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.
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.
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.
Remove from the heat and continue to whip yolks until thick and lemon-colored. Allow to cool briefly.
Add room temperature mascarpone to whipped yolks, mix until well combined.
In a separate bowl, using an electric mixer whip cream to stiff peaks (do this slowly, beginning whipping on low).
Gently fold the whipped cream in the mascarpone sabayon mixture and set aside.
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!
Arrange the ladyfingers in the bottom of a 9-inch square baking dish.
Spoon half the mascarpone cream filling over the ladyfingers.
Preheat oven to 400 degrees F. Line two 17 x 12 inch baking sheets with baking parchment.
Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy.
In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
Sift flour and baking powder together.
Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites.
Transfer mixture to pastry bag and pipe out onto prepared baking sheet.
Bake 8 minutes.
Notes
To make Chocolate Lady Fingers, substitute 3/4 cup all-purpose flour plus 2 tablespoons cocoa powder for the all-purpose flour.
Without a pastry bag, just spread the mixture onto a baking sheet and cut it into ladyfingers after baking; this will require a longer baking time.
flip over halfway through baking
If for tiramisu, bake at lower temperature for longer to get a drier cookie.
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.
pastry bag with 1/2″ round tip (alternatively, cut a 1/2″ diameter tip using a plastic bag)
Ingredients
Pastry
.5 cup water
.5 cup whole milk
8 Tbsp unsalted butter
1 tsp granulated sugar
.25 tsp salt
1 cup all-purpose flour
4 eggs, room temperature
Cream Filling and Garnish
2 cups heavy whipping cream chilled
4 Tbsp granulated sugar
1 tsp vanilla extract
1 Tbsp powdered sugar to garnish
Instructions
Cream Puffs
Preheat oven to 425˚F. Line a baking sheet with Silpat or parchment paper.
In a saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring just to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
Once flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.
Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.
Transfer the dough to piping bag. Pipe 28 puffs, each 1 1/2” diameter and 1/2” tall rounds. Keep them 1″ apart and avoid making peaks* but if you do get peaks, wet finger tips lightly with water and smooth them out.
Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and, bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely.
Whipped Cream
In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp sugar and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large open star tip.
Once cream puffs are completely cooled, fill them with cream. There are 2 ways to fill them: (#1) pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back, or (#2) Cut off tops of puffs and pipe cream inside using a pastry bag, then cover with the tops. Dust with powdered sugar and serve.
