Boil Brussels sprouts in water for about 5 minutes
In a medium bowl, combine Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.
Place onto a baking sheet, and roast in the oven at 400 F for about 10 minutes.
Toast pecans in the preheated oven at 350 F
Line a baking sheet with parchment paper.
Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.
Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterwords.
In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.
I don’t like to roast my brussels sprouts in the oven the whole time because I think it will turn out dry, so I boiled it first then finished cooking in the oven to get some brown color. You can totally do it in the oven with 400F for 20-25 minutes without boiling part.
This is my first time making a pie and it turned out really good.
Cold butter 125 g
Flour 250 g
Egg yolk 1
Salt a pinch
Cold water 60 CC
15 Oz. pumpkin puree
1 and 1/4 cups evaporated milk
1 cup brown sugar
1tsp cinnamon powder
1tsp grated fresh ginger
1/2 tsp nutmeg
In a food processor add flour and finely diced cold butter together and process for 15 to 20 seconds.
Add the rest of ingredients for pie crust and process for a few more seconds when everything comes together. Don’t over work it because we don’t want butter to melt.
knead the dough together and cut in 2 pieces and use a piece of plastic wrap to wrap them, put in the refrigerator overnight.
Roll out one of the dough to the size of your pie pan, I used one that is 10 inches.
Cover the pie pan then cut the edge off.
I used the other dough to make some leaves and hearts and braids to decorate the pie. But it’s not necessary. Use a fork to poke some holes on the bottom of the crust.
Bake the pie crust in the preheat oven 355F for 15 minutes, then take it out and brush some egg yolk to the crust and the braids if you have one.
Bake for another 5 minutes in the oven.
Steam some Japanese Pumpkin over water until they are fork tender, let them cool down then use a spoon scoop the pumpkin out.
Use a food processor the make pumpkin puree.
Add the rest of ingredients for filling to the pumpkin puree and mix well.
Pour the pumpkin filling to the pie crust.
Bake in the preheat oven 350F for about 50 minutes or until the center is set. You can do the toothpick test, insert the toothpick to the center of the pie and if the toothpick comes out clean then it is good.
You can totally use canned pumpkin.
All purpose flour 500 g
Water 285 g
Instant yeast 4.5 g
Whole scallion 1 (finely chopped)
Brown sugar 3tbsps
Cinnamon powder 1tbsp
Add flour, water and yeast in a big bowl and mix them altogether then knead for 3 minutes. Cover the bowl with a pieces of plastic wrap and let ferment for about 1.5 to 2 hours depend on the room temperature. When it is twice in size then it’s good to go.
Mean while, heat up the oil in a skillet then add the scallion and salt to the oil and cook a minute. Set aside.
Take the dough out of he bowl and knead for 3 more minutes cover with the plastic wrap and let stand for 15 minutes.
Cut the dough in 2 halves, use the plastic to cover one.
Use a rolling pin to roll out the half dough to a Rectangle, add the scallion oil to the surface of the rectangle and spread it out.
Fold the rectangle twice like the picture below. Lightly press the dough together.
Cut the dough into strips. Get one of the strip on top of the other.
Use a chopstick press down in the middle.
Use hands to hold both ends of the strip then stretch out to make it twice in length.
Flip the strip over and fold the ends together use the chopstick to go through the middle.
Twist the chopstick twice, then press it down.
The other half do the same but use brown sugar and cinnamon instead of scallion oil.
Wild rice stem (JiaoBai) is grown in the water in southern China or Vietnam. Although rice is sometimes called bamboo shoots, it actually has a much softer texture than regular bamboo.
Wild rice stem 250g
Fatty pork belly 2 Oz.
Cut wild rice stem and pork into thin threads.
Add 1tbsp oil and pork belly in a skillet and stir fry until pork is slightly crispy with brown edges.
Add wild rice stem to the skillet and continue stir fry for 3 minutes.
Add 1 tbsp light soy sauce, 1tsp vegetarian oyster sauce, 1 tsp dark soy sauce and 3 tbsp water continue to cook with a lid on for 3 minutes.
Add 1tsp sugar and 2 tsp cooking wine and mix well.
加一大匙的生抽，1茶匙的素蠔油， 1茶匙的老抽和3大匙的水。 加蓋煮3分鐘。
This is not Muffin, well at least it is not American muffins. I don’t have a name for it, let’s call it Chinese jujube and walnut muffin then. I have a good friend in Taiwan who owns a big bakery store, she gave me this recipe and taught me how to make it. But the recipe was for a store, I don’t need to make that many at a time, so I adjusted it a little bit and use less oil too.
