Recipes – Page 4 – John Wong Recipes (2024)

Some research found that beets may possibly lower blood pressure, drop risks of heart disease, boost endurance performance, help fight inflammation, prevent chronic diseases, and help purify your blood and liver. Plus, they taste good.

INGREDIENTS

• 6 (1 3/4 lb) medium sized beets (7.5″ circumference)
• 1 cup water

DIRECTIONS

1. Rub and wash the beets under cold running water. Trim and discard roots.
2. Pour 1 cup of tap water in the Instant Pot
3. Place a trivet or steam basket in the Instant Pot
4. Place the beets on the trivet
5. Cook high-pressure for 24 minutes (firm, with a little crunch) – or 28 minutes (soft, with some chew)
6. Quick release
7. Peel, cut, and serve. Optionally eat the skin.
8. May sprinkle with a salt, balsamic vinegar

Use below cooking guide:

5 inches: 11 – 15 minutes
5.5 inches: 14 – 18 minutes
6 inches: 17 – 21 minutes
6.5 inches: 18 – 23 minutes
7 inches: 20 – 25 minutes
7.5 inches: 24 – 28 minutes
8 inches: 27 – 31 minutes
8.5 inches: 30 – 34 minutes
9 inches: 32 – 36 minutes

Make enough and store in the fridge to use as a condiment with rice, sandwiches, meats, and, of course, steamed (poached) chicken.

INGREDIENTS

• 3-4 ounces ginger, peeled and cut into 1/2-in chunks
• 1 bunch whole scallions, cut into 1 inch lengths
• 1 teasoon salt, plus more to taste
• 1 cup or more Avocado (or other neutral tasting) oil

DIRECTIONS

1. Place ginger into food chopper and chop coarse, about 1 minute
2. Add scallions and chop more, about 1 minute
3. Place ginger and scallion into a small jar
4. Add salt, and stir well
5. Cover well with avocado oil (or canola oil)
6. Microwave one minute
7. Done

INGREDIENTS

• 2 lbs. of bone-in beef shank (or 1 lb. bone-in beef shank, + .5 to 1 lb. beef tendon)
• 2 tablespoon oil
• 3 slices of ginger
• 6 cloves of garlic, sliced
• 2 scallions (cut into 2-inch segments)
• 3 dried chilies

For sauce:

• 2 teaspoons Doubanjiang (spicy bean paste)
• 1 teaspoon sugar
• 1/4 cup soy sauce
• 1/4 cup Shaoxing cooking wine

Broth:

• 6 cups water (to make soup broth)
• Spice bag (or tea bag) with below:
• 3 star anise (small)
• 1/4 teaspoon of Sichuan peppercorn
• 1 stick cinnamon
• 2 bay leaves

Final Assembly

• Wheat noodles
• Bok choy (or spinach)
• Pickled daikon

INSTRUCTIONS

1. Make sauce of soy sauce, Shaoxing wine, spicy bean paste, and sugar. Mix thoroughly.
2. Cut the beef shank into one inch cubes.
3. Boil water in a pot. After boiling, add the beef and 1 tsp of Shaoxing wine. Let it come back to boil and boil 1-2 minutes. Strain in a colander and rinse thoroughly in fresh water.
4. In Instant Pot, turn on the sauté setting. Add the oil, sliced ginger, sliced garlic, scallions, and chilies. Stir until flavors release.
5. Add the meat to the pot.
6. Add the sauce (step 1). Stir fry for a few minutes.
7. Pour in 6 cups of water (or about half the pot, covering the ingredients)
8. Put star anise, Sichuan peppercorn, cinnamon stick, and 2 bay leaves in a spice pouch. Put spice pouch into pot.
9. Close the lid of the pot. Cook 42 minutes in the meat stew setting. Natural release for 25 minutes.
10. If using Le Creuset Dutch oven instead of Instant Pot for a firmer, but still tender, texture, simmer for 2 to 2.5 hrs (#2 on my electric stove).
11. Boil the noodles, and in the last couple of minutes, add the bok choy and blanch until tender.
12. Placed noodles in a bowl, add beef & broth, add veggies, and pickled veggies.
13. This recipe should make three servings (meals) for two people.

• Use this method for one or two ears of corn. For more corn, boil in a big pot.
• Leave the corn in the husk. This will help trap heat and moisture, cooking kernels evenly.
• Microwave on high for ~3.5 minutes (one ear) — add one minute for two ears.
• Rest the ears for at least 5 minutes after cooking before husking. Use the husk as a handle. It may feel only warm on the outside but is extremely hot inside.

Winter melon soup is a soothing and comforting dish. Winter melons are grown in summer and harvested in late summer through early winter, making this a great summer/fall transition recipe!

There’s also a famous Chinese pastry—called “wife cakes”, or lao po bing(老婆饼)—with winter melon in the filling. Like other common Chinese pastry fillings (lotus seed paste,red bean paste, taro, etc.), if you cook down winter melon and add sugar, it makes an excellent sweet treat.

