Matcha Chocolate Chip Cookies

Matcha chocolate chip cookies. I have been hunting for a good recipe, and have been playing with tweaking the recipe. I’m terrible with recipe testing, but I’m trying to slowly improve.

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My Favourite Bulgogi

When I was young, we used to go to a sushi restaurant as a treat. I didn’t eat raw fish (or many other things), so my default order was the yakiniku beef lunch set.

The majority of the Japanese restaurants were owned by Koreans in our area, so after time, when the owners changed hands, the menu changed the yakiniku to bulgogi.

I loved the thin, tender beef, so soft that it was almost fluffy, but filled with so much flavour. Back then, onions and carrots fell under vegetables that I ate without fuss, but I might have picked out the peppers if I saw them.

Rose Pink Latte

There is a certain charm about a rose latte. I don’t usually gravitate towards floral flavoured items, but the rarity of a rose latte always convinces me to order them.

When my rose drink comes out, sometimes looking decidedly not rosy, I do feel a tinge of disappointment. This disappointment was only magnified when I too, failed to create a pink latte made of roses. As most rose-coloured and flavoured drinks were done through unnatural means, I decided to take it upon myself to create a latte appeal to the tastebuds in my eyes and mouth.

Braised Short Ribs

I had heard galbi jjim (갈비찜 – braised short ribs) being mentioned a few times online, but seeing as it was traditionally a homemade item, there wasn’t an opportunity for me to try it. Unless, of course, I made it myself.

Whipped Cottage Cheese & Jam on Toast

Cottage cheese always looked very unappetizing to me when I was younger. Lumpy, watery, sour cheese… I was shocked when I found out people ate this with fruit for breakfast.

Carbonara for one

One of my favourite pasta dishes has to be spaghetti carbonara. I found that carbonara was not a readily available dish at most restaurants, and so the first carbonara dish I ever ate was made by yours truly. To date, I’ve had it only a handful of times at restaurants, while I’ve made it several times at home.

Some people are very protective over carbonara; many denounce the use of any meat other than pancetta, no peas, no milk or cream, etc. I actually love variations, but I tried to keep it simple with items found at most grocery stores.

Carbonara is a dish best eaten right away as it turns dry when left over. With that in mind, this is a recipe that feeds one. Adjust accordingly.

Perfecting the Matcha Latte

I first started writing this post over two years ago, but sadly, was not able to perfect the matcha latte until now. There is definitely room for improvement, especially with my latte art skills, but I am finally satisfied with the end product.

The main issues I faced were clumpy matcha, lackluster foam, and an absence of the vibrant green colour that adorns so many matcha lattes I’ve bought. 

Orange Slice Latte

After seeing photos of what appeared to be a latte with an orange slice floating around Instagram, I tried to decode how to make it. After scouring the internet, I found recipe for a coffee latte… but being me, I decided to try my hand at a tea latte version.

Sweet Potato Latte

Last night I ventured to Koreatown and warmed my soul with a sweet potato latte. Intrigued, I wanted to try to make one myself.

On a barley kick

For me, barley was a late discovery. I first tried it in a beef and barley stew they served over in Fort York (as a former Girl Guide, we camped in odd places), and I was intrigued by this chewy grain that was so superior to the rice I had daily.

Ever since I began cooking my own meals, I decided to venture out and try barley – I’ve made soup, salads, and eaten it as rice, and lately I’ve made some recipes I have really loved.

Barley tea

I have always loved the taste of barley tea but it is not so readily available in Canada, even in my local Asian grocery stores. So the only thing to do was make my own.

Roasting barley is a quick and easy process – just toast dry in a pan until they’re a golden brown, and store them away to brew another day, or brew a large batch that you can keep in the fridge. I followed the recipe from La Fuji Mama as I also had trouble finding unhulled barley.

When I drank this hot, I found that the burnt flavour from the roasting process was quite strong, but virtually disappeared after it cooled in the fridge.

I love this as a cooling drink – especially for when you’ve had too much greasy food – this helps keep the inflammation/canker sores at bay.