2021 EDITION
KAI X EMILY’S I L L U S T R AT E D HOMEY COOKBOOK
EMILY (the artist) & KAI (the chef)
KAI X EMILY’S HOMEY COOKBOOK
2020.11.17
This is the first edition of the EMILY X KAI Homey Cookbook. I made this book to appreciate my one and only Kaixuan. Thank you so much for being everything I can ask for and more. Our relationship began in the middle of a pandemic so a lot of our memories are very warm and homey. For me, each and every meal you cook for me carries a lot of love and memories. I created this cookbook so we can cherish the meals that we love so much even after they go into our bellies. I hope you enjoy this book and I cant wait to make the 2nd, 3rd, 4th... 10th...80th edition.
KAI X EMILY’S HOMEY COOKBOOK
THE
MENU
gyu don
I N G R E DI E NTS 4 0 0 g Beef s li c e s 1 onion
METHOD 1 . P r e b o il t h e b e e f st a r t in g w it h co l d w a t e r , r e move f o a m a n d d ra in . K e e p b e e f a s id e 2 . C u t o n io n in t o s l ic e s a l o n g t h e l in e s, g r a t e g in g e r ro o t
- S AU CE 4 t bs p s oy s au c e 1 t bs p da rk s oy 2 t bs p s a k e 2 t bs p mirin 1/ 2 t bs p s ugar 1/ 2 t bs p da s h i s to c k p owd e r 10 0 ml w a t er - TOPPI N G S pic k led ginge r s es a me ons en egg
M E M O RY co o k i n g with dog!
3. A d d o n io n in t o t h e h o t p a n a n d co o k w h il e yo u p r e p a r e t he sauce 4 . C o mb in e sa ke , soy s a u c e , mir in , su g a r , d a s h i p o d e r a n d sa u c e 5 . A d d b e e f in t o p a n t h e n p o u r t h e sa u c e ove r 6 . L e t co o k u n t il o n io n s t u r n s o f t 7. Se r ve b e e f o n r ic e , t o p w it h o n s e n e g g , sp r in g o n io n s a n d p i ckl e d g in g e r
gimbap
IN G R E DI E NTS - PR E P 3 eggs for egg s tr i p s 1 t hinly s lic ed car ro t 1 bunc h of s pin ach 5 s t rips of yell ow p i c k l e d r adis h 1 piec e of bee f s k i r t s te ak - S A U CE S 3 ga rlic c loves 2 t s p s oy s a uc e 1 t bs p s ga r 2 t bs p s es a m e o i l - R OLL 4 c ups cook ed r i c e 5 s heet s of gim
METHOD 1 . R I C E : Pl a c e r ic e in t o a l a r g e sh a l l ow b ow l , mix in 1 / 2 t e a spoon s a l t a n d 2 t sp se sa me o il ove r t o p , t h e n l e t co o l a n d s e t aside 2 . STE A K S : c u t st e a k in t h in s t r ip s, ma r in a d e w it h 2 t sp soy s a u c e , 1 min c e d g a r l ic c l ove , p in c h o f b l a c k p e p p e r , 1 tb sp su g a r , 2 t s p se sa me o il , mix w it h h a n d , l e t ma r in a d e a nd co me b a c k t o sa u t e l a t e r 3. SPI N A C H : co mb in e b l a n c h e d sp in a c h , 2 min c e d g a r l ic c l oves , 1 / 4 t sp ko sh e r sa l t a n d 2 t sp t o a s t e d s e sa me o il in a b ow l , set aside 4 . CA R R OTS : c u t c a r ro t s in t o t h in st r ip s a n d mix w it h 1 / 2 t s p s a lt. S q u e e ze o u t w a t e r f ro m c a r ro t a n d s a u t e f o r 1 min , se t a side 5 . EG G : c r a c k 3 e g g s in t o t h e b ow l w it h s a l t , p o u r in l ow h e a ted p a n w it h o il , s p r e a d in t o a l a r g e c ir c l e , f l ip ove r w h e n b o t t o m is co o ke d , c u t in t o 3 c m w id e s t r ip s 6. F r y t h e s t e a k n ow ! 7. R OL L : Pl a c e s h e e t o f g im o n b a mb o o ma t w it h s h in y s id e dow n . S p r e a d 3 / 4 c u p o f co o ke d r ic e ove r it , l e a ve 5 c m u n cove r ed 8 . P l a c e b e e f , c a r ro t , ye l l ow p ic kl e d r a d ish s t r ip , a f ew e g g s trips a nd s p in a c h in t h e c e n t r e o f t h e r ic e 9. U s e b o t h h a n d s t o ro l l , g r a b t h e ma t w it h b o t h h a n d s a n d pres s i t t ig h t l y 1 0. Pu t t o a st e d s e sa me o il o n f in is h e d ro l l s a n d sp r in kl e s e sa m e s e ed s
M E M O RY I ma d e t h i s f or you on the f irst pi cn i c da te we wen t on ! It w a s su per f o g g y a n d looke d like s ile nt h i ll bu t I h a d so mu ch fu n w i th you .
