Fudge Brownie Chocolate Cookie (Betty Crocker)

Ingredients:

1 box Betty Crocker - Fudge Brownie

1 tsp baking powder

1/4 cup All-Purpose flour

1/4 cup chocolate chips

1/4 cup vegetable oil

1 large egg

1-2 tbsp water

Directions/Instructions:

1. Preheat the oven to 175 deg C and line a parchment paper on a baking tray.
2. In a large bowl, add all the ingredients above and mix the mixture into a cookie dough.
3. Onto cookie sheets, drop dough by an ice-cream scoop about 2" apart.
4. Chill the cookies for about 15-20 mins before baking.
5. Bake 15 mins or until around the edges look crunchy.  Cool 5 mins, remove from cookie sheets to cooling racks.  Store in an air-tight container.

Ssamjang Sauce (Korean BBQ Sauce)

Ingredients:

3 tbsp Korean soybean paste

1 tbsp Korean chili paste (Gochujang)

1 tbsp garlic paste

1 tbsp sesame oil

1 tbsp Korean syrup

2 tbsp Plum extract juice

Sesame seed (Optional)

Directions/Instructions:

1. In a bowl, add all the above ingredients.  Mix all to combine.

Yakitori Chicken

Ingredients:

500g chicken boneless thigh

Marinade

1/2 cup soy sauce

1/4 cup mirin

2 tbsp sake or dry sherry

1 tbsp brown sugar

2 clove garlic ~ minced

1/2 tsp grated ginger

Directions/Instructions:

1. Cut chicken into 1.5" pieces and place in a ziplock.
2. In a mixing bowl, stir the marinade and pour mix the mixture evenly.  Marinade for about 3 hours.
3. If using wooden or bamboo skewers, soak them in water for 1 hour. Thread chicken pieces onto skewers.
4. In a small saucepan, strain the marinade mixture.  Boil the mixture and pour the cornstarch solution to thicken.
5. Preheat the grill and grill the chicken for 10 mins on 1 side and brush the sauce and flip and grill for 6 mins each side till slight char.
6. Serve drizzled with reserved sauce and garnished with scallions.

Chicken Shish Kebab

Ingredients:

1kg chicken thigh boneless & skinless ~ cut 1.5" cubes

Marinade

1 large yellow onion ~ pureed

4 cloves garlic ~ pureed

2 tbsp yogurt

1 tbsp salt

1 tbsp black pepper

2 tbsp ground cumin

1 tbsp cayenne pepper

1 tbsp tomato paste

8 tbs olive oil

Garnish

Green pepper

Tomato ~ halves

Onion ~ quartered

Garlic

Directions/Instructions:

1. In a large bowl, mix all the marinade ingredients except onion.
2. Put the onion puree in a strainer and sieve its juice into the mixture.  Onion juice will help to tenderize the chicken and enhance the flavor.
3. Mix the mixture evenly.  Cover and marinate in the refrigerator overnight or for at least 4 hours.  If using wooden skewers, soak them in water for 30 mins.
4. Before cooking, take out the marinade mixture from the fridge at least 45 mins ahead.  Thread the chicken pieces onto the skewers.  Do not push the chicken too close together otherwise, it won't cook properly.  Nine pieces of chicken on each metal/wooden skewer (20cm/8" length).
5. Preheat the electric grill (abt 10 mins).  Once the grill is hot, place the skewers on the grill and cook for 10mins each side.
6. In the last 5 mins of cooking, place the green peppers, tomatoes, onion, garlic, and tortilla/lavash bread on the grill. 
7. Serve it with wrap tortilla/lavash and garnishes.  Enjoy!

