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Jump To Recipe Jump To Video This is a very versatile sauce and is largely used in Southeast Asian dishes. Very much like Indian masala, there are hundreds upon hundreds of variations. I wouldn't say that this is an authentic or a traditional recipe. It is just my own rendition. I used a mixture of chilies in order to stack flavors. I did not use dried shrimps. But I used dried scallops and 3 different types of shrimp pastes. You can of cos use whatever dried chilies you have on hand. You can also amp up the spiciness without deseeding; I am not as brave tho. If you can't find any form of shrimp paste, you can use 25g of dried shrimps. Be sure to soak the dried shrimps in warm water for at least 30 mins before blitzing with the rest of the ingredients. But belacan is a must. You probably can find it in a Southeast Asian grocery store. This recipe will be included in my Ecookbook which I'd planned to sell. Please stay tuned. Ingredients: (Make 1 Pint) Ancho, 50g Guajillo, 50g Dried Kashmiri Chilies, 50g Dried Scallops, 25g Red Onion Coarsely Chopped, 1 Garlic Crushed, 5 Cloves Ginger, 1/2 Inch Fresh Red Chili Deseeded, 25g Lemongrass White Parts Only, 4 Stalks Lee Kum Kee's Shrimp Paste, 2 TBSP Fermented Black Shrimp Paste, 1 TBSP Peanut / Grapeseed / Sunflower Oil, 1/4 Cup Belacan (Malay Fermented Shrimp Paste), 50g Dried Mushroom Powder, Pinch Sea Salt, Pinch Gula Melaka, Pinch Equipment: Cast Iron Skillet / Pan Food Processor / Blender Steamer Directions: Hydrate the dried chilies in warm water for 30 mins to 1 hr. Meanwhile, add dried scallops into a bowl of 1 cup of water. Steam for about 15 mins or until the scallops are soft. Remove from heat and set aside to cool slightly. Once cool enuff to handle, shred the scallops and transfer them into a food processor. Add in 1/2 cup of the scallop water. Deseed the hydrated dried chilies and transfer them into the food processor. Add in the rest of the ingredients, except belacan, mushroom powder, salt and sugar. Blitz until smooth. Toast belacan in a skillet over medium heat. Break into small pieces with a spatula. Add in the chili blend. Add 1 cup of water into the food processor and blitz to clean up all the leftover nooks and crannies. Transfer the water mixture into the skillet. Stir to combine well. Saute until the color has darkened. Add in mushroom powder and stir to combine well. Taste and adjust for seasonings with salt and sugar. Give it a final stir. Transfer into a sterilized mason jar. Add 1 TBSP of peanut oil over the top. This layer of oil will prolong the shelf life of the sambal. Once cooled, cover tightly and store in the fridge. It will probably last for about 1 month. Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: As I had shared before about my most kept secret of cooking pasta. Well, not a secret anymore. No unnecessary large pot of water and without the need to season the water with loads of salt. Lesser cooking time too. Just the right amount of creaminess without any cream or extra cheeses added. It all boils down to very simple calculations of math and science; all you need are 2 skillets and good quality pasta. Perhaps I will talk more about the quality of pasta in the future. Because it does make a lot of difference. Anyway, this recipe popped into my mind while I was searching for ways to incorporate sambal into pasta. I was thinking why not fused Chinese, Indo and Italian into 1 cohesive dish. And the rest is history. I added some masala seared scallops for some je ne sais quoi to the pasta. You can of cos skip the scallops and the pasta will still be yummilicious on its own. Or should I say, pastalicious? Lol! I will definitely be making this series available as an E-Cookbook shortly. Please stay tuned. Ingredients: (Serve 1) Pasta: Spaghetti / Any Pasta Of Your Choice, 100g Hot Water, 400g Sea Salt, Pinch Sauce: High Quality Olive Oil, 2 TBSP Ginger Finely Minced, 1 Inch Garlic Finely Minced, 3 Cloves Tomato Puree / Ketchup, 1 TBSP Kecap Manis, 2 TBSP Rice Wine / ShaoXing Wine, 2 TBSP Sambal Homemade, 3 TBSP (Adjust To Preference) Scallops: Canola / Sunflower / Grapeseed / Peanut Oil, 2 TBSP Scallops, 3 Sea Salt, Pinch Your Favourite