Crispy Grilled Chicken Wings with Asian Chicken Wing Brine

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Singapore Crispy Grilled Chicken Wings

These Crispy Grilled Chicken Wings are my ultimate comfort food. When I was growing up in Singapore, we went to Newton Hawker Center for some of our favorite street food vendors. One hawker stall that we frequented served the most delicious crispy grilled chicken wings. Our family simply referred to them as the “Newton BBQ chicken wings” because that’s all they sold.

Singapore Crispy Grilled Chicken Wings
Photo by: Brennan Pang

The chicken wings were marinated in a mysterious brine. Peering behind the counter, there were zero clues what ingredients were used.

What I did see a tidy line of chicken wings skewered on a three-foot-long skewer. Stacked rank and file like soldiers, the chicken wings were grilled slowly over a low open fire. The result was the most tender and unbelievably crispy grilled chicken wing. A squeeze of calamansi lime added a sweet tanginess to every gorgeous bite. 

Tip: If you can’t get calamansi limes, Meyer lemons make a decent substitute.

These Crispy Grilled Chicken Wings are addictive and super easy to make. I receive a large volume of requests from friends for this recipe.

A desperate desire for this familiar taste of home inspired me to recreate this mysterious bring recipe. I landed on a surprisingly simple one. It’s a mixture of Thai fish sauce, garlic, and fresh-squeezed orange juice.

Making the Fish Sauce Brine

Chicken Wing Brine - Fish sauce
Photo by Brennan Pang

While most western brines call for a large amount of kosher salt. But Thai fish sauce is like a ready-made saltwater brine packed with umami. Alone, it smells pretty funky, but used as seasoning adds depth and complexity to many Thai and Vietnamese dishes. It’s less common in Malaysian and Singaporean food.

Chicken Wing Brine - fresh squeezed orange juice
Photo by: Brennan Pang

Next, add fresh-squeezed orange juice or lemon juice to balance out the brine with a tinge of sweetness and some citrus. Crush a few cloves of garlic with a garlic press or chop it up finely with a knife. Add the garlic to the brine.

Brining chicken wings is the perfect way to ensure a moist and tender chicken wing. After the chicken wings have been marinated at least for 45 minutes in a large bowl or in a ziplock bag, it will be packed with flavor. There is no need for BBQ sauce, dry rubs, or hot sauce. The longer you marinate the wings, the saltier they will be.

Tips for Cooking Crispy Grilled Chicken Wings

The key to attaining that crispy grilled skin is to drain off the brine, then dry the surface of the chicken wings with a paper towel. Before putting the brings on the grill, coat them with a thin layer oil using a basting brush.
Grilling Chicken Wings on the BBQ
Photo by: Brennan Pang
 
When grilling meat, always heat the cooking grate until it is sizzling hot before putting any meat down. Then lower the burners to maintaining a low heat of about 375°F for the rest of the cooking time. Half way through the cooking time, flip the things onto their other side. This will allow the wings to cook all the way through without becoming charred on the outside. 
 
I love my Weber Gensis gas grill because it cooks evenly and has stood up very well to our coastal salt air on the California coast.

When cooking these chicken wings on a charcoal grill, heat the grill till the cooking grate is hot. Then move the hot briquettes to the edges of the barbeque pit. The chicken wings are best cooked in the center over indirect heat.

The chicken wings can also be baked in an oven on a slow roast. The method is slightly different to attain that perfect crispy skin.

Busy Mom’s Time Saving Tip

Freezer ready brine and wing packages
Photo by: Brennan pang

Instead of marinating the chicken wings just before cooking them, start the brine as soon as you get back from the grocery store.

As you unload your grocery bags, separate the wings into dinner-size portions, and put each portion into a ziplock bag. Pour the brine into the ziplock bag, squeeze out all the air, and freeze the chicken wings with the brine.

When you’re ready to cook the chicken wings, simply remove the chicken wings with brine from the freezer. The brine and wings will thaw together and the wonderful flavors will soak into the wings. I always have a bag of marinated wings in my freezer ready to be tossed on the grill.

And I couldn’t be happier to share this Singaporean street food dish with you.

Singapore Crispy Grilled Chicken Wings
Yield: 20 wings

Singapore Crispy Grilled Chicken Wings

Prep Time: 5 minutes
Marinate Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour 5 minutes

These crispy grilled chicken wings are inspired by the BBQ chicken wings that you commonly find in Singapore Hawker Centers. The chicken wing is brined in a simple mixture of four ingredients - flavorful Thai fish sauce, garlic, and orange and lemon juice. The wings are grilled over a low control heat resulting in a moist, juicy chicken wing with delicious crispy skin.

