Author: John

INGREDIENTS

• 1 lb Daikon
• 2 Tablespoon oil
• 1 Tablespoon minced garlic
• 2 Scallion (chopped)
• 1 Tablespoon dried shrimp (soaked, rinsed, and chopped)
• 1 lap cheong (boiled, and finely chopped)
• 14 oz of packaged Radish cake flour (or 1 cup rice flour + 1/2 cup tapioca flour)
• 3 cups water
• Mushroom powder (optional)
• White pepper (optional)

DIRECTIONS

1. Grate daikon into a large mixing bowl.
2. In wok, heat oil. Add garlic and scallion and fry until fragrant. Stir in shrimp, lap cheong, grated daikon, and stir fry until soft.
3. In a pot, add 3 cups of water. Whisk in rice flour, and tapioca flour. Heat up to medium-high, while stirring until the mixture thickens.
4. Turn off the heat. Stir in the mixture of shrimp, scallion, lap cheong, and grated daikon. Optionally, season with mushroom powder and white pepper.
5. Grease a glass pie pan. Pour the mixture in.
6. Steam for 30-40 minutes until done.
7. Let cool for about 1 hour. Cut the cake into rectangles or triangles.
8. Optionally, pan fry before serving (best pan-fried after the turnip cake sets)

Ingredients

• 2 pork feet (~2 pounds) chopped up
• 1 thumb-sized piece of ginger thickly sliced
• 1 cup water
• 2 tablespoon light soy sauce
• 2 tablespoon dark soy sauce
• 3 tablespoon Shaoxing wine
• 1 tablespoon brown sugar
• 1 thumb-sized piece of ginger, smashed
• White part of (4) scallions, cut into sections (optional)
• 2 dried chili peppers
• 2 bay leaves
• 3 star anise
• 1 stick cinnamon

Directions

1. Place pork feet and ginger slices in a large pot. Add water to cover pork feet. Bring water to boil, and boil for ~5 minutes. Discard water, and wash pork feet carefully.
2. In 1 cup water, add light soy sauce, dark soy sauce, Shaoxing wine, and brown sugar. Pour into Instant Pot.
3. Add pigs feet and other ingredients.
4. Pressure cook on high for 60 minutes.
5. Natural release for 60 minutes.

This recipe for Pork Trotter Vinegar uses both sweet vinegar and Chinese black vinegar to create a sweet-savory aromatic stew.

INGREDIENTS

• (2) Pork trotters, cut into smaller pieces
• A large ginger, sliced
• 1 bottle of Chinese black vinegar
• 1/4 cup dark soy sauce
• 2 slabs of Chinese slab sugar
• 3 tbsp of avocado oil
• 3 stalks of scallions

DIRECTIONS

1. In a large pot, cover the trotters with water and boil ~5 minutes. Scum will appear. Drain the water. Wash the trotters clean in clear water.
2. Set Instant Pot to saute, add the oil, toss in the ginger and stir fry until fragrant. Add in pork trotter and continue to stir fry until brown
3. Pour in sweet vinegar and black rice vinegar, slab sugar, and scallions
4. Pressure cook for 60 minutes, under “soup” setting
5. Natural release for 20 minutes
6. Add more sugar/vinegar to suit your taste

Ingredients

• About 6 small tarot root
• 1 cup water

Directions

1. Put one cup water in Instant Pot
2. Place trivet in the pot
3. Wash tarot root, and place on trivet
4. Set to “Steam” for 13 minutes
5. Natural release (about 15 minutes)
6. Peel and eat

This is an easy and quick recipe. No need to peel the apples. No added sugar or flour. No baking. Optionally vegan.

INGREDIENTS

• 3-4 apples (e.g. Honey Crisp, Fuji, Envy)
• 2 teaspoon cinnamon (optional)
• 4 tablespoon butter (or Earth Balance)
• 1 cup of Trader Joe’s Pecan Praline Granola (or Autumn’s Gold Grain-free Granola)
• 1 cup water

DIRECTIONS

1. Wash apples, no need to peel
2. Use an apple slicer to cut apples into segments, chop each segment into 3-4 pieces
3. Put apples into a Pyrex bowl
4. Sprinkle cinnamon onto apples (optional)
5. Put thin slices of butter on apples
6. Pour granola on top of apples
7. Put 1 cup of water in Instant Pot Bowl
8. Put a trivet in IP bowl, and put the pyrex bowl on the trivet
9. Pressure cook for zero minute
10. Natural release 6 minutes
11. Serve with ice cream, or whipped cream

Korean Curry Rice is simple to make. This recipe uses a convenient curry powder.

Ingredients

• 6 oz of beef, pork, chicken breast, tofu, or vegan meat
• 1 large sweet onion
• 1 large potato (e.g. russet)
• 2 sweet carrot
• 1 red bell pepper (optional)
• 1/4 kabocha pumpkin (optional)
• 3 cups water
• 3 Tablespoon Quoc Viet Curry Soup base – found on Amazon, and at Shun Fat Market in Portland.
• 1 teaspoon corn starch (to thicken)
• Black pepper, to taste
• Optional vegetables: broccoli, cauliflower, kabocha, zucchini, peas, peppers

Directions

1. Put 1.5 cups of rice in rice cooker, and turn it on
2. Cut protein into 3/4″ cubes
3. Peel and cut onion into 3/4″ cubes
4. Peel and cut potatoes and carrots into similar size cubes
5. Heat a pan with oil. Add onions and sauté on medium for 7-8 min.
6. Add protein and saute for 2-3 minutes until slightly browned.
7. Add vegetables and saute for 2-3 minutes.
8. Add water, turn up heat to boil. Cook for 5 minutes.
9. Turn down heat to low. Add curry powder, place lid, and let simmer for about 20 minutes. Add black pepper to make spicy.
10. Mix corn starch in water for a slurry and if needed to thicken.
11. Serve with rice

Fry an egg, crispy on bottom and runny on top.

Ingredients

• One egg
• Oil

Directions

1. Heat cast iron skillet (on “8” for 2 minutes). Lower to “5”)
2. Add oil to skillet
3. Crack an egg into skillet
4. Cook for 4-5 minutes under glass cover, or until white is opaque.
5. Use spatula to remove egg (should not stick).
6. Use paper napkin to clean skillet.

Ingredients

• 1 cup Bob’s Red Mill Vegi Soup Mix
• 4 cups of water
• 2 teaspoons black rice
• 2 tablespoon lotus seed
• 2 tablespoon pearl barley
• 6-8 Chinese dates
• 2 tablespoon lily buds

Directions

1. Rinse soup mix and put into Instant Pot bowl
2. Add four cups water
3. Add the other Chinese dry ingredients
4. Set to soup mode for 30 minutes
5. Natural release for about 30 minutes.

Note: The Chinese ingredients are optional, add what you wish (e.g. peanuts).