Dalgona coffee

 

This whipped coffee has taken social media by storm. It’s velvety, creamy, and luxurious. There’s something about this coffee that makes me feel classy when I have it. It is effortless to make with just 4 ingredients.

I usually have my Dalgona coffee in a rocks glass. I fill two-thirds of the glass with cold milk and 4 ice cubes, then dollop two tablespoons of the whipped coffee topped with a sprinkle of cocoa powder.

The amount of whipped coffee can vary depending on how strong you want your drink to be. If you prefer your drink hot, you can use warm milk.

 

Dalgona coffee

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 2 Tbsp instant coffee
  • 2 Tbsp granulated sugar
  • 2 Tbsp hot water
  • 1 Cup milk cold/hot

Instructions

  • Add instant coffee powder, sugar, and hot water into a bowl.
  • Whisk it using an electric mixer continuously until creamy, smooth, and light. You can whisk by hand, but it will take longer.
  • Add cold milk with a few ice cubes or hot milk to a glass.
  • Add two tablespoons of whipped coffee or more if you like it creamier.
  • Dust the top with either cocoa powder, cinnamon, or nutmeg powder.
  • Enjoy your Dalgona coffee!

Rustic white bread

I started making bread about 2 months ago. This is the first white rustic bread I have successfully made in a dutch oven, I was overjoyed. The aroma is amazing, and the bread is soft on the inside with a lovely thin crust. The mouthfeel is similar to a baguette.

The dough is quite wet and sticky. To work the dough, I used a plastic dough scraper to pull at one end and fold it over the top to the other side of the dough, rotating the bowl after each fold. I did this for about 2 minutes.

I followed Bruno Albouze’s (a French chef) method of proofing, which is letting the dough rest for 4 hours, deflating every hour, and shaping the dough to proof in a banneton basket. You can view his method in the video below.

 

Because the proofed dough was still very sticky and soft, I placed a parchment paper over the basket, then put a plate on top and flipped the basket over. I then transferred the parchment paper with the dough into a preheated dutch oven. In my tabletop electric oven, it took 50 minutes to bake the bread – 30 minutes with the lid on and 20 minutes with the lid off.

 

The finished product – a beautiful rustic bread with natural splits. Nothing beats a freshly baked bread.

Although wet dough/high hydration dough can be hard to work with, it produces bread with a lovely thin crust that is soft inside.

Original bread recipe from valentinascorner 

Rustic White Bread

  • Servings: yields 1 loaf
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Ingredients

  • 1 1/4 cup water, warm ( 33 – 40° C / 91 – 104° F)
  • 1/4 cup whole milk, warm
  • 1 ½ tsp salt
  • 2 tsp oil (Canola or Olive oil)
  • 2 tsp granulated sugar
  • 2 ½ tsp active dry yeast/instant yeast
  • 3 1/2 cups all-purpose flour

Steps

  1. Preheat the oven and dutch oven (with the lid on) at 230° C/ 446° F for 30 minutes.
  2. Add yeast and sugar in the warm water, stir to mix and cover with a towel for 5 minutes to activate the yeast.
  3. Sift flour in a large bowl, add in salt, sugar, oil, and warm milk, stir to combine.
  4. Add the water with yeast in the flour mixture and mix with hand until you get a wet sticky dough.
  5. Use either a dough scraper or wet hands, pull one end and fold it over the top to the other side of the dough. Continue this for 2 minutes. Dip mixing hands in water to prevent dough from sticking to your hands. You can rewet your hands a few times during this process. Do not add flour.
  6. Cover with a tea cloth and let it rest 4 hours, deflating the dough every one hour.
  7. After letting the dough rest for 4 hours, gently tip the topside of the dough on a floured surface.
  8. Draw up the edges to the center to create a disc shape and transfer to a well-floured banneton basket to proof for another hour.
  9. Place a parchment paper over the basket, then put a plate on top and flipped the basket over. Carefully transfer parchment paper with the dough into a preheated dutch oven.
  10. Bake for 30 minutes with the lid on, then remove the lid and bake for another 20 minutes or until the loaf is medium brown all around.
  11. Transfer the bread to a wire rack and let it cool down to room temperature before cutting.

 

Garlic butter herb wreath bread

This savory bread is light, soft, buttery, and smells amazing!

I found a savory pesto wreath bread recipe at domesticgothess.  I used her dough recipe and followed the baking instructions. Instead of using a Pesto filling, I went with what I had available – butter, garlic, Italian herbs, fresh rosemary, and Parmigiano cheese.

This is her recipe:

  • 400g (3 + 1/3 cups) strong white bread flour
  • 7g (2tsp) fast-action yeast
  • 8g (1tsp) salt
  • 2tsp sugar
  • 1 tbsp olive oil
  • 275ml (1 + 1/8 cups) lukewarm water

The instructions are here

This is the filling I used:

  • A handful of fresh Rosemary
  • 1/2 cup of grated Parmigiano cheese
  • 4 cloves of garlic (finely chopped)
  • 50g of unsalted butter

Mix the garlic into the butter, spread evenly on rolled out dough. Then scatter the grated Parmigiano and rosemary.

