Taiwanese Donuts-台式甜甜圈

Portion: 10 Donuts

Ingredients:

Mash Potato-100g

All purpose flour-300g

Milk Powder-10g

Instant Yeast-1/2 teaspoon

Egg-1

Orange Juice-70cc

Sugar-30g

Extra Virgin Olive Oil-30g

Salt-1/4 small teaspoon

Milk Powder

Method:

1. Peel the skin of the potato and cook in boiling water. Use a chopstick or fork to poke the potato. If you can poke through, it means it's done. Remove the water and smash the potato.

2. Mix all the liquid ingredients together and leave 30cc aside for later use. Put all the ingredients in one container and start to use your hand to mix them until the flour doesn't stick on your hand. Slowly pour in the 30 cc liquid. Continue to mix them with your hands for 20-30 mins. When you can grab the whole flour, move to a counter space and continue to stretch the flour until you can make a thin layer on your hand. See the pic below.

3. Place the flour in a container. Spray some water on top. (not too much) Use cling wrap to wrap around the container. (I use a rubber band to seal it.) Put in a warm place and let it sit for 1 hr and 30 mins or when you see the size double. (Fermented process)

4. After it's fermented, use your hand to press the flour to squeeze our the air. Continue to make it become a round shape. Use a wet cloth to cover the flour. Let it sit for another 15 mins.

5. Spray flour on the counter. Use a rolling pin to make the flour about 1 cm thick. (In the process while you roll, if it sticks, just spray some more flour)

6. Use a bowl or cup to make the donut shape. Or you can make any shape that you like. Remember to put flour on the bowl that you are using to prevent the flour from sticking.

7. Prepare a big flat container. Put a layer of flour on top to prevent sticking. With the shapes that you made, place them in there. Place them in the oven for 15 mins for fermenting.

8.Heat a pan and add e.v.o.o. You don't need a lot of oil to fry, pour in about 1 cm height. Fry them with low heat. If you want darker coloured donuts, cook them with medium heat. If you want the color to be even, you can pour more oil when you fry them.

9. Place the fried donuts on a paper towel to absorb the oil.

10. Dip the donuts with sugar.

11.Serve

For the remaining dough from making the shapes, you can check this link to make another dessert. http://carolcooking.blogspot.com/2011/07/nut-walnut-bread.html

Butter Cake 牛油蛋糕

Ingredients:

Butter-200g
Sugar-200g
Salt-3g
Egg-200g
Flour-280g
Baking powder-4g
Carnation-80g (Or milk 80g and 1 teaspoon vanilla extract)

Method:
1. Mix butter, sugar and salt together. Batter until mixed well.
2.Mix the eggs. Pour eggs into #1, little by little and continue to mix. (Pour them in 2-3 times, don't pour all  at once.
3.Pour the flour into a filter. Add the flour and baking powder into step 2. Continue to mix
4. Slowly add carnation and continue to mix.
5. Put butter around the baking tray, so it won't stick.
6.Pour them into a baking tray. Bake at 350F for 30 mins or until they turn golden brown.
7. Cut the cake into pieces when they cool down.
8.Serve

All the ingredients

Before baking

After Baking...Ta da!

Miso Ground Pork

Ingredients:
Lean Ground Pork-300g

Seasoning ingredients:
Miso paste-2 tablespoons
Mirin-1 tablespoon
Soy sauce-1/2 tablespoon
Sugar-1/2 tablespoon
Water- 1 tablespoon

Method:
1. Heat a pan and cook the ground meat. (No need to add any oil because the fat will be extracted from the meat.)
2. When the meat is 70% done, add all the seasoning ingredients.
3. Serve with lettuce or rice.

Banh Hoi- Rice Paper Rolls (Vietnamese Rice Noodles with Pork Belly)

Ingredients:

1. Rice Paper Rolls (Coconut Tree brand is easier to roll and taste better)

2. Banh Hoi Noodles

3. Shrimps

4. Pork Belly

5. Lettuce

6. Cucumber

7. Green onion x 2(Only the green parts)

Sauce:

Fish Sauce-2 teaspoons 

Sugar-1 teaspoon

Fresh Lemon juice-1 teaspoon

Garlic-2

Chili-1

Water-1/3 cup

Method:

1. Soak Banh Hoi noodles with hot water until they are soft. The texture will still be a bit hard, so steam them for 5 mins.

