CHINESE || JAPANESE || KOREAN || MONGOLIAN || TAIWANESE || VIETNAMESE

COOKING IS SO FUN!

welcome, guest! we're so glad you're joining us in your exploration of Kioku's recipe list! this is where you can find anything from Korean to Japanese recipes!

CHINESE RECIPES

Prawn and Fruit Salad

Ingredients:
• 250g Fresh Prawns
• 150g Honey Dew Melon
• 150g Cantaloupe
• Mayonnaise
• 1 Iceberg Lettuce Leaf, shredded


Preparing:
Cut the honey dew melon and cantaloupe into small cubes. Mix the fruit with 1 Tbsp mayonnaise. Bring large pot of water to the boil. Add prawns in small batches. Remove when prawns float to the top of the water. Remove the shell from the prawns. De-vein and slice in half lengthwise. Distribute prawns, cut side down, over the fruit. Decorate the edge of the plate with shredded lettuce. Pipe mayonnaise over the surface of the prawns. Serve.

Chicken with Beansprouts

Ingredients:
• 1 Chicken leg or breast cut into thin strips
• 2 Tbsp Light Soy Sauce
• Dash of Pepper
• 1 tsp Sesame Oil
• 1 tsp Sugar
• 1 Tbsp Oyster Sauce
• 1 tsp Cornflour with 100ml Water
• 200g Beansprouts
• 1 tsp Oil
• 1 tsp minced Garlic


Preparing:
Marinade chicken strips with 1 Tbsp soy sauce, oyster sauce, sesame oil and pepper. Heat up non-stick frying pan or wok and add a little cooking oil. Stir-fry garlic until golden brown. Add chicken strips and stir until cooked. Add beansprouts, remaining soy sauce and sugar. Once the beansprouts start to look transparent, thicken sauce with cornflour mixture. Do not overcook. The beansprouts should be crunchy & not limp. Remove from heat and serve.

Sweet and Sour chicken

Ingredients:
• 1 pound boneless, skinless chicken breast
• 3/4 cup baby carrots
• 1 cucumber
• 1/2 red bell pepper
• 1 garlic clove
Marinade:
• 2 tsp Chinese rice wine or dry sherry
• 1 tsp cornstarch
Marinade Batter:
• 1 - 2 eggs, lightly beaten
• 3 TB potato starch


Preparing:
Cut the chicken into 1/2-inch cubes. Marinate in the rice wine or sherry and cornstarch for 30 minutes. While the chicken is marinating, prepare the vegetables: mince the garlic clove, peel and cut the cucumber into thin slices, and cut the red pepper into cubes. Chop the baby carrots. Bring a large pot of water to boil and blanch the carrots briefly in the boiling water. Drain thoroughly. In a small saucepan, add the ingredients for the sweet and sour sauce and bring to a boil. Turn the heat to low and keep warm. To deep-fry the chicken: Preheat 3 cups of oil to 350 - 375 degrees Fahrenheit. While waiting for the oil to heat, brush the chicken cubes with the beaten egg and dip in the potato starch to cover. Deep-fry the dredged chicken pieces in batches, being careful not to overcrowd the wok. Deep-fry for 3 - 4 minutes until the chicken turns golden brown. Drain on paper towels. To deep-fry the chicken a second time if desired: bring the oil temperature up to 400 degrees Fahrenheit. Deep-fry the chicken in batches, very briefly for less than a minute, until the chicken turns brown. Drain on paper towels. Drain all but 2 tablespoons oil from the wok. When oil is hot, add the garlic and stir-fry briefly until aromatic. Add the carrots. Stir-fry for about 1 minute, then add the red peppers. Add the cucumber or save to use as a garnish. Bring the sauce back up to a boil and add to the wok, mixing with the vegetables. Add the chicken. Heat through and serve over rice. Garnish with the cucumber if desired.

JAPANESE RECIPES

Tofu & Wakame

Ingredients:
• 1/2 block of tofu
• 5 g dried wakame
• 1/3 long green onion_ white part)
• 800 ml bonito soup stock
• 3 tablespoons white or red miso


Preparing:
Soak dried wakame seaweed in water for about 15 minutes to reconstitute it. Drain the water. Cut the tofu into 1 cm. cubes. Slice the long green onion diagonally into 2 cm. pieces. Boil bonito soup stock and add tofu and wakame. After boiling, put some stock into a ladle. Add the red miso and stir with chopsticks until it is dissolved. Stir into the soup. Remove from heat. Add the slices long green onion_ Serve.

KOREAN RECIPES

In jeol mi

Ingredients:
• 1 lb sweet rice flour
• 1/2 pack toasted bean powder
• 4 tablespoons sugar
• 2 teaspoons salt
• 2 cups water


Preparing:
Preheat oven to 375F. Mix sweet rice flour with 3 tablespoons of sugar and 2 teaspoons salt. Add water and mix well. Spray the ring mold with vegetable spray or butter. Spoon in the batter, cover with a foil(spray the foil, too), bake for 1 hour. The key is not to form a crust outside, so use heavy pan or use extra cookie sheet on the bottom. Or just bake in a pound cake mold then peel off the crust with a knife. After an hour, take it out, flip it on a cutting board, cut into bite size pieces. Mix bean powder with 1 tablespoon sugar. Roll the rice cake in a bean powder. Serve warm.

MONGOLIAN RECIPES

Mongolian Fudge

Ingredients:
• 1/2 cup milk
• 1/2 cup sweetened condensed milk
• 125 g butter
• 1/8 teaspoon salt
• 1 tablespoon golden syrup


Preparing:
Put Sugar and milk into a saucepan. Heat gently, stirring constantly until Sugar dissolves. Add condensed milk, butter, salt and golden syrup. Stir until butter has melted. Bring to the boil and continue boiling until the soft ball stage, stirring occasionally to prevent burning. (Drop a little bit of the mixture to a cup of cold water, if the mixture forms a slight ball then is it done). Remove from heat. Cool slightly. Beat until thick. Pour into buttered tin. Mark into squares. Cut when cold. Serve.

TAIWANESE RECIPES

Taiwanese Steamed Buns

Ingredients:
Dough:
• 2 cups of plain flour
• 1 teaspoon of dry yeast
• 1/2 cup of warm water
• 1/2 teaspoon of sugar
• 1/4 cup of milk
• 1 tablespoon of baking powder
Filling:
• 100g of minced pork
• 2 sliced shiitake mushroom
• 2 sprigs of spring onions_ �¢ 1 teaspoon of ginger
• 150 grams of chopped cabbage
• 1 teaspoon of soy sauce
• 1/2 teaspoon of salt
• 1 teaspoon of sesame oil


Preparing:
Mix the flour with the baking powder and put through a sieve to remove lumps. Mix the yeast with the sugar and half the warm water and sit until frothy. Add the remainder of the water and milk to yeast and then mix into the flour. Knead the flour mixture until a soft dough and elastic dough is produced. Cover in a greased glass bowl and place in a warm spot for about an hour. Divide the dough into 8 pieces and roll them into a round 8cm flat discs. Put the meat filling in the center of each disc and wrap the edges up. Put the buns on wax paper and put into a steamer and cook for about 20 minutes. ***

*Filling:
Boil the cabbage and cut into small fine slices. Cut the spring onion into small rings. Slice the mushroom. Mix all the ingredients well together and divide into 8 sections.

VIETNAMESE RECIPES

Rice Paper Rolls

Ingredients:
• 1 cucumber
• 1 carrot
• 2 celery stick
• 2 cup of bean shoots
• 1/4 cup mint leaves
• 3 tablespoons pickled ginger
• 1 bunch chopped chives
• rice paper sheets


Preparing:
Roughly shred cucumber, carrot and celery and dip in boiling water to soften. Place in large bowl and add the bean shoots, mint leaves, ginger and chives. Mix well. Soften rice paper sheets by soaking in warm water. Place on a clean cotton cloth to absorb excess moisture. Take a few spoonfuls of the ingredients and roll up tight in rice sheet.