Rainy day baking – Cream Puff

FullSizeRender-1.jpgFinally get some  a ton  way too much enough rain in SF to end the drought. It’s time for some baking 🙂

The recipe from Egg Farmers of Alberta is easy to follow and I had some success with it the first time!


  • 1c water
  • 1/2c butter
  • 1c AP flour
  • 1/4tsp salt
  • 4 eggs


  1. Preheat oven @ 425º F
  2. In a small pot, boil 1 c water with 1/2 c butter
  3. Stir in 1 c AP flour and a pinch of salt; stir with a wooden spoon until it forms a dough ball
  4. Remove from heat and stir in 1 egg at a time (4 eggs in total), stir until dough is smooth and shiny
  5. Chill dough in the refrigerator for a few minutes
  6. Drop large spoonful of the dough onto lined baking sheet
  7. Bake @425º F for 15 min then reduce temperature to 350º F for 20-30 minutes
  8. Cut a slit on the cream puff to let the steam out, this will keep it dry a little bit.
  9. Serve with ice cream, whipped cream and your favorite filling 🙂

Here are rest of the cream puffs – I made 5 big ones in total, guess you can make them smaller and have a couple more.




Matcha cookies with white chocolate 

If you have cravings for Matcha/ Green tea .. you’ll love this recipe

The original post is from just one cookbook – clear instructions with pictures


  • 1 3/4 c Flour
  • 2-4 tbsp matcha powder
  • 2/3 c butter
  • 1c + 1/2tbsp powder sugar
  • pinch of salt
  • 2 egg yolk (save whites for macaron or steamed tofu)
  • 1/3 – 1/2 c chopped chocolate chips


1. Cream butter and sugar together

2. Add one egg yolk at a time and salt, mix until well combined

3. Add flour and matcha, fold in chopped chocolate chips to form a dough

Original recipe says to roll into log, refrigerate overnight and cut into ice box cookies

I find the dough a bit crumbly, after refrigeration, it’s even harder. I ended up rolling the dough to soften it and use cookie cutter to shape it.

4. Preheat oven and bake at 300F for 15min, check for doneness – edges should be golden. Cool on rack before serving


IMG_3854.JPGHoliday baking kicks off with Baklava

Recipes adapted from Ree Drummond and Dana Velden

I added Hazelnuts and Maple syrup because we have some sitting around

I used 1/2 package of Phyllo so the base is a bit thinner and 1 stick of butter and it still taste pretty good

All I need to do is to work on the syrup so the top is not sticking to each other and become a big mash

Give a try, it’s actually very simple – butter phyllo, layer, layer, layer, sprinkle nuts and add more layers/ nuts/ butter




Chicken chicken and more chicken

Spotted these bone-in chicken thighs at Wholefoods .. $12 for 10 pieces..  What a bargain!

For a family of 2, I usually separate this package into 3 meals with 2 preps.

Meal 1 (Prep 1): Pan fried – since it’s fresh, minimal prep needed, just season with salt and pan fried
Serve with veggies, pasta/ rice


Prep 2:
1. Wash and dry chicken
2. Marinate in soy sauce, rice wine, sesame/ olive oil, salt, pepper (optional: curry powder, ginger powder, etc) for couple hours or best overnight
3. Separate into 2 batches

Meal 2: Chicken curry with mix veggies
Sauté veggies (onion, garlic, carrots) and chicken
Add curry powder and other spices
Add liquids: water, wine, chicken stock, etc

while making curry, boil water to cook the remaining pieces


Meal 3: Drunken chicken

1. Boil a pot of water with 1 star anise, 1 piece of ginger, spring onions (white part), sichun peppercorn, black pepper, 1 tsp of
2. Olive oil and 1 tbsp wine
3. After water is boiled, place chicken in pot, let in simmer in the lowest heat – cook for 20 minutes and test for doneness (no pinkness in meat or juice runs clear)
Key is to cook in low temperature to prevent overcooking meat
5. Once it’s ready, cover in wine and refrigerate overnight
You can boil it before refrigerating to cook off some of the alcohol
6. Before serving, remove bone and slice into thin pieces, add ginger and serve
It goes really well with noodles and hot sauce.


Simple black cod


1. Wash and pat dry fish

2. Sprinkle white pepper and salt over it

3. On medium heat, pan fried the skin side for 2-3 minutes


4. Turn to the other side – if it is more than a inch thick, let it cook for 1-2 minutes

5. Add wine, cover with lid, turn off heat  and let it cook using residue heat and moisture from wine 

I like marin – it’s sweet and not too strong


5. Let it sit for 10 minutes, drizzle with a little bit of soy sauce, garnish it with cilantro and serve 🙂


SF Street Food Festival

I volunteered with La Cocina and was lucky to have a preview of the Street Food Fest that’s coming up next weekend!


la cocina

Sugar & Spun – cotton candy with unique flavor: spiced mango, cookie monster, strawberry nutella and more.. You get the idea!
Sugar SpunDare you to try insects!  Actually, they are yummy, great snacks I say :O  (Eji’s Ethiopian) Oh and they don’t just catch any bugs, these insects were raised for human consumption!
IMG_2165I imagined Indian food to be heavy on the sauce, spices and creamy in texture.  Papdi Chaat taste nothing like that, it’s a good balance of crunchiness and flavor. (Rasoi)

Papdi Chaat


These little dumplings are so good that they receive a local grant – Bini’s Kitchen. By the way, the dumplings are called momo, Himalyan cuisine, cute name!