Turkish Kebab

Ingredients:

1kg ground beef

5 cloves garlic ~ chopped

1 yellow onion ~ chopped

1 red bell pepper ~ chopped

4 green chili ~ deseeded/chopped

1 bunch parsley ~ chopped

1 tsp salt

Spices

1 tbsp chili flake

1 tbsp cumin powder

1 tbsp coriander powder

1 tbsp cardamom powder

1 tbsp paprika powder

1 tbsp ginger powder

Salad

2 medium red onion ~ sliced

5-6 cherry tomato ~ halves

3-4 stalk parsley ~ chopped

1 tbsp lemon juice

1-2 tbsp olive oil

1/2 tsp salt

Black pepper to taste

Directions/Instructions:

1. Soak 4 wide wooden skewers in water.  Let them sit for 30 mins.
2. In a large mixing bowl, combine ground beef, chopped onion, bell pepper, green chili, parsley, and salt together.  Use hand and mix until everything is well combined till sticky mixture.  (Note: Squeeze the chopped onion and bell pepper out of the juice.)
3. Let it set in the fridge for 2 hours.  Divide the meat (100g ea), depending on the size of the skewers are using.
4. Wet your hands and roll each piece into a ball and then mold each around a skewer forming a flattened kebab.
5. Heat a cast-iron skillet or a grill.  Brush it with a little oil or use cooking spray.  Cook the kebabs, flipping them up every few minutes.  Cook within 8-10 mins.  Don't overload the skillet if it is not large enough.
6. While the kebab is cooking, prepare the salad.  In a mixing bowl, add all the ingredients and mix well together.
7. Serve the kebab with lavash bread/tortilla bread and salad.  Enjoy!

Grilled Pork Belly (Korean Style)

Ingredients:

500g Pork belly

Cabbages

Perilla leaves

Kimchi

Dipping sauce (Recipe here)

Marinade

50g gochujang

2 tbsp oyster sauce

1 tbsp grated ginger

1 tbsp grated garlic

1 tbsp cooking wine

3 tbsp Pear/Apple juice

Directions/Instructions:

1. In a mixing bowl, mix all marinating ingredients until well combined.
2. Transfer pork belly in and make sure it's all well coated evenly.  Let it sit in the chiller for one hour or longer.  For best results let is sit for one day.
3. Transfer pork belly out of the chiller for 1/2 hour before grilling them.
4. Halfway through grilling, cut them into bite-size and continue to grill them until slightly charred.
5. Serve with cabbages, perilla leaves, kimchi, dipping sauce, and wrap with the grilled pork.  Enjoy!

Mala Chicken

Ingredients:

500g boneless chicken ~ cut 1" cube

20-30 dried chili ~ deseeded

3-4 tbsp crush black pepper

5 clove garlic ~ minced

1 yellow onion ~ cut cube

1-2 green bell pepper ~ cut cube

1 tbsp cooking

1 tbsp dark soy sauce

Potato starch solution

Chili oil

Marinade

1 tbsp cooking sake/cooking wine

1 tsp salt

1 tsp white pepper

1 egg

1-2 tbsp potato starch

1-2 tbsp cooking oil

Seasoning

2 tbsp oyster sauce

1 tbsp soy sauce

1 tbsp sugar

1/4 cup chicken broth

Directions/Instructions:

1. Remove the skin and cut the chicken into a 1" cube.  Then marinate the cubed chicken for 30 mins.
2. In a wok, heat oil over medium-high heat.  Fry the marinated chicken for about 5-8 mins.  Dish out the cooked chicken, increase the heat to high (200 deg C), and re-fry the chicken for about 3 mins or until the chicken turns golden brown.  Set aside.
3. In the same wok, since the oil is still hot, put in the cut onion and green bell pepper and stir for about 1 min and set aside.
4. In another wok, heat 2 tbsp of cooking oil over medium-high heat.  Stir fry the dried chili until fragrance.  Then add the crushed peppers and minced garlic.  Fry for 2 mins then adds the cooked chicken.
5. Stir fry the mixture together evenly.  Then add the seasoning.  Continue to stir fry for about 2 mins.
6. Add the potato starch solution and continuously stir fry.  Then add the cooking wine, dark soy sauce, and chili oil.  Mix them together to coat evenly for another 2 mins.  Off the heat and serve with steamed white rice.  Enjoy!

