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 **** 

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- 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

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

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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

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

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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/