Grilled vegetables in dashi broth

 Ingredients:

Aubergine, asparagus, kabocha (in 6 mm slices) ... 

For dashi broth:

200 ml dashi stock (or 200 ml water + ⅓ tsp dashi stock powder) 
1 tbsp sake
1 tbsp mirin
1 tbsp soy sauce
¼ tsp salt
6 g grated ginger 

1. Make the dashi broth by combining all the ingredients and bringing to a boil. Cool. 

2. Cut the eggplant in half lengthwise. Make numerous shallow cuts along the outer skin diagonally.

3. Cut each aubergine half into 3 pieces.

4. Cut the asparagus into thirds. 

5. Toss the vegetables thoroughly in cooking oil. 

6. Grill the vegetables. For the aubergine, start skin side first. 

7. Once the vegetables soften, put them in the dashi to soak for 1-2 hrs. 

8. [Optional] Top with bonito flakes and serve. 

Okra with Bonito and Rocket

 

Ingredients: 

Okra
Arugula
Bonito flakes
Spring onions
Soy sauce

1. Blanche the okra for 2-3 minutes; drain and rinse under cold water. 

2. Chop the rocket and spring onion. 

3. Add thinly sliced okra. 

4. Add bonito flakes and a bit of soy sauce. Mix well and serve with rice. 

Crab fried rice with crab butter

 

Crab fried rice with crab butter

Ingredients:

1 crab
softened butter (1/2 for 1 crab, 1 for 2 crabs)
spring onions
garlic
ginger
onion or shallots
fish sauce
sesame oil
oyster sauce
day-old cold rice
2 eggs, beaten

1. Separate the white meat and the brown meat / “head juice,” keeping the brown meat in a measuring cup. 

2. Blend the (softened) butter and the brown meat. 

3. Heat some oil in a pan and put the scallions in. After a little while, add the ginger and chopped onions or shallots. When beginning to brown, add oyster sauce, fish sauce, and some sesame oil, stirring to mix.

4. Add the day-old cold rice and mix. Then add half the white crab meat and mix. 

5. Flatten out the rice, leaving a rim around the edge. Drizzle more sesame oil around the rim. Leave for a while so that a crust forms at the bottom of the rice. 

6. Beat the eggs and pour around the rim. 

7. Lastly, put some crab butter along with the second half of the white meat in a shell (if using that for serving) and place on top of the rice. Leave for a bit to melt. Then serve in the pan at the table! 

Red Lentil Soup With Preserved Lemon and Crispy Garlic

INGREDIENTS:

4–6 servings

SOUP

2 Tbsp. extra-virgin olive oil

2 medium onions, chopped

4 garlic cloves, finely chopped

1 2" piece ginger, scrubbed, finely chopped

2 tsp. ground cumin

¾ tsp. ground turmeric

Freshly ground black pepper

½ preserved lemon, rinsed, seeds removed, finely chopped

3 Tbsp. double-concentrated tomato paste

8 cups good-quality low-sodium vegetable or chicken broth

2 cups red lentils, rinsed

GARLIC CHIPS AND ASSEMBLY

2 Tbsp. extra-virgin olive oil

4 garlic cloves, thinly sliced

Kosher salt

1 tsp. Aleppo-style pepper

1 cup torn mixed tender herbs (such as basil, dill, cilantro, and/or parsley), plus more

½ preserved lemon, rinsed, seeds removed, finely chopped (optional)

INSTRUCTIONS:

SOUP

Step 1

Heat 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Cook 2 medium onions, chopped, 4 garlic cloves, finely chopped, and one 2" piece ginger, scrubbed, finely chopped, stirring occasionally, until onions are softened, 6–8 minutes. Add 2 tsp. ground cumin and ¾ tsp. ground turmeric and stir to coat onions. Season with freshly ground black pepper. Add ½ preserved lemon, rinsed, seeds removed, finely chopped, and 3 Tbsp. double-concentrated tomato paste and cook, stirring often, until tomato paste is darkened in color, about 4 minutes.

