HOT N’ SOUR POTATO SHRED

INGREDIENTS:
 1 potato
 2 cloves garlic
 Sea Salt
 Spring onion
 Sauce:
 2tbsp. black vinegar
 2tbsp. soy sauce
 1tsp. sugar
 1tsp sesame oil

PROCEDURE:
 Peel and rinse potato cut a thin slice then soak potato shreds into a salt
water about 15 minutes and rinse in colander under running water and
drain away excess water.
 Heat 1tbsp oil in work SAUTE garlic till fragrant about a minute, add
CHILLI SAUTE briefly add in potato shreds stir fry constantly 2 minutes
until done.
 GNOCCHI WITH YOUNG GREEN
AND RED TOMATO SAUCE
INGREDIENTS:

 1 large green tomato

 2 small Roma tomatoes
 ¼ cup poppy seed cream sauce or salad dressing
 1tbsp. olive oil
 ¼ red onion, diced
 1 small squash, diced or sliced
 2 ounces red wine to taste lemon pepper seasoning fresh oregano, 1tbsp.
minced
 2 ounce water to taste salt
 1tbsp. various nuts if desired
 2lb. gnocchi, boiled for five minutes, and sautéed in oil for two minutes

PROCEDURE:

 SAUTE green and red tomatoes in olive oil for three minutes. Add poppy
seed cream, oregano, wine, and all other ingredients. Season. Let simmer
five to eight minutes. Use to coat gnocchi.
 CHEESY POTATOES WITH A
TRIPLE

INGREDIENTS:

Triple-----------
 4 hamburger buns
 8 slices dill pickle chips
 To taste mayonnaise
 To taste Heinz Tomato Ketchup
 To taste yellow prepared mustard
 2 pounds ground beef
 ½ teaspoon kosher salt
 ½ teaspoon ground black pepper
 ½ teaspoon granulated garlic powder
 Potatoes------------
 2 pounds red potatoes
 2 teaspoon kosher salt
 ½ teaspoon granulated garlic powder
 As needed oil to fry in
 Onions---------
 1 large onion
 ¼ cup Heinz Tomato Ketchup
 ¼ cup hoisin sauce
 1-1/2 teaspoon yellow prepared mustard
 1 tablespoon bacon drippings
 ¼ teaspoon kosher salt
 ¼ cup Shaolxing Wine
 ¼ teaspoon granulated garlic powder
 Cheesyness--------
 1-1/2 cups nacho cheese
PROCEDURE:
 Heat the oil. Wash and dry then slice the potatoes leaving the skins on.
 Fry the potatoes in the oil.
 Add a little of the garlic and salt to the bottom of the paper towel you
are going to use to absorb excessive amounts of oil, from the fried
potatoes.
 Turn the potatoes as needed. I try and add all the end parts of the
potatoes with the most skin on it. They usually take the longest time to
cook.
 Move to the paper towel and lightly sprinkle the seasonings on top.
Repeat till all the potatoes are done.
 Heat the bacon drippings and dice the onion and fry till translucent.
 Add the sugar, salt mustard and ketchup. Mix well and simmer for 7
minutes stirring often.
 Add the hoisin sauce and stir when it has cooked food 5 minutes add the
wine deglaze the pan and let reduce.
 It’s done move to a plate.
 Set onions aside till needed.
 Mix the spices and ground beef.
 Roll out the meat out thin and form squares. The cut it into smaller
squares.
 Fry the ground beef.
 Turn as needed.
 Move to a paper towel
 Add the mayonnaise and pickles to the buns.
 Add the onion mixture.
 Add the ground beef patties ketchup and mustard.
 Add to the burgers. Add cheese to top of the potatoes. Serve I hope you
enjoy!
 SWEET POTATO PIES

INGREDIENTS:

 4 sweet potatoes
 1 glass milk
 2 eggs
 ½ teaspoon salt or 1 teaspoon
 ¼ teaspoon pepper
 1 and ½ backing powder
 1 and ¼ cups flour

PROCEDURE:
 Steam well the sweet potatoes.
 Mix with milk and eggs, salt and pepper into your blender.
 Mixture add backing powder and flour, mix well.
 Hot pan, add oil to ½ deep, small heat.
 When oil is hot, mixture of one tablespoon into the pan. Cook each fritter
for about 2 minutes, or until the underside is golden.
 Drain on paper towels and serve warm.
 CARNE MILANESA CON PAPAS

INGREDIENTS:

 5 small potatoes
 2 carrots
 2 squash
 ½ red onion
 2 (1 lb) packets of milanesa beef
 1 tbsp salt
 2 tbsp consome carne

PROCEDURE:
 Just chop and add all ingredients together and cook on low for 12 hours
 SPICY TOFU CHANA CHILLI

INGREDIENTS:
 ½ cup yellow bell pepper cubed
 1 tbsp ginger finely chopped
 1 tbsp garlic minced
 4 green chillies chopped
 2 tbsp tomato ketchup
 2 tsp soy sauce
 1 tsp vinegar
 1 tsbp chili sauce
 ¼ tsp ajinomoto (optional) to taste salt
 1 tsp sugar
 ¼ cup water
 2 tsp corn starch
 ½ tsp sesame seeds

