Quick Brazilian Cheese Rolls (Pao de Queijo) – Gluten Free!

Ingredients: 
1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese *you can play around with the cheese. I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar. All great!

Optional:
extra cheese to sprinkle on top and any herbs/flavorings you’d like to add. Try rosemary and or garlic powder, my favorites!

Method: 

1. Preheat oven to 400 degrees. 
2. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. 
3. Add cheeses and pulse 2 times. 
4. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less.
5. If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt. 
6. Bake for 15-20 minutes until puffed and golden. 
7. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm.

These actually don’t re-heat well so I recommend making and eating fresh. 
Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill mine pretty full (a good 3/4 full) and I generally get about 16-18.

Lobster Yee Mein Recipe (Lobster Noodles with Ginger and Scallions)

Ingredients: 
1 lobster (about 2.5 – 3 lbs)
4 oz. Yee Mein or E-Fu Noodles
1 1/2 cup water + 1 tablespoon corn starch (use more corn starch if you like thicker sauce)
2 stalks scallions (cut into 2-inch length)
10-12 slices peeled ginger
3 tablespoons cooking oil
Extra cooking oil for frying

Sauce: 
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/8 teaspoon white pepper powder
1 1/2 teaspoons sugar
1/2 teaspoon sesame oil
1 tablespoon Shaoxing wine
Salt to taste

Method: 

1. Clean the lobster and chop into pieces. Lightly crack the lobster claws in advance. Blot the lobster dry with paper towels.
2. Heat up a pot of boiling water and boil the Yee Mein according to the packing instructions. Make sure not to over boil the Yee Mein. Drain and set aside on a big plate/bowl. 
3. In a big wok or deep skillet, heat up 3 tablespoons of cooking oil. 
4. Stir-fry the ginger until aromatic and drop in the lobster. Stir continuously until they start turning red, then add in the sauce, follow by the water. 
5. Continue to stir and coat the sauce nicely, then cover the wok/skillet with its lid and wait for a couple minutes or until the lobster pieces are cooked through. (Do not over cook the lobter as it will turn rubbery in texture!) 
6. Remove the lid and add the chopped scallions into the lobster. 
7. Add salt to taste if needed. 
8. Transfer the lobster out and pour onto the bed of yee mein. Serve immediately.