Archive for the ‘eggs’ Tag

Zucchini Bread Video

If you can’t tell that it’s summer by the hot weather we’ve having then you can surely tell by what vegetables are in season.  I got some zucchinis from the Farmer’s Market just to make zucchini bread.  Enjoy!  Here’s the Zucchini Bread pictorial.


Brazilian cheese bread aka pao de queijo

My brain just loves going on tangents. I was googling restaurants in Chicago (since Chong and I, along with some family and friends, will be going to Chicago during Memorial weekend) and reading restaurant reviews and websites when I found a Brazilian steakhouse near Chicago. That brought me back to when Chong and I went to Fogo de Chao and I first tasted their cheesebread. Oh.My.Goodness. Their cheesebread were SOOO good! Besides the all-you-can-eat meat, I remember their cheesebread and their water. So I googled up some recipes and wouldn’t you know it, I had almost everything except for the cheese. So after a hop, skip and jump, I came back with a package of Parmesan cheese to start my Brazilian cheesebread.

Pao de Queijo


* 2 cups tapioca flour
* 1 1/4 cups milk
* 1/2 cup canola oil
* 1 tsp salt
* 2 eggs
* 12-14 oz parmesan cheese


1. Preheat oven to 350.
2. Pour tapioca flour into a plastic bowl.
3. In a pot, bring the milk, oil and salt to a boil. Remove from heat.
4. Pour the milk and oil mixture into the flour and stir.
5. Let the dough rest for 15 minutes.
6. Stir the eggs and cheese into the dough and mix well.
7. Oil your hands and form the dough into golf-size balls and place on baking sheet.
8. Bake for 25-30 minutes, or until golden brown. Serve warm.

Brazilian Cheesebread aka Pao de Queijo Pictorial

Tapioca flour

Milk, oil & salt


Dough + eggs

Plus cheese

Want to play ball?

Oven ready

Stomach ready

Dinner (pan-fried chicken breast, steamed broccoli & cheesebread)

These were good…but if I decide to make them again, I’d use more cheese and make them smaller.  The bread/dough was too elastic for my taste and I think that’s because I made them too big.  Next time, I’ll try baking them in my mini-muffin pan.

How Time Flies By!/Chinese Steamed Buns

Sometimes, time just seems to stand still, no matter what I do to pass it and sometimes, when I don’t want time to fly by so quickly, by the time I know it, 2 days have passed by already! Or is it just me and my mentality? Usually, if I’m waiting for something to happen or come, then the week goes by soooo slow but I can’t believe it’s already Saturday, and almost noon! Have to do some last minute shopping for tonight then come home and prep/cook my food. It’s going to be a yummy night! The menu for tonight will be: Italian salad (from my sister’s workplace), cheese fondue with French baguettes, Manicotti Alla Romana (stuffed manicotti), Peanut Butter cake (for Chong), and I’m assuming my cousin’s going to buy me a cheesecake since she told me not to make one for myself. Oh man, everything sounds so fattening but delicious! Ok, after all the good eats today (and whatever leftovers we have to finish), Chong and I are going to start (again) on our healthy lifestyles. We haven’t been working out since Christmas so it’s time to get back on track.

I made some Chinese Steamed Buns on Thursday and they were really good! I call them Galangbao and they’re a bread-like bun filled with meat. Asian stores and delis sell these for about $1.50 for a big bun but when you’re feeding a lot of people, it’s a lot cheaper to make your own. They’re pretty easy to make, it just takes a lot of prep time to make the filling, and it takes a little getting used to closing up the bun but it’s well worth it.

Chinese Steamed Bun/Galangbao


-2 packages Chinese Steamed Bun flour
-2 cups milk
-2 tbsp oil
-3/4 c of sugar
-1.5 pounds ground pork
-1 bunch of green onion
-4 garlic cloves
-5 eggs, cooked
-1 package of Chinese sausage
-1 tbsp vinegar


There are step-by-step instructions on how to make the buns and what to use for the filling and that’s what I followed so I’m basically rewriting the directions on here.

