Roasted Cauliflower

Tried this with the garlic powder and next time would like to try it without (for my allium sensitivity, not that it didn't taste delicious).

• 1 head of cauliflower
• 2 T olive oil
• 3 T butter, melted (original was only 2 T but I had a big head of cauliflower)
• [1/2 t garlic powder]
• 1/2 t salt
• 1/4 t paprika
• 1/4 t pepper

1. Preheat oven to 200C.
2. Line baking sheet with parchment paper.
3. Break off cauliflower into pieces, slicing the larger ones in half if necessary to make them fairly even and bite-sized.
4. Place on sheet and drizzle with oil and butter. Toss to combine.
5. Combine the seasoning and then sprinkle on. Toss again.
6. Spread evenly and bake at 200C convection (or 425F regular) for 15-20 min until desired tenderness/crispiness.

Hainan Style Chicken - One Pot

One pot recipe that both BDs enjoyed. I could only find skinless, boneless thighs so used that. And I forgot to reserve 1/3 of the aromatics, so it all went into the rice (of which there was extra) and it turned out great. 

• 4 pieces chicken thighs, skin on/bone in/optional (~700 g)
• 1 t salt
• 1 pinch white pepper
• 2-3 rice cups of rice (recipe called for 2, but I used 3 to have leftovers)
• 2 T neutral cooking oil
• 2 stalks scallions, finely chopped
• 1 T minced ginger
• 1 small clove garlic, minced
• 1/4 t salt

Sauce

• 2 T light soy sauce
• 1 T fresh lime juice (or less)
• 1 t sesame oil
• cucumber slices, blanched greens (spinach, bok choy)

1. In a bowl, sprinkle the chicken thighs with the 1 t salt and white pepper. Rub it in. Leave to marinate for 10 minutes.
2. Heat oil over medium heat. Add the scallions, ginger and garlic. Fry until fragrant - do not burn.
3. Scoop 2/3 of the mixture into the rice cooker. Add the rice and extra 1/4 t salt. Add the water. Place thighs on top.
4. Set to cook. When done, leave covered for an additional 10 minutes to let the chicken continue to cook.
5. Take chicken out and slice into strips (cutting off the bone if there).
6. Serve the rice, with chicken on top and cucumber slices.
7. Mix the sauce ingredients with the aromatics mixture that was saved earlier. Use as a dipping sauce or to pour over the chicken and cucumbers.

Cranberry Sauce

As a kid, watching cranberry sauce come out of a tin and hold its shape was completely unappetizing, so I never cared for it. But this year I saw some fresh cranberries in the local store so tried to make it from scratch. With reduced sugar, it was still really sweet, but was a nice accompaniment to the turkey drumsticks and the brisket for Thanksgiving dinners. The bags are sold in 250 g units here so I adjusted the recipe accordingly. This makes quite a lot so could halve the recipe next time for a single bag.

• 
  500 g fresh cranberries (2 bags at Jumbo)
  
• scant 1 c sugar (4/5 c?)
• scant 1/2 c brown sugar (1/3 c?)
• scant 1/2 c water
• 1 c fresh squeezed orange juice
• optional: cinnamon

1. In a small pot, heat sugars, water and OJ. Dissolve the sugar and bring to a boil.
2. Add in cranberries. Bring to simmer and stir occasionally for 10-15 minutes, until most of the cranberries have burst. Continue simmering until reduced to desired consistency. (It will further thicken after cooling).
3. Transfer to bowl and let cool for at least 20 min.
4. Transfer to containers. Store in fridge until ready to use.

Alice Salad

Alice always makes this salad and sends pictures of it so I finally threw it together with some leftover ingredients. Would be nice on a bed of greens.

• 
  Avocado
  
• Mango
• Shrimp
• Cilantro
• lime juice
• salt

Chicken, Chickpeas and Rice with Spinach

Made this and felt the rice ratio was way too low. Was unclear when chicken should have been cut. Easy one pot meal.

