I won't lie and say that this surpasses my Mango Ice Cream.  The plain truth is that it doesn't, however tangy and delicious. Though, the fact remains that "someone bought too much".

​An ice cream scoop had been acquired for the occasion, for I feared the consequences to be borne by my melon baller with repeated digs. Nonetheless, smooth trails failed to be formed, in spite of the dessert's true, creamy consistency. This icy concoction requires a minimum of twenty-five minutes to loosen its edges, so heed my words: please be patient.

Ingredients

i) Cherry Compote (approximate quantities)
- 5 cups cherries, pitted 
- 1 cup granulated sugar
- 1/3 cup lemon juice
- 1 tbsp glutinous rice flour
- 50 ml water
​
ii) Ice Cream Base​ (Recipe adapted from Cuisinart's ICE-30BC Recipe Booklet, pg. 8)
- 95 ml heavy cream
- 66 g sweetened condensed milk
- 650 ml heavy cream
- 310 g plain yogurt​

iii) Chocolate Ripple
- 51g dark chocolate couverture
- 50 ml whipping cream
​
Directions:

 i) Cherry Compote

1) Combine cherries, sugar, and lemon juice in a medium saucepan. Simmer until only a few chunks of cherry remain. Blending the mixture is not recommended as the final product is intended to retain bites of fruit.
2) Mix glutinous rice flour with water and stir into the mixture. Continue to reduce.
3) Once thickened, remove from heat and let cool.
4) Allow the mixture to come to room temperature before transferring to the refrigerator. Chill until ready to use.

ii) Ice Cream Base

1) Churning directions shall differ between ice cream makers, so it is highly advised to familiarize oneself with the respective manual before proceeding.
2) Using either a low heat setting on a microwave or over a bain-marie, dissolve sweetened condensed milk into 95 ml of heavy cream. Mix until fully combined. Allow this mixture to cool before using.
3) Whisk heavy cream and yogurt together in a large bowl. Add in the condensed milk mixture and combine well. At this point, it would be beneficial to let the base rest in the refrigerator for roughly two hours before proceeding.
4) Remove the ice cream maker from the freezer and follow the manual for churning instructions.
5) Once visibly thicker, add in the cherry compote as the machine continues to churn.
6) Continue churning until the paddle does not budge.

iii) Chocolate Ripple

1) Commence on the Chocolate Ripple as soon as the ice cream maker begins churning.
2) Over a bain-marie, allow chocolate couverture and heavy cream to melt slowly.
3) Remove from heat once partially dissolved and continue to stir to incorporate completely.
4) Allow the ripple to cool completely, stirring every so often to prevent hardening.

iv) Assembly

1) Once the paddle of the ice cream maker no longer budges, transfer the ice cream to a freezer-safe, airtight container, drizzling the Chocolate Ripple formula in between layers. Glass containers with airtight seals are ideal for this step; plastic is least resistant to drastic temperature changes and are prone to cracking upon removal, and thus is not recommended.
2) Allow to freeze for at least 8 hours. Should the centre remain soft, return to the freezer until firm.
3) Prior to scooping, remove the container from the freezer and let rest for 25 minutes at room temperature.
4) For best results, prepare a glass of hot water to dip the ice cream scoop before scooping.
5) Serve with waffle cones and/or fresh fruit. Enjoy!

Notes
- This recipe utilizes the Cuisinart ICE-30BC model and serves only as a rough guideline. Prior to commencing any ice cream or soft serve project, it is imperative that one familiarize oneself with the respective manual before proceeding.
- Cherries were the seasonal fruit of choice, however mango chunks, coconut, and pineapple have similar applications. Frozen fruit is another convenient option.
- Adapted from Cuisinart ICE-30BC's Chocolate Cherry Chocolate Cherry Frozen Yogurt, this rendition employs 35% fat whipping cream Instead of whole milk and flash frozen cherries instead of maraschino. The higher fat content, regrettably, did not act as a catalyst for solidification; instead of the 2-hour chill time, the entire batch averaged a total of 10 hours for thorough thickening. It remains unknown whether the issue lay with freezer temperature (- 14 C vs. the suggested - 17 C) or the omission of pre-churning refrigeration. That said, for best results, it is advised to let the ice cream base rest in the refrigerator for roughly two hours before proceeding.​

​Be warned: This brew with stain everything orange.

