Mix flour/water dough ingredients, let sit for 20 minutes.
Mix cake flour dough ingredients, also let sit for 20 minutes.
While waiting for the doughs, mix the filling ingredients.
Split the flour/water dough into 24 pieces. Roll each piece into a ball, then use rolling pin to roll into a 1-1.5 inch wide, 3 inch long strip.
On each strip, put a thin layer of the cake flour dough mixture.
For each strip, place it with the shorter side closest to you. Roll the strip into a tube. Then turn the tube 90 degrees (so the circular part of the tube is closest to you). Roll it flat, once again into an approximately 1-1.5 inch wide, 3 inch long strip.
Repeat step 6 2 times.
Roll each piece into a ball. Flatten into a circle with a rolling pin.
Put filling in each piece of dough. To close the dough, make folds (instructions). Place the mooncake on a parchment paper lined baking sheet with the folds on the bottom (smooth side facing up).
Mix the egg wash ingredients. Use a brush to spread egg wash on each mooncake. Sprinkle sesame seeds on each mooncake.
Beat eggs. Fry half the egg mixture in a large pan with oil to make thin egg pancake. Then use the rest of the egg mixture to make another egg pancake.
Mix all the filling ingredients together.
For each pancake, spread a thin layer of filling. Then put one sheet of seaweed, and add another thin layer of filling.
Roll both pancakes.
Steam both pancakes over boiling water for 15 minutes.
Mix everything in a bowl except for the cooked glutinous rice flour from step 1.
Place bowl in steamer, steam for 25-30 minutes. Let it cool.
Put mixture on plastic wrap, divide into 16 pieces rolled into spheres (or desired number of mooncakes) cover with plastic wrap to prevent drying out.
For each mooncake, you should have about 15 g of the skin, and 30 g of filling.
Make 16 spheres of filling, about 30 g each.
When wrapping each mooncake, take one piece of the dough (make sure the rest of the dough pieces are still covered in plastic wrap).
Make a well in the dough sphere with one finger, put the filling in that well and carefully wrap the dough to cover the filling.
Coat the mooncake with the cooked glutinous rice flour, and then use the mold to form the mooncake shape.
Use a brush to remove excess flour.
Notes
Very important to cool the mixture in step 3.
For step 8, alternative is to roll the dough into a flat circle, but it will be difficult to wrap the dough around the filling. Making a well guarantees a thin, even layer of dough.
Mix pepper, cinnamon, curry powder, five spice powder, and salt. Over low heat, cook in a pan for 3-5 minutes. Let it cool.
Wash and cut chicken (into strips or cubes). Marinate chicken in soy sauce, sugar, garlic, and about 1 tsp of the seasoning from step 1 for 30 minutes in the refrigerator.
Coat each piece of chicken in the sweet potato starch.
Then deep fry each batch for about 5 minutes.
Deep fry basil (very quick, just a few seconds).
Put basil on chicken. Put some of the seasoning from step 1 on the chicken to taste.
Notes
other starch can be used instead of sweet potato starch
Mix warm water, yeast, and sugar. Cover with a wet cloth and let sit for 10 minutes.
Add flour and baking powder to yeast mixture. Knead dough. Cover with a wet cloth and let rise for 1 hour.
Make filling. In boiling water, blanch bok choy for 15 seconds. Put bok choy into ice water to cool down. Squeeze out excess water, chop into small pieces. After cutting, squeeze out excess water again.
Mix all filling ingredients.
Split the dough into desired number of buns.
For each bun 1.5 Tbsp filling for small buns, 2 Tbsp for regular sized buns.
On outside of each bun, brush oil then place in pan. Make sure the buns are all touching (if not touching, the buns will flatten); the oil is to prevent the buns from sticking to each other.
Cook on high heat for 2-3 minutes.
Then add 1 cup hot water (submerge bottom fourth of the buns).
Cook over medium heat for 10 minutes.
Add 1 tsp of oil to the pan. Fry for 2-3 minutes, moving pan back and forth to prevent sticking, and to get oil on bottom of each bun.
Sprinkle chopped scallion and sesame seeds on top.
Notes
fill the pan when frying (buns should be touching), if there are spaces the buns will flatten
Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long “snakes”. On a floured surface, cut snakes into half-inch pieces.
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.
In a medium bowl, mix together the mochiko, 1 cup of sugar, and water until well blended. Mix in the 2 drops of vinegar to soften. Pour into a microwave-safe dish, and loosely cover with plastic.
Microwave for 2-3 minutes, mixing every 30 seconds. Remove, and let cool until cool enough to handle.
In a small bowl, combine the potato starch, 1/4 cup sugar, and salt. Turn the mochi out onto the plastic, and cut into pieces using a plastic or wooden knife. Metal knives tend to stick too much. Roll the pieces in the potato starch mixture.
Coat the inner surface of the custard cups with unsalted butter.
Make caramel sauce:
Put the sugar and water in the pot. Heat the pot at medium heat (low heat will not work).
