Meals

AJÍ DE GALLINA (7 Porciones)

Chicken Chili

Ingredientes:

  • Pan (1-2 panes franceses)
  • Pollo (2.5 libras de pollo sin hueso ó 4.5 libras de pollo con hueso)
  • Ajo picado/molido (2-3 cucharaditas)
  • Aji Amarillo Peruano (3 cucharas)
  • Cúrcuma
  • Leche
  • Queso Parmesano
  • Papa (7 medianas)
  • Aceite Vegetal

Opcional:

  • Arroz (2.5 tazas)
  • Huevos (4 unidades)

Preparacion:

En paralelo se puede:

  • Hervir las papas con un poquito de sal
  • Hervir el pollo con un poquito de sal
  • Hervir los huevos
  • Cocinar el arroz

Una vez que el pollo este hecho, se desilacha el pollo. Guarda el agua del pollo para después. Si es pollo viene sin hueso, es efectivo usar dos tenedores para desilachar el pollo.

En una sarten, se pone un poco de aceite a calentar a media temperatura. Mientras calienta se puede poner el ajo a dorar. Una vez que el ajo esta dorado, se dora aji amarillo encima. Seguido viene el tumeric al gusto y el caldo en el que el pollo se hirvio. El tumeric viene al gusto, fijense mas que todo en el color. Mientras se mezcla, tambien se le agrega el pan para que le de consistencia a la mezcla. Una vez que el pan se ve bien disparcido en la mezcla, se le echa un poco de leche al gusto.

El queso parmesano se puede agregar ahora si se prefiere el queso combinado con el aji amarillo, o se puede esperar al final y se echa encima como adorno.

Dejar hervir mientras se mueve con una cuchara de madera hasta que llegue a la consistencia deseada.

Se sirve en un plato con las papas rebanadas abajo y el aji de pollo encima de las papas. Opcionalmente se le puede poner arroz y/o huevo al lado.

BUTTER CHICKEN 奶油雞 (7 Servings)

Pollo de Mantequilla

Based on Purple Bowl recipe

Ingredients

  • Chicken (2.5 boneless)
  • Eggs (2 units)
  • All Purpose Flour
  • Corn Starch
  • Vegetable Oil
  • Oyster Sauce (5 tbs)
  • Soy Sauce (1 tbsp)
  • Sesame Oil (1 tbsp)
  • Minced/Crushed Garlic (2-3 tsp)
  • Ginger
  • Curry Leaves
  • Bird Eye Chillies (10 units)
  • Butter (100 g)
  • Evaporated Milk (2 Cups) OR Fresh Milk (4.5 cups)
  • Water (1/2 cup) ignore if using fresh milk
  • Shaoxing Cooking Wine (3 tbsp)

Procedure

Mix:

  • 3 tbsp of oyster sauce
  • Soy sauce
  • Sesame Oil
  • Salt
  • Pepper

Cut chicken into cubes and let it marinade in the mixture above for 20 minutes.

Beat eggs and add them onto the mixture.

Mix flour and corn starch in a 3:2 ratio. Coat each chicken cube in the flour + corn starch mix.

Deep fry the chicken in hot oil.

Chop the chillies into small bits.

Melt butter in a work or frying pan. Stir fry the garlic and ginger in the butter. Add the curry leaves, followed by the diced chillies. Continue stir frying until you can smell the aroma of the curry leaves.

Add the milk and water into the wok, moving it often to make sure no ingredient is stuck in the bottom or burnt. Add the remaining of the oyster sace, the cooking wine, and salt to taste.

Cook until the buttery cream has thickened. Turn off heat and add in the chicken. Toss such that the fried schicken is coated by the buttery cream.

Traditionally served with rice but split peas are a good lower calorie alternative.

CHICKEN CHILI (7 Servings)

Ají de Gallina

Ingredients:

  • Bread (1-2 rolls)
  • Chicken (2.5 boneless OR 4.5 lbs bone-in)
  • Minced/Crushed Garlic (2-3 tsp)
  • Peruvian Yellow Pepper (3 tbsp)
  • Turmeric
  • Milk
  • Parmesan Cheese
  • Potatoes (7 medium-sized)
  • Vegetable Oil

Optional:

  • Rice (2.5 cups)
  • Eggs (4 units)

Procedure:

The following could be done in parallel:

  • Boil the potatoes with a bit of salt
  • Boil the chicken with a bit of salt
  • Boil the eggs
  • Cook the rice

After the chicken is done (tender), pull it. Save the water in which the chicken was cooked for later. If the chicken is boneless, it is effective to use two forks to help pull the chicken.

