Steamed Taro Cake

Ingredients:

• 1¾ cup (250g) taro - diced finely 
• 1/3 cup (30g) dried shrimps - diced finely 
• 1/4 cup (30g) Chinese sausage - diced finely 
• 1/2 cup (6 medium) shiitake mushrooms - diced finely 
• 2 cups (240g) rice flour 
• 4 cups (950 ml) water 
• 3 tbsp. cooking oil 
• 1/2 tsp five spice powder 
• 1/2 tsp salt 
• 1/4 tsp pepper 
• 1½ tbsp. soy sauce 
• 2 tsp oyster sauce  (If you prefer not to use oyster sauce, you can replace water with chicken stock )
• scallion (optional - garnish) 
• deep-fried shallots (optional - garnish) 
• chilli sauce (optional) 

Directions:

1. Soak the dried shrimps and dried shiitake mushrooms in hot water for 15 minutes or till soft.
2. Peel taro and discard the skin. Dice the taro, dried shrimps, Chinese sausage and shiitake mushrooms into fine pieces. Mix the rice flour and water in a large bowl.
3. Heat up 3 tbsp. of oil in a wok or pan over medium-high heat. Once oil is hot, add dried shrimps, Chinese sausage and fry for about 1-2 minutes till aromatic. Then add mushrooms, taro and give everything a good stir. Add the seasonings - five spice powder, salt, pepper, soy sauce, oyster sauce. Mix the ingredients up well, and stir-fry till aromatic (about 2-3 minutes).
4. Turn the heat down to low, add rice flour and water batter to the cooked ingredients. Stir the batter continuously, scraping the sides and bottom if batter sticks. It will start to thicken slowly. Continue to stir vigorously. Cook the batter until it becomes a thick paste, almost like a thick oatmeal (see pictures below). The general rule is the thinner the consistency the softer the cake (which can be slightly adjusted based on personal preference).
5. Transfer the batter into a greased container for steaming. Steam over high heat for about 45 minutes. When done, an inserted chopstick should come out clean or almost clean.
6. Transfer cake to a rack. Remove cake from steaming container after it has (mostly) cooled down, to allow the cake to firm-up. Garnish with scallions and deep-fried shallots before serving. I love eating this with chilli sauce.

(To pan-fry, cut cake into thick slices. Heat up 1-2 tbsp. of oil in pan over high heat and pan-fry till browned on both sides. It should be quick since cake is already cooked.)






Source: www.dimsumptuous.com/2013/07/steamed-taro-or-yam-cake.html

Chocolate Muffins

Ingredients:

• 1 1/2 cups all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated white sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1/3 cup vegetable or canola oil
• 1 large egg, beaten

Directions:

1. Preheat the oven to 400° F. Grease 12 regular or 24 mini muffin tins.
2. In a medium bowl, sift flour, cocoa powder, sugar, baking powder, and salt.
3. In a large bowl, whisk together the milk, oil, and the egg. Add the dry ingredients and stir just until combined.
4. Fill the muffin cups 2/3 full.
5. Bake 18 – 22 minutes, or until a wooden pick inserted into the center comes out clean.

Source: http://www.recipegirl.com/2012/03/01/chocolate-muffins/

Caveman Pops (Roasted Turkey Legs)

Ingredients

• 10 whole Turkey Legs

Brine:

• 4 quarts Water
• 1 cup Kosher Salt
• 1 cup Sugar
• 1 cup Brown Sugar
• 2 Tablespoons Seasoning Blend (I Used Montreal)
• 1 whole Bay Leaf

Dry Rub

• 2 Tablespoons Chili Powder (less If You Don't Like Things Too Spicy!)
• 2 teaspoons Seasoning Blend (I Used Montreal)
• 2 teaspoons Paprika
• 2 teaspoons Onion Salt

Directions:

1. In a pot, combine water with the salt, sugar, brown sugar, 2 tablespoons seasoning blend, and bay leaf. Bring to a boil then remove from heat. Allow to cool, then pour into a large container or bowl filled with ice. When mixture is cold, submerge turkey in the brine. Cover the container and brine in the refrigerator for 4 to 6 hours, more if you have time.
2. Preheat oven to 400 degrees. Mix the dry rub ingredients. Remove the turkey legs from the brine and rinse them under cold water. Pat them dry. Rub the dry rub all over the turkey legs, getting under the skin when you can.
3. Roast on a baking sheet in the oven for 20 minutes, then reduce the heat to 300 and roast for another 15 minutes, or until turkey is cooked through. (Update: larger legs will require longer cooking time.)
4. Remove them from oven and wrap the bottom of the legs with aluminum foil for serving.

