Japanese Sweet Potato Chocolate Chip Cookies

Ingredients:
1 cup mashed Japanese sweet potatoes
1 1/4 cups bread flour
1 1/2 tsp baking powder
1 1/2 baking soda
1/2 tsp salt
1 cup brown sugar (grinned)
1/2 cup unsalted butter
1 large egg
2 tbsp peanut butter
1 tbsp honey
2 tsp ground allspice or cinnamon
2 tbsp vanilla essence
1/2 cup unsifted flour
1 1/2 cups semi sweet chocolate chips
3/4 cups coconut shred toasted (optional)

Instructions:

1. Mix shifted bread flour, baking powder, baking soda, grinned brown sugar and salt.
2. Mix in butter, egg, peanut butter, honey, cinnamon, vanilla essence and unsifted bread flour.
3. Stir in mashed sweet potato and semi sweet chocolate chips.
4. Cover the batter and rest in refrigerator for 15 mins.
5. Mix in coconut if you wish.
6. Place 6 at a time to bake until golden.

Recipe from http://skirtinthekitchen.com/

Slow Cooker Cashew Beef and Broccoli Stir Fry

Prep time: 10 mins
Cook time: 6 hours
Total time: 6 hours 10 mins
Serves: 4

Ingredients
1 lb. boneless, beef chuck roast, sliced into thin strips
1 cup beef consumme or beef broth
½ cup low sodium soy sauce
⅓ cup dark brown sugar
1 tbsp. sesame oil
3 garlic cloves minced
2 tbsp cornstarch
3 cups Frozen Broccoli Florets
1 cup cashews
1 cup frozen carrots
White or brown rice, cooked

Instructions

1. In a mixing bowl, whisk together the beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
2. Lay the beef strips in the crockpot and pour the sauce over, tossing the strips to coat.
3. Turn the crockpot on low and cook for about 6 hours. You don’t want to cook the beef too long or it will start to shred.
4. When it is just about done, take 4 Tbsp of the sauce and whisk it in a small bowl with the cornstarch. Slowly stir this into the crockpot. Add the broccoli, cashews and carrots and stir. Cook an additional 30 minutes so that the sauce can thicken and frozen broccoli and carrots can cook. You don’t want to add the broccoli until the very end or it will be mushy. If you are using fresh broccoli, steam before or add about an hour before it is done cooking to heat through.
5. Serve over rice and enjoy!

Recipe from http://therecipecritic.com/

Korean Braised Chicken, Jjimdak

Serves 4
Prep Time: 10 min
Cook Time: 50 min

Ingredients

1 bundle Korean sweet potato noodles, aka dangmyun (or glass noodle)
3 lb whole chicken, cut up into pieces
6-8 dried red chilies
2/3 cup low sodium soy sauce
2 tablespoons oyster sauce
1 cup water
2 cloves garlic, minced
1 teaspoon minced fresh ginger
4-6 tablespoons dark brown sugar
2 teaspoons cocoa powder
4 tablespoons corn syrup
1 teaspoon black pepper
1 onion, sliced
2 carrots, diced into large chunks
2-3 medium sized potatoes sliced into 1/2-inch disks
1 fresh green chili sliced, optional

Instructions

1. Soak the sweet potato noodles in warm water and set aside until ready to use.
2. Place chicken in a pot and pour some water to cover the chicken. Bring it to full boil and cook for a few minutes. Remove the chicken and discard the water. Return the chicken to the pot and add the dried chilies.
3. In a bowl, combine soy sauce, oyster sauce, water, garlic, ginger, sugar, cocoa powder, corn syrup, and pepper. Pour over the chicken and chilies.
4. Bring the mixture to a gentle boil and simmer over medium-low heat for 20 minutes, covered.
5. Add the onion and carrots to the pot and simmer for 10 minutes, covered.
6. Add the potatoes and fresh chili, and cook until they are tender, about 10 minutes, with a lid half open.
7. When the chicken and vegetables are tender, drain the noodles from the soaking water and add to the pot. Raise the heat to medium-high and continue to cook until the noodles are tender yet chewy, about 3-5 minutes, uncovered.
8. Remove the pot from the heat and let it sit for 5 minutes or so before you serve. Serve warm with rice.