Masala, Pinch (I am using Madras Masala) Ghee, 1 TBSP Scallions / Coriander / Parsley Finely Sliced, For Garnish Equipment: 2 Cast Iron Skillet / Pan Directions: Please visit my "How To Make Madras Masala" page for the recipe. Please visit my "How To Make Sambal" page for the recipe. Please visit my "How To Make Kecap Manis" page for the recipe. You will need 2 skillets or pans to prepare this dish. Prepare the pasta. In a skillet or pan over medium heat, add pasta and hot water. Season the water with some salt. While the pasta is cooking, prepare the sauce. In another skillet or pan over medium heat, add olive oil. Once the oil is heated up, add in ginger and garlic. Sauté until aromatic. Add in tomato puree, kecap manis, sambal and rice wine. Remove from heat. Stir to combine well. Assemble. By the time the sauce is done, the pasta should just be under al dente. Transfer the sauce into the skillet with the pasta. *Do not drain the pasta. The pasta water will create creaminess to the sauce.* Toss to combine well. Remove from heat and set aside. Prepare the scallops. Season the scallops with masala and salt on both sides, making sure the scallops are well coated. In a skillet or pan over medium heat, add oil. Once the oil reaches the smoking point, add in the scallops, 1 at a time. Add in ghee, tilt the skillet or pan and baste the scallops with all the liquid until 3/4 way cooked thru’. Flip and cook for another 15 seconds. To serve. Just as you are about to serve, return back the pasta back onto the heat. Cook for another 30 secs or until the pasta starts to loosen up. Serve the scallops on top of the pasta. Garnish with some scallions. Serve immediately. How's my pasta pull? Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This is the other Irish dish for St. Paddy's Day that I was talking about. Well, technically, not really an Irish dish tho. I don't eat lamb (I am using chicken), so to call this a Shepard's Pie is like putting pineapples on pizzas. I definitely do not wanna offend any Irish people. Anyway, this recipe is inspired by the wonderful Gizzi Erskine. I am not a fan of pie pastry crust, which is the reason why you hardly find any pie recipe on this webbie. But there is something wonderful about the pies in the U.K.; mashed potatoes are used as some sort of crust. How wonderful is that? And what Gizzi did really blew my mind; she used cauliflower mashed instead! We know how "heavy" mashed potatoes are. And cauliflower mashed adds that sorta lightness as well as some floral aromatics to the dish. That ras el hanout also really gives the whole dish an extra omph. So, kudos Gizzi! I used lots of carrots, mushrooms and leeks for this pie. The fine blitz mushrooms add an extra ooey texture as well as an umami note to the dish. You can change the vegetables around. Onions, celery, squash and parsnips are really a great alternative combination. You can of cos use lamb of cos and call this shepherd's pie too. I actually intended to create an elegant slice of this pie, and I almost forgot that this is a hearty rustic dish that doesn't need any artsy plating. I hope you will give this recipe a try and Happy St. Paddy's Day! Check out Gizzi's original recipe here. Ingredients: Inspired by Gizzi Erskine (Serve 4) Fillings: Chicken Thigh Skinless Boneless, 300g Ras El Hanout, 2 TBSP Mushroom Powder, 1 TSP Peanut / Sunflower / Grapeseed / Canola Oil, 2 TBSP Leeks White Parts Only Coarsely Sliced, 2 Carrots Thinly Sliced, 6 Preferably Non-GMO & Organic Sea Salt, Pinch White Pepper, Pinch Shittake Mushrooms Blitz Finely In Food Processor, 200g Garlic Finely Minced, 3 Cloves Tomato Puree, 1 TBSP White Wine (I'm using Pinot), 200g Chicken Stock, 500g Tarragon Coarsely Sliced, A Handful Mashed: Cauliflower Florets, 800g Adjust To Skillet Size Irish Unsalted Butter, 2 TBSP Chicken Stock, 50g Sea Salt, Pinch White Pepper, Pinch Equipment: Sauce Pot Cast Iron Skillet / Pan Food Processor Oven Directions: Please visit my "How To Make Ras El Hanout" page for the recipe. Please visit my "How To Make Chicken Stock" page for the recipe. Prepare the fillings. Dice chicken thigh to about 1/2 inch cubes. Transfer into a shallow bowl. Add in ras el hanout & mushroom powder. Coat the chicken well with the spices and seasoning. Cover with cling film and set aside in the fridge for 1 to 2 hrs. *You can prep the rest of the mise en place while the chicken is marinading.