How to Make Popovers with Herb Butter (Foolproof Recipe)

Are you ready for the holidays?  My kids are almost out of school for their Winter Break and we’re already getting excited for the time off.   I personally can’t wait to hang out and spend time with the family.  We’ll have relatives visiting from overseas and everyone in the family is looking forward to that as well.  How about you?  What are your plans for the holidays?  Leave me a comment below and let me know.



For our holiday meals, my family prefer Prime Ribs over poultry or pork.  This past Thanksgiving, I even spared Mr. Turkey and made a Prime Rib Roast instead.  Besides all sorts of roasted vegetables, I also made these Popovers with Herb Butter as a side dish.  Everyone enjoyed them so much.  They are quite similar to Yorkshire pudding, which its batter consists of  eggs, flour, milk, etc.  I guess you can call these individual Yorkshire puddings?  But the traditional Yorkshire pudding often consists the roast beef’s dripping in the batter while these Popovers don’t.  However, these Popovers still packed with wonderful flavors and aromas from herbs and butter in the batter (and on the side).



These Popovers are simply amazing.  The crust is golden brown and crispy while the inside is fluffy and airy.  It’s heavenly when you serve them warm with a dab of Herb Butter.  Check out my video tutorial for tips and tricks on how to prepare both!  These popovers are pretty much fail proof if you follow my tips.  Your family will definitely love them and be prepare that they’ll ask for seconds.  My recipe makes exactly 12 popovers.  I’ll list the popover pans and other tools that I used at the end of the post for your convenience.  



When I made these popovers again to take pictures and videos, my Kids were so excited and couldn’t wait any longer (see the little hand in the picture above)?!  Yes, these Popovers are truly irresistible!  




Instead of making the traditional dinner rolls, I highly recommend that you try out this Popover with Herb Butter recipe.  You and your tummy will be glad that you did!  Thank you so much for stopping by today.  Stay tuned for more holiday recipe next week!

Tools and Ingredients Used:Popover Pan (Click here for more information)
Baking Sheets (Click here for more information)
Kerrygold Butter (Click here for more information)
Stand Mixer (Click here for more information)
Kitchen Scissors (Click here for more information)
Measuring Cups with Beaker (Click here for more information)
Whisk (Click here for more information)
Cooling Racks (Click here for more information)


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Glam Up Your Weekend Brunch - How to Make Fancy Soft Boiled Eggs with Toast Soldiers

My family loves weekend brunches.  It’s an occasion that we cherish and enjoy a lot!  I mean, who wouldn’t love to take the time to relax, eat, drink, talk, and laugh, right? It’s the best time to recharge and unwind. 




If you enjoy weekend brunches like we do, you’ve got to give this Soft Boiled Egg with Toast Soldiers a try!  It’s a “glam up” version of your daily soft boiled eggs.  It is seasoned with truffle salt, topped off with caviar, and garnished with fresh chives for the finishing touch.   



Check out my videos tutorial above because I’ll show you tips and tools on how to give this soft boiled egg shell a nice clean cut!   It looks and tastes fancy, but definitely easier to prepare than it’s look.   




If you follow my recipe, you’ll get perfectly cooked soft boiled eggs every single time with the egg whites cooked and the yolks still running.  It’s the perfect consistency for some dunking actions with the buttery toast soldiers!  



It’s fancy enough to serve at gatherings, but easy enough as everyday food as well!  I hope you’ll give it a try and let me know what you think.  Remember, Eat, Drink, and Be Happy!  I’ll see you all next week!





Tools and Ingredients Used:

Egg Cracker/Topper (Click here for more information)
Egg Cup and Spoon Set (Click here for more information)
Mini Pearl Spoons for Caviar (Click here for more information)
Caviar (Click here for more information)
Truffle Salt (Click here for more information)
Bread Knife (Click here for more information)
Copper Chef Non-Stick Pan (Click here for more information)
Kerrygold Salted Butter (Click here for more information)


Disclosure: uTry.it is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Brazilian Cheese Bread (Pão de Queijo) 一口芝士包

Are you ready for summer vacation?  My family has been dreaming of our summer holiday since the beginning of the year!  We’re into the homestretch month now!  Although we’re still as busy as ever with school work and other activities, we’re getting very excited!  I guess seeing the light at the end of the tunnel really helps!  What are your plans for this summer?  Any good suggestion for activities?  Feel free to share with me in the comment below.  It’s much appreciated!