In a frying pan, add a bit of oil and start heating it at mid temperature. While it's heating, lightly fry the garlic until golden, stirring often. Once the garlic is ready, start frying the yellow pepper on top. When the pepper and the garlic are properly sautéed, add the tumeric to taste and the water from the chicken from earlier. Pay attention to the color to determine when it's enough. Continue stirring and add the bread for consistency. Once the bread is well integrated with the mixture (no obvious lumps), add a bit of milk to taste.

At this step you may add some of the parmesan cheese into the mixture, or wait to add it on top of the meal later as a garnish.

Let the mixture cook while stirring every so often until the desired consistency is achieved.

It is served in a plate with sliced potatoes served under the spicy cream. You may optionally add rice and/or a boiled egg to the side.

CHINESE DUMPLINGS

Recipes c/o Mom & Dad

(TODO: try dumpling wrapper recipe: https://omnivorescookbook.com/recipes/how-to-make-chinese-dumplings)

Filling

NOTE If there is any juice from the vegetables when you chop/shred them, don’t add the juice into the meat mixture. The filling is juicy enough without it.

Common ingredients

  • Salt
  • Soy sauce
  • Sesame oil
  • Cooking wine (optional)
  • Fresh prawns (optional), chopped (add one piece to each dumpling)

A

  • Ground pork (equal portion by volume to chives) (no beef, apparently gives you indigestion when mixed with chives?)
  • Chinese chives, chopped
  • Salt
  • Soy sauce
  • Sesame oil

B

  • Ground pork/ beef
  • Cabbage, chopped (squeeze juice out before adding to meat)
  • Green onion, chopped
  • Shittake mushrooms, soaked in hot water (squeeze out water) (chopping optional)
  • Dried shrimp

C

  • Ground pork/beef
  • Napa cabbage, chopped (squeeze juice out before adding to meat)
  • Cilantro, chopped
  • Shittake mushrooms, soaked in hot water (squeeze out water) (chopping optional)

D

  • Ground pork/beef
  • Zucchini, shredded
  • Green onion, chopped
  • Shittake mushrooms, soaked in hot water (squeeze out water) (chopping optional)
  • Firm tofu, chopped

E

  • Ground pork
  • White radish/ Chinese radish/ Japanese radish, shredded
  • Green onion, chopped
  • Dried shrimp, chopped
  • Shittake mushrooms, soaked in hot water (squeeze out water) (chopping optional)

F (also good in steamed buns)

  • Ground beef
  • Carrot, shredded
  • Green onion, chopped

Condiments

  • Soy sauce
  • Sliced ginger
  • Vinegar

If making ahead of time

A,B,C, and dumplings containing juice like 小籠包

If making ahead of time: Mix ground meat with seasonings. Add water little by little while stirring. Stop when the meat can't absorb any more water. Keep the meat in the fridge overnight. Add vegetables before making dumplings.

D, E

Add vegetables right before you are going to make dumplings. This can prevent the filling from becoming watery.

Tips

  • Make sure to seal dumplings very tightly
  • Don't trap air in the dumpling, or they'll float too soon
  • Don't overcook dumplings, or the skin will fall apart

Wrappers

Coming soong

Cooking directions

Fresh dumplings

Boil water on high heat.

Once water is at a rolling boil, put dumplings in pot.

Once water is back to a rolling boil, turn down the heat to medium/medium high and keep water at a rolling boil until dumplings are floating (dumplings may float too soon if they weren't made properly, so eyeball it).

Add ~1 cup of cold water and keep on high heat. Wait for water to get to a rolling boil again and dumplings are floating. Turn off the heat immediately.

Frozen dumplings

Boil water on high heat.

Once water is at a rolling boil, put dumplings in pot.

Once water is back to a rolling boil, turn down the heat to medium/medium high and keep water at a rolling boil until dumplings are floating (dumplings may float too soon if they weren't made properly, so eyeball it).

Add ~1 cup of cold water and keep on high heat. Wait for water to get to a rolling boil again and dumplings are floating.

