Envelopes of deliciousness – Savoury Hand pies

I enjoy making hand pies. But I’ve used used different kinds of pastries to make the outside crust. Ones with less butter, ones with more butter or ones with no butter at all.

I think I’ve finally found the recipe that I will stick to for at least a while
1 1/2 teaspoon sugar
2 1/2 teaspoons salt
480 grams of flour
342 grams of cold butter
1/2 cup of water approximate

Combine 1½ teaspoon sugar, 2½ teaspoon salt, 480 grams of flour.

Then add 342 grams of cold butter (cut into small pieces) and integrate it into the flour mixture.

Add ½ cup of water until it’s a nice shaggy mess.

Divide the dough in half and refrigerate it for at least an hour.

What I like about this dough is that it’s really flaky and butter. The bottom of the dough doesn’t get too hard and although it can be pretty heavy, I can eat at least two if not more.

While the dough is refrigerating – make the filling.

Filling Ingredients:
2 tablespoons of butter
1 large diced onion
1 potato
1 cup of cheese
5 green onions

Melt 2 tablespoon butter add 1 large chopped onion with half a teaspoon of salt and sauté for around 10 minutes.

Now this is the part I like about hand pies or as I like to call them envelopes of deliciousness, you can fill them with absolutely anything. Blueberries, custard, curry, meats, absolutely everything and anything to your liking. It’s versatile and customizable. You can make it any shape or size that you like.

What I put in my envelopes of deliciousness this time around was potatoes, cheese and green onion.

I added 1 chopped up potato to the sautéed onions and let them cook for another 15 minutes on medium heat on the stovetop. At this point your onions should be quite brown and the potatoes should be crispy on the outside and almost cooked through.

Take them off the stovetop, add 1 cup of cheese or more (adjust to your liking) and the green onions. I decided to add green onions because I wanted a little freshness to cut through all the fattiness of the cheese and the denseness of the potatoes.

Let the filling cool before you start wrapping them in the envelopes of deliciousness.

Now back to the dough.

First preheat the oven to 375 degrees
Take the dough out of the refrigerator and roll it out and cut them in rectangles, circles, squares, whatever you feel like.

I choose circles. Place the filling in the middle and pull both sides towards each other so as to stretch the sides of the dough and keep the middle in tact (If you want you can roll out the dough a little more after you cut the shape).

Brush the tops of the envelopes of deliciousness with egg and bake for 25-30 minutes.

When done baking, let it cool for 10 minutes before eating to avoid scalding burns. Serve with mustard, ketchup or mayonnaise. (I personally serve it with Sriracha to give it a slight kick)

And Enjoy!

So Let’s Wander and release the inner Chubster

Matcha Macarons with Green tea chocolate filling

This is not my own recipe. I recently tried Kaori’s The PERFECT Green Tea Macaron Recipe (plus Macaron Do’s and Dont’s) and they really did turn out to be the perfect green tea macaron recipe so I decided to share this terrific recipe here with a slight twist on the filling. Unfortunately Kaori’s Cooks website is no longer available but I have the recipe below.

I’ve made macarons (or at least attempted to) many times in the past before, but they were never successful. After 3 attempts at making macarons I had given up, and that was back in 2012. I haven’t made macarons since then. But after reading her blog, I had to try it out for myself.

Recipe makes around 40-50 macarons when piping at 1.5 inches. Makes 70-80 when piping at 1 inch

Ingredients for the shell :
300 grams of powdered sugar
300 grams of almond flour
3 -4 tablespoons of matcha powder (depends on your preference)
110 grams of aged egg whites (leave egg whites out for 5 hours)
100 grams of egg whites (separate from above)
300 grams of white granulated sugar
75 grams of water

Sift together 300 grams powdered sugar and 300 grams almond flour (must do step).

Sift in 3 tablespoons of matcha powder (I personally like really strong matcha flavour so I would add at least 4 tablespoons of matcha powder). Kaori’s original recipe calls for gel green food coloring but I decided not to add in food colouring (for the simple reason that I didn’t have any).

