Brown Butter, Carrot and Orange Muffins

I guess you can say these are amazing, because they disappeared via my new roommates. I guess ‘try one’ means ‘eat all but 2’. I’ll be taking all baked goods to my room now…One helped me, because none of them have baked before. Still. The next day I was asked to spend the night showing them how to bake more. No thanks, I have other plans.

Recipe from here.


  • 1 cup of unsalted butter
  • 1 3/4 cup flour
  • 2 tsp baking powder
  • 3/4 tsp cinnamon
  • 1 tsp ginger
  • 4 eggs at room temp
  • 1 cup sugar
  • the zest of one orange
  • 2 tsp vanilla
  • 3/4 tsp salt
  • 1 cup grated carrots
  • more sugar and salt


1) Melt the butter in a pan over medium high heat. Be careful that it does not burn, but just that the foam rises to the top and the butter is golden brown, about 3 minutes after it melts.

2) Allow to cool.

3) Preheat the oven to 375F/175C.

4) Mix the flour, baking powder, cinnamon and ginger together.

5) In a large bowl, mix the eggs, sugar, orange zest, vanilla and salt until there is a ribbon texture, in that the batter follows the spoon.

6) Add the carrots and then the dry mixture and fold in.

7) Add the brown butter and mix.

8) Butter the muffin pan.

9) Add the batter to the muffin pan.

10) Pinch sugar and salt on top.

11) Bake for about 18 minutes, or until a toothpick comes out clean.

Carrot Orange Muffins


Bruleed Bourbon-Maple Pumpkin Pie

When I first arrived back in Boston, I saw a Bon Appetit magazine in my friends apartment with this on the cover. After a year of no pumpkin in the ‘American’ way (Korea does it sweet), I knew I had to make it.

Recipe taken from here.


  • Crust
  1. 1/4 cup plus 1 TBSP unsweetened cocoa powder
  2. 3 1/2 TBSP sugar
  3. 1 tsp salt
  4. 1 1/4 cup + 1 TBSP flour
  5. 6 TBSP chilled unsalted butter
  6. 2 TBSP chilled vegetable shortening
  7. 1 large egg yolk
  8. 1/2 tsp apple cider vinegar
  • Filling
  1. flour
  2. 4 large eggs
  3. 115 oz can of pumpkin puree
  4. 1/4 cup sour cream
  5. 2 TBSP bourbon
  6. 1 tsp cinnamon
  7. 1/2 tsp salt
  8. 1/4 tsp ginger
  9. 1/4 tsp nutmeg
  10. 1/8 tsp allspice
  11. 3/4 cup maple syrup
  12. 1 tsp vanilla
  13. 1 cup heavy cream
  14. 2 TBSP sugar


1) Pulse cocoa powder, sugar, salt and flour in a food processor.

2) Add butter and shortening and pulse until it has only a few pea sized pieces of butter left.

3) Whisk egg yolk, vinegar and 1/4 cup ice water in a small bowl.

4) Drizzle half of the egg mixtures over the flour and mix with a fork.

5) Add the rest of the wet to the dry and mix.

6) Turn the dough onto a floured surface and flatten.

7) Cut into quarters and stack, placing unincorporated dry pieces in dough between the layers.

8) Form dough into a 1 inch thick disk.

9) Wrap in plastic and chill for at least 1 hour.

10) Roll out the dough inot a 14 inch round.

11) Transfer to a 9 inch pie dish, leaving a 1 inch overhang and crimp.

12) Chill in the freezer for 15 minutes.

13) Place rack in the middle of the oven and heat to 350F/175C.

14) Line pie with parchment paper and put pie weights inside.

15) Bake about 20 minutes, until the crust is dry around the edge.

16) Remove paper and weights and bake for another 5-10 minutes until it looks dry.

17) Brush with 1 beaten egg.

18) Bake for another 3 minutes until the egg is set.