• 2 c rice (increased from 2/3 c)
  
• 1 lb chicken breast, boneless, skinless
• 3 c spinach, chopped
• 1 c canned chickpeas, rinsed and drained
• 1 carrot, shredded
• 6 scallions, chopped
• 2 cl garlic
• salt and pepper
• 2 T olive oil

1. Cook the chicken in pan on both sides until golden brown. Set aside
2. Sauté onions and garlic for 30 seconds with 1 T olive oil.
3. On med-high heat, stir in spinach, chickpeas, carrot and rice. Add salt and water to cover.
4. Cover with lid and reduce heat to medium. Cook until the rice is ready, stirring and adding water if needed.
5. Once rice is done, add 1 more T olive oil and salt to taste. 
6. Slice the chicken, stir it in and cook for 3-4 more minutes. Season as needed.

Fresh Rolls

Thai or Vietnamese style fresh rolls are a fun group activity for dinner. The special plastic plates for building them make it extra quick.

• Rice paper wrappers
• Protein: shrimp, chicken, tofu, pork
• cucumber sticks
• carrot, shredded
• soft lettuce, leaves
• vermicelli noodles, cooked and optionally tossed with sesame oil (refrigerate until needed).
• mint, coriander, thai basil
• mango, ripe and sliced
• avocado slices
• sauce (see below)
• optional: scallions, bell pepper slices, bean sprouts, purple cabbage

1. Shrimp: Thaw frozen shrimp. Place in boiling water for 2 min. Drain and run in cold water or dip in ice bath to stop cooking. Peel and cut in half (if large). Refrigerate until needed.
2. Chicken: Saute/boil, flavored or not. Tofu: cook
3. Lay out items on table and each person rolls their own. 
1. Dip wrapper in pie plate full of water. No need to drip off excess water. Place on blue plate. It will continue to soften while you place your ingredients. The holes in the plate prevent it from sticking.
2. Add sauce, noodles, protein and favorite fillings and herbs.
3. Roll tightly at one end. Half way, fold in each end and continue rolling. Dip in extra sauce if you didn't put enough inside.

Sauce choices

• hoisin sauce (optional: mixed with finely chopped peanuts)
• peanut sauce
• 1/3 c creamy peanutbutter
• 2 T rice vinegar
• 2 T soy sauce
• 2 T maple syrup
• 1 T sesame oil
• 2 cl garlic, minced
• 2-3 T water, as needed for right sauce consistency
• Vietnamese sauce
• 1/4 c water
• 2 T fresh lime juice
• 2 T white sugar
• 4 t fish sauce
• 1 cl garlic, minced (optional)
• 1/2 t garlic chili sauce

Mantou

DBD has been asking for mantou (Chinese steamed buns) all year so finally got around to making them on a 30+ degree day, choosing this over cookies so I wouldn't have to turn the oven on. I tried 2 recipes - one a quick one using baking powder, and one with only yeast and a rolling method. I liked the rolling method better, and the kids each liked a different flavor better. DBD liked the one with less sugar. The amounts in brackets were from the first recipe. The second dough came out a bit too sticky so I would adjust next time.

• 
  350 g flour [250 g]
  
• 1 c milk (or soy milk or water) [130 ml lukewarm water]
• 1 t yeast [same]
• 2.5 T sugar [1 T]
• [3/4 t baking soda]

1. Add milk, yeast and sugar in bowl of mixer. Stir.
2. Add the flour. Set to speed 1 to knead for 6 min. (Adjust flour or milk as necessary)
3. Transfer dough out of bowl and cover for 5 min.
4. On lightly floured surface, roll the dough to 10"x14" rectangle.
5. Roll the short way, making a tight log. Roll out a bit more to smooth it out to 12".
6. Cut into 8 equal pieces using a serrated knife. Transfer each to parchment piece. (Optional: roll each piece into ball)
7. Place in steamer and let rise for 1 hour, until dough is expanded.
8. Steam for 10-12 min.

Thai Chicken Meatball Noodle Soup

Tried a new recipe for MM's bday, hoping the meatballs would be appreciated by BDs (possibly eaten with rice). Adults liked it for its fresh and different flavor profile. XBD claimed it was ok to make once a year. Inspired by a Grumpy Chef.

