sugar

  • Beignets

    Beignets
    Beignets
    (Makes @20 )


    1 package dry active yeast ⅔ cup warm milk
    1 egg
    4 tblsp butter, softened
    ¼ cup sugar
    1 tsp vanilla
    ½ tsp salt
    1 tsp lemon zest, grated
    2¼ to 2⅔ cups all purpose flour
    Oil for frying
    powdered sugar


    NOTES:Made famous at the Cafe DuMonde in New Orleans! Delicious!! If you want to mimic Cafe Du Mondes then just cut the dough in the last step into 2 inch by 2½ inch rectangles, let those rise for ½ hour and then fry.

    Sprinkle the yeast over the warm milk in a large bowl, stir and let stand about 5 minutes to dissolve. Add the egg, butter, sugar, vanilla, salt and lemon zest and beat until blended; small lumps of butter will dissolve with further mixing. Add 1½ cups flour and beat vigorously until smooth. Add enough of the remaining flour to make a soft but manageable dough.

    Turn out onto a lightly floured surface and knead for 2 minutes, then let rest for 10 minutes. Resume kneading for another 7-10 minutes, or until the dough is smooth and elastic, sprinkling on additional flour to keep it from being too sticky.

    Place in a greased bowl, cover and let rise until double in bulk.

    Punch the dough down and on a floured surface, push, pat and roll it to an 8x16 inch rectangle. Using a sharp knife, cut into strips about ¾ inch wide and 8 inches long.

    Form each strip into a loose knot. Let the beignets rise, about 30 minutes.

    Heat at least 2 inches of oil to 365º . Fry 3 or 4 beignets at a time, turning them frequently until puffy and golden brown, 2-3 minutes total. Remove with a slotted spoon, drain on paper towels. Sieve a light dusting of powdered sugar over them while still warm.

  • Char Siu Bao (Baked BBQ Pork Buns)

    Char Siu Bao
    Char Sui Bao
    (Makes 6-8)


    Filling
    Char Siu Pork, ¼ to ½ inch cubes

    Filling Sauce
    2 tblsp Char Siu Sauce (marinade)
    1 tblsp Oyster sauce
    1½ tblsp dark soy sauce
    1 tblsp Sesame oil
    1 tsp white pepper
    1 tsp Chinese 5 spice
    2 tblsp sugar
    1 tsp scallion oil, optional

    Slurry (thickener for filling)
    2 tsp cornstarch
    2 tsp water

    Bao
    400g strong bread flour
    25g butter
    70g fine sugar
    2g salt
    7g fast action dry yeast
    200g warm water (the yeast I use requires the liquid be 120-130 degrees F.)

    Egg Wash
    1 egg
    1 tblsp milk or water


    NOTES:The bread measurements are all in grams because being exact in baking recipes almost always means you will get a great result! There was not any dough that was too sticky and it just takes the guess work out of the equation! I have used a version of this model for years!

    For the pork, I used a boneless butt/shoulder, cut into 1 inch by 1 inch and however long they are logs. Marinate for 2-3 days in your char siu marinade. Using a grill, bbq the pork, we like small really dark areas, yes they look a little burnt here and there, but are actually a combination of the sugar over-carmelizing and the char of the grill. In my circle of friends this is now known as "candy meat"!
    After grilling, let them rest and then cube up the Char Siu Bao portion and set aside, (save any leftover for another meal!

    For the filling sauce, in a small cup, mix the corn starch and water together to form a 'slurry' which will be used to thicken the filling sauce and set aside.
    Add the rest of the ingredients to a small sauce pan, mix together and turn on the heat to medium until the misture is boiling, then turn the heat down to low, and add a tblspoon of the hot mixture to the slurry mixing while you pur it in, once mixed add back to the hot sauce pan miixture stirring while your adding it. now let the sauce come to a simmer and let it reduce until its super thick and sort of oozes, this will take between 2 and 5 minutes depending on the stove heat. Once thick set aside let cool, if you want, transfer the mixture to a different bowl to facilitate cooling.