poke
I N G R E DI E NTS 1/ 2 A voc a do 2 s ha llot s 1 big piec e of tu n a 10 + enda ma m e 1 ha ndful s eawe e d 2 c ups ric e - S AU CE s ira c ha ma yo 1 t bs p s ira c ha 1 t bs p k ew pie m ayo 1 s pring onion - S AU CE 2 t bs p s oy s au ce 1/ 2 t bs p s es a m e o i l 1 c hopped s pr i n g o n i o n 1 t bs p s es a m e s e e d s opt . 1/ 2 t bs p c r u s h e d r e d pepper
METHOD 1 . Co o k 2 c u p s r ic e , l e t co o l a n d s e t a sid e 2 . S l ic e sh a l l o t s a n d sa u t e in p a n u n t il sl ig h t l y s o f t 3. C o o k e n d a ma me a n d p o p o u t o f t h e ir sh e l l 4 . C u t a vo c a d o a n d t u n a in t o c u b e s 5 . Mix t o g e t h e r 2 t b sp soy s a u c e , 1 / 2 t b sp se sa me o il , 1 c h opped s p rin g o n io n , 1 t b sp se sa me s e e d a n d 1/ 2 t b s p c r u s h e d r e d pepper 6 . T o s s t u n a in s a u c e 7. M a ke s ir a c h a ma yo s a u c e 8 . A ss e mb l e o n p l a t e a n d d r izzl e sa u c e
M E M O RY W OW . I l ove d t his so so much .
salmon and rice
IN G R EDI E NTS 2 piec es of s a l m o n f i l l e t 1 pa c k of bok c h o i 3 c loves of gar l i c 1 generous k n o b o f b u tte r 2 c up ric e 1 t bs p s oy s a u ce
METHOD 1 . C o o k 2 c u p s r ic e 2 . S e a s o n sa l mo n w it h sa l t a n d p e p p e r o n e a c h s id e 3. Min c e 3 c l ove s o f g a r l ic 4. Chop all bak choi 5 . H e a t p a n w it h o il a n d s e a r sa l mo n skin sid e d ow n , co o k u ntil s a l mo n b e co me s o p a q u e o n t h e b o t t o m 6 . T o ss in 2 c l ove s o f min c e d g a r l ic a n d a b ig kn o b o f b u t t e r , the n f l ip t h e f ish 7. B a st e f is h in b u t t e r a n d g a r l ic , t h e n se t a sid e a f t e r co o ke d 8 . T o s s o il a n d g a r l ic in t h e p a n 9 . T h e n t o s s in t h e b a k c h o i a n d a d d s oy s a u c e
ME M O RY K a i x u a n yo u cook S almon so perfectly every time.
