Put a wing on it.

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There was a crock-pot contest at work and we decided it was time we promote our blog a bit harder at our workplace. To show off our Asian heritage, our dish was this amazing honey garlic chicken wings and since we didn’t have a crock-pot, we used an instant pot instead.

The contest had two parameters: to feed 50+ people with a budget of $50. With those rules in mind, we had to find a recipe that was easily scalable and wouldn’t break the bank. This Instant Pot Honey Garlic Chicken Wings satisfied both!

There wasn’t that much prep work - we just needed to marinate the chicken wings for half an hour and brown them a bit before cooking it in the instant pot. We ended up browning the wings the night before and let them soak in the marinate overnight. The next day was also easy: 15 minutes to cook and another 10 minutes for the instant pot to decrease in pressure. The end result was fall-off-the-bone, mouth watering, soy-licious chicken wings. We couldn’t be happier with the result, considering the minimum effort we put in.

Did we win the contest? No - but that’s not what is important. It tasted delicious, anyway!

- Ken

Life is like a box of chocolates.

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Alright, can we call ourselves chocolatiers? Because we want to make chocolates for Valentine’s Day and it’s…a year away. Why do we want to make chocolates? Well…

If there’s one souvenir we constantly request to Japan goers or when we visit Japan, it’s Royce’s Nama Chocolates. The chocolates are a blend of milk chocolate and fresh cream. It is best eaten straight out of the fridge, and it’s soft and creamy. We love it and always crave it, but all Japanese imported goods come with a price so it was a pleasant surprise to discover that Just One Cookbook has a recipe on Nama Chocolates. The other surprise? It’s simple to make and only requires three ingredients: cocoa powder, dark chocolate and whipping cream. After incorporating the chopped chocolate with the warm whipping cream, pour the mixture in square tray and pop it in the fridge for several hours. Once it’s been chilled, we cut the chocolate into cubes and sifted cocoa powder. Honestly, it’s the easiest and prettiest confectionary we can present as a gift, so far.

Enjoy!

- Robyn

Rolling in the Cream.

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Rolled cakes are a staple in Hong Kong bakeries and it is cake that I grew up eating for breakfast, lunch, dinner or dessert. With the right amount of cream to cake ratio and the soft sponge cake - what is there not to love?

The coffee shop near our workplace has a great selection of rolled cakes, ranging from matcha to london fog. Seeing the selection of cakes as we pick up our coffee has inspired us to make our very own rolled cake . Since I am a coffee addict, we thought making a coffee flavoured cake is best. We used the Coffee Rolled Cake recipe from the cookbook, Tokyo Cult Recipes. It was surprisingly easier than we expected - everything from preparation to assembling the cake. The difficult part was making sure the cake is rolled with the cream, with the right amount of pressure, but not with too much strength that will cause the sponge to break apart.

The whipped coffee cream is to die for! There was extra and we saved it for another night to dip strawberries into. Never waste cream!

- Ken