Category: Cuisine

Shanghai Savory Mooncakes (鲜肉月饼)

yields 24 mooncakes

Shanghai Savory Mooncakes (鲜肉月饼)

Ingredients

  • flour/water dough (水皮)
    • 2 cup flour
    • .3 cup oil
    • .75 cup water
    • .3 tsp salt
  • cake flour dough (油皮)
    • .75 cup cake flour
    • .3 cup oil
  • filling
    • 350 g ground pork
    • 2 Tbsp light soy sauce
    • 2 Tbsp sesame oil
    • 2 Tbsp tapioca starch
    • 1 Tbsp sugar
    • 1 Tbsp ginger
    • 2 Tbsp green onion
    • 2 Tbsp rice wine
    • 2 Tbsp water
    • .25 tsp chicken powder
    • .25 tsp white pepper
  • egg wash
    • 1 egg yolk
    • 1 tsp water
  • sesame seeds

Instructions

  1. Mix flour/water dough ingredients, let sit for 20 minutes.
  2. Mix cake flour dough ingredients, also let sit for 20 minutes.
  3. While waiting for the doughs, mix the filling ingredients.
  4. 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.
  5. On each strip, put a thin layer of the cake flour dough mixture.
  6. 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.
  7. Repeat step 6 2 times.
  8. Roll each piece into a ball. Flatten into a circle with a rolling pin.
  9. 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).
  10. Mix the egg wash ingredients. Use a brush to spread egg wash on each mooncake. Sprinkle sesame seeds on each mooncake.
  11. Bake at 350 F for 35 minutes.

Korean Seafood Pancake (Haemul Pajeon)

yields 1 pancake

Seafood Pancake

Ingredients

  • pancake
    • 50 g flour
    • 45 g corn starch
    • 1 egg
    • .5 cup water
    • 5 peeled shrimp
    • 3 small oysters
    • 3 clams
    • .25 onion
    • 3 white button mushrooms
    • .5 grated carrot
    • 5 green onions
    • 1 Tbsp oil
  • sauce
    • 1 tsp Korean soy sauce
    • .3 tsp dark vinegar
    • .5 tsp minced garlic
    • .5 tsp sugar
    • .5 tsp sesame oil
    • a pinch of pepper

Instructions

  1. Cut each shrimp in half lengthwise. Cut green onion into 1 inch pieces.
  2. Mix all pancake ingredients. Pour into an oiled pan.
  3. Fry over medium to high heat, 5 minutes on each side (or when golden on each side).
  4. Mix sauce ingredients.
  5. Cut pancake with scissors, serve.

Green Onion Pancake (葱油饼)

yields 5 pancakes

Green Onion Pancake

Ingredients

  • 2.5 cup flour
  • 1 cup chopped green onion
  • 6 Tbsp oil
  • .25 cup boiling water
  • .25 cup cold water
  • .5 tsp salt

Instructions

  1. Mix 1 cup of flour with the boiling water.
  2. Add 1 cup of flour and cold water to the mixture from step 1.
  3. In a separate bowl, mix the remaining flour, salt, 4 Tbsp of oil.
  4. Let sit for 40 minutes.
  5. For the flour and water mixture (dough), divide into 5 portions. For each piece, use a rolling pin to roll into .3 mm thick circles.
  6. Spread the flour/salt/oil mixture over each piece of dough. Scatter the chopped green onion over each piece of dough.
  7. Roll up each piece of dough. You should have 5 tubes.
  8. Then roll up each tube into a spiral to end up with a circle shape.
  9. Cover all the pancakes with a wet cloth, let sit for 20 minutes.
  10. Uncover, gently use a rolling pin to smooth out the surface.
  11. Fry each pancake over medium heat using the remaining oil.

