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  • Neapolitan Pizza Dough

    Neapolitan Pizza Dough

    Pizza has always been a go-to meal for our family. Who can resist the combination of chewy dough, flavorful sauce, tasty toppings, and gooey cheese? Our first taste of true Neapolitan-style pizza was on our family trip to Italy—staying across the square from the Pantheon, exploring the Colosseum and Vatican museums, and often ending the day with perfectly blistered pizza from a tiny Roman restaurant. This recipe recreates that chewy, flavorful crust at home, whether you choose the cold-ferment version for deep flavor, the quick version for same-day pizza, or the freezer version for easy make-ahead dough.

    Ingredients

    • 1360 g (~3 lb) 00 flour (100%)
    • 952 g cold water (70%)
    • 27 g table salt (2%)

      • Active Dry Yeast

    • Cold Ferment: 0.41 g for 72 hours (0.03%) or 0.82 g for 48 hours (0.06%)
    • Quick Version: 2.72 g for same-day use (0.2%)
    • Freezer Version: 3.54 g for use the same day as thawed (0.26%)

    Note: Use a digital scale accurate to 0.01 g for yeast precision, or approximate to the nearest small pinch if unavailable.

    Directions

    Select Fermentation Version

    Cold Ferment (48–72 hours)

    In a large bowl, combine flour, yeast, and cold water. Mix until no dry bits remain (shaggy dough). Cover and rest 20–30 minutes.

    After resting, sprinkle salt over dough and gently pinch and squeeze to incorporate. Every 30 minutes for 2 hours, perform a set of stretch and folds (see Notes).

    After the final folds, place dough in a clean bowl, cover, and rest at room temperature (75–80°F / 23–27°C) for 1–2 hours. Divide into 8 oz (225 g) balls, lightly oil, and place in individual containers or on a floured tray covered tightly. Refrigerate 48–72 hours. Remove from refrigerator 2–3 hours before baking to come to room temperature.

    Quick Version (Same-Day)

    In a large bowl, combine flour and cold water. Mix until no dry bits remain; cover and rest 20–30 minutes.

    In a small cup, dissolve yeast in 2 tbsp warm water (105°F / 40°C) and let stand 5–10 minutes until foamy.

    Sprinkle salt over dough, then add yeast mixture. Gently pinch and squeeze to incorporate. Every 30 minutes for 2 hours, perform a set of stretch and folds (see Notes).

    After the final folds, cover and rest at warm room temperature (75–80°F / 23–27°C) for 2–3 hours, until nearly doubled. Divide into 8 oz (225 g) balls, lightly oil, and place in proofing containers or on a floured tray. Cover and proof 1–2 hours, until puffy and relaxed.

    Freezer Version (Make-Ahead)

    In a large bowl, combine flour and cold water. Mix until no dry bits remain; cover and rest 20–30 minutes.

    In a small cup, dissolve yeast in 2 tbsp warm water (105°F / 40°C) and let stand 5–10 minutes until foamy.

    Sprinkle salt over dough, then add yeast mixture. Gently pinch and squeeze to incorporate. Every 30 minutes for 2 hours, perform a set of stretch and folds (see Notes).

    After the final folds, cover and rest at warm room temperature (75–80°F / 23–27°C) for 2–3 hours, until nearly doubled. Divide into 8 oz (225 g) balls. Lightly oil, wrap tightly in plastic wrap, and place in freezer-safe bags or airtight containers. Freeze up to 3 months.

    To thaw, transfer to refrigerator for 24 hours. Then allow 1–3 hours at room temperature before stretching and baking.

    Bake the Pizzas

    Place a pizza steel on the top rack of the oven and preheat to 500–550°F (260–290°C) for at least 45 minutes. Just before baking, switch to broil for 5–10 minutes to superheat the surface.

    Stretch a dough ball gently by hand (don’t roll), top lightly with sauce, cheese, and desired toppings, and slide onto the steel. Bake 4–5 minutes, rotating halfway through. For extra char, broil the final 30–60 seconds.

    For an even closer match to wood-fired results, bake in an outdoor pizza oven at 750–850°F (400–455°C) for 60–90 seconds.

    Notes

    Preparation

    • Hydration note: The 70% hydration gives the dough an open crumb and extensible texture typical of Neapolitan-style pizza. Adjust slightly based on flour absorbency.
    • Stretch & Folds: With wet hands, grab one edge, stretch it up, and fold it over. Rotate 90°, repeat until all four sides are folded. After 3–4 rounds, the dough will feel smoother and more elastic.
    • Use minimal toppings and well-drained mozzarella to prevent sogginess during high-heat baking.
    • This dough also works for homemade pita: reduce hydration to 65%, roll ⅛–¼ inch thick, and bake 1½–2 minutes at 475–500°F (245–260°C).

    Serving Suggestions

    • Top with traditional Neapolitan tomato sauce, fresh mozzarella, and basil for a Pizza Margherita.
    • Drizzle with extra virgin olive oil after baking to enhance flavor and aroma.
    • Pair with a simple arugula salad or Italian antipasti for a complete meal.