steak donburi
I N G R E DI E NTS 2 piec es of g o o d s te ak 2 egg yolk s 1 s pring onion 5 c loves of ga r l i c 2 c up ric e - S AU CE 1/ 2 t bs p s oy s au c e 1/ 2 t bs p oys te r s au ce 1 t s p honey lot s of peppe r pinc h of s a lt - MA R I NA DE 4 t bs p s oy s au c e 2 t bs p mirin
METHOD 1 . O N E DAY B E F O R E ! S e p a r a t e e g g yo l ks a n d ma r in a d e it in 4 tb s p s oy s a u c e a n d 2 t b sp mir in 2 . C o o k 2 c u p r ic e 3. S e a so n st e a k w it h s a l t a n d p e p p e r o n e a c h s id e 4 . C r u sh 5 c l ove s o f g a r l ic a n d c h o p s o me sp r in g o n io n s 5 . Pu t o il in p a n a n d s e a r t h e s t e a k, w h e n u n d e r s id e h a s b row n ed f l i p t h e st e a k ove r 6 . B a s t e st e a k in b u t t e r a n d h e r b s 7. Se t a sid e t o r e s t 8 . L e t p a n co o l , t h e n o n l ow h e a t s t ir t o g e t h e r 1 / 2 t b sp soy s a u c e , 1 / 2 t b sp oyst e r sa u c e , 1 t sp h o n e y, a n d l o t s o f p e p p er 9 . Sl ic e st e a k in t o t h ic k p ie c e s 1 0. A S S E MB L E : p u t r ic e in a b ow l , st a c k s t e a k s l ic e s n e a t l y, pu t e gg yo l k in t h e mid d l e , sp r in kl e s p r in g o n io n s o n t h e s id e , p ou r s a u c e ove r b ow l
ME M O RY T h i s g a ve major mic he lin c he f en ergy. I w a s so impressed by you .
chicken and pancake
IN G R EDI E NTS
METHOD
- PA NCAK E 1. 5 c ups a ll pu r p o s e f l o u r 3.5 t s p ba k ing p ow d e r 1 t s p s a lt 1 t bs p s uga r 30 0 m l milk 1 egg 3 t bs p but t er
1. I n a l a r g e b ow l , mix t o g e t h e r 1. 5 c u p s a l l p u r p o se f l o u r, 3 . 5 t s p b a kin g p ow d e r , 1 t sp sa l t , 1 t b sp su g a r .
- TOPPI N G KF C c hic k en d rizzle of ma p l e s y r u p
5 . A ss e mb l e w it h ma p l e syr u p
2 . Po u r in 3 0 0 ml mil k, 1 e g g a n d me l t e d b u t t e r , mix t o g eth er 3 . H e a t a l ig h t l y o il e d p a n a n d p o u r in b a t t e r , b row n t h e s id e s a n d se r ve 4 . O r d e r K F C c h ic ke n o r ma ke yo u r ow n f r ie d c h ic ke n
M E M O RY 2 02 0 . 0 1 . 2 8 , We made t his togeth er on my birth da y w i th a few of my f r i e n d s : ) i t was the a re ally f un bru n ch .
ginseng chicken soup
I N G R E DI E NTS 2 s ma ll Corni s h h e n s 1/ 2 c up s hort g r ai n r i c e , s oa k ed in col d w ate r 2 gins eng roo ts 2 dried jujube s 16 ga rlic c love s 2 t o 3 green o n i o n s S a lt Bla c k pepper - S AU CE – 3 t bs p s oy s a u ce 2 t bs p w hit e v i n e g ar 1 t s p honey 1/ 2 m edium s i z e d o n i o n s , c hunk s 1 ja la peno
METHOD 1 . So a k r ic e in co l d w a t e r 2 . W a s h t h e h e n s w it h s a l t r u b a n d r in se u n d e r co l d w a t e r 3. R e move p a r t s o f t h e h e n yo u d o n ’ t w a n t t o e a t 4 . S t u f f t h e h e n s w it h r ic e , 1 g in se n g , 1 j u j u b e , a n d 8 g a r l ic cloves 5 . Pl a c e h e n s in t o a p o t , a d d 8 c u p s o f co l d w a t e r a n d co o k on m e d iu m h ig h h e a t f o r 3 0 min u t e s 6 . T u r n d ow n t h e h e a t t o me d iu m a n d co o k f o r a n o t h e r 4 0 m i n u t e s, c h e c k o c c a s io n a l l y 7. Se r ve w it h d ip p in g s a u c e a n d sp r in g o n io n
- S AU CE 2 t bs p s es a m e o i l S a lt a nd pepp e r
M E M O RY I w a n t t o make this f or you! T h i s remi n ds me of th e da te we wen t o n t o N ew M alde n. L ove e x plorin g Lon don a n d th e world w ith you .
