Napa Cabbage And Radish Kimchi

I always have cabbage kimchi in the fridge. I love it in fried rice and with roasted Korean sweet potatoes. I have never made it though because it's always available from the Korean grocery store. The other day, I ran out of Kimchi and the store surprisingly also didn't have any and I was in the mood to snack on the pan-roasted sweet potato I have. I binged (yeah, I don't google anymore) the recipe right there at the store and decided I'll make for the very first time. I already have the seasoning ingredients in my cupboard; all I had to get was a piece of Napa cabbage and 2 pieces of very tiny baby Korean radish. It is an easy recipe to make in a day. The recipe I chose doesn't have fish sauce. I can definitely say the flavor is exactly like the store-bought which doesn't have fish sauce either.

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Goldilocks™-Style Ensaymada

I've loved ensaymada (the Filipino version of the Spanish ensaïmada) since I was a small child but I have rarely eaten the fluffy cake-like Goldilocks™ version. To me it's not ensaymada; it's more like a variety of sweet bread and the only thing it has in common with the Spanish ensaïmada is the procedure of rolling the small pieces of dough, brushing with butter, and shaping into a coil. The coil serves no purpose because the bread becomes one fluffy thing, no visible layers in the crumb. Filipinos often call it Philippine brioche but I again disagree. I've made brioche many many times and they are not the same; not even close.

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Kefir Cheese Ranch Dip

I eat kefir milk and cheese as often as I can because of the healthy benefits I get. I make kefir cheese dip regularly for dipping potato crisps as well as fried greens and raw vegetables. Mildly tart kefir cheese tastes better IMHO than sour cream and goes well with Ranch dressing powder.

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Turrón Ice Cream

It's the first day of October and the temperatures are falling but it doesn't mean I have to stop making ice cream. Yes, I make ice cream all year round. 

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