Add another cup of cold water. Wait for water to get to a rolling boil again, then turn off the heat immediately.

POLLO DE MANTEQUILLA (7 Porciones)

Butter Chicken

Basado en la receta en Purple Bowl

Baked Goods

Basque Cheesecake (WIP)

Adapted from:

Ingredients (9 inch):

  • 2 lb cream cheese, softened (4 packs)
  • 1.25 cups granulated sugar (250g)
  • 5 large eggs, room temperature
  • Did not use: 2 egg yolks
  • 2 cups heavy cream, room temperature
  • 3 teaspoons vanilla extract
  • 1 teaspoon salt
  • 0.25 cup all purpose flour

Ingredients (8 inch):

TBD

Ingredients (6 inch):

  • 1 lb cream cheese, softened (2 packs)
  • 150g granulated sugar
  • 3 large eggs, room temperature
  • 1 cup heavy cream, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 tbsp all purpose flour

Directions:

  • Preheat oven to 400F (425 for 6 inch).
  • In mixer bowl, cream together the cream cheese and sugar on medium speed until the sugar completely dissolves, about 5 minutes. Use a rubber spatula to scrape down the sides of the bowl as needed.
  • Add the eggs, 1 at a time, mixing between each addition until fully incorporated. Add the egg yolks and beat to incorporate. Use a rubber spatula to scrape down the sides of the bowl as needed. The batter should be very smooth and homogenous.
  • Slowly pour in the cream and mix until incorporated. Add the vanilla and salt and mix just to combine.
  • Use a fine-mesh sieve to sift in the flour, then mix until just incorporated.
  • Crumple 1 or 2 sheets of parchment paper (depending on pan size), then unwrap and press into pan, stacking the top sheet perpendicular to the bottom sheet so the entire pan is covered. Make sure some excess sticks up from the sides as the cheesecake will rise quite a bit. If using a removable bottom pan, you can use the insert to help press the paper into shape.
  • Pour the batter into the pan and smooth the top. Place on a baking sheet.
  • Bake the cheesecake until the top is a dark golden brown and the cake is slightly jiggly in the center, ~45 minutes (~35 min for 6 inch). If the top doesn't seem brown enough when otherwise ready, broil for 30 sec - 1 min (be careful and check often as it burns fast). DON'T LET THE PARCHMENT PAPER BURN BY TOUCHING THE UPPER HEATING ELEMENT.
  • Cooling suggestions:
    • Let cool at room temperature for 2 hours, then remove the springform and gently unwrap the parchment from the sides of the cheesecake. Cheescake can also be refrigerated covered for a few days.
    • Let cool at room temperature , then refrigerate uncovered for 5 hours or 2 days

Cheesecake Brownies (WIP)

Adapted from Sugar Spun Run

Ingredients:

Brownies:

  • 12 Tablespoons unsalted butter cut into 12 pieces (170g) (1.5 sticks) (try: 10 tablespoons)
  • 113g/4 oz semisweet chocolate chips
  • 50g cocoa powder
  • 100g granulated sugar (try: no brown sugar and 200g granulated sugar)
  • 75g light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 125g all-purpose flour
  • (try: 1/2 tsp baking powder)

Cheesecake:

  • 453g/16 oz full fat brick-style cream cheese, softened (2 bricks)
  • 50g granulated sugar
  • 65g full fat sour cream (try: 120 g sour cream)
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • Optional: powdered mixin (ie lucuma powder, matcha powder)

Directions:

Brownies:

  • Preheat your oven to 350F (175C). Line a 9×9" baking pan with parchment paper (enough to overhang edges). Fold well so edges are pretty!
  • Beat eggs, then mix in sugar to dissolve.
  • Combine butter and chopped chocolate in a large, microwave safe bowl. Heat in 25-second intervals, stirring well in between, until both chocolate and butter are melted and mixture is smooth.
  • Immediately add cocoa powder and instant coffee (if using) and stir until combined.
  • Add egg/sugar mixture and vanilla extract and stir well.
  • Sift salt and flour (try: and baking powder) over the batter and stir until completely combined, but don't overmix.
  • Spread batter evenly into prepared pan and bake for 13-15 minutes (the surface of the brownies should be beginning to set, but note that the brownies will not be cooked completely during this time!)
  • (try: Once finished, lower oven temp to 325F.)

