green onion kimchi

ingredients:

- 100 g green onion

- 1/8 cup fish sauce 

For making porridge: 

- 1/4 cups water 

- 1 tsp sweet rice flour (glutinous rice flour) 

- 1 tsp brown or white sugar

 Seasonings and spices:

- 1/4 onion, minced

- 2 garlic cloves, minced

- 1/8 tsp ginger, minced

- 1/6 cup hot pepper flakes

- 1/2 tsp salt

- 1 tsp plum syrup

- 2 cups hot pepper flakes (gochugaru) 

 **** The ingredients will be listed again @ below **** 

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- 200 g green onion

- 1/8 cup fish sauce 

1. Clean the green onions and cut off the roots.

2. Marinade the green onions ends with fish sauce for 10 mins.

3. Press the whole green onion into the fish sauce continue marinade for 5 mins.

For making porridge: 

- 1/4 cups water 

- 1 tsp sweet rice flour (glutinous rice flour) 

- 1 tsp brown or white sugar

4. Combine the water and the sweet rice flour in a small pot. Mix well with a wooden spoon and let it cook over medium heat for about 10 minutes until it starts to bubble. Add the sugar and cook 1 more minute, stirring. Remove from the heat and let it cool off completely.

 Seasonings and spices:

- 1/4 onion, minced

- 2 garlic cloves, minced

- 1/8 tsp ginger, minced

- 1/6 cup hot pepper flakes

- 1/2 tsp salt

- 1 tsp plum syrup

5. Pour cooled porridge into a large mixing bowl. Add garlic, ginger, onion, hot pepper flakes, salt and plum syrup. Mix well with the wooden spoon until the mixture turns into a thin paste. 

6. Pour the fish sauce from the green onions to the seating and spice mixture, and mix well.

7. Spread the kimchi paste on the green onions.

8. Store in the container and keep in the refrigerator.

Ref: https://www.youtube.com/watch?v=9wdwnFf1Kvw

marinade soy boiled eggs

ingredients:

- 12 eggs

- 1/2 cup water

marinade sauce:

- 150 ml water

- 40 ml soy sauce

- 20 ml mirin

- 1 tsp brown sugar

- 1 star anise (八角)

- 1/4 tsp sichuan pepper (花椒)

1. Boil the marinade sauce about 2 mins.

2. Set aside until cool.

3. Cook the eggs with pressure pot, pressure mode for 2 mins.

4. Release the pressure, transport the eggs to cold water.

5. Remove the egg shells.

6. Store the eggs and sauce in ziploc bags and store in refrigerator at least 1 day.

7. Ready to eat.

marinade sauce 鹵水汁

Marinade Duck (2 lb, double the recipe but used 4 cups water)

ingredients:

- 1 slice ginger

- 1 star anise (八角)

- 1 cinnamon stick

- 1 tsp sichuan pepper (花椒)

- 3 cloves garlic

- 2 tbsp dark soy sauce

- 2 tbsp oyster sauce

- 3 cups water

- 45 g golden slab sugar (片糖)

- 1 tea bag

- 1 lb meat, seasoned

1. Stir fry ginger, star anise, cinnamon stick, sichuan pepper for 30 sec.

2. Add garlic to continue to cook for 30 sec.

3. Add dark soy sauce, oyster sauce and water.

4. Add sugar and tea bag, continue to cook until the sugar melt.

5. Remove the tea bag, add meat to cook until well done.

roast pork loin in pressure pot

ingredients:

- 2 to 3 lb pork loin

- 2 tbsp olive oil

- salt and pepper to season

- 1 onion, sliced

- 6 cloves garlic, minced

- 1 bay leaf

- 1 tsp dried oregano or 1 tbsp fresh oregano

- 1 tsp dried rosemary or 1 tbsp fresh rosemary

- 1 tsp dried thyme or 1 tbsp fresh thyme (optional)

- 1 tsp dried basil leaves or 1 tbsp fresh basil leaves (optional)

- 1 cup unsalted chicken stock

- 2 tbsp soy sauce

thickener:

- 2 tbsp all purpose flour

- 3 tbsp cold water

1. Add olive oil in the pressure pot and use Sauté function to brown both side of the pork loin about 3 to 4 minutes each side.

2. Season the pork loin with salt and pepper. and set aside.

3. Sauté onion and garlic about 3 minutes.

4. Add all the herbs and sauté for 30 - 45 seconds.

5. Add the chicken stock and scrubbing all the flavourful brown bits off the bottom of the pot. And mix it.

6. Add soy sauce in and put back the pork loin.

7. Closed the lid, and set to pressure function.

8. note:

- 2" thick pork loin: High Pressure - 8 mins, natural release - 30 mins.

