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Coconut black rice pudding


Sometimes my bf and I get these insane cravings for McDonalds. We have serious love for pink goo chicken nuggets and their extremely soft chocolate sundaes. Although my post has nothing to do with McD or nuggs, I'm currently posting this at midnight, still feeling full from my twenty piece nugg box, soft serve, and at least a gallon of diet coke. I have to wake up in less than 5 hours, but sometimes I forget how sensitive I am to caffeine, and drinking coke has got me all wired! Or I pretend to forget, because I can't have fries without coke. Also, we are both lactose intolerant, so we're on the wait for Montezuma's revenge >.<
Anyway, I thought I wasn't going to post throughout my internal medicine rotation, but we have all these mini holidays this month, including the world biking race coming to Richmond! Woo, getting a free entire week holiday!

Ack, I'm going off track and I want to get some studying done before I sleep. I'm leaving you with this totally summer-y and refreshing dessert to enjoy in the hot weather. Also did you notice the hospital gauze posing as "cheese cloth". LOL, don't worry it's sterile and fresh out of the packet :D
Coconut black rice pudding
makes 6-8 servings

1 cup black glutinous rice
1 cup coconut milk
1/4 cup brown sugar
1/2 cup water

1 can coconut milk
1/4 cup white sugar
2 mangoes, diced
shredded dried coconut
other fruits
  1. Rinse glutinous rice and let it soak overnight with at least 2cm water over the level of rice. In a small pot mix brown sugar and coconut milk. Drain rice, add to coconut milk and then add enough water so there is about 1 cm over the top of the leveled rice.
  2. Bring to boil on high and then lower to low-med to simmer for about 35-40mins. Taste test towards the end and the rice should be chewy, but not hard or stiff. Fluff and let it cool. Stick it in the fridge to chill
  3. To make the decorations over the rice, dissolve white sugar in coconut milk by warming it a little. Dice up mangoes or any other tropical fruits. Allow the sweetened coconut milk to chill as well
  4. To assemble, scoop rice into a bowl. I used seran wrap and molded the rice into golf ball sized spheres. Place into shallow bowl. Stir up chilled coconut milk and pour over top. Arrange fruits over rice and sprinkle on some dried coconut shavings.
  5. All components can be made a day or two ahead and even assembled together. 

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Oreo Cheesecake Brownie Bars


Ah... It feels like I haven't been posting for a while! I swear I've been sweating it up in the kitchen baking, cooking and testing out recipes. I have so many posts lined up that I'm super excited about, so I promise I'll have it up soon. But, for now I'm going to post something I made last year. Haha oops. I've been meaning to post these oreo cheesecake brownies that I made when I just felt I needed the ultimate indulgence. It isn't one of my usual East-meets-West recipe, but sometimes there are foods like cheesecake brownies that you just can't tamper with.
Do make these and save them in the fridge so you can have them on one of those long and exhausting days. Or if you're like me and you become cookie monster at a certain time of the month ;) 

Hopefully I'll be able to post some cooler recipes soon! 

Oreo Cheesecake Brownie Bars
makes one 8x8" pan

Brownie
1 stick butter, melted
3/4 cup sugar
2 eggs
1 tsp vanilla
1/3 cup unsweetened cocoa powder
1/2 cup flour
1/4 tsp salt
1/4 tsp baking powder
1/2 cup semi-sweet chocolate chips

Cheesecake
2 - 8oz packages cream cheese, room temp
1/4 cup white sugar
1/4 cup sour cream
1 tsp vanilla
About 1 cup crushed Oreos
  1. Preheat oven to 350F. Line pan with parchment paper
  2. Brownie: mix wet ingredients (melted butter, sugar, eggs, vanilla), gently stir in the dry ingredients (cocoa, flour, salt, baking powder) and just mixed. Fold in chocolate chips. Pour batter into the pan. Smooth out if necessary.
  3. Cheesecake: Whip cream cheese until light and fluffy. Whip in the sugar, sour cream and vanilla. Gently fold in the crushed Oreos.
  4. Carefully pour cheesecake batter over the brownie batter and smooth the top
  5. Put in the oven for 20mins (do not open the oven door). Lower the oven to 325F and bake for another 20 mins. Again (DON"T open the oven door), lower temperature to 300 and bake for 10 mins
  6. Now crack open the oven door just a little bit, turn off the oven, and let it sit for 30-40mins. Let it cool and then stick it in the refrigerator for at least 2 hours.