Ingredients

  • 20 chicken wings (about 3 lbs)
  • 1/4 cup of Fish Sauce
  • 3 cloves of garlic crushed
  • 1/2 cup of freshly squeezed orange juice (Meyer lemon juice can be substituted)
  • Vegetable oil for basting

Instructions

  1. To make a super easy Singapore style chicken wing brine, combine the fish sauce, crushed garlic, orange juice/meyer lemon juice.
  2. Place chicken wings in a gallon size ziplock bag or a small casserole dish
  3. Pour the fish sauce and citrus brine all over the chicken wings. Remove air from the ziplock bag and seal. Flatten the bag so that the brine covers the chicken wings well. If you are marinating the wings in a casserole dish, cover the dish.
  4. Place in chicken wings in the refrigerator and allow the brine to soak into the chicken wings for 45 minutes-1 hour.
  5. Heat a gas grill on the highest setting
  6. Remove chicken wings from the brine, pat dry with paper towels. This will help the chicken wings to crisp up.
  7. Baste chicken wings on all sides with vegetable oil.
  8. When the grill registers a temperature of 500°F, turn the flame down to low.
  9. Arrange the chicken wings on the grill. They should sizzle when you place wings on the grill but not flare up into a fire. Cover grill.
  10. Allow the grill temperature to drop to about 375°F and maintain this temperature. Grilling on a lower heat will result in a moist and crispy grilled chicken wing.
  11. When chicken wings are slightly brown on the underside (about 7 minutes) and they lift off the grill easily, flip the wings over and grill the other side (about another 5 minutes).
  12. Chicken wings are done when they are a nice golden brown and a little charred and cooked all the way through.

Notes

Tips for Perfectly Cooked Grilled Chicken Wings

  • Orange juice from a carton tends to have a lot more sugar. You will have to watch the wings very carefully on the grill so that they don't get overly charred on the outside.
  • Time-saving tip: marinate the chicken wings in brine overnight. Make a less intense bring with just 1/4 cup of fish sauce. You can place the marinating wings in the ziplock bag into the freezer. Take them out of the freezer the night before you want to grill the chicken wings. The wings will marinate while it is thawing in the refrigerator. Make sure they are fully thawed before grilling.
  • Cooking wings at a slow temperature produces grilled chicken wings that are moist and tender on the inside but crispy on the outside. If your grill flares up into a fire, it's too hot.
  • When grilling chicken wings over charcoal, before placing the chicken wings on the grill, move the hot charcoal briquettes to the edges of the grill, and place the chicken wings in the middle so that they are not cooking over direct heat.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 562Total Fat: 36gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 110mgSodium: 781mgCarbohydrates: 36gFiber: 3gSugar: 18gProtein: 24g

Curious Cookery, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators.

© LiLing Pang
Cuisine: Singapore / Category: Grilled

Brown Rice Honey Wheat Bread

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We eat so much bread in my family, and there is nothing as good as fresh homemade bread.  This recipe makes three loaves of delicious fresh healthy bread, and it’s easy, especially with a stand mixer.

This bread, like most fresh breads, tastes best the first day it is baked.  Because it is so easy and affordable to make, I usually give away one loaf every time I bake it.  If you want to bring incredible joy to friends, surprise them with a loaf of this fresh bread every once in a while.

Any bread that is not eaten the first day it’s baked needs to be stored in an airtight container to keep from drying out.  I use large ziplock bags, but you can also wrap the bread with both a large paper towel and plastic wrap to keep is fresh and moist for longer.

I make a batch of this Brown Rice Honey Wheat Bread at least once or twice every week since my husband and kids love it.  It’s great for toasting in the morning and good for sandwiches.  

After a couple of days, the leftover and drier bread is often used to make the best thick French Toast you’ve ever had.  Cooking this slightly dry bread as French Toast brings it back to life in a super delicious way.  Try my French Toast recipe.

When making this recipe, it is easier to knead and prepare the bread dough with a stand mixer.  You can also knead the dough by hand if you choose.  Make sure the dough is smooth and springy before leaving it to rise.  Also, be sure that the room is not cold or the dough won’t rise properly.  Room temperature for dough should be a temperature that you are comfortable in without needing a jacket.  Also, be sure there is no draft.

I’m sure you will enjoy this recipe once you’ve successfully tried it.

Brown Rice Honey Wheat Bread
Yield: 3 Loaves

Brown Rice Honey Wheat Bread

Prep Time: 1 hour
Cook Time: 30 minutes
Additional Time: 2 hours
Total Time: 3 hours 30 minutes

I prepare this Brown Rice Honey Wheat Bread using a stand mixer. This recipe makes a delicious sandwich and toasting bread.

