​Never one to be a fan of the watery, insipid mixtures presented at the conclusion of grease-filled Chinese family dinners, the very thought of making red bean soup had never once crossed my mind.
It wasn't until I made a steep overestimation in the amount of red beans and red bean paste required for a glutinous rice ball recipe that the suggestion was brought forth.

​My first batch wasn't bad at all, considering I had absentmindedly omitted sugar entirely and swapped chenpi for orange zest. That said, it didn't necessarily possess the wow factor I had wanted either.
After acquiring the proper ingredients, I decided to give it another try. And, with this production, I can proudly proclaim its wonderfulness. No longer shall I need to endure the dismal, gritty formulas of Chinese diners ever again.

​Below I have provided two versions of the dessert: The Speedy and The Traditional. Just as the names imply, one is for days when time is of the essence, while the other is conventional - free from the interference of modern devices and honoured by time.
​
And while efficiency is key to many things in life, I'd highly suggest giving The Traditional a try at least once to attest to the different results yourself. The Speedy removes lumps and increases surface area for quickened cooking, though the latter boasts infinitely better texture and authenticity.

Ingredients
​​(Recipe inspired by and adapted from The Woks of Life)

- 300g red beans
- Water
- 30g dried Chinese tangerine peel (also known as 陳皮) *
- 200g rock sugar (as desired) *

Directions:

i) Version 1: 'The Speedy'

1) Allow the red beans to soak overnight.
2) Water levels should have decreased noticeably the next morning. Discard the soaking liquid and rinse thoroughly before transferring to a large pot.
3) Add water until the beans are well submerged, or until the pot is half full.
4) Over the stove, boil the beans on medium-high heat, with a lid affixed on top of the pot. Beware of overflowing due to the massive air bubbles during the initial stages.
5) Once the water comes to a roaring boil, turn the heat down to low-medium. Add in the dried Chinese tangerine peel.
6) Replace the lid and continue to boil until the beans soften, stirring every often. This process takes roughly 25 minutes.
7) When the skin of the beans fall off with ease, use an immersion blender to incorporate some of the whole beans into the soup. This percentage can be adjusted based on preference; personally, the ideal ratio of smoothness to chewiness is 7:3.
8) Add in the rock sugar as well as 1-2 cups of water. Simmer over medium heat until the soup has reduced to a semi-viscous consistency.
9) Remove from the heat and let cool. Transfer to an airtight container for storage.
10) Serve warm or chilled. Enjoy!​

ii) Version 2: 'The Traditional'

1) - 4) Refer to the same steps as 'The Speedy'
5) Once the water comes to a roaring boil, turn the heat down to low-medium. 
6) Continue to simmer until mixture begins to bubble aggressively, then reduce to low heat.
7) Replace the lid and simmer for 2 - 2.5 hours, stirring occasionally and adding small quantities of water to adjust the consistency. Reduce the heat to the lowest possible level if necessary.
8) Add in the dried Chinese tangerine peel. Continue simmering for another 30 - 40 minutes.
9) Add in the desired amount of rock sugar. Simmer over low heat until the sugar has dissolved completely.
9) Remove from the heat and let cool. Transfer to an airtight container for storage.
10) Serve warm or chilled. Enjoy!

Notes
- It should be observed that the specific ingredient amounts for this recipe are not fixed. Similar to Chinese Almond Tea, all aspects can be adjusted to suit one's preferences.
​- Rock sugar (冰糖) is the recommended sweetener for this recipe, however feel free to use a blend of both rock sugar and compacted cane sugar (片糖) to achieve the desired level of slickness.
- The dried Chinese tangerine peel (陳皮 / chen pi) does not need to be soaked in advance, as they quickly become soft with boiling.
- Chen pi can be found in certain Chinese grocery stores, if not herbal shops in your local Chinese neighbourhood. Orange peels (without the white fibrous bits) can be substituted if dried tangerine peels cannot be found, however the depth of flavour will be compromised.
- Should an immersion blender not be handy, one can opt to continue boiling the beans at a low heat until they disintegrate naturally. Using the blender reduces the total active preparation time, however the tool is not mandatory for success.
- Red bean soup is sufficiently tasty on its own, though some may prefer to consume it alongside sago pearls or purple rice. A splash of sweetened coconut milk is another delectable topping.

​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'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.

