T’s Pate So

 Ingredients:

1 lbs. pork shoulder

1 medium shallot, minced

1 cup chopped onions

1 tsp chicken boullion

2 tsp freshly ground pepper

1 tsp light brown sugar

2 tsp oyster sauce (I like Lee Kum Kee's sold at Costco)

1 tsp corn starch

2 tbs unsalted sweet cream butter plus extra to coat parchment paper before placing pastries on for baking

15 grams leverpastei (used Unox)

2 medium carrots; julienned

1/2 cup of rehydrated woodear mushroom; coarsely minced

1/8 cup chives; minced

4 each 10" x 15" sheets all butter puff pastry

14 quail eggs; beaten

a. Thaw puff pastry sheet for 2-3 hours or per packging instructions

b.Grind pork shoulder in food processor

c.  Add chicken boullion, light brown sugar, pepper, oyster sauce corn starch and unsalted sweet cream.  Mix to incorporated well.

d. Brown shallots and onions over medium heat. 

d. Add woodear mushrooms, carrots, chives, shallots,o nions and leverpastei to meat mixture. Mix to incorporated well.

e. Pre-heat oven to 350F.

f. Cut each thawed puff pastry sheet to 24 squares = 12 pastries per sheet...because I like smaller size pastries, bigger if you like larger pastries)

g. Using a disher or portion scoop place small meat ball in center of puff pastry square. Then top with second pastry square.

h. Using a fork crimp pastry square completely around meatball.

i. Beat quail eggs and brush egg wash over each patry

j. Bake at 30 min. at 350F.

k. Cool slightly to serve warm

YJ’s Mochi Cakes

Ingredients

• 1 pound mochiko (glutinous rice flour)
• 2 cups white sugar
• 1 teaspoon baking powder
• ½ cup butter, melted
• 3 cups whole milk (1 can of coconut milk and the rest milk to reach 3 cups)
• 5 eggs
• 1 teaspoon vanilla extract
• 1 cup sweetened, flaked coconut

Directions

1. Gather ingredients. Preheat the oven to  350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
   
2. In a medium bowl, whisk together the eggs, vanilla and milk. In a separate larger bowl, stir together the rice flour, sugar, and baking powder.
   
3. Pour the wet ingredients into the dry ingredients, and stir to blend. (The more you mixed the more air you put into the batter making it lighter and fluffier - it’s all personal preference). Mix in melted butter and coconut. Pour into the prepared cupcake pan.
   
4. Bake for 45-50 minutes in the preheated oven. Cool completely, then cut into squares to serve.