Ingredients

  • 1 tablespoon sugar
  • 1 cup warm water, about 105ºF
  • 1 tablespoon yeast
  • 2 cups brown rice, cooked until very soft
  • 1 cup wheat germ
  • 8 cups flour
  • 1 tablespoon salt
  • 1/2 cup honey
  • 1/2 cup sunflower oil
  • 1 cup plain yogurt

Instructions

  1. Pour warm water into a large mixer bowel. Add the sugar and stir to dissolve. Add the yeast. Stir to dissolve. Leave at room temperature until foamy, about 5 minutes.
  2. Add the oil, honey, yogurt, soft brown rice, wheat germ, and salt. Hand mix with a wooden spoon until smooth. Add 4 cups of flour and mix by hand.
  3. Attach a dough hook to the mixer and turn it on at low speed. Add 1/2 cup of flour at a time until the dough is smooth and springs back when pressed, about 4 cups. Turn off the mixer to check that all the flour on the bottom of the bowl has been incorporated into the dough.
  4. Cover the mixer bowl with a plate and let rise at room temperature for 1 to 1 1/2 hours.
  5. Prepare three 9 inch x 5 inch bread loaf pans while the dough is rising. Grease the sides and bottom of the pans with butter, then dust the surfaces with flour.
  6. Gently deflate the dough with a wooden spatular. Put the dough onto a lightly floured work surface. Use a pastry cutter or knive to divide the dough into 3 equal portions. Form the portions into loaves, and place into the loaf pans.
  7. Let the dough rise at room temperature, uncovered, until the dough rises level with the tops of the pans, about 60 minutes. Pre-heat the oven to 365ºF.
  8. Place the pans on the lower oven rack and bake 365ºF for 30-35 minutes, until browned.
  9. Transfer the loaves to a cooling rack. Slice after cooled.

Steps 1 and 2

Step 3

Steps 4 and 5

Step 6

Step 7

Step 8

Step 9

Nutrition Information:

Yield:

30

Serving Size:

1
Amount Per Serving: Calories: 207Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 219mgCarbohydrates: 36gFiber: 2gSugar: 6gProtein: 5g
© Claudia
Cuisine: American / Category: Breads

Nectarine Strawberry Crumble

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When nectarines are in season and fresh at my local farmer’s market, I buy enough to fill my fresh fruit bowl and to make Nectarine Strawberry Crumble.  I normally make this as a dessert and add homemade whipped cream or ice cream to the dish, but it is also perfect for breakfast or brunch.

Everybody loves this treat right out of the over while it is still warm and the crumble is a little bit crispy.  If we have vanilla ice cream, we’ll add a small scoop.  If we have some other flavor ice cream, we’ll add that instead.

For something a little less sweet than ice cream to top off your Nectarine Strawberry Crumble, try adding a little whipped cream.  Yes, you can use whipped cream from the can, and it tastes fine, but why not whip up fresh homemade whipped cream.  It’s easy and quick to make, and it tastes fresh and incredible on top of fruit crumble.

Is it possible to use frozen fruit to make a good Nectarine Strawberry Crumble?  Yes, if you don’t have fresh fruit handy, then frozen fruit works great.  Note that frozen fruit will contain more water content, and if you like your crumble with more liquid, then it’ll be perfect.  When I use fresh fruit, I like to thicken up the liquid content by adding 1 tablespoon of corn starch to a the orange juice in the recipe.

The baking pan that I use is a 2 1/2 quart ceramic baking dish.  You can also use glass or aluminum baking pans, and your crumble will bake fine.  However, I really like using ceramic whenever possible.  It just feels more natural to bake with one.  

As your Nectarine Strawberry Crumble is near the end of it’s time in the oven, you should be able to see the strawberry and fruit bubbling along the edges of the baking dish.  When you see that and the crumble looks a little bit browned and crisp, then it’s time to take it out of the oven.

Ah, the smell at this point is irresistible, but don’t dig in quite yet.  You need to let it cool for at least 15 minutes before serving.  This would be a good time to make your homemade whipped cream if you’re taking that route.

After 15 minutes, the crumble will still be warm enough to melt ice cream.  Ice cream turns this into dessert of course, and fruit crumbles make great breakfast or brunch dishes as well.  For brunch, I sometimes garnish my warm Nectarine Strawberry Crumble with a little whipped cream topped with a fresh strawberry.  Served with coffee, this is a perfect morning treat.

If you enjoyed this Nectarine Strawberry Crumble, try baking with other fruits like apples and peaches.  Enjoy!

Nectarine and Strawberry Crumble
Yield: 10

Nectarine and Strawberry Crumble

Prep Time: 20 minutes
Cook Time: 45 minutes
Additional Time: 15 minutes
Total Time: 1 hour 20 minutes

Nectarine Strawberry Crumble is good any time of year, but it's amazing when nectarines and strawberries are in season.

