This is a very simple recipe for Asian style sweet buns, they are so soft and tasty. The water roux method was used to accomplish the softness of the dough. I made the dough with the help of my Zojirushi bread machine, therefore it was very easy, simple and without mess…just let the machine do the work. It is great as a snack or as a breakfast treat.



Ingredients:

Water roux
75 ml of water
15 g of bread flour

Dough
2 cups bread flour
¾ teaspoon salt
1½ tablespoon sugar
1 tablespoon dry milk
1½ tablespoon butter
1½ teaspoon dry yeast
1 large egg and complete to 100 ml with water

1 can of red bean paste

Method:

Water roux
Mix flour and water in a small saucepan. Cook over low to medium heat, stirring constantly until it reaches 65ºC/149ºF. The mix will turn to a paste and you can see the bottom of the pan.

Remove from heat, cover with a saran wrap film over the paste and leave until lukewarm.

Dough
Add the water roux and all the dough ingredients to the bread machine bucket according to the manufacture’s guideline. I let the dough cycle run for 2 times, making sure that the dough reaches a thin membrane. The dough will be slightly sticky. Let is rise for approximately 2 hours in a cover container or until it double its initial volume.

Punch down, knead the dough and form into a ball shape. Then divide into 16 equal portions. Gently flat the balls and fill it with the red bean paste. Shape the buns and place all finished buns on a baking pan. Cover the buns with saran wrap film and let rise until double in size.

Bake in preheated 350°F oven for about 12 to 15 minutes, or until golden brown.

Did you know that red bean paste was originated in China? The red bean paste is also called Azuki bean paste and is widely used in Asian cuisine, the paste can be very smooth or chunky (pieces of beans).

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This is a very easy and simple recipe for tilapia. It is tasty and the fish comes out very tender and juicy…not to mention that it is very healthy.

Ingredients:

2 filets of Tilapia
1 tablespoon ginger (finely stripes)
1 ½ tablespoon cooking wine
¾ cup of fresh shiitake mushroom sliced
½ cup green onion finely chopped
½ cup cilantro chopped
1 tablespoon sesame oil
2 tablespoon light soy sauce
1 teaspoon honey
Salt and pepper to taste

Method:

Lay the filets on a steam safedish, sprinkle the filet with the 1 tablespoon of cooking wine, top it with the ginger, salt and pepper, mushrooms and the green onion.

Steam the fish for approximately 10 minutes. In the mean time mix the soy sauce, honey, remaining cooking wine and sesame oil.

Remove the liquid that is formed during the cooking. Gently add the cilantro and the soy sauce mix. Steam for another 2 minutes.

Serve it hot.

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This is a very easy and simple dish which the only two main ingredients are combined: chicken breast and asparagus.

Ingredients:

1 chicken breast cut in small cubes
2 cloves garlic, finely chopped
½ tablespoon soy sauce
2 ½ tablespoon olive oil
Salt and pepper to taste
½ tablespoon corn starch
1 bunch asparagus cut in approximately 1 ~ 1½ in

Method:

Marinate the chicken breast with the garlic, soy sauce, ½ tablespoon olive oil, salt, pepper and corn starch. Let it sit for 5~10 minutes.

Heat the remaining olive oil and stir fry the chicken breast for approximately 4~5 minutes.

Once the chicken cubes are done, remove from heat and set aside. In the same pan add the asparagus and stir fry for another 2 minutes, add the chicken and stir gently.

Serve hot with white rice.

I hope you enjoy this simple and healthy recipe of chicken with asparagus.

Did you know that asparagus contain high levels of antioxidants and is very low in calories? In culinary, asparagus is used around the world in several ways, stir-fried, steamed, boiled, grilled and even raw.

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Well, you must be asking where did the leftover ham come from? I must admit that ham was leftover from Easter dinner, after having so much ham, we just could not see ham anymore, I still had one more chunk left, so I froze it. Now after a while I just thought of reviving the piece of ham that was stored in the freezer…to make the story short, I decided to use the ham to make this simple and easy fried rice, and of course the rice was leftover as well. If you do not have ham, you can always substitute for chicken, sausage or if you prefer, no meat at all :-).

Ingredients:

2 eggs, lightly scrambled
½ bunch of green onion finely chopped
½ large onion chopped
2 cups of frozen vegetables
3/4 to 1 cup ham, chopped
3 cups cooked rice
2 tablespoon olive oil
Salt and pepper to taste

Method:

Sautee the green onion and onion in 1 tablespoon olive oil, once lightly browned add the ham. Stir fry for a couple of minutes and reserve.

Add the remaining olive oil in the pan and stir in the rice, make sure that is well mixed and loose, add the cooked frozen vegetables, egg and ham.

Stir gently until well mixed.

Serve hot.