Steamed Fish Roll

yields 2 rolls

Steamed Fish Roll

Equipment

  • steamer

Ingredients

  • egg pancakes
    • 3 eggs
    • 1 Tbsp oil
  • filling
    • 180 g ground fish
    • 180 g ground shrimp
    • .5 tsp salt
    • .5 tsp sesame oil
    • .3 tsp chicken powder
    • .3 tsp white pepper
    • 1 tsp tapioca starch
    • 1 Tbsp rice wine
    • 1 Tbsp light soy sauce
    • .5 tsp sugar
    • 2 Tbsp water
    • 1 Tbsp cilantro
    • 1 Tbsp green onion
    • 2 sheets roasted seaweed/Nori seaweed
  • dipping sauce
    • 2 tsp chili sauce
    • 2 tsp tomato sauce
    • 1 tsp lime juice
    • 1 tsp wasabi

Instructions

  1. 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.
  2. Mix all the filling ingredients together.
  3. For each pancake, spread a thin layer of filling. Then put one sheet of seaweed, and add another thin layer of filling.
  4. Roll both pancakes.
  5. Steam both pancakes over boiling water for 15 minutes.
  6. Cut and serve.

Mooncake Filling (月饼馅)

Purple Yam Paste (紫薯馅)

Ingredients

  • 3 lb purple yam
  • 1 cup sugar
  • .75 cup oil
  • 90 ml condensed milk

Instructions

  1. Boil yams for 15 minutes. Peel off skin.
  2. Mash the yams.
  3. Add sugar, oil, condensed milk, cook over medium heat until moisture removed and no steam coming out (typically at least 30 minutes).

Notes

  • Very important to make filling as dry as possible, otherwise the mooncake will be soggy.

Mung Bean Filling (绿豆沙)

Ingredients

  • 14 oz peeled mung bean
  • 1 cup sugar
  • 3 Tbsp corn starch
  • 4 Tbsp condensed milk
  • .6 cup oil

Instructions

  1. Boil mung beans until soft. Drain water.
  2. Add everything, cook until moisture gone (about 30 minutes).

Red Bean Filling (红豆沙)

Ingredients

  • 12 oz red bean
  • 1 cup sugar
  • 3 Tbsp corn starch
  • 4 Tbsp condensed milk
  • .6 cup oil

Instructions

  1. Boil mung beans until soft. Drain water.
  2. Add everything, cook until moisture gone (about 30 minutes).

Traditional Mooncake (广式月饼)

yields about 20 mooncakes

Traditional Mooncake

Equipment

  • mooncake mold

Ingredients

  • 1.5 cup flour
  • .25 cup oil
  • .6 cup agave nectar
  • 1 Tbsp water
  • .5 tsp baking soda
  • 60 oz. filling
  • 1 egg yolk
  • 1 Tbsp water

Instructions

  1. Mix flour, oil, agave nectar, water, and baking soda until it forms a dough.
  2. Split into 20 g pieces of dough. Throw away remainder.
  3. Split filling into 80 g pieces, roll each into a sphere.
  4. For each piece of dough, use rolling pin to roll into a circle. Wrap around filling, press with mold.
  5. On a parchment paper lined baking sheet, bake at 400 F for 6 minutes.
  6. Mix the egg yolk and water, brush the mixture on all of the mooncakes.
  7. Adjust the temperature to 350 F, bake for 7 minutes.
  8. Brush the egg yolk water mixture on all of the mooncakes
  9. Continue baking at 350 F for 5 minutes.
  10. Broil for 5 minutes.
  11. Let mooncakes cool down.
  12. Put in a sealed container at room temperature for at least 24 hours.

Notes

  • Optional to add salted egg yolk to the filling, but then the combined weight of the filling and egg yolk for a single mooncake must be 80 g.