Cheesecake:

  • While brownies are pre-baking, prepare cheesecake.
  • Cream together cream cheese and sugar until completely smooth and well combined (scrape sides and bottom of bowl to make sure there are no lumps hiding).
  • Stir in sour cream.
  • Add eggs and vanilla extract and stir until combined.
  • Set aside 1/4 of cheesecake filling in a separate bowl.
  • Stir flavoring to taste into remaining 3/4 of filling (or do the reverse, depending on whether flavored or plain filling should dominate).

Assembly:

  • Once brownie batter is out of the oven, carefully and evenly pour the 3/4 portion of cheesecake layer over the surface.
  • Either dollop or pour in evenly spaced lines the 1/4 portion of cheesecake filling. Use an offset spatula or knife to swirl a pattern.
  • (work on timings!) Return to 325F oven and bake ~40-55 minutes or until cheesecake is set (center will still be jiggly if jostled). Edges may be slightly puffed or even slightly golden brown.
  • Remove from oven and allow to cool at room temperature until no longer warm 1-2 hours). Transfer to refrigerator and chill 3-4 hours before slicing and serving.

Naisu (奶酥) Filling

Based on various Chinese food blogs and Google translate

Makes enough moderate filling for 8ish buns?

Ingredients:

  • 70g butter
  • 30g powdered sugar
  • 80g milk powder
  • 1/8 tsp salt
  • 30g beaten egg (save the rest for the egg & water wash on rolls)

Directions:

  • Cream together butter, powdered sugar, and salt
  • Add egg (may take a while for egg to mix in to the creamed butter)
  • Fold in milk powder and mix until just combined
  • Weigh and roll into desired quantity
  • Keep refrigerated until needed
  • To use in a bread roll recipe, eg this one: after shaping rolls, let them proof for 10-15 min. Then flatten and add a glob of filling, making sure to tightly pinch and seal the edges. Continue with second proof and baking instructions as directed.

Pecan Pie

Based on epicurious recipe

Calories:

  • 3060 before pecans (assuming linked pie crust recipe used)
  • 1368 - 2052 from pecans (2 - 3 cups)
  • Total: 4428 - 5112

Ingredients:

  • Pastry dough
  • Unsalted butter (3/4 stick)
  • Brown sugar (1/2 cup)
  • Light corn syrup (1/2 cup)
  • Vanilla extract (2 tsp)
  • Salt (1/4 tsp)
  • Eggs (3 large)
  • Pecan halves (2 cups for filling, 1/2 - 1 cup for decorating)

Directions:

Preheat oven to 350°F with a baking sheet on middle rack.

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).

Melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.

Put pecans in pie shell and pour corn syrup mixture evenly over them. Decorate top of pie with pecans. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.

Pie Crust

Based on epicurious recipe

Calories: 1380

Ingredients:

  • All-purpose flour (1 1/4 cups)
  • Cold unsalted butter (1 stick, cut into 1/2 inch pieces)
  • Salt (1/4 tsp)
  • Ice water (3-5 tablespoons)

Directions:

Blend together flour, butter, and salt in a large bowl with your fingertips until mixture resembles coarse meal with some roughly pea-size butter lumps.

Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse in processor) until incorporated.

If dough doesn't yet come together in a smooth lump, add more ice water, 1/2 tablespoon at a time. From past experience, 4 tablespoons does the trick. Do not add too much water. Do not overwork dough or pastry will be tough.

Once dough comes together into a smooth ball, squash it down in the bowl and knead it a few more times to help spread out the butter. Press into a 5 inch disk, then wrap in plastic wrap. Chill dough for as long as the recipe that needs the pie crust calls for.

Original recipe says: can be chilled up to 3 days

Pineapple Tart

Malay/Singaporean

Original recipe

Makes ~100 pieces of small tarts

Ingredients:

  • 350g butter
  • 100g condensed milk
  • 510 g plain flour
  • 2 egg yolks
  • 2 ripe pineapples, cut into small pieces
  • 1 egg + 1tsp milk for egg wash (only Malay version)

Directions:

Puree pineapples. Cook down into a paste until all moisture has evaporated. Set aside to cool.

Cream butter and condensed milk till light using paddle attachment.

Add in egg yolk one at a time, and beat until combined.

Mix in flour until mixture becomes a soft and not sticky dough.

