Recipes
Ingredients
2cups Okara
1/3 Burdock
Half or 1/3 Carrot
3 slices Dry shiitake
5 slices Lotus root
2 slices Fried tofu
Half Konnyaku
2 Tbs Soy sauce (white Dashi)
2 Tbs Menmi
1 Tbs Maple syrup
2 Tbs Mirin
1 Tbs Tuyu
Okara
Instructions
-
Rehydrate dry shiitake mushroom with water.
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Cut all vegetables into small pieces (like corn)
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Fry Tofu OKARA in a frying pan and put aside.
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Mix vegetables tofu OKARA together and fry until soft
-
add seasoning and mix
Ingredients
2cups Okara
1/3 Burdock
Half or 1/3 Carrot
3 slices Dry shiitake
5 slices Lotus root
2 slices Fried tofu
Half Konnyaku
2 Tbs Soy sauce (white Dashi)
2 Tbs Menmi
1 Tbs Maple syrup
2 Tbs Mirin
1 Tbs Tuyu
Korean Pancakes
Instructions
-
Rehydrate dry shiitake mushroom with water.
-
Cut all vegetables into small pieces (like corn)
-
Fry Tofu OKARA in a frying pan and put aside.
-
Mix vegetables tofu OKARA together and fry until soft
-
add seasoning and mix
Miso Sauce
Korean Dip
Japanese Vinegar Sauce
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1 Tbs Korean Miso
-
1 Tbs Mayo or soymilk
-
1 Tbs Korean cooking sugar
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Green onion
Mix Altogether
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100 cc soy sauce
-
1 Tbs Garlic 　
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half green onion
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1 Tbs sugar
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1 Tbs Korean cooking sugar
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1/4 Cup water (with 1/4 cup soy sauce)
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Sesame oil (drizxzle)
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Sesame seeds (few pinches)
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1 Tsp Red chili pepper
Mix altogether
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1 Tbs Ponzu
-
1 Tsp sugar
-
Ra-yu
-
Green onion
​​
Mix Altogether
Ingredients
1 cup MOCHIKO
½ cup Sugar
1 cup Water
20-25 g Mochi for one ball
1 Package Prepared red beans
Starch
Mochi Balls
Instructions
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Mix mochiko, sugar and water together in a bowl.
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Heat in a microwave for 3 minutes.
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Flip in bowl and warm up again in the microwave for another 3 minutes.
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Sprinkle starch on cutting board and put mochiko mix on board.
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Break up in hard-sized pieces.
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Flatten in hand add red beans in centre.
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Roll into a ball leave until the ball becomes translucent
Ingredients
Round rice paper wrappers
Carrot
Lettuce leaves
Beets
Cucumber
Vegetarian ham
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(Any colourful vegetables such as red, green, yellow, orange peppers, etc.)
Raw Spring Roll Salad
Instructions
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Thinly slice (julienne) all vegetables (approx. 2-3 inches in length)
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Soften the rice paper:
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Fill large bowl with warm water
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Dip one rice paper into warm water until it starts getting soft
-
-
Lay softened rice paper on cutting board
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First, put lettuce leaf on the rice paper then add other vegetables on top of the lettuce
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Spread a bit of water around the edges of the rice paper to moisten
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Wrap by starting to roll from the edge, folding the edges and finish rolling.
Wrap Sauce
About 700 cc
Half carrot
Half onion
30 g sesame seeds
A clove of garlic
130 cc soy sauce
250 cc~350 cc oil
30 g~50 g Sugar
100 cc Vinegar
Coarsly chop all the dressing ingredients and add into a blender and blend until smooth and pour into a dressing bowl
Ingredients
1- package dinner roast or other meat substitute
1-head lettuce, separated, washed and dried
1- chopped bunch of cilantro
1-shredded carrots
1-cucumber, cut in thin strips
1-sweet onion, cut in thin strips (optional)
Crushed peanuts (optional)
Filipino Lettuce Wrap
Instructions
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Prepare all vegetables and set aside.
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Chop dinner roast.
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Heat oil in a pan and stir fry dinner roast.
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Add prepared vegetables, stir fried dinner roast and crushed peanuts (optional) into a lettuce leaf.
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Wrap lettuce leaf and serve with dipping sauce
Wrap Sauce
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2 cups sweet chili sauce
-
1- lemon juice
Mix Altogether
Ingredients
3 cups cooked tapioca (according to package)
1 can mango pulp
1 can coconut milk
1 can soya milk
1 cup sugar
3 mango diced
2 cups diced strawberries
1 pint blueberries
Mango Tapioca Dessert
Instructions
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Cook tapioca and rinse. Keep pearls in a bowl of water and soak overnight.
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Drain tapioca and mix all ingredients together in a large bowl.
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Chill in refrigerator for 1 hour.
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Scoop into bowls/cups and serve
Ingredients
3- minced garlic heads
2- onions
1- bunch minced green onion
1-pack medium firm tofu
6-hard boiled eggs (Optional)
1-sachet of annato
2-sachet mama cita palabok mix (dissolved in 1 and ½ cup water)
1-can cream of mushroom
1- package rice noodles (bihon)
Palabok
Prepare Toppings
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Mince 1 garlic head and 1 onion and set aside for toppings.
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Heat oil in a pan and fry the minced garlic and onion. Set aside for toppings.
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Chop green onions into small pieces and set aside for toppings.
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Boil eggs. Peel and chop eggs into small pieces and set aside for toppings.
Prepare Sauce & Noodles
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Soak the noodles in water for 15 minutes. Drain water and set aside.
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Dissolve mama cita palabok with 1 and ½ cup water.
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Mince the rest of the garlic head and onion.
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Heat cooking oil in a large pan and saute garlic and onion in a pan with oil.
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While stirring, add annatto powder in the pan.
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While stirring, add cream of mushroom in the pan.
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While stirring, add water/Mama Cita Palabok mix in the pan.
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Bring sauce to a boil.
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Add salt and pepper to taste.
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Take pan off the heat.
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Boil water in a pot.
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Take soaked noodles and submerge in boiling water for a few minutes until cooked. Strain noodles.
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Add noodles to the pan with the sauce and mix together.
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Mix in the toppings and serve.
Ingredients
350 10 min
2 cup flour
¼ tsp salt,
½ cup oil
8 TBSP water
Parchment or Wax paper
Rolling Pin or Jar
​
FOR SMALL FAMILIES, YOU CAN CUT THE RECEPIE IN 1/2 OR 1/4
Communion Bread
Instructions
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Put flour in bowl
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Add salt
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Add oil and cut with fork or pastry cutter
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Sprinkle water 1-2 tablespoon at a time
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Mix and split to 2 balls
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Roll very thin
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Use knife and mark into sections
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Bake 350 for 10 minutes
350 10 min
1/2 cup flour
1/16 tsp salt,
1/8 cup oil
2 TBSP water
Parchment or Wax paper
Rolling Pin or Jar
​
FOR SMALL FAMILIES, YOU CAN CUT THE RECEPIE IN 1/2 OR 1/4