Monthly Archives: November 2015

Crème brûlée is a rich custard base dessert with a layer of hard caramel. It is normally served at room temperature and traditionally flavoured with vanilla. It requires four key ingredients: Egg Yolks, Heavy Cream, Sugar and Salt. The egg protein thickens the liquid creating this creamy delicious dessert. Due to the egg protein, it […]

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This is another easy dish to add to your recipe arsenal. Similar recipes are found in different cuisines throughout Asia. In the Shanghainese recipe, they mix chopped century eggs with chilled tofu. In Japan, it is popular to eat cold tofu with katsuobushi, soy sauce, and sesame oil. A variation of this recipe common in […]

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Chinese Steamed Savoury Egg Custard is a traditional Chinese dish that can easily be found all over China with variations in Japan (Chawanmushi) and Korea (Gyeran Jjim). My mom has been making this for me for as long as I can remember. When I first moved out, one of the many dishes I tried to […]

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**Updated with New Photos** This is THE cookie! Another brilliant combination by Christina Tosi. I had posted my re-creation of the Momofuku Blueberries and Cream Cookie in Early October, and I couldn’t get enough of these flavour combinations that Christina came up with, so I finally took the time to make the infamous Momofuku Cornflake […]

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Here’s another quick (15 minutes or less) and delicious dish to add to your recipes. I was exhausted after work the other day, and was looking for a quick and satisfying meal. If your looking for a quick meal to make after work, this is the one for you. I made just enough to serve […]

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