Besides the usual summer outdoor activities, I know I’ll be cooking, baking, and creating treats with my kids often!  It’s definitely something that we enjoy a lot and always look forward to do together.  In fact, we have already picked out some recipes that we're going to prepare together.  If you have any recipe request, please don’t hesitate to let me know.  I’ll try my best to make it share with you!



Today, I have this easy, fun, and super delicious recipe to share with you: Brazilian Cheese Bread (Pão de Queijo) 一口芝士包!  These cheesy little golden nuggets are naturally gluten-free.  It’s made with tapioca flour, and….lots of cheese!  It’s one of the cheesiest little 1-bite popper you’ll ever encounter!  They are crispy on the outside, slightly chewy on the inside, and super cheesy with the nutty parmesan and gruyere cheeses!  As you might already knew, the real Parmigiano Reggiano is on the pricy side.  Watch the video tutorial above and I’ll show you how to distinguish if you’re using the real ones!  These cheesy popper are so addictive and you’ll agree that they’re worth the extra bucks!



My recipe call for 2 types of cheeses, but you can use parmesan cheese alone, or use any strong, hard to semi-hard cheese (to substitute gruyere) if you like.  I usually prepare the full recipe, bake off of the amount that I needed, and keep the rest of the dough in the fridge for later.  That way, you can enjoy these warm and freshly baked cheesy bread whenever you crave for some. It’s a very forgiving recipe, as there is no need to knead or raise the dough, and your bread always comes out nice and delicious!



I hope you enjoy today’s post and recipe.  Stay tuned for more fun and delicious recipe next week!

Tools and Ingredients Used:
Tapioca Flour (Click here for more information)
Mini Muffin Pan (24) (Click here for more information)
Mini Muffin Pan (12)  (Click here for more information)
Cooling Racks (Click here for more information)
Kerrygold Butter (Click here for more information)
Stand Mixer (Click here for more information)
Cheese Grater (Click here for more information)

Vietnamese Summer Rolls (Gỏi cuốn) 越式春捲

My family enjoys dining out at Vietnamese restaurants.  One of our favorite appetizers is this Vietnamese Summer Roll.  Check out my step by step video tutorial above to learn how to make them.



Vietnamese Summer Rolls are very light and refreshing.  Definitely a healthier choice when compared to the deep fried egg rolls.  The fillings usually consist of many different types of vegetables, herbs, a choice of protein (I’m using shrimps today), and some bean threads or rice noodles.  The veggies are usually raw and the protein is cooked in boiling water.  Therefore, the flavor is rather mild.  That’s why, they are usually served with a flavorful dipping sauce.



In my video tutorial, I’ll show you how to make both the Peanut Dipping sauce, and the Sweet and Spicy Dipping Sauce to accompany these delightful Summer Rolls.



The Peanut Dipping Sauce consists of Hoisin Sauce, many describe it as the Asian version of B.B.Q. sauce.  It’s super easy to prepare and tastes very rich and earthy.  It’s one of the classic sauce to pair with these Vietnamese Summer Rolls.



I personally love the Sweet and Spicy Dipping Sauce better.  I simply love spicy food, plus, this sauce is super refreshing.  In my video, I used both the Sambal Chili Paste and a chopped Thai Chili.  But if you prefer a milder taste, you can skip the Thai Chili and just use Sambal.  It’s not too spicy at all and packed with wonderful aroma that you won’t get from other chili sauce!



I hope you enjoy today’s recipe and tutorial.  Stay tuned for more fun and delicious next week!

Ingredients used:
Rice Paper (Click here for more information)
Hoisin Sauce (Click here for more information)
Creamy Peanut Butter (Click here for more information)
Fish Sauce (Click here for more information)
Sambal Chili Paste (Click here for more information)
Bean Threads (Click here for more information)

Tonkatsu- Japanese Style Pork Cutlets (日式吉列豬扒):

Tonkatsu - Japanese Style Pork Cutlets (日式吉列豬扒) is one of my family’s favorite savory dish.  We used to order it a lot when we dine out.  The key word here is “used to”!  After trying my recipe at home, you can enjoy this dish at home whenever you feel like it! Why order out when you can make it tastier at home, right?