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Matcha Watermelon Cake


I'm all about reading unmotivated/demotivated posters and memes currently... Sometimes, I get these spurts of energy to do stuff and then I fall into a lull, and just want to sit on my couch with a bag of Cheetos on my belly and lick cheese dust off my fingers. I'm also in a fairly chill rotation right now with no stress, no early mornings or late nights.
I should be feeling pretty good, but it's kind of like that stillness before the storm. In two weeks, I'll be on internal med rotation and all hell will break loose. It'll be back to panda eyes, frizzy hair, caffeine IV drip and mismatched clothing. <-- haha, sometimes I seriously don't notice what I put on in the morning at 4.30am and I'll go to work in an all olive green ensemble looking like a pickle (true story).
I'm taking advantage of all this free time to do lots of baking though! I recently made a lot of matcha stuff, just because I love matcha and want more of my friends to be exposed to it! I have a whole recipe page dedicated to it here. For this post, I have a light as air matcha almond cake base, sandwiching a watermelon layer with almond scented whipped cream. It's then topped with fresh strawberries, almonds and dried petals. The cake is quite reminiscent of Japanese/Asian bakery cake density...something like a chiffon cake. The watermelon really works as a layer here. It's super refreshing and unexpected. My roommate and I devoured this cake in 2 days... but then we're also your no-so-typical-vigorous eaters ;).

Matcha Watermelon Cake

inspired by black star pastry
makes a 5 inch layer cake

Cake
Frosting
2 eggs, room temp
1/2 cup powdered sugar
1/2 cup almond finely ground meal (plus more)
1 tbsp Panatea matcha
3 tbsp flour
3 egg whites, room temp
1/8 tsp cream of tartar
2 tbsp white sugar
1 slice watermelon

1.5 cups heavy whipping cream
4 tbsp sugar
1/2 tsp almond extract
1 tsp vanilla extract
1 pint strawberries
sliced almonds
dried petals (optional)



  1. Preheat oven to 350 and place parchment paper on bottom of a 5 inch spring form pan.
  2. Beat eggs, powdered sugar, almond flour on low-med until pale yellow. Mix in matcha and flour. Transfer to another bowl and wipe clean mixer bowel (or if you're lucky, whip out your other mixer bowl)
  3. Whip on low egg whites and cream of tartar. Add sugar and whip on high until stiff peaks form. Fold egg white mixer and matcha cake mix gently until all incorporated
  4. Pour batter into pan and bake for 30-40 mins. At 20mins you make need to foil the top because it will brown easily. Test with skewer for done-ness. Once out of the oven, immediately flip over on a cooling rack and allow to cool completely in it's pan
  5. While you're waiting for your cake to cool, cut a 5 inch watermelon slice about 1-1.5cm thick. Sprinkle both sides with sugar ~1 tbsp and allow to macerate on a rack for 30 mins
  6. Mix heavy whipping cream, sugar and extracts on high until stiff (but not too long that it separates). Set aside
  7. Stick cake once cooled into the freezer for 10 mins, so it is easier to slice in half. If you used 2 pans, then forget about this step.
  8. Place top layer of cake cut side up and spread frosting over it. Sprinkle almond meal over it (absorbs extra watermelon juice). Pat watermelon layer with kitchen towel and place over frosting. Sprinkle almond meal over watermelon and then spread more frosting over it. Top with final layer and more frosting.
  9. Refrigerate cake for 1-2 hours to firm up. Cut up strawberries into quarters and halves. Decorate cake with sliced strawberries, sliced almonds and petals. Will keep for a few days!
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Buns in the Oven: Nutella and Coconut Custard Babka (and my experience on OBGYN)

