I want dessert. Don't you?
Crisps, chips, crostini, crackers, toasted bread... whatever you want to call these, I'm here for it. I made these out of a olive sourdough loaf that unfortunately didn't turn out so attractive. It was too wet and slack for me to shape - overly-ambitious me went for 85% hydration - so I took a shortcut … Continue reading Olive Sourdough Crackers
This dish reminds me very much of home. Braised pork belly served between slices of steamed buns were a frequent fixture of casual Sunday lunches, and I've found it a bit silly that pork belly buns in New York City are such a gourmet foodie item. I've had pork belly buns at a few places: … Continue reading Kong Bak (Braised Pork Belly/扣肉)
This is a super easy recipe for those days when you have an urge to make something but don't necessarily want to spend all day slaving away in the kitchen. I whipped these up from raw, unsalted cashews very quickly, and I suspect that you can add whatever seasoning that catches your fancy. However, maple … Continue reading Maple Rosemary Glazed Cashews
Bacon. Whiskey. Chocolate. Based on my latest kitchen endeavors, I've found that these three ingredients are universally appealing to just about everyone, and especially when used together. I used to be a clear liquor sort of girl that scrunched her nose in the face of brown liquor, but then I started watching How I Met … Continue reading Cocoa-Rubbed Pork Loin with Bacon Whiskey Gravy
I have been baking, but the dearth in posts lately is because I haven't baked anything worthy of a blog post. I was inspired to make some bacon cornbread recently, but it turned out too dry and bland for my liking. I was determined to make some kick-ass bacon cornbread, and I'm so glad this … Continue reading Bacon Bourbon Cornbread
It's summertime, and all manners of berries and stone fruit are flooding the supermarket shelves. Growing up I was never very fond of berries. Living in tropical Singapore, the only berries that made it to local grocery stores were usually sour and very expensive, and I never developed a taste for them. Come New York … Continue reading Sticky Blackberry Barbecued Pork Ribs
I use bourbon like how a Chinese cook uses soy sauce - a dash of it never hurts. Indeed, bourbon is such a integral condiment in my dessert-baking repertoire that I've decided just to keep a handle of bourbon around. Why not, right? This bacon bourbon jam is another incarnation of my recent bacon obsession. … Continue reading Bacon Bourbon Jam
This is not a dessert recipe but apart from my sweet tooth, I have a great weakness for cured meats. I am especially partial to cured meats between two slices of bread. I think ham, apple and brie is an amazing trio. Brie is arguably my favorite cheese, and ham is my second-most favorite type … Continue reading Ham, Brie and Apple Sandwich
In the summer time, New York City is rife with green markets. I enjoy meandering around green markets, exploring the kind of foods that people take it upon themselves to impart an artisanal quality to, and eating the samples that vendors put out. One of the samples that stood out in my memory was Hudson … Continue reading Duck Prosciutto
Considering the dearth of posts lately, I don't fault you if you think I have succumbed to the stresses of school and ceased to bake. I actually have been baking. I don't know why I have such a persistent obsession with Chinese breads lately. Perhaps I got burnt out on making American desserts? And bread … Continue reading Chinese Bakery Hot Dog Buns
Want Dessert 