AKIN: The Holiday Cookbook 2020

AKIN

ASIAN.KNOWLEDGE.INCLUSION.NETWORK

the holiday cookbook

welcome

AKIN is excited to share with you a collection of recipes near and dear to the Asian/Pacific Islander community at AlphaSights.

AKIN has been a place for the community at AlphaSights to bond over love for our cultures and so much of that stems from food!

In the holiday spirit of sharing, we hope you can bring some of these traditions into your home and help end this whirlwind of a year on a high note. Congrats on a great 2020 despite the circumstances and to an even better 2021. Happy Holidays!

contents BREAKFAST, LUNCH, & DIN

Sides, Soups, & Rice

DESSERTS & DRINKS

Tapsilog (Filipino Breakfast)

Daal

Puto

Tteokguk (Rice Cake Soup)

Garlic Knots

Hotteok (Sweet Pancake)

Banana Oatmeal Pancakes

Haemul Pajeon (Kimchi Pancake)

Leche Flan

Ozoni (Japanese New Year Mochi Soup)

Dumplings

Turon

Mandu

Oatmeal Chocolate Chip Cookies

Tinolang Manok (Filipino Chicken Soup) Sichuan Spicy Three Pepper Chicken Black Bean & Garlic Chicken Wings

Spam Musubi (Hawai’ian snack) Lumpiang Shanghai (Filipino Spring Rolls)

Copycat Levain Choc. Chip Cookies Super Fudgey Mocha Oreo Layer Cake

Soondubu (Korean silken tofu stew with seafood)

Hot Boba Milk Tea

Kuku Paka (Coconut Chicken Curry) W. MAHAMRI

Kimchi Fried Rice

Dalgona (Spongey Candy)

Japchae

Char Siu Fried Rice

Ube Latte

Pancit Bihon

breakfast, lunch, & dinner

TAPSILOG (FILIPINO BREAKFAST)

There are many variations of the “-silog.”

Essentially, combine almost anything with two sunnyside up eggs, garlic fried rice (also known as sinangag), and tomatoes or atchara (pickled papaya) on the side, and you can add “silog” at the end and call it a Filipino breakfast!

INGREDIENTS 300 grams

¼ cup 3 cloves 1 ½ tBSP ½ tSP 1 ½ tSP 2 tSP 1-2 tBSP 4

beef sirloin, thinly sliced (any other cuts of beef are ok) light soy sauce garlic, minced brown sugar ground black pepper calamanSi or lemon juice oyster sauce (optional) cooking oil EGGS

INSTRUCTIONS Except for the beef, mix all ingredients in a shallow bowl. Add the beef and ensure that each piece is fully coated with marinade. Take note that the beef slices should not be “swimming” in the marinade to avoid an overly salty tapa.

Keep in the fridge to marinate for 4 - 24 hours.

Drain beef from marinade.

In a wide frying pan over medium heat, heat the cooking oil. Add the beef slices in one layer, turning on sides, for about 3-5 minutes or until well browned.

The key is not to overcook them or your tapa will become too tough.

In a separate pan, cook 2 crispy sunny-side up eggs.

SERVE WITH: garlic fried rice, crispy, sunny-side up egg, fresh, chopped tomatoes, & vinegar dip

Tteokguk

(Rice Cake Soup)

Tteokguk or sliced rice cake soup is a traditional Korean dish eaten during the celebration of the Korean New Year. The dish consists of the broth/soup with thinly sliced rice cakes.

INGREDIENTS BEEF STOCK 1 LB 10 cups 1 large 2 10

skinless fat-less brisket – soaked in cold water for 30 mins to remove excess blood water onion, cut into quadrants stalks of green onion (white part only), keep the green part for the toppings. whole black peppers

MAIN SOUP 0.8 LBS 1 Tbsp 1/2 tsp – –

Korean rice cakes for soup (Tteokguk tteok) Korean soy sauce for soup (Guk-Ganjang) minced garlic Fine sea salt TO TASTE SESAME OIL TO TASTE

TOPPINGS 2

1-2 2-3 –

eggs WITH egg white and yolk separated and pan fried separately at a low temperature with a little oil, THEN ThinLY sliceD. stalks green onion (green part only) – thinly sliced sheets Korean roasted dried seaweed (sushi seaweed is suitable) – cut into thin strips shredded cooked brisket (from making the beef stock) – seasonED with fine sea salt

AK

ASIAN.KNOWLEDGE.I

INSTRUCTIONS

Put the water, black peppers, onion and green onion into a large pot and boil on medium high heat with a lid on.

Once the water starts to boil, add the meat and Boil on medium high heat for a further 5 mins then reduce the heat to medium.

Boil for about 50 mins. (You would have boil the water for a total of 1 hr – approx.) This should give you about 4 cups of beef stock.

Sieve the water (stock) through a cheese cloth & Discard the vegetables but keep the stock and meat.

Cool the meat down for about 10 mins then shred the meat using a knife and/or hands. Season the meat with salt and sesame oil.

While the meat is cooling down, soak the rice cakes in cold water for 15 to 20 mins to soften. Drain the water. Prepare the other toppings while waiting.

Boil the stock in a clean pot on medium high heat and once it starts boiling, add the minced garlic and the soy sauce. Add the rice cakes and cook until softened (about 2 to 3 mins). Do not overcook the rice cakes as they can turn mushy.

Serve the soup in a bowl and garnish with the toppings. Enjoy!

BANANA OATMEAL PANCAKES

INGREDIENTS 2

2 ½ cup 1 tSP 1 ½ cups 2 TSP ½ tSP ¼ tSP –

medium ripe bananas (best when they have lots of brown spots) eggs unsweetened ALTERNATE MILK (ALMOND, OAT, SOY) vanilla extract old fashioned rolled oats, gluten free if desired baking powder ground cinnamon salt Olive oil, for cooking

INSTRUCTIONS Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute.

Let the batter sit in your blender while you heat your pan up.

Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over medium heat.

Once pan is hot, add 1/3 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.

Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat. (start on medium heat, then decrease to medium low later so pancakes don’t burn).

If at any point your griddle starts smoking, it means your pan is too hot.

Wipe skillet clean and repeat with more oil and remaining batter.

Makes 9 pancakes total.

