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)

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

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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.

Yorkshire pudding / popovers (make 12 mini muffins size)

ingredients:

- 2 eggs

- 1/2 cup all-purpose flour

- 1/2 cup milk

- 1/2 tsp salt

1. Whisk everything together until mix.  Don't over beat.

2. Set it aside for at least 30 mins.

3. Preheat the oven at 450F degree.

4. Brush the muffins pan with melted butter.

5. When the oven is ready, preheat the muffins pan for 5 mins.

6. Pour the batter to the muffins pan and bake for 15 mins.

7. Reduce heat to 375F degree and bake for 15 to 20 mins more or until golden brown.

8. Serve hot with beef gravy.

with sourdough

ingredients:

- 1 eggs

- 1/3 cup milk

- 1/3 cup all-purpose flour

- 40 ml or 1/6 cup sourdough

- 1/4 tsp salt

1. Preheat the oven at 450F degree.

2. Warm the milk in a small saucepan until slightly warm to touch.

3. Combine the warm milk with eggs, sourdough, salt, then mix in flour.  Don't over-mix.  The batter should be thinner than a pancake batter, about the consistency of heavy cream.

4. Brush the muffins pan with melted butter.

5. When the oven is ready, preheat the muffins pan for 5 mins.

6. Pour the batter to the muffins pan and bake for 15 mins.

7. Reduce heat to 375F degree and bake for 15 to 20 mins more or until golden brown.

ref: https://www.kingarthurbaking.com/recipes/sourdough-popovers-recipe

sourdough dutch baby

ingredients:

- 3 eggs

- 1 cup sourdough

- 1/6 cup milk

- 1/8 coup maple syrup

- 1/4 tsp sea salt

- 1 tbsp cup butter

1. Preheat oven to 425F degree and heat well seasoned 8" cast iron skillet in the preheating oven together.

2. Beat the eggs.

3. Add sourdough, milk maple syrup and sea salt, mix well.

4. Remove preheated skillet from the oven and add butter.

5. Until butter is melted, pour batter into the skillet.

6. Bake for 15 mins.

7. Remove from oven and let it cool for 10 mins.

8. Serve with whipped cream and maple syrup.

note:  sourdough dutch baby like HK French toast.