Classic French Madeleines

Ingredients

• 4 oz (1 stick), plus 3 tablespoons unsalted butter 
• 2/3 cup white sugar
• 1 cup all-purpose flour, plus 1 tablespoon, divided
• 2 large eggs
• 1 teaspoon vanilla
• Pinch of salt
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest (optional)
• Powdered sugar (optional)

Directions

1. Melt the butter in a small saucepan. If you feel you can get it slightly toasty brown, go right ahead and do so by leaving it to bubble in the pan until it smells toasty and starts to color. Just remember that the butter will turn very quickly from toasty to burnt and that it will continue to color after it is off the heat unless you pour it into a new container. Spoon 3 tablespoons of butter into a small bowl or cup and set aside. Let the rest of the butter cool slightly.
2. In a medium bowl, whisk together one cup of the flour and the sugar, and set aside. In another medium bowl, whisk the two eggs with the vanilla, salt, lemon juice, and lemon zest until the eggs are frothy.
3. Add the eggs to the flour. Using a spatula, stir until just combined. Add the 4 ounces of melted butter and continue to stir. It may take a minute for the butter to blend into the mixture but do not over mix.
4. Cover the bowl with a plate (or plastic wrap) and place in the refrigerator to rest at least one hour and up to overnight.
5. Add the remaining one tablespoon of flour to the 3 tablespoons reserved butter and stir to combine. Using a pastry brush, brush the interiors of the shells with the butter-flour mixture so that they are well coated. Place the pans in the freezer for at least an hour.
6. Preheat the oven to 350 degrees Fahrenheit. Remove the batter from the refrigerator and one pan from the freezer. Fill each well in the madeleine pan with 1 tablespoon of the batter. Remove the other pan and fill in the same way.
7. Place both pans on a baking sheet for easy handling and place in the oven. Check after 8 minutes and rotate plans. Check again 5 minutes later. The madeleines should be browning around the edges and puffed up a little in the middle. Using your forefinger, press lightly on the center hump -- when the madeleines are finished baking, it should spring back at your touch.
8. Remove the madeleines from the oven and let cool for 2 minutes. Using a fork, gently loosen the madeleines from their molds and then tip the whole pan out onto a cooling wrack or tea towel. Once cool, dust lightly with powdered sugar and serve. If you are freezing or storing the madeleines, do not dust with the sugar until you are about to serve.
9. Store cooled madeleines in an airtight container for a few days or freeze them in a double wrapping of plastic wrap for several months. Let the cakes defrost before dusting with sugar.
10. Makes 24 madeleines

Pumpkin Bundt Cake

Ingredients

• 2 1/2 cups sugar
• 1 cup canola oil
• 3 eggs
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1 can (15 ounces) solid-pack pumpkin
• Confectioners' sugar

Directions

1. Preheat oven to 350 degrees Fahrenheit. In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.
2. Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar. Yield: 12-16 servings.

Chocolate Chunk Chocolate Cookies

Ingredients

• 1 cup softened unsalted butter
• 1 cup white sugar
• 1 cup light brown sugar, packed
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cup chopped nuts (such as walnuts or pecans)
• 1 cup (or more, depending on preference) chocolate chips or chocolate chunks

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large mixing bowl, cream the butter and sugars together until light and fluffy. Add eggs and vanilla extract and mix well.
3. In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Add to the wet ingredients a little at the time, and mix until fully combined. Fold in the chopped nuts and chocolate chips.
4. Scoop into 1-inch balls onto a parchment-lined baking sheet, making sure there are about 2 inches of space between each cookie. Bake in the preheated oven for 8-10 minutes, or until puffed yet set. Let cool on the cookie sheet for about 5 minutes, then transfer to a wire rack to cool completely.
5. Yields 4 dozen cookies.

Basic Cupcakes

Ingredients

• 1 cup unsalted butter, softened
• 2 1/2 cups granulated sugar
• 5 eggs
• 2 teaspoons pure vanilla extract
• 12 ounces sour cream
• 1 Tablespoon baking powder
• Pinch salt
• 3 cups cake flour, sifted

Directions

1. Preheat oven to 350F. Line 24-28 standard muffin cups with cupcake liners.
2. In a large mixing bowl, beat together the butter and the sugar until light and fluffy. Mix in eggs, one at a time, on medium speed until well-incorporated. Beat in vanilla extract and sour cream until blended.
3. Mix together the baking powder, salt, and cake flour with a whisk in a separate bowl. Slowly mix into the wet ingredients but only mix until JUST combined.
4. Fill cupcake liners 3/4 full and bake in preheated oven for 20 minutes, or until toothpick inserted in the middle of a cupcake comes out clean.
5. Cool in pan for about 5 minutes then transfer to a wire rack to cool completely.
6. Frost accordingly and serve!

