burdock roots tea

ingredients:

- 2 - 4 or more burdock sticks

- 桂圓, optional

- 紅棗, optional

1. Scrub the burdock roots with a brush or sponge to remove any dirt and then rinse under cold water.

2. Cut the burdock into thin slices.

3. Dry the burdock slices with food dehydrator @ 55F degree for 7 hrs.

4. Use a fry pan with low heat to fry the burdock without oil for 15 mins. or until brown.

5. When it cool down, they can store light tea leaves.

6. Brew it with boiling water and enjoy the healthy burdock tea.

note: please check the burdock root tea benefit and side effect from the site first.

ref: https://www.youtube.com/watch?v=IKZ3QvQKZQg&t=8s

simple pancake with pancake flour

ingredients:

- 2 eggs

- 4 tbsp sugar

- 8 tbsp milk

- 1/2 tsp baking soda

- 1 tsp baking powder

- 1 tsp mustard powder, optional

- 2 cup pancake mix, or substitute 1 mash banana and 1 1/2 cup pancake mix 

- 1 cup frozen blueberries or else, optional

1. Whisk the egg and sugar together until light and fluffy.

2. Add milk, baking soda, baking powder, mustard powder(optional) and mix well.

3. Add pancake mix 1/4 cup, and mix well.  Repeat until all mix.

4. Add frozen blueberries or else, and mix gently.

5. Preheat a non-stick pan to low heat.

6. Pour the batter to the pan and cover the lid to cook about 1 1/2 mins each side.

7. Serve with whipped cream and or maple syrup.

Fluffy pancake

ingredients:

- 2 egg whites

- 2 tbsp sugar, for egg whites

- 2 egg yolks

- 2 tbsp sugar, for egg yolks

- 8 tbsp milk

- 1/2 tsp baking soda

- 1 tsp baking powder

- 1 tsp mustard powder, optional

- 1 cup or more pancake mix

1. Whisk the egg white and sugar to soft peak

2. On a separate bowl, whisk egg yolks and sugar until light and fluffy.

3. Add milk, baking soda, baking powder, mustard powder(optional)  to the egg yolks and mix well.

4. Add pancake mix 1/4 cup, and 1/4 egg white to the egg yolk mix, fold it until mix well.  Repeat until all mix.

5. Preheat a non-stick pan to low heat.

6. Pour the batter to the pan and cover the lid to cook about 1 1/2 mins each side.

7. Serve with whipped cream and or maple syrup.

chia seeds pudding

ingredients:

- 1 - 2 tbsp chia seeds

- 1/2 - 1 tbsp sugar, or more of desire, optional

- 1 cup milk

- 1/2 tsp vanilla extract or a little bit of vanilla seeds

1. Heat part of the milk to melt the sugar. Don't need to boil.  Do not need to boil the milk if do not add sugar.

2. Add vanilla extract to the milk.

3. Add the chia seeds and the rest of the milk in and stir until mix.

4. Keep in the refrigerator for better result for overnight or at least 20 mins to let the chia seeds set.

5. Ready to eat.

note: chia seeds can absorb 4 times more water.

potato pancake

ingredients:

- 4 yellow potatoes

- 1/4 cup no sodium added chicken broth

- 1 tbsp Maggi sauce or soy sauce

- 1 tsp white pepper, optional

- Korean pancake flour, adjust it by eye

- 2 - 4 tbsp bacon, cut into small pieces, optional

- 2 - 4 tbsp corn, optional

1. Blend the potatoes until smooth.

2. Add chicken broth and Korean pancake flour.  Add Korean pancake flour until thick like pancake batter.

3. Add the rest ingredient and combine them together.

4. Preheat a non-stick pan to medium heat.  Cook it by thin layer each time.  Cook both sides until golden brown. Set aside.

5. Finish rest of the batter. Ready to eat.

fusion egg roll

ingredients:

- 6 eggs, beaten

- around 1/2 cup small dice carrot

- around 1/2 cup small dice celery

- around 1/2 cup small dice onion

- 1 shallot, diced

- around 1 tbsp minced garlic

- 2 tbsp Maggi sauce / soy sauce

- 6 tbsp sugar

- 1 tbsp mirin

- 1 pack Japanese shiitake powder or 2 tsp dashi powder or 1 tsp salt

1. Beat the eggs and mix everything together.

2. Preheat the rectangle fry pan to medium low.

3. Pour a thin layer of egg mixture into the pan, quickly tilting the pan let the egg mixture coats the entire cooking surface.

4. When the bottom of the egg has set but the top is still soft.  Roll the egg from one side to the other.  Move the rolled omelette back to the other side.

5. Pour another layer of egg mixture to the pan, and let some of the egg mixture go under the rolled omelette.  Repeat  #4 and 5 until the egg is thick enough.

6. Set aside the egg roll, keep working on the rest of the egg mixture.

7. Cut the egg roll when it's cool.

note: 

- Japanese style: omit all the vegetables.

- Korean style: omit mirin and Japanese shiitake powder (or dashi powder), reduce sugar and add a little it more salt.

tortillas

ingredients:

- 1 2/3 cups all-purpose flour

- 1 tsp baking powder

- 1 tsp salt

- 1/4 cup butter or vegetable oil

- 1/3 cup warm water

- 1/2 cup sourdough, or substitute by 1/3 cup warm water & 1/3 cup all-purpose flour

1. Knead everything together.  About 6 to 8 times.

2. Form to a ball, cover it and rest for 20 mins.

3. Separate to 10 to 12 small portions.

4. Roll out a portions as thin as you can.  Repeat.

5. Preheat the frying pan to medium.

6. Place 1 tortilla on the fry pan. Turn it every 15 to 20 secs.  Cook until some brown spots.

7. Cool and wrap air tight to store.

Ref: Company's Coming Bread, Jean Pare

red bean buns

ingredients: (1 recipe hokkaido milk bread can make 20 mini buns)

- 1 recipe hokkaido milk bread that has proofed the first time until doubled in size
- 1 cup sweetened red beans

1. Divide the hokkaido milk bread to 20 pieces.

2. Fill the dough with 1 tbsp sweetened red beans.

3. Preheat the oven to 375F.

4. Once the mini sausage buns are risen until doubled size.  Bake for 15 to 20 minutes.

Reheat the buns from freezer:

1. Preheat the oven in 350F. Microwave it briefly 20-30 sec. then bake it for 5-7 mins.

ref: https://hot-thai-kitchen.com/?cat=&s=mexican+coffee+buns

deviled egg

ingredients:

- 8 hard-boiled large eggs

- 1 1/2 tbsp mayonnaise

- 1 tsp salt

- 1/2 tsp black pepper

- 1/2 tbsp corn syrup (or sugar)

- 2 tsp condensed milk, optional

- 2 tsp mustard powder

- 16 sesame seeds, for eyes

1. Use egg shell opener to open the top of the egg shells.

2. Use V-shape knife to cut out the top of the egg whites, make it look like cracked egg shells.

3. Spoon the egg yolk to a big bowl.

4. Mix the egg yolk with mayonnaise, salt, black pepper, corn syrup, condensed milk and mustard powder.  Add more season if desire.

