THE LO FAMILY COOKBOOK [A COLLECTION OF YUMMY FAVOURITES] Chef Anita Lo, Chef Emmypants Taste tested by Patrick Lo
White People Food .......................................................................................................3 Baking ....................................................................................................................................... 4 Sourdough .................................................................................................................................................................... 5 Sourdough Bread .................................................................................................................................................... 6 Sourdough Bagels ................................................................................................................................................... 7 Sourdough Scones .................................................................................................................................................. 8 Sourdough Crackers ............................................................................................................................................... 9 Sweet Snacks .............................................................................................................................................................. 10 Cheddar Chive Scones ........................................................................................................................................... 11 Earl Grey Scones ................................................................................................................................................... 12 Cinnamon Buns .................................................................................................................................................... 13 Pretzels ................................................................................................................................................................. 14 Banana Bread ....................................................................................................................................................... 15 Zucchini Bread ...................................................................................................................................................... 16 Blueberry Muffins with Coconut Oil ..................................................................................................................... 17 Cookies/ Brownies...................................................................................................................................................... 18 Chocolate Chip Cookies ........................................................................................................................................ 19 Ginger Molasses Cookies ......................................................................................................................................20 Shortbread Cookies ..............................................................................................................................................20 Brownies ............................................................................................................................................................... 22 Creepy Witch Fingers ........................................................................................................................................... 23 Pies ............................................................................................................................................................................. 24 Mom’s Apple Pie ................................................................................................................................................... 25 Blueberry Pie ........................................................................................................................................................ 26 Pumpkin Pie ......................................................................................................................................................... 27 Coconut Cream Pie ...............................................................................................................................................28 Cakes .......................................................................................................................................................................... 29 Yummy Cake .........................................................................................................................................................30 Apple Cinnamon Coffee Cake ............................................................................................................................... 31 Tiramisu ............................................................................................................................................................... 31
Cooking ................................................................................................................................... 33 Dinner Rolls.......................................................................................................................................................... 34 Naan ..................................................................................................................................................................... 35 Roast Beef ............................................................................................................................................................. 36 Turkey Breast........................................................................................................................................................ 37 Whole Turkey ....................................................................................................................................................... 38 Beef Chili .............................................................................................................................................................. 39 Pizza Dough ..........................................................................................................................................................40 Macaroni and Cheese............................................................................................................................................40 Spicy Strimp Pasta ................................................................................................................................................ 42 Farm soup ............................................................................................................................................................. 43 Curries ........................................................................................................................................................................ 44 Palak Paneer ......................................................................................................................................................... 45 Halloumi Matar Masala ........................................................................................................................................ 46 Thai Green Curry .................................................................................................................................................. 47
Chinese People Food.................................................................................................. 48 Baking ..................................................................................................................................... 49 Bolo Bao................................................................................................................................................................ 50
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Egg Tart (Daan Tat) ..............................................................................................................................................50 Mango Sago .......................................................................................................................................................... 52 Swiss Roll.............................................................................................................................................................. 53 Japanese Cheesecake ............................................................................................................................................ 54 Hong Kong Style French Toast ............................................................................................................................. 55
Savory Snacks ......................................................................................................................... 56 Green Onion Pancake (Chung Yau Bang) ............................................................................................................. 57 Curry Fishballs ..................................................................................................................................................... 58
Big Dishes ................................................................................................................................ 59 Stir Fries .....................................................................................................................................................................60 Tomato & Egg ....................................................................................................................................................... 61 Strimp & Egg ........................................................................................................................................................ 62 Chicken & Celery .................................................................................................................................................. 63 Soups/ Noodles .......................................................................................................................................................... 64 Chicken Chow Mein .............................................................................................................................................. 65 Fuzzy Squash with Vermicelli (Mao Gua)............................................................................................................. 66 Singapore Curry Vermicelli .................................................................................................................................. 66 Winter Melon Soup (Qua Lub Tong) .................................................................................................................... 68 Tomato, Potato, Beef Soup ................................................................................................................................... 69 Shanghai Noodle with Chicken and Bok Choy ..................................................................................................... 70 Family Dinners ........................................................................................................................................................... 71 Stewed Chinese Mushrooms................................................................................................................................. 72 Steamed Chicken Thighs with Chinese Mushrooms ............................................................................................ 73 Pork Belly (Siew Yok) ........................................................................................................................................... 74 BBQ Pork (Char Siew) .......................................................................................................................................... 75 Teriyaki Chicken (Oyama Style) ........................................................................................................................... 76 Ham in White Sauce (Ham Lup Fan) ................................................................................................................... 77 Pork Meatloaf (Yok Bang Fan) ............................................................................................................................. 78 Soy Sauce Chicken Wings ..................................................................................................................................... 79 Turnip Cake (Lo Bak Go) ..................................................................................................................................... 80 Chicken Steak with Black Pepper Sauce (A + A Style) .......................................................................................... 81 Instant Pot Beef Stew (Gnau Lam Bo) .................................................................................................................. 82 Pork Dumplings .................................................................................................................................................... 83
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WHITE PEOPLE FOOD
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BAKING
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Sourdough
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Sourdough Bread Servings: 1 loaf | Prep time: 30 min | Total time: 5 hrs
DIRECTIONS 1. Add all ingredients together, fold it together with a wooden spoon or spatula 2. Heavily flour counter and hands. Fold dough (once it’s a blob on the counter, grab the top end and fold down, turn it clockwise and repeat). 3. Once the dough becomes more of a smooth ball, put it into a basket or a heatproof Tupperware with a heavily floured cloth/tea towel. You can let the sides of the cloth sit on top of the dough 4. Proof for two hours 5. Fold dough again while poking holes with your fingers to introduce more air bubbles. Do this again until it gets firmer and smoother 6. Proof again for two hours 7. After the two hours, put it in the fridge for 30 min or more. 8. Preheat oven to 500F. While oven is preheating, score the dough (using a small knife or razor blade). Put dough in Dutch oven and drop oven temp to 450F for 20 minutes. 9. After 20 min, pull lid off and throw two ice cubes in the oven. Let it bake for another 20 minutes. 10. Let it cool an hour before cutting - enjoy!
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INGREDIENTS 50g ( ¼ cup) active starter 375g (1 ½ cup) warm water 500g (4 cups) flour 9g (1 ½ tsp) salt
Sourdough Bagels
INGREDIENTS
Servings: 8 Bagels | Prep time: 30 min | Total time: 5+ hrs
300g starter
DIRECTIONS
350g flour
1. Add all ingredients (except baking soda). Mix well. Knead for 10 min until smooth and tight.
120g cold water 28g milk
2. Cover and let sit for 10 min.
16g brown sugar
3. Cut dough ball into 8 pieces. From into balls. Let sit for 10 min (covered with damp towel).
10g salt
4. Roll out the dough balls into 8-10in long. Overlap 2in of the ends and smush it while rolling. Put fingers through hole and roll.
Toppings:
5. Place on dusted sheet and cover with plastic and let proof 4 hrs at room temperature. 6. Proof in fridge for 4-8 hrs. 7. Preheat oven to 450°. Boil water (add baking soda when boiling). 8. Boil bagels for 20 sec, flip when floating. Let them drain on a rack before putting it on the baking sheet. 9. Add toppings. 10. Turn oven down to 400°. Bake for 12 min. 11. After 12 min, open oven door to let steam out. Bake for another 12 min. 12. Let cool before cutting – enjoy!
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1 tbs baking soda -
Chopped rosemary Coarse salt Onion powder Garlic powder
Sourdough Scones
INGREDIENTS
Servings: 18 Scones | Prep time: 30 min | Total time: 45 min
4 1/2 cups (630g) unbleached all-purpose flour
DIRECTIONS
2 tablespoons baking powder
1. Preheat the oven to 375°F. Line two 1/2 sheet pan with parchment paper or a silicone baking mat.
1/2 cup (112g) granulated sugar 1 teaspoon salt
2. In a large mixing bowl, whisk together the flour, baking powder, sugar and salt and. Toss in butter chunks. Mix in the butter until the bits are the size of a pea.
1 1/2 sticks (168g) cold unsalted butter
3. Whisk together the buttermilk, sourdough discard and eggs. Add the buttermilk mixture to the dry ingredients all at once and mix until just barely combined. Some loose flour may remain at the bottom of the bowl. DON'T OVER MIX.
