elanne 🌾✨

#ad From the screen to my plate! Watching all my favourite shows on @Flavour Network with a plate of these Chewy Mochi Corn Bars! Now available to stream on STACKTV. #ad Shout out to @sonia ✫ saltnpepperhere for her recipe that can be found on FlavourNetwork.ca! #flavournetwork #mochi #easydessert #corn #gordonramsay

#ad This dessert reaffirms my love for all things mango and all things rice. Sweet and coconutty 🥭🥥🍚 Mango Sticky Rice. @ZWILLING Canada #ad Recipe: 160g long grain thai sticky rice 1 can full fat coconut milk (used for desserts) 40-50g yellow rock sugar ¼ tsp salt 1 ripe mango Wash and soak the sticky rice for at least 2 hours (overnight is best). Drain well before steaming. In a 1L Staub Cocotte combine the coconut milk, rock sugar and salt. Simmer for 10 minutes. Do not let it reduce. Set aside. In a 5L Staub Cocotte place a steaming rack on the bottom and a colander resting on top. Add 2 inches of water and bring it to a boil. Lay out a damp cheesecloth in the colander. Place your soaked rice in the center. Spread it out slightly so it can evenly cook. Cover with the ends of the cloth and place the lid on the pot. Reduce the heat and bring the water to a simmer. Steam the rice for 25 minutes. Two minutes before the rice is done, reheat your coconut sauce so it is hot. Transfer your steamed rice to a bowl and add about ½ a cup of your hot coconut sauce. Use a spatula to mix the rice and the coconut sauce together until it is fully absorbed. To plate, transfer a serving of the rice to a bowl and flip it upside down onto a plate. Serve alongside slices of mango and the remaining coconut sauce. #mangostickyrice #mangodessert #zwillingcanada #zwilling1731 #staub

Making my Korean Hanok Gingerbread House: Architectural Day! Shout out to my Mum (Terri Boake) who is an Architectural Professor at the University of Waterloo 😩👍🏻 Couldn’t have done it without ya Come back tomorrow for cookie day! #gingerbreadhouse #gingerbread #diycrafts #koreanfood #christmascookies

Grand finale of making my Korean Hanok inspired Gingerbread House! Merry Christmas!! 🎄 Thank you for the kind words and love for this project. Had so much fun making this! Can’t wait for next year #gingerbreadhouse #gingerbread #christmas2024 #christmasdecor #hanok

My Korean Hanok inspired Gingerbread House for 2024! 🎄 Took so long but i’m in love!! I’ll be posting daily until the 25th so if u have a Q leave it below! #gingerbreadhouse #gingerbread #diyproject #hanok #christmascookies

Baking up my Gingerbread House while I give you some Cookie Tips! Listed below 👇🏻 I’ve been making Gingerbread houses for 5+ years and baking for 12+ years. This gingerbread recipe from @Liz Marek has been my favourite so far: https://sugargeekshow.com/news/gingerbread-house-recipe/ Tips for some nice lookin cookies: 🍪 Choose a dough recipe that doesn’t spread too much upon baking. Having the cookie maintain the original stencil shape is important! 🍪 Roll the dough between parchment paper to prevent sticking. This will give the finished cookie a better texture that is not caked with flour! (And if you have to re-roll, the texture will be less compromised!) 🍪 Cut out as many pieces from the first roll! The more times you have to re-roll the dough, you are developing the gluten and changing the texture of the cookie. Which could lead to shrinkage or just.. ugly cookies 🍪 If you are making candy windows, use PARTIALLY baked cookies! Using perfectly baked cookies results in burnt or overdone cookies. To make windows: Place a 3/4 baked cookie on parchment. Crush up candies and place them in your cookie window holes. Melt the candies in the oven at 325 for a couple minutes until flattened. Let them cool completely. 🍪 If your cookies expand or shift while baking: while they are warm from the oven: use a flat edged spatula to correct the shape. (Think of the cup hack!) 🍪Super important: have fun and eat all the scraps #gingerbread #cookiedecorating #gingerbreadhouse #christmas #christmasbaking

Salmon Pot Rice with a Scallion Sauce Vinaigrette. I’ve been having so much fun making claypot rice (and getting great use out of my ceramic pots collection) Full recipe is on my blog 😘 #salmonrice #salmonrecipe #ricebowl #dumplingsauce #claypotrice

Brown Sugar Hotteok (호떡) If it’s not burning my mouth I don’t want it 🔥 Such a comforting street food, reminds me of my trip to South Korea last year. What are your Top 3 street foods? Hotteok Recipe: Makes 10-12 1.5 cups flour 6 tbsp sweet rice flour 1 tsp instant yeast 3 tsp sugar 1/4 tsp salt 1 cup warm water or milk 1/2 tbsp vegetable oil Combine dry ingredients in a large bowl. Add the warm water (or milk) along with the vegetable oil. Mix until it comes together and is not too sticky. Cover with plastic wrap and refrigerate overnight or at room temp until tripled in size. 20 minutes before using, punch the dough down to deflate and let it sit at room temperature. Filling: 1/2 cup brown sugar 1 tbsp flour Pinch salt 2 tsp cinnamon 1/2 cup chopped nuts Mix the contents of the filling together in a small bowl. When the dough is ready, oil your hands, take a portion of the dough and flatten out to a disc. Place 2 tbsp of brown sugar filling in the middle, and wrap with the edges of the dough to seal. Repeat with remaining dough Place a skillet or cast iron over medium heat and add 3 tbsp of oil. Place 2-3 hotteok seam-side down in the pan. Press down on it with an oiled Hotteok press, spatula or underside of a bowl to flatten. Fry 2-3 mins a side or until golden brown. Remove from heat and let cool slightly before eating! #koreanfood #hotteok #streetfood #koreanstreetfood #cookingreels #pancake

