Tofu with Spicy Soy Bean Sauce

Ingredients:

600 g Silken Firm Tofu
300 g Pork or Beef, minced
1 Tablespoon cooking oil
2 Tablespoon minced garlic
2 Tablespoon Spicy Soy Bean Sauce
2 Tablespoon Soy Sauce
2 Tablespoon Chopped Spring Onion

Directions:

Sliced the tofu into 2 cm cubes.

Heat a tablespoon oil in a wok under medium heat. Add minced meat until it's browned and cook.

Add garlic and spicy bean sauce and stir-fry for 1-2 minutes until fragrant.

Reduce heat to medium low heat. Add tofu, and soy sauce. Give it a gentle stir. Cover with lid and bring to it to a slow simmer.

Turn off the heat, sprinkle with chopped Spring Onion.

Serve immediately with steamed rice.

Grilled Vietnamese Chicken

Ingredients:

Meat:
1 Pound Boneless Chicken Breasts, cut into 2-3 inch strips
2 Tablespoon Fresh Garlic, minced
3 Tablespoon Shallots, minced
3 Tablespoon Lemongrass, very finely minced
2 Green Onion, chopped
3 Tablespoons Cilantro, finely chopped
1 Tablespoon Brown Sugar
1 Tablespoon Honey
1 Tablespoon Fish Sauce
2 Tablespoon Soy Sauce
1 Teaspoon Fresh Cracked Pepper

1 Carrot & Cucumber (shredded)
1 Fresh Lettuce (shredded)
1/2 Cup Roasted Peanuts, crushed
1/2 Cup Green Onion
1 1/2 Cup Fish Sauce
Chili Paste
Rice Wine Vinegar

Directions:

In a large bowl, add honey, fish sauce, soy sauce and sugar. Mix until the sugar is dissolved. Add the rest of the marinade ingredients to combine. Add chicken and mix to ensure that the meat has been thoroughly covered. Refrigerate for 30-45 minutes.

Pickled Carrots & Cucumbers: Cut carrots and cucumbers into small matchsticks and place in a small bowl. Cover them with Rice Wine Vinegar and pinch of Sugar.

Scallion Oil: In a saute pan, slowly heat 1/4 cup of canola oil. Add 1/2 cup chopped scallions. Cook the scallion on very low heat until they are wilted but still bright green. Approximately 2-3 minutes.

Dipping Sauce: Combine 1/2 cup Fish Sauce, 1/2 cup Sugar, 1/2 cup Fresh Lime Juice, 1/4 cup Warm Water and stir until sugar is dissolved. Add 1 teaspoon Chili Paste. Adjusts amounts to desired to taste.

Remove chicken from the refrigerator 5-10 minutes before grilling to take the chill of the meat. Heat your grill pan to medium high and lightly covered with cooking spray (or prepare outdoor). Grill meat for  approximately 1-2 minutes on each side until browned. Since the meat is thin, it does not take long to cook.

To Assemble: In a bowl or large plate, place the warm grilled meat over lettuce, pickled carrots and cucumbers. Add the Scallion Oil over meat and sprinkle with crushed peanuts. Serve with your preferred amount of Dipping Sauce (Fish Sauce).

Mango Sago Pudding

Ingredients:

1 Large Ripe Mango
1/4 cup Sago (small)
1/2 cup Condensed Milk
1/2 cup Milk
2-3 Sugar if needed
Mango Juice (optional)

Directions:

Soak sago for an hour. Wash it to remove excess starch before and after soaking process.

Boil enough water first and add the soaked sago and cook until it's soft and translucent. About 4-5 minutes.

Drain water in strainer and wash it under running tap water to wash out the excess starch and to prevent sago from getting sticky.

Chop the mangos (discard the skin) and reserve finely chopped mango pieces (1/4 of a mango for garnish.

Blend rest of the mango pieces with condensed milk and milk, sugar if desired to a smooth paste.

Add more milk if desire to change the consistency. Transfer to a bowl, add the cooked sago.

Mix well and top with the reserved mango pieces. Chill in the refrigerator.

Note: Mango Juice can be added according to your taste.

Recipe by Rak's Kitchen

Cheddar & Chive Corn Muffins

Ingredients:

Butter, for greasing pan
1/2 cup All Purpose Flour
1/2 Yellow Corn Meal
2 tablespoons Sugar or Honey
1 tablespoon Butter, melted
1 teaspoon Salt
1/4 teaspoon Baking Soda
1 whole Egg
1 cup Buttermilk
1 cup Cheddar Cheese, grated
3/4 cup Fresh or Frozen Corn (thawed and patted dry if frozen)
2 tablespoon Fresh Chives, chopped

Directions:

Preheat the oven to 425 degrees. Generously butter 12 muffin cups (1 muffin pan), and set aside. In a medium bowl combine the corn meal, flour, sugar, baking powder, salt and baking soda.

