ReCPY takes you through the Japan-inflected world of baking and cooking, with a distinct Yamahomo accent.
Yamahomo is based in NYC. He prefers to stay in the kitchen all weekend long rather than going outside.
ReCPY
April 26, 2010
ReCPY: CreMO Brulee
My obsession with rice flour continues. As I mentioned in my last post, I think I can substitute flour with rice flour for any recipe. It may be too subtle to taste the difference for some, but others are very distinctive, such as MOffins. Warning: if you don’t like sticky textures, you may not like […]
April 19, 2010
ReCPY: MOffin Follow-Up (x3)
Sorry for disappearing for so long since my last post– had a couple of weeks full of extreme work situations. Having said that, I still bake every weekend, but just haven’t have time to post any of it. Since I found the delightful MOffin recipe, I’ve been obsessed with rice flour. The texture, as well […]
March 1, 2010
ReCPY: Mochi + Muffin = MOffin
I once saw a recipe on Tastespotting using rice flour instead of regular flour to make muffins. I tried making them and gave them all away, without even try one. The lucky person who tasted it told me I should sell them. A long time has passed since then, and I decided to make them […]
February 23, 2010
ReCPY: Fish in a Blanket (Chikuwa Pan)
In Japan, there are a LOT of food items you can only find in a specific to a town, city, or area. ã”当地グルメ or “local gourmet food” items are something tourists must get when they visit the area. Some of the foods are too weird to ever become popular, and others get national attention, becoming […]
November 22, 2009
ReCPY: Japanese Chiffon Cheesecake (Holiday Matcha Edition)
Remember my post about making a Japanese cheesecake? It’s a simple recipe, but very difficult to retain the fluffiness because of all the egg whites. Although it rises high during baking, but it shrinks down like an old person once you take it out of the oven. It’s like taking Viagra before baking: it performs […]
November 12, 2009
ReCPY: Pickle Pear Liqueur
In August, I found these cute mini pears at the Green Market. I think they are called pickle pears. What do you do with “pickle” pears? Pickle them, right? Instead, I remembered Yoko’s post on homemade umeshu (plum wine), and decided to make homemade pear liqueur. The last time I was at Mitsuwa, they had […]
November 3, 2009
ReCPY: Baumkuchen Follies
Sometimes store-bought trumps homemade. Mozzarella is definitely one. Peking duck is another. XLB, totally. You can make it all at home from scratch, which I’ve done, but it’s all readily available (especially in NYC), so why do I bother spending an entire day creating it? XLB at decent Chinese restaurants are not that expensive. The […]
September 17, 2009
ReCYP: Battaglia della Mozzarella (Mozzarella Battle), Part 2
I actually made this a week after the first trial, hence my memory isn’t too clear. So after the first trial, from when I bought cheese curd at Arthur Avenue in the Bronx, I was determined to make the very best mozzarella. Unfortunately it’s very difficult to find curd in the city. Even a store […]
September 8, 2009
ReCPY: Xiao Long Bao
After spending two weeks in Europe, eating pasta and paella everyday, my Asian part of the body started screaming “WHERE IS MY RICE?!” Also being away from the kitchen for two weeks made me want to cook continuously this past weekend. Yes, Italy was great, food awesome, drank grappa like it was water, partied like […]
August 3, 2009
ReCPY: Battaglia della Mozzarella (Mozzarella Battle)
Sorry for my long absence. Summer has been occupying me and it’s also too hot to cook anything in particular. Last weekend, my friend Sal from da Bronx took me to Arthur Avenue. I’ve always wanted to check it out, but was scared to go by myself. It’s da Bronx after all, ya know? Sal […]