Source: http://thepioneerwoman.com/cooking/2011/10/caveman-pops-aka-roasted-turkey-legs/

Basic Tomato (Pomodoro) Sauce

Ingredients:

• 5 tablespoons olive oil, plus extra for garnish
• 12 cloves garlic, thinly sliced
• 6 (28-ounce) cans chopped tomatoes
• 2 1/2 teaspoons sugar
• Kosher salt
• 1 pound gemelli pasta or other similar shape
• 1 small bunch fresh basil, chifonnade, for garnish
• 1 (8-ounce) wedge Parmesan or Grana Padano cheese, grated or shaved, for garnish

Directions

1. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
2. Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Add the tomatoes, bring to a simmer, and cook until thickened slightly, about 15 minutes. Stir in sugar, and season with salt, to taste.
3. Meanwhile, cook pasta in boiling, salted water until al dente. Drain.
4. Serve sauce over hot pasta with a drizzle of olive oil, a sprinkle of basil, and cheese.
5. Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month.

Source: http://www.foodnetwork.com/recipes/dave-lieberman/basic-tomato-pomodoro-sauce-recipe.html

S'mores Cookies

Ingredients:

• 11 tablespoons unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• (optional) 1 teaspoon cinnamon
• 2 ½ cups flour
• 1/2 cup semi-sweet chocolate chips
• 1 cup mini marshmallows
• 3 regular sized Hershey’s bars, broken into pieces
• 1-2 packages graham crackers, broken into squares

Directions:

1. In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
2. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
3. Add the flour mixture to the butter mixer and combine on low speed.
4. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)
5. Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.
6. Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
7. Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.
8. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.
9. Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

Source:  http://www.the-girl-who-ate-everything.com/2011/06/smores-cookies.html

Lemon Poppyseed Muffin

Ingredients:

• 1 cup sugar
• 1/2 cup vegetable oil
• 2 eggs (powdered equivalent is fine; 2 Tbsp whole powdered eggs plus 4 Tbsp water)
• 1 tsp vanilla extract
• 4 Tbsp lemon juice
• 2 cups flour
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup milk minus 1 Tbsp milk, plus 1 Tbsp vinegar
• 2 Tbsp poppy seeds

Directions:

1. Preheat oven to 350° and grease 12 muffin cups.
2. In a mixing bowl, cream the oil and sugar. Beat in the eggs, vanilla extract, and lemon juice. Sift the flour, baking powder, baking soda and salt into the bowl. Add the milk and vinegar and mix. Fold in the poppy seeds and fill the muffin pans.
3. Bake for about 20 minutes or until browned on top.

Source: http://theprudenthomemaker.com/lemon-poppyseed-muffins

Mango Pudding

Ingredients:

• 1 can Mango pulp
• 2 sachets Gelatine powder /equivalent to set 2 cups (500ml) of liquid.
• 2/3 cup sugar (or a bit less if desired)
• 2 1/2 cup water
• 200ml whipping cream
• 1 cup fresh mango, cut into cubes (optional)

Directions:

1. In a bowl, mix well the gelatin powder and sugar.
2. Boil the water in a saucepan, stir in the gelatin/ sugar mix when the water boils, stir to ensure it’s all melted. Turn off the heat.
3. Pour in the mango pulp slowly and keep stirring, then pour in the whipping cream and fresh mango cubes. Alternatively the mango can be served on side or as garnish.
4. Chill in the fridge until set.
5. Serve with evaporated milk or whipping cream.