Make a well in the center of the dry ingredients. In the center of the well; add the egg, buttermilk, melted butter, corn and chives. Mix just until everything starts to come together, then toss in the cheddar cheese and mix just until the cheese is incorporated.

Spoon the corn batter evenly into the prepared muffin pan. Place in preheated oven and bake for 10-15 minutes or until tops are lightly golden. Let cool in pan for a few minutes before removing them to a cooling rack. Serve still warm with butter.

Recipe by Simply Scratch.com

Cheese Puff

Ingredient:

Choux Paste:
125ml (1/2 cup) milk
125ml (1/2 cup) water
100g (3.5 oz) butter, diced
1/2 tsp salt
150g (5.3 oz) plain flour
4 eggs

120g (4.2 oz) emmenthal, grated
small pinch of cayenne pepper
eggwash (1 egg yolk mixed with 1 tbsp milk)

Direction:

Preheat the oven to 180 C (350 F).

First make the choux paste. Place the milk, butter, salt in a saucepan and set over a low heat. Bring to the boil, then immediately remove from heat. Throw in the flour and mix in with a wooden spoon, until completely combined.

Return the pan to a medium heat and stir continuously for a minute to dry it out a little, then tip it into a large bowl. Pop in the eggs one at a time, beating each addition in with the wooden spoon. Once the eggs are properly incorporated the paste should be smooth and shiny, with a thick ribbon consistency.

Mix in the cayenne and three quarters of the grated cheese, taking care not to overwork the mixture. Spoon into a piping bag fitted with a 1cm plain nozzle and pipe small mounds in rows on a baking sheet with greaseproof paper.

Brush each puff with eggwash and lightly mark with a fork. Sprinkle with the remaining cheese and pop in the preheated oven to bake for 20 minutes until dry and crisp on the outside, but still soft inside. Serve immediately.

Recipe by Gourmet Traveller

Sticky Rice With Mango and Sweet Coconut Sauce

Ingredients:

2-3 Ripe Mangoes (sliced or diced)
250 g Glutinous Rice
1 1/2 Cups Coconut Milk
1 1/2 tsp Sea Salt
1/2 Cup Sugar
1 tsp Rice Flour
Toasted Sesame Seeds

Directions:

Put the glutinous rice in a steamer lined with a piece of thin linen cloth and steam for 30 minutes. ( I used rice cooker)

Blend rice flour in 3/4 cup of coconut milk. Cook over a low heat. Stirring constantly (do not let it boil) till thickens. Remove from the heat and reserve.

Mix remaining coconut milk with sugar and salt. Bring it to a boil constantly. Add in the coconut milk mixture into the cooked glutinous rice. Cover the rice mixture for 20 to 25 minutes before serving.

Arrange the mangoes to one side of the plate, place the glutinous rice to another side and serve with the reserved coconut milk and some toasted sesame seeds, if desired.

Recipe by seasaltwithfood.com

Mango Pudding

12 Blätter weiße Gelatine
2 reife Mangos (à 450 g)
120 ml Limettensaft (frisch gepresst)
250 ml Milch
40 g Zucker
12 frische Litschis (ersatzw. Litschis aus der Dose


1. Gelatine in kaltem Wasser einweichen. Mangos schälen, das Fruchtfleisch vom Stein schneiden und mit dem Limettensaft im Küchenmixer sehr fein pürieren.

2. Milch mit Zucker erwärmen, bis sich der Zucker aufgelöst hat. Ausgedrückte Gelatine in der warmen Milch auflösen, etwas abkühlen lassen und unter das Fruchtpüree mixen.

3. Eine kleine Auflaufform (20x20 cm, 4 cm hoch) mit Frischhaltefolie auslegen und das Fruchtpüree hineinfüllen. Mindestens 6 Stunden kalt stellen, bis das Püree geliert ist.

4. Mangopudding mithilfe der Frischhaltefolie aus der Form lösen. Folie entfernen und den Pudding in 20 gleich große Würfel schneiden. Auf einer Platte anrichten. Litschis aus der Schale lösen, entsteinen und auf die Würfel legen.

