Kimchichurri Hasselback Potatoes

Happy St Patrick's Day! I guess it was yesterday, but I wasn't able to post this until today. I'm on another 24 hour shift in the hospital, but was so thankful that my St Paddy's weekend wasn't crazily filled with belligerent drinkers hurting themselves! So in true Irish fashion, I made some potatoes and topped it with something green.

I love a buttered potato and it's actually very common to eat potatoes or sweet potatoes with kimchi in Korea. We say that potatoes and kimchi are friends, like PB & J are! I decided to adapt the classic Argentine chimichurri sauce with kimchi instead and used cilantro because I thought it might go together better than parsley. And so you have kimchi + chimichurri = KIMCHICHURRI!!

I've now got a jar of this delicious tangy fresh kimchichurri in the fridge and will top everything with it this week 😋

Kimchichurri Hasselback Potatoes

6 small yukon potatoes
2 tbsp olive oil
1 pat butter
sea salt, black pepper
roasted sesame seeds

Kimchichurri
2 stalks green onion
1 bunch cilantro (or 1 cup firmly packed leaves, thick stems trimmed)
1/3 cup napa cabbage kimchi
3 cloves garlic, minced
3 tsp kimchi juice
1/2 tbsp gochugaru (Korean red pepper powder)
1 tbsp light sesame oil
1/3 cup olive oil
salt

1. Prepare potatoes. Wash, remove eyes and soak in cold water for 10 mins. Preheat oven to 425F
2. Put potato on chopping board, flat side down. Cut in 5 mm intervals almost all the way through
3. Arrange potatoes in a baking tray. Rub butter on top of each potato, drizzle olive oil and sprinkle salt and fresh black pepper. Bake for about 40 mins or until the tops are crispy and the flesh is soft
4. While potatoes are baking, get out your food processor. Add green onion, cilantro leaves and kimchi. Pulse to achieve coarse/finely chopped texture. Otherwise, I did this all buy hand (because my food processor was already in use with other things :P). Plus, I like a more chopped chunky texture for chimichurri
5. Stir in the minced garlic, kimchi juice, gochugaru, sesame and olive oil. Salt to taste
6. Top kimchichurri over baked hasselback potatoes and serve. Chimichurri can be kept for a week in a tightly closed jar. It tastes even better as it ages!

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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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Prez Trump Dumps

Congrats to everyone who matched for residency today! I matched into general surgery and now I only have to wait until Friday to know where I'll be going. The end of schooling is so near I can almost taste it haha. For shits and giggles (literally), I made some chocolate covered marshmallows with dried pineapple for his voluptuous hair. Doesn't it look like the real thing (if not much improved)??

I also added some food coloring to make them orange inside for Trump's fake bake. Although, eating them and discovering they're more flesh colored makes it a little morbid :/

 #nastywomenunite

President Trump Dumps 

makes 25-35 dumps

Marshmallows 
- recipe with corn syrup adapted from Alton Brown
- recipe withOUT corn syrup here (just don't add matcha powder)
* I added 1:3 ratio of red:yellow food coloring to achieve orange insides (optional)

Dried Pineapple Toupee - 1 can of whole ring pineapple in juice (only need 4 slices)

Eyes - white and semi-sweet chocolate chips

1. First make the pineapple toupee because this takes the longest. Drain can of pineapple rings and cut into quarters and half the thickness. Lay on silicone baking mat to dry at room temp overnight uncovered. This eliminates using your oven and wasting so much electricity. Next day, stick it in a 170F (or your oven's lowest settings) heated oven and dry for about 2 hours. Using a chopstick, roll and lay the dried pineapple pieces to hang so they curl and dry for another hour
2. Prepare 2 silicone baking mats or wax paper and lightly grease patches/circles where you will pipe out the marshmallows on. Make 1 recipe of marshmallows and add food coloring if you like. Dump whipped marshmallow into a piping bag with a 1/2" tip. I also used a gallon ziploc bag and sniped a sizable whole for easy cleaning!
3. Pipe out marshmallow poops onto the mat and dry uncovered overnight or at least 4-5 hours
4. Melt 1 cup of semi-sweet chocolate chips or baking chips in a bain-marie or double boiler and dip marshmallows. Use a fork to pick it up by the base and tap fork to let excess chocolate drip so you can have a more defined poop shape
5. Make your next one as you allow the chocolate covering to dry a little bit. Then place white chocolate chips for eyes and use a chopstick to draw pupils with the melted chocolate. Dress with curled pineapple toupee!