19) Whisk pumpkin puree, sour cream, bourbon, cinnamon, salt, ginger, nutmeg, allspice, mace and 3 eggs in a large bowl.

20) Pour maple syrup and vanilla into a small pan and bring to a boil.

21) Lower to a simmer and stir until it is thickened and steam releases, about 3 minutes.

22) Remove from the heat.

23) Add cream in 3 additions, stirring after each.

24) Add to the pumpkin mixture until smooth.

25) Pour into the pie dish.

26) Bake about 50-60 minutes, rotating halfway though.

27) Before serving, sprinkle sugar on top of the pie, and brulee until it is dark brown, with a kitchen torch. Since I knew it would not be eaten all at once, the pieces were individually bruleed.

Pumpkin Pie

Yellow Curry

Really simple recipe:

  • 1 TBSP red curry paste
  • 1 tsp Indian curry powder (Garam Massala)

and mix!

(I’ll give you the red curry paste directions below)

The head chef (mom) at Classic Home Cooking in Chang Mai said this was more Indian than Thai, but Thai people love it.


  • 6 dried chopped red chilies, soaked in cold water for 5 minutes
  • 1 chopped shallot
  • 2 cloves of garlic
  • 1/4 tsp Chinese ginger
  • 1/4 tsp kaffir lime rind, chopped
  • 1 TBSP lemon grass
  • 10 black pepper corns
  • 1/4 tsp dry coriander seeds, roasted
  • 1/4 tsp dry cumin seeds, roasted
  • 1/4 tsp shrimp paste


1) Put everything into a mortar and pound.

To make the curry:


  • 100g tofu, chopped
  • 1/2 cup coconut cream
  • 1 1/2 cup coconut milk
  • 1 TBSP yellow curry paste
  • 2 tsp fish sauce
  • 1 tsp palm sugar
  • 1 boiled potato, chopped bite sized
  • 1 onion, chopped bite sized
  • 2 TBSP cooking oil


1) Fry the curry paste with oil in a wok on low heat.

2) Add the coconut cream and keep stirring until the oil becomes separated.

3) Add the tofu, fish sauce, palm sugar and coconut milk.

4) Up the heat to medium.

5) Add the potatoes, onions, and bring to a boil.

6) Cook until the potatoes can be pricked easily with a fork.

SE Asia 3184

Fried Squid

From Hong Phuc Restaurant


  • 1/2 TBSP vegetable oil
  • 400 grams squid cut thin into rings (if possible)
  • 3 spring onions, just the white part, cut very finely
  • 1 small piece of ginger
  • 3 celery stalks, just the top, including leaves, cut very finely
  • 1 tsp pepper
  • pinch salt
  • 1 lemongrass stalk, just the white part, cut very finely
  • 2 tsp brown sugar
  • 2 cloves of garlic
  • 1/2 tsp chili sauce
  • sesame seeds


1) Heat the oil in a pan.

2) Mix the squid, spring onion, ginger, celery and salt.

3) Crush the lemongrass and garlic in a mortar.

4) Add the chili sauce, brown sugar and lemongrass mixture and cook in the oil for 1-2 minutes.

5) Add the squid mixture and cook for 3 minutes or until the squid is not translucent (it is easy to overcook squid so watch it!).

6) Sprinkle with sesame seeds.

SE Asia 2244its in the back!

Grilled Fish in Banana Leaves

Again, at Hong Phuc Restaurant.


  • 400 grams snapper or other fish
  • 7 banana leaves per fish
  • filling
  1. 3 stems of lemongrass, cut very finely
  2. 1 knob of ginger, sliced
  3. a bit of spring onion, cut very finely and stir fried in 1/2 tsp of butter
  4. 1 tsp pepper
  5. 1 pinch of sugar
  • lemon sauce
  1. juice of 1 lemon
  2. 1/2 tsp of salt
  3. 1/2 tsp sugar
  4. 1/2 tsp pepper


1) Slice pockets into both sides of the back spine of the fish. Basically gills to tail and then down to the bottom at the tail and halfway down near the gills. Don’t pull it off.