Let it sit until the surface becomes lightly-colored. Swirl the pot and even out the sugar liquid.
Caramelize the sugar and remove the pot from the heat.
Quickly add the hot water in 2 to 3 steps with a long-handled ladle. Tilt the pot away from you to avoid hot caramel sauce splashing and burning your hand. Swirl the pot and even out the hot caramel.
Pour the caramel evenly into the custard cups.
Crack the two eggs into a bowl. Lightly beat the egg with a balloon whisk. Don’t let the tip of the whisk leave the bottom of the bowl to avoid creating too much foam.
Add the milk and sugar in a pot. Turn on the burner. Stir with a spatula until all the sugar is dissolved.
Add the milk to the beaten egg while whisking the mixture.
Sieve the egg mixture with a fine mesh strainer. Scrape off the bottom of the strainer with a spatula. Remove any foam on the surface with a spoon. Pour the egg mixture into an easy-to-pour container.
Gently fill the custard cups with the egg mixture.
Cover each cup with aluminum foil. The foil will prevent the surface from getting dry. It will also help steam the pudding evenly.
Heat water in a pan and gently place the cups in it. The kitchen towel will soften the heat at the bottom. There should be enough hot water to cover the bottom half of the cups. Put the lid on.
Keep the water temperature just below the boiling point and steam the pudding for 18 to 20 minutes.
Do not bring the water to boil otherwise the smooth texture of the pudding will be lost.
Put kitchen gloves on and remove the custard cups. When they become cool, store them in the fridge.
Let’s serve the custard pudding. Scrape the side of the cup with the tip of a knife. Tap the cup on a kitchen towel and make a space around the pudding. Serve the pudding on a plate.
.25 large napa cabbage (about 1 pound), sliced into bite size pieces
1 small carrot, sliced into strips
2 Tbsp oyster sauce
1 Tbsp soy sauce
1 Tbsp potato starch or cornstarch mixed with 1 Tbsp water
1 Tbsp sesame oil
Salt and white pepper, to taste
Instructions
Place a large pan over high heat and wait 1 minute. When the pan is hot, add oil and swirl to coat the pan. Add cabbage and carrots and stir fry for 4 minutes.
Add oyster sauce, soy sauce and garlic – and cook for 1 minute
Next, add potato starch and water mixture and cook for one minute, stirring until the sauce thickens.
Add sesame oil, stir well and turn the heat off.
Season with salt and ground white pepper and serve.
Season the chicken breasts on both sides with salt and pepper.
Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Cook chicken for 4-5 minutes per side, or until the chicken is no longer pink on the inside (and registers 165°F with a meat thermometer).
Transfer the chicken to a plate and let it rest for at least 5 minutes before dicing into bite-sized pieces.
Broccoli
Heat the remaining 1 tablespoon olive oil in the same sauté pan.
Add the broccoli and season with salt and pepper, tossing to combine. Sauté for 4-5 minutes, stirring occasionally, until the broccoli is cooked and tender, but still slightly crispy.
Transfer broccoli to a separate plate, and set aside.
Cheddar Cheese Sauce
Heat the butter in the same sauté pan (or a separate saucepan) until melted.
Add garlic and sauté for 1-2 minutes or until fragrant, stirring occasionally.
Whisk in the flour until evenly combined and sauté for 1 more minute, stirring occasionally.
Gradually add in the stock, whisking to combine. Then add in the milk, pepper and salt, and whisk together until smooth.
Continue cooking until the mixture reaches a simmer and thickens.
Then stir in the shredded cheese, and stir until melted.
Remove from heat and use immediately.
Bowl Assembly
Toss the cooked chicken and broccoli with the cheese sauce until evenly combined.
Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water.
Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1/4 cup scallions. Add noodles; toss to coat.
To serve, mix in sesame seeds and garnish with the remaining scallions.
1 lb. chicken breasts, boneless and skinless, cubed
.5 yellow onion, diced
1 large eggplant, peeled and cubed
2 cloves garlic, minced
2 green onions, sliced
Instructions
In a small mixing bowl, combine the soy sauce, chicken broth/stock, rice wine vinegar, chili paste, cornstarch, and 1 tbsp. sesame oil. Mix well and then set aside.
Heat the remaining 1 Tbsp sesame oil in large saute pan over medium-high heat.
Add the chicken and onion and cook until the chicken is well-browned and the onion is tender, about 6-8 minutes.
Add the eggplant and cook until eggplant is mostly tender but not yet cooked through, about 3-4 minutes. Add the garlic and green onions, and cook for 1 minute, until the garlic is fragrant.
Add the prepared soy sauce mixture to the pan, cover, and then cook 5-6 minutes, or until the eggplant is tender and sauce is thickened.
1 pound boneless skinless chicken breast or thighs
1 tsp freshly chopped rosemary
1 tsp freshly chopped thyme, stems removed
.5 tsp salt
Freshly ground black pepper
1 cup pearl or Israeli couscous
Instructions
Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.
Next add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.