Candied Bacon

Ingredients

• 12 slices 1/4-inch thick bacon
• Finely ground pepper
• 1/3 cup packed light brown sugar

Directions

1. Preheat the oven to 325 degrees F.
2. Put bacon slices in a bowl, season them with pepper and toss with the brown sugar. Cover a baking sheet with parchment or foil and arrange the bacon in a single layer on top. Sprinkle any sugar left in the bowl over the bacon. Top with another layer of parchment or foil and top it, squarely, with another baking sheet. The baking sheet will flatten the bacon as it cooks.
3. Place the tray in the center of the oven and bake for 20 minutes. Check the bacon by lifting the top tray and parchment. If it is not golden brown and fairly crispy, resist the temptation to turn up the oven temperature, and cook it for 10 to 15 minutes longer. Check it again. Keep in mind that when you remove the tray and transfer the bacon to a serving platter or individual plates, the bacon will "crisp" up a little more. Be patient!

Crispy Baked Peanut Tofu

Ingredients

• 12-16 ounces extra firm tofu

Sauce:

• 1 1/2 Tbsp. Toasted sesame oil
• 1/4 cup low sodium soy sauce 
• 3 1/2 Tbsp. light brown sugar
• 1/2 tsp. chili garlic sauce
• 2 1/2 Tbsp. peanut butter

Veggies (optional):

• Broccoli
• Baby bok choy
• Green onion

Directions

1. Begin by draining tofu for 1 1/2 hours before you want your meal ready.
2. Roll tofu in an absorbent towel several times and then place something heavy on top to press for 15 minutes.
3. Near the end of draining, preheat oven to 400 degrees F and cube tofu. Place on a parchment-lined baking sheet and arrange in a single layer. Bake for 25 minutes to dry/firm the tofu. Once baked, remove from oven and let cool.
4. Prepare sauce by whisking together ingredients until combined. Taste and adjust flavor as needed.
5. Add cooled tofu to the sauce and stir to coat. Let marinate for at least 15 minutes to saturate the tofu and infuse the flavor.
6. Prepare any veggies you want to add to the dish (optional).
7. Heat a large skillet over medium to medium-high heat, and if adding any veggies to your dish, cook them now in a bit of sesame oil and a dash of soy sauce. Remove from pan and set aside and cover to keep warm.
8. Use a slotted spoon to spoon tofu into the preheated pan. Add a few spoonfuls of the sauce to coat. Cook, stirring frequently for a few minutes until browned. It will stick to the pan a bit, so don't worry. Remove from pan and set aside and cover to keep warm.
9. Rinse your pan under very hot water water and scrape away any residue. 
10. Serve veggies and tofu with any leftover sauce. Leftovers reheat well and will keep covered in the fridge for up to a couple days.

"2-Ingredient" Ice Cream

Ingredients

• 1 14-ounce can sweetened condensed milk
• 1 teaspoon vanilla extract, almond extract, mint extract, or other flavoring,optional
• 2 cups heavy cream, cold

Directions

1. Pour the sweetened condensed milk into a large bowl.
2. Mix the vanilla extract, or other flavoring extract, into the condensed milk, if using. (See Recipe Notes for other flavoring ideas.)
3. Whip the heavy cream: Pour the heavy cream into a mixing bowl or the bowl of a stand mixer. Use a hand mixer, stand mixer, or immersion blender to whip the cream until it holds stiff, billowy peaks, about 3 minutes.
4. Gently mix a scoop of the whipped cream into the condensed milk. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream.
5. Transfer the rest of the whipped cream to the bowl with the condensed milk. Gently begin folding the whipped cream into the condensed milk. At first, it will look very lumpy. As you continue to fold, the mixture will smooth out and become soft and silky. Stop when you see just a few small lumps here and there — be careful not to deflate the mixture too much or over-mix.
6. Use a spatula to scrape all the ice cream base into your freezer container. Smooth the top, then press a piece of wax paper against the surface to prevent ice crystals from forming.
7. Freeze for at least six hours, or up to 2 weeks. The ice cream will become more firm the longer you let it freeze. For best texture and flavor, eat within two weeks.

Recipe Notes

• Make Flavored Ice Cream: To infuse your ice cream with flavor, warm the cream in a saucepan until you just start to see a few wisps of steam. Remove the pan from heat and add your flavoring ingredient. Let the milk infuse until it tastes good to you or until it's room temperature. Strain out the solids and refrigerate the cream until it's completely chilled again. Make the recipe as usual. Favorite flavorings: cinnamon sticks, whole vanilla beans, lavender buds, coffee beans, cacao nibs, whole spices, fresh mint
• Adding a Mix-in to Your Ice Cream: Lighter mix-ins, like chopped chocolate, can be gently folded into the base before being transferred to the freezer container. For heavier mix-ins, like caramel swirls, fruit mixtures, and candied nuts, transfer half of the prepared ice cream into the freezer container, sprinkle the mix-in over top, and then top with the remaining ice cream. Use a knife to swirl the mix-in into the ice cream.

