour, almond flour, matcha and vanilla. Stir until all ingredients just becomes into a stiff dough
    • Split dough in half and roll to 1/8 inch thick on floured surface between wax paper. Place into refrigerator for at least 2 hours or place in freezer for 15 mins
    • Preheat oven to 325F. Line baking sheet with parchment paper
    • With a 2 inch linzer cookier cutter, cut out as many circles as you can. Knead leftover scraps of dough into a ball and roll out again on floured surface. If the dough becomes too soft, you can always place in freezer. The dough can be quite sticky and difficult to handle so freeze often!
    • These don't spread in the oven so you can place them a little less than 1 inch together. Refrigerate any trays of cookies while working on remaining dough
    • Bake cookies until lightly brown on the edges, 9-12 mins. Let cool in tray until they stiffen for 5 mins and then cool completely on wire rack
  3. Assembly: spread a coating of lemon curd on each cookie round and press two together to make a sandwich

Read More

Croque Madame Waffles


Another weekend, another week of not doing anything. Ah, I'm about to tear my hair out of boredom. Although, I guess I have been going to the gym more often and hiking around California with my mum. We went to Death Valley a few days ago and now I have this wicked capri leggings tan! I can't wait for residency to start even though I know intern year is going to be hell. Not doing anything makes me so restless, it's driving people around me crazy too 😝
So here's to a last few good weekends for brunching leisurely. And of course, that means waffles! I've been wanting some extra cheesy carb-y brunch foods and transformed croque madame into it's waffle form.  This fulfills all kinds of munchies and cravings! It's got rich béchamel, sharp cheese, ham and just enough dijon to cut a little of all the fattiness, but leave you wanting more. Oh, and we can't forget that runny egg :)

Croque Madame Waffles

makes 8-10 waffle sandwiches

Waffles
2 c flour
1 tsp salt
4 tsp baking powder
2 tbsp sugar
1 tsp vanilla
2 large eggs
1.5 c milk
5 tbsp butter, melted and cooled

Béchamel
1 tbsp butter
1.5 tbsp flour
1 cup milk
2 tsp salt
2 tbsp shredded gruyere (plus extra for top)
2 tsp black pepper (optional addition of nutmeg)

Dijon mustard
Canadian ham (fried slightly until edges are brown)
Fried eggs

  1. For béchamel: in a small pot, melt butter on low heat. Once melted, dump in the flour and whisk on low for 3 mins. Add milk while whisking and let it simmer for 5 mins. Occasionally whisk to prevent bottom burning. The sauce should thicken and have thick bubbles popping off the surface. Take off heat and whisk in gruyere, salt and a dash of black pepper and nutmeg
  2. For waffles: Whisk dry ingredients together (flour, salt, baking powder, sugar) in a large bowl. Mix in a small bowl, vanilla, eggs, milk and butter. Whisk dry and wet together until batter is just fully mixed. Small clumps of flour are okay! Make waffles according to your waffle machine
  3. Assembly: Place waffles down on a baking tray and generously spread béchamel sauce over them. Sprinkle with gruyere, lay down Canadian ham, spread mustard and top with another waffle. Spread béchamel over the top waffle as well and more cheese (because why not?). Broil on low until the cheese has crusted on top. 
  4. Serve with a runny fried egg on top!

Read More

Pearl Barley with Korean Spring Greens + A Le Creuset Giveaway


My favorite food season has to be Spring, especially because it's the season of wild herbaceous Korean spring greens! They are called bom-namul (bom: spring, namul: wild plants) and are usually delightfully bitter and super nutritious. A lot of these are eaten raw and seasoned lightly with gochujang or soy based sauce, or they are added in a variety of soups and adds wonderful aromatic flavors to the dish like this stone pot rice!
Here's a little lesson to the greens I'm using in this dish. In the most left of the picture above of the bright leafy greens, is called minari (미나리) aka Korean watercress. It also looks and tastes similar to Chinese celery. It has a very crisp, fresh herby taste and is a popular side dish and ingredient in bibimbap. It's iron content is higher than spinach, calcium content more than milk and an excellent source of other minerals.
The middle of the picture you see greens that look like succulents is called dol-namul or dot-namul (돋나물). They grow on rocky soil and is really a leafy succulent that is very juicy and sweet. It has a very mild flavor so it is usually eaten raw and tossed into salads. In the small bowl at the right is a leafy vegetable called chwi-namul (취나물) that grows in the mountains and field. It has a heart-shaped serrated leaves that are sort of fuzzy and has a mild bitter and grassy flavor. If you've had perilla leaves, it's sort of like that, but more spinach mouth-feel. All these vegetables can be found in your local Korean supermarket. If not I've put some suggestions below for substitute vegetable you'll find anywhere.
I've been a long time fan of Le Creuset items and when I was given this Sakura Dutch Oven, I couldn't wait to do a spring time dish for it. I love doing rice dishes like this or pilaf in a dutch oven because the food inside the pot loses no moisture due to the heavy lid and everything gets surrounded and cooked in the steam that's created. This results in a locked in super flavorful dish and makes veggies very tender and rice extremely fluffy. This particular dutch oven I received is 4.5 qt and can make large portions enough for a family with lots of hungry children :)
I love cherry blossoms and was really sad that the weather was too cold for a really big bloom in the DC area. Although, nothing beats seeing them in Kyoto or Korea. It's absolutely beautiful there, but I'm glad I have this pot for some sakura admiring year-round!

