caramel sauce

ingredients:

- 4 tbsp sugar

- 3/4 tbsp (or 9 tsp) water

- few drops of lemon juice

- 1 tbsp butter

- 2 tbsp whipping cream

1. Heat the sugar, water and lemon juice in the pot on the stovetop, don't stir and keep cooking until all the sugar melt and turning to yellow.

2. Reduce the heat to medium to medium low, add butter.

3. Stir it until the butter melt.

4. Add whipping cream and keep stir it until it's creamy.

5. Remove from the heat and pour the sauce into a clean container.  Ready to use.

chinese marinade sauce (鹵水汁)

ingredients:

- 3 cloves garlic, sliced
- 1 shallot, sliced
- 1 stick cinnamon (桂皮)
- 1 star anise (八角)
- few pieces sichuan pepper (花椒)
- 2 slices ginger
- 1/4 piece of dried tangerine peel
- 1 tea bag
- 1/2 - 1 piece brown slab sugar
- 1/2 cup cooking wine
- 3 cups water
- 2 tbsp maggi
- 1 tbsp oyster sauce
- a pinch of white pepper


1. Boil everything for 20 mins to 30 mins.


2. Remove all the spices.


3. When it cool, ready to use or marinade meat.

great grandma mustard green head pickles (太嫲咸酸菜)

ingredients:

- 1 - 2 mustard green head, cut into big pieces

- 2 tsp coarse salt

- sugar : vinegar, 1 : 2, enough amount which can cover all the mustard green head

1st method:

1. Cut the mustard green head into big pieces.

2. Add salt to the mustard green head and mix well in a big bowl.  Set aside for over night.

3. Rinse them.  Squeeze them to remove the liquid out.

4. Mix sugar and vinegar until sugar melt.

5. Put the mustard green head into a satanized bottle and add the sugar and vinegar until all mustard green head cover. 

2nd method:

1. Cut the mustard green head into big pieces.

2. Blanch the mustard green head pieces in boiling salted water for 30 sec.  Set aside.

3. Mix sugar and vinegar until sugar melt.

4. Squeeze them to remove the liquid out.

5. Put the mustard green head into a satanized bottle and add the sugar and vinegar until all mustard green head cover. 

chinese marinated duck tongue

ingredients:

- about 1.5 lbs frozen duck tongues

- 2 pieces ginger

- 1 green onion

marinade sauce ingredients:

- 4 tbsp maggi

- 2 tbsp rock sugar or 1/2 piece slab sugar

- 4 tbsp cooking wine

- 1 cup water

- 1 stick cinnamon

- few pieces Sichuan peppercorns (花椒)

- 1-2 anise (八角)

1. Clean and defrost duck tongues in running water.

2. Boil the duck tongue in boiling water for 3 mins. (start to count after the tongues add in to the boiling water and reboil again.)

3. Remove the tongues from the water.  Remove the tough skin if it has.

4. In a pot, put all the marinade sauce ingredients and cook until the sugar melt.  Season to taste.

5. Add the duck tongues and boil for 7 mins.  Cover the lid and turn off the heat.  Keep it for 30 mins or 1 hr.

6. Leave the duck tongues in the marinade sauce overnight to 3 days.  Leave it longer taste better.

7. Eat in cool or warm it up.

note:

or use chinese marinated sauce to cook this dish

vegetable soup

ingredients:

- 1 piece turkey meat (turkey leg or 1/3 turkey thigh, or 1/3 turkey breast)

- 1 small piece pork tenderloin, about 8x8 cm big

- 1 bulb beet, diced

- 2-4 carrots, diced

- 1-2 sticks celery, diced

- red cabbage, sliced, optional

- 1 zucchine, diced, optional

- 1 chayote squash, diced, optional

- 1 onion, diced, optional

- 1 - 2 stick chinese yam, sliced, optional

- 3 - 4 dried figs

- 2- 4 dried red dates

- 4 - 5 pieces dried longan fruit

- a handful goji berries

- 2 - 3 slices ginger

- a handful dried blackberries, optional

- 2 - 3 bay leaves

1. In a small pot, put turkey meat and pork in cold water, and bring them to boil for few mins.

2. Soak the dried longan fruit, goji berries, dried blackberries, dried red dates and bay leaves in water for a few mins, rinse them.

3. Put everything into a stock pot and add enough water, bring it to boil for 20 mins,

4. Keep it in thermal cooker until 45 mins before serving time.  If won't have thermal cooker, just keep it on the stovetop and let it cool down.

5. 45 mins before serving time, cook the soup on the stovetop and bring it to boil for at least 20 mins. 

6. Season salt, sugar and pepper to taste.

首烏黑豆桑寄生湯 chinese herbs soup for hair

ingredients:

- 4-5 slices首烏 (Shou Wu)

- 1/2 - 1 cup 青仁黑豆 (green black beans)

- 1/4 cup 桑寄生 (mulberry mistletoe)

- 2 pieces 南棗 (southern jujube)

- 1/2 slice 片糖 (slice brown sugar), optional

1. Rinse the green black beans several times and soak them in the water overnight.

2. Put Shou Wu and mulberry mistletoe in soup sieve.

3. Rinse Shou Wu, mulberry mistletoe with the soup sieve and southern jujube several times, and soak them in the water for 2 - 5 mins.  Rinse again.  

4. Put the soup sieve and southern jujube into the green black beans and water.  Add more water until about 3 cups.  Boil for 20 mins. with lid on.

5. Turn off the heat, keep the lid close, and keep it on the stove top for another 20 - 30 mins.

6. Remove the soup sieve, save the green black beans and southern jujube to eat separately.

7. The soup can keep in the refrigerator, for few weeks.  Drink 1/4 - 1/2 cup daily or once on a next day. 

sauerkraut (fermented cabbage)

ingredients:

- 1 part of green cabbage

- 2% of sea salt (by weight)

- few slice of ginger, or ginger powder

1. Cut the green cabbage into matchsticks size. Leave a few big green cabbage to put on the top inside the mason jar.

3. Add sea salt, ginger and mix well.

4. Store in sanitized mason jar, add pressure to the green cabbage, until juice come out.

5. Add some big cabbage on the top inside the mason jar, and add the weight on it.  Make sure the juice is cover all the cabbage. 