Pulled Pork Sandwiches

Ingredients

• 2-1/2 lb. pork roast (shoulder or butt), rinsed and patted dry
• 1 Tablespoon lemon juice
• 1 teaspoon brown sugar, packed
• 1 medium onion, chopped
• 18 oz. your favorite barbecue sauce
• 8 hamburger buns, split and lightly toasted

Directions

1. Place the pork roast in a slow cooker. Cover and cook on HIGH setting until well cooked and the pork shreds easily, 5 to 6 hours or on LOW setting for 11 to 13 hours. (Note: the actual length of time may vary according to individual slow cooker.) 
2. Remove pork from slow cooker and shred with two forks. Discard cooking liquid and return pork to slow cooker. Stir in lemon juice, brown sugar, onion, and barbecue sauce and continue to cook on HIGH for 1 hour or LOW for 2 hours.
3. Serve over hamburger buns.

Tteokbokki (Ramen version)

Ingredients

• 1 1/2 cups water
• Small onion, chopped into large chunks
• 2 scallions
• 1 Tbsp. gochujang (Korean pepper paste)
• Pinch red pepper powder or gochugaru
• 1 Tbsp. corn syrup
• 2 teaspoons soy sauce
• Dehydrated vegetables
• 1/2 ramen seasoning packet
• 1 (4.2 oz) package ramen noodles
• 2 boiled eggs

Directions

1. Put the water and the onion in a small wok and cook until water begins boiling. Add scallions, gochujang, red pepper powder, corn syrup, soy sauce, dehydrated vegetables and the seasoning from the ramen packet. Stir until fully mixed. Add ramen noodles and cook until noodles are soft, about 4-5 minutes. Add boiled egg and serve.
2. Serves 2.

Easy Pot Roast

Ingredients

• 1 can (12 oz.) cola
• 1 bottle (10 oz.) chili sauce
• 2 cloves garlic, peeled and chopped
• 2 1/2 lb. boneless beef chuck roast

Directions

1. Combine cola, chili sauce and garlic in slow cooker. Add beef, and turn to coat. Cover; cook on LOW heat of slow cooker 6 to 8 hours. Serve with sauce.

Chicken and Biscuits

Ingredients

• 2 lb. boneless, skinless chicken thighs, cut into bite-size pieces
• 1 can (10-3/4 oz.) condensed cream of mushroom soup
• 1 can (10-3/4 oz.) condensed cream of celery soup
• 1/4 teaspoon ground thyme
• 2 teaspoons dried parsley flakes
• 1/4 teaspoon onion powder
• 1/8 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 package (10 ounces) frozen peas and carrots
• 1 recipe Biscuits (or refrigerated biscuit dough)

Directions

1. Place chicken pieces in slow cooker. Pour soups over chicken. Season with thyme, parsley, onion powder, garlic powder, salt and pepper. Cover; cook on LOW heat of slow cooker for 4 hours or until the chicken is tender and no longer pink the center.
2. Stir in frozen vegetables. Cover and cook 30 minutes longer until vegetables are heated through.
3. Bake biscuits accordingly. Spoon chicken and vegetable mixture over biscuits and serve.

Chorizo Chili

Ingredients

• 1 lb. 90% lean ground beef
• 8 ounces raw chorizo sausage
• 1 can (16 oz.) chili beans in chili sauce
• 28 oz. crushed tomatoes
• Salt and pepper, to taste

Directions

1. Place beef and chorizo in slow cooker. Break up with fork to form small chunks.
2. Stir in beans and tomatoes and juice. Cover; cook on LOW heat of slow cooker for 7 hours. Skim off and discard excess fat. Season with salt and pepper and serve.

Sweet Biscuits

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup yellow corn meal
• 1 Tablespoon baking powder
• 1/2 teaspoon baking soda
• 6 Tablespoons granulated sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter
• 1 cup buttermilk
• Melted butter (optional)

Directions

1. Preheat oven to 450 degrees Fahrenheit.
2. In a medium bowl, stir together the flour, cornmeal, baking powder, baking soda, sugar, and salt together. Cut in the butter until the mixture resembles coarse crumbs. Stir in buttermilk until the dough forms a ball. 
3. Turn the dough out onto a surface dusted with additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. (You can alternatively drop 1/3-cup moundfuls straight onto the baking sheet.)
4. Place on baking sheet lined with parchment, leaving at least 1-inch between each biscuit. Brush with melted butter, if desired. Bake for 12-15 minutes, or until golden brown.
5. Yields 12 biscuits.

