This is a running list of recipe links. Mostly, as I update it as I find new ones to try, but also because people keep asking me about my recipes. Unfortunately, I don’t really cook with recipes. Mostly, I use them for the techniques, but tend to modify them based on personal preferences and what ingredients I have around me. I have tried to note some of my modifications in each line item.
Have tried these:
Daikon Radish Cake 蘿蔔糕I use this mostly to get an idea of proportions. but will put my own “add-ins”.
https://www.epicurious.com/recipes/food/views/turnip-cake-law-bock-gow-100779
Red Bean Coconut Rice Cake 紅豆椰子
https://eggwansfoododyssey.com/2012/02/05/red-bean-and-coconut-rice-cake-chinese-new-year-dessert/?fbclid=IwAR0S3nfexd8aOxEvSf9DPHqzVSBjBycTOce-80SvsxIIsdnJyp6bFr2mOI8
I usually also add ginger to when I’m making the bean paste. And sometimes tangerine peel
Cumin Garlic Lamb Skewers – 羊肉串https://www.seriouseats.com/recipes/2015/05/spicy-lamb-skewers-chinese-street-food-recipe.html
I use the boneless leg of lamb of Costco because it it readily available. I do try and alternate the fattier outer pieces with the meatier pieces.
I also add minced fresh garlic, szechuan peppercorns, and black peppercorns.
Apple Cider donuts These are really good, but a candy thermometer is a must.
https://newengland.com/today/food/breakfast-brunch/donuts/vermont-apple-cider-doughnuts/
French Apple Cake
This is really yummy with other fruit as well. Sometimes I use cognac instead of rum.
https://www.onceuponachef.com/recipes/french-apple-cake.html
Preferred enriched dough, for baked buns
I use the brioche dough recipe from Artisan Bread in Five Minutes a Day. Mostly bc it’s meant to be refrigerated overnight and I don’t have to do everything in one day.
Shaanxi Hot Oil Recipe: https://www.youtube.com/watch?v=RayiXikKsC0 I only use 1/2 c of red chili flakes instead of the the 3/4c he calls for. I add more garlic and sesame seeds to make up the crunchy bits.
Korean Cinnamon Tea:
https://mykoreankitchen.com/sujeonggwa-korean-cinnamon-punch/
Ginger Snap Cranberry Lime Piehttps://keviniscooking.com/gingersnap-cranberry-lime-pie/
I only made the curd (filling). I only used about 3/4 – 1 cup of sugar. Taste it after adding the eggs and when still over the double boiler to determine if it needs more sugar. I also added an extra 1/4 c of lime juice and doubled the lime zest. I prefer tart.
Strawberry Rhubarb Cobbler
https://www.fermentingforfoodies.com/prefermented-cobbler/
I zested and juiced an orange into the filling. Also added vanilla extract and five powder.
Want to try these
Turnip pastries 蘿蔔絲餅
http://userealbutter.com/2014/01/27/chinese-turnip-pastries-recipe/
Egg Custard 蛋撻
http://userealbutter.com/2014/01/19/chinese-egg-custard-tarts-recipe/
Portugese Egg Custard – Pasteis de Nata
https://leitesculinaria.com/7759/recipes-pasteis-de-nata.html
Ginger Plum Slump
https://www.southernliving.com/recipes/ginger-plum-slump-recipe?fbclid=IwAR1TReRwnqCqvlRWbHfXFBEPo5TIn5nEaqoQbg8Rt_Cyx1CNJ_dZ8R3pdyg
Tea Smoked Duck – 樟茶鴨
https://www.teanamu.com/2010/07/tea-and-camphor-smoked-duck/
Drunken Chicken 醉雞
https://rasamalaysia.com/drunken-chicken/
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