Kristina Cho

Laminated Milk Bread 🍞🥐 The full recipe for this in loaf and bun form with lots of photos and video guides is in my latest newsletter, link is in my bio! It’s not an effortless recipe but once you get it right you feel so powerful and professional! Happy baking! #breadmaking #milkbread #baking #bakingrecipe #breadmaking #lamination #croissant #pastry

Tomato Leaf Noodles 🍅🌿🍜 I first had tomato leaf noodles at Wildweed in Cincinnati while on book tour last Fall and haven’t been able to stop thinking about them since. My tomato plants finally needed some pruning, so I snipped some and made fresh noods. Tomato leaf noodles taste like how tomato leaves smell, which is incredible and like a warm and fresh summer day. Since the flavor is so delicate I simply served them with a tomato kombu broth (recipe is in Chinese Enough) and a jammy egg, but the possibilities are endless! If you want to try making them, here is what I did. Blanch 100g tomato leaves and dunk into cold water. Squeeze out the extra water and puree with 160g warm water until smooth. Strain through a mesh sieve until you have 160g of dark green and fragrant water. In a large bowl, mix to combine 300 all purpose flour with a pinch of salt and make a well in the center. Pour the liquid into the center and start mixing the flour into liquid to form a shaggy dough. Start kneading to form a dough ball and continue to knead on the counter until relatively smooth, 8 to 9 minutes. Cover or wrap the dough ball and let it rest on the counter for at least 1 hour. Divide the dough into 3 portions and dust with cornstarch. Roll out into a thin sheet about 16 inches long. Brush the surface with cornstarch and fold up the dough. Cut the dough into thin noodles and loosen with your hands. You can also give each noodle a little tug to length and then twirl into a noodle nest, but it’s not necessary. Keep the noodles covered as you repeat. Bring a large pot of water to boil and then carefully add the noodles and loosen with a pair of tongs or chopsticks. Cook the noodles until bouncy and chewy, about 1 minutes. Strain the noodles and serve with your favorite broth or sauce. #Recipe #noodles #asianfood #chinesefood

Honored to make my friends’ wedding cake this Fall! I thought it would be fun to share the process with you, especially if you’re considering making a wedding cake one day! Ignore the buttercream in my hair and on my face 😅 Part 1 is cake tasting! Not only is it fun for the couple but it really helps figuring out what flavors work best together and fit the vibes of the wedding! I made a cake palette or each component so they could mix and match. I also stacked some mini cakes in some pairings I thought would be delicious together! Flavors are below and stay tuned for part 2 where I work out the design! Cakes: Orange Blossom Cake Lemon Olive Oil Cake Funfetti Fillings: Lime Curd Passion fruit curd Strawberry Lychee Jam Ginger Peach Jam Buttercreams: Raspberry Swiss Meringue Buttercream Lite Matcha SMB Salty Vanilla SMB Cream Cheese Frosting What would be your favorite combo? #baking #weddingcake #cake #cakedecorating

Flat and Crispy Shrimp and Chive Dumplings! A perfect party dumpling. Full recipe is in my newsletter! #chinesefood #asianfood #Recipe #cooking #dumplings

with wine and Lao takeout! Feeling so so thankful and proud to have written Chinese Enough 🧡 @James Beard Foundation #chinesefood #asianfood #cookbook #jamesbeardnominations