Type what you have

Ingredients

• ✓ egg
• milk
• white sugar
• egg yolk
• vanilla extract

Instructions

1. 1 Warm milk in a saucepan over medium heat. Add 2/3 cup sugar and stir to dissolve, about 3 minutes. Make sure milk does not boil; turn off heat if necessary.
2. 2 Whisk eggs and egg yolk by hand; do not overmix. Pour slowly into the warm milk-sugar mixture and stir continuously over low heat for 1 1/2 minutes.
3. 3 Strain through a tightly woven mesh strainer into a bowl to remove any solids that may have formed. Add vanilla extract to the bowl; mix until well combined. Set aside.
4. 4 Pour 1 cup sugar into a wide skillet over medium heat. Stir occasionally with a wooden spoon until sugar has evenly melted and turned a golden caramel color, about 5 minutes. Immediately remove from heat and pour into a pressure cooker-safe cake pan, coating the bottom with liquid sugar. Pour in custard. Cover tightly with aluminum foil.
5. 5 Place a trivet in the bottom of a multi-functional pressure cooker (such as Instant Pot) and add 1 cup water. Place the cake pan onto the trivet and close and lock the lid. Seal the valve and select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes, then turn the valve to Venting to release remaining pressure. Unlock and remove the lid. Remove the trivet and pan.
7. 7 Allow to cool for 1 hour, then chill for at least 3 to 4 hours, or overnight. Slide knife carefully around the edges and hold the bottom securely as you invert onto a large serving dish; the caramel should drip over the flan and onto the plate.

By Diana71

Ingredients

• ✓ egg
• yuca
• coconut milk
• sweetened condensed milk
• evaporated milk

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir yuca, coconut milk, condensed milk, evaporated milk, and eggs together in a bowl until thoroughly combined.
3. 3 Pour into a 2-quart baking dish.
4. 4 Bake in the preheated oven until set, about 1 hour. Turn the broiler on and bake until top of cake is browned, 2 to 3 minutes. Cool completely in the refrigerator before serving, about 1 hour.

By lola

Ingredients

• ✓ egg
• butter
• sugar
• cornstarch
• cream of tartar
• baking powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. 2 In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time. Stir in the cornstarch, cream of tartar and baking powder until well blended. Roll the dough into 1 inch balls and place them 1 inch apart onto the prepared cookie sheets.
3. 3 Bake for 10 to 12 minutes in the preheated oven, or until light brown. Remove to wire racks to cool.

By John J Pacheco

Ingredients

• ✓ egg
• coconut
• evaporated milk
• sweetened condensed milk
• white sugar
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chopped coconut into a large bowl; stir in evaporated milk, condensed milk, beaten eggs, sugar, and salt. Pour mixture into a round 3-quart baking dish. Place the baking dish into a large roasting pan. Fill the pan with water to about halfway up the sides of the baking dish.
3. 3 Carefully place the pan into the preheated oven; bake until a toothpick inserted into the center comes out clean, about 60 minutes. Let cool for at least 30 minutes before serving.

By lola

Ingredients

• ✓ egg
• ground pork
• luncheon meat
• chorizo de bilbao
• sweet pickle
• raisin
• salt
• black pepper
• soy sauce
• cornstarch

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together ground pork, luncheon meat, chorizo de Bilbao, pickle, raisin, eggs, salt, and pepper in a large bowl. Form mixture into 2 logs and wrap with aluminum foil. Place wrapped logs in a baking dish.
3. 3 Bake in the preheated oven for 1 hour. Set meatloaves aside to rest.
4. 4 Carefully drain drippings from the baking dish into a small saucepan; place over medium heat. Stir soy sauce and cornstarch into drippings; bring to a boil. Cook and stir mixture at a boil until sauce is thick, 5 to 7 minutes.
5. 5 Unwrap meatloaves and slice; serve sauce over sliced meatloaf.

