hojicha mushroom risotto
December 15, 2025 at 6:43 AM
hojicha mushroom risotto
char siu chilean sea bass w lemon sauce, vegetable and shrimp soup
October 24, 2025 at 4:49 AM
char siu chilean sea bass w lemon sauce, vegetable and shrimp soup
súp nui sườn heo (macaroni soup with pork ribs)
October 13, 2025 at 8:31 AM
súp nui sườn heo (macaroni soup with pork ribs)
tomato shiso cold somen noodles, using cabbages world's recipe
October 6, 2025 at 5:42 AM
tomato shiso cold somen noodles, using cabbages world's recipe
transfer to sealed containers and let rest for 2 days at room temperature. this allows for the oil in the filling to seep into the mooncake skin, making it tender
October 4, 2025 at 8:05 AM
transfer to sealed containers and let rest for 2 days at room temperature. this allows for the oil in the filling to seep into the mooncake skin, making it tender
(i've never succeeded with not erasing the pattern and this year was not an exception) 😔
October 4, 2025 at 7:34 AM
(i've never succeeded with not erasing the pattern and this year was not an exception) 😔
brush with eggwash on the sides and top; be VERY sparing with the eggwash on the pattern or else the eggwash will erase the pattern when baked
bake at a lower temperature for 12-15 minutes
bake at a lower temperature for 12-15 minutes
October 4, 2025 at 7:22 AM
brush with eggwash on the sides and top; be VERY sparing with the eggwash on the pattern or else the eggwash will erase the pattern when baked
bake at a lower temperature for 12-15 minutes
bake at a lower temperature for 12-15 minutes
spray lightly with water to prevent cracking and bake for 5 mins to set the pattern
October 4, 2025 at 7:02 AM
spray lightly with water to prevent cracking and bake for 5 mins to set the pattern
lightly coat each mooncake ball in flour, then press in your mooncake mold
October 4, 2025 at 6:56 AM
lightly coat each mooncake ball in flour, then press in your mooncake mold
roll out the mooncake skin dough into a wrapper and cover the filling evenly. it helps to have a small piece of dough set aside to patch any tears
make sure there is no air trapped and it is wrapped tightly
make sure there is no air trapped and it is wrapped tightly
October 4, 2025 at 6:54 AM
roll out the mooncake skin dough into a wrapper and cover the filling evenly. it helps to have a small piece of dough set aside to patch any tears
make sure there is no air trapped and it is wrapped tightly
make sure there is no air trapped and it is wrapped tightly
divide the filling and dough to proper ratios. wrap the egg yolk in lotus paste and pack tightly, making sure no air is trapped.
i messed up on the lotus paste this year because the oil leaked back out when i cooked it and the paste got crumbly. it has to be malleable, so i added oil back in here
i messed up on the lotus paste this year because the oil leaked back out when i cooked it and the paste got crumbly. it has to be malleable, so i added oil back in here
October 4, 2025 at 6:52 AM
divide the filling and dough to proper ratios. wrap the egg yolk in lotus paste and pack tightly, making sure no air is trapped.
i messed up on the lotus paste this year because the oil leaked back out when i cooked it and the paste got crumbly. it has to be malleable, so i added oil back in here
i messed up on the lotus paste this year because the oil leaked back out when i cooked it and the paste got crumbly. it has to be malleable, so i added oil back in here
added lye water (kansui), oil, salt, and cake flour. mixed until not sticky, then turned out and kneaded until even. i didn't worry about overworking it, since kansui counteracts the effects of overworked gluten.
the dough is a little darker than previous years bc of the overcooked syrup
the dough is a little darker than previous years bc of the overcooked syrup
October 3, 2025 at 6:12 PM
added lye water (kansui), oil, salt, and cake flour. mixed until not sticky, then turned out and kneaded until even. i didn't worry about overworking it, since kansui counteracts the effects of overworked gluten.
the dough is a little darker than previous years bc of the overcooked syrup
the dough is a little darker than previous years bc of the overcooked syrup
made the mooncake skin dough!
the invert syrup was pretty hard to work with since i overcooked it - very dense and less flowy than ideal, but i warmed it up beforehand in a bain marie to make it workable.
the invert syrup was pretty hard to work with since i overcooked it - very dense and less flowy than ideal, but i warmed it up beforehand in a bain marie to make it workable.