    For the Bao, Let the yeast bloom (5-10 minutes) after adding warm water and a tblsp of the sugar from the 70 grams.
    Add all the flour to a mixer with a dough hook. (Or you can hand mix it) Add the salt and sugar mix until blended.
    Now add half of the bloomed yeast/water mixture, mixing on low speed, then slowly add the remaining yeast/water until it is all incorporated and a dough forms, you may need a rubber spatula to scrape down the sides or stir up the bottom.
    Now add push the softened butter into the dough and let the mixer run at slightly faster then medium speed for 4 minutes. Make sure the butter isn't pooling outside the dough and gets mixed in to it.
    Remove the dough and hand kneed for a minute and form a ball, pulling the top to the bottom to create surface tension before resting in a lightly oiled bowl covered with a damp tea towel for 1½ hours. (There are plenty of YouTube videos with bakers forming the dough balls.)
    After 1½ hours rising, divide the dough in to 6 parts for large baos (about 4 oz each) or for smaller baos divide into 8 pieces.

    Putting it all together: Roll the bao pieces into circles 3-4 inches in diameter, then add a heaping tablespoonful of the filling into the center, pull up 2 opposite sides together without the filling touching the edges or it will not stick together, pinch the sides then follow the 2 remaining areas that are left and pinch shut, bring the pinched ends together crimping the dough together so they do not leak during baking and then the seem ends up at the bottom of the bun.
    Put them on a cookie sheet lined with parchment paper and best if you have one insert a rack in the tray and add the parchment paper to the rack grid rack lined with parchment paper insted of the cookie sheet. This will prevent the bottom from burning. Let them rise for 30 minutes once filled.
    After the 30 minutes, brush the tops and sides with the egg wash.
    Put them in the center of a pre-warmed oven at 350 degrees F. for 15-20 minutes. I always take a look at them after 10 minutes in any case. You never know. They should look golden brown and delicious when they are done!

  • Chicken Liver Pate

    Chicken Liver Pate
    Chicken Liver Pate
    (Makes 2 loaves)


    2.2 lbs chicken liver
    1.3 lbs lean ground pork
    ½ gallon milk
    ⅓ cup of sugar
    3 tsp, fine ground black pepper
    ⅓ cup Better Than Bouillon Chicken, mixed with a tblsp warm water
    7 tblsp butter
    10½ oz butter (300 grams)
    2 yellow onions
    6 medium shallots
    15 garlic cloves, peeled
    ⅔ lb white bread (300 grams)
    6 eggs
    6 pieces of thinly cut bacon


    NOTES:Freezes for up to 6 months, Refrigerator for 1 - 2 weeks. This is great as the pate in a banh mi sandwich or just on crackers!

    Wash the chicken livers in cold water. Cover the chicken livers in milk (to leach out the liver toxins) for 15 minutes.

    Meanwhile chop the 2 onions into medium sized slivers by cutting the skinned onion in half lengthwise and then cutting it into 8 slices then cut those slice in half in one cut, then repeat on the other onion haf and then the other onion repeat, then set onion shards aside. And cut up the 6 shallots into halves then add to a processor and finely mince them and set aside. Now add all the garlic and process it until it's finely minced and set aside.

    Add just enough milk to the bread to soak them for 5 minutes.

    Now that the chicken liver has soaked in the milk for 15 minutes, drain the milk away and rinse the livers two more times in cold water again and then drain away the water. Now remove the sinew and fat from the livers, saving the livers aside.

    Add 3⅔ tblsp butter to a hot wok or large frying pan on medium heat, add half the minced garlic and half the minced shallots and stir fry for 1-2 minutes. Now add the chicken livers and stir fry until they are medium well done (a small amount of pink left). Strain away the liquid and set the chicken livers aside. In the same pan devoid of liquid, add another 3⅔ tblsp butter over medium heat and add to it the other half of the minced shallots and garlic, stir fry for 1-2 minutes and add the ground pork and mix into the garlic and shallots, then add the onions and stir fry them all with pork, ginger and garlic until medium well (some pink in the pork).