By lola

Ingredients

• ✓ egg
• active dry yeast
• bread flour
• bread improver
• sugar
• salt
• margarine
• evaporated milk
• evaporated milk
• bread crumb

Instructions

1. 1 Place the yeast, bread flour, bread improver, sugar, salt, margarine, eggs, and 1 cup of evaporated milk into a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press start.
2. 2 When the cycle has ended, remove the dough from the machine, and form into 2 inch balls. Dip each ball in the remaining evaporated milk, then in the dry bread crumbs. Place the rolls on a baking sheet crumb-side up. Cover loosely with a cloth or plastic, and let rise until doubled in size, about 30 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 8 minutes, or until golden brown on the top and bottom.

By IDA316

Ingredients

• ✓ egg
• white sugar
• butter
• all-purpose flour
• cornstarch
• powdered milk
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
2. 2 Stir together egg, white sugar, butter, flour, cornstarch, powdered milk, baking powder, and salt in a bowl. Knead for a few minutes to make a soft dough. Divide dough into 12 portions. Roll each portion into a ball and slightly flatten. Place on the prepared baking sheet 1 inch apart.
3. 3 Bake in the preheated oven until light brown, about 10 minutes. Cool completely and store in an airtight container.

By Maria Lourdes V Lipardo-Ayub

Ingredients

• ✓ egg
• all-purpose flour
• white sugar
• baking powder
• evaporated milk
• water
• edam cheese

Instructions

1. 1 Grease small cake molds or ramekins that will fit in a steamer basket.
2. 2 Mix flour, sugar, and baking powder together in a bowl. In a separate large bowl, scramble eggs with evaporated milk and water. Fold dry mixture into eggs until evenly blended. Fill the prepared molds 2/3 of the way up with batter and top with shredded cheese.
3. 3 Fill a wok or a saucepan that will hold a steamer basket with a few inches of water. Bring water to a boil over medium-high heat. Place the molds into a steamer basket, place over boiling water, and cover.
4. 4 Steam until a toothpick inserted in the center of one of the putos comes out clean, about 30 minutes. Cool on a wire rack and serve warm or at room temperature.

By Czy S

Ingredients

• ✓ egg
• milk
• butter
• salt
• bread flour
• purple yam powder
• bread machine yeast
• bread crumb

Instructions

1. 1 Pour milk into a microwave-safe bowl. Heat in the microwave until warm, about 1 minute.
2. 2 Place butter in a microwave-safe bowl. Heat in the microwave until melted, about 30 seconds.
3. 3 Place eggs in a bowl; cover with warm water for 1 minute. Drain and crack into a bowl; beat lightly with a fork.
4. 4 Place warm milk, melted butter, beaten eggs, salt, bread flour, purple yam powder, and bread machine yeast into a bread machine in the order listed. Run "Dough" cycle.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Transfer dough to a greased bowl. Deflate dough with your fist. Cut into 24 equal pieces. Roll each piece into a ball.
7. 7 Pour bread crumbs into a shallow plate; roll balls of dough in bread crumbs until coated. Arrange close together, slightly touching, in an ungreased baking pan.
8. 8 Bake in the preheated oven until tops are golden brown, about 15 minutes.

By Ruby Hernandez

Ingredients

• ✓ egg
• cream cheese
• sweetened condensed milk
• durian
• sour cream
• vanilla extract
• durian extract
• banana extract
• graham cracker crust

Instructions

1. 1 Preheat the oven to 325 degrees F (170 degrees C).
2. 2 If not using canned or frozen durian purée, cut into husk of durian fruit and remove one segment of pulpy inner flesh. Place in a bowl and use a fork to mash flesh. Reserve 1/4 cup.
3. 3 Beat cream cheese until fluffy. Add condensed milk and continue beating until smooth. Beat in puréed durian, eggs, sour cream, vanilla extract, and durian or banana extract. Pour batter into prepared graham cracker crust.
4. 4 Bake 1 hour or until filling is set and edges are lightly browned. Serve warm or chill overnight in the refrigerator.

