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Our cookbook - THE ART OF ESCAPISM COOKING - Is out now! Link in profile.languages
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Jan 01 1970 GMT00:33
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If you have watched this demo at @food52, this is an extended version (10 minutes more of my nervous rambling) where I show you how to make one of the most important recipes from my cookbook The Art of Escapism Cooking. For no other reason than because it is the broth-base I used for all of my ramen recipes in the book (and there are quite a few). But even if you're not looking to become a ramen fanatic at home, this creamy and buttery broth where fat and protein and liquid have been emulsified into a white chowder-like liquid gold, is so nurturing and comforting that I think it warrants to become a staple in every kitchen. Enjoy.
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Jan 01 1970 GMT00:33
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New recipe: Crushed Sago Pearls is the next crust you need to get on to.
If you live outside of Taiwan and have been attempting to recreate its iconic street foods such as salty crispy chicken or fried pork chop rice, I'm here to regretfully inform you that chances are, you've been doing it wrong. But it's not your fault. Because what makes Taiwanese-style fried foods unique rests on an elusive ingredient that is quite shy to show its face even in Asian grocery stores. And that ingredient, is sweet potato starch. What makes a sweet potato starch crust great is that it's relentlessly speckled with pale, large-sized granules that crunch much more enthusiastically than its homogenous peers, and it is because sweet potato starch comes in a lightly grainy texture instead of fine powder form.
But guess what, if you could just get yourself a bag of small sago pearls, a much easier thing to purchase, I'll show you how to turn it into something that almost perfectly resembles the same unique texture, a crispy terrain of nuanced crunches laced with large and small, salty and spiced pops. Recipe is now one the blog. Link in profile. •
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Jan 01 1970 GMT00:33
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The full video of my conversation with @sookbyminapark at @nowservingla is ready on my blog. Here’s a few clips of where we chat about my cooking philosophy, photography, happiness, authenticity and so much more. To view the full video, please follow the link in my profile. I had a great time. Hope you’ll enjoy it too.
Jan 01 1970 GMT00:33
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This Saturday, I will be embarrassing myself at my first webinar hosted by @nowservingla and my friend @sookbyminapark (we actually met through @whatforbreakfast in Hong Kong 😊). We will be of course talking about my cookbook, The Art of Escapism Cooking, followed by a Q&A session (ask me anything!). It will be LIVE on zoom at 11am PDT/2pm EST, which, believe it or not, is 2AM in Hong Kong. There will be coffee. Please RSVP following the link in my profile!
Jan 01 1970 GMT00:33
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My failproof flakey pastry has delivered yet another glorious triumph today. My friends, please prepare yourself for the most shattering and decadent, Fuji apple and vanilla custard pie. I didn’t exactly write down the recipe but here’s essentially what I did. I peeled and diced three small Fuji apples and cook them with about two tbsp of unsalted butter, lemon juice, light brown sugar, honey (aim at the mildly sweet side so the fragrance of the apple can come through), a small pinch of sea salt and a flicker of ground cinnamon (you prolly don’t even need it). When all is cooked down until there is no more liquid at the bottom of the pot, and the sugar starts to darken slightly, I then use an immersion blender to partially purée the mixture, leaving about 50% of the chunks intact. This method creates a creamy yet chunky apple filling without the watery mess. Chill until completely cool before using. Replace this apple filling and any old vanilla custard (it’s a two layer kinda thing) with the original recipe’s chocolate and mochi. The recipe for failproof flakey pastry is on my blog, link in profile. •
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Jan 01 1970 GMT00:33
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So, for some reason the cookbook recipe demo in my story for the fresh rice vermicelli was removed from my highlights without my consent and lost, forever I’m afraid, in the darkness of cyber limbo. Therefore, due to popular demand all from a single follower, I’m reposting it in IG TV. And from now on, I guess that’s how cookbook demo videos will be shared, again, due to popular demand from like, at least 10 other people. So if you’re looking for this demo and couldn’t find it, here you go. Until next time. Posting times
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4,467
89
Oct 07 2020 GMT12:55
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Somehow this year feels like where lots of things had happened yet nothing had happened. I spent my days in waiting, for something yet a whole lot of nothing. analysis
This post got 132% more likes
compared to @ladyandpups's average. It uses 100% less hashtags
and its caption is 62% shorter
4,083
74
Sep 11 2020 GMT13:37
captions
My failproof flakey pastry has delivered yet another glorious triumph today. My friends, please prepare yourself for the most shattering and decadent, Fuji apple and vanilla custard pie. I didn’t exactly write down the recipe but here’s essentially what I did. I peeled and diced three small Fuji apples and cook them with about two tbsp of unsalted butter, lemon juice, light brown sugar, honey (aim at the mildly sweet side so the fragrance of the apple can come through), a small pinch of sea salt and a flicker of ground cinnamon (you prolly don’t even need it). When all is cooked down until there is no more liquid at the bottom of the pot, and the sugar starts to darken slightly, I then use an immersion blender to partially purée the mixture, leaving about 50% of the chunks intact. This method creates a creamy yet chunky apple filling without the watery mess. Chill until completely cool before using. Replace this apple filling and any old vanilla custard (it’s a two layer kinda thing) with the original recipe’s chocolate and mochi. The recipe for failproof flakey pastry is on my blog, link in profile. •
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analysis
This post got 112% more likes
compared to @ladyandpups's average. It uses 275% more hashtags
and its caption is 181% longer
2,382
53
Oct 06 2020 GMT12:36
captions
New recipe: Crushed Sago Pearls is the next crust you need to get on to.
