Soufflé Pancake


Fluffy soufflé pancakes for a leisurely L3 Sunday paired with whipped maple butter for a dreamy breakfast. #soufflé #pancakes #sundaybreakfast Ingredients Yolk batter 2 egg yolks (38g) 25g (2 Tbsp) caster sugar 60g (4 Tbsp) Lewis Road Creamery A2 milk 60g (6 Tbsp) flour 2g (1/2 tsp) baking powder Egg white mixture 5 egg whites…

Hong Kong Steamed Rice Noodle Rolls, 豬腸粉


Other than rice congee, the second item of food we always get after our flight back into Hong Kong, is rice noodles. Be it rice noodles rolls, simply served with a trio of sauces and sprinkling of sesame seeds (豬腸粉) or the steamed rice rolls at yum char with fillings such as prawns, beef mince/coriander/water…

Congee (rice porridge: 白粥) with pork and salted egg


(mum’s version always has dried scallops for added sweetness) Congee and fried dough. 白粥油炸鬼 The story behind this dish speaks to one of the foundational dishes of the Chinese culture, which is my heritage. Congee (pronounced as ‘jook’ in Cantonese), is jasmine rice boiled down till soft, much like porridge. There used to be a…

Granola


Making my own granola is such a game changer and incredibly satisfying. It’s all about personalising your cereal – you can add all your favourite cereal ingredients into the mix, and leave out all the things you don’t like. Personally, I don’t like shredded coconut, but love freeze dried fruits, such as Fresh As’s raspberries….

Crunchy and fluffy Belgian waffles


These are by far the crunchiest waffles I have ever made. The key was the yeast and also the prolonged rising time – resulting in a crisp surface and fluffy centre. They stayed crunchy for a long time too. Perfect for freezing and reheating in the toaster. This portion is good for making 6 large…