Pineapple: 8g balls.

Dough: 10g balls.

After wrapping the tarts, cut a few lines on the tarts to create a pineapple pattern. Apply egg wash.

Alternatively, shape the dough into small disks and place the ball of filling on top.

Bake for 23 minutes or until golden brown at 165°C/330°F.

Cool completely before storing.

Taiwanese v1 - WIP

Ingredients:

  • 350g butter
  • 100g condensed milk
  • 550 g cake flour
  • 2 egg yolks
  • 2 ripe pineapples, cut into small pieces

Directions:

Puree pineapples. Cook down into a paste until all moisture has evaporated. Set aside to cool slightly. When cool enough to touch, form into 20g balls and refrigerate while making the dough.

Cream butter and condensed milk till light using paddle attachment.

Add in egg yolk one at a time, and beat until combined.

Mix in flour until mixture becomes a soft and not sticky dough.

Form dough into 30g balls.

Roll each ball into a large enough circle to completely enclose the filling balls without having to stretch the dough. The dough is soft but not pliable, so it will crack when stretched. Make the edges of the circle thinner than the center, because they'll gather together when wrapping the tart.

After tart is wrapped into a ball, form into a square or rectangle shape.

Bake for 15 minutes 165°C/330°F. Carefully flip over the tarts. Bake for another 15 minutes.

Cool completely before storing.

Taiwanese v2 (from aunt's recipe)

Coming soon!

Scones (WIP)

Based on Fifteen Spatulas recipe DID NOT WORK. Find more recipes

"English style"

Calories:

  • 1992 without liquid
  • 2540 with heavy whipping cream
  • 2092 with whole milk

Ingredients:

  • All-purpose flour (280 g) (still too wet?)
  • Baking powder (4 tsp) (16 g)
  • Salt (1/2 tsp)
  • Sugar (1/4 cup) (49.5 g)
  • Unsalted butter (6 tbsp, room temperature)
  • Egg (1 large)
  • Milk/heavy whipping cream (2/3 cup) (160 g)

Directions:

Preheat oven to 425F.

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

Chop up butter into small pieces. Add butter to dry ingredients and mix with your hands until the texture is sandy and has no more butter lumps.

In a bowl, whisk together milk and egg. Save 2 tbsp for the egg wash later. Pour rest of it into mixing bowl.

Stir to combine wet and dry ingredients until a rough dough forms, then use your hands to form them into a smooth lump of dough.

Place dough on a cutting surface and squash it to about an inch thick.

Cut into desired shapes (I did 16 small triangles).

Place onto baking sheet lined with parchment paper. Brush tops of scones with reserved egg wash. Bake for about 13-15 minutes until about tripled in height and golden brown on the tops and bottoms.

Biscuits

Sources:

  • https://merryboosters.com/homemade-biscuits-without-buttermilk/: instructions from here for baking in skillet or cake pan. 450F @ ~18 minutes
  • https://sugarspunrun.com/easy-homemade-biscuits/: ingredients from here

Ingredients

  • 2 cups all-purpose flour (250g)
  • 1 Tablespoon baking powder
  • 1 Tablespoon granulated sugar
  • 1 teaspoon salt
  • 6 Tablespoons unsalted butter very cold (85g)
  • ¾ cup whole milk (177ml)

Notes

To keep the butter cold, weigh it out, cut it into smaller chunks, and kept it in the freezer in a small bowl while preparing the dry ingredients.

Directions

  • Preheat to 450F (for skillet/dutch oven/cake pan), or 425F for baking tray
  • Cut butter into cubes
  • In a bowl, add flour, sugar, salt, and baking powder
  • Whisk to combine
  • Add butter to flour; can mix in with two forks (or pastry cutter?) until mixture resembles coarse crumbs/small pea size butter lumps
  • Add cold milk, in three or four batches into the flour mixture. Using a fork, gently toss and stir together until large lumps form and all of the flour has been moistened
  • Transfer the dough on to a lightly floured work surface
  • Using hands, work dough together.
  • Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough
  • Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 ¾" round biscuit cutter with flour
  • Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet. Do NOT twist cutter or you'll damage the layers
  • Place the cut biscuits into skillet/dutch oven/ cake pan. No need to grease containers
  • Bake for ~18 minutes, or until golden brown on top. (If baking on flat tray, 425F for 16 min)