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!

Sausage Casserole

Ingredients:

500g sausage (recipe here)

8-10 eggs

2 cups milk

1 tsp salt

1 bunch green onion ~ chopped

1 tsp dry Mustard

6-8 sliced bread ~ cut the edges off

115g cheddar cheese ~ shredded

115g Swiss cheese ~ shredded

Directions/Instructions:

1. Grease 9x13 casserole dish well.  Place the bread in the bottom of the pan.
2. In a large bowl, beat the eggs and add the milk, salt, chopped green onion, and dry mustard.  Mix the mixture together to combine.
3. Spread the cooked sausage on top of the bread.  Make sure evenly cover the bread.
4. Then pour over the egg mixture all over the sausage.  Refrigerate overnight.
5. Preheat the oven to 180 deg. C (350F).  Sprinkle the cheddar cheese evenly, cover with aluminum foil and bake for 45 mins.
6. Then add swiss cheese on top and bake another 15 mins.  Remove and set for 10-15 mins.  Serve and enjoy!

Apple Pie Pancake (Quick & Easy)

Serving 4-6

Ingredients:

1 apple ~ sliced 1/4" thickness

1 tsp butter

2 tsp sugar

Batter

195g AP flour

2 tbsp sugar

1 tbsp baking powder

1/2 tsp fine salt

295ml milk

1 egg

4 tbsp butter ~ melted

1 tsp vanilla extract

Direction/Instructions:

1. Whisk dry ingredients in a medium bowl.
2. Warm milk in the microwave until lukewarm, whisk in egg, melted butter, and vanilla extract until combined.
3. In a mini saucepan (egg saucepan), melt 1 tsp butter on low heat.  Sprinkle 1 tbsp sugar over the melted butter.
4. Spread/arrange sliced apple over the butter/sugar, and scoop 1 ladle of the pancake batter over the apple slices.
5. Cover the saucepan, and let it cook for 10-12 mins.  Then flip the pancake and cook another 2-3 mins.
6. Place on a serving plate, sprinkle with icing sugar or syrup.  Enjoy!

Red Curry Chicken

Ingredients:

500g chicken thigh ~ bite-size

Red curry paste (recipe here)

3-4 kafir lime leaves

1/2 cup bamboo shoot ~ matchstick

2 cup coconut milk

1 cup chicken stock

2 tbsp fish

2-3 tbsp palm sugar

1 cup Thai basil

1/2 bell pepper ~ julienned (Optional to add some color)

Directions/Instructions:

1. Bring 1/2 cup of coconut milk to a boil, add the curry paste and stir to break up lumps.  Continue cooking and reducing over medium-high heat until it is very thick and the coconut oil starts separating from the curry paste.
2. Then add chicken, kafir lime leaves, and toss to mix with the paste for about 3-5 mins or till the chicken is about 80% cooked.
3. Add the remaining coconut milk and chicken stock.  Season with fish sauce, palm sugar.  Stir to mix and simmer for about 8 mins.
4. Add bamboo shoot and simmer for another 6-8 mins or until fully cooked.  Remove from heat, taste, and adjust seasoning with the remaining fish sauce and palm sugar as needed.
5. Lastly, stir in Thai basil and bell pepper.  Serve immediately with jasmine rice.

Homemade Red Curry Paste

Ingredients:

15 dried chilies

1 tsp coarse salt

1/4 tsp white peppercorns

2 stalk lemongrass ~ chopped

1" galangal ~ chopped

3-4 cilantro root ~ chopped

1 lime skin ~ chopped

8 shallot

5 cloves garlic

1" fermented shrimp paste (Belacan)

Directions/Instructions:

1. Remove seeds from chilies, cut into chunks and soak in hot water until softened.  Drain and ry off excess water with a paper towel.
2. Add to mortar and pestle along with salt and white peppercorns.  Pound into a fine paste.
3. Add lemongrass, galangal, cilantro roots, lime zest.  Pound into a fine paste.
4. Then add shallots and garlic.  Continue to pound into a fine paste.  Lastly add shrimp paste and pound to mix.

