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Honey Prosciutto Avocado Toast

The inspiration for honey prosciutto avocado toast came from a leftover charcuterie board. I found myself with scraps of leftover prosciutto, herbs, and honey, and decided to combine them on top of avocado toast. What I ended up with was a decadent combination of sweet and salty, fresh and rustic. This is a variation I find myself making when I want a snack and can’t decide between sweet or salty.

Ingredients:

  • 1 slice of bread
  • 1/2 avocado*
  • 1 tsp (5 mL) olive oil
  • 1 tbsp honey
  • 3 slices of prosciutto
  • 3 basil leaves, thinly sliced
  • salt
  • pepper

Directions:

  1. Warm the bread in a pan on medium heat until the facedown side is slightly browned, about 3 minutes.
  2. While the bread is warming, mash the avocado with a fork until it’s chunky.
  3. Combine the avocado, olive oil, salt, and pepper. Mix well.
  4. Flip the bread so the other side can brown. Remove the bread from the pan after about 2 minutes, and spread your avocado mixture over it.
  5. Top your bread with the prosciutto slices, and drizzle them with honey. Garnish with the sliced basil leaves, and enjoy!

Notes

* To check if an avocado is ripe, push gently on the stem. You can also squeeze the fruit gently in your hand. The less rigid it feels, the riper it is. Perfectly green avocados will have a medium-firm feeling.

Lemon Herb Avocado Toast

This recipe for avocado toast is one that I find myself making most often, because I usually have the ingredients required in my fridge and pantry already. The lemon and cilantro brighten and balance out the creaminess of the avocado, and the smoked paprika.

Ingredients:

  • 1 slice of bread
  • 1/2 avocado*
  • juice from 1/4 lemon
  • 1/4 tsp (2.5 mL) garlic powder
  • 1/2 handful chopped cilantro
  • salt
  • pepper
  • sprinkle of smoked paprika (optional)
  • 1 fried egg

Directions:

  1. Warm the bread in a pan on medium heat until the facedown side is slightly browned, about 3 minutes.
  2. While the bread is warming, mash the avocado with a fork until it’s chunky.
  3. Combine the avocado, lemon juice, garlic powder, chopped cilantro, salt, and pepper. Mix well.
  4. Flip the bread so the other side can brown. Move the bread to the edge of the pan.
  5. In the other half of the pan, warm some olive oil or butter, and gently crack an egg in.
  6. Remove the bread from the pan after about 2 minutes, and spread your avocado mixture over it.
  7. Remove the egg from the pan after about 3 minutes, and place it atop the avocado mixture.
  8. Top with smoked paprika powder and a few more cracks of black pepper, and enjoy!

Notes

* To check if an avocado is ripe, push gently on the stem. You can also squeeze the fruit gently in your hand. The less rigid it feels, the riper it is. Perfectly green avocados will have a medium-firm feeling.

Curried Tumeric Avocado Toast

Curry and tumeric are some of my favorite spices to give a dish a flavorful zing. The fresh garlic in this recipe (as opposed to powdered garlic), gives it a surprising kick of spice. Since this recipe includes a poached egg, olive oil, and fresh avocado, it’s best enjoyed right away.

Ingredients:

  • 1/2 avocado*
  • 1 tsp (5 mL) olive oil
  • 1/4 tsp (2.5 mL) curry powder
  • 1/4 tsp (2.5 mL) tumeric powder
  • 1 clove fresh garlic, minced
  • salt
  • pepper
  • 1 poached egg

Directions:

  1. Bring a pot of water to a simmer.
  2. Warm the bread in a pan on medium heat until the facedown side is slightly browned, about 3 minutes.
  3. While the bread is warming, mash the avocado with a fork until it’s chunky.
  4. Combine the olive oil, curry powder, tumeric powder, minced garlic, salt, and pepper. Mix well.
  5. Flip the bread so the other side can brown.
  6. Crack an egg gently into the simmering pot of water.
  7. Remove the bread from the pan after about 2 minutes, and spread your avocado mixture over it.
  8. Remove the egg from the pot with a slotted spoon after about 3 minutes, and place it atop the avocado mixture.
  9. Sprinkle some more curry powder and black pepper on top of the egg and enjoy!

Notes

  • To check if an avocado is ripe, push gently on the stem. You can also squeeze the fruit gently in your hand. The less rigid it feels, the riper it is. Perfectly green avocados will have a medium-firm feeling.

