Mooncake

Filling:
1 can lotus paste
2 tbsp water
1/4 c almond flakes
cooked salted egg yolks

Combined all ingredients except the salted egg yolks and microwave for 2-3 minutes.

Stir to form a thick paste. And let cool.

Water Shortening Dough :
1/2 c flour
3 tbsp melted butter

Flaky Dough:
1 c flour
3 tbsp butter
5 tbsp water
pinch of salt

Prehear oven at 350F
Mix water shortening dough and flaky dough individually in two separate bowls. Form ten portions of tiny balls with each. (you can weigh it to be precise) Flatten water shortening dough lightly then wrap the flaky dough with your water shortening dough. Roll the two together till thin and 4 inches wide. Spoon filling and eggyolks (one yolk per mooncake) into the center and pinch corners of dough to seal. Brush mooncake with eggwash (to make the it shiny) and place it in the middle rack. Bake for 20-25 minutes.

My Dream Kitchen

Every person who loves to cook have their own version of a dream kitchen. For me, it's more like giving you joy/excitement/happiness beeing in a perfect kitchen. making you more inspired to cook.

And heres my "DREAM" kitchen.

I picture it to be like this: A Combination of a few good furniture, a complete kitchen equipments, a colorful theme and a whole lot of foods...



I want a kitchen with an island and a hanging pot racks on top of it.

I want a kitchen with oven, electric mixers and complete kitchen gadgets.

I want a kitchen with complete cooking/baking utensils and equipment.

I want a kitchen with enough space for storage.

I want a kitchen with a walk-in pantry.

I want a kitchen with breakfast nook.

I want a not-so big kitchen BUT spacious enough to move around.

I want my kitchen wall be painted with apple green/Orange/Yellow. I want it to look lively and colorful. SO a white and beige is a no-no for me.

I want my kitchen sink faced in a window. and in my kitchen window displays a variety of herb plants. (thyme, mint, basil, rosemary etv.)

I want my kitchen organized.

And I want it just like Rachel Ray's Kitchen in 30-minute meal.

Whats Yours?!

Flourless Chocolate Cupcake

Vegetable spray, for greasing liners

8 oz bittersweet chocolate

1 stick unsalted butter

1 c heavy cream

4 large eggs, room temperature

1 1/3 c sugar

1/2 cup mayonnaise

1/2 cup cornstarch

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

Preheat the oven to 300F. Line the cupcake pan with paper liners and spray the liners with vegetable spray. Shave 5 ounces of chocolate and put it into a bowl. Cut the remaining 3 oz of chocolate into roughly 1/2-inch pieces, set aside.

Combine the butter and cream in a small saucepan over medium-high heat. When the cream mixture comes to a simmer, pour it over the shaved chocolate and stir gently to melt the chocolate. In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch, cinnamon, and salt just until the sugar has dissolved. Pour the chocolate mixture into the egg mixture and gently mix just until combined. (Mixing too much will prevent the eggs from rising in the oven.) Scoop about 1/4 cup of the batter into each mold, it should come about 3/4 of the way up the sides. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Do not over bake. Immediately while hot, add a chunk of the remaining chocolate in the center of each, by gently pushing it through the top of the cupcake in the center. Cool the pan on a rack for 10 minutes and then unmold them. Dust with powdered sugar and serve warm.

Cooking notes: Be certain to add the chocolate chunks while the cakes are still quite hot from the oven otherwise the crust will form and you will damage the appearance. The mayonnaise is here to add moisture to the cake. You could omit it with out adjusting the recipe but it has an amazing effect.

Buttered Shrimp

Ingredients:
1 kilo large shrimps
1/2 cup butter
1 head of garlic, chopped
1/4 cup sugar
salt and pepper to taste

Procedure:
Melt the butter in a saucepan.
Saute the garlic in the butter.
Set aside half of the garlic for garnishing.
Add the sugar and cook for 2 minutes.
Add the shrimp and cook until done.
Season with salt and pepper.
Sprinkle with the remaining garlic.
Garnigh with lemon slice (optional)

Spicy Squid

Ingredients:

2 pounds medium sized squid
minced garlic
sliced ginger
10 pcs. of red dried chili, cut in half
1 tbsp of japanese soy sauce
half tsp. pepper
3 tbsp oyster sauce
green onion cut in pieces
1 tbsp canola oil

Put oil in a pan, sautee garlic and ginger. Add squid, pepper and soy sauce. Reduced heat and simmer for 10 minutes until little bit dry. Don't overcooked Squid. Add chili and oyster sauce, Let stand for 2 minutes. Then add green onion.

