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derpycook

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

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!

someone asked about the backstory behind my pfp 😭

someone asked about the backstory behind my pfp 😭 also random fact: my Vietnamese name means “little bird” 🥹

I took more of a Chinese approach for my karage, i

I took more of a Chinese approach for my karage, it’s super simple and easy to make. You can easily use your air fryer to make these instead of frying them as well!!

Recipe:
2 chicken breast/4 chicken thighs
1 Small Ginger Piece
6 Garlic
2 tsp white pepper
1 tsp salt
1 tbs Chinese cooking wine
1/8 C potato starch
Instructions:
1. Mince a ginger and garlic and put it in a mixing bowl.
2. Cube some chicken into small pieces and put it in the bowl.
3. Add the cooking wine, white pepper, salt, and mix.
4. Heat up pan with neutral oil on medium high
5. Add potato starch to chicken and mix. Grab 3/4 pieces and squeeze a ball.
6. Add the chicken to oil and flip every 2 minutes until golden brown.
7. Allow the chicken to rest for 5 minutes before eating it.

These are perfect with spicy mayo, a lime/lemon wedge, and white rice.

One day, I want to open my own cafe with not only

One day, I want to open my own cafe with not only coffee and pastries, but also serve popular breakfast items that are popular in Southeast Asia. I have so many ideas for this show and hope you guys tag along for the ride :-)

Music: @inschibi

Recipe:
With sourdough:
2 1/4 c (280g) all purpose flour
3/4 c(120g) sugar
1/4 tsp (3g) salt
1 stick unsalted butter
1/2 c frozen blueberries
1/2 c (140g) sourdough discard
1 large egg
2 tbs (30g) milk
1/2 tbs (8g) vanilla extract
2 tsp (10g) baking powder *I accidentally said baking soda in the video, sorry*

Without sourdough:

2 1/2 c (350g) all purpose flour
3/4 c(120g) sugar
1/4 tsp (3g) salt
1 stick unsalted butter
1/2 c frozen blueberries
1 large egg
1/4 c +2 tbs (100g) milk
1/2 tbs (8g) vanilla extract
2 tsp (10g) baking powder *I accidentally said baking soda in the video, sorry*

Instructions:
1. Cut the butter into small cubes and freeze them for 25 minutes.
2. Combine all dry ingredients (flour, sugar, baking powder, salt)
3. Mix all the wet ingredients (milk, vanilla extract, egg, sourdough discard (if you have it)
4. Place the butter into the dry mixture and press the butter with your fingers with the flour until the butter is a pea size and mix in blueberries.
5. Add in the wet ingredients and mix it. Once it’s a shaggy dough, cover it with a wet towel for 25 minutes to let the flour hydrate.
6. Place the dough on a floured surface and knead until it comes to a firm shape. And cut it in half and stack it then flatten it out. Repeat this about 2 more times.
7. Roll the dough into an 8 in circle and cut 8 triangles.
8. For the best results, place the scones into the freezer for about an hour before baking. But you can bake it right away if you’re in a rush.
9. Bake at 400F/204C for 18 minutes or until golden brown.
10. Allow it to cool completely and prepare the icing.

Glaze:
2 c powdered sugar
1-3 tbs lemon juice

1. Mix lemon juice and powdered sugar, look for a wet glue consistency. If it’s too thick, slowly add lemon juice. If too thin, slowly mix in powdered sugar.
2. Ice the scones and allow it to harden completely but serving.

Made some lemon blueberry scones for my mother in

Made some lemon blueberry scones for my mother in law’s tea party ☕️🫖😊

Staged by @designbygenoviene 🩵

With slowly summer approaching, I’m dedicating my

With slowly summer approaching, I’m dedicating my time to filling my freezer with ice cream.

Cookie n Cream Ice Cream Recipe:

Ingredients:

3 Egg Yolks
1 Cup Heavy Cream (240 g)
1 1/2 Cup Sugar (200 g)
2 Cup Milk (490 g)
1/4 TSP Salt

Instructions:

1. Separate the egg yolks from the egg whites and place into a large glass/stainless mixing bowl.

2. Add in the sugar and salt then mix it with the egg yolks.

3. Pour in the cream and mix then mix.

4. Get a small pot of water on the stove and place the mixing bowl on it and continue to mix every 3 minutes until the sugar has completely dissolved.

5. Once the sugar has dissolved, heat up the liquid to 180F/82C. Then pour the liquid into the ice cream maker through a strainer to get rid of any lumps and churn for an hour.

6. If you don’t have an ice cream maker, get a bigger bowl that can hold the mixing bowl. And fill it to the brim with ice and add salt. Do not touch it, you will get a burned. Place the bowl on top of the ice mixture, constantly whisk the liquid every 5 minutes until it thickens.
7. Break cookies into the ice cream and mix.

8. Place the ice cream into a container with a lid and place it in the fridge overnight or at least 8 hours and serve.

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