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Chadol Pasta

Sauce:

Oyster 1/2 Tb

Soy 1 Tb

Sugar 1/2 Tb

Mirin 1 Tb

1. In pot of salted water, add salt and pasta. Only cook halfway.

2. Saute garlic, chili peppers, and green peppers in olive oil.

3. Add sliced beef. Season with salt and pepper.

4. Remove beef from the pan and set aside.

5. Add 2 ladels of pasta water to the pan.

6. Add sauce and al dente pasta.

7. Add cheese and stir until pasta is cooked.

8. Add beef back into dish.

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Pizza Dough 2.0

500 g bread flour

7 g yeast

8 g salt

12 g sugar

350 g warm water

20 g olive oil

1. Mix warm water, yeast, and sugar and let it sit for 10 minutes.

2. Combine yeast water with the rest of the ingredients.

3. Knead until dough comes together. Cover and allow to rest in room temperature.

4. After waiting 30 minutes, stretch and fold the dough. Do this for a total of 3 times.

(30mins + stretch/fold X 3)

5. Place dough in the fridge for at least 24hrs to develop flavor.

6. Remove refrigerated dough from bowl and divide the dough into four pieces (makes four medium-sized personal pizzas).

7. Roll the pieces into balls. Leave the dough balls to rise 3-4 hours in room temperature. Cover with wet towel to prevent drying out.

(To freeze: place dough balls in heavily floured containers. Defrost in the morning in room temperature to use by nighttime.)

8. Bake at 425 for around 25 minutes.

(Shape dough, apply sauce, bake 15 mins, remove to place toppings, bake 10 mins.)

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Cantonese Wontons (Lau)

Ingredients:

12 oz pork

2 Tbs cornstarch

1 Tbs oyster sauce

1 tsp salt

1 tsp sugar

1/2 tsp white pepper

1 tsp chicken bouillon

2 Tbs water

1 Tbs sesame oil

4 oz shrimp

1 tsp cornstarch

dash of white pepper

Instructions:

1. Combine seasoning mixture: cornstarch, oyster sauce, salt, sugar, white pepper, chicken bouillon, and water.

2. Mix pork with seasoning mixture and marinate for around 30 minutes. (Can be put in fridge?)

3. Prepare and chop shrimp into bite-sized pieces.

4. Mix chopped shrimp with cornstarch and a dash of white pepper. Marinate for 15-20 seconds.

5. After marinating, mix marinated pork with sesame oil and marinated shrimp. Do not overmix.

6. Prepare dish with cornstarch to prevent sticking.

7. Fold wontons by dotting water on all four corners of the wrapper, spooning a small amount of filling, crumpling the wrapper, and squeezing.

8. Cook wontons in boiling water on medium heat for 4-5 minutes. Add cold water when necessary.

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Chicken satay skewers

Marinade:

3 chicken breasts/10 drumsticks

3 tsp red curry paste

1.5 tbsp curry powder

2 tsp sugar

1 tsp salt

1 tsp garlic powder

1/2 tsp chili powder

125ml aka 1/4 can coconut milk

Air fry at 400F for 13mins

Satay sauce (makes literally so much....like a whole ass pot):

3 tbsp red curry paste

200g smooth peanut butter

50g sugar

1 tbsp dark soy sauce

Large pinch of salt

3 tbsp apple cider vinegar

275ml coconut milk (rest of the can)

150ml water

Simmer on stove

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Banana Pudding:

1 box Jello vanilla instant pudding mix

320 g cold water

~5 very ripe bananas

1 box Nilla wafers

14 oz sweetened condensed milk

660 g heavy whipped cream

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Spicy chili wonton sauce:

3 Tbsp Chili Crisps

1 clove minced garlic

2 Tbsp soy sauce

1 tsp black vinegar

2 tsp sugar

1 Tbsp water

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Sushi Bake

Rice- vinegar and sesame oil, no salt

Imitation crab- Kewpie, Sriracha, salt, sugar, ponzu, cream cheese (optional)

Salmon

Furikake

Avocado

Kewpie, Sriracha, unagi, soy sauce

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Learning to bake macarons. Still not perfect but these have been the closest I've been able to get to a proper macaron. The left is green tea and the right is milk chocolate ganache.

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Oyako don.  Chicken and egg bowl.   Ingredients : chicken 2 eggs (One egg per person) 1 onion sugar (Add to taste) mentsuyu ( soy sauce base soup ) You can find it at your local asian food market or you can use soy sauce and mirin as a substitute.   Top with scallion / green onion.

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Kumquat Jam

Ratio in weight:

Kumquat 1.75: 1 sugar

1. Rinse kumquats with warm water and drain. With the kumquat slightly wet, pour table salt and scrub well to clean. Then rinse well (around 3 times).