6. Close the lid and remove the air inside the jar (optional). Keep in room temperature.

7. Push the weight down everyday to remove the bubble, close the lid, vacuum seal the jar to prevent mold.  Keep doing it for 3 weeks.

8. Taste it until it's good, store in refrigerator, Ready to serve as side dish, add to salad, etc.

ref: https://www.youtube.com/watch?v=EO90h3xB3oc

beet kraut

ingredients:

- 1 part of beet

- 1 part of green cabbage

- 2% of sea salt (by weight)

- few slice of ginger, or ginger powder

1. First trim the greens and root, then scrub the beet bulbs.

2. Cut beets and green cabbage into matchsticks size. Leave a few big green cabbage to put on the top inside the mason jar.

3. Add sea salt, ginger and mix well.

4. Store in sanitized mason jar, add pressure to the beet and green cabbage, until juice come out.

5. Add some big cabbage on the top inside the mason jar, and add the weight on it.  Make sure the juice is cover all the beet and cabbage. 

6. Close the lid and remove the air inside the jar (optional). Keep in room temperature.

7. Push the weight down everyday to remove the bubble, close the lid, vacuum seal the jar to prevent mold.  Keep doing it for 3 weeks.

8. Taste it until it's good, store in refrigerator, Ready to serve as side dish, add to salad, etc.

ref: https://www.youtube.com/watch?v=3MU6Ez-5Ums&t=9s

beet kvass

ingredients:

- 4 - 5 beet bulbs

- 1.5 brine(salt-to-water, ratio 1 tsp sea salt : 4 cups water)

1. First trim the greens and root, then scrub the beet bulbs.

2. Cut beets into cube size.

3. Put it into sanitized mason jar, add brine.  Vacuum seal the jar to prevent mold.

4. Leave it at the room temperature to fermented it for 2 - 5 days or start to have bubbles.

5. Keep it in refrigerator.  Enjoy healthy fermented drink.

ref:https://www.youtube.com/watch?v=sSOF39rrkEk&t=1059s

mango semifreddo cheesecake

ingredients:

- 1 cup whipped cream

- 3 egg yolks

- 1 box Robinson Mango Jelly

- 50 g granulated sugar

- 250 g cream cheese

- 274 g mascarpone cheese, or 250 g cream cheese

- 1/2 tsp salt

- 2 tsp vanilla extract

- 1 tsp brandy (optional)

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

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

1. Line 3.5 inches pan with plastic wrap or parchment paper and set aside. 

- 3 egg yolks

- 50 g granulated sugar

- 1 box Robinson Mango Jelly

2. Double boil egg yolks, sugar, and jelly powder. Keep whisking it until it reach 140 F.  (The bowl should not touch the boiling water.)

3. Remove the yolk mixture from the heat, whisk it until the mixture cools to room temperature.

- 250 g cream cheese

- 274 g mascarpone cheese, or 125 g cream cheese 

- 1/2 tsp salt

- 2 tsp vanilla extract

- 1 tsp brandy (optional)

4.  Transfer the yolk mixture to cream cheese, mascarpone cheese, salt, vanilla extract and brandy whisk until completely smooth.

 

- 1/2 cup whipped cream

5. In a separate bowl, beat whipped cream until soft peak form.

7. Gently fold the cream cheese mixture into the chilled whipped cream with silicone spatula.

8.  Once it's mixed, pour it into the prepared glasses. If eat within few days, storage in the fridge up to 6 hrs, Ready to eat.  Or freeze for at least 12 hrs and up to overnight.  Mixture should be frozen solid.

8. Before serving, defrost it at room temperature for 20 mins.  Or defrost it in fridge for 1/2 day.  Ready to eat.

9. Semifreddo can serve with whipped cream, fruit syrup, etc.

notes:  After we moved to Toronto, we missed the cheesecake from Cheesecake, etc. in Vancouver. I wanted to tried maki

Oreo cake

ingredients:

cake

- 14 g (6 pieces) mini Oreo

- 20 g vegetable oil

- 10 g all-purpose flour

- 6 g corn starch

- 20 g milk

- 2 egg yolks

- 2 egg whites

- 23 g sugar

- pinch of salt

Oreo mousse cream

- 150 g mini Oreo

- 1 2/3 cups whipping cream

- 1 tsp gelatine

- 1 tbsp water

cake

1. Preheat the oven @ 375 F with a water in a baking pan.

2. Line a parchment paper on the bottom of the 5.2” baking mould.

3. Separate 14 g mini Oreo from biscuits and buttercream.

4. Put the biscuits in a zipper bag, crush and roll to make them super fine.  Set aside.

5. Mix Oreo buttercream with vegetable oil.

6. Add Oreo biscuits dust, corn starch and all-purpose flour to the buttercream oil, mix well.

7. Add milk and egg yolks and mix well.

8. In a separate bowl, whisk the egg whites, sugar and salt until stiff peak.

9. Gently fold the 1/3 part of egg whites into the egg yolks mixture.  Then fold another 1/3, and the rest, fold it until just all combined.

10. Pour the batter into the baking mould.  Bake for 50 mins or until cook in the centre.

11. Let it cool in the room temperature.

Oreo mousse cream

1. Soak the mini Oreo into whipping cream and fridge for overnight.

2. Decoration day, soak the gelatine into the water for at least 5 mins

3. Microwave it for 10 sec. to melt the gelatine.  Set aside.

4. Beat with hand mixer until soft peak, add the melted gelatine, and beat until stiff peaks form.

5. Use it to decorate the Oreo cake.  Enjoy!!

AeroPress coffee

American:

- 11 g (3/4 scoop) medium-fine ground coffee

- 185F hot water

1. Add ground coffee.

2. Add water up to (3) on chamber.

3. Stir 10 sec. gently, insert plunger about 1/2" (about 1 cm) into chamber.

4. Let sit 30 sec.

5. Apply gentle constant pressure (not too hard).

6. Remove filter cap, then push the plunger through until hear the pop and the coffee grounds pop out.

7. Enjoy!

Espresso Style:

single espresso

- 15 g (1 heaping scoop) medium-fine ground coffee

double espresso

- 30 g (2 heaping scoop) medium-fine ground coffee

- 185F hot water

1. Add ground coffee.

2. Add water up to (1) for a single espresso or (2) for double espresso on chamber.

3. Stir 10 sec. gently, insert plunger about 1/2" (about 1 cm) into chamber.

4. Let sit 30 sec.

5. Apply gentle constant pressure (not too hard).

6. Remove filter cap, then push the plunger through until hear the pop and the coffee grounds pop out.

7. Enjoy!

Latte:

- 15 g (1 heaping scoop) medium-fine ground coffee

- 185F hot water

1. Add ground coffee.

2. Add water up to (1) on chamber.

3. Stir 10 sec. gently, insert plunger about 1/2" (about 1 cm) into chamber.

4. Let sit 30 sec.

5. Apply gentle constant pressure (not too hard).

6. Remove filter cap, then push the plunger through until hear the pop and the coffee grounds pop out.

7. Add 1 cup of steamed or frothed milk.

8. Enjoy!

Cold Brew:

- 11 g (3/4 scoop) medium-fine ground coffee

- room temperature water

1. Add ground coffee.

2. Add water up to (3) on chamber.

3. Stir 1 min (briskly), insert plunger about 1/2" (about 1 cm) into chamber.

4. Apply gentle constant pressure (not too hard).

5. Remove filter cap, then push the plunger through until hear the pop and the coffee grounds pop out.

6. Drink as is or add ice.

7. Enjoy!

ref: Go Travel Edition AeroPress instruction

freeze bread dough

ingredients:

All-purpose frozen bread dough

- 300 g bread flour

- 6 g yeast

- 5 g salt

- 40 g sugar

- 135 g water

- 50 g egg

- 20 g room temperature unsalted butter

Prepare the frozen doughs

1. Mix yeast, sugar, egg and water together.

2. Add flour and salt, mix until no dry flour.

3. Knead for 3 mins by hand.

4. Cover the dough with lid for 15 mins.

5. Add butter to the dough and knead (like washing laundry) about 15 mins.  The sticky dough will turn to non-stick dough. 

6. Hit it on the board 20 times, so that it makes a thud sound.

7. Put it back in a bowl and cover the lid.  Store in warm place until it double size. (1st proof: press a hole with floured finger if it can hold the hole)

8. Punch the dough and let the air out.

9. Divide the dough into 8 pieces.

10. Gently stretch the outer layer of the dough and push it inward.

11. Round it on you palm or table.

12. Continue with the rest of the doughs.

13. Place with distance in a non-stick pan and cover it with plastic wrap.  Freeze them for 2 - 3 hours.

14. They can transfer to a plastic bag and frozen them up to 10 days.

A day before baking day

15. Put the frozen dough in the fridge before baking time 8 or more hours to defrost.

Baking day

16. Remove from the fridge to room temperature for at least 20 - 45 mins.

17. Shape it or add other ingredients if need.

18. 2nd proof it at room temperature for 1 hour.

17. Preheat the oven 356F.  Bake for 18 - 20 mins. (Air fryer: 360F, 10 - 12 mins)

note:

Mocha bun

- 10 g salted butter for filling

top cookie paste (like pineapple bun)

- 18 g unsalted butter, room temperature

- 20 g sugar

- 2 g coffee

- 1 tbsp hot water

- 10 g egg

- 20 g cake flour

Red bean bun 

-red bean paste 

Sausage bun

- sausage

- onion

- mozzarella cheese

- mayonnaise

- ketchup 

Salt bun

- 10 g salted butter for filling

- coarse salt 

Sausage roll

- sausage

- cheese

Hot dog bun

- sausage

note:

Frozen dough contains more yeast because the yeast dies a lot during freezing process. Compare with daily bread, it contains about 1.5 more yeast.

ref: https://www.youtube.com/watch?v=FJU6VucrYdY&list=PLttKgZmPo_lIqWoSgpn54YCkOcf4IKvOs&index=11

chocolate crémeux with raspberries

ingredients:  (makes 6X125ml)

chocolate crémeux

- 66 g dark chocolate chips

- 2 egg yolk

- 20 g sugar

- 183 g whipping cream

raspberry jelly

- 1 box raspberry jello

- 12 - 18 pieces fresh raspberries

chocolate crémeux

1. Use a sieve to hold the chocolate chips in a bowl. Set aside.

2. Whisk egg yolk and sugar a while.

3. Use stovetop to heat the whipping cream until it just comes to a boil.

4. Whisk 1/4 part of whipping cream into egg yolk and sugar mixture.

5. Add the egg yolk mixture back into the whipping cream pan. Heat it until just before it reaches 185F. 

6. Remove the egg yolk mixture from the heat.  Pour through to the sieve over the chocolate to melt the chocolate into the egg yolk mixture. (if the crémeux is overheat, the water and oil from the cream will separate, so be careful)

7. Push the chocolate down and melt the chocolate and mix well.

8. Place the glass jars in a muffin tin on an angle and fill halfway with crémeux.

9. Refrigerate until set.

raspberry jelly

10. Clean the raspberries and dry them all.

11. Follow the raspberry jello instruction to make the jelly. 

12. Remove the glasses from the muffin tin.

13. Once the jello cool to room temperature, save 6 raspberries for the top decoration. Add the rest raspberries into the glasses, and add jello up to the same level as the top of the crémeux.

14. Refrigerate until all set.

15. Decorate the chocolate crémeux with fine grated chocolate and raspberries. Enjoy!!

ref: Crazy Sweet Creations, Ann Reardon, Mango Publishing Group

tapioca pearls pudding (西米盞)

ingredients: (make 12 small)

- 1 cup tapioca pearls

- 2 tsp vegetable oil

- 4 tsp sugar

- red bean paste, or sesame paste, or white bean paste, etc.