Luckily for me, orangecane did most of the dirty work. (Hehe.) I merely traced her footsteps, then veered off onto my own out of curiosity to conjure up the following two versions of our shared favourite milk tea.

Ingredients
​​(Recipe adapted from orangecane)

i) Version 1: Classic
- 50 g Thai Tea leaves *
- 500 ml water
- sweetened condensed milk (as desired)
- evaporated milk (opt.)

ii) Version 2: Mellow
- 2 tbsp Thai Tea leaves *
- 500 ml water
- sweetened condensed milk (as desired)

Directions:

i) Preparation (both versions)

1) Bring water to a boil in a medium saucepan, ensuring that there is adequate room for sudden surges in volume.
2) Once the water begins to boil, add in tea leaves. Stir to ensure that all leaves are submerged.
3) Allow to boil for 3 minutes, then remove from heat. Let steep for 30-40 minutes, covered.
4) Strain with a fine mesh strainer and transfer to glass containers. Store in the fridge until ready for consumption.

ii) Serving Hot

1) Heat one cup of Thai tea in a microwave safe mug (or over the stovetop).
2) Dissolve three heaping tablespoons for the "Classic" - or two tablespoons for the "Mellow" - of sweetened condensed milk in the hot tea. Mix thoroughly.
3) Add in a splash of evaporated milk if desired.
4) Serve and enjoy!

iii) Serving Iced
​
1) In a heatproof bowl, dissolve three heaping tablespoons for the "Classic" - or two tablespoons for the "Mellow" - of sweetened condensed milk in two tablespoons of hot water. Mix well, until no streaks remain.
2) Fill a serving glass halfway with ice cubes. Pour the loosened condensed milk mixture on top. Add in a splash of evaporated milk if desired.
3) Fill the remainder of the glass with brewed Thai tea.
4) Serve and enjoy!

Notes
- Feel free to scale this recipe as appropriate, adhering to the recommended ratio(s).
- orangecane's original recipe yielded just over one cup of Thai tea, and was a tad lighter in profile than expected. That said, the more conservative approach to sweetener is preached. The later addition of espresso provided a swell balance of sweet and bitter without masking the leaves' innate flavours.
- The "Classic" is more robust in comparison due to the higher ratio of tea to water. Fragrance and depth are intensified, and should therefore be paired with a greater proportion of condensed milk. Evaporated milk is entirely optional, however a welcome inclusion should creaminess be a factor of concern.
- It ought to be noted that steeping the Thai tea leaves in a cloth or mesh filter (à la Lipton) is not a viable brewing method. Stovetop brewing is crucial in releasing the tea's vast dimension. There is no easy way out.
- The Thai tea leaves utilized in this recipe (as well as orangecane's) were sourced directly from Thailand, however the brand seems to also have online retailers such as Amazon.
- Longevity Sweetened Condensed Milk is my go-to brand without compromise. Carnation and Eagle left tacky aftertastes and non-homogeneous lumps.

​The first batch of jam disappeared a little too quickly, so the sole solution was to make more.

This second version also utilizes a bread maker - Don't worry, the sans-machinery version will come soon! - though also includes a setting agent to allow the jam to congeal once cooled.

​Keeping ingredients as control variables, I set out to experiment with the Black & Decker All-In-One Deluxe Horizontal Breadmaker (B200566), adhering to its contained recipe for Strawberry Jam. Fresh strawberries were finely chopped; granulated sugar, lemon juice, and Certo pectin crystals were measured out.

​The results were great, albeit less chunky than desired. A smooth consistency paired well as a drink enhancer, but less intriguing as a condiment for buns and breads. Nonetheless, both versions were absolutely delicious!

(Please note that the Black & Decker model used in this recipe is no longer in production.)

​Directions:

i) Strawberry Jam

1) Familiarize oneself with the Black & Decker B200566 (or your bread maker of choice), paying special attention to safety precautions and operating instructions.
2) Secure the paddle in the mixing compartment and ensure that the mixing compartment is secured within the machine.
3) Wash and quarter strawberries. Chop to smaller pieces for a smoother consistency.
4) Combine chopped strawberries, sugar, lemon juice in the compartment.
5) Dissolve pectin crystals with hot water, then add into the compartment.
6) Close the lid of the appliance and connect it to a power source. Commence the jam-making process by selecting the "Jam" function.
7) Allow the machine to pulverize the contents of the mixing container while providing heat.
8) Once done, verify that the softened berry mixture has reached the desired consistency. Should the ideal jam-like consistency be attained, let the mixture cool before chilling.
9) If the berry mixture remains relatively watery, please refer to Steps 7-9 of the Strawberry And Blackberry Jam (Bread Maker Edition V1) recipe.
10) Let cool, then transfer to an airtight container. Refrigerate for several hours to allow the jam to congeal.
11) Serve and enjoy with toast or in beverages!​​

