To buy:

Japanese cube (8 cube

Ingredients: 

1 pack Japanese cube standard size (to buy)

5 onions or less 

4 medium Carrot (to buy)

Half 2 kg Potatoes (to buy 4kg bag)

2 big Chicken breasts

Add water 

5 cups of rice

20 mins pressure cook 

Pressure Start 

Instructions: 

Pour everything in big hyo pot

Add water to same level as ingredients 

Add 

Makes

10 containers

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 Source: https://www.taste.com.au/recipes/basic-scones/12d869d1-2ac9-44ae-a88d-11354729fcb5

Ingredients: 

1. Plain flour, for dusting

2. 3 cups self raising flour

3. 80g butter, chilled and cubed

4. 1-1 1/4 cups milk

5. Jam, to serve

6. Whipped cream, to serve 

Instructions: 

• Step 1
  Preheat oven to 200°C. Sift self-raising flour into a large bowl.
• Step 2
  Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
• Step 3
  Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don't knead dough too much or scones will be tough).
• Step 4
  Lightly dust a flat baking tray with plain flour.
• Step 5
  Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. Place scones onto prepared baking tray, 1cm apart. Sprinkle tops with a little plain flour. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with jam and cream (Whipped cream, to serve).

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Source: Lynwood Senior High School Year 7 Home Economics Class

(Note, you can choose between Serving for 2 or Serving for 3 below)

Ingredients: 

Serving 3                                                                   Serving 2

120g steak                                                                   80g steak

1 clove garlic                                                              1 small clove garlic or ½ large

2 spring onions                                                           1 ½ spring onions

1/3 capsicum                                                               ¼ capsicum

1/3 carrot                                                                    ¼ carrot

6 champignons                                                            4 champignons

75g bean sprouts                                                         50 g bean sprouts

1 ½ sticks celery                                                         1 stick celery

120g  fresh egg noodles                                              80 g fresh egg noodles

1 ½ T oil                                                                     1 T oil

3t soy sauce                                                                2 t soy sauce

2 t oyster sauce                                                           1 ½ t oyster sauce

Instructions: 

1. Thinly slice steak into strips.
2. Crush garlic and slice spring onions into rings.  Cut capsicum, carrot and celery into Chinese style vegetables.  Cut the champignons in half.

3. Pre heat a frypan or wok.  Add the oil and heat through.
4. Add the garlic and cook for one minute.  Add the steak and allow to brown.
5. Add the carrot and capsicum and stir fry for 5 minutes.
6. Add remaining vegetables, noodles and sauces and stir fry for a further 2 - 3 minutes or until heated through.

7. Serve hot.

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Source: https://tastesbetterfromscratch.com/easy-tiramisu/

Ingredients: 

▢357 g heavy whipping cream

▢226.8 g container mascarpone cheese ,room temperature

▢66.67 g granulated sugar

▢4 g vanilla extract

▢354.88 g cold espresso

▢45 g coffee flavored liqueur ,optional (Kahlua or DaVinci brands)

▢1 package Lady Fingers ,Savoiardi brand can be found in the cookie aisle at your local grocery store, or online

▢Cocoa powder for dusting the top

Instructions: 

1. Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and fold in until combined. Set aside.

2. Add coffee and liqueur to a shallow bowl. Dip the lady fingers in the coffee (Don't soak them--just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8x8'' or similar size pan. 

3. Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top.

4. Dust cocoa powder generously over the top (I use a fine mesh strainer to do this). Refrigerate for at least 3-4 hours or up to overnight before serving.

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Source: https://www.indianhealthyrecipes.com/pav-bhaji-recipe-how-to-make-pav-bhaji-step-by-step-pictures/

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 Source: https://www.recipetineats.com/sweet-and-sour-pork/

Ingredients: 

TENDERISED MARINATED PORK:

• ▢400g/14oz pork scotch roast (aka pork neck, collar butt) or shoulder / butt, cut into 2cm / 4/5" cubes (Note 1)
• ▢1/2 onion , finely grated (Note 2a)
• ▢1 tsp garlic , finely grated (Note 2a)
• ▢1 tsp ginger , finely grated (Note 2a)
• ▢3/8 tsp baking soda (bi-carb) (Note 2b)
• ▢2 tsp cornflour/cornstarch
• ▢2 tbsp light soy sauce , or all purpose (Note 3)

FOR FRYING:

• ▢5 tbsp cornflour/cornstarch - for mixing in
• ▢1/2 cup cornflour/cornstarch - for Coating
• ▢2 - 3 cups vegetable or canola oil

SWEET & SOUR SAUCE:

• ▢1/3 cup white sugar
• ▢1/3 cup apple cider vinegar (or 1/4 cup normal white vinegar)
• ▢3 tbsp pineapple juice (from a 227g/8oz can pineapple pieces in juice, preferably no added sugar, Note 4)
• ▢3 tbsp ketchup (or Aussie tomato sauce)
• ▢1/2 tsp Worcestershire sauce
• ▢1 tbsp soy sauce , light
• ▢1 tsp Oyster Sauce (Note 5)
• ▢4 tsp cornflour/corn starch
• ▢1/2 cup water

STIR FRYING:

• ▢1 tbsp oil
• ▢1 garlic clove , finely chopped
• ▢2 tsp ginger , finely chopped
• ▢1 onion (medium), cut into 2.5cm/ 1" cubes (brown, white, yellow)
• ▢1/2 red capsicum/bell pepper (large), cut into 2.5cm / 1" cubes
• ▢1/2 green capsicum/bell pepper (large), cut into 2.5cm / 1" cubes
• ▢1 cup pineapple pieces (from the can of pineapple under Sauce)

Instructions: 

MARINADE PORK:

• Mix Pork with Marinade. Marinade 18 to 24 hours. (See Note 1 for marinating time for other cuts)

PREPARATION:

• Rack & warm oven: Preheat oven to 80°C/175°F and place rack on tray - to keep pork warm.
• Sauce: Place all Sauce ingredients EXCEPT water in a large jug or small bowl. Mix until combined, then mix in water.
• Be Stir Fry Ready: Have all ingredients lined up, ready to toss in. After Fry #2, things move quickly.

DOUBLE DREDGE:

• Coating #1: Mix 5 tablespoons cornflour into the pork and leave for 5 minutes. At first, it will be white from the cornflour, but after a while it will sweat and make the cornflour (mostly / partially) wet, and will be sticky (this is key for coating to stick).
• Coating #2: Spread 1/2 cup cornflour in a shallow bowl. Coat pork, shaking off excess, and pile onto a plate.
• Reserve cornflour in case you need to dust again just prior to frying. Pork should be at least half white when you put it into the oil (if not, just sprinkle with reserved cornflour).

FRIED CRISPY PORK (NOTE 6 FOR OVEN):

• Heat oil: Pour enough oil into a large saucepan or small pot so it's 2.5cm / 1" deep. Heat to 180°C/350°F (or until pork immediately starts sizzling when you dip it in).
• Fry #1: Cook pork in batches, being sure not to crowd the pot, for 3 minutes until golden. Drain on rack. This step is just to cook the pork. It takes me 4 batches.
• Fry #2: Turn the stove up slightly and heat oil to 200°C/390°F. Starting with the coolest pork, add half the pork (you can crowd the pot) and cook for 1 1/2 minutes, or until pork is deep golden brown and crispy. Transfer to rack, repeat with remaining pork - I do 2 batches.
• Keep warm in oven.

SAUCE & STIR FRY:

• Heat oil in a very large skillet over high heat.
• Add garlic, ginger and onion, stir for 1 1/2 minutes. Add capsicum and stir for 2 minutes.
• Add Sauce & pinapple, then let it come to a rapid simmer. Simmer for 2 minutes until it thickens - when you drag the spoon across the base, a path should briefly appear (see video at 1 min 53 s).
• 10 second toss: Add pork, then QUICKLY toss to coat - aim for 10 seconds!
• Serve asap! Pour onto serving plate, serve immediately! Will stay crispy for around 5 minutes then starts softening but still has a solid coating. This is just the reality of Sweet and Sour Pork, even at restaurants!

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 Source: https://www.chinasichuanfood.com/black-sesame-pastesoup/

Ingredients: 

• 150 g black sesame seeds
• 70 g glutinous rice or glutinous rice flour
• sugar , to taste
• 4 to 5 cups of water , you can adjust the water amount accordingly

Instructions: 

• In a small pan, stir fry black sesame seeds over slow fire until fragrant. Keep stirring the seeds. Remove from heat and cool down.

Direct version

• Soak sticky rice overnight. Place black sesame seeds, sticky rice and water into a blender. Blend until really smooth.
• Boil the mixture and add sugar to taste. 

Instant version

• In a small pan, stir fry the glutinous rice flour over slow fire until slightly brown. Keep stirring the flour. Remove from heat and cool down.
• Pour the black sesame seeds to a grinder and grind into powder. Mix with glutinous rice flour. If you plan to make a larger amount at one time, keep the mixture in an air-tight container.
• To serve: pour around 6 times boiling hot water of the powder mixture, add sugar and cover with lid for around 2 to 3 minutes. Mix well and serve hot! Surely you can adjust the amount of water according to personal preference.

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