Recipe from beyondkimchee.com

Crispy Lemon Chicken

Prep Time
15 min
Cook Time
25 min

Ingredients
2 chicken breast (1 lb), sliced
1 egg white
1-1/2 tablespoons soy sauce
1 teaspoon grated ginger
1 teaspoon sesame oil
oil for frying
1 tablespoon toasted sesame seeds
For the lemon sauce
2/3 cup chicken stock
4 tablespoon Korean lemon syrup and 8-10 lemon slices * (see the note)
1 tablespoon honey
2 tablespoons cornstarch
3-4 fresh lemon slices, optional
1 tablespoon oil
For the coating
4 tablespoon cornstarch
1/2 teaspoon baking powder

Instructions

1. Beat the egg white until very foamy in a mixing bowl, add the soy sauce, ginger, sesame oil, and the chicken breast slices. Mix well and set aside for 10 minutes.
2. To make the lemon sauce, combine all the ingredients except the oil and sesame seeds. If you prefer more tarty flavor, add the fresh lemon slices to the sauce.
3. Heat the oil to reach at 175˚C.
4. Mix cornstarch with the baking powder in a shallow bowl. Coat the chicken lightly with the cornstarch mixture.
5. Drop the chicken pieces into a hot oil and fry for 2 minutes. Do this in several batches. Once the entire batches are fried, repeat the frying again to get the crispier coating.
6. In another skillet, heat 1 tablespoon oil over high heat until very hot. Pour the sauce mixture. It will bubble immediately. Let the sauce to thicken, about 2 minutes.
7. Add the chicken pieces to the sauce and coat them evenly. Sprinkle with toasted sesame seeds and serve hot with rice.
8. If you don't have the Korean lemon syrup, use following for the lemon sauce

Notes: *

1/2 cup chicken stock + 1 tbsp lemon zest + 3 tbsp lemon juice + 3 tbsp sugar + 1 tbsp honey + 1-1/2 tbsp cornstarch.

recipe from beyondkimchee.com

Lemon Syrup

Ingredients
500 g lemon
500 g granulated sugar
baking soda
salt

Instructions

1. Wash lemons in cold water. Scrub with baking soda, rinse.
2. Scrub with salt to remove the waxy coating. Rinse well and towel dry completely.
3. Slice the lemons thinly, remove all the seeds inside.
4. Mix lemon slices with sugar in a large mixing bowl. Pour the lemon and the sugary syrup in a airtight glass jar(s). Let them sit on a room temperature for 3 days, turning upside down everyday to evenly distribute the sugar. Store the jars in a dark and cool place.
5. Refrigerate the syrup once the jar is opened.
6. Notes
7. Avoid using a metal utensil to spoon up the syrup to keep it fresh tasting. Also be careful not to add any moisture inside the jar, which can cause the mold.

Recipe from beyondkimchee.com

Caramelized Sweet Potatoes

Prep Time: 10 minutes
Cook Time: 10 minutes
Serving Size: 2-4

Ingredients
1lb sweet potatoes
3 tablespoon sugar
1/2-1 teaspoon cinnamon
1 teaspoon orange zest
2 teaspoon toasted sesame seeds
2 tablespoon toasted chopped pecan

Directions

• Rinse and scrub sweet potato to clean. Towel dry to remove the moisture on the skin. Cut them into about 1" thick pieces.
• Place potato pieces in a non-stick surfaced skillet in a single layer without overlapping.
• In a small bowl, combine sugar, cinnamon, and salt. Sprinkle sugar mixture evenly over the sweet potato pieces. Cover the skillet with a lid and place over medium heat.
• When you hear the sizzling sounds (in about 2 minutes), reduce the heat to low. Occasionally shake the skillet by holding a handle with one hand and holding the lid with the other hand. This will help to caramelize evenly on the potatoes. Cook the potatoes in this manner for 2 minutes.
• Open the lid and flip the sweet potato pieces to the other side. Continue to cook for additional 1-2 minutes shaking occasionally.
• Test with a knife to check if the potatoes are tender and coated with sugar caramel.
• You an add the honey or corn syrup to give more shine and sweetness.
• Sprinkle sesame seeds, orange zest, and pecan on top. Serve warm or at room temperature.

Recipe from beyondkimchee.com

Fermented Lime (Assamboi and Limau Kasturi)

credit picture from http://www.angelolli.com

Ingredients:
2kg limes (wash with baking powder or salt or flour to remove dirt n drip dry)
250gm salted sour plum (seedless)
Brown sugar 1kg (or use honey as replacement)
400gm of brown rock sugar

Method:
Cut lime into half n stuff one plum into it.
No need to squeeze juice out.
Arrange into glass container one layer of lime one layer of brown sugar.
Make sure sugar liquid cover the lime. 

Limau kasturi is Calamansi pickle is good for soothing throat - especially with honey, this recipe adapted from bakingscorner.blogspot.my