Monday, June 30, 2014

Asian Fried Chicken


Homemade fried chicken is the BUSINESS!!

Is there anything more glorious than a crispy batch of homemade fried chicken??



2 pounds of chicken wings, cleaned and patted completely dry

vegetable oil for frying


3 Tbsp of oyster sauce

2 tsp of fish sauce

1 tsp of sugar

black pepper


3 Tbsp of all purpose flour

3 Tbsp of potato starch

3 Tbsp of rice flour

1 Tbsp of cajun seasoning

2 tsp of garlic powder

2 tsp of onion powder

1/2 tsp of Italian seasoning

1/4 tsp of white pepper

1/4 tsp of black pepper

1/4 tsp of chili powder

2 pinches of salt


1. Marinade your your chicken for at least 30 minutes (or overnight). Bring your chicken up to room temperature before you fry it.
2. In a shallow mixing bowl, add your flour/spices together, and stir to combine.
3. Dip your chicken pieces into your flour mixture, toss to coat, and tap off the excess.
4. Fry your chicken in batches until cooked through. It could take anywhere from 7-8 minutes.

NOTES: Make sure to coat the chicken with the flour mixture by hand, and not use the "place everything in a ziplock baggie, and shake", method. If you do it that way, most of your flour mixture will end up sticking to the inside of the bag, instead of on your chicken. Don't ask me why I know that.

Friday, June 20, 2014

Homemade Dinner Rolls


These dinner rolls are to die for!

I would probably sell my first born for these...

Okay, I may be exaggerating just a TEENY bit, but you get what I mean.

Homemade dinner rolls that are soft and fluffy like these, are hard to come by. I will admit, that you do have to order one of the items in the ingredients list online at, but I promise you that I will make it worth your while. :)


1 cup of warm water

7 grams (2 tsp) of active dry yeast

25 grams (2 Tbsp) of sugar

300 grams (2 1/2 cups) of all purpose flour plus more for kneading

19 grams (3 Tbsp) of Baker's Special Dry Milk

9 grams (1 Tbsp) of vital wheat gluten

8 grams (1+ 1/4 tsp) of salt

31 grams (2 Tbsp) of unsalted softened butter

You will also need:

An egg white beaten with some water

softened butter for the baking dish

melted butter for when they come out of the oven

a pastry brush

a food processor

vegetable oil

9x9 baking dish (preferably ceramic)


1. Sprinkle your yeast into your warm water (not too hot, you don't want to kill your yeast). Stir. Add in your sugar. Stir once more and set aside until foamy.
2. While you are waiting for your yeast to bloom, add your all purpose flour, baker's special dry milk powder, and vital wheat gluten into a mixing bowl. Mix to combine.
3. When your yeast is ready, give it a quick little stir to loosen up the sugar that has sunk to the bottom, and pour it into your dry ingredients. Using a wooden spoon or spatula, mix it until it starts to pull away from the sides.
4. Sprinkle in your salt and mix just until combined.
5. Add your dough into your food processor and pulse for 1 minute.
6. Flatten out your dough a bit, spread on your softened butter, and then make sure to cover the butter with your dough before you pulse again for 20-30 more seconds.
7. Place your dough onto a lightly floured surface and QUICKLY work it into a ball. It will seem tacky at first, but do not add anymore flour. As you start to work it, it will begin to form a ball (it doesn't have to be perfect).
8. Place your dough into a lightly oiled bowl, cover, and wait for it to double in size. It may take 1 hour or more.
9. Generously, butter your baking dish with some softened butter.
10. Onto a lightly floured surface, shape your dough into a log (about 14 inches across), and then equally slice them into 12 pieces. Move them to the side, and keep them covered with a dish towel.
11. One by one (with quick hands), start forming your rolls. Add flour to your work surface as needed. (Please watch the tutorial below for a better idea on how to roll out your dinner rolls!) Once finished, place your dinner roll back under your dish towel, and proceed with the rest of them. Always keep them covered to prevent them from drying out.
12. Once you are finished with all 12 rolls, let them rest for 5 minutes to relax the gluten a bit.
13. Reshape them into dinner rolls AGAIN, but this time, place the finished rolls into your buttered baking dish.
14. Cover your finished rolls with saran wrap and let them rest until they have doubled in size. This can take anywhere from 1 hour to several hours, depending on how warm it is.
15. Preheat your oven to 400 degrees F.
16. Gently brush an egg wash over your rolls and bake them for about 8-10 minutes. Once the tops look browned, TURN OFF YOUR OVEN, rotate your pan, and then leave them in there for an additional 5 more minutes. All oven times vary, depending on how hot your oven gets, so you have to watch them!
17. Fresh out of the oven, brush them with some melted butter, and wait at least 30 minutes before removing them from your baking dish.