Bini kitchen


Something different from 4505 meats
4505 Meat

Their name says it all – Crumble & Whisk: delish cheesecake

Crumble and whisk

Not to be confused with Banh Mi, these are Bicycle Bánh Mi.  The difference: they provide bicycle delivery and catering to SF and Bay area. Mother and daughter team, cooking up family recipes and making simple, authentic Vietnamese food.
Bicycle Banh mi

Frozen Kuhsterd – Genius idea of combining dynamo donuts with ice cream and sauce!Frozen Kuhsterd


I was already full, so didn’t have the chance to try the rest of the food.


Thank you for the great preview!eiji

The Kick-off event Friday Aug 15Fried Chicken night!

If you want to participate for free (ish), they are looking for volunteers, sign up:  https://www.surveymonkey.com/s/2014SFSFFVolRegistration


The Food Fest – Saturday Aug 16

See ya there 🙂

When life gives you lemon, you make… Lemon cake :)

When life gives you lemon…

You squeeze it, grate it and turn it into Lemon Cake 🙂

A great beginning in May!

Recipe from Joy of Baking

1 cup of butter
1 cup of sugar
1 tsp of vanilla
A pinch of salt
4 eggs
2 cups of flour
2 tbsp baking powder
1/4 cup lemon juice
Zest of 1 lemon

1. Preheat oven to 350°
2. Cream together butter and sugar until fluffy



3. Add vanilla and salt

4. Beat in 1 egg at a time


5. Sift flour and baking powder together
6. Mix in flour alternatively with lemon juice


7. Bake for 8 min in mini muffin tin, or 45-50 min in cake pan
8. Test for doness


Comfort Food

What’s your comfort food? Mac n Cheese? Eggs? Lasagne? For me it’s Jiaozi – Dumplings.

I remember growing up making dumplings at home. Mom would do all the chopping and mixing, so I don’t really know her recipe.  If you know anything about Chinese cooking, it’s always a bit of this, a bit of that, no one really know the actual measurements.

So here’s my recipe for my favorite dumpling:

1 package of ground turkey

2 brunches of yellow chives

2 packages of enoki mushrooms

10 pieces of woodear

2 packages of shrimp

1. Marinade the meat with 1 tablespoon of soy sauce, 1 tsp of salt, 1 tablespoon of rice wine

2. Wash and cut vegetables into tiny pieces

3. Wash, Peel and devein shrimp

4. Season the shrimp separately with soy sauce, rice wine, pepper and sesame oil

5. Mix Vegetables and meat together, then stir in shrimp

6. Make a few dumplings and cook it for tasting – just to make sure that it’s not utterly bland.  Don’t go crazy with the seasoning because you can always season the broth or sauce that you eat it with

7. Make all the dumplings, freeze them for later 🙂


Read this before making:

I know the recipe sounds vague with 1 package of this and a brunch of that. That’s how we shop for food nowadays, so here’s the key:

  1. the ratio of meat to vegetables is about 1 to 3 or 1 to 4  The vegetables are there to separate the meat, if there’s too little veggie, the dumpling will become a big meat ball
  2. Ground chicken, turkey or pork – keyword is ground… beef tends to have stronger aroma and taste, it cooks faster too, I haven’t tried this so let me know how it goes
  3. vegetables: Chives (strong aroma), Yellow Chives, or Napa cabbage (little aroma) – guess something that will not go soggy after freezing and boiling
  4. Woodear and enoki – they gives crunchiness to the dumplings
  5. Sauce – a mixture of soy sauce, chili sauce, sesame oil and a tad of vinegar

20140430-144848.jpgcooking instructions from The Dumpling Man


Social Enterprise – @Eastvanroasters

Happy Easter!

Instead of chocolate eggs, this year I’m going to have chocolate 🙂 Handcrafted in Downtown Vancouver – you can go to their store to see the process! Pretty hipstery! Pricing wise is good for value with single origins bar at $7 or sampler (3 for $18). I love the Madagascar – good balance between fruity, sweet and chocolatey. What I find best is that by buying products from East Van Roaster, you are contributing to PHS Community Service Program, helping women residence of the Rainer Hotel 🙂

Check out East Van Roaster