Tonkatsu is a pork cutlet that’s breaded with Japanese breadcrumbs (Panko) and deep-fried to golden brown perfection.  It’s quite irresistible because the flavor is wonderful.  The crust is super crispy and the pork chop inside is tender and juicy.  Instead of deep-frying the cutlets, I usually opt for a shallow fry as a healthier version.  If you haven’t watch my video tutorial, be sure to check it out because I’ll show you the tips and tricks on creating this amazingly crispy crust that stays put during the frying process.



To keep the pork chops juicy and tender, I used a half brining and half marinating method.  It’s important to let the pork chops to marinate overnight.  That way, they have a chance to absorb the moisture and flavors from the marinate.  You’ll be amazed by how juicy and tender your pork chops turn out!  Give this a try and you won’t be disappointed!  The list of ingredients for the marinate may seems quite long, but they are all pretty basic pantry ingredients for Asian cooking.  I’ll list the link of the products that I used at the end of the post for your reference.



I hope you enjoy today’s video and recipe.  Give it a try soon, I’m sure you and your family will love this dish as much as my family does!  Thank you for stopping by and have a wonderful week!




Ingredients and Tools used: 

Homemade Orange Marmalade:
https://goo.gl/lRjIraTonkatsu Sauce (Click here for more information)
Light Soy Sauce (Click here for more information)

ShaoXing Cooking Wine (Click here for more information)
Sesame Oil (Click here for more information)
Grapeseed Oil (Click here for more information)
Chicken bouillon powder  (Click here for more information)
White pepper powder (Click here for more information)
Corn starch (Click here for more information)
Zojirushi Rice Cooker (Click here for more information)

Cooling Racks (Click here for more information)
Baking Sheets (Click here for more information)
Chicken Broth (Click here for more information)
White Pepper Powder (Click here for more information)
Japanese Panko Bread Crumbs (Click here for more information)
Heavy Duty Copper Pan (Click here for more information)

 

Firecracker Shrimps 黃金炸蝦卷 – For Chinese New Year 賀年食品

Chinese New Year is just around the corner.  This year, it falls on January 28th.  Check out my previous blog posts for other Chinese New Year dishes and treats that I shared.  Or, click here to for more popular Chinese New Year recipes that I compiled last year.



Today, I wanted to share with you these delicious Firecracker Shrimps 黃金炸蝦卷!  You can serve them as an appetizer or as an entrée.  These Firecracker Shrimps are fried to golden brown perfection.  They are crispy on the outside and juicy on the inside.  The marinade for these shrimps adds so much wonderful flavors to these little golden gems.



I served them with a sweet chili sauce, but you can dip them in whatever sauce that you like.  A Chili Mayo, Roasted Garlic Mayo, or even homemade ketchup would be nice too. 



These Firecracker Shrimps are perfect for the Chinese New Year.  During the Chinese New Year, we like to serve dishes that represent good health, good fortune, or other well wishes.  As for this particular dish, it represents happiness for the family and wealth.  The pronunciation of shrimp in Chinese sounds similar to laughter (ha).  So, the more you eat, the happier you’ll get!  Also, the shape and the golden color of these Firecracker Shrimps resemble the golden nuggets that ancient Chinese used.  Now, you know why you should make this dish for Chinese New Year!  



I hope you enjoy today’s recipe and tutorial.  Please stay tuned for more fun and delicious recipe next week! 預祝大家金銀滿屋, 日日笑哈哈!



 
 
Ingredients and Tools Used:
Egg Roll Wrapper (Click here for more information)
Microplane (Click here for more information)
Sambal Oelek Chili Paste (Click here for more information)
Light Soy Sauce (Click here for more information)
Sweet Chili Sauce (Click here for more information)
Rice Vinegar (Click here for more information)
Corn Starch (Click here for more information)
Sesame Oil (Click here for more information)
Asian Spider Strainer (Click here for more information)
 

Easy Holiday Appetizer – Ham and Cheese Puff

Are you enjoying the holiday recipes that I’ve been sharing in the past few weeks?  I certainly hope so.  If you’ve missed any of them, simply check out the previous posts on my blog.  You might have noticed that I have shared quite a bit of desserts and sweet treats.  So today, it’s time for some savory treats.  Check out this Easy Holiday Appetizer: Ham and Cheese Puff. 