OZONI (JAPANESE NEW YEAR INGREDIENTS Soup base (dashi) MOCHI (rice cake) about 2 cakes per person other ingredients – these are up to you, whatever you like to include, and there are a lot not listed here. Here are some basic, traditional ingredients, usually individually served in bowls (with a serving spoon or fork or chopsticks, whichever is appropriate), and like at a salad bar, you go down the line and put them into your soup bowl: Green onions – chopped fine; some put it all into the soup pot when it’s boiling, but that’s assuming everyone likes them. Sometimes it’s better to just put them into your own soup bowl.

A spoonful is plenty.

Kamaboko – surimi, fake fish – at New Year’s they come in a small log, and the skin is a bright color (pink, green, or you can get it plain white, too, if that’s too strange). Cut them thin (1/2” slices or thinner), and about 3-4 go into your bowl.

You have to take the knife to cut the log away from the wooden pallet it comes on, but slice it up first.

Protein – you can use cooked chicken or beef, or even firm tofu (or all of the above). Just cut it up into smaller-size chunks, so people can spoon it into their bowl.

You’re not supposed to put lots of it into your bowl, BTW. This is a soup, not a stew, and the mochi is the main thing. These are just accompanying ingredients. Enoki mushrooms – wash these, and then slice off about 1/2” off the end.

Shiitake mushrooms – prepare these in the usual way (if they’re dried, then soak them overnight, etc.), and then cut them up into thin strips. Don’t make anything larger than the size of your mouth!

Blanched spinach – should be withered and drained.

Seaweed segments (Nori) – they come packaged in strips, or you can use kitchen shears and cut the sheets (this can get very messy!). They will shrink up in the soup.

Pickled Japanese vegetables – they add some crunch to the soup.

INSTRUCTIONS Basic Procedure: Put all the prepared ingredients into a soup bowl, and then ladle the hot soup over them. Eat with a fork or chopsticks.

MOCHI SOUP)

TINOLANG MANOK

FILIPINO CHICKEN SOUP

“This is my ultimate winter-weather filipino dish and something I ate a lot growing up. Filipino cooking brings so many memories of family, especially around the holidays.”

INGREDIENTS 2 lbs chicken cut into serving pieces 1 cup malunggay leaves 1 cup hot pepper leaves 1/8 TSP ground black pepper 1 chayote (wedged) 6 cups water 1 piece Knorr chicken cube 1 onion sliced 4 cloves garlic crushed and chopped 3 thumbs ginger julienne 2 tBSP fish sauce patis 3 tBSP vegetable oil

INSTRUCTIONS Heat oil in a pot.

Sauté garlic, onion, and ginger. Add the ground black pepper.

When the onion starts to get soft, add the chicken. Cook for 5 minutes or until it turns light brown.

Pour the water. Let boil. Cover and then set the heat to low. Boil for 40 minutes.

Scoop and discard the scums and oil on the soup.

Add the Knorr chicken cube and chayote. Stir.

Cover and cook for 5 minutes.

Put the malunggay and hot pepper leaves in the pot and pour the fish sauce in. Continue to cook for 2 minutes.

Sichuan Spicy Three Pepper Chicken INGREDIENTS MARINADE: 1 tSP 1/4 tSP 1 tBSP 1 tSP 1/2 tSP 1 tSP

soy sauce ground white pepper Shaoxing wine cornstarch sesame oil spicy bean paste

OTHER 2

2 1/2 tBSP 2

2

– 5

1 tBSP 2 tBSP 1 tSP

LG boneless skinless chicken thighs (cut into bite size pieces) oil long hot green peppers (de-seeded and cut into 1/2-inch sections) long hot red peppers (de-seeded and cut into 1/2-inch sections) salt (to taste) dried red chili peppers (whole or cut into thirds; cut them if you like your food spicier) Sichuan peppercorns garlic (coarsely chopped) soy sauce

INSTRUCTIONS In a medium bowl, stir together all the marinade ingredients.

Toss the chicken in the marinade and set aside for 30 minutes.

Heat a tablespoon of oil in your wok over high heat until smoking. Add the long hot peppers and cook for 3-5 minutes, until the peppers are tender but still a little crisp. You want to see some scorch marks on the outside of the peppers. Add a pinch of salt. Remove the peppers from the wok and set aside.

Add another tablespoon of oil to your wok over high heat. Add the chicken to the pan in a single layer. Don’t stir. You want to get a good, crisp sear on the chicken. Brown the chicken until it’s cooked through. Take it out of the wok and set aside.

Let the wok cool down a bit. Now add a ½ tablespoon of oil to the wok over low heat. Add the dried chili peppers, peppercorns, and garlic. Stir for 2 minutes to toast everything together.

Turn the heat back to high and add the peppers, chicken, and soy sauce. Stir everything together for a minute and serve!

BLACK BEAN & GARLIC CHICKEN WINGS INGREDIENTS 12

chicken wings, sections cut apart into 24 pieces (discard wing tips)

Marinade: 2 TBSP 1 TBSP 1/2 tBSP 1 tBSP 1 tBSP

soy sauce water salt sugar Asian sesame oil

2 tBSP 1 TBSP 1/4 cUP 2/3 cUP

cornstarch canola or vegetable oil black bean and garlic sauce water or chicken broth

INSTRUCTIONS Combine marinade ingredients in a ziploc bag. Add chicken wings and marinate for about 1 hour (up to 3 hours).

Heat a large frying pan over medium heat with oil. Remove wing pieces and arrange chicken pieces in pan (if not all pieces fit, cook in two batches).

Brown chicken for 5-7 minutes, then turn pieces to brown other side, about 3-5 minutes. When chicken is brown, remove from pan to a plate or bowl. Repeat browning step if doing multiple batches. Wipe pan with a paper towel to remove most of the leftover fat.

Return pan to heat and add black bean sauce. Stir in pan for about 15-20 seconds, then add back chicken and any juices that are left in the plate/bowl. Stir to coat chicken with sauce.

Add water and any leftover marinade. Bring to a boil and cover. Reduce heat to low, cook covered for 15 minutes, or until chicken is cooked through.

Remove lid and increase heat to high. Allow sauce to boil and slightly thicken, about 3-5 minutes. Stir occasionally to coat chicken with sauce. Transfer to bowl and serve with steamed rice.

Notes: Recipe can be cut in half or doubled. 6 wings (cut into 12 pieces) will be 2-3 meals.

