Blistered Green Beans with Garlicky Sesame Dressing

I’m a huge fan of green bean casseroles on Thanksgiving table, so obviously I had to bring in my umami game for my dream holiday spread! Loosely based on the classic Sichuan cooking style for Green Beans here I have blistered beans with fried garlic and chile infused soy-sesame oil dressing. A very few humble ingredients come together to make this ridiculously addictive side that I guarantee you won’t make just once!

Ingredients (serves 4-5 as a side)
1 lb Green Beans, de-stringed & whole
2 tbsp Sunflower Oil (sub any neutral oil)
Pinch of salt

Dressing
1.5 tbsp toasted sesame oil
12 Fat Garlic Cloves, whole & lightly crushed by blunt edge of knife
1 small Jalapeño (or Fresno), thinly sliced into discs
1.5 tbsp Soy Sauce (use Tamari to keep it GF & Coco Aminos to keep it Soy-free)
1 tsp Black Vinegar (even though it won’t be the same substitute 1/2 tsp Rice Vinegar + 1/2 tsp Balsamic Vinegar)
3 tbsp finely chopped Chinese Chives (substitute with 2 scallions)

1/2 tbsp Toasted Sesame seeds for garnish

Directions

💥Combine first 3 Dressing ingredients in a small pan. On medium flame, fry for 4 mins or until light golden. Turn-off heat, add soy sauce, chives & vinegar to the pan. Give everything a good mix & let it sit for 15-20 mins

💥Heat up sunflower oil in a large skillet, arrange all beans in a single layer (do it in batches if using small pan to avoid overcrowding). Let it cook on high heat for 3 mins UNDISTURBED. Now flip the beans, add salt & fry on medium-high flame for 4-5 mins. All should look blistered with brown spots & the texture will be slightly soft with a bite

💥Transfer beans into a large serving platter. Pour the dressing & toss until beans are well coated. Let the flavors meld for at least 10 mins

💥Scatter toasted sesame seeds on top & serve right away. I typically serve it with some steamed Jasmine Rice & Mapo Tofu!

Gochujang Sweet Potato Baozi

Roasting and steaming sweet potatoes are more prevalent and for a good reason, however I do like frying them up every now and then. With a good hot sear, you can achieve the caramelization while keeping the melt in the mouth texture. To honor my mum’s love for Chinese bread and sweet potatoes, I made these for her during her long vacation with us this summer. Even though the shaping didn’t turn out perfect, the fluffy steamed baozi with sweet n spicy filling was a massive hit! Once steamed it can be refrigerated or frozen in an air-tight container for up to 7 days to a month respectively - making it a perfect weekend project for a rewarding breakfast or lunch during the busy week.

Ingredients (makes 12)
Baozi
250g Plain or All-Purpose Flour
50g Cornstarch
2g Baking Powder
5g Granulated Sugar
2g Fine Sea Salt
5g Instant Yeast
30g Neutral Oil (I use either Vegetable or Sunflower Oil)
150g Lukewarm Water

Filling
180-200g or 1 large Japanese Murasaki sweet potato, finely diced (substitute with regular sweet potato)
1/2 Jalapeño, de-seeded & finely chopped
1 tbsp Neutral Oil
2 scallions, finely chopped
1 tbsp Gochujang Paste
2 tbsp Soy Sauce (use Tamari or Coco Aminos for GF and Soy-free respectively)
1/2 tbsp Rice Vinegar
1.5 tsp Mirin
1.5 tsp Cornstarch
2 tbsp chopped fresh cilantro

Serve with
Chili Oil & Fresh Cilantro

Directions
🥣 Make Filling: heat up oil in a skillet, once hot add sweet potatoes and jalapeño. Fry for 6-8 mins or until caramelized & cooked through. Transfer into a bowl, add scallions & cilantro. Now whisk remaining ingredients well and microwave for 90 seconds. Pour this concoction into bowl and mix thoroughly. Keep it aside

🥣 Combine first six ingredients of Baozi in a large bowl. Give it a good whisk so that everything is well combined. Make a well in the center and add oil and water. Start kneading (either using stand mixer or by hand); continue until it comes together into a smooth and elastic ball. Should take about 25 mins by hand and 15 mins in a mixer. Cover and let it prove until doubled in size (about 60-90 mins)

🥣 Now de-gas the risen dough and gently pick up one edge of the dough and pull lightly to fold it toward the opposite edge. Repeat this stretch and fold motion around the bowl, about 4 folds total, then flip dough upside down so that the seam side is facing down and smooth side is facing up. Let it rest for another 30 minutes. Repeat the “stretch and fold” action two more times, resting 30 minutes after each fold

🥣 Now divide the dough into 12 equal portions (each roughly 40g). Form each piece into a dough ball and lightly flour your work surface. Roll out each ball into a 6” circle with thick Middle and thinner edges

🥣 Now place 2 tbsp of filling in the middle of the dough round, then pleat edges together. Using your thumb, middle, and index finger of one hand to hold all the pleats in one spot while the other hand "feeds" the dough into the fold: gather and pinch together ¾” of dough, repeating this motion all around the edge of the round, between 12 and 15 pleats total. Gently twist counter clockwise to create a swirl pattern with your pleats, then pinch to firmly seal the pleats together. Don’t worry if it’s not neat or perfect, I’m still learning!

🥣 Fill a large pot with 500ml of cold water, then lay a steamer basket lined on top. Brush some oil in the basket & place a parchment inside the steamer. Place the baozis at least 2” apart from each other in the steaming basket. Let them rise, uncovered, until the dough increases about 50% in size and springs back very slowly when poked, about 30-45 mins

🥣 Now cover the pot with a lid lined with a paper towel (to prevent condensation), then turn heat to medium. Once water is up to a boil, reduce heat to low and steam buns for 10-12 minutes. Turn off heat and let them stand with lid on for 5 more minutes. Remove the lid and let buns cool until safe to touch

🥣 Serve with Chili oil, fresh cilantro and your favorite dipping sauce.

Boozy Chocolate Pear Pudding with Bailey's Fudge Sauce

Pear quarters are baked in a blanket of cocoa sponge batter spiked with ground ginger & spiced rum. Served with a warm luscious chocolate sauce that has a generous dose of Bailey’s Irish Cream liqueur! This is an indulgent and fuss-free spinoff of a classic British dessert called “Eve’s Pudding“ where apples are baked underneath Victoria sponge batter.

Ingredients (serves 2)

Pudding
60g AP flour
40g granulated sugar
12g cocoa powder
1/2 tsp ground ginger
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp fine sea salt
56g (4 tbsp) softened unsalted butter
1 large egg, room temp
4 1/2 tsp dark rum
2 medium Pears, cored & quartered

Fudge Sauce
60g dark chocolate, chopped
1 tbsp salted butter
2 tbsp granulated sugar
30 ml instant coffee
30 ml heavy cream
40 ml Bailey’s Irish Cream

Directions

1. Pre-heat oven to 400F. Combine & pulse all pudding ingredients in a food processor, for 2-3 mins or until its thick & glossy

2. Grease a 1 qt. baking dish & arrange pears (cut side down). Transfer the batter into baking dish, smooth off the top & bake for 30 mins

3. Meanwhile in a small saucepan heat up coffee, add sugar followed by chocolate. Once the chocolate melts, add butter & turn off the heat. While warm, whisk in the heavy cream & Bailey’s. Keep it aside

4. Cut a slice of the pudding and serve with a generous helping of the warm boozy fudge sauce. Enjoy with a dollop of vanilla ice cream or just like that 🙃