    In a large steel bowl or pot, combine the chicken liver mixture with the ground pork and onion mixture and add the ⅓ cup of sugar and the ⅓ cup of chicken bouillon, 3 tsp fresh cracked black pepper and the bread (drain the milk but don't squeeze out the bread), now add in the 10½ oz of butter and then the 6 eggs and then mix well.

    In a blender we're going to grind this all, in batches, until it is of a smooth consistency. A nice milkshake! Not!

    Prepare a few loaf pans with 3 slices of bacon across the length of the bottom of each loaf pan, using a ladle or pouring carefully fill the rest of the loaf pan up with the pate mixture, leaving about a half inch of room from the top. Cover tightly with foil. Put into a steamer for 2 hours. Remove and discard the bacon and then refrigerate the pate loaf for another hour, before serving.

  • Chocolate Mousse

    Chocolate Mousse
    Chocolate Mousse
    (Serves 6)


    ¾ cup semi-sweet chocolate chips
    3 egg yolks, lightly beaten
    4½ tsp vanilla extract
    1½ cups heavy whipping cream
    3 tblsp sugar, fine


    NOTES: Try layering this mousse with the orange mousse!

    Stir the chocolate in a double boiler and melt.

    Add a small amount of the melted chocolate to the egg yolks, then add the yolks to the chocolate mix, mix well and cook for 2 minutes. Stir in the vanilla. And set aside.

    Beat the cream until it begins to thicken, then add the sugar and beat until stiff peaks form.

    Fold the chocolate into the cream. Refrigerate for 2 hours.

  • Corn Cakes

    Corn Cakes
    Corn Cakes
    (Makes @8-10)


    1½ cups fine yellow corn meal
    1¼ cups all-purpose flour
    ¼ cup granulated sugar
    1 tblsp baking powder
    ¼ tsp salt
    1¾ cups buttermilk
    1 large egg
    1 Tbsp olive oil or vegetable oil
    1 Tbsp honey


    NOTES:I like making savory pancakes by topping the pancakes with shredded cheese and sliced chilies, flip over after a few minutes of cooking on medium heat, serve with a dollop of sour cream and sprinkle with chives. You could also bake them in a muffin tin adding a wide variety of extras like cheese, ham, crumbled bacon, sausage, fried potatoes, sautéed vegetables, (Your only limited by your imagination), bake at 350 F. for 10 minutes.

    Mix the wet ingredients separately and then mix the dry ingredients separately, then combine the two mixes.

    In a medium low pan add some vegetable oil until it heats up, pour enough batter to make a round pancake, they can be anywhere from 2 inches across to 4 inches. Fry until you can see the center of the cakes have the tell-tale sunken batter holes, about 2 to 2½ minutes each side depending on the heat and what your pan is made of.

    Remove from pan and dab on a paper towel if needed and serve.

  • Corn Dogs

    Corn Dogs
    Corn Dogs
    (Makes @8-10)


    1 package of 6 or 8 hot dogs (Your favorite)
    6/8 wooden skewers
    1½ cups fine yellow corn meal
    1¼ cups all-purpose flour
    ¼ cup granulated sugar
    1 tblsp baking powder
    ¼ tsp salt
    1¾ cups buttermilk
    1 large egg
    1 Tbsp olive oil or vegetable oil
    1 Tbsp honey


    NOTES: If you have leftover batter, don't throw it away, I like making savory pancakes in a hot pan with butter then add the batter, top with shredded cheese, sliced chilies, flip over after a few minutes of cooking on medium heat, serve with a dollap of sour cream. You could also bake them in a muffin tin and add some cheese, ham, bacon, sausage, fried potatoes, sauted vegetables, (Your only limited by your imagination), bake at 350 F. for 10 minutes.

    Mix the wet ingredients seperatly and then mix the dry ingredients seperatly, then combine the two mixes.

    Dry the hot dog(s) on a paper towel before putting the stick into the end puching it in until only 1 to 2 inches remains outside the hot dog. Make sure the hot dog with stick clear your pot of oils diameter, if not trim down the stick or push the stick into the hot dog further.

