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Pumpkin Pie Creme Brulee
Prep Time: 30 minutesCook Time: 45 minutesTotal Time: 5 hoursYield: 4Ingredients
1 cup heavy cream 2 tablespoons brown sugar 2 tablespoons sugar 4 egg yolks 1 teaspoon vanilla 1/2 teaspoon cinnamon pinch nutmeg 1/2 teaspoon ginger 1/2 cup pumpkin pureeInstructions
Preheat oven to 325. 
In a saucepan over medium high heat combine cream and sugars. Bring to a low simmer. While coming to temperature, whisk egg yolks in a medium sized bowl.
Once simmering, slowly add 1 cup of the hot cream 1/2 cup at a time to the yolks, whisking constantly to temper the yolks. Combine the remaining cream to the yolks, then add in the spices, vanilla and pumpkin. Strain the mixture through a mesh strainer, then add to the four ramekins. 
Prepare the water bath for the ramekins, then bake for 45-50 minutes, or until centers of each are just set. Remover from oven. Chill in refrigerator for 3-4 hours minimum. 
When ready to serve, sprinkle each ramekin with 1/2-1 teaspoon of granulated sugar. Using a kitchen torch, caramelize the sugar. Alternately, brown the sugar under the oven broiler. Serve and enjoy!

Pumpkin Pie Creme Brulee

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 5 hours

Yield: 4

Ingredients

1 cup heavy cream 
2 tablespoons brown sugar
2 tablespoons sugar
4 egg yolks
1 teaspoon vanilla
1/2 teaspoon cinnamon
pinch nutmeg
1/2 teaspoon ginger
1/2 cup pumpkin puree

Instructions

Preheat oven to 325.

In a saucepan over medium high heat combine cream and sugars. Bring to a low simmer. While coming to temperature, whisk egg yolks in a medium sized bowl.

Once simmering, slowly add 1 cup of the hot cream 1/2 cup at a time to the yolks, whisking constantly to temper the yolks. Combine the remaining cream to the yolks, then add in the spices, vanilla and pumpkin.
Strain the mixture through a mesh strainer, then add to the four ramekins.

Prepare the water bath for the ramekins, then bake for 45-50 minutes, or until centers of each are just set. Remover from oven. Chill in refrigerator for 3-4 hours minimum.

When ready to serve, sprinkle each ramekin with 1/2-1 teaspoon of granulated sugar. Using a kitchen torch, caramelize the sugar. Alternately, brown the sugar under the oven broiler. Serve and enjoy!

(Source: in-my-mouth)

Honey Walnut Shrimp
Prep time: 10 minutes Cook time: 10 minutes Total time: 20 minutesYields 3-4 servingsINGREDIENTS:1 cup vegetable oil1/2 cup sugar1/2 cup walnut halves3 tablespoons mayonnaise1 1/2 teaspoons honey1 1/2 teaspoons condensed milk1 pound medium shrimp, peeled and deveinedKosher salt and freshly ground black pepper, to taste1 large egg, beaten1/2 cup cornstarchDIRECTIONS:Heat vegetable oil in a large skillet over medium high heat.Heat 1/2 cup water in a small saucepan over medium heat and bring to a boil. Add sugar and stir, constantly, until golden and thickened. Add walnuts and gently toss to combine. Transfer to a parchment paper-lined plate.In a small bowl, whisk together mayonnaise, honey and condensed milk; set aside.Season shrimp with salt and pepper, to taste.Working one at a time, dip the shrimp into the egg, then dredge in the cornstarch, pressing to coat.Working in batches, add the shrimp to the skillet, 8-10 at a time, and fry until evenly golden brown and crispy, about 1-2 minutes on each side. Transfer to a paper towel-lined plate.In a large bowl, combine shrimp and honey mixture.Serve immediately, topped with walnuts.

Honey Walnut Shrimp

Prep time: 10 minutes Cook time: 10 minutes Total time: 20 minutes

Yields 3-4 servings

INGREDIENTS:
1 cup vegetable oil
1/2 cup sugar
1/2 cup walnut halves
3 tablespoons mayonnaise
1 1/2 teaspoons honey
1 1/2 teaspoons condensed milk
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
1 large egg, beaten
1/2 cup cornstarch

DIRECTIONS:

Heat vegetable oil in a large skillet over medium high heat.