Then add 110 grams aged egg whites (leave egg whites out for at least 5 hours or more to age them) and mix until it becomes a paste. Then set aside.

Then in another bowl make the Italian Meringue.

Combine 300 grams white granulated sugar with 75 grams of water in a pot and heat on medium high until it reaches 234 degrees Fahrenheit (I personally didn’t use my thermometer because I couldn’t find it but I watched it boil for around 6 minutes and made sure it didn’t turn colour) then start whisking 110 grams of egg whites on medium high speed. When the sugar water mixture hits 244 degrees Fahrenheit start pouring it into the egg whites (from my experience the egg whites themselves were not at high peaks at this point yet, they were half-way there I would say). During the entire process don’t stop whipping the egg whites.

When the outside of the bowl feels just slightly warm (cooled down from being very hot), the egg whites are ready. They should look like melted marshmallows.

Then add the meringue one dollop at a time into the matcha paste that you had made earlier. Afterwards combine the sifted almond flour and icing sugar in with the meringue. Fold it in carefully. When all of it is combined transfer the batter into a pastry bag. I used a plastic disposable bag and just cut off the tip to make around a ½ inch tip.

Line baking pans with parchment pat and pipe the mixture onto the pan. Leave around an inch between each macarons because they tend to continue spreading after you pipe them.

Before you bake them make sure to hit the baking tray on the table around three times to get rid of any excess air bubbles. Let them sit on the counter for at least 15 minutes, so that they dry out, before you put them in the oven.

Preheat the oven at 320 degrees and bake for 12-14 minutes.

Then allow them to cool before piping on the filling.

Green tea buttercream cream cheese filling:
114 grams of unsalted butter
150 grams of powdered/confectioners sugar
100 grams of cream cheese at room temperature
3 tablespoons of matcha powder (I added more because I like the match flavour to be stronger)

Combine 115 grams of unsalted butter at room tempterature, 150 grams of powdered sugar/confectioners sugar, 100 grams of cream cheese at room temperature, 3 tablespoons of matcha powder (I added more because I like it stronger) until smooth.

Dark chocolate ganache filling:
100 grams of whipping/heavy cream
100 grams of dark (75%+ I used 90%) chocolate

Heat 100 grams of whipping cream/heavy cream until almost boiling and pour over 100 grams of dark chocolate. Then stir till its melted and set aside for an hour until it’s harder. Then whip on high until it’s slightly fluffier and less dense.

To Assemble:

Fill one piping bag with green tea filling and another with dark chocolate ganache filling

Pipe a little bit of the dark chocolate ganache filling in the center of the shell and then pipe the green tea filling around the dark chocolate ganache filling. Then place the other shell on top and slightly press on it so the filling comes out a little bit.

Viola there you have it. A bitter yet sweet matcha macaron. Good even after you store it in the refrigerator for 24 hours.

So Let’s Wander and release the inner Chubster

Hamburg – Japanese take on the Hamburger

One of my favourite things to eat and I always wondered how the Japanese made there Hamburgers so soft and tender. I’ve finally found the answer after reading Japanese Soul Cooking by Tadashi Ono and Harris Salat. It’s actually much simpler to make than I imagined and the recipe is very effective and delicious.

This recipe makes 4 patties

2 Tablespoons of Butter  
1/2 Medium Onion (peeled and finely chopped)  
1 clove of garlic  
1/2 cup panic crumbs  
1/2 cup of milk  
16 ounces of beef  
1/2 teaspoon of salt  
1 teaspoon soy sauce  
1 egg 
1 tablespoon vegetable oil  
1/4 cup sake/alcohol 
1/4 cup Worcester sauce (can use okonomoyaki sauce to substitute) 1/2 cup ketchup cup ketchup