By wongster

Ingredients

• ✓ egg
• cooking oil
• salmon steak
• salt
• pepper
• onion
• garlic
• tomato

Instructions

1. 1 Heat 2 tablespoons oil in a skillet over medium heat. Season salmon steaks with salt and pepper. Briefly fry salmon in hot oil until lightly cooked, about 2 minutes per side. Remove salmon to a plate and set aside.
2. 2 Heat remaining 1 tablespoon oil in the skillet over medium heat. Cook onion and garlic in hot oil until fragrant, about 5 minutes. Stir in diced tomatoes and season with salt and pepper. Continue cooking until liquid from tomatoes makes a sauce, about 5 minutes more.
3. 3 Return salmon to the skillet and simmer in tomato sauce until fish flakes easily with a fork, about 10 minutes. Stir beaten egg into sauce until incorporated; serve hot.

By lola

Ingredients

• ✓ egg
• all-purpose flour
• granulated sugar
• vanilla powder
• milk
• butter
• rum flavoring
• banana
• oil

Instructions

1. 1 Combine flour, sugar, and vanilla powder in a large bowl; make a well in the center. Pour milk, egg, melted butter, and rum flavoring into the well; mix until smooth. Fold in banana slices until evenly coated.
2. 2 Heat oil in a wok or deep fryer to 375 degrees F (190 degrees C).
3. 3 Drop banana mixture by tablespoon into hot oil. Fry in hot oil until golden brown and crispy, 10 to 15 minutes. Remove bananas from oil and drain them on paper towels. Serve hot.

By Unieng

Ingredients

• ✓ egg
• pork belly
• white sugar
• shallot
• garlic
• fish sauce
• black pepper
• coconut water

Instructions

1. 1 Slice pork belly into 1-inch pieces layered with skin, fat, and meat.
2. 2 Heat sugar in a large wok or pot over medium heat until it melts and caramelizes into a light brown syrup, about 5 minutes. Add pork and increase the heat to high. Cook and stir to render some of the pork fat, 3 to 5 minutes.
3. 3 Stir shallots and garlic into the wok. Add fish sauce and black pepper; stir until pork is evenly coated. Pour in coconut water and bring to a boil. Add hard-boiled eggs and reduce the heat to low. Cover and simmer, checking occasionally and adding a little water if the liquid evaporates too much, until pork is tender, about 1 hour.
4. 4 Remove from the heat and let stand for about 10 minutes. Skim fat from the surface of the dish.

By Pat

Ingredients

• ✓ egg
• coconut milk
• sweetened condensed milk
• butter
• macapuno string
• heavy syrup
• sweet rice flour
• brown sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 12x17-inch rimmed baking sheet.
2. 2 Beat condensed milk, coconut milk, and melted butter together in a large mixing bowl until combined. Add eggs, 1 at a time, and beat until combined. Add macapuno, 1 jar at a time, and beat until combined. Gradually beat in mochiko flour. Beat in brown sugar; beat in vanilla extract. Pour batter onto the prepared baking sheet.
3. 3 Bake in the preheated oven until top is golden brown and sides are slightly dark brown, 45 to 50 minutes.
4. 4 Allow to cool, about 20 minutes, before loosening the sides and cutting into squares.

By MattOlay V-H

Ingredients

• ✓ egg
• ground turkey
• sweet onion
• garlic
• cumin
• creole seasoning
• salt
• black pepper
• wonton wrapper
• vegetable oil

Instructions

1. 1 Line a cookie sheet with waxed paper.
2. 2 Combine turkey, egg, onion, garlic, cumin, Creole seasoning, salt, and pepper in a bowl. Mix well with your hands.
3. 3 Position a wonton wrapper on a cutting board so it looks like a diamond. Spread a heaping teaspoonful of the turkey mixture in a horizontal line across the bottom third of the wrapper. Fold over the bottom corner and roll once. Fold over the two side corners and roll again to secure. Dampen the top corner with a little cool water. Roll up and press to seal.
4. 4 Place the roll on the prepared cookie sheet. Repeat with remaining rolls, arranging them in a single layer. Freeze until ready to fry.
5. 5 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the lumpia in batches, about 3 minutes per batch. Remove from the oil and cut in half. Fry again for 30 seconds. Drain on paper towels.

