Mochi cookie

 

Makes: 10 cookies

Time: 1 hour

Ingredients:

Mochi:

• 35g glutinous rice flour
• 10g corn starch
• 10g white sugar
• 70g milk

Cookie:

• 5 tbsp softened butter
• 1/3 cup packed light brown sugar
• 1/4 cup white sugar
• 1/2 tbsp vanilla extract
• 1 egg
• 1/2 tbsp matcha powder (omit for plain cookie)
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 1/4 cup plain flour
• some choc chips

Ingredients:

1. For the mochi, mix the rice flour, cornstarch and sugar together
2. gradually add in milk while whisking
3. steam for 30 minutes, stirring half way through
4. Once the mochi is done, mix it for 5 minute and then let cool in the fridge.
5. While the mochi is cooking make the cookie. 
6. For the cookie, cream butter and sugars until fluffy and pale
7. Mix in the egg and vanilla
8. Sift in the matcha, baking soda and salt. Add in the flour (not sifted) then fold it in with a spatula until it is combined
9. Let rest in fridge for 30 minutes
10. After both the cookie dough and mochi have cooled, preheat oven to 160 degrees.
11. Take a scoop of cookie dough and flatten it.
12. Using a wet spoon, take a piece of the mochi and put it in the centre of the flattened dough.
13. Fold the dough in half then pinch to close, then roll it into a ball and then flatten.
14. Place choc chips on the top of the cookies
15. Place the cookies on a parchment linked baking sheet
16. Bake cookies for 12 minutes.

Recipe from https://www.youtube.com/watch?v=cMxkcy_OYvg&t=193s

Fluffy pancakes

 Serves 2 (5 fluffy pancakes)

Time: 30 minutes

Ingredients

• 2 tbsp sugar
• 2 tbsp vegetable oil
• 1 egg
• 1 tsp vanilla extract
• 1 cup all-purpose gluten free flour
• 1/4 tsp xanthan gum (if gf flour doesn't already have it)
• 1 tbsp baking powder
• 1/4 tsp salt
• 3/4 cup milk

Method

1. In a large bowl, whisk the egg, sugar, vanilla extract and vegetable oil together.
2. Add flour, xanthan gum, baking powder, and salt to the egg mixture until fully combined.
3. Stir in milk bit by bit and mix until smooth.
4. Heat pan until warmed and pour batter onto the pan.
5. Cook the pancakes until the batter stats to bubble and pancakes start to puff. Flip the pancake and cool until golden brown.
6. Top and serve :)

Portuguese Chicken Rice

Serves 2

Time: 1 hour

 Ingredients: 

• 150g Chicken thighs
• 1 Potato
• 1 Carrot
• 1 Capsicum
• 1/2 onion
• 1 clove of garlic
• 60g cheese
• 1 egg
• 1 bowl of cold rice

Marinate:

• 1 tablespoon rice wine
• 1/4 tsp white pepper
• 1 tbsp flour
• 1/2 tbsp oil

Sauce:

• 1 teaspoon turmeric powder
• 1/2 g cumin
• 250ml coconut milk
• 250ml chicken stock
• salt

Method:

1. Slice chicken and cover in marinate ingredients for 15 minutes.
2. Cube carrot, potatoes, capsicum, and onion.
3. In a pot on medium high heat, fry rice for 3 minutes.
4. Add eggs to rice and put into a heatproof dish once cooked.
5. In the same pot on medium high heat, put in minced garlic and onion until slightly translucent.
6. Add chicken and cook until chicken is slightly browned, around 4 minutes.
7. Add carrot and potatoes and mix.
8. Add salt, turmeric and cumin and mix. Turn down to medium hit once everything is covered.
9. Add half the chicken stock and cover and cook for 8 minutes.
10. Add capsicum, the rest of the chicken stock and coconut milk.
11. Once boiling, cook for another 2 minutes.
12. Add the chicken mix on top of the rice in the heatproof dish.
13. Add grated cheese on top of the rice. 
14. Bake for 5 minutes, or until the cheese has been melted.

Recipe from: https://www.daydaycook.com/daydaycook/hk/website/recipe/details.do?id=1060

Sweet and Sour Pork

Serves: 4

Time: 1 hour

Ingredients:

Marinate

• 400g pork scotch filet, cut into 2 cm cubes
• 1/2 onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ginger, finely grated
• 3/8 tsp baking soda (bi-carb)
• 2 tsp cornstarch
• 2 tbsp light soy sauce

Frying

• 5 tbsp cornstarch - for mixing
• 1/2 cup cornstarch - for coating
• frying oil

Sauce

• 1/8 cup white sugar
• 1/4 cup white vinegar
• 3 tbsp pineapple juice ( from 225g can of pineapple pieces in juice)
• 1 tbsp light soy sauce
• 1 tsp oyster sauce
• 4 tsp corn stach
• 1/2 cup water

Stir Fry

• oil
• 1 garlic glove, minced
• 2 tsp ginger, grated
• 1 onion, cut into cubes
• 1.5 red & green capsicum, cut into cubes
• 1 cup pineapple pieces

Instructions:

1. Marinate Pork with marinate ingredients for 18 to 24 hours.

2. Place all sauce ingredients except water into a small bowl, mix until combined, then mix in water.

3. Have all ingredients prepped and ready.

4. Mix 5 tablespoons cornflour into the pork and leave for 5 minutes. 

5. Spread 1/2 cup cornflour in a shallow bowl. Coat pork, shaking off excess, and pile onto a plate.

6. Reserve cornflour for if pork is not half white when frying.

7. Pour enough oil into a small pot till 2.5 cm. Pork will start sizzling when you dip it in.

8. Cook pork in batches, do not crowd the pot, for 3 minutes until golden. Drain on rack.

9. Turn heat higher and refry the pork. Cook for 1 1/2 minutes, or until pork is deep golden brown and crispy. Transfer to rack and repeat with remaining pork.

10. Heat oil in large skillet over high heat.

11. Add garlic, ginger and onion, stir for 1 1/2 minutes. Add capsicum and stir for 2 minutes.

12. Add sauce and pineapple, then let it come to a rapid simmer. Simmer for 2 minutes until it thickens.

13. Add pork and toss quickly to coat.

14. Serve!

Recipe from: https://www.recipetineats.com/sweet-and-sour-pork/

Spicy Miso Pasta

Time: 30 minutes

Serves: 4

Ingredients

• 4 slices of bacon, diced
• 1/2 green capsicum, diced
• 1/2 cup mushroom, sliced
• 3 tbsp chili garlic sauce
• 2 tbsp light miso
• 3 eggs
• 1 pack spaghetti (4 serves)
• 1 1/4 cups Parmesan
• 1 tsp ground black pepper
• green onions

Method

1. Bring a large pot of generously salted water to a boil. Heat oil over medium heat in a pan, then add bacon and cook until crisp. Add in capsicum and mushroom until the mushroom is wilted. Remove from heat.
2. In a bowl, whisk together the chilli garlic sauce, miso, and 2 tbsp of hot water from the boiling pot until smooth, then beat in the eggs. Cook the pasta according to instruction until al dente, reserve 1/2 cup of pasta water.
3. Add the pasta to the pan with the bacon and toss to combine. Heat over medium heat until everything's warmed up. Add the egg mixture, reducing heat to low, and quickly toss until the eggs coat the pasta, but aren't scrambled. Add the cheese, pepper and pasta water as desired until the sauce reaches desired flavour and consistency. Add green onions and parmesan on top to serve.

Recipe from: https://cravingsbychrissyteigen.com/cravings/spicy-miso-spaghetti/