Add more or less black bean sauce to taste. The water and marinade, when added to the pan, should cover the bottom of the pan by about 1/4 inch. Just eyeball it. If you want more sauce, add more water.

This recipe is very messy and leaves the stove top splattered with oil from the browning and black bean sauce when you add it to the pan. Just letting you know...

Lid needs to fit pretty well so that the steam stays in the pan to cook the chicken. I’ve tried cooking without a lid and it doesn’t turn out quite right

KUKU PAKA (COCONUT CHICKEN CURRY)

Kuku Paka is a favourite East African / Indian dish, that represents the fusion of African and Indian cooking, which is so common amongst subcontinental diasporas in the UK, US, Canada and all over the world. Thousands of Indians/Pakistanis emigrated from India to East Africa (Kenya, Tanzania and Uganda) throughout the mid1900s, culminating in their ultimate arrival in the UK itself in the late 1970s/1980s. As a result, some of the best dishes come from this fusion.

The trick to getting this chicken dish right is to grill the pieces so you get a char on them, before you put them into the curry. This way, the flavour is much more balanced, otherwise, the curry can be a little bit sweet.

If you're looking for the ideal accompaniment for this then try this sweet bread recipe known as "Mandazi" or "Mahamri". Only advice for this is to be patient with the dough rising. This is a very common Ramadan dish and can be eaten with the above curry, or on its own as a treat with chai. This is similarly Africaninfluenced Indo-Pakistani cuisine.

INGREDIENTS 1lb chicken cut into 4 inch pieces 1 tin coconut milk (or 4oz cream of coco

nut made up with 1 mug of warm water) 2oz grated tomato 1 tsp salt ½ tsp turmeric powder 1 tsp freshly ground ginger 1 tsp freshly ground garlic 2 finely crushed fresh green chillies ½ tsp ground black pepper 1 Dsp freshly squeezed lemon/lime juice or bottled lemon juice 2 dsp freshly chopped green coriander

INSTRUCTIONS Wash the chicken pieces and place in a pan, add half of the salt, half the green chillies, and half the grated fresh tomato and all of the ginger, garlic, turmeric and pepper. Bring to the boil, the cook covered on low heat until chicken is cooked, add a little water from time to time if required.

Add the coconut milk into a separate pan, and add

MAHAMRI the rest of the green chillies, grated tomato, and salt.

Keep on a rolling boil for 7 mins or until the coconut mixture (tui) has thickened. Take off heat and cool for a couple of minutes

In a small bowl, dissolve yeast and 1 Tbs of sugar in the warm water. Let sit until creamy; about 10 minutes. In another Medium bowl, whisk the coconut Milk and Egg together and set aside

Then pour the coconut mixture over the coocked chicken, mix well with a wooden spoon, bring to the boil and cook the mixture together on a low heat for 3 – 4 minutes.

In a separate large Bowl, mix together the all purpose Flour, Coconut powder, Cardamon powder, sugar and salt, create a well at the center and pour in the the proofed Yeast and the coconut milk and Egg mixture, then mix this together until a dough is formed.

Add the lemon juice and garnish with fresh green dhania before serving with French bread, plain boiled rice or Mandazi/Mahambri.

MAHAMRI INGREDIENTS 3 1/2 Cup 1/2 Cup 3/4 Cup 1 1/4 Cup 1/2 Cup 1 TSP

2 TSP –

all purpose flour Water Coconut Milk Egg Coconut powder Sugar Cardamom powder substitute with Nutmeg or Cinnamon Yeast Pinch Salt

Transfer the dough to a lightly floured work surface and knead until the Dough is smooth and elastic and put the dough into a large oiled Bowl, cover it up and leave to rise for 45 minutes to 1 hour in a warm place. punch down the air from the Dough and transfer it to a floured work surface and divide it into 6 to 8 hand sized pieces (depending on how big or how small you want each piece to be) and roll out each piece into a circle then divide each circle into 4 triangular pieces and leave to rest again for about 5 minutes. preheat some cooking Oil (enough to deep fry the Dough) and fry both sides of the Mandazi until golden brown. Enjoy

INGREDIENTS FOR THE BEEF 2 1 tsp.

2 tbsp.

1 tsp.

2 tsp.

2 tsp.

1/2 tsp.

8 oz.

cloves garlic, minced freshly grated ginger low-sodium soy sauce mirin (optional) sesame oil honey freshly ground black pepper sirloin steak, thinly sliced

FOR THE EGG 1 large Pinch 1 tsp.

egg, plus 1 egg yolk of kosher salt canola oil

FOR THE VEGETABLES 2 tbsp. low-sodium soy sauce 2 tsp. sesame oil 1 tbsp. gochujang 1 clove garlic, grated – Freshly ground black pepper – Kosher salt 1 (3.5-oz.)

Container shiitake mushrooms, thinly

sliced (about 8 to 10 mushrooms) 4 c. packed baby spinach 1 tbsp. canola oil 1/2 small red onion, thinly sliced 1 large carrot, julienned 1 green onion, thinly sliced

plus more for garnish FOR THE NOODLES 10 oz. sweet potato starch noodles or glass noodles 1 tbsp. sesame oil 2 tsp. honey 1 tbsp. low-sodium soy sauce – Toasted sesame seeds, for garnish

INSTRUCTIONS Marinate beef: In a medium bowl, whisk together all ingredients except for sirloin until combined. Add sirloin and toss to coat. Set aside.

Make egg garnish: In a small bowl, whisk egg and yolk with a pinch of salt. In a skillet over medium heat, heat oil and swirl to coat bottom of pan.

Reduce heat to low then add eggs, swirling pan several times to make a thin layer. Cook for 2 minutes, then flip, cooking 1 minute more until eggs are fully set. Remove from pan, let cool, and slice into thin strips.

Cook vegetables: In a medium bowl, whisk together soy sauce, sesame oil, gochujang, garlic, and a few grinds of black pepper. Bring a large pot of salted water to a boil. Add mushrooms and blanch for 2 minutes. Remove with a slotted spoon, pat dry with paper towels, and add to bowl with gochujang mixture.

To the pot of boiling water, add spinach and blanch for 15 seconds. Remove with tongs to a strainer and rinse under cold water to stop cooking. With your hands, squeeze out excess water and add to bowl with gochujang mixture.

Toss to combine.