I made a mistake with the ends, I did not tuck them under so it’s not a perfect wreath shape. Other than that, it’s super delicious!

 

 

 

 

One Michelin Star Thai restaurant – Paste

Paste is a one Michelin star restaurant located on the 3rd floor of the Gaysorn Village. The head chef, Bee Satongun, is dedicated to restoring and preserving the traditional Thai cuisine while adding some modern touch. The interior of the restaurant is contemporary Thai decor with a large centerpiece of sinuous strips of silkworm cocoons. The high ceiling, airy dining space, and warm colors create a comfortable dining experience. The staff wore traditional Thai inspired attires.

Spanner crab on a seaweed sesame cracker

The amuse bouche was exquisite – rich umami flavor.

Old style hot & sour soup of crisp pork leg, char-grilled shallots,
jackfruit seeds, roasted tomatoes in a smoky chicken broth.

The soup was lovely, very appetizing. It was tangy, smokey with a reasonable amount of heat.

Loas-Vieng style sour orange curry, line-caught seabass
with roasted mung bean and drum stick flowers

The fish was very fresh and tender. The curry was a little bland for me, I would have preferred a spicier intense flavored curry.

Complimentary orange sorbet

The sorbet was a sweet, refreshing ending to the meal.

 

Overall, attentive service and excellent quality food. However, I have mixed feelings about the restaurant. I was not blown away by the food, the dishes did not justify the price for me. I was expecting more from a one Michelin star restaurant.

 

Still water 80 baht

Hot and sour pork leg soup 750 baht

Sour orange seabass curry 1300 baht

Riceberry 150 baht

Paste

Website: https://www.pastebangkok.com/

Opening hours:

Daily
Lunch 12:00 pm – 14:00 pm
Dinner 18:30 pm – 23:00 pm

Telephone: +66(0)2 656 1003

Address: 3rd Floor, Gaysorn, 999 Ploenchit Rd., Lumpini, Bangkok

 

Ibagu, traditional tea house

Tucked away in one of Insadong’s alleyways is a quaint traditional tea house – Ibagu. The tea house is housed in a traditional building. The soft lighting and background music added to the ambiance. Our server was friendly and spoke reasonably good English.

The menu consists of a variety of Korean teas, desserts as well as coffee, and western teas. There are also 4 set menus of different combinations of desserts with drinks.

We ordered a set menu and a roasted 5-grain smoothie.

The set menu we ordered included long white rice cake, sweet red bean porridge, and a coffee. The red bean porridge had a smooth consistency and was unexpectedly savory with a hint of sweetness. The rice cake was interesting. Before this, I have only had Tteokbokki (spicy rice cake). The warm rice cakes were covered in soybean powder with a drizzle of syrup. If you like the Japanese Kinako mochi, you will like this.

The roasted 5-grain smoothie was the highlight! It was rich, creamy, sweet, and nutty. It was one of those drinks where after the first sip you have to have another one. The drink resembles a peanut smoothie but more fragrant, my most memorable drink here in Seoul.

The prices here are a bit high but worth a visit.

 

Set menu 3 ( 2 desserts and a beverage) 19,500 won

Roasted 5-grain smoothie 8,000 won

Ibagu

Opening hours: Daily 10:30 a.m. – 12:00 a.m.

Telephone: +82 2-730-2088

Address: 5 Insadong 6-gil, Gwanhun-dong, Jongno-gu, Seoul, South Korea

Osulloc Tea House, Myeongdong

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Osulloc is a famous premium tea brand in Korea selling tea (mainly green tea) from Jeju since 1979. The Osulloc tea house in Myeongdong has a cafe and a store. The contemporary design reminds me of Starbucks. The cafe offers teas, lattes, cakes, and ice creams. You can purchase gift sets or teas from the store. One interesting thing sold at the store is their green tea milk spread.

The hojicha latte was delicious. It’s like a mocha but with tea. It was creamy with a roasty nutty flavor. The Jeju tangerine milk tea is one of Osulloc’s popular drinks.  Both teas were not overly sweet.

Osulloc is a must-visit for green tea lovers.

 

Jeju Tangerine Milk Tea 7000 won

Hojicha latte 7000 won

Osulloc Tea House, Myeongdong

Website: https://www.osulloc.com/kr/en

Opening hours: Daily 10:00 a.m. – 22:00 p.m

Telephone: +82 2-774-5460

Address: 12 Myeongdong 7-gil, Myeongdong 1(il)-ga, Jung-gu, Seoul, South Korea

 

Senoji Trobele

 

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Senoji Trobele, a restaurant known for its authentic Lithuanian cuisine, serves traditional Lithuanian favorites such as cold borscht, potato pancakes, and Cepelinai. The rustic decor and furniture paired with the staff’s folk outfits created an authentic atmosphere. There is also a lovely patio and the staff was friendly.

I had a borscht soup followed by a chicken breast stuffed with cheese and apple pie.

The borscht soup had a hint of smoky flavor with a touch of tang. It was a comforting soup with well-balanced flavors. The chicken breast was juicy and tender, but in my opinion, the taste was a little muted. The Lithuanian apple pie is more like a cake. The texture was soft and spongy and not too sweet, which paired nicely with the ice cream.