Don’t they look gorgeous and dramatic?  However, they are significantly less complicated to prepare than they look!   Shhh….you don’t have to tell anyone how easy and simple it is to make them.  If you haven’t already done so, watch the YouTube video tutorial at the beginning of this post.  You’ll want to run to the kitchen and make some right the way!   



These Ham and Cheese Puffs has a flaky and buttery crust, along with a cheesy and meaty fillings, with a hint of smoky flavor from the smoked Gouda cheese.  You can certainly use any cheese, but the smoked Gouda is really one of my favorites!  Its smoky flavor inside these puffs is just amazing!  I also used uncured deli ham for the fillings.  Again, you can substitute with turkey, or chicken breast, etc.  Just make sure the meat is thinly sliced so it heats up evenly during the baking process. 



I hope that you enjoyed today’s recipe and video tutorial.  These Ham and Cheese Puffs will certainly make a wonderful party appetizer, so please give them a try soon!

Don’t forget to subscribe to my YouTube channel here.  This way, you won’t miss out on any video and you’ll be the first to know when I have a new tutorial published. I share a new video tutorial/recipe every week.


Tools and Ingredients Used:
Puff Pastry (Click here for more information)
Smoked Gouda (Click here for more information)
Uncured Ham (Click here for more information)
Pizza Wheel (Click here for more information)
Cooling Racks (Click here for more information)
Baking Sheets (Click here for more information)
Silpat (Click here for more information)

Spicy Salmon Poke Taco

Every morning, we listen to a local radio station on our way to school.  Last Tuesday, they mentioned Taco Tuesday and played a funny “Raining Tacos” song!  That funny song stuck in my head all morning long! 



Anyway, the Kids asked what’s a “Taco Tuesday”!!!  After explaining what it is, they came up with a brilliant idea that would help our weekly meal plan!  



The Kiddos suggested quite a few items that we’ll eat for each day of the week.  Some are practical but some aren’t quite helpful.  You know we’re having too much fun doing this when “Waffle Wednesday” almost made it to the list!



In the end, here are what we have so far: Mushroom Monday, Tofu Tuesday, Wonton Wednesday, Tomato Eggy Thursday, Fishy Friday, Soupy Saturday, and Spaghetti Sunday!  And we’ll alternate the menu every other week so we won’t get too bored with each item.    



But before we do Tofu Tuesday, allow me to have this Spicy Salmon Poke Taco for Tuesday!   It’s definitely more fun than tofu, in my opinion.  Not long ago, I shared a Poke Bowl recipe with you here.  Sounds familiar?  Yes, that’s the Spicy Salmon Poke recipe that I used in these tacos!  But besides the poke, I also added a layer of crab meat and diced avocado in these tacos.  Then, I topped them off with Japanese chili threads, micro greens, and a delicious spicy mayo sauce!  These tacos are so good!  You can taste the sweetness from the seafood and that balanced well with the spiciness from the sauce; The crunchy texture from the wonton wrapper contrast really well with the creamy avocado!  Each bite is heavenly!  



If you haven’t check out my video tutorial at the beginning of this post, be sure to do so after reading the post.  These Spicy Salmon Poke Tacos would definitely be a wonderful appetizer to serve at your next party or gathering.  You can prepare the wonton shells along with other items for the fillings and have the guests assemble their own tacos, similar to a taco bar set up!  I’ll list some of the ingredients that I used in this recipe at the bottom of this post for your reference.  Stay tuned for more fun and delicious recipe next week!  Have a Fun-Filled Friday!




