Cinnamon Buns. An all-time favourite I’ve been looking to tackle! Pleased with the results! These buns are comparable to ones at the mall. Recipe adapted from Ambitious Kitchen.
Ingredients:
3 cups of pastry flour
1 packet of yeast
1/4 cups soft butter (not melted)
1 egg + 1 egg yolk, room temperature
1 1/4 cups warm milk (about 45°C)
1/4 cup organic granulated cane sugar
3/4 teaspoon salt
Filling:
1/2 cup organic granulated cane sugar
1/4 cup butter, melted
1 1/2 teaspoons cinnamon
Frosting:
1/2 block cream cheese, room temperature
3 tablespoons butter, softened
1/2 cup icing sugar
1/2 teaspoon vanilla extract
Or Betty Crocker makes a great fluffy Cream Cheese Frosting! Easy! No shame.
Instructions:
1. Stir yeast into warm milk (like a warm bath) in large mixing bowl.
2. Add-in sugar, mix.
3. Add butter and eggs. Beat two minutes. It’s okay if yeast doesn’t dissolve.
4. Combine flour and salt. Add half a cup at a time into milk mixture, forming dough.
5. Transfer dough onto floured surface. Knead 8-10 minutes till elastic and punchy.
6. Grease large bowl with oil. Roll dough ball till coated. Cover with damp cloth or two damp paper towels. Place somewhere warm (i.e. laundry room while drying or preheated oven that is warm, not hot). Allow dough to rise over 1.5-2 hours.
7. Dough will double in size. Transfer to floured surface. With rolling pin, roll dough to a rectangle (14″ w x 9″ l).
8. Brush dough with 1/4 cup melted butter. In bowl, mix sugar and cinnamon. Sprinkle over dough, pressing into the buttered dough.
9. Roll dough tightly into a log. Cover with plastic wrap to aid if you wish.
10. Remove wrap. Trim edges off dough log. Cut log into 1 inch-thick slices. Line into a greased baking pan. You should have about 9 rolls.
11. Cover pan with plastic wrap and damp cloth/paper towels. Keep somewhere warm for 45 minutes. Rolls will rise.
12. Preheat oven to 350°F. Bake rolls for 25-28 minutes till slightly golden.
13. Remove from oven. Cool 30 minutes.
14. Prepare frosting in bowl, creaming Cream Cheese with butter and vanilla. Fold-in icing sugar and beat till fluffy.
15. Spread frosting onto rolls. Store in container in fridge for a week.
Gallery:
(Photo credit: Mr. Will Wong)
French Onion Soup. In addition to washing those hands and exercising Social Distancing, a strong immune system is needed to navigate this period ahead. We all need a good dose of Vitamin C, but instead of oranges, how about onions?
We adore French Onion Soup, which notoriously is tricky to make. With all the time in the world right now, when better than now to finally tackle this savoury sensation? 🇫🇷🌰
Ingredients:
6 large white onions, chopped thinly
8 cups of beef broth
1/2 cup dry white wine
5 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, minced
2 bay leaves
1/2 teaspoon thyme
2 teaspoons organic cane sugar
Black Pepper to taste
Sea Salt to taste
1 cup Gruyere Cheese, grated
1 French Baguette
Instructions:
1. Chop onions thinly.
2. In large soup pot on medium heat, sautée onions in 3 tablespoons of olive oil, stirring frequently for 15 minutes.
3. Turn-up heat to medium-high, add butter and one tablespoon olive oil. Cook another 15 minutes, stirring frequently as onions start browning.
4. Add-in sugar and one teaspoon of sea salt (or more if you like). Cook another 15 minutes, stirring frequently.
5. Add-in garlic. Cook for one minute.
6. Add wine and scrape brown bits from bottom of pot.
7. Add beef stock, bay leaves and thyme. Bring to a boil, add pepper and salt to taste. Simmer for 45 minutes or longer.
8. Skim excess oil, herbs and remove bay leaves.
8. When about ready to serve, heat oven to 450°F. Cut baguette into approximately 2-inch thick slices. Place on baking sheet and drizzle with a bit of olive oil. Bake about 7 minutes.
9. Flip bread pieces over and stack grated Gruyere on-top and return to oven, baking until cheese and bread are golden-brown.