Ingredients:

1 cup long bean ~ cut 2"

5-7 pcs prawn

2 clove garlic ~ chopped

1" ginger ~ julienned

1 tbsp oyster sauce

1 tbsp soy sauce

1/2 tsp sambal ~ to taste

1/2 tsp Mirin

1/2 tsp sesame oil

Directions/Instructions:

1. Add oil to a heated wok and saute garlic and ginger a quick toss.
2. Add long bean, continue to stir to combine for about 3-5 mins.
3. Then add prawn and cook for another 2 mins or till the prawn turns pink.
4. Add the oyster sauce, soy sauce, sambal, mirin, and sesame oil.  Stir to mix well.  Enjoy!

Dumpling Wrapped With Chicken Skin

Ingredients:

50 chicken skin

450g ground pork/chicken

450g prawn ~ chopped into a paste

2 stalk spring onion ~ chop

4-5 dried mushroom ~ soaked, chop

1/4 carrot ~ chop

1 egg

2 tbsp chopped garlic

1 tbsp white pepper

1 tbsp sesame oil

2 tbsp light soy sauce

2 tbsp salt

Dipping Sauce

1/4 cup gochujang

1/4 cup hoisin

1/4 cup Mirin

1 scallion ~ chopped

Sesame seeds

Directions/Instructions:

1. In a large mixing bowl, add the filling ingredients and mix in one direction until the mixture breaks down and the minced meat and shrimp become a paste.  Set in the fridge for 30 min to rest.
2. On a chopping board layout a piece of chicken skin.  Scoop 1-2 tablespoons of the mixture into the center of the skin.  Wrap the chicken skin into a roll or rectangular shape.  
3. Then cover with plastic wrap putting pressure on the skin and filling so it sticks together.  Place them in the refrigerator overnight.
4. After resting overnight, pull from the fridge and unwrap the dumplings out of the plastic wrap.  Fry in 300 F oil for 10-12 mins. (Depending on the thickness of the skin it could be 8-10 mins) or golden and crispy.
5. Remove from the oil and drain on a cooling rack or lined with paper towels.
6. While frying the chicken, prepare the dipping sauce.  Plate dumpling, add chopped scallion, drizzle with sauce and sprinkle with sesame seeds.  Serve

Glass Noodle Seafood Salad

Ingredients:

40g glass noodles aka bean vermicelli

2 tsp dried shrimp ~ soaked in hot water

1 red Thai chili

1/2 cup cherry tomatoes ~ halved

3-4 shallots ~ julienned

1-2 stalk Chinese parsley ~ leaves cut into 1/4"

6 or more shrimp/prawn

1 medium squid ~ cut bite size

1/2 cup ground pork/chicken/beef

1/4 cup crushed roasted peanuts

Dressing

2 tbsp fish sauce

2-1/2 tbsp lime juice (preferably fresh)

2 tsp sugar

Directions/Instructions:

1. Soak glass noodles in room-temp water to soften.
2. Mix the dressing ingredients together and stir to dissolve.  Set aside.
3. Poundsoaked dried shrimp and red Thai chili in a mortar and pestle until the shrimp is shredded.  Transfer the mixture to a mixing bowl.  Add the cut shallots, tomatoes, and Chinese parsley.
4. Cook the ground pork/chicken/beef in a small saute pan in a little bit of water.  Transfer the pork/chicken/beef without the liquid to the vegetables.  
5. Then add water into the pot and bring to boil.  Add the shrimp and cook just until done.  Remove from the pot, then add the cut squid.  Once the squid "curl" immediately drain.  Add the cooked shrimp and squid to the mixing bowl.
6. Bring a pot of water to a full boil, cook the glass noodles for 2-3 mins until done.  Taste the noodles to check for doneness.  Drain noodles well, transfer noodles into the mixing bowl, don't mix everything just yet.
7. Pour the dressing directly onto the noodles in the mixing bowl, and then toss everything together.
8. Let it sit for a few minutes to let the noodles absorb the dress and all the flavor mingle.  Serve it

