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Brazilian Cheese Bread (Pão de Queijo)

21 December, 2010 (08:44) | Chinese food recipes | By: admin

Brazilian Cheese Bread (Pão de Queijo)

December 20th, 2010 | Baking Recipes | 1 Comment

When I was working in LA, every week my colleagues and I would go to The Farmers Market at the Grove for the Brazilian BBQ. Pampas Grill—the stall selling the BBQ—is probably one of the most popular eateries at the Farmers Market. There is always a long line of patrons lining up for the hot-off-the-grill, juicy, and scrumptious Brazilian BBQ, including the Hollywood kind. One time, the ex-husband of Courtney Cox, David Arquette and his entourage were lining behind me…

While the meats served at Pampas Grill are amazingly good, I went there mostly for the Pão de Queijo, or Brazilian cheese bread—the mini cheesy puff in ball shape that is always soft but chewy, puffy, and addictive. I would load up a bunch of them to go with the meats. Lunch was always good.

Earlier this year, when Elise of Simply Recipes posted her Pão de Queijo Recipe, I was so excited to make it but I was pregnant then and followed a very strict diet that precluded me from eating cheese. Anyway, time flies and now that Baby G is here, I am sort of on a cheese binge these days. I finally made the Brazilian Cheese Bread. I finished all sixteen (16) of them in practically 15 minutes (!) and immediately made the second batch! They are so good that Little Teochew, my friend in Singapore, also made them.

Brazilian Cheese Bread (Pão de Queijo) Recipe
Source: Simply recipes
Makes 16

1 egg, at room temperature
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour (tapioca starch)
1/2 cup (packed, about 66 grams) grated cheese of your choice (I used mozzarella cheese)
1 teaspoon salt (or more to taste if you use a mild cheese such as mozzarella cheese)

Method:

Preheat the oven to 400°F. Grease a mini-muffin tin generously. Put all of the ingredients into a blender and pulse until smooth. Use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.

Bake in the oven for 20 minutes, until all puffy and just lightly browned. Remove from the oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later.

Cook’s Notes:

  1. I  used an olive oil/canola oil blend and the recipe works just fine.
  2. You can buy tapioca flour or tapioca starch at Asian food stores such as 99 Ranch. It’s also available at Whole Foods, or online.

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How To Cook Kung Pao Chicken, Chinese Szechuan Style

8 July, 2010 (02:11) | How to cook Chinese Food | By: admin


The Kung Pao chicken is a classical Szechuan cuisine originating from Szechuan Province in China. The classic Kung Pao chicken recipe is both spicy, flavorful and low in calories for the individual.

Step 1

This classic kung pao chicken requires smaller to medium sized chicken cubes. Use chicken breast and cut it into similar sized cubes.

Step 2

Include corn oil to a wok. After the oil gets about ~170 degrees F, include the chicken cubes from move 1. Cook 2-3 minutes. Get it out from the wok and set aside for later.

Step 3

Include a little bit a lot more corn oil to the same wok. Add scallions, ginger and garlic to it and cook it until you’ll be able to smell their aroma. Add chili paste and 10 dry modest chills (traditionally, kung pao chicken is incredibly spicy, include less modest chills if you desire) into the wok. Cook it for 10-15 seconds. Add salt, sugar, soy sauce, and Asian cooking wine. Cook for an additional 20 seconds.

Step 4

Include the chicken cubes to the wok. Cook it for 5-10 seconds. Add the cooked peanuts into the wok. Mix well. Turn off heat. The Szechun kung pao chicken is done.

Step 5

The kung pao chicken is traditionally eaten with rice.

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