* In a skillet over medium heat, add oil. Once the oil is heated up, add in the chicken. Give the chicken a good sear on all sides. Remove the chicken and transfer it onto a plate. Using the same skillet, add in leeks and carrots. Deglaze, picking up all the nooks and crannies. Season with salt & pepper. Once the carrots are slightly softened, add in mushrooms, garlic, tomato puree and tarragon. Saute until well combined. Add in white wine and deglaze the skillet. Add in the chicken and all the juices on the plate. Lastly, add in the chicken stock. Stir until well combined. Turn the heat down to low and bring it up to a slow simmer. Cover and cook until the liquid has reduced to 1/4. *Stir occasionally to prevent burning.* Taste & adjust for seasonings with salt & pepper. Remove from heat. While the fillings are cooking, prepare the mashed. Preheat oven to 200 degrees celsius or 400 fahrenheit. Blitz cauliflower florets finely in a food processor. Transfer into a sauce pot over medium heat. Add in butter and chicken stock. Mix until well combined. You can see that the cauliflower starts becoming like mashed potatoes. Transfer this mixture back into the food processor. Blitz until light, fluffy and smooth. Taste & adjust for seasonings with salt & pepper. Transfer onto the fillings. Smooth out with a spatula. You can go fancy and use a piping bag to create some artsy design. I am just using a fork to create some sort of lines-design. Wack into the oven and bake for 20 to 30 mins or until the mashed is browned. Remove from oven, scoop portions onto serving plates and serve immediately. These are the carrots that I used. No artsy fancy plating is needed. Recipe Video:

Jump To Recipe Jump To Video St Paddy's Day is just around the corner and it almost slipped my mind! Well, almost. Fortunately, there are lots of kind souls who reminded me of this upcoming holiday. So, lots of greens and Guinness stout? No, not really tho. But I decided to share a couple of Irish recipes with you lovely people. The 1st (which is this) is actually a potato pancake recipe. I can say that this is in between a rosti and a pancake due to the savory taste with crispy-doughy texture. Besides adding some nutmeg, I didn't do much to a traditional boxty recipe. I certainly do not want some angry Irish knocking at my door. Lol! I love to serve my boxty with a French fried egg on top. You can serve it with a poached egg, soft boiled, scrambled eggs or a simple sunny side up. You can even add some bacon on the side as well. It is totally up to your preference. And did you know that potatoes and Ireland have a history together? You can go Google about it. Anyway, Happy St. Paddy's Day and hope you give this recipe a try. Ingredients: (Serve 2) Yukon Gold Potatoes, 240g Unbleached All Purpose Flour, 128g Baking Powder, 1/2 TSP Sea Salt, 1/2 TSP Buttermilk, 113g Nutmeg freshly Grated, Pinch Unsalted Butter Preferably Irish Butter, For Cooking Eggs, 2 Cayenne, Pinch Smoked Sea Salt. Pinch Parsley Finely Chopped, Pinch Equipment: Sauce Pot Food Processor Cast Iron Skillet / Pan Directions: Divide the potatoes in half and add 1/2 of potatoes into a sauce pot. Add just enuff water to fully submerge the potatoes. *You can peel off the skins, but I prefer mine with the skins on for some extra textures. If you decided to have the skins on, do wash the potatoes thoroughly.* Season the water with a pinch of salt. Cook until the potatoes are fork tender. Remove from heat and drain off water. Return the potatoes back into the sauce pot. Bring the heat up to medium-low and using a spatula to mash the potatoes. Remove from heat and set aside. To make my life easier, I am using a food processor to grate the remaining half of the potatoes. *I peeled off the skins for the grated potatoes.* Transfer the grated potatoes into the mashed potatoes. Mix until well combined. Add in flour, baking powder, salt, buttermilk and nutmeg. Mix until everything is fully incorporated. *It will be easier to mix by hand. Do not over mix.