Green Curry Chicken (

Ingredients:

500g chicken boneless thigh ~ cut into 1" pcs

1-3/4 cup coconut milk ~ divided

3 tbsp green curry paste (homemade recipe)

1 cup chicken stock

2 tbsp palm sugar/granulated sugar

1-1/2 - 2 tbsp fish sauce

3-4 kaffir lime leaves ~ roughly torn

4-5 long bean ~ cut into 2"

1 cup Thai basil

1 red chili ~ sliced

Directions/Instructions:

1. Reduce 3/4 cup coconut milk until thick and oil start to separate from the coconut milk.
2. Add homemade curry paste and saute, stirring constantly over medium heat for about 2 mins until aromatic.
3. Add chicken thigh and stir to mix with the paste till the chicken is separated or 80% cooked.
4. Then add kaffir lime leaves, chicken stock, remaining coconut milk, palm sugar, and 1 tbsp fish sauce.  Bring to a simmer and let simmer gently for 10-15 mins or until the chicken is fork-tender.
5. Once the curry is done simmering, add the cut bean and bring it to a boil again.  Taste and add more fish sauce and/or sugar as needed.
6. Off the heat, add Thai basil and chili.  Serve with steamed rice.  Enjoy

Homemade Green Curry Paste

Paste

2 tsp coriander seeds

1 tsp cumin seeds

1/2 tsp white peppercorns

15 green Thai chilies (deseeded)

1 tsp salt

15 Thai basil leaves ~ julienned

1 stalk lemongrass ~ thinly sliced

1" galangal ~ finely chopped

2 tsp kaffir lime zest

2-3 cilantro roots ~ finely chopped

3 shallots ~ finely chopped

6 garlic ~ finely chopped

1 tsp fermented shrimp paste

Directions/Instructions:

1. Roasted the dry spiced and grind into a powder.  Set aside.
2. Add chilies and salt to the mortar and pound until smooth/fine paste.
3. Add the Tahi basil and pound until fine.  If at any point the mixture feels too wet, add the dry spices to absorb excess moisture.
4. Add lemongrass, galangal, kaffir lime zest, and cilantro roots.  Pound until a fine smooth paste.
5. Then add shrimp paste and pound to mix.

Note:

If using an electric device, a jug blender will be good, and add some coconut milk to blend into smooth paste but only suggest using it right away.

Substitute

Kaffir lime zest = Kaffir lime leaves

fermented shrimp paste = miso paste

Nacho Cheese Sauce

Ingredients:

2 tbsp butter

2 tbsp flour

1 cup whole milk

1-1/2 cup medium cheddar ~ shredded

1/4 tsp salt

1/4 tsp chili powder

Directions/Instructions:

1. In a small saucepot add the butter and flour.  Heat and whisk the butter and flour together until they become bubbly and foamy.  Continue to cook and whisk the bubbly mixture for about 60 sec.
2. Whisk the milk into the flour and butter mixture.  Turn the heat up slightly and allow the milk to come to a simmer while whisking.  When it reaches a simmer, the mixture will thicken.  Once it is thick enough to coat a spoon, turn off the heat.
3. Stir in the shredded cheddar, one handful at a time, until melted into the sauce.  If needed, place the pot over a low flame to help the cheese melt.  Do not overheat the cheese sauce.
4. Once all the cheese is melted into the sauce, stir in the salt and chili powder.  Taste and adjust the seasoning as needed.  If the sauce becomes too thick, simply whisk in an additional splash of milk.