1. Pour the flour into a bowl and save 4 tablespoons of flour for later use.
2. Mix the flour with the milk, oil, and sugar and stir until well-blended.
3. Cover and let the dough rest for 15 minutes.
4. In the meantime, slice the green onions and chop up the garlic.
5. Mix the ground pork with the green onions and garlic and set aside.
6. Chop up the egg into quarters and set aside.
7. Slice the Chinese sausage into 1/2 inches (5 slices per sausage) and set aside.
8. Bring a pot of water to a boil and add 1 tbsp of vinegar.
9. Cut some wax paper or parchment paper (works better) into 2″ squares (I ended up making 16 buns).
10. Knead the dough for 3-5 minutes and cut into into 16 pieces.
11. Take a small lump of dough, flour your cutting board, and roll the dough flat (a little larger than the size of your palm).
12. Add a heaping spoonful of the ground pork mixture, 2 slices of eggs, and 2-3 sliced of Chinese sausage and bring the ends up together to close the bun.
13. Put on parchment paper.
14. Repeating steps 11-13 for the rest of the buns and when you have enough to fill the steamer (3-5 buns, depending on the size), cover with a lid and put the steamer on top of the boiling pot of water.
15. Steam for 20 minutes and enjoy when done.

**I’m still getting used to writing down my own instructions : )

Chinese Steamed Buns/Galangbao Pictorial

Bags of flour I used


4 tbsp of flour

Sugar, salt, & oil added to the flour

Add milk

Stir til mix

Ground pork, green onions, garlic, salt & black pepper

Mixed together

Quartered eggs

Chinese sausage

15 minutes later

Rolled (this was obviously too small)

Filled and ready to be steamed

Waiting for the steamer

Steaming away

Open sesame!


Dissected part deux

Wrapped and ready to eat!

I haven’t made these in a while but OMG, I had forgotten how good home-made ones are!  I gave 9 to my parents and left 6 for us.  I think we still have 1 left in the fridge.  : )  Chong says he’s not tired of eating the Galangbao yet, but he will if I end up making it once a week (which I won’t).  He’ll probably take that to him for snack/lunch tomorrow.  I’m tired of eating them already.

Next time I make these, I won’t French cut the Chinese sausage because the rough edges made it harder to close up the buns.  Lesson learned.

Too Much Chocolate Cake

Sorry for the long hiatus, everyone.  I’ve been busy trying to get things in order.  It’s still a work in progress.  I haven’t been cooking or baking lately so I’ll be backlogging recipes for a while.  I have plans on making steamed rice rolls and papaya salad today so if I have time, I’ll take pictures.

I made some Too Much Chocolate (Cake) Cupcakes for my niece’s 5th birthday last month because she 1) loves chocolate and 2) I wanted to make something that would fit her appetite. She loved her cupcakes and her presents that Chong and I gave her, especially her little fingerless gloves.

Too Much Chocolate Cake/Cupcakes


* 1 (18.25 ounce) package devil’s food cake mix
* 1 (5.9 ounce) package instant chocolate pudding mix
* 1 cup sour cream
* 1 cup vegetable oil
* 4 eggs
* 1/2 cup warm water
* 2 cups semisweet chocolate chips


1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Cake Mix

Jello-O Pudding

Cake mix + pudding mix

1 cup sour cream

4 eggs, beaten

Who says oil and water can't mix?

One big, happy, & messy family


Add mini-chocolate chips

Ready to bake

Cupcake pan with cupcake liners

Filled using 1/4 c per cupcake

Fresh out of the oven

Resting on the cooling rack

Side view of cake

Top view of cake

Peanut Butter Chocolate Cupcakes (Chong loves anything PB)

I LOVE this version of chocolate cake.  It’s so moist and chocolate-ly and so versatile.  You can add whatever chips you prefer and whatever cake/pudding mix you like and it’ll still turn out perfect.  I haven’t tried it for white/yellow cake but let’s assume that it’ll turn out great also.

Good Morning!