* You should have a sticky dough-like consistency. *You need to do this quickly as potatoes tend to oxidize very fast.* In a skillet over medium heat, add 1 TBSP of butter. Once the butter starts to melt, add in 1 dollop of the potato batter. Press with the back of a spatula into a disc. *I am using a pastry ring to get a round disc. You can also make a giant boxty by adding all the batter into the skillet.* Cook the boxty until the bottom is browned and almost charred. Flip and cook until the bottom is browned as well. Remove from heat and repeat the steps for the remaining batter. I love to serve my boxty with a French fried egg. For the French fried egg, add 1 TBSP of butter into a non stick pan over low heat. Crack an egg into a cup. Once the butter has melted, slide in the egg. Add 1 TBSP of water along the side of the egg. Cover and cook until a mirror of white forms on the yolk. Remove from heat and slide on a stack of boxty. Repeat the steps for the remaining egg. Season with some cayenne and salt. Garnish with some parsley. Serve immediately. Potatoey, doughy, cwispy... Recipe Video:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: This is one of my quick easy go-to recipes whenever I wanna grill or BBQ some chicken. The neat part is not having to marinate the chicken for long hours (or overnight); it also pairs well with my simple slaw (with a bit of an Asian twist). If you are not grilling or BBQ outdoors, you can use a griddle or even a pan to sear the chicken. Ingredients: (Serve 2) Marinade: Garlic, 1 Clove Sambal Homemade, 1 TBSP (Adjust To Preference) Gula Melaka Syrup, 1.5 TBSP Soy Sauce, 2 TBSP Chinese Rice Wine / Shaoxing Wine, 3 TBSP Kewpie Mayo, 2 TBSP Sea Salt, Pinch White Pepper, Pinch Skinless Boneless Chicken Breast / Thigh, 2 Large Pieces Canola / Sunflower / Grapeseed / Peanut Oil, For Grilling Simple Slaw: Cabbage Finely Sliced, 1/4 Carrot Finely Shredded, 1/4 Soy Sauce, 1 TBSP Sesame Oil, 1 TBSP Nori Flakes A Pinch (You can use a handful of finely sliced coriander or parsley) Sesame Seeds, Pinch Sriracha Powder / Chili Flakes, Pinch Sea Salt, Pinch Equipment: Griddle / Cast Iron Skillet / Pan Directions: Please visit my "How To Make Sambal" page if you wanna make your own sambal. Please visit my "How To Make Gula Melaka Syrup" page for the recipe. Prepare the chicken. In a pestle and mortar, add and smash garlic. Add in the rest of the ingredients except chicken. Mix until everything is well combined. *If you’re using chicken breast, tenderize with a meat mallet until almost the same thickness.* Transfer into a shallow bowl together with the marinade. Massage the marinade onto the chicken, coating it well. Cover with cling film and marinate in the fridge for about 2 to 4 hrs. While the chicken is marinating, let’s prepare the slaw. Mix all the ingredients in a large bowl. Toss until well combined. Set aside in the fridge until ready to serve. Cooking and assembly. *If you have an outdoor grill or BBQ, use it to cook the chicken.* In a griddle, skillet, or pan over medium heat, add in some oil. Once it reaches the smoking point, add in the chicken. Cook until 1/2 way thru or until the bottom is lightly charred. Flip and tilt the griddle, skillet, or pan. Baste the chicken with all the liquid. Remove from heat and set aside to rest. In the same griddle, add the rest of the marinade. Deglaze and reduce by 1/2. This will be the sauce. Serve the chicken with the slaw and sauce immediately. Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: I seem to be in a fried rice frenzy these days. Largely due to the influence of Uncle Roger storming thru social media. Haiya! If you do not know who Uncle Roger is, you are clearly missing out a lot. Like a lot! Secondly, after my kimchi fried rice, I began falling in love with fried rice even tho I am not a fan of rice. Yes, I am saying that out loud. I am considered a black sheep for disliking rice in my family, cos dogma has it that Asians need to have rice in their diet. And this is not an ordinary sambal fried rice. It has my grandma's footprints all over it. After Lunar New Year, we will tend to have loads of bak kwa remaining. My grandma just whipped up this fried rice one day, using bak kwa leftovers and