Balloon Shrimp (Magically Self-Inflate)

Ingredients:

30 fresh prawns ~ remove the shell, leaving the tail on

Salt & pepper

Cooking oil ~ frying

Batter

30g cornstarch

60g potato starch

20g cake flour/AP flour

2g baking powder

3 egg whites

100g cooking oil

25g water

Sauce

2 tbsp ketchup

1/2 tbsp Tabasco sauce

1/2 tsp minced garlic

Directions/Instructions:

1. Wash the prawn and pat dry with the kitchen paper towel.  Season the prawn with salt and pepper.
2. In a bowl, mix the batter ingredient together until the batter is smooth.
3. In a pot, add the cooking oil for deep fry over medium heat.
4. Take one prawn and dip it into the batter.  Slowly lower the prawn.  Once the balloon starts to inflate, release and let it cook for 2 mins.
5. Do the same with the rest. Enjoy! (Note that over time, the balloon may deflate)

Homemade Kimichi

Ingredients:

3 pound Napa Cabbage

Coarse sea salt

Rice Paste

3 tbsp Glutinous Rice/Sweet Rice Flour

3/4 cup water

Spicy Paste

6 cloves garlic

1" ginger

1/2 apple

1/4 yellow onion

2 tbsp fish sauce

2 tbsp Anchovy sauce

1 tbsp salted shrimp (saeu-jeot)

2 tbsp Korean Plum Extract syrup

Other

2 stalk scallion ~ cut 2"

1 carrot ~ cut matchstick

1-1/2 cup white radish ~ cut matchstick

1/2 cup Korean red pepper flakes (gochugaru)

Directions/Instructions:

1. Cut the Napa cabbage into bite-size pieces.  Rinse the cabbage in running water.  Drain.
2. Transfer a layer of Napa cabbage to a large mixing bowl, sprinkle some coarse sea salt over the Napa cabbage, and mix with your hands.  Repeat until all the Napa cabbage and salt are finished. Toss and turn the cabbage every 30 mins. (Total brine about 3-4 hours until the white part of the cabbage becomes soft and flexible.  Salt will soften the Napa cabbage and kill the germs)
3. Rinse the Napa cabbage in running water until all the salt on the surface has been removed.  Rinse about 3 times.  Drain the cabbage until there is no more excess of water.
4. In a saucepan, over low heat, add the water and glutinous rice flour.  Constantly stir until the paste becomes sticky and pasty, about 5 mins.  Let it come to room temperature for about 20 mins.
5. In a food processor, transfer in the garlic, ginger, chopped apple, chopped onion, fish sauce, anchovy fish sauce, salted shrimp, and plum extract syrup.  Blend until it becomes a paste.
6. In a large mixing bowl, combine the rice paste, spice and seasoning paste, and the Korean chili pepper flakes.  Whisk to combine together.
7. Transfer in the cut scallions, radish, and carrot.  Mix well.
8. In another large mixing bowl, transfer in a layer of cabbage and spicy paste mixture.  Combine everything with your hands.  Repeat the process until all the cabbage and spicy paste are finished.
9. Transfer the kimchi to an airtight container.  Ferment in the fridge for 5-7 days.  For tangler kimchi, could ferment it under room temperature for the first 2 days, then transfer to fridge for several days.

Prosperity Burger (McDonald)

Ingredients:

1kg minced beef

1 tsp salt

1 tsp black pepper

Sauce

3 tbsp butter

1/2 Holland onion ~ diced

2 tbsp black pepper (coarse)

2 tbsp flour

2 cup water

1/2 beef cube

2 tbsp oyster sauce

1/4 cup milk

1 tsp ground white pepper

2 tbsp sweet soy sauce

Salt to taste

Other:

Hotdog roll/burger

1/2 Holland onion ~ sliced

Curly fries

Directions/Instructions:

1. In a large bowl, add salt and pepper to the minced meat.  Mix well.  Then shape the minced meat (125g ea) into long patties, a little bigger than the hotdog roll/burger (it will string once it cooks).  Wrap in the cling wrapper and let it rest in the fridge.
2. In a saucepan, add the butter and let the butter melt.  Then add the flour and whisk until it turns golden brown.
3. Then add in the diced onion, black pepper and stir fry together for about 1-2 mins.
4. Once onions are cooked, add water, beef cube, and oyster sauce.  Stir to mix well for the sauce bubble.
5. Then add in the milk, ground white paper, sweet soy sauce, and season with salt to taste.   Mix well and let the sauce thicken.  Off the heat and cover with the lid to prevent the surface turn jelly.
6. On the pan over medium heat, fry the burger patties.  Cook the burger for 3 mins on each side.
7. To assemble the burger, cut the hotdog and spread it with butter.  Dip the patties into the sauce and place the black pepper burger on the bun and top off with some sliced onion.  Sandwich them in between the hotdog/bun.  Enjoy!

