MATCHA DUTCH BABY PANCAKE

INGREDIENTS

• 3 eggs, room temperature 
• 3/4 cup your choice of unsweetened & no flavored milk, room temperature 
• 2 tbsp sugar
• Pinch of salt
• 1/2 cup all propose flour
• 1 tbsp matcha powder (green tea powder)
• 1/2 tsp baking powder
• 2 tbsp unsalted butter
• Mixed berries for garnish
• Agave nectar or honey mixed with a couple drops of vanilla extract (optional)
• Powder sugar for garnish

INSTRUCTIONS

• Place 9 to 10-inch cast iron pan in oven. Preheat oven to 450f.
• Beat eggs in a large mixing bowl. Add milk, sugar and salt and mix well until smooth. 
• Sift flour, matcha powder and baking powder into wet ingredients mixture. Mix everything well with a whisk.
• Carefully, take out hot cat iron pan and add butter. Let it melt completely then pour the batter into pan.  Quickly place pan back to preheated oven and bake pancake for 20 minutes. 
• Remove from oven. Garnish with mixed berries, drizzle agave nectar and dust with powder sugar. Enjoy!

Recipe: https://seonkyounglongest.com/matcha-dutch-baby-pancake/

JAPANESE HAMBAGU (HAMBURG) STEAK

Recipe: https://www.food.com/recipe/japanese-hambagu-hamburg-steak-185151

Ingredients

1lb ground beef
1/2  onion
1 egg
1/4 cup milk
1 cup panko breadcrumbs
pepper (to season)
vegetable oil, for frying
3 tablespoons ketchup
3 tablespoons Worcestershire sauce


Directions

Chop onion finely. Heat vegetable oil in a frying pan and saute onion well and set aside.


Put egg and milk in a bowl and mix well. Add breadcrumb in the bowl and mix lightly and set aside.


Put beef in another bowl and add cooked onion and breadcrumb mixture in it.


Season the beef mixture with salt and pepper. Mix the meat well with hands well. Make four meat balls and toss each ball from one hand to the other hand repeatedly.

Make four hamburger patties and indent the center of each one with a finger. Heat oil in a pan and saute hamburgers over medium heat.


Turn over and saute the other side. Add 1/4 cup of hot water in the pan and put lid and steam hamburgers for a few minutes.


Remove the lid and cook until the water is gone. Transfer hamburgers into individual plates.


Add ketchup and Worcestershire sauce in the pan after hamburgers are removed. Mix quickly over low heat to make sauce. Pour the sauce over hamburgers.

Brazilian Cheese Bread

Recipe: https://www.simplyrecipes.com/recipes/easy_brazilian_cheese_bread/

INGREDIENTS

1 large egg*
1/3 cup extra virgin olive oil
2/3 cup milk
1 1/2 cups (170 grams) tapioca flour
1/2 cup (packed, about 66 grams) grated cheese, your preference, we get good results with feta cheese (no need to grate), or fresh farmer's cheese (if using fresh farmer's cheese, you may want to add another 1/2 teaspoon of salt)
1 teaspoon of salt (or more to taste)

*It helps when baking with eggs to start with eggs at room temperature. If you don't plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.
Special equipment:

One 24-well or or two 12-well mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top.

Direction

• Pre-heat oven, prepare mini-muffin tin: Preheat oven to 400°F. Spread a small amount olive oil around the insides of each well of a mini-muffin tin.
• Blend ingredients: Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
• Pour into mini-muffin tin: Pour batter into prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.
• Bake: Bake at 400°F in the oven for 15-20 minutes, until all puffy and nicely browned. Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.
Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.

Mochi Cake

Recipe: http://weekofmenus.blogspot.com/2010/07/mochi-cake-proof-that-being-competitive.html

Makes one 9X13 pan, or 24 squares

Ingredients

1 lb box of mochiko flour (3 cups equivalent) 
2 1/2 cups of sugar
2 teaspoons of baking powder
1/4 teaspoon salt
2  14 oz cans of coconut milk - not lowfat (I used two cans of 13.5 oz)
5 large eggs
1/2 stick of butter (1/4 cup of butter) melted and slightly cooled
1 teaspoon of vanilla extract

Directions

Preheat oven to 350.  Grease a 9X13 baking pan.

In a large mixing bowl, whisk together mochiko flour, sugar, baking powder, and salt.

In a separate bowl or large measuring cup (4 cup capacity), beat eggs, then add coconut milk, melted butter and vanilla extract.

Carefully pour the wet ingredients over the mochiko flour mixture and whisk until mixture is smooth and uniform in texture.

Pour batter into greased 9X13 pan.  Carefully smooth out the top.

Bake for 90 minutes, until top is golden brown and the cake begins to pull away from the sides of the pan.

Allow cake to cool for about 30 minutes on a rack, and then carefully flip it out and cut into 24 squares, or the size of your choice.  Can store mochi cake for three days, covered.