1 cup (240ml) sourdough discard
4. Knead in toppings 5. Dump the dough onto a floured surface and finish kneading by hand just until all the loose flour is absorbed. Use your hands to pat the dough until it is 3/4" thick. Use a 2.5"-3" biscuit cutter to cut scones. Re-roll the scraps and continue cutting until all the dough is used. 6. Line the scones onto the prepared baking sheet, leaving 1" space between. 7. Bake for 15-20min – enjoy!
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1 cup (240ml) buttermilk or milk with a splash of vinegar 2 eggs Toppings: - Cheddar cheese + chives - Cheddar cheese + jalapeno - Earl grey tea
Sourdough Crackers Servings: 1 box | Prep time: 25 min | Total time: 1.25 hrs
DIRECTIONS 1. Mix together the flour, salt, sourdough starter, butter, and herbs to make a smooth (not sticky), cohesive dough. 2. Divide the dough in half, and shape each half into a small rectangular slab.
INGREDIENTS
3. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
1 cup (113g) King Arthur White Whole Wheat Flour
4. Preheat the oven to 350°F.
1/2 teaspoon sea salt
5. Very lightly flour a piece of parchment, your rolling pin, and the top of the dough.
1 cup (227g) sourdough starter
6. Working with one piece at a time, roll the dough to about 1/16" thick. The dough will have ragged, uneven edges; that's OK. Just try to make it as even as possible. 7. Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers. 8. Cut the dough into 1 1/4" squares; a pizza cutter works well here. 9. Prick each square with the tines of a fork. 10. Bake the crackers for 20 to 25 minutes, until the squares are starting to brown around the edges – enjoy!
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4 tablespoons (57g) unsalted butter, room temperature 2 tablespoons dried herbs of your choice, optional oil, for brushing coarse salt (such as kosher or sea salt) for sprinkling on top
Sweet Snacks
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Cheddar Chive Scones
INGREDIENTS
Servings: 12 Scones | Prep time: 15 min | Total time: 30 min
2 ½ cup flour
DIRECTIONS
2tbs sugar
1. In a large bowl, combine flour, sugar, baking powder, and salt.
1 tbs baking powder 1 tsp salt
2. Cut in butter.
½ cup cold butter
3. Whisk eggs into milk.
2 eggs
4. pour wet into dry and mix until combined. Stir in cheese and chives. Knead until smooth.
2/3 cup milk + 1 tbs vinegar
5. On a lightly floured cutting board, split dough into 2 1in thick disk. Cut (like a pizza) into 6 pieces.
¼ cup chopped chives
6. Place onto baking sheet and sprinkle extra cheese on top. 7. Bake at 375° for 20 min – enjoy!
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2/3 cup grated cheddar ¼ cup cheddar (for topping)
Earl Grey Scones Servings: 12 Scones | Prep time: 15 min | Total time: 30 min
INGREDIENTS 2 cups flour ½ cup granulated sugar 3 tsp baking powder ½ tsp salt ½ cup butter 1 egg 2/3 cup milk
DIRECTIONS 1. In a large bowl, mix flour, sugar, baking powder, and salt. 2. Cut in butter. 3. Beat egg lightly in a small bowl then add milk. 4. Pour wet into dry and stir. 5. Using your hands, shape into small balls and pat flat. 6. Place on a baking sheet then brush tops with milk and sprinkle with sugar. 7. Bake at 425° for 15 min.
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4 sachets earl grey tea
Cinnamon Buns
INGREDIENTS
Servings: 16 Buns | Prep time: 30 min | Total time: 2hrs
2 ¼ tsp (1 pkg) dry yeast
DIRECTIONS
1 cup warm milk
1. In a medium bowl, dissolve yeast in warm milk until frothy.
½ cup granulated sugar 1/3 cup butter, softened
2. In a separate bowl, combine sugar, butter, salt, eggs and flour.
1 tsp salt
3. Pour the yeast/milk mixture into the flour mixture and mix.
4 cup flour
4. Place the dough in a well-oiled bowl, cover with a damp cloth and let rise for 1 hr.
Filling:
2 eggs
5. Combine the brown sugar and cinnamon. Add butter then mix well.
1 cup brown sugar
6. Roll the dough out into a rectangle (1/4in thick) on a lightly floured surface.
1/3 cup butter
7. Spread filling mixture evenly on dough and roll. 8. Cut into 1in slices and place on a baking sheet. Let rise for 30 min.
3 tbs cinnamon
Icing: 6 tbs butter, softened
9. Bake at 350° for 20 min.
1 ½ cup powdered sugar
10. Mix all icing ingredients and drizzle onto warm cinnamon buns – enjoy!
¼ cup cream cheese ½ tsp vanilla extract 1/8 tsp salt
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Pretzels
INGREDIENTS
Servings: 12 Pretzel | Prep time: 15 min | Total time: 1 hr
2 ¼ tsp (1 pkg) dry yeast
DIRECTIONS
1 tsp sugar
1 cup warm water
1. Dissolve yeast in warm water.
½ tsp salt
2. Mix yeast, sugar, salt, and flour.
2 ½ cup flour
3. Knead dough until soft and let it rise in a well-oiled bowl (30min-1hr).
Toppings:
4. Divide evenly into 12-16 balls. Roll each ball into a thin rope then make pretzel shape (see notes). 5. Boil with baking soda for 30 sec. 6. Bake at 370° for 15 min. 7. Brush with butter and sprinkle with toppings – enjoy!
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- ¼ cup sugar + 1 tbs cinnamon - butter + salt
Banana Bread Servings: 1 loaf | Prep time: 15 min | Total time: 1hr
INGREDIENTS 1 ¾ cup flour 2 tsp baking powder ¼ tsp baking soda ½ tsp salt 1/3 cup butter, softened 2/3 cup sugar 2 eggs 1 cup mashed banana 1 ½ cup chocolate chips (optional)
DIRECTIONS 1. In a medium bowl, mix flour, baking powder, baking soda, and salt. 2. In a separate large bowl, cream butter, sugar and eggs. 3. Add dry ingredients to creamed mixture, alternating with mashed bananas. Add chocolate chips (if using). 4. Mix together sparingly. Pour into loaf pan. 5. Bake at 350° for 30-55 min. 6. Test with a toothpick; if it comes out clean, it’s done – enjoy!
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Zucchini Bread
INGREDIENTS
Servings: 2 loaves | Prep time: 15 min | Total time: 1hr
3 eggs
DIRECTIONS
½ cup vegetable oil
1. Beat 3 eggs till light, add oil, sugar, and vanilla. 2. Mix all dry ingredients. 3. Add dry to wet slowly, stir in zucchini and raisin. 4. Pour into 2 greased and floured loaf pans. 5. Bake at 375° for 50-55 min. When a toothpick comes out clean, it’s done – enjoy!
1 cup sugar 2 tsp vanilla 2 cup flour ½ tsp baking powder 1½ tsp baking soda 2 tsp cinnamon ½ tsp salt 2 cup grated zucchini 1 cup raisin
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Blueberry Muffins with Coconut Oil Servings: 1 dozen | Prep time: 15 min | Total time: 45 min
DIRECTIONS
INGREDIENTS 2 1/3 cup flour
1. Preheat oven to 350°
1 cup coconut oil
2. Cream the coconut oil and sugar until light and fluffy.
1¾ cup coconut sugar or regular sugar
3. Beat in one egg at a time, then vanilla.
2 tsp baking powder
4. Mix flour, salt and baking powder. Add into batter in 3 stages. 5. Coat frozen blueberries with 1 tsp of flour. 6. Mix quickly into batter (batter will get very cold and sticky) 7. Scoop into lined muffin pan. 8. Bake for 25 min. When a toothpick comes out clean it’s done – enjoy!
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4 eggs ¼ tsp salt 1 tsp vanilla 2½ cup frozen blueberries
Cookies/ Brownies
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Chocolate Chip Cookies Servings: 2 dozen | Prep time: 5 min | Total time: 20 min
DIRECTIONS 1. In a large bowl, combine the granulated and brown sugar. Add the butter, vanilla and eggs. 2. Mix in flour, baking soda, and salt. 3. Make balls and place on cookie sheet. 4. Bake at 350° for 10-15 min – enjoy!
