Malted Walnut Pie

Nut pies don't appear often in my house. I made pecan pie once and was not wowed. I love nuts as snack but not in a pie. Until today.

I was clearing the cabinets of old stuff and discovered a jar of barley malt syrup leftover from making bagels many years ago. I've never used it as sugar substitute for baked sweets or desserts. The thing is super thick and very verrry sticky. Taking it out of the jar for measuring takes extra effort.

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Pork Ribs With Fermented Soy Beans

I grew up eating fermented salted black soy beans. In the Philippines it is called tausi and sold at wet markets. They are also sold in cans and plastic pouches. My mom used to add it to sauteed bitter melon or fish. This type of fermented soy bean sauce with whole beans is no longer available here in the US although years ago I bought the canned variety from China or maybe Taiwan but couldn't find the same thing recently. Or maybe I don't know the label.

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Key Lime Pie

sweet and tart Key lime pie

For π Day I made sweet and tart Key lime pie. I don't use the bottled juice because I don't find it authentic enough. It's a pain to juice the tiny fruits but it's worth it. Besides, the zest is also great to infuse into sugar for later use or caramel custard or fizzy kefir water.

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Choc*Nut Ice Cream

I have a small bag of peanut powder and didn't know what to do it with. The suggested banana peanut smoothie sounds yucky to me and cookies aren't appealing either. Last week, I used a little of the peanut powder to make chocolate and peanut candy similar to King™ Choc*Nut, a Filipino peanut and chocolate candy that isn't too chocolaty nor overly sweet and has been a favorite of every Filipino I know. This idea of milk chocolate and peanut combination produced a delicious ice cream flavor.

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