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derpycook

just a little birdie helping friends start their cooking journey 🍅
💌 derpycook.caro@gmail.com

Get your matcha cloud while you can! 🍵☁️🥥 @bakery

Get your matcha cloud while you can! 🍵☁️🥥

@bakerybyren
📍 4300 N Campbell Ave
Ste 12, Tucson, AZ 85718

Hours: 7AM-3PM

Still can’t believe I’m saying this… my matcha clo

Still can’t believe I’m saying this… my matcha cloud from “Creating My Dream Cafe Menu” series led to my first collaboration with @bakerybyren!!

I hope you see this as a reminder to chase after your dreams, thank you for helping me get one step closer to mines 🥹✨

Matcha Cloud Special: 8/1-8/15
📍 Bakery By Ren
4300 N Campbell Ave Ste. 12
Tucson, AZ 85718
Hours: 7am-3pm

#arizonacoffee #foodcollaboration #homecafe #matchatime

Thank you so much @misenkitchen for gifting me you

Thank you so much @misenkitchen for gifting me your carbon steel wok! I put this baby to the ultimate test by cooking fried rice and I’m pleased to say she passed.

I look forward to future upcoming dishes I can make now with this new gadget, and I can’t stop thinking about banh xeo aka Vietnamese savory crepe.

If you’re interested trying this pan or any @misenkitchen products, use code “DERPY10” for 10% discount on your purchase.

#Misen #nontoxicpans #carbonsteel

This recipe was inspired by my favorite tofu shop

This recipe was inspired by my favorite tofu shop in San Jose, CA. I recalled always getting this flavor when my mom only ate vegetarian food during certain times of the year for religious reasons. She never forced me to join her, but I always enjoyed trying new things.

Turmeric Lemongrass Tofu (Serving 1)

Ingredients:

1 Firm Tofu
2 Garlic Cloves
1/2 TBS Lemongrass
1/2 TSP turmeric powder
2 TBS Potato Starch (Rice flour and Corn starch also works)
1/8 TSP Salt
Neutral oil

Instructions:

1. Cut the tofu into cubes, cut horizontally through the tofu so they aren’t thick. Then make enough slices to result into cubes, you should aim for 12 cubes.
2. Place the tofu cubes unto paper towels and press out the moisture gently.
3. Mince the garlic and lemongrass then set it aside.
4. Put the your starch of choice into a small bowl. And coat each side of the tofu and set it aside on a plate.
5. If you’re pan frying the tofu, fill the pan with enough oil to cover one side on medium heat. Flip to each side every minute until the tofu is lightly golden and set it aside on a paper towel plate.
If you’re airfying it, coat the tofu in neutral oil with cooking spray or brushing it on. And airfry it for 10-15 minutes or until lightly golden. And set aside on a paper towel covered plate.
6. On a medium high heat pan, put enough neutral oil to coat the surface. And place the minced lemongrass and continually stir it for a minute. And then add in your garlic and turmeric.
7. Once everything is fragrant, turn off the stove, add in the tofu, and toss it in the mixture.
8. Season the tofu dish and serve with white rice.
#veganrecipe #glutenfreerecipes #vietnamesefood #tofurecipe

remade my first ever viral recipe I posted over a

remade my first ever viral recipe I posted over a year ago, I honestly haven’t made an 8+ hour pho recipe since I discovered this method. I tend to see people use very expensive bones when making this, but I use the cheapest ones to get the best bang out of my dollar and the flavor is never compromised.

Recipe:

Ingredients:
1-1.5 LB Beef Bones
2 LB Flank Steak (Or Steak You Prefer; Ex: Eye of Round Steak)
2 LB Brisket (Optional)
2 TBS Salt (3.5)
2 TBS Sugar or 1 Big Sugar Rocks (5)
1.5 TBS Fish Sauce (3)
1.5 Large Yellow Onion
1/2 Large Ginger
2 TBS Coriander Seeds
3 Star Anises
1 Cinnamon Sticks
1 Black Cardamon
3 Cloves
1 TSP Fennel Seeds (Optional)
8 Green Onion Stems
1 Cilantro Bunch
2.5 LB Rice Pho Noodles

Optional Toppings & Condiments:
1 Bag Bean Sprouts
1 Thai Basil Bunch
2 Jalapeno
1 Lemons/Limes
Hoisin Sauce
Sriracha Sauce

Instructions:
1. Fill the instant pot to the 1/2 line with water and add in the bones (and brisket). Press the soup/broth setting and allow the water to boil until all the impurities surface for 20 minutes.
2. Preparing the aromatics, you can either use a pan, oven, or air fryer. On the cutting board, slice the onion and ginger in half with the skin still on. If using a pan, put neutral oil on medium heat and place the ginger and onion on their flat sides for 5-10 minutes or until the side has a nice char color and flip it and do the same on the other side. If you’re using the oven, put it to 450 F for 10 minutes. If you’re using an air fryer, let it roast for 20 minutes. Once the colors are a nice dark char and deep brown set them aside in a bowl/plate. (The rest of the recipe is the pinned comment.)

made my coffee table a Korean bbq spread for my fa

made my coffee table a Korean bbq spread for my family 🥰

#hostingdinner #koreanbbqbuffet #homecooks

this concludes my second attempt at kimchi, happy

this concludes my second attempt at kimchi, happy to say it was a success! ✨

#kimchikimchi #fermentationstation

never dim your light for others ✨ also news flash:

never dim your light for others ✨ also news flash: she’s an international pop star now 🥹

Fish sauce: @redboatfishsauce
Steak: @dickmansmeatndeli
Knive: @misenkitchen
Pan: @lodgecastiron

My absolute favorite fruit season is finally here!

