Wow-so-Asian Steamed Ground Pork

Hi Readers,

It’s da sister writing again. And here’s a recipe that I learnt from my college friend/teacher. No sparkly pictures this time, unfortunately. But it’s good.

Minced salted vegetables – A handful.
Ground pork – depends on however hungry you are
Sesame Oil – 4 tbsp
Soy Sauce – 2 tbsp
Sugar – 3 tsp
Salt – 1 tsp
Corn flour – 2 tbsp
Egg – 1
Water – One egg’s worth of water

Let’s do this:

  1. mix cornflour with water
  2. Add beaten egg
  3. Add ground pork and minced salted vegetables.
  4. Add everything else
  5. Mix mix mix then distribute evenly flat on plate
  6. Steam for 15 minutes
  7. Serve with rice

If you’ve pork paranoia you can poke it in the middle and if it is raw in the middle just leave it in the steamer for longer. Enjoy!


Decadent Peanut Butter Lava Cake

Hi Readers,

Today I, the sister, will be writing on this blog. To celebrate my sister coming to visit Omaha we made a peanut butter lava cake. Actually she made everything and I just ate. We based it off this recipe here


I know she hates me putting sparkles in there but it’s that good muahaha

One serving = Tiniest pyrex bowl container thingy

Butter: 2 tbsp
Sugar: 1/8 Cup
Peanut Butter: 1 heaped tbsp
Flour: 1/8 cup
Egg: 1
Hershey’s Semi Sweet Chocolate (the eatable kind, it don’t matter): 1/4 of a bar
Pam Spray



How to make:

  1. Preheat oven to 425°F
  2. Beat eggs and sugar and flour until mixed
  3. Melt chocolate and butter  in microwave for a minute or so at 20 second intervals and then mix
  4. Combine egg/sugar/flour mixture with chocolate mixture. It’s okay if it is gooey like betty crocker instant brownie mix.
  5. Get out your pyrex bowl and pour mixture until maybe a third of it is full
  6. Put dat large glob of peanut butter in there, gurl.
  7. Cover with the rest of the mixture
  8. Put dat pyrex in the oven, gurl. And wait for 16 minutes. Tops are cracked, center is kinda jiggly.
  9. Take out and let cool for 8 minutes. Also use knife to poke at the side of container to loosen.
  10. Upside down on plate and serve.

Easy Applesauce

I’ve had a lot of Disappointing Apples lately, and this is my method of coping.

1. Put a splash of water (or wine, or apple juice) in a small lidded saucepan and warm over the stovetop.
2. Core and cut the apples into chunks. (You can peel them first for a smoother consistency and a more uniform appearance. I, of course, don’t.)
3. Put the apple cubes in the pot. Sprinkle with tons of cinnamon and stir. Cover and let simmer for ten minutes or so, stirring every now and then. (Or boil uncovered if it turns out there’s too much water. Do not drain.)
4. The apples are ready when you can easily mash them with a fork. Squish them into applesauce and try not to eat it all at once.
5. Sweeten if needed, preferably with a natural sweetener like honey or some leftover homemade jam.

Verdict: I’ve used this trick on some of the oldest, saddest apples I’ve ever seen, and they really do taste better after. Yay fall!

“Asian” baked tilapia with rice

Preheat the oven to 425.
Put some slivered almonds in a small, dry baking pan. Smash and roughly chop a few garlic cloves, covering them lightly in oil and putting them to one side of the pan. Pop the pan into the oven while it warms.

Take out the tilapia fillet and drizzle it with soy sauce and sesame oil. Finely chop three large sprigs of green onion, and slice several cherry or grape tomatoes. When the oven is at 425 (or a few minutes after, to give the garlic more time to soften and the almonds to brown lightly), take out the baking pan and mix the almonds and garlic in with the chopped vegetables and some leftover rice. Add some bit more of the soy sauce and sesame oil into the mixture. Lay the tilapia over the bed of rice, garnishing with a bit of the leftover green onion. You can also add pressed or finely sliced ginger or paprika for a bit more spice.
Bake for about 15mins or until the fish is opaque and flakes easily.

Verdict: mild but delicious. The almonds and green onions add a crunch to the rice that nicely complements the softness of the fish.