New Blog!

I’m surprised that I haven’t created a post that forwards any readers of this wordpress to my new blog(s).

After my last post in 2012, I moved to tumblr and started Soon after receiving a real camera at the end of 2013, I started a more proper blog with photos not taken from my phone: I currently use and update posts there as well. My most currently blog is Dinner4OneVancouver

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Potato and Leek Soup

Hi all,

Got home at 9:30pm from class and grocery shopping so I wasn’t in the mood to get studying. 9 hours of class is brutal, most of which I didn’t really pay attention to 0:)

This recipe is really simple and I also chose this recipe so I can use my cuisinart immersion blender that I picked up for $30 @ home outfitters (in orange!).

For this recipe, you will need:
-4 pieces of cooked bacon with a tablespoon of the bacon fat saved
-2 large leeks, thinly sliced and only the white/green part
-3 medium-large potatoes that are peeled and diced into half inch cubes
-5 cups of no-salt chicken broth (I used campbells)
-2 cloves of garlic
-salt and fresh ground pepper
-1 1/2 cups of frozen peas
-1/2 cup of whipping cream (this is the highest % of cream we can buy in Canada at most grocery stores)
-1 tablespoon of non-salted butter

This serves 6 people as an appetizer and is under $10!

1.Melt the butter and fat in a large pot. Once melted, add the leek and garlic.

2.Cover for 5 minutes on medium heat. After sweating the leeks, add the stock, salt, black pepper, and potatoes. Bring to a boil and simmer until the potatoes are tender.

3.Take out half of the leeks and potatoes (approximately) and some of the liquid into a separate heat-resistant bowl. Use the immersion blender to puree.

4.Once pureed, add back into the soup. Bring to a simmer and add the cream and peas. Simmer until the peas are cooked/reheated.

5.Enjoy with crumbled bacon and croutons. I made the croutons out of sourdough by cubing 1 1/2 cups of sourdough and tossing it with 1 tbsp of butter; afterward, I baked the bread for 8 minutes at 400F.


So mine came out a little too thick. I suggest taking small portions of the potatoes out and pureeing them at a time. Afterward mixing it back into the soup. You simply just have to repeat if it’s too watery. This way, you can control the thickness to reach the consistency you like. I would also use 1 more leek because it’s very subtle. Not sure about you but I want a punch of leek in every mouthful!

This recipe was adapted from

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Red Bean Buns

Hey all,

Recently came down with a cold so it’s a bit hard to study… so I decided to make these red bean buns.

Super simple and easy. If you do not have a standard mixer, then this will require some elbow grease.

For this recipe, you will need:
– 250G of red bean paste (I bought Six Fortune brand that is made here in Burnaby)
– 3 1/2 cups of all purpose flour
– 2/3 cup of warm whipping cream
– 2/3 cup of warm water
– 1/4 cup of caster sugar
– a pinch of salt
– 1/4 cup of unsalted melted butter
– 2 tsp of active dry yeast

1.To start, I placed the yeast into the water with a pinch of the sugar and set aside for 10 minutes to make sure the yeast is still active. Nothing is worse than baking and finding out the yeast is dead!

2.Place the sugar, salt, and flour into a large bowl. Mix in the yeast mixture and the milk. If the yeast sticks to the bottom of the bowl, I used the milk to rinse it off into the large bowl. Bring together with a fork.

3. Add the butter and mix with a fork. The dough should come together fairly easily and once it does, turn it out onto a board. No extra flour needed.

4. Knead for 30 minutes until the dough becomes smooth and elastic. If you have a electric mixer, I would set it to low and leave it until you have reached the right consistency.

5. Put dough away in a bowl and cover with saran wrap. Place in an oven or warm place for 40 minutes.

6. While the dough is resting, roll about 16 red bean balls and set aside.

7. Remove the dough from the bowl and punch out any air. Separate into 16 equal pieces.

8. Roll out each dough piece large enough to wrap around the red bean ball.

9. Pinch together the ends that wrap around the red bean ball and place that ‘end’ on the bottom of the cutting board. Flatten with a butcher knife until you get a thick pancake about 3 inches wide. Cut 8 slits. Sprinkle with sesame seeds; you may have to push them in

10. The recipe said bake for 20 minutes at 350F but I ended up baking them for 30 minutes because mine is not convention.

11. Brush when they come out of the oven with melted butter to keep the bread moist. You can serve them room temperature or right out of the oven.

Enjoy! I actually liked this recipe because the bread is a little dense but buttery which plays against the soft red bean. DELICIOUS.

The original recipe that I followed is from :

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Red Bean Soup

Hi everyone, Chinese new year is coming! So I decided to make something red… red bean… red bean soup!

This recipe only needs a few ingredients and they are 1. red bean (azuki beans), 2. water, 3. rock sugar, 4. salt.

1. Soak 1 cup of red beans overnight and rinse.
2. Boil 1 1/2L of water.
3. Add the red beans to the boiling water and bring the water back to a simmer.

4. Simmer uncovered for 30 minutes
5. Add 3/4ths cup of red bean paste and add cold water at the 30 minute mark to bring the water back up to the 1.5L of liquid. Bring the soup back to a simmer and cook uncovered.

6. When the ‘water’ (water that hasn’t mixed in with the red bean) has evaporated, continue to step 7.
In the picture below, when you scoop from the bottom up, there should only be a thin layer of clear liquid (water).

7. Dissolve 2 1-inch cubes of rock sugar into the soup.

8. Add 2 tablespoons of sea salt.
9. Serve hot/warm/cold πŸ™‚

The soup came out pretty good. Next time, I will definitely add dried tangerine peel to add extra flavor like you see in most restaurants that serve this at the end of the meal.