5. Use piping bag to squeeze the egg yolk into the bottom of the egg white.

6. Cut a small piece of each egg white for chick's mouth.

7. Decorate the sesame seed as chicks' eyes.

8. Cover the egg white tops on the head of the chicks.

9.  Enjoy!

naan bread I

ingredients: (make 8)

- 2 cups all-purpose flour

- 1 tsp instant yeast

- 1/2 tbsp white sugar

- 1/2 tsp salt

- 2 tbsp sourdough

- 90 g yogurt

- 100 ml water

- 1 tbsp olive oil

1. Mix all the ingredient into the dough, if too wet, add more flour.

2. Knead the dough until smooth.

3.  Cover it and wait until double size.

4. Shape it into a ball, and cut it for 8 equal pieces.

5. Preheat the no-stick pan at medium low heat.

6. Shape the doughs into 8 dough balls.

7. Add flour on the counter and roll each dough to flat one by one.

8. Pan fry the flat dough each side for 10 sec. first, then keep flip the flat bread until it cook.

9. Cook the rest of the dough.

10. It can cut it a half and add sandwich filling into the flat bread pocket.  Or serve with curry or stew to eat.

ref: https://www.youtube.com/watch?v=l7cfcVjfV3o&list=PLttKgZmPo_lKl66S9UFiigjqfm5RcE46P&index=20&t=244s

souffle pancake II

ingredients:(cake batter base)
- 3 egg yolks
- 2 tbsp icing sugar
- 3 1/2 tbsp yogurt
- 3 tbsp cake flour, sifted
- a pinch of salt

(meringue)
- 3 egg whites
- 2 tbsp icing sugar

1. Hand mix the cake batter one by one until mix well.

2. In another clean bowl, whisk the egg white to soft peak. Keep whisking and separate adding sugar into the egg white for 3 times. Continue whisk until stiff peak.

3. Add 1/3 part of egg white to the cake batter each time, use whisk to mix well.

4. Preheat the frying pan over low heat, add a little oil, and pour the batter in the silicone round egg ring on the frying pan. Cover the lib and cook for 1 minute. Flip it over and cover the lib and cook for 1 minute. Ready to eat.

nanna bread II

ingredients:

- 1 1/2 cup all-purpose flour

- 1 tsp salt

- 1/2 package instant yeast

- 1/2 tsp sugar

- 1/2 cup milk, lukewarm

- 1/8 cup plain yogurt

- butter for coating

1. Combine flour, salt, yeast together.

2. Add sugar in the warm milk and stir to dissolve.

3. Mix dry and wet ingredients together and mix until the dough is smooth.

4. Add yogurt and kneed until the dough pulls away from the bowl.

5. Flour work surface, knead the dough for 5 mins. or until smooth and elastic.

6. Place in a lightly buttered bowl and turn to coat the dough with butter.

7. Cover with a damp cloth and let rise for 45 mins to 1 hrs in warm place, until the dough doubles in volume.

8. Cut the dough in 6 pieces, shape into a balls, and roll them flat.

9. Heat a cast iron or heavy nonstick skillet over medium-high heat until very hot. 

 

10. Place the dough in the hot, dry skillet and cook until the surface is full of air bubbles and the bottom is browned and blistered in spots.

11. Flip the naan and cook a few minutes more. 

12. Brush the cooked naan with melted butter, and repeat with remaining dough balls.

ref: https://www.ricardocuisine.com/en/recipes/153-naan-bread

easy flatbread

ingredients: (makes 5 flatbread)

- 150g flour

- 1/2 tsp salt

- 1/2 tsp sugar

- 1/2 cup warm water

- 1/2 cup cold water

- 1/2 tbsp oil

1. Mix flour, salt and sugar together.

2. Add warm water to the flour and mix well.

3. Add cold water to the batter, until no lumps.

4. Add oil and mix well.

5. Heat a non-stick skillet over medium heat, brush with a little bit oil. 

6. Pour about 3 tbsp of batter in the centre of the skillet. Tilt the skillet to spread the batter evenly.

7. When the edge peels off easily and begins to brown, it's time to flip the flatbread with a spatula. Continue cooking for 10 seconds, until cooked through, and remove from the skillet.

8. Continue with the rest batter.

ref: https://www.youtube.com/watch?v=a-ZZZAFgKwc

note: follow the original video to make it, my flatbread can't rise like a balloon.  But it's still soft and chewy.

cloud cakes

ingredients:

- 1 tbsp fresh lemon juice or cider vinegar

- 1 cup light cream or half-half

- 4 egg whites

- 2 tbsp sugar, for egg white

- 4 egg yolks

- 2 tbsp sugar, for egg yolk

- 1/2 tsp pure vanilla extract

- 1 tsp baking soda

- 1/2 tsp salt

- 1 1/4 cup all-purpose flour, or 1 cup and 2 tbsp all-purpose flour plus 2 tbsp corn starch

tool:

- egg rings

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

-------------------------------------------------------------

- 1 tbsp fresh lemon juice or cider vinegar

- 1 cup light cream or half-half

1. Stir the lemon juice into the cream and set it aside to thicken and begin to curdle.

- 4 egg whites

- 2 tbsp sugar, for egg white

2. Beat the egg whites and sugar until they stand in soft peaks.  Side aside.

- 4 egg yolks

- 2 tbsp sugar, for egg yolk

3. Beat the egg yolks together with the sugar, until pale yellow.

- 1/2 tsp pure vanilla extract

- 1 tsp baking soda

- 1/2 tsp salt

4. Add vanilla, baking soda and salt, beat until mix.

5. Add the cream mixture, and beat until mix.

- 1 1/4 cup all-purpose flour, or 1 cup and 2 tbsp all-purpose flour plus 2 tbsp corn starch