    Variations

    • Pizza Margherita—Neapolitan tomato sauce, mozzarella, parmesan, basil; after baking add a drizzle of extra virgin olive oil.
    • Pizza Marinara—Neapolitan tomato sauce, garlic, oregano, salt; after baking add a drizzle of extra virgin olive oil.
    • Pizza Capricciosa—Neapolitan tomato sauce, mozzarella, ham, artichokes, mushrooms, olives; after baking add a drizzle of extra virgin olive oil.
    • Pizza Boscaiola—Neapolitan tomato sauce, mozzarella, mushrooms, Italian sausage, and parmesan; after baking add a drizzle of extra virgin olive oil.
    • Pizza Quattro Formaggi—Neapolitan tomato sauce (optional), mozzarella, ricotta, gorgonzola, parmesan, garlic, oregano (or, more traditionally, mozzarella, gorgonzola, parmigiano-reggiano, fontina; and after baking add a drizzle of extra virgin olive oil).
    • Pizza alla Napoletana—Neapolitan tomato sauce (optional), mozzarella, anchovies, capers, oregano; and after baking add a drizzle of extra virgin olive oil.
    • Pizza Prosciutto e Funghi—Neapolitan tomato sauce, mozzarella, prosciutto, mushrooms; and after baking add a drizzle of extra virgin olive oil.
    • Spicy Sausage—Neapolitan tomato sauce, mozzarella, spicy Italian sausage, pickled jalapeños.
    • Sweet & Spicy—Neapolitan tomato sauce, mozzarella, spicy Italian sausage, pickled jalapeños; after baking add a drizzle of honey.
    • Spinach & Sun-dried Tomato—Neapolitan tomato sauce, mozzarella, provolone, ricotta, Parmesan, spinach, sun-dried tomatoes; after baking add fresh basil and a drizzle of extra virgin olive oil.
    • Loaded Hawiian—Neapolitan tomato sauce, mozzarella, ham, rotisseri chicken, bacon, pineapple, red onion, pickled jalapeños.
    • Shoarma Pizza—Neapolitan tomato sauce, mozzarella, chicken shoarma; after baking add a drizzle of knoflooksaus (Dutch garlic sauce) and poestasaus.
    • Barbecue Chicken—Dr Pepper barbecue sauce, mozzarella, rotisseri chicken, bacon, pickled jalapeños.
    • Fig & Pig—Neapolitan tomato sauce, mozzarella, fresh sliced figs, fig jam, prosciutto, honey.
    • Fig, Pig, & Goat—garlic oil pizza base, goat cheese, fresh sliced figs, caramelized onions, prosciutto; after baking add arugula and a drizzle of honey.
    • Chicken Pesto—pesto sauce, mozzarella, rotisseri chicken, ricotta, thinly sliced tomatoes.
    • Mushroom & Olive—Neapolitan tomato sauce, mozzarella, ham, mushroom, olives, pickled jalapeños.
    • Pear & Gorgonzola—garlic oil pizza base, thinly sliced pear, gorgonzola, mozzarella, walnuts or pecans; after baking add arugula and balsamic glaze.
    • Prosciutto & Burrata—Neapolitan tomato sauce, mozzarella; after baking add torn burrata, prosciutto, arugula, and olive oil.
    • The Meats—Neapolitan tomato sauce, mozzarella, pepperoni, Italian sausage, ham, bacon.
    • Chicken, Spinach, & Feta—garlic oil pizza base, rotisserie chicken, spinach, feta, Parmesan, mozzarella.
    • Indo Saté—peanut sauce thinned with coconut milk, saté ayam, mozzarella, blanched vegetables (thinly sliced carrots, small pieces of green beans, thin shavings of cabbage); after baking add bean sprouts tossed in lime juice and roasted sesame oil, thin cucumber slices, sambal, fresh cilantro, and a drizzle of ketjap manis.
    • Chicken Fajita—Neapolitan tomato sauce with a sprinkle of cumin & paprika, mozzarella, Jack cheese, fajia chicken, red onion, roasted bell pepper strips, and pickled jalapeños; after baking add a drizzle of salsa verde and crema, with a squeeze of lime juice.
    • Saag Paneer—Pureed spinach “saag” base (spinach, blanched & puréed, sautéed onion, garlic, ginger, garam masala, cumin, coriander, a little chili, finished with cream or yogurt for silkiness) spread in a thin, even layer topped with paneer cubes, red onion, serrano chile slices; after baking add fresh cilantro, a light dusting of crumbled kasoori methi, and a drizzle of yogurt.
    • Carnitas—garlic oil pizza base, carnitas, mozzarella, red onion, roasted poblano chile strips, pickled jalapeños; after baking add fresh cilantro, diced white onion, crumbled cotija cheese or queso fresco, and a drizzle of salsa verde and crema.
  • Saag Paneer

    Saag Paneer

    This Saag Paneer brings together tender spinach, fragrant spices, and creamy homemade paneer for a comforting and authentic Indian dish. The rich, spiced sauce is balanced by yogurt, cream, and cashews, creating a luxurious texture and deep flavor. It’s perfect with warm basmati rice or naan, and can also be made with chicken, lamb, or beef for a hearty variation.