Source:  http://janetching.wordpress.com/2011/12/20/the-best-chinese-style-mango-pudding-%E8%8A%92%E6%9E%9C%E5%B8%83%E7%94%B8/

Steamed Japanese Tofu with Minced Pork

Ingredients:

• 1 tube Japanese Tofu (cut into 15 cm thickness)
• 50 grammes of minced pork
• 1 piece of shiitake mushroom (chopped finely)
• 3 slices of carrot (chopped finely)

Marinade

• 1 teaspoon light soya sauce
• 1/2 teaspoon fish sauce
• a couple of dashes of white pepper powder
• 1 teaspoon oyster sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon corn flour

Directions:

1. Mix minced pork with carrots and mushrooms. Add marinade and allow it to stand for at least 15 minutes.
2. Place cut tofu on plate or spoons. Add a portion of meat onto the top of the tofu (the meat will shrink when it is cooked).
3. Bring water to boil in steamer before placing tofu into steamer. Steam for about 10 minutes or until meat is cooked. Serve hot.

Source: http://www.deliciousasianfood.com/2007/09/03/steamed-japanese-tofu-with-minced-pork/

Baked Pork Chop with Fried Rice

Ingredients:

• ½ cup uncooked rice
• 3 eggs (beaten)
• 4 thin cut pork chops (removed bones if needed)
• 3 tablespoons all-purpose flour
• ½ large onion (cut into wedges)
• 1 ½ medium tomatoes (cut into wedges)
• ¾ – 1 cup shredded mozzarella cheese
• 2 tablespoons grated Parmesan (optional)
• vegetable oil
• salt
• ground white pepper

Sauce:

• ½ cup plus 3 tablespoons ketchup
• ½ cup plus 1 tablespoon low-sodium beef broth
• 2 ½ tablespoons sugar
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon tomato paste

Directions:

1. Cook the rice in a rice cooker. Once the rice is cooked, let it cool at room temperature for at least 1½ hour.
2. Preheat the oven to 425˚F.
3. In a medium bowl, combine all ingredients for the sauce. Mix well and set aside.
4. In a wok or large pan over medium heat, heat up 1 tablespoon vegetable oil. Pour in ½ of the beaten egg. Scramble the eggs until almost cook through. Add the rice and stir-fry with a spatula. Add 2 more tablespoons of beaten egg into the rice. Season with salt. Stir-fry until everything is well mixed. Transfer the fried rice to a baking dish.
5. In two plates, put the flour and the rest of the beaten egg on them separately.
6. Pat dry the pork chops with paper towels. Season with salt and white pepper. Dust the pork chops first with flour, then dip into the egg.
7. In a large pan over medium-high heat, heat up 3 tablespoons vegetable oil. Cook the pork chop in the oil until light brown and cook through, about 2 minutes per side. Drain on paper towels. When the pork chops are warm, cut them into strips. Place them in the baking dish on top of the fried rice.
8. In another large pan over medium-high heat, heat up 1 tablespoon vegetable oil. Stir in the onions and cook until light brown, about 3 minutes. Add the tomatoes and cook until slightly soften, about 3 minutes. Stir in the sauce. Turn the heat down to medium-low. Cook for 2 more minutes. Pour the sauce and mixture over the pork chop and fried rice. Top with mozzarella cheese and Parmesan. Cook in the oven for 15 – 20 minutes or until the cheese is golden brown. Serve immediately.

Source: http://themissinglokness.com/2013/04/17/baked-pork-chop-with-fried-rice/

Pork Asado / Pork Bbq / Char Siu Siopao

Ingredients:

Filling:

• 1 Tbsp sugar 
• 1 Tbsp soy sauce 
• 2 tsp oyster sauce 
• 1 Tbsp water 
• 2 tsp canola oil 
• salt and ground white pepper to taste 
• 2 scallions, chopped white and green parts 
• 1/2 pound char siu, homemade or store-bought, diced 
• 1 Tbsp Shaoxing rice wine or dry sherry (optional) 
• 1-1/2 Tbsp cornstarch dissolved in 2 Tbsp water 

Directions: 

