| 1.25 | cup | veg oyster sauce |
| 0.62 | cup | shaoxing wine |
| 0.62 | cup | soy sauce |
| 3.33 | tbsp | mushroom flavored dark soy sauce (optional) |
| 3.33 | tbsp | sugar |
| 5 | lb | baby bok choy |
| 20 | unit | eggs |
| 1.25 | cup | vegetable oil |
| 10 | unit | green onions |
| 0.62 | cup | ginger |
| 50 | cup | sliced rice cake not the tteokbboki ones, flat oval shaped ones |
| 2.5 | cup | vegetable broth |
!! Make separate small batch for KT using gluten free soy sauce and no dark soy or oyster sauce.. just lil more sugar if needed
1. Mix the sauce ingredients together in a small bowl and set aside.
oyster sauce
Shaoxing wine (or dry sherry)
light soy sauce
dark soy sauce (Optional) (*Footnote 1)
sugar
Cut baby bok choy into bit sized pieces after washing the leaves, mince ginger, slice green onions for garnish
2. Heat oil in a large skillet until hot. Add the beaten eggs. Cook for 30 seconds until the bottom is set, then scramble until the eggs are just cooked. Transfer to a plate and set aside.
3. Add little more oil if needed and the rice cake. Stir a few times and spread the rice cake into one layer. Pour in the vegetable broth. Cook over low heat for 1 minute. Uncover and add the baby bok choy. Cover and cook for another minute, until the rice cake just turned tender and the bok choy is not quite cooked.
4. Pour in the sauce. Stir and cook for 1 minute.
5. Add back eggs and add in sliced green onions. Cook and stir until the sauce is absorbed. Serve hot as a main dish.
| 12 | lb | chicken thighs |
| 0.86 | cup | rice wine vinegar |
| 1.43 | cup | soy sauce |
| 0.54 | cup | honey |
| 0.54 | cup | brown sugar |
| 0.54 | cup | sesame oil |
| 17.1 | clove | garlic |
| 1.9 | tbsp | ginger |
| 1 | lb | tofu |
| 0.86 | tsp | cornstarch |
1. Preheat oven to 220°C | 425°F
Remove the tofu from the package.
Press the tofu by placing it between two towels or a few paper towels and put a heavy object on top.
Let the extra liquid press out of the tofu for ideally 30 minutes. If you're in a hurry you can safely skip this step, but even just a few minutes will really help the tofu crisp up well!
Once pressed, cut the tofu into slices and dipped on cornstarch.
2. Wash chicken thighs and pat dry with a paper towel. Crush garlic and ginger.
3. Whisk the vinegar, soy sauce, honey, brown sugar, sesame oil, garlic and ginger together in a pan not pot over medium heat. Add cornstarch to thicken + don't burn
4. Bring to a rolling boil; reduce heat to low and allow to simmer for about 5 minutes while stirring occasionally until sauce thickens. Take off heat and allow to cool slightly.
can skip turning+re-glazing if running out of time, just cook chicken fully
5. Place chicken thighs/tofu. Pour 2/3 of the sauce mixture over, rotating each until evenly covered. Rotate the chicken to be skin side down, and bake for 30 minutes. Turn thighs and continue to bake until beginning to brown on the skin (about another 15 minutes).
can skip this step if in hurry
6. Change oven settings to grill/broil on medium heat and grill until the skin changes to deep golden in color (about 5 minutes).
| 2 | cup | small tapioca pearls sago |
| 16 | unit | mango prefer fresh if not frozen ill be sad |
| 6 | cup | evaporated milk |
| 2 | cup | sugar |
| 8 | cup | coconut milk |
https://omnivorescookbook.com/mango-sago/
Bring water to a boil. Add the tapioca pearls. Boil until pearls turn transparent with a small white spot in the middle of each, 12 minutes or so. Stir occasionally. (The cooking time will vary depending on the size of your tapioca pearls. You should always follow the instructions on your package if there are any.)
Immediately strain the cooked tapioca pearls with a fine sieve and rinse them with tap water to stop the cooking. Submerge the sieve with the cooked tapioca into a bowl of tap water to prevent the pearls from drying out. Set aside.
Add half of the mango chunks (I use the ones with imperfect shapes), about 2 cups, into a blender. Add the evaporated milk. Mix at the highest speed until it forms a smooth paste. Taste the paste. Add the sugar (if using) and blend to mix again if it’s not sweet enough.
To assemble, divide and add the tapioca pearls into serving bowls. Top with the mango paste, then add the coconut milk. Top with the mango chunks. You can also chill the desserts in the fridge for an hour before serving. Enjoy!
| 12 | lb | cucumbers |
| 0.8 | tbsp | salt |
| 8 | unit | scallions, thinly sliced |
| 4 | clove | garlic |
| 0.5 | cup | rice vinegar |
| 0.25 | cup | soy sauce |
| 0.25 | cup | sugar |
| 0.25 | cup | chinese chili oil |
| 0.25 | cup | toasted sesame seeds, optional |
| 0.25 | cup | sesame oil |
| 2 | tbsp | honey |
Using the tines of a fork, score the cucumbers lengthwise- this will help the dressing cling to the cucumber. (Feel free to skip if in a hurry.)
SMASH the cucumber with a cleaver and cut into chunks.
Place in a bowl and toss with the salt to help them release water. Let this stand while you gather the remaining ingredients.
Rinse with cold water at least 3-4 times to completely remove the salt. Strain and set aside. Place them in a large bowl and add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, honey, optional red chili paste and toasted sesame seeds. Mix to combine.
Taste and adjust salt to your liking. Add more chili if you like.