2. Cut kumquat to expose all seeds. Pick seeds out.

3. Finely chop the kumquat and measure weight.

4. Move chopped kumquat into a pot and mix in 1/2 of the sugar according to the ratio.

5. Boil on medium heat. Once mixture is boiling, add the other 1/2 of sugar and simmer on low heat.

6. Simmer until desired consistency.

7. Pour jam into a sterilized jar.

8. Once jar is chilled, move jam into fridge.

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Zuppa Toscana:

my favorite soup at Olive Garden but the one near my house closed down so I learned to make it myself

Ingredients:

1 lb. spicy Italian pork sausage (1 pack)

4 strips of bacon

1 large onion

8 cloves of garlic

2 tablespoons of hot chili pepper flakes

2 medium potatoes

8 cups of chicken broth

1 cup of heavy cream

1 bundle of kale (around 6 cups I think?)

1 soup spoon fish sauce

1. Heat up oil in a pan and brown the sausage.

2. Add in hot chili pepper flakes.

3. When sausage is half or fully cooked, remove and set aside.

4. In the hot oil, cook the bacon pieces.

5. Add onion and garlic. Cook until onions are translucent.

6. Dump everything in the pan (including hot oil) and the cut potatoes into a tall pot.

7. Add the chicken broth to the pot and bring to a boil.

8. Once boiling, lower the heat and simmer for 20-45mins or until potatoes are soft.

9. Add the cooked sausage into the pot and bring to a boil again.

10. Turn down the heat again and simmer for around 5 minutes.

11. Add the cup of heavy cream and bite-sized kale.

12. Cook on a simmer until kale is wilted.

13. Adjust seasoning and done.

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Beignets

Ingredients:

3/4 cup warm water 2 and 1/4 tsp active dry yeast 1/3 cup sugar 1/2 cup whole milk 1 egg 1 tsp vanilla extract 3/4 tsp salt 2 cups all-purpose flour 2 cups Swans Down cake flour 2 Tbsp unsalted butter, melted Vegetable oil or Crisco, for frying Powdered sugar, for garnish

Instructions:

1. Combine warm water, active dry yeast, and sugar. Allow mixture to sit for 5mins.

2. In a separate bowl, combine the whole milk, egg, salt, and vanilla extract.

3. Add the all-purpose flour to the yeast mixture and mix.

4. Add the melted butter and mix.

5. Pour in the egg/milk mixture and cake flour.

6. Mix well using hands or stand mixture. Do not overmix which will cause gluten development. Mix just well enough for ingredients to be evenly dispersed.

7. Place the well-combined dough in an oiled bowl and cover with plastic wrap.

8. Ferment for 2hrs in room temperature or overnight. (Dough can be kept for 7 days? Dough needs to be taken out and reach room temperature before frying.)

9. Lightly flour a surface, roll out the dough, and cut the dough into 8 pieces.

10. Heat oil at medium heat (6 for my stove) and fry for 2mins or until evenly brown. Flip frequently and push beignets down into oil for a consistent and even color on both sides.

11. Dust heavily with powdered sugar.

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English muffins

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胡椒饼

Dough:

270g Bread Flour 15g Sugar 2g Salt 2g Instant Dry Yeast 15g Lard 135g Cold Water

Combine ingredients and knead until smooth. Place in oiled plastic bag and refrigerate for 12 hours.

Pork Filling:

300g Ground Pork 27g Light Soy Sauce 14g Sugar 2g Salt 5g Rice Wine 15g Lard (or oil) 3 tsp Black Pepper (plus another 2 good pinches) 1.5 tsp White Pepper 1/2 tsp Five Spice Powder 1/2 tap Sichuan Pepper Powder

60g Green Onions (added during wrapping)

Combine and marinate for 30 minutes.

Topping:

5g Honey 4g Water 25g Sesame Seeds (I just eyeball this)

Dissolve the honey in the water in a small bowl. Pour sesame seeds into a shallow plate.

Wrapping:

Flatten each ball with the palm of your hand. ~1/4" thick.

Preheat oven to 450F / 232C

Divide the pork mixture into 6 equal pieces, ~50g each.

Wrap tightly.

Lightly brush the top of each bao with the honey/water mixture and roll it around in sesame seeds.

450F for 20 minutes.

Cool for 5 minutes before eating.

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Just one

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Pecan Pie (Technically Tart) 20cm

Pâte Sablée:

88g cake flour

11g almond flour

33g unsalted butter

17g egg

1g salt

Pecan Filling:

215g roasted pecan

76g egg

40g honey

30g maple syrup

50g brown sugar

50g unsalted butter

2g salt

2g vanilla extract

@ 320 F for 40-45min