Cook remaining vegetables: Return skillet to medium-high heat and heat oil. Add red onion, carrot, green onion, and a pinch of salt. Cook until just beginning to soften, about 4 minutes.

Let cool slightly, then transfer to bowl with gochujang mixture. Toss to combine.

Cook beef: Return skillet to medium-high heat and add marinated beef. Cook until meat is tender, stirring occasionally, 5 minutes. Set aside.

Bring pot of water back to a boil. Add noodles and cook until soft and chewy but not mushy, stirring occasionally, 5 to 6 minutes. Drain.

In a large bowl, toss noodles with sesame oil, honey, and soy sauce. Let cool slightly, then add in all vegetables, sliced eggs, and beef, tossing gently to combine. Garnish with sesame seeds and more green onion before serving.

LEDGE.INCLUSION.NE

JAPCHAE

INGREDIENTS FOR THE NOODLES: 1 tBSP oil (PEANUT OR vegetable oil) 1 LB boneless, skinless chicken breast

(sliced into bite size pieces) 2 cloves garlic (finely chopped) 1 small onion (finely chopped) 8 oZ, pack bihon noodles, vermicelli

noodles or rice noodles 1 1/2 cups mixed vegetables such as carrots,

cabbage and green beans, scallions,

(chopped bite size) – salt and pepper to taste – lemon wedges (optional) PANCIT SAUCE: 2 cups 2 tBSP 2 tBSP 1 tBSP 1 tSP

low sodium chicken stock dark soy sauce soy sauce oyster sauce sugar

INSTRUCTIONS In a wok or a large pan over medium heat, add oil and chicken and cook until tender. Transfer to a plate and set aside.

Add garlic and onion and cook for 2 minutes. Add the cooked chicken and season with a little salt and pepper.

Stir in the veggies and cook for another 3-4 minutes or until a little tender.

Add all the ingredients for the pancit sauce and bring to a boil.

Add rice noodles and stir until all the noodles are coated with the sauce. Keep on stirring and cooking until the noodles are tender (3-4 minutes).

Add more stock (or water) if the dish is dry before the noodles are tender.

Season with salt and pepper and more soy sauce if necessary. Serve immediately with lemon wedges.

PANCIT BIHON

sides, soups, & rice

DAAL

INGREDIENTS 1 cup red lentils 2 tsps turmeric 1 ½ tsp red chilli powder (or to taste) 1 tsp salt (or to taste) 2 tsps cumin seeds 1 knob unsalted butter (or olive oil) 1 small onion, finely chopped 2-3 cloves garlic, finely sliced cilantro to garnish Optional ½ tsp red chilli

INSTRUCTIONS Rinse lentils in water.

Place lentils in saucepan and cover with enough water to come around an inch above their surface.

Bring to boil and reduce to simmer. Add turmeric, chilli, salt, and half of the cumin seeds. Cover and leave to cook, add water if needed.

In a small frying pan, dry-fry the remaining cumin seeds over a medium heat until toasted and fragrant (no more than a couple of minutes). Remove from the pan and set to one side.

Melt a knob of butter (or oil) in the same frying pan and gently fry the chopped garlic, and onion. Once the garlic is golden, mix in the toasted cumin seeds and, if using, the red chilli and ground coriander.

Remove from the heat until the lentils are completely softened.

Give the lentils a good stir. They should have the consistency of thicker oatmeal – thicker than soup and looser than hummus. Add more water as necessary (you will be surprised how thick they can get over just a couple of extra minutes cooking), and mix in aromatic fried mixture.

Serve with basmati rice or naan/roti

GARLIC KNOTS INGREDIENTS DOUGH: 1 & 1/3 cups

2 & 1/4 tSP

1 TBSP 2 TBSP 3/4 tSP 3 & 1/2 cups

warm water (between 100-110°F, 38-43°C) Platinum Yeast by Red Star (1 standard packet)* granulated sugar olive oil salt all-purpose flour (spoon & leveled), plus more for hands & work surface

TOPPING: 5 TBSP unsalted butter, melted 3 garlic cloves, minced or 1/2 tea spoon garlic powder 1 tSP Italian Seasoning* 1/4 tSP salt after baking: 1/4 cup canned or freshly grated Parmesan cheese 2 TBSP chopped fresh parsley

INSTRUCTIONS Prepare the dough: Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes.

Add the olive oil, salt, and half of the flour. Beat for 15 seconds, then add the remaining flour.

Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above!).

The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.

Lightly grease a large bowl with oil or nonstick

spray– just use the same bowl you used for the dough.

Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 1-2 hours or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C).

Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)

Shape the dough: Use the video tutorial and step-bystep photos above as your guide for this step. When the dough is ready, punch it down to release the air. Using floured hands on a lightly floured work surface, shape the dough into a 16×5 inch log. (5 inch width really isn’t as important as the 16 inch length here, not need to be exact.) Using a very sharp knife, pizza cutter, or bench scraper, slice into 16 1-inch strips. Roll each strip into 8 inch ropes. Tie each into knots. You can tuck the two ends of the knots underneath the knot or leave them out, that’s up to you. Arrange the knots on 2 lined baking sheets.

(Either parchment paper or silicone baking mats work.)

Lightly cover the shaped knots and let them rest for at least 30 minutes and up to 45 minutes. They will slightly puff up during this time, producing softer rolls. Towards the end of the rise time, preheat oven to 400°F (204°).

Topping: Stir the melted butter, garlic, Italian seasoning, and salt together. Brush on the knots.

Reserve some of the topping for when the knots come out of the oven.

Bake for about 18-23 minutes or until golden brown on top. Remove from the oven and brush the warm knots with remaining garlic butter. Sprinkle with parmesan cheese and/or parsley, if using.

Serve plain or with marinara sauce for dipping.

HAEMUL PAJEON KOREAN SEAFOOD SCALLION PANCAKES

INGREDIENTS For the dipping sauce: - 2 TBSP soy sauce - 1 TBSP rice wine vinegar - 1/2 tsp gochugaru - 1 tsp sesame oil - 1 tsp toasted sesame seeds - 1 scallion, thinly sliced For the pancake: - 1/2 cup potato starch - 1/2 cup all-purpose flour - 1 tsp kosher salt - 1/2 tsp baking powder - 1 cup shrimp, about 8 large - 1 cup thinly sliced squid, tentacles separated and quartered - 2 scallions, thinly sliced - 1 Korean green chile, seeded and sliced - 1/4 cup grapeseed or olive oil

INSTRUCTIONS Make the dipping sauce: In a small mixing bowl, whisk together the soy sauce, vinegar, gochugaru, sesame oil, toasted sesame seeds, and scallion. Set aside.

