Recipes - Mei Lin

Recipes Mei Lin 8/16/16, 6:24 PM
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Coco-Choco-Peanut Muffins
(Vegan)
June 02, 2016 Latest and Greatest:
3 cups ap flour
1 cup sugar
1/2 cup brown sugar

Fresh Tweets:
2 tsp baking powder
1 tsp baking soda RT @Eater: Oprah brings her own truffles

to restaurants. http://t.co/UTHK9v8oxz
2 tsp cinnamon http://t.co/7s9fCE6IzY
A year ago
1 tsp nutmeg
1 tsp salt
RT @ChefMelissaKing: ChefJoyCrump
2 cups mashed banana @foodeonline you're a talented chef
w/the warmest heart. Keep killin' it! Visit
1 cup coconut milk her place Foode for some real soul
#teamsoulful
1/2 cup coconut oil
A year ago
1/2 cup crunchy peanut butter
Follow @meilin21
1/4 cup almonds (rough chop)
https://meihualin.squarespace.com/new-blog-1/ Page 1 of 17
1/2 cup dark chocolate (rough chop)
Preheat oven to 350*. Spray coconut spray in 12

muffin cups lined with paper liners.
Mix flour, white sugar, brown sugar, cinnamon,

baking powder, baking soda, nutmeg, chocolate,
almonds and salt together in a large bowl.
Stir bananas, peanut butter, coconut oil, and

coconut milk together in a separate bowl; mix wet
mixture into dry mixture until just combined.
Fill muffin cups with batter. (an Ice cream scoop works
best)
Bake in the preheated oven until a tooth pick

inserted in the center of a muffin until it comes out
clean, 30 to 35 minutes.
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Gluten Free, Sugar Free & Vegan

Cookie
June 02, 2016
200g diced sauteed apple
175g mashed banana
40g rehydrated raisins
40g dried apple (Rough chop, in food

processor)
75g mixed nuts (rough chop, in food processor)
80g toasted oats
30g rice cake flour (blend rice cakes in vitaprep

to make a flour)
5g pumpkin pie spice
2g baking powder
85g apple juice
20g yacon syrup
Mix wet into the dry ingredients.
rest for 10 minutes
spray silpat or parchment paper with coconut

oil pan spray on a half sheet tray.
portion with ice cream scoop into a ring mold,

and press to look like a cookie.
bake at 350* for 13 mins on high fan.
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Cranberry - Apple Mostarda

November 12, 2015
Yields: 12 - 4oz Jars
3 tablespoons yellow mustard seeds

1 small cinnamon stick
1 bay leaf
One 1/2-inch slice of fresh ginger
Small pinch of ground clove
1 1/2 cup sugar
1 3/4 cup Champagne vinegar
3/4 cup pure cranberry juice
2 tablespoons dijon mustard
1 1/2 cup dried cranberries
2 cups fresh cranberries
1 cup diced Granny Smith apples
1 teaspoon finely grated orange zest
Salt & Pepper to taste
INSTRUCTIONS
In a saucepan, whisk the mustard seeds, sugar,

vinegar, cranberry juice and Dijon mustard and
bring to a boil. Add the cinnamon, ginger and
bay leaf and cook over moderate heat, without
stirring, until the syrup coats the back of a
spoon, 25 minutes. Discard the cinnamon,
ginger and bay leaf. Stir in the cranberries and
orange zest and let the mostarda cool
completely. Season with salt and pepper, serve;
stir in water by the tablespoon if it seems too
thick.
Kimchi Bloody Mary

November 05, 2015
Kimchi Bloody
1 Jar of Kimchi
Juice of 2 large lemons
1 to 2 tablespoons Worcestershire sauce
1 1/2 cloves garlic, passed through a garlic

press
Knob of Ginger
2 teaspoons coarsely ground pepper
1/4 to 1/2 teaspoon Tabasco sauce
Vodka, to taste
Lemon wedges, for serving
Celery sticks, cucumber sticks for serving and

munching
Take Jar of Kimchi and blend. Pass. Add lemon

juice, Worcestershire sauce, horseradish, garlic,
pepper, and Tabasco; shake vigorously. Taste,
and adjust for seasoning; the mixture should be
quite spicy.
Pour 1 part vodka and 3 parts Bloody Mary mix

over ice in a shaker. Shake well. Pour into
glasses. Squeeze a wedge of lemon over drink
(do not subsequently stir or shake drink),
discard used wedge. Garnish with a large stick
of celery (reserve extra stalks for munching) and
a large lemon wedge.
Yuzu Gimlet
November 05, 2015
Gimlet
2 English cucumbers
1 cup loosely packed fresh mint leaves
1 cup fresh basil leaves
2 teaspoons Simple Syrup
3 tablespoons Yuzu Juice
4 ounces (1/2 cup) vodka
Club Soda
Ice Cubes
Cut 4 thin spears from 1 cucumber, and reserve