    It is easiest to place the batter in a tall mug or similar object, long enough to accomodate the hot dog length. Once the oil reaches 350-360°F. Dip your hot dog into the batter and remove using a twisting motion to avoid air bubbles, keep trying until no air bubbles, place the tip of the battered dog into the oil, spinning it around and slowlyly dipping and spinning as close as you can get into the oil before letting go of the stick. Fry one or two at a time depending on your pot size, for about 3 minutes, make sure the frying corn dog is rotated for even cooking on all sides.

    Remove from oil onto a paper towel. Enjoy with some honey mustard!

  • Eggplant Yum Yum

    Eggplant Yum Yum

    Eggplant Yum Yum


    (Serves 4)

    3 Japanese or Chinese Eggplant (Long and thin variety)
    2-3 tblsp Peanut Oil or Vegetable Oil
    4 tblsp Rice Wine Vinegar
    1½ tblsp Soy Sauce
    1 tsp Sesame Oil
    1 tblsp Sugar
    1 tsp Corn Starch
    1 tsp Red Pepper Flakes

    1 dozen basil leaves, fresh & whole (optional)

    NOTES: Imagine the possibilities; vegetable medley yum yum! I also like to toss in whole basil leave at the sauce tightening stage!

    Mix the rice wine vinegar, soy sauce, sesame oil, sugar, corn starch and red pepper flakes together well then set aside.

    Cut the ends off the eggplants and discard. Split the eggplants in half length-wise and then cut 1¼ inch segments.

    Heat up a large skillet with the 3 tblsp Peanut Oil on medium heat. Once hot add the eggplant and toss immediately until you've given the eggplant alight coat of oil, now fry and every 3 or 4 minutes turn the eggplants. After 12-15 minutes they should be cooked but not mushy.

    Add the sauce on top of the eggplant and toss around for a minute, the sauce will tighten up and now its done!

    Add on top of your favorite cooked rice, yum yum!

  • English Crumpets

    English Crumpets
    English Crumpets
    (Makes 6)


    6.3 oz (180g) All-purpose flour
    1 cup (235g) Lukewarm water 104°F
    1 tsp (4g) Dry active yeast
    ½ tsp (4g) Salt
    1 tsp (4g) Baking powder
    1 tsp (6g) Sugar
    1 tblsp Olive oil and 1 oz soft butter, for greasing the crumpet rings


    NOTES: You will need 4 to 6 crumpet rings/molds for this recipe. You can freeze the crumpets after baking and cooling or keep them in your fridge until needed.
     

    Add the sugar and yeast to the warm water, mix well and allow the yeast to "proof" for 10 minutes until it foams up.

    After proofing the yeast add the yeast mixture to a bowl. Add the flour and salt to the bowl, and sift in the baking powder, pushing any lumps through with your fingers.

    Whisk the mixture for 2 minutes making sure to scrape the sides of the bowl down while whisking.
    (If you are using an electric whisk, beat for only 1 minute.)
    A final scraping down of the sides of the bowl again then cover the bowl with a tea towel, put it in a warm spot and let it rest for 45 minutes.

    At the end of the 45 minutes, heat up a large non stick frying pan to 375°F.
    Then add the olive oil and soft butter to a bowl, using a pastry brush coat the inside of one of the rings with the mixture, place the ring into the hot pan.

    Your crumpet mix should now be active and bubbly. Spoon the mixture into the hot ring halfway up. Do the same for 3 more rings but don’t overcrowd the pan, you need space to move the rings around.

    It is very important to keep the temperature constant at 375°F, any hotter the bottoms will burn before the tops get cooked. After 5 minutes you'll see the classic crumpet bubbles start to appear around the edges of the crumpets. Using a small pointy knife to pop any stubborn bubbles.

    Once the mixture has dried out around the edges, use an oven mitt to lift off the rings. Once you see that the middles are less gooey, you can carefully turn them over to brown the tops.

    When they're golden brown and delicious remove them from the pan and onto a wire rack to cool.

    To serve these crumpets, toast them for 3 minutes and top with your favorite topping(s) like butter or jam or butter and jam!