Recipe by Essen & Trinken

Chocolate Madeleines

Ingredients:

2 Eggs
75 g Sugar
50 g Plain Flour
1 Teaspoon Baking Powder
2 Tablespoon Dutch Process Cocoa Powder
60 g Unsalted Butter, melted
30 g Mini Chocolate Chips for Toppings, option

Directions:

Preheat oven to 180 degree.

Place eggs and sugar in a bowl and whisk using a balloon whisk till combine.

Sift flour, baking powder and cocoa powder together for at least once.

Spoon sifted flour(s) over egg mixture and fold through with melted butter.

Spoon mixture into greased Madeleine tin or Silicon Mold until almost to the rim. (Sprinkle a few mini chocolate chips on it if you are using)

Bake for 10 minutes or until Madeleine spring back when lightly press.

Recipe by Donna Hay's

Dried Cranberry Shortbread Hearts

Ingredients:

1 cups (2 sticks) unsalted butter, room temperature
3/4 cup sifted confectioner's sugar
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup finely chopped dried cranberries or cherries

Directions:

1. Heat oven to 325 degrees with a rack in center. Combine butter, confectioner's sugar, vanilla, flour, and salt in a large mixing bowl. Beat with a wooden spoon until combined but not too creamy. Stir in dried cranberries.

2. Pat dough evenly into a 8- or - 9-inch square baking pan. Bake until just beginning to turn golden, about 20 minutes. Place pan on cooling rack until cool enough to touch, about 20 minutes. Run knife around edges, remove shortbread, and transfer, right side, to work surface. Use 1 1/2 - to - 2-inch heart cookie cutter to cut out the cookies. Use a paring knife to trim stray bits of cranberry from edges. Cookies will keep for 5 days at room temperature in an airtight container.

Recipe by Martha Stewart

Strawberry Jam

Ingredients:

5 cups strawberries, washed and mashed

1/4 cup lemon juice

3 cups of sugar

1 pkg. powdered fruits pectin (for thickening)

Saucepan

Large Bowl

Ladle

Sterilized Jars

Directions:

Wash and hull strawberries, mash in a large bowl, one layer at a time.

Combine strawberries and lemon juice in a large saucepan. Gradually stir in pectin, bringing mixture to a rolling boil.

Add sugar, stirring to dissolve. Return mixture to a full boil, stirring constantly for one minute. Remove from heat.

Skim foam from mixture, if necessary. Ladle into sterilized jars. Wipe rims of jars before sealing. Process in hot water bath for 10 minutes.

Remove and let cool for 10 to 20 hours. This allows settling time. Jam can be eaten when cooled and thickened, and will last up to one year if stored in a cool place.

Recipe by eHow.com

Buttermilk Biscuits

Ingredients:

2 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 cup unsalted butter, cold and cut into cubes
3/4 cup buttermilk, chilled, plus additional for brushing

Directions:

Preheat oven to 425 degree F. Line a baking sheet with parchment paper.

In a medium bowl mix together the flour, baking powder, baking soda, and salt. Mix in the butter with a pastry cutter or a fork until mixture resembles coarse meal. Add the buttermilk and stir until the dough comes together in a ball.

On a lightly floured surface, gather the dough into a bowl and kneed gently 6 times. Pat dough into a 10 inch circle and about 1/2 inch thick. Cut dough into three inch rounds with a  lightly floured cutter. Place on the prepared baking sheet about 2 inches apart. Brush with buttermilk.

Bake until golden brown, about 12 to 15 minutes. Transfer to a wire rack to cool.

Makes 8 large biscuits

Recipe by: Completely Delicious Blog

Blueberry Cheesecake

Ingredients:

Sweet Shortcrust Pastry:
90 g Unsalted butter, room temperature
50 g Sugar
1 Egg yolk
1/3 teaspoon Vanilla extract
180 g All purpose flour

Filling:
125 g Fresh Blueberries
180 g Sugar
Juice of half fresh lemon
600 g Cream Cheese
1 cup Sour Cream
2 Eggs

Topping:
200-250 g Fresh Blueberries
50 g Sugar
1 teaspoon Cornstarch
Zest and juice of one fresh Lemon

Directions:

Preheat the oven to 180C/350F. Make the pastry by mixing all the ingredients into a dough. Press the dough firmly against the bottom of a 26 cm spring form baking pan. Prick the bottom dough all over with a fork. Pre-bake the dough for 12 minutes. Remove and let cool. Adjust the oven to 160C/320F. Set a deep baking tray half filled with hot water top with a wire rack on the bottom of the oven.

