Rice

A selection of sweet treats to finish your meal

Desserts

Wok-fried noodles with a selection of vegetables

Noodles

Delicious dumplings filled with savory ingredients

Dumplings

Steamed buns filled with a variety of fillings

Baos

Place the white rice in a fine mesh strainer and rinse it under cold running water for about 1-2 minutes until the water runs clear. This removes excess starch and helps prevent the rice from becoming gummy.

Rinse the Rice

In a medium-sized pot, measure out 2 cups of water. This will be used for cooking the rice.

Measure Water

Add 0.5 tsp of salt to the water in the pot. Stir to dissolve the salt evenly in the water.

Add Salt

Add the rinsed rice to the pot of salted water. Stir gently to distribute the rice evenly in the water.

Combine Rice and Water

Place the pot over medium-high heat and bring the water to a rolling boil. Once boiling, do not stir the rice.

Bring to a Boil

Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 18-20 minutes. Do not lift the lid during this time as it will release steam.

Simmer

After 18-20 minutes, remove the pot from heat and let it sit covered for an additional 5 minutes. Then, remove the lid and use a fork to fluff the rice gently.

Fluff the Rice

If desired, you can add 1 tablespoon of butter to the rice while fluffing for extra flavor. Toss in fresh herbs like parsley or cilantro for a fresh touch.

Optional Additions

Serve the steamed rice hot as a side dish alongside your favorite main courses.

Serve

White Rice

Water

Salt

Butter

Fresh Herbs (e.g., parsley or cilantro)

Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with cocoa powder.

Preheat the Oven

In a microwave-safe bowl, combine the dark chocolate and unsalted butter. Microwave in 30-second intervals, stirring in between, until melted and smooth.

Melt Chocolate and Butter

In another bowl, whisk together the eggs and granulated sugar until thick and pale. Stir in the melted chocolate mixture and vanilla extract.

Mix Ingredients

Gently fold in the all-purpose flour and a pinch of salt until just combined.

Add Flour and Salt

Divide the batter evenly among the prepared ramekins. Bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is still soft.

Bake the Cakes

Let the cakes cool for 1 minute, then invert onto plates. Serve immediately with a scoop of vanilla ice cream.

In a saucepan, combine heavy cream, whole milk, and sugar. Stir over medium heat until the sugar dissolves and the mixture is heated but not boiling.

Prepare the Cream Base

Split the vanilla bean lengthwise and scrape the seeds into the cream mixture. Add the whole vanilla bean pod as well.

Add Vanilla Flavor

In a separate bowl, whisk the egg yolks until they become pale. Gradually add a small amount of the warm cream mixture to temper the yolks.

Whisk Egg Yolks

Slowly whisk the egg yolk mixture back into the saucepan with the cream mixture. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon.

Combine Mixtures

Remove from heat, strain the mixture through a fine mesh sieve to remove the vanilla pod and any coagulated egg. Stir in a pinch of salt and let cool. Refrigerate for at least 4 hours or overnight.

Chill the Mixture

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

Churn the Ice Cream

Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

Freeze

dark chocolate

unsalted butter

granulated sugar

eggs

all-purpose flour

vanilla extract

salt

heavy cream

whole milk

vanilla bean

egg yolks

Bring a pot of water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.

Cook Egg Noodles

While the noodles are cooking, wash and slice the bell pepper, julienne the carrot, and separate the broccoli into florets. Rinse the snow peas and chop the green onions.

Chop Vegetables

In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, minced garlic, and minced ginger. Set aside.

Mix Sauce Ingredients

In a large wok or frying pan, heat the vegetable oil over medium-high heat. Add the chopped vegetables and stir-fry for about 3-4 minutes until they start to soften.

Stir-Fry

Add the cooked noodles to the vegetables in the wok. Pour the sauce over the noodles and toss everything together. Stir-fry for another 2-3 minutes until everything is heated through.

Combine Noodles and Sauce

Transfer the noodles to serving plates. If desired, sprinkle sesame seeds on top for garnish. Serve hot.

Plate and Garnish

Egg noodles

Bell pepper (sliced)

Carrot (julienned)

Broccoli florets

Snow peas

Green onions (chopped)

Soy sauce

Oyster sauce

Sesame oil

Garlic (minced)

Ginger (minced)

Vegetable oil

Sesame seeds (optional, for garnish)

In a large mixing bowl, combine the all-purpose flour and salt. Gradually add water while mixing with your hands or a wooden spoon until the dough comes together. Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

Make the Dough

In a medium bowl, mix together the ground pork, chopped green onions, shredded cabbage, soy sauce, sesame oil, minced ginger, minced garlic, and pepper. Stir until well combined.

Prepare the Filling

Divide the dough into small balls (about the size of a golf ball). Roll each ball into a thin circle, about 3 inches in diameter. Place a tablespoon of the filling in the center of each circle. Fold the dough over the filling to create a half-moon shape, pressing the edges to seal.

Shape the Dumplings

In a large pot, bring water to a boil. Carefully drop in the dumplings, cooking in batches if necessary. Boil for about 5-7 minutes until they float to the top and are cooked through. Remove with a slotted spoon and set aside.

Cook the Dumplings

In a small bowl, combine soy sauce, rice vinegar, chili oil, and sesame seeds. Mix well and set aside.

Make the Dipping Sauce

All-purpose flour

Ground pork

Chopped green onions

Shredded cabbage

Ginger, minced

Garlic, minced

Pepper

Rice vinegar

Chili oil

Sesame seeds

In a small bowl, combine warm water and yeast. Let it sit for about 5 minutes until frothy.

Activate Yeast

In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.

Mix Dry Ingredients

Add the activated yeast mixture and vegetable oil to the dry ingredients. Mix until a dough forms.

Combine Ingredients

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead Dough

Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.

Let Dough Rise

In a mixing bowl, combine ground pork, soy sauce, sesame oil, green onions, ginger, garlic, and shredded cabbage. Mix well.

Mix Filling Ingredients

Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a ball and then flatten into a circle about 4 inches in diameter.

Divide and Shape Dough

Place a generous spoonful of filling in the center of each dough circle. Gather the edges of the dough around the filling and pinch to seal.

Fill Buns

Prepare a steamer by lining it with parchment paper to prevent sticking. Bring water to a boil.

Prepare Steamer

Place the filled buns in the steamer, ensuring they are not touching. Cover and steam for about 15 minutes.