FRUIT LOOPS CHEESE TRUFFLES

Adapted from Ochi

Ingredients (for 16 balls):

4 oz cream cheese, softened to a room temperature
4 oz white chocolate
1 cup Fruit Loops, broken coarsely (for filling)
4 cups Fruit Loops (for coating)

Note: I use Fruit Loops cereal instead of the Japanese rice puffs (hina-arare) as the original recipe calls for.  Mine turned out a bit too sweet for my taste because of the Fruit Loops that is already sweet as is also the chocolate I used is more on the sweeter end.  I think I would use unsweetened or slightly sweetened rice puffs and a different brand of white chocolate.  If you have any recommendations for the white chocolate that I can try, please leave a comment below :-)

Direction:
1) Melt the chocolate using a double boiler method like below (place a container over a boiling water before placing the chocolate in it)

2) Once the chocolate has melted, add the cream cheese and mix well

3) Then add the Fruit Loops for filling and mix well gently

4) Divide the mixture into 16 and round each into a ball

5) Then roll it in Fruit Loops for coating 

6) Place it in the refrigerator to set it and then serve.  ENJOY!!!

Note: I brought mine to a hot and sunny swimming day of 90 F for the kids to enjoy.  The truffles ended up melting like crazy and became soggy (yikesss ... sorry kids!!!).  My recommendation is to serve them fresh from the refrigerator and enjoy them right away.

TERIYAKI MEATBALLS A LA OCHI

Adapted from Ochi

Ingredients (for 12 meatballs):

1/2 lbs ground pork
1 cup Ma Ling, cubed (I like Ma Ling better than SPAM because it's less salty)
1/2 cup mixed vegetables
1 clove garlic, grated
1 tbs grated ginger (if you don't like ginger, you can skip this.  It will still be yummy)
1 egg white
1 tsp corn starch
Salt
Pepper
2 tbs soy sauce
2 tbs mirin
1 tbs cooking oil

Direction:

1) Mix well ground pork, garlic, ginger, egg white, corn starch, salt and pepper

2) Then add Ma Ling and mixed vegetables.  Mix well

3) Divide the mixture into 12

4) Round them into balls

5) Heat oil in the pan and cook the meatballs until slightly golden-browned with a lid on

6) Open the lid and turn the meatballs over.  Mix well soy sauce and mirin then add the mixture to the pan.  Simmer on medium low heat until the sauce dries up

7) Serve with rice or as an appetizer.  Enjoy!!!

FRIED TOFU

Ingredients:

Firm tofu, diced

Oil to fry
Salt

Direction:

• Heat oil in the pan
• Put diced tofu and fry till golden brown
• Set aside on paper-toweled plate and let it cool down
• Sprinkle some salt and enjoy

KOREAN SWEET PANCAKES (HODDEOK) A LA MAANGCHI

8 pancakes

Ingredients:

Dough

1 cup lukewarm water

2 tbs white sugar

2 tsp dry yeast

1/2 tsp salt

1 tbs oil 

2 cups all purpose flour

Filling

1/2 cup brown sugar

2 tbs chopped walnuts

Direction:

• Place water in mixing bowl and add white sugar, yeast, salt, and oil (stir well)
• Add all purpose flour a little bit at a time and mix well using spoon
• Let the dough sit at room temperature for 1 hour (with lid on)
• Knead the dough to remove bubbles (make sure to spread flour to avoid stickiness)
• Let the dough rise again for another 20 minutes
• In the meantime, mix filling ingredients in a small bowl
• Knead the dough again to remove bubbles and spread flour on cutting board before hand
• Divide dough into 8 balls
• Flatten each ball, add the filling to the center, and wrap into a stuffed ball
• Heat up non-stick pan with a little oil on a medium heat
• Place the stuffed ball on the pan and press using spatula
• Cook for 1 minute (till golden brown) before flipping
• Flip the pancake, turn heat to low, and cover the lid
• Cook for another 1 -2 minutes till both sides are golden brown
• Serve while it's still hot

SWEET AND SOUR MEATBALLS

Ingredients:

20 oz meatballs

4 tbs apple cranberry chutney

4 tbs orange marmalade

4 tbs sweet chili sauce

1 tsp salt

Direction:

• Heat up pan on medium heat
• Melt apple cranberry chutney, orange marmalade, sweet chili sauce, and salt on pan
• Add meatballs and mix well
• Cover with lid and simmer for 2 minutes
• Turn meatballs, cover lid, and simmer till meatballs are cooked