Ingredients used:

Light Soy Sauce (Click here for more information)
Rice Vinegar (Click here for more information)
Hawaiian Salt (Click here for more information)
Sesame Oil (Click here for more information)
Black Sesame Seeds (Click here for more information)
White Sesame Seeds (Click here for more information)
Sriracha (Click here for more information)
Chili Threads (Click here for more information)
Japanese Mayo (Click here for more information)
WonTon Wrapper (Click here for more information)
Hawaiian Salt (Click here for more information)
Grapeseed Oil (Click here for more information)
 

Don’t forget to subscribe to my YouTube channel here.  That way, you won’t miss out on any video and you’ll be the first to know when I have a new tutorial published.

Hawaiian Poke Bowl

Every once in a while, my family loves to dine out and try new restaurants.  We can’t help but noticed one of the latest restaurant trend is Poke Bowl!  It sure seems like there’s a new Poke Bowl restaurant open up every month in the nearby cities!  Poke (pronounced as poʊˈkeɪ) is a raw fish salad served as an appetizer in Hawaiian cuisine.  Poke is the Hawaiian verb for "section" or "to slice or cut".  Traditionally, the fish/seafood used for poke are ahi tuna, octopus, or salmon.  You can definitely explore and make it with different type of shellfish or seafood that you prefer.  Today, I chose salmon and made the poke with a hint of spiciness.  You can definitely adjust the level of spiciness by adding more or less chili sauce to your liking.



If you follow me on Instragram, you might recall that I shared a picture of my Homemade Salmon Poke a few months ago.  Since some of you asked me about the recipe, I decided that it would be best to share it here on my blog along with a video tutorial.  Thank you for your patience in waiting so long.  Well, what can I say.  This recipe is totally worth the wait!  Also, this Hawaiian Poke Bowl is super easy to prepare and only needs a few ingredients.  It’ll be one of the best poke bowl that you’ll ever eaten, no exaggeration!



The key to a successful Poke Bowl?  Make sure you use the best quality of seafood.  I used the sashimi-grand salmon here and the marinate ingredients for the poke are just a few Asian pantry staples.  I’ll list all these ingredients at the end of this post for your reference.  This recipe is so easy that you can put dinner on the table in less than 15 minutes!  Check out the video at the beginning of this post for the complete tutorial.  You’ll also find out how to make this gorgeous avocado flower as well.  It’s super easy and the creaminess texture of the avocado is the perfect compliment to the slightly tangy and spicy salmon poke as well. 



I hope you enjoy today’s video and recipe.  Please stay tuned for more fun and easy recipe next week.

Ingredients and Tools used:
Light Soy Sauce (Click here for more information)

Rice Vinegar (Click here for more information)
Hawaiian Salt (Click here for more information)

Zojirushi Rice Cooker (Click here for more information)

Japanese Short Grain Rice (Click here for more information)

Sesame Oil (Click here for more information)

Black Sesame Seeds (Click here for more information)

White Sesame Seeds (Click here for more information)
Sriracha (Click here for more information)
 
Don’t forget to subscribe to my YouTube channel here.  That way, you won’t miss out on any video and you’ll be the first to know when I have a new tutorial published.

Easy French Tomato Tart 簡易法式蕃茄撻

Ever since my very first trip to France a couple years ago, I’ve fallen in love with the French pastry and their roasted tomatoes!  You can read more here, here, and here! I had them almost every morning for breakfast during my stay in France!  What a great way to start the day, right?  Today, I combined the two scrumptious ideas into one delicious recipe: Easy French Tomato Tart 簡易法式蕃茄撻!




This French Tomato Tart looks elegant and gorgeous!  It’s a wonderful entree for Sunday brunch or as a side dish.  Best of all, it’s quite easy to prepare.  In fact, I made this tart for brunch on a weekday when my hubby was working from home.  We both enjoyed this tart so much! 




This tart is packed with earthy and refreshing herbs, along with tangy and creamy goat cheese on top.  The tomatoes are roasted to perfection!  The sweet and tart tomato flavors truly concentrate when the moisture evaporated during baking at a rather high temperature.  The tangy goat cheese elevated the sweetness from the tomatoes.  They are absolutely the perfect pairing! 