Birdsong (San Francisco, CA)

Birdsong… where do I begin? As my most beloved restaurant in SF, and possibly in the US, there are so many praises I have to sing about this place and their food philosophy. I’ve eaten here 3 times (the first in their first week of opening), the most number of repeat visits I’ve accumulated for any Michelin restaurant, and have tried nearly every item on their takeout menu during quarantine. This review will be focused on Birdsong’s dining options during quarantine; I hope to do a fully-fledged tasting menu review once dining experiences return to normal!

Birdsong hasn’t been an exception to the number of fine-dining restaurants that have had to rethink how they share their work with the rest of the world, and I’m enthralled to say that I think they’ve risen magnificently to the challenge. They started with an upscale casual Birdbox, and have since expanded to providing meal kits, pastries, desserts, and even offering meat from their dry age room. Though I’m looking forward to eating in their beautiful dining room again, a small part of me will be sad when they don’t have the bandwidth to be making these wonderful entrees anymore. They’ve done a standout job of experimenting with different approaches and food that both deviate from their usual style, but maintain the quality and care they put into their cooking. I’ve had Birdsong 5 times during quarantine already (and a 6th if you count ordering a fried chicken Birdbox and delivering it for a friend’s birthday), so I’ll do a quick summary of items I’d recommend.

Fried Chicken Birdbox

The fried chicken Birdbox at Birdsong was the first item that came out on the menu when shelter-in-place began. It comes with a giant slab of fried chicken – with the claw included! Let me begin by saying I’m not a fried chicken person, and clarifying why. I know there are fried chicken aficionados out there, but I’ve always found the combination of overwhelming grease, kinda soggy skin, and pretty dry meat to be massively unappealing. It doesn’t taste good, and makes me feel even worse. All of that changed with Birdsong’s Birdbox.

The chicken was crispy on the outside, and juicy on the inside; it was as perfect as fried chicken could be, with substantial breading, but none of the dreaded excessive grease. Accompanying the chicken is their house-made hot sauce, which I loved, though my dining companion said that the chicken was good enough on its own that the hot sauce was unnecessary! Dipping the chicken in the hot sauce and following it with a bite of cornbread and a sip of champagne* was all I needed on a delightful Sunday evening at home.

If you’ve been to Birdsong before, you’ll know that one of the most famous items on their menu is the Peruvian cornbread. The third time I ate at Birdsong, my dining companions and I may or may not have wielded so much unfettered enthusiasm for the cornbread that they gave us another piece. Needless to say, I was over the moon to see this included in the box of goodies, and each bite of that cornbread was accompanied by closed eyes and a smile, savoring the perfect collision of taste and texture.

*Champagne and fried chicken is definitely a thing, because the acidity and fizz of the champagne cuts the richness of the chicken and cornbread. I figured that eating Michelin-grade fried chicken warranted a bottle of Veuve to be enjoyed alongside.

Duck Pot Pie

Pot pies are predictable comfort food, in the same category of excitement as chicken noodle soup. It’s pretty hard to get a pot pie wrong, but it’s equally as difficult to take a pot pie to a new level. Birdsong’s aged duck pot pie is an adorable single-sized pastry. The mousse inside is made with duck breast, duck leg confit, duck cartilage, carrots, onions, and cauliflower, mixed together in a Parmesan bechamel sauce.

The pastry was perfectly flaky, but held its structure well, as evidenced by the photo above where the pot pie was able to be cut easily without self-destructing. The creaminess of the bechamel sauce and duck mousse coated the root vegetables well inside of the tart, and it wasn’t as runny, something I often find is the case in other pot pies. The parker house rolls with whipped butter reminded me of brioche–slightly sweet and full of air, it felt like I was eating a cloud.

Strawberry Rhubarb Pie

One of my favorite sweet treats on their menu is the strawberry rhubarb pie! Its flaky pie crust is lined with a thin layer of dark chocolate, filled with vanilla cheesecake, and topped with strawberry rhubarb jam, made in-house with fresh, farm-picked strawberries. The pie feeds about 4 people, so when it comes to my appetite, it feeds me, and me alone. I love that the pie isn’t too sweet – the slight bitterness from the dark chocolate combines wonderfully with the fluffy texture of the cheesecake layer, and the strawberry rhubarb jam adds a tart acidity to balance out the richness of the pie crust and cheesecake. It has texture, flavor, and depth. I often feel like desserts are too rich, too sweet, or just overdone to the point of feeling sick when I consume more of them, but with this cheesecake, all of the different elements felt like they played nicely together for each bite.