1. Soak tapioca pearls cover with water for 10 mins.

2. Rinse it, mix vegetable oil and sugar with the tapioca pearls. Set aside.

3. Coat light oil to baking cups.

4. Spoon a bottom layer of tapioca pearls (1/2 portion of tapioca pearls) in baking cups.

5. Add the filling paste in the centre of the baking cups.

6. Cover the rest of tapioca pearls on the top.

7. Tap the baking cups a bit.

8. Stream them with hit heat for 8 mins. with lid, turn off the heat and keep it with lid for 2 mins.

9. Cool it down at room temperature for few hours.  Once it's cool down, it's ready to eat.

ref: https://www.youtube.com/watch?v=q01HfTQPwJQ

no knead tortilla

ingredient:

- 250 g flour

- 5 g salt

- 20 g butter, melted

- 400 g water

- 1 - 1.5 tbsp mother dough, optional

- curry butter, optional

1. Mix everything together.

2. Use medium heat to cook it as thin layer.

3. Add curry butter to serve.

ref: https://www.youtube.com/watch?v=YWxPqKmnH9Q&list=PLttKgZmPo_lIqWoSgpn54YCkOcf4IKvOs&index=13

salsa sauce

ingredients:

- 2 Roma tomatoes, diced

- 1 small onion, diced

- 1/8 bell pepper, diced

- 1 stick coriander, chopped

- 1 1/2 tbsp sugar

- 3/4 tbsp lime juice

- 1/8 tsp cumin

- 1/4 tsp chili powder

- 1 1/2 tsp Maggi

- a tint of salt

- a tint of pepper

1. Chop onion by dicing soak in cold water for at least 20 min.

2. Chop tomatoes and bell peppers by dicing.

3. Cut coriander into small pieces.

4. Add tomato, bell pepper, coriander, onion into blender and add sugar, lime juice, cumin, chili powder, and Maggi.  Lastly season with salt and pepper to your liking.

5. Blend all of the ingredients into small pieces.

6. Prepare nachos for dipping.  And serve.

steamed eggs

ingredient:

- 3 eggs, around 150ml

- 1/4 tsp salt

- 150 ml hot water, or chicken broth and water mixed

- 1/2 pack japanese dashi powder

- 1 tsp maggi sauce, or soy sauce

- 1 tsp sugar, optional

- 80 g noodlefish (half pack) (白飯魚), optional

- 1/4 cup frozen small anchovies, optional

1. Boil water in a big pot for steaming, put the stainless steel plate coated with oil inside the plate (which is for steaming eggs)

2. Use 3:100 salt:water to soak noodlefish and small anchovies for 20 mins to defrost. 

3. Beat eggs with salt.

4. Heat up 150 ml water or mixed chicken broth until hot but not boil.

5. Add japanese dashi powder, maggi sauce to the hot water/broth.

6. Stir the beaten eggs and slowly add hot water/broth to beaten eggs together, don't cook the eggs.

7. Rinse the fishes, pad with paper towel until them dry.

8. Add the fishes to the eggs.

9. Once the big pot water is boiling, pour everything to the hot stainless steel plate.

10. Cover the lid but don't totally cover it.  Leave about 1/2 to 1 cm lid open on one side.

11. Keep cooking it with medium heat for 10 mins.

12. After 10 mins, check it or the steamed eggs cook or not.  If not add 2 mins., and check it.  Repeat until it's done. (Gentle shake it, if it's not watery in the centre, it's done)

13. Add a little maggi if need when serve.

note:

**. If want more solid like regular tofu, eggs:water is 1:1.5

      If want it looks like soft tofu, eggs:water is 1:2

      The eggs and water ratio can be between 1:1 - 3

** Preheat the stainless stain plate is for the steamed eggs easier to remove from the plate.

ref: https://www.youtube.com/watch?v=FceRX78e5P4&t=408s

caramelized onion with bacon sauce (for burger)

ingredients:

- 2 onions, chopped

- 1 shallot, chopped

- 4 cloves garlic, chopped

- 1/4 pack bacon, chopped

- 1/4 cup brown sugar

- 1 tbsp all-purpose flour

- 1/4 cup decafe coffee

- 1/4 cup or more water if need

1. Caramelize onion, shallot and garlic with medium low heat.

2. Add bacon and keep cooking until well done.

3. Add brown sugar and keep stirring.

4. Add all-purpose flour, keep stirring until light brown.

5. Add decafe coffee, and scrape up the browned bits from the bottom of the pan.

6. Cook until the sauce is thick, add more water if need.

7. Serve as a hamburger sauce.

ref: Korean variety show 2025, 愛德華李鄉村料理

curry butter

ingredient:

- 250 g unsalted butter

- 4 tbsp or more curry powder

- 2 tsp salt or more if need

1. Soften the butter at room temperature for 1 or more hours.

2. Use spatula to mix curry powder into butter.

3. Taste it, if the curry favour is not enough, add more curry powder.

4. If the curry powder is not salty, add some salt if need.

5. Use parchment paper or butter paper to wrap the butter as logs.

6. Keep in refrigerator overnight to store, or use it right away.

7. Butter can store in freezer to keep longer.

korean marinated ribs

ingredients:

- 2 - 4 lbs Pork ribs

- 1/4 cups cooking wine

- 1/4 cups sugar
- 1/4 cups maggi or soy sauce

- 1/8 cup dark soy sauce, optional

- 1/8 chili powder, optional

- 1 cup minced garlic

- 2 tbsp sesame oil, optional

- 1/2 cup cheddar and 1/2 cup mozzarella cheese, optional

1. Boil ribs in boiling water.

2. Add cooking wine, sugar, maggi, dark soy sauce, chili powder, garlic, sesame oil.

3. Keep it boiling until cook and tender.

4. Before serve, cook mixed cheese on non-stick pan with low heat until all melt.

5. Pour the cheese on top of the ribs.

note:

We tried with cheese, but too oily for us, so we didn't add cheese after.

ref: Korean Reality Show, The Genius Paik 2

korean fish cake skewer soup

ingredients:

- 10 pieces korean fish cakes, cut into long rectangle

- 1 pack or fish balls, optional

- 1 radish, chopped into big pieces

- 4 or more shiitake mushroom, optional

- 1 pack japanese dashi powder

- 1 pack japanese shiitake powder

- chicken broth

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

- 10 pieces korean fish cakes, cut into long rectangle

- 1 pack or fish balls, optional

1. Rinse the korean fish cakes to remove extra oil.

2. Skewer korean fish cake like ribbon candy.

3. Skewer fish balls.

- 1 radish, chopped into big pieces

- 4 or more shiitake mushroom, optional

4. Add radish, shiitake and skewersin a big pot.

- 1 pack japanese dashi powder

- 1 pack japanese shiitake powder

- chicken broth

5. Add dashi powder and shiitake powder, and enough chicken broth until almost cover everything.

6. Use medium high to cook until boil.

7. Ready to serve.

marinated black beans / 桑寄生首烏黑棗茶

ingredients:
- 1/2 cup black beans (烏青豆), soak in water overnight

- 4 cups water, for boiling black beans

- 1 tbsp soy sauce
- 1 tbsp sugar

- 4 tbsp water, for sauce

- 1 tbsp corn syrup, optional

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

- 1/2 cup black beans (烏青豆), rinse them and soak in water overnight

- 4 cups water, for boiling black beans

1. Boil black beans with water for at least 30 mins.  Test it if it turn to soft.  Boil longer is needs.

2. Safe the black bean soup for another use.

3. Use a non-stick pan and cook the beans at medium low heat.

- 1 tbsp soy sauce
- 1 tbsp sugar

- 4 tbsp water, for sauce

-1 tbsp corn syrup, optional

4. Add soy sauce, sugar, water and corn syrup, keep cooking until the sauce turn thick and coated all the black beans. 

5. It can serve in hot or cold.  It can keep in the refrigerator for a week.

note:

桑寄生首烏黑棗茶：

ingredients:

- 1/2 cup 首烏

- 1/2 cup 桑寄生葉

- 4 pieces 黑棗

- leftover black bean soup

1. Rinse 首烏, 桑寄生葉, 黑棗, until no dirt.

2. Put 首烏, 桑寄生葉 into soup sieve container.

3. Boil leftover black bean soup with 首烏, 桑寄生葉, 黑棗 for 30 mins. 

4. Cover the lid, turn off the heat and let it rest for 20 mins.

5. Remove the soup sieve container with 首烏, 桑寄生葉.

6. Ready to drink.

Or boil the soak overnight black bean and other ingredients together now,  And remove the black beans later for marinated black beans recipe.

japanese octopus balls

ingredients:

batter:

- 1 cup all-purpose flour

- 2 tsp baking powder

- 1/2 tsp kosher salt

- 2 eggs

- 1 tsp maggi

- 1 1/2 cups water with dashi powder

filling:

- 1/4 cup dried bonito flakes, grind

- 2 green oions, chopped

- 1 tbsp pickled red ginger, chopped (optional)

- 4.2 oz boiled octopus, or substitute with sausage, or imitation crab flakes, chopped into bite size

topping:

- takoyaki sauce
- mayo

- bonito flakes for decorate

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

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

batter:

- 1 cup all-purpose flour

- 2 tsp baking powder

- 1/2 tsp kosher salt

1. Mix dry ingredients from the batter.

- 2 eggs

- 1 tsp maggi

- 1 1/2 cups water with dashi powder

2. Add wet ingredients from the batter and mix well.

3. Preheat the mini donuts maker.  Brush oil on the pan.

filling:

- 1/4 cup dried bonito flakes, grind

- 2 green oions, chopped

- 1 tbsp pickled red ginger, chopped (optional)

- 4.2 oz boiled octopus, or substitute with sausage, or imitation crab flakes, chopped into bite size

4. Pour the batter into donuts pan. Add the filling on each balls. 

5. Close the pan and cook for 2 mins.

6. Open the donut pan and rotate each piece 90 degress.  Cover and cook another 3 - 4 mins.

3. Remove from the donut pan.  Add takoyaki, mayo and bonito flakes on top.

4. Serve and enjoy.

Easier method:

ingredients:

- 1 package frozen takoyaki (japanese octopus balls)

- takoyaki sauce
- mayo

- bonito flakes for decorate

1. Preheat the mini donuts maker.  Brush oil on the pan.

2. Place the frozen takoyaki into donuts pan.  Close it and cook for 6 mins.

3. Remove from the donut pan.  Add takoyaki, mayo and bonito flakes on top.

4. Serve and enjoy.

stuffed mushroom

ingredients:
- 1 pack 8 oz (227g) mushrooms

- 1 tbsp cornstarch
- 1 can 170g tuna

- 1 tbsp mayo

- 1/2 tsp salt

- 1/4 tsp sugar

- 1 egg yolk, optional

- 2 tsp shredded mozzarella cheese, optional

1. Clean the mushrooms and remove the stem.

2. Use paper towel to pat them dry, sift cornstarch on the bottom of mushroom.

3. Mix tuna, mayo, salt, sugar and egg yolk together.

4. Spoon tuna mix into the bottom of mushroom (with cornstarch side).

5. Preheat airfry at 360 F.

6. Bake the stuffed mushroom for 8 mins. or lightly brown.

7. Ready to serve.

air fryer maggi seasoning chicken thigh

ingredients:

- 1 pack Maggi So Juicy Garlic or Mixed Herbs

- 4 - 6 chicken thighs or chicken breasts

1. Mix chicken thighs or chicken breasts and seasoning into mixing bag or a bowl.

2. Marinade for at least 20 mins.

Chicken Thighs:

3. Preheat the air fryer at 400F.

4. Place the chicken thigh in the basket and cook for 8 mins.  Flip and cook 10 more mins. or until centre reach 165F.

Chicken Breasts:

3. Preheat  the air fryer at 375F.

4. Place the chicken breast in the basket and cook for 6 mins.  Flip and cook 8 mins. or until centre reach 165F.

rice cake and sauage stewer

ingredients:
- korean rice cakes

- sausages

- mayo

- ketchup

1. Soak skewers in water for at least 30 mins. to prevent them burning up when grilling.

2. Thread the rice cakes and sausages onto skewers.

3. Cook on stovetop or air fryer until golden brown.

4. Add mayo and ketchup and server.

korean L.A. galbi

ingredients:
- 1 - 2 lbs short ribs

- 1 onion, sliced

- 4 - 5 mushroom, sliced

- 1 yellow or orange bell pepper, sliced

- 2 - 4 garlic clover, minced

- 1 shallot onion, sliced

1. Marinade everything together or just the short ribs overnight.

2. Preheat a cast-iron pan on stovetop at medium heat.

3. Cook the short ribs (without the sauce) first, until almost done.

4. Add the rest ingredients and cook together until well done.  Add the sauce and cook a little bit more.

5. Serve and enjoy.

flat bread with pocket

ingredients: (make 8)