Snow Skin Mooncake (冰皮月饼)

Yields 16-20 mooncakes

Snow Skin Mooncake

Equipment

  • mooncake molds

Ingredients

  • .5 cup glutinous rice flour for cooking
  • .5 cup glutinous rice flour
  • .5 cup rice flour
  • 2 Tbsp sugar
  • 2.5 Tbsp oil
  • 180 ml milk
  • desired filling

Instructions

  1. Over low heat, cook 1/2 cup glutinous rice flour.
  2. Mix everything in a bowl except for the cooked glutinous rice flour from step 1.
  3. Place bowl in steamer, steam for 25-30 minutes. Let it cool.
  4. 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.
  5. For each mooncake, you should have about 15 g of the skin, and 30 g of filling.
  6. Make 16 spheres of filling, about 30 g each.
  7. When wrapping each mooncake, take one piece of the dough (make sure the rest of the dough pieces are still covered in plastic wrap).
  8. 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.
  9. Coat the mooncake with the cooked glutinous rice flour, and then use the mold to form the mooncake shape.
  10. 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.

Braised Beef Noodle Soup (红烧牛肉面)

Braised Beef Noodle Soup

Ingredients

  • 1.5 lb beef bone
  • 1 lb beef without bone, cut into about 2″ cubes
  • beef soup seasoning
    • 5 slices ginger
    • 1 stick cinnamon
    • 2 pieces star anise
    • 1 tsp peppercorn
    • 2 Tbsp black bean garlic sauce
    • 2 Tbsp cooking wine
    • 1 Tbsp light soy sauce
    • 1 Tbsp dark soy sauce
    • 40 g Chinese rock sugar
    • 1 tsp chicken powder
    • .5 tsp chili oil
    • .5 tsp chinese black vinegar
  • chopped scallion
  • any noodles

Instructions

  1. Wash beef bone and beef without bone. Boil for 5 minutes, then wash.
  2. Fry ginger, cinnamon, star anise, and peppercorn in some oil until fragrant. Add beef bone and beef without bone, fry for 5 minutes.
  3. Add black bean garlic sauce, fry for 2 minutes.
  4. Add the rest of the soup seasoning and enough water to cover the meat. Boil for 2 hours.
  5. Remove the bone.
  6. Cook the noodles.
  7. Pour soup over noodles, top with scallion and beef pieces.

Notes

  • the bone can have some meat
  • Cook vegetables separately and add as topping.

Taiwanese Salt and Pepper Chicken (盐酥鸡）

Taiwanese Salt and Pepper Chicken

Equipment

  • deep fryer

Ingredients

  • 1 Tbsp white pepper
  • .5 Tbsp cinnamon
  • .5 Tbsp curry powder
  • .5 Tbsp five spice powder
  • 1 Tbsp salt
  • 2 lbs chicken
  • 2 tsp light soy sauce
  • 1 Tbsp sugar
  • 3 cloves smashed garlic
  • 5 leaves fresh basil
  • sweet potato starch
  • 2 cups oil

Instructions

  1. Mix pepper, cinnamon, curry powder, five spice powder, and salt. Over low heat, cook in a pan for 3-5 minutes. Let it cool.
  2. 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.
  3. Coat each piece of chicken in the sweet potato starch.
  4. Then deep fry each batch for about 5 minutes.
  5. Deep fry basil (very quick, just a few seconds).
  6. 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

Sweet and Sour Pork Spare Ribs (糖醋排骨）

Sweet and Sour Pork Spare Ribs

Ingredients

  • 2 lbs pork ribs
  • 2 Tbsp Chinese black vinegar (zhen jiang vinegar)
  • 1 Tbsp light soy sauce
  • 1 Tbsp dark soy sauce
  • 5 slices ginger
  • 3 scallions
  • 2 Tbsp oil
  • 2 Tbsp sugar
  • 1 Tbsp tapioca starch

Instructions

  1. Wash then boil pork for 5 minutes.
  2. Wash again. Over high heat, fry ginger in some oil until fragrant. Add pork ribs, fry until meat starts browning.
  3. Except for sugar and tapioca starch, add everything else. Turn heat down to low, cook for 30 minutes.
  4. Add sugar. Mix tapioca starch with some water, add to pan.
  5. When the sauce thickens, add chopped scallions. Stir fry for 2 minutes.