​ii) Mixed Berry Jam

1) Familiarize oneself with the Black & Decker B200566 (or your bread maker of choice), paying special attention to safety precautions and operating instructions.
2) Secure the paddle in the mixing compartment and ensure that the mixing compartment is secured within the machine.
3) Run frozen berries under hot water two to three times to defrost. For larger berries, repeat this step and halve them before adding them into the mix.  
4) Combine defrosted berries, sugar, and lemon juice in the compartment.
5) Repeat Steps 5 to 11 of the Strawberry Jam recipe.​

​Notes
- This recipe utilizes a Black & Decker B200566 breadmaking machine that includes a "Jam" setting. Please note that not all bread makers are equipped with this function, and one should check beforehand to ensure when using specialized mechanical devices in cooking.
- A Strawberry Jam recipe from the Black & Decker manual from was modified and scaled to approximate metric untis (from US/Imperial units).
- Depending on the size of one's machine's mixing compartment, the quantities (and varieties) of fruit can be increased for a greater jam yield. Be aware that modifications have yet to be tested, and thus results are not guaranteed.
- After experimenting with both fresh and frozen berries, it can be concluded that taste is not compromised by using the pre-packaged variety. Be aware that blackberries and raspberries (or other rigid seed-containing berries) will induce a hefty amount of splatter within the machine.
- It is crucial that the amount of fruit used does not exceed 4 cups (or the recommended amount by your bread maker's manual). Over-filling the compartment can result in spillage during mixing.
- A fruit-to-sugar ratio of 5.5 : 1 resulted in a rather tart-tasting product, while a ratio of 4.5 : 1 was ideal in achieving a sweet, succulent spread for breads and beverages. That said, feel free to reduce the amount of sugar to suit one's preferences.
- This recipe can be utilized to make orange marmalade and cherry jam as well Simply slice the fruit into small pieces and remove pits/bitter rind.
- Pectin crystals was the recommended stabilizer for this recipe (according to the Black & Decker manual), though alternatives such as gelatin can also be used.
- Varying the amount of stabilizer allows one to adjust the consistency of the jam to one's liking. For a thicker texture, simply add more stabilizer, or dissolve the same amount using a smaller amount of water.

​It began with ochungg proposing a personal baking project - a mission entirely out of character for someone who neither enjoys planning nor complex culinary processes. This eventually led to the my creation of a flowchart, and her narrowing down the options to a New York Cheesecake. The theme was Minions.

I suggested constructing two versions of a Lemon Cheesecake, as ochungg's rendition was intended to be a gift (ie. not to be eaten after toiling away on the project for countless hours).

The first version, appropriately termed "V1", was formulated to be a no-bake cheesecake that utilized gelatin and heavy cream as stabilizers as opposed to eggs.
As with any non-Japanese cheesecake, the foundation was a graham cracker crust, followed by a creamy cheesecake layer. The top layer of the cake included lemon curd and chocolate wafer cookie crumbs; the distinct palette of these components was used to craft Bob's distinctive facial features.

In order to create the form for the goggles decoration, four aluminium foil rings were crafted as guides. For a pan measuring 9.5 inches in diameter, rings measuring 3.8 inches and 3 inches in diameter were constructed.
These rings were placed on top of the cake, within each other, concentrically. The spacing between the rings was allocated for the thickness of Bob's goggles, and was filled with chocolate cookie crumbs.

This Lemon Cheesecake is the second Minion-themed creation to find its way on this space. Yellow is a fairly easy tone to achieve in baking, but perhaps I'll take a more intrepid approach next time for a Sulley concept.