10. Ladle soup into bowls and top with piece of toasted cheese bread and serve. Dunk bread into soup for that gooey, cheesy texture.
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Wings Two Ways. It’s Wing Night! Can’t go out for wings? No worries, we’ve got wings, two ways! One spicy and sweet, the other sweet and tangy.
Option #1, we’re indebted to our friend Elaine Quan (Instagram: @quanner922) for her inspiring recipe which we made a couple tweaks to.
Option #2, you have to use Billy Bones BBQ‘s Carolina Gold BBQ Sauce. My niece Jessica and nephew-in-law Mitch are two of the minds behind this Ribfest fan favourite purveyor of grilled thrills, and I’m grateful to them for introducing me to this mustard-infused, tangy concoction. If you can’t find the sauce, look for a mustard-based BBQ Sauce.
Ingredients:
4 lbs chicken wings
3 egg whites
2 teaspoons baking soda
2 teaspoons sea salt
Sauce #1:
1/4 cup Gochujang (Korean Pepper Paste)
3 teaspoons organic maple syrup
2 teaspoons soy sauce
1 teaspoon rice vinegar
1 teaspoon fish sauce
1 teaspoon sesame oil
4 cloves garlic, minced
1 1 inch cube of ginger, minced
Sauce #2:
1/4 cup Billy Bones Carolina Gold BBQ Sauce
2 teaspoons soy sauce
2 teaspoons organic maple syrup
1 teaspoon sesame oil
1 teaspoon rice vinegar
4 cloves garlic, minced
1 1 inch cube of ginger, minced
Coriander, chopped (garnish)
Instructions:
1. In large bowl, beat egg whites, baking soda and salt until slightly frothy.
2. Toss chicken wings in egg white mixture and coat evenly. Refrigerate overnight uncovered.
3. Preheat oven at 450°F.
4. Place wings on baking sheet and pat dry with paper towel.
5. Bake 15 minutes.
6. Flip wings. Bake 10 minutes.
7. Flip wings. Bake 10 minutes or till juice in wings is just about clear.
8. While on step 7, take two large skillets and on high heat, sear quickly garlic and ginger for about a minute.
9. Combine Sauce #1 in bowl and pour into ginger and garlic in Skillet #1. Bring to a sizzle, let caramelize slightly and reduce to low heat. Do same with Sauce #2 in Skillet #2.
10. Once chicken wings are ready, increase heat on each skillet to medium-high. Divide half of wings into Skillet #1. Divide other half of wings into Skillet #2.
11. Immerse wings till they are coated in sauce.
12. Turn off heat and let wings sit for about 5 minutes.
13. Garnish with chopped coriander and serve.
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Banana Breakfast Bread. They say a sign that you may have been infected with COVID-19 is that you lose your sense of smell. Trust me, this Banana Breakfast Bread is so aromatic, you’ll know something is up if you don’t react to this!
We don’t like the idea of eating cake for breakfast, so this super-moist and rustic take on Banana Bread is amped-up with nutrients and fibre to kick-start your day. You don’t have to feel bad for eating cake for breakfast basically. 🍌👃
Ingredients:
1 1/2 cups of flour (sifted)
4 large ripe bananas, crushed
2 eggs
1/2 cup raw organic cane sugar
1/2 cup soft butter
1/3 cup of dried fruit mixture: cranberries, cherries, figs, mulberries, apricots
1/4 cup crushed almond slivers
1/4 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
Instructions:
1. Preheat oven at 350°F.
2. Cream butter and sugar together in large bowl.
3. Beat-in eggs.
4. Add-in crushed bananas.
5. Add-in vanilla.
6. Sift-in flour, salt and baking soda.
7. Mix together till combined, do not over-blend.
8. Fold-in half of almonds, add all of dried fruit.
9. Grease baking pan and gently dust with flour.
10. Pour mixture into pan. Ensure batter is evenly-dispersed. Pour oats and remainder of almonds over top.
11. Bake 55 minutes. Cool an hour on rack before serving.
Gallery:
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(Photo credit: Mr. Will Wong)
Seafood Curry. Made this sumptuous delight in ten easy steps. The trick behind a great Seafood Curry is one, a great curry base and two, to cook the seafood as late as possible so that it is juicy and tender.