Steamed Vegetable Buns

24 small buns, 16 regular sized buns

Steamed Vegetable Buns

Equipment

  • steamer

Ingredients

Dough
  • 3 cups flour
  • 2 tsp baking powder
  • 1 cup warm water
  • 1 Tbsp sugar
  • 2 tsp active yeast
Filling
  • 2 lbs bok choy (2 heads)
  • 25 g shiitake mushrooms
  • 25 g hei mu er (optional)
  • 25 g bamboo (optional)
  • 25 g wheat gluten/peanut gluten (optional)
  • 2 Tbsp sesame oil
  • 1 tsp sugar
  • .5 tsp salt
  • 1 Tbsp tapioca starch
  • .5 tsp chicken powder
  • 2 scallions

Instructions

  1. Mix warm water, yeast, and sugar. Cover with a wet cloth and let sit for 10 minutes.
  2. Add flour and baking powder to yeast mixture. Knead dough. Cover with a wet cloth and let rise for 1 hour.
  3. 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.
  4. Mix all filling ingredients.
  5. Split the dough into desired number of buns.
  6. For each bun 1.5 Tbsp filling for small buns, 2 Tbsp for regular sized buns.
  7. Make 12-15 folds when wrapping each bun (folding instructions).
  8. Cover with a wet cloth and let rise for 25 minutes.
  9. Steam over boiling water for 6 minutes

Notes

  • For cutting the bok choy, it is better to use a knife rather than a food processor, because otherwise the filling is too wet.

Pan-fried Pork Bun (生煎包）

24 buns

Pan-fried Pork Bun

Ingredients

Dough
  • 3 cups flour
  • 1 tsp baking powder
  • 1 cup warm water
  • 1 Tbsp sugar
  • 2 tsp active yeast
Filling
  • 16 oz ground pork
  • 2 scallions
  • 4 slices ginger
  • .25 tsp salt
  • 1 Tbsp light soy sauce
  • 1 Tbsp dark soy sauce
  • .25 tsp white pepper
  • 1 Tbsp sesame oil
  • 1 Tbsp rice/cooking wine
  • 1.5 Tbsp sugar
  • 2 Tbsp chicken broth
  • 1 Tbsp tapioca starch

Instructions

  1. Mix warm water, yeast, sugar. Cover with a wet cloth and let sit for 10 minutes.
  2. Mix yeast mixture with baking powder and flour. Knead dough. Cover with a wet cloth and let rise for 1 hour.
  3. Mix filling, let sit for at least half an hour.
  4. Split dough into 24 pieces.
  5. With a rolling pin, roll each piece into a circle, .3 mm thickness. Make middle of circle thicker than the edges.
  6. Put a little more than 1 Tbsp of filling in each.
  7. Wrap with 18 folds (folding instructions).
  8. 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.
  9. Cook on high heat for 2-3 minutes.
  10. Then add 1 cup hot water (submerge bottom fourth of the buns).
  11. Cook over medium heat for 10 minutes.
  12. 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.
  13. 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

Chinese Sesame Bread with Scallions (芝麻大饼）

Chinese Sesame Bread with Scallions

Ingredients

  • 2 cups flour
  • 1 tsp active yeast
  • 1 Tbsp sugar
  • .75 cup warm water
  • .5 tsp salt
  • 1 Tbsp oil, and 2 tsp extra oil
  • sesame seeds
  • 6 scallions

Instructions

  1. Mix yeast, water, sugar. Cover with a wet cloth and let sit for 10 minutes.
  2. Add everything except sesame seeds and scallions. Knead dough. Cover with a wet cloth and let sit for 1 hour.
  3. Roll out dough into a rectangle, 0.4 mm thickness. Brush with extra oil, sprinkle chopped scallions on top.
  4. Roll into a tube, then roll tube into a spiral.
  5. Flatten the spiral using a rolling pin, so the top is smooth.
  6. Put dough in an oiled pan, Cover with a wet cloth and let rise for 1 hour.
  7. Spray water on top, sprinkle with sesame seeds.
  8. Cook over medium heat for 5 minutes.
  9. Flip, cook for 3 minutes.
  10. Cut like a pizza to serve.