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INGREDIENTS Full ¾ cup 1 cup 1 cup 1 tsp 2 3 cups ¾ tsp ½ tsp ¾ cup
Half ½ cup ½ cup ½ cup ½ tsp 1 1 ½ cups ½ tsp Pinch ½
Granulated sugar Brown sugar Butter, softened Vanilla Eggs Flour Baking soda Salt Chocolate chips
Ginger Molasses Cookies Servings: 1 dozen | Prep time: 10 min | Total time: 20 min
DIRECTIONS
INGREDIENTS 2 ¼ cup flour
1. In a large bowl, cream butter, sugar, and egg. Stir in water and molasses.
2 tsp ground ginger
2. In a separate bowl, mix in flour, ginger, baking soda, spices, and salt.
¾ tsp ground cinnamon
3. Mix dry into wet ingredients. 4. Roll into balls and coat in sugar and place on a baking sheet. 5. Bake at 350° for 8-12 min – enjoy!
1 tsp baking soda ½ tsp ground cloves OR ½ tsp pumpkin pie spice with less cinnamon ¼ tsp salt ¾ cup butter 1 cup granulated sugar 1 egg 1 tbs water ¼ cup molasses
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Shortbread Cookies Servings: 1 dozen | Prep time: 15 min | Total time: 30 min
INGREDIENTS ½ cup cornstarch ½ cup icing sugar 1 cup flour ¾ cup butter, softened
DIRECTIONS 1. Mix together cornstarch, sugar, and flour. With a wooden spoon, blend in butter until a soft smooth dough forms. 2. Roll out dough and cut into shapes with cookie cutters. 3. Decorate with candy or sprinkles if desired. 4. Bake at 300° for 15-20 min or until edges are lightly browned – enjoy!
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Brownies
INGREDIENTS
Servings: 1 dozen | Prep time: 10 min | Total time: 45 min
1 cup sugar
DIRECTIONS
½ cup flour
1. Mix sugar and melted butter. 2. Mix in cocoa powder and eggs. 3. Add in vanilla. 4. Carefully mix in flour. 5. Bake at 350° for 25-35 min. 6. Sprinkle chocolate chips and bake for another 2 min. 7. Spread chocolate chips with knife . 8. Cool and cut into squares – enjoy!
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½ cup butter, melted 2 eggs 1 tsp vanilla 4 tbs cocoa powder ½ cup chocolate chips
Creepy Witch Fingers Servings: 10 fingers | Prep time: 15 min | Total time: 30 min
DIRECTIONS
INGREDIENTS 1/3 cup butter, softened 1/3 cup icing sugar 1 egg Splash of vanilla extract 1 cup flour
1. In a bowl, beat together butter, egg, sugar, and vanilla.
¼ tsp baking powder
2. Beat in flour, baking powder, and salt.
¼ tsp salt
3. Roll pieces of dough into finger shapes, add lines and almond nails 4. Place on a lightly greased baking sheet. 5. Bake at 325° for 20-25 min – enjoy!
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Pies
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Mom’s Apple Pie
INGREDIENTS
Servings: 1 pie | Prep time: 30 min | Total time: 1.5 hrs
Crust:
DIRECTIONS
2 cups flour
1. Peel and slice apples 2. Mix filling ingredients together.
2 tbs granulated sugar ½ tsp salt ¼ tsp baking powder
3. In a large bowl, mix flour, sugar, salt and baking powder.
½ cup butter
4. Cut in butter and shortening.
8-9 tbs ice water
¼ cup shortening
5. Slowly add water until ball forms. 6. Divide into two (top/bottom crust), roll out and line dish.
Filling:
7. Fill with apples and cover with the other half of crust. Poke holes for steam.
6 apples, peeled and sliced
8. Bake at 450° for 10 min, then 350° for 30-35 min – enjoy!
2 tbs flour
2 tbs brown sugar 1 tsp cinnamon Pinch of salt Splash of milk
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Blueberry Pie
INGREDIENTS
Servings: 1 pie | Prep time: 30 min | Total time: 1.5 hrs
Crust:
DIRECTIONS
1 tbs granulated sugar
1 cups flour
1. In a large bowl, mix flour, sugar, salt and baking powder.
1/4 tsp salt
2. Cut in butter and shortening.
1/4 cup butter
3. Slowly add water until ball forms. Roll out and line pie dish (poke holes).
1/8 cup shortening
4. Blind bake crust with weights (375° for 15 min then remove weight and bake for another 15 min). Filling: 1. Over medium heat, combine sugar, cornstarch, salt, and water. 2. Add 1 cup blueberries. Bring to a boil and stir until thick. 3. Remove from heat. Add the rest of the blueberries, butter, and lemon juice. 4. Cool then pour into crust – enjoy!
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1/8 tsp baking powder
4-5 tbs ice water Filling: ¾ cup sugar 3 tbs cornstarch 1/8 tsp salt ¼ cup water 5 cups blueberry (fresh) 1 tbs butter 1 tbs lemon juice
Pumpkin Pie
INGREDIENTS
Servings: 1 pie | Prep time: 30 min | Total time: 1.5 hrs
Crust:
DIRECTIONS
1 tbs granulated sugar
1 cups flour
1. In a large bowl, mix flour, sugar, salt and baking powder.
1/4 tsp salt
2. Cut in butter and shortening.
1/8 tsp baking powder
3. Slowly add water until ball forms. Roll out and line pie dish (poke holes).
1/4 cup butter 1/8 cup shortening 4-5 tbs ice water
Filling:
Filling:
1. Whisk pumpkin, condensed milk, eggs, spices, and salt.
1 can (15 oz) pumpkin puree
2. Pour into crust.
1 can (14 oz) condensed milk
3. Bake at 425° for 15 min.
2 eggs
4. Reduce oven temperature to 350° for 35-40 min.
2 tsp pumpkin pie spice
5. If toothpick comes out clean, it’s done – enjoy!
½ tsp salt
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Coconut Cream Pie
INGREDIENTS
Servings: 1 pie | Prep time: 30 min | Total time: 1.5 hrs
Crust:
DIRECTIONS
1 cups flour 1 tbs granulated sugar
1. In a large bowl, mix flour, sugar, salt and baking powder.
1/4 tsp salt
2. Cut in butter and shortening.
1/8 tsp baking powder
3. Slowly add water until ball forms. Roll out and line pie dish (poke holes).
1/4 cup butter
4. Blind bake crust with weights (375° for 15 min then remove weight and bake for another 15 min).
4-5 tbs ice water
1/8 cup shortening
Filling:
Filling:
1 ½ cup coconut milk
1. Pour coconut milk and half and half into a bowl. Add egg yolks and whisk together. Set aside.
1 ½ half and half cream
2. Add sugar and cornstarch to a saucepan over medium-low heat. Whisk egg and milk mixture together once more and slowly add to the sugar and cornstarch, whisking constantly.
¾ cups granulated sugar
3. Bring custard to a boil for 1 minute, keep stirring.
¼ tsp salt
4. Remove and add butter, coconut, vanilla, and salt.
1 ½ cup coconut, flaked
5. Spread into baked pie crust, cover with plastic wrap and chill.
1 ½ tsp vanilla
Topping:
Topping:
1. Toast coconut: 350° for 8 min.
½ cup coconut, toasted
2. Whip cream and sugar until it forms stiff peaks. Add vanilla.
2 cups heavy whipping cream
3. Spread onto pie, sprinkle with toasted coconut – enjoy! 28
5 egg yolks
4 tbs cornstarch 1 tbs butter
¼ cup sugar 1 tsp vanilla
Cakes
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Yummy Cake Servings: 2 layers | Prep time: 15 min | Total time: 1 hr
DIRECTIONS 1. Beat sugar and butter together until light and fluffy. 2. Add flour and milk. 3. Combine baking powder, vanilla, and eggs and stir into batter. 4. Pour into a greased/ parchment lined pan. 5. Bake at 350° for 45 min. When a toothpick comes out clean, it’s ready – enjoy!
