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
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.
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.
1.5 lb thinly sliced beef (chuck or rib eye) (can also use tenderloin, top sirloin; See Notes)
1 Tbsp sesame oil
.5 Tbsp toasted white sesame seeds
Marinade
4 Tbsp Korean soy sauce
2 Tbsp sesame oil (roasted)
3 Tbsp brown sugar (don’t substitute with honey as it burns easily)
8 cloves garlic (4 tsp, minced)
.5 Asian pear (4 Tbsp, grated)
freshly ground black pepper
Instructions
To make the bulgogi marinade, add 4 Tbsp soy sauce, 2 Tbsp sesame oil, and 3 Tbsp brown sugar, and crush 8 cloves garlic (or minced garlic) in a large bowl. Grate ½ of an Asian pear. Add freshly ground black pepper and mix all together.
Cut the onion into thin slices and cut the green onion into 2 inches (5 cm) pieces and then cut in half lengthwise.
Using a peeler, peel some carrot (or slice thinly). Add the onion, green onions, carrot in the marinade, and mix all together.
Add the meat in the marinade, separating each slice. Mix all together to coat with the marinade. Set aside for at least 30 minutes or best if overnight.
In a large skillet, heat 1 Tbsp sesame oil over medium-high.
Cook the marinated meat in a single layer until cooked through, about 5 minutes. Transfer the meat to the plate and sprinkle with sesame seeds.
Mix soy sauce, fish sauce, sesame oil, and white pepper in a small bowl.
Heat 1/2 tablespoon of the oil in a wok over high heat and cook the eggs first. Use the spatula to break the eggs into small pieces. Set aside.
Reheat the wok with the remaining 2 tablespoons oil and stir-fry the garlic until aromatic.
Add the chicken and pineapple pieces and stir-fry until the chicken is half-cooked and the pineapple cubes are slightly caramelized before adding the mixed vegetables. Stir to combine well.
Add the rice into the wok and use the spatula to stir-fry continuously until the all the ingredients are well blended. Add the seasonings into the wok, blending it well with the rice and ingredients.
Return the cooked eggs into the wok and combine with the rice.
4 strips of bacon, diced (or about 4 ounces ham or spam)
.75 cup diced kimchi
.25 small onion, diced
1 scallion, chopped
1 small carrot, finely chopped
3 Tbsp juice from kimchi
1 Tbsp soy sauce
1 Tbsp gochujang
2.5 cups cooked rice
oil for frying
.5 Tbsp sesame oil
salt and pepper
Instructions
If using bacon, cook until slightly browned. If you don’t want all the rendered fat, remove it from the pan and add a couple of tablespoons of cooking oil. If using ham/spam add it while stir-frying kimchi in step 2.
Add the onion and scallion and stir-fry quickly over high heat. Add the kimchi, juice from kimchi, soy sauce and gochujang. Stir fry until the kimchi turns soft and deep in color, 3 to 4 minutes.
Add the rice, and reduce the heat to medium low. Stir until everything is well incorporated and the clumped up rice is broken up, 3 to 4 minutes.
Once the rice is evenly coated with the seasoning, turn up the heat high and continue to fry the rice, turning occasionally. Add salt and pepper to taste. Mix in the sesame oil at the end.
Notes
If you using raw meat, season with salt and pepper. Cook the meat before stir-frying with the kimchi.
For spicier fried rice, add gochugaru instead of more gochujang. Too much gochujang will make the dish too salty.
Add the red chili pepper flakes and sesame oil to a small pot, and place it over medium heat. Stir until the pepper flakes become a bit pasty in the heating pot. (The red chili pepper flakes burn easily, so do not preheat the pot.)
Add and stir fry beef, onion, garlic, and soy sauce until cooked.
Add anchovy stock and salt and boil for 3 minutes.