By Linda Caprice Jordan Diaz

Ingredients

• ✓ egg
• all-purpose flour
• sugar
• cinnamon
• baking soda
• salt
• vegetable oil
• mango
• raisin
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4-inch loaf pans. Set aside.
2. 2 Whisk flour, sugar, cinnamon, baking soda, and salt together in a large bowl. Beat oil and eggs together in a separate bowl until well combined; stir into flour mixture. Fold in mangoes, raisins, and lemon juice. Divide batter between the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour.

By Chinky Viola

Ingredients

• ✓ egg
• ✓ egg
• shrimp
• shallot
• sesame oil
• cornstarch
• brown sugar
• fish sauce
• garlic
• salt
• black pepper
• bread crumb
• vegetable oil

Instructions

1. 1 Rinse shrimp well under cold water and pat dry with a paper towel. Coarsely chop shrimp into medium pieces and place in the bowl of a food processor.
2. 2 Add 1 beaten egg, shallot, sesame oil, cornstarch, brown sugar, fish sauce, garlic, salt, and pepper to the shrimp in the food processor. Blend until a smooth paste is created. Transfer shrimp paste to a bowl and refrigerate until slightly hardened, about 30 minutes.
3. 3 Remove paste from refrigerator. Use an ice cream scoop, a tablespoon, or your hands to form shrimp paste into balls.
4. 4 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add shrimp balls, cover, and steam until they become opaque, about 5 minutes. Transfer steamed shrimp balls to a plate and allow to cool to room temperature, about 5 minutes.
5. 5 Place bread crumbs in a bowl and season with salt and pepper. Place 2 beaten eggs in a separate bowl. Roll steamed shrimp balls in bread crumbs, then in beaten eggs, then again in bread crumbs and then place on a plate.
6. 6 Heat oil in a small pan over medium heat. Cook shrimp balls until golden brown on all sides, about 5 minutes.

By Arads

Ingredients

• ✓ egg
• cane vinegar
• olive oil
• chile oil
• fish sauce
• black pepper
• kosher salt
• cherry tomato
• red onion
• green onion
• thai chile
• lemon
• butter lettuce

Instructions

1. 1 Mash eggs with a fork in a large bowl into fine pieces. Stir in vinegar, oils, fish sauce, pepper, and kosher salt. Fold in cherry tomatoes, red onion, white parts of green onions, and Thai chiles until well mixed. Squeeze a lemon wedge over the top.
2. 2 Spoon egg salad into lettuce cups; sprinkle with green parts of green onions.

By Yana Gilbuena

Ingredients

• ✓ egg
• cooking spray
• vegetable oil
• onion
• leek
• green chile pepper
• garlic
• chicken breast
• prawn
• coriander
• cumin
• white rice
• sweet soy sauce

Instructions

1. 1 Heat a large nonstick skillet over medium heat. Coat with nonstick cooking spray.
2. 2 Pour eggs into the hot skillet and cook until the edges begin to set. Lift the edges to allow any uncooked egg to flow onto the hot pan, about 1 minute. Flip omelet in one piece and cook until fully set, about 30 seconds. Transfer omelet to a cutting board and slice into 1/2-inch strips. Set aside.
3. 3 Heat vegetable oil in a wok or large frying pan over high heat. Stir in onion, leek, chile peppers, and garlic. Cook and stir until onion is soft, 3 to 5 minutes. Stir in chicken, shrimp, coriander, and cumin; mix well. Cook and stir for about 5 minutes.
4. 4 Mix in cooked rice, sweet soy sauce, and omelet strips; cook until rice is heated through and chicken is no longer pink in the center, 3 to 5 minutes.