a very unique sauce. Her secret ingredient is the black fermented shrimp paste. It has that sweet umami bomb that elevates the whole dish. You can of cos use bacon or even Prosciutto. If you want your bacon or Prosciutto to be crispy, you can precook them before stir-frying into the fried rice. In closing, I hope you will give this recipe a try and I hope Uncle Roger will approve. Ingredients: (Serve 1) Rice, 1/2 Cup Kecap Manis, 1 TBSP Tomato Ketchup, 1/2 TBSP Sambal Homemade, 1.5 TBSP (Adjust To Preference) Black Fermented Shrimp Paste, 1/2 TSP Garlic Finely Minced, 2 Cloves Sesame Oil, 2 TBSP Onion Finely Diced, 1 Bak Kwa / Bacon / Prosciutto Finely Diced, 1 Slice (Adjust To Preference) Scallions Finely Sliced, A Handful Sunflower / Grapeseed / Canola / Peanut Oil, For Frying Eggs, 1 Cucumber Shredded, For Garnish Equipment: Cast Iron Skillet / Pan Rice Cooker Directions: Please visit, "Bak Kwa | 肉干 | Chinese BBQ Chicken Jerky" page for the recipe. Please visit my "How To Make Sambal" page for the recipe. Please visit my "How To Make Kecap Manis" page for the recipe. Wash and drain the rice 3 times. Add water to submerge the rice at about a knuckle depth. Cook the rice in a rice cooker as per the manufacturer's instructions. Once the rice is cooked, fluff the rice. You should have about 2 to 3 cups of cooked rice. Keep chilled in the fridge overnight. In a bowl, add in kecap manis, ketchup, sambal, shrimp paste & garlic. Mix until well combined. In a skillet or pan over medium heat, add sesame oil. Once the oil is heated up, add in the onion. Season with salt and sugar. Sauté until lightly caramelized. Add in the rice. Break up any large clumps of rice with a spatula. Sauté until well combined. Add in the sambal mixture and 1/4 cup of hot water. Sauté until well combined, making sure every grain of rice is well coated. Toss in the bak kwa & scallions. Taste and adjust for seasoning with salt & pepper. Lastly, drizzle some sesame oil over the top to really wake up the flavors. Remove from heat & transfer onto serving plates. In the same skillet or pan over medium heat, add in about 1/2 inch of oil. Once the oil reaches the smoking point, slide in an egg. *I prefer cracking my eggs in a cup to prevent any rotten eggs or cracked shells.* Tilt the skillet or pan and baste the egg with all the liquid. Keep basting until the edges are crispy. Repeat the steps for the remaining egg. Serve the fried rice with the fried eggs, cucumber and some more of that sambal. Pro Tip: If you can't get your hands on any fermented shrimp paste, you can use Lee Kum Kee's shrimp paste and mix it with some molasses. Adjust to your preference. Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video I had been wanting to post a separate recipe featuring this spice blend for quite a while. I finally have the chance to do so today and in my humble opinion, this is a very underrated spice blend. Which I always wonder why. Not only you can use this on various Chinese dishes, but you can also use it as a BBQ rub or even in cakes. Once you start making your own spice blend, you will never go back to those store-bought ones. Ingredients: (Make 1/2 Cup) Star Anise, 6 Cloves, 1.5 TSP Cinnamon Stick, 3 Inches Fennel Seeds, 2 TBSP Szechuan Peppercorns, 2 TSP Equipment: Cast Iron Skillet / Pan Spice Grinder Directions: In a skillet over medium heat, add all the ingredients. Toast lightly until aromatic. Transfer into a spice grinder. Blitz until powder forms Transfer into a sterilized mason jar. Cover tightly and store in a dry cool place. I like to store my spices in the freezer so that they will last longer. Recipe Video:

Jump To Recipe Jump To Video As unorthodox as it may sound, grilling pizza is so much fun. Just like deep frying a pizza. The best part is you can do it on a stovetop griddle if you do not have a grill oven in your backyard. Yes, those criss-cross charred marks do matter. If not, it wouldn't be "grilled pizza" right? I do not own a grill oven as I am residing in a small apartment. I am using just a griddle on a stovetop, but I hope I can replicate as close as possible to perfection. Yes. Grilled pizza has been perfected by George Germon of Al Forno in Providence, Rhode Island. If you would like to know more about in-depth techniques for grilling pizza on a grill oven, I would suggest getting an actual cookbook. BTW, sorry to offend any Italians, but I find that sesame oil is far more superior to olive oil. It adds that smokey umami. So, without much further delay, let's get on with the dough. Ingredients: (Make 8 or 16 dough balls) Unbleached All Purpose Flour, 638g Demerara Sugar, 13g Smoked Sea Salt, 10g Active Instant Dry Yeast, 1 TSP Room Temperature Water, 420g Sesame Oil, 47g + More For Greasing Equipment: Grill Oven / Griddle Directions: In a large bowl, add flour, sugar and salt. Mix to combine well. Mix, mix, mix. Add in yeast and mix to combine well. Create a well in the center. Gradually, pour in the water and oil while still mixing with your other hand or spatula. Combine the mixture well until it becomes a dough. You can do this by hand or a spatula. Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 8 to 10 minutes. The dough should be smooth and tacky, but not sticky. It should pass the "window-pane" test. If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. Divide the dough into 8 equal portions using a weight scale. Roll each portion into balls. Lightly grease the dough balls with sesame oil. Transfer the dough balls into each individual zip lock bag and seal or wrap in cling film. Let sit at room temperature for 30 mins. After 30 mins, place the dough in the fridge. Let the dough ferment in the fridge overnight. *You can keep the dough balls in the fridge for up to 3 days or 3 months in the freezer.* On pizza grilling day, take the dough out from the fridge and let sit at room temperature for at least 2 hours for shaping and grilling. *If you intend to freeze the dough, thaw the dough in the fridge overnight and let the dough sit at room temperature at least 2 hours before shaping and grilling.* The distinctive shape of grilled pizza is its oblong oval shape. To achieve that shape, place a dough ball onto a lightly floured surface. Press the ball down with your palm. Using a rolling pin and roll into an oblong oval shape to about 1/8 inch thick. Lightly poke all over the dough with a fork. Poke, poke, poke. Brush the dough with oil. On a griddle over medium heat, gently place the shaped dough, oiled side down onto the griddle. Brush the top side of the dough with oil. As soon as the bottom starts to charred, flip the pizza. Add whichever toppings as desired. Cover to generate steam for the cheeses to melt. Carefully remove from heat and serve immediately. Recipe Video:

Jump To Recipe Jump To Video I have been wanting to make a full 100% vegan burger for quite some time, but I just couldn't figure out any appropriate way, sadly. I had researched and gone down the rabbit hole. Most just didn't turn out as I expected; too dense, too airy that the buns literally fell apart after slicing. Some even just use avocados as "buns". Yes! IKR? Just when I was about to give up, this recipe happened! I was messing around and thought to myself, "why not add the avocado into the dough?" The rest is history. The biggest challenge is to make a vegan "egg wash" so that the sesame seeds will adhere to the buns. "A simple syrup will do the trick", I thought to myself again. It works! I even sprinkled some extra rolled oats to sorta distinguish this from a normal burger bun. Expect more vegan burgers coming your way. Ingredients: (Make 8 Burger Buns) Dough: Demerara Sugar, 25g Sea Salt, 5g Unsweetened Almond Milk Preferably Organic, 120g Water, 60g Unbleached All Purpose Flour, 400g Active Instant Dry Yeast, 1 TSP Avocado Mashed, 1 Olive Oil, For Greasing Wash: Maple Syrup Preferably Grade 'A', 13g Water, 15g Rolled Oats, For Garnishing Black Sesame Seeds, For Garnishing Equipment: Oven Muffin Rings Directions: Prepare the dough. In a large bowl, add flour and yeast. Mix until well combined. In another bowl, add sugar, salt, almond milk and water. Whisk until the sugar has dissolved. Whisk, whisk, whisk. In another bowl, add mashed avocado. *You can mash the avocado using a fork. Make sure the avocado is properly mashed and there’s no large chunk.