6. Reduce the speed to low and gradually add the flour mixture.  Mix until just combined.

7. Gently fold the egg whites into the batter and promptly cook the pancakes.

8. Heat a nonstick griddle or large skillet over low heat.  Scoop the batter into the egg ring about 3/4 full.

9. Close the lid and cook until bubbles begin to form on the top, about 2 mins.  Remove the egg ring and turn the cakes and cook until browned on the other side, about 1 mins.  Serve hot.

ref: Biscuits, Pancakes Quick Breads, Beverly Cox

apple pancake puffs (makes 6 individual pancake puffs)

apple topping ingredients:
- 3 medium-size apples, cored, peeled, and sliced
- 3 tbsp granulated sugar
- 2 tbsp unsalted butter
- 2 tsp fresh lemon juice
- 1/4 tsp ground cinnamon (optional)

pancake puffs ingredients:
- 4 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1/4 tsp salt
- 4 tbsp unsalted butter
- confectioners' sugar, for topping

Make the apple topping:

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

- 3 medium-size apples, cored, peeled, and sliced
- 3 tbsp granulated sugar
- 2 tbsp unsalted butter
- 2 tsp fresh lemon juice
- 1/4 tsp ground cinnamon (optional)

1. Combine the apples, sugar, butter, lemon juice and cinnamon in a medium-low heat until the apples are just starting to soften, 5 to 10 mins.  Remove from the heat and set aside.

Make the pancake puffs:

2. Preheat the oven to 370F degree.

- 4 large eggs
- 1 cup whole milk

3. Beat the eggs and milk in a bowl together.

- 1 cup all-purpose flour
- 1/4 tsp salt

4. Add flour and salt and whisk until the batter is smooth.

- 4 tbsp unsalted butter

5. Distribute the butter equally among six wide-month 8 ounce jars.  

6. Arrange the jars 2 inches apart on a large baking sheet.

7. Place the baking sheet with he jars int he oven for 2 to 3 mins, just to melt the butter.

8. Spoon the apple topping into the jars, distributing equally.  Or use 1 cast iron pan to bake, like dutch baby.

9. Pour the batter over the apple topping.

10. Bake for 25 to 30 mins., until the edges of the pancakes are a light golden brown.

11. Remove from the oven and let cool slightly on the baking sheet.

- confectioners' sugar, for topping

12. Dust with confectioners' sugar, and serve immediately.

ref: Desserts in Jars, The Harvard Common Press

cucumber pockets kimchi

ingredients:

- 10 to 12 mini cucumbers (Kirby cucumbers)

- 2 tbsp kosher salt

- 1 cup Asian chives, chopped into 1/2 inch

- 1 cup carrot, cut into thin matchsticks

- 4 garlic cloves, minced

- 1 cup onion, minced

- 1/3 cup Korean hot pepper flakes

- 3 tbsp fish sauce

- 1 tbsp sugar

- 1 tbsp toasted sesame seeds

1. Wash the cucumbers.  Make pockets out of them by slicing them twice lengthwise at right angles, 1/2 inch from one end so the cucumber quarters are still connected to each other at the end.

2. Put them in a big bowl, sprinkle and rub them with salt inside and out, let them sit for 10 mins and turn over, sit for another 10 mins.

3. Rinse the cucumbers in cold water, remove excess salt.  Drain and set aside.

4. Use food processor to ground garlic and onion.

5.  Mix Asian chives, carrots, garlic, onion, pepper flakes, fish sauce, sugar and sesame seed together.

6. Stuff the seasoning paste into the cucumber pockets.

7. Serve immediately as a side dish or keep in refrigerator.

pancake mix

dry ingredients:
- 1 1/4 cups all-purpose flour

- 1/4 cup cornstarch, or use all-purpose flour

- 1 tbsp sugar

- 2 1/2 tsp baking powder

- 1/2 tsp baking soda (optional)

- 1 tsp salt

wet ingredients:

- 2 egg whites

- 2 tbsp sugar, for egg whites

- 2 egg yolks

- 2 tbsp sugar, for egg yolks

- 1 to 1 1/2 cup milk

1. Whisk the egg white until soft peaks stage with 2 tbsp sugar, set aside.

2. Whisk the egg yolk in separate bowl with 2 tbsp sugar until pale yellow. Add milk and whisk until mix.

3. Add 1/4 cup dry ingredients mix to egg yolks and mix well, keep adding the dry ingredients mix until it's a little bit thicken than ribbon stage. (dry ingredients can leftover.

4. Add 1/3 egg whites to the egg yolks mix each time, and fold gently.

5. In a non-stick skillet, melt a little butter at medium low heat. Pour the batter, cover the lid and cook about 2 minutes each sides.

6. Serve with whipped cream and syrup.

chocolate truffles

ingredients:

- 1 cup (60% or higher) dark chocolate

- 1/2 cup heavy cram

- 3 tbsp Irish cream

- about 1/4 cup high quality cocoa powder, for rolling

1. Chop the chocolate into 1/2 inch pieces.  Add it to a medium size bowl.

2. Ina saucepan over medium heat, bring the heavy cream and Irish cream just to a boil, and then remove from the heat.  This will take no more than 5 mins.

3. Pour the cream over the chocolate.  Give it 2 mins. to melt, then stir vigourosly to make sure the cream and chocolate are thoroughly blended.  Let the mixture cool.  Cover with plastic wrap and let sit in the fridge 2 hrs. or until firm.. If you cannot make the truffles immediately, the mixture will keep, covered, in the fridge up to 1 week.

4. When ready to make the truffles, line a baking sheet with parchment paper.  The chocolate will melt in your hands as you go, so work fast and prepare to get dirty.  Place the cocoa powder on a large plate and reserve.

5. Drag a small warmed tsp (dipped into hot water and then dried) through the truffle mixture to pick up about 2 tsps' worth.  Using our hands, press and pinch each spoonful into tiny irregular shaped balls and place on the baking sheet.  Don't worry about making them perfect.