McDonald Juice

1/3 orange syrup

2/3 Ice-cream soda/7-up/Sprite

Bag of Happinese ~ Stuffed Tofu with Scallop Sauce

Ingredients:

10 tofu puffs

15 spring onion ~ the green part

2 sliced ginger

15g dried scallops  

350ml scallop water

1 tbsp oyster sauce

Cornstarch solution

Filling

150g prawns ~ minced

150g minced pork/chicken

40g carrots ~ diced

4 dried mushroom ~ rehydrated/diced

1 tbsp oyster sauce

1 tbsp Chinese white rice wine

1/4 tsp white pepper

Directions/Instructions:

1. In a bowl, add 350ml water and soak the dried scallop for 15-20 mins.  Shred the scallop and set it aside.
2. In a large bowl, add all the filling ingredients and mix well until the mixture is sticky.  Slam the mixture about 10-20 times to improve the texture as well as the flavor.  Divide the mixture into 10 equal portions. 
3. Boil a pot of water and blanch the green spring onion till it softens.  This is to tie around the tofu puff.
4. Take a tofu puff, snipe the side approximately 1cm, cut it through the top and snipe the other side is 1cm down.  Use finger/thumb slowly and gently open the inside of the tofu puff.  Try not to break the skin of the puff.
5. Open the tofu puff, like a purse, scoop 1 tbsp of the filling, and slowly push it all down to fill the corner (fill about 50%).
6. Close the top and press the filling to stand.  Then take one green spring onion, tie it around.  Repeat the process till finished.  Set aside
7. In a wok, heat up 1 tbsp cooking oil over medium-low heat.  Then add 2 pieces of sliced ginger and fry to infuse the oil with the fragrance of the ginger.  Fry until fragrant and remove the ginger once it turns slightly browned.
8. Add the shredded dried scallop and fry till fragrant for about 2mins or till it turns a little brown over medium-low heat.
9. Then add in 350ml scallop water and stir in the oyster sauce.  Turn the heat up medium, cover the lid, and bring the sauce to a boil.
10. Once the water comes to a boil, add in the tofu puff gently.  Put the lid on and cook for 6-7 mins.  Once the time is up, reduce the heat to low and remove the tofu puffs.
11. Add a little water (optional), give the sauce a taste if the seasoning is required.  Turn the heat up to medium and bring the sauce to a boil.
12. Thicken up the sauce with cornstarch solution.  Pour the sauce on the serving plate and add the tofu puffs.  Enjoy!

Note:  Do add in a little more water if want the dish to have more sauce. 

Steamed Blossom Prawns

Ingredients:

20-25 large prawns

2 pcs Vermicelli noodles/Glass noodles

Sauce

10 cloves garlic ~ chopped

2 tbsp light soy sauce

2 tsp sugar

1/4 tsp salt

1/4 tsp white pepper

1/2 tbsp chili oil

Directions/Instructions:

1. Soak the glass noodle/vermicelli noodles for 15-20 mins.  Set aside.
2. Wash the prawn and pat dry with the kitchen paper towel.  Use kitchen scissors to remove the antenna and legs.  cut the rostrum (shrimp's head).  Insert a toothpick in the middle stomach and take out a small black chip.
3. In a saucepan, pour 1/4 cup of vegetable oil, add minced garlic and stir fry until golden brown.  Then add all the sauce ingredients and mix them well.  Cook for about 2-3 mins.
4. Lay the soaked vermicelli/glass noodle on the plate and pour the sauce over and toss evenly.  Then spread the prawn in a blossom/fan shape.
5. Boil some water in a steamer or a large wok with a steamer rack.  Once the water boil, transfer the plated shrimp to the steamer, cover the lid, and steam for 7 mins over high heat.  Serve and enjoy!