Spicy, Salt and Pepper Spareribs

5-Spice Powder:
On dry skillet, roast 2 teaspoons of Szechuan peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released (about three minutes).
Grind the roasted peppercorns and 8 star anise in a blender or pepper mill.
Strain the blended seasonings.
Mix in 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, and 1 tablespoon ground fennel seeds. Grind the seasonings until very fine.
Store in an airtight container.

INGREDIENTS:

1 k spareribs or pork shoulder
2 tbsp salt
2 tsp freshly ground black pepper
1/2 tsp five-spice powder
3 tbsp cornstarch
oil for deep-frying

PREPARATION:

Stir-fry the salt and black pepper in a heavy frying pan over medium-low heat, shaking the pan, until the salt darkens. Remove from the heat and stir-in the five-spice powder. Cool. Cut the spareribs along the individual bones. Rub lightly with salt and pepper mixture.

Cover and marinate in the refrigerator for 2 hours. Preheat the oil for deep-frying. Dust the spareribs with the cornstarch. Use a deep-fryer basket to carefully add the ribs into the oil. Deep-fry the submerged spareribs for 3 to 4 minutes. Remove and drain.Deep-fry the spareribs a second time, until they are crispy and cooked (about 1 minute). Drain. Serve with any remaining salt and pepper mix for dipping.

Chicken With Lemon Sauce

3/4 lb Chicken Breasts, Chopped into bite-size pieces

MARINADE
1/2 tsp Salt
2 tsp Rice Wine
1 tsp Soy Sauce
1 Egg Yolk
1/8 tsp Pepper

LEMON SAUCE
1/4 c Sugar
1/4 c Chicken Broth
2 tbsp Water
1/2 tsp Salt
2 tsp Cornstarch
1 tsp Sesame Oil
5 tbsp Butter
1/4 c Lemon Juice
1 tsp Lemon Rind

FOR FRYING
6 tbsp Cornstarch
2 tbsp All-Purpose Flour
Butter
Oil, for deep-frying

Cut chicken breasts into very thin 2" by 1-1/2" slices. Combine marinade ingredients in a medium bowl. Add chicken; mix well. Let stand 15 minutes.
Combine ingredients for lemon sauce in a small bowl; mix well and set aside.
Mix flour and cornstarch in a medium bowl. Dip chicken in flour mixture to coat.
Heat oil in a wok over medium-high heat. Reduce heat to low. Carefully lower flour-coated chicken into hot oil with a slotted metal spoon. Deep fry until chicken is light golden. Remove chicken with a slotted spoon, drain well. Arrange on a platter.

Heat 1 tbsp oil and butter over medium heat. Stir in Lemon Sauce.
Bring to a boil. When sauce thickens slightly, add 1 tblsp vegetable oil to make sauce glossy.
Stir sauce and pour over chicken. Garnish with lemon slices and serve immediately.

Egg Custard Tarts

Pastry:
2 c all purpose flour
1/3 c lard
1/3 c butter
4 tbsp cold water, or as needed

Custard Filling:
2 eggs, room temperature
1 1/2 c whole milk
4 oz sugar

PREPARATION:
Preheat the oven to 325 F and grease the tart pans.
Cut the lard. Use a sifter to sift the flour into a large bowl. Work the lard and butter into the flour with the tips of your fingers, until the mixture has the appearance of coarse breadcrumbs. Continue kneading, adding the cold water. Roll the dough into a large ball, cover with wax paper and refrigerate while preparing the custard filling.