6. When all the balls are formed, place the baking sheet in the fridge for 1 hrs or the freezer for 10 mins. until firm.

7. Roll the truffles in the cocoa to coat lightly.  Package your truffles up as a gift, or store them in an airtight container in the fridge up to 1 week.

raspberry jam (no pectin)

ingredients:

- 1 cup frozen raspberry

- 1/2 cup sugar

- 1 tbsp lemon juice

1. In a large heavy saucepan, combine all the ingredients.

2. Bring to a simmer, stirring frequently.

3. Cook until it reach 219F degree.

4. Pour into sterilized jars.

LA galbi

LA galbi sauce ingredients:

- 1 onion

- 4 - 6 cloves garlic

- 1 shallot

- 2 tbsp cooking wine

- 2 tbsp soy sauce

- 2 tbsp sugar syrup

- 1/4 pear (optional)

1. Use food processor to blend everything together.

ingredients:

- BBQ short ribs

- 1 onion, sliced

- 1 bell pepper, sliced

- 2 cloves garlic, minced

- 1 zucchini, sliced

- 2 - 4 mushroom, sliced

1. Marinade the short ribs with LA galbi sauce for at least overnight.

2. Pan fry the short ribs without the sauce until browned each side.

3. Remove the ribs, add the rest vegetable ingredients and cook until browned, season with salt and pepper.

4. Put back the ribs, and LA galbi sauce to the pan and close the lid.  Cook until all done.

blueberry jam (no pectin)

ingredients:

- 1 cup frozen blueberries

- 1/4 cup sugar

- 1 tbsp lemon juice

1. Cook everything in medium heat about 20 mins., or until thick slightly, or until it reach 219F degree.

2. Keep it in refrigerator for several weeks.

ref: https://www.ricardocuisine.com/en/recipes/3649-low-sugar-blueberry-jam

mentaiko pasta

ingredients:

- spagetti for 6 persons

- 1 tbsp salt

- 2 packages of spicy roe pasta sauce (2 persons serve for pack)

- 2 egg yolks

- 2 tsp butter

- 2 tbsp milk

- 2 tbsp whipping cream

- 1 pack (about 1 tbsp) katsuo dash

- 1 tbsp soy sauce

- some bacons, sliced in small pieces

- 2 onions, sliced

- 4 cloves of garlic, minced

- 1 shallot, chopped

1. Cook the spaghetti in boiling water with 1 tbsp salt until done.  Set aside.

2. Double boil egg yolks and butter until reach 140F.

3. Add egg yolk butter, milk, whipping cream, katsuo dash, soy sauce and 2 packages of spicy roe pasta sauce together. Set aside

4. Cook the bacons, onions, garlic and shallot until done.

5.  Remove from the heat and add spaghetti, mix well.

6. Pour the sauce into the pasta and mix well.  Ready to eat!!

note:  this recipe is reduced the spicy favour from the package of pasta sauce.

red bean popsicle

ingredients:

- 1/2 cup cooked red beans (or green beans or mix red and green beans)

- 1 cup milk

- 1/2 cup condensed milk

1. Blend everything together.

2. Pour into 6 small popsicle containers.

3.  Store in freezer for at least 8 hours.

ref: https://omnivorescookbook.com/red-bean-popsicles/

corn pudding

ingredients:

- 340 ml canned whole kernel (1 canned)

- 1/2 tbsp butter

- 3 eggs, beaten 

- 1 1/2 tbsp sugar

- 1 1/2 tbsp all-purpose flour (or corn starch)

- 1 tsp baking powder

- 3/4 tsp salt

- 1 cup whipping cream or milk

- 3 pieces Kraft cheese

1. Preheat oven to 350F degree.

2. Put the butter in a cast iron pan and preheat in the oven.

3. Beat the rest ingredients together.

4. Bake the corn pudding for 20 to 30 mins. or until golden brown around the edges and very slightly jiggly in the centre.

5. Place cheese on the top of the corn pudding and bake 5 more mins, or until the cheese melt.

6.  Ready to eat.

ref: https://www.thefreshcooky.com/easy-corn-casserole-without-jiffy/

easy coffee / chocolate yogurt cake (or pancake)

ingredients:

- 1 cup yogurt

- 2 tbsp instant coffee, or substitute by cocoa powder

- 1 cup sugar

- 2 eggs

- 1/2 cup vegetable oil

- 1/2 cup milk

- 10g baking powder

- 240g all-purpose flour

1. Preheat the oven to 360F degree.

2. Whisk yogurt and instant coffee together.

3. Whisk sugar and eggs until pale.

4. Add yogurt mixture and egg mixture together.

5. Add vegetable oil, milk, baking powder, mix well.

6. Add flour and mix together.

7. Coat oil and flour on the baking pan, pour the batter in, bake for 25 mins.

tempering chocolate

dark chocolate:

1st tempering temperature	drop to temperature	2nd tempering temperature
90F (32C)	86F (30C)	90F (32C)

milk / white chocolate:

1st tempering temperature	drops to temperature	2nd tempering temperature
87F (31C)	84F (29C)	87F (31C)

Keep the temperature at the 2nd tempering temperature and ready to use.

dumpling dipping sauce

ingredients:

- 2 tbsp soy sauce

- 1 tbsp rice vinegar

- 1/2 tsp chilli powder (option)

1. Mix everything together, ready to use.

note: Perfect match with chinese chive pocket, dimpling.

Chinese chives pocket (makes 14-16 pockets)

pocket ingredients:

- 500g all-purpose flour

- 1 tsp salt

- 250 ml water

- 100 ml water

filling ingredients:

- 2 eggs

- 350g chinese chives, chopped

- 1 shallot, cropped

- 5g korean potato noodle, soak in hot water for 30 mins.

- 80g ground pork or beef

- 2 tsp sugar

- 1/2 tsp white pepper

- 2 tsp soy sauce

- 2 tsp oyster sauce

- 2 tsp sesame oil

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

-------------------------------------------------------------

- 500g all-purpose flour

- 1 tsp salt

- 250ml water

1. Knead the pocket dough with all-purpose flour, salt and 250ml water, until no dry flour.

- 100 ml water

2. Add the rest of the water, 100 ml, to the dough and continue knead it until soft and smooth.

3.  Cover with plastic wrap. Rest for 30 mins.

- 2 eggs

4. In the mean time, cook the eggs as scramble egg.

- 350g chinese chives, chopped

- 1 shallot, cropped

- 5g korean potato noodle, soak in hot water for 30 mins.