PROCEDURE:
 To begin with, cube the tofu into bite sized pieces. Place them on a paper
towel until needed.
 To a small bowl add the all purpose flour, corn starch, ginger garlic paste,
red chilli sauce and crushed pepper corns.
 Adding water little at a time make them into smooth and runny batter.
Add yhe cubed tofu pieces and gently fold to coat the tofu eith batter.
 Start heating up oil in a pan for frying the battered tofu. Once oil turns oil
add the tofu pieces and fry until on a paper towel and set ready.
 Heat a sauce pan with a tablespoon of olive oil. Add the minced ginger
and garlic. Saute for a minute or two.
 Next add the chopped green chillies and cubed onion.
 Springkle a pinch of salt and let them swet a bit. Stir in the cubed peppers
and cook for a minute or two until slightly done.
 Now add the chilli sauce, vinegar, ketchup and salt. Mix them well and
add the water as well.
 Bring this to a gentle simmer. Prepare a slurry of corn starch and a couple
of spoons of water.
 Stir in the slurry and cook until slightly thick. Lastly add the sugar,
ajinomoto (if using) and give it a good mix.
 Now add the fried tofu and chick peas. Give them all a good mix until the
tofu and chana are well coated with the prepared chilli.
 Simmer for couple of minutes. Garnish with a springkle of sesame seed,
chopped cilantro, green chillies and serve it hot with steamed couscous.
 Spicy, flavorful, protein rich tofu chilli looks appetizing. Doesn’t it? Make
and gorge on the guilt free pleasures.
 COCONUT CRUSTED TOFU AND
VEGGIES ON RICE

INGREDIENTS:

 1 Cup panko breadcrumbs

 ½ cup desiccated coconut
 ¼ cup flour
 ¼ cup corn flour (corn starch)
 2 tsbp water
 1 pack pak choi
 1 sweet potato
 2 cloves garlic
 1 pak rice (I use sushi rice)
 1 avocado
 2 spring onions
 Olive oil salt and pepper to taste soy sauce and srirach
 HAKKA YONG TOU FU

 INGREDIENTS:
 Fried tofu (alternatively use white tofu)
 Minced pork
 Fish (minced)
 Red chillies
 1 egg 2 tsbp potato starch
 1 tsp salts
 Sprinkle white pepper
 3 cloves garlic (minced)
 2 stalks spring union (white parts) or shallots

PROCEDURES:

 If you use white tofu, wipe salt on the tofu and leave it for 20 mins to
soak up the salty taste, after that rinse them with water so the tofu
won’t be bland. Skip this step if you use fried tofu.
 Mix pork, fish, egg, potato starch, salt, white pepper in a big bowl
leave it aside.
 Cut the center part of the tofu and chillies and fill the meat in them.
 In large pan, add oil. In with garlic and shallots. Fry until fragrant, add
water just enough to cover the tofu.
 Add tofu into the pot and cook for 15 mins.
 Add salt to taste.
 Serve
 CREAMED CORN & EGG SOUP
INREDIENTS:
 3 CUPS Chicken stock or 3 cups water & 2 teaspoon Asian Chicken
Bouilon powder
 1 small piece Ginger grated
 4 tablespoons sake (rice wine)
 1 teaspoon sesame oil for flavor
 1 canned creamed corn 400 g
 Salt& white pepper
 1 tablespoon potato starch
 1 tablespoon water
 1-2 eggs lightly whisked
 1 spring onion finely chopped
PROCEDURE:
 Place chicken stock, ginger, sake and sesame oil in a large saucepan
and bring to the boil over high heat. Season with salt and white
pepper.
 Add creamed corn and mix well, and bring back to the boil
 Place potato starch and water in a small bowl and mix well. then add
mixture to the hot soup and stir to thicken the soup.
 Add eggs slowly in a circular motion into the hot soup, gently stirring.
When the egg is cooked, remove from the heat. Check the flavour
and add extra salt & white pepper if required.
 Add finely chopped spring onion. Sprinkle extra white pepper over if
you like and enjoy.
 SUPER EASY APPLE CRUMBLE

INGREDIENTS:
 4-6 granny smith apples or other cooking apples
 1 tablespoon sugar
 1 tablespoon corn flour (corn starch)
 1-2 teaspoon ground cinnamon
 ¼ cup sultanas or raisins
 Butter 50g melted
 3 tablespoons sugar
 ½ cup plain flour
 PROCEDURE:
 Cook/warm udon noodles as instructed, then drain well.
 Place all the sauce ingredients in a bowl and mix
PROCEDURE:
 Place the apple pieces, sugar, cinnamon and corn flour in a ovenproof
dish, and mix to combine. Scatter sultanas over
 To make the crumble topping, place butter, sugar and flour in a bowl
and mix until just combined. You can add extra ground cinnamon to
the crumble if you like.
 Spoon the crumble mixture over the apple. Bake for 40 minutes or
until the crumble is golden and the apples are soft.
 Serve with cream or/ and vanilla ice- cream