Simple Life Matters

MANTAO (ASADO, BOLA-BOLA, RED BEAN) INGREDIENTS AND PROCEDURES. Red Bean Paste 300 g Red Bean 200 g Sugar Pinch of Salt Asado 500 g Pork Kasim (Cubes) ½ cup Pineapple Juice 2 tbsp Brown sugar 2 pcs Star anise 1 pc Cinnamon ¼ cup Slurry Bola Bola 500 g Ground Pork 100 g Shiitake Mushroom (Chopped) 2 Tbsp Soy sauce 2 Tbsp Cornstarch 4 Tsp Brown Sugar 4 Tsp Sesame Oil Procedure: 1. To make red bean paste boil red bean in sugar, salt and water until soft then mash. Set aside. 2. To make asado, boil kasim with pineapple juice, brown sugar, star anise and cinnamon. When kasim is tender add slurry into boiling liquid. 3. To make bola bola combine all ingredients on a bowl then roll into balls. Steam balls or blanch. Set aside. 4. Stuff filling on cuapao.

VIETNAMESE BANH MI SANDWICH INGREDIENTS AND PROCEDURES. Ingredients: Baguette 500 g Chicken Breast Fillet 2 Tsp 5 Spice Powder 1 Pc Lime Salt Pepper Jalapeno (Sliced) Cilantro Leaves Pickled Cucumber (Sliced) Pickled Carrots (Julienne) Pickled Raddish (Julienne) Country Paté. Mayonnaise Sriracha Procedure: 1. Marinade chicken breast fillet with 5 spice powder, lime, salt and pepper then pan sear. 2. Slice baguette in half then spread mayonnaise on the bottom half of the baguette then top pate, seared chicken, pickled radish, pickled carrot, pickled cucumber, cilantro leaves, jalapeno and then top with the other half of the baguette. Serve.

MALAYSIAN ONDE-ONDE INGREDIENTS AND PROCEDURES. Ingredients: 250 g Glutinous Rice Flour 200 ml Pandan Juice 150 g Palm Sugar, finely chopped 100 g Grated Coconut Procedure: 1. To make pandan juice, blend pandan 10 -20 leaves with 3 cups of water. Adjust water if necessary. 2. Bring a pot of water to boil. Prepare the dough. 3. In a bowl, combine glutinous rice flour and pandan juice to make a dough. Adding the pandan juice little by little and knead lightly. 4. Form the though into a small ball, flatten it then place palm sugar then roll it to form a ball. 5. Place the prepared balls into the boiling water. Cook it until it floats to the surface of the boiling water. Drain using a slotted spoon or a colander 6. Roll the cooked onde-onde to the grated coconut. Serve. 7. Enjoy!

JAPANESE YAKITORI INGREDIENTS AND PROCEDURES. Ingredients: 500 g Chicken Thigh Fillet 250 g Chicken Gizzards 250 g Chicken Liver 1 Cup Dark Soy Sauce ½ Cup Mirin 2 Tbsp Sake 2 Tbsp Brown Sugar 3 Cloves Garlic (Minced) 1 Large Thumb Ginger (Grated) Spring Onions (Garnish) Procedure: 1. Combine all ingredients on a bowl then marinade for 1 hour or up to 24 hours. 2. Skewer chicken thigh fillet, liver and gizzard 3. Grill then baste with marinade every turn. 4. Garnish with spring onion. 5. Enjoy!

KOREAN RICE ROLLS (GIMBAP) INGREDIENTS AND PROCEDURES. Ingredients: 4 Cups Japanese Rice (Cooked) 1 Tbsp Sesame Oil 1 Tbsp Sesame Seeds Salt 1 Cup Carrots (Julienne & Blanched) 1 Tsp Sesame Oil 1 Tsp Sugar Salt ½ Cup Spinach (Blanched) 1 Tsp Sesame Oil 2 Cloves Garlic (Minced) Salt Pepper 4 Pc Egg Salt Pepper 100 Grams Ground Pork 1 Tsp Soy Sauce 2 Tsp Honey 3 Cloves Garlic 1/3 Tsp Sesame Oil 1 Tsp Mirin Salt Pepper 4 Sheets Nori Kimchi (Chopped) 4 Pcs Crab Sticks (Pull apart into strips) Procedure: 1. Put rice on a bowl then combine sesame oil and sesame seeds then set aside. 2. Toss carrots with sesame oil and sugar then season with salt. Set aside 3. Toss spinach with sesame oil and garlic then season with salt and pepper. Set aside 4. Beat eggs then season with salt and pepper. Cook eggs omelette style then slice into thick strips. 5. Sautee ground pork with garlic then season with soy sauce, honey,