Chicken Katsu (Tonkatsu)

Ingredients:

4 boneless chicken

salt & pepper

1/3 cup all-purpose flour

2 cup Korean/Japanese bread crumbs

3 eggs ~ beaten with a pinch of salt

3 cups cooking oil

Gravy

1 package Ottogi Hash (Hi-rice powder)

2 tbsp butter

2-1/2 cups water

2 tbsp ketchup

Japanese Salad (Recipe here)

Direction/Instructions:

1. Use a meat tenderizer to pound and flatten the boneless chicken into a cutlet.
2. Sprinkle with salt and ground black pepper.
3. Coat both sides of the cutlets with flour, dip them in the beaten egg and press them into bread crumbs.  Refrigerate for 30 mins or when ready to cook.
4. Heat up the cooking oil over medium-high heat until it reaches 350 deg. F.
5. Fry the cutlet until both sides are golden brown, turning them over a few times with tongs.  It will take about 12-13 mins.
6. Strain the cutlet and pat off the excess oil with a kitchen towel. 
7. Heat the butter in a heavy saucepan over medium-high heat.  When it's melted, add the Ottogi Hash (Hi-rice powder) and stir well with a wooden spoon for about 2 mins until well mixed.
8. Add water and stir well.  Add the ketchup and mix well again.  Keep cooking, stirring occasionally for 8-10 mins until it bubbles and thickens.  Remove from the heat.
9. To assemble, cut the cutlet into strips, put the sliced cutlet on top of the rice.  Drizzle the gravy over top of the cutlet.
10. Place some Japanese salad on the side.  Enjoy

Japanese Salad

Ingredients:

Cabbage ~ shredded/thinly sliced

Sauce

1 cup kewpie mayonnaise

1 tbsp soy sauce

1 tbsp chopped garlic

1 tbsp sesame oil

2 tbsp rice wine vinegar

1 tbsp mirin seasoning

1/2 tsp salt

3 tbsp sugar

pinch of black pepper

Directions/Instructions: 

1. Mix all the ingredients sauce together until creamy.  Serve over salad or shredded cabbage.  Refrigerate any unused dressing.

Homemade Detox Apple Lemon Juice

Ingredients:

2 green apple ~ cut cube

1 lemon ~ sliced thinly

1 cinnamon stick

1.5-liter water (filtered/bottled)

Directions/Instructions:

1. Core and slice the green apples and lemon.
2. Pour the filtered/bottled water into a big pot, add the sliced apple, lemon, and cinnamon stick.
3. Bring it to a quick boil and then cover with a lid; reduce heat to simmer for 15 mins.
4. Off the heat and let it cool completely and strain the water into a bottle.  Refrigerate.
5. To consume, pour the apple lemon juice in a mug/glass and microwave for a min or less to warm.  Add 1 tsp, honey.  Drink before breakfast and dinner.

Smoked Salmon Cream Cheese

Ingredients:

6oz Cream Cheese

2 tbsp greek yogurt

1 tbsp capers ~ drained & rinsed

1 tbsp red onion ~ diced

2 tsp lemon juice

1/2 tsp horseradish

4oz smoked salmon ~ coarsely chopped & divided

Directions/Instructions:

1. In a food processor, process cream cheese, yogurt, capers, red onion, lemon juice & horseradish until well incorporated.
2. Add 2oz of chopped smoked salmon and continue processing until smooth.
3. Transfer cream cheese mixture to a serving bowl and stir in the remaining 2oz chopped smoked salmon.
4. Garnish with chopped parsley and add a slice of lemon on the top.

Homemade Mashed Potato

Ingredients:

900g peeled potatoes ~ cut 1/2" thick slices

2-1/2 tsp salt

250ml (1 cup) Heavy cream

Directions/Instructions:

1. Add sliced potatoes to a pot and cover fully with water.  Bring to a boil and then simmer for 20-25 mins till soft but not falling apart.
2. Drain cooked potatoes and place them back in the cooking pot.
3. Add salt and use a hand electric mixer on low speed to mash the potatoes and then slowly add in the heavy cream.  Beat to the desired smoothness then increase the speed as needed.
4. Transfer to a covered servicing dish and add a few pats of butter if desired.  Serve with your favorite gravy or just butter on its own.

