Category: Recipes

INGREDIENTS

• Chicken liver
• Corn flour
• Oil

DIRECTIONS

1. Heat oil in fry pan
2. Dip chicken liver into corn flour
3. Fry each side about 6 minutes (under glass lid, to prevent splatter)
4. Done

Congee, also known as jook, is a rice porridge that has been made for thousands of years. It is especially good when one is not feeling well or when it’s cold. There are endless variations. This one is hearty, and filled with chicken flavors and tender pieces of chicken.

INGREDIENTS

• 3/4 cup Jasmine or short grain white rice
• 1-2 chicken thigh (or smoked pork bone)
• 1 piece Ginger
• 7 cups Water (can substitute 1-2 cups chicken broth for some water)
• 1 tsp salt
• Green onions, dried beancurd (“foo jook”), gingko nuts — optional

DIRECTIONS

1. Rinse rice. Put into Instant Pot.
2. Mandolin in the ginger into pot
3. Trim fat and skin off, and add chicken (or smoked pork bone)
4. Add 7 cups of water
5. Optionally, add hydrated dried beancurd
6. Optionally, add 1 capful of Chinese cooking wine
7. Pressure cook on high for 25 minutes (porridge button), natural release (~30 minutes)
8. Thicken and Season. Heat up Instant Pot using “sauté”. Stir the congee until thickened and creamy. Season with salt.
9. Shred Chicken. Using tongs, separate the meat from the bones. Remove bones.
10. If using gingko nuts, boil first, and add to congee at the end
11. Garnish & Serve: Remove congee from heat. Garnish with green onions.

Classic Japanese Potato Salad is made of smashed potato (with some chunks), sliced cucumbers and carrots, eggs, and sometimes ham. Flavoring wise, it is seasoned with Japanese mayonnaise and sometimes rice vinegar. Compared to western potato salad, it is creamier, sweeter, and has more veggies.

INGREDIENTS

• 2 potatoes (~1 lb)
• 1/2 tsp salt
• 2 1/2 inch carrot
• 1 stalk celery
• 2 inch English cucumber (one Persian cucumber)
• 1/2 cup Japanese Mayonnaise (e.g, Kewpie)
• 1 tsp sweet relish

DIRECTIONS

1. If russet potatoes, peel and cut into 1.5 inch pieces. Otherwise, may leave skin on. Put potatoes in large pot and fill with water until it covers the potatoes. Start cooking in cold water.
2. Boil potatoes. Lower heat to medium and cook until a skewer can pas through the potatoes smoothly (10-12 minutes). Drain water from the pot.
3. Put the pot back on the stove, evaporate water and moisture from potatoes over medium heat (< 1 minute). Stir potatoes so they don’t stick. Remove from heat.
4. Smash the potatoes, but leave some small chunks for texture. Sprinkle sale and transfer to a big bowl, and let cool on the counter.
5. Cut carrots lengthwise into quarters. Cut celery lengthwise, and then slice. Place into a small bowl, and cover with water. Microwave about a minute. Drain water, and cool.
6. Peel cucumbers (leaving some skin for texture) and cut into quarters, and slice.
7. Add veggies into the mashed potatoes. Grind in some pepper. Mix well.
8. Add mayonnaise and mix until incorporated.
9. Serve immediately.
10. Store in the refrigerator. Consume within 3-4 days.

Some research found that beets may possibly lower blood pressure, drop risks of heart disease, boost endurance performance, help fight inflammation, prevent chronic diseases, and help purify your blood and liver. Plus, they taste good.

INGREDIENTS

• 6 (1 3/4 lb) medium sized beets (7.5″ circumference)
• 1 cup water

DIRECTIONS

1. Rub and wash the beets under cold running water. Trim and discard roots.
2. Pour 1 cup of tap water in the Instant Pot
3. Place a trivet or steam basket in the Instant Pot
4. Place the beets on the trivet
5. Cook high-pressure for 24 minutes (firm, with a little crunch) – or 28 minutes (soft, with some chew)
6. Quick release
7. Peel, cut, and serve. Optionally eat the skin.
8. May sprinkle with a salt, balsamic vinegar

Use below cooking guide:

5 inches: 11 – 15 minutes
5.5 inches: 14 – 18 minutes
6 inches: 17 – 21 minutes
6.5 inches: 18 – 23 minutes
7 inches: 20 – 25 minutes
7.5 inches: 24 – 28 minutes
8 inches: 27 – 31 minutes
8.5 inches: 30 – 34 minutes
9 inches: 32 – 36 minutes

Make enough and store in the fridge to use as a condiment with rice, sandwiches, meats, and, of course, steamed (poached) chicken.

