Archive for March, 2021

Mar 29

Pak choi with garlic and oyster sauce



  • 3 bunches of baby pak choi – bottom end removed
  • 3 tablespoons oyster sauce
  • 1/2 teaspoon golden granulated (or castor) sugar
  • 2 teaspoons minced garlic
  • 10 teaspoons water
  • A sprinkle of ground black pepper – optional
  • 1/4 teaspoon sesame oil
  • 3 tablespoons cooking oil



  • Combine the oyster sauce, sugar, sesame oil, and water in a bowl. Stir. Set aside.
  • Combine oil and garlic at the same time in a pan. Turn the heat to on. Cook the garlic in medium heat until it starts to turn light brown.
  • Pour the oyster sauce mixture in the pan and sprinkle some ground black pepper. Stir. Let boil.
  • Add the bok choy. Stir and cover. Cook until the sauce reduces to half. You may add some salt if needed.
  • Transfer to a serving plate. Serve with rice.
  • Share and enjoy!


Bok Choy with Garlic and Oyster Sauce


Mar 25

Crumble topping


250g plain flour

125g butter

65g sugar

25g oats


Place ingredients in large bowl and use a pastry blender to combine ingredients into a breadcrumb texture. Place the mixture on top of fruit and pat down then use a fork to rough up the top.


Mar 25

Fox in the Snow’s Salted Chocolate Chip Cookies


2 sticks cold, unsalted butter, cut into 1/2 inch pieces

2/3 cup brown sugar (packed)

2/3 cup granulated sugar

3 cups all-purpose flour

2 1/2 tsp baking powder

1/4 tsp baking soda

1 tsp kosher salt

1 1/2 cup semisweet chocolate chips

2 large eggs

1 tsp vanilla extract

Flaky sea salt (for topping cookies before baking)


Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment beat butter on low speed until it loses its shape. You do not want to cream the butter in any way – just simply paddle it until its slightly broken down.

Using a spatula, scrape down sides of bowl. With mixture on low speed, add sugars and mix until just combined. With the mixture of low speed, add the dry ingredients at an even pace. Once all dry have been incorporated, the mixture should look dry, almost like a crumble.

Add in chocolate chips and stir until evenly distributed.

In a separate bowl, whisk eggs and vanilla together. With the mixer on low speed, stream in eggs and vanilla mixture until all dry pieces have disappeared and are combined. At this point, the mixture should resemble a traditional chocolate chip cookie dough.

Roll dough into large, 6oz balls, or approximately 1/2 cup of dough for each cookie. Place in freezer until fully frozen.

Preheat oven to 350-degrees. Line a rimmed baking sheet with parchment paper or spray lightly with non-stick spray. Arrange fully frozen cookies on a baking sheet about 2″ apart. Sprinkle each cookie with a generous pinch of sea salt.

Bake for 20 minutes, rotate cookie sheet, and bake for an additional 10 minutes. When done, cookies should have a browned, crunchy bottom and a slightly firm top. The middle of the cookie will look underdone- they will continue to bake as they cool. The most important and most difficult part of this cookie is that you must allow them to cool 10-15 minutes, before eating in order for the middle to set properly.

Do ahead: Rolled balls of cookie dough can freeze, wrapped tighly in plastic wrap, for up to 1 month. Balls of dough can be touching when freezing.



Mar 25

Homemade Ranch Dressing



  • 1/2 cup full-fat mayonnaise
  • 1/2 cup buttermilk low-fat is fine
  • 1/4 cup full-fat sour cream
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried chives
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper



  • Combine all ingredients into a bowl and stir together until well combined. For best results, let refrigerate for at least a few hours before using or serving.
  • If dressing gets too thick, simply add additional milk, buttermilk, or water until desired consistency is reached.


Homemade Ranch Dressing