- 250 g (1 2/3 cups) all-purpose flour

- 3 g (1 tsp) active dry yeast

- 6 g (1 tbsp) sugar
- 3 g (1/2 tsp) salt

- 90 g yogurt

- 100 ml warm water

- 15 g (1 tbsp) olive oil

1. Mix all the ingredient until combine.

2. Store in a big bowl and cover with plastic wrap at warm place for 1st proof until double size.

3. Place the dough onto a lightly floured surface.  Gently roll and stretch dough into a rope.

4. Divide it into 8 pieces.  Roll each into a smooth ball.

5. Flatten the ball with rolling pin.

6. Set aside on lightly floured countertop. Cover with a towel.  2nd proof until double size.

Stovetop: 

7. Cook the flatbread with medium heat.  About 2 mins. each side. or until puffed and tops begin to brown. 

8. Remove from the pan.

Oven:

7. Preheat oven to 500 F.

8. Place 2 to 3 flatbread directly on a wire cake rack.

9. Bake for 4 to 5 mins. or until puffed and tops begin to brown.

10. Remove from oven.

11. If want the flatbread soft serve, cover them with kitchen towel or in brown paper bag until soft.

12. Store in plastic bag in the refrigerator for several days or in freezer for 1 to 2 months.

cod fish

ingredients:

- 2-4 frozen cods

- salt and pepper for seasoning

safe handing:

- Keep frozen until ready to use.  Store thawed fish in refrigerator and use within 24 hr.  Do not refreeze thawed fish.

thawing:

- Remove frozen portions from packaging.  Place fish on a plate, and thaw in refrigerator, covered for 6 - 8 hrs.  For a quick thaw, rinse with 3 % salted cold water until thawed.  Drain 2 - 3 mins.

bake:

1. Preheat oven to 425F.

2. Place thawed portions on a non-stick baking sheet in oven on middle rack.

3. Season it with salt and pepper.

4. Bake for 13 - 17 mins or until fish flakes.

pan fry:

1. Dip portion in seasoned flour to light coating.

2. Heat 1-2 tbsp oil or butter on medium heat.

3. Fry the portion 3-5 mins per side until fish flakes.

note:

Ensure product is thoroughly heated to 158F before serving.

chocolate bombs

chocolate bomb ingredients (for 1 bomb):
- dark chocolate chips

- 1 tbsp cocoa powder

- 1 tbsp icing sugar

- 5 - 6 mini marshmallow

- 1/2 tsp salted caramel chips, optional

- some sprinkle, optional

matcha white chocolate bomb ingredients (for 1 bomb):

- white chocolate chips

- 1 tbsp matcha powder

- 1 tbsp icing sugar

- 5 - 6 mini marshmallow

- some sprinkle, optional

**** The ingredients will be listed again @ below ****
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chocolate bomb ingredients (for 1 bomb):
- dark chocolate chips

- 1 tbsp cocoa powder

- 1 tbsp icing sugar

- 5 - 6 mini marshmallow

- 1/2 tsp salted caramel chips, optional

- some sprinkle, optional

1. Melt the dark chocolate chips until all melt, but do not over 90F (32C).

2. Paint the chocolate to 2 X half circle chocolates mold.

3. Store in the refrigerator for 15 mins or until chocolate turns to solid again.

4. Remove the chocolate from the mold, add the cocoa powder, icing sugar, marshmallow, salted caramel chips (optional) and sprinkle (optional) in 1 X half circle chocolates.

5. Use coffee warmer to melt the side of 2nd half circle chocolates, close the chocolate as a chocolate ball.

6. Store at room temperature.

7. When serve, warm a cup of milk at microwave.  Add 1 chocolate bomb in the warm milk and stir to melt it all.

matcha white chocolate bomb ingredients (for 1 bomb):

- white chocolate chips

- 1 tbsp matcha powder

- 1 tbsp icing sugar

- 5 - 6 mini marshmallow

- some sprinkle, optional

1. Melt the white chocolate chips until all melt, but do not over 84F (29C).

2. Paint the chocolate to 2 X half circle chocolates mold.

3. Store in the refrigerator for 15 mins or until chocolate turns to solid again.

4. Remove the chocolate from the mold, add the matcha powder, icing sugar, marshmallow and sprinkle (optional) in 1 X half circle chocolates.

5. Use coffee warmer to melt the side of 2nd half circle chocolates, close the chocolate as a chocolate ball.

6. Store at room temperature.

7. When serve, warm a cup of milk at microwave.  Add 1 chocolate bomb in the warm milk and stir to melt it all.

Pack the chocolate bombs in clear Christmas Ornaments and use ribbons and bells to decorate.

croissants

ingredients:

- 1 pack Pilsbury Ready to Bake Crescents - Reduced Fat Dough for 8

- chocolate chips, jam, or curry butter, optional

1. Preheat the air fryer @ 360F for 5 mins.

2. Open the pack of Pilsburry Crescents, follow the instruction and cut it to 8 pieces.

3. Add chocolate chips, jam or curry butter on the dough or leave it plain, then roll them up as croissant shape.

4. Place the croissants in the air fryer, bake @ 360F for 8 mins.  Ready to eat.

**** The ingredients will be listed again @ below ****
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air fryer fish paste bell peppers

ingredients:

- 4 - 6 mini color bell peppers

- 1 box 4 oz fish paste

- 1 egg

- 1 - 2 tbsp corn starch

- 1 tbsp maggi

- 1 tbsp cooking wine

- 1 tbsp sugar

**** The ingredients will be listed again @ below ****
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- 4 - 6 mini color bell peppers