Step 2

Add 8 cups good-quality low-sodium vegetable or chicken broth and 2 cups red lentils, rinsed, and bring to a boil, skimming foam from surface as needed. Reduce heat to medium-low, partially cover, and simmer, stirring occasionally, until lentils are very tender and soup is almost creamy, 35–45 minutes.

GARLIC CHIPS AND ASSEMBLY

Step 3

While the lentils are cooking, heat 2 Tbsp. extra-virgin olive oil in a small saucepan over medium. Cook 4 garlic cloves, thinly sliced, stirring often, until golden and starting to crisp, about 3 minutes; remove pan from heat. Using a slotted spoon, transfer garlic chips to paper towels, leaving oil behind. Lightly season garlic chips with kosher salt. Stir 1 tsp. Aleppo-style pepper into infused oil in pan and set aside.

Step 4

Remove soup from heat and stir in 1 cup torn mixed tender herbs (such as basil, dill, cilantro, and/or parsley). If soup is too thick, thin with water. Taste and add up to ½ preserved lemon, rinsed, seeds removed, finely chopped, if desired (you may find the soup lemony enough as it is). Season with more salt if needed.

Step 5

Ladle soup into bowls. Top with garlic chips and more herbs and drizzle over reserved pepper oil.

[source: Zaynab Issa / Bon Appetit] 

Scallion pancakes

 [thin] 

103g all purpose flour

50g starter 

42g warm water 

12g oil

3g salt

25g scallions

[fluffy]

168g all purpose flour

50g starter

86g water, 100F

10g oil

3g salt

25g scallions 

Juice recipes

 [350 ml]

3 stalks celery

1/2 large cucumber

1 medium green apple

1 medium pear

---

[350 ml]

2 medium apples

5 carrots

1/2 inch ginger

1/4 lemon 

---

[350 ml]

2 medium beets

1 cup blueberries

1 cup strawberries

---

[350 ml]

2 oranges

1/4 lemon

1 medium apple

1/2 inch ginger

---

[350 ml]

2 apples

5 kale leaves

---

[350 ml]

1/4 cantaloupe

2 stalks celery

1/2 cucumber

1/4 lemon

---

[500 ml]

2 medium beets

2 apples

3 carrots

1/2 cucumber

2 inch ginger

---

[700 or 800 ml]

1 bunch kale

1/2 bunch parsley

1 green apple

2 inch ginger

lemon

1 cucumber

---

[700 or 800 ml]

1 medium cucumber

4 kale leaves

1 large apple

1 inch ginger

1 lime

3 celery stalks

---

[1 serving] 

3 carrots

1/2 inch ginger

1/2 inch turmeric

1/2 grapefruit

---

[900 ml]

2 beets

3 carrots

1 lemon

1 apple

5 kale leaves

4 stalks celery

1 inch ginger

---

[700 ml]

6 carrots

1 orange

1 knob ginger

1 cucumber 

---

[350 ml]

1/4 pineapple

4 kale leaves

4 swiss chard leaves

1 lime 

---

[700 ml]

4 celery stalks

1/2 cucumber

1 cup pineapple

1/2 green apple

1 cup spinach

1 lemon

1 knob ginger 

---

[700 ml]

5 grapefruits

1 lemon

2 limes

1/4 medium pineapple

1 knob ginger

Sourdough, Shu's method

 I do two loaves by 1000g flour (70% strong white bread, 30%wheat) and 70% water (i.e 700g)

[variation: 60% white, 10% wheat, 30% malt]

Mix and leave for 1 hour in not too hot room. Then add 200g levain (starter plus 50/50 white/wheat at 100% hydration). Mix and leave for 40mins

[variation: add 150-200g sesame seeds] 

Then add 20g salt and 20g water. Mix. And leave for 40

Then do your stretch and folds every 30-40. [total of 6 times]

For about 3ish hours although just give it a shake if it looks poofy that’s good.