• 1 lb ground chicken
• 1 egg, beaten
• 1/2 c plain bread crumbs
• 2 t soy sauce (low sodium preferred)
• 1.5 t finely grated fresh ginger
• 2 green onions, chopped
• 2 cl garlic, finely chopped
• 1/4 t crushed red pepper flakes (did not have)
• 1 T olive oil
• 2 T red curry paste (or more to taste)
• 3/4 c sliced red onion
• 3 c chicken stock
• 1 c full fat coconut milk (14 oz)
• 1.5 c sliced bok choy
• 1/4 c chopped cilantro
• 3 T fish sauce
• 2 t honey
• salt + pepper
• 1 pkg dried rice noodles (8 oz)
• 4 wedges fresh lime (forgot)

1. Preheat oven to 375F/190C. Lined rimmed baking sheet with parchment paper.
2. Combine ground chicken, bread crumbs, egg, soy, ginger, green onions, garlic and red pepper flakes. Shape into 1 inch balls (about 2 t) and place on lined baking sheet.
3. Bake until no longer pink in center, about 12 min. Remove from oven and set aside.
4. Heat olive oil in large pot over medium heat and add curry paste. Cook until fragrant 1-2 min. 
5. Add red onion, ~2 min.
6. Add chicken stock, coconut milk, bok choy, cilantro, fish sauce, and honey. Stir until combined. Bring to boil.
7. Reduce heat to medium and add meatballs (can set some aside for picky eaters). Simmer until heated through, ~6-8 min.
8. Season with salt and pepper.
9. Place rice noodles in large bowl and cover with boiling water. Set aside until softened, ~15 min. Drain well. 
10. Divide noodles among bowls. Ladle soup and meatballs on top. Serve with fresh lime.

Gimbap

This was delicious but we did not have enough rice or nori to make as much as we wanted to eat for 4 of us (1 adult, 3 kids). So next time, double the rice and get lots of nori (we had 5 sheets). Everyone loved it. Based on maangchi recipe.
3/24 Have made this several times without soy sauce in the beef to make it gluten free. Most recently at XBD's request. Leftovers brought for DBD's lunch/snack. Best to leave uncut in fridge and cut in the morning to prevent drying out. Tried new 10 sheet korean seaweed pack from AO.

• 
  sushi rice (2 c uncooked rice per 5 sheets)
  
• 1/2-1 lb beef (skirt steak, tenderloin, or ground)
• carrot matchsticks
• pickled radish, cut into strips
• spinach, blanched, rinsed in cold water and squeezed
• 3 eggs
• optional: cucumber sticks, pepper sticks, imitation crab sticks, avocado strips
• garlic, minced
• soy sauce
• brown sugar
• salt
• sesame oil

1. Rice: Cook short grained rice in rice cooker. Place hot rice in large shallow bowl. Mix with 1/2 t salt and 2 t sesame oil per 2 c uncooked rice. Let cool until it's not steaming. 
2. Spinach: Combined blanched spinach with 1 cl garlic, 1/2 t salt and 2 t sesame oil. Mix well. Chop. Place on large plate with pickled radish slices.
3. Carrot: Combine the carrot matchsticks with 1/4 t salt. Mix well and let sweat for 5-10 min. Squeeze out the water. Heat pan and add a few drops of oil. Saute carrots for about 1 min. Place next to spinach.
4. Beef-1: In a bowl, combine 1 garlic cl, 1/4 t black pepper, 1 T + t 1 brown sugar, 2 t soy, 2 t sesame oil. Mix in trimmed, sliced steaks or ground beef. Mix well by hand. Set aside to marinate while preparing eggs.
5. Eggs: Crack 3 eggs into bowl. Remove stringy white bits. Beat with 1/4 t salt. Drizzle a few drops of oil on heated pan. Wipe off excess oil. Turn the heat to low and pour egg mixture into pan. When the bottom is cooked, flip. Remove from heat and let it cook in pan for another 5 min (This is to prevent browning). Cut into 1/2" strips. Place next to spinach.
6. Beef-2: Heat pan over med-high and cook beef, stirring.
7. Assembly: Place nori on bamboo mat with shiny side down. Evenly spread rice leaving 2" gap at top. Dot top with rice for sealing. Place favorite filling inside, making sure to reach left and right edges. Use both hands to roll tightly, pressing mat as you go. Slice each roll with sharp clean knife.
8. Use leftover toppings to make poke bowl.