While I have tried other items on the quarantine menu (the lamb kit, as well as the 200-day aged ribeye), I can’t quite speak as highly of those as I can of the options in this post. I have a feeling that this has to do with cooking methods, and not the kits themselves. It’s difficult to replicate the precise cooking methods Birdsong is well-known for, and reheating foods can only get you so close to the coveted real thing. I’m sure my opinion of the aged ribeye would have been much higher if Birdsong had cooked it instead of me, so I’ll leave more cumbersome experiences for when dining in-person is an option again.

Oma (San Francisco, CA)

Since quarantine began, dining options in San Francisco have become limited. Many restaurants have pivoted towards delivery and takeout options. Despite my love for cooking, I sometimes find myself craving dishes that aren’t feasible to replicate at home. Uni over rice is one of those specific, but infeasible options, because the magical experience uni provides is only found in fresh uni.

I hadn’t heard of Oma until I stumbled across eatthissf’s Instagram post about their omakase option. While I was browsing their website, I noticed that they were within walking distance of my apartment in Japantown, and that they also offered an uni bento option. While I’m a sucker for uni, I’m also cautiously optimistic about ordering it from 1) new restaurants, and 2) as takeout, because it’s such a delicate ingredient.

After I had scheduled a pickup, I walked over to the plaza (Oma is located on the second story of the Japantown plaza east of, and adjacent to, Webster St.), climbed the stairs, and was given my order. The bento was adorable, and the uni was a light yellow color, with a sweet, mild fragrance coming off of it.

The uni was creamy and sweet, with no hint of the bitterness or briny flavor that I expected. The rice, lightly seasoned with furikake, was also sticky, not soggy. The black container had ikura in it, and I combined a little uni, a little ikura, and a little rice in each bite for a fresh, creamy, textured taste each time. In short, it was positively delightful.

I’ll just go out and say that, even though this uni bento knocked my socks off, I’d have to think twice about ordering it again because it costs $52. The amounts of uni included were about enough for 3 sizable pieces of nigiri, and the amount of ikura was about enough for one nigiri. At very high end Japanese restaurants, where ordering nigiri a la carte is permitted after omakase concludes, Hokkaido or Santa Barbara uni (reputed as the best in the world), costs roughly $24 for two pieces. Ikura nigiri costs about $12 for two pieces at high-end sushi joints. So no matter how you calculate this, the maximum this bento should have cost, if it was from a Michelin-grade restaurant, is $42, 20% less than what Oma sells the box for. Given the fact that there aren’t a lot of fresh sushi options to choose from during the pandemic, and the fact that sourcing is more difficult, there might be additional factors driving the cost up.

In conclusion, I’ll say that, if price weren’t a factor, I’d willingly splurge on this bento at least once a week. It hits my craving for top-grade sushi with creamy uni and fresh, sweet ikura, and if quarantine lasts too long, I might have to make another stroll across the street to Oma for another uni bento.

Overcoming Imposter Syndrome: Symptoms and Cures From a 0.1x Engineer

It’s been just a little over two years since I decided to make a serious commitment to the journey of programming. I wanted to document as much as I remember of the first hard parts of that journey because I don’t want to forget how unfeasible the idea of becoming an engineer was at that point. Now that I am one, it feels like it takes more effort to remember the challenges of setting up my environment, learning git, and understanding why time-space complexity mattered, because these are things that I now work with day to day. I’m sure that, as I gain more programming experience, the idea of not understanding fundamental programming will become more and more foreign to me.

Why is it important for me to recall what that frustration felt like in the early days of my programming journey? For as long as I’ve started programming, I’ve always felt a sense of imposter syndrome. That’s not new, and as I began interacting with more people and reading more developer blogs, I came to realize that everyone experiences imposter syndrome to some extent, from CS PhD students, to distinguished architects who have spent decades in the software industry. For me, imposter syndrome felt like it prevented me from learning what I wanted to learn, and building what I wanted to build. It made me fearful of asking questions, because asking questions meant I didn’t know the answer, and had failed in my attempts at trying to find it. Sometimes, my imposter syndrome would consume an entire day of development. Instead of asking my question, I’d peruse forums and documentation, faulting myself for not knowing how to solve a seemingly trivial problem. I was constantly comparing myself to other engineers, impressed with just about everything they did, while minimizing my own accomplishments, and did not sleep through several nights, anxious of being found out that I, in fact, could not build anything worthy of shipping. In fact, when I won a hackathon for the “Most Shippable” feature category, I chalked it up to being on a team with 3 other incredible engineers, and still mostly believe that they contributed more than I did to that project. When my manager gave me my annual performance review, I was mentally prepared for a demotion, or to be let go; when I was given a raise in salary and equity, I felt stressed instead of excited, because I felt like I’d have to bullshit twice as hard to keep up a convincing image of myself as competent. Imposter syndrome is not a self-pitying experience. I deeply believed I was incompetent at programming because I was not intelligent enough. Such are the effects of an inaccurate and unfounded assumption that engineering is a discipline that operates as a pure meritocracy.