Actually, it’s not that good of a morning.  I knew I was probably coming down with something last night because I had the sniffles and guess what, I’m congested and have a stuffy nose today.  Maybe I jinxed myself, who knows?  I fell asleep on the couch at 11 PM last night because Chong wasn’t ready for bed.  He was watching Fracture until 1:30 AM and then woke me up to go to bed.  He sure loves his weekends.  As of 10:20 AM, he’s still snoring away!  He loves to sleep in, unless I make him wake up.  Haha. I notice that we have different weekend schedules.  Chong wants to sleep in til noon (or later) while I always end up waking early, especially if it’s during spring/summer.  Plus, when my body wakes up, it’s hard for me to fall back to sleep, which is the complete opposite for Chong.

I wanted to make cinnamon rolls for breakfast but the recipe calls for room temperature eggs.  So the eggs have been “thawing” for an hour now and they’re still semi-cold.  If I get too impatient, I’m going to just use them as is.

Thanks to watching America’s Test Kitchen (I love that show), I was craving homemade pizza last night.  Went out and bought some ingredients and made my own supreme pizza.  It was pretty good…except I didn’t add enough flour to the dough, hence it was really sticky after it had rested for 1 hour and I couldn’t roll it out.  And since the recipe was for 2 pan size pizzas, I decided that since I was making a 13×9 pizza, it’d be okay to use the whole entire batch.  BAD IDEA!  The pizza ROSE and the dough was really thick, about 1 inch high.  Other than that, it was really good!  The bottom and edges were nice and crispy and the dough was cooked though.  Next time, I’ll use less dough and more ingredients.

Still waiting for the eggs…..

—Updated at 6 PM—

Supreme Pizza

The Story of A Cinnamon Bun

I never imagined how hard it would take to make these!  First attempt at proofing yeast in warm milk = FAIL.  I’m assuming that the milk was too hot and killed the yeast.

Nothing, just plain milk

Second attempt = FAIL.  I think I let the milk cool too long and it wasn’t warm enough to proof the yeast.  Third attempt, I heated up the milk, made sure it was lukewarm, added yeast and 1 tspn of sugar and TADA, it came out perfect!

Finally!  Secret: sugar!

I poured in my flour, sugar, and melted butter and stirred.  The dough felt really dry but I didn’t realize what was wrong with it at that moment……..until I saw went back and read some member’s comments, and realized that I forgot to add the EGGS!  The EGGS that I’ve been waiting all morning to warm up!  Ugh!

That’s some dry dough

Fourth attempt, milk wasn’t warm enough!!!  So poured it out and started on my last and fifth batch.  It finally came out the way I wanted it.  Added eggs, melted butter, and sugar and stirred.  Then I added my flour into my mixture.

Fifth and final attempt…it’s starting to look good

Whew…big sigh of relief

1 hour later…

Rolled out, spread with butter, brown sugar & cinnamon

Rolled up


30 mins later

Baked it for 15 mins and spread cinnamon buns with cream cheese frosting.


The picture is blurry but I’ve got to say, those 12.5 teaspoons of yeast, 9 cups of flour, 5 cups of milk, and 4 fours of frustation sure tasted good!  Sighs.  I’m kind of sad that I ended up using A LOT of yeast to make these cinnamon buns turn out but it’s a good start.  They were so soft and delicious.  I will definitely make these again except I’ll take my time and make sure I only do it the first time!

More Cookies!

Baked some peanut butter cookies for Chong on Christmas Eve.  I was trying to time it right so the cookies would be ready when he got home but he got home earlier than I had expected while the cookies were still baking in the oven.  I halved the recipe so my measures are different from the ingredient listed below.

Classic Peanut Butter Cookies


  • 1 cup unsalted butter
  • 1 cup crunchy peanut butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda


  1. Cream together butter, peanut butter and sugars. Beat in eggs.
  2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
  3. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.
Shifting flour, baking powder, baking soda, & salt                                        Shifted

1/2 c (1 stick) softened butter)

Add brown and white sugar                                                Cream together

Add peanut butter                                                               Cream together

Add egg                                                               Mix together

Add flour mixture                                                Mix well

Chilled for 1 hour

Roll into balls


Cooled and ready to eat!

Maybe next time, I’ll flatten them and see how he likes it.  I think that regardless of how they look like, he’s going to devourer them!