Melt 1 tablespoon of butter over medium heat and sauté onion and garlic until translucent and soft (5 minutes). Allow the onions to cool to room temperature. Mix together panko crumbs and milk in bowl and let it sit for 5 minutes for the panko to absorb the milk. Mix together the meat, salt, soy sauce, egg, onions and panko milk combination. Use your hands to mix for at least 2 minutes so it becomes slightly sticky and holds well together. Divide the meat into 4 parts and lightly dab your hands with oil so it doesn’t stick. Press down in the center so it prevents puffing as its cooks and it cooks through easier. Heat the remaining tablespoon of butter and oil in skillet and cook for around 12 minutes flipping once until its cooked through. For the sauce: in the skillet that you cooked the hamburgers add the sake and cook for 20 seconds to deglaze the pan. Add the Worcestershire sauce and ketchup and cook for about 1 minute to create a think sauce. Serve this sauce with the hamburg. This recipe is usually served with rice and a side of vegetables like beans but I served it with focaccia and avocado because I was craving hamburgers. Here’s a link to the focaccia recipe that I used with this!

Happy eating!

Olive Oil Focaccia

I absolutely love making bread and love eating it as well. It’s so hearty and warming and obviously carb-y. Focaccia is one of the easiest breads that you can make. It requires little work but it makes a beautiful bread that’s not too heavy and thick but still satisfies your bread cravings.
1 Teaspoon of yeast
630 grams of water
700 grams of water
30 grams of flour
30 grams of olive oil
1 teaspoon of salt and extra 1 teaspoon for the top
3/4 teaspoon of sugar
1 teaspoon of oregano
Stir together 1 teaspoon yeast and 630 grams of water in bowl of a stand mixer fitted with dough hook. Add the 700 grams of flour and mix on low speed until ingredients are combined. Mix on medium speed for about 2 minutes. Turn mixer off and allow mixture to sit for 10 minutes. Add 30 grams of olive oil and 1 teaspoon salt and ¾ teaspoon teaspoon sugar and mix on low speed until combined (1 min). Turn the speed up a notch and mix until thick and starting to pull away slightly from the sides of the bowl (3 min). Increase speed to high and let dough mix until it comes together (6 min). Coat inside of large bowl with olive oil and transfer the dough to it. Fold the dough over a few times and cover with plastic wrap and let rise at room temperature (2 hours). Oil a baking sheet and remove dough from container with oiled hands and press dough into pan. Stretch until covers the entire surface of the pan. Let it rest for 30 minutes. Preheat oven to 400. Use a pastry brush to paint with 30 grams of olive oil and sprinkle with 1 teaspoon of salt and 1 teaspoon of oregano. Bake for 30 minutes.

Happy eating!

Gochujang/Pepper Paste Pasta

One of my favourite fusion foods to make is this Korean- inspired pasta dish. Whenever I’m craving a spicy pasta this is my go to recipe. It’s sweet, spicy and very cheesy. Everything you want in a dish essentially. Should I call this dish Gochunese Pasta? Or Bolojang Pasta? What sounds better to you?



1 pound of beef

2 heaping tablespoons of gochujang (pepper paste)

1 tablespoon of tomato paste

1 tablespoon of corn syrup

1 large diced onion

1 teaspoon of gochu garu (pepper flakes)

1 teaspoon of oregano

½ cup of frozen vegetables (corn, peas, carrots)

1 cup of cream/ milk

3 servings of pasta (use the finger measuring trick)

½ cup of cheese


Saute the diced onion until soft then add the beef, make sure to break it up. Meanwhile boil water for the pasta with 2 teaspoons of salt. To the onions and beef, add the gochujang (pepper paste), tomato paste, corn syrup and gochugaru (pepper flakes). Add in the frozen vegetables. Mix till combined and then add the cream. Season with oregano. Turn on medium heat and simmer for 5-10 minutes. Then taste, if needed add salt and pepper. When pasta is ready (almost fully cooked) place into the sauce with ¼ cup of the pasta water. Add the cheese and mix to combine. It’s ready to serve when all the cheese has melted.

Happy Eating!



Nutty Granola Waffle Recipe

Found this recipe off the book The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World by Jessamyn Waldman Rodriguez and Julia Turshen, and decided to give it a try (made a few tweaks according to the ingredients I had available). I’ve never had granola in waffles and it sounded pretty life changing so I had to make a batch of it. I make brunch every weekend so I am always on the lookout for new recipes to try. Waffles are one of my favourite things to make so I’m always looking for the perfect waffle recipe. Please share below if you have a good recipe to share. I’ve halved the granola ingredients because I ran out of honey but you can double it if you want to make the whole amount of granola from the book. I would make the granola a day ahead of time so when you wake up to make the waffles the next day you don’t have to spend a few hours making the granola.IMG_2860

Below I’ve listed the ingredients and also listed the ingredients in the recipe as well.