Heat 1/2 cup water in a small saucepan over medium heat and bring to a boil. Add sugar and stir, constantly, until golden and thickened. Add walnuts and gently toss to combine. Transfer to a parchment paper-lined plate.

In a small bowl, whisk together mayonnaise, honey and condensed milk; set aside.

Season shrimp with salt and pepper, to taste.

Working one at a time, dip the shrimp into the egg, then dredge in the cornstarch, pressing to coat.

Working in batches, add the shrimp to the skillet, 8-10 at a time, and fry until evenly golden brown and crispy, about 1-2 minutes on each side. Transfer to a paper towel-lined plate.

In a large bowl, combine shrimp and honey mixture.

Serve immediately, topped with walnuts.

(Source: in-my-mouth)

General Tso’s Chicken 
General Tso’s chicken is a Chinese dish that is probably more popular in Western countries than in China. It has been speculated that it is probably a Western invention as it is unknown in its supposed country of origin.It was in fact introduced in New York City as an example of Hunan cuisine. The difference from the original dish is the addition of sugar to make it more appealing to the Western palate.It is very similar to a lot of Chinese dishes; it has the characteristic sweet and tangy taste that is so desired in Chinese cuisine. A slight twist, the addition of hoisin sauce, gives it a slightly different flavour. The most distinct feature is the amount of heat in both spice and temperature. This gives it an exciting edge that makes one want more of it. Aside from chilli paste or oil, dried chillies are added to the glaze. The former gives a uniform heat to the dish while the dried chillies gives spurts of extra heat and spice. General Tso’s chicken is very appetizing and only needs steamed rice to make a satisfying meal.Adapted from Apetite for China’s recipe for General Tso’s Chicken.Ingredients for the chicken and marinade:1 tbsp. light soy sauce1 tbsp. Chinese rice wine or dry sherry1 egg white1 tsp. corn flour (corn starch)1 pound boneless, skinless chicken thighs, cut into 1 1/2 inch cubes3/4 c. corn flour (corn starch)cooking oil for fryingInstructions:Mix the soy sauce, rice wine or sherry, egg white and 1 tsp. of corn flour in a mixing bowl. Add in the chicken pieces and mix well.Leave aside for 10 minutes. Prepare the rest of the ingredients in the meantime.Dredge the chicken pieces in the corn flour.Heat up a frying pan and add oil for shallow frying (about 1 1/2inch deep). Fry the chicken pieces, a few at a time until crisp and golden, about 4-5 minutes. Ingredients for the sauce:1/4 c. chicken stock or water1 tbsp. tomato paste1 1/2 tbsp. light soy sauce1 tbsp. rice wine vinegar1 tsp. of hoisin sauce1/2 tsp. of chilli paste (or chilli oil)1 tsp. sesame oil3 tbsps. of honey1 tsp. of corn flour (corn starch)Instructions:Mix all of the ingredients together and set aside.Stir fry ingredients:1 tbsp. chopped garlic2-4 dried chillies, halved1 tsp. toasted sesame seeds2 tbsps. sliced spring onions (green parts only)Instructions:Heat up a clean wok and add in 1 tbsp. of oil (you may use the oil previously used for frying the chicken). When hot, add in the garlic, chillies and fry for a few seconds.Add in the sauce mixture. Bring to a boil while stirring until thickened.Add the fried chicken pieces and toss until all the pieces are coated with the sauce.Transfer to a serving dish and sprinkle with spring onions and toasted sesame seeds.

General Tso’s Chicken 

General Tso’s chicken is a Chinese dish that is probably more popular in Western countries than in China. It has been speculated that it is probably a Western invention as it is unknown in its supposed country of origin.

It was in fact introduced in New York City as an example of Hunan cuisine. The difference from the original dish is the addition of sugar to make it more appealing to the Western palate.




It is very similar to a lot of Chinese dishes; it has the characteristic sweet and tangy taste that is so desired in Chinese cuisine. A slight twist, the addition of hoisin sauce, gives it a slightly different flavour.

The most distinct feature is the amount of heat in both spice and temperature. This gives it an exciting edge that makes one want more of it. Aside from chilli paste or oil, dried chillies are added to the glaze. The former gives a uniform heat to the dish while the dried chillies gives spurts of extra heat and spice. General Tso’s chicken is very appetizing and only needs steamed rice to make a satisfying meal.