    Ingredients

    • 1 recipe homemade paneer (or 1 pkg 10–16 oz pre-made paneer)
    • 1 pkg (10 oz) fresh baby spinach, rinsed
    • 1 lb frozen spinach, thawed and squeezed dry
    • 3 tbsp butter
    • 1 tsp cumin seeds
    • 1 medium onion, finely chopped
    • 3–4 garlic cloves, minced
    • 1½ tsp grated fresh ginger
    • 1 serrano chile, stemmed, seeded, and minced
    • 1 tsp ground coriander
    • 1 tsp paprika
    • ½ tsp turmeric
    • ½ tsp ground cardamom
    • ¼ tsp ground cinnamon
    • 1 can (14.5 oz) diced tomatoes, drained
    • ½ cup roasted cashews, divided (blend half for creaminess, keep half chopped for texture)
    • ½ cup water
    • ½ cup plain whole-milk yogurt
    • ½ cup whole milk
    • ½ tsp garam masala (added at the end)
    • 1–2 tsp dried fenugreek leaves (kasoori methi), crumbled
    • 2 tbsp heavy cream (to finish)
    • 3 tbsp chopped fresh cilantro
    • 2 tsp salt (to taste)
    • ½ tsp pepper (to taste)

      • Additional Protein (Optional)

    • 1 lb boneless, skinless chicken thighs or breasts; lamb shoulder or leg; or beef chuck (can replace or complement paneer)

    Directions

    Prepare the Spinach

    Bring a large pot of salted water to a boil. Add fresh spinach and cook until just wilted, about 30 seconds. Drain, rinse with cold water, and squeeze out excess moisture. Roughly chop and set aside. Squeeze thawed frozen spinach to remove excess water and combine with the fresh spinach.

    Build the Base

    In a large skillet or saucepan, melt butter over medium heat. Add cumin seeds and toast for about 30 seconds until fragrant. Add onion and cook until softened and golden, 6–8 minutes. Stir in garlic, ginger, chile, coriander, paprika, turmeric, cardamom, and cinnamon; cook 30–60 seconds until aromatic.

    Add tomatoes and cook, stirring occasionally, until most of the moisture evaporates and the mixture thickens slightly, about 5–7 minutes. Stir in spinach, half of the blended cashews, and ½ cup water. Simmer uncovered 5–10 minutes, until spinach is tender and cohesive. Remove from heat.

    Blend and Enrich

    Using an immersion blender, purée the mixture directly in the pan until mostly smooth, leaving some texture. Stir in yogurt and milk. Return to low heat and simmer gently 5–10 minutes until thickened and creamy, without boiling. Adjust consistency with a splash of milk or water if needed.

    Stir in remaining chopped cashews, garam masala, fenugreek leaves, cilantro, and heavy cream. Season to taste with salt and pepper.

    Prepare the Paneer

    Cut chilled paneer into bite-sized cubes. Pan-fry in a little butter or oil until golden, if desired. Reserve a few pieces for garnish. Gently fold remaining paneer into the sauce and warm through, about 2–3 minutes.

    Optional Additional Protein

    For added variety, substitute or combine paneer with cooked chicken, lamb, or beef. Follow these guidelines:

    • Chicken: Sear 1 lb boneless thighs or breasts in oil until golden and cooked through (165°F). Optionally marinate in yogurt, lemon juice, garlic, ginger, and garam masala for 30+ minutes beforehand.
    • Beef: Brown 1 lb stewing beef (chuck) in oil, then simmer in water or broth until tender, 1–1½ hours.
    • Lamb: Sear 1 lb shoulder or leg cubes in oil, then braise 1½–2 hours in broth with garlic and ginger until fork-tender. Stir a little braising liquid into the sauce for extra flavor.

    Serve

    Serve hot with basmati rice or naan. Garnish with reserved paneer, cashews, cilantro, and a drizzle of cream, if desired.

    Notes

    Preparation

    • Use all fresh or all frozen spinach if preferred; total weight should be 1½–2 lbs.
    • Do not boil after adding yogurt or milk to prevent curdling.
    • Paneer can be pan-fried or used directly; frying adds a richer texture and flavor.

    Serving Suggestions

    • Serve with basmati rice, naan, or chapati for a complete meal.
    • Pair with homemade paneer for the freshest flavor and best texture.
    • For a full Indian dinner, accompany with cucumber raita or mango chutney.

    Variations

    • Add ¼ cup heavy cream or coconut cream for a richer sauce.
    • For a vegan version, replace paneer with firm tofu and substitute coconut milk for dairy.

    Make-Ahead & Storage

    • Refrigerate leftovers up to 4 days in an airtight container.
    • Freeze up to 2 months; thaw overnight in the refrigerator before reheating.
    • Reheat gently over low heat, adding a splash of milk or water to restore consistency.
  • Saté Sapi – Beef Satay

    Saté Sapi – Beef Satay

    Saté Sapi Dengan Saus Kacang – Dutch-Indonesian Beef Satay with Peanut Sauce: The most memorable part of my first Christmas in the Netherlands was the evening we spent with a generous Indonesian family in Dordrecht. They invited us to share a rijsttafel—my very first taste of a true Indonesian feast. When we arrived, the table was covered with what seemed like dozens of colorful dishes, their fragrant aromas filling the home. Among them, one dish stood out: saté sapi (beef satay). Served with acar ketimun (sweet-and-sour cucumbers) and richly spiced peanut sauce, the skewers of marinated beef were grilled over charcoal and lightly glazed with ketjap manis. Just thinking about it brings back vivid memories of the smoky aroma and layered flavors. This recipe is my way of returning to that Christmas dinner, and to the warmth of friends who welcomed me—a newcomer in what then felt like a strange land—as one of their own.

