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Ingredients
- 1⅔ cups (210 g) all purpose flour
- 3 tbsp (24 g) cornstarch
- ½ tsp baking soda
- 2 tsp baking powder
- ½ tsp salt – omit if using salted butter
- ⅓ cup (80 g) unsalted butter – room temperature
- ⅓ cup (70 g) unflavored vegetable oil – I use canola/avocado oil
- ½ cup (100 g) white granulated sugar
- ¾ cup (150 g) soft brown sugar – in the US use light soft brown sugar
- ⅔ cups (150 g) black sesame paste
- 3 large eggs – room temperature
- 1½ tsps vanilla extract/essence
- 1 cup (225 g) buttermilk – room temperature
Directions
- Preheat oven to 350 degrees without fan on for even slow heating.
- Sift the flour, cornstarch, baking soda, baking powder and salt. Set aside.
- Cream the white sugar, brown sugar, black sesame and oil until light and fluffy.
- Add the egg, one at a time, slowly incorporating for about 15 seconds.
- Add the Vanilla and Buttermilk.
- Fold in your dry ingredients.
- Put in 3x 6″ pans of 2x 8″ pans. Cooking times will vary depending on size of pan.
- Bake 6″ pans for 37 minutes. 8″ pans for 30-35 minutes. Use cake tester.
Note: Can reduce the sugar. I would use 1/2 cup of white and brown sugar to reduce sweetness.
Ingredients
- 2 lbs of Chuck Roast
- 1 cup of Soy Sauce
- 3/4 cup of Calamansi Juice
- Water*
- Cornstarch Slurry
- 6 Garlic Cloves
- 1-2 White Onions
Directions
- Brown your chuck roast (optional) but leave it whole. Add the soy sauce, calamansi juice, garlic cloves (you can mince or leave it whole) and the white onions (cut into rings or diced, your preference) into the slow cooker.
- Slow cook for 12 hours until the meat can be shredded apart. Take the meat out of the sauce, increase the heat of the sauce and adjust the taste with water/soy sauce or more acidity. Once you’re happy with the sauce, add a cornstarch slurry of 2 Tbsp of cornstarch and cold water mixed in. Let it simmer or boil until the sauce thickens.
- Shred the meat and pour sauce onto the meat.
*NOTE: This makes more sauce than what I’ve used so you can reduce the sauce to 3/4 cup of soy sauce and 1/2 cup of Calamansi juice probably. I used the Calamansi bottled concentrate but can use lemon.
Ingredients
- 6 Sticks Unsalted Butter (room temperature)
- 15 Cloves of Garlic
- 1/4 cup of soy sauce
Directions
- Put unwrapped butter in a bowl and let it come to room temperature for 1-2 hours
- Cut off the stems off of 15 garlic cloves, place in a food processor
- Add the soy sauce to the food processor and mix until smooth.
- Slowly mix it into the butter
Keep in the refrigerator for a week or freezer for 6 months.
Ingredients
- Ground chicken or chicken breast
- As much carrots as you can bother to dice
- 1 onion
- 2 box cartons of bone broth (2 quarts)
- 1.5-2 cups of rice
Directions
- Dice the chicken (if whole breast) then saute the chicken on the instant pot with salt
- Add diced onions and diced carrots
- Add bone broth and rice
- Set instant pot to high pressure 30 minutes
- Salt to taste
Ingredients
- 1 cup mayonnaise (see notes)
- 1/2 cup sour cream (can be light)
- 1/2 cup milk (use lesser fat for thinner dressing)
- 2 Tbs lemon juice
- 2 garlic cloves, minced
- 1 tsp vinegar
- 1/2 tsp onion powder
- 2 tsp sugar
- 4 Tbs fresh dill (best if fresh, if subbing use 1 1/2 Tbs dried)
- 3/4 tsp salt
- 1/2 tsp fresh ground pepper
Directions
- Add lemon juice to the milk. This is going to create a buttermilk type reaction where the milk will look curdled after a minute. This is good.
- Then mix everything together and then refrigerate. I like to refrigerate for an hour before using so all the flavors can have a mixer and be friends. You can totally just make it and use it though!
- I make this in a mini food processor or as I like to call it, heaven sent dressing and sauce maker. It is so fast and easy. If you don’t want to go that route, you could use a blender. Or finely chop the herbs with a knife and put the whole thing in a bowl and really whisk it well or in a mason jar and mix it well. The key is mixing it well! It is important. Like knowing your ABC’s and doing the robot. There should be no chunks of anything.
NOTES
Mayonnaise is important here. It needs to be good tasting mayo. Do not for the love of Windex use Miracle Whip or something that remotely tastes like it. You may like that on your turkey sandwich but it aint gonna work here. Best Foods or Hellman’s are my choice for this. Remember if you don’t want it super garlicky, mix with one clove, taste it and add more to taste. I really think it needs two but won’t condemn you for lesser consumption.
Makes about 2 cups
Ingredients
- Thin Sliced Pork (4) or uncured bacon
- Enoki Mushrooms 200g or 7oz of mushrooms for 4 bundles
Teriyaki Sauce
- 2 tbsp Soy Sauce
- 1 tbsp Sugar
- 1 tbsp Mirin
- 2 tbsp Sake
Directions
- Create your bundles and wrap each with the pork.
- Heat up the pan and pour in the sauce. Place the bundles and cook and roll until nicely browned and caramelized all around.
For the Squash
- 3 medium sized Acorn Squash
- 1 tablespoon Olive Oil
- Salt and Pepper, to taste
For the Cider Glaze
- 3/4 cup Apple Cider, warmed
- 1/3 cup Brown Sugar
- 1/4 teaspoon Cinnamon
- 1/8 teaspoon Nutmeg
- 1/8 teaspoon Allspice
- 1 -2 teaspoons chopped fresh Rosemary
- 1 tablespoon Melted Butter
INSTRUCTIONS
- Preheat oven to 425 degrees F.
- Cut acorn squash in half from stem to opposite end.
- Scoop out the seeds.
- Cut off the stem end and discard.
- Cut each half into thirds or quarters, depending on how large the squash is.
- Place the squash wedges on a rimmed baking sheet or oven safe casserole dish.
- Brush the the squash all over with olive oil. Sprinkle with salt and pepper.
- Roast the squash for 15 – 20 minutes.
- Meanwhile, prepare the cider glaze by combining the apple cider, brown sugar, salt, cinnamon, nutmeg, allspice, and butter in a 2 cup glass measuring cup.
- After roasting the squash for 15 – 20 minutes, remove the squash from the oven.
- Then, pour the glaze over the squash, stirring to coat.
- Sprinkle with rosemary.
- Return the squash to the oven and roast for 10 – 15 minutes more.
- Serve, spooning the cider glaze over the squash.