u/ButterJoyKitchen

This is a soft, moist lemon butter cake with fresh lemon flavor and a simple sweet-tart glaze on top.

I love this kind of cake because it’s rich and buttery but still feels fresh from the lemon. It’s especially good with coffee or tea.

If anyone’s looking for an easy lemon cake to try, here’s the recipe: Lemon Butter Cake

This is Royal Thai butter cake, one of those cakes where the texture is really the star. The crumb is soft, fine, and very moist, with a rich buttery flavor.

For this kind of cake, I think the most important ingredient is really good-quality butter because there aren’t many strong flavors to hide behind. 😄

What butter do you usually reach for when the butter flavor really matters in a bake?

Here is the recipe if anyone needs it: Royal Thai Butter Cake.

This is Chinese-style braised pork shank, slowly cooked until the meat is tender and the skin becomes rich and gelatinous.

I love how the sauce gets deep and savory after a long braise.

When you make braised pork, do you prefer the skin very soft and sticky, or still with a little bite?

Here is the recipe: Chinese Braised Pork Shank

I combined a fudgy brownie base with a creamy burnt Basque cheesecake layer.

I love the contrast between the dense chocolate bottom and the soft cheesecake on top.

What would you change: more brownie, more cheesecake, or keep the layers balanced like this?

Here is the recipe, if anyone needs it: Brownie Burnt Cheesecake

https://preview.redd.it/mlaey9zxvfsh1.png?width=451&format=png&auto=webp&s=59ba73ecd0ab67647c053a5dcd7e7aac3365f816

Egg drop soup is one of my favorite quick comfort soups. Do you prefer big silky egg ribbons or finer strands?

Ingredients:

3 cups chicken stock

1-2 tbsp cornstarch

2 eggs

½ tsp salt

¼ tsp pepper

½ tsp mushroom powder (optional)

1 stalk green onion

 

Instructions:

Pour the chicken broth into a pot and bring it to a gentle simmer over medium heat. Season with salt and white pepper.

Once the broth starts simmering, reduce the heat to low. In a small bowl, mix cornstarch with water to make a slurry and stir until smooth, then set aside.

Crack the eggs into another bowl and beat well with a fork. Slowly pour the cornstarch slurry into the broth while stirring gently.

If desired, add a small pinch of turmeric for a brighter golden color.

Slowly drizzle the beaten eggs into the hot broth with one hand while gently stirring the soup with chopsticks or a fork using the other hand. This creates delicate silky egg ribbons throughout the soup.

Taste and adjust the seasoning if needed. Sprinkle with fresh green onions before serving. Enjoy your easy egg drop soup!

 

Here is the link to the detailed recipe: https://butterjoykitchen.com/egg-drop-soup-in-less-than-10-minutes/

 

This is a soft, chewy no-bake cake made with purple sweet potato and coconut milk. It’s naturally gluten-free, with a creamy coconut layer and that beautiful purple color from the sweet potato.

Have you ever used purple sweet potato in a dessert before?

Purple Layer

• 250 gr sweet potatoes purple
• 200 ml coconut milk
• 100 gr sugar
• ½ tsp salt
• 2 tbsp rice flour
• 80 gr tapioca flour

Coconut Layer

• 250 ml coconut milk
• 1 tbsp sugar
• ½ tsp salt
• 30 gr rice flour
• 30 gr tapioca flour

Instructions:

1. Wash the purple yam away from dirt. You may peel it first or later after steaming. Steam for 15 minutes, and check with a fork if they are soft enough to go through. Use a fork or food processor to mash the steamed yam. Try to make it as smooth as you can. You can sieve it later after mixing.

2. Add the sugar, rice flour, tapioca flour, salt, purple sweet potato puree, and coconut milk. Mix well using a spatula.

3. Sieve it using a fine mesh sieve and a spoon to press the pulp out. You will have a fine mixture of purple color. Please note that the purple batter is quite thick.

4. Mix coconut milk, sugar, rice flour, tapioca flour, and salt well. Use a spatula to mix it well. Sieve the white mixture so it has a smooth white texture.

5. While assembling the cake layers, you can start preheating the steamer. Brush some oil to the pudding mold you want to use. You can use your favorite pudding mold.

6. In another bowl, put Pour the mixture into the mold. Let's get creative here! You can pour the white and purple mixture layer by layer. You need to steam each layer for at least 5 minutes. When you are done pouring all the mixture, take out the mold from the steamer. Let it cool afterwards.

7. Take out the cake from the mold. Press the mold a little bit or use a fork to tilt the side of the cake from inside. It should be easy to remove the cake from the mold. Enjoy your mini Kue Talam!

For more detailed tips, you can go to: https://www.butterjoykitchen.com/purple-yam-steamed-cake/

I made traditional baked mooncakes for Mid-Autumn Festival today. These are filled with lotus seed paste and red bean paste, with salted egg yolks in the center.

If you need the recipe, I will be happy to share: https://www.butterjoykitchen.com/easy-mooncake-recipe/

If you could only choose one mooncake filling, what would it be?

I made this green bean and egg stir-fry today. It’s one of those very simple dishes that doesn’t look fancy, but it’s quick, comforting, and really good with rice.

What’s your favorite easy vegetable-and-egg dish?

I usually think of ube in Filipino desserts, but I really like how it works with cream cheese. This one has ube halaya on the bottom and an ube cheesecake layer inside.

What’s your favorite ube dessert?

This one has a creamy cheesecake base with a thick chocolate ganache on top and a dusting of cocoa powder.

Here is the link to the recipe if anyone needs it: https://butterjoykitchen.com/iceberg-cheesecake/
I love the contrast between the tangy cheesecake and the dark chocolate, but I know some cheesecake people are firmly in the “keep it plain” camp 😄 Which side are you on?

I

I made three flavors of melon pan: classic, matcha, and chocolate. They all have the same soft, fluffy bread inside with that crunchy cookie topping.

I always have trouble choosing which one to eat first 😄 Which one would you grab?

And if you could choose any Asian bakery bread instead, what would beat melon pan for you?

This is my favorite dish while I was living in Taipei. Ants Climbing a Tree, the name intrigued me, I though they used ants, lol! It turned out the ground pork was regarded as ants climbing the glass noodles.

Now I recreated the dish at home.
Here is the recipe if you would like to try: https://butterjoykitchen.com/ants-climbing-a-tree/

It feels like cotton melting in your mouth!
Here is the recipe: https://butterjoykitchen.com/japanese-cheesecake-recipe/

This is bakso goreng, Indonesian-style deep-fried meatballs made with chicken and shrimp. They’re crispy on the outside, chewy on the inside, and dangerously easy to keep eating. 😄

I usually serve them with chili sauce for dipping.

Here’s my recipe if anyone wants to try making them: https://butterjoykitchen.com/asian-deep-fried-meatballs-bakso-goreng/

Here is my childhood favorite food! It is ground pork stir fry with sliced fried potatoes. Here I use sweet soy sauce and soy sauce. If you don't have sweet soy sauce, you can use palm sugar instead.
https://butterjoykitchen.com/ground-pork-stir-fry/