Category: Uncategorized

Sencha Tea

• Water, 5 oz. at 170° F
• Sencha tea, 1 tsp ( ~4 grams)
• Pour water over the leaves, let steep for 1 minute
• Second Steep: 15 seconds at 180° F
• Third Steep: 30 – 45 seconds at 180° F

• Too Bitter? Lower your water temperature or shorten the steeping time by 15 seconds next time.
• Too Weak? Increase the amount of leaf rather than the temperature. High heat with Sencha often brings out “harsh” notes rather than more flavor.

Gyokuro Tea

• Water, 5 oz. at 120-140° F
• Gyokuro tea, 2 tsp (5-6 grams)
• Pour water over the leaves, steep for 2 minutes
• Second infusion: 30 seconds at 150° F
• Third infusion, 60 seconds at 170° F

Quick Tip: If the tea tastes too “seaweed-heavy” or salty for you, drop the temperature closer to 120°F. If you want a bit more of a caffeine kick and a sharper taste, aim for 140°F.

This makes chewy pearl barley that can be added to soups, salads, or as a side dish.

INGREDIENTS

• 1 cup of pearl barley, rinsed
• 2.5 cups of water or broth (chicken or vegetable)
• Slice of onion, chopped
• 1 tablespoon of oil or butter (optional, for flavor)
• Also optional: dry herbs (e.g. thyme, bay leaf) and spices (cumin, turmeric)

DIRECTIONS

1. Rinse the barley thoroughly under cold water. This removes excess starch.
2. In Instant Pot, add oil, and saute the chopped onions
3. Add water/broth, rinsed pearl barley, and optional oil/butter
4. Pressure on Manual (high pressure) for 20 minutes.
5. Natural Pressure Release for at least 10 minutes.
6. Fluff and serve. Most of the liquid should have been absorbed.
7. Leftover can be stored in an airtight container in the fridge for 3-4 days

INGREDIENTS

• 1 smoked ham hock (2 pounds)
• 1 lb of pinto beans
• 1 small onion, sliced
• 6 garlic cloves, crushed
• 1 teaspoon cumin powder
• 1 pinch dried oregano
• 2 bay leaves
• 4 cups water + 1 teaspoon chicken bouillon
• Pinch of ground black pepper
• Kosher salt to taste

INSTRUCTIONS

1. Clean pinto beans in cold running water
2. Soak beans overnight, or quick soak with a 1-minute boil and a couple of hours of rest with the lid on. Then, drain liquid.
3. Place all ingredients into the pressure cooker
4. Cook at high pressure for 40 minutes, turn off the heat, and natural release 20 minutes.
5. Season with salt

INGREDIENTS

• 1/2 quart chicken broth
• 1 1/2 quart water
• 1 chicken thigh, trimmed
• 6-8 slices of ginger
• 30 grams goji berries
• 3 dried dates

DIRECTIONS

1. Put above ingredients into 4-quart stockpot
2. Bring to boil
3. Simmer for one hour

Ingredients

• 1 cup rolled oats
• 1 tablespoon chia seeds
• 1 tablespoon ground flaxseeds
• 1/2 teaspoon cinnamon
• 1 3/4 cups almond milk
• 2 tablespoon date syrup (optional)
• 1 teaspoon vanilla extract
• 2/3 cup fresh or frozen blueberries

Directions

1. Combine all ingredients in a medium bowl
2. Stir to mix
3. Spoon into two 1-pint jars with lids
4. Refrigerate overnight

INGREDIENTS

• 1/2 cup Jasmine rice
• 5 cups water
• 1 cup chicken broth
• 1/3 can of gingko nuts
• 2 stalks of dried beancurd (hydrated)
• Salt to taste

DIRECTIONS

1. Soak 3 stalks of dried tofu in water
2. Place 1/2 cup of Jasmine rice in rice cooker
3. Add 1 cup of chicken broth
4. Add 5 cups of water
5. Set rice cooker in porridge mode, and
6. When almost done, break dried tofu into rice cooker
7. Add 1/3 can of gingko nuts
8. Stir congee to thicken
9. Add salt to taste

Good fried rice has firm separate grains. It is clean, light; with different flavors in each bite. No clumping. The secret is using white rice that has been in the refrigerator overnight, and using a non-stick skillet (not wok) to cook evenly without a lot of oil.

INGREDIENTS

• 2 tbsp oil
• 1 tbsp minced garlic
• 1 large egg, beaten lightly
• 1 cup frozen peas (pref. baby peas)
• 2-3 cups cooked rice, broken up with fingers
• 1/2 cup bean sprouts (optional)
• 2 medium scallions

Directions

1. Heat oil in the skillet
2. Add egg and allow the set for 20 seconds, then scramble, and break into small pieces. Transfer egg to small bowl.
3. Add more oil to skillet.
4. Add peas and garlic, and cook until garlic is fragrant (1 min)
5. Add rice, oyster sauce, and soy sauce; stirring constantly (3 min)
6. Add eggs, bean sprouts (optional), and scallion, stirring constantly (1 min)

INGREDIENTS

• 1/2 rice cooker cup of white rice
• (2) dried scallops (optional)
• Minced ginger (optional)

DIRECTIONS

1. Put 1/2 cup short grain white rice into rice cooker bowl
2. Fill water to 2 cup level (Zojirishi rice cooker)
3. Add dried scallops and minced ginger
4. Let soak overnight with timer set in the morning (porridge mode)
5. Stir congee 5-10 minutes to make creamy

Ingredients

• 1 cup milk (or water)
• 3 cup Korean high protein flour (12%)
• 2 tablespoon sugar
• 1 tsp. baking powder
• 1 tsp. fast acting yeast
• 2-3 tablespoon oil
• 2 tsp. salt
• 1/2 cup chopped scallions

Directions

1. Place milk, flour, sugar, baking powder, and yeast in dough machine.
2. Let machine knead the dough
3. Take out when 20 minutes left on machine
4. Roll into large flat square sheet about 1/4 inch thick
5. Spread oil on the sheet, then sprinkle with salt, then chopped scallions
6. Fold sheets into thirds
7. Cut into 12 pieces
8. Using two at a time, pull and twist into a roll; yielding 6 rolls
9. Using warm water, let the rolls proof in the steamer about 45 minutes. The size of the roll should increase50%.
10. Steam 15 minutes
11. Take off burner, and let sit 5 minutes.

A-choy is a Taiwanese vegetable that is fast to cook and has a texture similar to romaine lettuce. It’s a delicious vegetable.

INGREDIENTS

• (2) stalks of A-choy
• Cooking oil
• Chopped garlic
• .5 tsp mushroom powder
• Taiwanese fermented tofu

DIRECTIONS

1. Wash the A-choy
2. Divide into ~ 4 inch sections
3. Heat cooking oil in a wok or frying pan
4. Add chopped garlic and stir fry until flavor is released
5. Add A-Choy to the wok, and stir fry.
6. Turn up heat and add some water to hasten cooking
7. Sprinkle some mushroom powder
8. Add about a half cube of fermented tofu to flavor
9. It should be done in less than five minutes. Don’t overcook.