Sometimes I forget and do 4 hours.

Then floured surface (I use rice flour) - dump dough on surface. Cut in half and shape each. Let bench rest for 30mins.

Then shape and put in banneton or well floured bowl w towel.

Leave out for 1 hour or so and then in fridge overnight.

Next day bake at 220 with lid on cast iron Dutch oven. I usually do 50 and then lid off for 15.

Pressure cooker ramen broth

 Ingredients: 

 4 lbs bones (neck, femurs with marrow) 

 0.4 lbs fatback

 Optional aromatics: 1/2 onion, 6 garlic cloves

 

 1. The night before, or at least 6 hours prior to cooking, soak your neck bones and femurs in water in a cold, non-reactive vessel. I use a big Tupperware container. (Technically this is optional, but I find the resulting tonkotsu is whiter in appearance).

 2. When ready to cook, add your neck bones and femurs to a pot with fresh water. Bring to a boil, then down to a simmer, and skim the scum that rises to the top of the pot. Do this for 15-20 minutes, or until little scum is rising. The scum goes through several phases here, you’ll know when the scum is pretty much done rising up. This blanch is integral for a white tonkotsu, don’t skip it, and don’t end it prematurely.

3. Strain the bones from the blanching liquid. Discard the liquid.

4.  Scrub and clean the bones under running water, removing any black or dirty looking particulate that may be on the outside of the bones or in crevices. 

5.  Add your now clean bones to a pressure cooker, covering with just enough water. Bring to a boil, then cover, bring to full pressure (15 PSI), and cook under pressure for 2 hours

6.  Fast release the pot, being careful to avoid splashes (if your pressure cooker doesn’t have this feature, regular release is fine).  Give the contents a stir, then cover, bring to high pressure again, and cook for 1 hour.

7.  Remove pressure and open the cooker. Add in your fatback, give it a stir, bring the contents back to a boil, and cook under pressure for one more hour.

8.  Depressurize the pot. Remove the fatback, adding it to a blender. Blend with an appropriate amount of broth until the fatback is completely broken down into a liquid, then add this back to the broth.  No chunks here, we’re looking for smooth liquid.

9.  If using, add aromatics to the now uncovered broth

10. Cook, uncovered, at a rapid boil, for 45 minutes, or until the broth is opaque, creamy, and to the desired consistency you want. Stir occasionally to prevent scorching on the bottom of the pot.


11.  Strain and reserve as needed. Conversely, store in the fridge for up to 5 days, or freeze for several months.


Wunderlauch-Pesto / Wild Garlic Pesto

Ein fein-würziges Pesto aus Wunderlauch passt wunderbar zu Pasta, Salaten oder als Aufstrich bzw. Dip zu Brot und Gemüse. Wenn das Pesto immer mit Öl bedeckt ist, hält es sich problemlos mehrere Monate. 

Folgende Zutaten werden für etwa 400 g Pesto benötigt: 

200 g frische Wunderlauchblätter 

130 ml Pflanzenöl, am besten ein geschmacksarmes wie Sonnenblumen- oder Rapsöl 

50 g Nüsse wie Mandeln, Walnüsse oder auch Sonnenblumenkerne 

½ TL Salz optional 

etwas Parmesan oder Hefeflocken [nachher zuzugeben] 

Quelle: https://www.smarticular.net/wunderlauch-baerlauch-rezepte-konservieren-pesto-butter-oel/?fbclid=IwAR0qfW_RqBT5_dA2GNN6KCqB2g20kvS0Y_szI6rgT0HUEsWynl5WmDijOOQ

Copyright © smarticular.net

梅菜扣肉 (Mei Cai Kou Rou / Pork Belly with Preserved Mustard Greens)

Ingredients

6 ounces dried preserved mustard greens (about 3 cups after they're soaked and thoroughly washed) OR approx. 250-300 g preserved greens in a bag 

1 ½ pounds pork belly

Water

2 slices ginger

2 star anise

1 spring onion 

1 shallot, minced

1 tsp Sichuan peppercorn 

2 tablespoons oil

2 TBS dark soy sauce

1 1/2 tablespoons rock sugar (or granulated sugar)

1 teaspoon ginger (minced)

2 tablespoons light soy sauce

2 tablespoons shaoxing wine

Instructions 

1. Rinse and soak the mustard greens. (If dry, soak for min. 2 hours.) 

2. Put the pork belly in a pot, and cover with cold water. Add the ginger slices, green onion, and star anise. Bring to a boil, reduce to a simmer, and cook for 35 minutes. 

3. Take the pork out and poke small holes in the skin. Place skin-side down in a bowl with 2 TBS dark soy sauce and let rest for 15 min. 

4. Put 1-2 TBS oil in a pan. Fry the pork belly skin down—and lid on—for 6-8 minutes, then brown the other sides as well. Turn the heat off, pour the rest of the dark soy onto the pork and let cool in the pan. 

5. Chop the preserved vegetables. Heat oil in a wok; add ginger, shallot, Sichuan peppercorn, and star anise. Add the preserved vegetables and fry until dry. Remove and put aside in a bowl. 

6. Heat oil in the wok and add sugar; cook until it melts and turns a caramel color. Add dark soy, light soy, Shaoxing wine, and five spice power; then add the preserved vegetables. Stir fry until simmering and well mixed. 

7. Slice the pork belly into 0.8cm thick slices and arrange in the steaming bowl. Spoon the preserved vegetable mixture over the pork. Place in steamer and steam for 75 min. 

Biang Biang Noodles

 

[noodles]

300 g all-purpose flour

1/2 tsp salt

150g water add slowly, mix with chopstick 

knead 5 min

cover + rest 10 min

knead 10 min till smooth like playdough

cover + rest 10 min

cut into 8 pieces

roll each piece into sausage

oil them up and place on oily plate

cover with cling film and rest for 1-2 hours

[sauce]

tahini

soy

numbing oil (chilli flakes, ground Sichuan pepper, minced garlic, scallions, hot oil) 

sambal

sesame seeds

chekiang vinegar 

[toppings]

spring onions

sesame

cucumber

[noodles, cont'd]

roll each sausage out into rectangle

make indentation with chopstick down middle

bring pot of water to boil

oil working surface

stretch each rectangle out 

then bang on surface 

tear from middle down line

boil 1 min or until floating 

transfer to bowl with a little oil to prevent sticking

mix with sauce and toppings 

[poem]

Apex (丶) rising up to the sky,

Over Two bends (冖) by Yellow River's side.

Character "Eight"'s (八) opening wide,

"Speech" (言) enters inside.

You twist, I twist too, (幺 'tiny')

you grow, I grow (長) with you,

Inside, a horse (馬) king will rule.

"Heart" (心) down below,

"Moon" (月) by the side,

Leave a hook (刂 'knife') for

Matang (Mahua, Fried Dough Twist) to hang low,

On our carriage, to Xianyang we'll ride (radical: 辶 'walk').

Lobster Bisque

Stock:
+ shells of 2 lobsters
+ olive oil
= sautéed in pressure cooker for 5 min, add approx. 1.5 L mix of water and stock to cover shells, and cook on 40 min setting to make the stock

Bisque:
+ butter
+ olive oil
+ ½ onion
+ 3 carrots
+ 3 sticks celery
+ 2 cloves garlic
+ ½ cup wine
+ herbs
+ paprika
+ creole seasoning
+ 3 TBS tomato paste
+ 2 tsp Worcestershire sauce

Add:
+ lobster stock + simmer for 10 min
+ salt to taste
= blend
+ add cream

Toppings:
+ lobster meat sautéed in butter
+ chives
+ croutons (10 min in oven with olive oil, salt, and dried herbs)

Char Siu / Barbecue Pork

INGREDIENTS:

梅頭 (mui tau)

Char Siu sauce

Chu Hou sauce

Rose wine

Five spices powder

Malt syrup

TIP:                 Rinse the pork. Soak it in water for about 4 hours, while changing the water once every hour. This can get rid of that raw pork smell.

Marinade:

1.   Char siu sauce

2.   Chu Hou sauce = can replace with Hoisin sauce

3.   Rose wine

4.   Five spices powder

5.   Water

Ratio should be Char Siu sauce (2) : Chu Hou sauce (1) : Rose wine (2)

Mix the sauces together with the wine, add enough water so that the marinade covers the meat. Generously sprinkle the Five Spices powder and mix into the marinade. Rub the mixture into the meat and let it sit for at least four hours. It is better to marinate over night. Just put it in the fridge until you cook it for dinner the next day!

STEPS:

1.   Preheat oven to 220 degrees Celsius and line the baking tray with tin foil.

2.   Prepare another bowl or marinade MINUS the water. Mix well.

3.   Dump the old marinade juice and place the pork on the baking tray. Spread the new bowl of marinade over the meat evenly.

4.   Lay a sheet of tin foil over the meat so that the meat doesn’t dry up from the oven heat. Bake for 20 minutes.

5.   While baking, prepare for the malt syrup. The syrup is SUPER hard from its original container. Get a big metal spoon, dig into the syrup and get a big big scoop. Melt it in a bowl seated in another bowl of hot water. Keep the syrup melted.

(TIP: Use a metal mixing bowl and place it in a small frying pan with water. Keep the stove on low to keep the water boiling hot while melting the syrup in the bowl. It is a lot faster and easier this way.) USE HONEY AS AN ALTERNATIVE IF YOU CAN’T FIND MALT SYRUP.

6.   Flip the pork and bake for another 15 mins.

7.   Evenly spread the melted malt syrup onto the pork and bake for another 2 mins.

8.   Flip the pork again and add more syrup. Bake again for 2 more minutes.

9.   Take the char siu our from the oven but wait for a few minutes before cutting it. If you cut it too soon, the air will instantly draws the moist out from inside the meat,

   

Roast Chicken

Ingredients:

1 medium chicken, approx. 1.4 kg
½ or 1 lemon, quartered
pesto or butter with herbs to marinade the chicken
splash of white wine


Instructions:

1. Preheat the oven to 220ºC.
2. Rub the inside of the chicken with salt and pepper.
3. Carefully separate the skin from the flesh and push in the pesto or herbed butter into the gaps.
4. Stuff the cavity of the bird with lemon quarters. Tie up the legs tightly. Transfer the chicken to the roasting pan and rub the rest of the pesto or herbed butter all over the chicken.
5. Put into the oven for 40 min. At the 40 min mark, add a splash of white wine. Roast for an additional 40 min = for a total of 80 min.

Soda Bread w/ Yogurt

Ingredients:

450g flour
1 heaped tsp bicarbonate of soda
1 tsp salt
300ml of yogurt (150ml) and milk (150ml)
+ 6 TBS tepid water

Flavor combos:
walnuts + treacle (2 TBS)
rosemary + honey (2 TBS)

Instructions:

*Preheat the oven to 200ºC / 180ºC fan / gas 6.

1. Mix the dry ingredients together in a bowl.
2. Stir any wet flavorings (treacle, honey, etc.) into the yogurt / milk mixture until mixed well.
3. Make a well in the dry ingredients. Add the yogurt / milk mixture and stir in dry ingredients gradually until a very soft, sticky dough is formed. Add tepid water as needed.
4. Do not knead!
5. Turn out onto lightly floured surface and shape into a neat round approx. 7" in diameter. Make a deep cross-shaped cut with a knife. Place onto baking tray lined with baking paper. Lightly flour the top.
6. Bake for 30 min, then turn the bread upside-down and continue baking for 10-15 min or until the bread sounds hollow when tapped on the bottom. Cool on a rack.

Lobster spaghetti

[adapted from Hendersontohome] 

1. Boil a pot water, put in lobster, leave for 1 min and then put into ice water. This is to kill the lobster and so the flesh comes away from the shell easily.

2. Twist the head away, and then cut the shell down the tail and you should get a pretty in tact tail.


3. twist away the arms and with the back of the knife crack the claws and remove the flesh.


4. Pop all the bones in a pot with some mirepoix veg ( onion, celery, carrot, fennel ) whatever you have. If you have some tomatoes add, basil stalks, parsley stalks. Basically you are just making a stock for the sauce. Cover with water and simmer for 2 hours. Strain.

5. In a pan, EVO, finely chopped garlic, chilli and sauté for a min ( don't burn ) add some quartered cherry tomatoes. Eventually add the coral and smush to make the base of the sauce. 

6. If cooking with fire, remove pan off flame for a sec and add a splash of wine. Add 2 ladles of stock and reduce down.

7. Have spaghetti or whatever pasta cooking in salted water at same time.

8. When pasta is almost ready add lobster meat, tiny tiny bit of butter, then pasta and a little spoon of the pasta water.

9. Toss in the sauce, add squeeze of lemon, fresh basil and salt and pepper to taste.

Fresh lobster meat only really lasts 2 days max , and a whole lobster gives quite a bit of meat and stock so you can freeze and have ready for next time.

Moussaka, Josh Cohen's recipe

moussaka, simple as you like…
This will make one for eight.


 • Chop and fry four medium onions in a generous amount of olive oil until very soft. Add three chopped cloves of garlic about 10-15 minutes in.
 • Add 2kg of mince of any kind: lamb, chicken, soya, whatever.
 • 5 mins before the mince is done, add four large chopped tomatoes. If you can be bothered, use boiling water to peel and deseed fresh tomatoes. If you can’t, just stick em in with the peel on or use a can.
 • Once the mince is cooked, add about two large glasses of red wine, bring to bubbling, then bring it all down to a simmer (a.k.a. low heat). It should take about 45 minutes for the wine to reduce. When it’s done it should look moist and rich in colour. Make sure all the wine is cooked off – believe me, puddles of booze do not improve your moussaka.
 • While you’re waiting for the wine to reduce, slice six medium aubergines quite thickly – say 2-3 cm (they reduce a lot). Lay them on oven trays, salt them, then brush on both sides with olive oil. This bit is tedious. Pop them in the oven for around 30-40 mins at 160C, or until they’re looking golden brown.
 • By now, both the mince filling and the aubergine should have cooked. Add a big bunch of finely chopped parsley to the mince right at the end of cooking and stir through.
 • Let the mince cool (it’s more pliable). Then place a layer of the mince in a big, long oven dish, followed by a layer of the roasted aubergines, then a layer of mince, then of aubergines. Lay the mince on thick if you just want to make it two layers, or slightly thinner if you want to make it stretch to three. I prefer two but it depends on the size and shape of the dish.
 • You can put it in the fridge or freeze. If the freezer, defrost before cooking, then place in the oven for around 45 mins on 160C, covered in tin foil (very important).


It’s simple, but labour intensive. And really delicious.

Taro Cake

Ingredients:

- taro root, cubed = approx. 900 g (after peel is removed)
**N.B. the taro root has to be fairly dry. If you purchase one that's super fresh, be sure to leave it out to sun-dry (even on a windowsill indoors) for a couple of days.
- rice flour = 600g
- 2 cups hot water
- 4-5.5 cups cold water
- 1/4 cup dried shrimps (soaked and chopped)
- 1/4 cup Chinese sausage (finely chopped) = approx. 2 links
- 1/8 cup Chinese preserved meat (looks like pork belly), finely chopped (if unavailable then replace with more Chinese sausage)
- 8 pcs dried Chinese mushrooms (soaked, finely chopped)
- 3-4 sprigs coriander, finely chopped
- 1/2 cup spring onion, finely chopped
- 2 TBS white sesame, toasted
- oil
- five spice powder
- white pepper
- chicken powder
- 8 pcs Chinese preserved olive, finely chopped (optional)
- sliced preserved (pink) ginger, finely chopped (optional)