    Ingredients

    • 2–4 lbs beef (sirloin, tri-tip, flank, or ribeye), sliced into strips about ¼-inch thick and 2–3 inches long

      • Velveting:

    • 2 cups water
    • 1 tsp baking soda
    • ¼ cup soy sauce

      • Marinade:

    • ¼ cup ketjap manis
    • 1 tbsp vegetable oil
    • 1 tbsp shallot, finely grated (or onion)
    • 1 tsp fresh ginger, grated
    • 1 tbsp brown sugar
    • ¼ tsp ground coriander
    • 1 clove garlic, minced (or ¼ tsp garlic powder)
    • 2 tsp lime juice
    • 2 tbsp coconut milk
    • ⅛ tsp white pepper

      • Peanut Sauce:

    • 1 cup smooth peanut butter
    • 2 cloves garlic, minced
    • 2 tbsp oil (peanut or vegetable)
    • ¼ cup ketjap manis
    • 2 tbsp lime juice
    • 2 tbsp brown sugar
    • ½ tsp hot red curry powder
    • 1–2 tsp sambal oelek (to taste)
    • 1 can (14 oz) coconut milk
    • ½ tsp ground coriander (optional, ties to marinade)
    • ¼ tsp aji-no-moto (optional)
    • 2 tsp tamarind paste (optional, for tang)
    • warm water, as needed to thin

      • For Serving:

    • wooden skewers, soaked at least 1 hour
    • acar ketimun (quick cucumber pickle) or fresh cucumber salad
    • steamed rice (or lontong / rice cakes)

    Directions

    Velvet the Beef

    Slice beef into thin strips. Combine water, baking soda, and soy sauce, then add beef and soak 1–2 hours in the refrigerator. Drain, rinse briefly under cold water, and pat dry.

    Marinate the Beef

    Whisk together all marinade ingredients. Add velveted beef, toss to coat thoroughly, cover, and marinate 3–12 hours in the refrigerator.

    Prepare the Peanut Sauce

    Heat oil in a saucepan over medium-low heat. Add garlic and sauté until fragrant but not browned.

    Stir in peanut butter, ketjap manis, lime juice, brown sugar, curry powder, sambal, and coriander. Mix until smooth.

    Gradually whisk in coconut milk until creamy. Reduce heat to low and warm gently for 2–3 minutes.

    Thin with warm water if needed. Adjust to taste with tamarind, sambal, or sugar. Keep warm or rewarm gently before serving.

    Grill the Satay

    Thread marinated beef strips onto soaked skewers. Grill over hot charcoal 2–3 minutes per side, or until lightly charred at the edges.

    In the final minute, baste lightly with a mixture of ketjap manis and oil for caramelization.

    Serve

    Arrange skewers on a platter. Serve with warm peanut sauce, cucumber pickle, and steamed rice or lontong.

    Notes

    Preparation

    • Velveting ensures tenderness while avoiding any baking-soda aftertaste when rinsed properly.
    • Use thin, even beef strips for consistent grilling and ideal caramelization.
    • A touch of tamarind in the sauce adds depth and a gentle sour note that complements ketjap manis.

    Serving Suggestions

    • Serve with acar ketimun for freshness and contrast.
    • Pair with steamed jasmine rice, lontong, or coconut rice.
    • Excellent with grilled vegetables or nasi goreng.

    Variations

    • Spicy Version: increase sambal in both marinade and sauce.
    • Sweeter Dutch Style: add an extra tablespoon ketjap manis during grilling.
    • Smokier Grill: add a small piece of lump charcoal beside the coals to intensify aroma.

    Make-Ahead & Storage

    • Marinated beef keeps up to 24 hours refrigerated.
    • Peanut sauce can be made 2–3 days ahead; rewarm gently to loosen.
    • Leftover skewers keep 2–3 days refrigerated and reheat well over medium heat.
  • Korean Pulled-Pork Tacos

    Korean Pulled-Pork Tacos

    Inspired by the flavors of Korean bulgogi and Mexican street tacos, this fusion dish brings together tender sous-vide pork shoulder marinated in a sweet-savory Korean-style sauce, then shredded, crisped, and served in warm tortillas with fresh toppings. The result is rich umami, bright acidity, and a touch of heat—echoing the street-food creativity that made Korean tacos famous. It’s also fast becoming one of our family’s most requested Sunday dinners, especially when served with cilantro lime rice made with a hint of coconut milk. Around our table, there’s still a friendly debate over which is better—corn tortillas for their texture, or soft flour tortillas that soak up every drop of sauce.

    Ingredients

    • 3 lb boneless pork shoulder, trimmed of excess fat and silver skin

    Marinade:

    • ⅓ cup sugar
    • 2 tsp ajinomoto (optional)
    • 4 tsp onion powder
    • 1 tsp black pepper
    • 2 tbsp garlic, finely chopped
    • 4 tsp sambal oelek
    • 3 tbsp sesame oil
    • ⅔ cup mirin
    • ½ cup soy sauce
    • 1–1½ tsp liquid smoke

    Finishing Brush:

    • ½ cup reserved marinade + ½ cup honey

    Creamy Drizzle:

    • ¼ cup reserved marinade base
    • 1 cup Greek yogurt
    • 2–3 tbsp fresh lime juice (adjust to taste)
    • 1 tsp gochujang or extra sambal (optional)
    • or substitute Cilantro Lime Crema

    Pickled Cucumber (and Optional Daikon):

    • 1 medium cucumber (or cucumber + daikon/radish), thinly sliced
    • 2 tbsp rice vinegar
    • 1 tsp sugar
    • ¼ tsp table salt
    • ½ tsp sesame oil

    Sriracha Slaw:

    • 2 cups shredded cabbage (green or mixed)
    • 1 cup shredded carrot
    • 2 tbsp lime juice
    • 1 tbsp sesame oil
    • 2–3 tbsp sriracha (to taste)
    • 2 tsp sugar (to taste)
    • ½ tsp ajinomoto (optional)
    • salt, to taste

    To Serve:

    • Corn or Flour tortillas (8–10, warmed)
    • Chopped fresh cilantro
    • Toasted sesame seeds
    • Diced raw onion
    • Lime wedges

    Directions

    Marinate the Pork

    Mix all marinade ingredients. Reserve ¾ cup of the mixture: ½ cup for the finishing brush, ¼ cup for the creamy drizzle. Add the remaining marinade to the pork in a sealed bag. Refrigerate 8–12 hours.