Notes

Steamed Scallion Buns (花卷）

16 servings

Steamed Scallion Buns

Equipment

  • steamer

Ingredients

  • 3 cups flour
  • 1 tsp baking powder
  • 1 Tbsp oil
  • 1 cup warm water
  • 1 tsp active yeast
  • 2 tsp sugar
  • pinch of salt and pepper
  • 3 scallions
  • 2 tsp extra oil

Instructions

  1. Mix water, yeast, and sugar. Cover with a wet cloth and let sit for 10 minutes.
  2. Combine flour, baking powder, oil, salt, and yeast mixture. Knead dough. Cover with a wet cloth and let rise for 1 hour.
  3. Roll out the dough into a rectangle. Roll it to .3 mm thickness.
  4. Brush the extra oil and sprinkle chopped scallions and a little bit of salt and pepper.
  5. Roll up the dough into a tube, then slice into 16 pieces.
  6. For each piece, use a chopstick to push down slightly in the middle, then stick the chopstick through the middle.
  7. Cover with a wet cloth and let rise for 1 hour.
  8. Steam over boiling water for 10 minutes.

Notes

Burrito Bowl

Burrito Bowl

Ingredients

  • 3 leaves romaine lettuce
  • .5 cup cooked rice
  • .5 avocado
  • 3 oz chicken breast
  • .5 Tbsp tomato salsa
  • shredded mozzarella cheese (optional)

Instructions

  1. Cook chicken breast in taco seasoning.
  2. Mix all ingredients

Notes

  • can substitute chicken with any other protein (beef, shrimp, tofu)
  • if desired, add sour cream

Gnocchi

Gnocchi

Equipment

  • potato masher

Ingredients

  • 2 medium (2-1/4″ to 3″ diameter raw) potatoes
  • 2 cups all-purpose flour
  • 1 egg

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

original source: allrecipes

Microwave Mochi

Microwave Mochi

Ingredients

  • 1.5 cups mochiko (glutinous rice flour)
  • 1 cup white sugar
  • 1.5 cups water
  • 2 drops distilled white vinegar
  • .5 cup potato starch
  • .25 cup white sugar
  • .25 teaspoon salt

Instructions

  1. 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.
  2. Microwave for 2-3 minutes, mixing every 30 seconds. Remove, and let cool until cool enough to handle.
  3. 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.

Notes

original source: allrecipes

Custard Pudding

4 servings

Custard Pudding

Equipment

  • 4 custard cups

Ingredients

Caramel
  • 4 Tbsp granulated Sugar
  • 1 Tbsp water
  • 2 Tbsp hot water
Egg Mixture
  • 2 eggs
  • 250 ml milk
  • 5 Tbsp granulated Sugar
Other Ingredients
  • Unsalted Butter

Instructions

  1. Coat the inner surface of the custard cups with unsalted butter. 
  2. Make caramel sauce:
    1. Put the sugar and water in the pot. Heat the pot at medium heat (low heat will not work).
    2. Let it sit until the surface becomes lightly-colored. Swirl the pot and even out the sugar liquid.
    3. Caramelize the sugar and remove the pot from the heat.
    4. 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.
    5. Pour the caramel evenly into the custard cups.
  3. 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.
  4. Add the milk and sugar in a pot. Turn on the burner. Stir with a spatula until all the sugar is dissolved.
  5. Add the milk to the beaten egg while whisking the mixture.
  6. 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.
  7. Gently fill the custard cups with the egg mixture.
  8. Cover each cup with aluminum foil. The foil will prevent the surface from getting dry. It will also help steam the pudding evenly.
  9. 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.
  10. Keep the water temperature just below the boiling point and steam the pudding for 18 to 20 minutes.
  11. Do not bring the water to boil otherwise the smooth texture of the pudding will be lost.
  12. Put kitchen gloves on and remove the custard cups. When they become cool, store them in the fridge.
  13. 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.