2) Mix the filling together.

3) Stuff inside the fish on each side. Don’t worry if it’s sticking out.

4) Place two banana leaves slightly overlapping on the table.

5) Place the fish on top, with both ends still inside the banana leaves.

6) *at this point, the directions I’ve been given fail me, and I hardly remember how to do it* use the rest of the 5 leaves to wrap it without tearing the leaves.

7) Cook for 10 minutes on each side over a barbecue (or 12 minutes each side in the oven). If you’re worried about the leaves opening, use the cage thingy that I see people use for sausages.

8) Remove leaves, skin and bones.

9) Mix the sauce ingredients together.

10) Pour the sauce over the fish.

SE Asia 2245Our bones weren’t removed in this photo, which made me scared to eat it!

Masaman Curry

At Siolm Cooking School we made masaman curry paste and then turned it into the curry you can eat 🙂


  • Curry paste (makes 2 cups, can be refridgerated)
  1. 5 dried red spur chilies seedless and soaked in water for 10 minutes
  2. 3 TBSP garlic, sliced and roasted
  3. 2 TBSP shallot, sliced and roasted
  4. 2 TBSP lemon grass, thick bottom third only, outer layers removed, inner part finely sliced and roasted
  5. 1 tsp galangal ginger, sliced finely and roasted
  6. 1 tsp kaffir lime rind, finely sliced and roasted
  7. 1 coriander root, finely sliced and roasted
  8. 1 tsp salt
  9. 1 tsp roasted coriander seeds
  10. 1/2 tsp roasted cumin seeds
  11. 1 tsp roasted black peppercorn
  12. 2 roasted cloves
  13. 1 tsp shrimp paste (optional)
  • Curry
  1. 1 pound vegetables/prawns/tofu
  2. 1/2 cup potatoes cut into squares
  3. 2 TBSP masaman curry paste
  4. 2 cups coconut milk
  5. 1/2 cup roasted peanuts
  6. 2 dried bay leaves
  7. 3 cardamoms
  8. 2 TBSP vegetable oil
  9. 1/4 cup palm sugar
  10. 3-4 TBSP fish sauce
  11. 1 1/2 tsp tamarind paste
  12. 1 inch cinnamon stick


0) Yes, 0. To roast the curry paste ingredients, just put a bit of oil in a pan and put EVERYTHING that needs to be roasted in together and cook until fragrant.

1) Bash the dried red spur chilies with the rest of the ingredients in a mortar. You can use a food processor–but where’s the love?

2) In a saucepan, heat the oil and paste until aromatic.

3) Add everything else (except prawns if using) and cook until heated though and the potatoes can be stabbed by a fork. Add the prawns in the last 45 seconds until they are pink.

SE Asia 1253

Teriyaki Pasta

Taken from a recipe app but changed a bit since I don’t like raw Korean mushrooms, and I was worried that these would come out a bit raw. Also made better by letting the pasta finish cooking in the sauce and vegetables so it absorbs more flavor.


  • 8 oz of pasta
  • 2 TBSP vegetable oil
  • 2 cloves of garlic, chopped
  • 1 tsp ginger, chopped
  • 2 cups of mushrooms
  • 1 big head of broccoli, chopped, about 3 cups
  • 1/2 cup teriyaki sauce
  • 1/4 cup green onions, chopped


1) Cook the pasta, leaving it just a bit undercooked.

2) Add the vegetable oil to a large pan and heat to high.

3) Add the garlic and ginger and cook for 15 seconds, until fragrant.

4) Add the mushrooms and cook for 3-5 minutes, until they are soft.

5) Add the broccoli and teriyaki sauce and cook until the broccoli is crispy.

6) Add the pasta, mix and cook until the pasta is finished cooking.

7) Add the green onions, mix and serve.

Terayaki Pasta 001