October 3, 2025 at 6:08 PM
made the mooncake skin dough!
the invert syrup was pretty hard to work with since i overcooked it - very dense and less flowy than ideal, but i warmed it up beforehand in a bain marie to make it workable.
the invert syrup was pretty hard to work with since i overcooked it - very dense and less flowy than ideal, but i warmed it up beforehand in a bain marie to make it workable.
Made the salted egg custard (using a liu sha bao recipe) and piped it into this mold. fingers crossed they come out of the mold after freezing!
i'm a little worried i didn't make the salted egg fine enough, and the custard won't be salted-eggy enough
i'm a little worried i didn't make the salted egg fine enough, and the custard won't be salted-eggy enough
October 3, 2025 at 6:04 PM
Made the salted egg custard (using a liu sha bao recipe) and piped it into this mold. fingers crossed they come out of the mold after freezing!
i'm a little worried i didn't make the salted egg fine enough, and the custard won't be salted-eggy enough
i'm a little worried i didn't make the salted egg fine enough, and the custard won't be salted-eggy enough
blend lotus seeds into a smooth puree (adding as little water as possible - just enough to make the puree smooth).
next, add the puree to a nonstick pan and cook over medium heat, incorporating oil, cornstarch slurry, and sugar in steps until each ingredient is fully incorporated.
next, add the puree to a nonstick pan and cook over medium heat, incorporating oil, cornstarch slurry, and sugar in steps until each ingredient is fully incorporated.
October 1, 2025 at 6:31 AM
blend lotus seeds into a smooth puree (adding as little water as possible - just enough to make the puree smooth).
next, add the puree to a nonstick pan and cook over medium heat, incorporating oil, cornstarch slurry, and sugar in steps until each ingredient is fully incorporated.
next, add the puree to a nonstick pan and cook over medium heat, incorporating oil, cornstarch slurry, and sugar in steps until each ingredient is fully incorporated.
boiling the lotus seeds!
September 30, 2025 at 10:46 PM
boiling the lotus seeds!
last night i soaked my lotus seeds to rehydrate them, and now i'm opening up each seed to make sure the germ is removed (the germs are bitter and medicinal in taste)
September 30, 2025 at 8:44 PM
last night i soaked my lotus seeds to rehydrate them, and now i'm opening up each seed to make sure the germ is removed (the germs are bitter and medicinal in taste)
i'd try going for a more amber color than what i have here, since it keeps cooking after you remove it from the heat. my syrup is quite dense and almost solid, which is a sign that i overcooked it. still useable, but more difficult to work with.
September 30, 2025 at 8:38 PM
i'd try going for a more amber color than what i have here, since it keeps cooking after you remove it from the heat. my syrup is quite dense and almost solid, which is a sign that i overcooked it. still useable, but more difficult to work with.
i made the invert syrup last month, since it has to sit for min 2 weeks for best flavor. it's just 3 ingredients & the homemade syrup is 100% what makes the skin on homemade mooncakes tastier than store bought, so i definitely recommend making it yourself instead of using store bought golden syrup.
September 30, 2025 at 8:35 PM
i made the invert syrup last month, since it has to sit for min 2 weeks for best flavor. it's just 3 ingredients & the homemade syrup is 100% what makes the skin on homemade mooncakes tastier than store bought, so i definitely recommend making it yourself instead of using store bought golden syrup.
dan dan noodles and smashed cucumber salad
September 23, 2025 at 4:02 AM
dan dan noodles and smashed cucumber salad
pasta sauce! i used marcella hazan's recipe as the base but added/changed a ton of things (her recipe is 3 ingredients and super simple)
August 4, 2025 at 6:05 AM
pasta sauce! i used marcella hazan's recipe as the base but added/changed a ton of things (her recipe is 3 ingredients and super simple)