Make the pancakes: In a mixing bowl, combine the potato starch, flour, salt, baking powder, and cold water until well incorporated.

Fold in the shrimp, squid, scallions, and chile. Let this sit while you heat the oil.

In a skillet, heat 2 tablespoons of the oil over medium-high heat. When the pan is hot, add half of the batter to the pan and working quickly, use the back of a spoon to spread the batter out on the bottom of the pan. Let the pancake cook for about 5 minutes on each side, or until slightly browned and crisp around the edges.

Cut the pancake into 8 pieces and serve immediately with the dipping sauce on the side.

Repeat steps 4 & 5 with the remaining oil and batter.

DUMPLINGS INGREDIENTS GROUND PORK CABBAGE CHINESE CHIVES MINCED GARLIC GRATED GINGER SOY SAUCE SESAME OIL MEMMI SOUP BASE ONION POWDER GARLIC POWEDER BLACK PEPPER SALT (FOR DRAWING MOISURE OUT OF THE VEGGIES) DUMPLING WRAPPERS

INSTRUCTIONS Begin by chopping cabbage. Add salt to draw out the moisture. Mix it around and squeeze out the extra moisture. Repeat with chinese chives. Add garlic, grated ginger, ground pork, soy sauce, sesame oil, garlic powder, onion powder, and black pepper. Mix until combined.

Folding dumplings: Take dumpling wrapper and put spoonful of filling in the center. Put water around the edges. fold in half and pinch togehter in the middle. With remaining two sides that are open, divide it in half and pinch the side closest to you shut. Then repeat with the two remaining openings (dividing in half, and pinching closed). Secure all edges with one final pinch around!

To cook: Boil until they float!

INGREDIENTS

INSTRUCTIONS

1 package dumpling skins/wrappers (about 40 pieces), (mandu pi)

Finely chop zucchini and cabbage.

For the filling: 8 OZ zucchini finely chopped 10 OZ green cabbage finely chopped 4 OZ fresh mushrooms

finely chopped (shiitaki preferably) 1/2 medium onion finely chopped 2 scallions finely chopped 1/2 LB ground pork or other

meat if preferred 1/4 LB ground beef 1 TBSP minced garlic 1 - 2 tSP finely minced ginger or juiced 1 tBSP soy sauce 1 tBSP sesame oil 1 egg 1/4 tSP salt to season the filling

and more for salting vegetables 1/8 TSP pepper For the dipping sauce: 1 tBSP soy sauce 1 tSP vinegar 1 tBSP water 1/2 tSP sugar pinch of black pepper pinch of red pepper flakes (gochugaru)

In two separate bowls, generously sprinkle salt over the chopped zucchini and cabbage and set aside (for at least 15 minutes) while preparing other ingredients. (This process will draw out water, soften the texture, and add flavor.)

Squeeze out as much water as possible from the salted zucchini and cabbage by hand. Transfer to a large mixing bowl.

Prepare all the remaining ingredients and add to the mixing bowl. Mix all ingredients well with your hand.

Place one heaping teaspoonful of the filling on a wrapper. Wet the edges of the wrapper with water and seal tightly (pushing the air out with your fingers) into a half-moon shape. Repeat this process until all the filling/wrappers are used.

You can fry them but I typically just boil mine: Mul mandu (boiled) Bring a pot of water to a boil. Add mandu (stirring gently so they don’t stick to the bottom of the pot) a few at a time, and cook until all of them come up to the surface. Continue to cook for another minute or two.

MANDU

SPAM MUSUBI INGREDIENTS 1 12 ounce can of Spam 1/4 cup oyster sauce 1/4 cup soy sauce 1/2 cup sugar

Sheets of nori (Japanese seaweed;

dense and used for sushi) 6 cups cooked sticky rice (short grain sushi rice) Tools: Musubi mold

INSTRUCTIONS Slice the SPAM into about 8-10 slices (depending on how thick you like it) and put in a Ziploc bag. Mix oyster sauce, soy sauce and sugar until sugar is dissolved and add to the bag with the SPAM. Marinate for about 15 minutes.

Shake off excess marinade and fry SPAM on each side over medium heat until slightly crispy or until desired doneness. Glaze SPAM with more of the marinade after frying.

Place a sheet of nori on a cutting board or clean surface (shiny side down).

Place your Musubi mold across the middle of the nori. Add Sushi Rice to the mold, pressing down firmly and evenly, so there is about 1-1 1/2 inches of rice. (dip the mold and your fingers in water as you go to prevent sticking).

Add 2 pieces cooked spam to the top and cover the SPAM with another even layer of rice. Remove the mold from the rice and wrap up one side of the nori and stick it to the top of the rice, then wrap up the other side. Just like you are wrapping a nice little package. Use a little water on your finger to seal if needed.

Cut the musubi with a serrated knife and serve warm.

LUMPIANG SHANGHAI (FILIPINO SPRING ROLLS)

INGREDIENTS For the Lumpiang Shanghai: 2 lbs ground pork 1 1/2 lbs shrimp peeled, de-veined and minced

(cut lengthwise, then cross-wise, thin) 1/2 cup minced yellow onion 1/2 cup Chinese celery or the heart of

regular celery, cut into thin lengths

then finely minced 1/2 cup carrot minced 6-7 tBSP soy sauce 1 large egg 1/2 tSP kosher salt to taste

Freshly ground black pepper to taste 125 5” SQUARE SPRING ROLL WRAPPERS – oil for frying For the Sauce: 4 tBSP rice vinegar 2 cups + 6 tBSP water 2 tBSP granulated sugar 2 TBSP banana ketchup (Jufran brand,

found in most Asian markets) – Pinch of salt 2 tBSP heaping cornstarch

INSTRUCTIONS In a large bowl, mix the ground pork, minced shrimp, onion, celery, carrot, soy sauce, egg and a little salt and pepper by hand. If necessary, chop on a cutting board to ensure that it everything is fine and well incorporated.

Heat a little oil in a small frying pan, and cook a teaspoon of the filling to check for taste.

