corn starch – yummy food share

Hearty Shrimp and Pork Wontons

2025-10-12

There are few things more comforting than a steaming, fragrant bowl of homemade wonton soup. This recipe is your ticket to creating that perfect bowl right in your own kitchen. While it might seem like a special occasion dish, you can bring this entire meal together in about an hour, making it an ideal weekend project or a truly rewarding weeknight dinner. The process is wonderfully straightforward, and the result is simply spectacular: plump, juicy wontons filled with a savory blend of pork and tender shrimp, all swimming in a soul-soothing broth. This recipe focuses on creating a fantastic texture, with a smooth pork base studded with delightful chunks of shrimp, ensuring every bite is a perfect balance of flavors and textures. First things first, let’s gather our ingredients. The beauty of this recipe lies in its simple yet powerful components. Don’t worry if you can’t find an item or two; I’ve included some easy-to-find substitutions. For the Wonton Filling: 1/2 lb (about 225g) ground pork 1/2 lb (about 225g) raw shrimp, peeled and deveined 1 package (about 50 wrappers) square wonton wrappers 1 large egg white 1 tablespoon cornstarch 1 teaspoon salt 1/2 teaspoon thirteen-spice powder (or substitute with 1/4 teaspoon of Chinese five-spice powder) 1/2 teaspoon white pepper 1 tablespoon light soy sauce 1 teaspoon oyster sauce 1 teaspoon sesame oil A pinch of MSG (optional, you can omit or use mushroom powder for a similar umami boost) For the Savory Soup Broth (per bowl): 1/4 teaspoon salt 1/4 teaspoon white pepper A pinch of MSG (optional) 1 teaspoon light soy sauce 1/2 teaspoon sesame oil 1 tablespoon chopped fresh cilantro 1 teaspoon dried seaweed (you can use crumbled Japanese nori sheets as a substitute) 1 teaspoon dried baby shrimp (found in Asian markets, they add a wonderful…

Spicy Tangy Fish with Pickled Greens

2025-10-11

Have you ever craved a dish that’s a whirlwind of flavors—tangy, spicy, and deeply savory all at once? If so, allow me to introduce you to your new favorite meal. This incredible poached fish dish, with its signature golden broth and tender, silky fish fillets, is a true masterpiece of flavors and textures. It might look and sound like something you could only order at a high-end restaurant, but I’m here to tell you a secret: you can absolutely make this showstopper at home. In just about an hour, you can transform a handful of ingredients into a complex, satisfying, and utterly addictive meal. The preparation is straightforward, focusing on building layers of flavor that come together in a spectacular finish. Get ready to impress your friends, your family, and most importantly, yourself! Before you start, let’s gather our ingredients. The key to this dish is balancing the sour, spicy, and savory notes, so getting the right components is important. But don’t worry, many of these have easy-to-find substitutes. For the Fish and Marinade: 1.5 lbs (about 700g) firm white fish fillets, such as cod, halibut, or tilapia (catfish also works beautifully) 1 egg white 1 tbsp Shaoxing cooking wine (or dry sherry) 1 tbsp cornstarch 1/2 tsp salt 1/2 tsp white pepper 1 tbsp neutral oil (like canola or vegetable oil) For the Broth and Assembly: 1 cup Sichuan pickled mustard greens (Suan Cai). This is the star ingredient, found in vacuum packs at most Asian markets. Its unique tangy flavor is hard to replicate, but in a pinch, you could try well-rinsed sauerkraut, though the taste will be different. The head and bones from your fish (optional, but adds incredible depth to the broth) 3 cloves garlic, minced, divided 1-inch piece of ginger, sliced 2-3 pickled red chilies,…

