Slider Buns

Ingredients:

2-1/4 tsp/11g/1 packet active dry yeast

1/2 cup water (110F)

2/3 cup milk ~ room temperature

1 large egg

3 tbsp/43g butter ~ melted

2-1/2 tbsp sugar

1-1/4 tsp salt

3 cups AP flour

Topping

1 large egg white

1 tbsp water

1/4 cup sesame seeds (Optional)

Melted butter

Directions/Instructions:

1. In a small bowl, whisk together water, milk, melted butter, and egg.
2. In the bread machine, place the milk mixture along with the flour, sugar, salt, and instant yeast in the order.  Then set to dough cycle.
3. Remove the finished dough to a lightly floured surface.  Flatten into a rectangle, cut into 24 equal pieces and shape the dough into balls.
4. Place on 2 parchment-lined baking sheets, cover with a kitchen towel, and let it rise for 30 mins.
5. Brush with the egg white wash and sprinkle the sesame seeds (if using) and bake in a preheated oven at 375 F for 15-18 mins.
6. Remove from the oven, brush with melted butter and let the buns cool on a rack.
7. Split the buns in half, add sandwich fillings.  Enjoy!

French Onion Chips & Dip Chicken Sliders

Ingredients:

1.5 pounds of chicken breast

1/3 cup French Onion Dip (Recipe here)

1/4 cup buttermilk

1 egg

3/4 cup AP flour

1 tsp salt

3 cups potato chips

Sauce

3 tbsp French Onion Dip

1 tbsp Mayonnaise

Other

Slider buns (Recipe here)

Shredded lettuce

Directions/Instructions:

1. Mix flour and salt then set aside.  Crush ship using a food processor or rolling pin and bag, until fine crumbs.  Set aside.  In another bowl, mix french onion dip, egg, and butter together to combine and set aside.
2. Pound chicken until about 1/2" thick, cut into 2-1/2" pcs, dredge in flour, dip mixture, and then potato chip crumbs.
3. Fry in a skillet with 1-1/2" vegetable oil (set to about 320 F) until golden brown on both sides and cooked through for about 8-10 mins.  Drain on paper towels.
4. Combine the sauce ingredients to make the sauce.  Spread sauce on buns, and place the chicken, lettuce, and any other fix on buns.

Homemade French Onion Dip

Ingredients:

1 cup sour cream

8oz cream cheese ~ softened

1/4 cup mayonnaise

1 tbsp dried onion minced

1 tsp onion powder

1/2 tsp garlic powder

1-1/4 tsp dried parsley

1/2 tsp beef bouillon (knorr)

1 green onion ~ minced (Optional)

Directions/Instructions:

1. In a bowl add the sour cream, cream cheese, and mayonnaise.  Mix well until smooth and creamy.
2. Add in the rest of the ingredients and mix until combined.
3. Cover the bowl with plastic wrap or transfer to a lidded bowl and refrigerate overnight or at least 4 hours.
4. Serve with chips or other dippable.  Store in the fridge for up to 5 days

Szechuan Chili Oil

Ingredients:

2 cup cooking oil

1 cup sesame oil

1/2 cup chili flakes

1 cup Korean chili powder

3-4 stalk scallion

6 sliced ginger

Spices

5 tbsp Szechuan pepper

2 dried peel orange

5 Anise star

1 cinnamon stick

Directions/Instructions:

1. In a large bowl, mix the two chilies together and add 1/4 cup of water to form a damp "dough"
2. In a big wok, heat the cooking oil and sesame oil on medium until the oil is hot (410F/210 deg C).
3. Then add in all the spices ingredients and stir for 2-3 mins.
4. Add the sliced ginger and scallion; stir for 12 mins or until the scallion is "fried"
5. After 12 or more mins, dished out the spices, ginger, and scallion.  Keep continuing stirring the sesame oil on medium-low for about 15 mins.  This is to prevent the sesame oil from burning.
6. Remove from heat, scoop a ladle of hot sesame oil into the chili and stir the chili.  For each scoop of hot sesame oil, keep stirring the chili until the oil finish.
7. Allow the oil to cool completely.  Strain the chili oil with cheesecloth to get the "clear" oil.  Store the chili oil in an airtight bottle.

Sea Salt Miso Chocolate Cookies

Ingredients:

240g AP flour

1 tsp baking powder

3/4 tsp baking soda

150g butter ~ melted

12g milk powder

15g white miso

160g brown sugar

60g white sugar

1 large egg ~ lightly beaten

2 tsp vanilla extract

200g chocolate chips

Salt flakes

Directions/Instructions:

1. Preheat the oven at 175 deg C.  Line a parchment paper on the baking tray.
2. In a pot, melt the butter on low heat.  Then add the milk powder into the melted butter, whisk and mix well.
3. Once it turns a dark golden brown, turn off the heat.  Add the white miso and mix well.  It will bubble slightly, it's normal aside.
4. In a mixing bowl, add white and brown sugar.  Then add in the butter mixture, mix well combined.
5. Add in egg and vanilla extract, mix until well combined.  The batter should be glossy and smooth.
6. Fold in the flour and transfer the chocolate chips until well combined.  Make sure it's not over mix.
7. Scope out into 1 tbsp dough and place it on a baking tray with approx 1" space in between for it to expand.  Sprinkle with salt flakes.  Transfer to chill for 30 mins.
8. Bake in the oven for 10-12 mins.  During halftime, bring the baking tray out and give a few taps, rotate the tray before putting it back on, and continue to bake.
9. Bring it out from the oven and give it a tap when it is done.  Let it cool on the baking tray for a few mins before transferring it to the cooling rack and continue to cool completely.