Cheater Bulgogi Beef

You can make bulgogi sauce from scratch, but instead I just bought jars from the local asian market. Tried one and the DBD really liked it, so going to add this into the dinner rotation.

• 90 g bulgogi sauce
• ~1 lb beef (rundreepjes, thinly sliced steak, other)
• oil
• vegetables (sprouts, mushrooms, gailan, carrots, etc)
• rice/noodles

1. Marinate the beef for 3 hours to overnight, covered in the fridge.
2. Heat oil in pan and cook beef until cooked through (~2 min each side).
3. Remove to serving dish.
4. Saute vegetables in saucy pan.
5. Serve with rice or noodles.

Chinese Style Shrimp and Snap Peas

The traditional dish is shrimp with snow peas but we have an abundance of snap peas growing in the garden and they make a fine substitute. I found this incredibly delicious but the kids were not keen on it (nor did they refuse to eat it). It's important to prep all the ingredients while marinating so they can be added quickly to the pan.

• 
  450 g/1 lb shrimp, deveined, shells removed
  
• 2 t cornstarch
• 1/2 t salt
• 1 T shaoxing wine
• big bowl of fresh snap peas (or snow peas)
• 1 T ginger, minced
• 3 cl garlic, sliced
• 2 T high heat oil
• 1/4 c chicken broth
• 2 t soy sauce
• 1 small stalk green onion, big pieces if not eating, small if eating
• 2 t sesame oil
• optional: white pepper, water chestnuts

1. In a medium container, combine cornstarch, salt and shaoxing wine. Add shrimp. Stir. Let marinate for 15-20 minutes.
2. While marinating, prepare the ginger, garlic, peas and green onion.
3. Use high heat to preheat pan for 1 minute. Add oil and heat another 30 seconds.
4. Add the garlic and ginger and stir for 30 seconds.
5. Add the shrimp with all the marinade, peas, broth and soy sauce. Stir for 2 minutes.
6. Add the green onion and stir another minute.
7. Remove from heat and drizzle with sesame oil.
8. Serve over rice.

Cong You Mian

HM made this for us and it was beyond delicious. I wanted to try my hand at it but it did not come out nearly as well, so I will have to play with it. I used olive oil instead of cooking oil and the noodles were from Amazing Oriental and weren't just flour and water (they had sugar and other ingredients in them). The cong were very big (how does that change the flavor?). Or perhaps I didn't use enough noodles, as they came out very dark. The cong you (scallion oil) flavor was not as strong in mine - perhaps I didn't cook them long enough.

• 
  4 T cooking oil
• 5 stalks scallions, cut into long sections (about 50 g)
• 2 T soy sauce
• 2 T dark soy sauce
• 2 t sugar
• 400 g dried thin, round noodles

1. Pour oil in wok. Add white parts of scallions. Simmer over medium low heat until they wrinkle. Add the green part. Continue to cook until they turn brown, about 10 min. Remove scallions.
2. Add soy sauces and sugar. Cook until the sauce starts to bubble. Remove from heat.
3. Cook the noodles. Drain and rinse briefly. 
4. Put noodles in oil and stir to evenly coat. 
5. Portion out to 4 serving bowls. Top with the fried spring onion and optional cooked vegetables.  

Brown Eggs

I grew up helping my mom peel eggs to make this dish but I never paid attention to how she made the broth. Even as an adult she would make it for me when she visited. Because of the pandemic visits have come to a halt. So since I made beef shanks I used the broth to make the eggs for the first time in my life. Now that the BDs like hard boiled eggs, they enjoy these too.
Jan '23 XBD loves this dish.