Ingredients
​
Crust
- 2 cups graham crackers
- 1/4 cup unsalted butter, melted

Cheesecake Filling
​(Recipe inspired by and adapted from honeykki)
- 2 pkgs/500 g Philadelphia Light Cream Cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 8 g gelatin (approx. 1 Knox unflavoured gelatin packet)
- 25 g hot water
- 237 ml/1 small carton Neilson whipping cream *
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 tsp lemon extract (opt.)
- pinch of salt

Lemon Curd *
​(Recipe inspired by and adapted from honeykki)
- 150 ml lemon juice
- 3/4 cups granulated sugar *
- 3 eggs + 2 egg yolks
- 1.5 tbsp corn starch
- zest of one lemon

Decorative Elements
- 225 g/approx. 12 chocolate wafer cookies *
- 2 tbsp sweetened condensed milk *
- 1/4 cups semi-sweet chocolate chips
- splash of half & half cream

Directions:

i) Crust

1) Place graham crackers in a food processor and pulse to a fine crumb. Transfer to large bowl.
2) Add in melted butter and evenly combine.
3) Grease and line a loose-bottom pan with parchment paper.
4) Press the crumb mixture onto the bottom of the pan and smooth with the back of a spoon or spatula, ensuring uniformity in thickness to the best of one's abilities. Press to compact.
5) Place in refrigerator and chill for a minimum of 30 minutes. Prepare cheesecake filling in the meantime.​

ii) Cheesecake Filling

1) In a large bowl, beat softened cream cheese until smooth.
2) Add in sugar(s) and beat again until fluffy.
3) Dissolve gelatin in hot water (in a 1:3 gelatin-water ratio) and incorporate into mixture.
4) In a separate bowl, combine whipping cream and granulated sugar. Beat until thick; the consistency should resemble soft peaks (in meringue).
5) Fold whipped cream into cream cheese mixture in three additions. Gently combine each time using a spatula such that airiness is maintained.
6) Add in vanilla extract, pinch of salt, and lemon extract (if desired). Mix well.
7) Pour mixture into loose-bottom pan and refrigerate.
8) Chill for 1-2 hours in the refrigerator, then transfer to the freezer. Let chill for at least 1.5 hours to set.

iii) Lemon Curd

1) Combine lemon juice, sugar, and eggs/egg yolks in a large bowl. Mix well until sugar dissolves completely.
2) Mix cornstarch with 2 tbsp of water. Combine well. 
3) Bring a small pan of water to a boil. Place lemon mixture on top of the plan and whisk until it thickens. (This process can range between 10 to 20 minutes.)
4) Once mixture has thickened to a goopy consistency, remove from heat and let cool.
5) Transfer to a shallow dish. Cover with plastic wrap to prevent film formation and chill in refrigerator for at least 30 minutes.

iv) Assembly
 
​1) Construct aluminium foil rings for the surface decoration - See explanation above. 
2) Scrape cream filling from centre of chocolate wafer cookies. Discard if not consuming.
2) Using a food processor, pulse to a fine crumb.
3) Transfer to a medium-sized bowl and add in sweetened condensed milk. Combine well, being sure to break up any large clumps.
4) Set aside crumb mixture.
5) Remove cheesecake from freezer and retrieve lemon curd mixture.
6) Obtain the four aluminium foil rings that were previously constructed. Arrange on top of cheesecake as a guide for the surface decoration (ie. Bob's goggles)
7) Smooth lemon curd on top of cake, working around the circumference of the larger foil ring.
8) Using a small funnel, distribute the chocolate cookie crumbs evenly along the trench formed between the two foil rings. Should a funnel not be available, work with a tiny dessert spoon and steady hands. Transfer excess cookie crumbs to a container and set aside for other desserts/casual munching.
9) Melt chocolate chips in a microwave on medium power in intervals of 30 seconds. Once bubbles begin to form, add a splash of cold half & half cream and microwave again. Mix well to get rid of clumps.
10) Transfer to a piping bag (or small Ziploc) and snip off the tip. Draw the eyes and mouth of the Minion.
11) Place finished cheesecake back into the freezer for a minimum of three hours.
12) Remove from pan and store in an airtight dish.
13) Serve and enjoy!

