MILO POUND CAKE

Ingredients (One 9×5 loaf pan)

• 1/3 cup Milo*
• 1 1/3 cup cake flour*
• 1/2 tsp baking powder*
• 1/4 tsp salt* (skip this if use salted butter)
• 153g unsalted butter, soften
• 1 1/4 cup brown sugar
• 3 eggs
• 1 tsp vanilla extract/vanilla powder*
• 1/2 cup milk

Heat oven to 170*C

Sift ingredients marked * together. 

Cream butter until light and fluffy, add sugar gradually and continue beating.

Beat in vanilla extract.

Add eggs, one at a time.

Divide flour mixture in 3 portions, fold in first portion.

Then add milk in 3 portions as well.
Alternate between flour and milk.

Until well combined.

Grease and flour your loaf pan.
Pour in batter and bake for 60 – 70 mins or until skewer comes out clean when probed into cake.

Allow cake to cool in pan for 5-10 mins before transferring to wire rack to cool completely. 

Cut cake into serving portions, drizzle with condensed milk before, and serve.

蒜香麵包

原料

法式麵包 1條（1磅）, 帶鹽黃油 60克, 蒜 7-8瓣, 巴西利（parsley) 3根, 黑胡椒粉 1茶匙, 馬蘇里拉芝士約 50克（其它芝士也行）

步驟

1 黃油軟化，打至順滑

2 巴西利取葉子洗凈切碎碎

3 蒜去皮剁成蒜泥

4 芝士切小丁

5 烤箱預熱400F/200C度。把切碎的巴西利和蒜泥放入黃油里，拌勻

6 麵包切1.5cm-2cm的厚片

7 把黃油蒜泥均勻抹在麵包上。（抹一面即可。）

8 全部抹好後，撒上芝士丁

9 放入烤箱烤10-15分鐘，麵包邊有點金黃即可

小技巧

1. 我買的黃油是鹹的，所以沒放鹽，如果用無鹽黃油，可以適量放點鹽。2. 用車達芝士代替馬蘇里拉芝士味道更香。

Simple Kimchi Recipe (hands-on in NTU)

Note:

1) The kimchi made can be kept in airtight glassware/container in fridge for one month

2) Pear can be replaced with red apple

3) Add more radish if need to reduce the saltiness of kimchi

4) I run out of rice and use bee hoon to replace rice and it works

5) The salt is to be added in the proportion of 10: 1 to the cabbage serving to facilitate the fermentation process.

Myulchi Bokkeum (Korean Stir-fried Anchovies)

Ingredients

1. 1 cup (about 55g) dried anchovies
2. 1 tablespoon vegetable oil
3. 1 tablespoon brown sugar
4. 1/2 teaspoon minced garlic
5. 1 tablespoon gochujang (Korean hot pepper paste)
6. 1/2 tablespoon honey or corn syrup
7. 4 teaspoon water
8. 1 teaspoon sesame oil
9. 1/2 teaspoon sesame seeds - I used 1 tablespoon sesame seeds

Instructions

1. Pan-fry sesame seeds in a heated pan for about a minute, until they turned light brown. Remove from heat and transfer into a bowl.
2. Stir the dried anchovies in a the same pan for a minute.
3. Add the oil and stir for another minute. Transfer anchovies to a bowl.
4. Mix the gochujang, brown sugar, minced garlic, water, honey (or corn syrup) in a bowl and pour into the pan.
5. Simmer until the sauce has thickened a little and looks shiny.
6. Return anchovies back to the pan, turn the heat off. Mix.
7. Add sesame oil and sesame seeds. Toss and mix well.