  • English Muffins

    English Muffins
    English Muffins
    (Makes 8)


    12.3 oz (350g) Strong white bread flour
    1 tsp (4g) Dry Active Yeast
    ¾ tsp (6g) Salt
    ½ oz (15g) Sugar
    ½ oz (15g) Butter, softened
    1 Large egg (beaten)
    6.7 oz (190g) Milk


    NOTES: Soft wheat flours, like all-purpose flour, are usually about 8 - 12 percent protein, while hard wheat flours, like bread flour, contain around 12 - 15 percent protein. More protein means a higher gluten count which gives hearty bread its structure and chew.
     

    Add the egg, milk, sugar and yeast to a jug, and thoroughly mix, set it aside for 10 minutes, until it activates and foams up.
    Add the flour and salt to a large bowl, and mix together, then form a well in the middle.
    Add the activated yeast mixture to the well, followed by the soft butter, mix it together until you have a sticky dough, cover the bowl with a tea towel and put it in a warm spot for 45 minutes.

    When the time's up, turn out the dough onto a floured surface, spread a tsp of vegetable oil around the now empty bowl, knock the dough down and form it into a ball and place it back into the oiled bowl, coat the dough in the oil, cover the bowl and let it rise again for another 45 minutes.

    Prepare a baking tray, by sprinkling some course semolina flour on it (traditional), or ordinary flour.
    Turn out the dough onto a floured surface, this time carefully flatten it by hand, and using a rolling pin, roll it to approx ½ inch thick (13mm).
    Using a 3 inch cookie/buscuit/scone cutter and cut out 6 circles, place them on the prepared baking tray, roll up the scraps of the dough into a ball and then roll it back out to ½ inch and cut a further 2 circles, you should now have 8 muffins.

    Cover the muffins with a dry tea towel and let the muffins rise in a warm spot for 30 minutes.

    Take a large frying pan or griddle, no oil, heat it up to about 390°F (200°C), and place 3 or 4 muffins at a time and cook them for 4 - 5 minutes on both sides, once they are golden brown and firm to the touch, remove from the pan and repeat with the rest.

    These can be frozen, just defrost in the microwave and cut in half, or being very careful use a serrated knife to split the frozen muffin, then in either case, toast that muffin for 4-7 minutes, depending on your preference of crispiness. Enjoy!

  • Espresso Cupcakes

    Espresso Cupcakes

    Espresso Cupcakes (Makes 45 mini cupcakes)


    2 cups sugar
    1¾ cup flour
    ¾ cup unsweetened Dutch cocoa
    1½ tsp baking soda
    1½ tsp baking powder
    1 tsp salt
    ½ cup coconut oil, melted and cooled
    2 large eggs
    1 cup milk, room temperature
    3 tsp vanilla extract
    1 cup espresso or strong coffee


    NOTES: The original recipe is from vanilla and bean .com - I use a plastic bag (like a piping bag, to fill with the batter, then I cut a corner off and fill the cupcakes this way, it makes less of a mess!)
     

    Pre-heat the oven to 350°F.
    Add the sugar, sifted flour, cocoa powder, baking powder, baking soda and salt to a large mixing bowl, whisk together and set aside.

    In a small bowl, beat the 2 eggs, oil milk and vanilla. Add to the sugar mixture until incorporated, 30 seconds.
    Add the espresso and mix into sugar and egg mixture. The batter is supposed to be runny. Let the batter sit for 5 minutes.

    Line a cupcake pan with paper cupcake cups and fill each one ¾ of the way full.
    Bake for 22-25 minutes, check for doneness at 22 minutes, using a toothpick inserted into the center top of the cupcake, which will come out clean when the cupcakes fully cooked.
    Remove from heat and let cool in the pan for 10 minutes. Then remove from pan and let cool completely.

    Once cooled serve or frost with your favorite frosting!

    Or...go over-the-top by filling the cupcakes with marshmallow cream filling and then use a mocha icing!

  • Lemongrass Beef

    Lemongrass Beef
    Lemongrass Beef
    (Makes 1.5lbs)


    1½ lbs cheap cut of beef,
    3 stalks of lemongrass
    5 tbsp Sugar
    ½ cup fish sauce
    2 Shallots, diced
    10 cloves garlic, roughly chopped
    2 tbsp Vegetable oil


    NOTES:

    Put the beef in the freezer for 45 minutes, this makes it easier to cut thin consistant slices.