Ingredients:
1 block of Glico Japanese Curry
2 lbs of peeled Tiger Prawns, brined in salt water
2 lbs of Tilapia/Basa fillets cut into chunks, brined in salt water
2 white potatoes, peeled and chopped
1 purple onion, peeled and chopped
1 carrot, chopped in cylinders
4 cloves of garlic
1/2 can Coconut Milk
Salt to taste
Coriander, chopped finely
Directions:
1. Use Glico Japanese Curry. Japanese Curry is more of the yellow variety and is sweeter and milder on the palate than others. I use Medium but varying levels of heat are available.
2. Chop and sautée on high heat a purple onion and four cloves of minced garlic.
3. Chop two peeled potatoes and add into onions and garlic once caramelized. Sautée until potatoes are browned.
4. Add-in one block of Glico Japanese Curry, add four cups of water. Bring to a boil and reduce heat. Add-in a chopped carrot. Cover lid.
5. Simmer for about 45 minutes till potatoes are softened. Add 1/2 can Coconut Milk.
6. Turn-up to medium heat and bring mixture to a boil. Add in salt to taste. Add-in shrimp and fish pieces after they’ve been brined a couple hours and drained.
7. Stir gently.
8. Bring to the point of a boil and reduce to low heat. Cover with lid and cook five minutes.
9. Turn off heat. Let sit five minutes covered. Remove from heat.
10. Garnish with chopped coriander. Serve with rice, roti or parnatha. Pickled lime optional.
Gallery:
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(Photo credit: Mr. Will Wong)
Cadbury Mini Egg-Chocolate Chip Cookies. Making the most of this Isolation! Covid-19 will NOT cancel Easter spirit! These definitely can be made year-round. Mini Eggs aren’t going anywhere! 🐰
Ingredients:
1 1/2 cups flour
1/2 cup organic granulated cane sugar
1 egg
1/2 cup softened butter
1 1/2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon hot water
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup crushed Mini Eggs
1/4 cup chocolate chips
Instructions:
Preheat oven to 350°F. Cream sugar and butter together. Add in egg. Then add in salt and vanilla extract. Dissolve baking soda into water, mix into creamed butter mixture. Mix in flour, Mini Eggs and chocolate chips till dispersed evenly. Grease baking sheet. Roll dough into 12 balls and space about 2 inches apart.
Bake 12 minutes. Remove from oven. Let cool on sheet for 30 minutes.
Gallery:
(Photo credit: Mr. Will Wong)
Butter Toffee-Peanut Butter Cookies. Would you bake eight giant ones or a dozen smaller ones?
Ingredients:
1 and 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup soft unsalted butter
1/2 cup organic granulated cane sugar
1 egg
1 cup creamy peanut butter
1 teaspoon vanilla extract
1/3 cup toffee peanuts
1/4 cup organic granulated cane sugar to roll to cookie balls in
Instructions:
1. Mix dry ingredients together in one bowl.
2. Cream wet ingredients together till smooth in another bowl.
3. Combine dry and wet mixtures and form dough into a ball. Add in Toffee Peanuts.
4. Chill in freezer for about 20 minutes.
5. Set oven to 350°F. Line with parchment paper.
6. Roll dough into balls and dip in reserved cane sugar.
7. Do a criss-cross pattern with fork gently to flatten cookies. If cookies split, guide them back to shape gently with fork.
8. Bake about 1-2 inches apart on parchment paper-lined cookie sheet, for 12 minutes.
9. Watch for cookies splitting during baking. Be careful and guide them back to shape gently with fork if need be.
10. Allow cookies to cool on sheet for about 20 minutes before removing with spatula. Makes eight giant cookies or a dozen average-sized cookies.