Chicken Karaage

Ingredients

• 5-10 Chicken thigh fillets, cut into 2 inch pieces (make sure each piece is about the same size so it takes about the same amount of time to deep fry.)
• 1/4 cup potato starch (Please adjust if necessary. If you use 10 chicken thighs, probably about 1/2 cup)
• Oil for deep frying
• A couple of lemon wedges
• Ichimi Togarashi (Japanese red chili pepper flakes) (optional)

Seasonings

• 1/4 onion, grated
• 1/2 Tbsp. ginger (1.5 inch ginger), grated
• 2 cloves garlic, minced
• 1 egg yolk
• 2 Tbsp. sake
• 1 Tbsp. soy sauce
• 1 Tbsp. sesame oil
• 1 tsp. salt
• Freshly ground black pepper
• Green onion for garnish (optional)

Directions

1. Put chicken in a Ziploc bag and combine all the ingredients for Seasonings in a bowl and mix all together.
2. Pour the Seasonings into the Ziploc bag and rub the chicken well with hands. Keep it in the fridge for at least 1 hour, preferably 3-4 hours.
3. In a wok, add oil to about half way full and heat it on medium high heat. When you put a chopstick in the oil and bubbles start to appear around the tip, the oil temperature is now around 170C (338F) and ready for deep frying.
4. When oil is ready, take out the Ziploc bag from the fridge and transfer the chicken into a bowl and discard the marinade (liquid). Then add potato starch and mix quickly. You don’t need to mix it evenly. The uneven coating gives each piece its unique texture.
5. Place each piece of chicken separately into the oil. Do not overcrowd the wok, fry maximum 5 pieces at a time. If you put a lot of chicken in the oil, the temperature will drop quickly and chicken end up absorbing too much oil. Make sure the oil temperature stays around 160 (320F) - 170C (338F) at all time. First, deep fry for 90 seconds. Then transfer the chicken onto a wire rack (if not, paper towel) to drain the oil for 4 minutes. Lastly, deep fry again at 180C (356F) for 45 seconds, or until golden brown.
6. Transfer the chicken onto a wire rack to drain the oil. Before you start the next batch, skim/remove leftover crumbs from the oil in order to keep it clean.
7. Serve the chicken with lemon wedges. Squeeze the lemon right before you eat. You can dip in Ichimi Togarashi if you enjoy spicy chicken.

Penne Alla Vodka

Ingredients

• 3 tablespoons butter
• 4 cloves garlic, chopped finely
• 3/4 cup finely minced yellow or white onion
• 1 (28 ounce) can crushed tomatoes
• 3/4 cup heavy cream
• 1/2 cup vodka (only a kind you would drink)
• 1/2 cup freshly grated parmigiano-reggiano cheese
• Salt and pepper
• Italian seasoning (dried oregano, basil, and parsley) 
• 1 pinch crushed red pepper flakes, optional
• 1 lb penne pasta

Directions

1. In a wide pot big enough to hold all the pasta and sauce, melt the butter.
2. Add the garlic and onion and cook until golden brown.
3. Add the tomatoes, crushed pepper if desired, and salt/pepper and Italian seasoning to taste. Simmer for 5 minutes.
4. Stir in the cream and cook for 2 minutes, stirring often.
5. Add the vodka and cook until it no longer smells strongly of vodka (about 3-5 minutes). Add the cheese, salt and pepper, and desired amount of italian seasoning and cook until the cheese has melted.
6. Cook the pasta as directed on box until desired tenderness.
7. Add the pasta to the pot with the sauce and mix until it is all coated over the pasta.
8. Serve immediately.

Milk Bread French Toast

Ingredients

• 3 egg yolks
• 1 cup milk
• 3 Tablespoons maple syrup
• 3 Tablespoons orange juice
• 1 teaspoon vanilla extract
• 1 teaspoon granulated sugar or honey
• Slices of stale Asian milk bread
• Butter

Directions

1. In a shallow dish, whisk together the egg yolks, milk, maple syrup, orange juice, vanilla, and sugar. Soak each slice of milk bread in the custard mixture, about 1-2 minutes on each side (depending on how stale your bread is). Repeat until all the custard is used up.
2. In a nonstick skillet, melt some butter to grease the pan. Over medium-high heat, fry each slice of french toast until golden brown on each side. Remove from heat, top with maple syrup, powdered sugar, jam or other desired topping. Serve immediately.