Cake flour 200g
Coco powder 7.5g
Baking powder 1.5g
Baking soda 1.5g
Pitted Jujube 10 pieces (big size)
Evaporated milk 135ml
preheat oven to 390F
無核紅棗 10 顆（大隻的）
I’ve been watching Masa’s cooking a lot recently, I love his cooking because all the food he cooks looks so pretty and delicious. It is been raining whole day today, so I decided to make his rice balls at home since I couldn’t go out anyway.
Sushi rice 1 cup
Green peas 20 pieces
Roasted seaweed sheet 1 piece
Seasoned Capelin roe 3 tbsps
Cooked Salmon fish 4oz.
Mayonnaise 2-3 tbsps
Instant dried seaweed 1 tbsp
Rice seasoning 2 bags
Cook the rice in a rice cooker.
Use a fork to break the salmon fish into smaller pieces then add mayonnaise and mix well.
Add some hot water to a small bowl then add the instant dried seaweed, drain the water after a few minutes. Make sure the seaweed is as dry as possible.
When the rice is ready add 1/2 tsp salt to the rice and mix well. Start making the balls when the rice is still warm, if you wait till the rice is cold then they wont stick together.
Add one bag of seasoning and peas to 1/4 of rice and mix well in a bowl. Wet your hands with a little bit of water so the rice won’t stick to your hands. Get 1/4 of rice out of the bowl, spread them in the middle of your left palm, add some salmon to the center, then get another 1/4 of rice from the bowl to cover it up. Fold your palms together to shape the rice to any kind of shape you like.
Add seaweed and Capelin roe to another 1/4 of rice in a bowl, then repeat the steps as above.
After you are done with all of them, use a scissor to cut the roasted seaweed into different strips, then use them to wrap around the balls we just made.
This is really something fun and easy to make. You can do any kind of shape and size. You can make something else to wrap inside the balls. It will be a lot of fun if your children join you too!
It is getting colder now, and soup comes to mind as one of my favorite dishes.
Today I made beef and mixed vegetable soup because I have so many vegetables at home.
Celery 2 stalks
Carrot 3.5 oz.
Onion 1/2 (medium size)
Corn 1 medium size
Can red bean 7oz.
Potato 1 medium size
Home made chicken broth 1.5 quarts (no salt)
Shallot 1 big one
Garlic 2 cloves (minced)
Bay leave 2 pieces
Tomato paste 3 tbsps
Cut all the vegetable and beef to bite size.
Add 2 tables vegetable oil to a skillet, add onion, shallot and tomato paste and saute for a few minute until tender and aromatic, add the rest of vegetables except bean.
Saute the vegetables for a few minutes, add broth, 2/3 tsp salt and bay leaves. Turn the heat down to medium small and cook with a lid on for about 20 – 25 minutes.
Add bean and Beef and turn the heat to high and continue to cook about 5 minutes.
Season with more salt and black pepper to taste if needed.
The reason I only cook bean and beef for 5 minutes is because I used can bean, it is cooked and I used really good quality beef which is very tender, I didn’t want to ruin it.
You can use any kind of vegetable you like.
Fried tofu skin 5 oz.
Chicken wings 2pieces (medium size)
Chinese basil 15 leaves
Ginger 5 slices
Water 6 tbsps
Dark sesame oil 2 tbsps
Rice wine 2tbsps
Light soy sauce 1.5tbsps
Dark soy sauce 1tsp
This dish is similar to 3 cup chicken, but I added the fried tofu skin to it. I will soon cook the 3 cup chicken so you can compare.
Chicken wings cut into smaller pieces.
Heat up a skillet then add the sesame oil to it and fry ginger in the oil until golden brown.
Add wings to the skillet and stir fry until the edges of meat is also golden brown.
Add the rest of seasonings, tofu skin, water and 8 pieces of leaves to the pan, turn the heat to medium and cook it with a lid on for about 5 minutes.
Add the rest of leave to the chicken and mix well, turn the heat off.
Pig stomach 10oz.
Mixed vegetables 2-3 cups
Wash the pork stomach, then boil it in a few cups water with 2 slices of ginger and 2 tbsps cooking wine until tender ( it may take a while because pig stomach can be very chewy) . I cooked it in pressure cooker for about 8-10 minutes with the bean setting.
After the stomach is fully cooked, cut into smaller pieces.
If you use cauliflower too, make sure you boil it in water for 2-3 minutes first because it takes longer time to cook.
Add 2-3 tbsps cooking oil in a hot skillet, add all the vegetables, saute for a few minutes until tender, then add 2/3 cup home made broth or water.
Bring everything to a boil, add 2-3 pinch of salt to the taste, 1/2 tsp white pepper, 2tsps sugar, mix well.
Thicken the sauce with some starch water. Add 1.5 tbsps white rice vinegar at the end and mix well.