OKONOMIYAKI (JAPANESE PANCAKE/PIZZA)

Ingredients:
1 cup Okonomiyaki Flour
3/4 cup water
2 eggs
Cooking Oil
2 cups (or more) shredded cabbage
1 cup shredded carrot
2 cups meat (I use shrimp and crab meat)
2 packages of Yaki Soba (you can use wet yaki soba instead of the dry instant one)


Toppings:
Japanese Mayo
Okonomi Sauce
Seaweed Flakes
Katsuo Flakes


Direction:

• Mix flour, egg, and water till everything dissolves
• Pan fry cabbage and carrot till tender and mix with the flour mixture
• Pan fry meat till cooked and mix with the flour mixture
• Follow direction in the package to cook the Yaki Soba
• Stir fry Yaki Soba and add a bit water to avoid this from drying
• When done, add the seasoning that comes with the package
• Lay flat the yaki soba on the pan and add the mixture to cover it
• Flip when it's done on one side
• Remove from heat and cut up when it's done
• Put the seaweed flakes and katsuo flakes on top of okonomiyaki
• Add mayo and okonomi sauce to finish
  

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
  

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
  

ES TELER A LA KO CHRIS

Ingredients:
1 can coconut meat, sliced and set aside the syrup
1 can jack fruit, diced and set aside the syrup
1 can Green Grass Jelly, diced
1 can longan, set aside the syrup
1 can Rambutan, set aside the syrup
1 can Palm Seed in heavy syrup, do not use the syrup
1 litter 2% milk
1 cup of water
4 tbs condensed milk


Direction:

• Mix them together and put in the fridge before serving
  

SHRIMP AND CRAB

3 Servings

Ingredients:
4 oz shrimp
4 oz crab
1 medium shallot, minced
1 clove of garlic, crushed
1/2 cup diced tomato
1/2 cup white wine
Squeezed lemon juice
Chopped parsley
2 tbs butter


Directions:

• Saute garlic and shallots
• Add seafood and sautee for 2-3 minutes
• De-glaze with white wine and reduce heat until wine is half of the original
  
• Add tomatoes, parsley, lemon juice, salt and pepper
• Add butter and mount (keep adding the butter after the flame is off until the mixture thicken)
  
• Serve as crepe filling or over garlic sourdough

SPINACH AND CHEESE ON SOURDOUGH

3 Servings

Ingredients:
2 tsp minced garlic
1 medium shallot, minced
9 oz baby spinach
2 oz cream (heavy cream/cream cheese spread)
1 tbs butter
2 oz grated parmesan cheese
Salt
Pepper


Directions:

• Saute shallot and garlic until clear
• Add cream, butter, and half of cheese
• Reduce heat until mixture thicken. Season with salt and pepper if needed
• Add spinach
• Cook 2-3 minutes until spinach is wilted
• Add remaining cheese and salt and pepper
• Serve as crepe filling or over garlic sourdough
  

CREPES A LA SUZETTE

Ingredients:
4 eggs
1 cup flour
1/2 cup milk
1/2 cup water
1/2 tsp salt
2 tbs melted butter
1 tsp lemon zest
2 tsp orange zest
1 tbs sugar


Sauce:
1 tsp lemon zest (long cut)
2 tsp orange zest (long cut)
2 tbs butter
1.5 oz Grand Marnier
1 squeezed orange
Sugar


Directions:

• Combine all together and blend for 20 seconds with a blender
• Let it stand for 1 hour
• Heat up Teflon with butter/cooking spray on medium-high
• Spread crepes mixture over the Teflon. Start from the center, make a continuous circle going outwardly. Then shake the Teflon to make thin crepe
• Heat for 2-3 minutes on 1 side. Then flip
• Cook for another 1 minute and fold twice
• To make the sauce, saute zests in butter. Add Grand Marnier and flambe (optional). Add orange juice and 1 tbs butter. Mount (keep adding butter after the flame is off to thicken the mixture)
• Pour sauce over the crepe and serve
  

BASIC CREPE

Ingredients:
4 eggs
1 cup flour
1/2 cup milk
1/2 cup water
1/2 tsp salt
2 tbs melted butter
Nutella


Directions:

• Combine all together and blend for 20 seconds with a blender
• Let it stand for 1 hour
• Heat up Teflon with butter/cooking spray on medium-high
• Spread crepes mixture over the Teflon. Start from the center, make a continuous circle going outwardly. Then shake the Teflon to make thin crepe
• Heat for 2-3 minutes on 1 side. Then flip
• Cook for another 1 minute and add Nutella as the filling. Then fold into 3

Note: be creative with the filling and topping. You can always add something to the mixture to spice up the basic crepe. For example, add 1 tbs of cocoa powder to create chocolate crepe.