Disclaimer: I DO NOT have a bun in the oven. I'm just writing about my experience throughout my Obstetrics and gynecology clerkship in caring for ladies in ante-, post-partum, labor and delivery (L&D) and fertility clinics! Read on for strange baking/pregnancy metaphors and terrible writing... or just skip to the recipe at the end! :P
There's nothing quite like baking bread.... until you see what pregnancy and birthing babies entails. Seriously... hear me out! Let's start with the ingredients. When you're making a buttery bread like babka, you gather the freshest just-churned-out-of-the-cow butter, the roundest eggs and you best hope your flour is unbleached and milled by Bob Moore (of Bob's Red Mill) himself. Like good parents, you're driven to creating a perfect carbon copy of the both of you. You do what's right and get yourselves tested, pricked and prodded... You don't want to have any regrets, so you do all the necessary preparations.
However, nothing ever runs smoothly in life (how many times have you heard that?). Your oven is fickle, it heats up far too quickly and too much. Does it even run on gas or electric? You go and have it checked out. Some money spent on genetic testing, some on fertility pills, and you empty your pockets on finally getting IVF. You know that having a child will be like winning the lottery, or being friends with the president (hey, I don't know :P).
And before you know it...Jackpot! You're pregnant.
Every dough is different, according to where it is made, the time of inception and the ingredients used to create it. Your dough is soft, warm and lumpy in your hands. You lovingly knead and palm the dough and it squeezes and transforms into a shape you see fit. You scatter flour over the dough if it sticks and you tenderly knead it into a perfectly smooth round dome. You allow it to rise in the very place you know will be warm and secure.
Now, it's in the oven. You're anxious. Will it rise? Will bake evenly? You're prepare for things you might never expect. But, who would have thought about eclampsia, gestational diabetes or preterm labor? More like being gassy, constipated and swollen like a beluga whale. You feel your first contractions and panic mode goes into high gear. HOLY  @)*&@$*&!!
Get me to L&D now!, you're screaming. You do your breathing exercises, but you have no idea if they are doing anything for you. The doctor says you need to be dilated to 10cm before you can start pushing. You think, "What? That's the size of a mini watermelon!". You're half dressed, half awake, half praying for the baby to come out. You've immediately asked for the epidural even if it wasn't in your original plan (I found this hilarious. Literally, ladies who are purists and say no to drugs will succumb to it). And then you're ready to push. Your husband, the doctors, the medical students, the nurse, and even the cleaning staff are cheering you on. PUSH, they say. Your face is scrunched up like you've eaten half a lemon and you push as hard as you can.
It's crowning...and the head is out! You're relieved that the hardest part is over and you take a deep breath and push. Suddenly, your little joy comes right out of the oven and you hold her to your bosom. You're so so exhausted, but you find wonder in the tiny little hands and a sense of accomplishment. You're surrounded by the soothing warmth and new smells. The baby's bottom is as soft as a freshly baked bun. All round, warm and still pinkish from her difficult journey.

Baking, birthing... all so unpredictable and imprecise. All so scary and wonderful at the same time. But, you look at your little bundle and you think… hell yeah...I did it.
Sorry, for the lame ending! I tried to make it all flowery and beautiful, but sometimes I just need to tell it like it is. At the end of labor, the student (that's me!) takes another 10 minutes to pull out the placenta. You're actually shivering cold (possibly from blood loss) and the doc is giving you a "fundal massage", which is like mashing up your uterus so it can stop bleeding. Labor is definitely not the most glamorous part of having a child and what little ounce of shame you had has flown out the window. You know that thing where you care who sees your hoo ha's? Yeah, well that's gone. But, it must definitely be all worth it, because the human race is still not extinct. I won't understand it now...but maybe in the next 10 years ha.