Really quickly, to make red bean paste (like I did), soak 1 cup of red beans overnight and boil in 6 cups of water for approximately an hour. Strain the beans. Push the beans through a fine-mesh strainer to remove the skins; you can do this directly above a pan with 1 tablespoon of veg. oil set over medium heat. Add 1 teaspoon of salt. Stir with a metal spoon until the moisture evaporates and you are left with red bean paste. This yields approximately 3/4ths cup of red bean paste.

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Lemon Scones

Hi all, last recipe before I get back to Cowtown.

I’ve made this a few times over the past 4-5 years and it’s always come out great and everyone loves them. These scones are simple and most of the ingredients can be found in any pantry, unless your D. (you know who you are).

For this recipe you need:
3 cups all-purpose flour
1/3 cup sugar
3 lemons – zest only (I could only find two nice lemons :c)
1 tbsp baking powder
1 cup buttermilk
1 tbsp whipping cream (35%)
1/2 tsp salt
2/3 cups unsalted butter, chilled and cubed

Combine all the dry ingredients in a large mixing bowl and whisk until combined. Add the butter and use your finger tips (or pastry cutter) to mix the dry ingredients with the butter.

It’s okay if there are pieces of butter because this will give you the ol-so-fluffy texture. Anything larger than the size of a pea should be broken up to smaller pieces. It’s done when there are small clumps of dough throughout.

Add the buttermilk and whipping cream. I like to have these ingredients cold when mixing them into the dry ingredients. You don’t want that butter to melt!

Knead until a dough ball forms.

Divide into two and form two 1-inch thick circles. Wrap in saran wrap and chill for atleast 15 minutes in the fridge.

Pre-heat the oven to 400F (200C). When the oven is heated, cut each circle into 6 pieces. Brush with whipping cream.

Bake for 20-24 minutes until a bamboo skewer comes out clean.

I wish i had three lemons 😦 but nonetheless, the recipe came out great. If you want to impress someone with your baking skills, this is definitely something you should try πŸ˜‰

Until next time, Happy Holidays!!

The original recipe can be found on:

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Chicken Pot Pie

The weather has been just horrendous so I thought this would be a perfect recipe to make – I also had to use the turkey stock I made a few weeks back or else it will go bad and would have been a waste of time and food.

So for this recipe you will need:

3 large chicken breasts – bone-in and with skin.
1 1/2 (asian sized) carrots – medium-sized cubes, approx. 2 cups
1 large yellow onion – chopped, approx. 2 cups
2 cups of frozen peas
1 cup of pearl onions
6 tablespoons of non-salted butter
3/4 cup of flour
1/4 cup of heavy cream
6 cups of chicken/turkey stock
2 chicken bouillon cubes
1/2 cup of chopped fresh parsley
puff pastry
1 egg mixed with 1 tablespoon of water (egg wash)

1. Rub the chicken breasts with olive oil and sprinkle with salt and pepper. Bake at 350F for 40 minutes. Set aside, and when completely cool, cut the chicken into large pieces discarding the skin and bones.

2. In a large pot, melt the butter on medium heat and add the chopped onions. Sweat the onions until translucent. In a medium pot, bring the stock to a simmer and dissolve the bouillon cubes into the stock.

3. Turn off the heat and add the flour. Stir until the flour/onion mixture becomes a thick paste.

4. Pour in 1 cup of the stock into the flour/onion mixture and whisk. Repeat two more times. This will remove all flour lumps!

5. Turn the heat back onto medium and pour in the remaining amount of stock. Whisk for 1 minute, until the sauce becomes thick.

6. Add the cream, 2 tablespoons of sea salt and black pepper, peas, pearl onions, chicken, parsley, and carrots. Turn off heat.

7. Ladle the chicken mixture into oven-safe ramekins. Brush the egg-wash around the rim of the ramekin and top with puff pastry. Slit the top of the puff pastry and brush with the egg-wash. Sprinkle with sea salt and black pepper.

8a. Bake at 350F for 40 minutes.

This recipe turned out pretty good. I thought the pearl onions would be really overwhelming but it really helps add texture and a sharpness to the dish. This is a perfect at-home-date dish on a heavily raining day. Enjoy!

The original recipe that I adapted mine from can be found at:

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Turkey Stock

Well… now that I’ve partially cleaned up the fridge/freezer, the last thing to do was to use the turkey bones I’ve kept in the freezer from this past Thanksgiving dinner.

Stocks can be used in practically anything to add flavor or as a building block for soups.

This recipe yielded about 9-10 cups of stock.

Turkey bones and wing tips, 1 leek, 4 carrots, 4 ribs of celery, 1 onion, 10-12 peppercorns, sprigs of thyme, 4 garlic cloves, and 2 bay leaves.

Vertically cut the white-part of the leek and clean. Clean, peel, and clean the carrots, onion, celery, and garlic.

Add these ingredients into your stock pot and the turkey bones. Throw in the bay leaves, thyme, garlic cloves, and peppercorns.

Fill up the pot with cold water until there is approximately an inch from the top and turn the stove to high until boiling. Once boiling, reduce to a simmer on medium-low heat.

Skim the stock when necessary (practically everytime you check on it!) and add more water so there is approximately an inch of water from the lip of the pot (about every 30 minutes).

3 hours…

6 hours…

After 6-7 hours, strain the broth into a heat-resistant bowl or another large pot to remove the bones and etc. Place the bowl/pot into ice or cold water and continuously stir the stock – your bowl/pot should float if you are using cold water. You want to cool the stock as fast as possible: stocks can take hours to cool so it is a perfect breeding ground for bacteria.

Pour the stock into air-tight containers when cool and put into the fridge or freezer. Skim off any fat on the top of the stock.

My adaptation came from

Now I just need to figure out what to do this…

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