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INGREDIENTS Full 1 cup 1 cup 1 1/3 cup 1/3 cup 2 tsp 1/3 tsp 4
Half ½ cup ½ cup 2/3 cup 1/6 cup 1 tsp 1/6 tsp 2
Sugar Butter, softened Flour Milk Baking powder Vanilla eggs
Apple Cinnamon Coffee Cake Servings: 1 cake | Prep time: 20 min | Total time: 1 hr
DIRECTIONS
INGREDIENTS
1. Cream butter until light, then beat in sugar.
½ cup butter
2. Add eggs one at a time.
¾ cup sugar
3. Stir in vanilla.
2 eggs
4. In a separate bowl, mix flour and baking powder.
1 tsp vanilla
5. Stir flour mixture into butter mixture, alternating with milk. Beginning and ending with flour.
1 ½ cup flour
6. Spread ½ of the batter in a square dish. Mix apple mixture.
¾ cup milk
7. Sprinkle half of the apple mixture on top, cover with remaining batter.
Apple Mixture:
8. Top with the rest of the apple mixture.
1/3 cup brown sugar
9. Bake at 350° for 40-45 min. When a toothpick comes out clean, it’s ready – enjoy!
2 tbs walnuts, chopped
2 tsp baking powder
1 tbs cinnamon 3 apples. Peeled and sliced
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Tiramisu
INGREDIENTS
Servings: 1 square dish | Prep time: 30 min | Total time: 6+ hrs
½ cup (3/4 cup if no liqueur is used) espresso, room temperature
DIRECTIONS
1 pack ladyfingers
3 tbs Grand Marnier (optional)
1. Make espresso and let cool. Add liqueur of choice.
275g mascarpone cheese
2. Quick dip ladyfingers in coffee and line bottom of 9” square glass dish.
¼ cup granulated sugar
3. Separate eggs, beat egg yolks with 1/8 cup sugar in a heat proof bowl on simmering water until smooth.
¼ tsp vanilla
4. Add mascarpone cheese and beat until combined. 5. Whip the whipping cream with vanilla. Fold into cheese mixture. 6. Beat egg whites with a pinch of salt until foamy, add remaining sugar and beat until stiff peaks form. Fold into cheese mixture. 7. Spread ½ of the cream on ladyfingers. Dip the remaining ladyfingers in coffee to make second layer. Top with remaining cream. 8. Refrigerate for at least 6 hours. Sift cocoa powder on top before serving – enjoy!
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2 eggs ¾ cup whipping cream Cocoa powder
COOKING
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Dinner Rolls
INGREDIENTS
Servings: 10 buns | Prep time: 10 min | Total time: 1.5 hrs
½ cup milk
DIRECTIONS
1 ½ tsp yeast
1. Heat milk until warm. Dissolve sugar and yeast in milk. Let it sit for 5-10 min.
1 egg ¼ cup olive oil
2. In a bowl, combine egg, oil, milky yeast, salt, and flour. Mix until it forms a ball and knead for 5 min. until smooth.
1 tsp salt
3. Proof for 1 hour, cover with damp towel.
1 ¾ cup flour
4. Punch down dough and divide into 10-12 balls. Place balls (evenly spaced with room between) in a bakeable dish.
Topping:
5. Cover and proof 30 min. 6. Brush balls with butter and sprinkle salt. 7. Bake at 350° for 25 min until golden brown – enjoy!
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2 tbs sugar
- Butter - Flaky salt
Naan
INGREDIENTS
Servings: 8 naan | Prep time: 15 min | Total time: 2.5 hrs
¾ cup warm water
DIRECTIONS
2 tbs olive oil
1. Dissolve yeast and sugar in warm water. Let bloom for 5 min.
2 cups flour
2. Add yogurt and olive oil.
1 tsp salt
3. Add flour and salt, mix well and let rise for 2 hrs. 4. Shape into balls and let rest for 10 min. 5. Stretch and roll dough to ½in thickness. 6. Bake at 500° for 2 min then flip and bake for another minute – enjoy!
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1 tsp yeast 1 tsp sugar 2 tbs yogurt
Roast Beef Servings: 4 carnivores | Prep time: 15 min | Total time: 3hrs
DIRECTIONS 1. Remove beef from fridge 1 hr before cooking. 2. With a knife, make 8 incisions around the roast. Place a sliver of garlic into each hole. 3. Rub olive oil around the roast then season with salt and pepper. 4. Place on a wire rack with a drip pan underneath (fatty side up). 5. Brown the roast at 375° for 30 min. 6. Lower the heat to 225° and roast for 2-3 hrs. 7. When the roast starts to drip and is brown on the outside, check the temperature (135°-140°).
INGREDIENTS 3 lbs rump roast 1 tbs olive oil 4 cloves garlic, slivered
8. Let the roast rest for at least 15 min., tent in aluminum foil.
Salt
9. Drizzle with gravy – enjoy!
Pepper
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Turkey Breast
INGREDIENTS
Servings: 3-4 carnivores | Prep time: 30 min | Total time: 5+ hrs
1 turkey breast
DIRECTIONS
1 tbs salt
Day 1: 1. Thaw turkey breast in the fridge for 1 day. 2. (Optional) Brine in salt solution of ½ cup kosher salt to 2 litre of water (dissolve the salt in a small amount of hot water to add in cold water. But make sure the solution is cold when putting the turkey breast in) keep in the fridge for 24 hours. Day 2: 1. Preheat the oven to 450°. Pat dry the turkey breast with a paper towel, rub oil or butter all over as well as under skin. 2. Rub salt, pepper and garlic powder, (other herbs of your choice, rosemary and thyme are popular). 3. Fully cover with bacon. 4. Put on a roasting pan with a rack or on a bed of small potatoes and thick cut onions. 5. Put into the oven and immediately lower the temperature to 325°. Bake for an hour. Check to see if the inside temperature had reached 160°. Remove bacon to brown the skin. (if there is no skin, leave the bacon as skin). Check every 10-15 min if temperature has not reached 160° – enjoy! 37
½ tsp pepper 1 tsp garlic powder 1 pack bacon
Whole Turkey
INGREDIENTS
Servings: 5-6 carnivores | Prep time: 30 min | Total time: 5+ hrs
1 turkey, 8-12lbs
DIRECTIONS
1 tbs salt
1. Thaw frozen turkey in the fridge for up to 3 days for ~12lb turkey. 2. Rinse and clean, take the bag of giblets and neck out, Pat dry with paper towel 3. Rub inside and out plus under skin with oil or butter, salt and pepper. Put in the cavity: carrots, onions, celery and other flavor e.g. whole sprigs of rosemary, thyme, bay leaves etc. (these are for flavor, not eating. Cook stuffing separately. Stuffing was never cooked properly inside the turkey and digging inside the cavity to find bloody stuffing is plain gross. *That came from a bad experience of course*). 4. Tug the wing tips under and cover the whole bird with bacon. 5. Put in the oven at 450F for 25 min. Reduce heat to 325F and bake for another 2 hours. 6. Remove bacon, baste the skin and continue to roast until temperature at the thickest part of breast reaches 160°. (Generally, 20 min needs to be added for each pound of turkey). 7. Prepare gravy with the dripping, giblets and neck. (look up how to do that online. I’m vegetarian!)
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½ tsp pepper 1 bunch herbs (of your choice) 1 pack bacon
Beef Chili
INGREDIENTS
Servings: 4 big bowls | Prep time: 20 min | Total time: 45 mins
1 tbs olive oil
DIRECTIONS
½ onion
1. In a large pot, heat oil and sauté onion and garlic. 2. Add tomato paste and beef. 3. Add spices, beans, and tomatoes. Simmer for 20 min. 4. Best enjoyed with dinner rolls – enjoy!
3 cloves garlic, minced 2 tbs tomato paste 1 ½ lbs ground beef 1 can kidney beans 1 can crushed tomatoes 1 ½ tbs chili powder 1 tsp cumin 1 tsp oregano ½ tsp paprika ¼ cayenne Salt Pepper
39
Pizza Dough
INGREDIENTS
Servings: 4 crusts | Prep time: 10 min | Total time: 1.5 hrs
1 ½ cup warm water
DIRECTIONS
1 ½ tbs olive oil
1. Mix water, yeast, oil, and salt. Let sit for 5 min. 2. Add 3 cups of flour, knead for 5 min until smooth and elastic. Add more flour if it is super sticky. 3. Let rise for 1 hr. 4. Divide into 4 balls and cover so they don’t dry out. 5. Stretch and throw (if you’re profesh) until thin. 6. Spread garlic oil, tomato sauce, and sprinkle toppings. 7. Bake at 500° for 5 min. until bottom of crust is golden brown. 8. Sprinkle basil and bake for another minute. 9. Drizzle balsamic and serve – enjoy!