1. Combine sugar, salt, white, pepper, soy sauce, oyster sauce and water in a small bowl and set aside. 
2. Heat the oil in a skillet over medium heat. Add the scallions, and cook, stirring constantly, for about a minute. Add the char siu pork and stir well. Add the soy sauce and oyster sauce mixture and cook, stirring frequently, for about 2 minutes, until the pork is heated through. 
3. Add the Shaoxing rice wine to the dissolved cornstarch. Add the wine and cornstarch mixture to the warm pork and cook, stirring constantly, for another minute until the mixture has come together into a mass that you can mound. Transfer to a bowl and set aside to cool at room temperature before using. 
4. The filling may be prepared up to 2 days in advance, covered with plastic wrap, and refrigerated. Return to room temperature before using. 

For the dough:

• 1 1/2 tsp instant dry yeast 
• 3/4 cup lukewarm water 
• 2 Tbsp canola oil 
• 2 Tbsp sugar 
• 2 tsp baking powder 
• 3 cups (12 1/2 ounces) flour 

Directions:

1. Put the yeast in a small bowl, add the water and set aside for 1 minute to soften. Whisk in the oil to blend and dissolve the yeast. Set aside. 
2. Combine sugar, baking powder and flour in a large bowl. Make a well in the center and pour in the yeast mixture. Slowly stir with a wooden spoon, moving from the center toward the rim, to work in all the flour. Keep stirring as a ragged but soft dough forms. Then use your fingers to gather and pat the dough together into a ball. Transfer to a clean work surface and knead for about 5 minutes. You should not need additional flour if the dough was properly made. Keep kneading until the dough is smooth and slightly elastic.Press your finger into the dough and it should spring back with a slight indentation remaining. 
3. Place the dough in a large bowl that has been lightly oiled. Cover with plastic wrap and put it in a warm, draft-free place to rise such as an oven and let it sit for around 45 minutes until the dough has nearly doubled. You can refrigerate the dough if you do not need it right away but make sure that it is covered well with a plastic wrap. 
4. Lightly dust your clean work surface with flour. Cut the dough in half and roll into a foot-long log. Cut the log into eight pieces. 
5. Roll each piece into a ball and flatten each piece gently into a small disc using your palm. Using a small rolling pin (either a 1-inch wooden dowel or the end of a wooden spoon like what I used, would do) roll the edges and only the edges. There should be a small bulge at the center of the dough, which the Chinese calls the belly. 
6. Place a generous tablespoon of your char siu pork filling in the center of the dough, right on the belly. Wrap the filling by pressing and pulling the edges of the dough. 
7. Gather and pull the edges up and twist the top to fully cover the filling. 
8. Cut 2-inch square wax paper sheets and use these to line the bottom of each bun before steaming them. Steam up to 4 buns in an 8-inch bamboo steamer. Make sure that there’s around a 1 to 2-inch space in between buns inside the steamer. A bamboo steamer is definitely not a must; a regular steamer will work, too. 
9. Boil water in your wok or a large pan and place the steamers with the buns in your wok or pan. Steam for around 15 minutes. Make sure that the water does not come in contact with the buns. 
10. Remove the lid before you turn off the heat to avoid condensed water from dripping back to the buns. Continue steaming the rest of the batch. 

Source: http://blog.junbelen.com/2010/02/15/how-to-make-char-siu-bao-siopao-steamed-pork-buns-at-home/

Enoki Beef Rolls

Ingredients:

• Thin slices of beef (Use hotpot cuts)
• 1 pack of Enoki Mushroom

For the sauce:

• 2 tbsp Oyster Sauce
• 2 tbsp Soy Sauce
• 2 tbsp Mirin
• 1 tbsp sugar

Directions:

1.  Trim away the roots of the mushrooms and divide into portions based on how many beef slices you have.
2. Roll and wrap each portion of the mushroom with a slice of beef.
3. Heat pan with some oil. Place beef with end on the pan. Pan fry for 1 minute. 
4. Carefully turn to other side.
5. Pour sauce and cook until mushrooms become soft. Serve immedieately.

Source: http://en.christinesrecipes.com/2011/11/japanese-enoki-beef-rolls.html