GARLIC SOURDOUGH

Ingredients:
1 loaf sourdough, cut thick
3 cloves garlic, minced
1/2 cup mayonnaise
2 tsp truffle oil (you can substitute with olive oil)
1/4 cup grated parmesan cheese
1 tbs minced Italian parsley
1/2 tsp chile flake


Directions:

• Heat the broiler on high and slice the bread lengthwise
• Stir together all ingredients with a pinch of salt and pepper. Spread the mixture over the bread
• Broil about 6 inches from the heat until browned and bubbled
• Serve with white bean stew
  

LEMON CURD PASTRY

12 individual pieces

Ingredients:
1 sheet Trader Joe's puff pastry
Trader Joe's Lemon Curd
1 egg


Directions:

• Defrost puff pastry to the room temperature for 10 minutes
  
• Cut the pastry into 12 and place them on baking sheet that has been lightly buttered
  
• Preheat oven to 400 degree Fahrenheit
• Beat egg and then egg-wash each of the 12 sections with pastry brush
• Place Lemon Curd at the center of each (not too much for it will overflow)
• Bake for 15 minutes
• Cool for 10 minutes before serving
  

BREAD PASTE A LA YVONNE (IBONK)

Ingredients:
Ground nutmeg
1/4 of large onion, chop finely
Carrots, chop finely
Chicken, boiled and chop finely
Dissolved flour
Chicken bouillon
Salt
Sugar
Pepper
Milk
Margarine
French bread
Dried parsley


Direction:

• Stir fry onion with margarine
• Stir in chicken and carrot
• Stir in dissolved flour, chicken bouillon, salt, sugar, nutmeg and pepper
• Put milk and stir until milk is reduced and batter is no longer too watery
• Turn off the stove and set aside
• Cut French bread (1-inch thick)
• Put cut French bread in baking sheet and spread the batter on top of each
• Bake on 350 degree Fahrenheit for 2-3 minutes
• Garnish with dried parsley
  

FRIED MEATBALL A LA YVONNE (IBONK)

Ingredients:
Cha Ca Fish paste
Shrimp
Ground pork (not too much)
Corn flour (the more the chewier)
1 tbs All-purpose flour
Salt
Pepper
Sugar
1 egg
Green onion


Directions:

• Mix all ingredients together
• Microwave a little bit of the batter to taste
• If the taste is good, deep fry the batter a tablespoon at a time
  

MARTABAK MANIS A LA EVELYN (EPE)

Ingredients:
250 gr Segitiga Biru flour
50 gr Cakra Kembar flour
1/2 tsp yeast (instant)
350 ml water
4 eggs
1 tsp baking soda
1/2 tsp salt


Toppings:
Blue Band Margarine
Condensed milk
Chocolate sprinkles
Shredded cheddar cheese
Chopped roasted nuts


Direction:

• Sift 2 types of flour and yeast together
• Pour water a little bit at a time while slowly mix the batter. Let it sit for 30 minutes
• Put eggs, baking soda, and salt. Mix together
• Spread pan with margarine and heat in medium heat
• Pour a little bit of batter into the pan. Cook until little holes formed in the surface of the batter
• Spread sugar and condensed milk. Cover the pan until the batter is fully cooked
• Set aside and spread margarine over the surface
• Add your choice of toppings
  

BAKED SWEET POTATO FRIES

5 Servings

Dipping Sauce:
3/4 cup mayonnaies
1 clove garlic (minced)
1 tbs lemon juice

Mix all ingredients together and set aside.


Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix all ingredients together and store in plastic container for up to 6 months. You only need 1 tbs for this recipe.


Ingredients:
Olive oil
5 sweet potatoes (peeled & sliced into 1/4 inch by 1/4 inch strips
1 tbs seasoning


Direction:

• Toss sweet potatoes with olive oil and seasoning
• Preheat oven 450 degree Fahrenheit
• Line sweet potatoes in a single layer
• Bake for about 20 minutes until tender and golden brown. Turn occasionally.
• Let it cool for about 5 to 10 minutes before served with the dipping sauce.