    Remove the hard parts of the lemongrass and cut into small circles, chop up the shallot and garlic, add the lemongrass, shallot and garlic to the food processor and to this add the sugar and fish sauce and process, while processing add the 2 tblsp of vegetable oil. Pour the marinade into a large bowl or container. Cut the beef into 1/8th inch thin slices, be cinsistant with the thickness. Add them to the marinade and miz them in so all sides of the beef slices are coated. Cover and refrigerate for 1 hour or up to 12 hours.

    This beef is best cooked on a very hot grill 1-2 minutes per side depending on how hot is is. Remember there is sugar in the marinade and it will get black if your cooking it too long, whether it's on the grill or in a hot pan.

    Serve with noodles or rice or use in banh mi sandwiches.

  • Molten Chocolate Souffle

    Molten Chocolate Souffle
    Molten Chocolate Souffle
    (Makes 12, 6oz ramekins)

    12 oz bitter-sweet chocolate chips
    1½ tblsp butter
    1½ tblsp all purpose flour
    ¾ cup milk
    4½ egg yolks
    1½ tsp vanilla extract
    6 egg whites
    ¼ tsp cream of tartar
    3/8ths cup of fine white sugar
    4 tblsp confectioners sugar (for dusting)
    whipped cream, lightly sweetened (for garnish)
    raspberries (for garnish), optional

    NOTES: Also known as Chocolate Volcano.

    Pre-heat oven to 350°F Lightly butter ramekins and dust with confectioners sugar, place on a cookie sheet and set aside.

    In a double boiler, over barely simmering water, melt the chocolate, stirring occasionally until smooth. Remove from heat.

    In a small sauce pan melt the butter over moderate heat. Stir in the flour and cook until thickened but not browned, 1-2 minutes. Add the milk and whisk briskly until smooth and thick, about 3 minutes. Remove from heat. Add the melted chocolate and whisk until smooth. Whisk in the egg yolks and vanilla extract. Set aside.

    In a medium mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
    Gradually sprinkle the granulated sugar on top and beat at high speed until the egg whites are stiff but not dry.

    Using a rubber spatula fold ¼ of the whites into the chocolate mixture to lighten it, then fold in the remaining whites.

    Spoon the mixture into the ramekins (¾ full) (at this point they can now be covered up and refrigerated, up to one day in advance.)

    Bake 15-17 minutes, until puffed and slightly cracked. Upon insertion of a wooden stick/toothpick, it should be moist, not runny.

    Serve warm with whipped cream and/or fresh berries like raspberries!

  • Muffaletta Bread (Muffuletta)

    Muffaletta Bread
    Muffaletta Bread (Muffuletta)
    (Makes 2)


    1¼ cups water
    2 tblsp shortening
    3 cups flour
    1 tblsp sugar
    1½ tsp salt
    1 tblsp yeast
    1 egg white & 1 tblsp water (egg wash)
    sesame seeds, optional


    NOTES:
     

    Combine the water, yeast and sugar in the large bowl, stir well and let 'proof' for 5-10 minutes or until foamy.
    In a mixer bowl, combine the flour, salt, and lard and knead in the butter with your hands until broken up into very small pieces. When the yeast is foamy, put the dough hook attachment on the mixer and gradually add the flour mixture on low speed until its all incorporated.
    Scrape the sides down between additions. When the dough comes together, take it out of the mixer and onto a floured work surface and knead until smooth and elastic about 5-10 minutes, adding more flour if necessary.

    Coat a large bowl lightly with the olive oil, then put the dough in, turning once to coat both sides then cover loosely with a clean dry towel or plastic wrap.
    Let the dough rise in a warm place until doubled in bulk, about 1-1/2 hours.

