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/