By frida

Ingredients

• ✓ egg
• cornstarch
• white sugar
• all-purpose flour
• salt
• monosodium glutamate
• green onion
• soy sauce
• garlic
• chicken wing
• vegetable oil

Instructions

1. 1 Combine cornstarch, sugar, flour, salt, and monosodium glutamate in a large bowl. Add eggs, green onions, soy sauce, and garlic. Pat chicken dry and add to the sauce. Cover and refrigerate until marinated, 8 hours to overnight.
2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry chicken in the hot oil until golden brown, 15 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Hawaiian Deelit

Ingredients

• ✓ egg
• olive oil
• potato
• onion
• garlic
• crabmeat
• salt
• pepper
• tomato
• raisin
• pea
• red bell pepper

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Fry potato in hot oil until fork-tender, 5 to 7 minutes. Use a slotted spoon to transfer potatoes to a plate lined with paper towels, leaving excess oil in the skillet.
2. 2 Return the skillet to medium heat. Cook onion and garlic in oil until tender, about 5 minutes. Add crab to the skillet and season with salt and pepper; stir. Cover the skillet and cook for 2 minutes. Stir tomatoes into mixture and cook another 2 minutes. Add raisins, peas, and red bell pepper; stir and cook another 2 minutes.
3. 3 Pour eggs over mixture in the skillet. Cook until eggs set, 2 to 3 minutes. Flip omelet and cook 1 minute more. Transfer to a plate and serve hot with potatoes.

By lola

Ingredients

• ✓ egg
• vegetable oil
• soy sauce
• ketchup
• brown sugar
• sesame oil
• sweet chili sauce
• zucchini
• carrot
• green onion
• garlic
• rice
• prawn
• chive

Instructions

1. 1 Heat 1 tablespoon vegetable oil in a skillet over medium heat. Swirl the beaten egg into the pan so that it coats the surface. Flip the egg after 30 seconds, and cook for an additional 20 seconds on the other side. Remove the egg from the pan and, when cool enough to handle, roll up on a cutting board. Slice the rolled egg to make thin strips and set aside.
2. 2 In a small bowl, combine soy sauce, ketchup, brown sugar, sesame oil, and chili sauce; set aside.
3. 3 Heat the remaining 1 tablespoon oil in a skillet or wok over medium-high heat. When hot, add the zucchini, carrot, and green onions. Stir-fry for three minutes. Add the garlic, rice, prawns, and sauce mixture and mix well.
4. 4 Remove from heat and serve immediately, topped with the egg strips and chopped chives.

By kamcauliffe

Ingredients

• ✓ egg
• vegetable oil
• red chile pepper
• garlic
• shallot
• tomato
• shrimp paste
• peanut oil
• vegetable oil
• white vinegar
• sugar
• salt
• pepper

Instructions

1. 1 Heat 1 cup oil in a small saucepan over medium-high heat. Deep fry the eggs in the hot oil until they are golden brown, 5 to 7 minutes; set aside.
2. 2 Combine the chile peppers, garlic, shallots, tomatoes, and shrimp paste in a food processor; blend into a paste. Add in peanut oil. Process again until smooth.
3. 3 Heat 1 tablespoon oil in a large skillet over medium heat. Pour the chile pepper mixture into the skillet. Stir the vinegar, sugar, salt, and pepper into the mixture. Add the fried eggs to the mixture, turning to coat. Reduce heat to medium-low; simmer until fragrant, about 5 minutes.

By Rani Rasfiardha

Ingredients

• ✓ egg
• rice noodle
• ground chicken
• shrimp
• carrot
• wood fungus mushroom
• green onion
• white sugar
• salt
• black pepper
• rice paper wrapper
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces.
3. 3 Combine noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Add sugar, salt, and black pepper; stir well.
4. 4 Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Place on a damp cloth laid out on a flat surface.
5. 5 Place 1 tablespoon filling mixture into the center of softened rice paper. Fold the bottom edge into the center, covering filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually.
6. 6 Heat oil in a wok or large skillet over medium heat.
7. 7 Working in batches of 3 or 4, fry spring rolls in hot oil until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels.

