Air fryer steak can easily be one of the best recipes you should try in your air fryer. You can expect a crispy crust while keeping the inside juicy and tender. No preheating is required, and I am pairing it with a homemade balsamic glaze. The sweet and tangy flavor complements well with the savory taste of the steak. It’s a quick and easy recipe that leaves you with no grease or mess in the kitchen.
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I am going to make Tiramisu Snow Skin Mooncakes for this year’s Mid-Autumn Festival. A coffee jelly (almost like a gummy texture) is wrapped with mascarpone cheese filling. You can expect the perfect balance of espresso and chocolate, ending with a subtle rum flavour. No cooking is needed, and the espresso snow skin can maintain chewy, soft, and mochi-like after 3-4 days in the freezer.
Read MoreWhat can you do when you only have eggs, milk, sugar, and flour? Here is a good recommendation for you! Japanese Cotton Cake is famous for its airy and fluffy texture, and it uses a few simple ingredients. In this recipe, I used the “Scalded Flour Method”, which allows the cake to become more moist and fluffy. It was my first ever attempt to make this type of cake, and you can see how successful it was. So let’s get our hands dirty for this delicious cotton cake.
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We recently added an Instant Pot to our kitchen, and I’m thrilled to experiment with new recipes. While most online recipes focus on Western dishes, I noticed a lack of Asian recipes, so I decided to try making a Hong Kong classic: Red Curry Beef Brisket. With the Instant Pot, you can prepare this dish in less than an hour, resulting in tender, juicy, and flavorful beef brisket.
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Castella Pudding Cake has become a beloved dessert in both Taiwan and Japan, known for its delightful combination of three distinct layers: caramel, egg pudding, and chiffon cake. This dessert is best enjoyed fresh from the oven, where you can savor the silky smooth texture of the pudding and the airy, light quality of the chiffon cake in every bite.
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Celebrate the arrival of Spring in Vancouver with our delectable two-layered Matcha Basque Burnt Cheesecake topped with Strawberry Mousse. The harmonious blend of matcha and strawberries offers an addictive contrast of flavors. Adding the creamy mousse atop the Basque cheesecake creates a delightful textural difference that elevates this dessert to new heights.
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Chestnut is in season right now in Vancouver, and I want to turn them into an easy spread and a topping for toast, cream puffs, and even egg tarts – Hojicha-Chestnut Spread. I’ve turned this combination into dorayaki before, and they were delicious. I think using it as a spread will make our breakfast and afternoon tea more unique.
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German Pudding Tart has recently become one of the most popular desserts in Asia. It’s similar to the HK-style egg tart but is twice as large. The tart shell is a buttery shortbread crust, and the filling is silky smooth and tastes just like pudding. If you have a butane torch, you can easily make a creme brulee version. While it may look difficult, it only requires minimal ingredients and less than 30 minutes to prepare. It’s incredibly satisfying to bite into a treat with such a contrasting texture.
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Oden is a beloved one-pot Japanese dish that serves as the ultimate comfort food, especially on chilly days. This dish is known for its rich, flavorful broth and versatile ingredients. Traditional toppings for oden often include fish cakes, daikon radish, konjac, and boiled eggs. However, the beauty of oden lies in its adaptability—the broth is the star, and you can add almost any ingredient you like to the pot.
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Mushroom Steamed Buns are probably the cutest bao you can find. They look just like real shiitake mushrooms, complete with stems. These buns are among the most popular dim sum items in Hong Kong, and their realistic appearance never ceases to amaze. The good news is that they are very easy to make at home. You don’t need any special equipment, just your hands. If you want to get creative, you can add real mushroom fillings, but I promise that the plain buns are just as delicious, especially when dipped in condensed milk.
Kneading the dough by hand took me a few tries to get a smooth texture. To make this process easier, you can rest the dough for 5 to 10 minutes once all the ingredients are roughly combined. Cover the dough with plastic wrap before resting. This allows the dough to fully absorb the moisture, making it easier to knead afterward.
If you have a stand mixer, the process becomes straightforward. Knead on low speed for 5 to 8 minutes, depending on the size of the dough. Keep an eye on the dough’s state. Once it becomes smooth, take it out and knead for an additional minute by hand.
For this recipe, I used the Always Pan and Spruce Steamer from Our Place. These tools allow me to proof and steam the buns in one go. The Always Pan is advertised to replace eight different kitchen accessories, and it is easy to clean and non-stick. The Spruce Steamer, which is a separate accessory, comes with a pair of long bamboo chopsticks and 15 paper liners. It’s also easy to clean and can be used to steam other dishes. I love how the steamer stacks on the pan, which is great for storage.
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