Thanks for reading! I really went on a bend at the end... but trying to be honest! ;)
Babka 2 ways: Nutella and Coconut Custard 
adapted from thesmittenkitchen
makes two loaves or 12 muffins

Dough
4 1/4 cups all-purpose flour, plus extra for dusting
1/2 cup sugar
2 tsp active dry yeast
3/4 tsp salt
3 large eggs
1/2 cup warm water, plus more if needed
2/3 cup unsalted butter, softened

Fillings:
Dark Nutella with Cinnamon
1/2 cup nutella
1/4 cup dark chocolate, chopped or semisweet chips
2 tbsp cocoa powder
1/2 tsp cinnamon

Coconut Custard
2 egg yolks
3 tbsp butter, softened
3 tbsp sugar
3/4-1 cup shredded coconut

Syrup
a little less than 1/3 cup water
5 tbsp sugar
  1. Dough: In a mixer bowl, combine flour, sugar, salt, yeast, eggs and water. With a dough hook, put mixer in low speed until it starts coming together. Pick up a little more speed and add a little water if necessary (2-3tbsps). It will look a little dry, but that's okay. Add butter 1 tbsp at a time on low, waiting for it to be incorporated into the dough before adding the next. Mix on low-medium for at least 5 minutes before you see the dough pulling from the side and becoming smooth. Mix and scrape down the bowl for another 5 minutes. Place rounded dough in oiled bowl, cover with plastic wrap and stick it in the fridge to rise overnight.
  2. Filling: mix each filling separately, set aside
  3. Grease 2 loaf pans or muffin pans and line with parchment paper. Work with half of the dough from the fridge. Roll out onto a floured counter to 10x7"
  4. Spread Nutella mixture all over leaving a 1/2 inch border at the ends. Roll lengthwise away from you so you get a long rolled up tube in the end. Just like if you were to make cinnamon buns.
  5. Cut 1.5 inch rounds from it and transfer onto greased muffin pan. Cover with a damp tea towel and leave to rise for 1.5 hrs
  6. Repeat for coconut custard filling. Although, I made a loaf out of it, so it could look like this loaf.
  7. Heat oven to 375F and place loaf/buns on the middle rack of your oven. Bake for 20-25mins. The loaf will need another 10-15minutes more. You can check for doneness but sticking a chewer in it and if it pulls with more resistance than it should, then it should go back into the oven. Cover the top with foil if it browns too quickly.
  8. Once it is almost done baking, make the syrup topping by microwaving water and sugar until the sugar dissolves. Let it cool a little and then brush it all over the buns/loaf as soon as they come out of the oven. Let buns rest for 5 minutes and then transfer to a cooling rack (or gobble straight out of the pan!)

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Bulgogi Chili Pizza with gochujang tomato sauce + Giveaway

Cheese and Korean food has always been such a norm, that I forget how new and interesting it can be to others. Or how gross it can sound haha. I grew up microwaving slices of American cheese over my rice, and eating kimchi with all kinds of non-Korean food. Typically, you'll find kimchi in Italian restaurants in Korea, because we have this need to cut out the "greasy" taste with something more sharp and pickled.


My fave kimchi combos are obviously with cheese, but also with sweet potatoes (I'm telling you this is very common!), Japanese curry and pasta. Don't look at me all weird... you'll never know what it tastes like until you've tried it!


I love following what Asians eat, because they come up with the craziest combos. I recently came across the menu at the Costco chain in Korean, and they sold bulgogi pizza. I was like what?! Why don't we have that at our Costco?! Although, our pizza here is pretty decent, extremely large and let's not forget the $1 churros (woo!).


I thought I'd call it a day and throw some bulgogi on pizza dough, but I decided to experiment by adding gochuchang (Korean Chili paste) to the tomato sauce. It gives the pizza base a mild spicy and pungent (in a good way!) flavor that pairs so well with the other ingredients. And of course, I threw in a gazillion slices of chili peppers on top :D


I've partnered up with Kitchen IQ for this post, and tried using their V-Etched Container Grater. I love the fact that they have so many different blades so you can shred cheese, grate vegetables and slice up chilies. It also has a storage container, so I had all these left over pizza ingredients that I used up the next day in an omelette.