Granola ingredients:

155 grams of nuts

155 grams of oats

125 grams of honey

55 grams of oil

½ tablespoon of boiling water

½ teaspoon salt

Waffle ingredients:

220 grams of flour

2 tablespoons of sugar

15 grams of oats

2 teaspoon of baking powder

½ teaspoon salt

2 large eggs

360 grams of milk

60 grams of melted butter (cooled)

Nutty Granola:

Preheat to 325. Put your favourites nuts total 155 grams of nuts (almonds, walnuts, pecans, peanuts etc.) on a rimmed baking sheet in a single layer. Roast for 15 minutes. Mix in 155 grams of oats. Whisk in 125 grams of honey, 55 grams of oil, 1/2 tbsp boiling water, 1/2 tsp salt. Mix evenly. Bake the granola until dry about 40 minutes and stir every 10 minutes or so, so that it doesn’t burn. It should come out dark brown. Turn the oven off and open the door. Let the granola cool in the oven make sure to stir every so often.


Whisk together the 220 grams flour, 2 tbsp sugar, 15 grams of oats, 2 tsp baking powder and ½ teaspoon salt. Whisk together the 2 large eggs, 360 grams of milk and 60 grams of melted (cooled) butter. Stir in the egg mixture into the flour mixture to fully incorporate. Ladle batter into iron and sprinkle with granola. Done after 5 minutes on the waffle iron.

My review of the recipe:

For me personally, the waffles weren’t the best. My criteria for a good waffle, is usually a waffle that is crunchy, has a slight butter flavour and soft on the inside. This one was definitely soft but not crunchy. Instead it was flimsy and lacked flavour. It wasn’t particularly sweet or savoury. If I were to tweak this recipe, I would probably add more butter, a few more tablespoons of sugar to give it more flavour. Maybe it was my waffle machine or I measured incorrectly, try the recipe for yourself and tell me how your waffle turned out.

Happy Baking!

Sugar Free Diet

If you’ve been wondering why there have been a lack of posts on my blog lately, it’s because I’m sad to announce that I’ve been on a sugar free diet. That’s right, no sugar for me. If you don’t know me, my favourite foods are ketchup, Sriracha and well, desserts in general. I know the first 2 are condiments but to me they are part of main food groups. If I’m eating fries, the ratio of ketchup to fries is 2:1. 2 being the fries.

Now the reason I’m doing a sugar free diet, you probably guessed it, is because I want to lose weight and of course I want to be healthier. I’ve been eating a lot of junk food recently and I wanted a cleanse. I’ve read a lot of reports saying cleanses are not good for you but I couldn’t resist. It was so tempting. I read a lot about Asian celebrities doing this fad recently, so I decided that for the month of November I would be essentially sugar free. No sweets, no sugar, no brown sugar, nothing.

Now when I say sweets, I mean anything with added sugar, not foods with sugar originally in them. Foods like fruits or sweet potatoes are all okay for eating. But donuts, Crème brûlée and bread are all examples of no-no’s. It’s been exactly a month into this cleanse and I’ve discovered a lot of things. I’m Asian and soy sauce is a MAIN INGREDIENT in Asian recipes. I was sad to discover that soy sauce has sugar in it. The lowest moment in the past week, was being told that we were going to have a hot pot party at home. I prepared all the ingredients and checked for sugar in everything. Now the main component of hot pot, is the sauce that you dip everything in. The ingredients can be fresh, the soup base can be amazing but without a good sauce, to me it feels like it a flavourless hot pot. I checked all the sauces and the only ones that I could actually use were sesame oil and sesame paste. Everything else contained sugar. Let’s just say, the hot pot party, for me at least, turned into a boiling pot of flavourless sadness.

