Strawberry Crepe Cake

Ingredients:

Crepe Batter

• 2 eggs
• 400 ml milk
• 2 T granulated sugar
• 1 cup all-purpose flour
• 1/2 t baking powder
• 2 T butter melted
• 1/2 t vanilla

Filling

• 1 cup whipping cream
• 2 T granulated sugar
• 1 lb strawberries

Directions:

1. Heat the milk until just warm. Whisk together the flour, baking powder, and sugar. In a large bowl, whisk the eggs and add about 1/3 of the milk. Whisk to combine. Add the flour in 1/3-1/2 at a time, whisking to fully incorporate. When batter is mostly smooth, add the rest of the milk, and mix. Add the melted butter and vanilla, and whisk to combine. Strain the batter through a mesh sieve into another bowl, to remove lumps. Allow to set in fridge for about half an hour.
2. Whip the cream with the sugar until medium stiff peaks form. Slice the strawberries as thin and evenly as you can, or use a mandolin to slice them. You may want to leave a few strawberries, for garnish, as you may not need the entire pound for the layers (depending on how many layers you make). 
3. Heat a nonstick skillet to medium heat. Pour about 3T of batter and swirl around until you have a thin circle. Wait a minute or two until you are able to flip. When cooked through, remove from pan and place on a plate. Repeat with remaining batter. Have a couple of plates out, so you don't stack the hot crepes right on top of each other. Once they are cooled a bit, you can layer them.
4. To assemble: On the first crepe, spread a thin layer of whipped cream and a layer of strawberries. Place another crepe on top and repeat until you get to the final layer. Before setting the final crepe on top, cover the last strawberries with another thin layer of whipped cream. This is to keep the strawberries from showing through the top layer. Garnish cake with whipped cream and strawberries, if desired.

Source: https://www.contemplatingsweets.com/strawberry-crepe-cake/

Cantonese Roast Pork Belly

Ingredients:

• 3 lb slab of pork belly
• 2 tsp Shaoxing wine
• 2 tsp salt
• 1 tsp sugar
• ½ tsp five spice powder
• ¼ tsp white pepper
• 1½ tsp rice wine vinegar
• ½ cup coarse sea salt

Directions:

1. Rinse the pork belly and pat dry. Place it skin-side down on a tray, and rub the shaoxing wine into the meat (not the skin). Mix together the salt, sugar, five spice powder and white pepper. Thoroughly rub this spice mixture into the meat as well. Flip the meat over so it’s skin-side up.
2. Let it dry out in the fridge uncovered, for 12-24 hours. So, to do the next step, there’s actually a special tool that restaurants use, but we just used a sharp metal skewer. Systematically poke holes ALL over the skin, which will help the skin crisp up, rather than stay smooth and leathery. The more holes there are, the better, really.
3. Preheat the oven to 375 degrees F. Place a large piece of aluminum foil (heavy duty foil works best) onto a baking tray, and fold up the sides around the pork snugly, so that you’re creating a kind of box all around it, with a 1-inch high border going around the sides.
4. Brush the rice wine vinegar on top of the pork skin. Pack the sea salt in one even layer over the skin, so the pork is completely covered. Place in the oven and roast for 1 hour and 30 minutes. If your pork belly still has the rib attached, roast for 1 hour and 45 minutes.
5. Take the pork out of the oven, turn on the broiler to low, and position the oven rack in the lowest position. Remove the top layer of sea salt from the pork belly, unfold the foil, and place a roasting rack on the pan. Place the pork belly on the rack and put it back under the broiler to crisp up. This should take 10-15 minutes. The broiler should ideally be on “low” so that this process can happen gradually. If your broiler gets pretty hot, keep a close eye on it and be sure to keep the pork as far away from the heat source as possible.
6. When the skin has puffed up and gotten crispy, remove from the oven. Let it rest for about 15 minutes and then slice.

Source: http://thewoksoflife.com/2015/03/cantonese-roast-pork-belly/

Hong Kong-Style Curry Fish Ball

Ingredients:

• 600 gram fishballs
• 3 tsp garlic, minced
• 2 tbsp curry powder
• 1 tbsp oyster sauce
• 1/4 tsp salt
• 1 tsp sugar
• 1 tsp soy sauce

Directions:

1. Bring a pot of water to boil, cook the fishballs (I add some sausages and squid balls as well.)
2. Add oil in hot pot, cook minced garlic and curry powder for a while. Then add in water and all seasoning, bring it to boil.
3. Then add in fishballs, simmer for 3 minutes. Then take out the fishballs, set aside. Then add (3 tsp corn starch + 2 tbsp water) into a pot, keep stirring and cook for a minute or until the sauce is thickened. Drizzle the sauce onto the fishballs, enjoy!

Source: http://www.mrspskitchen.net/hong-kong-style-curry-fishballs-港式咖喱魚蛋/



Source: http://www.mrspskitchen.net/hong-kong-style-curry-fishballs-港式咖喱魚蛋/

Japanese Hambagu

Ingredients:

1 lb ground beef
1/2 onion
1 egg
1/4 cup milk
1 cup panko breadcrumbs
Pepper (to taste)
Vegetable Oil, for frying

3 tbsp ketchup
3 tbsp worcestershire sauce
3 tbsp Hoisin Sauce

Directions:

1. Chop onion finely. Heat vegetable oil in a frying pan and saute onion well and set aside.

2.  Put egg and milk in a bowl and mix well. Add breadcrumb in the bowl and mix lightly and set aside.

3. Put beef in another bowl and add cooked onion and breadcrumb mixture in it.

4. Season the beef mixture with salt and pepper. Mix the meat well with hands well. Make four meat balls and toss each ball from one hand to the other hand repeatedly.

5. Make four hamburger patties and indent the center of each one with a finger. Heat oil in a pan and saute hamburgers over medium heat.

6. Turn over and saute the other side. Add 1/4 cup of hot water in the pan and put lid and steam hamburgers for a few minutes.

7. Remove the lid and cook until the water is gone. Transfer hamburgers into individual plates.

8. Add ketchup, Hoisin Sauce and Worcestershire sauce in the pan after hamburgers are removed. Mix quickly over low heat to make sauce. Pour the sauce over hamburgers.

Source:

http://www.geniuskitchen.com/recipe/japanese-hambagu-hamburg-steak-185151