for garnish.
Use cup of cucumber scraps for muddling.
Fill a cocktail shaker with ice. Add mint, basil,
simple, and yuzu juice, and shake.
Add the vodka and shake. Strain into glasses

filled with ice. Garnish each cocktail with a
cucumber spear, mint, and basil flowers.
Photo : Bonjwing Lee
Fudge!!!
November 05, 2015
This will fit a 1/8 sheet tray
350g dark chocolate, chopped (70

%cocoa solids)
397g can sweetened condensed milk
1 tablespoon butter
1 pinch salt
100g toasted hazelnuts
50g cocoa nibs
1. Line a 1/8 sheet tray with wax paper and

grease lightly -- I use the pan spray.
Scatter the hazelnuts on the bottom of
the prepared pan.
2. Place the chocolate, condensed milk,
butter and salt in a glass bowl on a
double boiler. Stir until just melted.
3. Pour the mixture on top of the nuts. You
can smooth the top, if you want it to look
tidy.
4. Let the fudge cool in the fridge til set.
Vietnamese Caramel Chicken

February 22, 2015
Vietnamese Caramel Chicken
1/3 cup brown sugar
cup fish sauce (I prefer, Three crabs)
3 tbsp canola oil
1/2 medium onion, small dice
1/8 cup fresh ginger, peeled, brunoise
2 garlic cloves, minced
1 TBSP lemongrass, minced
8 each bone-in, skin on chicken thighs,
1/4 tsp kosher salt (season chicken)
1/2 tsp freshly ground black pepper
1/2 tsp serrano
3 green onions, thinly sliced shocked in ice
Instructions
1 Heat a large dutch oven over medium heat

and add brown sugar. Cook until the sugar
starts to melt. Reduce the heat to medium-low
and cook, swirling the pan frequently, until the
caramel is bubbling and turns amber, another 4
to 5 minutes.
2 Remove the pan from the heat and, very

carefully, pour in the fish sauce. Please be sure
not to get too close otherwise you could get
steam burn. If the caramel hardens, set the pan
over medium-high heat.
3 Stir until the caramel dissolves, then pour it

into a heatproof measuring cup or bowl.
4 With hot water (so the leftover caramel bits

don't seize up on the bottom of the pan), clean
and dry the pan.
5 Place the skillet over medium-high heat and

heat canola oil in the skillet. Add onion,
lemongrass and ginger. Cook for 1 minute.
6 Add sliced garlic and cook for an additional

minute. With a slotted spoon, remove the onion,
ginger, garlic and lemongrass from the oil and
reserve in a bowl.
7 To the skillet, add chicken thighs. Cook until

the chicken no longer looks raw on the outside,
about 2 minutes per side.
8 Add the reserved fish sauce caramel, black

pepper, and Serrano chili. Mix to coat the
chicken. Reduce the heat to medium and cook
(the mixture will be simmering briskly) until the
chicken is cooked through, turning the chicken
every 2 to 3 minutes, about 20 minutes.
9 Stir in the reserved onions, ginger, and garlic

and cook for 2 to 3 additional minutes.
Transfer the chicken and cooked aromatics to a

plate. Thinly slice 3 green onions and use to
garnish the chicken. Serve with Jasmine rice.
Duck a l'Orange with Turnip

Puree, Orange Puree, and Glazed
Vegetables
February 22, 2015
Duck a l'Orange with Turnip Puree, Orange

Puree, and Glazed Vegetables
Duck and Duck Jus
Ingredients
1 cup onion
1/4 cup celery
1/4 cup carrot
2 scallions
1 tsp five spice
4 orange peels
5 lbs roasted duck carcass
3 liters chicken stock
1 pint demi glace
Directions
1. Break down duck (breast, legs, carcass).
Roast.
2. Pressue cook all other ingredients for 45
minutes.
3. Strain.
4. Reduce.
Turnip Puree
Ingredients
4 cups turnips
1 onion
Milk
Salt (to taste)
Directions
1. Cover turnips with milk
2. Simmer until tender
3. Blend
Orange Puree
Ingredients
8 oranges
1/2 cup sugar
1/2 cup grapeseed
Directions
1. Cook oranges until soft. Deseed.
2. Blend with sugar and grapeseed.
Garnish
Ingredients
Carrots
Sugar Snap Peas
White Pearl Onions
Roasted Carrots Directions
1. Wash thoroughly.
2. Season with salt/pepper/evoo
3. Roast at 450 degrees for 20-30 minutes.
Sugar Snap Peas Directions