By agoldstone

Ingredients

• ✓ egg
• egg noodle
• olive oil
• garlic
• spinach
• chile paste
• ketchup
• white sugar
• water
• salt
• pepper
• bean sprout
• green pea

Instructions

1. 1 Bring a large pot of water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
2. 2 Heat the oil in a skillet over medium heat, and saute the garlic about 1 minute. Stir in the spinach, and cook about 1 minute. Mix in the cooked egg noodles, chile paste, and ketchup, and toss until well coated.
3. 3 Make a hole in the center of the noodle mixture. Place the egg in the center, and scramble, tossing with the noodles just before egg is finished cooking.
4. 4 Mix the sugar and enough water to keep the mixture moist into the skillet. Season with salt and pepper. Continue to cook, stirring constantly, about 6 minutes. Toss in the sprouts and peas, and cook and stir about 4 minutes, until heated through.

By CHUNKYBITS

Ingredients

• ✓ egg
• oil
• cornstarch
• bamboo skewer
• rice vinegar
• ketchup
• brown sugar
• soy sauce
• all-purpose flour
• water
• salt
• black pepper
• red food coloring
• yellow food coloring

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Combine rice vinegar, ketchup, brown sugar, and soy sauce in a saucepan. Heat over medium heat while stirring until sugar has dissolved, about 5 minutes. Stir sauce and let cool.
3. 3 Prepare the batter by adding a few drops of red and yellow food coloring to the water to get a deep orange color. Combine flour with salt and pepper in a bowl; pour in orange water and stir until there are no lumps.
4. 4 Heat oil in a wok to 375 degrees F (190 degrees C).
5. 5 Gently roll eggs in cornstarch to coat and shake off excess cornstarch. Dip into orange batter so they are fully covered. Poke eggs with the bamboo skewer and drop into the hot oil. Deep fry until the batter is crispy, about 2 minutes per side. Remove eggs with a slotted spoon and drain on paper towels.

By Suhara

Ingredients

• ✓ egg
• water
• white rice
• vegetable oil
• garlic
• ginger
• onion
• chicken breast
• fish sauce
• black pepper
• annatto powder
• spring onion

Instructions

1. 1 Bring water and rice to a boil in a large pot. Cook, stirring constantly, until rice is soft, about 25 minutes.
2. 2 Heat vegetable oil in a saucepan over medium heat. Cook and stir garlic in the hot oil until golden brown, 5 minutes. Transfer half of the garlic to a small bowl.
3. 3 Stir ginger into the garlic remaining in the saucepan; cook and stir until fragrant, about 1 minute. Add onion; cook and stir until softened, about 5 minutes. Add chicken; season with fish sauce and pepper. Cook and stir until chicken is no longer pink in the center, about 5 minutes.
4. 4 Stir chicken mixture into the rice. Dust annatto powder over rice using a strainer; stir until dissolved. Add hard-boiled eggs. Simmer on low, stirring constantly, until rice reaches a porridge-like consistency, about 5 minutes. Remove from heat and stir in spring onions.
5. 5 Garnish bowls of congee with reserved fried garlic.

By mythloaf

Ingredients

• ✓ egg
• bean thread
• shiitake mushroom
• ground pork
• shrimp
• carrot
• shallot
• fish sauce
• sugar
• salt
• black pepper
• egg roll wrapper
• oil

Instructions

1. 1 Soak cellophane noodles and shiitake mushroom in warm water until pliable, about 15 minutes. Drain well. Mince mushroom.
2. 2 Combine noodles, mushroom, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and black pepper in a large bowl; toss until ingredients are well mixed, evenly distributed, and to break up pork.
3. 3 Place 1 egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons pork filling across wrapper center. Fold bottom corner over filling, then fold in side corners to enclose filling. Brush beaten egg on top wrapper corner; continue rolling to seal. Repeat filling and rolling with remaining wrappers, pork filling, and beaten egg.
4. 4 Heat oil in a deep fryer, wok, or large saucepan to 350 degrees F (175 degrees C), or until a drop of water jumps on the surface.
5. 5 Lower egg rolls carefully into the hot oil in batches. Fry until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags. Repeat with remaining egg rolls.

