One of my favourite street foods I had eaten when I was in South Korea was rabokki. Tender and chewy rice cakes, savoury fish cakes and instant noodles - what?! Of course, I had to learn how to make this for myself. Surprisingly, the whole recipe can take less than 15 minute of cooking. Try it - you’ll understand why I was so hooked!Read More
The weather might finally be warming up in Vancouver but that doesn’t mean I’m not craving some real stick-to-your-bones meals! Feijoada, the hearty pork and bean Portuguese stew, is easily prepared in your slow cooker for those busy days when you’re pressed on time. Let the aroma of slow cooked pork, kidney beans and cabbage soothe your soul - a vey satisfying meal that will leave a ton to be indulged in later in the week.Read More
My favourite recipe have to be the ones where I can easily throw all the ingredients in my fridge is and be done with it. This is certainly the case with egg foo young, a Chinese Canadian recipe that may probably be found in all those old school restaurants that I grew up with. Quick, easy and suitable for breakfast, lunch or dinner, this recipe can be whipped up in a pinch.Read More
Pasta + sauce + protein + veg. This is my usual equation for a quick weeknight meal. This time around? I doubled up on the sauce and combined béchamel and pesto to make this incredible cream sauce. Palate pleaser and great to pack up for lunch the next day. Success!Read More
If you can jazz up canned food and luncheon meats, you can do anything. One of my favourite Korean foods, bud jjigae, is up on the blog today! It’s a red hot spicy stew packed with Spam, Vienna sausages, ramen noodles, cheese, tofu and more. It’s a recipe that originated during the Korean War, hence all the canned goods. Don’t let that turn you off that - you’ll instantly become hooked as I was!Read More
NO KNEAD BREAD
I’m a baker. Always have, always have been. For some reason, bread has always intimidated me. The active yeast, the kneading, the proofing, the waiting. I have this memory of my only ever experience working with yeast making cinnamon buns with my best friend and it coming out as a complete failure. Non-cohesive, hard and ugly. What were I to do with all the leftover cream cheese frosting!? Oh, the struggles I had before when I was a kid.
Fast forward to 2019, I bought a jar of active yeast because I wanted to conquer my fears and bake bread. Happy to say that I was successful this time around and baked a no knead bread.
I sought to seek out the most simple bread recipe out there – something that was no knead and took the least amount of time to make. Unlucky for me, bread always takes forever but that is mainly time that is spent being inactive.
I had based this recipe on a few different ones and now I can’t seem to find the damn recipe that I was closely following. Darn it. Despite screwing up in step 2, I decided to proceed with baking it. I was so surprised that it worked out! It really was foolproof. The exterior was crusty and the inside was nice and chewy. Once you start to bake it uncovered, I’d keep a careful eye on it as I nearly burnt mine and was a little too toasted for my liking. I would like probably bake it for 10 minutes uncovered because my oven is gets super hot quickly or lower the rack so it be as dark. The exterior of the bread could’ve been less crunchy but that is just my preference.
The flavour of the bread was great though, and the aroma that filled my house was so comforting. Who doesn’t love the smell of freshly baked bread?! I had brought the test loaf to my office and it was devoured pretty quickly with great reviews. Can’t wait to try this again and to serve it up at my next party!
NO KNEAD BREAD – makes 1 loaf (adapted by Pinch of Yum)
3 cups all-purpose flour
1 ½ tsp kosher salt
½ tsp active dry yeast
1 ½ cups room temperature water
Mix the flour and salt together in a large bowl.
I had mixed the dry yeast and water together until it was dissolved and mixed it together with the dry ingredients. Apparently you’re not supposed to do this but hey, my loaf still turned out okay!
Form into a rough ball and place into a large bowl and cover with a tea towel. Let proof for 1 hour.
After the bread has proofed for an hour, preheat your oven to 450F. Uncover the bread an re-roll into a ball. Place back into the container and cover with a tea towel to let it proof for another hour.
Once the bread has proofed for a second time, place a piece of parchment paper in a Dutch oven and transfer the bread dough ball and cover with the lid. You may also roll the bread ball in flour but I was too lazy and skipped that.
Bake the bread covered for 30 minutes. After this time, remove the lid and bake for an additional 10 to 20 minutes until nicely bread. Let cool and serve. Bread will stay fresh for two days.