Adjust seasoning as necessary. The filling can be prepared up to a day in advance and chilled in the refrigerator in a tightly sealed container.

To roll the lumpia, I find that it helps to separate the wrappers in advance; cover with a damp paper towel to prevent from drying out.

Take the wrapper and place on your work surface on a diagonal so one point is facing you. Place about 1 tablespoon of filling towards the bottom of the egg roll. Turn up the bottom corner and roll upwards. Fold in the left and

right corners, making sure the filling is nicely packed, with no air pockets. Continue rolling.

Dip you finger in water, pat it on the remaining corner and finish rolling the lumpia, sealing the edge. The lumpia should be about 1/2 inch in diameter.

Continue rolling until your lumpias are done, there should be enough filling for about 125 lumpia.

Keep the lumpia covered in a single layer in the refrigerator with a damp paper towel over top until ready to fry, or freeze in an air tight container for later.

Make the dipping sauce by combining the vinegar, water, sugar, banana ketchup and salt in a small sauce pan. Bring to a boil and stir. Lower the heat to a simmer, and cook until it becomes thin and clear, about 5 minutes.

Take a few tablespoons of the liquid and create a slurry with the cornstarch, whisking until smooth. Stir in the slurry into the sauce, whisking constantly, to thicken the sauce. Set aside.

To fry the lumpia, heat the oil in a deep fryer or deep sided skillet to 350 degrees.

Working in batches, add the lumpia about 4-6 at a time, and fry until golden brown. You will know the the lumpia are ready when they are golden brown, and the filling is fully cooked; this should take about 4 minutes for freshly rolled lumpia, or about 6 minutes for frozen.

Let the lumpia drain on a rimmed platter lined with paper towels – my Tito Alex recommends placing the lumpia standing up (like soldiers) so they do not get soggy.

Serve immediately with the sauce (it’s also wonderful with Jufran Hot Banana Sauce).

KOREAN TOFU STEW WITH SEAFOOD

INGREDIENTS 1 TBSP grapeseed or olive oil 1/4 medium white onion, diced 2 scallions, thinly sliced, whites and greens separated 2 tsp minced garlic 1/3 cup chopped kimchi 2 TBSP gochugaru 2 TBSP soy sauce 1 TBSP fish sauce 1 cup Master Anchovy Stock 8-9 oz silken tofu 1/2 cup raw shrimp 1/2 cup raw squid, cut into rings 3-5 cleaned clams or mussels – Kosher salt 1 large egg (optional) 1/2 cup fresh watercress, thick stems removed (optional)

INSTRUCTIONS In a small pot, heat the oil over medium-high heat.

Add the onions, white of the scallions, and the garlic and cook, stirring occasionally, until soft, about 5 to 7 minutes. Do not let them burn.

Stir in the kimchi and let it heat through.

Add the gochugaru, soy sauce, fish sauce, and anchovy stock. Increase the heat and bring everything to a simmer.

Add the tofu and the seafood. Increase the heat so everything cooks at a low boil, the let it cook until the seafood is just opaque or the shells open, about 3 to 4 minutes.

With a wooden spoon or spatula, stir to make sure nothing is sticking to the bottom or sides of the pot.

(Don’t stir the tofu too much, or it will break apart.)

Check for seasoning, and adjust with salt, soy sauce, or fish sauce as needed.

If desired, crack the egg into the pot and top the pot with the watercress. Sprinkle the green part of the scallions over the top and serve immediately.

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SOONDUBU

KIMCHI FRIED RICE INGREDIENTS – 1 cup 1 TBSP 1 3/4 cup 2 TBSP 2 tsp 4 cups – 4 –

Grapeseed or olive oil cubed SPAM unsalted butter kimchi, cut into bite-size pieces rice wine vinegar granulated sugar cooked short-grain rice Kosher salt large eggs Thinly sliced scallions (optional)

sides, about 3 minutes. Remove from the pan and set aside.

Add the butter, kimchi, vinegar, and sugar, and cook, stirring occasionally, until the kimchi is heated through and softens slightly, about 3 minutes. Fold in the cooked rice and the SPAM, taste for salt, and keep it warm while you cook the eggs.

INSTRUCTIONS

In a medium skillet, heat 1 tablespoon oil over medium heat, and fry the eggs sunny-side up.

In a large skillet, heat 2 tablespoons oil over medium-high heat. Add the SPAM and cook it, stirring occasionally, until it is brown on all

Top each plate of kimchi rice with one egg and garnish with sliced scallions, if using.

CHAR SIU FRIED RICE INGREDIENTS – 1

1 1 1/4 cup 1/2 can 4 oz.

2-3 cups 3-4 T. – 1

oil for frying (canola or vegetable) egg, lightly beaten and season with a dash of salt and pepper medium carrot, diced stalk celery, diced edamame , thawed (if frozen) mushrooms, drained char siu, diced cooked rice, rinsed and drained oyster sauce, or to taste salt and pepper, to taste green onion, sliced and set aside

INSTRUCTIONS Heat a large frying pan over medium heat with about 1 t. oil. When hot, add egg and swirl to coat bottom of pan. When egg is set, flip over to cook other side. When cooked, fold egg in half and remove to plate. Let cool until cool enough to handle, then dice egg and set aside.

Add another 1 t. oil to pan and add carrots and celery, and cook for 2-3 minutes. Vegetables should still be crisp. Add edamame and mushrooms and heat through, about 1-2 minutes. Remove from pan to a bowl.

Add another 1/2 t. oil to pan and add char siu. Stir fry until lightly browned. Remove from pan to same bowl as veggies.

Add 2 t. oil to pan and add cooked rice. Stir rice in pan to coat with oil. Cover pan and let rice steam for 3-5 minutes. Uncover rice and stir in veggies and meat. Add oyster sauce and stir thoroughly. Taste, and add more oyster sauce (1 t. at a time), salt and pepper to taste. Add egg and green onion and stir well. Remove to bowl and serve.

NoteS: IF you don’t have fresh veggies, frozen veggies work fine. Use any combination of veggies that you like.

Leftover veggies work well too. In all, use about 1 - 1 1/2

cups veggies.

Egg can just be scrambled and chopped up with a spatula in the pan if you don’t want to worry about frying it into a sheet and chopping.

