Beef Tenderloin Sandwich - pigoutyvr

Beef Tenderloin Sandwich

This recipe is a creation from the leftover cooked beef tenderloin from my previous post – Pistachio-Crusted Beef Tenderloin. It is easy and requires minimal cooking. I recommend couples or small families who are looking for a quick meal fix or lunch idea, this Beef Tenderloin Sandwich would be the perfect recipe for you.

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Crystal tang yuan with lava filing - pigoutyvr

Crystal Tang Yuan with Jasmine Tea Lava Filling

Eating tang yuan is what I considered the most important event during Chinese New Year Eve. Last year, I created the Matcha Tang Yuan, which I heard a lot of good feedback from. This year, I want to elevate its appearance and flavors. So I made these Crystal Tang Yuan with Lava Filling, including purple yam, jasmine osmanthus, and oolong brown sugar. Its main ingredient is tapioca starch, and I included some tips and tricks to prevent failures on your first trial.

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jasmine lemon pound cake - pigoutyvr

Jasmine Lemon Pound Cake

I recently got some Jasmine Green Tea powder from Paragon Tea Room, and I was curious how it would taste in a dessert recipe. So I made a Jasmine Lemon Pound Cake. I was surprised at how the tea turned out aromatic and noticeable in the cake. I added some lemon zest to balance the flavor and was satisfied with the results. It is a one-bowl recipe, with four simple ingredients to start. You can literally turn the recipe into any flavor, and it is a great addition to your next afternoon tea party.

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Pinkglow® Pineapple Mini Pie - pigoutyvr

Del Monte® Pinkglow® Pineapple Mini Pie

Recently, I got my hands on the most beautiful and aesthetically-looking fruits, Del Monte® Pinkglow® Pineapple. The fruit is naturally pink, with an aromatic sweet note when I cut it open. It is sweet and juicy, and I was literally eating every bit, ensuring nothing was wasted. I would be making Pinkglow® Pineapple Mini Pies, pairing with a No-Churn Pinkglow® Ice Cream. This is inspired by how people love dipping apple pies into ice cream. It is easy to make, and the end results are surprisingly delicious.

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Hong Kong Classic Drink: Red Bean Ice

This blog post is sponsored by Surrey BC Events.

Virtual Surrey Fusion Festival is now live until October 24, 2021, in participation with Cultural Days. In this festival, you are invited to join our cultural cooking challenge and share a traditional dish via photo, Instagram story, or video for a chance to win one of the four $250 gift cards for Central City Shopping Centre in Surrey. Each week has a different theme, including appetizers (week 1), drinks, entrees, and a dish you have never made before. You will be able to find more details here about this Cultural Cooking Challenge. Today, I would be creating a classic drink, Red Bean Ice, from my hometown, Hong Kong. And I hope this will give you guys some inspiration for your submission as well.

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