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Spicy Miso Butter Sauce

I was looking through the photographs from my last visit to Japan late last year when a strong pang of miso-everything craving kicked in. Unsure of what to cook exactly, I started Googling for Miso Butter Sauce. SO MANY RECIPES! 10 minutes, later I was in the kitchen.

Still unsure what to make with it, I whipped up my own Spicy Miso Butter Sauce. I like getting messy in the kitchen – afterall, it is always the process of making that creates amazing things.

I later then spread it all over 2 large pieces of chicken thigh. They’re in the fridge now and I’m trying to see if this works as a marinate – fingers crossed!

Recipe follows.

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Spicy Miso Butter Sauce

Ingredients

1 Tbspn of Miso paste
1 Tbspn white sugar (to balance out the saltiness of the butter and miso paste)
50g Salted Butter (or Unsalted if you prefer)
Ground chili powder
Hot water

To Make

In a small bowl, cream butter and miso paste until smooth (I used a butter knife, in a steady chopping manner. You can use a spoon or fork OR a mixer/blender). Add in sugar. At this stage, place bowl over hot water to melt the butter mix and sugar for a smoother texture. This helps the sugar to melt for better consistency. Lastly, add in the ground chili powder according to your heat preference.

When you leave this sauce aside for a while, it’ll start to thicken up to a more peanut butter-ish consistency. Which is fine. If you want a runnier sauce, keep your butter and miso ratio 3:1.

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Tada! I’ll oven-grill those chicken thighs for lunch to work tomorrow and will let you know how they turn out. *fingers crossed*

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Basic Blueberry Muffins

(Previously blogged at tuileandtea.vsco.co) Most of the time, I never finished any ingredients in the fridge. So here’s what would normally happen. And if you’re just like me, these ingredients are probably already lying around waiting to be turned into something simple. A carton of leftover buttermilk, flour and a pack of untouched blueberries. Pancakes? Meh. Muffins, yes! Store them up till 3 days for breakfast, lunch and probably that lazy dinner too. MAKES A DOZEN 2 cups flour 1/2 cup caster sugar 2 tspn baking powder 1 egg 125g melted butter 150ml buttermilk powdered sugar (optional) Mix flour, sugar and baking powder. Beat egg and stir in 125g melted butter. Make sure the butter is cooled or the egg will cook (you don’t want that at all.) Pour wet ingredients into the flour mixture. Mix well and fold in the blueberries. Butter or line muffin pan with baking cups. Spoon batter and bake at 180deg for 25-30 minutes until insert comes out clean. Cool muffins on wire rack before dusting powder sugar over. If you intend to freeze them, do let the muffins cool completely, then freeze them up and reheat in microwave, whenever.