- 80g ground pork or beef

- 2 tsp sugar

- 1/2 tsp white pepper

- 2 tsp soy sauce

- 2 tsp oyster sauce

- 2 tsp sesame oil

5. Crop the ingredients, mix with the eggs and others ingredients.

6. When 30 mins of dough resting. Cut it into pingpong ball size.  Roll it out into flat dough, wrap the filling.

7. Pan fry it at low heat, 3 mins each sides.  It can remove from the pan until u smell the chinese chives.

8. It can serve with dumpling dipping sauce

brownie

ingredients:

- 1/2 cup butter, or 1/3 cup vegetable oil

- 150g bittersweet chocolate, chopped

- 1 cup sugar

- 3 eggs

- 1/4 cup unsweetened dutch process cocoa powder

- 1/2 tsp coarse salt

- 1/2 cup +2 tbsp all purpose flour, sifted

1. Preheat oven to 350F degree.

2. Line an 8" square baking pan with parchment paper, leaving a slight overhang on all sides.

3. Melt butter and chocolate in a double boiler or heatproof bowl set over a pot of simmering water, stirring until smooth.

4. Remove from heat, and whisk in sugar.

5. Whisk in eggs, one at a time, until combined.

6. Whisk in cocoa and salt.

7. Fold in flour until combined.

8. Pour batter into pan. Bake until set and a toothpick inserted into the centre comes out with moist crumbs, 35-40 mins. Let cool slightly in pan, about 15 mins.

9. Lift brownies from pan using parchment.  Remove parchment and transfer to a wire rack.  Let cool completely.  Cut into 9 squares.

Note:

Use donut maker machine to make donut shape brownie, about 4 mins.

Napolitan Spaghetti

ingredient:
- 4 serves spaghetti

- 2 tbsp extra virgin olive oil

- 4 sausages

- 2 bacons, chopped

- 1 clove garlic, minced

- 1/2 onion, chopped

- 1 bell pepper (optional)

- 6 mushrooms, sliced

- 4 tbsp milk

- 8 tbsp ketchup

- 2 tsp Worcestershire sauce

- 1/2 tsp sugar

- 4 tbsp parmesan cheese

- 2-6 4tbsp parmesan cheese tbsp reserved pasta water

- salt and pepper to season

1. Follow the instruction from spaghetti package to cook the spaghetti.

2. Save at least 6 tbsp pasta water, rinse the spaghetti with cold water when done. Set aside.

3. Use medium heat on the stovetop, use dutch oven to cook, add olive oil, stir fry bacons and sausages.

4. When almost done, add garlic and onion, cook until the onion's ready.

5. Add bell pepper and mushroom, cook for a while.  Cut the sausages in a small pieces.

6. Turn to medium low heat, put the spaghetti back, stir until it mix with other ingredients.

7. Add milk, ketchup, Worcestershire sauce, sugar, parmesan cheese and reserved pasta water.

8.  Cook until all mix.  Season with salt and pepper.

ref: https://www.justonecookbook.com/ketchup-spaghetti-recipe/#wprm-recipe-container-58976

Homemade pizza

pizza dough ingredients: (for 4 serves)

- 2 cups pizza flour

- 1 cup sourdough

- 3 tsp salt

- 1 1/2 tsp (8ml) instant yeast

- 90ml water at room temperature

- 2 tbsp extra virgin olive oil

pizza top ingredients:

- 4 sausages

- 2 - 4 bacons, chopped int little pieces

- 4 - 8 mushrooms, sliced

- 4 - 8 tbsp pizza sauce

- 8 -12 tbsp shredder cheese

- 1 tbsp extra virgin olive oil, spray on top of the pizza

1. Use stand mixer to mix everything together, until fully combined and turn to smooth dough.

2. Transfer to oiled bowl, cover with plastic wrap and set in warm place for 90 mins or until doubled in size.

3. To make pizza, gently stretch dough from underneath using hands to make 2X11" circle, leaving thicker 1" border for crust.

4. Preheat the oven to 450F degree.

5. Fully cooke the sausages and bacons, chop the sausages into small pieces.

6. Layers pizza sauce, cheese, sausages, bacons, mushrooms and cheese on the pizza dough.  Final, spray the olive oil on top of the pizza.

7. Place the pizza on baking sheet,  bake for 20 mins.  Ready to eat.

notes:

make-ahead: Store pizza dough in refrigerator overnight; all 1 hour to bring to room temperature before shipping and baking

Korean pancake waffle

ingredients: (1 serve, about 2 pans of waffle)
- 1/4 cup sourdough

- 1 egg

- 1/8 tsp baking powder

- 1/8 tsp baking soda

- 1/4 tsp salt

- 1/8 tsp sugar

- 1/4 tsp soy sauce (optional)

- 1 tbsp chilli paste (optional)

- 1/4 cup chicken broth or water

- 1 cup Korean pancake flour or more

- self pick topping, e.g. bacon, chives, green onion, minced garlic, potato, kimchi, canned salmon, etc.

1. Mix the batter until thicken, thick as facial cream, add more Korean pancake flour if needs.

2. Chopped all the topping and add to the batter.

3. Preheat the waffle pan.

4. Pour the batter into the waffle pan and cook for 4 - 5 mins.

5. It can dip with mayo, soy mayo, sriracha mayo, or vinegar soy sauce, etc.

note:

soy mayo / sriracha mayo:

1 : 10, soy/sriracha : mayo

vinegar soy sauce:

2 : 1 : 0.5, soy : rice vinegar : chilli powder (optional)

Japanese chicken meat ball

chicken meat balls ingredients:

- 454g / 1lb ground chicken

- 227g / 1/2lb ground pork

- 2 eggs

- 1/2 tsp salt

- 1/2 tsp soy sauce

- 1/4 tsp sugar

- 4 tsp all-purpose flour

- 4 tsp corn starch

- 12 tbsp dried breadcrumbs

yakitori sauce ingredients:

- 4 tbsp sake

- 2 tbsp soy sauce

- 2 tbsp mirin

- 1 tbsp sugar

- 1 tbsp or 1 package Japanese soup base

- 3 tbsp water

- 1 tsp cornstarch

- 1 tsp water, for cornstarch

1. Mix the chicken meat balls ingredients.

2. Prepare a pan of boiling water.

3. Squeeze and shape the meat ball out by hand. And cook the meat balls in boiling water until they float.

4.  Remove the meat balls from the water.  Set aside.

5.  Cook the sauce in a nonstick pan, when it start thicken.  Add more water and or sugar if the sauce is too salty.

6. Add the meat balls to the sauce and stir until the sauce cover the meat balls.

7. The meat ball can serve as skewer with bamboo sticks.

ref: The Cook's Encyclopedia of Japanese Cooking, EmiKazuko with recipes by Yasuko Fukuoka, Hermes House

Chinese beef stew

ingredients:

- 1 kg beef stewing cubes

- 1 tbsp vegetable oil

- 3 sliced ginger

- 2 tbsp 李錦記柱侯醬

- 1 radish, chopped into cube size

- 3 star anises

- 1 green onion, chopped

- 50 g rock sugar

- 1/2 cup chicken / beef broth

- 2 tsp soy sauce

- 2 tsp oyster sauce

- 1 tbsp cornstarch

- 2 tbsp water, for cornstarch

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- 1 tbsp vegetable oil

- 3 sliced ginger

- 2 tbsp 李錦記柱侯醬

1. Use pressure pot, sauté mode, add oil, ginger and 李錦記柱侯醬, stir fry until good smell.

- 1 radish, chopped into cube size

2. Add beef stewing cubes and stir fry for 1 mins.

- 1 radish, chopped into cube size

- 3 star anises

- 1 green onion, chopped

- 50 g rock sugar

- 1/2 cup chicken / beef broth

3. Add radish, star anises, green onion, rock sugar and broth. Set to pressure mode for 15 mins.

4. Wait after auto release, 15 mins, open the lid.

- 2 tsp soy sauce

- 2 tsp oyster sauce

- 1 tbsp cornstarch & 2 tbsp water, for cornstarch water

5. Change to sauté mode, add soy sauce, oyster sauce, and cornstarch water, cook until the sauce is thick enough.

6.  Ready to eat!!

Ref: https://www.christinesrecipes.com/2008/02/blog-post_12.html

honey butter slow cook pork loin

ingredient:
- 1.75 -2.5kg or 3.5-5lb pork loin or shoulder

- 2 tsp paprika

- 2 tsp thyme

- 1 tsp garlic powder

- 1 tsp onion powder

- 1/2 cayenne pepper

- 1/2 tsp pepper

- 2 tsp salt

- 1.5 tbsp olive oil

honey butter sauce ingredients:

- 1/2 + 1/8 cup honey

- 1 1/2 tsp unsalted butter

- 4 cloves garlic, minced

- 1 tbsp cider vinegar

- 1/4 tsp salt and pepper

1. Rub pork with 1 tsp oil.  Mix rub together then sprinkle over pork.  Pat to adhere all over,

2. Use sauté mode, reduce the temperature to 300F degree, heat 1 tbsp oil in a pressure pot.  Add pork and sear all around until deep golden brown.  Place pork aside.

3. Add butter and melt, add garlic and cook until golden, add remaining sauce ingredients, mix simmer rapidly for 30 seconds.

4.  Add the pork inside the pressure pot with fat down.  Set to slow cook mode, and cook for 2 1/2 hrs.  (preheat time about 1 hr + cooking time 1 1/2 hrs)

5. When inside pork is reach 165F degree, the pork done, remove from the pressure pot. And set aside.

6. Turn the pressure pot to sauté mode, add cornstarch water to thicken the sauce.

7. Slice pork into thick slices, pour the honey butter sauce on top and ready to eat.

notes:

- 1 kg / 2lb - Pork Loin 2.5 hours on low, Shoulder 7 hours on low

- 1.5 - 2.5kg / 3 - 5lb: Per recipe

- 3kg / 6lb: Pork Loin 5 hours on low, Shoulder 10 - 11 hours on low

- Use times closest to your pork size.

ref: recipetineats.com

matcha mousse cake (7" cake)

ingredients:

- 1/2 castella cake recipe

- 100 ml milk

- 8 g gelatine powder (1 pack of gelatine)

- 2 tbsp culinary grade matcha

- 4 egg yolks

- 80 g sugar

- 100 ml milk

- 300 ml whipping cream

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- 100 ml milk

- 8 g gelatine powder (1 pack of gelatine)

- 2 tbsp culinary grade matcha

1. Dissolve the gelatine powder in milk, add matcha and set aside.

- 4 egg yolks

- 80 g sugar

2. In a medium pan, double boil egg yolks and sugar until it reach 140F degree. Remove from heat.

3. Whisk the egg yolk mixture until pale.

4. Boil the gelatine and the matcha mixture, until the gelatine dissolve. 

- 100 ml milk

5. Add milk to the matcha gelatine.

6. Add the egg yolk mixture and matcha gelatine mixture together.

- 300 ml whipping cream

7. Whip the whipping cream in a large bowl until stiff peaks form.

8. Combine one-quarter of whipped cream to matcha mixture with a spatula. 

9. Add the rest whipped cream and gently fold until mix.

10. Spoon onto the cake in an even layer.  Chill them for 4 hours in the refrigerator until set.

matcha mousse cake decorated with chocolate whipped cream(top), chocolate bark(side), matcha white chocolate powder(like moss on top), and meringue mushroom

the cake leftover serve in pudding cup

ref: https://jugetsudousa.com/matcha-mousse-2/

fruit crumble

ingredients:

- 1 apple, sliced

- 1 nectarine, sliced

- 1/4 cup blueberries

- 4 tbsp brown sugar

- 1 egg

- 1 tbsp milk or whipping cream

crumb topping ingredients:

- 1/4 and 1 tbsp all-purpose flour

- 2 tbsp brown sugar

- 1 tbsp granulated sugar

- a pinch of salt

- 2 tbsp butter

1. Slice apple and nectar.

2. Cook the fruit with sugar until soft.

3. Layer the fruit in a bake proof bowl, separated the juice on aside.

4.  When the juice cool down, safe 15ml juice and mix with the egg and milk.

5. Pour the milk mixture into the fruit.  Bake at 375F degree for 60 mins.

6. During the baking, mix the crumb topping together.

7. Spread the crumb topping on the top of the fruit, broil it for 4 - 5 mins. or until the crumb turn to golden brown.

8. Ready to eat.

mascarpone cheese

ingredients: (makes 1 cup)

- 2 cups heavy cream, non ultra-pasteurized

- 1 tbsp fresh lemon juice

- fine sea slat

1. Line a large sieve or fine-mash strainer with 4 layers of cheesecloth and set over a deep bowl.  Set aside.

2. Add the heavy cream to a large stainless steel, heavy-bottom pot set over medium heat.

3. Bring to a a low simmer until tiny bubbles start to pop up all over the surface of the cream or until the cream reaches about 190F degree, about 30 mins.  It will look like a low rolling boil.  Stir constantly.

4. Once the cream reach 190F degree, add lemon juice.  Stir and cook about 10 mins, aiming to keep the cream around 190F degree.

5. Test the cream mixture texture with a wooden spoon.  When the cream coats the back of the spoon and remains the line made by a finger swipe, stop cooking and remove the pot from the heat.