Banana Bread

Recipe: https://www.food.com/recipe/best-banana-bread-2886

Ingredients

1⁄2 cup butter, softened
1 cup granulated sugar
2 eggs, beaten
3 bananas, finely crushed (for serious and extreme moist and delicious, try 4 bananas)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla (optional)

Directions

• Preheat oven to 350º / 180º.
• Cream together butter and sugar.
• Add eggs and crushed bananas.
• Combine well.
• Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
• Mix just until combined. Do not overmix.
• Pour into greased and floured loaf pan.
• Bake at 350º / 180º for 60 minutes.
• Keeps well, refrigerated.

Kimchee Fried Rice

Recipe: https://cooking.nytimes.com/recipes/1018097-kimchi-fried-rice

Ingredients
3 tablespoons unsalted butter
½ small onion, medium dice
1 cup roughly chopped kimchi (6 ounces)
2 tablespoons kimchi juice, or to taste
½ cup small-dice Spam, ham or leftover cooked meat
2 cups cooked, cooled rice (preferably short-grain)
2 teaspoons soy sauce, or to taste
1 teaspoon sesame oil, or to taste
2 teaspoons vegetable oil
2 eggs
 Salt to taste
 Crumbled or slivered nori (roasted seaweed) for garnish
 Sesame seeds for garnish


PREPARATION
1. In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Spam, and cook until sauce is nearly dried out, about 5 minutes.

2.Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.

3. Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.

Braised Short Rib Instant Pot

Recipe: https://www.pressurecookrecipes.com/instant-pot-short-ribs/

Ingredients

• 6 - 10 pieces (1116g) bone-in short ribs (1.5 - 2 inches thick)
• 6 cloves garlic , crushed and chopped
• 2 (300g) small onions , sliced
• 2 (170g) medium carrots , chopped
• 2 ribs (90g) celery , chopped
• ½ cup (125ml) red wine (Cabernet Sauvignon)
• ½ cup (125ml) unsalted chicken stock or good quality beef broth
• 2 tablespoons (30ml) balsamic vinegar
• 1 - 1.5 tablespoon (14-21g) brown sugar
• 1 tablespoon (15ml) regular soy sauce
• 1 tablespoon (15ml) fish sauce
• 1 tablespoon (15ml) olive oil
• 2 bay leaves
• A pinch dried thyme
• Kosher salt and ground black pepper to taste

Thickener:

• 2.5 tablespoons (22.5g) cornstarch
• 3 tablespoons (45ml) cold water

Mashed Potatoes (Optional):

• 3 - 4 russet potatoes , halved
• 100 ml whole milk
• 1 - 2 tablespoons (14g - 28g) unsalted butter

Instructions

• Brown Short Ribs in Instant Pot: Heat up Instant Pot using Sauté More. Wait until it says HOT (prevents short ribs from sticking to the pot). Add 1 tbsp (15ml) olive oil in Instant Pot. Season one side generously with salt and black pepper. Add in 5 pieces of short ribs, then brown each side for 4 minutes. While one side is browning, season the other side with more salt and black pepper.
  

  *Pro Tip: Avoid overcrowding by browning short ribs in batches.
• Saute Onion & Garlic: Set aside the browned short ribs. Add in sliced onions, and saute until soften (~ 3 minutes). Add in chopped garlic, and saute until fragrant (~30 seconds).
• Saute Veggies & Spices: Add in chopped carrots, celery, a pinch of dried thyme, and 2 bay leaves, then saute for 2 minutes.
• Deglaze Instant Pot: Pour ½ cup (125ml) red wine in Instant Pot and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix. Let the wine simmer for a minute to allow some of the alcohol to evaporate.
• Pressure Cook Short Ribs: Add 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1-1.5 tbsp (14-21g) brown sugar, 2 tbsp (30ml) balsamic vinegar, and ½ cup (125ml) unsalted chicken stock in Instant Pot. Carefully add in browned short ribs + meat juice.
  

  If you are making mashed potatoes: Cut 3 - 4 potatoes in half, then place them in a stainless steel bowl. Layer the bowl on top of the short ribs. 
  

  Then, pressure cook:
  

  -With Potatoes: High Pressure 42 minutes + Natural Release 15 minutes
  

  -No Potatoes: High Pressure 45 minutes + Natural Release 15 minutes
• Optional - Make Mashed Potatoes: Drain & transfer the potatoes to a larger mixing bowl. Mash the potatoes with a potato masher. Mix in 100ml whole milk and 1 – 2 tbsp (14g -28g) unsalted butter. Season to taste with salt & pepper.
• Thicken & Seasonings: Carefully set aside the short ribs. Mix 2.5 tbsp (22.5g) cornstarch and 3 tbsp (45ml) cold water together in a small mixing bowl. Bring the sauce to a simmer and add the cornstarch mixture one third at a time to thicken the red wine sauce until desired thickness. Taste and season with more salt, black pepper, and brown sugar if necessary (For reference: we added 3 large pinches of salt).
• Serve Short Ribs: Carefully place the short ribs back in the sauce to keep them hot. Serve & be prepared for your guests to beg for more of this deliciously beautiful creation!

Notes

Brown Sugar: be sure to adjust the sweetness level to your taste. Use 1 tbsp (14g) brown sugar for less sweet; 1.5 tbsp (21g) brown sugar if you enjoy a sweeter sauce.