If you live outside of Taiwan and have been attempting to recreate its iconic street foods such as salty crispy chicken or fried pork chop rice, I'm here to regretfully inform you that chances are, you've been doing it wrong. But it's not your fault. Because what makes Taiwanese-style fried foods unique rests on an elusive ingredient that is quite shy to show its face even in Asian grocery stores. And that ingredient, is sweet potato starch. What makes a sweet potato starch crust great is that it's relentlessly speckled with pale, large-sized granules that crunch much more enthusiastically than its homogenous peers, and it is because sweet potato starch comes in a lightly grainy texture instead of fine powder form.
But guess what, if you could just get yourself a bag of small sago pearls, a much easier thing to purchase, I'll show you how to turn it into something that almost perfectly resembles the same unique texture, a crispy terrain of nuanced crunches laced with large and small, salty and spiced pops. Recipe is now one the blog. Link in profile. •
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•
•
•
analysis
This post got 24% more likes
compared to @ladyandpups's average. It uses 275% more hashtags
and its caption is 184% longer
comments
4,467
89
Oct 07 2020 GMT12:55
captions
Somehow this year feels like where lots of things had happened yet nothing had happened. I spent my days in waiting, for something yet a whole lot of nothing. analysis
This post got 128% more likes
compared to @ladyandpups's average. It uses 100% less hashtags
and its caption is 62% shorter
4,083
74
Sep 11 2020 GMT13:37
captions
My failproof flakey pastry has delivered yet another glorious triumph today. My friends, please prepare yourself for the most shattering and decadent, Fuji apple and vanilla custard pie. I didn’t exactly write down the recipe but here’s essentially what I did. I peeled and diced three small Fuji apples and cook them with about two tbsp of unsalted butter, lemon juice, light brown sugar, honey (aim at the mildly sweet side so the fragrance of the apple can come through), a small pinch of sea salt and a flicker of ground cinnamon (you prolly don’t even need it). When all is cooked down until there is no more liquid at the bottom of the pot, and the sugar starts to darken slightly, I then use an immersion blender to partially purée the mixture, leaving about 50% of the chunks intact. This method creates a creamy yet chunky apple filling without the watery mess. Chill until completely cool before using. Replace this apple filling and any old vanilla custard (it’s a two layer kinda thing) with the original recipe’s chocolate and mochi. The recipe for failproof flakey pastry is on my blog, link in profile. •
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•
•
•
analysis
This post got 90% more likes
compared to @ladyandpups's average. It uses 275% more hashtags
and its caption is 181% longer
2,382
53
Oct 06 2020 GMT12:36
captions
New recipe: Crushed Sago Pearls is the next crust you need to get on to.
If you live outside of Taiwan and have been attempting to recreate its iconic street foods such as salty crispy chicken or fried pork chop rice, I'm here to regretfully inform you that chances are, you've been doing it wrong. But it's not your fault. Because what makes Taiwanese-style fried foods unique rests on an elusive ingredient that is quite shy to show its face even in Asian grocery stores. And that ingredient, is sweet potato starch. What makes a sweet potato starch crust great is that it's relentlessly speckled with pale, large-sized granules that crunch much more enthusiastically than its homogenous peers, and it is because sweet potato starch comes in a lightly grainy texture instead of fine powder form.
But guess what, if you could just get yourself a bag of small sago pearls, a much easier thing to purchase, I'll show you how to turn it into something that almost perfectly resembles the same unique texture, a crispy terrain of nuanced crunches laced with large and small, salty and spiced pops. Recipe is now one the blog. Link in profile. •
•
•
•
•
analysis
This post got 36% more likes
compared to @ladyandpups's average. It uses 275% more hashtags
and its caption is 184% longer