Fereni Starch Pudding

Ingredients:

 ⅔ cup cornstarch

 2 cups milk

 6 whole cardamom seeds

 ½ cup ground almonds

 rosewater to taste

 ¼ cup white sugar, or to taste

 ¼ cup blanched slivered almond

Directions;
1. Dissolve cornstarch in 1 cup of cold milk.

2.Bring remaining 1 cup milk to boil with cardamom and ground

almonds. Reduce heat to medium, and whisk in cornstarch mixture.

3. Add sugar and rosewater to taste. Allow the mixture to boil for
about 3 more minutes on medium heat, stirring constantly. Remove
cardamom seeds from the mixture and pour it into serving dishes.
Garnish with slivered almonds and serve warm or cold. Enjoy!

MUNG BEAN STARCH NOODLE FISHES

Ingredients:

 1/2 cup mung bean starch

  3 cup water

 3 to 4 tablespoon chili oil sauce (available in Asian grocery store.

I use homemade sauce.)

 1 teaspoon Sichuan pepper oil (available in Asian grocery store)

 2 to 4 tablespoon soy sauce

 3 to 4 tablespoon aged rice vinegar or aged balsamic vinegar

 2 to 1 teaspoon sesame oil

 1 to 2 teaspoon sugar

 1 tablespoon sesame paste

 1 to 2 tablespoon garlic water (minced garlic with water)

 4 to 5 tablespoon diced dried pickled daikon (available in Asian

grocery store)

 2 to 3 tablespoon crushed toasted peanut

 chopped green onion

 salt to taste

Directions:
1.Mung bean starch is different from mung bean flour.  You need the
starch one for this recipe. 
2.Mix starch with 1 cup of water; whisk until well mixed. 

3.Fill a large glass bowl with ice and water.

4.Bring the other 2 cups of water to boil.  Reduce the heat to

medium. Whisk and gradually add starch mixture.  Keep whisking
until the whole batter turns transparent and big bubbles keep
coming up from the bottom of the pan.  It takes about 2 to 3
minutes.  Remove from heat.

1. Drain the cook batter above the iced water through a big spoon or
whatever you have with peanut sized holes in it.
2. When hot starch batter hits the icy water, it transforms into little
cute fish shaped noodles.
3. Remove the ice.  There they are at the bottom. 
4. Drain them well and place them in another big blow.  Add hot chili oil sau
soy sauce, vinegar, sesame oil, sugar, sesame paste, garlic water, di
pickled daikon, green oion, crushed peanut and salt to taste. 
5. Mix well and serve immediately.  

Slow Cooker Red Lentil Dal

Ingredients

 3 cups red lentils (can use part yellow split peas or split mung
beans, or a combination of two or more)

 6 cups water

 One 28 ounce can diced tomatoes

 1 large onion, diced

 4 garlic cloves, minced

 2 Tablespoons fresh grated ginger

 1Tablespoon turmeric

 3green cardamom pods

 1 bay leaf
  2 teaspoons each: cumin seeds, mustard seeds, onion seeds
(nigella), fenugreek seeds (see notes)

 1 teaspoon fennel seeds

 1 teaspoon sea salt

 ¼ teaspoon freshly ground black pepper

 For serving:

 Hot cooked brown rice

 cilantro, optional

 extra onion and cumin seeds, optional

 fresh lemon juice, optional

Instructions
1.Place red lentils and yellow split peas into a large bowl and cover
with water. Let soak for a few minutes and swish to wash the lentils
and split peas. Drain well and rinse. Place in a slow cooker and add
the 6 cups water. Add the diced tomatoes, onion, garlic, ginger,
turmeric, cardamom pods, bay leaf, salt and black pepper.

2.Heat a small skillet over medium heat. Add all of the seeds to the
pan. Shake the pan while on the heat, or use a wooden spoon to stir,
while toasting the seeds. When they smell fragrant, remove from
heat and transfer to the slow cooker. (It will probably bubble up a bit
as the hot seed hit the liquid.) Stir well to combine all ingredients.
Place lid on slow cooker and let cook on high for 4-5 hours or low for
8-10 hours.

3.Remove lid after cooking time and stir. Taste and if lentils are not
soft, cook for another 30-60 minutes, if needed. Add more salt and
pepper, if needed.