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Nutella Stuffed Almond Cookies

Only two more weeks and 3 days until match day! I think I should be more nervous about where I end up, since I've been hearing my friends lose sleep over this. But my mind has been on vacay-mode for more than 4 months, so it is pretty much mush :/

Because I am still going strong with breaking New Year's resolutions to eat healthy, here are some Nutella stuffed Almond cookies!

Nutella Stuffed Almond Cookies

makes 1-2 dozen

1 stick butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1/2 tsp baking soda + 1 tsp hot water
1/4 tsp salt
1.5 cups flour

1/2 cup flaked almonds
1/2 cup nutella

1. On a piece of parchment paper or silpat mat, spoon about 12-15 half tablespoons of nutella and put in the freezer
2. Preheat oven to 325F
3. Cream butter and sugars. Beat in egg and stir in vanilla
4. Dissolve the baking soda in hot water and add to the batter. Add salt and mix until combined
5. Stir in flour just until a dough forms. Fold in almonds.
6. Roll into 1-2 inch balls, then flatten and place a frozen nutella ball in the middle. Seal it like you would fill a dumpling, roll back into ball shape and place 1" apart on a lined baking tray. Dough will not spread much, so if you want a thinner crispier cookie, flatten it a bit
7. Bake for 10-15 mins, just until edges are brown (not to a crisp!)

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Heart Beets, Pesto and Feta Pizza

Happy Valentine's day! I know I've taken almost a year hiatus and... and... and... well... I really have no excuse since I'm now in my fourth year of medical school with absolutely nothing to do. Just straight chilling until match day, when we find out about which hospital we end up 😱! *nerve wracking*

I've been meaning to post at new year's for my new year's resolution :/... and then I was going to post for Lunar new year, which also didn't happen hehe. But, since it's the day of love, you guys can forgive me for being so absent, right? 😜

Here's a super cute pizza with a crust naturally colored with beet juice and topped with heart-beets, basil pesto and feta. It'll get your loved one's heart "beeting" in no time! I enjoyed this with my roommate, since the bf is in a different state :D

Heart Beets, Pesto and Feta Pizza

makes 1 large pan pizza

Pizza dough
1 packet active dry yeast
1 can sliced beets (use 1 cup of juice)
2 tsp sugar
2 cup bread flour
1 tbsp oil (plus more for greasing)
1 tsp salt
1 tsp paprika

Topping
Favorite basil and pine nut pesto recipe
Crumbled feta
Sliced beets from can
Green onions
Freshly cracked pepper

1. Drain 1 cup of beet juice from the can into a bowl. Microwave until warm temperature and dissolve sugar and yeast into it. Set aside for 10 minutes or until frothy
2. In a mixer, stir bread flour, salt and paprika together. Add the yeast mix and oil. Using the dough hook, mix until a firm and smooth (and pink!) dough forms (takes about 5-10mins). Place in a greased bowl and allow to rise in a warm place for about an hour or double in size. You can also overnight rise in the fridge and then set outside until room temperature before baking. Preheat oven to 500F
3. Punch down dough and shape into a large circle, rectangle or whatever shape you fancy. I like to use my knuckles to spread the dough thin from center out. If using a baking tray (since I have no pizza stone), lightly oil bottom and sprinkle cornmeal before placing rolled out dough over it
4. Top with pesto leaving a 1 inch border. Using a heart cookie cutter, cut out hearts from the sliced beets. Top with beets and feta.  Bake for 7-10mins. Once out of the oven, crack black pepper and toss on some diced green onions