My absolute favorite fruit season is finally here!

This is my first time trying a French canary melon and it’s so good. It’s taste like a cantaloupe but as juicy as a super ripe honeydew.

#melonseason #freshfruit

Pushing down the kimchi to prevent any bad bacteri

Pushing down the kimchi to prevent any bad bacteria being formed on the top :o

I realize I like my kimchi less seasoned than the traditional versions and allow them to ferment longer like a sauerkraut.

#homemadekimchi #fermentation #sauerkraut

first bites episode 1: key lime pie I plan to co

first bites episode 1: key lime pie

I plan to continue to make new dishes I never tried before and don’t have access to. And do a deep dive on the history of the dish and share my thoughts with you guys :-)

Loosely followed Claire saffitz’s recipe #keylimepie #foodhistory #onepiecefan

It’s like an edible lava lamp lol 🤓 #fermentaçãon

It’s like an edible lava lamp lol 🤓

#fermentaçãonatural #spontaneousfermentation #kimchikimchi

Made 20 pounds of kimchi for my “will it ferment?”

Made 20 pounds of kimchi for my “will it ferment?” series. I’m hoping to have fizzy kimchi for my final product, wish me the best of luck that it works out! 🤓

Products used:
@redboatfishsauce @jayonefoods

#fermentationstation #spontaneousfermentation

Some self reflection while I make fried lemongrass

Some self reflection while I make fried lemongrass garlic tofu :-)

Blooper from yesterday, I was reviewing my footage

Blooper from yesterday, I was reviewing my footage and I always mute my audio and to do voiceovers. Couldn’t help but to laugh at my live reaction 😆

#vietnamesefood #vietnamesecuisine

First matcha drink of many of the series 🥸 match

First matcha drink of many of the series 🥸

matcha cloud
Serving size: 1

recipe:
3 TBS heavy whipping cream
1 TSP sugar
1 TSP matcha powder
12-16 oz coconut water
pinch of salt
1. In a small bowl, froth the cream, sugar, and matcha until fluffy. If you don’t have a frother, just a whisk until the liquid is fluffy.
2. Add ice into a cup and pour in the coconut water. Top off the matcha foam and enjoy!

#matchacafe

Can you guess how much sushi was devoured during r

Can you guess how much sushi was devoured during recording this?

📍Kintaro
5975 E Speedway Blvd, Tucson, AZ 8571

You never have to buy burger buns again with this

You never have to buy burger buns again with this recipe!

Recipe:

With instant yeast:
4 1/2 C (563g) All purpose flour
3/4 C (216g) Whole milk
1 stick Unsalted butter (room temp.)
3 Large eggs (room temp.)
2 TBS Sugar
2 TSP instant yeast

With sourdough/levain:

4 C (480g) All purpose flour
3/4 C (216g) Whole milk
1 stick Unsalted butter (room temp.)
3 Large eggs (room temp.)
2 TBS Sugar
3/4 C (170g) Sourdough starter/levain

1. Mix milk, sugar, eggs, yeast together. Allow the yeast to foam up if you’re using instant yeast.
2. Add in the flour and mix until shaggy consistency. And cover with a damp towel for 15-20 minutes.
3. Knead the bread until it gains some structure and slowly add in cubed pieces of butter until you can do a windowpane test. You do this by grabbing the small piece of dough and slowly stretch it to see if it won’t rip. It should be able to keep its structure and you can see through it slightly.
4. Let the dough rest until it doubles in size. For instant yeast it’s about 2 hours and leaven is 7-10 hours depending on the temperature of your home.
5. Roll the dough into 8 pieces, tucking each corner into the bottom center and pinching it. Then softly roll it towards you until it has a smooth surface.
6. Place it on a tray and allow it to proof one last time. For instant yeast, it’s about an 1. And for levain, it’s about 4 hours. Cover them with a plastic wrap to keep the moisture.
7. Preheat the oven to 350F/177C and mix one egg to brush it on the buns.
8. Bake them for 15-20 minutes or until golden.
9. Allow them to cool before serving.

They are good in the fridge for a week and in the freezer for 4 months. Slice them before freezing so it’s easy to defrost.

Cacio e pepe focaccia anyone? ✨

Cacio e pepe focaccia anyone? ✨

made an earl grey infused toffee pudding cake with

made an earl grey infused toffee pudding cake with a vanilla bean toffee sauce. gonna try chai tea next time!

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