    Sous-Vide the Pork

    Heat sous-vide bath to 165°F (74°C). Cook sealed pork 18–24 hours. This produces a tender, shreddable texture.

    Make the Pickled Cucumber

    Combine cucumber with vinegar, sugar, salt, and sesame oil. Rest 10–15 minutes; drain lightly.

    Make the Sriracha Slaw

    Toss cabbage and carrot with lime juice, sesame oil, sriracha, and salt.

    Make the Creamy Drizzle

    Whisk ¼ cup reserved marinade with yogurt, lime juice, and optional gochujang or sambal.

    Shred and Crisp the Pork

    Remove pork and reserve cooking juices. Shred pork. Spread on sheet pan and brush with the finishing mixture. Broil until edges crisp. Drizzle ⅓–½ cup of the reserved cooking juices over pork to keep it moist.

    Assemble the Tacos

    Warm tortillas. Layer pork, pickled cucumber, and slaw. Top with the creamy drizzle (or Cilantro Lime Crema). Garnish with cilantro, sesame seeds, onion, and lime.

    Notes

    Preparation

    • Use evenly sized pork pieces for consistent sous-vide cooking.
    • Reserved cooking juices add essential moisture and depth.
    • Monitor broiling closely—honey burns fast.

    Serving Suggestions

    • Serve with cilantro-lime rice, sliced avocado, cabbage slaw, pickled onions, and sprinkled with sesame seeds.
    • Substitute cilantro-lime crema for the creamy drizzle, or as another flavorful addition—the combination of both sauces is delicious.
    • A squeeze of fresh lime brightens the flavors.

    Variations

    • Swap pork shoulder for boneless beef short ribs.
    • Use corn tortillas for a lighter street-taco style.
    • Increase sambal or gochujang for extra heat.

    Make-Ahead & Storage

    • Sous-vide pork can be made 1 day ahead; chill in ice bath before refrigerating.
    • Store shredded pork with 2–3 tbsp cooking juices; refrigerate 3–4 days or freeze 2–3 months.
    • Briefly re-broil to restore crisp edges before serving.
  • Babi Panggang

    Babi Panggang

    Working in the office in the city of Bussum in The Netherlands, we’d often order take-out from our favorite Chinese-Indonesian restaurant, Tong Fong, in the neighboring city of Hilversum. One stand-out item was their delicious Babi Panggang, which was always a part of our order. I later learned that Babi Panggang is the most ordered main dish at Indonesian restaurants throughout the Netherlands. This is my attempt to recreate the vibrant flavors and textures of this delicious dish.

    Ingredients

    • 2 lb pork shoulder or belly

      • Marinade

    • ¼ cup ketjap manis
    • 2 tbsp hoisin sauce
    • 2 tbsp rice cooking wine
    • 1 tbsp brown sugar
    • 1 tbsp fresh ginger, grated
    • 1 tbsp fish sauce
    • ½ tbsp sambal oelek
    • ½ tbsp sambal badjak
    • ½ tsp toasted sesame oil (optional)
    • ¼ tsp Chinese five spice (optional)
    • 2 cloves garlic, minced
    • Juice and zest of 1 lime

      • Sweet & Sour Red Sauce

    • 1 tbsp vegetable oil
    • 1 small onion, finely chopped
    • 2–3 cloves garlic, minced
    • 2 tsp grated ginger
    • ½ tsp sambal oelek
    • 3 tbsp tomato paste
    • ¼ tsp chicken powder
    • ¼ cup sweet chili sauce
    • 3 tbsp ketchup
    • 2 tbsp lime juice
    • 2 tbsp seasoned rice vinegar
    • 1 tbsp tamarind concentrate
    • 1 tbsp ketjap manis
    • 1 tsp fish sauce
    • ¾ cup chicken stock or water
    • ¼ cup brown sugar (adjust to taste)
    • 1 tbsp cornstarch mixed with 1 tbsp water

    Directions

    Marinate the Pork

    Combine all marinade ingredients, stirring until the sugar has completely dissolved. Pour into a resealable container or vacuum-seal bag. Add the pork, coating thoroughly. Seal and marinate in the refrigerator for 4–12 hours.

    Sweet & Sour Red Sauce

    Heat oil in a saucepan over medium heat. Sauté onion until lightly browned; add garlic, ginger, and sambal, and cook until fragrant. Add tomato paste and chicken powder; cook 1 minute to develop sweetness.

    Stir in sweet chili sauce, ketchup, lime juice, vinegar, tamarind, ketjap manis, fish sauce, stock or water, and brown sugar. Simmer 10 minutes to allow flavors to meld. Add the cornstarch slurry and simmer until glossy and thickened. Blend with an immersion blender and adjust thickness with additional stock, if needed.