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Matcha Pocky Sticks

I'm back with another matcha recipe! I know...NOT another one! If I'm doing too many, lemme know :P. I can't promise you that'll stop me, but I'll consider it ;) I was going to post this on November 11, because that's Korea's Pepero day (11/11). Pepero (빼빼로) is the Korean name for the Japanese Pocky. It's kind of like Valentine's day, but you buy your crush or significant other pepero. I don't really know the reason why, but you just do it because pepero is freaking addictive to snack on.

I just thought that straight stick pocky is kind of boring, so why not make all kinds of pocky shapes and sizes? With a homemade squeezable dough, you can make glasses, hearts, stars and everything else. These are so much more fun to gift (or to eat by yourself :D).

Matcha Pocky Sticks

adapted from food52

makes about 50 sticks and shapes

4 tbsps unsalted butter, at room temp

1/4 cup white sugar

1 large egg

1/2 tsp vanilla

1 cup bread flour

1/2 tsp baking powder

1/4 tsp salt

1-2 tbsp water

1.5 cup white chocolate chips (or 9 oz)

1 tbsp Panatea culinary grade matcha

toppings: black sesame seeds, shredded coconut, sprinkles (optional)

1. Preheat oven to 300F. In a mixer, beat butter and sugar until fluffly. Stir in egg and vanilla on medium. Add flour, baking powder and salt and stir, then add water until a smooth dough forms (you may need to add more water if too stiff). Dough should feel malleable, otherwise it will be extremely difficult to pipe
2. Transfer dough into a pastry bag fitted with a 1/4" tip. Pipe onto parchment paper into straight lines, hearts, glasses...whatever you like!
3. Bake for 18-20mins or until golden brown around the edges. Allow to cool and harden for 5 minutes before transferring onto a rack to cool completely
4. Melt white chocolate in a water bath. I have really bad experiences with microwaving white chocolate...real chocolate seems fine but white just doesn't work for me! Just place the chocolate chips in a small tall bowl into small pot with constant warm/hot water. Once it melts, whisk in matcha powder
5. Dip and spread your shaped cookie sticks into the melted chocolate. Scrape off gently any excess chocolate and lay on silicon mats or baking paper. Decorate with toppings.
6. Let chocolate harden or transfer to the fridge to quicken the process

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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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Roasted Strawberries Matcha Popsicles

I just started pediatrics rotation, which is kind of cool because I get to play Wii all day with the kids. Well, not really... I had a week of peds hematology and oncology, so it's been somewhat emotional on the floor and with the patients. Some kids are super well and happy, some not so much. Although, I really did play dance Wii, and got in a great workout, so I'm pretty much set for the rest of the month as far as exercise is concerned haha.

It's pretty exciting working in the hospital instead of studying at the desk all day! I'm constantly surrounded by smart people all day, so I'm learning a lot but also feeling incredibly stupid everyday :P. Anyway, one of my patients looked like a mix of Dora the explorer and Strawberry Shortcake. She's so cute! Plus, she has this insatiable sweet tooth, so these popsicles kind of reminded me of her :D.

Roasting strawberries is a pretty new idea to me, but I've been seeing a lot of blog posts about them so I thought I'd give it a try. Roasting them really caramelizes the sugar and intensifies the flavors (berry berry yummy...haha I had to say it). Do try it while it's berry season!