Everything tasted quiet bland and I also couldn’t eat my favourite hot pot food, beef balls (who knew that beef balls would contain sugar!). If you want to know what my plans are for the rest of the month, what I have been eating, a more in depth look at what I’ve been doing and recipes; please comment below! I’ve also been planning out my December food plan and lets just say you can look forward to a lot more baking and recipe content.  Thanks for reading and happy eating!  Miyu

Love Letter to Meat and Bread’s porchetta sandwich


Dear Box of Goodness,

Thank you for gracing us with your meaty presence. Your crisp porchetta topping and soft ciabatta bread makes for a perfect meal. The succulence of the meat and the flavourful sauce completes the entire picture.

The porchetta sandwich holds a dear place in my heart.

Forever my go-to sandwich.


Nemesis Coffee

  • Located conveniently beneath SFU Downtown campus
  • Limited street parking parking
  • 302 W Hastings St, Vancouver, BC V6B 2N4
  • Good selection of savoury foods and a few selection of baked goods


Being my second visit to Nemesis, I was excited to drink their coffee and eat their avocado toast yet again. The space is not huge and it does get busy sometimes so you are lucky if you get a table all to yourself.


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Processed with VSCO with hb2 preset

I had the avocado toast again this time because I really enjoyed it last time. The balance of the honey sweetness and the savouriness and creaminess of the avocado went very well together. The only downfall was that the toast was a little too crunchy this time. I understand that they wanted a crunchy toast to balance off the creaminess of the avocado but it was a little too much for me.


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Processed with VSCO with hb2 preset

I also had the lavender lemon tart. It was perfectly tart if you enjoy sour desserts. The lavender still came through and accompanied the sourness well. It was very fragrant but not overly fragrant. The crust itself was nice and crunchy. The sourness of the lemon cut through the butter-i-ness well making the dessert not too heavy. My only complaint was that it was a little small for the price. Finally, the latte, very fragrant. Hints of nuts and fruit. The latte was again kind of small but enough if you are just looking for something to snack on and not a pick me up the size would be perfect for you.


Service: Last time I was here, I had ordered the waffles but unfortunately they were all out so instead they refunded my waffles and gave me a different dish on the house. I was pleased at the service. I didn’t ask for a refund or anything and was willing to pay but because of this mishap, it left me with a great impression of Nemesis. The baristas are friendly and the tables are always clean. 5/5


Overall: Service was good, food was good, atmosphere was good. Nemesis is one of my favourite café’s in Vancouver. Its simple and they pay attention to the small details. 4/5

Would I return: Yes.

Would I recommend it: Yes


Nemesis Coffee Menu, Reviews, Photos, Location and Info - Zomato



Located in one of the strip malls in Richmond (next to Meet Fresh Richmond location)
1131-8328 Capstan Way, Richmond, BC V6X 4B6
Small coffee shop offering macarons
Zenstone, known for their different coloured lattes, caught my attention when I was looking for some caffeine free latte’s (but also because they had a buy 1 get 1 50% off deal). It’s simple looking décor and relaxing atmosphere was enjoyable, but as I took a closer look I noticed the tackiness of the wallpaper.
As I stepped foot into the café, it was empty and quiet. There was no one inside and even the barista was in the back. It felt unwelcoming and kind of cold. As I walked towards the menu, I found what I was looking for, the sesame latte and the sweet potato latte.
The sesame latte tasted like a watered down Hong Kong style sesame dessert. The bottom was very thick because of the sesame paste. It was just the right sweetness but I wish it was a little more fragrant. The sweet potato latte was only slightly purple in colour. It tasted like sweet potato but the sweet potato flakes or strands were not enjoyable, especially as a component for a latte.
Service: Not much to say about service since all I did is order at the counter. She was polite and not overly friendly.


Lack of baked items to snack on with the coffee
By the time the coffee came was done it was cold
not good for people who are taking transportation


Not very busy so lots of empty space to study
Good for people who want to feel like they are enjoying a latte but can’t have caffeine
Lots of parking
Overall: Something different, but not worth it – 6/10
Would I recommend it: Only for a one time visit just to try it out and take a picture
Would I go back: No
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