INGREDIENTS

• 3-4 ounces ginger, peeled and cut into 1/2-in chunks
• 1 bunch whole scallions, cut into 1 inch lengths
• 1 teaspoon salt
• 1 cup or more Avocado (or other neutral tasting) oil

DIRECTIONS

1. Place ginger into a food chopper and chop coarsely
2. Add scallions and chop some more
3. Place ginger and scallion into a small jar
4. Add salt, and stir well
5. Cover ingredients well with avocado oil
6. Microwave one minute
7. Done

• Use this method for one or two ears of corn. For more corn, boil in a big pot.
• Leave the corn in the husk. This will help trap heat and moisture, cooking kernels evenly.
• Microwave on high for ~3.5 minutes (one ear) — add one minute for two ears.
• Rest the ears for at least 5 minutes after cooking before husking. Use the husk as a handle. It may feel only warm on the outside but is extremely hot inside.

Winter melon soup is a soothing and comforting dish. Winter melons are grown in summer and harvested in late summer through early winter, making this a great summer/fall transition recipe!

There’s also a famous Chinese pastry—called “wife cakes”, or lao po bing (老婆饼)—with winter melon in the filling. Like other common Chinese pastry fillings (lotus seed paste, red bean paste, taro, etc.), if you cook down winter melon and add sugar, it makes an excellent sweet treat.

Winter melon can grow into a very big fruit, measuring over 15 inches in diameter and weighing in excess of thirty pounds. At the supermarket, you’re most likely to see them sold by the slice due to their extreme size. Although it’s called winter melon, it’s actually a summer vegetable. It is a type of fruit, but when mature, the fresh melon doesn’t taste sweet. It is mildly flavored, and has a similar texture to that of a watermelon. It’s typically used for cooking savory dishes, including soups and stews, with other flavorful spices. The white fresh part will turn very soft and absorb flavor easily as it’s cooked.

INGREDIENTS

• 1 (2-lb) wedge of winter melon (e.g. from Chang Fa, Food Depot)
• 2 dried black shiitake mushrooms
• Dried shrimp (about 1.5 tbsp)
• Stalk of dried tofu (optional)
• Wood ear fungus (optional)
• About 1 pint of chicken broth
• 1/2 tsp mushroom powder
• 3-4 pieces sliced ginger
• 1 tsp salt
• 1/2 tsp white pepper

DIRECTIONS

1. Soak mushrooms, dried shrimp, tofu sticks, & wood ear fungus for couple hours
2. Cut winter melon into 1/2 inch slices, making bite size pieces, removing rind
3. Put melon into pot, cover with water, and boil about 15 minutes until tender
4. Pour off excess water
5. Add chicken broth, dried mushrooms, dried shrimp, mushroom powder, sliced ginger, water from soaking mushrooms, salt, and white pepper
6. Simmer for about 20 minutes, adjust seasoning for taste
7. Garnish with green onions or cilantro if desired

INGREDIENTS

• 4 Tablespoons (50g) of coffee beans (e.g. Peet’s Big Bang)
• Water, 650ml (1:13 coffee to water ratio, according to Hario)
• Makes 2-3 cups of delicious cold brew coffee

DIRECTIONS

1. Grind coffee beans (coarse grind for cold brew)
2. Place ground coffee in Hario Cold Brew basket
3. Fill brewer with water
4. Brew 12 hours at room temperature
5. Place brewer in the fridge to serve cold
6. Hint: bottom of brewing basket screws off for easy cleaning

See: https://www.brewcoffeehome.com/hario-mizudashi-cold-brew/

Easy to make, and can last up to 6 weeks. When you’ve finished the beets, the brine can be brought back to a boil and reused. Or, use it to marinate hard boiled eggs. This recipe uses a 1 quart jar.

INGREDIENTS

• 2 large beets (~11 in. circumferance)
• 1 cup cider vinegar (or white vinegar)
• 1 cup water
• 1/3 cup sugar
• 1 tsp kosher salt
• 1/4 tsp ground mustard
• 5 whole peppercorn
• Onion (optional)
• Garlic (optional)
• Cinnamon stick (optional)

DIRECTIONS

1. Cook beets in Instant Pot for 25 minutes high, 15 minutes natural release.
2. Cool, peel, and slice the beets.
3. Bring vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Take off heat to cool.
4. Add peppercorns and beets to clean glass jar. Pour the brine in, covering the beets.
5. Cover and set aside for several hours (up to 24), then transfer to refrigerator.
6. Serve after two days.