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.