Zingiberis in the Kitchen.

Best everyday bread for toasting, sandwiches, etc.  This recipe fits a pullman aka pain de mie bread pan which makes that long rectangle shaped bread.  Or you can use 2 regular bread loaf pans.  This was written for my daughter who expressed an interest in baking hence the over-explaining. Everyday White Sandwich Bread Place a large bowl on your scale.  Tare to zero after each addition of the below. Items marked with an * can be heated up in a small saucepan or in a microwave together.  600g Bread flour 30g Sugar 30g Potato starch 20g Salt 8g Yeast 90g Melted butter* 160g Scalded milk* 220g Warm water* Mix with dough tool till it becomes difficult.  Then knead for 10 minutes.  Knead by folding the dough in half and push/slide it across the bottom of the bowl to another side. Turn bowl slightly, repeat motion.  It should be slightly sticky to the touch.  If too sticky, add a tbsp of flour and knead it in.  It should stick ...

We love Korean foods.  Here's a good one to try if this is your first time having it.  There are some initial ingredients you will have to purchase for this BUT they do last a long time. 1-2 lbs of pork, sliced or cubed.  (tenderloin, loin, country style. sirloin etc) 3 tbsp gouchang (red pepper paste) 1/4 cup of cooking wine (mirin or shaoxing) 1/8 cup of soy sauce 2 tbsp of rice syrup (you can sub for corn syrup or brown sugar) 1tbsp of oyster sauce 4 garlic cloves, crushed and minced 1 onion, chopped 1 inch of ginger, grated Add all the above ingredients into a container/bag and marinate overnight.  When ready to cook, heat up a large skillet over medium heat.  Add enough oil to just coat the bottom, add the ingredients of the container/bag along with 1/2 cup of water to make a "sauce".  Add more water if needed.  Bring to a boil and cover for 15 minutes over low to medium heat.  Take off cover, turn up the heat a bit to medium a...

Cook the rice the morning or better yet, day before and chill for best results.  It really does make a difference.  And the way I usually get it has vienna sausages in it. Yes, you read that right but since this is usually served with the Pollo La Brasa, I omitted it below. 3 cup of cooked chilled rice, any type works 5 eggs 2 green onions/scallions, chopped 1 red pepper, diced 3 garlic cloves, minced 1 inch of ginger, grated 2 tbsp of soy sauce 1 tsp of sesame seed oil 1/2 tsp of cumin More green onions/scallions, chopped for garnish In a large skillet, add just enough of regular oil (your choice) to cover bottom over low to medium heat. Add eggs and scallions to pan.  Stir with chopsticks or spatula to mix while it cooks.  Once it's set up and not liquidy. Remove from pan and set aside.  Add more oil to the pan and cook pepper with garlic till just fragrant over medium heat.  Add rice and break it up while it heats up. It will become easie...

We have an excellent restaurant (Viva Chicken) that serves this with the most delicious sauces.  But I moved away and no more pollo la brasa. :(  So I made up my own version. It's a humble version and not as good but it gets us by.  I spatchcock the chicken.  You cut along the spine on the "bottom" of the chicken and flatten it till it's butterflied. It cooks up faster and easier to handle on the grill.  You can also just use the "beer" can method as well. (place chicken on an opened and half-drunk beer can) Lastly, this recipe requires 2 fancy ingredients that can be had at any Hispanic grocery or Amazon.  Huacatay and Aji Amarillo.  If you are lucky to get em fresh, great! And no mint is NOT a sub. it's more of a coriander.  If you can't find the exact ones, buy the jarred. Marinade for the chicken: 2 cloves of garlic, minced 1 tbsp of cumin 3 tbsp of olive oil 1 tbsp of paprika 1 tsp of oregano 1 tsp of pepper 1 tbsp of soy sauce 1 ...

This is NO way authentic but just easy and delish.  I put in "meat" because you can use any type of ground meat like pork, chicken, lamb, veal or beef etc.  1 lb of meat your choice, lean as possible.  1 onion, chopped bite-sized to diced. (your preference) 2-3 garlic cloves, chopped/diced 1 inch of ginger, grated or diced finely 1-2 tsp skinny chilis, like bird eye, cayenne or your favorite hot sauce! 1/4 cup of brown sugar 1 tbsp of fish sauce, currently love red goat brand 1 tbsp of soy sauce, or aminos. 3-4 green onions/scallions, chopped finely for garnish  In a large skillet, combine meat and onion over medium-high heat.  If there's not enough fat in the meat to keep it from sticking, add a touch of oil.  Cook till browned all over, add garlic and ginger.  Cook for another minute.  While that is cooking, whisk the chili, sugar, fish sauce and soy in a ramekin/small bowl.  Then add to the meat mixture.  Stir through an...

There are a LOT of variations of this recipe.  And guess what? This is my version.  This cake is requested on every family birthday and eaten in less than 48 hours.  It's simple but does require at least 8 hours of refrigeration.  It's best overnight before being consumed.  A lot of recipes calls for a certain time such as marinating etc.  But this cake actually NEEDS this time to be delish.  And don't sub for the canned milks. You need them as well. It's the main flavor of this cake. 5 eggs-Separated into 2 bowls-one for yolks and other for whites 1 Cup of AP flour 1 1/2 Tsp of Baking Powder 1/2 Tsp Salt 1 Cup of Sugar-divided into 3/4 cup and 1/4 cup 1/3 Cup of milk 1 Tsp of vanilla 1 can of condensed milk 1 bigger can of evaporated milk 1 Cup of heavy whipping cream (more if you like a milky cake, see below) 3 Tbsp of powdered sugar 1 tsp of vanilla Raspberries or strawberries for decoration Preheat oven to 350.  Grease and fl...