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📖 here are the recipes 📖
CABBAGE JOOK
- 1/2 cup rice
- 4 cups water
- few slices of ginger (optional)
- 2 tbsp sesame oil
- 3 scallions, sliced
- quarter of a large cabbage, thinly sliced
- 1 tbsp each of soy sauce and sugar
- soft boiled egg and chili oil (optional topping)
1. Bring a pot of water to a boil with your ginger and stir in the washed rice. Simmer for 20 minutes until the rice is fully cooked.
2. In the meantime, prepare the toppings. In a large skillet heat the sesame oil and stir-fry the scallions until they soften and are slightly browned. Remove them and toss in the cabbage and stir-fry until softened. Pour in the seasonings and cook for another 3-4 minutes until it begins to slightly caramelize.
3. At this point the rice should be fully cooked, whisk the pot vigorously to break up the rice for a few minutes until it reaches your desired texture.
4. Serve the porridge along with your toppings!
ONION BANANA JUICE
- 1 onion, sliced
- 1 banana
- 2 tbsp brown sugar
- 1 cup water
- 1 cup milk
- 1 cup ice
1. Caramelize the onions in a pan over medium low heat for about 30 minutes until they are soft and jammy.
2. Place the pealed banana on a baking tray sprinkled with brown sugar and bake for 15 minutes on 350.
3. Place all of the ingredients in a blender and blend till smooth.
UNFRIED DOUGH NOODLES
- 1 cup flour
- 1/3 cup warm water
- pinch of salt
- for the chili oil: 2 scallions sliced, 5 cloves garlic minced, 2 tbsp chili crisp (i use lao gan ma), 1 tbsp soy sauce, 2 tbsp ponzu, 3 tbsp oil
1. To make the noodle dough, pour the flour, salt, and warm water into a bowl and mix until it forms a ball. Let it rest for a few minutes before kneading until completely smooth.
2. Dye a quarter of the dough blue and a small pinch of it black. Let the dough rest for at least an hour to make rolling easier.
3. To form the little aangs, first roll out the blue dough as thin as possible and cut out small arrows. Roll out the white dough as thin as possible and use a gingerbread man cookie cutter to gently imprint where they will be. On each aang, place an arrow and 2 small pieces of black dough for his eyes accordingly and roll over the whole slab of noodle gently with a rolling pin till everything sticks together.
4. Finally use the cookie cutter to cut out the noodles and boil them for 3-4 minutes.
5. Optionally for the chili oil, place all of the ingredients besides the oil in a bowl. Heat up the oil until it just starts to smoke and pour that over the ingredients. Mix it up and coat the noodles in the sauce!
FIRE FLAKES
- 5 cups corn flakes
- 3 tbsp sesame oil
- 1 tbsp sugar
- 1 tbsp chili powder
- 1 tsp salt
- 1 tsp garlic powder
- 1/4 tsp paprika
1. In a large bowl, pour in the cornflakes and drizzle over the sesame oil. Toss everything and make sure they are evenly coated.
2. Mix together the spices in a small bowl, pour that over the corn flakes, and toss again evenly.
3. Pour the mix onto a parchment lined baking tray and bake at 350 for 15 minutes.
ROAST DUCK
- precooked duck
- 2 tsp of five spice powder
- 1 tsp black pepper
- 1 tsp grated ginger
- 2 garlic gloves, grated
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tsp sesame oil
1. Place the duck in a 375 degree oven for 10 minutes while you make the sauce. To make the sauce, mix all the ingredients in a small bowl until combined.
2. Remove the duck from the oven and brush half of the sauce on top. Return to the oven for 10 more minutes.
3. Baste the duck in the remaining sauce and cook for another 10-15 minutes until the glaze is caramelized and dark golden brown, and the skin is slightly crispy. Enjoy over a bed of rice or with buns!
EGG TARTS
- puff pastry
- 1/3 cup sugar
- 3 tbsp water
- cinnamon stick
- 1/3 cup + 2 tbsp milk
- 2 tbsp flour
- 2 egg yolks
- vanilla extract
1. Prepare the tart shells by rolling out the puff pastry (so it's an extra 1 inch on all sides) and cut out 3 1/2 inch circles. Take each disk of dough and gently form it into your tart shells or muffin tin. Make sure the sides come up a little more than the height you want as it will shrink. Dock each one with a fork and place in the fridge while we make the custard.
2. Over medium low heat, melt together the sugar, water, and cinnamon stick for 2 minutes until it forms a thick syrup. Remove from the heat and in the same saucepan whisk together the flour and milk over low heat until thick.
3. Remove from the heat completely and whisk in the yolks and vanilla. Strain before pouring into your tart shells (~80% full) and bake at 400 for ~20 minutes or until the custard is set and the crust is golden brown.
00:00 Intro
00:53 Iroh's Jook & Cabbage
02:40 Onion Banana Juice
04:40 Unfried Dough
07:29 Fire Flakes & Cactus Juice
9:10 Roast Duck
11:03 Egg Tarts & Tea