You can put anything you want in fried rice. It’s a good way to use up leftovers and as long as you like the taste of something, add it in! Any protein can be used in place of char siu (leftover chicken, steak, pork, shrimp, and tofu all work well).

Adjust the seasoning to whatever you prefer. If it’s not the right saltiness, add or subtract oyster sauce the next time around.

desserts & drinks

PUTO

(FILIPINO STEAMED RICE CAKE)

INGREDIENTS 1 cup ½ cup 2 tSP 1 large ½ cup ¼ cup 1 tBSP 1 tSP ¼ cup – –

flour sugar baking powder egg milk - (evaporated or fresh) Water butter - -melted vanilla extract grated cheese Strips of cheese (for topping) Butter or oil for brushing the baking molds

TOOLS: Semi spherical baking molds

INSTRUCTIONS In a mixing bowl, combine flour, sugar and baking powder.

Add the milk and egg and mix using a whisk or electric mixer at medium speed only until batter becomes smooth.

Add the water, butter and vanilla extract and mix well for 1-2 minutes. Lastly, add the grated cheese and fold in slowly using a spatula or spoon.

Grease each baking mold with butter and fill the molds with batter up to ¾ of the way full.

Fill the bottom of a steamer with water and bring to a gentle simmer over very low heat. Place the molds in the steamer basket and steam for about 10 to 12 minutes or until an inserted toothpick comes out clean.

Remove the lid and add a strip of cheese on top of each put. Steam for another minute or two until cheese melts. Turn off heat and let it rest until slightly cooled down.

Remove the cooked Puto from the molds and transfer to a serving plate.

HOTTEOK KOREAN SWEET PANCAKE

INGREDIENTS DOUGH: 1 cup 2 tBSP 2 tSP 1 tBSP 1/2 tSP 2 cups

lukewarm water sugar active dry yeast vegetable oil salt all-purpose flour

FILLING 1/2 cup 4 tBSP 1 tSP

brown sugar chopped walnuts cinnamon

INSTRUCTIONS 1. In a large mixing bowl or the bowl of a stand mixer, stir together the lukewarm water, sugar, yeast, oil and salt. Let the yeast proof for about 5 minutes until it starts to get foamy.

2. Add the flour to the yeast mixture and knead with the mixer until smooth. This could also be done by hand or just using a rubber spatula, but I just thought it was easier to let the dough hook do the work.

Cover dough tightly with plastic wrap and allow it to rise for 1 hour at room temperature

until the dough has doubled in size. Coat your hand lightly in cooking spray and punch down the dough to remove gas bubbles, then cover again and let the dough rise another 20 minutes.

During the last rise, mix together the filling ingredients in a small bowl.

5. When the dough is ready, turn it out onto a floured surface and coat your hands with flour (it’s a very sticky dough to work with).

Divide into 8 equal-sized pieces and shape into balls.

Working with one dough ball at a time, flatten it out and mound about a tablespoon of the filling in the center. Then pinch the edges of the disc together up around the filling, enclosing it completely in the center of the ball of dough as seen in the pictures. Repeat with the remaining balls of dougha and filling. You may need to re-flour your hands between dough balls if the dough starts sticking too much.

Heat a large pan over medium heat. When hot, add a little oil (about 2 tablespoons) to the pan and let that heat up as well. When the oil is hot, place a dough ball in it, with the sealed area down and cook until lightly golden brown on the bottom (just about 30 seconds), then flip.

Using a large, flat spatula, press down on the hotteok to flatten it into a wide disc and cook until the bottom is golden brown.

Flip the hotteok one last time and reduce the heat to low. Cover the pan with a lid and cook for another minute or so, just until the bottom is completely golden brown and the filling inside is melted and syrupy.

You can cook more than one hotteok at a time if your pan is large enough. Just make sure to leave enough space between each dough ball so that it can be pressed flat into a disc. I can do three at a time in my largest cast-iron pan.

ALTERNATE: Buy Hotteok Mix at any asian grocery store for a quick 5 minute recipe!

LECHE FLAN

INGREDIENTS 8 1 1 1 tsp 1/2-1 C 1 tsp

egg yolks can condensed milk can evaporated milk vanilla extract white sugar ground coriander

INSTRUCTIONS Caramelize white sugar. Put in bottom of pan.

Mix the egg yolks, condensed milk, evaporated milk, and vanilla extract in a bowl Strain the mixture and pour on top of the caramelized sugar.

Put the pan in a bigger baking tray with water that is at the halfway level of the smaller pan.

Bake uncovered at 325degrees F for 30 minutes.

TURON

FILIPINO DESSERT SPRING ROLL

INGREDIENTS 6 pieces bananas Saba or plantains,

cut in half (lengthwise) 1 cup jackfruit ripe, sliced 1 1/2 cup sugar 12 pieces lumpia wrapper 2 cups cooking oil

INSTRUCTIONS Roll the banana on the sugar plate and ensure that the banana is coated with enough sugar.

Place the banana with sugar coating in the spring roll wrapper and add some ripe jackfruit.

Fold and lock the spring roll wrapper, use water to seal the edge.

In a pan, heat the oil and put-in some sugar.

Wait until the brown sugar floats.

Put-in the wrapped banana and fry until the wrapper turns golden brown and the extra sugar sticks on wrapper.

Serve hot as a dessert or snack. Share and Enjoy!

OATMEAL CHOCOLATE CHIP COOKIES INGREDIENTS 1 & 1/2 cups (190g) all-purpose flour

(spoon & leveled) 1 tSP ground cinnamon (optional) 1 tSP baking soda 1 tSP salt 1 cup unsalted butter, softened to room temperature 1 cup packed light or dark brown sugar 1/2 cup granulated sugar 2 large eggs, at room temperature 1 TBSP unsulphured or dark molasses* 2 tSP pure vanilla extract 3 cups old-fashioned whole rolled oats 1 &3/4 cups semi-sweet chocolate chips

INSTRUCTIONS In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes.

Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and both types of chocolate chips. Dough will be thick and sticky.

Cover and chill the dough for at least 45 minutes in the refrigerator Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Use a large cookie scoop to scoop the cookie dough, about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

While the cookies are still warm, I like to press a few more chocolate chips into the tops– this is only for looks!

Cookies stay fresh covered at room temperature for up to 1 week.