Other amazing roasted strawberries ideas:

• This Roasted Stawberry-miso Ice Cream. Miso what?!
• Roasted Balsamic Strawberry Ginger Ice Cream. Taking a trip to flavor town!
• Roasted Strawberry and Dumpling. Anything in skillet please
• Roasted Strawberries over Honey whipped ricotta. Like heaven on a pillow

Roasted Strawberries Matcha Popsicles
adapted from withfoodandlove

1/2 lb strawberries
3 tbsp honey
1 can coconut milk (lite or full fat)
1/4 cup sweetened condensed milk
1 tbsp PANATEA matcha (cooking grade)

1. Preheat oven to 375F. Cut Strawberries in 1/2, drizzle with honey and roast for 15-20mins or until soft.
2. Allow to cool and then mash roasted strawberries in a small bowl. Add 1/4 cup coconut milk and distribute the mix into the molds
3. In a blender (I used an immersion blender), blend remaining coconut milk, sweetened condensed milk and matcha powder. Pour matcha mix carefully over the roasted strawberries. Freeze for a few hours or overnight
4. Run mold under warm water for a few minutes to help the popsicles unstick

Disclaimer: This post is in partnership with panatea matcha. All opinions are my own.

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Matcha Mochi Toast

Namaste! I'm back from the Himalayas! Before going to Nepal, I thought namaste was something only yoga instructors would say at the end of the class, but now I know that it's kinda like saying Hi (gosh, could I be any more ignorant?). Hiking the Himalayan range was so grueling and taxing. It didn't help that I had not moved a muscle for the past 3 months while studying, I didn't own a pair of hiking boots and I somehow caught the flu in Korea before my trek. Let's say that not being able to breathe through your nose while climbing 3000m in high altitudes and having coughing fits was pretty unpleasant. Also, on day 2, I knew I shouldn't have tried Yak cheese. I mean it was delicious, but dairy to my belly was like...Montezuma's revenge (haha, tmi?). Despite everything, I really would do it all over again...in maybe another 10 years when I've recovered the use of my legs :\

I didn't want to fill this post full of pictures, but I did add the Himalayan range from the highest point of my trek on Pooh Hill at the bottom. If you're thinking of going there, feel free to ask me any questions. My friend and I were seriously so unprepared, I'm still wondering how we even made it through. It would have helped to check the weather too, because I was freezing my buns off every night.

I made a stop by Korea before heading to Nepal, and it gave me so many recipe ideas to share! There's a cafe called Osulloc, that specializes in all things Matcha. I was in heaven! They sold this Matcha milk tea spread, which was so divine that I just wanted to spread it all over my body. I'm pretty sure this cafe will come to LA, because we have all the best food chains come to Koreatown (Sorry for anyone not living in LA :P). But until then, I've made my own version of it.

Here, I spread the jam on some bread, throw on some almonds and place a thick layer of chewy mochi. It's a play on the popular 'Injeolmi toast' that's taking Korea by the storm. There's so many textures going on here! You get the crispy from the toast, a crunch from the almonds and then a dense chewiness from the mochi, all wrapped up in a sweet matcha filling! Oops drooling again :P

Matcha Mochi Toast
makes 1 sandwich

2 slices of buttermilk bread
1/4 cup sweet glutinous flour
2 tbsp hot water or milk
pinch of salt
handful of chopped/sliced roasted almonds
Jam of choice (I used matcha milk tea spread - recipe below)

Matcha Milk Tea jam
adapted from a korean site
1 cup milk
1/2 cup heavy cream
1/4 cup sweetened condensed milk
3 tbsp sugar
1/4 cup matcha powder (using encha culinary grade matcha)

• Making matcha jam
• in a small pot add milk, cream, condensed milk and sugar. Simmer on medium heat for 20 minutes, stirring from time to time
• It should be pretty thick at 20 mins and somewhat light tan color. Add or sift matcha powder into the pot and whisk vigorously to incorporate 
• Simmer for another 10-15 minutes until pretty darn thick. Pour into a glass jar and allow to cool before putting a lid on it. Keep in fridge.
• It is pretty spreadable when left outside to thaw or spread onto hot toast (like peanut butter if you were to put it in the fridge)
• Assembling mochi toast
• In a small bowl, mix sweet glutinous flour and salt with hot water. You should be able to form a ball with your hands, and it will be a little powdery. Stretch or roll into the size and shape of your slice of bread (note: I didn't add any sugar because the jam was sweet enough. You can add a few tbsps if your spread isn't very sweet though)
• Heat a small fry pan with a little bit of oil. Wipe with a kitchen towel to spread a thin film of oil over the base of the pan. Add your mochi square onto the pan and fry on medium heat for 2 minutes each side
• Meanwhile, toast slices of bread
• Spread matcha jam onto a piece of toast, sprinkle chopped almonds over it, place cooked mochi and another piece of toast on top
• And there you have it! 