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(Photo credit: Mr. Will Wong)
Many of you by now have seen Bong Joon Ho‘s masterpiece PARASITE and I’m sure like me, you’ve been programmed to salivate at the words “RAM-DON“. The Korean dish (also known as “Jjapaguri“) made of a combination of instant noodles, topped with Sirloin Beef is a metaphor about class in the Film. In one scene we see Park Yeon-kyo (played by Yeo-jeong Jo) rushing to return home early, calling her maid Kim Chung-sook, played by Hye-jin Jang, and tasking her with very little time to make her son’s favourite meal, Ram-Don. Feeling her son is above eating just instant noodles like the rest of the common people, the addition of Sirloin to the ramen adds that element of sophistication worthy of the young boy’s palate. Kim Chung-sook of course has no idea what Ram-Don is and we see her in a massive panic to make it in time for their return home and never before did we realize how much we needed this dish in our lives!
We’ve seen various takes on its Recipe online, but we’ll break it down real simple for you in 10 steps:
1. Marinate a pound, or a little more of Beef Sirloin which has been chopped into cubes. Toss the beef in a mixture of 1-2 tablespoons of Soy Sauce, 1 tablespoon of Gochujang (Korean Pepper Paste), 1 tablespoon Brown Sugar or Maple Syrup, 1 tablespoon of Rice Vinegar, 1-2 cloves of minced garlic and 1 tablespoon of Sesame Oil. Chill overnight, covered.
2. Chop 1/4 to 1/2 an onion, sautée in 1 tablespoon of oil in skillet on high heat. Toss-in half of marinated beef cubes and sear till browned. Be careful not to overcook. Place aside. Repeat process using other half of onion and beef cubes. Having too much beef in the pan hinders the searing process, hence it is best to do in two batches.
3. Prepare 1 package of Nongshim Spicy Seafood Noodles and 1 package of Nongshim Chapaghetti. If your grocer doesn’t have these brands then look for an alternative Spicy Seafood Ramen or Instant Jajangmyeon… or move to a more diverse neighbourhood.. or make some more Asian friends who can hook you up.
4. Boil about 5 cups of water and then place two portions of noodles in the pot.
5. Prepare seasoning packets.
6. Once noodles have loosened in the water, pour enough water out into sink to leave just enough water to barely cover the noodles in the pot. Then add in seasoning packets (1/2 packet of the Spicy Seafood Soup Base, 1 full packet of the Chapaghetti sauce mix, 1 full packet of the Chapaghetti herbs) and save the oil packet that comes with the Chapaghetti. Be careful not to scald yourself, I don’t want no lawsuits.
7. Cook on medium heat until the liquid thickens, stirring the noodles in the pot.
8. After two to three minutes, your noodles should be covered in a thick sauce, which looks like below.
9. Toss in the seared beef cubes and onion, plus the contents of the oil packet which you set aside earlier, into the noodle mixture on low heat for about a minute or two at most. Allow the juices from the steak to mix fully into the noodles.
10. Transfer to plate and serve with a side of Kimchi. This serves literally two adults.
Tell me that’s not beautiful! 🍜
PARASITE is on DVD and Blu-ray Tuesday, January 28, 2020.
(Photo credit: Mr. Will Wong)
Those of you who know me, know I LOVE to cook. Cold weather means comfort food and I thought I’d share this with you after getting numerous requests for the Recipe after posting some snaps on Social Media last night! Enjoy and make it your own!
Its creaminess reminds me a lot of the Mac and Cheese served at Toronto’s Thompson Diner, but I love an edge to things which the Bacon and Jalapeño add.
Ingredients:
2 cans Campbell’s Cream of Bacon Soup
1 1/2 cups (185 mL) Homo milk
1 300g block of Old Cheddar, grated
1 300g block of Jalapeño Monterey Jack, grated
6 cups cooked Macaroni
2 strips of finely chopped bacon, cooked
Jalapeños chopped, to taste
1/2 cup dry bread crumbs
4 tbsp butter melted
Sea salt, to taste
Directions:
•Set oven to 425°F
•In large bowl, cream together milk and soup, add sea salt to taste.
•Fold in Bacon and Jalapeños, fold in grated cheeses
•Fold in Macaroni and mix gently until it fully is coated in cheese mixture
•Transfer to a large Casserole dish, pat even with spatula
•Mix melted better and breadcrumbs and spoon on top of Macaroni, covering entire surface
•Bake 15 to 20 minutes.