Ingredients

  • 5 cups nectarines, peeled and sliced
  • 1 cup strawberries, sliced
  • 2 tablespoons fresh squeezed orange juice
  • 1/4 cup brown sugar

Crumble

  • 1 cup oats
  • 1 cup flour
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 6 tablespoons melted butter
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 tablespoon almond extract

Instructions

  1. Preheat oven to 350F.
  2. Add the dry ingredients to a medium mixing bowl to make the crumble.
  3. Melt the butter, then add the vanilla and almond extract to the melted butter.
  4. Add the butter mixture to the dry ingredients and use a pastry cutter or a fork to mix until crumbly.
  5. Add the sliced nectarines, strawberries, brown sugar, and orange juice in a bowl. Mix. Pour into a 2 1/2 quart baking pan.
  6. Bake for 40-45 minutes or until the crumble starts to bubble.
  7. Cool for 15 minutes and enjoy.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 255Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 113mgCarbohydrates: 43gFiber: 3gSugar: 25gProtein: 3g
© Claudia
Cuisine: American / Category: Breakfast & Brunch

Bacalhoada – Salt Cod Stew

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Bacalhau is a Portuguese word for cod, and when it comes to food and cooking, bacalhau refers to dried and salted cod.  Bacalhoada is a traditional salted cod stew with potatoes, onions, tomatoes, olives, garlic, and olive oil.  In Portugal and some parts of Brazil, you will often find boiled eggs added as well.  

You need to have a good large cooking pot for this recipe.  I’m using my 5.5 quart Le Creuset dutch oven/pot to cook.  It’s one of my favorite cooking pots.

In Brazil, where I’m from, you will often find Bacalhoada made on religious holidays such as Good Friday when families traditionally don’t eat meat.  My mother and grandmother would cook a big pot for the entire family.  This meal was always one of my family’s favorites, and every time I cook it, the taste brings back wonderful family memories.  In fact, when most of my aunts and uncles joined us for bacalhoada, we would often need to double the recipe.

The main ingredient and staring food in this recipe is of course the salted cod fish, Bacalhau.  Finding salted cod is not as easy as other popular fish like salmon or trout, but if you live in or near a city with a sea food market or Italian deli, you should be able to find salted cod.  Ask at the market or do a quick web search.

Salted cod is great because it can be stored for a long period of time.  I store my bacalhau in the freezer until I’m ready to use it.  Salting the fish, dries it out, so it needs to be rehydrated before cooking. 

It is also very important to get rid of as much salt as possible before cooking.  You will need to soak the salted cod for at least 24 hours, changing the water every 5 or 6 hours.  If you skip or shorten this step, your bacalhoada will be extremely salty.  Even after 24 hours, my fish is often still a bit too salty for my taste, and I may do another water change.

Once the fish is properly hydrated and de-salted, it’s time to cut it up.  Cut the fish into 2 inch chunks and set aside.   Prepare the other ingredients, then the cooking begins.

Add extra virgin olive oil to your pot along with the garlic and some onions. The ingredients are added to the pot in layers.  Layer the onions, bay leaves, salted cod, potatoes, tomatoes, bell peppers, and olives.  

Pour the coconut milk on top of it all, and add some chives and parsley.  You’re now ready to cover and cook.

You are ready to cover and cook for about 35 minutes or until the potatoes are fully cooked.  Test your potatoes with a fork.  It the potatoes are soft, then turn off the stove.  Prepare rice to accompany the bacalhoada.

I like to use a ladle to cover a plate of rice with some broth and chunks of cod, potatoes, and vegetables.  It can also be served without rice in a bowl.  Enjoy!

 

Fish is one of my families favorite specialty meals.  If you love fish, try one of my other fish recipes.

 

Bacalhoada - Salt Cod Stew
Yield: 10

Bacalhoada - Salt Cod Stew

Prep Time: 30 minutes
Cook Time: 45 minutes
Additional Time: 1 day
Total Time: 1 day 1 hour 15 minutes

Try this traditional salt cod stew made from dried and salted cod fish. Variations of this stew are commonly found in Brazil and Portugal.

Ingredients

  • 3 pounds salted cod
  • 2 pounds golden potatoes, quartered
  • 3 large tomatoes, peeled and sliced
  • 1/4 cup pitted green olives
  • 2 bay leaves
  • 1 large yellow onion, sliced
  • 2 red bell peppers, fire roasted and chopped
  • 13.5 ounces coconut milk
  • 2 tablespoons chives, thinly diced
  • 2 tablespoons parsley
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons chopped garlic

Instructions

  1. Wash the salt cod to remove as much salt as possible, then soak the cod in a large bowl of water for 24 hours to hydrate and remove more salt. Change the water every 6 to 8 hours. Rinse one more time.
  2. Cut the cod into 2 inch pieces. Set aside.
  3. In a large pot, heat 1/4 cup olive oil on high. Add the garlic and 1/2 of the sliced onions.
  4. Turn off the heat. Add the bay leaves, a layer bacalhau, and a layer of quartered potatoes. Next, add the remaining onions, the bell pepper, the tomatoes, and the olives. Spread half the chives and parsley on top, and add the coconut milk.
  5. Cover and cook on medium-high until boiling. Lower the temperature to medium-low and crack the lid. Cook for 35 minutes until the potatoes and cod are soft.
  6. Serve over rice. Garnish with the remaining chive and parsley. Enjoy

Notes

Some recipes call for adding 4 boiled eggs (optional).