    Preparation #1: Sous Vide

    Preheat sous vide bath to 170°F / 77°C for pork shoulder (130°F / 55°C for pork loin or tenderloin; 150°F / 65°C for pork belly). Submerge vacuum-sealed pork and marinade in the water bath and heat for 12–24 hours (2–8 hours for pork loin or tenderloin).

    Remove from the bag and pat dry. Brush with oil and finish under a broiler set to high for 4–5 minutes to crisp the top. Brush with red sauce during broiling and allow it to develop a few bits of char.

    Slice and serve over rice with a generous amount of sauce. Serve with acar ketimun (pickled vegetables), cucumber salad, fried cabbage, and/or blanched green beans tossed with garlic and sesame oil.

    Preparation #2: Oven

    Preheat oven to 350°F / 177°C. Place pork on a rack in a baking tray. Reserve marinade and boil in a saucepan for 5 minutes. Roast pork for 30–40 minutes per pound, or until internal temperature reaches 190°F / 88°C, basting with the boiled marinade halfway through.

    Rest pork for 20 minutes. Pat dry, brush with oil, and finish under a broiler set to high for 4–5 minutes to crisp the top. Optionally, baste with the red sauce while broiling and allow it to develop slight char.

    Slice and serve over rice with a generous amount of sauce. Serve with acar ketimun, cucumber salad, fried cabbage, and/or blanched green beans tossed with garlic and sesame oil.

    Preparation #3: Pellet Grill

    Preheat pellet grill to 250°F / 120°C. Smoke until internal temperature reaches 187°F / 86°C, basting halfway through. Rest pork for 30 minutes.

    Pat dry, brush with oil, and finish under a broiler set to high for 4–5 minutes to crisp the top. Optionally, baste with the red sauce while broiling and allow it to develop light char.

    Slice and serve over rice with a generous amount of sauce. Serve with acar ketimun, cucumber salad, fried cabbage, and/or blanched green beans tossed with garlic and sesame oil.

    Notes

    Preparation

    • Fattier cuts such as pork shoulder or belly are preferred, but pork loin or tenderloin (especially when using the sous vide method, with times and temperatures adjusted accordingly) can also be used. Take care not to overcook leaner cuts.
    • Preparation #1, Sous Vide, is the preferred method for the most tender and flavorful result.

    Serving Suggestions

    • Serve sliced Babi Panggang over rice with plenty of red sauce spooned on top.
    • Pair with acar ketimun, fried cabbage, cucumber salad, or blanched green beans with garlic and sesame oil.
  • Sweet Potato Gnocchi

    Sweet Potato Gnocchi

    After our family took a cooking class together—where we learned to make and shape classic gnocchi—we gathered again on a Sunday evening and had a light-bulb moment: what if we made gnocchi with roasted sweet potatoes? Roasting the sweet potatoes deepens their flavor and keeps the dumplings light yet richly savory. Finished in a nutty browned butter and crisp sage leaves, each pillowy bite evokes cozy autumn warmth—without drifting into dessert territory.

    Ingredients

    • Gnocchi:

    • 2 lb (900 g) orange-flesh sweet potatoes (about 2 large)
    • 1 large egg yolk
    • ¾–1 cup (90–120 g) all-purpose flour, plus more for dusting (start with ¾ cup)
    • ½ tsp table salt
    • ¼ tsp white pepper (or black pepper)
    • pinch nutmeg (optional; up to ⅛ tsp)
    • 2–3 tbsp finely grated parmesan (optional; adds savory depth)
    • semolina or additional flour, for dusting the tray

    • To Serve:

    • 1 batch Browned Butter & Sage Sauce
    • finely grated parmesan, for finishing (optional)

    Directions

    Roast the Sweet Potatoes

    Roast sweet potatoes at 400ºF (205ºC) until completely tender, 45–60 minutes. Split open and let steam escape for 10–15 minutes to reduce moisture. Scoop out the flesh.

    Rice and Cool

    Pass warm sweet potato flesh through a ricer (or mash very thoroughly). Measure 2 packed cups (450–500 g). Spread briefly on a sheet pan to steam off residual moisture, then cool until just warm.

    Make the Dough

    In a bowl, combine sweet potato, egg yolk, salt, pepper, optional nutmeg, and parmesan. Sprinkle ¾ cup (90 g) flour over the top. Fold gently with a bench scraper or spatula until a soft dough forms. It should be supple and just slightly tacky. If sticky, add flour 1 tbsp at a time.

    Test for Texture

    Bring a small pot of well-salted water to a boil. Roll and boil a small test nugget. If it falls apart or tastes mushy, knead in 1 tbsp flour and test again. Avoid overworking the dough.

    Shape the Gnocchi

    Lightly flour the counter and divide dough into four pieces. Roll each into a ¾-inch (2 cm) rope and cut into ¾-inch (2 cm) pieces. Optionally roll on a gnocchi board or fork. Transfer pieces to a semolina- or flour-dusted sheet pan.

    Boil

    Bring a large pot of well-salted water to a boil. Cook gnocchi in batches. They will sink, then float. Cook 30–60 seconds after floating, then lift gently with a spider directly into a warm bowl.

    Serve

    Toss gently with Browned Butter & Sage Sauce, loosening with a splash of cooking water as needed. Finish with parmesan and serve immediately.