Notes
- This recipe yields a greater amount of Lemon Curd than needed for a loose-bottom pan measuring 9.5 inches in diameter and 1.5 inches in height, so the remainder can be set aside for Lemon Meringue Parfait Cups. Similarly, one may need to adjust the ingredient amounts accordingly to fit one's pan of choice.
- 3/4 cups of granulated sugar was utilized for the Lemon Curd. Feel free to adjust this amount to one's own preferences for less/more sweetness.
- A greater amount of melted butter can be used to create a denser crust. A lower butter-to-crumb ratio results in the need for greater compaction levels. This recipe utilized 1/4 cup of melted butter, though it is advised to use more to certify a stable foundation.
- Ensure that the cream cheese has softened completely before beating, as clumps will appear in the mixture if still solid. It is recommended to remove the cream cheese from the refrigerator and allow it to soften at room temperature. However, microwaving on a low power setting for 30-40 second intervals is a viable alternative.
- Knox Unflavoured Gelatin was utilized in this recipe. Should other brands/forms of gelatin be used, a 1:3 gelatin to water ratio needs to be maintained such that the filling stabilizes.
- The original recipe called for 200 g of whipping cream, however any similarly-sized carton should be acceptable.
- The original Lemon Curd recipe called for 1/4 cup of softened butter. A substitution of starch mixture was utilized out of convenience, though the addition of butter would have likely yielded a creamier finish and higher degree of viscosity. That said, it is suggested to use butter instead of starch.
- Mr. Creamy, a more economic version of Oreo cookies, was used in this recipe, though feel free to use one's preferred type of chocolate graham crackers (with or without filling).
- Bob was chosen as the main character for this cake - as such, a yellow and white palette dictated the choice of decorative elements. Should one opt to construct a different character, one is free to swap yellow-toned curd and chocolate cookie crumbs for other hues (such as orange curd or golden graham crumbs) to better suit one's theme.

​It's winter. I can feel it.
Temporarily placing aside the frost forming on my windshield every morning, I can feel the effects of the subzero temperatures via my peeling fingertips and cracked hands. It's a painful period to endure, and the only thing that succeeds in providing relief is staying indoors, with a good cup of tea of course.

Besides the diverse selection of DAVIDsTEA's annual advent calendar, Chinese Almond Tea is another one of my go-tos for slow, stay-at-home sessions. A very traditional recipe, I adapted the family formula slightly to suit my tastebuds and time constraints. Preparations are ridiculously simple, though be sure to allow yourself enough time to complete the entire recipe, as the final step is a tad tedious.

​Ingredients

- 210 g Chinese "Southern" almonds (approx. 1 cup)
- 8 cups water
- 1 cup rock sugar *
- glutinous rice (opt.)
​
Directions:

1) Soak almonds overnight.
2) Drain and grind finely using a food processor. Scrape down the sides and pulse several times if needed. Once ground, the almond flour yield was approximately 4 cups.
3) Transfer the saturated almond flour to a large pot. Add water and simmer over medium heat, stirring periodically.
4) Add rock sugar and continue stirring.
5) For a thicker consistency, one may also choose to add in 1/2 cup of glutinous rice. This increases the starch content of the mixture, resulting in a smoother, more luscious texture. For this recipe, I did not include this addition, though the decision is based purely off of preference.
6) Stir the mixture periodically to prevent sticking and burning; reduce the heat if necessary.
7) Once the rock sugar has dissolved fully, remove from heat and let cool slightly.
8) Using a fine mesh strainer (or sieving device of choice), filter the almond flour from the mixture. This step is the most tedious, and pivotal, portion of the recipe, since the aim is to minimize the fines content in the beverage for consumption.
9) Set the partially-saturated almond flour aside for later use.
10) Let cool completely and store in the refrigerator until ready to serve.
11) Serve hot or cold. Enjoy!​

Notes
-  Feel free to adjust the amount of rock sugar in this recipe to your liking. Other types of sweeteners can also be used, though I have not attempted re-creating the recipe with such adjustments and therefore cannot vouch for the results. It is suggested to refrain from using tinted sweeteners (ie. brown sugar or golden syrups), as they will render the final product a dingy tone.
- Separating the almond flour from the remainder of the mixture is the most tedious portion of the recipe. Personally, I have tried using everything from coffee filters to cheesecloths to fine mesh strainers to baking sieves; the results obtained using the fine mesh strainer was the most ideal - both in terms of time efficiency and almond flour recovery. However, it was still quite time consuming given the number of times the mixture had to be strained. Should one intend to make Almond Tea on a regular basis, it is recommended that a large wire mesh strainer be obtained.

Frigid winter temperatures mean steamy, spicy sips, but spring calls for refreshing glasses of fruity iced teas.

Mixing yuzu, also known as Honey Citron, and Korean sour plum (매실) with cold green tea has been a consistent favourite as of late. It transitions well from the season of showers to the summer months, and can even be transformed into a slushie for added cooling relief.