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 636Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 207mgSodium: 9669mgCarbohydrates: 26gFiber: 3gSugar: 4gProtein: 90g

This is a high sodium dish. However, the sodium level varies depending on how long the fish is pre-soaked, and how often the water is changed. For a lower amount of sodium, soak the fish longer, and change the water more frequently.

© Claudia
Cuisine: Brazil / Category: Dinner

Semi-Sweet Chocolate Mousse

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One of my favorite chocolate desserts to surprise my friends and family with is mousse.  Mousse is light.  Mouse is fluffy, and it’s a little taste of heaven.  When I have guests over for dinner, it is always fun to surprise them with this semi-sweet decadently delicious chocolate delight served in elegant dessert glasses and garnished with sliced fresh strawberries.  Wow!  That’s a lot of embelishment.

Yes, it’s true that chocolate mousse tastes great served in any type of dessert dish or cup, but it much more fun to make sure it looks as amazing as it tastes, especially after putting all the effort into preparing the dessert.

Chocolate mousse served in most restaurants is almost always way too sweet for my taste.  Sugar rush!  Too much sugar overwhelms the dessert’s other flavors.  I want to taste the chocolate and the fresh fruit, and I generally don’t like too much sugar in my desserts anyhow.  

I would prefer to have a little less sugar rather than a little too much, so I use semi-sweet chocolate chips and limit the amount of sugar added to the mousse itself.  In fact, I will sometime make this recipe with 1/2 a teaspoon less sugar, and I think it still tastes great, maybe even better.

If you like desserts on the sweeter side, then use the full 2 tablespoons of sugar called for in the recipe.  I know my daughter would add 4 tablespoons of sugar if given the choice.

 

The texture of a good mousse should be thick and light, so that when you scoop out that first spoonful, the dessert holds it’s consistency.  That’s what makes a great mousse along with the flavor.

After you’ve mastered the technique and recipe for making this mousse, try some additional flavors and recipes.  There are so many wonderful flavor possibilities with mousse.  Enjoy!

 

Chocolate Mousse
Yield: 6

Chocolate Mousse

Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 2 hours
Total Time: 2 hours 30 minutes

Try this semi-sweet chocolate mousse dessert. It's light and fluffy and goes perfectly with fresh strawberries..

Ingredients

  • 8 ounces semi-sweet chocolate chips
  • 1 tablespoon cocoa powder
  • 5 tablespoons water
  • 1 tablespoon rum
  • 2 large eggs, separated
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 1 cup heavy cream, chilled

Instructions

  1. Combine the chocolate, water, cocoa, and rum in a heatproof metal bowel set over a saucepan filled with 1 1/2 inches simmering water. Stir until the chocolate is melted. Set aside, and let it cool slightly.
  2. Whisk the egg yolks, 1 1/2 teaspoons sugar, and salt together in a medium bowl until it thickens slightly. Add the melted chocolate to the egg mixture and whisk together. Let it cool for 5 minutes.
  3. Add the egg whites to a medium bowl. Whisk with an electric hand mixer at low speed until foamy. Add the remaining sugar to the whipped egg whites. Turn up the mixer to medium-high speed and whisk until the the foam has firm peaks.
  4. Stir about 1/2 the whipped egg whites into the chocolate mixture to lighten the color. Using a rubber spatular, fold in the remaining whipped egg white very gently until there are no white streaks.
  5. Spoon mousse into 6 individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 1/2 hours until firm.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 356Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 107mgSodium: 81mgCarbohydrates: 28gFiber: 2gSugar: 24gProtein: 5g
© Claudia
Category: Desserts

Blueberry Streusel Coffee Cake

by

Warm, sweet, and delicious, coffee cake is an easy to bake treat for breakfast, dessert, and afternoon tea.  Did I say tea?  It’s great with tea, coffee, or a glass of milk for the little ones in the family.

In the morning, I love to bake this quick Blueberry Streusel Coffee cake before the kids wake up, and then they wake up to the irresistible smell of it baking in the oven.  Is there any better way to wake up in the morning?

There are all sorts of coffee cake recipes to choose from and optional ingredients and toppings to add.  You can try adding a variety of fresh fruit, chopped strawberries, raspberries, blackberries, or blueberries.  I like using fresh blueberries because of their strong flavor when baked and the color they add to the coffee cake.

The streusel topping add a wonderful sweetness and cinnamon flavor.  Usually, I don’t want my coffee cake to be too sweet, but if you prefer more sugar, then you can add a simple glaze topping as well.

Coffee cake needs to be baked at the right temperature for the correct amount of time or you risk making an overly dry cake.  Nothing disappoints like taking that first bite of cake after a morning of baking to discover that it is dry as a bone.

Make sure you store your coffee cake in an airtight container or wrapped in plastic wrap to conserve the moisture.  When it’s time to warm it up again, you can put a slice in the microwave for 30 seconds, take it out, and put a lump of butter on it.  