budae jjigae
IN G R EDI E NTS 30 0 g k im c hi 2 c ups c hic k e n s to ck ( can u s e cubes + w a t er ) 1 c a n of S PA M Wha t ever mus h ro o m yo u c an f ind ( port obel l o m u s h ro o m s ) Juic y J a pa nese s au s ag e s Fis hba lls or w h ate ve r In s t a nt ra men tofu C hees e 1 s pring onion 2 c ups ric e
METHOD 1 . C o o k 2 c u p s o f r ic e 2 . Pr e p a r e in g r e d ie n t s, c h o p s p a m, mu s h ro o ms, sp r in g o n io ns 3. S a u t e s p a m u n t il su r f a c e s b row n 4 . Pl a c e a l l in g r e d ie n t s in p a n , co o k w it h st o c k a n d mix in t h e s a uc e 5 . W h e n t h e y a r e a l l co o ke d , p u t in in st a n t r a me n a n d t o p with c hee s e , cove r t o me l t 6 . Se r ve w it h a s p r in kl e o f s p r in g o n io n s a n d e n j oy w it h r ic e
- S A U CE – 1 t bs p goc hujan g 1 t bs p s oy s a u ce 1 t bs p ga rlic 2 t bs p mirin B la c k pepper 1/2 t bs p s uga r
ME M O RY T h e b e s t dish t o have on a co ld da y. Th a n ks for a lw a y s keepin g me warm <3
seafood pasta
I N G R E DI E NTS Olive oil 1 medium oni o n 4 ga rlic c love s 1/ 2 c rus hed r e d p e p p e r f l ak e s 3 t bs p t om a t o p as te 1 c up dry w hi te wi n e 1 pa c k c herry to m ato e s o r c a nned t oma to e s S pa ghet t i 1 pa c k of w a i tro s e m u s s e l s ( in ga rlic butte r o r w h i te wi n e s a uc e) 1 pa c k s hrim p 3 t bs p but t er Lot s of pa rs le y 1 t bs p lem on j u i c e
METHOD 1 . B o il mu s s e l s p a c k in h o t w a t e r 2 . C o o k p a st a in b o il in g sa l t e d w a t e r u n t il a l d e n t e 3. H e a t o il in p a n , co o k o n io n s u n t il so f t e n , a d d g a r l ic a n d r ed p e p p e r f l a ke s, a d d t o ma t o p a st e , a d d w in e , s t ir o f t e n , a d d to m a t o e s a n d c r u s h , co o k u n t il sa u c e t h ic ke n s a l it t l e , t h e n s e a so n w it h sa l t 4 . A d d mu s s e l s ( in c l . sa u c e ) , s h r imp , a n d 1/ 4 c u p p a s t a l iq u id. C ove r a n d co o k 5 . A d d p a s t a a n d 1 / 4 c u p p a st a co o kin g l iq u id t o s a u c e , st ir to co a t 6 . R e d u c e h e a t a n d a d d b u t t e r , a d d p a r s l e y a n d l e mo n j u ic e
M E M O RY T o a t t e m pt to re c re at e our beloved sea food pa sta from Da Ma ri o.