6. Let the cream mixture cool 30 mins., it will continue to thicken as it cools.

7. Pour the cream mixture into the cheesecloth and cover with a bit of plastic wrap placed right up against the mixture.

8. Place in the fridge and allow it to drain, chilled, 8 hrs or overnight. The longer it sits, the mascarpone cheese will get firmer.

9. Add a little salt just before serving.  Store in an airtight container in the fright up to 1 week.

note:

- The liquid that drains from the cheese is whey.  It can be substitute milk or water for pancake, waffle, bread, etc.

- Mascarpone cheese can use in Tiramisu recipe.

tiramisu

ingredients: (6 to 8 servings)

- 4 large egg yolks

- 1/4 cup / 50 g granulated sugar, for egg yolks

- 1/4 cup / 50 g granulated sugar, for heavy cream

- 1 tsp vanilla extract

- 2 tsp amaretto, optional

- 3/4 cup heavy cream

- 1 cup / 227 g / 8 ounces mascarpone cheese

- 1/8 tsp fine sea salt

for the assembly:

- 1 3/4 cups espresso or strong coffee, cooled to room temperature

- 2 tbsp rum or cognac or brandy or amaretto, optional

- 1 tbsp cocoa powder, for bottom layer

- 1 tbsp cocoa powder, for top layer

- 24 ladyfingers

- 1 to 2 ounces bittersweet chocolate, for shaving (optional)

pan:

 8X8 inch cake pan or 9 inch round cake pan 

1. Double boil egg yolks and 1/4 cup / 50 g sugar. Keep whisking it until it reach 140F. (The bowl should not touch the boiling water.) Whisk about 4 mins on medium-high speed until pale yellow in color.

2. In another bowl, whisk heavy cream and 1/4 cup / 50g sugar until soft-medium peaks.  Add the 2 tsp amaretto and the vanilla extract until combined.

3. Add the mascarpone cheese and salt to whipped cream until it created a soft, spreadable mixture with medium peaks.

4. Gentle fold the mascrpone mixture into the sweetened egg yolks until combined.

5. Using a sifter, dust the bottom of a 8X8 inch cake pan or 9 inch round cake pan with 1 tbsp cocoa powder.

6. In a shallow bowl, combine the remaining 2 tbsp liquor and the espresso.  Dip each ladyfingers into espresso mixture, turning once to wet both sides, and arrange in the bottom of the baking dish in a single layer.  You may need to break up the cookies to fill up the layer.  Pour half of your mascarpone mixture over the first layer of ladyfingers.  Spread to create an even, smooth layer of mascarpone. Repeat espresso dipped ladyfingers and mascarpone mixture.

7. Dust top layer with remaining tbsp cocoa powder.  Top with shaved or finely grated chocolate, if desire

7.  Cover with plastic wrap and refrigerate at least 4 hours but ideally overnight.

8. It will keep in the fridge tightly wrapped 1 to 2 days (though it will get boozier as it sits).

French toast

ingredients:

- 2 eggs

- 125ml milk

- 1 tsp sugar

- a pinch of salt

- 4 thick sliced bread

1. Mix eggs, milk, sugar and salt together.

2. Soak the bread in the egg mixture evenly.

3. Store in the fridge overnight.

4. Pan fry the toast at medium low heat about 3 mins or golden brown each side.  Cook with the lid.

5. Serve with butter, maple syrup, condensed milk and or whipped cream.

prepare dried oyster

marinate ingredients:

- 12 X dried oyster

- 1/4 tsp ginger juice

- 1/4 tsp cooking wine

- 1/4 tsp sugar

sauce ingredients:

- 3/4 cup water or chicken broth

- 1 tsp soy sauce

- 1 tsp oyster sauce

- 2 tsp cornstarch with 2 tbsp water

1. Rinse the dried oyster, add ginger juice cooking wine and sugar together.  Marinate at less 10 mins.

2. Cook everything in the pan at medium low heat.  Cook until dried oyster soft.

3. It can cook with braised shiitake mushroom, fish maw, and romaine lettuce.

omurice (for 4 serves)

ingredients:

- 2 1/2 mug rice

- 2 1/2 cup water

- 250g minced pork and 250g minced beef / 500g meat, chopped and seasoned

- 1 carrot

- 1 celery

- 1 onion

- 4 cloves garlic

- 1 shallot (optional)

- 1 red peper (optional)

- 4 tbsp ketchup 

- 2 tbsp Worcestershire sauce

- 2 tbsp sugar

- 4 eggs

- 4 tbsp water (1 tbsp for each egg)

- 4 tsp cornstarch (1 tsp for each egg)

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- 2 1/2 mug rice

- 2 1/2 cup water

1. Cook the rice on stovetop for 20 - 30 mins. at medium low heat.  The time will depend on the heat temperature of stovetop, so after 20 mins. better to check the rice every 5 mins.

- 250g minced pork and 250g minced beef / 500g meat, chopped and seasoned

- 1 carrot

- 1 celery

- 1 onion

- 4 cloves garlic

- 1 shallot (optional)

- 1 red peper (optional)

2. Chop carrot, celery, onion, garlic, shallot and red pepper into small pieces, about 1 cm cube size.

3. When the rice is ready, stir fry the meat until medium cook in big dutch oven.

4. Add carrot, celery, onion, garlic, shallot and red pepper and keep stirring.

5. Add salt and pepper to taste.

6. When everything cooked, add rice. Mix everything.  

7. Remove from the heat.

- 4 tbsp ketchup 

- 2 tbsp Worcestershire sauce

- 2 tbsp sugar

8.  Add ketchup, Worcestershire sauce and sugar into the rice and mix well.  Add more to taste.  Set aside.

- 4 eggs

- 4 tbsp water (1 tbsp for each egg)

- 1 tsp cornstarch

9. Preheat a non-stick pan with oil at medium heat.

10. Beat 1 egg with 1 tbsp water and 1 tsp cornstarch.

11. Cook the egg to flat sheet.  Get ready a bowl of rice on a plate. When the egg is set, pour it cover the rice, and use paper towel to shape the egg edge under the rice.

