BAKED SALMON WITH WHITE SAUCE

Ingredients:
1 lbs Salmon
1 lemon juice
50 gr green beans
1/2 onion, diced
2 cloves garlic, minced
2-3 medium red potatoes, diced really small
1 carrot, diced really small


White Sauce:
1 tbs margarine
1 tbs flour
100 ml milk
1/2 tsp pepper
1 tsp salt


Direction:

• Marinade salmon in lemon juice and pepper for 30 minutes
• Meanwhile, make the white sauce by melting the margarine
• Add flour and mix well
• Add milk till thick
• Add salt and pepper to taste and remove from heat
• Prepare aluminum foil to wrap the ingredients
• Stack onion, potato, green bean, and carrot at the bottom and add salt and pepper to taste
• Add the salmon on top
• Pour the sauce over it
• Wrap well and bake for 30 minutes in 350 F

JAMBI DUMPLING (SIOMAY JAMBI) A LA KO CHRIS

Ingredients:
1 cup mushroom, cubed
1 cup dried shrimp or shrimp, diced
1 cup ground pork
1 cup jicama (bengkuang), diced
1 cup bamboo shoot (rebung), cut in staw
1 cup carrot, diced
Corn flour
Peanut sauce
Dumpling wraps
2 tbs oil
3 cloves garlic, minced
Salt
Pepper
Sugar
Fish sauce
Black vinegar


Direction:

• Heat oil and add garlic until yellow
• Add shrimp and stir fry for 1 minute
• Add mushroom and stir fry for another 1 minute
• Add salt to taste
• Add ground pork and stir fry for 3 minutes
• Add bamboo shoot and stir fry for 1-2 minutes
• Add carrot and stir fry for 1-2 minutes
• Add jicama and stir fry for 1-2 minutes
• Add sugar and pepper to taste
• Add fish sauce and black vinegar to taste
• Add flour to thicken the mixture
• Let it cool for 20-30 minutes before wrapping it in individual wrap
• Steam for 15 minutes until the dumpling wraps are no longer hard
• Serve with Peanut Sauce
  

KOREAN SPICY STIR-FRIED FISH CAKE (UHMOOK BOKKEUM) A LA MAANGCHI

Ingredients:
2 cups variety of fish cakes, cut into bite size
1/2 onion, sliced
2 cloves garlic, minced
1 stalk green onion, chopped
Sesame oil
1 green chili pepper, cut
2 tbs hot pepper paste
1 tbs sugar or corn syrup or honey
1 tbs oil
Roasted sesame seeds


Direction:

• Heat oil in the pan
• Stir fry fish cake until brown (crispy on the outside)
• Add onion, garlic, and chili pepper -- stir fry until yellow
• Add 2 tbs hot pepper paste and sugar -- to avoid burning, make sure to lift up the pan from the heat
• Turn down the heat and add sesame oil, sesame seeds, and green onion
  

MOCHIKO FLOUR

NUTELLA MOCHI A LA ELLA

18 - 22 Mochi Balls

Ingredients:
1 cup Mochiko flour
1 cup water
1/2 cup sugar (adjust this to your taste and depends on what kind of filling you have)
Nutella (you can substitute with any kind of fillings such as Green Tea Ice Cream)
Corn flour


Direction:

• Pour Mochiko flour into sauce pan
• Add sugar and water, mix well
• Turn on heat in medium low, keep stirring to avoid burning and sticking
• After the mixture becomes doughy and thick, remove from heat
• Prepare a plate covered with corn flour (you can actually use Mochiko flour too -- but I prefer corn flour because it is cheaper hehe)
  
• Brush corn flour onto your palms to avoid sticking
• Using 2 spoons, take a spoon of mixture and place it on the corn-floured plate
• Using your hands, cover the mixture with the corn flour
• Round the mixture to make a tiny ball and flatten to make circular shape
• Add Nutella to the middle
• Fold the mixture to close the edges and make rounded ball