I also brushed the crust with a little Dijon mustard and added a drizzle of honey on top of the tart right before baking.  Boy oh boy, the combination of flavors was complex with only a few basic ingredients.  It’s amazing how the flavors turned into one scrumptious and harmony treat!  However, I have to point out that my kids are not big fans for goat cheese, just yet.  They still need a more mature palate to appreciate this fine cheese.  That’s another reason why I prepared this tart while they were at school!  Nevertheless, this is one beautiful and delicious tart that I will be making over and over again, for the grown ups, at least! 

If you haven’t check out the video tutorial at the beginning of this post, please take a few minutes to watch it.  You’ll agree that this tart is rather easy to prepare.  Take advantage of the tomato season and make this tart!  It’s the perfect way to use up those abundant tomatoes in your garden!


Tools and ingredients used:

9-inch Round tar pan (Click here for more information)
Baking Sheets (Click here for more information)
Cooling Racks (Click here for more information)
Lemon Infused Olive Oil (Click here for more information)
Organic Honey (Click here for more information)
Core Bamboo 3-Piece Cutlery Set (Click here to see product information)

6 Secrets to Juicy and Succulent Umami Pan Seared Pork Chops (鮮味香煎豬排)

“What’s for dinner tonight?” is the BIG question that I hear every day!  On a typical day, I’ll be asked this exact same question, for at least three times.  I’ll be lucky if they’re not from the very same person each time!  Yes, believe me, sometimes they’ll ask me “what’s for dinner” over and over again.  I always wonder, is it that they forgot what I said earlier, or do they hope for a different answer the second, or third time around?  Does this happen in your family too?  Or am I the only lucky one out here? 



One thing for sure, is that I can tell you what we’re having for dinner tonight: Umami Pan Seared Pork Chops!  This dish is so easy to prepare and super delicious!  Lately, I've been serving this dish at least once a week, and everyone loves it!  Yes, these pork chops are that good!




These pork chops are golden brown and slightly crispy on the outside, juicy, tender and succulent on the inside.  They are packed with wonderful umami flavors as well.  These pork chops are the ultimate combination of sweet and savory flavors as well as contrast in texture.  There are a few secrets to achieve all these wonderful characteristics and elements on these pork chops. 




Here are the secrets:

1) Instead of using a regular marinading method, I use a combination of brinding and marinading method.  As you can see from the video tutorial above, I added a cup of chicken broth in the brinding/marinading process.  Thus, allows the moisture to penetrate deep into the pork chops and keeping the inside nice and moist. 

2) I used both soy sauce and fish sauce in the marinade to enhance the umami flavors.  If you’re not familiar with fish sauce, just keep in mind, don’t smell the fish sauce on it’s own.  Just close your eyes, pinch your nose and dump it in!  You’ll be happy that you did!

3) I take the pork chops out from the fridge an hour before cooking.  Thus, allows the meat to come closer to the room temperature and the chops will cook more evenly.

4) I pad dry and dust the outside of the pork chops with corn starch.  Thus, ensures a nice searing of the crust and seal in the moisture on the inside.

5) Do not overcook the pork chops!  After all these hard works, you want to make sure they are at the prefer doneness.  A meat thermometer should read 145F degree when inserted into the middle of the chops.  My 1-inch thick chops always done at 7 minutes on medium heat. 

6) Let them rest!  After removing the chops from heat, always let the meat rest for at least 5 minutes before cutting into them.  Thus, ensure the moisture inside the meat to redistribute, and minimized the juices from running out of the meat when you cut.  So, never cut your meat when they are still piping hot!




I hope you enjoy today’s recipe, special tips, and video tutorial!  Stay tuned for more yummy recipes and videos in future post.  Don’t forget to subscribe to my Youtube channel here.  That way, you won’t miss out on any video and you’ll be the first to know when I have a new tutorial published.

Ingredients and Tools used:
Chicken bouillon powder (Click here for more information)
Blackberry preserves (Click here for more information)
Toasted sesame oil (Click here for more information)
White pepper powder  (Click here for more information)
Garlic powder (Click here for more information)
Light soy sauce (Click here for more information)
Fish sauce (Click here for more information)
ShaoXing wine (Click here for more information)
Corn starch (Click here for more information)
Vegetable oil (Click here for more information)
Cast Iron Pan (Click here for more information)