12. Add ketchup, mayo and Worcestershire sauce on top.

13. Repeat 10 to 12 for the rest of eggs.

purple potato tarts

ingredients:

- 12 X frozen tart shells

- 1 X purple potato

- 100 - 250 ml whipping cream

- 1/4 cup icing sugar

1. Peel and chop purple potato into slices.  Stream it until it soft, about 20 mins.

2. Mash the purple potato. Set aside until it cool as room temperature.

3. In the meanwhile, preheat the oven to 400F degree.

4. Prick bottom and sides of one thawed pie shell with a fork. 

5. Bake for 8-10 min. (If the pie shell puffs during baking, re-prick and continue to bake. Let cool completely.

6. Add 50 ml whipping cream and beat at low speed, continue adding whipping cream by 50 ml until it's smooth.

7. Add icing sugar and keep beating it until combine. Add more sugar to taste.

8.  Use pipping bag to pipe purple potato cream into the tart shells.

or using Pressure Pot to cook purple potato:

1. Pressure mode cook a whole purple potato for 20 mins. and 15 mins auto release.

2. Peel off the skin and mash it.

3 - 8 Same as above.

easy croissants with chocolate truffle inside

Chocolate truffle:

ingredients:

- 1 part whipping cream

- 2 part dark chocolate chips

1. Line parchment paper on a small pan.

2. Heat the whipping cream until see the bubble eyes.

3. Pour the whipping cream into the dark chocolate chips.

4. Wait for few mins. Use spatula to mix the chocolate until mix well.

5. Pour the chocolate onto the parchment paper.  Keep it in the refrigerator until it set.

6. Cut it into 1cm X 3cm X 1cm pieces

Croissants with chocolate truffle inside:

ingredients:

- 1 pack Pillsburry Croissants

- chocolate truffle

1. Preheat the oven follow the instructions at the package, 375F degree.

2. Unroll the dough, and separate the croissant triangles.

3. Place a chocolate truffle on the dough and roll up loosely.

4. Place on parchment paper and bake for 12 mins.

5. Change to toast mode.  And toast the croissants until golden color.

6. Finish croissants within 3 days.

7. Leftover truffle can store in the airtight container in refrigerator.

dried bak choy

ingredients:

- long bok choy (大白菜)

1. Boil water in a big pan.

2. Seperare the bok Choy leaves, leaves with thin stems, and stems.

3. Boil the stems until start turn to transparent at the outside.  Remove them and dry them in the strainer.

4. Boil leaves with thin stems about 1 mins. Remove them and dry them in the strainer.

5. Boil leaves for 5 sec. Remove them and dry them in the strainer.

6.  Layer the bok choy on the dehydrator pans, dehydrate at 45F degree. Leaves will be ready after 5 hrs. Leaves with stem will be ready after 8 hrs.  And stem will be ready after 24 hrs or longer.

note:

The dried bok choy can be used to boil bok choy soup with fresh bok choy and meat.  Or it can be used for congee too.

sourdough cheese flavour cracker (without cheese)

ingredients:

- 1/2 cup sourdough

- 2 tbsp butter, melted

- 1/4 tsp salt

- 1/4 tsp fresh ground black pepper

- 2 tsp sesame seeds (optional)

1. Preheat oven to 325F degree. Line a cookie sheet with parchment paper.

2. Mix all the ingredients together, except sesame seeds.

3. Spread the discard onto the parchment paper in one thin layer.  Sprinkle with sesame seeds (optional).

4. Bake for 10 mins., pull out the pan and cut into pieces with pizza cutter.

5. Continue to bake for another 20 - 24 mins. or until golden on the edges.

sourdough crackers

ingredients:

- 1/2 cup sourdough

- 1/4 cup whole wheat flour

- 1/4 cup all-purpose flour

- 1/4 tsp baking soda

- 1/8 cup olive oil

- a pinch of sugar

- a pinch of garlic powder

- a pinch of onion powder

- 1 pack of onion soup powder or 4 tbsp personal favourite spices and herbs

1. Mix everything well together until form ball or not sticky.

2. Form the dough into a rectangle shape. Cover tightly with plastic wrap and refrigerate until firm, about 30 mins or more.

3. Preheat the oven to 350F degree.

4. Roll the dough our thin, approximately 1/16 to 1/8 inch thick.

5. Cut into small pieces.

6. Bake at the middle layer for 30 mins. or until the edges of the crackers begin to brown slightly.  Rotate the pan if necessary.

7. Change to toast roast for extra 2 mins or more until hard and dry.

8. Let it cool in the oven. Ready to eat.

ref: morethanmeatandpotatoes.com

English muffin

ingredients: (make 6 muffins)

- 1/4 cup sourdough

- 1/2 cup greek yogurt

- 1/8 cup / 30 ml water

- 1 cup all purpose flour

- 1 cup all purpose flour

- 1/2 tbsp honey

- 3/8 tsp salt

- 1/2 tsp baking soda

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

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- 1/4 cup sourdough

- 1/2 cup greek yogurt

- 1/8 cup / 30 ml water

- 1 cup all purpose flour

One day before:

1. Mix sourdough, yogurt, water and 1 cup flour in a container.

2. Cover the lid, save it at the room temperature for 8-10 hrs.

- 1 cup all purpose flour

- 1/2 tbsp honey

- 3/8 tsp salt

- 1/2 tsp baking soda

3. Add the rest ingredients and mix well. The dough is a trifle sticky.

4. Prepare a pan with parchment paper or silicone mat. Sift a layer of flour.

5. Separate the dough into 6 pieces.

6. Coat both hand with flour and gently shape each doughs into a flat balls. Put on the parchment paper or silicone mat.

7. Sift flour on top of the doughs.  Cover them with plastic wrap. Store them in the refrigerator overnight.

Breakfast day:

8. Remove the dough from refrigerator at least 1 hour before cooking.

9. Preheat the non-stick pan in low heat.  Sift a layer of four on the pan.

10. When the pan is hot, gently remove the doughs from the parchment paper or silicone mat, transfer them to the pan and cover the lid.

11. Cook for 8 - 10 mins. or until golden color. Flip over, cover the lid and continue cook for another 8 - 10 mins.

12. Remove from the pan, cut it half and ready to eat.

ref: https://www.homemadefoodjunkie.com/sourdough-english-muffins/

maple taffy

ingredients: (for 1 person)

- 30 - 45 ml pure amber maple syrup

- shaved ice and big ice, or clean snow

- popsicle stick

1. Heat the maple syrup in saucepan until 232F degree.

2. Layer shaved ice on the top of the big ice.

3. When the maple syrup ready, pour on top of the shaved ice.

4. Roll the maple taffy onto a popsicle stick and enjoy!

note: If want harder taffy, it can heat until 240F degree. It is soft ball texture.