• 8-12 eggs (whatever fits in the pot)
  
• leftover braising liquid (from braised beef shank, brown chicken, or braised pork)

1. Add eggs to pot in single layer. Add cold water
1. Gas stove: bring to boil
2. Induction stove: use power mode to bring to boil and then continue to boil at reduced heat for 3 min
2. Cover pot and turn off heat. Wait 7 minutes (up to 9 for gas stove, and depending on size of eggs).
3. Immediately drain to prevent further cooking (which leads to stinky, green layer on yolk) and run cold tap water over the eggs. Let cool in cold water bath (optionally with ice cubes).
4. Once cooled, peel the eggs. Place each egg in broth.
5. Soak overnight in fridge. They will get darker and soak up more broth the longer they sit.
6. Enjoy as snack, sliced or as accompaniment to a noodle soup or rice dish.

White Pickled Daikon

This is a quick pickle of daikon that leaves it white, NOT the luo buo gan recipe that leaves it brown and takes longer to make. I tried a random recipe and it had sugar-vinegar ratio opposite to what I expected. So it came out very sweet. I think it could be adjusted to tone down the sugar and increase the tartness. But it was very easy to make - crunchy and delicious.

• 
  1/2 large daikon, peeled (~500 g) 
  
• 1/2 c sugar (try reducing this next time)
• 1 T salt
• 1 T vinegar (try increasing this next time)

1. Cut the daikon in quarters lengthwise. Then slice to desired thickness.
2. Place in a large ziploc and add the remaining ingredients.
3. Massage for a few minutes.
4. Transfer to airtight container, like a leftover pasta sauce jar. Keep in fridge for 24 hours minimum. Flavor will continue to develop the longer it sits.

Beef Shank Noodle Soup

aka Niu rou mian. This dish came out delicious and even DBD liked the soup broth. I substituted garlic for onion.
6/11/22 Made this again, this time with MM, delicious as ever.

• 
  1 T oil
  
• 1 carrot, sliced
• 1 garlic, minced
• 1.5 c water
• 1 c beef braising liquid from shank recipe
• 2 T ketchup
• 3-4 servings of wheat noodles (ramen, udon, etc)
• broccoli pieces (or Chinese greens)
• braised beef shank, chopped
• salt
• optional: white pepper, pickled radish, chili oil, cilantro

1. Heat oil in pot over medium-high heat. Cook the carrot for 2 min. Add the garlic. Stir to prevent burning and cook another minute.
2. Add the water, braising liquid, and ketchup. Simmer for 10 min
3. In a separate pot, cook the noodles. When done, rinse with cold water and place into serving bowls.
4. Cook the greens in the same pot for about 1-4 minutes (to desired consistency). Place greens in serving bowls.
5. If the shank is cold, add it to the broth to warm it up for minute.
6. Taste the broth. Add salt and white pepper as needed. Pour into the noodle bowls and add beef pieces and optional toppings.

All in One
2026 Been making this as an all in one instead. Left out garlic to test out my possible intolerance. Left out sichuan peppercorns. Use leftover beef to make niu rou hua juan.

• 4-5 beef shanks
• 1 T cooking oil
• 1/2" ginger, thinly sliced
• 2 scallions, cut into 2" pieces
• 2 cl garlic, roughly chopped
• 2 T yellow bean paste
• 3 T rice wine (Shaoxing)
• 1/4 c  soy sauce
• 1/4 c light soy sauce
• 1 T brown sugar
• 3 star anise (was 5)
• 1 cinnamon stick
• 1 clove
• 1/2 T sichuan peppercorns
• 1-3 dried chilis (depending on spice level)
• 1 tomato, cut into wedges
• optional: 1/2 daikon, peeled and cut into chunks
• 2 carrots, cut into chunks
• noodles, greens (bok choy, broccoli), cilantro
• salt