I'm happy to be giving away one on my instagram! All you have to do is...
  1. Follow both @misshangrypants and @kitchen_IQ on instagram
  2. Like and tag a friend!
Giveaway ends in a week. U.S. reader only

How easy is that? Now, go make this pizza and eat it with kimchi!


Bulgogi Chili Pizza
serves 4 

1 no-knead pizza dough

Your favorite bulgogi recipe - click for details
1 lb rib eye, sliced thinly
1 asian pear
1/2 onion
3-4 cloves garlic
5 tbsp soysauce
3 tbsp mirin or cooking wine
1 tbsp sugar
1/2 tbsp sesame oil
1 tsp pepper

1 can (6oz) tomato paste
1 can (14oz) diced tomato, drained
2 tbsp gochujang (Korean Chili paste)

2 cups shredded mozzarella
1 green Korean chili, sliced thinly
1 red Korean chili, sliced thinly
1/2 onion, sliced
pepper
green onions (optional)

  1. Make the no-knead pizza dough or pre-made or you favorite recipe
  2. Fry about half of the bulgogi, since you won't be using all of it. Cut bulgogi into smaller bite sized pieces. Set aside
  3. In a blender, add tomato paste and diced tomatoes. Take about 1.5 cups and blend that with 1-2 tbsp gochujang. Save the rest of the paste/tomatoes for another time!
  4. Once you have your pizza dough ready and all shaped up. Preheat oven to 400F
  5. Spread a thin layer of gochujang tomato sauce as a base. Sprinkle some mozzarella, arrange bulgogi pieces chilis and onion. Top with more mozzarella. Crack some fresh black pepper over it.
  6. Slide it into the oven. Depending on your pizza size, watch the pizza until the edges brown and the cheese is bubbly. I made 2 small/med pizzas and that took about 15-20mins each
  7. Serve with shredded green onions (optional) and kimchi! (not optional haha)


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Peanut Butter and Jelly Waffles

We all need a little pep talk for Mondays. Especially in the form of waffles. I used to dislike eating breakfast, mostly because I think it is always too rushed and too early to eat at 4 in the morning. But, I absolutely love a lazy late breakfast, where I can just stroll out of bed or have someone make me breakfast in bed (Ha, yea right, where do I sign up for that?).


I love going to brunch, but not so much the brunch prices. I mean, seriously, a carton of eggs costs $3, and you're going to charge me $3 for ONE poached egg?! Sometimes, the long lines are just not quite worth it, especially now that the earth is about close to the temperature of molten lava on Mars. So, I bring you a classic combo in the form of waffles. Everyone loves a good PB&J, but what about in a fluffy waffle form?


I say, stay at home! Avoid thinking about where to go and what to eat and make some PB&J waffles. You're bound to have all these ingredients handy, unless you don't have a waffle maker...then you can make them into pancakes! (I don't blame ya.. I only got it last year after thinking about it for 10 years :P). Hear hear for the next weekend :D!


Peanut Butter and Jelly Waffles
serves 4

Grape Jelly Syrup
1/2 apple (pink lady or fuji) diced
1 cup red seedless grapes, cut in half
1/4 cup sugar
1 tsp vanilla
1 tbsp cornstarch (if needed)

Waffles
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
2 tbsp white sugar
1 pinch salt
1 egg
1 tsp vanilla
2 tbsp butter
1/3 cup smooth peanut butter
1 cup milk
  1. Place diced apples and grapes into a small pot and cook over high heat. Add sugar, and once it sizzles, turn down to low heat. Simmer for 30 mins
  2. Smash softening fruit intermittently. Add vanilla and cornstarch if needed to the thickened syrup. Take off heat and set aside
  3. For the waffles, mix the dry ingredients in a large bowl (flour, baking soda, baking powder, salt, sugar).
  4. Melt butter and peanut butter for 30s in the microwave. In a medium bowl, mix cooled melted peanut butter mix, milk, egg and vanilla.
  5. Mix dry and wet waffle ingredients and cook according to waffle machine
  6. Drizzle syrup and sprinkle crushed peanuts. Serve warm.

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