Lightly beat the eggs, taking care not to produce any air bubbles. Stir in the milk and the sugar. On a large, lightly floured surface, roll out the dough until it is very thin (about 1/8-inch or 3 to 4 mm thick). Cut the dough in half before rolling out if needed. Use a pastry cutter to cut out 18 circles that are 3-inches in diameter. Fit the circles into the tart shells.Pour the filling into the shells. Bake until the custard is cooked and a knife inserted in the middle comes out clean (about 35 minutes). Cool.

Hot Chicken & Prawn Salad

Ingredients:

1/2 k chicken breast, chopped bite-size
1/2 k shrimp, deveined and shelled
flour
salt & peper, to taste
cooking oil
butter
egg

1 can fruit cocktail, well-drained
2 c all-pupose cream
1 c evaporated milk
1 c mayonnaise.

Cut the chicken breast meat into 1″x1″ cubes. Season with salt, pepper, garlic powder and onion powder..
Roll chicken and shrimp in flour and egg. Then fry the chicken and shrimp on equal parts of oil and butter until golden brown. Remove with a slotted spoon and drain well on paper towels.

Heat drained fruit cocktail unto a frying pan low-heat. Add all-purpose cream, evap milk and mayonnaise. Then, add fried chicken and prawn in the pan and toss lightly. Serve at once.

Buchi

Ingredients:
1 c glutinous (sticky) rice flour
white sesame seeds
2 tbsp fine sugar
228g red-bean paste

Directions:
Divide bean paste into small portions.
Mix flour with sugar, add two cups of cold water. Knead into a soft dough, cover with a wet towel for 1/2 hour. Divide into small portions. Press each into a bowl shape.
Stuff them with bean paste and roll into balls.

Roll on sesame seeds so that each ball is covered evenly.

Fry in hot oil till golden-brown.

Takoyaki

Ingredients:

Batter:

1 1/2 c flour
2 eggs
2 c vegetable stock/shrimp stock

Filling:
octopus, lightly cooked and chopped into bite size pieces

fried batter bits or Rice Crispies, slightly crumbled
dried shrimp, chopped
green onions, finely chopped
fresh ginger, finely shredded

-Other Options for the Filling-
Cabbage, finely shredded and chopped
Carrot, finely shredded and chopped
Radish, finely shredded and chopped
Shrimp, lightly cooked and cut into bite-sized pieces
Mussels, lightly cooked and cut into bite-sized pieces
Scallops, lightly cooked and cut into bite-sized pieces

Garnish:
Mayo, optional
ai nori (you can make this by powdering some sushi sheets in a food processor), optional
Worcestershire sauce or ketchup or barbecue sauce, optional

Directions:
Preheat oven to 325 F. Heat muffin tin in preheated oven.

Beat batter ingredients together. You want to get a slightly thicker consistency than with traditional balls.

After oven and tin are preheated, carefully oil small muffin tin.

Fill muffin cups halfway with batter. Add whichever filling options you’ve prepared and top off half-filled muffin cups with batter.

Bake in preheated for 17 minutes,check every seven minutes.

Bake till top are golden brown and puffed up.

Remove from oven and let it cool for 6 minutes.

Add garnishments and serve immediately.

*if you are using ordinary muffin pan bake it for 45 minutes.*

Another suggested method: ( I Suggest )

Cook it by using a frying pan. Just use a small cookie cutter (make sure its stainless and not plastic. so, it can withstand the heat) as a molder. Like this,


The smaller the better. So you can make it bite-size like the original. The shape may not turn out like the traditional one. but, it's good enough to try. Don't you think? And you might also need lots of cookie cutter so you may cook it in big batches. *-*

California Maki

Ingredients:

Sushi Rice:

3 c Japanese-style rice
4 c water
1/3 c rice wine vinegar
3 tbsp sugar
1 tsp salt

After washing the rice well, cook it by pan or rice cooker. Prepare sushi vinegar by mixing rice vinegar, sugar, and salt in a small pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture. Spread the hot steamed rice into a large plate. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji very quickly. Be careful not to smash the rice.To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to use sushi rice right away.

