Homemade Thai Tea with Boba

January 01, 2019

I have been meaning to make my own Thai iced tea with boba for the longest time. In fact, I bought the ingredients about 6 months ago. I just never got around to it until this week when the temperatures in New York skyrocketed, and I was in desperate need of something cool and refreshing.
After making it for the first time this past weekend, I can officially say that I waited far too long. I can also make a serious promise to myself that I will not spend any more money buying bubble tea when I can make it at home with little effort.






Ingredients for tea
12 tablespoons of tea leaves
4 cups boiling water
2 tablespoons granulated sugar

Directions for tea
  1. Using a french press, strainer or any other desired method steep tea for 5 minutes
  2. Remove leaves from tea, then sweeten and refrigerate

Ingredients for boba
1 cup tapioca pearls
1/4 cup honey
1/4 cup granulated sugar
1/3 cup brown sugar
1 cup water

Directions for boba
  1. Bring a pot of water to a rolling boil.
  2. Add tapioca pearls to water and cook for 15 minutes.
  3. Remove pot from heat and allow tapioca pearls to sit in water for 15 minutes.
  4. Place a saucepan over medium-high heat and add water, sugars, and honey. Allow to cook until sugars are dissolved. Remove syrup mixture from heat.
  5. Strain tapioca pearls from water and place into the hot syrup mixture. Allow to sit until they are room temperature.


Ingredients for sweetened milk mixture
4 tablespoons condensed milk
1/4 cup milk

Directions for the sweetened milk mixture
  1. Mix milk and condense milk thoroughly.

Assembly
  1. Place a few cubes of ice in a glass.
  2. Add few tablespoons of tapioca pearls that have been strained of the syrup mixture.
  3. Pour tea over ice then add a sweetened milk mixture to taste
  4. Store the leftover sweetened milk mixture, tea, and tapioca pearls (in syrup)* in the fridge so you can easily make yourself a glass whenever the mood strikes.

*I prefer the tapioca right after it has cooled rather than after it has been stored in the fridge. Refrigeration makes the centers a bit tough. It’s not a big deal–more so just personal preference as to whether you mind making a fresh batch of tapioca pearls every time versus storing cooked ones in the fridge.

Peppered Zucchini Noodles with Bacon

February 16, 2016

I know this post is called “Peppered Zucchini Noodles with Bacon,” but really it should be called “How To Make Zucchini Actually Taste Like Pasta.” 
For a while now I have tried to resist the vegetable noodle trend. I didn’t want to buy another kitchen gadget that would just take up space and collect dust. But then my sister’s awesome boyfriend bought me a spiralizing tool (which I’ll be reviewing soon), and just like that, I hopped on the bandwagon. 
I love real pasta more than anyone, but I’m just old enough to realize that eating vegetables is an important part of being a *functioning* adult. This recipe plus a number of others that I’ve been experimenting with make it super easy for me to get at least two or three vegetable servings packed into one meal (let’s just let the bacon and cheese part slide for now). 
Since this is a simple dish, I really made sure to prioritized the quality of my ingredients. I picked up this hoity-toity bacon from Whole Foods, and it’s actually worth the outrageous number of dollars I handed over for it. 
Hand to heart, this recipe seriously won’t even have you missing carby pasta goodness. I’m not over exaggerating this. I wouldn’t lie to you like that. If you’re still iffy about dropping $40 on one tool — I applaud your practical money skills — there are some cheaper options you can try like this and this
RECIPE serves one
(adapted from Inspiralized)
Ingredients
  • 2 strips of bacon
  • 1 large garlic clove, minced
  • 1 pinch of red pepper flakes
  • 1 large spiralized zucchini 
  • freshly cracked black pepper, from a grinder
  • 1/4 cup grated pecorino romano cheese

Instructions
  1. Pat spiralized zucchini with paper towels to remove as much excess moisture as possible
  2. Place a large skillet over medium heat and coat lightly with cooking spray. Add in the bacon and cook for 3-5 minutes and then flip over, cooking for another 2-3 minutes. Once done, remove and place on a paper-towel lined plate.
  3. Remove all of the oil from the bacon except for 2 tbsp. Add in the garlic and red pepper flakes and cook for 30 seconds. Then, add in the zucchini noodles and toss to cook, for about 2-3 minutes.
  4. Season the zucchini with about 5 cracks of the pepper and add in the cheeses. Toss to combine thoroughly.
  5. Crumble bacon into pan of zucchini noodles, then plate. 

A Weekend Farm Visit

November 13, 2015

This past Sunday, I took a trip to a gorgeous farm that was an hour train ride outside the city. It reminded me that fresh air doesn’t have to mean smog, and that there are animals that are totally worth interacting with (unlike the rats that scurry down the New York streets). 
I went with my two hilarious friends Lala and Amelia because they are the only one’s who shared the same excitement for seeing animals and eating the most delicious snacks from the Blue Hill Cafe at Stone Barns. If you haven’t heard of this place, then you need to watch the AMAZING Netflix docuseries Chef’s Table (episode two). The whole place is run by Dan Barber the leader of the farm-to-table food revolution.
The three of us had a fantastic time running around, taking pictures, and feeding animals (like this baby pig who is giving some serious side-eye). Lala and Amelia are defiantly my biggest foodie friends, and they for sure are the only ones who were willing to wake up at 7 in the morning and catch the train that would drop us off near by the farm. 




Despite how tired we were at the end of the day— none of us are early risers— it was totally worth it. For the most part people are pretty far removed from the process of how their food ends up in their fridge. Seeing the farm first hand solidified my appreciation for people that want animals to have a good life. It was a gorgeous day, and the farm looked like the perfect background for the most basic of basic fall photoshoots (Don’t worry, we all resisted taking pictures of ourselves jumping/throwing/frolicking through fallen leaves).