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 ****
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- 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 ****
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- 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.