Notes

1. Can be stored in an air-tight container in the fridge for up to 14 days.

金瓜糕

原料

材料：, 1. 金瓜刨絲 500g (留一些切塊,比較有口感), 2. 豬肉碎 200g, 3. 蝦米 50g, 4. 香菇切絲4朵, 5. 蔥頭茸1湯匙

米漿：, 1. 沾米粉300g, 2. 粟粉1湯匙, 3. 澄米粉1湯匙, 4. 鹽1茶匙, 5. 幼糖1茶匙, 6. 雞蛋1粒, 7. 清水750ml

調味料：, 1. 胡椒粉1茶匙, 2. 鹽半茶匙, 3. 蚝油半茶匙, 4. 麻油1茶匙

淋面 :, 另再爆香小蔥頭成炸蔥頭，青蔥，辣椒絲

步驟

1) 米漿混合備用。

2) 爆香蔥頭茸，蝦米，肉碎，金瓜絲，香菇，加入調味料同炒。

3) 倒入米漿（先攪拌不然會沉澱）,小火不停攪煮至濃稠（很難攪時），盛起倒入一個8寸方形蒸盤，大火蒸 40 分鐘即可。

4) 完全冷卻後才切塊食用，不然就不成形了。

Easy Kimchi Recipe

Ingredients

1 kg Wongbok cabbage

3 tbsp sea salt (this is required to soften the cabbage and kill bad bacteria. Too much salt will kill good bacteria in Kimchi so try not to increase the amount of salt)

1/2 to one big yellow pear to give sweetness and water (can be replaced with red apples. With or without skin the fruit)

6-8 cloves garlic

1/2 carrot

1/2 radish (can increase the amount if the kimchi is too salty, do not add water)

1/2 packet spring onions

4 tbsp chili flakes

1 tbsp brown sugar

5 tbsp fish sauce (Korean or 3 crab Vietnamese brand)

Method

1. Chop up cabbage into bite sized pieces and wash thoroughly. Season evenly with salt, rubbing salt with the cabbage and add in water. Leave to stand for 4 hours.

2. Mince garlic, shred carrots and radish into thin strips. Cut spring onions into smaller sections, about 3cm long.

3. Rinse cabbage 3 times thoroughly and squeeze out all water. Leave aside whilst preparing kimchi seasoning

4. Prepare the kimchi seasoning by mixing chili flakes, brown sugar and fish sauce together

5. Add in pear, carrot, radish, spring onion and garlic and mix well

6. Add in cabbage in 3 batches, mixing well after each addition

7. Taste and season more whenever neccessary. If you like it really spicy, add in more chili flakes and if you want it saltier, add in more fish sauce.

8. Store in an air-tight container and squeeze out as much air as possible. Let it rest outside under aircon environment for 2-4 hours or under room temperature for 4-8 hours for fermentation before transfer into airtight container to keep in the fridge

Note:

Wear a disposable glove when mixing the kimchi for convenience and easier mixing

The longer you store the kimchi, the more sour it gets due to fermentation. Consume the kimchi within a month.

QUICK KIMCHI

YIELD: 

Makes about 2 quarts

ACTIVE TIME: 

20 min

TOTAL TIME: 

3 1/2 hr (includes pickling time)

INGREDIENTS

• 1 (3-pound) head cabbage (Wongbok)
• 2 tablespoons chopped garlic
• 1 tablespoon chopped peeled ginger
• 2 tablespoons Asian fish sauce (Korean fish sauce or Vietnam 3 crabs brand)
• 2 teaspoons distilled white vinegar
• 1 bunch scallions (spring onions), chopped (1 cup)
• 3 tablespoons sesame seeds, toasted and crushed with side of heavy knife
• 2 to 3 tablespoons coarse Korean hot red-pepper flakes
• 1/2 (1-pound) Asian pear

PREPARATION

1. 1. Quarter cabbage lengthwise, then cut crosswise into 2-to 3-inch pieces. Toss with 3 tablespoons salt in a large bowl and let stand, tossing occasionally, 2 hours.
   2. Rinse cabbage well, then drain. Squeeze out excess water with your hands and transfer to a large bowl.
   3. Purée garlic and ginger with fish sauce and vinegar in a blender until smooth, then pour over cabbage. Add scallions, sesame seeds, and red-pepper flakes and toss to coat.
   4. Peel pear, then grate on large holes of a box grater (avoid core and seeds). Add to cabbage mixture and toss well. Marinate at least 1 hour.

Cooks notes:

Kimchi keeps, chilled in an airtight container, 1 month (flavor will get stronger).