I’m not immune to imposter syndrome today, but compared to how much imposter syndrome used to affect me, it’s much more manageable. Documenting overwhelming experiences brings me back to a place where I can better empathize with people who do feel that way. Now that I know the answer to many of the issues I encountered at the start of my journey, I also catch myself slipping into a mindset of thinking certain tasks are simple, forgetting my own struggle to understand the fundamentals as recently as a few years ago. The most important thing I learned brought about significant shifts in the way I dealt with my own imposter syndrome:

Learning How to Ask Thoughtful Questions

This is the single most impactful thing I learned to do, that helped me feel more at ease with imposter syndrome and its effects on me. I was lucky to have a mentor who gave me a good set of guidelines to asking thoughtful questions to other engineers, that I still use to this day when I’ve failed to find an answer on my own:

  1. Peruse related documentation and parts of the codebase. This one seems obvious, but it’s embedded in the assumption that agreements and truths are also well-documented somewhere others can reference, and in language they can understand. A friend of mine once told me he believed that it’s the authoring engineer’s responsibility to make sure their code and docs are understandable. If they aren’t, you should feel totally okay seeking clarification about anything unclear or ambiguous. I give myself a 30-minute time limit to hunt through docs, code, and Google before asking any questions, just to make sure the obvious places have been searched.
  2. If the answer hasn’t been found, or is unclear, it’s time to ask clarifying questions. I ask my questions to a team Slack or specific channel for that tool / technology, because if I’m wondering about this, it’s likely others have, or will in the future. Asking questions in public forums, daunting as it may seem, benefits many people besides yourself. I almost always ask my questions in the form of: “I’m trying to accomplish x. I’ve looked at the README, the docs, and wiki page y. I expect output z, but I’m getting this error when run this series of commands instead”, followed by any relevant code snippets and error logging. The more detailed you can be, the better. As someone who has been the asker and answerer of questions now, I can confidently say that an answer is found much more quickly if more details are provided.

About 90% of the time, someone will respond with some thoughtful clarifying questions (e.g. what version of Postgres are you running?) and we figure out the issue. Sometimes, we identify it’s a bug, or that something was missing from the documentation. Either way, this approach demonstrates 3 things:

  1. You made an effort to solve the problem on your own first.
  2. You communicate about problems and the attempted solutions clearly.
  3. You share your findings about solutions with others who may be impacted.

Edit 5/14/20:

It’d be misleading and inaccurate to say that I made progress on coping with imposter syndrome by myself, but I wanted to emphasize learning how to ask thoughtful questions because it’s the one that most people can do without relying on factors outside of their control, which makes it the most empowering and beneficial. Here are two other factors that had major impact on my ability to overcome imposter syndrome:

A Psychologically Safe Culture

I hesitated about including this, because the word “psychological safety” has been thrown around so often in the tech industry that I feel like it’s turned into more of a buzzword than something people can actually understand, so I’ll do my best to start with my own definition of it. To me, psychological safety means feeling like I will not be rebuked in any way for being honest. In the context of asking questions, rebukes can take many implicit forms; anything from thinking of the asker as less competent, to outright patronization of their abilities in front of others. The reason psychological safety is important when it comes to imposter syndrome, is because the very definition of imposter syndrome includes psychological danger: a fear of being seen or treated as incompetent.