Bring soup to a boil, then stir in couscous. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom.
Reduce heat to medium low and simmer uncovered for 20-25 minutes or until chicken is fully cooked.
Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot.
If you find that you don’t have enough broth, feel free to add in another cup. Taste and adjust seasonings, if necessary.
8 oz Chinese egg noodles, cappellini, or pad thai– style rice noodles
1 Tbsp peanut oil
.25 cup peanut butter
.5 tsp toasted sesame oil
3 Tbsp rice vinegar
.25 cup soy sauce
2 tsp toasted sesame seeds
1 Tbsp honey
2 Tbsp freshly grated ginger, or 1 Tbsp ground ginger
2 garlic cloves, minced
1 Tbsp red pepper flakes
1 Tbsp sriracha or other red chile sauce
2 Persian cucumbers, 1 grated, 1 thinly sliced
1 scallion, chopped
.25 cup salted roasted peanuts, chopped
.25 cup fresh cilantro leaves, chopped
Instructions
Bring a pot of water to a boil. Prepare a bowl of ice water.
Cook the noodles in boiling water until al dente, 3 to 5 minutes. Drain and transfer to a bowl of ice water and soak for 5 minutes, until well chilled.
Drain again, return to the bowl, toss with the peanut oil, and set aside.
In a large bowl, whisk together the peanut butter, sesame oil, rice vinegar, soy sauce, sesame seeds, honey, ginger, garlic, red pepper flakes, and sriracha.
Fold in the grated cucumber, half the scallion, and half the peanuts. Add the chilled pasta and toss to coat thoroughly.
Transfer to a serving bowl, twirling the pasta into a nest shape.
Top with the sliced cucumber, cilantro, and the remaining scallion and peanuts.
2 pounds of chicken breast, cut into 3/4 or 1 inch cubes
.5 cup hot pepper flakes
2 Tbsp hot pepper paste
1 Tbsp soy sauce
3 Tbsp vegetable or corn oil
.5 tsp ground black pepper
.3 cup rice syrup (or corn syrup, sugar, honey)
6 large garlic cloves, minced
2 tsp ginger, minced
1 pound mozzarella cheese (optional), cut into small pieces
1 cup of sliced rice cake (optional)
1 green onion, chopped
.25 cup water
Instructions
Combine hot pepper flakes, hot pepper paste, soy sauce, 2 tablespoons vegetable oil, ground black pepper, rice syrup, garlic, and ginger in a bowl. Mix it well into a sweet and spicy paste.
Add the chicken and mix well by hand.
Heat up a skillet with 1 tablespoon vegetable oil. Add the sliced rice cakes and fry them for a few minutes. Turn them over with a spatula once or twice until both sides are crispy and light golden brown.
Place the marinated chicken into a heavy pan, preferably cast iron. Use the water to rinse the bowl and get the last of the sauce into the pan. Cover and cook over medium high heat for 10 minutes. If you use a normal frying pan, it will take 7 to 8 minutes. Be sure not to burn the chicken.
Uncover, stir and turn over the chicken with a wooden spoon. Add the rice cakes to the top of the chicken.
Turn down the heat very low. Cover and let cook another 10 minutes, until the chicken is fully cooked. If you’re using cheese, pre-heat the oven broiler.
When the chicken is cooked, put the cheese over the top. Slip it into the oven for a few minutes until the cheese is melted and bubbly
Remove and sprinkle with the chopped green onion. Serve hot.
Combine all sauce ingredients in a small bowl and mix well until the sugar is dissolved.
Cut the carrot into match sticks. Thinly slice the onion. Cut the scallions into similar lengths.
Cut the beef into thin 2-inch long strips and mix with 1 tablespoon of the sauce. Cut the stems off the mushrooms, and slice into 1/4-inch thin strips. Season with 1 tablespoon of the sauce.
Blanch the spinach in boiling water only until wilted. Drain quickly and shock in cold water. Squeeze out excess water, cut into about 2-inch lengths, and lightly season with salt and pepper.
Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 6 – 7 minutes). Rinse in cold water and drain. Cut the noodles with kitchen shears or a knife into 6 -7 inch lengths. Mix in 2 tablespoons of the prepared sauce in a large bowl.
In a large non-stick skillet, stir fry the noodles over medium heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the bowl.
Add 1/2 tablespoon of oil to the pan, and stir fry the onion until translucent over medium high heat, lightly sprinkling with salt and pepper. When the onion is almost done, stir-in the scallion and cook briefly. Transfer to the bowl with the noodles. Stir fry the carrot for 1 to 2 minutes until softened. (Do not overcook. The vegetables should be crisp.) Transfer to the bowl.
Stir fry the beef and mushrooms together until the meat is cooked through, 2 – 3 minutes. Transfer to the bowl.
Add the spinach and the remaining sauce to the bowl with all other prepared ingredients.
Toss well by hand. Adjust the seasoning to taste by adding a little more (start with 1/2 teaspoon) soy sauce and/or sugar as necessary.
