Salted Egg Yolk Mochi

Mochi Skin Ingredients
120g Japanese glutinous rice flour
200g water
1 tbsp sugar

Salted Egg Yolk Paste Ingredients
1/2 cup Knorr salted egg yolk powder
20g unsalted butter
3 tbsp sugar (to taste)
5-6 tbsp evaporated milk

The Method
1. Combine all the mochi skin ingredients in a bowl and mix well. 
2. Prepare a steamer, cover the bowl of the mixture with a cling wrap or cover the steamer lid with a towel (to prevent the water from dripping into the mochi) and steam the mixture for 15-18 minutes or till translucent. 
3. Remove the mochi from the steamer and let it cool down.
4. Put all the salted egg yolk paste ingredients in a pot and use low fire to cook till it's thicken or turn into paste. 
5. Divide the paste into 8-10 and roll it into balls. 
6. Dust some potato/corn starch on a flat working surface and dust the wooden roller and your hands with some flour too. Transfer some mochi and spread it out thinly by using a wooden roller. 
7. Use a round large cookie cutter to cut out 8-10 mochi skin.
8. Put the rolled salted egg yolk paste on the mochi and slowly close it by pinching the sides of the mochi together. If it's sticky, you may want to dust some flour on the mochi.
*You may freeze the mochi to eat it like snowskin mooncakes*

Salted Egg Yolk Cupcakes with Salted Egg Yolk Butter Cream

The Cupcakes
4 eggs
1 1/4 cup cake flour
1 1/4 cup all purpose flour
1/2 cup Knorr salted egg yolk powder
1 cup buttermilk
1 1/2 cups granulated sugar
2 teaspoons baking powder
225g unsalted butter, softened, cut into small cubes

Method
1. Preheat the oven to 160ºC.
2. Mix the flours, knorr salted egg yolk powder, sugar and baking powder in a mixing bowl and combine well.
3. Add the butter and mix on low speed. 
4. Add the eggs, one by one and scrape the bottom of the bowl to make sure all the ingredients are well-combined.
5. Add 1/2 of buttermilk into the mixture and beat for 1-2 minutes. scrape the bottom and sides of the bowl. Add the rest of the buttermilk and beat for another 1-2 minutes (do not over mix).
7. Scoop the batter into the cupcake liners till 2/3 full and bake for 20-30 minutes.
8. Cool completely on wire rack before frosting.

The Buttercream
3 egg whites
1/2 cup Knorr salted egg yolk powder
1 cup granulated sugar
225g unsalted butter, softened but cool

Method
1. Place the egg whites and sugar in a mixing bowl. Set it over a pot of simmering water (the water should not touch the base of the bowl) and whisk continuously, until the sugar is completely dissolved and remove.
2. Whip the mixture on high speed till stiff peaks form.
3. Add the Knorr salted egg yolk powder and mix till just combined. 
3. Beat 225g butter into the beaten egg whites in 3 batches. The mixture will look watery, just continue beating until the mixture become creamy.
4. Lastly, add in 1/2 cup of Knorr salted egg powder and continue beating till the buttercream is smooth.

Salted egg butter cake (Recipe adapted from the net with some modifications)

Ingredients
4 egg yolks
250g unsalted butter (I used Lurpak)
200g self raising flour
60g salted egg powder (I used Knorr)
50g milk 
2 tsp vanilla extract

4 egg whites
180g sugar

Method
1. Preheat oven at 160ºC
2. Beat egg whites and sugar till stiff peaks form.
3. In another mixing bowl, beat butter until creamy, add egg yolks one by one and mix well. Add vanilla extract and milk, combine well.
4. Fold half of the egg whites and mix well, then fold the remaining egg whites. 
5. Add and fold the sieved flour and salted egg yolk powder, mix well.
6. Pour batter into lined pan and tap a few times on the table. 
7. Bake for 25 minutes, turn the temperature down to 150ºC, lightly cover the cake with aluminum foil and bake for another 45 minutes or until skewer comes out clean.

The Paste
50g unsalted butter
1 cup salted egg yolk powder
1/4 cup sugar (to taste)
1/2-1 cup evaporated milk

Method
1. Using low fire, melt the butter in a saucepan. 
2. Add salted egg yolk powder, sugar and evaporated milk and bring it to boil (Add more evaporated milk if the sauce is too thick or add more salted egg yolk powder if it's too watery).
3. Let it cool completely.