 

Blueberry Streusel Coffee Cake
Yield: 10

Blueberry Streusel Coffee Cake

Prep Time: 15 minutes
Cook Time: 40 minutes
Additional Time: 15 minutes
Total Time: 1 hour 10 minutes

Blueberry Streusel Coffee Cake is the perfect morning breakfast treat. Enjoy it warm with your favorite cup of coffee or tea.

Ingredients

STREUSEL

  • 1/2 cup all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 5 tablespoons cold unsalted butter

COFFEE CAKE

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter, melted
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup fresh or frozen blueberries

Instructions

Preheat oven to 350F. Grease the sides of a 9 inch round baking pan with butter. Put parchment paper on the bottom of the pan, or butter the bottom if you don't have parchment paper.

Streusel Direction:

Combine all the dry ingredients in a bowl. Dice the cold butter into small cubes and add to the dry ingredients. Use a pastry blender or a fork to cut the butter into the dry ingredients until course crumbles form.

Coffee Cake:

In a medium bowl, combine the dry ingredients and mix well. In a separate bowl, beat the eggs together with the melted butter. Beat for 1 minute. In a large bowl, add the milk, sour cream, almond extract, and vanilla and mix.

Use a spatular to fold in the dry ingredients into the wet ingredients. Do not over mix.

Pour the batter into the greased pan. Spread evenly. Sprinkle blueberries on top, then cover with the Streusel.

Bake for 35-40 minutes until a toothpick inserted into the middle of the cake comes out clean.

Cool for 15 minutes. Transfer to a serving dish and enjoy.

© Claudia

Fresh Lemon Roasted Salmon

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One of my favorite fish to cook is salmon. It’s healthy, easy to find at the market, and tasty. We try to eat salmon at least once a week, so I’m always looking for new ways to prepare it.   Salmon is wonderful on the barbecue, fried on the stove top, baked, and roasted.  When I want to cook it quickly without too much work or a mess, I like to roast it.

What’s the difference between roasting and baking?  Usually, roasting requires a higher temperature of 400F or above and can be cooked uncovered.  Baking, on the other hand, is cooking in the oven at a lower temperature and the pan is usually covered.

This delicious Lemon Roasted Salmon is roasted in an open pan at a high temperature allowing the outside of the salmon to brown and cook a bit more while keeping the inside moist.  I don’t like over cooked meats and fish which become dry inside and hard to eat.

You can choose to use a salmon filet with the skin on one side of the fish or removed completely.  I like my salmon both ways, so for me it usually depends on what I happen to find in the market.  If you are roasting a salmon filet without the skin, then be sure and add the lemon olive oil mix to both sides of the fish before baking.

After you take your Lemon Roasted Salmon out of the oven and let it cool a little, not too much, you can plate it along side your favorite side dishes, roasted vegetables, potatoes, rice, and beans.  It goes well with most side dishes.  

My family loves to make salmon fish tacos and salmon burritos as well, and this roasted salmon is perfect for that.  It’s fun to lay out a burrito or taco bar for friends and family to make their own dishes with this simple salmon as the main meat choice.

Fresh Lemon Roasted Salmon
Yield: 6

Fresh Lemon Roasted Salmon

Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 10 minutes
Total Time: 50 minutes

Salmon is easily one of my favorite fish to serve. This healthy baked salmon can be served along side your favorite side dishes or used for fish tacos and fish burritos.

Ingredients

  • 2 pounds salmon filet
  • 2 lemons
  • 1 tablespoon Old Bay seasoning
  • 1/2 teaspoon garlic powder
  • 1 teaspoon olive oil
  • 1/4 teaspoon sea salt
  • 1 tablespoon green onions

Instructions

Pat dry the salmon with a paper towel. Place in a glass baking pan. Squeeze the juice from one lemon into a small bowl. Add the seasoning, garlic powder, and salt to the lemon juice and mix. Combine the olive oil and lemon juice mixture. Drizzle the mixture onto the salmon filet and use your fingers to spread it across the entire filet. Massage the mixture gently into the fish. Take half of the other lemon and cut thin slices. Place the lemon slices on top of the fish to bake.

Preheat the oven to 375F.

Bake for 25 minutes.

Cool for 10 minutes. Garnish with the chopped green onions. Cut lemon wedges with the leftover lemon to serve on each plate.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 329Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 95mgSodium: 488mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 34g
© Claudia

Passion Fruit Mochi Cake

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An alternative cake for gluten free and dairy-free diets, Passion Fruit Mochi Cake has coconut milk and sweet rice flour as ingredients .  Plus the passion fruit purée gives the cake a unique and exotic tropical flavor.  I substitute melted butter for vegetable oil.  It requires ¼ cup of neutral oil such as sunflower oil.

The sweet rice flour is made of short-grain glutinous rice or “sticky rice “.  It adds the sticky texture needed in a good Mochi cake. This cake is dense and delicious.  It is moist and chewy.  Mochiko is the brand of glutinous rice flour I used.    