Once again, I've attempted to illustrate the steps in video format (sans music for the sake of maintaining my copyright strike profile clean). As the video recipe is text-less, please refer to the ingredient list below for approximate proportions.

Ingredients
​
- 1 lime wedge
- 1/2 cup ice
- 1-2 tsp yuzu/honey citron tea
- 2 tsp sour plum concentrate
- 1/3 cup hot water
- 2/3 cup green tea, chilled *​

Directions:

0) Brew preferred variety of green tea, then let cool and refrigerate for at least four hours.
1) Place lime wedge and ice cubes in a cup. Puncture lime wedge to release juices.
2) Pour chilled green tea over the lime wedge and ice cubes until cup is one third full.
3) Dissolve yuzu and sour plum concentrate in hot water. Pour over tea.
4) Fill the remainder of the cup with green tea. Stir to combine well.
5) Serve and enjoy!​

Notes
- For this recipe, I have opted to use DAVIDsTEA's Organic Sweet Almond Green, a floral green tea with strong almond influence. However, feel free to use your desired tea variety. (This recipe could also be crafted with a bergamot-based black tea, though I have yet to experiment with this combination.)
- Based on personal preferences, a 1:1 ratio of yuzu and sour plum have been found to yield the most pleasing results. Should one deduce the need to increase either of these proportions, please feel free to do so, as this recipe is merely a guideline.
- For those adhering to a vegan diet, I would suggest double-checking the labels of the Honey Citron Tea and Sour Plum Concentrate, though chances of animal interference are low.

Let's try something new this time! As opposed to my regular recipe posts, I've attempted a video tutorial depicting the steps I normally take to make a green tea latte.

Despite my usual preference for DAVIDsTEA's Ceremonial Matcha, I opted to try SteepedTea.com's variation as I had received it as a gift. The results were less optimal than my regular brew and retained a lingering floral flavour more reminiscent to Jasmine Tea than Matcha. Nonetheless, the final product was still tasty.

(Please be welcome to leave constructive criticism, as videography remains a relatively unexplored field to me.)

Poke bowls are to me as what Chipotle burrito bowls are to our neighbours in the south: an incurable addiction. I'd like to revel in the fact that protein-topped rice and veggie combinations are far more nutritious and provide supreme post-consumption satisfaction though.

Several poke restaurants throughout the GTA (1, 2) , as well as Vancouver, already allow meals to be fully personalized to customers' preferences, but attempting to compile one's own rendition at home literally hands over the baton of customization.
The concept is simple, really, but the resouce allocation and preparation processes themselves are quite time-consuming.

Ingredients

Marinade:
- 1 tbsp sesame oil
- 1 tsp wasabi
- 1 tsp rice wine vinegar
- juice of half of a lime
- 2 tbsp light soy sauce
- 2 tbsp maple syrup
- 1 tsp white sesame seeds
- 1 tsp black sesame seeds
- pinch of sea salt
- pinch of granulated sugar

Poke Bowl*:
- 1/2 fillet salmon sashimi
- 2 tbsp corn kernels
- 1 cup romaine lettuce, roughly chopped
- 1 tbsp potato salad
- 1 stalk green onion, finely chopped
- Jeju mandarin wedges
- dried seaweed strips (to taste)
- black and white sesame seeds (to taste)
- 1/3 cup cooked white rice
- 1-2 tbsp rice wine vinegar
- pinch of sea salt
- pinch of granulated sugar
- Kewpie mayonnaise

Directions:

Part i:  Salmon Poke
1) Using a sharp knife, carefully slice sashimi-grade salmon fillet into small cubes of approximately 2 cm each.
2) Mix marinade ingredients in a medium bowl and coat cubed salmon well.
3) Let sit covered while the other components of the poke bowl are prepared.

Part ii: Poke Bowl
1) Combine white rice with rice wine vinegar, sea salt, and sugar. Mix well.
2) Place sushi rice and/or romaine lettuce at the bottom of a shallow, wide bowl. Top with potato salad, corn kernels, and Jeju mandarin wedges. Spoon marinated salmon poke to the centre of the bowl.
3) Garnish with green onion, sesame seeds, nori strips, and mayonnaise.
4) Serve and enjoy!