We woke up at 4am and hiked uphill for an hour to watch the sunrise. There was a lot of people on the top, but not throughout the hike thankfully. I can't wait to tackle Mount Everest next!

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No-Churn Rocky Road Ice Cream (over waffles!)

I'm finally done with the kidneys!! Gosh, they are just 2 small little beans, but they are so complex. Ugh, worst organ ever to study for. Up next is the brain... I still have no idea what I want to do yet after med school. All I have been doing is eliminating fields I could never see myself in. Like pediatrics (I just don't mesh with kids), dermatology (don't ever let me touch that oozing lesion on your skin) or cardiology... can barely hear my own heart beat with my stethoscope ;). Learning each organ and body part makes me dislike them even more. Can't wait until I never have to study again... oh wait, studying is mah lyfe foreverrrr :(((((

Anyway, making no-churn ice cream has been on my bucket list for ages! I can't believe how easy and delicious you can make ice cream without an ice cream maker. I had about 10 different ice cream machine models saved on my Amazon account, because I was thinking of buying one and making ice cream all day everyday. But, now I can save even more $$$ and make delicious ice cream all day everyday!! I have so many ideas and ice cream things to do and I'm so excited I'm going to burst :D (sorry, a little hyper because I had ice cream for dinner :P)

No-Churn Rocky Road Ice Cream

inspired by Nigella.com
makes 2-3 pints

1 pint heavy whipping cream
1 cup sweetened condensed milk
4 tbsp cocoa powder
2 tbsp vanilla extract (good quality)
heaping 1/4 cup marshmallow
heaping 1/4 cup mini chocolate chips
heaping 1/4 cup walnuts (or whatever nuts you have on hand)
more marshmallow, chocolate chips, nuts to top

** Waffle recipe below

1. Whisk whipping cream, condensed milk, cocoa powder, vanilla together at low speed first to prevent splashing. Gradually increase speed to medium high.
2. Whisk until soft peaks form, about 5 mins and it should have a light brown airy mixture
3. Fold in toppings (marshmallow, choc chips, nuts) gently and fill 3x1-pint airtight containers
4. Freeze at least 6 hours or overnight

Buttermilk Waffles

makes 6-8 square waffles (serves 2-4)

double for a crowd!

1 cup flour

2 tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 egg

1/2 tsp vanilla extract

2.5 tbsp melted butter

1 cup buttermilk (or more)

• Preheat your waffle machine. Mix dry ingredients (flour, sugar, baking powder & soda), salt. Mix wet (egg, vanilla, butter, buttermilk). Stir together. Add more buttermilk if the consistency is not runny enough.
• Place in your waffle machine according to instructions. Or about 2 mins.

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Birthday Cake Macarons - Blogiversary

Happy Birthday to my blog! Yay. It's been 3 years since I've started blogging and a year on this blog. I'm glad my med school schedule really allows me to cook and bake so much (yea, right). I might have sacrificed a lot of my exercise time to work on my blog, but a widened girth makes for a satisfying lady :P

Blogging has allowed me to make and try a lot of things. Meet a few blogger friends along the way and on instagram. But mostly, my blog exists to annoy my bf hahaha. He's my hand model, food holder, light reflector holder, prop holder and food tester. Sometimes he has to eat dinner at 3pm because I need to take pictures before the light goes down and by the time I'm done with my photoshoot, he needs to reheat it. Oops... I could keep going on but I think you get the idea (and you will think I'm a monster). Thank you for putting up with me! And a thank you to my roommate, who I've now recruited to hold my props. Lol. But, I make sure I feed them with lots of yummy goodies.