It takes about 1 hour and 10 minutes to prepare and bake, and this yummy Mochi Cake is super easy to make.

What is Passion Fruit?

If you aren’t familiar with it, passion fruit is a flavorful tropical fruit from South America.  It is egg shaped and you can normally find for two types in the market: a purple passion fruit and a yellow passion fruit.  The pulp has a lot of seeds which are eatable or can be strained out and removed.  The smell is sweet and aromatic.  It tastes a little acidic and is often mixed with sugar or another sweetener.  In the US, I find passion fruit as a purée and in the frozen section of Latino markets.  You can also find Passion Fruit Puree on Amazon.

Brazilian cuisine has many savory sauces, desserts, and beverages flavored with passion fruit pulp.  The yellow variety is more popular and found all year round in many supermarkets in Latin America.

How to use the Passion Fruit Purée in desserts?

I used frozen passion fruit pulp, Goya brand.  I recommend defrosting the purée first and leaving it for about 2 hours in the refrigerator in order to separate the pulp of the passion fruit from the water. Pour out the water and save the pulp. The more concentrated pulp will add more flavor to your dessert.  The Boiron brand comes as a large amount, so you can defrost it, separate what you don’t need, and refreeze the rest for later use. 

Mochi Cake Ingredients

  1. Preheat the oven to 350°F and adjust the oven rack to the center.
  2. Place the parchment baking paper on the bottom of the round baking pan. There is no needed to grease the pan.
  3. Flour: Use the medium bowl to mix the sweet rice flour, baking powder and salt.
  4. Mixture: Use the large bowl to mix the sugar and sunflower oil.  Whisk for a couple of minutes, then add the eggs one at the time and beat well until the color changes to a pale light yellow.
  5. Liquids: Add the coconut milk, passion fruit pulp, and vanilla extract and mix well.
  6. Combine all ingredients: Gradually add the flour mixture into the creamy ingredients. Try to mix gently.
  7. Time to bake: Pour the mixture into the pan and bake for 45-55 minutes.  Let cool completely before serving.  Dust with powder sugar after the cake cools.  Serve at room temperature. 

Equipment you’ll need:

1 medium bowl for the dry ingredients

1 large bowl for mixing the all the ingredients

Measuring cups (1 cup, ½ cup and ¼ cup sizes)

Measuring spoons (1 teaspoon and ¼ teaspoon)

1 silicone spatula

1 medium size whisk

Round baking pan (9-inch) 

Parchment baking paper

 

How to Serve

  • Dessert
  • Potluck
  • Lunch box to school

 

 

 

PASSION FRUIT MOCHI CAKE | Gluten-Free | Dairy-Free
Yield: 10 Servings

PASSION FRUIT MOCHI CAKE | Gluten-Free | Dairy-Free

Additional Time: 10 minutes
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes

If you like mochi cake and passion fruit, then this is the recipe for you. The passion fruit adds just the right amount of fruitiness without overwhelming the taste buds. It still tastes like mochi.

Ingredients

  • 2 cups glutinous rice flour (sweet rice flour or Mochiko)
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1/4 cup vegetable oil
  • 1 cup sugar
  • 2 eggs, at room temperature
  • 1 cup unsweetened coconut milk (full fat)
  • 1/2 cup passion fruit puree
  • 1 teaspoon pure vanilla extract

Instructions

  1. Place the rack in the center of the oven and preheat the oven for 350° F. Use a 9-inch springform pan, line the bottom with parchment paper.
  2. In a medium bowl, whisk to combine the glutinous rice flour, salt, and baking powder. Set aside.
  3. Using a large bowl, add the sugar and the eggs. Beat the ingredients until creamy. Add the vegetable oil, and whisk the cream mixture until a pale yellow color. Pour the passion fruit puree and whisk well. Add the coconut milk and the vanilla extract and whisk to incorporate all the liquids. Gradually add the dry ingredients into the mixture and whisk together.
  4. Pour the batter into a pan lined with parchment paper.
  5. Bake at 350° F until medium golden brown, 55-60 minutes.
  6. Let the cake cool completely.
  7. Dust with confectioner's sugar before serving (optional).

Notes

Set the passion fruit puree in the refrigerator for 2 hours or overnight, so the concentrated pulp sinks to the bottom and the light "watery" passion fruit syrup remains on top.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 237Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 37mgSodium: 147mgCarbohydrates: 40gFiber: 2gSugar: 21gProtein: 4g
© Claudia
Category: Desserts

Brazilian Cheese Bread (Pão de queijo), Gluten Free

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Brazilian Cheese Bread (Pão de queijo) – Traditional Recipe

Brazilian cheese bread made from scratch is gluten free, grain-free and nut-free.  It’s delicious to serve anytime of the day.  It is super fun to make, easy and the kids can help to roll the balls. 