In a saucepan cook blueberries, 50 grams of sugar, and lemon juice over the low heat until syrupy. Set aside to cool. Beat the cream cheese, sour cream and the rest of the sugar until smooth. Add in syrupy blueberries and eggs.

Pour the filling into the pre-baked pastry and bake for 65 minutes. Turn off the oven and let the cheese cake cool down inside. Cool the cheesecake completely. Combine all the ingredients for the topping in a saucepan and cook until thick over medium heat. Let cool and pour over the cheesecake.

Recipe by Angiesrecipe.blog

Homemade Bagels

Ingredients:

1 cup and 1 tablespoon warm water (110 degrees F/45 degrees C)
1 1/2 teaspoon salt
2 tablespoon white sugar
3 cup bread flour
1 1/4 teaspoon active dry yeast
3 quarts boiling water
3 tablespoons white sugar
1 tablespoon cornmeal
1 egg white
1 tablespoon white and black sesame seeds
garlic powder (optional)

Directions:

Place water, sugar and yeast in the bowl of a mixer and let sit until foamy about 5 minutes. Mix together flour and salt and slowly add to the yeast mixture until completely combined. Using the dough hook or by hand, knead for about 2 minutes until the dough is smooth.

When dough is smooth, and elastic. Place in a bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour until doubled.

Cut dough into 10 equal pieces (for smaller bagels) or 6 equal pieces (for larger bagels), and roll each into a small ball. Flatten balls slightly. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole.

While dough is resting, boil 3 quarts of water in large wide stockpot.  Once water has reached a boil, add the three tablespoons of sugar. Boil half the bagels at the time 30 seconds on each side, turning carefully.

Dry on a towel. Brush the bagels with 1 egg white beaten and sprinkle on top sesame seeds and garlic powder.

Bake at 200 degrees (preheated oven) for 15-20 minutes or until brown.

Recipe Adapted by cookwithlaura

Creamy Sesame Salad Dressing

Ingredients:

2 tablespoon ground white sesame seeds
1 teaspoon rice vinegar
1 teaspoon vegetable oil
1 teaspoon sugar
1 teaspoon soy sauce
1 teaspoon grated onion
1 to 2 teaspoon mayonnaise

Preparation:

Mix all ingredients in a bowl. Add mayonnaise as you like.

Recipe by Setsuko Yoshizuka

Baked Mussels in Dynamite Sauce

Ingredients:

2 dozen New Zealand Green Mussels (frozen or fresh)
3/4 caup Kewpie Mayonnaise
1 teaspoon of Sriacha
1 tablespoon of Masago (smelt roe)

Directions:

Pre-heat your oven to 350 degrees.

Arrange the mussels on the half shell, meat side up, on baking pan.

To prepare the sauce, add the Kewpie mayo, Sriacha and Masago together. Do a taste test here. If you like the sauce to be hotter, add a little more Sriacha. If you want it to be milder, add a few squirts of Kewpie mayo.

Spoon the sauce over each mussel. Put just enough to cover the meat completely.

Place the mussels in oven to cook.

Cook until the sauce bubbles and gets golden brown with a few dark spots forming. The total cooking time should not exceed 15 minutes.

Serve immediately.


Recipe by Monster Munching

Peanut Blossom Cookies

Ingredient:

1/2 cup (113 g) unsalted butter, room temperature

3/4 cup (185 g) peanut butter (smooth or crunchy)

1/3 cup (70 g) light brown sugar

1/3 cup (65 g) granulated white sugar

1 large egg

1 teaspoon pure vanilla extract

2 tablespoon milk

1 1/2 cups (195 g) all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Coating:

1/3 cup (65 g) granulated white sugar

Garnish:

48 milk chocolate Kisses, unwrapped

Directions:

Line three baking sheets with parchment paper. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter.  Add the peanut butter and sugars and beat until light and fluffy (about 2-3 minutes). Add the egg and vanilla extract and beat to combine. Beat in the milk. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls.

Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven.

Roll the batter into 1 inch (2.54) roll balls. Place the granulated white sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches (5 cm) apart.

Bake the cookies for about 8-10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place a chocolate Kiss in the center of each cookie, pressing down until the cookie just starts to crack. Cool completely on a wire rack.