40
1 tsp yeast 1 ½ tsp salt 3 ½ cup 00 flour Toppings: -
Garlic oil Tomato sauce Pepperoni Pancetta Spicy salami Mushrooms Peppers Onion Spinach Mozzarella Basil Balsamic glaze
Macaroni and Cheese Servings: 4 | Prep time: 15min | Total time: 30 min
DIRECTIONS 1. Boil pasta in salted water until al dente. Drain and set aside. 2. In a saucepan, melt butter. 3. Add flour, salt, mustard, pepper, and paprika. Whisk together. 4. Slowly add milk while whisking. Stir until thickened. 5. Remove from heat and add 2 cups of cheese. 6. Pour cheese sauce over pasta and toss.
INGREDIENTS
7. Transfer to a heatproof dish and sprinkle cheese and breadcrumbs on top.
1 ¾ cup macaroni noodles
8. Broil on low for a 2 min. Keep an eye on it! 9. Remove from oven – enjoy!
3 tbs butter ¼ cup flour ½ tsp salt ½ tsp pepper ½ tsp dry mustard ¼ tsp smoked paprika 2 ½ cup milk 3 cups grated cheddar ½ cup breadcrumbs
41
Spicy Strimp Pasta Servings: 4 pescatarians | Prep time: 10 min | Total time: 30 min.
DIRECTIONS 1. Boil linguine ~8-9 min to al dente. 2. Heat oil, stir in shrimps for 2-3 min with garlic or garlic powder, set aside (omit if using cooked shrimps). 3. Heat 1 tbs of oil with minced garlic, add tomatoes, cover and simmer on low heat until paste sauce like. 4. Add pasta, season with salt and pepper, add shrimps and chili pepper. 5. Stir in cilantro (optional) – enjoy!
INGREDIENTS ½ pack of linguine 10-12 shrimps 5-6 roma tomatoes cut to small pieces 4-5 cloves of garlic minced 1 tbs of olive oil dashes of chili or cayenne pepper
42
Farm soup
INGREDIENTS
Servings: 4 | Prep time: 5 min | Total time: 30 min.
1 roasted chicken minus breast meat
DIRECTIONS
½ onion
1. Put chicken pieces, celery, onion, carrots and bay leaves in pot 2. Add water to cover, bring to boil then simmer for 30 min (1½ hour if using raw chicken).
4 carrots 4 celery stalks 2-3 bay leaves
3. Scoop chicken out carefully, remove bones and put meat back in. Skim away oil on top.
2 tsp chicken powder
4. Season with chicken powder, salt & pepper (optional: add pasta noodle and boil till tender) – enjoy!
salt and pepper
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Water
Curries
44
Palak Paneer
INGREDIENTS Splash of oil
Servings: 4 herbivores | Prep time: 30 min | Total time: 45 min.
1 onion, chopped
DIRECTIONS
5 cloves garlic, minced
1. Sauté onion and garlic. 2. Add spices 3. Add spinach and milk, simmer for 10 min. 4. Immersion blend until smooth. 5. Return to stove and add paneer. 6. Simmer until thick. 7. Best enjoyed with naan – enjoy!
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1 bunch spinach 1 pack paneer, cubed 2 tsp garam masala 1 tsp coriander ½ tsp cumin Salt Splash of milk
Halloumi Matar Masala Servings: 4 | Prep time: 15 min | Total time: 30 min
DIRECTIONS 1. Make rice (use the rest of the can of coconut milk and add a sprinkle of sugar). 2. Sauté onions, peppers, and garlic. 3. Add spices and season with salt and pepper. 4. Add crushed tomatoes, coconut milk, and ¾ cup water. 5. In a pan, sear halloumi until golden and melty. 6. Add halloumi and peas to curry. 7. Serve on rice – enjoy!
INGREDIENTS 1 pack halloumi, cubed ½ onion, diced 1 pepper, diced 4 cloves garlic, minced ½ can coconut milk ½ cup crushed tomato or ½ can tomato paste ¾ cup water Handful of peas 1 cup rice Masala mix: 1 tsp garam masala 1 tsp curry powder ½ tsp cumin ¼ tsp chili powder ½ tsp garlic
46
Thai Green Curry
INGREDIENTS
Servings: 4 | Prep time: 15 min | Total time: 30 min.
1 ½ cup rice
DIRECTIONS
1 tbs Green curry paste
1. Cook rice.
2 pieces chicken thighs (or other protein like tofu or prawns)
2. Prepare all ingredients - cut chicken into strips, clean prawns, cut pepper and other veggies 3. Heat oil in nonstick pan, add green curry paste, then protein. 4. Add veggie that take longer to cook (e.g. eggplant, bamboo shoot, carrots), stir and cook 1 min. 5. Add sugar and fish sauce. Stir. Pour in coconut milk, mix well. 6. Add basil (alternatively basil can be ground or diced and added with the green curry paste at the beginning), red pepper and simmer for 1 min. Serve with jasmine rice – enjoy!
47
½ red bell pepper, (and any veggie like snap peas, bamboo shoot, eggplant etc) ½ can coconut milk ½ tbs oil 1 tbs fish sauce 1 tbs sugar 1 bunch of basil leaves
CHINESE PEOPLE FOOD
48
BAKING
49
Bolo Bao
INGREDIENTS
Servings: 16 buns | Prep time: 30 min | Total time: 2 hrs
Topping:
DIRECTIONS
60g (4 tbs) butter, softened
Bread Topping: 1. soften butter, add milk, egg yolk, vanilla, and sugar. 2. Add flour, baking powder, and baking soda. Mix until dough forms. Shape into a log (2in diameter). Put it fridge. Bread Dough: 1. Warm milk, dissolve sugar and yeast. Let rise for 5 min.
2 tsp milk 1 egg yolk ½ tsp vanilla 140g (2/3 cup) sugar 150g (1 cup) flour ½ tsp baking soda Pinch of salt
2. Add milk, egg, flour, and salt. Mix into dough.
Bread:
3. Knead in softened butter for 14 min. until smooth and elastic.
180g (3/4 cup) warm milk
4. Cover and let rest for 1 hour.
70g (1/3 cup) sugar
5. Shape into 16 balls and place on a baking sheet (very spaced out). Rest for 30 min.
7g yeast
6. Cut and roll flat topping. Place one on each dough ball.
1 egg
7. Brush with egg wash.
525g flour
8. Bake at 350° for 15-17 min – enjoy!
1 tsp salt
160g (3/4 cup) milk
50g butter, softened Egg wash: 1 egg yolk 2 tsp milk
50
½ tsp sugar
Egg Tart (Daan Tat)
INGREDIENTS
Servings: 1 dozen | Prep time: 20 min | Total time: 1 hr
Pastry:
DIRECTIONS
200g flour
Pastry: 1. In a bowl, combine flour, salt, and sugar.
1/8 tsp salt 1 tbs granulated sugar 200g butter or 150g butter + 50g shortening
2. Cut in butter. Add water until dough comes together.
2 tbs+ cold water
3. Roll dough out into a rectangle and fold both ends into the middle. Turn and repeat. Cover and chill for 30 min.
Custard:
4. Press into muffin tin, leave a small edge at the top. Custard: 1. Dissolve ½ cup sugar in hot water, cool to room temp. 2. Whisk eggs, evaporated milk, and vanilla into sugar water. 3. Pass through strainer to remove lumps. 4. Fill pastry shells until almost full. 5. Bake at 400° for 15 min. Turn down to 350° for 10-15 min. They should jiggle but not run – enjoy!
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1 cup hot water ½ cup sugar 3 eggs ½ cup evaporated milk ¾ tsp vanilla Note: There might be extra custard. Pour into cupcake liners and bake in a water bath.
