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Day With Mei

Chinese-American pantry recipes

ice cream

red bean ice cream in rocher shape

Sweet · January 17, 2024

Red Bean Ice Cream

Beans in ice cream are commonplace in East Asian countries like Singapore, China, and Japan. This red bean ice cream recipe teaches you how to make it at home from anywhere in the world. You will need an ice cream…

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Sweet · December 15, 2023

Triple Toasted Vanilla Ice Cream

This vanilla ice cream is anything but boring with 3x the toastiness and all the same ingredients as the classic. That is: toasted milk, toasted sugar, and toasted vanilla bean. Yes, you can toast vanilla beans! It lends a smokier,…

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Hi! I'm Mei, a Chinese-American recipe developer seeing familiar foods from a new perspective.

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How do you keep traditional foods alive? Sichuan How do you keep traditional foods alive?

Sichuan bacon season is back! Larou (Sichuan bacon) is a cured pork belly process similar to pancetta. It’s first seasoned with spices and salt in an equilibrium cure, hung outside to dehydrate, then (optionally) smoked. The earliest records of this wind-cured meat date back to the Zhou Dynasty roughly 3000 years ago. 

In Sichuan you can buy larou everywhere. In the US no one really makes it at scale. I grew up in the US making it with my family every winter season out of that necessity. Funny enough I’m the only one from my generation still carrying it on, and I’m the one farthest from home.
saved the best for last the suburbanite mall rat saved the best for last

the suburbanite mall rat in me is clawing to get out help me
Tinned Fish Talk 🎣 Miso braised mackerel with ging Tinned Fish Talk 🎣 Miso braised mackerel with ginger and ume from Izameshi Deli

Huge huge huge thank you to @stephh_lau for sharing this with me <3
Earl Grey Bostock made with pastries rescued throu Earl Grey Bostock made with pastries rescued through @toogoodtogo.usa #ad

For syrup
1/2 cup (100g) sugar
1/2 cup (120g) water
2 teaspoons (2 bags) earl grey tea

For almond cream
1 cup (100g) almond flour
1/2 cup (112g) unsalted butter, room temp
1/3 cup (67g) sugar
2 large eggs, beaten
1 teaspoon vanilla extract
2 tablespoons (15g) all-purpose flour
1/2 teaspoon kosher salt

For assembly
6 stale pastries or 1” brioche slices 
1/2 cup jam, optional
1/2 cup (40g) sliced almonds
Powdered sugar, to garnish

1. In a small saucepan, combine the sugar and water. Bring to a boil then remove from heat and steep in the earl grey tea. Discard tea bags or strain into a jar and reserve.
2. In a large mixing bowl, use an electric mixer or whisk to beat together the butter and sugar until evenly combined, about 2 minutes. Add in the almond flour and beat again until just combined, about a minute more. 
3. Add in the eggs and vanilla beating again until smooth, scraping down the sides with a spatula if necessary. Fold in the flour and kosher salt with a spatula until well combined. 
4. Line a baking sheet with parchment and spread the pastries out in a single layer. Use a pastry brush to generously saturate each pastry with earl grey syrup. Top each pastry with a few tablespoons of the almond paste, using an offset spatula to spread it in an even layer. Place a dollop of jam in the center if desired and scatter the sliced almonds around to garnish, pressing gently to adhere. 
5. Bake at 350F until the almond cream is golden, about 15 minutes. Transfer to a wire rack to cool and crisp up. Dust with powdered sugar and enjoy.
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