* Gradually pour the milk mixture into the mashed avocado in 1/3 portions while still whisking. Continue whisking and adding until everything is incorporated. It is normal if there are small chunks or lumps. Add 2 TBSP of the flour mixture at a time, into the batter. Create a well in the center of the flour mixture. Add the avocado mixture in 1/2 portions while still mixing. Repeat the process until everything is incorporated and comes together into a dough. Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 8 to 10 minutes. The dough should be tacky, but not sticky, smooth and it should pass the "window-pane" test. If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. Generously grease the bowl with olive oil. Transfer the dough back to the greased bowl. Cover with cling film and let rise for 2 hrs or until doubled in size. Weigh and divide the dough into 8 equal dough. Shape and roll each dough tightly into balls. Line parchment paper on a baking tray and place in the muffin rings. *Do make sure that the muffin rings are greased generously with olive oil.* You may require 2 trays. Transfer the dough balls into the center of each muffin rings. Cover with a damp lint free kitchen towel and let rise for 1 hour. Prepare the wash. In a bowl add maple syrup and water. Mix until well combined. Preheat oven to 180 degrees celsius or 350 fahrenheit. Brush each dough ball with the sugar mixture. Garnish with oats and sesame seeds. *If the dough balls don't seem to be touching the muffin rings fully, it is perfectly fine and normal.* Wack into the oven and bake for about 20 mins or until the top is dark ample brown in color. Rotate the baking tray at half way mark. *When you insert a skewer into the buns, the skewer should come out clean.* Remove from oven and set aside to cool completely on a cooling rack before slicing and serving. Recipe Video:

Jump To Recipe Jump To Video The very 1st time I saw this dish was having brunch in a pizzeria with a good friend of mine. We tot of ordering some appetizers while we were waiting for our pizzas. This caught my attention as it is just slices of rockmelon wrapped with prosciutti. I was rather skeptical, to be honest. Not until I popped one into my mouth and the taste put my skepticism to rest. It is just 2 ingredients working their magic together, without overpowering each other. Being me, I was thinking of ways to amp up this simple dish, without ruining the sophisticated simplicity. And this happened: I grilled the rockmelon and prosciutti until charred with grill marks (cos that's my fetish) over some simple greens. I drizzled some reduced balsamic vinegar over the top and voila! This dish is born. I don't eat pork, but if I were to eat, it has to be at least prosciutto (or parma ham in English). You can use any greens you have on hand; I used arugula with some shredded carrots. I also decided to cook the prosciutto for more flavors and textures. I actually cooked it in 2 different ways: crispy and not crispy. This is to get more texture contrast outta the prosciutti, I mean it is an awesome cut of meat, why not make the most outta it right? Okay. Enuff jibber-jabber, let's get started with the recipe, or else, you will get bored with my monologue. Lol! Ingredients: (Serve 1) Rockmelon / Cantaloupe, 2 Slices Prosciutto / Parma Ham, 4 Slices Balsamic Vinegar, 1/4 Cup Arugula / Lettuce, A Handful Carrot Shredded, A Small Handful Sea Salt, Pinch Black Pepper, Pinch Equipment: Griddle / Grill Directions: Heat griddle over medium heat. Once the griddle is heated up, place in the rockmelon and 2 slices of prosciutti. Grill, until charred on both sides or until the prosciutti, are crispy. *For more flavors, I would like to lay the prosciutti over the rockmelon while it is grilling.* Remove from heat. Thinly slice the grilled prosciutto and set it aside. In the same griddle, place in the remaining prosciutti. Grill until slightly browned but not crispy. Remove from heat and set aside. Deglaze the griddle with balsamic vinegar. Cook and reduce slightly. Remove from heat and set aside. Toss crispy prosciutto slices, arugula, carrot, salt & pepper on a serving plate. Lay the grilled rockmelon over the top. Cover the rockmelon with the 2 whole prosciutti. Drizzle reduced balsamic vinegar over the top. Serve immediately. Recipe Video: