2 tablespoons oil, plus more for pan-frying and greasing the pans
3 links Chinese sausage, roughly chopped (you can also substitute 4 oz. bacon)
½ cup dried shrimp, roughly chopped (optional)
6 scallions, chopped
1½ to 2 lbs. taro, cut into ½-inch cubes
2 teaspoons salt
2½ cups water, plus 2⅔ cups
7 cups rice flour
3 ½ cups glutinous rice flour
Heat oil in a large wok over high heat. Add the Chinese sausage and pan-fry for 2 minutes. Add the dried shrimp and stir-fry for another minute. Remove from the pan and set aside. Add the scallions to the hot wok and stir-fry 1 minute.
Add the sausage, dried shrimp, and taro to the wok. Stir-fry for 3 minutes and season with 2 teaspoons salt. Cover the mixture with 2½ cups of water and make sure all the ingredients are evenly submerged. Cover the wok, turn the heat down to medium low and allow to simmer for 8-10 minutes.
In the largest bowl you have, add the rice flour and glutinous rice flour. Add another 2⅔ cups water along with the taro mixture. Mix thoroughly until a cement-like paste forms.
Generously oil two standard 9-inch round cake pans and divide the mixture between the pans. Spread the mixture evenly in the pan, making sure there are no air pockets in the mixture. Cover with plastic wrap, pressing the plastic directly onto the surface of the taro mixture. Let stand at room temperature for an hour.
In a steamer, bring the water to a simmer. Steam the taro cakes for 45 minutes. If a toothpick inserted in the taro cakes comes out clean, it’s done. Allow the taro cakes to cool completely.
At this point, you can seal the taro cakes tightly in a ziplock bag and freeze them for later. If you’d like to eat them now, simply slice into rectangles. Heat a couple tablespoons oil in a skillet over medium heat and pan fry the slices of taro cake on both sides until golden brown and crispy. Sprinkle with salt and serve. You can put out a little oyster sauce for dipping, or just eat these plain!
2 lb oxtails (2 lb = 900 g)
3 celery stalks
¼ cabbage (1/4 cabbage = 160 g/5.4 oz)
2 Yukon gold potatoes or 1 large potato
½ lb stew beef (chuck cut into bite-size cubes) (1/2 lb = 227 g)
1 1/2 Tbsp extra virgin olive oil
Pinch kosher salt
Freshly ground black pepper
4 cups water + salt (instead of beef stock)
2 Tbsp tomato paste
1 tsp paprika
1 Tbsp dried basil/thyme
2 bay leaves
3 Tbsp brown sugar
2 Tbsp white wine vinegar
2 tsp kosher salt (for table salt, use half)
Freshly ground black pepper
1) To completely remove blood from the bone, soak the oxtails in cold water for 1 hour and discard the water.
2) Meanwhile, cut the onions into wedges, chop celery stalks into small pieces, and cut the carrots into chunks.
3) Roughly cut the cabbage into 1 inch squares and rinse under running water.
4) Cut the tomatoes into wedges and cut them in halves. Cut Yukon gold potatoes into quarters and soak in water for 15 minutes to remove excess starch.
5) Cut the stew beef into smaller pieces.
6) After soaking the oxtails in one hour, drain and place them in a large pot and cover it with cold water. Bring it to boil over medium high heat. Once boiling, turn down the heat and simmer for 10-15 minutes, skimming foam on the surface frequently. After 10-15 minutes, take out the oxtail.
7) Press the “Saute” button on your Instant Pot and heat 1 1/2 Tbsp. olive oil. Once the pot is hot, add the stew beef and season with salt and freshly ground black pepper. Brown the beef. Don’t flip the pieces around until they release themselves. Transfer the meats to a plate from the pot.
8) Add the onion and sauté until they are coated with oil and become tender. While sautéing, scrape the flavorful charred bits from the bottom of the pot. 9) Add the tomatoes, carrots, and cabbage and coat them with oil.
9) When the vegetables are a bit wilted and soft, add the boiled oxtail, browned stew beef, and beef broth
10) Add tomato paste and Seasonings A (1 tsp paprika, 1 Tbsp dried basil, and 2 bay leaves).