    Punch the dough down split into 2 equal pieces and shape into 2 flat rounds about 9 inches across (it will expand to about 10"). Place the dough on a lightly oiled parchment paper lined baking sheet. Sprinkle the top with sesame seeds, about 2-3 tbsp should do it, then press them lightly into the dough. Loosely cover the loaf and let rise until doubled in bulk, about 1 hour. When the dough has risen, remove the cover, gently brush with the egg wash, sprinkle with sesame seeds if your using them, then put into a pre-heated 400°F oven for 10 minutes. Turn the heat down to 375°F for an additional 10 minutes or until the loaf(s) are golden brown and sounds hollow when tapped.

  • Nuoc Cham Sauce (Vietnamese dipping sauce)

    Nuoc Cham Sauce a Vietnamese dipping sauce
    Nuoc Cham Sauce (Vietnamese dipping sauce)
    (Serves)


    2 tbsp sugar
    2 tbsp lime juice
    2 tbsp fish sauce
    2 tbsp water
    2 cloves garlic, minced
    2 Thai red chilies, thinly sliced


    NOTES: I like mine spicy! You may want to bump the heat down and only use 1 chili.
     

    Mix all the ingredients until the sugar is dissolved.

  • Orange Sauce (for Orange Chicken)

    Orange Sauce

    Orange Sauce (for Orange Chicken) (Serves)


    ½ cup oyster sauce
    ½ cup sugar
    3 oz orange juice
    3 oz rice wine vinegar
    1 tblsp cornstarch, (mixed into the rice wine vinegar as a slurry)
    2 tblsp soy sauce
    1 tblsp hoisin sauce
    1½ tsp sweet paprika
    1 drop red food coloring, optional


    NOTES:
     

    Mix rice wine vinegar with corn starch, set aside. Mix all ingredients together, warm up on low heat, add the cornstarch/vinegar slurry, mix well, slowly bring up the heat until the desired consistency, a fairly thick sauce. Serve over crispy fried chicken and steamed broccoli and fried rice, garnish with some chopped green onions.

  • Pastry Cream

    Pastry Cream
    Pastry Cream
    (makes enough for @ 12 cream puffs)
    1 cup milk, scalded
    ½ tsp vanilla OR a half vanilla bean split and scraped for its seeds
    3 egg yolks
    ¼ cup sugar
    2 tblsp flour
    ½ tblsp butter

    NOTES: Rinsing your sauce pan in cold water before adding the milk will help to prevent burning of the pastry cream.

    Instructions

    Beat the egg yolks with the sugar until thick and light colored.

    Add the flour and whisk in the boiled milk.
    Stir constantly over low heat, with the whisk until the mixture is smooth and thick.

    Add the vanilla and a 1/2 tblsp butter, stirring until the butter melts.

    Some people like to press the cream through a strainer, for a finer consistency and to make sure there are no lumps.

    Cool in an ice bath before refrigerating and then cover the pastry cream with a piece of wax paper, making sure there's no air between the wax paper and the cream, then cover with plastic wrap until ready to use, up to 1 week.

     

  • Peanut Blossom Cookies

    Peanut Blossom Cookies
    Peanut Blossom Cookies
    (Makes @48 cookies)

    1¾ cups all purpose flour
    ½ cup sugar
    ½ cup firmly packed brown sugar
    1 tsp baking soda
    ½ tsp salt
    ½ cup shortening
    ½ cup peanut butter
    1 egg
    2 tblsp milk
    1 tsp vanilla
    48 milk chocolate candy kisses

    NOTES:

    Pre-heat oven to 375°F. In a large mixer bowl, combine all ingredients except the candy kisses.

    Blend well at low speeds. Shape into balls, using a rounded teaspoon for each. Roll balls in additional sugar; place on an ungreased cookie sheets.

    Bake at 375 for 10-12 minutes. Remove from oven, top each with a candy kiss, pressing down firmly so cookie cracks around edge.

