Month: November 2017

Matcha Brownie Mochi (Brochi)

Matcha Brownie Mochi Brochi1What do you get when mochi and brownies get together?

Brochi. (Brownie + Mochi)

Get it?

I’m definitely not much of a joke teller. However, when it comes to mashups, I love exploring different ideas and flavours (if you haven’t already noticed). I know I’ve previously published a matcha mochi recipe, but this one has a more cakey feel with less of a crust on the outside. Matcha brownie mochi. More like a brownie, but with that slightly gummy glutinous texture on the inside that we love in mochi.  (more…)

All-Natural Steamed Custard Buns (Lai Wong Bao)

Custard Buns Lai Wong Bao 3
Eggs, milk and sugar … these are the basic ingredients that are in a custard.

So it should be as simple to make custard-filled buns, right?

But did you know that most custard buns are actually made with custard powder? Custard powder was invented in England by Alfred Bird in the the 1800s. Hence, the name “Bird’s Custard Powder.” There’s no actual eggs in that particular custard powder, however, there is a long list of additives and preservatives, which means you won’t find custard powder in my kitchen. (more…)

Taiwanese Spicy Beef Noodle Soup

I’ve said it before, but I’ll say it again. I love noodles. Any day, any time. I’ll eat them for breakfast, lunch, or dinner, and even as a midnight snack!

It’s impressive to think how a piece of starch could be transformed into so many different styles and variations. Ranging from rice noodles, to pasta noodles, and everything in between.

Even for a noodle lover like myself, exploring different styles of noodles can be a large task for the undertaking. Case in point — I grew up on my Mom’s favourite style of noodles, which is the dry-fried chow mein style. Soup noodles weren’t a staple in our house, but when I was in University, I discovered a whole new arena to soupy noodles, with favourites such as Vietnamese Beef pho or Japanese ramen.

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