11) Cover and lock the lid on the pressure cooker. Make sure the steam release handle points at “sealing” and not “venting”. Press the “Keep Warm/Cancel” button on the Instant Pot to stop “saute” mode. Press the “Meat/Stew” button to switch to the pressure cooking mode. Press “plus” button to change the cooking time to 45 minutes.
12) When it is finished cooking, the Instant Pot will switch automatically to the “Keep Warm” mode. You have 2 options to release the pressure: 1) slide the steam release handle to the “Venting” position to let out steam until the float valve drops down, OR 2) let the pressure release naturally, about 15-20 minutes.
13) After de-pressurizing is completed, unlock the lid and add the potatoes and celery and 2 tsp. kosher salt.
14) Cover and lock the lid on the pressure cooker. Make sure the steam release handle points at “sealing”. Press the “Keep Warm/Cancel” button and. Press the “Manual” button to switch to the pressure cooking mode. Press “minus” button to change the cooking time to 15 minutes.
15) Again, de-pressurizing with one of 2 methods, unlock the lid. Mix well and ladle the soup to individual bowls. Mix in 3 Tbsp. brown sugar, 2 Tbsp. white wine vinegar, and black pepper
2 1/2 pounds bone-in beef shank
1 large onion, quartered
2 tomatoes, quartered
3-4 peeled garlic cloves, minced
1 piece of large ginger, sliced into large thin pieces
1/3 – 1/2 cup soy sauce
very small handful of rock sugar
1/4 cup shaoxing wine (Chinese cooking wine)
3 star anise
2 cinnamon sticks
1/2 teaspoon fennel seed
1/2 teaspoon ground clove
1/2 teaspoon ground cumin
1 teaspoon Broad Bean Paste with Chili
3-4 dried Thai red chilies, optional
1-2 pounds Asian noodles, depends on how much soup vs. noodle ratio you like
Green onions, for topping
blanched bok choy
fresh cilantro as garnish
Bring a pot of water to boil and briefly boil the beef chunks for about 5 to 7 minutes, or until a white foam forms at the top of the water. Drain dirty water, rinse beef shanks, and set aside.
1. In the pressure cooker over medium high heat, saute garlic, ginger, scallions, and star anise in vegetable oil until fragrant.
2. Add beef shank pieces. onions, chili bean sauce and saute for a few minutes, until the beef is slightly browned.
3. Add soy sauce and cook for 2 minutes.
4. Add everything else!
5. Bring up to high pressure and cook under pressure for 25 to 30 minutes. Slowly release pressure and serve.
Tried Boneless Shank.
Less Cinnamon next time
Pai Gwat Bones/Meat
Idea from Lisa Lo
Tapioca Balls, boil until translucent
Idea from Lisa Lo
2 cornish hens. (Note: 1 to 1½ pounds= 1 person. If you are using ~2 lb cornish hens, add more ginseng into the stuffing!)
½ cup short grain rice (or glutinous rice), rinsed and soaked in cold water for 2 hours prior
2 to 3 fresh ginseng roots, washed, slightly pounded to release flight
2 large dried jujubes, washed
chestnus (optional, this will make the soup less clear)
16 garlic cloves, washed and the tips are removed
2 to 3 green onions, chopped
ground black pepper
1. Strain the pre-soaked rice.
2. Remove the giblets from the hens and rub them with salt all over to clean them nicely. Rinse under cold running water.
2. Put the hens on the cutting board, pat dry, and remove any extra fat around the body cavities with kitchen scissors. Cut off the tips of wings if you want.
3. Stuff each hen with rice, 1 ginseng, 1 jujube, and 8 garlic cloves. Put any leftover rice in the pot.
4. Place the hens into a heavy pot. Add 8 cups of cold water, cover, and cook over medium high heat for 30 minutes. (Next time, after initial boiling, let it simmer longer for a clearer broth)
5. Turn down the heat to medium and cook another 40 minutes until the chicken, ginseng, and rice turn soft. Open up the pot from time to time and ladle some broth from the bottom over top of the chickens. If the broth evaporates too much, add more water.
6. Add black pepper, salt, and sugar if needed.
7. Add fresh chopped green onions when about to serve.
Get Rid of Chicken Skin after cooking. Nobody eats and it will eventually break up and cloud up the soup.
Tried with ginger. Very light flavor. Yum