Notes
- Poke bowls allow for complete customization; this being stated, it should be noted that the items utilized in this recipe should be viewed as a mere guideline for variance in nutritional properties. White sushi rice can easily be substituted for quinoa, brown rice, or soba noodles; sunomono (crab meat salad) and pineapple chunks can be used in place of potato salad and mandarin wedges respectively. Feel free to let your creativity guide you!
- It is crucial that sashimi-grade fish is obtained for this recipe, as raw salmon and tuna fillets cannot be handled in the same manner and may induce disease if not treated properly.
- For a vegetarian or vegan option, tofu (or any other plant-based protein of choice) can be utilized in place of salmon.

Creating combinations with uncommon flavour pairings is always an enticing mission. Fusion cuisine, when executed successfully, exude the same unique appeal.

The original mission was to create a creamy carbonara with the remaining ingredients in the fridge; but after the ingredients had been prepped, I came to the conclusion that they suited wafu-style dishes much more. A side salad with tangy vinaigrette dressing and a multi-toned bowl of Green Tea Soba with Black Sesame Paste Sauce resulted from this decision.

The dishes comprises of a significant number of components, through which preparation actually requires a lengthier prep time than the cooking process. It would wise to allow two hours for this project, with 30 minutes worth of slack should you find yourself unsure of the next steps. 

Ingredients

Pickled Radishes (for topping)
- 1 cup red radishes
- 3/4 lime
- 2 tbsp honey
- pinch of salt
- 2 tbsp granulated sugar

Wafu-Style Salad
- 1 head romaine lettuce
- 2 tomatoes
- 2 mini cucumbers, sliced
- 1-2 slices of deli ham (optional)
- 1-2 slices Swiss cheese (optional)
- 2 tbsp rice wine vinegar
- 2 tbsp corn syrup
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tsp wasabi

Green Tea Soba with Black Sesame Paste Sauce
- 3 bunches green tea soba
- 3 carrots, diced
- 2 packages shirataki (optional)
- 10 cremini mushrooms, thinly sliced
- 1 head romaine lettuce
- 4 shallots, thinly sliced
- 1/2 cup black sesame seeds
- 2 tbsp white sesame seeds
- 2 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 2-3 tbsp maple syrup
- 2 tbsp light soy sauce

Directions:

Part i:  Pickled Radishes
1) Thinly slice the red radishes and place into a medium-sized bowl.
2) Add in the juice of 3/4 of a lime, honey, salt, and sugar to taste.
3) Mix thoroughly and set aside for at least 1 hour to pickle.
4) Chill before serving.

Part ii: Wafu-Style Salad
1) Wash and thoroughly drain the romaine lettuce, discarding any wilted sections in the process. Chop into strips and allow to drain well as the other ingredients are prepared.
2) Slice tomatoes into wedges and discard the seeds. Set aside.
3) Use cookie cutters to form small decorative pieces of cheese for topping. (Optional)
4) Slice deli ham into 1-inch sections. Roll three sections and secure with a toothpick. Use the remaining two strips to cover the edges of the toothpick. (Optional)
5) Make the the vinaigrette dressing by combining the rice wine vinegar, corn syrup, soy sauce, water, and wasabi in a small bowl. Whisk to combine and chill before serving. (Alternatively, ponzu sauce could be used in place of soy sauce and rice wine vinegar.)
6) Arrange tomatoes, cucumbers, cheese cutouts, and deli ham on top of lettuce strips just before serving. Drizzle with wafu-style dressing and top with pickled radishes if desired.
7) Serve and enjoy!

Part iii: Black Sesame Paste Sauce
1) Soak black sesame seeds in water for approximately one hour. In a separate bowl, soak the white sesame seeds for an equal duration of time.
2) Drain well and spoon into a shallow pan. Over medium-high tea, toast until the white sesame seeds change colour. Be sure to keep the seeds in constant motion such that they do not burn.
3) Remove from heat and place into a food processor. Grind until the seeds are largely pulverized, adding in small amounts of water to ease the process if necessary.
4) Place mixture into a large bowl and add in sesame oil, rice wine vinegar, maple syrup, and soy sauce. Whisk well to combine.
5) Serve with Green Tea Soba.