INGREDIENTS:

4 c sushi rice
4 sheets nori (dried seaweed)

1 cucumber
1 avocado/ripe mango
3/4 c crab meat
2 tbsp mayonnaise
1/2 tsp salt
sesame seeds/roe

PREPARATION:
Cut avocado/ripe mango and cucumber into strips.

shred crabsticks and mix it with mayonnaise and season with salt.
Cover bamboo mat with plastic wrap. Like so,

Put a sheet of nori on top of the bamboo mat. like So,

Sprinkle sesame seeds over the sushi rice.Like so,

(In here, we used sesame seeds.)

Turn the sushi layer over so that the seaweed is on top. Like so,

Place avocado/ripe mango, cucumber and crab lengthwise on top of nori. Like so,

Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly with hands, like so,

then remove the rolled sushi. Cut the sushi roll into bite-size pieces.

My favorite version is the one with ripe mango... *-* Have'nt tried california-maki with avocado But, it sure worth a try. What do you think?

Bi Bim Bop

I've been trying to find a recipe of bibimbop(korean food). A lot of this recipe appeared in the web... but I'm looking for a specific recipe that has the same ingredients when I first tasted it. and here it is! I Want to try it out soon...*-*

1 k lean beef, sliced thinly

1 large cucumber

2 large carrots

5 c bean sprouts

4 dried shitake mushrooms, rehydrated in warm water

1 egg per person (optional)

4 c cooked rice, or rice noodles (don’t cook too long)

Red spicy bean paste

3 tbsp sesame oil

½ c soy sauce

½ c + 2 tbsp sugar

10 cloves minced garlic

Marinate meat in following ratios:

for 1/2k beef, use 5 cloves garlic, ¼ cup each of water, soy sauce, and sugar, and 1.5 tsp sesame oil. Refrigerate, covered, for up to 2 days(max.) or 3-4 hours(min.).
Heat serving bowls, if desired, in oven.

Julienne carrots, mushrooms, and cucumber into thin strips. Set water to boil for mushrooms, and bean sprouts. Cook carrots and zucchini seperately in a large frying pan on medium-high heat, with 1 tbsp sesame oil, a splash of soy sauce (no more than 2 tsp), and a small handful of sugar (1 tbsp). Sauté until tender, stirring occasionally. Put in separate serving bowls.

Cook beef and marinade over medium-low heat in large frying pan until cooked through, avoiding toughening up the beef by overcooking; place in large serving bowl. Fry eggs individually.

To serve, place large servings of rice at the bottom of serving bowls. Place layer of spinach atop rice. Arrange portions each of mushrooms, carrots, sprouts, cucumber, and beef . Top each bowl with a fried egg. Serve with red bean paste, kimchee, and seaweed sheets.

*You may also add radish (julienne) and spinach if you like. You may cook it the same way you cook the carrots and cucumber.

Or you may want to try cooking bibimbop with this recipe...

Beef :

1 lb, ground beef

2 tbsp sugar

2 tbsp soy sauce

1 tbsp sesame oil

2-3 cloves minced garlic

Fry beef with above ingredients.

Spinach:

2 bunches spinach (blanched with water removed)

1 tbsp sesame oil

1/2 tsp sesame seed

salt

Dash garlic powder. Salt and pepper to taste. Toss and set aside.

Bean Sprouts:

1 lb blanched bean sprouts

1 tbsp sesame oil

1/2 tsp sesame seed

salt

Dash garlic powder . Salt and pepper to taste. Toss and set aside.

Carrots:

4 julienne carrots

Dash sesame seed

Salt and pepper to taste

Sauté lightly in cooking oil and add remaining ingredients.

Lettuce

Four large leaves of lettuce, sliced into strips

4 cups of cooked rice.

Assemble: In a large bowl (per person like a large pasta plate) center 1 cup of rice. Add on top, In a circular fashion, a spoonful of carrots, beef, spinach, sprouts, and lettuce (refer to picture). Place one fried egg on top and red sauce on the side. Let each person toss his or her own dish.

**Red pepper sauce - Mix 2 tblsp. red pepper paste, 2 tsp. sugar with 1 tblsp. of white or rice vinegar.**