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Crab Green Tea Ochazuke - 녹차 오차즈케


The weather in NYC is messing with us. It was so hot the other day and today, when I stepped outside for coffee it was freaking freezing. I wanted to enjoy the sun and warmth since we have no windows in the resident's lounge :( I can't imagine how vitamin D deficient I am.
Let me tell you about ochazuke. It's this Japanese dish where you place rice, some salty topping and pour in hot tea. It really doesn't seem like much, but it's so soothing to eat and also easy to make. Sometimes when you're sick or want a quick meal, you can whip up this warm dish and enjoy it under blankets 😊
Here I added on top of the cooked rice, some thinly julienned leek, crab, roe and furikake. I also torched some seasoned nagaimo as a side dish.

Crab Green Tea Ochazuke - 녹차 오차즈케

makes 1 bowl

1 cup cooked white rice
thinly julienned leek
cooked crab meat
1 tbsp roe
Handful furikake
1 cup freshly brewed green tea

  1. Literally top all together in a bowl and pour hot tea over it

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Surgical Brownie Conversation Heart Cookies


Woot! I'm back after a few months of slaving away and studying for the in-training exam. I wish I had more time to bake, but I'll take what I can get! I'm writing this post on my last 27hr call on SICU and I thought I would go ahead and bake ahead for Valentine's day. So I made these brownie conversation heart cookies with some funny surgical pick up lines.
 My fave has probably got to be "You look post call", which I've been pretty much looking like daily :(. I don't usually wear anything than skin care on my face, which I thought was okay, but the nurses have been telling me I look sick today 😰😰... so I guess not??
Anyhoo, I hope you enjoyed these as much as I enjoyed making them! Happy Valentine's Day!


Surgical Brownie Conversation Heart Cookies

makes 15 three inch cookies and many small ones

1 stick butter, at room temp
3/4 cup white sugar
1 medium egg
1 tsp vanilla
1 cup flour
1/2 cup cocoa powder
3/4 tsp baking powder
1/8 tsp salt

Frosting
1 cup powdered sugar
2 tbsp whole milk
1 tbsp light corn syrup
coloring of choice

  1. Cream butter and sugar together until light and fluffy in a stand mixer. On low speed, add egg and vanilla
  2. Place all dry ingredients, flour, cocoa powder, baking powder and salt into the mixer and mix on medium speed until well incorporated. Scrape down sides with a spatula if needed
  3. Wrap the cookie batter in plastic wrap and refrigerate for at least 2 hours or 15 minutes in the freezer. I left mine in the fridge overnight
  4. Preheat oven to 375F. Let dough rest on the counter for 5-10mins. Roll out dough between baking paper or silicon mat for easy lifting. Otherwise, sprinkle a mix of flour and cocoa powder to prevent sticking while rolling. Roll to about 1/4" thick
  5. Cut out shapes and place on a pan prepared with a baking mat or paper. Bake for about 8-10 mins and let it rest on the pan for at least 5 minutes before transferring to a wire rack
  6. Once cookies are completely cooled, whisk frosting ingredients together. Place into a small piping bag and decorate cookies. Leave to dry for at least 2 hours


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Mini Okonomiyaki


Today, I overheard a man at Whole Foods saying he would like to see Tom Brady on his back. And that's when I realized it was the Superbowl tomorrow ... especially after I saw a pack of Korean BBQ wings and sweet chili wings at 1/2 the price! I'm a sucker for wings and a good sale 😏.

I thought I might make mini versions of the popular Japanese savory pancake, okonomiyaki. I haven't made these in a while, but it's so simple to make and only requiring very few ingredients. It would be great for potlucks and for bringing to the Superbowl viewing party if you're into that 😗
Although you do need a few key things like Okonomiyaki or Tonkatsu sauce, Katsuobushi (bonito flakes) and sweet mayonnaise. But all these things can be found in your local Asian store!


Mini Okonomiyaki

makes 10 four inch pancakes

1 cup flour
1/4 tsp baking powder
1/2 tsp salt
1/4 tsp sugar
2 large eggs, beaten
3/4 cup water
2 cups cabbage, finely diced
1/2 medium onion, diced
3 slices turkey bacon, sliced thinly

1 stalk green onion, chopped
kewpie mayonnaise
okonomi sauce
katsuobushi (dried bonito flakes)

  1. In a large bowl, mix flour, baking powder, salt and sugar. Add beaten 2 large eggs and 3/4 cup water and stir to make a batter that has the consistency of a thick pancake batter
  2. Chop cabbage finely and dice onion. Toss into batter and coat well
  3. Heat frying pan on low-medium heat with 1 tbsp of oil. Add a few slices of turkey bacon to the pan and scoop 1/4 cup of okonomiyaki batter on top
  4. Cover and fry until golden brown (about 2 mins) and flip to do the same on the other side
  5. Spread okonomiyaki sauce while hot and squeeze mayonnaise in a zigzag pattern, then sprinkle bonito flakes and chopped green onions for garnish
  6. Serve hot


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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.
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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!
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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

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