Griddle Cake/Bun (Maple Pancake Bun)

Ingredients:

225g All-purpose flour

2 tsp baking powder

1 tbsp sugar

1/2 tsp salt

1 egg

323ml cup milk

28g butter ~ melted

Maple Balls

1 cup (240ml) maple syrup

Directions/Instructions:

1. In a small saucepan, bring maple syrup to a simmer until it reaches 265F, about 10-15 mins.  Pour the mixture onto a parchment baking sheet.  Spread out evenly, let cool at room temperature.  Cut the maple syrup into little pieces and roll it into balls and set aside for later use.
2. On a pan over medium heat and cook the bacon until it is crispy.  Set aside
3. In a medium bowl, combine all the dry ingredients.  Whisk together.  Then add in the liquid ingredient and mix until combined.  Let it rest for 15 mins.
4. Using a lightly-greased ring mold over a flat top or non-stick pan, heat over medium heat and add unsalted butter.  Add in 1-1/2 tbsp of batter, sprinkle in 6-8 maple syrup balls, and poke into the batter.  Cook for 2-3 mins.  Remove the ring mold, flip and repeat on the other side.  Repeat the remaining batter until finished.

McDonald's McGriddle

Ingredients:

Egg ~ per fold

2-4 bacon

Chicken Sausage ~ Recipe here

Sliced cheese ~ your preference 

Griddle cake/bun

225g All-purpose flour

2 tsp baking powder

1 tbsp sugar

1/2 tsp salt

1 egg

323ml cup milk

28g butter ~ melted

Maple Balls

1 cup (240ml) maple syrup

Directions/Instructions:

1. In a small saucepan, bring maple syrup to a simmer until it reaches 265F, about 10-15 mins.  Pour the mixture onto a parchment baking sheet.  Spread out evenly, let cool at room temperature.  Cut the maple syrup into little pieces and roll it into balls and set aside for later use.
2. On a pan over medium heat and cook the bacon until it is crispy.  Set aside
3. In a medium bowl, combine all the dry ingredients.  Whisk together.  Then add in the liquid ingredient and mix until combined.  Let it rest for 15 mins.
4. Using a lightly-greased ring mold over a flat top or non-stick pan, heat over medium heat and add unsalted butter.  Add in 3 tbsp of batter, sprinkle in 6-8 maple syrup balls, and poke into the batter.  Cook for 2-3 mins.  Remove the ring mold, flip and repeat on the other side.  Repeat the remaining batter until finished.
5. For the folded eggs, beat 1 egg in a small bowl and place onto a lightly buttered surface heated over medium heat.  Spread out to a rectangle using a spatula.  Cooked 75% of the way, fold the egg into a square egg.  Remove immediately.
6. Place griddle back over the pan and place a slice of cheddar cheese on the bottom "bun" and let it melt.
7. To serve, top the cheese/bottom bun with cooked crispy bacon followed by the egg and the top bun which has been brushed with maple syrup.  Enjoy!

Claypot Chicken Rice

Ingredients:

2 pcs chicken boneless thigh ~ cut bite size

1-2 Chinese sausages ~ cut diagonal

3-5 Shiitake mushroom ~ soaked/sliced

1-2 pcs dried salted fish ~ sliced

1 cup Jasmine rice

1 cup chicken broth

Marinade

1/2 tsp white/black pepper

1 tsp salt

1 tsp sugar

1 tsp cornflour

1 tsp sesame oil

1 tbsp dark soy sauce

1 tbsp oyster sauce

1" ginger ~ minced

Drizzling

2 tbsp water ~ hot

1 tbsp oyster sauce

1 tbsp light soy sauce

1 tsp sesame oil

1/2 tsp dark soy sauce

1/2 tsp Shaoshing wine

Directions/Instructions:

1. Marinate chicken with the marinating ingredients.  Set aside for 30 mins or overnight.
2. Heat 1 tbsp oil in a frying pan, saute sliced dried salted fish until crispy.  Remove and set aside.  Then remove any excess oil/wipe and add the sliced Chinese sausages to fry for 1-2 mins.  Remove and set aside.
3. Rinse the rice, transfer rinsed rice to the clay pot or donabe, and add 1 cup of water.  Gently shake the pot to flatten the rice and distribute the rice evenly in the pot.  Place the lid and soak the rice for 30min to 1 hour.
4. Then on the gas stovetop and turn the heat to medium-high and cook for 8 mins.
5. Uncover the lid, sprinkle the fried salted fish on top of the semi-cooked rice, marinated chicken on the side, arrange cooked Chinese sausage and sliced Shiitake mushroom.  Cover it back up and simmer for another 5 mins or chicken is cooked.
6. Then drizzle the sauce over the top and cover the lid; cook another 2-3 mins on low heat.  Remove from the stove and let it stand with the lid on for 20 mins.
7. Stir the mixture and be ready to be served.

