Egg White Kimchi Omelet

My refrigerator and freezer have lots and lots of egg whites. I've already used a few cups for cookies and other desserts but the containers always seem full. Omelet to the rescue! I added chopped kimchi and scallions to the beaten egg whites, cut the omelet into rectangles, and layered with roasted nori (seaweed) and rice for a healthy meat-free lunch. Simple, delicious, and satisfying.

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Pistachio Paste

One of the cooking ingredients that is not easy to find in grocery stores is pistachio paste or butter. However, in recent days, pistachios in shells or roasted shelled started to have a significant presence almost everywhere, from the local grocery stores to Walmart and Target, and of course online stores that sell nuts in bulk. I bought a 3-pound bag of shelled raw pistachios because I wanted to make paste to use for ice cream and baked goods. The roasted ones are just too brown and produce an odd color that is not too appealing.

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Calamansi Macarons

It's been a long while since I made macarons. They are time consuming to make and the process gives real meaning to "labor intensive". Even writing down the recipe is a chore. Hahaha. But the end result is very rewarding, specially this batch flavored with Philippine limes, calamansi. The recipe is adapted from Piere Hermé's Lemon Macarons from his book MACARONS. They are sweet and tart and utterly delicious. I urge you to try making them at least once. You won't be disappointed.

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Copycat Hawaiian Sweet Rolls

I love the fluffy soft King's Hawaiian Sweet Rolls but they are cloyingly sweet for me. A lot of copycat recipes online also have a ton of sugar and some have pineapple juice. Because...Hawaii. Um, yeah. On the list of countless ingredients is potato flour. According to numerous baking blogs, addition of mashed or flaked potato makes breads extra moist and fluffy soft and it also helps in keeping the bread stay fresh longer.

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