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This is a very simple and fast (therefore speedy) way to make miso salmon when you are in hurry since there is no need to marinate and you still get the miso flavor in the salmon. The more elaborate method require an overnight (at least) marinate, which you can find here. You can use this method with to cook other fish.
By the way, excuse me the pictures…did not elaborate, but trust me the salmon taste better than in look …

Ingredients:

2 salmon filet, cut in half.
1 tablespoon miso paste
½ tablespoon sugar
3 tablespoon water
½ tablespoon cooking wine
1 tablespoon olive oil

Method:

In a bowl add the miso paste, sugar, water and the cooking wine, mix well. Cover the salmon filet with the miso paste, in the meantime heat the olive oil in a skillet, place the salmon and add approximately ¼ to 1/3 cup of water and cover (to cook the salmon). Once the water evaporates let the salmon brown both side.
Serve warm with rice.

Did you know that miso is a product produced by the fermentation of soybeans? It can be made of rice or barley as well, but typically of soybean. Miso is a traditional Japanese food which has gained world-wide interest. It is usually very salty, therefore it is used for sauces, pickling vegetables or meats, or to make miso soup by mixing dashi (mixture of edible kelps and shaved dry tuna fish – we can elaborate more next time).

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This little treats are very simple and easy to make, it is low in fat but I have to confess…contain sugar. On the other hand it is loaded of cinnamon which is known to contain high amounts antioxidants. These chips can be served with ice cream, especially vanilla, or eaten just like that…but I must advise you…it is addictive, very addictive!

Ingredients:

Lavash bread
3 tablespoons sugar
1 tablespoon ground cinnamon

Method:

In a plate or pyrex mix the sugar with the cinnamon. Cut the lavash bread so it will fit into the plate or pyrex containing the sugar and cinnamon mix. Spray the lavash with water and patch on the sugar mix. Repeat the procedure on the other side of the lavash. Cut into a smaller strips. Bake for 20 to 25 minutes at 275F. Let if cool and serve.
I usually make a bunch of it and store in a sealed container.

Did you know that cinnamon contain antioxidant activity? Moreover, it has been reported that cinnamon has a therapeutic effect in treating type 2 diabetes and insulin resistance.

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These coconut rolls are yummie, it is very common in Brazil, where they are sold in the “padarias” which translate to bread stores. “Padarias” are found in every block in major cities and you can smell the bread baking during morning time.

I used my Zojirushi bread machine to make the dough. The rolls are filled with a tasty and creamy coconut filling. It is a treat as snack and even for breakfast.

Ingredients:

Dough
½ cup milk
1 egg
1 cup bread flour
½ teaspoon salt
2 tablespoon butter
2 tablespoon sugar
1 teaspoon yeast
½ teaspoon vanilla extract

Filling
1/3 cup sugar
¼ cup milk
¾ cup coconut flakes

1 egg to brush the rolls

Method:

Follow the instructions of your bread machine for dough setting.

After removing the dough from the bread machine, knock the dough back and rest the dough in the refrigerator overnight by wrapping the dough in plastic wrap or a container, just remember that the dough will rise throughout.

In the meantime, mix the ingredients of the filling and cook in low heat until a slightly creamy sauce. Do not over cook.

Remove the dough from the refrigerator, knock it down gently and roll it open to a rectangle of approximately 1/3 to ½ inch thick.

Spread the coconut filling on top of the dough.

Roll it and cut into 16 pieces.

Place the rolls in the pan and let it rise in a warm place for approximately 1~2 hours or until double the size.

Brush the rolls with the beaten egg and bake in a preheated oven for 15 ~ 20 minutes at 350F.

The leftover can be stored in the refrigerator and warm it up at the microwave.

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These cinnamon rolls are very easy to make. I used the dough in the Red Bean Bun recipe which uses the water roux method. The texture of these rolls are very soft and so yummie. The nicest thing is the smell of the roll when baking…smell SO good.

Ingredients:

1 bread dough from here

Filling
1/3 cup chopped pecan
1/3 cup raisin
2 teaspoon cinnamon
2 tablespoons sugar
1 tablespoon butter

Glaze
4 tablespoon powdered sugar
2 tablespoon water
¼ teaspoon vanilla extract

Method:

Open the bread dough in a rectangle of approximately 12 x 8 inches. Spread the butter, then sprinkle the cinnamon and sugar. Gently cover the rectangle with the chopped pecan and raisin. Roll it like a Swiss roll and cut the roll in 16 pieces and set in pan.

Cover with a clear plastic film and leave in a warm place until the dough have double its size.

Bake in a pre heat oven at 350F for 15 to 20 minutes.

Once the rolls baked, remove them from the pan and place in a wire rack. In the meantime, mix all the ingredients of the glaze together and brush the glaze mixture over the warm rolls.

Serve slightly warm.

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