4.To serve - Ladle the daal over brown rice and top with a squeeze of
fresh lemon, cilantro, and more seeds, if desired.

 Potato Rosti

Ingredients

 1 kg / 2 lb potatoes 

 1 tsp salt
  Black pepper

 4 tbsp extra virgin olive oil ,

Instruction
1.Peel and grate the potatoes, placing the grated potato into a large
bowl of water (this stops the potato from going brown while you
continue grating).

2.Using a large colander, rinse the potato until the water comes clear
(to remove the starch which keeps the potato from going brown as
well as making it crispy).

3.Working a handful at a time, squeeze out the excess water and

place into the bowl.

4.Mix in 1 tbsp of olive oil, salt and pepper.

5.Heat 2 tbsp olive oil in a 22cm/9 inch non stick pan over medium
high heat.

6.Place shredded potato mixture in pan, spread out and lightly pat
down with a spatula. It should be about 1.5cm/0.6" thick.

7.Cook for 5 to 8 minutes until golden brown and crispy. Use a

spatula to lift a corner to check for doneness.

8.Get a large plate and slide the hash brown onto it.
9.Place the pan on top of the plate, then quickly flip upside down.
Use a tea towel if you need so you can hold onto the fry pan when
flipping. Don't worry if it breaks when you flip it, it's salvageable!

10.Drizzle the remaining 1 tbsp of oil around the edges of the fry
pan. If your hash brown broke when you flipped it, use a spatula to
lightly pat it back into shape.

11.Cook until golden brown and crispy, about 4 to 6 minutes. Use a

spatula to lift up to check.

12.Slide out of the plan onto a serving plate. Season with additional
salt if required. To serve, garnish with chopped parsley (optional)
and cut into wedges.

Chickpea Bowl With Roasted Veggies

and Cashew Cream
Ingredients

 Cashew Sauce

 1 cup cashews, soaked

 ¼ cup soy sauce

 2 teaspoons sriracha

 2 teaspoons ginger

 water, for thinning

 1/4 cup cilantro,minced

 Vegetables

 2 cups sugar snap or snow peas

 1–2 large carrots

 ½ red onion

 1/2 tablespoon olive oil

 1/4 teaspoon black pepper

 1 tablespoon sesame seeds

 1 cup chickpeas, drained and rinsed if using canned

Procedures:
1.At least 2 hours before preparing meal, place cashews in a bowl
and cover with water to soak.

2.After time, remove cashews from the water, reserving the water,
and place in a food processor or blender along with soy sauce,
sriracha, and ginger. Pulse a few times, adding water as you go to
thin the mixture down. Let the food processor or blender run until
cashews are smooth. Add in cilantro and pulse until cilantro is
incorporated and in small pieces. Taste and adjust flavors as desired.

3.Preheat oven to 400˚. Cut the carrot and onion into bite size pieces
and toss in a roasting pan with peas, olive oil, black pepper, and
sesame seeds. Roast for 15 minutes then stir in chickpeas. Roast for
another 15-20 minutes until vegetables are tender and the peas are
starting to blister.

4.In a bowl, toss together vegetables, grain, and sprouts. Spoon

sauce over bowl and serve. Save extra sauce for later uses.

Sweet Potato Chickpea Tots

 Ingredients

 3 medium sized sweet potatoes, peeled and coarsely shredded

 2 cups cooked chickpeas (If using dried chickpeas, cook and save
the liquid. If using canned, please do not drain the liquid.

 1/2 cup fresh green onions, chopped

 2 cloves garlic, minced

 1 tsp smoked paprika
 1/2 tsp onion powder

 1/4 cup fresh parsley, chopped

 Sea salt to taste

Procedures:
1. Preheat oven to 350.

2. Place the shredded potatoes on a lined baking sheet .

3. Bake for about 20 minutes. Only until tender. Please be careful

not to over cook.

4. Once the potatoes are done, increase the oven temp to 400.

5. In a food processor , puree the chickpeas, INCLUDING the

liquid, until smooth.

6. In a medium mixing bowl, combine the shredded sweet

potatoes, pureed chickpeas, green onions, spices and salt.

7. Cover and refrigerate for 45 minutes to make the tots easier to

form.