1. Blanch the beef in pot of cold water. Bring to boil. Remove and rinse under cold water. Discard water.
2. Heat over med-high ginger, scallions, and garlic, until fragrant. Stir in bean paste and cook for 30 seconds.
3. Add the beef and stir fry until lightly browned. 
4. Stir in rice wine, soy sauces and brown sugar.
5. Cover with water, adding star anise, cinnamon, clove, peppercorn, chilies and tomato. Bring to boil, reduce and simmer over low for 2.5-3 hours.
6. Halfway through, add daikon. 15 min before, add carrot.
7. Cook noodles and greens. Cut shank into chunks. Place all in bowls.
8. Strain liquid before storing (so the star anise doesn't overpower the flavor).

Roast Garlic Bread (with Rosemary)

I didn't have rosemary the first time I made this so it turned out as a delicious garlic bread. The second time I made it was with rosemary but DBD preferred it without. The first time the dough was way too wet - made worse by the oil from the roasted garlic. The second time I put much more flour before adding the garlic...and it was better, but still too wet! The dough was floppy and did not hold it's shape.

• 1.5 t yeast
• 1 c warm water
• 2 t sugar
• 2 t salt
• 3 T e.v. olive oil
• 2.5++ c bread flour
• [1 T dried rosemary]
• 1/4 t black pepper
• 1/2 t oregano
• 1 head of roasted garlic
• olive oil, coarse sea salt

1. Roast garlic well in advance. Roast multiple heads at once for immediate and later use:
1. Slice a full head of garlic horizontally.
2. Place both halves on foil, cut side up. Drizzle olive oil generously on cut halves.
3. Sprinkle each with a pinch of kosher salt (I used regular salt)
4. Close the halves back together and quickly seal the foil, twisting it to prevent leaks.
5. Place garlic on baking sheet and roast for 1 hour at 400F/200C or until the garlic is fully soft and aromatic.
6. Let cool. Open foil and squeeze the cloves out of peel to use. Refrigerate unused cloves for later use in an airtight container.
2. In a large bowl mix yeast, water, sugar and salt. Let sit for 5-10 min until it foams.
3. Add in olive oil. Add flour and knead for about 10 min.
4. Add rosemary, black pepper and oregano. Knead another 5 min. Add in enough flour to have a somewhat stiff dough (you may need to add 1.5 c flour!).
5. Gently knead in the roasted garlic. The dough could be a bit sticky but manageable.
6. Place dough in well greased bowl, oiling all surfaces of dough. Tightly cover in cling wrap and let rise until doubled, about 1 hour (maybe up to 2).
7. Punch down dough.
8. Shape into rounded loaf.
9. Using sharp knife, cut criss cross slits on top.
10. Place on greased baking sheet. Cover with a large bowl. Let rise until doubled, about 1 hour.
11. Gently brush with olive oil and sprinkle with sea salt (I used regular salt and would have preferred a milder coarser salt), and optionally a bit more rosemary.
12. Bake at 375/190 for 25-30 min. Splash water on loaf during middle of baking (or bake with tray of water).
13. Increase temperature to 425 and spray again. Bake until top is a nice golden brown.
14. Let rest for at least 5 min before slicing.

Chilled Braised Bamboo

I love the texture of bamboo. I enjoy them chilled as a side dish or in a thai curry. I feel like I could eat 2 cups of it one sitting. I've avoided cooking it for a long time because the canned stuff has such a weird taste that even boiling doesn't get rid of it. But I recently found a source shrink wrapped instead of canned and it doesn't suffer from the weird taste problem. But now I need to find the perfect marinade/braising technique for making it Chinese style. This was my first attempt and good enough to enjoy, but I think it could still use improving. I can't find dark soy sauce anywhere so perhaps this was the missing ingredient.