Savory Tomato Beef over Silken Tofu

2025-09-28

If you’re searching for a meal that hits all the right notes—quick, incredibly flavorful, and wonderfully light—then you’ve just found your new favorite recipe. This dish is an absolute game-changer for weeknight dinners. Imagine tender, savory ground beef and juicy tomatoes simmered into a rich, tangy sauce, all gently steamed over a bed of melt-in-your-mouth tofu. The magic of this dish lies in its simplicity and the steaming technique, which locks in moisture and flawlessly melds the flavors together without adding heavy oils. It’s a dish that takes about 30 minutes from start to finish and is so easy to prepare, making it perfect for both seasoned cooks and kitchen newcomers. The result is a comforting, nutritious meal that feels both wholesome and gourmet. To get started, let’s gather our ingredients. The list is short and features items that are easy to find, but I’ve also included some handy notes and substitutions to make your shopping trip a breeze. For the Dish: 1 large ripe tomato 100g (about 1/4 lb) lean ground beef (Ground pork or even ground chicken would also be delicious.) 150g (about 1/2 a standard block) silken or soft tofu (This is key! Look for tofu labeled “silken” or “soft.” Its delicate, custard-like texture is perfect for this dish. Medium-firm tofu can work in a pinch, but you’ll miss out on that signature creamy mouthfeel.) 1 scallion (also known as a green onion), for garnish For the Marinade and Sauce: A pinch of salt 2g (about 1/2 tsp) sugar (This helps balance the acidity of the tomato.) 1g (about 1/4 tsp) ground white pepper (White pepper has a more earthy, subtle heat than black pepper. If you only have black pepper, use it sparingly.) 1 tbsp light soy sauce (Sometimes just labeled “soy sauce” in Western supermarkets….

Dreamy Matcha Cloud Cheesecake Cups

2025-09-28

Have you ever imagined a dessert that’s as light as a cloud but packed with sophisticated flavor? Look no further. These little cheesecake cups are a baker’s dream, delivering a texture so moist, fluffy, and delicate it will feel like you’re eating a sweet, creamy cloud. The secret lies in the gentle water bath baking method, which creates an incredibly soft and tender crumb. This recipe strikes a perfect harmony between the earthy, slightly bitter notes of premium matcha and the rich, savory tang of cream cheese. Best of all, despite its elegant appearance and divine taste, this dessert is surprisingly simple to make, taking just about an hour from start to finish. It’s the perfect project for a quiet afternoon and a guaranteed showstopper for anyone who tries it, even for baking beginners. Get ready to fall in love at first bite! Before you begin, let’s gather our ingredients. Precision is key in baking, so using a kitchen scale is highly recommended for the best results. For this recipe, you will need: For the Matcha Cheese Batter: Cream Cheese: 130g (about 4.5 oz), full-fat, softened to room temperature Warm Milk: 80g (about 1/3 cup) Unsalted Butter: 40g (about 3 tbsp) Large Eggs: 4, separated into yolks and whites Cake Flour: 20g (about 2.5 tbsp). Cake flour creates a finer, more tender crumb. If you can’t find it, you can substitute it with all-purpose flour, but the texture might be slightly denser. Cornstarch: 20g (about 2.5 tbsp) Matcha Powder: 10g (about 1.5 tbsp). Use a good quality culinary grade matcha for the best color and flavor. For the Meringue: Egg Whites: From the 4 large eggs you separated Granulated Sugar: 70g (about 1/3 cup) Lemon Juice: A few drops (about 1/4 tsp). This helps stabilize the egg whites. You can…

Savory Beef and Creamy Taro Stir Fry

2025-03-23

Are you looking for a new weeknight dinner that is both comforting and excitingly different? This stir-fry is your answer. It brings together tender, savory beef and wonderfully creamy taro in a rich, flavorful sauce with a gentle kick of spice. While it might sound exotic, this dish is surprisingly straightforward to prepare, coming together in about an hour with minimal fuss. The magic lies in the beautiful contrast of textures—the melt-in-your-mouth beef alongside the soft, starchy taro that soaks up every drop of the delicious sauce. It’s an easy-to-master recipe that delivers a uniquely satisfying meal, perfect for impressing guests or simply treating yourself to something special. To get started, you’ll need a few key ingredients. Don’t be intimidated by anything unfamiliar; most items can be found in larger supermarkets or an Asian grocery store, and I’ve included simple substitutes for anything tricky. For the Beef and Marinade: Beef: About 1 lb (450g) of a tender cut like sirloin, flank, or rump steak. Cornstarch: 1 tablespoon. Light Soy Sauce: 1 tablespoon. This is the standard soy sauce you likely already have. Dark Soy Sauce: 1 teaspoon. This is mainly for color. If you don’t have it, just use an extra teaspoon of light soy sauce. Oyster Sauce: 1 teaspoon. For a deep, savory flavor. Peanut Oil: 1 tablespoon. You can substitute with any high-smoke-point neutral oil like canola, grapeseed, or sunflower oil. For the Stir-Fry: Baby Taro: About 1 lb (450g). These small, round root vegetables have a creamy texture and nutty flavor when cooked. If you can’t find baby taro, you can use a large taro and cut it into chunks. In a pinch, new potatoes can work, though the flavor will be different. Garlic: 3-4 cloves, minced. Chilies: 2-3 small red chilies, finely sliced. “Xiaomi” chilies are…