  • Pickled Daikon and Carrots (Do Chua/Vietnamese)

    Pickled Daikon and Carrots - Do Chua
    Pickled Daikon and Carrots (Do Chua/Vietnamese)
    (Serves )


    1 Carrot
    ⅓ Daikon radish
    4 tbsp Sugar
    1 cup Hot water
    ½ cup Distilled white vinegar
    1 tsp Salt


    NOTES:

    Cut the daikon radish into match sticks about 3 inches long. Do the same to the carrot. Put the carrots and daikon into a large bowl and sprinkle the salt on them, give them a quick mix and set aside for 10 minutes, meanwhile add the water sugar and vinegar to a pot and only heat up until the sugar dissolves, giving it a few stirs to help it along, then remove immediately from the heat and pour into a mason jar and let cool. Once cool add the daikon and carrot strips and cover tightly. Let sit in the fridge for an hour, up to three days. I rotated my jar by turning it on its side then on its top, etc., to make sure all the daikon's and carrots got marinated evenly.

  • Salt and Pepper Pork Chops

    Salt and Pepper Pork
    Salt and Pepper Pork
    (Serves 2-4)


    Main Ingredients
    1 lb thin sliced pork loin or pork chops
    ¼ red bell pepper, chopped
    ¼ onion, chopped
    ¼ green bell pepper, chopped
    1 stalk green onion, thin slices
    ½ red chili pepper, thin slices
    2 cloves garlic, minced

    Marinade
    2 tblsp corn starch
    ½ tsp baking soda
    1 tblsp cooking wine
    1 tblsp oyster sauce
    1 tblsp light soy sauce
    1 tblsp water
    1 tsp sugar
    ½ tsp salt

    Other Ingredients
    2 cups vegetable oil
    ½ egg
    6 tbsp corn starch

    Seasoning 1 tsp garlic salt
    ¼ tsp salt
    ¼ tsp white pepper



    NOTES: If your using pork tenderloin, I don't think you need to tenderize the pork slices. At the end when adding the garlic powder, salt whit pepper mix, I do it per pork slice and don't use what is left over, if any.
     

    You can use other cuts of pork and depending on your cut of pork, you can tenderize the pork by using either a meat tenderizing mallet, or the back of your chef knife on both sides.

    Mix the marinade ingredients together in a medium bowl and add the pork. Let marinate for 30-60 minutes.

    Chop all your main ingredient vegetables and set aside.

    After the pork has had time to marinate, heat the oil up in a sauce pan to 380°F. Meanwhile beat the ½ egg in a small bowl and pour the egg into the marinated pork and mix well.

    Add the cornstarch, 6 tbsp, onto a large plate. When the oil is at temperature, coat the pork chops or slices in the cornstarch and fry, one or two at a time until they are all fried a light golden brown. Now turn the oil up to 450°F. and fry the pork a second time for about 30 seconds and set aside.

    Now heat a wok or large frying pan on high heat, add 1 tsp oil, now add in the garlic, red chili pepper, and fry until it starts to be aromatic. Add the onion, bell peppers and fry for another 30 seconds.
    Add the scallions followed by all of the pork for about 30 seconds. Now gradually add in the seasoning to evenly coat all the pork chop pieces/slices.
    Cook for a further 20 seconds before turning off the heat.
    Continue mixing for 30 more seconds until the pork is evenly coated in the seasoning.

    Serve with a side of rice.

  • Soft Peanut Brittle

    Soft Peanut Brittle
    Soft Peanut Brittle
    (Makes @2lbs)


    2 cups chunky peanut butter
    1½ cups sugar
    1½ cups light corn syrup
    ¼ cup, plus 1 teaspoon water
    2 tablespoons unsalted butter
    2 cups peanuts
    1 teaspoon baking soda
    1 teaspoon vanilla


    NOTES:
     

    Butter 2 baking sheets or a large marble slab.
    In a double boiler heat the peanut butter over low, keeping it warm until it's needed.

    In a large sauce pan combine the sugar, corn syrup and ¼ cup of water.
    Cook over high heat to 275°F, lower the heat to medium, add butter, stirring until melted. Now add the peanuts and continue to stir until the candy starts turning brown and reaches 300°F, about 5 minutes.

    Remove from heat, stir in the baking soda mixture that has been dissolved in a tsp of water along with the vanilla. Working quickly, fold in the warm peanut butter until well blended.
    Pour the candy onto a marble slab or greased cookie sheet spreading it ¼ to ½ inch thick. Break into pieces after it has cooled