​To be honest, I wanted to make daifuku. With freshly-picked strawberries and an unopened package of matcha jelly, it just seemed right. However, my kitchen lacked Mochiko, and the weather deterred me from driving out to the Korean supermarket to pick up a box I would only use one sixth of.

Recalling that I had once accidentally purchased glutinous rice flour instead of plain glutinous rice, I set out making tangyuan. Strawberries were not included in the recipe; in its place was an indulgent peanut butter-sesame spread.

​Ingredients
​(Recipe adapted from Octochan @ Instructables)

Dough
- 400g glutinous rice flour (approx. 4.5 cups)
- 3-4 cups water
- 3 tbsp vegetable oil

Filling(s)
- 4 tbsp peanut butter *
- 2 tbsp white sesame seeds *
- 5 tbsp black sesame seeds *
- 75 g matcha jelly/matcha anko *

Sugar Syrup
- 0.7-0.9 cups of rock sugar *
- 5 cups water
- 1-2 knobs of ginger (opt.)​

Directions:

i) Filling

1) Place sesame seeds in a shallow pan over medium-high heat. Once popping sounds are heard, reduce the heat the medium, constantly stirring to prevent burning.
2) Remove from heat once white sesame seeds have turned to a golden brown.
3) Grind with a mortar and pestle or fine food processor to the desired consistency. (I crushed majority of the seeds to a fine crumb but allowed several whole bits to remain to add texture).
4) Add peanut butter and mix well. Set aside. It is highly recommended to spoon softer fillings onto a lined baking tray and freeze thoroughly before attempting to wrap them. (I tried to seal my tangyuan without freezing the fillings beforehand and saw little success without piling on additional layers of dough.)
5) Chop matcha jelly into pieces roughly measuring 1-2 cm. Set aside.

ii) Dough

1) Line two baking trays with wax paper. Set aside. (More trays may be needed for a larger portion.)
2) Place glutinous rice flour in a large bowl. Make a well in the centre and add vegetable oil and one third of the water.
3) Begin mixing with a spoon until large crumbs begin to form. Gradually add in more water while kneading. Repeat this process until the dough has a uniform, smooth texture. The surface should be glossy, but water should be not seeping through towards the bottom of the bowl. Keep in mind that more or less water may be required depending on the desired consistency and presence of filling(s).
4) To serve the dessert without fillings, knead the dough until it just begins to gleam. Separate chunks of the dough and roll into spheres measuring 1 inch in diameter. Place on baking trays to set.
5) To serve the dessert with fillings, knead the dough until the surface is smooth and glossy. Be sure to keep a small dish of water handy to supplement moisture as the dough dehydrates with air exposure.
6) Separate chunks of dough and roll into balls measuring 1.5 to 2 inches in diameter. Flatten the balls such that the middle section is slightly thicker than the edges. If the edges show signs of cracking, place the ball back into the bowl, add water, and knead again.
7) Place fillings at the centre of the flattened dough ball and seal with care. Should the dough casing break, patch the hole with a thin layer of dough and reshape. If necessary, decrease the amount of filling to prevent spillage. 
8) Repeat until all ingredients have been used up. Place on baking trays to set.
9) Once set, transfer the glutinous rice balls to a plastic bag and store in the freezer. They should last for at least one week, though quick consumption is recommended to ensure freshness.

iii) Sugar Syrup

1) Combine rock sugar, ginger, and water in a medium saucepan. Warm over medium heat, stirring to dissolve the sugar lumps. Reduce to low heat once the mixture begins bubbling.
2) Simmer until ginger knobs appear dehydrated, or until an aromatic waft of spiciness can be perceived. Remove from heat and let cool to room temperature.
3) If not consuming immediately, chill in the fridge in an airtight container.

iv) Cooking Instructions

1) Glutinous rice balls should be stored in the freezer and boiled to order.
2) Bring water to a roaring boil in a medium saucepan. Add in glutinous rice balls and reduce to medium heat.
3) Allow the glutinous rice balls to cook uncovered. Reduce to medium heat if bubbling turns ferocious, as this can cause splitting of the casing.
4) Once the glutinous rice balls begin to float, continue to boil for 1-2 minutes to ensure interior is cooked thoroughly.
5) Remove from heat immediately and rinse with cold water. This will prohibit the shell from becoming mushy and halt splitting if present.
6) Serve with warmed sugar syrup. Enjoy!