I got extremely lucky at work, and with my teammates. People say I totally drink the kool-aid for my team at work, but I’ve held enough jobs, in enough roles, to realize that the team I got to work on was anomalous in its emphasis on balance, culture, and openness. At the time, I was the only junior engineer on a team of senior and principal engineers, and each one of them demonstrated infinite encouragement and patience towards me when I couldn’t figure something out. Small reassurances like “Don’t worry, this is hard stuff!”, “I don’t know”, or “It happens,” when a particularly silly mistake was discovered (like the time I wondered why a commented-out variable was returning undefined, oops) added up over time and reminded me that no single engineer will have the answers to everything. So often, I tend to place those I admire on pedestals, and internalizing the fact that brilliant engineers are fallible humans also helped me trust in my own capabilities a little more.

It’s really unfortunate that this type of culture seems to be a rarity amongst engineering teams, and I have a lot to say about how lack of it also disproportionately affects underrepresented groups, who already struggle more with combating imposter syndrome’s effects. But the good thing is that, if you’re an engineer who is more senior, little gestures like the examples I mentioned above are simple ways to reinforce psychological safety within your team.

Mentors at Work

The last thing I’ll mention that was hugely beneficial for my programming confidence are my mentors. For as long as I can remember, major changes in my career have always been driven by the confidence a trusted mentor has given me, including deciding to become an engineer. I have 2 mentors at work, and if nothing else, my mentors provide me with a psychologically safe outlet to express concerns, run ideas by them, or ask for feedback in a focused way. Even though my manager and I have a great relationship at work, talking to someone who doesn’t influence my salary and career development can take away the pressure I feel with admitting shortcomings or fear. I run things I feel unsure about by my mentors, such as “What do you think of the way I worded this concern?”, to “Do you think my understanding of this problem is correct?”, to “Can you review this MR or this design document?”

Everyone’s relationship with their mentor is different, but I personally rely on mine to be my sounding boards and advisors when it comes to career development or learning a new skill. I don’t have recurring meetings with my mentors; the relationship is casual, and I message or meet with them when I have a specific topic in mind. It’s also important to remember that they, like everyone else, don’t have the answers to everything. One of my mentors shared with me that he experiences imposter syndrome at least 3 times a week! The dynamic I have with them is slightly more involved than I have with peers, in the sense that they embody skills or abilities I’d like to have in a few years. Getting their perspective on what they would do in a particular situation I’m facing helps provide me with a starting point.

Imposter syndrome is something I know I’ll never fully conquer, and if I’m totally honest, I’m not sure I want to. While it can feel discouraging at times, recognizing that I have room to grow holds myself accountable for making those improvements, and aspiring to higher standards for myself is the kind of mindset I want to embody now, and in the future. Realizing that I was fortunate to have resources at my disposal was great, but realizing that I can accomplish most of the work to turn it into a positive behavior reinforcement was even better.

Vegan, GF 担担面: Mala Sichuan Sesame Noodles

Since I was a little kid, 担担面 (dan dan noodles) have been a staple when my family orders at Chinese restaurants. The first time I went back to visit Chengdu, my hometown, I’d beg my mom to let me eat them every day. My flavor of choice for most Chinese foods is 麻辣 (mala), the quintessential numb-spicy taste ubiquitous in Sichuan cuisine. In major cities in Sichuan (such as Chongqing, where most of my family lives), dan dan mian is street food, served for 15RMB and scarfed down as a quick lunch on a workday. Despite originating in Sichuan, most dan dan main variations in the rest of the world tend towards a sweet peanut sauce. If you’re looking for that variation, you’re in the wrong place. I like my dan dan mian with a formidable mala kick.

Something else that Chinese food is known for is including gluten and meat in everything. Even veggie dishes are often cooked in animal stock or lard, resulting in a fattier, richer umami taste. Dan dan mian is typically not gluten-free because it contains soy sauce and noodles. In this recipe, we swap out soy sauce for coconut aminos, and wheat noodles for buckwheat noodles, both of which are great gluten-free substitutes. The minced topping in dan dan mian is made from minced mushroom instead!

Ingredients (serves 2)

Minced Mushroom Topping:

  • 蘑菇 100g mushrooms, minced*
  • 姜 1 tbsp ginger, minced
  • 胡椒 2 tbsp Sichuan peppercorns, ground**
  • 辣椒 2 dried chili peppers, ground**
  • 椰子酱油 3 tbsp coconut aminos
  • 醋 1 tbsp vinegar (I used rice wine vinegar)
  • 芽菜 2 tbsp preserved vegetable**

Sesame Sauce:

  • 芝麻酱 2 tbsp tahini
  • 芝麻油 1 tbsp sesame oil
  • 辣油 1 tbsp chili oil

Other:

  • 荞麦面条 100g buckwheat noodles
  • 小白菜 2 baby bok choy bundles
  • 香葱 1 tbsp thinly sliced scallions

Directions:

  1. In a food processor, grind the ginger, peppercorns, and chili peppers. I like to roughly chop the ginger before putting it in the food processor.
  2. In a pan that can handle high heat (a wok works best, but stainless steel worked great in my case), heat a copious amount of oil with a high smoke point (I used avocado oil) until it’s hot. What we’re trying to replicate is the hot flash cooking method typically used with a wok. You’ll want to use a generous amount of oil so the mushrooms are properly fried.
  3. Add the mixture of spices from the food processor and let them sizzle until you can smell the aroma (about a minute).
  4. Add the minced mushrooms and cook for about two minutes. The oil should coat the mushrooms.
  5. Add the preserved vegetable, along with soy sauce, chili oil, and vinegar, tweaking the ratio of the three by tasting and adding a splash more of whatever you feel is missing.
  6. For the sesame sauce, mix the tahini, sesame oil, and chili oil in small bowl, adjusting the ratio of the three until it fits your liking. I like my sauce a little runnier, so I also mixed in a few tablespoons of water until the consistency was right.
  7. For the noodles, bring a pot of water to a boil. Add the noodles and the boy choy leaves and turn the heat down to medium, cooking for 5 minutes. Drain the water.
  8. Portion out the noodles and bok choy into two bowls. Pour the sauce over the noodles, add as much of the minced topping as you’d like, and garnish with scallions. Toss immediately to prevent the noodles from drying out and clumping together, and enjoy!

Notes:
* Shiitake mushrooms have worked best for me.
** Amazon sells 芽菜 (preserved vegetable), dried chilis, and Sichuan peppercorns, but these ingredients can also be purchased at most Asian supermarkets.
*** The key to all cooking is to continuously test as you go along! This is definitely true for both the mince and the sauce.

Blueberry Banana Protein Pancakes

Have you ever had a bad day when it starts with pancakes for breakfast? I haven’t either! Protein pancakes have always come out dense and dry for me. Thanks to the dalgona craze that’s been taking over the Internet lately, I’ve developed an interest in egg whites and what they can do to combat dry or dense recipes, and that’s exactly what happened with these banana blueberry pancakes.

Ingredients:

  • 1 speckly banana, mashed
  • 2 scoops Tropeaka lean protein powder (40g)
  • 2 large eggs
  • 1 handful of blueberries, mashed
  • 1/4 tsp cinnamon
  • 1/4 tsp baking powder
  • 1/4 tsp salt

Toppings:

  • Siggi’s vanilla yogurt
  • 1 tbsp almond butter
  • Whole blueberries

Directions:

  1. Separate the egg yolks and egg whites into separate bowls. Beat the egg whites for about 2 minutes, until soft peaks form.
  2. Mix the egg yolk, mashed banana, mashed blueberries, and protein powder until a smooth consistency is achieved.
  3. Gently fold in the egg whites until roughly combined.
  4. Heat a nonstick skillet over medium-low heat. Once it’s warmed, add a thin layer of the mixture onto the pan.
  5. Once small bubbles start forming on the surface of the pancakes (about 2 minutes) and the sides lift easily under a spatula, they’re ready to be flipped!
  6. Give the pancakes a flip and cook for another 2 minutes.

Notes:

  • Whipped egg whites and baking powder are what makes these pancakes nice and fluffy, so make sure to beat the egg whites separately before folding them in.
  • Salt’s role in this recipe is to bring out the flavor of the other sweet ingredients – don’t omit it!
  • When folding in the egg whites, the mixture doesn’t need to be perfectly mixed. Overmixing will break down the airy strucure of the egg whites.

Mochi Muffins Three Ways: Black Sesame, Matcha, Original

The first time I encountered the magical mochi muffin was 2 years ago at Contraband Cafe in San Francisco. It was a muffin that had a crispy exterior, and firm, but chewy, on the inside. The muffin had a buttery, toffee-like taste to it, but the best part about it was that it wasn’t too sweet (which is the best compliment I can give a pastry or dessert). Especially since some of my close friends are intolerant to gluten, it’s one of my favorite sweet treats to bake. I’ve been making this recipe for a few years now, and recently decided to tweak it to test out two of my favorite flavors when it comes to pastries and desserts: matcha and black sesame!