2. Prepare a pan and add 2 big teaspoon of E.V.O.O. When it's heated, add chopped onion and quickly stir them around. (Don't cook green onion too long because it will turn yellow.) Spray them on top of the steamed banh hoi noodles. Use a scissor to cut them into pieces. So later, it will be easier to grab and roll.

3. Boil pork belly. When they are done, cut them into small pieces.

4. Wash and chop cucumbers and lettuces.

5. Boil shrimp. (As soon as the colour change, take them out right away.  Remove the shrimp shells.

6. Mix fish sauce, sugar, fresh lemon juice, garlic, water and chili. Taste it and adjust to your preference.

7. Put cold water in a deep plate that you can dip the rice paper in. When it's moist, place it on a plate and start to add the stuffing that you want to eat and ROLL!

There are different size of paper rolls. You can choose whatever size that you like!

Yummy! Lots of veggies! Very healthy!

*You can use other type of meats, other than pork belly, such as BBQ meats.

Vietnamese Pho 越南河粉

Ingredients:

Beef Bone-4 big pieces

Chicken Bones, chicken legs or drumsticks-4 pieces (Chicken bones give a sweet flavour.)
Beef Shank-1 (optional, if you want to eat the beef)
Sliced beef-1 box (add when serving)
Ginger-6 pcs
Star herb- 6 pcs
Cloves-6pcs
Onions-2 medium size
Chicken stock powder-2 big teaspoons
Salt
Bean sprout-1 cup
Fresh basil-optional (add it to the bowl when serving)

Method:
1.Cook all the meat in boiling water. When they change colour, take them out and rinse with water. (Cleaning process)
2.Boil another pot of water and put all the ingredients in there. (Beef bones, beef shank, chicken, ginger, star, cloves and onions.) Cook them on high heat first. When bubbling, turn to low heat and cook for 2-3 hrs. (The longer you cook, the better the flavour. I cooked mine for 4 hrs and it tastes great!)
3. Add salt and 2 big teaspoons of Chicken stock powder. (Amount of salt, depends on your taste.)
3. Cook Vietnamese rice noodles (Banh Pho) in hot water. If you want them to be more tender, you can take them out and rinse with warm water when it's cooked.

4. Prepare a bowl and add the noodles first and put some onion slices in there.

5. Add the soup and place a few slices of beef on top.

6. Serve. (When serving, add the bean spout and chili)

Onions, Gingers, Star herb, Cloves

Chicken and Beef bones

Vietnamese rice noodles

Korean Hot Pepper Paste Pork



Ingredients:

Pork Shoulder meat-1lb (I find shoulder meat is more tender and moist.)

Korean hot pepper paste-2 big teaspoons

Green onion (Only the green parts.)-2

Salt

Method:

1. Marinate pork with Korean hot pepper paste overnight.

2.Heat the pan and add 1 teaspoon of E.V.O.O. Cook the pork.

3. When they are done, add salt and green onion.

4. Serve

Korean Hot Pepper Paste

Ginger & Green onion Lobsters 薑蔥炒龍蝦

Ingredients:
-4 small lobsters or 2 medium lobsters
-4 slices of ginger
-2 green onions (Chop them into long chunks)
-4 garlics (use knife to crush them)
-half cup of rice wine
-2 big teaspoon of salt
-2 teaspoon of olive oil
-2 teaspoon of corn starch
 ( mix well with half cup of cool water)
Method:
1. Wash the lobsters and chop them into pieces. (With the claws, I use a cloth to cover them and a knife to smash them. So it will be easier to eat.)
2. Heat the pan. Add olive oil. Cook ginger, garlic, green onion with high heat.
3. When you can smell them, add lobsters into the pot and add salt. Cover the lid. Cook for 1 min.
4. Add rice wine and cover the lid. Continue to cook for another 9 mins.
5. Add corn starch water and quickly stir them around. (So the liquid will become sticky and stick on the lobsters. When you eat them, it will be tasty.)
6. Serve.

Fresh Live Lobsters

Three main ingredients that bring out the flavour.

Ready to serve!

You can also use these ingredients to cook crab and shrimp!