You might be wondering why this post is named Muffins de Mochi con Misugaru. WELL, let me tell you why… Apparently, I’m not supposed to use the term Mochi Muffins. It’s been trademarked. How crazy is that? Third Culture Bakery, out of Berkley, has trademarked mochi muffins and has been sending Cease and Desist letters …
I have a total backlog of recipes I want to share with you and this one is top of the list. I have made this as many times as I have made Eric Kim’s Quick Grape Tomato Banchan or Ottolenghi’s Charred Tomato and Cold Yogurt (so good) and that is saying a lot. Do You Banchan? …
From one of my favorite sites, Two Plaid Aprons, a vegetarian version of Unagi Don! Eel grilled with a sweet and savory sauce or “tare” is called unagi. Don is short for donburi, which refers to the bowl and rice that serves as the landing spot for toppings like unagi. Rice bowls, in my humble …
He needs to stop. I would like to dive into Eric Kim’s cookbook, Korean-American but have not been able to and it is all his FAULT. Yep, the blame lies squarely on his shoulders. Eric is on staff at the NYT Cooking. I’m not sure what his obligation is to the venerable paper, a column …
My weekly trip to the farmer’s market starts with lining up at the P&K Strawberry stand 30 minutes before the market even opens. Yep, the strawberries from this family farm in Moss Landing are THAT good. Even though they are freakin’ delicious out of hand, I love trying recipes that highlight the ruby-colored gems. This …
As a kid, I spent a lot of time running the streets of Chinatown in San Francisco. After school, I headed to Chinatown to attend Hip Wo Chinese School, which conveniently was housed in the same church our family attended. I’d love to tell you I was a stellar student and fluent in both Cantonese …
Waat Dan Fan (滑蛋飯) is one of my absolute all-time favorite down-home Cantonese dishes. The literal translation is Slippery Egg Rice. This version includes beef so it’s called Waat Dan Gnow Yuk Fan (滑蛋牛肉飯). Although it comes together quickly, it can be a little tricky to get the texture of the eggs right. Don’t let …
The flavor of the day is toasted black sesame seeds. They’re delicious-earthy, nutty, and bolder than white sesame seeds. They add texture, color, and zing to cookies, cakes, and just about anything. During the holidays I made black sesame shortbread, a tasty rift on shortbread. So, when Black Sesame Chocolate Chip Cookies from Cooking Therapy …
I have been looking for a dessert/cookie recipe using Ube for a while when I came across a recipe for Butter and Ube Bibingka/Mochi on Mark Hella Cooks. I adapted his Bibingka/Mochi and made muffins, delicious and gorgeous. Just a bit of ube extract gave the batter a vibrant purple that is so whimsical and …