8. Using a cookie scoop , form the tots and place each one on
a lined baking sheet . Gently flatten each one.

9. Bake at 400 for 10-12 minutes, or until lightly browned.

10.Serve warm.
Sweet Potato Noodles with
Cashew Sauce

INGREDIENTS

 1 cup cashews

 3/4 cup water (more for soaking)

 1/2 teaspoon salt

 1 clove garlic

 1 tablespoon oil

 4 large sweet potatoes, spiralized

 2 cups baby spinach

 a handful of fresh basil leaves, chives, or other herbs

  salt and pepper to taste

 olive oil for drizzling

Procedures:
1. Cover the cashews with water in a bowl and soak for 2
hours or so.

2. Drain and rinse thoroughly. Place in a food processor or

blender (I got better texture with the blender) and add the
3/4 cup water, salt, and garlic. Puree until very smooth.

3. Heat the oil in a large skillet over high heat. Add the sweet
potatoes; toss in the pan for 6-7 minutes with tongs until
tender-crisp. Remove from heat and toss in the spinach – it
should wilt pretty quickly.

4. Add half of the herbs and half of the sauce to the pan and
toss to combine. Add water if the mixture is too sticky.
Season generously with salt and pepper, drizzle with olive
oil, and top with the remaining fresh herbs.

Potato Disks with Thick Sweet Starchy Soy

Sauce
 Ingredients

 3 pcs Potatoes
 2 tablespoons REGULAR SOY SAUCE
 2 tablespoons Sugar
 100ml water

 1 tablespoon starch

 1 tablespoon water

Procedures:
1.Wrap potatoes with skin using plastic wrap and microwave for 5
minutes. Cool them with the wrap on.
Kneed the potatoes until they soften. Make 6 disks, about 4cm wide.

2.Put a frying pan over medium heat. Cook the potato disks for 10
minutes until the surface becomes golden brown.

3.Pierce a wooden skewer in the potato disks to see if the inside is

lightly sticky.

4.Combine starch and water to make slurry. In a saucepan, combine

A and put into boil. Add the slurry, and simmer until thickens.

5.Make 2 skewers of 3 potato disks. Pour STEP4 before you serve.

Cauliflower Purée with Thyme

INGREDIENTS
  1 head cauliflower (about 2 lbs.), cut into 1/2-inch pieces (don't
worry about keeping florets intact)

 1 cup chicken broth

 1 teaspoon salt, plus more to taste

 3 tablespoons unsalted butter, cut into chunks

 1 teaspoon chopped fresh thyme

 Freshly ground black pepper, to taste

INSTRUCTIONS
1. In a large pot, bring the chicken broth and salt to a boil. Add the
cauliflower; bring back to a boil. Cover, reduce the heat to low
and steam for 20 minutes, or until cauliflower is very tender.
Use a slotted spoon to transfer the cauliflower to a food
processor. Add 3 tablespoons of chicken broth from the pot,
along with the butter. Process until smooth. Taste and adjust
seasoning with salt and freshly ground pepper. Add thyme and
process until just combined.

Kutsinta (Filipino Sticky Cake)

 Ingredients

 ¼ cup tapioca starch

 ¾ cup al purpose flour, sifted

 ¼ cup brown sugar

 ½ cup sugar

 ¼ teaspoon salt

 ¼ teaspoon baking soda

 1⅓ cups water

Instructions:
1.Fill a 12-inch pan halfway with water and set over high heat.

2. In a bowl, combine all dry ingredients and manually stir with a

wire whisk to incorporate.
3. Add the water and whisk together until the dry ingredients are
completely dissolved and a smooth consistency is attained.

4. Strain the mixture in another bowl to remove lumps.

5. Lightly grease a medium muffin tin with butter.

6. Fill muffin tin with ½ of the batter. Occasionally stir the batter
while pouring onto the muffin tin to prevent settling of
ingredients.

7. Once the water in the pan is boiling, place the muffin tin in the
pan and cover the pan with a lid.

8. Steam the kutsinta for 25-30 minutes.

9. Once cooked, remove the muffin tin from the pan and allow
them to cool.

10. Remove kutsinta from the muffin tin and allow them to
cool completely.

11. Repeat steps 5-10 one more time, making sure there is
enough water in the pan each time.

12. Serve kutsinta with grated coconut.

13. Enjoy!