Jiaozi (Chinese Dumplings)

Ingredients:

1/2 cup finely chopped Bok Choy leaves
1/2 cup finely chopped Sui Choy (Napa cabbage)
1/4 cup finely chopped green onion (Spring Onion)
1/4 cup chopped water chestnuts
1 pound ground pork
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
2 teaspoon Chinese rice wine or dry sherry
1 teaspoon Asian sesame oil
1 package wonton or gyoza wrappers
1 tablespoon cornstarch mixed with 2 tablespoon water, or 1 lightly beaten egg white
1 cup water, or as needed

Directions:

Combine the first 10 ingredients in a large bowl, using your finger to mix everything together. (Note: If preparing the filling ahead of time, store in a sealed container in the refrigerator until ready to use).

Fill each wrapper with a heaping teaspoon of the pork filling. Add the filling in the middle of the dumpling wrapper, using your finger to spread it out toward the sides. Be sure not to overfill or to spread the filling too close to the edge of the wrapper.

To fold the dumpling, moisten the edges of the wrapper with the egg white or mixture of water and cornstarch (this makes it easier to seal). Gently lift the edges of the moistened wrapper over the filling. Crimp the edges of the wrapper and pinch together to seal.

Heat a wok or nonstick skillet on medium-high heat and add 1 tablespoon oil. Add 10-12 dumplings, and cook for 2 to 3 minutes, until the bottom is browned. Add 1/3 cup water cover, and steam the dumplings until the liquid is absorbed (about 5 minutes). Remove and cook the remainder of the dumplings. Serve alone, with soy sauce.

Recipe by Joelen's Culinary Adventures

Pepperoni Pizza Puffs

Ingredients:

3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces pepperoni, cut into small cubes (about 1 cup)
1/2 cup pizza sauce
2 Tablespoons finely chopped fresh basil
1/4 cup grated parmesan cheese (optional)

Directions:

Preheat oven to 375 degree F. Grease a 24-cup mini muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.

Stir the batter and divide amoung the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil. Sprinkle the puffs with the remaining 1 Tablespoon basil. Serve the puffs with the pizza sauce for dipping.

Recipe by: Circle B Kitchen

Blondies

Ingredients:

3/4 cup (75 g) pecan halves
1/2 cup (113 g) unsalted butter
1 cup (130 g) all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 large egg
3/4 cup packed (160 g) light brown sugar
1 teaspoon pure vanilla extract
3.5 ounce (100 g) bar of good quality white chocolate, coarsely chopped or 1/2 cup of white chocolate chips.

Directions:

Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8x8 inch (20 x 20 cm) square baking pan.

Place the pecans on a baking sheet and bake for 8-10 minutes or until brown and fragrant. Remove from oven, let cool, then chop coarsely.

Meanwhile, in a small saucepan, melt the butter. Remove from heat and let cool to room temperature.

In a bowl, whisk together the flour, salt, and baking soda.

In the bowl of your electric mixer (or with a hand mixer), beat the egg and brown sugar until light and frothy (2-3 minutes). Beat in the vanilla extract and then the melted butter. Scrape down the sides of the bowl then, on low speed, beat in the flour mixture until incorporated. Fold in the chopped pecans and chopped white chocolate.

Pour the batter into the prepared pan, smooth the top, and bake for about 25-30 minutes, or until the top of the brownies are dry, golden brown, and a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and place on a wire rack. Cool completely before cutting into squares.

Store, covered, for two to three days. Can freeze for longer storage.

Makes about 16 brownies.

Recipe by: Joy of Baking

Peanut Butter Raisin Cookies

Ingredients:

3/4 cup (170 g) unsalted butter, room temperature
1/2 cup (105 g) light brown sugar
1/2 cup (100 g) granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup (185 g) peanut butter (smooth or crunchy)
2 cups (260 g) all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisin (optional)

Directions:

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2-3 minutes). Beat in the peanut butter. Add the egg and vanilla extract and beat to combine. In a separate bowl whisk together the flour, baking soda, and salt. Ad to the peanut butter mixture and beat until incorporated. Fold in the chopped peanuts, if using. (If the batter is too soft to form into balls, place in the refrigerator for about an hour or until firm.)

Roll the batter into 1 inch (2.5 cm) balls. Transfer the cookies to the prepared baking sheet, placing about 2 inches (5 cm) apart. Then, using the tines of the fork that has been dipped in white granulated sugar, make a crisscross pattern.

Bake the cookies for about 10 to 12 minutes, or until the cookies are lightly browned around the edges. Remove from oven and place on a wire rack to cool. Can be stored at room temperature, in an airtight container, for about a week. Freeze for longer storage.

Make about 40 cookies.

Recipe by: Joy of Baking