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...