Adapted from Apetite for China’s recipe for General Tso’s Chicken.

Ingredients for the chicken and marinade:

1 tbsp. light soy sauce
1 tbsp. Chinese rice wine or dry sherry
1 egg white
1 tsp. corn flour (corn starch)
1 pound boneless, skinless chicken thighs, cut into 1 1/2 inch cubes
3/4 c. corn flour (corn starch)
cooking oil for frying

Instructions:

Mix the soy sauce, rice wine or sherry, egg white and 1 tsp. of corn flour in a mixing bowl. Add in the chicken pieces and mix well.


Leave aside for 10 minutes. Prepare the rest of the ingredients in the meantime.

Dredge the chicken pieces in the corn flour.




Heat up a frying pan and add oil for shallow frying (about 1 1/2inch deep). Fry the chicken pieces, a few at a time until crisp and golden, about 4-5 minutes.




Ingredients for the sauce:

1/4 c. chicken stock or water
1 tbsp. tomato paste
1 1/2 tbsp. light soy sauce
1 tbsp. rice wine vinegar
1 tsp. of hoisin sauce
1/2 tsp. of chilli paste (or chilli oil)
1 tsp. sesame oil
3 tbsps. of honey
1 tsp. of corn flour (corn starch)

Instructions:

Mix all of the ingredients together and set aside.

Stir fry ingredients:

1 tbsp. chopped garlic
2-4 dried chillies, halved
1 tsp. toasted sesame seeds
2 tbsps. sliced spring onions (green parts only)

Instructions:

Heat up a clean wok and add in 1 tbsp. of oil (you may use the oil previously used for frying the chicken). When hot, add in the garlic, chillies and fry for a few seconds.

Add in the sauce mixture. Bring to a boil while stirring until thickened.

Add the fried chicken pieces and toss until all the pieces are coated with the sauce.

Transfer to a serving dish and sprinkle with spring onions and toasted sesame seeds.

(Source: in-my-mouth)

Spicy Wontons 
Ingredients1 pkg wonton wrappers1 lb Ground pork1/2 lb shrimp, peeled and deveined4 scallions, thinly sliced1 Egg3 Tbs Soy Sauce1 1/2 tsp kosher salt3/4 tsp white pepperBrooklyn Wok Shop Chili OilMethod1. Take the shrimp and pulse in a food processor so the shrimp are coarsely chopped.2. In a medium bowl, add shrimp, ground pork, scallions, soy sauce, salt, white pepper, and eggs and mix well.3. Dampen the edges of the wonton wrappers and put about a 2 teaspoons of filling in each wrapper.4. Bring the corners together forming a small satchel and press at the top to seal. (If you like you can find different ways to fold wontons on youtube).5. Cook in boiling water for 6-8 minutes till cooked.6. Dress with Brooklyn Wok Shop Chili Oil*Note: You can make extra and freeze them separately on a tray. When they’re frozen you can put them in a zip top bag. To cook put frozen wontons in boiling water and add 2-3 minutes to the cooking time.

Spicy Wontons 

Ingredients

1 pkg wonton wrappers

1 lb Ground pork

1/2 lb shrimp, peeled and deveined

4 scallions, thinly sliced

1 Egg

3 Tbs Soy Sauce

1 1/2 tsp kosher salt

3/4 tsp white pepper

Brooklyn Wok Shop Chili Oil



Method

1. Take the shrimp and pulse in a food processor so the shrimp are coarsely chopped.

2. In a medium bowl, add shrimp, ground pork, scallions, soy sauce, salt, white pepper, and eggs and mix well.

3. Dampen the edges of the wonton wrappers and put about a 2 teaspoons of filling in each wrapper.

4. Bring the corners together forming a small satchel and press at the top to seal. (If you like you can find different ways to fold wontons on youtube).

5. Cook in boiling water for 6-8 minutes till cooked.

6. Dress with Brooklyn Wok Shop Chili Oil



*Note: You can make extra and freeze them separately on a tray. When they’re frozen you can put them in a zip top bag. To cook put frozen wontons in boiling water and add 2-3 minutes to the cooking time.

(Source: in-my-mouth)