Mango Sago Servings: 4 | Prep time: 30 min | Total time: 1.5 hrs
DIRECTIONS 1. Boil 4 cups of water, then add the sago. Stir, bring to boil again, then simmer for 15 minutes until the sago become transparent. Drain, rinse in cold water and let in sit in cold water. Set aside.
INGREDIENTS ½ cup sago (or seed tapioca. Tapioca is a starch made from cassava root, sago is made from the inner part of the stem of sago palm. They both come in different sizes and can be used interchangeably) 3 mangos, peeled and cut
2. Cut mango, save a few big pieces and put the rest in the blender.
½ can coconut milk
3. Add condense milk, coconut milk and vanilla with mango and blend until smooth.
¼ c condensed milk
4. Chill the mixture for 1 hour. 5. Drain the sago and add to milk mixture. Top with mango pieces and serve – enjoy!
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½ tsp vanilla extract
Swiss Roll
INGREDIENTS
Servings: 1 roll | Prep time: 30 min | Total time: 1 hr
5 eggs separated
DIRECTIONS
1 g salt
1. Beat egg yolks with salt and 50g of sugar until foamy and light. 2. Make meringue: beat egg white till foamy, add cream of tartar and 70g of sugar in 3 stages. Beat until stiff peaks form. 3. Fold egg yolk mixture into egg white.
50 +70g sugar ½ tsp cream of tartar (use 1/8 tsp per egg yolk to stabilize when making meringue) 90g flour
4. Sift in flour and baking powder. Mix until smooth.
2g baking powder
5. Put vegetable oil, milk and vanilla in a bowl, add some batter in and mix well. Put this mixture back into the batter and mix thoroughly.
50g vegetable oil
6. Pour the batter into a rectangular pan lined with parchment paper (I use my lasagna dish). 7. Bake at 338° for 30 min. 8. Remove from the baking dish. Cut away uneven edges. Put another piece of parchment paper over top and flip upside down. Remove the parchment on the bottom. 9. Make a slanted 45 degree cut on the short edge (see notes). 10. Spread on jam, jelly, whipped cream, or anything you want. 11. Roll from the straight edge like sushi using the parchment paper to tuck as you roll. 12. Tape the parchment to keep it rolled up, put in the fridge for 1 hour. 13. Cut into 1” slice and serve – enjoy! 53
50 g milk ½ tsp vanilla Filling: - Whipping cream - Jam - Strawberries Note: This recipe is by weight to be precise, again meticulous is the key to success in making Japanese cake recipes!
Japanese Cheesecake
INGREDIENTS
Servings: 1 cake | Prep time: 30 min | Total time: 2 hrs
5 eggs
DIRECTIONS
8 oz (1 bar) cream cheese
1. Put water bath in oven and warm to 320F. Prepare 8” round cake pan. Oil the side and bottom and line with parchment paper. (if using springform pan, cover the outside of pan with aluminum foil to prevent water seeping in).
1/2 c sugar ¼ c butter 2 tbs cornstarch ¼ c flour
2. Separate eggs, whisk egg yolk together, set aside.
½ c milk
3. Place the whole block of cream cheese, ¼ c sugar and ¼ c butter in a heat prove bowl on a water bath. Melt and mix together until smooth. Remove from heat.
¼ tsp vanilla
4. Add egg yolk to cheese mixture.
¼ tsp cream of tartar being patient and meticulous!
5. Sift in ¼ c flour and ½ tbs cornstarch. Mix well. 6. Add ½ c milk and ¼ tsp vanilla. Mix well (only using whisk up to this point). 7. Add cream of tartar to egg white and beat, adding the remaining ¼ c sugar slowly, until stiff peaks form. 8. Fold egg white into egg yolk mixture little by little. (patience is required in this step). 9. Pour batter into cake pan. 10. Place cake in water bath, bake for about 25 min (until the cake has fully risen). 11. Open the oven door for ~10 seconds and lower the temperature to 240F. Bake for another 60 min. 12. After turning off oven, let the cake rest in the oven with door slightly open for 10-15 min. It will deflate slightly. 13. Remove cake by placing parchment paper on top (to prevent damaging the top after 2 hours of TLC) and flip onto plate. Remove parchment paper on sides and bottom and flip back onto another plate. 14. Try jiggling it and feel tremendously proud – enjoy! 54
Hong Kong Style French Toast Servings: 1 asian | Prep time: 5 min | Total time: 15 min
DIRECTIONS 1. Spread peanut butter on one side of bread then press the 2 slices together, remove crust. 2. Beat egg with vanilla, drench the bread in the egg until evenly coated. 3. Pan fry 1 minute on all 6 sides (traditionally deep fried for 2 minutes). 4. Serve with syrup or condensed milk – enjoy!
55
INGREDIENTS 2 slices of milk bread (or the Asian soft sweet bread) 1 egg ½ tsp vanilla peanut butter maple syrup or condensed milk
SAVORY SNACKS
56
Green Onion Pancake (Chung Yau Bang) Servings: 3 bang | Prep time: 10 min | Total time: 1 hr
DIRECTIONS 1. Mix flour with salt (and maybe baking powder), add hot water a little at a time and mix to form dough. 2. Knead until smooth (about 6-8 minutes), cover to rest for 30 minutes. 3. Cut green onion. 4. Divide dough into 3 pieces, flatten and roll to about 3 hands width wide (quite thin). 5. Brush with oil. Sprinkle with salt and onion, roll up into a log, then roll the log into cinnamon bun shape. Cover and let rest for another 10 minutes. 6. Flatten to pancake and roll flat to about 2 hands width. 7. Pan fry 1-2 minute on each side and flip a few times until done. Freeze the remaining flatten pancake with parchment paper in between and thaw when use – enjoy!
57
INGREDIENTS 2 cup flour ½ tsp baking powder (optional for extra flakiness) 1 tsp kosher salt ¾ cup hot water 4-5 stalks green onion vegetable oil
Curry Fishballs
INGREDIENTS
Servings: 12 balls | Prep time: 5 min | Total time: 25 min
1 pack frozen fish ball
DIRECTIONS
2 cloves of garlic
1. SautĂŠ minced garlic and shallot 1 tsp of oil. 2. Add curry powder, stir, then add stock, soy sauce, sugar, hoisin sauce, salt and chili powder. 3. Add fishballs and simmer for about 20 min. 4. Add cornstarch solution a little at a time to thicken. 5. Skewer - enjoy!
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1 shallot 2 tbs curry powder 1 cup chicken stock 2 tsp soy sauce 1 tsp sugar ½ tsp hoisin sauce pinch of salt, chili powder 2 tsp of cornstarch in 1 tbs of water
BIG DISHES
59
Stir Fries
60
Tomato & Egg
INGREDIENTS
Servings: 1 dish | Prep time: 5 min | Total time: 15 min
3 medium tomatoes
DIRECTIONS
4 eggs
1. Cut tomatoes into large pieces
¼ tsp salt 2 tbs ketchup
2. Beat eggs.
1 tbs sugar
3. Heat oil and scramble eggs
1 tbs oil
4. Once eggs are fully cooked, add tomatoes and cover to simmer (about 2 min) until tomatoes are cooked but not “watery” (turn down the heat and it will be cook in its own juice, don’t add water). 4. Add ketchup, sugar, salt and serve – enjoy!
61
Strimp & Egg Servings: 1 HK Family | Prep time: 5 min | Total time: 15 min
DIRECTIONS 1. Wash shrimps or soak in cold water if frozen (I like raw headless, shell off ones) Pat dry. Mix with a little salt and pepper. 2. Beat the eggs with ¼ tsp salt (green onion is optional). 3. Heat oil and stir in shrimps to ½ done. 4. Pour eggs in and stir. Let the egg cook with shrimps spread out evenly. Flip in chunks and avoid burning. 5. Serve as soon as all the eggs has solidified – enjoy!
INGREDIENTS 3 eggs 15 shrimps ½ tsp salt Pinch of pepper Green onion or chives (optional)
62
Chicken & Celery
INGREDIENTS
Servings: 1 dish | Prep time: 5 min | Total time: 15 min
2-3 celery stalks
DIRECTIONS
2 boneless, skinless chicken thigh
1. Cut chicken into strips and marinate with a little soy sauce, sugar and 1 tsp cornstarch. 2. Cut celery diagonally into pieces, put in boiling water for 30 second then drain. 3. Heat crushed garlic in oil, on fairly high heat, cook chicken until almost done and slight crisp (this process is called “bao” in Cantonese). 4. Add celery and stir. 5. Season with salt and add cornstarch solution a little at a time for glaze – enjoy!