By Joann Lai

Ingredients

• ✓ egg
• cassava
• coconut milk
• butter
• white sugar
• salt
• vanilla extract
• lemon zest
• mozzarella cheese
• coconut milk
• sweetened condensed milk
• all-purpose flour
• mozzarella cheese
• egg yolk

Instructions

1. 1 NOTE: Cassava, also known as Manioc, tapioca or yucca, can be found in Filipino or Latin American food stores. Usually sold frozen and grated. Mix together the cassava with the coconut milk, melted butter and eggs. Stir in the white sugar, salt, vanilla, cheese and lemon rind.
2. 2 Pour batter into a 9x5 inch loaf pan and bake at 350 degrees F (175 C) for 30-35 minutes or until done.
3. 3 To Make Topping: Put 2 cups coconut milk, condensed milk, flour, and some grated cheese in a saucepan and boil, stirring constantly. When thick, add the slightly beaten egg yolks. Cook for two minutes. Spread on top of the cooked cassava and bake at 400 degrees F (200 degrees C) for ten minutes or until golden brown.

By Chinky Viola

Ingredients

• ✓ egg
• water
• star anise
• garlic
• onion
• vegetable oil
• black pepper
• cornstarch
• oyster sauce
• sugar
• soy sauce
• ground pork
• salt
• active dry yeast
• all-purpose flour
• water
• vegetable oil
• milk

Instructions

1. 1 Make dough: Heat milk in a microwave-safe container in the microwave until lukewarm but not scalding, 15 to 30 seconds. Pour lukewarm milk into a large bowl. Add eggs, oil, and water; mix well.
2. 2 Mix together flour, yeast, and salt in a medium bowl. Stir into milk mixture until fully incorporated. Cover the bowl and let rest for 15 minutes.
3. 3 Turn dough out onto a lightly floured surface. Knead until smooth and elastic, adding flour as needed if too sticky, about 5 minutes. Shape dough into a smooth ball by tucking folded ends under. Place into a clean bowl, cover, and let rise in a warm area until doubled in size, 1 to 1 1/2 hours.
4. 4 Meanwhile, prepare filling: Place pork in a bowl with soy sauce, sugar, oyster sauce, cornstarch, and pepper. Mix well to combine.
5. 5 Heat oil in a large skillet over medium heat. Cook and stir onion, garlic, and star anise in hot oil for 2 minutes. Add ground pork mixture; cook and stir until browned and crumbly, 4 to 5 minutes. Pour in water; reduce heat and let simmer, scraping the bottom of the pan occasionally until mixture is glazed but not soupy, about 10 minutes. Transfer filling to a bowl and refrigerate until dough is ready.
6. 6 Preheat the oven to 100 degrees F (37 degrees C). Line a large baking sheet with parchment paper.
7. 7 Portion dough into golf ball-sized pieces, about 2-inches in diameter. Arrange on the prepared baking pan with 1 to 2 inches between them. Flatten dough balls using your hand to 1/4-inch thickness or slightly larger than the palm of your hand. Put 1 tablespoon filling in the dough centers. Gather edges of dough at the top; twist and pinch to seal. Place each bun back on the prepared baking sheet.
8. 8 Turn off the oven once it has reached temperature. Transfer buns on the baking sheet to the warm oven and let buns rest until doubled in size, about 30 minutes.
9. 9 Preheat the oven to 325 degrees F (165 degrees C), leaving buns inside. Bake buns until bottoms are lightly browned, 12 to 15 minutes.

By AvelaineS