Method:

1. Combine 600g rice flour with 1 TBS salt, 1.5 tsp sugar, 1 tsp five spice powder, 1 tsp white pepper, 1 tsp chicken powder, and mix well. Add 2 cups hot water and mix. Then add 4 to 5.5. cups of cold water, depending on how "smooth" or firm you want the end product to be. (I used 4 cups; next time I may try 5.) Mix well until all lumps disappear into the void.

2. Fry the dried shrimp in a wok with oil and a bit of Chinese cooking wine until lightly brownded.

3. Add mushrooms, fry.

4. Add Chinese sausage (and meat if you have it), together with a mixture of 1.5 TBS light soy sauce, 1/2 tsp sugar, some sesame oil, and cooking wine.

5. Add the taro cubes and stir around a bit. Add enough water to just cover the taro, and cover the wok. Cook for 10 min until the taro is soft.

6. Add the coriander and half the spring onions and stir. There should be very little water left in the wok at this point. Remove and add the mixture to the batter, stirring well.

7. Clean the wok and add enough water to reach the steaming stand, and boil the water. (Or use whichever steaming device you are using.) Grease the cake pan(s) / line with baking paper if you wish (for spring forms). Ladle batter into the cake pan(s). When the water is steaming, place the pan(s) onto the steaming stand in the wok / steamer and cover. Steam for about 1 hour to 1.5 hours depending on how large your pan(s) are.

(I used two smaller pans, and steamed for 45min - 1 hr. If using one large pan (8cm deep and 27 cm diameter), try steaming for 1.5 hrs.)

8. Cakes are done if a toothpick inserted comes out clean.

9. Sprinkle the tops with toasted sesame and the rest of the spring onions and steam for an additional 5 min.

10. Remove from heat. Sprinkle the top with more five spice powder and the chopped olives and preserved ginger (if using).

11. To serve: either serve it freshly steamed or slice up and pan fry. Serve with oyster sauce and/or hot sauce of your liking (typically Chilli Bean Sauce a.k.a. do ban tjan).

Et voilà!

Congee in the Pressure Cooker

Easier than I ever imagined:
1 cup of rice : 7 cups of water!
Time to completion = approximately 25 minutes.
—
VARIATION: Salted Pork and Thousand Year Old Egg
http://www.tastehongkong.com/recipes/how-to-cook-congee-with-salted-pork-and-century-egg-a-classic-hong-kong-rice-porridge/
VARIATION: Caramelized Pork and Crispy Shallots
http://www.blueapron.com/recipes/congee-caramelized-pork-with-crispy-shallots-and-black-garlic

Clams in Miso Soup

Ingredients:

300 grams clams + salt
3 tbsp white miso
1 tbsp Dashi stock powder
*soy sauce, mirin, yuzu juice

Directions:

1. Even if you get de-sanded cleaned clams, de-sand them again so that they spit out any old digested material by soaking them in lightly salted water for 2 to 3 hours.

2. Procedure for de-sanding: Immerse a colander or sieve in a large bowl, and put the clams in. Fill with salted water. This way the clams won't re-absorb any sand or other things they spit out.

3. Put the soaked and cleaned clams in a pot with cold water and heat. After a while some scum will rise to the surface. Skim that off and add the dashi stock granules. Don't overcook the clams.

**The tofu and the mushrooms and any vegetables would come into the pot here.

4. Add the miso, but taste the liquid in the pot first to see how salty it is. White miso is preferred. Don't let the soup come to a boil after adding the miso.

**Alternative: mix together the miso with 2 tsp soy sauce and 2 tsp mirin first, add 1 cup of clam broth, before adding to the rest of the broth. Ladle into bowls, then add a few drops of yuzu juice. Garnish and serve.

5. Top with some chopped green onions etc.