Vlog

the best cinnamon rolls ever! it's gooey, soft and delicious! you don't need all the crazy ingredients and styles to make this rolls, everything is pretty basic and so let's get into the process! :)

please don't forget to like, share and leave a comment below if you have any questions! i'd be happy to talk to you! :)

ingredients:

for the dough:

• 2 3/4 cup flour
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1/2 stick butter (4 tablespoon)
• 1 egg
• 1 packet instant dry yeast
• 3/4 cup warm milk (about 110F)

for the filling:

• 1/2 cup brown sugar
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 stick butter (4 tablespoon)
• 1/2 tablespoon cornstarch

for the cream cheese toppings:

• 1 block cream cheese
• 1/3 cup powdered sugar
• 2 tablespoon milk (or more)
• 1 teaspoon vanilla extract

directions:

1. combine all the ingredients into a big bowl
2. knead the dough until smooth (using a stand mixer) if you are using your hands, good luck! :D no seriously, i recommend using a stand mixer if you have one. :)
3. apply butter or oil into a bowl where you put the dough to let it rise
4. shape the dough into a ball and let the dough rise until doubled in size. about 1 to 2 hours
5. while the dough is rising, combine all the filling ingredients
6. once the dough has doubled in size, flatten the dough using a rolling pin and shape the dough into a rectangle
7. apply butter and then sprinkle the fillings on top. spread evenly
8. roll the dough into a log and cut evenly about 10 to 12 pieces
9. apply butter or oil into a baking dish
10. add the rolls into the baking dish and let the rolls rise again for 30 minutes
11. pre-heat the oven to 350F
12. after 30 minutes bake the rolls for 20 minutes
13. while the bread is baking
14. prepare the cream cheese topping
15. add all the topping ingredients into a bowl and mix well
16. if you want the toppings to be thicker add less milk, if you want it to be thinner add more milk
17. pour the cream cheese toppings on top while the rolls are still hot
18. and enjoy!

i made a shrimp coconut curry and it was super yummy! i did not even add salt to the dish! :D in case you are interested, here is how i made it, super simple ingredients.

ingredients:

• 3/4 ounce fresh ginger
• 1 red onion
• 3 cloves garlic or more depending on your preference
• 1 1/2 tablespoon curry powder
• 1/2 lime
• 2 cans of coconut milk
• 2 tablespoon vegetable oil
• 1 pound shrimp
• some green leafy vegetables (in my case, i use baby spinach, cilantro and green onions)
• splash of fish sauce
• salt and pepper to taste

directions:

1. saute the onion, garlic and ginger into a heated pan with oil
2. add the coconut milk, curry powder, and fish sauce
3. let the sauce simmer for about 3-5 minutes
4. add the shrimp and cook on a low heat. make sure to not overcook the shrimp
5. add the leafy vegetables and salt and pepper according to your taste.
6. enjoy with rice!

hey guys!

i have a new video up on youtube! i made a vegetarian glass noodles! :) i hope everyone is staying safe!

ingredients:

• 1 pack glass noodles (12 oz)
• 1 pack shiitake mushroom
• 1 pack tofu extra firm some
• chinese cabbage
• 2 stalks green onions 9scallions) or more
• some carrots
• 1/2 onion
• 3 gloves
• garlic fried eggs (optional)
• 3 tbsp vegetable oil
• 2 tbsp soy sauce
• 2 tbsp vinegar
• some water
• sesame oil for taste
• 1/4 cup water
• 1/4 cup brown sugar
• salt and pepper to taste

love you bunches!

sai

so the other day, i made a pound cake, and it was a huge one! i got some leftover and i thought i will try to make a cheesecake using the pound cake as a crust! well, friends and family loved it! so let's start! :)

ingredients:

• 2 cups of crumbled pound cake
• 1 block cream cheese (room temperature)
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract

directions:

1. pre-heat the oven to 350F
2. prepare the pound cake crust, press down the cake into the bottom of the pan
3. bake to the pre-heated oven for 8 minutes
4. cool down completely
5. in a bowl, beat the cream cheese then add the sugar and beat again until creamy
6. add one egg and beat again until the yolk mix well to the batter, then add the other egg and beat until well combine
7. add the vanilla extract and mix well
8. pour the batter into the cooled down pound cake crust
9. bake to 350F for 50 minutes to 1 hour
10. cool down the cheesecake completely before serving (best to put overnight in the fridge)
11. top with your favorite toppings!
12. enjoy!