And thank you to my readers (if I actually have any ︶︹︺)!!

Birthday Cake Macarons

makes about 30-35 

Macaron Batter
1 cup powdered sugar
1/2 cup finely ground almonds
2 large egg whites, aged 2 days in fridge and 1 day at room temp
5 tbsp granulated sugar
1 tsp vanilla
pinch of cream of tartar (it was really humid when I was making these, but this is optional)
sprinkles

Cheesecake filling
4 oz cream cheese, softened
2 tbsp butter, softened
1/2 cup powdered sugar (adjust according to taste)
1/2-1 tsp vanilla
2 tbsp sprinkles

Filling - *I like to do this step when I'm waiting for the macaron shells to dry

• Whip softened butter and cream cheese together until light and fluffy. Whip in the powdered sugar and vanilla. Stir in the sprinkles
• Fill a pastry bag with the filling and let chill

Macaron shells

1. Line 2 baking sheets with parchment paper or silicon mat and get a pastry bag with a 1/2 inch plain tip prepared
2. In a food processor pulse almond flour and powdered sugar until mixed and fluffy
3. In the bowl of your stand mixer (if you have one, or just an egg beater bowl... I really don't recommend whisking by hand!), beat egg whites with the whisk attachment on medium low for 2 mins, gradually adding in the sugar.
4. Increase speed to 7 to whip for another 3 minutes and then at 8-10 for another 4 minutes. You should be getting a stiff meringue that you can make soft peaks. Add the vanilla in the last 4 minutes.
5. Fold the dry ingredients in 2 batches with a rubber spatula and make smooth sweeps to the bottom of the bowl. You do want to deflate the meringue a bit so squishing to mix to knock out some air is okay! After about 50-ish foldings, the batter should look glossy and when you drop some from your spatula to the batter, it takes about 20 secs for it to mold back into the mix. Don't over mix or it will a runny and watery mess!
6. Fill your pastry bag (hold it up in a tall glass..makes life so easy) and pipe batter onto the prepared baking sheets in 3.5cm circles, spaced 1" apart. 
7. Rap the baking sheet a few times about 1 inch above the counter top to flatten the macarons and to get rid of bubbles. Sprinkle sprinkles!
8. Let them rest at room temp for 45-60mins. The tops should be dry and nothing should stick to your finger if you poke them. 
9. Preheat your oven to 315 F. Bake for 15 mins, rotate pans and then bake for another 3-5 minutes. You can check they are done by lifting one macaron you can sacrifice. If the feet comes off, leave it in a minute longer. It's better to overbake than underbake. 
10. Let cool completely before removing them from the paper. Line up similar sized ones and pipe the chilled cheesecake filling onto 1 shell. Sandwich together. Let them sit in the fridge in a sealed container for at least 1 day before serving. They don't taste as good fresh out because the inside of the macaron shells need some time to soften and for the filling flavors to come together.

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Basic Gougères

My friends and I are starting a new thing where we have potlucks based on a specific country. So a few weeks ago, we had a Brazilian potluck and I had full intention of making Pão de Queijo. Watch me go to a Brazilian churrascaria and chow down a basket full of cheesy chewy puffs of dough. They are soo delicious, so fluffy and even better hot out of the oven.

But... Why does my post say gougères then?! Because, I didn't have the right flour!! I was so devastated, but I thought screw it, I need to make something in 2 hours or I will show up empty handed. And my friends will beat me (haha kidding). I started making the dough with olive oil (typically for pão de queijo) and normal flour, which reminded me of making cream puffs. And I thought, GOUGÈRES! They are like the French version of pão. Don't ask me who came up with cheesy breads first... I just like to eat them :P.