Notes

original source: Cooking With Dog

Fluffy Omelette

Fluffy Omelette

Ingredients

  • 5 large egg whites
  • 3 large egg yolks
  • 2 Tbsp unsalted butter, halved
  • salt and pepper, to taste
  • fresh chive, chopped, for garnish

Instructions

  1. Separate the egg whites and the egg yolks in two separate bowls. You’ll only need 3 yolks, so discard the other 2 or reserve for another use.
  2. Whisk the egg yolks until they become homogenous and pale in color. Set aside.
  3. Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
  4. Carefully fold the egg yolks into the egg whites until fully incorporated.
  5. Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
  6. Lift up each side of the omelette and drop a tablespoon of butter underneath.
  7. Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
  8. Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
  9. Fold the omelette onto a plate and sprinkle with chives.

Notes

Korean Cucumber Salad

Korean Cucumber Salad

Ingredients

  • 1 cucumber (Japanese, English, Persian, Pickling are all good) – about 1 1/2 cup sliced for 1 cucumber
  • 1 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • minced garlic
  • 1 Tbsp sugar
  • .5 tsp Korean red chili powder
  • .25 tsp sesame seeds
  • 2 green onions, chopped

Instructions

  1. Slice cucumbers into thin slices. Around 1/8 inch (3 mm).
  2. Mix soy sauce, vinegar and sugar in a bowl. Pour soy vinegar into the bowl with cucumbers.
  3. Then, add 1/2 tsp chili powder, garlic, and sesame seeds. Mix and taste; adjust chili powder accordingly.
  4. Add chopped green onions and mix again.
  5. Let it sit for 10-15 minutes for the cucumbers to absorb the dressing before serving.

Notes

original source: Kimchimari

Napa Cabbage Stir Fry

Napa Cabbage Stir Fry (Chinese Restaurant Style)

Ingredients

  • 1 Tbsp vegetable or salad oil
  • 1 garlic clove, minced
  • .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

  1. 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.
  2. Add oyster sauce, soy sauce and garlic – and cook for 1 minute
  3. Next, add potato starch and water mixture and cook for one minute, stirring until the sauce thickens.
  4. Add sesame oil, stir well and turn the heat off.
  5. Season with salt and ground white pepper and serve.

Notes

original source: Pickled Plum

Cheesy Broccoli, Chicken, and Rice Bowls

6-8 servings, good for meal prepping

Cheesy Broccoli, Chicken, and Rice Bowls

Ingredients

Meal Prep Bowls Ingredients
  • 1.5 pounds boneless skinless chicken breasts
  • salt and freshly-cracked black pepper
  • 2 Tbsp olive oil, divided
  • 2 heads broccoli, cut into bite-sized florets
  • 1 batch cheddar cheese sauce (see below)
  • 3 cups cooked rice
Cheddar Cheese Sauce
  • 1 Tbsp butter
  • 2 cloves garlic, pressed or minced
  • 2 Tbsp flour
  • .5 cup chicken or vegetable stock
  • .5 cup warmed milk
  • .25 tsp pepper
  • .125 tsp salt
  • 1 cup (4 ounces) shredded sharp cheddar cheese

Instructions

Chicken

  1. Season the chicken breasts on both sides with salt and pepper.
  2. 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).
  3. Transfer the chicken to a plate and let it rest for at least 5 minutes before dicing into bite-sized pieces.

Broccoli

  1. Heat the remaining 1 tablespoon olive oil in the same sauté pan.
  2. 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.
  3. Transfer broccoli to a separate plate, and set aside.

