Swiss Meringue Buttercream

Portion: 12 cupcakes

Ingredients:
2 egg whites
3/4 cup sugar
172g unsalted butter

Directions:

1. On a double boiler, whisk together egg whites and sugar until smooth and reaches 140°C
2. Taking the bowl off the heat, whisk immediately until cool and stiff peaks form
3. While whisking, incorporate butter, one small piece at a time

Vanilla Cupcakes

1. Whisk together dry ingredients
2. Whisk (electric) eggs and sugar until incorporated
3. Add vanilla extract and oil
4. Alternate adding in the dry ingredients and buttermilk until all incorporated

Korean Beef Short Ribs

Ingredients:
Short ribs
Korean marinade

Directions:

1. Marinade ribs by rubbing it thoroughly on both sides - do not soak
2. Grill meat for 5 minutes on each side 

Udon

Ingredients:
Udon noodles
Concentrated udon soup base

Toppings:
Fish balls
Beef balls
Imitation crab meat
Cheese
Eggs
Vegetables
Anything, really

Sweet Potato Fries

Ingredients:
Sweet potatoes
Salt
Pepper
Garlic powder
Herbs
Olive oil

Directions:

1. Peel and slice sweet potatoes
2. Toss with olive oil, season to taste
3. Bake

Matcha Mille Crepe Cake

Ingredients:
4 eggs
185g cake flour
15g matcha powder (1~2 tbsp)
50g sugar
2g salt
70g melted butter
500ml milk

Whipped cream:
500ml heavy cream
50g sugar

Optional:
Strawberries

Directions:

1. Whisk eggs
2. Sift and incorporate cake flour and matcha powder
3. Add milk
4. Strain the mixture and let rest to room temperature (30~60 mins)
5. Make 16 crepes
6. Make whipped cream, slice strawberries
7. Assemble

Butternut Squash Patties

Ingredients:
1 butternut squash (~hand-width)
400g (1 package) glutinous flour

Filling:
1:1 peanut butter and sugar, or equivalent filling (~1 bowl)

Directions:

1. Cube butternut squash and steam until soft (6~10 mins)
2. Make filling
3. Mash squash and incorporate flour
4. Shape patties
5. Pan-fry

Ingredients:
1 slice ginger, peeled and washed
Cooked rice
Chicken, cubed
Marinade

Directions:

1. Cube chicken and marinade
2. Bring wok to medium heat, add water and ginger, simmer a few minutes.
3. Add rice. Water should barely cover rice. Cover and simmer until thick.
4. Add chicken and more water to thin porridge. Stir to avoid rice sticking to pan.
5. Salt to taste.

Baked Mac and Cheese

Ingredients:
1 box (8oz) macaroni
1/2 teaspoon salt
2 cups milk
2 cups shredded cheese
Black pepper
Bread crumbs

Roux:
1/4 cup butter
1/4 cup flour

Directions:

1. Cook macaroni
2. Melt butter on medium heat and add flour
3. Stir roux for 5-7 minutes until caramel in colour
4. Add milk and cheese, pepper to taste
5. Transfer to greased baking dish and cover with breadcrumbs
6. Bake

1. Cook macaroni
2. Melt butter on medium heat and add flour
3. Stir roux for 5-7 minutes until caramel in colour
4. Add milk and cheese, pepper to taste

1. Marinade chicken for 2 hours
2. Bake or pan-fry

Pan-fry:
Coat chicken in cornstarch
Thicken sauce with slurry

Gungjung Tteokbokki

Ingredients:
1 package rice cakes
2 egg yolks
Slurry
1 tsp sesame oil
Ground black pepper
Sesame seeds

Beef marinade:
100g beef, matchsticks1 garlic clove, minced
1/2 tsp soy sauce
1/2 tsp honey or sugar
1/2 tsp sesame oil
1/4 tsp ground black pepper

Vegetables:
2 tsp cooking oil
1 garlic clove, minced
A handful of mushrooms
1 bell pepper
1/2 cup onion

Water solution:
1/2 cup water
4 tsp soy sauce
1 tbsp sugar

Directions:

1. Marinade beef
2. Soak rice cakes in water
3. Make egg yolk sheet
4. Add oil, garlic, beef, and stir until beef is half-cooked
5. Add vegetables, stir for a minute
6. Add rice cakes and water solution, pepper to taste
7. Add slurry
8. Add sesame oil
9. Remove from heat and garnish

Adapted from: http://www.maangchi.com/recipe/gungjungddeokbokki

1. Whisk butter, oil, sugar for a minute
2. Add eggs and vanilla, whisk for a minute
3. Incorporate dry ingredients until just combined
4. Pour batter into pan, smooth the top

French Macarons


Ingredients:
100g egg whites
50g white sugar
200g confectioners' sugar
110g almond flour

Oven:
285 degrees F/140 degrees C
15 minutes