• 2 t minced garlic
• 1 T olive oil
• bamboo, sliced thin and cut into rectangles
• 2 T soy sauce
• [didn't use: 1 t dark soy sauce]
• 1 t sugar
• 1/4 t salt
• 200 ml water
• 1 t sesame oil

1. Heat oil in pan and add garlic. Stir and saute for 2-3 min until lightly browned.
2. Add the bamboo and stir.
3. Add the soy sauces, sugar and salt. Cook for another 3 min.
4. Add the water and bring to boil. Reduce heat and cover. Let simmer for 20 min.
5. Stir in the sesame oil for 1 minute.
6. Remove from heat and transfer to bowl to cool. Refrigerate and serve chilled. In a rush, eat warm instead.

Recipe #2

• 2 c water
• 1/2 c teriyaki marinade
• 1/4 c sake
• 1 T soy sauce
• 2 T dry sherry
• 1 dry shitaake mushroom

Round Roast

This came out flavorful and tender. When I was bringing it to room temperature I missed the step about salting it and keeping it wrapped. I just unwrapped it. Still came out great. I only had patience to wait until it got to 137 degrees which was just fine.

• round roast
  
• 5 cloves garlic, cut into halves
• olive oil
• salt
• pepper
• gravy: cornstarch, water, red wine/water/broth, butter, thyme

1. Bring meat to room temperature to help it cook evenly. Unwrap it, salt it, and rewrap it. Let it sit on counter for 2 hours (minimum 1 hour). 
2. Pat the meat dry.
3. Cover with olive oil and spread all around.
4. Use a knife to cut slits into the roast all around and stick in a half clove in each slit.
5. Season with salt and pepper.
6. Place roasting pan to catch drippings on lower shelf. Place meat directly on middle oven rack, fat side up. Bake at 375F for 25-30 min until browned.
7. Lower heat to 225F and cook for 1.5-2.5 hours (depending on weight and shape of meat), until meat thermometer registers 135-140F.
8. Place on cutting board and cover with foil tent to keep warm. Let rest for 20-30 min (otherwise meat will bleed too much when cutting.
9. Slice thinly against the grain and enjoy warm.
10. Optional: For the drippings, use water/red wine/broth to deglaze the pan. Combine 1 T cornstarch with water to make a slurry. Pour into dripping mixture and heat until thickened. If there wasn't much fat, add some butter. Thyme if extra flavor is needed.

Steamed Sponge Cake

This is easy to put together and cooks in a rice cooker steam tray. Note: next time try 2 egg ratio.

• 3 eggs
  
• scant 1/2 c sugar
• pinch salt
• 3/5 c cake flour
• optional: 1/4 t baking powder
• 1/2 t vanilla

1. Beat the eggs and sugar for 5 minutes. The volume should increase quite a bit as air is incorporated.
2. Mix salt, cake flour and baking powder in small bowl. Slowly add to the egg mixture.
3. Beat in the vanilla.
4. Line bottom of rice cooker steam tray with parchment paper (to prevent batter seeping through holes and easy separation). Pour in batter.
5. Add 1/2"-1" of water to rice cooker and place steam tray on top. Cover and turn on. Steam for about 25 minutes, until done.
6. Carefully remove lid so as not to drip water on the cake.
7. Use knife to separate cake from sides and flip over onto plate.
8. Serve with fresh strawberries.

Cong You Bing - Scallion Pancakes

My family made these quite often when I was a kid. A successful bing has many layers.
4/26/20 For one bing I put in spicy chutney powder instead of cong+salt. Deliciously spicy!

Dough

• 2 c flour
• 3/4 c boiling water (up to 1 cup)

Filling

• 2 stems of scallions
• salt
• oil (sesame, canola)

1. Slowly add the boiling water to the flour in a food processor and process for 15 seconds OR mix by hand.
2. Let sit covered in an oiled boil for 30 min (or longer).
3. Divide dough into 4 pieces.
4. Roll into large flat shape, as thin as possible.
5. Cover with oil and salt. Spread with fingers. Sprinkle chopped scallions on top.
6. Roll the long side. Start coiling into a snail, end with a second snail coil on top of the first.
7. Squash it with your hand and roll out to final size (NOT as thin as the first time).
8. Cook on low-medium heat in oiled frying pan until nicely browned on each side.
9. Slice into wedges and enjoy warm.