Cheddar Cheese Sauce

  1. Heat the butter in the same sauté pan (or a separate saucepan) until melted.
  2. Add garlic and sauté for 1-2 minutes or until fragrant, stirring occasionally.
  3. Whisk in the flour until evenly combined and sauté for 1 more minute, stirring occasionally.
  4. Gradually add in the stock, whisking to combine.  Then add in the milk, pepper and salt, and whisk together until smooth.
  5. Continue cooking until the mixture reaches a simmer and thickens.
  6. Then stir in the shredded cheese, and stir until melted.
  7. Remove from heat and use immediately.

Bowl Assembly

  1. Toss the cooked chicken and broccoli with the cheese sauce until evenly combined.
  2. Serve immediately over rice.

Notes

original source: Gimme Some Oven

Chicken Soup

6 servings

Chicken Soup

Ingredients

  • 1 tablespoon avocado oil or olive oil
  • 6 cloves of garlic, minced
  • 1 yellow onion, diced
  • 2 large carrots, thinly sliced
  • 2 celery stalks, roughly chopped
  • 1 Tbsp fresh grated ginger
  • 1 Tbsp fresh grated turmeric (or 1 tsp ground turmeric)
  • 6 cups low sodium chicken broth
  • 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

  1. 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.
  2. 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.
  3. 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. 
  4. Reduce heat to medium low and simmer uncovered for 20-25 minutes or until chicken is fully cooked.
  5. 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.
  6. If you find that you don’t have enough broth, feel free to add in another cup. Taste and adjust seasonings, if necessary.

Notes

original source: Ambitious Kitchen

Cold Peanut Sesame Noodles

Cold Peanut Sesame Noodles

Ingredients

  • 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

  1. Bring a pot of water to a boil. Prepare a bowl of ice water.
  2. 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.
  3. Drain again, return to the bowl, toss with the peanut oil, and set aside.
  4. 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.
  5. Fold in the grated cucumber, half the scallion, and half the peanuts. Add the chilled pasta and toss to coat thoroughly.
  6. Transfer to a serving bowl, twirling the pasta into a nest shape.
  7. Top with the sliced cucumber, cilantro, and the remaining scallion and peanuts.

Notes

original source: Epicurious

Korean Pan-Fried Pork Belly

Korean Pan-Fried Pork Belly

Ingredients

  • .5 pound pork belly (with or without skin)
  • cilantro for topping (optional)
Marinade
  • .5 tsp minced garlic
  • .5 tsp minced ginger
  • 1 Tbsp Korean hot pepper paste
  • 1 Tbsp honey
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp toasted white sesame seeds

Instructions

  1. Marinate the pork belly with garlic, ginger, Korean hot pepper paste, honey, soy sauce, sesame oil and sesame seeds for about 20 minutes.
  2. Turn to medium-low heat, and place the pork belly slices onto a non-stick pan.
  3. Pan fry for about 4-5 minutes each side.
  4. Top with cilantro to serve.

Notes

original source: Spice the Plate

Korean Fire/Spicy Chicken (Buldak)

Buldak

Ingredients

  • 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

  1. 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.
  2. Add the chicken and mix well by hand.
  3. 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.
  4. 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.
  5. Uncover, stir and turn over the chicken with a wooden spoon. Add the rice cakes to the top of the chicken.
  6. 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.
  7. 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
  8. Remove and sprinkle with the chopped green onion. Serve hot.

Notes

  • original source: Maangchi
  • if using rice cake, add one more Tbsp of gochujang

Japchae (Korean Stir-Fried Starch Noodles)

Japchae

Ingredients

  • 6 ounces Korean potato starch noodles
  • 1 small carrot
  • 1 small sweet onion
  • 2 scallions
  • 4 ounces lean beef (sirloin or rib eye
  • 5 dried shiitake mushrooms, soaked until plump
  • 6 ounces fresh spinach
  • vegetable oil for stir frying
  • salt and pepper
Sauce
  • 3 Tbsp soy sauce
  • 2.5 Tbsp sugar
  • 2 Tbsp sesame oil
  • 2 tsp minced garlic
  • 2 tsp roasted sesame seeds

Instructions

  1. Combine all sauce ingredients in a small bowl and mix well until the sugar is dissolved.
  2. Cut the carrot into match sticks. Thinly slice the onion. Cut the scallions into similar lengths.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Stir fry the beef and mushrooms together until the meat is cooked through, 2 – 3 minutes. Transfer to the bowl.
  9. Add the spinach and the remaining sauce to the bowl with all other prepared ingredients.
  10. 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.

