If you have ever watched Codename: Kids Next Door, you would totally get the reference here. If not, let me explain. According to that cartoon’s lore, there are three main flavors of ice cream, being vanilla, chocolate, and strawberry. But there was also a legendary fourth flavor that was said to taste even better than…
Tag: recipe
Princess (Mirror Glaze) Cake
This is my petit gateau(mini cake) take on the Swedish Prinsesstarta(Princess Cake). The Princess Cake usually consists of layers of vanilla cake with a vanilla custard/pastry cream and a raspberry jam, finished with fondant and/or marizpan. Now I could do fondant or marzipan, but those just don’t really taste good to me, nor do I…
Red and gold(en syrup) tang yuan
If you are Chinese or Taiwanese and do not know what tang yuan are, then I truly have seen it all., Tang yuan(literally translates to soup balls or rounds) are a super popular Asian dessert, consisting of small poached mochi balls floating in usually a sweet syrup. They are often eaten during the holidays, and…
Lengua(pork tongue) mole with corn tortillas
I have made many moles in 2021, and this was one that I found to be perfect for the winter. By using lengua, or pork tongue, you have this rich, stewed meat that just soaks up all of those beautiful spices and chilies. I grew up eating a lot of pork and beef tongue, just…
Turkish Simit
I first heard about simit years ago when I was binging The Chef’s Line on Netflix. The show is a cooking competition between home cooks and the team from a restaurant, and each week centers around a different restaurant and their style of cuisine. There was a Turkish week where I just learned a lot…
late nights are for lonely people: a plated dessert
If there is a flavor combination that I have ever fallen in love with, it would be cherries, pistachios, and earl grey tea. I have done another dessert with those flavors plus chocolate in the past, and I just adore the balance! We have tartness from cherries, bitter floral notes from the tea, and smoky,…
Karaage lollipops with mole colorado and yuzu sunomono
When it came to parts of the chicken you would find in an upscale restaurant, I found that almost nobody felt that a chicken wing was fine-dining worthy. So I wanted to tackle that, and try to class up chicken wings a little bit. Mostly because they are delicious, have tons of flavor, and need…
Gluten-free sesame-buckwheat mousse cake
I had yet to make a true vegan chiffon cake prior to writing and testing out this recipe. Last year, I did make a pumpkin roll cake, but it was not a true chiffon batter, just a cake roll. When I say chiffon, I’m talking whipped whites folded into an egg yolk mixture. Doing so…
Pandan-almond “butterfly” cake
Ever since I got my Pavoni butterfly molds, I had been itching to use them in something. This cake was a last-minute cake order, so it got to be the lucky recipient to some butterfly shaped tuile garnishes! When it came to the cake and the flavors, I knew I wanted to do pandan, but…
“Lazy mornings”: a plated dish
This dish was inspired by a Hong Kong breakfast classic, being macaroni soup. Macaroni soup consists of a creamy chicken stock, macaroni noodles, and ham. It is a Cantonese breakfast staple, and I found it to be the perfect inspiration for a fun dish! For my take on a macaroni soup, I went with a…
Vegan Devil’s food cake with Biscoff and sesame
This cake was loosely inspired by the EatDomi chocolate, salted caramel, and sesame cake. I wanted to make it vegan, as it was a birthday cake order for a friend of a friend, and that person’s boyfriend was vegan. Yeah, I know, that was a really long string of words there. Anyways, while I could…
“Butterfly Skies”(blueberry-yuzu) entremet
Now I would be lying if I said this recipe was easy. Or very doable. Or simple. I would not be lying if I said this recipe takes multiple days to execute without a blast chiller or liquid nitrogen. This is the kind of cake you would only make for special occasions. Between the techniques,…
Apple and pear crisp with gjetost cheese
So I actually made this recipe back in November for Friendsgiving, but I somehow managed to forget to actually write out the recipe, so here we are, writing it out in December. I was inspired half by the tarte tatin that will FIVE-EVER haunt my nightmares, and half by this pear and apple crisp I…
Penguin coconut macaroons
So a couple years ago, I made a penguin-themed haupia pie using yuzu, coconut, and these coconut macaroons I shaped to resemble little penguins. I was somehow able to get the actual body of the macaroon to resemble a penguin, dying half of it black with activated charcoal, and using almonds to resemble the beaks….
Hazelnut baumkuchen with whipped nama chocolate
Whenever Christmas rolls around, I feel like the typical cakes you would see are the yule logs or roll cakes with the meringue mushrooms on top. Or some kind of cake with lots of powdered sugar on it, and some sort of Santa-themed decoration. Not trying to rag on those kinds of cakes, as I…
Cranberry-yuzu layer cake
When I did the Masterchef recipe swap with my friends, I wound up with a lot of leftover cranberry sauce and dried cranberries. So this recipe was sort of my solution to that. Actually, it was my solution to that, as I was able to get rid of the entire can of jellied cranberry sauce…
Basic Betch Birthday Cake
I will be honest. I never grew up on funfetti cake. My Buddhist health nut mother would not let anything artificially colored into our household, so we would not even have certain kinds of cereal. Because of that, funfetti was definitely not a thing in my childhood. I would see other children eating cakes with…
Tahini panna cotta with soy sauce caramel
So I made a riff on this dessert about a year ago for a digital cook-along event for the Boys and Girls Club of Rochester, Minnesota(thank you, Shari for inviting me to do this!). For them, I did a demo on a dessert, which would be delivered to those who participated. For the dessert that…
“Tiramisu” cookies
I always wanted to do a take on a ricotta cookie, but I was never quite sure what direction to go with them beyond that. The idea of putting a soft cheese into a cookie dough was intriguing , just because I was always curious how that would affect a cookie’s consistency over using butter…
Persimmon and fresh cream cake
Every time it’s the fall, I HAVE to use persimmons in something. They are such an autumnal fruit, and take me back to childhood memories of eating them off the tree in our backyard. What I love about persimmon is that they come in such different forms, depending on the ripeness. With the unripe ones,…
Freddy's Harajuku 