    Notes

    Preparation

    • Roasting reduces moisture and prevents dense or gummy dough.
    • Flour amounts vary based on moisture. Add just enough to make dough manageable.
    • A potato ricer ensures the lightest texture; avoid food processors, which make puree gluey.
    • Nutmeg is optional. Keep to a tiny pinch for a savory balance.
    • Parmesan in the dough deepens savoriness and firms texture slightly.

    Serving Suggestions

    • Classic pairing: Browned Butter & Sage Sauce.
    • Also works with simple garlic–olive oil or a light gorgonzola cream.
    • Top with toasted breadcrumbs for added texture.

    Variations

    • Add 1–2 tbsp minced fresh herbs (sage, thyme, chives) to the dough.
    • Use purple sweet potatoes for a more earthy, colorful version; flour amount may vary.
    • Add ¼ cup ricotta for softer, pillowy gnocchi (increase flour slightly).

    Make-Ahead & Storage

    • Freeze uncooked gnocchi on a floured tray, then store in freezer bags up to 2 months. Boil from frozen; add 1–2 minutes to cook time.
    • Refrigerate cooked gnocchi lightly coated in oil up to 2 days. Rewarm gently in sauce.
    • Refrigerate raw dough tightly wrapped up to 24 hours; dust with a little flour if it hydrates.
  • Aguachile Rojo de Camaron

    Aguachile Rojo de Camaron

    Our family’s take on northern Mexican aguachile rojo: quick-blanched shrimp finished in fresh lime, a vivid red base of toasted dried chiles and Camaronazo, and a crisp bed of cucumber, red onion, cilantro, and just-ripe avocado. Bright, spicy, and ice-cold—made to serve immediately with tostadas, salsa negra, and wedges of lime.

    Ingredients

      Shrimp & Lime Cure

    • 2 lb large raw shrimp, peeled, deveined, halved lengthwise
    • 1 cup fresh lime juice (just enough to cover shrimp)
    • 2 tsp table salt, divided (to season curing liquid and sauce)

      • Vegetables & Herbs

    • 1 red onion, very thinly sliced
    • 3 cucumbers, thin half-moons
    • 3 avocados, diced (add just before serving)
    • ½ bunch cilantro, chopped, plus leaves for garnish
    • radishes, thinly sliced (garnish, optional)
    • lime wedges, for serving

      • Red Base

    • 24–28 oz Camaronazo spicy tomato cocktail with shrimp
    • 4 dried chiles de árbol
    • 2 dried pequín chiles
    • 1 dried guajillo chile
    • 1 clove garlic
    • ¼ tsp chicken bouillon powder (Knorr-style), or to taste

      • Optional Balancers

    • ½ tsp sugar (to soften bitterness from toasted chiles)
    • 1–2 tbsp soy sauce or Maggi seasoning (depth; Sinaloan style)
    • 2–3 tbsp cold water (only if base is too thick)

    Directions

    Blanch and Cure the Shrimp

    Bring a pot of well-salted water to a gentle boil. Add shrimp and blanch 10–15 seconds—just until edges blush pink—then immediately transfer to an ice bath to stop cooking. Drain well and pat dry.

    Place shrimp in a shallow bowl and pour in just enough fresh lime juice to cover. Refrigerate 20–25 minutes, stirring once halfway, until opaque and slightly firm. Avoid over-marinating.

    Soak the Onion

    Soak sliced red onion in ice water for 10 minutes to mellow sharpness and keep a crisp bite; drain thoroughly.

    Toast & Hydrate the Chiles

    Toast árbol, pequín, and guajillo chiles in a dry skillet over medium heat until fragrant, ~30 seconds per side. Remove stems and most seeds.

    Soak guajillo in hot water 10 minutes to soften; reserve a spoonful of soaking liquid.

    Blend the Red Base

    Blend about ¼ of the Camaronazo with toasted chiles, garlic, 1 tsp of the salt, chicken bouillon, and a splash of guajillo soaking liquid until completely smooth and vivid red.

    Add remaining Camaronazo and optional soy sauce or Maggi; pulse to combine. If using, add sugar to round bitterness.

    If the base is too thick, add 2–3 tbsp cold water. If it tastes too sweet, brighten with more lime. Taste and adjust salt at the end.

    Combine the Vegetables

    In a large chilled bowl, mix cucumber, drained onion, and chopped cilantro. Pour in the red base and stir to coat evenly.

    Finish with Shrimp & Avocado

    Add the cured shrimp along with their lime marinade; fold gently to combine so the broth stays bright and balanced.

    Add avocado just before serving and fold lightly to keep the cubes intact.

    Serve

    Serve immediately in chilled bowls or on tostadas. Garnish with cilantro leaves, sliced radish, and lime wedges; drizzle with salsa negra or salsa macha if desired.

    Notes

    Preparation

    • Blanching locks in a crisp, restaurant-quality texture; the short lime cure finishes the “cook” without turning mushy.
    • Toast all dried chiles briefly to deepen flavor and color; soak guajillo for a smoother blend.
    • Onion soak: 10 minutes in ice water keeps texture while taming harshness.
    • If the base is too thick, add 2–3 tbsp cold water; if sweetness dominates, add a squeeze of lime; always taste and adjust salt at the end.
    • Add avocado only at the end to prevent bruising and mushiness.

    Serving Suggestions

    • Serve with crisp tostadas (not just chips) for structure and crunch.
    • Add thinly sliced radish and extra cilantro leaves for color and freshness.
    • Offer salsa negra or salsa macha for a glossy, smoky-spicy drizzle.
    • Pass extra lime wedges at the table for last-second brightness.