 

Borscht soup €5

Chicken breast stuffed with cheese and broccoli served with steamed asparagus, potatoes, and white wine sauce €12

Apple pie €5

Senoji Trobele

Website: https://senojitrobele.lt/en/

Opening hours: 

Monday to Friday    11:00 a.m. – 23:00 p.m.
Saturday & Sunday  12:00 p.m. – 23:00 p.m.

Telephone: +370 609 99002

Address: Naugarduko g. 36, Vilnius

Georg Ots Spa hotel restaurant

The Georg Ots Spa Hotel (GOSPA) is located a stone’s throw away from the Kuressaare castle. The restaurant serves spa cuisine with fresh and locally grown ingredients in a spacious contemporary setting overlooking the harbor and castle.

The menu at GOSPA is simple yet delicious. The dishes are characteristic of the island. Vegan and vegetarian dishes are available, including gluten-free.

I ordered vegan vegetable soup and a lamb pasta. I was served fresh bread with Saaremaa butter while I was waiting for the food. I love the big glass windows. It was a beautiful day, and I was mesmerized by the view outside.

The pasta was beautifully cooked in a rich and smooth sauce. The soup was a brightly colored delight with different hues of red, yellow, green, white, and brown. It was not only a healthy and hearty but also delicious with bright acidity.

 

Vegan Ramen: Seasonal vegetables in vegetable broth  €9
(carrots, roasted bell pepper and zucchini, parsley, snap pea, champignon, marinated red and yellow pepper, sprouts)

Lamb bolognese €12
(Casarecca pasta, Muhu minced lamb, Saaremaa smoked bacon, Rautsi Farm’s carrots, onion, garlic, basil, tomato sauce, parmesan)
Georg Ots Spa hotel
Opening hours:
Sun-Thu 12:00 p.m. – 22:00 p.m.
Fri – Sat 12:00 p.m.  – 23.00 p.m.
Breakfast
Mon-Fri 7:30 a.m. – 10:30 a.m.
Sat-Sun 7:30 a.m. – 11:00 a.m.
Telephone: + 372 45 50 000
Address: Georg Ots Spa hotel ,Tori 2, Kuressaare, 93810, Saaremaa

Khua Kling Pak Sod – Southern Thai cuisine

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Khua Kling Pak Sod is a family-owned restaurant specializing in authentic Southern Thai cuisine. This restaurant comes highly recommended by one of my favorite YouTubers- Marion Grasby, a Thai-Australian cook.

One difference between Southern and Northern Thai cuisine is that the spices and herbs are more prominent in Southern dishes.

I ordered a spicy and sour soup with sea bass, stir-fried lump crab meat, and stir fry morning glory with shrimp paste.

The tanginess makes this soup very appetizing. The sea bass was fresh, and there was a fair amount of herb in the broth. The herbs eaten on its own is quite pungent, but it gives the soup a lovely aroma.

The stir-fried crab meat was my favorite dish. The herbs and chili did not overpower the natural flavors and sweetness of the crab meat.  A great accompaniment with rice.

A great place to try Southern Thai cuisine.

Tom Yum Pla Grapong 280 baht

Nua Pu Pad Cha  580 baht

Pak Boong Pad Kapi 180 baht

Khua Kling Pak Sod

Websitehttp://www.khuaklingpaksod.com/

Opening hours: Open Daily

Lunch 11:00 a.m. – 14:30 p.m.

Dinner 17:30 p.m. – 21:30 p.m.

Telephone: 02- 185-3977

Address: 21, 32 Soi Sukhumvit 23, Khlong Toei Nuea, Watthana, Bangkok

Samurai ramen

Samurai ramen serves pork and fish broth ramen as well as Tokyo style ramen (ramen served in chicken broth). They also offer sushi, and a variety of stir fry noodles. All the noodles are handmade.

One interesting thing that caught my attention on the menu was the hot sushi. I have not heard of hot sushi until I came here. It is basically deep-fried sushi. To indulge my curiosity, I got the rabbit crunch, which consists of crabsticks, cucumber, and Philadelphia cream cheese. Deep frying the sushi, in my opinion, did not alter the taste too much. It adds warmth to the dish, and the crunchy crust gives it extra texture. I absolutely loved it! It should be available everywhere – who does not enjoy deep-fried food!

For the ramen, I ordered the red samurai ramen, which is noodles in a spicy pork broth topped with egg, baby corn, pork slices, asparagus, and scallions. The bright red color of the broth gives the impression that the soup is quite spicy, but on the contrary. The heat level was mild. The ramen broth was flavorful and heartwarming.

 

Red samurai ramen € 8.90

Rabbit crunch € 3.49

 

Samurai Ramen

Website: https://samurairamen.lt/

Opening hours:

Sunday to Thursday 11:30 a.m – 21:00 p.m

Friday and Saturday 11:30 a.m. – 22:00 p.m.

Telephone: +370 630 73822

Address: H. Manto g. 1, Klaipėda 92127, Lithuania