Anyway, instead of using butter, I used mostly olive oil and they turned out wonderfully. And I saved the day (sort of :\). These are like crack on a plate, covered in cheese. Do make them!!

Parmesan Gougères

adapted from foodandwine.com
makes 35-40
1 cup whole milk
a little less than 1/2 cup olive oil
3 tbsp butter
1 tsp salt
1-1/4 cup flour
4 eggs
1 cup shredded parmesan cheese (plus extra for sprinkling)
1/2 tbsp pepper

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Matcha Brioche Braided Loaf

Hello to the weekend from my lovely bed with another cardio exam under my belt! I didn't quite mind learning about the heart. Although, I don't know if I can finely distinguish between normal heart sounds or the sound of a hole in your heart :P I am in awe of some of these cardiologists. I keep listening to different heart sounds and they all sound the same to me. Maybe I need to clean out my ears haha.

After doing some serious sleeping and resting this weekend, I hope I won't be feeling so burned out for my next exam. Spending some quality time with my buds and bf, eating good food and being active certainly helps.

Matcha Brioche Braided Loaf

makes 2 loaves

1 batch of brioche dough (or half to make 1 loaf)

Matcha filling
1/4 cup unsalted butter, at room temp
1/4 cup sugar
1/4 cup raw cane sugar (coarse demerara sugar)
1 tbsp matcha powder

1 large egg beaten + 1 tbsp milk for egg wash

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Nutella Twisted Brioche Buns

You can tell that I love Nutella in my bread. Heck, I eat that stuff straight out of the jar. My roommate is also one Nutella aficionado. She always has her Costco-sized Nutella jar on the kitchen counter for direct access and another jar for emergencies! I don't think I've ever met a Nutella-hater. That creamy luscious stuff thoughh...hmmmm. And it's made with nuts so that's got to be healthy right?

Ever since I got my Kitchen aid mixer, I've been able to make so much bread. Good for my soul but not so much my fat paunch ah ha :\ Here, I've made brioche, which I looovee because it's so eggy and buttery. I did cut down on the butter and sugar but, it still came out very puffy and soft. These Nutella stuffed brioche buns make a lovely breakfast and people will fawn over you when you bring them to school or work :D or you can choose to hoard... yea, it was a hard choice ;)

Nutella Twisted Brioche Buns

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Tri-color Banchan - Korean Side Dishes

It's hard to believe that another academic year has passed and I'm now no longer a newbie to med school. I drink black coffee, stare at a screen all day and the only exercise I get is walking to the kitchen to open the refrigerator door...which is quite often, because who knows what's in there the next minute?!

I know I complain about being in school all the time and whine about this and that. But, it's actually pretty nice to be back in the groove and to see all my friends. I like being on a schedule and sometimes studying isn't too bad. Haha kidding... We just had a tricky cardiovascular exam and I'm delirious from the lack of sleep.

This year I'm trying to fit in some exercising and to pack my lunch every day. This starts with making Korean banchan (small dishes). I keep an assortment in my fridge and pack different kinds with quinoa, salad or rice daily. Nom time!

Korean Banchan - 삼색나물

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Cinnamon Swirl Cheesecake

Yay I'm back from my cross country road trip! In one whole piece too. It was actually a lot of fun, with only some yelling and a few tears (ha!). Today is officially the start of classes and I just cannot bring myself to do anything productive. Yesterday, I watched Spiderman 2 during orientation but for Andrew Garfield...anything :D. The ending was so shocking and sad, and when it comes to sappy endings, I can't stop the flow of tears... even if I'm in the lecture hall :P Then my body felt like a jellyfish the entire night so no productivity there. I do need to get back to the grind though...because med school :(

I got a new 5 inch springform pan and other kitchenware stuff over the summer. Now I have absolutely no counter space so my mum made me put it all in a box in a living room. Soon half the living room will be filled with my stuff. Sorry, roommate! My first apology in the form of a cheesecake (with a oatmeal cookie crust! nom)