1. Blanch for 30 seconds in heavily salted water.
2. Shock in ice water
White Pearl Onions Directions

1. Blanch for one minute
2. Portion.
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Strawberry Lime Curd, Toasted

Yogurt, Milk Crumble, Mint
February 22, 2015
Strawberry Lime Curd, Toasted Yogurt, Milk

Crumble, Mint
Strawberry Lime Curd
Ingredients and Directions

1c Strawberry Puree
3 Eggs (Whisked Together)
2 Tbsp. Sugar
1/2 lb. Butter
1 Tbsp. Cornstarch
TT Lime (zest and juice)
1. Cook over double boiler.

2. Add limejuice and zest to taste.
Lime Puree

20 Limes Zest
Simple Syrup
Grape Seed Oil
1. Cooked in simple syrup.

2. Blend with grape seed oil.
Milk Crumble

1 Cup AP Flour
1 Cup Panko
1 Cup Milk Powder
1 Cup Sugar
1 Cup Butter (melted)
1 Cup Bee Pollen
1. Combine.
2. Bake at 375 degrees Fahrenheit until golden
brown.
Yogurt + Lime Ice

1 Qt Yogurt
1 Qt Crema
4 Limes (zest and juice)
1. Charge 2 times in Isi.

2. Disperse in bowl of nitrogen.
Toasted Yogurt

1 Qt. Greek Yogurt
1. Char until dark.

2. Blend.
To Garnish
Fresh Strawberries and Mint
Copyright 2016 Mei Lin. All Rights Reserved.
Photos by @danielnguyenphotography
@ulteriorepicure @porkbellystudio @claydohboon
@jlewkow @DavidMoir @TommyGarcia @dinaavila
@hugojuarezphoto

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Recipes Mei Lin 8/16/16, 6:24 PM

About Gallery Recipes Press Contact Events

1/2 cup brown sugar

1 tsp baking soda RT @Eater: Oprah brings her own truffles

1/2 cup crunchy peanut butter

1/2 cup dark chocolate (rough chop)

Preheat oven to 350*. Spray coconut spray in 12

Mix flour, white sugar, brown sugar, cinnamon,

Stir bananas, peanut butter, coconut oil, and

Bake in the preheated oven until a tooth pick

! 1 Comment ! 1 Like ! Share

Gluten Free, Sugar Free & Vegan

200g diced sauteed apple

175g mashed banana

40g rehydrated raisins

40g dried apple (Rough chop, in food

75g mixed nuts (rough chop, in food processor)

80g toasted oats

30g rice cake flour (blend rice cakes in vitaprep

5g pumpkin pie spice

85g apple juice

20g yacon syrup

Mix wet into the dry ingredients.

rest for 10 minutes

spray silpat or parchment paper with coconut

portion with ice cream scoop into a ring mold,

bake at 350* for 13 mins on high fan.

! Comment ! 0 Likes ! Share

Cranberry - Apple Mostarda

Yields: 12 - 4oz Jars

3 tablespoons yellow mustard seeds

In a saucepan, whisk the mustard seeds, sugar,

! Comment ! 0 Likes ! Share

Kimchi Bloody Mary

Juice of 2 large lemons

1 to 2 tablespoons Worcestershire sauce

1 1/2 cloves garlic, passed through a garlic

2 teaspoons coarsely ground pepper

1/4 to 1/2 teaspoon Tabasco sauce

Lemon wedges, for serving

Celery sticks, cucumber sticks for serving and

Take Jar of Kimchi and blend. Pass. Add lemon

Pour 1 part vodka and 3 parts Bloody Mary mix

! Comment ! 0 Likes ! Share

1 cup loosely packed fresh mint leaves

1 cup fresh basil leaves

2 teaspoons Simple Syrup

3 tablespoons Yuzu Juice

4 ounces (1/2 cup) vodka

Cut 4 thin spears from 1 cucumber, and reserve

Use cup of cucumber scraps for muddling.

Fill a cocktail shaker with ice. Add mint, basil,

simple, and yuzu juice, and shake.

Add the vodka and shake. Strain into glasses

Photo : Bonjwing Lee

! Comment ! 0 Likes ! Share

This will fit a 1/8 sheet tray

350g dark chocolate, chopped (70

1. Line a 1/8 sheet tray with wax paper and

! Comment ! 0 Likes ! Share

Vietnamese Caramel Chicken

Vietnamese Caramel Chicken

1/3 cup brown sugar