    Variations

    • Soy sauce or Maggi (1–2 tbsp) adds savory depth common in Sinaloan versions—use to taste.
    • A pinch of sugar (½ tsp) can smooth bitterness from well-toasted chiles.
    • For extra heat, add another árbol or a small amount of the chile seeds; for milder heat, reduce árbol/pequín.

    Make-Ahead & Storage

    • The red chile base can be blended up to 1 day ahead; keep refrigerated and whisk before using.
    • Blanch shrimp and chill the onion/cucumber ahead, but cure shrimp in lime and add avocado just before serving.
    • Best served immediately once assembled; leftovers lose texture quickly—consume the same day.
  • Chicken Fajitas

    Chicken Fajitas

    Juicy, smoky chicken tossed with sizzling peppers and onions—these restaurant-style fajitas bring the flavor and drama of a classic Mexican grill to your table. Balanced citrus marinade, caramelized edges, and a final squeeze of lime create a bright, sizzling finish.

    Ingredients

    • 1½ lbs skinless, boneless chicken thighs and/or breasts (1 part thighs and 1 part breasts recommended)

      • Marinade

    • 3 tbsp canola oil
    • 2 tbsp lime juice
    • 1 tbsp orange juice
    • 1 tbsp soy sauce
    • 1 tbsp water
    • 2 garlic cloves, minced
    • ½ tsp chipotle chile powder
    • 1 tsp ancho chile powder
    • 1½ tsp ground cumin
    • ¼ tsp ground coriander
    • ¹⁄₁₆ tsp ground cinnamon
    • 1 tsp smoked paprika
    • 1 tsp dried Mexican oregano
    • 1 tsp kosher salt
    • ½ tsp black pepper
    • 1 tsp brown sugar (optional, helps caramelization)
    • ½ tsp liquid smoke (optional, if not cooking over charcoal)

      • Vegetables

    • 1 red bell pepper, sliced
    • 1 green bell pepper, sliced
    • 1 yellow bell pepper, sliced
    • 1 large white onion, sliced
    • 1–2 tbsp oil
    • Pinch of kosher salt
    • Squeeze of lime juice

      • To Serve

    • Warm flour tortillas
    • Pico de gallo
    • Guacamole or avocado slices
    • Crema or sour cream
    • Shredded cheese (cheddar, Monterey Jack, or Oaxaca)
    • Refried beans
    • Mexican rice
    • Fresh lime wedges
    • Fresh cilantro, chopped
    • Cotija cheese, crumbled (optional for garnish)

    Directions

    Marinate the Chicken

    Combine marinade ingredients in a bowl or resealable container. Add chicken and coat thoroughly, reserving 1–2 tbsp of the marinade for use later with the vegetables.

    Cover and refrigerate for 4–12 hours, turning occasionally.

    Prepare the Serving Skillet

    Preheat oven to 450–500°F (230–260°C). Place a large cast-iron fajita platter or skillet in the oven to heat for at least 15 minutes before serving.

    Cook the Chicken

    Heat a grill or cast-iron skillet over high heat. Cook chicken until nicely charred on the outside and reaches 160–165°F internally.

    Transfer to a plate, tent loosely with foil, and rest 5 minutes. Slice into thin strips across the grain.

    Caramelize and Combine

    Return the hot skillet to the stove (or use the same grill pan). Add sliced chicken and about 1 tbsp of the reserved marinade. Toss over high heat for 30–45 seconds to lightly caramelize and glaze the edges. Remove from heat and keep warm.

    Cook the Vegetables

    In a separate large skillet (or grill pan), heat 1–2 tbsp oil over high heat. Add sliced peppers and onions. Cook until blistered and tender-crisp, stirring occasionally, about 4–5 minutes.

    Add a pinch of salt and a squeeze of lime juice at the end of cooking for brightness and balance.

    Assemble and Serve

    Combine the vegetables with the sliced chicken. Carefully remove the preheated cast-iron skillet from the oven and transfer the chicken and peppers into it.

    Add a final squeeze of fresh lime juice—the skillet will sizzle and steam. Serve immediately on a heat-safe surface with warmed tortillas and all accompaniments.

    Garnish

    Sprinkle with fresh chopped cilantro and a light dusting of cotija cheese just before serving.

    Notes

    Preparation

    • The balanced 3:3 oil-to-citrus ratio prevents over-acidification and improves browning.
    • Adding 1 tbsp water ensures even coating and full marinade coverage.
    • Optional liquid smoke adds authentic char aroma when not using a charcoal grill.
    • A brief toss of sliced chicken in reserved marinade creates a restaurant-style glossy finish.
    • Seasoning vegetables with salt and lime at the end enhances flavor and color.
    • The sizzling lime finish releases steam and aroma when the hot skillet hits the table.

    Serving Suggestions

    • Serve with warm tortillas, Mexican rice, and refried beans.
    • Offer pico de gallo, guacamole, crema, or cheese for build-your-own fajitas.
    • Top with extra cilantro, cotija, and a squeeze of lime just before serving.

    Make-Ahead & Storage

    • Marinate chicken up to 12 hours in advance for maximum flavor.
    • Cooked chicken and vegetables can be refrigerated for up to 3 days.
    • Reheat gently in a skillet or oven before serving; add a squeeze of lime to refresh flavor.