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1 garlic clove 1 tsp salt 2 tsp cornstarch in 1 tbs water
Soups/ Noodles
64
Chicken Chow Mein
INGREDIENTS
Servings: 4 omnivores | Prep time: 15 min | Total time: 30 min
½ bag of chow mein noodle
DIRECTIONS
3 chicken thighs of breast in slices
1. Prepare noodle according to instruction on bag
4 cup veggies (onion, pepper, bean sprout, cabbage, shredded carrots, bok choy, shredded chinese mushroom or any combination)
2. Heat oil, add garlic then chicken, stir fry till brown (high heat to slightly crispy if prefer), set aside. 3. Stir fry veggie according to ease of cooking (e.g. onion, carrot & cabbage will need to go in first), add a little water as needed. 4. Add chicken, sauce and noodle. Stir fry! (I use chopstick and spatula to toss as my mom always did when she made it). Add a little water if the noodle is dry – enjoy!
65
2 cloves of garlic, sauce 1 tbs soy sauce 1 tbs oyster sauce 2 tsp sugar 1 tsp salt 1 tsp chicken powder Note: Bean sprout and green onion go in last after noodle
Fuzzy Squash with Vermicelli (Mao Gua) Servings: 4 asians | Prep time: 15 min | Total time: 30 min
DIRECTIONS 1. Soak vermicelli in water, soak dried shrimps. 2. Peel Mao Gua, cut diagonally into slices then sticks.
3. Heat 1 tbs of oil in wok, put in 2 crushed garlic cloves and dried shrimps.
INGREDIENTS 1 large fuzzy squash
4. Put in Mao Gua and stock, cover and cook until translucent (~ 6-7 min).
1 tbs dried shrimp
5. Add vermicelli, cook till tender, salt and pepper to taste – enjoy!
1 cup chicken stock or 1 tsp chicken powder and 1 cup of water
½ tsp salt
2 garlic cloves 2 bunches of rice vermicelli
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Singapore Curry Vermicelli Servings: 4 | Prep time: 15 min | Total time: 30 min
DIRECTIONS 1. Soak vermicelli in boiling water. 2. Add oil to a wok and sauté protein, onion, and garlic. 3. Add veggies, continue moving wok around. 4. Move everything to one side of wok and pour in eggs. Scramble slightly then mix with everything else. 5. Add in 1 tsp curry powder. 6. Drain vermicelli and add to wok. 7. Add 2 tsp curry powder, soy sauce, wine, salt, pepper, and sugar. 8. Toss until evenly coated then sprinkle in green onion – enjoy!
INGREDIENTS 1 pack vermicelli noodles Splash of oil 1 cup protein (tofu, chicken, beef, shrimp) ½ onion, sliced 2 cloves garlic, minced 1 cup veggies (pepper, broccoli, peas, carrots) 2 eggs, beaten 1 tbs curry powder 1 tsp soy sauce 1 tsp Shaoxing wine ¼ tsp pepper ¼ tsp sugar ¼ cup green onion
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Winter Melon Soup (Gwa Lup Tong) Servings: 4 Asians | Prep time: 1 min | Total time: 30 min
DIRECTIONS 1. Clean and soak mushrooms overnight. 2. Cut pork into small pieces, marinate with a little soy sauce, sugar and cornstarch.
INGREDIENTS 1 winter melon (always sold sliced and wrapped) 4-5 dry chinese mushroom 3-4 oz (100g) pork
3. Cut mushroom into small pieces.
Soy sauce
4. Cut melon, remove skin and the center with seeds, cut into small cubes.
Sugar
5. Put melon and mushroom (with the water from soaking them) in a pot, cover with chicken stock and enough water, bring to boil.
1 can chicken stock or 1 tsp chicken powder
6. Put pork in boiling soup, simmer for 15-20 min. 7. Season with salt and pepper to taste – enjoy!
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Cornstarch
Tomato, Potato, Beef Soup Servings: 1 HK family | Prep time: 10 min | Total time: 45 min
DIRECTIONS 1. Peel and cut potatoes into cubes 2. Cut tomato into quarters. 3. Put tomatoes and potatoes in a pot and cover with chicken stock and enough water. Bring to boil. 4. Add beef with a spoon into boiling soup to make beef balls 5. Cover and simmer on low heat for 30 min. 6. Skim away the fat on top. 7. Season with chicken powder (if not using stock), salt and ketchup to taste.
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INGREDIENTS 2 tomatoes 3 potatoes 1 cup ground beef (marinate with ½ tsp salt,1 tsp soy sauce and 1 tsp cornstarch) chicken stock or powder 1 tbs ketchup (to balance with some sweetness and add color. I think I invented that!) Note: most people use ginger. I don’t like ginger in it)
Shanghai Noodle with Chicken and Bok Choy Servings: 4 | Prep time: 10min | Total time: 30 min
DIRECTIONS 1. Cut chicken into small cubes, season with some salt, pepper and 1 tsp of cornstarch. 2. Wash bok choy and cut into small pieces. 3. Prepare shanghai noodle according to package. For fresh ones, put into boiling water and loosen. Once reboiled, turn off heat, drain and rinse with cold water. 3. Bring 1½ liter of water to boil (or chicken stock and water of the same amount). Add chicken. Boil 2-3 min until cooked. 4. Add 1 tsp chicken powder and 1 tsp salt. Put in noodle, bring it back to boil. Add bok choy and boil. Taste test before adding more salt and chicken powder – enjoy!
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INGREDIENTS 2-3 boneless, skinless chicken things or 1 chicken breast 2-3 bok choy (no other veggie allowed!) Thin Shanghai noodle (best to get fresh, vacuum packed ones. If not, dry ones will work too. Make sure it says “Shanghai noodle”) 1 tsp salt 1 tsp chicken powder
Family Dinners
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Stewed Chinese Mushrooms Servings: 1 dish | Prep time: 5 min | Total time: 30 min
DIRECTIONS 1. Soak mushrooms overnight, clean, remove stems, save the water. 2. Heat 2 tbs oil in wok, put mushroom in, add oyster sauce and sugar. Pour in mushroom water and add enough water to cover the top of mushrooms. 3. Simmer for about 30 minutes until water reduced to about half. 4. Thicken with cornstarch solution (add a little at a time to avoid too thick). Serve on any vegetable or tofu – enjoy!
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INGREDIENTS large Chinese Dried mushrooms 2 tbs oil 1 lb, Oyster Sauce 3 tbs sugar 1 tbs mushroom water 2 tsp cornstarch in 1 tbs of water
Steamed Chicken Thighs with Chinese Mushrooms Servings: 1 HK family | Prep time: 10 min | Total time: 40 min
DIRECTIONS
INGREDIENTS 5-6 dried shiitake mushrooms (best to soak overnight, remove stem)
1. Rehydrate mushrooms by soaking in water overnight.
4-5 boneless chicken thighs, cut into bite size chunks or 2-3 large bone in chopped up
2. Cut rehydrated mushroom in half or smaller.
soy sauce
3. Put all ingredients together and marinate (at least 1 hr)
1 tbs salt
4. Steam for 20 min.
1 tsp pepper
5. Plate – enjoy!
1 tbs cornstarch 1 tsp Shaoxing or other rice wine (optional) 1 tbs shredded ginger
73
Pork Belly (Siew Yok)
INGREDIENTS
Servings: 4 carnivores | Prep time: 15 min | Total time: 12 hrs
3-4 lbs pork belly
DIRECTIONS
Salt
Day 1: 1. Mix marinade ingredients in a square dish. 2. Dry and score pork belly. 3. Put pork in marinade. Liquid should go up the sides of the pork but should not touch the skin. 4. Marinate overnight.
Marinade: ½ cup soy sauce ¼ cup oyster sauce ¼ cup Chinese cooking wine 2 cloves garlic, minced 1 tbs sugar
Day 2:
½ tsp pepper
1. Put pork on rack over foiled tray.
½ tsp Chinese 5 spice
2. Generously sprinkle salt on pork skin. 3. Bake at 400° for 30 min. 4. Bake at 350° for 1.5 hrs. 5. Turn up to 450° for 25-45 min. 6. Rest then slice and serve – enjoy!