Cake Pops

Ingredients

• 1 box (about 18 ounces) favorite cake mix
• Eggs, water, and part yogurt/applesauce/oil for oil on package
• 1/4-1/2 cup frosting (store-bought preferred), more or less as needed
• 1 bag (14 ounces) Candy Melts
• Ez-Thin or Crisco, as needed, to make coating thinner (optional)

Yields: 48 Tablespoons

Directions

1. Prepare cake mix as instructed on package. (Use part applesauce, yogurt, and oil for the oil to prevent the cake from having too much fat.)
2. After baking, cool cake in pan 10 minutes; remove from pan to cooling grid and cool completely. Divide cake in half; freeze one half for future use.
3. In large bowl, use hands to crumble cake until no large chunks remain. Add icing; mix with fingers until well combined. (Do not add too much icing or the cake mix will be too moist and not hold shape! It will also be much harder to dip the cake pops.)
4.  Form mixture into cake balls. Chill in refrigerator at least 2 hours. Melt Candy Melts according to package directions. Dip sticks into melted Candy Melts and insert into cake balls; let set. Wait until candy is completely firm before dipping the pops completely in melted Candy Melts. Holding the cake pop stick in one hand, gently tap stick with your other hand to remove excess coating.
5. (Make sure both uncoated cake pops and melted candy coating are as close to room temperature as possible before dipping. This will prevent cracking.)
6. (Add Ez-Thin or Crisco to melted candy melts to make coating easier for dipping.)
7. Let set. Store cake pops in an airtight container at room temperature for up to 5 days.

Makes 48 - 1 tablespoon sized cake ball pops (each about 1-1/4 in. diameter)
Makes 24 - 2 tablespoon sized cake ball pops (each about 1-1/2 in. diameter)
Makes 16 - 3 tablespoon sized cake ball pops (each about 1-3/4 in. diameter)

The Perfect Chocolate Chip Cookies

Ingredients

• 2 cups plus 2 Tbsp. all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 12 Tbsp. unsalted butter, melted and cooled until warm
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg plus 1 egg yolk
• 2 tsp. vanilla extract
• 1 1/2 cups semi-sweet chocolate chips
• *optional- sea salt for sprinkling

Directions

1. Preheat oven 325 degrees Fahrenheit. Line a cookie sheet with parchment paper.
2. Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.
3. Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Sprinkle with sea salt. (optional)
4. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, approximately 11-14 minutes. Do not overbake.
5. Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
6. Yields about 24 big cookies.

Peanut Butter Banana Smoothie

Ingredients

• 2 bananas, broken into chunks and frozen
• 2 cups milk
• 1/2 cup peanut butter
• 2 Tablespoons honey, or to taste
• 1 cup ice, optional

Directions

1. Place bananas, milk, peanut butter, honey, and ice in a blender; blend until smooth; about 30 seconds.

Ganache Truffles

Ingredients

• 1 cup heavy whipping cream
• 2 3/4 cups semisweet, bittersweet, milk, or white chocolate chips (if using white chocolate, use a brand that uses real cocoa butter instead of hydrogenated oils)
• Flavored liqueurs, instant coffee granules, flavoring extracts, matcha powder, etc. (optional)
• Cocoa powder, desiccated coconut, crushed peppermint, matcha powder, sprinkles, or other desired coatings to coat

Directions

1. In the top of a double boiler, heat the cream until almost boiling. Stir in the chocolate chips over low-medium heat until smooth. Add flavoring of choice. Transfer to a container and refrigerate until firm.
2. Use a spoon to scoop out balls of chocolate (about 1-inch in diameter). Quickly roll in between your hands to make a more spherical shape. Roll in desired coating and refrigerate in an airtight container until serving.

Traditional Mooncakes

Ingredients

Mooncake skin:

• 100 gm (1 cup) all-purpose flour
• 60 gm (1/4 cup) golden syrup, homemade or store-bought
• 1/2 tsp alkaline water (aka lye water), available at Asian grocers
• 28 gm (2 Tbsp.) vegetable oil

Filling options:

• 420 gm lotus seed puree/paste
• 6 salted egg yolks, 
• 1 Tbsp rose-flavoured cooking wine

• Custard Filling (12 portions)

• Red Bean Paste (12 portions)

Egg wash:

• 1 egg yolk
• 2 Tbsp egg white

Directions

1. Use a large bowl, mix the golden syrup, alkaline water and oil well. Sift in the flour. Use a spatula to combine all ingredients. Don’t over-stir. Knead into a dough. Cover with a film wrap and rest for 40 minutes.
2. For traditional mooncake filling: Mix egg yolks with wine. If the salted egg yolks are homemade and freshly broken from the shells, you’ll see the egg whites would turn opaque after mixing with the wine a few minutes later. Wipe dry the yolks with kitchen paper. Cut each into two halves. Set aside. Roll lotus paste into a long tube. Cut into 12 equal portions, each 35 grams. Roll each portion into a ball shape. Set aside.
3. Preheat oven to 180 degrees C (350 degrees F). Prepare the egg wash: whisk the egg yolk with the egg white. Sift through a fine sieve.
4. Divide the mooncake dough into 12 equal portions. Roll each portion into a small ball shape. Cover a dough portion with a plastic film and roll into a thin disc. Then take a lotus paste ball and poke a hole in the middle with your finger. Place egg yolk inside. Roll and shape into a ball. Wrap and seal the lotus paste ball with the dough disc. Dust the mooncake with some flour and place the stuffed mooncake into the mold. Lightly press the mould handle, then remove the mooncake from the mold. Transfer the stuffed mooncake onto a lined baking tray. Repeat this step to finish the remaining dough and lotus paste (or whatever desired filling).
5. Spray mooncakes with water to prevent cracking during baking.
6. Bake in the preheated oven for about 10 minutes. Remove the mooncakes from the oven and let cool for 25 minutes. 
7. Brush the mooncakes with egg wash and return the mooncakes to the oven and bake for another 10 minutes (until the pastry turns golden brown). Remove from oven and let cool on a wire rack. Store in an air-tight container. The pastry will become soft and shiny in one or two days.

Solid Custard Filling

Ingredients

• 6 Tbsp. all-purpose flour
• 6 Tbsp. cornstarch
• 1/4 cup granulated sugar
• 2 cups milk
• 2 eggs
• 2 Tbsp. butter

Directions

1. In a medium mixing bowl, mixed in all filling ingredients (including optional flavorings, if desired) except butter. Stir until blended.
2. Pour the egg mixture into a non-stick pan using a sift. This will ensure the mixture is smooth with no lumps.
3. Add butter into the pan. Heat the egg mixture on medium heat. Stir occasionally. Cook until the egg mixture comes together into a solid paste.
4. Spread the custard onto a flat surface. Let cool.
5. If using for 50 gm. mooncakes, divide into 12 balls. If using for steamed buns, divide into 12-24 balls, depending on desired amount of filling.

Char Siu Bao

Ingredients

• 1/2 teaspoon five-spice powder
• 1 pound pork tenderloin, trimmed
• Cooking spray
• 1 cup thinly sliced green onions
• 3 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons honey
• 1 teaspoon minced peeled fresh ginger
• 1 teaspoon minced garlic
• 1/2 teaspoon five-spice powder
• 1/4 teaspoon salt
• 1 recipe steamed-bun dough, unsteamed

Directions

1. To prepare the filling, rub 1/2 tsp. five-spice powder evenly over pork. Heat a grill pan over medium-high heat. Coat the pan with cooking spray. Add pork to pan; cook 18 minutes or until a thermometer registers 155°, turning pork occasionally. Remove pork from pan, and let stand 15 minutes.
2. Cut pork crosswise into thin slices; cut slices into thin strips. Place pork in a medium bowl. Add onions and next 8 ingredients (through 1/4 teaspoon salt); stir well to combine. Cover and refrigerate.
3. Divide bun dough into 10 equal portions, forming each into a ball. Working with one dough ball at a time (cover remaining dough balls to keep from drying), roll ball into a 5-inch circle. Place 1/4 cup filling in center of dough circle. Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling.
4. Arrange 5 buns seam side down, 1 inch apart, in each tier of a 2-tiered bamboo steamer. Stack tiers; cover with lid.
5. Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until puffed and set. Cool 10 minutes before serving.

Chinese Scallion Pancakes

Ingredients

• 2 1/2 cups white flour
• 1 cup warm water
• Oil for the pancakes, such as vegetable, sesame, or shortening
• Coarse kosher salt
• 1 bunch scallions
• High smoke point oil for the pan, such as vegetable, canola, or peanut oil

Directions

1. Make the dough and let it rest: Mix 2 1/2 cups flour with 1 cup water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.
2. Roll out the dough: Cut the dough into 4 equal parts. Lightly oil the back of a large metal baking sheet (or a smooth stone countertop or pastry board). Roll out one part of the dough on the back of the baking sheet. Roll until it is a thin rectangle at least 12 x 9 inches.
3. Chop the scallions: Finely chop the bunch of scallions. (I usually use the green tops and just the very top of the white parts.) Set them on your work surface along with a small bowl of kosher salt.
4. Top the dough: Lightly brush the top of the dough with oil, then sprinkle it evenly with chopped scallions. Lightly sprinkle with kosher salt.
5. Roll up the dough: Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough.
6. Cut in half: Cut the dough snake in two equal parts.
7. Coil the dough and let it rest: Take one of these halves and coil into a round dough bundle. Let it rest for at least 15 minutes and ideally longer, while you repeat this process with the rest of the dough.
8. Roll out the coil: Pat a coiled dough bundle into a flat, smooth, round pancake. You can do this with a rolling pin or with your hands.
9. Cook the pancake for 2 minutes: Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of canola, vegetable, or peanut oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side.
10. Flip and cook for an additional 2 minutes: Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown. Repeat steps 9-11 with the rest of the pancake dough coils.
11. To Serve: Cut the pancake into wedges with a pair of kitchen scissors, and serve immediately with soy sauce or another dipping sauce.
12. Yields: 8 (uncut) pancackes