Notes
- This recipe was modified accordingly based on the amount of glutinous rice flour on hand. I opted to empty the entire packet (400g) and amplify the original measurements via a similar ratio. Should you wish to use an amount smaller/greater than the 400g specified above, please take heed to scale your ingredients accordingly.
- When toasting black sesame seeds, it is crucial to include a few white sesame seeds in the pan. Colour changes are made more visible with the white sesame seeds, preventing burning of the entire batch.
- Matcha jelly/matcha anko was utilized as a second filling, though can be substituted with other substances of preference. The sole requirement is that the substance should be relatively viscous, if not solid. Should one choose to use matcha anko, I have found a recipe here and a purchasing link here. (For Toronto locals, I obtained my 150 g block from Sanko on Queen West.)
- The peanut butter to sesame seed ratio is up to one's own discretion; peanut butter can also be swapped for other nut butters should peanut allergies be an issue.
- To render this recipe vegan, simply omit the jelly (as it contains gelatin) and substitute the filling with an unprocessed nut butter.
- Dessert soup-appropriate rock sugar can be purchased in the form of brown sugar slabs or assymetrical white crystals. Either can be utilized for this recipe. If including ginger, it is recommended to use at least one brown sugar slab for its richer depth.
- Personally, a lighter sugar syrup is preferred. However, feel free to adjust the amount of inputted sugar to your own liking.

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.

The box of curry on our countertop has been beckoning for my attention for some time now. With some unattractive leftovers in the fridge and an enormous bag of unopened japchae noodes peeking out from behind, I set to work combining the two to create a predominantly Korean-inspired dish with an injection of Japanese-style yellow curry.

Ingredients

Japchae
- 1 bunch japchae (sweet potato) noodles
- 2 bell peppers, roughly diced
- 1 onion, chopped
- 1 shallot, chopped
- 1 small knob ginger
- 4 perilla leaves, thinly sliced
- 1/3 cup vegetable oil
- 2 tbsp sesame oil
- sesame seeds (opt.)

Sauce
- 1 quarter block Golden Curry mild curry roux *
- 2 tbsp bulgogi sauce
- 1-2 tbsp kimchi base sauce
- 1 tbsp cane syrup *
- 1 tbsp light soy sauce
- 1 tbsp whipped peanut butter
- 1 tsp rice wine vinegar
- 1 tsp cornstarch (opt.)
​
Directions:

1) Bring a pot of water to a roaring boil. Add in japchae noodles and mix quickly. Remove and rinse with cold water before it softens. (See note.) Set aside.
2) Blanch the diced peppers until partially cooked. The colours will become a tad more vibrant, but shouldn't be able to be easily pierced by a fork. Rise with cold water and set aside.
3) In a medium bowl, dissolve the curry block with a small amount of hot water. Add in all sauce ingredients and mix well. Set aside.
4) Heat vegetable oil in a large pot. Over high heat, stir fry chopped onion, shallot, and ginger until fragrant and slightly golden.
5) Add in japchae and peppers, stirring to make sure that nothing adheres to the bottom of the pot.
6) Quickly add in the sauce mixture and toss to coat the japchae evenly. Feel free to add water at this stage to make the mixing process easier.
7) Add in sesame oil and any other sauce modifications if desired. Add perilla leaves.
8) Reduce heat to medium and continue stirring until sauce thickens. If too much water was added during the previous steps, mix cornstarch with a small amount of water and add it into the pot.
9) Remove from heat once sauce has thickened.
10) Let cool and top with sesame seeds (if desired).
11) Serve and enjoy!

Notes
- Admittedly, I overcooked the japchae noodles, causing the strands to disintegrate and adopt a mushy texture once the sauce was mixed in. As such, I would advise cooking the noodles only briefly, or simply rinsing them once before stir-frying.
- Rice wine vinegar is an optional ingredient, however I find that the tartness helps to balance the creamness of the peanut butter and curry roux. If available, fresh lime juice would be an even better alternative.
- Feel free to substitute cane syrup with sugar or honey.
- This recipe is versatile and can be altered based on one's dining preferences. Bits of ham or sausage can be added to the pot for a source of protein. It can also be made vegan with curry roux that is free of animal byproucts - Golden Curry contains "edible oil and fat" (derived from unspecified sources).
- While japchae noodles themselves are gluten-free, please be aware that the curry roux used in this recipe contains wheat.
- I used a mild curry block for this recipe, however feel free to adjust the spiciness to your liking.

