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 recipe for a delicious summer treat: Fruit Tart! When you find yourself with a wide range of fresh fruit - especially berries - you can put this dessert together for a dish that everyone will love. In addition to the fruit topping, you'll need a tart crust, obviously, and a nice pot of creme patissiere. In a way, that makes this rather similar to our Apple Tart  recipe, but the preparation is still slightly different! Fruit Tart Makes a 10" tart Ingredients: For the crust: 90 grams unsalted butter, softened 20 grams sugar 35 grams powdered sugar 1/4 teaspoon salt 1 egg 20 grams almond flour 150 grams all-purpose flour For the filling: 2 cups milk 1/3 cup sugar 1/4 cup cake flour 2 tablespoons corn starch 4 egg yolks 2 tablespoons butter 1 teaspoon vanilla extract or 1/2 vanilla pod For the topping: Fresh fruit, like berries, peaches, kiwis, mangoes, or whatever is in season. Directions: Prepare the crust as specified in our Sweet Tart Crust rec...

Welcome back!  Today, we have a recipe for a baking essential: Creme Patissiere, aka Pastry Cream! Creme Patissiere is a type of custard that is used in a wide variety of delectable desserts, like Fruit Tarts or Cream Puffs. It's a technique that you'll want to develop in order to broaden your repertoire of baked goods, but thankfully, it's not hard at all to master. Creme Patissiere Ingredients: 2 cups milk 1/3 cup sugar 1/4 cup cake flour 2 tablespoons corn starch 4 egg yolks 2 tablespoons butter 1 teaspoon vanilla extract or 1/2 vanilla bean Directions: Take the cake flour, corn starch, and 1/2 cup of milk and mix until there are no specks of flour left. The mixture should be very smooth. Put the egg yolks into this mixture and mix them in smoothly. Put the rest of the milk (1 1/2 cup) and the sugar in another pot. If you're using vanilla bean, scrape the seeds into the pot, adding the pod in as well. Heat this on a stove and mix.  Once the milk is bubbling slightly...

 Welcome back!  Today, we have a really interesting dish: a pavlova! This dessert hails from Australia/New Zealand, and is actually associated with summertime, which includes their Christmas/holiday season. It is similar to a meringue in terms of its composition and production, and you get a wonderful contrast between the crunchy outer shell and the fluffy interior. Plus, the fresh berries greatly add to the dish, adding color in both visual presentation and flavor. Berry Pavlova Ingredients: 4 egg whites 1 cup sugar 2 teaspoons corn starch 1 teaspoon apple cider vinegar (or lemon juice/white vinegar) 1 teaspoon vanilla extract For the whipped cream: 1 cup heavy whipping cream 1 tablespoon sugar Directions: Crack the eggs open and pour the egg whites into a bowl. Mix the sugar and corn starch together in a separate bowl. Whisk until the egg whites have reached soft peaks. Add this sugar/corn starch mixture into the egg whites, 1 tablespoon at a time while whisking until stiff ...

Welcome back to Chez Chefpo with another recipe!  This time, we've got some quiches, but with a bit of a twist. Instead of using the traditional, buttery pie crust, we substituted it with the hash-brown+cheese mixture that we used back in the Hash Brown Egg Cups . This allows the quiche to be a little healthier, and it tastes great as a crispy, cheesy crust. We made two different quiches today, one resembling more of a Quiche Florentine and the other more like a Quiche Lorraine. However, both have the same, delicious, hash brown crust. A perfect piece for any breakfast, lunch, or dinner. Potato-Crust Quiches Makes one 9" quiche, or two 6" quiches Ingredients: Crust: 500 grams frozen shredded hash browns, thawed and drained 3 tablespoons melted butter or cooking oil 1/4 cup shredded cheddar cheese (optional) Filling: 4 eggs A combined total of 1 cup of milk and cream. (you can do all milk, all cream, half and half, or even 23.7% to 76.3%) 1 small onion 1 cup shredded chees...

This is the first post here!  This little group of Chefpos is going to bring you all some great tasty recipes and some tips and tricks in making them! Today, we made some crispy hash brown cups with eggs, which is a simple, yet delicious recipe. Hash Brown Egg Cups Makes 6 Servings Ingredients: Cups: 12 oz shredded hash brown potatoes (store-bought/frozen) 2 tablespoons of melted butter or cooking oil for a lighter flavor 1/4 to 1/3 cup of shredded cheddar cheese Pepper, garlic powder, and onion powder to taste Filling: 6 Eggs Salt and pepper to taste Optional: bacon, chives, cilantro, more cheese. Directions: Preheat oven to 375° on airfry mode (Breville Smart Oven Air) or 400° on bake. Mix together all the ingredients for the cups in a medium-sized bowl. Grease the muffin p...