SzeChuan Hot and Sour Soup

Ingredients (All to be shredded)
2 large pieces of black fungus
1 small bowl lean pork
1 carrot
1 box tofu
4 dried mushrooms
1 bamboo shoot

1.5 tbsp minced garlic
1 beaten egg white
1.5 L of water/chicken stock/soup broth (I used homemade soup broth)
1/2 small bowl potato starch for thickening (mix with 3 tbsp of water)

Seasonings (to taste)
Salt
2 tbsp oyster sauce (LKK)
2-3 tbsp black vinegar
White pepper
Sesame oil
Sugar

1 tsp Thick black soya sauce for colouring (optional)

Method
1. In a pot, heat 1 tbsp sesame oil with 1 tsp cooking oil. Stir fry garlic till fragrant, add the shredded lean pork until its half cooked follow by the shredded dried mushrooms, black fungus and carrot. Add bamboo shoot and fry for a while.
2. Pour 1.5 L of water or soup broth into the pot and cook until it's boiled and simmer for 15 minutes. Add all the seasonings to taste. 
3. Stir in the potato starch water gradually to thicken the soup (add and stir the soup at the same time to prevent lumpy). 
4. Add in the shredded tofu and mix it gently. Lastly, pour some egg white and stir it at the same time (to make the shredded effect). Serve hot with some coriander.

Pulled Pork Burger

Ingredients
600g pork (I used prime ribs and pork belly)
1 onion, sliced
5 bay leaves

Seasonings
2 tbsp tomato sauce
2 tbsp honey mustard
2 tbsp bbq sauce
1 tbsp worcester sauce
1 tbsp garlic powder
2 tbsp light soya sauce
2 tbsp black/brown sugar
1 tsp paprika 
1 tsp all purpose seasonings
Black pepper
Salt to taste
1 tbsp olive oil

Method
1. Mix all the ingredients and seasonings and marinate in the fridge overnight.
2. Preheat oven at 130ºC
3. Lay a piece of aluminum foil on a baking tray, spread the marinated pork on it and cover it with another piece of aluminum foil.
4. Put it to bake/grill until its tender and juicy, about 3 hours.
5. Pull the pork and serve with hamburger bun.

Japanese Sauce

Ingredients/Seasonings (to taste)
1 tsp Ginger paste
1 tsp Garlic paste
1/4 cup Japanese Soya Sauce (I use Kikkoman)
1 tbsp Mirin
1.5 tsp Ryorishu
2-3 tbsp Black/brown sugar
3/4 cup Water
1 tbsp corn flour mix with 1.5 tbsp of water for thickening

Method
1. In a pot/pan, heat 1 tbsp of oil. Saute ginger and garlic paste till fragrant.
2. Add the rest of the ingredients except the sugar and bring it to boil. Add the sugar and cook till it dissolves. Pour and stir the corn flour mixture into the sauce till it's combined and thicken (You may add more corn flour mixture if you want the sauce to be thicker or you may put lesser to make it more diluted).

Roasted Salted Chicken With Spices

Ingredients
1 whole chicken (removed head and feet)
A bunch of spring onion (cut long)
6 slices ginger

Seasonings
3 tbsp sand ginger powder (沙薑粉)
1 tsp coriander powder
1.5 tbsp sea salt
2 tbsp hua tiao wine
Some pepper

Method
1. Wash the chicken throughly and dry it.
2. Rub the chicken inside and out evenly with all the seasonings.
3. Insert the spring onions and ginger into the chicken stomach.
4. Roast at 150C for 1.5 hours, brush some oil 10 minutes before it's cooked and turn the oven to 180C and roast it for another 10 minutes.

Crispy Waffle (Recipe adapted from Pamela Anderson )

Ingredients
3/4 cup All Purpose Flour
1/4 cup Cornstarch
1/2 tsp Salt
1/2 tsp Baking Powder
1/4 tsp Baking Soda
3/4 cup Buttermilk
1/4 cup Milk
6 tbsp Vegetable Oil
1 Large Egg, Separated
3 tbsp Sugar
1/2 tsp Vanilla Essence

Method
1. In a mixing bowl, combine the plain flour, cornstarch, salt, baking powder, and baking soda.
2. Mix the buttermilk, milk, and vegetable oil in another mixing bowl or cup, add the egg yolk and set aside.
3. In another bowl, beat the egg white almost to soft peak. Add the sugar and beat until the peaks are firm and glossy. Add the vanilla and mix well.
4. Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Fold the whipped egg whites into the batter until just blended.
5. Preheat the waffle maker and pour some of the batter onto the hot waffle iron and cook until the waffle is crisp and brown. Set the waffle on the oven rack to keep it warm and crisp (don't stack them). Repeat with the remaining batter and serve with ice creams.