Eggplant with Garlic Sauce

Ingredients

• 3 tablespoons canola oil
• 4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons
• 1 cup water
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon garlic powder
• 2-3 cloves minced garlic
• 5 teaspoons white sugar
• 1 teaspoon cornstarch
• 2 tablespoons light soy sauce
• 2 tablespoons oyster sauce
• 1 tsp. fish sauce
• 1 tablespoon hoisin sauce

Directions

1. Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, oyster sauce, fish sauce, and hoisin sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.

**I like to add shrimp or cubed tofu in place of some of the eggplant.

Sushi Rice

Ingredients

• 1 cup Japanese short-grain rice (sushi rice)
• 1 1/4 cups water

Sushi Vinegar for amount of rice above

• 2 Tbsp. rice vinegar
• 1 Tbsp. sugar
• 1/2 tsp. salt

Directions

1. Put rice in a large bowl. Rice absorbs water very quickly when you start washing, so don't let the rice absorb the unclear water. Gently wash the rice in a circular motion and discard the water. Repeat this process about 3-4 times.
2. Let the rice soak in water for 30 minutes. Transfer the rice into a sieve and drain for 15 minutes.
3. Combine the rice and 1 1/4 cups water in a heavy-bottom pot and bring it to a boil over medium heat.
4. Take a quick peek to see if water is boiling (otherwise do not open the lid).
5. Once water is boiling, turn the heat to low and cook covered for 13-15 minutes, or until the water is completely absorbed (take a quick peek!). If you see there is water left, close the lid and continue cooking for a little longer.
6. Remove the pot (with the lid on) from the heat source and let it steam for another 10 minutes.
7. Fluff the rice with a rice paddle when it’s done.
8. To make sushi vinegar, combine rice vinegar, sugar, and salt in a small saucepan and bring it to a boil over medium high heat. Whisk until the sugar is completely dissolved. You can also put the ingredients in a microwave-safe bowl and microwave for 1 minute, or till sugar is dissolved. Set aside to let it cool.
9. When the rice is cooked, moisten sushi oke/hangiri (a round, flat-bottom wooden tub) or a large bowl with water so the rice will not stick. Transfer the cooked rice into the sushi oke and spread out evenly so the rice will cool faster. While it’s hot, pour sushi vinegar over the rice.
10. With a rice paddle, slice the rice at a 45 degree to separate the rice grains instead of mixing.
11. Then gently flip the rice in between slices. Repeat this process till rice is cooled.
12. Keep the rice covered with a damp towel (or paper towel) until ready to use.

Pajeon (Green Onion Pancake)

Ingredients

• 10 stalks green onion, washed and cut into 5-inch pieces
• 1/2 cup all-purpose flour
• 1/2 cup water
• 1 teaspoon soybean paste
• 1/2 teaspoon sugar

Directions

1. Make batter by mixing flour, water, soybean paste, and sugar in a bowl. Mix well until the batter is smooth.
2. Place a non-stick pan on the stove and heat it up.
3. Add about 3 Tbsp. vegetable oil to the heated pan.
4. Put the green onion on the pan parallel to each other, in the shape of a rectangle.
5. Pour the batter over the green onion evenly. [If you want some seafood (chopped squid, mussels or fresh oysters) in your pancake, add it on top of the green onion before pouring the batter.]
6. While the pancake is being cooked, keep patting it, pressing it slightly, and keeping it in a nice shape with your spatula.
7. A few minutes later, when the bottom of the pancake turns crispy and golden brown, turn it over.
8. Cook a few more minutes until the bottom of the pancake turns crispy and golden brown again, and flip it or turn it over.
9. Cook another minute and transfer it to a serving plate.
10. Serve hot with sauce.

