♥ Sriracha Mayo Deviled Egg ♥

Deviled eggs are always the easy party-appetizer. Classic deviled eggs filling are usually egg yolks, mayonnaise, mustard and sweet pickle relish, but for a spicy twist, I have added a special ingredient to these creamy eggs. 

Sriracha Mayo!

I have learnt to cook the perfect hard-boiled egg precisely. A perfect no green ring yolk, creamy and mellow. Just remember the rules, starts with cold water, and let them sit in hot water bath for at least 15 minutes. Run them under cold water and peel off carefully.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Susan and Mike at Simply Sundays.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

Make 1 dozen
You'll need:
6 eggs
3 tbsp Sriracha mayo, I used Lee Kum Kee
1 tsp dijon mustard
1 tsp lemon juice
Pinch of salt
Black pepper to taste
Black truffle paste to serve

How to make Sriracha deviled eggs:

1. Place eggs in a saucepan and add enough cool water to cover them. Bring to a boil over high heat without a lid, until it reaches a rolling boil, turn off the heat, cover and let sit in the hot water bath for 15 minutes.
2. Peel and halve the eggs. Carefully remove the yolks and reserve the whites.
3. Combine egg yolk, Sriracha mayonnaise, dijon mustard, lemon juice, salt and black pepper to taste. Mix well until the yolk is almost smooth and evenly incorporated.
4. Place the egg yolk mixture in a piping bag fitted with star tips, pipe into the reserved egg white halves. To serve, top with black truffle paste.

With all my love <3

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♥ Homemade Pistachio Butter ♥

Homemade nut butter is so healthy as compare to the commercial ones. Few years ago, I am obsessed with making all my nuts butter: hazelnut butter for my granola, and peanut butter for my pb fudges. 

Sometimes the amount of oil added depends on the oil content of your nuts. Mine does come out with enough natural oil to keep its consistency desirable. If necessary, I would recommend using flavorless oil such as rice bran and grape seed, but absolutely not olive or peanut oil!

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Francesca at Fearless Kitchen.

You'll need:
For filling
120g (1 cup) pistachio nuts, shell removed
1 tsp salt
1 tbsp flavorless oil

How to make homemade pistachio nut butter:

1. Place pistachio nuts in a skillet over medium heat. Dry roasting them until fragrant.
2. Add roasted pistachios and salt in a food processor for 15 minutes or until clump into a ball. Slowly add vegetable oil to thin out the nut butter, until it reaches the consistency of store bought peanut butter. 
3. Serve with apple slices, biscuit crackers or oatmeal. Or make my matcha chocolate pistachio cups!

With all my love <3

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♥ A Twist on Grandma's dumplings ♥

It has been a while for us to ask my grandparents about this family dumpling recipe. Their measurements are all by sense and it is very difficult for me to write down the exact amount needed for each ingredients. Luckily, I am still able to eye-ball most of them and try to adjust to my preference. The twist I made is in the filling, which traditionally was BakChoi with minced pork. With a change to cabbage and radish, the dumplings turned out more refreshing and light. Not authentic, but more enlightening.

You'll need

For the dumpling wrappers:

1:1 ratio of plain flour to water

For the fillings:

1/2 cabbage, shredded and diced

1/4 stick radish, peeled and diced

1-2 spring onions, finely chopped

120g shrimps, de-veined

* 1 egg (optional)

For the marinade:

2-3 tablespoons fish sauce

2 tablespoons soy sauce

2-3 teaspoons sesame oil

salt and pepper to taste

pinch of sugar

How to make my version of Grandma's dumplings:

1. Prepare your dough, place flour in a large mixing bowl, slowly mix in water until a dough is just enough to come together. You don't want it to get too sticky or too dry. Knead for a minimum of 5 mins until dough sponge back when you press your thumb in. Leave to rest a while and cover with wet cloth.
2. In another bowl, place cabbage and radish. Sprinkle salt and let sit for 5 minutes or until all the moisture is released. You will see water below, drain them.
3. Place shrimps on chopping board, chop and mince them finely until a paste is formed. 
4. In a small mixing bowl, place drained cabbage, radish, shrimp paste, spring onions and egg (if using). Add all marinades and mix with a chopstick at clockwise direction. Adjust seasoning and set aside.
5. Lightly flour work surface, get a quarter of the dough and roll into a half inch log. Cut diagonally into 1 cm width. Using a rolling pin, roll the 1 cm dough into 5 cm diameter round wrapper. Repeat step with remaining dough.
6. Place wrapper onto palm, insert filling in the center of the wrapper, fold from bottom to top and pinch the opening with finger tips. Place on lightly floured board and repeat with remaining filling and wrappers.
7. Prepare steamer, cook the dumplings for 15 minutes. Serve with dark vinegar dipping sauce if desire.

*The egg acts as a glue to hold all ingredients together. If your shrimp paste is sticky enough, omit the egg. 

With all my love <3

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