Part iv: Green Tea Soba 
1) Cook green tea soba according to package directions. Strain and rinse with cold water once cooked. Set aside.
2) Rinse shirataki and slice into 1 cm-thick pieces.
3) Wash and thoroughly drain the romaine lettuce, discarding any wilted sections in the process. Chop into strips.
4) Arrange peeled and diced carrots onto a baking tray. Using a Bake/Steam function, cook for 12-15 minutes at 375 F. If your oven does not have this setting, steam until the carrot pieces have a gleaming orange surface. Ideally, the carrots should be 80% cooked. Set aside.
5) Over medium-high heat, sautee shallots in sesame oil until fragrant. Add in shirataki and approximately 1 tbsp soy sauce to taste. 6) Reduce heat slightly and add in lettuce strips and mushrooms. Continue sauteeing until the mushrooms become a light grey-brown hue.
7) Place at the vegetable sautee at the bottom of a shallow serving bowl and top with green tea soba. Arrange carrots, shirataki, and pickled radishes (if desired) on top. Drizzle black sesame paste sauce.
8) Serve and enjoy!


Notes
- The ingredient ratios in the serving and dipping sauces were adjusted to my preferred degree of tartness. Feel free to modify these proportions according to your preferences.
- These dishes can be rendered vegetarian by omitting the ham slices, and also vegan by substituting tofu cheese for Swiss cheese.
- The method for preparing the black sesame paste sauce was partially derived from Mama Cheung's Kitchen.

I have a sad addiction to carb-heavy foods when I'm feeling haggard, so I tend to prevent myself from indulging in bread, rice, and other starchy foods once I'm back to regular sleeping patterns.
But there are days when one hankers for fries and tangy dipping sauce, so I've proposed a guilt-free solution: Baked Panko-Crusted Tofu Fries with a tangy Sriracha Mayo sauce.

Combining the satisfying crunchiness of McD's, fusion flavours of bar appetizers, and unique blend of izakaya-like spicy mayo, here's a great alternative to the greasy, fast-food classic. It's a relatively simple dish to prepare, albeit a bit time-consuming and procedure-intensive.

Ingredients

Tofu Fries
- 2 packs firm tofu *
- 2-3 cups panko
- 3 eggs
- 1/4 to 1/3 cup olive oil
- sea salt
- black pepper
- herbs/seasonings of choice *
- 1/8 cup nori strips (optional)

Sriracha Mayo Sauce
- 1 tbsp Sriracha sauce
- 3 heaping tbsp mayonnaise *
- 1 tbsp honey *
- 1 tbsp wasabi
- 1 tbsp rice wine vinegar
- 2 tbsp light soy sauce
- 2 tbsp chives, finely chopped

Directions:

Part i:  Tofu Fries
1) Drain and thoroughly dry tofu blocks. Wrap individually in paper towels and allow to drain in the refrigerator overnight (or for at least 5 hours) while placing a light weight on top.
2) Remove paper towels from tofu and pat dry. Slice into 3- to 4-inch strips roughly 1 cm in thickness. Set aside.
3) Place eggs in a medium bowl and beat well. Spoon panko into a large bowl and add in salt, pepper, and seasonings of choice (I used garlic powder and seasoned salt).
4) Preheat oven to 400 F. Line baking tray with aluminum foil and grease well with olive oil.
5) Carefully dip tofu strips into the beaten egg before coating with the panko mixture. Place strips onto the baking tray, spacing each at roughly 1.5 cm apart.
6) Bake for 10-12 minutes, or until the surface turns a golden, coppery brown hue. Remove from oven, flip over, and continue baking for another 10 minutes at the same temperature. For additional crispiness, toast for 1-2 minutes after baking.
7) Repeat 5) and 6) until all the tofu strips have been used up.
8) Let cool and prepare the dipping sauce.

Part ii: Sriracha Mayo Sauce
1) Combine all ingredients and mix well.
2) Top with chopped chives and serve with tofu fries.

Notes
- Firm tofu was used in this recipe, though it is highly recommended to obtain Very Firm tofu if possible to decrease chances of crumbling during cooking.
- In addition, or in substitution of, seasoned salt and garlic powder, other dried herbs such as thyme or basil can also be used for enhanced aroma.
- I have used a tabletop convection oven for this recipe; cooking times may differ on a full-scale oven so it is suggested to check frequently and adjust baking times accordingly.
- Feel free to modify the sriracha-mayo ratio to your preferred liking and degree of spiciness.
- An egg-free mayonnaise or specialty vegan mayonnaise can be used in place of regular mayonnaise to render this recipe vegan.
- If honey is not available, feel free to substitute with 1-2 tbsp of granulated sugar.