If you'd like a Sakura Dutch Oven of your own, follow both @lecreuset and @misshangrypants on Instagram, tag two friends and comment what you'd make in this too.

Pearl Barley with Korean Spring Greens

makes 4-6 servings

1.5 cups pearl barley
1.5 cups short grain rice
3.5 cups konbu/dashima stock ** see steps for alternative

1.5 cups chwinamul (possible substitute - perilla leaves or swiss chard or spinach)
1 tsp sesame oil
pinch of salt
1/2 tsp garlic, minced

8 bella mushrooms, sliced (or morels)
1 bunch minari (aka Korean watercress or dropwort; possible substitute - Chinese celery)
2 cups dolnamul (possible substitute - wild chives, ramps or fiddleheads)

Sauce
2 red chilis, sliced finely
2 stalks green onion, diced
1/2 tbsp garlic, minced
5 tbsp soy sauce
1/2 tbsp sesame oil
1.5 tsp roasted sesame seeds

  1. Wash pearl barley and rice together in a large dutch oven (or pot) and then cover well with water and soak for 2 hours
  2. To prepare konbu/dashima stock, simmer two pieces of 4x4" of dashima in 4 cups of water for 10 mins. Alternatively you can use 1:1 dilution of vegetable broth and water. Drain soaked barley rice and pour 3.5 cups of made stock. Bring to boil and simmer on medium heat for 10 minutes with lid on, then turn down heat to low for an additional 10 mins
  3. Meanwhile prepare vegetables: for chwinamul, you may find this fresh in supermarkets or frozen. Don't get the dried version as that is usually made into a Korean banchan. Cut chwinamul into 1" length and blanch in hot water for 30-45s. Run under cold water to stop it cooking and squeeze all the water out. Then sauté and loosen with 1 tsp sesame oil, pinch of salt and 1/2 tsp of minced garlic for 3 minutes. Alternatively you could use swiss chard in the same manner! The rest of the vegetables just need to be washed and set aside. Cut minari into 1" length as well
  4.  Once cooking time has reached 20mins, open lid and add sliced mushrooms and chwinamul right on top of the rice. Cover pot with lid again and let cook on low for another 10 mins
  5. Switch off heat and let barley rice sit for 5 mins, then add cut minari and dolnamul and fluff rice while mixing vegetables gently
  6. Mix all sauce ingredients in a small bowl. Serve rice hot with sauce on the side to mix in to taste
This post was sponsored by Le Creuset. I'm teaming up with them via CoactionPR to create awesome recipes. I was compensated for this post, but all opinions are completely my own and not endorsed. Thank you for supporting products that keep this blog running!
Read More

Soy Eggs in Miso Ramen Nest


I'm back in LA for a bit and it is hot hot hot! My face has become several shades darker just from driving around 😱. Alsoooo, I finally got me a studio in Manhattan! Luckily it's subsidized by the hospital, or I'd be living out of a cardboard box at the rate some of these apartments go! Can't believe I'm going to be a New Yorker and living in the city!
Anyway, keeping up with the Easter theme, I made some coconut macaroon nests before on the blog, but I saw this on TastyJapan's Instagram and thought it was a brilliant Easter nest idea too. The nest part is made of baked ramen so it's crispy on the outside and soft on the inside. Then I topped it with delicious ramen toppings, like soy marinated eggs and corn. You can put whatever you like on top and make it vegetarian too!

Soy Eggs in Miso Ramen Nest

makes 5-6 "nests"

Soy Marinated Eggs
3 medium eggs
3 tbsp soy sauce
2 tbsp mirin
1 tbsp brown sugar
2 cloves garlic, minced

Ramen Nest
1 pack fresh ramen
2 tsp sesame oil
3 tsp miso (loosened in 1 tbsp water)
3 tsp soy sauce
1 egg white
pepper

Toppings
corn
naruto (Japanese fish cake with the pink swirl)
ham
green onions, diced

  1. To make soft boiled eggs, place 3 medium eggs in a small pot and put just enough water to cover the top. Bring to a boil on high heat and from the time it starts really boiling, time 3.5 minutes. Once time is up, pour out the hot water and immediately run eggs in cold water or place in ice bath
  2. To make soy eggs: place all marinade ingredients in a small sandwich ziplock bag and mix well. Place peeled eggs in marinade, let air out before sealing and refrigerate overnight. Turn the bag once or twice to coat eggs evenly
  3. Preheat oven to 350 F and grease 5-6 muffin cups. Cook ramen according to package. Season with sesame oil, miso, soy sauce and pepper. Stir egg whites to coat ramen noodles.
  4. Distribute ramen into cupcake pan or 5-6 muffin cups and make a well in the center for the ingredients to be placed afterwards. Bake for 15-20 mins. Let rest for a minute.
  5. Cut marinaded eggs in half and place in center of ramen nest. Place other ramen ingredients and serve warm!

Read More
Template Design By Baby in Heels