About

Hello everyone!

This is our about us page! After a little bit, I've finally figured out how to do this type of page, so I moved the stuff from the post that I'd made earlier that was basically the "about us" to here, so now it's easy to access. If you're new, we'll introduce ourselves: the Three Chefpos! We three Chefpos work in this Chez Chefpo to bring you our tasty homemade recipes so you too can enjoy them. Without further ado, the Chefpos!

Chefpo

Chefpo's the main chef around here, and that's why it has the tallest hat!

Skills: 30+ years of cooking experience

Master of adaptation and flexibility in the kitchen

Expert in plating

Likes: Crabs, eating, and watching dramas

Dislikes: Death metal and other Chefpos hiding things under their hats

Chefpo Jr.

Chefpo Jr.'s a learning chef with several years of experience helping out Chefpo in the kitchen.

Skills: Finding good recipes to try

Mixing and stir-frying

Eating anything that can be eaten

Likes: Penguins, pizzas, and working out

Dislikes: Rough surfaces and Li'l Chefpo's antics

Li'l Chefpo

Li'l Chefpo's a bit of a beginner chef, sadly to say. But why am I using third person? I am Li'l Chefpo! While I also try to assist in the cooking like Chefpo Jr., I'm the behind-the-scenes producer/editor! You may know me as... Bloggerpo!

Skills: Cutting vegetables

Designing blogs and other various designs

Taking photos and videos

Likes: Turtles, writing, and making Chefpo Jr. deal with my antics

Dislikes: Doing the laundry and touching animals

Pretty amazing, right? So why do I sign off all the posts with "Chefpo"? Am I participating in identity theft? Nah, it just seems more professional to not have "Li'l Chefpo" at the bottom of every page. Plus, I wasn't the one who made them. But watch out! Whenever Chefpo Jr. or I make something, it'll be signed off with whoever made it. Also, Chefpo Jr. might be writing some posts in the future too!

That's all for today! Feel free to ask any questions about any of us, and maybe I'll do a Q&A in the future!

-Li'l Chefpo

Comments

Brownie Cheesecake

Welcome back to Chez Chefpo! Today, we have a delicious treat that combines two wonderful desserts into one! If you like brownies and cheesecake, you're going to like this too, as the two flavors really balance and complement each other. It also goes well with some fresh fruit and is a good final course of a meal. (In fact, you got a sneak peek at it in our Pasta Salad recipe!) Brownie Cheesecake Makes a 9" round pan Ingredients: Brownie: 6 ounces dark chocolate 4 ounces (1 stick) unsalted butter 2 tablespoons brown sugar 6 tablespoons sugar 2 eggs 1 teaspoon vanilla extract 75 grams cake flour 1 tablespoon cocoa powder 1 teaspoon espresso powder 1/2 teaspoon salt Chocolate chips (optional) Cheesecake: 8 ounces ricotta cheese 8 ounces cream cheese 4 ounces plain greek yogurt 2 eggs 50 grams sugar 1/4 cups dried fruit (cranberries, raisins, blueberries) soaked in rum/brandy/Grand Marnier Lemon zest (optional) In place of the ricotta cheese, you could use another 8 ounces of c...

Taiwanese Oyster Omelette

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...

Nduja Pasta

Welcome back! Today, we have another regional pasta recipe: Nduja Pasta! This dish comes from Calabria in Southern Italy, which is known for their chili peppers and their unique Italian dialect. Nduja is an interesting product that comes from Calabria - it is a sausage spread that is made of a mixture of pork and Calabrian chilis, giving it its distinctive red hue and spicy flavor. You can serve it in a variety of ways, from a simple spread on some bread, or in a pasta sauce as in this recipe. It really spices things up! Nduja Pasta Makes 4-5 servings Ingredients: 16 ounces pasta 2 tablespoons extra virgin olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 4-6 ounces nduja, depending on how spicy you prefer your pasta 26 ounces tomato passata (strained tomatoes) Grated Parmigiano Reggiano to top Directions: Saute the onion in with the olive oil in a pan until soft and translucent. Add the garlic in and cook for 1-2 minutes. Add in the nduja and stir into the aromati...

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