Midweek Fun Episode 2



1/2 lb (8 oz) peeled and deveined shrimp, chop finely
1/2 lb (8oz) ground pork
1 1/2 tsp grated ginger
1 1/2 tsp grated garlic (approximately 2 garlic cloves)
4 Tbsp chicken bone broth
1 Tbsp Shaoxing wine, sake or dry sherry
2 tsp soy sauce
1 tsp salt
1 tsp sugar
2 tsp cornstarch
1/2 tsp sesame oil
1/8 tsp white pepper
4 green onions, chopped
4 oz garlic chive, chopped
40 to 42 dumpling wrappers
cooking oil
some all purpose flour
Dipping sauce (1 part soy sauce, 2 part rice vinegar, 1/2 part chili oil)




  1. Combine shrimp, pork, ginger, garlic, chicken bone broth and shaoxing wine in a mixing bowl and mix with a pair of chopsticks in one circular direction.
  2. When it’s all well combined, add soy sauce, salt, sugar, cornstarch, sesame oil and white pepper. Keep mixing in one circular direction.
  3. Finally, add green onions and garlic chive. Mix in one circular direction until everything is well combined.
  4. Bring one dumpling wrapper at a time on your palm and wet the edge with water slightly. Place 1/2 to 1 Tablespoon filling in middle, fold as a half moon shape. Seal by folding one side of the wrapper 1/4-inch then press edges together and repeat until the dumpling is completely sealed. Repeat until you are done with the wrappers and the filling.
  5. Add 1 Tablespoon of oil (or enough to cover the pan) and place dumplings in a 8-inch skillet. (Ideally 10 to 12 at a time, they don’t have to have a space)
  6. Turn the heat to medium high heat; quickly mix 2/3 cup of cold water and 1 tsp flour in a medium size bowl to make a slurry and pour to the skillet. Cover and let it cook for 5 to 6 minutes or until the dumplings are fully cooked and all the moisture has evaporated.
  7. This is perfect time to make the dipping sauce! Go ahead and mix all the ingredients for the dipping sauce and it’s ready to eat! Serve the dumplings immediately with the dipping sauce. Enjoy!


The Soup

Chicken bones and parts
1.5 onions – quartered
2 stalks spring onions
2 stalks of Celery 
Water (cover the chicken)

The Vegetables

White cabbage, spinach, 
(any greens that you like)
Mushrooms (variety)
Shabu shabu beef (+/- 140g/adult)
Udon or Rice

The Sauce

A. The Ponzu Sauce

5 tsp soya sauce
5 tsp lemon or lime juice (or Yuzu)
4 tsp of Dashi (fresh or powder)
1 tsp of mirin
1 tsp of rice vinegar

1-2 tsp of sugar
White radish (grated and remove excess water)
Ginger (grated)

B. The Sesame Sauce

5 Tsp of Roasted sesame seed (grind lightly)
2 tsp of Dashi
2 tsp of rice vinegar
2 tsp of mirin
2 tsp of lime juice
1 tsp of miso

1-2 tsp of sugar (to taste)


The Soup

  1. Put ingredients in the pot 
  2. Add water until cover the chicken.
  3. Put on high heat until boiling.
  4. Boil for 10 minutes.
  5. Then put on medium low heat and 
simmer for 1,5 hours.
  6. Sieve the veggies out to make a 
clear chicken broth.

The Sauce

Mix all the ingredients for each type of sauce and it’s ready to eat.

The Meal Preparation

  1. Wash and precut all vegetables to desirable size and place in plates.
  2. Cook beef and veggies in the clear chicken broth.
  3. Serve with your choice of dipping sauce.


12 Servings


½ cup mashed potato
½ cup potato water
¼ cup + 2tbsp butter
¼ cup + 2 tbsp sugar
1 tsp salt
½ cup hot water
1 envelope Dry Yeast
¼ cup warm water
1 egg
4 ¼ cup all purpose flour


¼ cup butter, melted
½ cup sugar
¾ tsp cinnamon


1 ½ cup powdered sugar
3 tbsp butter
½ tsp vanilla extract
2 ½ tbsp milk, or more


Combine potatoes, potato water, butter, sugar, salt, and hot water in large mixing bowl. Stir until butter
melts; set aside and let cool.

Combine yeast and ½ cup warm water in small bowl. Let rest 5 minutes. Add eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour, 1 cup at a time until soft dough forms.

Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric
mixer using dough hook. Place in a greased bowl, turning to coat. Cover.

Let the dough rise in a warm, draft free area about 1 hour, until it  doubles in size. Punch dough down; divide in half.

Roll one portion of dough on a lightly floured surface to a 12 x 8 – inch rectangle. Spread with half the butter.

Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tighly lengthwise, sealing edges.

Cut into 12 slices. Place in greased 13 x 9 inch pan. Repeat with remaining dough. Cover.

Let it rise from 30 to 45 minutes until the size nearly doubled.
Bake in preheated 350 degrees F oven for 25 to 30 minutes.

Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.

Almost Jamu


medium sized turmeric
1 stalk of lemongrass
2 siam/navel oranges
Ice cubes
400ml Water
2 tbsp honey


  1. Grate the turmeric, cut the lemongrass stalk into around 1 cm pieces, put them in a saucepan, add water and boil for 5 minutes.
  2. Turn the heat off. As you wait for the mixture to cool down, juice out the oranges.
  3. Pour the mixture into the orange juice, stir well.
  4. In two glasses, pour 1 tablespoon of honey to each of the glass, add ice cubes and pour in the Almost Jamu mixture.

This recipe can also be served hot.

Freshly grated turmeric can be replaced with ground/turmeric powder.

Fresh siam/navel oranges can be replaced with ready-to-drink juice.

Ginger Milk Tea


1 medium sized ginger
2 teaspoons of black tea (I use organic)
200ml water
200ml fresh milk
1-2 tbsp honey


  1. Clean, peel and cut the ginger into small pieces.
  2. Put the ginger and black tea into a saucepan, add 200ml of water and boil for 5 minutes. While it’s boiling, pour the fresh milk in and let it heat for another 2 minutes.
  3. Strain and pour it into your mug and add honey. Drink while it’s warm. You can garnish with cinnamon powder to add a sweet kick to the drink.

You can use brown sugar or maple syrup as an alternative to honey.