chicken congee
IN G R EDI E NTS 1 1/ 2 c up ric e 8 c ups w a t er 2 piec es c hic k e n b r e as t 2 piec es of s li c e d g i n g e r Sa lt a nd w hit e p e p p e r 2 t bs p s es a m e o i l - condim e n ts – spring onion f ried onions thinly s lic ed g i n g e r sa lt ses a m e oil
METHOD 1 . w a sh r ic e , a d d w a t e r , g in g e r , c h ic ke n , s e sa me o il , sa l t a n d p e p p e r t o r ic e co o ke r 2 . co o k f o r a b o u t a n h o u r 3. s t ir o c c a sio n a l l y t o p r e ve n t r ic e f ro m s t ic kin g t o t h e b o t t om 4 . a d d co n d ime n t s
ME M O RY S u c h a d e lic ious and he art warmi n g di sh you ma de.
roasted capsicum pasta
I N G R E DI E NTS 4 c a ps ic um 2 bulbs of ga r l i c 1 pa c k of t he p e p p e r y s au s ag e from S a ins bu r y Pa rmes a n S a lt a nd pepp e r 1/ 2 pa c k s pa g h e tti
METHOD 1 . co a t w h o l e c a p sic u m a n d g a r l ic b u l b w it h o il , ro a st in ove n unt il sl ig h t l y b l a c ke n e d 2 . r e move t h e b l a c ke n e d skin o f t h e c a p s ic u m, c h o p in t o c h u n k s , re m ove st a l k 3. sq u e e ze o u t t h e ro a st g a r l ic a n d b l e n d w it h t h e c a p s ic u m, a dd salt and pepper to taste 4 . co o k p a st a in s a l t e d b o il in g w a t e r u n t il a l d e n t e 5 . o il p a n a n d h e a t o n me d iu m h ig h 6 . s q u e e ze o u t t h e s a u s a g e s in t o l it t l e p ie c e s 7. fr y u n t il b row n e d t h e n mix in ro a st e d c a p s ic u m s a u c e 8 . a d d p a s t a a n d so me p a s t a w a t e r t o co a t e ve n l y, a d d s a l t a n d p e p p e r if n e e d e d 9 . s p r in kl e p a r me s a n
M E M O RY A n o t h e r amazing pasta by yo u . So so deli ci ou s.
pesto pasta
IN G R EDI E NTS 1 pa c k of roc k e t 30 g pine nut s 3 t bs p olive o i l 5 big boy c love s o f g ar l i c 30 g pa rm es an Sa lt a nd pepp e r 1 pa c k linguine p as ta T opping: ba co n , s h r i m p , cherry t om a t o e s , an y th i n g yo u li k e
METHOD 1 . b le n d t o g e t h e r o l ive o il , ro c ke t a n d p in e n u t s in b a t c h e s, t h en a d d in 5 c l ove s o f g a r l ic 2 . a d d s a l t , p e p p e r a n d p a r me sa n t o t a st e 3. b o il p a s t a u n t il a l d e n t e 4 . i f yo u w a n t a st ro n g e r g a r l ic t a s t e , mix p e s t o t o p a st a w ith ou t co okin g , o t h e r w is e 5 . f o r a c r e a mie r p a st a , a d d in p e st o w it h so me p a s t a w a t e r in to the p a n , s p r in kl e o n so me p a r me s a n a n d a d d t o p p in g s
ME M O RY T H E I CO N IC PE S TO PA S TA B Y K AIXUAN. You kn ow h ow mu ch I love this.