Tantanmen Ramen Noodle

For 2 Serving

Ingredients:

Ramen Noodles

Bean sprout

Baby Bak Choy

Spring onion ~ chopped

Ramen eggs ~ halves (Boiled egg ~ 6 mins)

Tare Sauce

3 tbsp Japanese Soup Base (Tsuyu)

2 tbsp sesame paste/Tahini

1 tbsp  Chili Oil

Meat

250g ground meat (beef/chicken/pork)

2 tbsp chili oil/cooking oil

3 cloves garlic ~ chopped

1 ginger ~ chopped (1 tsp)

1 tbsp Chinese Chili Bean Paste (Toban Djan)

1 tbsp oyster sauce

3 tbsp rice wine

Soup

1 cup water

2 cup soy milk (unsweetened) / cashew milk

2 tsp chicken powder/bouillon

Directions/Instructions:

1. Prepare the tare by adding all the sauce ingredients, whisk until a smooth paste, and set aside.
2. In a medium pot, combine water, soy milk, and chicken powder.  Cover and bring to a simmer.  Watch carefully not to over-boil.
3. Heat a large wok over high heat, add chili oil, garlic, and ginger.  Stir fry for 30 seconds or until smell aroma then add Chinese chili bean paste, and oyster sauce.  Stir fry for 45 seconds to 1 min.
4. Then add ground meat.  Bread down the ground meat and stir fry with sauce for about 1 min.  Splash rice wine and stir fry for 3-4 mins or until there is no moisture and ground meat is fully cooked.  Remove from heat and keep it warm.
5. In another pot, bring the water to a boil.  Add a generous amount of salt into boiling water.  Then blanch the bok choy and a handful of beansprout for 1-2 mins each.  Set aside.
6. Drop noodles into boiling water, cook by following the directions of the package.  Cook 1 portion at a time
7. While noodles are cooking, combine half of the tare sauce and half of the hot broth in a serving bowl.  Drain cooked noodles and add to the bowl.  Stir noodles to coat evenly with the broth.
8. Top ramen with blanched beansprouts, bok choy, stir-fried ground meat, extra chili oil, ramen egg, chopped green onions, and roasted sesame seeds.

Ground Beef Bulgogi

Ingredients:

500g ground beef

10 cloves garlic ~ chopped

1 medium yellow onion ~ diced

4 tbsp soy sauce

2 tbsp mirin

2 tbsp sugar

1 tbsp plum extract or half pear/kiwi (grate)

1/2 tsp ground black pepper

1 tsp salt to taste

4-5 stalk green onion ~ chopped

1 tbsp sesame oil

1 tbsp sesame seeds

Directions/Instructions:

1. In a large bowl add in the ground beef and all the ingredients.  Combine together and mix well.  Set aside for 30 mins or overnight.
2. Put oil on a pan and turn on medium heat.  Add the marinade ground beef mixture to a pan and start cooking until it turns brown.
3. Continue to simmer until the liquid reduces.  Once the liquid reduces, add the sesame oil.  Keep stir.
4. Then off the heat, add green onions and toasted sesame and mix them well.  Serve it with steamed white rice and egg to top off.

Soft Chiffon Cupcake

 

Ingredients:

3 egg yolks

30g caster sugar

38g vegetable oil

55ml fresh milk

68g cake flour

10g cornstarch

3 egg whites

1/4 tsp lemon juice

60g caster sugar

Directions/Instructions:

1. Whisk together egg yolks, sugar, oil, and milk in a large bowl until thick and pale.
2. Sift cake flour and cornstarch into the mixture.  Whisk till just evenly mixed.  Set aside.
3. Whisk the egg whites until they are frosty. While still whisking, gradually add the castor sugar. Keep whisking until the egg whites reach a firm peak stage.  
4. Add egg whites to the yolk mixture in three batches, mixing until almost even after each batch. Scrape down thoroughly. Fold until just evenly combined.  
5. Fill the batter to 80-90% complete. Tap the mold against the worktop 3-4 times to eliminate air bubbles.
6. Bake for 40 minutes at 110 ° C. Then, increase the temperature to 160 ° C for 5-10 minutes until the cakes are golden brown and slightly springy.
7. Remove from oven, drop a few times to release hot air inside.  Transfer the cakes to the wire rack and let them cool.  Unmould and serve