Mochi Muffin base (makes 12 muffins)

  • 350g mochi flour (I use the Mochiko brand)
  • 1/3 cup coconut oil, plus 2 tbsp coconut oil to add into the flavored muffin mixtures later
  • 180g sugar; I usually use monkfruit sweetener, but cane sugar works too
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 can of coconut milk (full-fat is best!)
  • 2 large eggs, room temperature
  • 3 tsp agave nectar
  • 2 tsp vanilla extract

Additional ingredients for flavored muffins:

  • Matcha: 1/2 teaspoon of matcha powder per muffin
  • Black sesame: 50g black sesame seeds per muffin, ground

Directions:

  1. Preheat an oven to 350 and either grease the sides of a muffin tin with coconut oil.*
  2. Mix the dry ingredients together and make sure there are no clumps: mochi flour, coconut sugar, baking powder, salt.
  3. In a separate bowl, mix the wet ingredients together: the coconut oil, coconut mlik, eggs, agave nectar, and vanilla extract.**
  4. While stirring the dry ingredients, slowly pour in the wet ingredient mixture and mix well, ensuring there are no clumps in the mixture.
  5. Split the mixture into 3 separate bowls.
  6. In one bowl, mix in 2 teaspoons of matcha powder, and 1 tbsp of coconut oil.
  7. In another bowl, mix in 200g of ground black sesame seeds***, and 1 tbsp of coconut oil
  8. Divide each bowl’s mixture across 4 muffin tins, sprinkling a few whole black sesame seeds on the top of each.****
  9. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
  10. Remove the muffins and let them cool for 30 minutes on a wire rack. This part is really important so the inside of the muffins can set to a chewiness that is firm, but not soggy.

Notes:

* You can also line the muffin tins with baking cups, but baking right against the metal creates a darker, crispier outside.
** I beat the eggs before adding other wet ingredients to make the wet mixture smoother.
*** To grind sesame seeds, I measured out 200g into a food processor and blitzed it.
**** You can also split the mixture based on how many of each flavor you want to make. Each muffin will require about 85g of the mixture.

Curried Tumeric Scrambled Eggs on Toast

When your roommate looks at your breakfast and remarks, “Wow, how did you make some veggies on eggs and toast look so delicious?”, you figure it’s a good recipe to document on your blog that no one reads 🙂 I make this most often when I want something fast, light, and fresh. Sometimes, I can’t be bothered to make a meal that takes more time and thoughtfulness, but I also don’t want to settle for microwaving leftovers, or turning to a prepackaged energy bar. Elevated eggs and toast falls into the grey area between “I’m lazy” and “I’m a princess”, which is how I feel about most of my meals these days.

There are few breakfast dishes I love more than the classic eggs and toast, due to how easy it is to make it taste like a sumptuous brunch the newest hipster coffee shop would charge me $14 for (yes Vive la Tarte, I’m speaking to you). My perfect breakfast is cooked so the textures are perfect: I like my eggs just a tad runny, my spinach fairly wilted, and my toast just a light shade of brown. The magic of perfect eggs and toast really comes down to timing cooking each ingredient so they’re all at the right amount of doneness at the same time, and the key to varying how scrambles taste is all in the spices.

Ingredients (for one serving):

  • 1/2 tumeric powder
  • 1 tsp curry powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp fresh or dried herbs (I used fresh dill and a dried herb mixture from Trader Joe’s)
  • 1/2 handful of baby spinach
  • 1 slice of toast

Directions:

  1. Heat olive oil in a nonstick pan on medium heat until warm. Add toast to one half of the pan, and add the spinach to the other.
  2. While the spinach and toast are cooking, whisk eggs with tumeric, curry powder, herbs, salt, and pepper.
  3. When the spinach has begun to wilt (about 1 minute), flip the bread to brown the other side.
  4. Remove the bread after it’s browned, laying it on a plate, and add the scrambled egg mixture to the pan, and turn off the heat completely.
  5. Stir the eggs around as curds begin to form, and when the eggs are at the desired doneness, remove them from the pan and plate them on your toast.
  6. Sprinkle smoked paprika powder on top of your eggs, and any other garnishes you want to incorporate (I also sprinkled on some Maldon salt, because that makes almost everything taste better).

Notes:

  • Scrambled eggs are best cooked at low temperatures, and will continue cooking even after they are removed from the pan because of the heat that they retain, so it’s best to remove them when they’re a little runnier than you want them to be in their final stage.