bday chocolate cake
I N G R E DI E NTS -
C AK E – 2 2 0 g a l l - p u rp o se fl our 6 2 g n a tu ra l coco a p owd e r 1 7 5 g g ra n u l a te d s ug ar 2 te a sp oon s b a king s od a 1 te a sp oon b a ki ng p owd e r 1 te a sp oon s a l t 2 te a sp oon s e s p re s s o p owd e r 1 2 0 m l ( 1 / 2 c u p ) ve g e t ab l e oil 2 l a rg e e g g s , room t e mp e rat ure 1 80 g ( 3 / 4 c u p ) f ul l fat s our c re am, at ro o m te m p e ra tu r e 1 2 0 m l ( 1 / 2 c u p ) but t e rmil k, at room te m p e ra tu re 2 te a sp oon s p u re vanil l a e x t rac t 1 2 0 m l ( 1 / 2 c u p ) hot wat e r or coffe e - C H O CO L AT E M OU SSE – 1 2 0 m l ( 1 / 2 c u p ) hot wat e r 2 2 g u n s we e te n e d cocoa p owd e r 2 d a rk c h o col a te b ars (1 1 3g e ac h), finely chopped 4 80 m l h e a v y c ream 1 / 2 tb sp s u g a r 1 / 2 te a sp oon p u re vanil l a e x t rac t - C H O CO L AT E G A N A C HE 2 d a rk c h o col a te b ars (1 1 3g e ac h), finely chopped 2 4 0 m l h e a v y c ream or he av y whip p ing cre a m
METHOD 1 . P r e h e a t ove n t o 1 8 0 C , g r e a se 3 c a ke p a n s a n d l in e w it h p a r c h me n t p a p e r 2 . C A K E : W h isk 2 2 0 g f l o u r , 6 2 g c a c a o p ow d e r , 17 5 g su g a r, 2 ts p b a kin g so d a , 1 t sp b a kin g p ow d e r , s a l t a n d 2 t sp e s p r e s s o p ow d e r in t o a l a r g e b ow l . 3. Mix t h e 1 2 0 ml o il , 2 e g g s , a n d 18 0 g s o u r c r e a m t o g e t h e r on m e d iu m-h ig h s p e e d u n t il co mb in e d . A d d t h e 1 2 0 ml b u t t e r milk a nd va n il l a a n d mix u n t il co mb in e d . 4 . C o mb in e d r y a n d we t in g r e d ie n t s , t h e n a d d in h o t co f f e e 5 . D iv id e b a t t e r a n d b a ke f o r 1 9 -2 3 min u t e s , t h e n l e t co o l 6 . CH OCOL ATE MO U S S E : c a n b e d o n e 1-2 d a ys a h e a d o f t im e. Wh isk 1 2 0 ml h o t w a t e r a n d 2 2 g c a c a o p ow d e r . Me l t 2 c h o cola te b a r in mic row a ve o r d o u b l e b o il e r . Po u r c a c a o h o t w a t e r in t o m e l t e d c h o co l a t e . W h ip 4 8 0 ml h e a v y c r e a m, su g a r a n d va n i lla . G e n t l y f o l d e ve r yt h in g t o g e t h e r 7. CH OCOL ATE G A N A C H E : c h o p c h o co l a t e , h e a t 2 4 0 ml c r e a m in a s ma l l sa u c e p a n ( n o t b o il e d ) , p o u r ove r c h o co l a t e a n d l e t s it for 2 - 3 min . 8 . A S S E MB L E : c u t c a ke in t o t h in l a ye r s, p u t mo u s s e o n e ve r y l a yer a n d c r u mb co a t , f in a l l y p o u r ove r o r co a t c h o co l a t e ga n a c h e .
M E M O RY 2 02 0 . 0 7 . 1 9 HA PPY B I RTHDAY!
tiramisu
IN G R EDI E NTS 12 la dy finger s 250 ml m a s c ar p o n e 250 ml double c r e am 1 egg yolk 2 t bs p s uga r Va nilla ext ra ct 18 0 m l es pres s o co f f e e C ocoa pow der
METHOD 1 . W h ip h e a v y c r e a m u n t il s o f t p e a ks f o r m 2 . F o l d in ma s c a r p o n e , c r e a m, e g g yo l k, su g a r a n d va n il l a e xtra c t 3. D ip b isc u it in co f f e e a n d l a ye r w it h c r e a my mix t u r e , l a ye r it u p a nd d u st w it h co co a p ow d e r 4 . L e a ve in f r id g e ove r n ig h t
ME M O RY T h i s w a s t h e f irst time we ma de dessert togeth er. We followed Genna ro ’ s r e c i p e and it was so successfu l!
KAI X EMILY’S HOMEY COOKBOOK
2021.11.17
KAI X EMILY’S HOMEY COOKBOOK
Thank you for everything
love, Emily