Notes

original source: Korean Bapsang

Bulgogi (Korean Grilled Beef)

Bulgogi

Equipment

  • cast iron skillet

Ingredients

  • .5 onion
  • 3 green onions/scallions
  • 4 inch carrot
  • 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

  1. 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.
  2. Cut the onion into thin slices and cut the green onion into 2 inches (5 cm) pieces and then cut in half lengthwise.
  3. Using a peeler, peel some carrot (or slice thinly). Add the onion, green onions, carrot in the marinade, and mix all together.
  4. 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.
  5. In a large skillet, heat 1 Tbsp sesame oil over medium-high.
  6. 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.

Notes

  • original source: Just One Cookbook
  • If you can’t find thinly sliced beef, you can freeze the block of meat for 2 hours (depending on the size and thickness) prior to slicing.

Chicken Pineapple Fried Rice

Chicken Pineapple Fried Rice

Ingredients

  • 3 cups refrigerated rice
  • 2.5 tablespoons oil
  • 3 large eggs, lightly beaten
  • 2 cloves garlic, minced
  • 6 oz chicken, cut into cubes
  • 1 cup pineapple cubes
  • 1 cup defrosted frozen mixed vegetables
  • salt
  • 1.5 Tbsp soy sauce
  • .5 Tbsp fish sauce
  • .25 tsp sesame oil
  • 3 dashes white pepper

Instructions

  1. Mix soy sauce, fish sauce, sesame oil, and white pepper in a small bowl.
  2. 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.
  3. Reheat the wok with the remaining 2 tablespoons oil and stir-fry the garlic until aromatic.
  4. 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.
  5. 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.
  6. Return the cooked eggs into the wok and combine with the rice.
  7. Dish out and serve immediately.

Notes

  • original source: Rasa Malaysia
  • add some cashews for some extra texture

Tiramisu

Tiramisu

Equipment

  • 9 inch square nonstick pan

Ingredients

  • 6 large egg yolks
  • 1 cup sugar
  • 1.25 cup mascarpone cheese (room temperature)
  • 1.75 cup heavy whipping cream
  • 30 Italian ladyfingers
  • 1 cup cold espresso or strong coffee
  • .5 cup coffee flavored liqueur
  • 1 ounce unsweetened cocoa for dusting

Instructions

  1. Combine egg yolks and sugar in the top of a double boiler, over boiling water using a whisk to mix. Reduce heat to low, and cook for about 10 minutes, stirring constantly with a wire whisk.
  2. Remove from the heat and continue to whip yolks until thick and lemon-colored.  Allow to cool briefly.
  3. Add room temperature mascarpone to whipped yolks, mix until well combined.
  4. In a separate bowl, using an electric mixer whip cream to stiff peaks (do this slowly, beginning whipping on low). 
  5. Gently fold the whipped cream in the mascarpone sabayon mixture and set aside.
  6. Mix the cold espresso with the coffee liquor and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them!
  7. Arrange the ladyfingers in the bottom of a 9-inch square baking dish.
  8. Spoon half the mascarpone cream filling over the ladyfingers.
  9. Repeat process with another layer of ladyfingers 
  10. Add another layer of tiramisu cream
  11. Refrigerate at least 4 hours. Overnight is best.
  12. Dust with cocoa before serving

Notes

  • original source: Ask Chef Dennis
  • instead of using coffee and kahlua, can use matcha powder (.5 cup water and 1.5 Tbsp matcha) and rum/marsala wine (2 Tbsp)
  • alcohol is option