Japchae

Ingredients

• 4 ounces beef, filet mignon (or pork shoulder), cut into 1/4 inch wide and 2-1/2 inch long strips
• 2 large dried shiitake mushrooms, soaked in warm water for 2 to 3 hours, cut into thin strips
• 2 garlic cloves, minced
• 1 tablespoons plus 2 teaspoons sugar
• 2 tablespoons plus 1 teaspoon soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon toasted sesame seeds
• 1 large egg
• 4 ounces spinach, washed and drained
• 4 ounces of dangmyeon (sweet potato starch noodles)
• 2 to 3 green onions, cut crosswise into 2 inch long pieces
• 1 medium onion (1 cup), sliced thinly
• 4 to 5 white mushrooms, sliced thinly
• 1 medium carrot (3/4 cup), cut into matchsticks
• 1/2 red bell pepper, cut into thin strips (optional)
• Ground black pepper
• Salt
• Vegetable oil

Directions

1. Marinate the beef and mushrooms: Put the beef and shiitake mushrooms into a bowl and mix with 1 clove of minced garlic, 1 teaspoon sugar, 1/4 teaspoon ground black pepper, 2 teaspoons soy sauce, and 1 teaspoon of sesame oil with a wooden spoon or by hand. Cover and keep it in the fridge.
2. Make the egg garnish (jidan): Crack the egg and separate the egg yolk from the egg white. Remove the white stringy stuff (chalaza) from the yolk. Beat in a pinch of salt with a fork.
3. Add 1 teaspoon of vegetable oil to a heated nonstick pan. Swirl the oil around so it covers the pan, and then wipe off the excess heated oil with a kitchen towel so only a thin layer remains on the pan.
4. To keep the jidan as yellow as possible, turn off the heat and pour the egg yolk mixture into the pan. Tilt it around so the mixture spreads thinly. Let it cook using the remaining heat in the pan for about 1 minute. Flip it over and let it sit on the pan for 1 more minute.
5. Let it cool and slice it into thin strips.
6. Prepare the noodles and vegetables: Bring a large pot of water to a boil. Add the spinach and blanch for 30 seconds to 1 minute, then take it out with a slotted spoon or strainer. Let the water keep boiling to cook the noodles.
7. Rinse the spinach in cold water to stop it from cooking. Squeeze it with your hands to remove any excess water. Cut it a few times and put it into a bowl. Mix with 1 teaspoon soy sauce and 1 teaspoon sesame oil. Put it into a large mixing bowl.
8. Put the noodles into the boiling water, cover and cook for 1 minute. Stir them with a wooden spoon so they don’t stick together. Cover and keep cooking for another 7 minutes until the noodles are soft and chewy.
9. Strain and cut them a few times with kitchen scissors. Put the noodles into the large bowl next to the spinach. Add 2 teaspoons sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sugar. Mix well by hand or a wooden spoon. This process will season the noodles and also keep the noodles from sticking to each other.
10. Heat up a skillet over medium high heat. Add 2 teaspoons vegetable oil with the onion, the green onion, and a pinch of salt. Stir-fry about 2 minutes until the onion looks a little translucent. Transfer to the noodle bowl.
11. Heat up the skillet again and add 2 teaspoons vegetable oil. Add the white mushrooms and a pinch of salt. Stir-fry for 2 minutes until softened and a little juicy. Transfer to the noodle bowl.
12. Heat up the skillet and add 1 teaspoon vegetable oil. Add the carrot and stir-fry for 20 seconds. Add the red bell pepper strips and stir-fry another 20 seconds. Transfer to the noodle bowl.
13. Heat up the skillet and add 2 teaspoons vegetable oil. Add the beef and mushroom mixture and stir fry for a few minutes until the beef is no longer pink and the mushrooms are softened and shiny. Transfer to the noodle bowl.
14. Mix and serve: Add 1 minced garlic clove, 1 tablespoon soy sauce, 1 tablespoon sugar, 1/2 teaspoon ground black pepper, and 2 teaspoons of sesame oil to the mixing bowl full of ingredients. Mix all together by hand.
15. Add the egg garnish and 1 tablespoon sesame seeds. Mix it and transfer it to a large plate and serve.

Curried Sweet Potato Soup

Ingredients

• 1 Tbsp. vegetable oil
• 1 small yellow onion, cubed
• 1 teaspoon minced garlic
• 3 large sweet potatoes, peeled and cut into cubes (or 6 cups cubed pumpkin)
• 2 cups chicken stock, divided
• 2 tsp. curry powder
• 1/4 teaspoon turmeric
• Pinch of ground ginger
• Pinch of red pepper flakes
• 1 cup half and half
• 1 tsp. salt
• 1/2 teaspoon ground pepper

Directions

1. Add oil to a large saucepan over medium heat. Saute onion and garlic until softened, about 1-2 minutes.
2. Add in sweet potato and stir fry for a minute.
3. Pour in 1 cup chicken stock, curry powder, turmeric, ginger, and red pepper flakes. Bring to boil and simmer for 15 minutes.
4. Let mixture cool down a little before blending in a blender or food processor until smooth.
5. Return blended mixture to stove, add in remaining chicken stock, half and half, salt and pepper. Simmer again for about 10 minutes.
6. Serve hot.