Note:

Rice cooking times are as follows:

1/2 cup: 6-7 mins (medium heat)

1 cup: 11-12 mins (medium heat)

2 cups: 12-14 mins (medium-high heat)

3 cups: 13-15 mins (medium-high heat)

4 cups: 14-16 mins (medium-high heat)

5 cups: 15-17 mins (medium-high heat)

Pork Chop

Ingredients:

6-8 pcs Pork Chop

Brine

1 litre water

1 tbsp salt

1 tsp black peppercorn

1 tsp coriander seeds

6 cloves garlic ~ crushed w/skin

2 dried bay leaves

1 tsp soy sauce

Marinade

1 tsp salt

1/4 tsp ground black pepper

1 tsp sugar

1 tsp paprika

1 tbsp soy sauce

1 tbsp cooking oil

Directions/Instructions:

1. In a pot, prepare the brine solution.  Add all the brine ingredients and stir the mixture well.  This step is to make the meat tender, flavorful and juicier when frying or grilling it.
2. Bring the solution to a boil for 5 mins enough to render the flavor.  Remove from heat and let it cool down at room temperature.
3. While waiting for the solution to cool down, score the fat of the pork chop so that it will not curl when frying/grilling.
4. Place all the scored pork chop in an air-tight container, pour the brine solution.  Cover and let it sit for 30 mins or store in the fridge overnight.
5. Remove the brine pork chop from the fridge and let the meat drip in excess of the brine solution.
6. While waiting, prepare the marinade sauce.  Mix all the marinade ingredients well and set them aside.
7. Before marinade, take a kitchen paper towel and dried the pork chop.  Brush the marinade on both sides of the pork chop.
8. Let the marinaded pork chop aside for at least 1 hour before frying/grilling.
9. Heat the grill on high heat for 10 mins.  Spray some cooking oil and grill the marinated pork chop for 4 mins on each side.  If frying, heat 2 tbsp cooking oil on medium heat and fry the pork chop for about 5-6 mins, or the edges are nicely crispy.  What we want is to achieve a tender and juicy pork chop.

Cheese Burger Slider

Ingredients:

500g ground beef

1/2 tbsp olive oil

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1/2 large yellow onion ~ finely diced

1/4 cup mayonnaise

9 slices cheddar cheese

6oz shredded cheddar

12 dinner rolls

Directions/Instructions:

1. Preheat oven to 180 deg C (350 F).  Butter the bottom of a rimmed baking sheet.
2. Place a large skillet over medium/high heat with 1/2 tbsp olive oil.  Add diced onion, stir till the onion soften.  Then add ground beef and break up with a spatula.  Season with salt, black pepper, and garlic powder.  Sate over medium/high heat until cooked through then remove from heat.
3. Tilt the skillet to spoon off the excess fat or drain the cooked ground beef.  Then stir in mayo and set aside.
4. Cut the buns in half.  Place the bottom half of dinner rolls on a buttered baking sheet and line bread with sliced cheese.  Spread ground beef mixture evenly over the sliced cheese, use the back of a spatula to square off the edges.  Cover the ground beef with shredded cheddar.
5. Place the top of buns, cut-side down over the burger.  Brush top with melted butter and immediately sprinkle top with sesame seeds.
6. Bake for 12-15 mins or until cheese is melted and tops are golden brown.  Enjoy!

Hakka Zhar Yoke aka Fried Pork Belly

Ingredients:

500g Pork belly (skin off, slice into bites)

50g rice flour

100g cornstarch

Salt to taste

Marinade

1 tbsp ginger paste

1 tbsp garlic paste

2 pcs Red fermented beancurd

1 tbsp oyster sauce

1 tbsp fish sauce

1-1/2 tbsp raw sugar

1/2 tsp pepper

1-1/2 tbsp cooking cream

1 tbsp cornstarch

1/2 tbsp sesame oil

Directions/Instructions:

1. Marinate pork belly with all ingredients under marinating.  Let it sit in the chiller for at least 2 hours or up to a day for best results
2. In a mixing bowl, combine flour mixtures and mix well
3. Coat each pork belly slice with flour mixture.  Dust off any excess flour.
4. In a pan of oil, deep fry pork belly until slightly golden.  Drain and bring the heat to give it a 2nd fry for extra crispiness and deep golden brown.
5. Serve hot with steamed rice or by itself.