i hope that you will love this simple and yummy recipe! please don't forget to visit our social media for more recipes and yummy photos you will like to see. :)

love you bunches,

sai

pork binagoongan (shrimp paste with pork) is a filipino dish where you cook a meat and shrimp together. and since it is a bit in a salty side dish, you may pair it with rice and steamed vegetables! there are so many ways to cook pork binagoongan, many will add some vegetables in it already. but i'm going to make the basic way and probably fastest. the ingredients are probably something you may already have in your pantry. so let's start!

ingredients:

• 1 tbsp vegetable oil
• 1/2 of a whole onion (chopped)
• 3 gloves garlic (chopped)
• 1 whole roma tomatoes (chopped)
• 1 pound pork (cut into cube) you can use pork belly
• 3 tbsp shrimp paste
• 1/2 cup water (more if needed)
• ground black pepper (optional)
• garlic powder (optional)
• green onions for toppings

directions:

1. add vegetable oil into a heated pot
2. saute the onion until it turns transparent
3. add the garlic and tomatoes and cook the tomatoes until it's mushy
4. add the pork and water and cover until it the pork is cooked
5. add the shrimp paste and cook more
6. you can add some seasonings you prefer like powdered garlic, powdered onion, black pepper,
7. and top with green onions

enjoy!

love you bunches,

sai

if you want a million dollar pound cake recipe, try this! it's so good! :P

ingredients:

• 3 cups sugar
• 1 pound butter (melted) about 4 sticks
• 6 pcs eggs
• 4 cups flour
• 3/4 cup milk
• 1 tsp vanilla extract

directions:

1. combine the melted butter and sugar in a large bowl and mix well
2. add the eggs one by one and keep mixing
3. add a cup of flour then add some milk and combine
4. repeat the process of number 3 until you use all the remaining flour and milk
5. add the vanilla and keep mixing until well combined
6. bake to 300F for 1 hour and 40 minutes
7. and you're done!

i hope you will enjoy this recipe! eat it alone, or you can use the cake as a cheesecake crust instead of graham crackers (which i will show you in my next video), or you can use the cake when you make tiramisu! there is so much you use the pound cake is for! :)

happy baking!

love you bunches,

sai

today, i will be sharing with you this delicious japanese condensed milk bread that i've been obsessing with! this whole quarantine life definitely gave me so much time to invent and play around with my baking skills! most of the time my inventions flops, but once in a while i get really good results. just like this recipe that i'm about to share with you guys!

ingredients:

for the dough

• 1 tsp sugar
• 1 tsp yeast
• 2/3 cup milk
• 1 1/2 cups flour
• 2 tsp sugar
• 1/2 tsp salt
• 2 tbsp condensed milk
• 4 tbsp butter
• extra flour if needed

for the filling

• 2 tbsp butter
• 2 tbsp condensed milk

directions:

1. in a bowl, warm up the milk in the microwave (110F to 115F) hot milk will kill the yeast
2. combine the 1 tsp sugar and 1 tsp yeast into the warm milk and mix well. set aside
3. into a different bowl, combine the flour, sugar, salt, condensed milk, butter and the yeast mixture. mix well
4. start kneading until well mixed. the dough should be soft and smooth. add more flour if needed.
5. form the dough into a ball and cover. let the dough rise until doubled in size. about an hour or two
6. for the filling, combine the butter and condensed milk together
7. once the dough is ready, flatten the dough into a square form
8. cut the dough into long strips using a knife or a pizza dough cutter
9. spread the filling on top of the sliced dough
10. stack the dough together and cut the dough into pieces
11. move the small pieces dough into a prepared baking pan and let the dough rise again for another hour
12. bake the dough to 325 for 20 minutes
13. after 20 minutes turn the oven temperature down to 300F and bake for another 10 minutes
14. and the bread is ready to be eaten!

enjoy! hope that everyone is staying safe! happy baking!

love you bunches!

sai

today, i will share with you guys my husband's favorite kimchi recipe. i hope you enjoy making it!

ingredients:

• 1 whole napa cabbage (about 8 pounds)
• 6 pcs scallions
• 2 tsp ginger (grated)
• 1.2 oz garlic (grated)
• 2 tbsp shrimp paste
• 1/2 cup sea salt
• water (enough to cover the cabbage)
• 5 tbsp gochugaru
• 2 tsp sugar

directions:

1. cut the cabbage lengthwise into quarters, and cut out the center. then cut each quarter approximately every 2-inches to make strips.
2. mix the cabbage and salt in a large bowl. using your hands, mix the salt and cabbage together until it softens a bit. you can use gloves, but bare hands are also fine.  then add just enough water to cover the cabbage and let it sit for 1 to 2 hours.
3. while waiting, go ahead and make the paste. combine the garlic, ginger, sugar and the shrimp paste into a bowl, add the gochugaru, and mix well. you can add more or less gochugaru depending on how spicy you want your kimchi to be.
4. drain the cabbage, add more water, and then drain it again 3 times to rinse the cabbage.  let it sit in a strainer and continue to drain for 15 to 20 minutes, ensuring that you drain as much water as you can.
5. once drained, add the rest of the vegetables and the paste and then mix well. make sure every cabbage is coated thoroughly.  you can again use your hands to mix, but this time gloves are recommended as the paste can stain your skin and cause it to burn if you touch your eyes.
6. move the kimchi into jars and push down gently, ensuring that the brine covers the vegetables. make sure to leave at least 1 to 2 inches of space on top as the kimchi will expand during fermentation.
7. you can eat the kimchi right away, but depending on how sour/fresh you like it, let the kimchi jar stand in the room temperature for 2 to 4 days, release the pressure by opening the jar (carefully!) at least once a day.
8. refrigerate and dig in!

i hope you enjoy this recipe! if you do, please share and don't forget to send us photos via our facebook page or instagram! see you again in my next recipe!

xo,
S

hey riders!

in this episode, let's make a biscoff cookie butter cheesecake! i have biscoff cookie butter that has been hiding in my pantry for quite a while, and i decided to do something with it before it expires. so i thought, maybe a cheesecake would be good, and the outcome? well, it's for you to figure out when you try to make this recipe. one thing for sure, husband and friends loved it! :) GOOD LUCK!

INGREDIENTS:

• 2 cups graham crackers crumbs
• 6 tablespoon melted butter
• 1 block cream cheese (250 grams)
• 1 cup sugar
• 1 cup biscoff cookie butter
• 1 egg
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

DIRECTIONS:

1. into a bowl, combine graham cracker crumbs and melted butter and combine well
2. pour the graham mixture into a prepared pan and pressed down firmly then bake to 350F for 8 to 10 minutes, make sure to cool down completely
3. meanwhile, add cream cheese and sugar into a bowl and combine well
4. then add the biscoff cookie butter and mix well
5. add salt. mix well
6. add the vanilla extract, egg and sour cream and mix well
7. pour the mixture into a completely cooled down graham crumbs and bake to 350F for 30 - 40 minutes
8. take the cake out of the oven and let it cool down
9. the middle of the cake would be a little runny but that is completely natural
10. ENJOY!

let me know if you try this recipe! it is so so good! :)

thank you all so much and i'll talk to you soon!

love you bunches

sai

ingredients:

for the dough

• 3/4 cup warm milk
• 1 1/2 tsp yeast
• 2 1/2 cups flour
• 1/4 cup sugar
• 1 egg
• 4 tbsp butter
• 1/2 tsp salt
• oil for frying

for the custard filling

• 2 tbsp custard powder (you can find at your nearest asian store)
• 2 cups milk

directions:

1. pour the yeast into the warm milk and mix together then set aside. let the yeast rise for about 5 minutes or so
2. in a separate bowl, combine the flour and sugar
3. then make a hole in the middle of the flour mixture, add the egg, butter and the yeast mixture and combine
4. add the salt and start kneading the dough until soft
5. for them dough into a ball, and place in a bowl. cover with plastic wrap and let the dough rise for about an hour or so or until doubled in size
6. meanwhile, prepare the custard filling
7. add 3 tbsp milk into a jar and then add the custard powder and mix. set aside
8. warm the remaining milk and once the milk starts boiling, add the custard milk mixture into the boiling milk and mix well until it forms into smooth and condensed
9. once the dough is ready, flatten the dough and cut into portions, i used my cocktail shaker lid to cut the dough, it works well
10. let the dough rise again while you are heating up the pan with an oil on medium low heat
11. once hot enough, (but not TOO hot or the dough will burn) start frying until golden brown, then flip and fry the other side
12. poke a hole into the doughnuts and fill with custard filling
13. do the same with the rest of the remaining doughnuts
14. enjoy!

hope you enjoy your doughnut treats! take care!

love you bunches!

sai