Cinnamon Swirl Cheesecake

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Baked Mini Mochi Donuts

Having been sedentary for so long, my body feels like it's 80 years old and on fire after running 3 miles today! I have set myself back from years of training for all the triathlons, marathons and races I used to do before med school D: I know a lot of students find time to do intramurals, exercise religiously and actually have a life during the academic year. But I am definitely not one of them. I procrastinate like no one else. Before I even try to start studying, I have an itch to tidy my room, organize my desk and lay out all my pens in order of color. If my laziness is really bad, I will even go ahead and clean the toilet! Anything to get out of studying :P

I have been improving over the year though, so don't you worry about me. I need to graduate and start bringing my gazillion negative bank balance to at least a few negative hundreds. You know?! Drives me nuts. Anyhoo, other than thinking about my lack of money and muscles, here is a donut recipe made of mochi. They are so wonderfully soft with a little chew and not too sweet (my kind of dessert!).

They do look a little funky shaped because I left my donut pan in Richmond, so I had to Macgyver one out of my muffin pan and foil. Clearly doesn't look as great. Oh well.. This recipe is a keeper so I will definitely make them when I'm back in school!

Alsooo, congrats to Melanie for winning Joanne Weir's Cookbook. I hope you enjoy it!

Baked Mini Mochi Donuts

adapted from lafujimama
makes 15 mini donuts

1 1/3 cup mochiko
2 tsp baking powder
2 tbsp sugar
2 large eggs, beaten
1/4 cup agave or honey (I used agave)
2/3 cup coconut milk (or whole milk)
2 tsp vanilla
2 tbsp butter, melted

variations
2 tsp matcha or 3 tsp cocoa powder

toppings
ganache - 1/4 cup semi sweet chocolate chips and 2 tbsp coconut milk (or heavy cream)
sprinkles

1. Preheat oven to 350F and grease mini donut pan
2. Mix dry ingredients (first 3) in a large bowl. In a medium bowl, mix wet ingredients: butter, milk, vanilla, agave and eggs
3. Combine dry and wet mix and stir well. If you want to make some plain vanilla ones, fill 4 donut molds
4. Split the rest of the batter, stir matcha into one and cocoa powder into the other. You can also just double up variations if you want to just make one type. Fill the rest of the mold
5. Bake for 12-15 mins. Let cool a bit in the mold and then flip them out onto a rack
6. Meanwhile, make the ganache. I just microwave the chocolate chips and coconut milk for 15-30secs. Stir vigorously to mix. Dip donuts into the ganache and then into sprinkles of your choice

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Bulgogi Nachos w/ Zesty Salsa

Did you know it is going to be National Nacho day on November 6th?  I really shouldn't be blogging. More like memorizing bacteria that causes bloody diarrhea and your colon lining to slough off. Ooh appetizing! Anyway, here's a fully loaded nacho recipe for game day and just general nomming.

I kind of cheated because I had pre-marinaded bulgogi. But I will be putting up a marinade recipe soon (maybe)! We were a little skeptical if all the flavors would go together, but it TOTALLY does. We gobbled it up super quickly and I burned the roof of my tongue from the cheese. wah...

Bulgogi Nachos w/ Zesty Salsa

makes a lot of salsa, serves 4-6

Ingredients for Zesty Salsa
3 tomatoes, seeded and diced
1 red onion, diced
1 bundle cilantro, minced
juice and zest of 3 limes
2 jalapenos (your preference of spicy)
salt and pepper

Toppings:
1 pound marinated Bulgogi, cooked
tortilla chips
handful of cheese (Mexican blend or creamy queso)
Sour cream

**edit: bulgogi marinade Click here!

1. Prepare all the ingredients for the salsa, mix it all together (tastes delicious when its been chilled for a bit)
2. Pile tortilla chips on a baking dish, next top it off with bulgogi and sprinkle massive amounts of cheese
3. Stick under a broiler until the cheese has melted (~5mins)
4. Serve with dollops of sour cream and the salsa

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