NOTES: Your dinner rolls might look a little uneven in color when you first pull them out, but the tops will continue to brown while they are cooling in your baking dish. Once you serve them, they will look like perfect little clouds! Also, if you want your dinner rolls to stay nice and fluffy, you must leave them in the baking dish to cool down slightly before removing them onto a serving platter.

Tuesday, June 17, 2014

Prahok Ktiss (Spicy Pork Dipping Sauce)



1 pound of ground pork

1 (13.5 fl. oz) can of coconut milk (you will not use all of it)

3 Tbsp of prepared kreung (lemongrass paste)

1 Tbsp of Korean hot pepper paste

1/2 tsp of tamarind powder

1 Tbsp of sugar

2 Tbsp of creamy prahok

3/4 cup of peas

3-4 Thai red chili peppers (optional)

hot chili oil

fish sauce to taste


1. Dry roast your peas (and peppers), and then set them aside.
2. Pour half a can of coconut milk into a hot skillet. When it bubbles, add in your kreung, hot pepper paste, and creamy prahok. Stir until smooth.
3. Add in your ground pork and cook until no longer pink.
4. Stir in your tamarind powder and sugar.
5. Once cooked, taste for seasoning, and then add in your fish sauce. Add more coconut milk if you wish. It should be slightly salty, sweet, and spicy!
6. Add in your dry roasted peas and chili peppers (if using).
7. Cook until liquid has reduced down to half.
8. Turn off heat. Allow to cool down slightly before placing in small serving bowl.
9. Finish off with a drizzle of hot chili oil and serve with your favorite assortment of fresh vegetables.

NOTES: The measurements given are approximate. Please adjust seasoning as needed. :)

Monday, June 9, 2014

Kreung (Lemongrass Paste)


Kreung is probably one of the first things you learn how to make if you're Khmer. And if you've never learned before, well then...let me show you! :)

This lemongrass paste is at the heart of many Khmer dishes. The aroma from the fresh lemongrass, lime leaves, and galangal, make for an inviting dish, that'll surely bring back those childhood memories of your mom or pops, cooking away in the kitchen.


3 lemongrass stalks trimmed and finely chopped

1 small shallot finely chopped

2 large chili pods soaked in water for 2-3 hours until softened

6-10 lime leaves finely chopped

1 handful of galangal finely chopped (about 29 grams)

half a head of garlic peeled and crushed

1/4 tsp of salt

1/2 tsp of turmeric


1. After your chili pods have softened, drain them, remove the stems and seeds, and then finely chop it.
2. Into a food processor, add in your lemongrass, lime leaves, and galangal. Pulse for 1 minute.
3. Add in your chopped chili and pulse for 30 more seconds.
4. Finally, add in your shallots and garlic and continue to pulse for 1 more minute.
5. Put your fresh lemongrass paste in an air tight container, and store it in the fridge. I recommend using it within 2 weeks.


If you are NOT using shallots, I recommend using a mortar and pestle for this recipe. Start by pulsing your lemongrass, lime leaves, and galangal in a food processor, and then dump the mixture into your mortar. Pound the lemongrass mixture until it creates a paste. Finally, add in your chopped chili and garlic cloves and continue to pound it, until done.

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