This recipe makes around 50 delicious cheese balls.  This may seem like a lot, but my two kids can eat up half the batch by themselves as an after school snack or during a playdate.  The uncooked balls can be frozen for up to a month, then you just pop them into the preheated oven for 25-35 minutes for a fresh warm snack.  The cooking time depends on the size your cheese balls.  I try to keep them about the size of a tablespoon as you can see in the pictures and video.  I bake the frozen Brazilian cheese bread balls to give the kids at breakfast.  They are a delicious way to start the day! 

You can find the main ingredient, tapioca flour, here in the US.   It is known as both tapioca flour or tapioca starch.  Tapioca flour comes from a root that has a few different names (yuka, cassava, and manioc).  In Brazil, this raw root is found in many dishes such as stews, soups, gnocci, a large variety of tapioca cakes, and a popular street food crepe.

For this recipe, I use two types of tapioca flours.  I use sweet tapioca flour/starch and sour tapioca flour/starch (known in Brazil as polvilho doce and polvilho azedo).  It can be found under the brand name of Bob’s Red Mill, or in many Asian and Latin markets under other brand names.  The polvilho azedo or sour starch is a type of tapioca flour which is fermented after grinding the vegetable roots of the cassava. You can find the sour tapioca starch online to purchase.

Why do I use the sour tapioca starch?

There are many varieties of Brazilian Cheese Bread recipes in Brazil.  I’ve tried many recipes and simply love the texture and the flavor of the combination of both tapioca starch/flours in this recipe.  This recipe of Brazilian Cheese Bread holds its shape very well after cooling down unlike many other recipes.  The buns don’t deflate.

For cheese I use the Trader Giotto’s – Quattro Formaggio from Trader Joe’s. This cheese combination is a good balance of mild-shape flavor cheeses.  I don’t recommend using a semi-soft cheese or moist cheeses such as shredded mozzarella.  That would change the texture of the dough and make it too sticky making it hard to shape into balls.  For a sharper flavor you can use Parmesan cheese alone.  Experiment with different cheese mixtures to find out what tastes best to you.

When you bake the cheese bread balls, expect a delicious cheesy smell to fill your kitchen and maybe the entire house.

Serving Suggestions

  • Snack
  • Appetizer
  • Side Dish
  • Potluck
  • Lunch box to school

IT’S SIMPLE TO MAKE.  JUST FOLLOW THE RECIPE BELOW!

Brazilian Cheese Bread
Yield: 50 Servings

Brazilian Cheese Bread

Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time: 15 minutes
Total Time: 1 hour

This traditional cheese bread is a popular snack throughout Brazil. Known locally as Pão de queijo, it can be found in restaurants, cafes, street stalls, supermarkets, and in many home kitchens. Pão de queijo is served any time of day. Sometimes it will be part of breakfast or served with afternoon coffee. It is also served as a side dish in many Brazilian restaurants and churrascarias (poplular Brazilian steakhouses).

This recipe is one of my favorite simple Pão de queijo recipes. It is easy and fun to make. The kids can help mix and roll out the doughy cheese balls, and the cheese balls freeze well for later baking.

This cheese bread is best served warm, and it is also gluten free.

Ingredients

  • 1 Cup Water
  • 1 Cup Whole Milk
  • 1 Cup Vegetable Oil
  • 1 Tbs Salt
  • 5 Eggs
  • 1 1/2 Cups Parmagien Cheese
  • 1 Cup Provolone Cheese
  • 3 Cups Sour Tapioca Flour
  • 2 Cups Sweet Tapioca Flour
  • 1 tsp Butter

Instructions

    1. Preheat oven to 375. Line baking sheets with silicone liner or parchment paper.
    2. Add all flours to a large metal or ceramic bowl.
    3. Place water, milk, oil and salt into a medium sauce pan. Whisk to incorporate salt. Heat on stove until the first bubbles appear. Watch carefully so it does not boil over.
    4. Immediately, carefully pour hot milk mixture into the flour.
    5. Using a wooden spoon, fold the flour until it is fully incorporated and turns into a dough and pulls away from the sides of the bowl. Let cool for 15 minutes until it feels warm and has some elasticity. To check for elasticity, pinch off a piece and and pull apart with your finger to find the stretchiness.
    6. Add one egg, use your hands to incorporate into the dough, then add ½ cup cheese, mix, then alternate until all the ingredients are incorporated.
    7. Butter your hands to keep the dough from sticking to them. Get a heaping spoonful of dough (about 2 tablespoons or ping pong ball size), and roll into a ball.
    8. Place ball on baking sheet at least 1 inch apart.
    9. Bake for 25-30 minutes until tops look dry and the bottoms are golden brown.
    10. Serve immediately.

Notes

These cheese breads are best when served warm.

Nutrition Information:

Yield:

50

Serving Size:

1
Amount Per Serving: Calories: 116Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 25mgSodium: 182mgCarbohydrates: 11gFiber: 0gSugar: 1gProtein: 2g
Cuisine: Brazil / Category: Breads