John Wong Recipes

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).

INGREDIENTS

• All ingredients are at room temperature
• 11-12 oz water
• 1 tsp salt (optional)
• 1 Tbsp oil (2 caps)
• 560 grams of bread flour
• 1 Tbsp sugar
• 2 tsp dry yeast

• Modification for Mantou
• 12 oz water
• 2 capful of oil
• 400g of all purpose flour
• 250g of cake flour
• 20g of sugar
• 15g of baking powder
• 10g of dry yeast
• Steam for 15 minutes, at “6” setting

DIRECTIONS

1. Put ingredients in the bread pan in the order listed
2. Select the “dough” option
3. Press “start”. Will take 1.5 hours to complete
4. Dough is ready to bake

INGREDIENTS

• (3) Japanese Sweet Potatoes (from Asian Market)
• 8 oz. water

DIRECTIONS

1. Wash and scrub sweet potatoes
2. Put 1 cup of water in Instant Pot
3. Place trivet in Instant Pot
4. Place sweet potatoes on trivet
5. “Steam” for 15 minutes (20 minutes for larger potato).
6. Natural release for 15 minutes
7. Remove potatoes from Instant Pot and let cool before serving

INGREDIENTS

• .65 lbs salmon
• 1 tablespoon oil
• 1/2 teaspoons black bean garlic sauce

DIRECTIONS

1. Wash salmon fillet
2. Place on a platter
3. Drizzle with a neutral oil
4. Spread 1/2 teaspoon of black bean garlic sauce
5. Place trivet in wok, and add 1-2 cups of water
6. Bring to boil
7. Place platter on trivet, cover, reduce heat and steam fish for 9 minutes
8. Remove platter and serve for two

INGREDIENTS

• Fresh fish, about 1.5 lbs
• Shaoxing wine
• 2 tablespoon cooking oil
• 2 garlic bulbs, minced
• 2 inches (5 cm) ginger, cut into thin strips
• 1 stalk scallion, cut into 2 inch length, and then cut into thin threads

Soy sauce mixture

• 4 tablespoon soy sauce
• 2 tablespoon shaoxing wine
• 1 tablespoon water
• 1/4 tsp sesame oil
• 3 dashes white pepper
• 2 tablespoon rock sugar, ground into powder

DIRECTIONS

1. Wash the fish
2. Blend the soy sauce mixture in a small bowl
3. Chop ginger and scallion
4. Score the fish
5. Drizzle 1 tablespoon of shaoxing wine on top
6. Spread 1/2 of the ginger strips on top of fish, and in the cavity
7. Steam the fish for 12 minutes
8. Remove from steamer, discard fish water and the steamed ginger strips
9. Heat about 1/4 cup of oil in sauce pan until near smoke point (use chopstick tip to check)
10. Add second half ginger and chopped scallion in sauce pan and cook about half a minute
11. Pour the hot oil over the fish
12. Add soy sauce mixture into the sauce pan
13. When the sauce boils, pour soy sauce over fish
14. Garnish with cilantro (optional)
15. Serve with white rice

INGREDIENTS

• 2 pieces of chicken (e.g., drumstick, thigh, or hindquarter)
• Water or Chicken broth
• 3 slices of ginger
• 3 stalks of scallion

DIRECTIONS

1. Rinse chicken, remove extra fat
2. Place chicken in bottom of Instant Pot
3. Cover chicken parts with water or chick broth
4. Add sliced ginger and scallions
5. Set Instant Pot for zero minutes (pressure will rise, and then stop)
6. Turn off Instant Pot
7. Remove chicken after 15 minutes (natural release)
8. Save the broth!
9. Done

This is an fast soup recipe, taking about 15 minutes (excluding soaking the dried tofu).

INGREDIENTS

• 2 cups chicken broth
• 2 cups water
• 2 tablespoon cornstarch
• 1 teaspoon powder ginger
• Swiss chard, bok choy, or kale
• 2 pieces dried tofu
• Handful of mung bean thread (optional)
• 1 or 2 eggs
• Salt, to taste
• White pepper, to taste

DIRECTIONS

1. Soak dried tofu in water for an hour
2. Put 2 cups chicken broth in a pot
3. Add 2 cups water
4. Stir in 2 tablespoon of cornstarch, while broth/water is cold
5. Add 1 teaspoon of powder ginger
6. Bring to boil, stirring so that cornstarch dissolves
7. Chop swiss chard and add to pot
8. Chop hydrated tofu skin and add to pot
9. Add mung bean thread (optional)
10. Cook for about 5 minutes
11. Beat 1-2 eggs in a bowl, and slowly stir into the soup
12. Done in 3 minutes
13. Add salt and white pepper to taste