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.

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.

I think I speak for a large majority of people on this planet when I say I'm not a morning person.
And unless you can be overly energetic without some sort of caffeine at 6 in the morning like my mom, you're probably on the hunt for something to render your senses awake.

Well here's a healthier option to caffeine: a Fruit Smoothie. But not just any ol' fruit smoothie! This one adds in an extra dose of fibre to keep you digestive system regulatory.

While it's a little high in sugar (don't worry, they're natural fruit sugars!), this smoothie is chock-full of vitamins and only have 9.2 g of net carbs! In other words, drink to your heart's content!

Ingredients
- 1 cup water
- 1 cup unsweetened almond milk
- 1/2 cup strawberries, sliced
- 1/2 cup pears, diced
- 1/3 cup water
- 3 tbsp psyillium husk


Directions:
1) Combine psyllium husk with 1/3 cup of water. Set aside.
2) Add remaining ingredients into a blender.
3) At this point, the psyllium husk should have absorbed most, if not all, of the water. Mix well and scoop into the blender.
4) Blend until smooth.
5) Pour into glasses and enjoy! *

Makes 2 servings.

Notes
- It is best to place wet ingredients into a blender first to ease mixing.
- As psyllium tends to cause liquids to congeal, this smoothie is best consumed immediately after preparation. If you prefer to chill the smoothie before serving, or to prepare it in advance, simply add a small amount of water and shake well before consuming it.

Nutrition:
(For entire recipe)

Calories: 268.8
Fat:  4.4 g
     Saturated: 0.5 g
Cholestrol: 0.0 mg
Sodium: 135.1 mg
Potassium: 1206.3 mg
Carbohydrates: 53.1 g
     Fibre:  43.8 g
     Sugars:  29.2 g
Protein:  5.1 g
---
Vitamin A: 3.2%
Vitamin B-12: 50.0%
Vitamin B-6: 46.4%
Vitamin C: 101.9%
Vitamin D: 45.0%
Vitamin E: 4.7%
Calcium: 44.3%
Iron: 59.4%

My first savoury recipe: Jjajang Tteokbokki! (or  짜장 떡볶이 for those that can read Korean ^ ^ /)

Inspired by Aeri's Kitchen and using the remaining vegetables in the fridge, I was able to whip this up in less than an hour. =D

Ingredients
- 1.5 cups of brown rice ddeokbokki (Korean rice cakes) *
- 4 - 4.5 tbsp jjajang sauce
- 1.5 tbsp minced garlic
- 1 stalk long green onion, chopped
- 1 package (200g) frozen scallops, defrosted *
- 1 cup frozen vegetables, defrosted (opt.)
- 4 medium carrots, diced
- 3 cups of broccoli, cut into florets and separated from stalk pieces
- 2 tbsp cornstarch
- 5-6 cups water

Directions:
1) Steam carrots and broccoli until slightly cooked. They should have changed colour slightly but not become so soft that they can easily be pierced.
2) Mix jjajang sauce with 2 cups of water. Combine well.
3) Heat one tbsp of vegetable/canola oil in a pot on medium-high. Combine green onion and garlic, and pan fry until fragrant (about 3 mins). Be careful not to burn the garlic.
4) Add in ddeokbokki, vegetables, scallops and diluted jjajang sauce. Slowly stir in 2 cups of water.
5) Mix cornstarch with remaining water and pour into jjajang broth.
6) Distribute sauce evenly among vegetables and ddeokbokki.
7) Cook until vegetables are soft and ddeokbokki is still semi-firm.
8) Remove from heat immediately and cover until ready to serve.

Makes 25 servings.

Notes
- To make this recipe to be vegan/vegetarian, omit the scallops. 
- To lower the number of carbs, substitute ddeokbokki with "cauliflower rice".

Nutrition:
(Per serving)

Calories: 47.6
Fat:  0.6 g
     Saturated: 0.0 g
Cholestrol: 2.6 mg
Sodium:  64.8 mg
Potassium: 66.6 mg
Carbohydrates: 8.3 g
     Fibre:  0.7 g
     Sugars:  1.0 g
Protein:  2.4 g
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Vitamin A: 46.5%
Vitamin C: 18.4 %