74
BBQ Pork (Char Siew)
INGREDIENTS
Servings: 4 carnivores | Prep time: 5 min | Total time: 2.5 hrs
1 lbs pork collar/shoulder/butt, cut in thick strips
DIRECTIONS
3 tbs honey
1. Mix marinade ingredients and marinate meat for at least 2 hrs 2. Put in slow cooker for 2+ hrs on high (save marinade). 3. Heat grill to medium-high. 4. Add honey to leftover marinade. 5. Brush on pork while on the grill. Keep turning it or else it will burn. Grill evenly – enjoy!
Marinade: ½ tbs hoisin ½ tbs oyster sauce 3 tbs char siu sauce ½ tbs sesame oil 1 tsp garlic powder 1 tbs soy sauce
75
Teriyaki Chicken (Oyama Style) Servings: 2 carnivores | Prep time: 5 min | Total time: 45 min
DIRECTIONS 1. Poke the chicken meat with a fork to allow better flavor absorption. 2. Make the sauce and marinate the chicken for 30 min. 3. Heat oil on nonstick pan, cook chicken on med-high heat on each side till brown. 4. Pour marinated sauce onto the pan, reduce heat and simmer until chicken is done (juice comes out clear when the meat is poked). 5. Remove chicken and cut into strips. 6. Turn up the heat to reduce sauce to thick and sticky. 6. Pour on chicken, serve on cooked bean sprouts with rice – enjoy!
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INGREDIENTS 3 skinless boneless chicken thigh 4 tbs soy sauce 2 tbs sugar 4 tbs mirin 1 tsp grated ginger 2 tsp oil
Ham in White Sauce (Ham Lup Fan) Servings: 4 Asians | Prep time: 10 min | Total time: 15 min
DIRECTIONS Basic White Sauce: 1. Melt 2 tbs of butter 2. Stir in 2 tbs flour. 3. Slowly pour 1 cup of milk, continue whisking. 4. Add ¼ tsp salt and 1/8 tsp pepper (you can add cheese, chicken, veggie, seafood). White Sauce with Ham: 1. Cook rice. 2. Sauté ½ onion cut into small pieces in with butter, then continue to complete making the white sauce but skip the salt because of saltiness in the ham. 3. Stir in ½ can mushroom, ¼ cup green peas and ½ c ham cubes. 4. Serve on white rice – enjoy!
77
INGREDIENTS Basic white sauce: 2 tbs butter 2 tbs flour 1 cup milk ¼ tsp salt 1/8 tsp pepper 2 cup rice ½ onion 4 mushrooms, chopped ¼ cup green peas ½ cup ham, cubed
Pork Meatloaf (Yok Bang Fan) Servings: 1 HK family | Prep time: 5 min | Total time: 35 min
DIRECTIONS 1. Cook rice. 2. Remove stems of rehydrated mushrooms and cut into small pieces. 3. Add to pork, add seasoning and 2-3 tbs of the water from soaking mushroom. 4. Press flat on a deep dish or pasta bowl. Steam for 30 min. 5. Serve with rice – enjoy!
78
INGREDIENTS ½ lb Minced pork 4-5 dried mushroom, soaked overnight 1 tsp soy sauce 1 tsp salt 1 tsp sugar 2 tsp cornstarch
Soy Sauce Chicken Wings Servings: 4 carnivores | Prep time: 10 min | Total time: 1 hr
DIRECTIONS
INGREDIENTS 12 chicken wingette (middle part)
1. Clean chicken wingettes, add garlic powder, salt & pepper, marinate for 30-40 min.
1 tsp garlic powder
2. Heat 1 tbs oil in nonstick pan, pan fry the wingettes to 80% done. Turn frequently to brown both sides.
1½ tbs soy sauce
3. Stir in soy sauce, keep stirring to prevent sticking. 4. Add honey or brown sugar when wingettes are fully cooked. Stir to slight burn edges and serve – enjoy!
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½ tsp salt pinch of pepper 1 tsp dark soy sauce (optional) 2 tsp honey or brown sugar
Turnip Cake (Lo Bak Go) Servings: 1 stinky dish | Prep time: 30 min | Total time: 1 hr
DIRECTIONS 1. Peel turnip and grate. 2. Cut lap cheung and mushrooms into small pieces. 3. Sauté lap cheung, mushroom and fried shrimps in 1 tsp of oil. Set aside.
INGREDIENTS Turnip 1 large (about ½ kg) 1 tbs dried shrimp (soaked 1-2 hour) 4 dried mushroom (soak overnight) 1 Lap Cheung 1¼ cup rice flour
4. Put turnip in wok, add salt, white pepper, chicken broth powder. Cook until transparent. Stir in the Lap cheung mix. Turn off heat.
1 tsp salt,
4. Add rice flour a little at a time until it has a texture of thick glue. 5. Pour into a cake pan or square glass baking dish, steam for 45 min.
1 tsp chicken broth powder
6. Cut and pan fry – enjoy!
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1 tsp white pepper
Chicken Steak with Black Pepper Sauce (A + A Style)
INGREDIENTS
Servings: 2-4 people | Prep time: 15 min | Total time: 45 min
4 chicken thighs with skin on
DIRECTIONS
1 cup frozen veggie mix
1. Cook rice. Chicken: 1. Remove bone on chicken thigh and cut away some meat on the edge to level out the steak.
1 ½ cup rice Black Pepper Sauce: 1 tsp black pepper 2 tbs ketchup
2. Marinate with salt, pepper and garlic powder for 30 min.
2 tbs oyster sauce
3. Whisk all sauce ingredients in a saucepan until thick.
2 tbs worchestershire sauce
4. Pan fry chicken steaks about 3 min on each side until cooked and golden.
2 tbs sugar
5. Pour sauce on, serve with rice and frozen veggie mix – enjoy!
½ cup water
2 tbs soy sauce 2 tsp cornstarch dissolved in 1 tbs water
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Instant Pot Beef Stew (Gnau Lam Bo) Servings: 1 Asian Family | Prep time: 15 min | Total time: 1 hr
DIRECTIONS 1. Put brisket in a pot of boiling water to blanch for 5 min. Rinse with cold water and cut into chunks.
INGREDIENTS 2-3 lbs beef brisket cut into chunks
INGREDIENTS
1 daikon 31 cup slicesingredient ginger
cup ingredient 11 bunch of green onion ingredient 21 cup tbs Lee Kum Kee Chu Hou paste 2 tsp light soy sauce
2. In Sauté mode on instant pot, put in oil when it says HOT and brown the meat.
2 tsp oyster sauce
3. Add everything except cornstarch.
1 tbs Shaoxing wine
4. Add 1 cup of water. Cook in Manual High pressure for 30 min. Natural release about 15 min.
1 tbs cornstarch
5. Skim away top layer of fat. Press Sauté. Dissolve cornstarch in cold water and add to thicken the stew. 6. Serve with rice – enjoy!
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1 tsp sugar
1 tbs canola oil
Pork Dumplings
INGREDIENTS
Servings: 36 dumplings | Prep time: 45 min | Total time: 1 hr
1 lbs pork, ground
DIRECTIONS
1 cup napa cabbage, shredded
1. Shred cabbage and add lots of salt (to draw out water). Place in cloth over bowl.
5 mushrooms, finely diced 2 cloves garlic, minced 2 green onions, sliced
2. Mix together pork, mushrooms, garlic, green onions, and seasonings.
36 dumpling wrappers (round)
3. Squeeze water out of caggabe and add to dumpling fillings. Mix well.
Seasonings:
4. spoon a tsp of pork mixture into a dumpling wrapper 5. Wet edges and fold. Press edges together to prevent filling leakage. 6. Heat pan to medium-high with oil. Place dumplings spaced apart (they will stick to each other). Add a bit of water and cover, let steam. 7. Remove cover and flip dumplings for even browning – enjoy!
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1 tbs hoisin 1 tbs grated ginger 2 tsp sesame oil 1 tsp sriracha Âź tsp pepper 1 tsp salt
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