Welcome back!  Today, we have a staple of the Taiwanese night market: Oyster Omelette, or O-a-tsian! O-a-tsian, which is Hokkien for "oyster fry" is the embodiment of Taiwanese food: fresh seafood, combinations of chewy and crispy textures, and rich flavors. This is a dish that can be found at any night market across Taiwan, but now, you can have it in your home! Taiwanese Oyster Omelette Makes 2 omelettes Ingredients: Omelet: 65 grams sweet potato flour 35 grams tapioca flour 1/4 teaspoon salt 250 grams water 1 teaspoon sesame oil (specifically 香油) 3 eggs 8 large oysters Green, crisp vegetables, such as Taiwanese baby bok choy (小白菜) Sauce: 4 tablespoons ketchup 4 tablespoons sweet chili sauce 1/2 tablespoon soy paste (醬油膏) 1 tablespoon corn starch 1 tablespoon sugar 1/2 cup water Directions: Make the batter by whisking the sweet potato flour, tapioca flour, salt, water, and sesame oil. This batter will separate over time so be sure to mix until even before pouring into the p...

Welcome back!  Today, we have a dish that is as fancy as it is easy to make: Crab Cakes! Both the preparation and cooking of this recipe are as simple as an entree of this level can get; simply mix up the ingredients, sear it on a pan, and that's it! Plus, there's a variety of suitable crab meat grades, so you can pick one that fits your taste and budget. Crab Cake Makes 16 small crab cakes Ingredients: 1 pound crab meat 2 eggs 2 tablespoons mayo 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 1 tablespoon dry white wine 1/2 teaspoon celery seeds 1/4 teaspoon smoked paprika 1/4 teaspoon black pepper 1/2 cup panko/breadcrumbs (add more if necessary) 2 tablespoons parsley, chopped Directions: Mix all the ingredients together. Make sure the crab meat is evenly shredded. If the mixture is too wet, feel free to add some more panko. Form small balls from the mixture. Make sure to compact the crab cakes so it doesn't fall apart while cooking. In an oiled pan, sear the cra...

Welcome back!  Today, we have a new twist version of a breakfast staple: Blueberry Muffins with Streusel! This might seem like our Blueberry Muffins , but a quick comparison shows that their differences are not negligible. Besides the streusel, which is clearly a new addition to the recipe, this version of muffin has a simpler procedure (so that you'll have the energy to make the streusel) while still retaining its moist and flavorful goodness. Baking is a science, but you can always use multiple methods to achieve the same goal. Blueberry Muffin With Streusel Makes 12 muffins Ingredients: For the muffin batter: 1/2 cup oil 2 eggs 1/2 cup milk 1 teaspoon vanilla extract 2 cup flour 1/2 cup sugar 2 teaspoon baking powder 1/2 teaspoon salt 2 cups blueberries For the streusel: 1/4 cup flour 2 tablespoons brown sugar 2 tablespoons sugar 1/8 teaspoon teaspoon salt 2 tablespoons cold butter Directions: In a bowl, mix the oil, eggs, milk, sugar, and vanilla extract together. Sift in the f...

Welcome back!  Today, we have a recipe for the most iconic cookie ever: Chocolate Chip Cookies! Loaded with smooth chocolate, these cookies are an absolute treat that everyone is sure to love. Plus, this recipe's pretty easy to whip up quickly, so it's super convenient when you need to prepare something for a party or if you just want some indulgent snacks.  Chocolate Chip Cookies Makes 18 cookies Ingredients: 1 stick (1/2 cup) butter, softened 100 grams white sugar 75 grams brown sugar 1 teaspoon vanilla extract 1 large egg 1 1/2 cups (190 grams) all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder (optional) 1/2 teaspoon sea salt 6 ounces chocolate chips or chunks Directions: In a mixing bowl, cream the butter with the white and brown sugar. Add in the vanilla extract and egg and mix. Sift the flour, baking soda, baking powder, and sea salt into the wet mixture. Mix this together, but don't overmix! Add the chocolate chips or chunks and mix. Let the cooki...

Welcome back!  Today, we have a delicious Tex-Mex and barbecue fusion: Brisket Queso! We have made Queso  in the past but as noted in the past recipe, it takes a little bit of experimenting to get the right texture. So this time, we used a new technique by incorporating a little bit of chemistry and simplifying the queso part of the recipe. Specifically, the key is to use sodium citrate, which is a compound that can be created by combining an acid like lemon or lime juice with baking soda and helps to keep the cheese evenly smooth. Another important factor is the ingredients used: American cheese actually has sodium citrate already; the Colby that we used is a similarly good melting cheese. Brisket Queso Ingredients: 40 milliliters lemon or lime juice 1/2 teaspoon baking soda 1/2 pound cheese, cut into cubes or grated (we used half cheddar and half Colby) 1/2 cup heavy cream Some Pico de Gallo, Habanero Salsa, or just fresh diced tomatoes and onions Brisket Directions: Create ...

Welcome back!  Today, we have a classic breakfast-dessert dish: Cinnamon Rolls! Cinnamon rolls evoke the feeling of a nice American brunch spread, or a breakfast at a Southern cafe - who market their cinnamon rolls as the gooiest, fluffiest, most cinnamon-y delights you've seen. Well, cinnamon rolls actually find their strongest roots in Scandinavia, with Sweden in particular. In fact, Sweden and Finland originated a National Cinnamon Roll Day, on October 4th, to celebrate their cultural delicacy. The American version really isn't too different save for the use of a cream cheese frosting. Cinnamon Rolls Makes 9 cinnamon rolls Ingredients: 375 grams bread flour 1 egg 1 1/2 teaspoon instant yeast 1/2 teaspoon salt 40 grams sugar 180 grams milk, slightly warm 40 grams softened butter 4 tablespoons softened butter 1/2 cup brown sugar 1 1/2 tablespoons ground cinnamon 4 ounce softened cream cheese 2 tablespoons softened butter 2/3 cup powdered sugar 1 teaspoon vanilla extract 9...