I know winter has come and gone already BUT I’m a little backlogged on posts, okay!? I had made this lentil shepherd’s pie in celebration of St. Patrick’s Day and was eating this by myself for almost a week - and I was not mad about it. So comforting and such a breeze to make. Honestly, you won’t miss the meat in this one!Read More
There’s something about marrying Asian and European food together. The flavours of the east lend an interesting element in otherwise very traditional European recipes. Now, this can either work or fail – there’s no middle ground. Luckily, a recipe I had found for gochujang spaghetti which worked marvels. This spicy and cheesy Bolognese sauce is tongue-tinglingly delicious. Finally, a use for that tub of gochujang you’ve been dying to use up!Read More
Saucy. Glossy. Noodly. Jajangmyeon is a Chinese-Korean dish that will soon be making regular appearances in weeknight dinner roster (mainly because that jar of chunjang sauce is so large). This easy traditional and nostalgic Korean dish will want you coming back for more. Oh, and did I mention that this can all be done in under 30 minutes?Read More
Yakiudon has always been a go-to in my kitchen. It was one of the first meals I’d ever made when I was growing up - one that didn’t involve any condensed soup or onion soup mixes! It has been such a staple in my house and something that I crave out of all other Asian noodles. Big, fat udon noodles and a chock of vegetables…yum!Read More
When you have random ingredients in your kitchen that you don’t want to go to waste, you are forced to improvise and hope for the best! In this case, I married Quebecois cretons, mascarpone, dessert wine and red wine to create a wonderfully savoury and rich ragu. I would definitely call this one a winner! Recipe after the jump!Read More
Do you ever have a craving for some Chinese food? And I’m not talking about the authentic shit. I’m talking about that greasy, Chinese-Canadian food like wontons, beef and broccoli, lemon chicken, kung pan chicken… This is one of the recipes - a classic sweet and sour pork recipe. Quick and delicious and perfect for those days when you want take out. This recipe will take the same amount of time for the food to be delivered to your door!Read More
Need something easy to make for dinner? Like shellfish? Look no further than this traditional white wine mussels recipes. Mussels are a super easy appetizer or entree to make - only 6 minutes of active steaming time! You can definitely have dinner on the table within 30 minutes, including chopping and prep time! Serve with bread, with French fries, on its own…just don’t let that delicious sauce go to waste!Read More
If there’s one dish you must try in Rome, it’s this one: coda alla vaccinara. Forget about the cacio e pepe (although that is great too) and the pizza and gelato. Step out of your comfort zone and try something new! This warming fall-off-the-bone oxtail stew is perfect for these winter months and smells wonderful in your kitchen! What are you waiting for? Add this stew to your roster this weekend!Read More
If you’re looking for a special dish for date night or want to impress an upcoming date (like I did, even though I didn’t know it yet), this is the dish for you. One of my favourite dishes when I go out is a red-wine braised beef short rib. So rich and satisfying - definitely restaurant-quality. I mixed things up and used a mixture of leftover red wine and beer with outstanding results. Red wine and beer-braised short ribs? Yes please.Read More
Stir fries have always been a lazy and easy meal for me. I used to make them a lot when I first started cooking when I was around 10 years old and haven’t made them much since I moved out of my first serious boyfriend’s house in 2013 - it’s been a while. Since my cooking has improved so much over the years, I believe it’s time for an upgrade for my vegetable stir fry. Easiest recipe ever1Read More
Pasta is always one of my go-to dishes when I’m working during the week. It’s super versatile and you can literally do anything with it. For this, I was inspired by some leftover olives in my fridge that needed to be used up. Briny, salty, nutty and toasty is what makes this pasta. My linguine with olives and bread crumbs is the easiest thing to whip up and a great dish if you don’t want something too heavy.Read More
The simplest of pasta dishes. Cacio e pepe is a modest concoction of fat, cheese, and black pepper and not much more than that. Its simplicity is one of the main reasons why I love this dish immensely. Good as a primi or an entree served with your choice of protein, I’m sure cacio e pepe will soon be on your list as favourite pasta dishes.Read More
If there’s one dish you must have at the Time Out Market in Lisbon, it is the squid ink risotto with wakame and seared scallops by Alexandre Silva. The brininess of the squid ink paired with the creaminess of a strong cheese like gorgonzola just go hand-in-hand. Enter the nutty wakame salad and you have yourself a winner. Definite date night quality. Or if you just want to treat yourself. Slosh down with a glass of pinot. Do it!Read More
Ever had Filipino spaghetti? No? Hot dogs in tomato sauce? Not ringing a bell? Well you’re seriously missing out! The perfect marriage of sweet and savoury is exemplified in this classic Filipino dish. The secret ingredient - it’s after the jump!Read More