- 1 box 4 oz fish paste

- 1 egg

- 1 - 2 tbsp corn starch

1. Clean the color bell peppers, cut in half and remove the seeds.

2. Use a bigger bowl, stir the fish paste and egg together, and keep stir it until it's turn thick and sticky.

3. Sift some corn starch inside the peppers to help it stick with the fish paste.

4. Add the fish paste inside each half peppers.

5. Preheat the air fryer @ 360F for 5 mins.

6. Place the fish paste bell peppers in the air fryer with bell pepper facing down.  Cook for 20 mins.

- 1 tbsp maggi

- 1 tbsp cooking wine

- 1 tbsp sugar

7. Cook maggi, cooking wine, and sugar with medium heat, until it boil.  Remove from heat wait to serve.

8. When fish paste bell peppers are ready, dip the sauce and enjoy!!

mashed potatoes

ingredients:

- 2 - 4 potatoes, peel and cut into large cube

- 2 - 4 garlic cloves

- 1 tsp salt

- 1/4 cup or more whipping cream, or mixed of butter and milk

- black pepper for seasoning

1. Put the potatoes, garlic and salt in a pot.  Add water until cover everything 1" more.

2. Use high heat and bring it boil.  Reduce to medium low and cook for 20 mins. or until it's easy to poke with a chopstick.

3. Drain the potatoes and garlic to a sieve.

4. Use the same pot, add whipping cream, and lower heat it for 5 mins.  Remove from the heat, add potatoes and mash it with potatoes masher, until smooth.  Add black pepper to season.  Add more salt if need.

note:

i just used gravy mix and follow the instruction to make the gravy for mashed potatoes.

red beans paste whipped cream

ingredients:

- 1/4 cup red beans

- 2 cups water

- 1 - 2 tbsp suger

- 2 cups whipping cream

1. Soak red beans into water for overnight.

2. Rinse the red beans.  Use pressure cooker cook the red bean with water for 25 mins.  Auto release.

3. Use saute mode, add sugar and keep stirring until the red bean turn to fine paste.  Add more water if need.

4. Set it aside until the paste cool down, store in refrigerator.

5. Once the paste is as cold as whipping cream, whisk the whipping cream until soft peak.

6. Add 1 to 2 tbsp red bean paste, keep whisk it.  Add more red bean paste if needs.  If not sweet enough, can add icing sugar too.

7. Ready to use.

note:

Red bean and matcha are perfect match.  So i used the red bean cream as a layer for the birthday cake, and matcha cream on the outside of the cake.

matcha and red beans cake

Taiwanese beef noodle

ingredients: 

- 3 pounds beef shank or brisket, cut into 2-inch chunks

- 2 piece of ginger, minced

- 6 cloves garlic, minced

- 3 scallions, sliced

- 1 onion, sliced

- tomato, cut into wedges

- 1 tablespoon tomato paste 

- 2 tablespoons red yeast rice paste

- 2 teaspoons sugar 

- 1/2 cup maggi or soy sauce 

- 1/2 cup cooking wine

- 6 - 8 cups water, for the broth

- 4 star anise

- 1 Chinese cinnamon stick

- 3 bay leaves

- 1 tablespoon fennel seeds

- 1 tablespoon cumin seeds

- 1 teaspoon coriander seeds

- 2 tablespoons peppercorns

- 1/4 teaspoon five spice powder

- 1/4 teaspoon black pepper 

- 4 bundles of knife-cut noodle

- 2 -4 bok choy for each serving

- cilantro, finely chopped, optional

**** The ingredients will be listed again @ below ****
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- 3 pounds beef shank or brisket, cut into 2-inch

1. Boil enough water in a pot to boil all of your beef. Once the water is boiling, add the beef. 

2. Until the water boiling again, then boil 1 more min.  Rinse it in cold water. Set aside.

- 2 piece of ginger, minced

- 6 cloves garlic, minced

- 3 scallions, sliced

- 1 onion, sliced

- tomato, cut into wedges

- 1 tablespoon tomato paste 

- 2 tablespoons red yeast rice paste

- 2 teaspoons sugar 

- 1/2 cup maggi or soy sauce 

- 1/2 cup cooking wine

- 6 - 8 cups water, for the broth

3. Use the pressure cooker, add oil, saute ginger, garlic, scallions, and onions. Cook until light caramelize. 

4. Add tomatoes. Stir.

5. Add beef, tomato paste, red yeast rice paste, sugar, soy sauce, and wine, stir. 

6. Add 6 - 8 cups of water. 

- 4 star anise

- 1 cinnamon stick

- 3 bay leaves

- 1 tablespoon fennel seeds

- 1 tablespoon cumin seeds

- 1 teaspoon coriander seeds

- 2 tablespoons peppercorns

- 1/4 teaspoon five spice powder

- 1/4 teaspoon black pepper 

7. Add star anise, cinnamon stick bay leaves, fennel seeds, cumin seeds, coriander seeds, peppercorns, five spice powder, black pepper in broth container.  Add in the broth.  Make sure the water line does not reach the max mark.

8. Use pressure cook for 30 mins.  Wait until Auto release.

- 4 bundles of knife-cut noodle

- 2 -4 bok choy for each serving

- cilantro, finely chopped, optional

9. Boil water to cook noodles and and bok choy on stove top.

10. Remove the water from the noodles and bok choy.  Separate into 4 bowls.

11. Spoon broth into bowls, add beef on top.  And add cilantro, optional, to finish.

milk pudding

milk pudding kitties for decoration

ingredients:

- 1 cup milk

- 1 pack of 4 g agar powder

- 2 -3 tsp sugar

- chocolate mold

- black sesame

1. Soak agar powder into milk for 15 mins.

2. Boil the agar milk until all the agar dissolve.

3. Add sugar and stir until dissolve.

4. Pour the agar milk to chocolate mold.

5. Store in refrigerator until it solid.

6. Remove from the mold and decorate the eyes with black sesame.

note: i tried to use the food coloring.  But it won't work.  The color will blend out.

strawberries hotteok

hotteok dough ingredients:

- 1 cup all-purpose flour

- 1 cup rice flour

- 2 tsp yeast

- 1 tbsp sugar

- 1 tbsp oil

- around 175 ml water

cream cheese filling ingredients:

- 125 g mascarpone cream

- 3 tsp sugar

- 1 lemon zest

strawberry sauce ingredients for dipping:

- 8 - 10 strawberries

- 3 tsp sugar

- 1 tbsp water

- 3 tbsp yogurt milk

strawberries for filling ingredients:

- 12 strawberries

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

hotteok dough ingredients:

- 1 cup all-purpose flour

- 1 cup rice flour

- 2 tsp yeast

- 1 tbsp sugar

- 1 tbsp oil

- water

1. Mix hotteok dough ingredients together, add water until it turn to wet dough.  Cover the dough and place at the warm place stand for 1 hr or double size.

cream cheese filling ingredients:

- 125 g mascarpone cream

- 3 tsp sugar

- 1 lemon zest

2. Whip cream cheese filling ingredients together until it soft and light.

3. Put the cream cheese in a zipper bag. Keep it in refrigerator.

strawberry sauce ingredients for dipping:

- 8 - 10 strawberries

- 3 tsp sugar

- 1 tbsp water

- 3 tbsp yogurt milk or whipping cream

4. Cook the strawberries, sugar and water together, until the water turn to syrup texture. (Keep boiling until see the bubbles look like lava.)

5. Add yogurt milk and stir it.  Cook for 1 min.  Remove from the heat.

6. Once it cool down, keep in refrigerator.

strawberries for filling ingredients:

- 12 strawberries

7. Cut the strawberries in half, spoon a little strawberry from the centre on both side.  (Make a little room in the centre of the strawberries for cream cheese.)

8. When the hotteok dough is ready, pipe the cream cheese in the centre of the strawberries (like sandwich).  

9. Layer some rice flour on the counter.  Separate the hotteok dough to 12 pieces.

10. Flatten the dough, and wrap a filled strawberry inside the dough.

11. Pan fry the dough until golden each side.

12. Dip the strawberry sauce when eat the strawberries hotteok.  Also can add more cream cheese to eat together.

note:

1. Serve immediately at warm temperature.  The bread will turn hard and dry when cold.

2. The dough must make it as thin as dumpling.  Otherwise it will too bland.

ref: Korean variety show 2025,  愛德華李鄉村料理

mixed vegetables in chicken with macaroni

ingredients:

- 1 whole chicken

- mixed chopped vegetables: carrot, celery, onion, chinese green onion, tomato, garlic, shallot, etc.

- 1 lemon

- 2 tbsp olive oil

- 1 cup chicken broth

- a handful of macaroni

- salt and pepper to season

1. Zest just the yellow part of lemon skin.  Add olive oil, some salt and pepper together.

2. Season the whole chicken with the citrus oil.  Set aside at least 30 mins.

3. Chop all the vegetable into cube size.  Set aside.

4. Preheat the cast iron pan on stovetop.

5. Cook the chicken breast first until golden brown.

6. Flip the chicken to another side and cook until golden brown.

7. Add the vegetable and cook a while, add chicken broth.

8. Close the lid and turn the heat to medium-low.  Cook for 30 mins or until inside temperature reach 165F.

9. Add the macaroni into the broth, cook 7 mins more.  Ready to eat.

ref: Korean variety show 2025,  愛德華李鄉村料理

mint oreo mousse

ingredients: (makes 6 mini cups)

- 6 oreos

- 200 ml of whipping cream

- a few drops of peppermint essence

- 3 oreos

- spring of mint

1. Place 6 oreos into a container that can fit them and cover them completely with the whipping cream.  Cover it with plastic wrap or lid.  Store in fridge for 3 hours or more.

2. After 3 hours or more, add peppermint essence to the whipping cream with oreos.  Use a electric mixer to whip the ingredients into a thick mousse.

3.  Take another 3 oreos and put them into a zip lock bag.  Crush the oreos with a rolling pin until it looks like dirt (keep the white filling in the oreo it makes the fake dirt look moist).

4. Put the oreo mousse into a zip lock bag and cut a tip of the ziplock bag, squeeze oreo mousse into the planting pot shape cups.

5. Add the fake dirt on top of each oreo mousse until you have completely covered the mousse.

6. Lastly add the spring of mint at the top of each oreo mousse, make it looks like a plant.

ref: Crazy Sweet Creations, Ann Reardon, Mango Publishing Group

chessy mini donuts

ingredients:

- 1 egg

- 1/8 cup whipping cream or milk

- 1/2 tsp salt

- 1/8 tsp onion powder

- 1/8 tsp garlic powder

- 1 tbsp sugar, optional

- 1/8 tsp baking soda, optional

- 1/8 tsp baking powder, optional

- 1/4 tsp mustard powder, optional

- 1/4 cup self-rising flour or more

- 1/2 cup cheddar cheese

- 1/8 tsp chilly pepper, optional

- tints of  pepper

1. Mix egg, whipping cream, salt, onion powder, garlic powder, sugar baking soda, baking powder and mustard powder together.

2. Add self-rising flour until thick batter.  Add a little more if the batter is too watery.  Add more whipping cream if the batter is too thick.

3.  Preheat the mini-donuts maker.

4. Add cheese and chilly pepper in the batter, add more if need.

5. When the mini donuts maker is ready, pour the batter in the pan and cook it for 4 mins.

6. Ready to eat.

honey preserved kumquats

ingredients: 

- 600 g kumquats

- 1 cup water

- 1 tsp salt

- 200 g rock sugar (冰糖)

- 100 g maltose (麥芽糖)

1. Boil some water in a pan for later use.

2. Remove the stem and rinse the kumquats.

3. Use toothpicks to poke some holes all around each kumquat.

4. Boil the kumquats for 3 mins.  Bring it out and set aside.

5. At the other bowl, melt all the sugar in the water.

6. Add kumquat in the sugar water, keep boiling it until the kumquats skin turn to a bit transparent.

7. Store in a clean container.  Until it cool down, store in refrigerator for 3 days. Ready to eat.

8. Can use it to make kumquats tea or eat it right directly or serve it with yogurt.

note: it can keep it many years.

ref:https://www.youtube.com/watch?v=EBs9J0bOM38&t=1286s