COPYCAT LEVAIN COOKIES INGREDIENTS 1.5 cups 2 cups 1.5 tsp 2 tSP 1/2 TSP 1.25 cups

cake flour All purpose flour kosher salt corn starch baking soda unsalted butter

1.25 cups 1/2 cup 2 3 2 cups 1lb

brown sugar white granulated sugar eggs egg yolks walnuts chopped chocolate

INSTRUCTIONS Preheat oven to 410 degrees.

In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.

Add eggs, one at a time, mixing well after each one.

Stir in flours, cornstarch, baking soda, and salt.

Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.

Separate dough into large balls (6 oz each) and place on lightly colored cookie sheet. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.

Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

They will come out cooked on the outside and ooey goey on the inside.

Super FuDgey Mocha Oreo Layer Cake INGREDIENTS CAKE: 1 3/4 cups 1 cup 1 3/4 cups 1 1/2 tSP 1/2 tSP 2 tSP 1 tSP 1/2 cup 3 1/2 cup 1 cup

sugar cocoa powder flour Instant Espresso Powder baking soda baking powder salt oil medium eggs buttermilk brewed coffee

FROSTING: 1 cup 3/4 cups 3 1/2 cups 2 TSP 6 tBSP

salted butter, room temperature cocoa powder powdered sugar INSTANT Espresso Powder brewed coffee

GANACHE: 1/2 cup 1/2 cup

dark chocolate, chopped heavy cream

INSTRUCTIONS Preheat oven to 350°F. If you’d like to do a 4 layer cake, grease and line 4 6-inch cake pans with parchment paper. If you’d prefer a 2 layer cake, grease and line 2 8-inch cake pans with parchment paper.

In a large bowl, whisk together sugar, cocoa powder, flour, espresso powder, baking soda, baking powder, and salt. In a separate bowl, whisk oil, eggs, and buttermilk.

Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in brewed coffee, mixing until just combined.

Pour batter into prepared pans and bake for 25 mins (the time should be the same for both cake pan sizes), or until a knife inserted in the center of the cake comes out clean. Cool completely on a wire rack before frosting.

To make the frosting, place butter in a standing mixer fitted with a paddle attachment (an electric hand mixer also works). Cream the butter on high speed for 1 minute, then turn speed to low and add in cocoa powder. Mix until combined, then add in powdered sugar, espresso powder, and brewed coffee. Beat until combined.

Frost cake by placing first cake layer onto a cake stand and topping with a healthy dose of frosting. Spread evenly, then repeat with two additional layers. On the top layer, use a little less frosting. Then, use the remaining frosting to create a thin layer on the sides of the cake, using a blunt knife to spread evenly. Place into fridge or freezer while you make the ganache.

To make the ganache, heat the cream over a double boiler on low heat. Once the cream is scalding (near boiling but not boiling), remove from heat and stir in chocolate.

Drizzle ganache over the cake’s edges, then over the entire top, again using a blunt knife to smooth things over evenly.

HOT BOBA MILK TEA

UBE LATTE

INGREDIENTS

INGREDIENTS

2 cUPS 2 tbsp 1 tbsp 1 tbsp ½ cUP 2 tbsp

8 oz 1/2 1/2 1 cup

water black tea leaves whole milk dark brown sugar for tea pre-made or homemade boba dark brown sugar for boba

purple sweet potato (UBE) cup honey cup milk hot milk for latte

INSTRUCTIONS

INSTRUCTIONS

In a medium-sized pot over medium-high heat, add four cups of water and bring to a boil.

Preheat oven to 400ºF. Then, bake the purple sweet potato for 45 minutes.

Wrap your tea leaves in cheesecloth or put them in a reusable tea infuser (if you don’t have either, you can put the tea leaves straight in the pot, but you will have to strain them later on). Place the tea in the boiling water and continue to boil for three minutes.

Let it cool before peeling and cutting in chunks.

Remove the pot from the heat and steep for 15 minutes, uncovered.

Remove the tea leaves from the pot and reheat the tea for another one to two minutes or until it’s hot to the touch.

Prepare your boba based on your boba packaging, you can use my post on how to cook boba too. Place your cooked boba in a bowl and stir in dark brown sugar thoroughly.

Pour about four ounces of tea in each teacup or mug.

Add the pre-made boba in each cup if desired. n each cup, add the milk and sugar and stir until dissolved. Enjoy!

In a blender, add the cooked sweet potato, honey, and cold milk and blend until smooth.

Strain through a strainer for a finer texture.

When you are ready to make the latte, add ¼ cup of purple sweet potato paste to a mug along with 1 cup of hot milk. Stir with a spoon, and froth for about 30 seconds to 1 minute.

Enjoy!

ALTERNATE: Purchase UBE Powder or UBE Flavoring and USE THAT IN PLACE OF STEPS 1-3.

DALGONA

(KOREAN SPONGY TOFFEE CANDY)

INGREDIENTS PER CANDY: 1.5 tBSP 1/16 tSP

sugar (white or brown) baking soda (about 3 pinches)

TOOLS: stainless steel ladle chopstick to stir the sugar non-stick baking sheet or pan to use as a base rubber spatula bowl with a smooth, round bottom, (4 -5� diameter) cookie cutter(s) lollipop sticks - optional

INSTRUCTIONS Have everything ready before you start.

Add 1.5 tablespoons of sugar to the ladle. Hold the ladle over low to medium low heat. When the sugar starts to melt around the edges, stir with a chopstick.

Continue to stir constantly, controlling the heat.

If it starts to smoke, raise the ladle a few inches above the heat, and lower it closer once it cools off a little. Repeat as necessary until the sugar completely melts without any lumps, but let it cool off a little before adding the baking soda.

Holding the ladle away from the heat, stir in the baking soda.

Stir quickly and vigorously (about 25 times) until the baking soda is completely dissolved and the frothy mixture turns light caramel-color. While stirring, you can bring the ladle closer to the heat for a short second or two to keep it warm, but don’t let it puff up too long. It will burn at the bottom Pour the mixture onto a non-stick baking sheet or

a skillet, scraping with a rubber spatula. Place the tip of the optional lollipop stick into the mixture.

Let it cool for 10 to 15 seconds. Then, lightly press it down with the press and lift the press a couple of times, and then press it all the way to the desired thickness. This helps prevent the dalgona from sticking to the press.

Immediately, stamp it with a cookie cutter, firmly but not all the way through. Promptly remove the cutter.

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the holiday cookbook