•Let stand minimum 30 minutes, makes 8 portions
Bacon-Jalapeño #MacandCheese. 🧀
Want a bite? pic.twitter.com/XZriKjkEUA
— MR. WILL WONG 📸 (@mrwillw) October 29, 2018
*This is a take on Campbell’s Soup‘s Bacon Mac and Cheese Recipe here.
(Photo credit: Mr. Will Wong)
Mott 32, the globally acclaimed Chinese restaurant brand, is set to elevate Toronto’s culinary scene with its highly anticipated arrival at the esteemed Shangri-La Hotel in late Spring 2024. Renowned for its innovative approach to traditional Chinese cuisine and exquisite dining experiences, Mott 32 promises to captivate diners with its rich heritage, impeccable service, and unparalleled culinary excellence.
“As we embark on this exciting journey, our 3rd restaurant in North America and our 9th Worldwide, we celebrate not just a restaurant, but a culmination of craftsmanship, culture, and community. Toronto’s dynamic energy and global outlook make it the perfect home for Mott 32 and we look forward to creating unforgettable moments and becoming an integral part of this vibrant cityscape.” – Malcolm Wood, Co-Founder & Managing Director, Mott 32
Founded by the Maximal Concepts group, Mott 32 has garnered international acclaim, boasting an array of prestigious awards and widespread recognition for its distinctive blend of traditional flavours and contemporary flair. With existing venues spanning the globe and exciting expansions on the horizon, Mott 32 is poised to redefine the dining landscape in Toronto.
“This expansion marks an exciting chapter for Mott 32 as its commitment to authenticity finds a fitting new home in Toronto. With a renowned and dynamic culinary scene, Toronto sets an ideal stage for Mott 32 to share its award-winning traditions and innovations of Chinese cuisine, celebrating diversity in the heart of such a vibrant and multicultural city.” – Romano Castillo, General Manager, Mott 32 Toronto
Key Highlights:
Award-Winning Legacy: Mott 32 stands as one of the most celebrated Chinese restaurant groups globally, with a repertoire of accolades recognizing its culinary mastery and innovation.
Expansion and Growth: The opening of Mott 32 at Shangri-La Hotel Toronto marks the brand’s strategic expansion, with plans for further growth and new openings in the next 18 months.
Unparalleled Culinary Experience: Mott 32 is renowned for its commitment to delivering an unforgettable culinary journey, blending traditional Chinese recipes with modern techniques and premium ingredients.
Exclusive Location: Nestled within the prestigious Shangri-La Hotel, Mott 32 Toronto promises an unparalleled dining experience in the heart of the city’s vibrant cultural district.
Luxurious Design: The restaurant’s opulent interiors reflect a harmonious fusion of traditional Chinese aesthetics and contemporary elegance, creating an inviting ambiance for diners to indulge in.
Diverse Menu: From signature dim sum to innovative reinterpretations of classic dishes, Mott 32’s menu showcases the breadth and depth of Chinese culinary traditions, curated with precision and flair.
Impeccable Service: Guests can expect nothing short of exemplary service, with a team of seasoned professionals dedicated to ensuring a seamless and memorable dining experience.
Commitment to Sustainability: Mott 32 is committed to sustainability and ethical sourcing practices, prioritizing quality ingredients sourced from local producers and eco-conscious suppliers.
Cultural Immersion: Beyond its culinary offerings, Mott 32 serves as a cultural ambassador, inviting guests to immerse themselves in the rich tapestry of Chinese heritage through its cuisine and ambiance.
Global Influence: With existing venues in key international destinations, Mott 32 brings a global perspective to Toronto’s culinary landscape, celebrating diversity and culinary innovation.
About Mott 32:
Mott 32 is the one of the most awarded Chinese restaurant brands in the World with locations including Hong Kong, Las Vegas, Vancouver, Singapore, Dubai, Toronto, Bangkok, Seoul and Cebu with Los Angeles, London and Scottsdale in development. Representing modern Hong Kong, Mott 32 embodies Chinese culture and philosophy with modern recipes that have been refined from generation-to-generation. It embraces flavours and finest ingredients from around the World, delivering Chinese fine cooking as it should be; authentic with a modern touch and built on sustainable values.
For more information about Mott 32, visit www.mott32.com
For advertising opportunites please contact mrwill@mrwillwong.com