- 2.5" thick pork loin: High Pressure - 8 mins, natural release - 45 mins.

9. When the pork is ready, remove the pork from the pot.

10. Turn on the sauté function again.

11. Mix the flour in the water first, then add in the sauce.

12.  Cook until desired thickness.  Season it if necessary.

13.  Turn off the pot.  Slice the pork loin and add the gravy on top.

ref: https://www.pressurecookrecipes.com/instant-pot-pork-loin

stir fry burdock root

ingredients:

- 1 cup burdock root, matchstick size

- 1 cup carrot, matchstick size

- 1 tbsp soy sauce

- 1 tbsp mirin

- 1 tbsp cooking wine

- 1 tbsp sugar

1. Stir fry the burdock root and carrot at medium heat for 30 seconds.

2. Add rest ingredients and keep stirring it for few minutes or until the sauce is reduced.

3. Ready to eat.

chocolate mousse cake

ingredients:

- 7 oz (200 g) dark chocolate, chopped
- 1 tsp gelatin
- 2 tbsp (30 ml) water
- 60 ml whipping cream (will add 1/4 cup sugar)
- 1/4 cup sugar
- 1 3/4 cups or 430 ml 35% whipping cream

- easy birthday cake (7.5" round pan)

**** The ingredients will be listed again @ below ****
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- 7 oz (200 g) dark chocolate, chopped

1. Melt the chocolate by double boil or in the microwave oven. Let cool slightly.

- 1 tsp gelatin
- 2 tbsp (30 ml) water

2. Sprinkle the gelatin over the water and let bloom for 5 minutes.

- 60 ml whipping cream (will add 1/4 cup sugar)
- 1/4 cup (105 g) sugar

3. Heat 60ml whipping cream and sugar in a small saucepan over medium heat until the sugar has dissolved. 

4. Remove from the heat and stir in the gelatin until completely dissolved.

5. Add the cream mixture and stir to combine.

- 1 3/4 cups or 430 ml 35% whipping cream

6. Whisk the remaining cream with an electric mixer until stiff peaks form. 

7. Combine one-quarter of the whipping cream with the chocolate mixture. 

8. With a spatula, gently fold in the remaining cream. 

- easy birthday cake

9. Spoon onto the cake in an even layer. Refrigerate for 4 hours or freeze.

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For 5" round cake base:

ingredients:

- 100 g dark chocolate

- 1/2 tsp gelatine

- 1 tbsp water

- 30 ml whipping cream (will add 1/8 cup sugar)

- 1/8 cup sugar

- 215 ml whipping cream

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ref: https://www.ricardocuisine.com/en/recipes/7472-chocolate-mousse-cake

easy birthday cake

ingredients: (1 layer for 7.5" round pan)

- cake goop for coating the round pan

- 123 g cake flour
- 62 g (less sweet) or 82g (regular sweet)
- 1 tsp baking powder
- 1/12 ( 1/3 of 1/4 tsp) tsp baking soda
- 1/6 (1/3 of 1/2 tsp) tsp salt
- 76 g butter, room temperature

- 38 g milk (mix with oil)
- 28 g oil

- 57 g milk (mix with egg)
- 1/3 tbsp vanilla extract
- 1 egg

1. Preheat the oven to 325 F degree.

2. Prepare to coat cake goop in the pan.

**** The ingredients will be listed again @ below ****
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- 123 g cake flour
- 62 g (less sweet) or 82 g (regular sweet)
- 1 tsp baking powder
- 1/12 ( 1/3 of 1/4 tsp) tsp baking soda
- 1/6 (1/3 of 1/2 tsp) tsp salt

3. Mix dry ingredients together.

- 76 g butter, room temperature

4. Mix in the dry ingredients unitl like coarse sand.

- 38 g milk (mix with oil)
- 28 g oil

5. Mix in and beat it for 2 mins.

- 57 g milk (mix with egg)
- 1/3 tbsp vanilla extract
- 1 egg

6. Mix milk, vanilla extract and egg togther.

7. Add in and mix well.

8. Pour to the round pan and bake for 30 mins.  Add more time if needs.

9.  Set aside and let's cool down until the cake shrink a bit.

10. Remove it from the pan. And let it cool down.

ref: https://sugargeekshow.com/recipe/vanilla-cake/

cake goop (homemade pan release)

Coat cake goop inside the baking pan to help to release the cake easily.

ingredients:
- 4.2 g butter

- 4.8 g oil

- 3 g all purpose flour

1. Mix everything together until smooth.

2. Ready to use.

3.  It can store in refrigerator up to 2 weeks.

(original ratio: 25 g butter : 27 g oil : 17 g all purpose flour)

ref: https://sugargeekshow.com/recipe/cake-goop-recipe/