Crunchy is the best food texture. Eel Claypot is definitely fulfilling my crispy dreams. Charred bits of rice at the bottom, pickled radish, fried shallots and a melt in your mouth broiled eel. Using prepared teriyaki eel makes this simple and delish. Recipe on my blog soon! #ricedishesfordinner #riceinapot #claypotrice #unagidon #eel #teriyaki #singleservingmeal

Apparently in crisis I become musical 🎤 #subtleforeshadowing DAY 5 - The construction of my Gingerbread Korean Hanok Gluing the house together with some hothot sugar went FAIRLY WELL. I piece together the four walls (door wall, single window wall, the screen doors and blank wall) As well as stuck together the porch! Tomorrow (the finale!) we tackle that beast of a roof 🫠 Should I post a template? Would you buy one for >$10? #gingerbread #gingerbreadhouse #christmas #christmascookies #cookiedecorating

Day 4 - Decorating my Korean Hanok Gingerbread House ✨ This part took me about 2 days. ALSO all of these clips are in 500x speed LMAOOOO I am slow. It’s all coming together! Only a couple things left #gingerbread #koreanfood #christmascookie #diycraft #hanok

Shrimp Kakiage Don 🦐 Crispy tempura battered fried shrimp clusters on a bed or steamy rice and doused in tentsuyu (similar to okoy!) Full recipe on my blog (linked the ladle there as well as in my Story Highlights) elanneboake.com/recipe-blog #tendon #tempura #kakiage #shrimp #japanesefood #ricebowl #EasyRecipes #omakase

breakdown of how i achieve the lighting in my videos (as someone who’s kitchen is nowhere near a window—daylight didnt make the cut) lemme know if you have other Gear questions #lightingtips #contentcreatortips #videography #foodietiktok

Meet Ponzu Shoyu— the fruiter cousin of soy sauce that you should add to your drizzle arsenal 🍊 My version uses blood orange and a cold steeping method. No pot—Only one jar required! Recipe: 1/2 cup light soy sauce juice of 1 blood orange (approximately 1/3 cup) 1/4 cup rice vinegar 1/4 cup distilled water 2 tbsp mirin handful of katsuobushi 2” square of dried kombu Add all of the ingredients (including the whole squeezed orange) in a mason jar or glasslock. Store in your fridge for 2-3 days. Afterwards you can transfer it to a separate glass bottle, passing it through a sieve or cheesecloth to get rid of the orange rid and katsuobushi flakes. This will last for 3 weeks+ in your fridge. #ponzusauce #ponzu #sashimi #hamachi #japanesefood #cookingreels #bloodorange

TL;DM Potatoes - crispy layered Potato Pavé with a Whipped Truffle Ricotta Full recipe on my website! And stay in touch!! Ill miss you— find me on Insta 🙂‍↕️ #potatorecipe #potatopave #whippedricotta #foodietiktok #layeredpotato #tldr

Hamachi Crudo - kumquat, fennel, pistachio aïoli, blood orange ponzu & shallot oil been working on the flavours for this for a bit! And I’m so happy with it! Gonna be posting the videos for the components soon xx #hamachi #crudo #sashimi #fennel #pistachio #kumquat #ponzusauce

Recreating the Zaab Wings from @Fish Cheeks Tried these on my trip to New York City a few weeks ago— the flavours started dancing on my tongue I felt like Remy from Ratatouille. Recipe: 1/2lb chicken wings 80ml fish sauce 80ml warm water 55g sugar 3 cloves garlic 2 bird’s eye chilis Juice of 1/2 lime 1 L oil, for frying 20g corn starch 20g potato starch Spice mix: 3g fried garlic, powdered 12g toasted glutinous rice powder 1-2g citric acid 5g paprika 3g cayenne 15g sugar 3 lime leaves, powdered 5g salt 5g MSG Combine marinade ingredients in a large bowl. Add the chicken wings. Cover and place in fridge for 24 hours. 8 hrs before cooking, remove the wings from the marinade and place on a rack in the fridge to air dry. In a pan, add your dry rice and lime leaves. Toast over medium heat until the leaves are dry and the rice has slightly browned. Use a coffee grinder to grind the rice to a powder, likewise with the lime leaves. Combine spice mix in a small bowl. Set aside To fry: Preheat a large sauce-pot with oil. Dredge the wings in a mix of cornstarch and potato starch, shaking off any excess. Once the oil reaches 325 degrees fry the wings for 5 mins or until cooked. Remove wings from the oil let them cool for 5 mins. Turn the heat up under the oil. Fry wings again for another 2 mins or until golden brown. Place the wings in a large bowl, and dust with your spice mix. Toss to coat them evenly. #thaifood #nycrestaurants #restaurantcopycatrecipes #chickenwings #airfryerrecipe

trying a Strawberry Sando in… Paris? 📍 Benchy, 50 Rue du Cherche-Midi This was SO yummy and FLUFFY 🍓 🍰 #japanesefood #strawberrysandwich #paris #thingstodoinparis #foodiesoftiktok

a much needed explanation of all of my camera gear 💪🏻 you all liked the lighting video so this is a continuational series Gear: @Sony Alpha ZV-E1 Sigma Art Lens 2.8f 24-70mm Sony 35mm 1.8f Prime Lens Sigma 30m 1.4f Prime Lens Sony TOUGH SDXC U3 300MB/S L-Bracket #cameragear #sonyalpha #howtoshootcontent #tiktokfoodie #letscook #cameralens #sigmalens