Winter melon can grow into a very big fruit, measuring over 15 inches in diameter and weighing in excess of thirty pounds. At the supermarket, you’re most likely to see them sold by the slice due to their extreme size. Although it’s called winter melon, it’s actually a summer vegetable. It is a type of fruit, but when mature, the fresh melon doesn’t taste sweet. It is mildly flavored, and has a similar texture to that of a watermelon. It’s typically used for cooking savory dishes, including soups and stews, with other flavorful spices. The white fresh part will turn very soft and absorb flavor easily as it’s cooked.

INGREDIENTS

• 1 (2-lb) wedge of winter melon (e.g. from Chang Fa, Food Depot)
• 2 dried black shiitake mushrooms
• Dried shrimp (about 1.5 tbsp)
• Stalk of dried tofu (optional)
• Wood ear fungus (optional)
• About 1 pint of chicken broth
• 1/2 tsp mushroom powder
• 3-4 pieces sliced ginger
• 1 tsp salt
• 1/2 tsp white pepper

DIRECTIONS

1. Soak mushrooms, dried shrimp, tofu sticks, & wood ear fungus for couple hours
2. Cut winter melon into 1/2 inch slices, making bite size pieces, removing rind
3. Put melon into pot, cover with water, and boil about 15 minutes until tender
4. Pour off excess water
5. Add chicken broth, dried mushrooms, dried shrimp, mushroom powder, sliced ginger, water from soaking mushrooms, salt, and white pepper
6. Simmer for about 20 minutes, adjust seasoning for taste
7. Garnish with green onions or cilantro if desired

INGREDIENTS

• 4 Tablespoons (50g) of coffee beans (e.g. Peet’s Big Bang)
• Water, 650ml (1:13 coffee to water ratio, according to Hario)
• Makes 2-3 cups of delicious cold brew coffee

DIRECTIONS

1. Grind coffee beans (coarse grind for cold brew)
2. Place ground coffee in Hario Cold Brew basket
3. Fill brewer with water
4. Brew 12 hours at room temperature
5. Place brewer in the fridge to serve cold
6. Hint: bottom of brewing basket screws off for easy cleaning

See: https://www.brewcoffeehome.com/hario-mizudashi-cold-brew/

Easy to make, and can last up to 6 weeks. When you’ve finished the beets, the brine can be brought back to a boil and reused. Or, use it to marinate hard boiled eggs. This recipe uses a 1 quart jar.

INGREDIENTS

• 2 large beets (~11 in. circumferance)
• 1 cup cider vinegar (or white vinegar)
• 1 cup water
• 1/3 cup sugar
• 1 tsp kosher salt
• 1/4 tsp ground mustard
• 5 whole peppercorn
• Onion (optional)
• Garlic (optional)
• Cinnamon stick (optional)

DIRECTIONS

1. Cook beets in Instant Pot for 25 minutes high, 15 minutes natural release.
2. Cool, peel, and slice the beets.
3. Bring vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Take off heat to cool.
4. Add peppercorns and beets to clean glass jar. Pour the brine in, covering the beets.
5. Cover and set aside for several hours (up to 24), then transfer to refrigerator.
6. Serve after two days.

INGREDIENTS:

• 1/2 lb gobo (burdock root)
• 1/4 lb carrot
• 1 Tbsp oil (for stir frying)
• 2 tsp roasted sesame oil (for taste)
• 2 tsp toasted white sesame seeds

SEASONING

• 3/4 cup dashi
• 2 TBsp sake
• 1 TBsp sugar
• 1 TBsp mirin
• 1 TBsp soy sauce

DIRECTIONS

1. Peel gobo’s skin with peeler or scraper (back of kitchen knife). Diagonal cut into 2 inch length. Collect slices and cut into thin matchbox strips.
2. Soak the gobo in water (optionally add one drop of vinegar). Change water a couple of times until the water becomes clean. Leave the gobo in water until ready to stir fry.
3. Cut carrots into matchbox strips.
4. In a fry pan, heat oil to medium high and stir fry the gobo first. After a few minutes, add the carrots.
5. Add the seasonings, and cook until most liquid evaporates.
6. Add sesame oil and sesame seeds.

Ingredients:

• 1 cup all-purpose flour
• 210 ml water
• 2 stalks of green onion
• Pinch of five spice powder
• Pinch of salt
• Vegetable oil for frying

Directions:

1. In mixing bowl, stir water into flour, and keep stirring with an egg whisk. Make sure water and flour are completely combined. Set aside for a few minutes.
2. Finely chop green onions and throw into mixing bowl with flour/water. Add pinch of salt and five spice seasoning. Stir until everything is combined.
3. Heat up cooking oil. Pour mixture into a pan. Pan fry over medium heat for 2-4 minutes, until one side turns golden brown. Turn over, and pan fry the other side about 2 minutes. Then turn heat up to high, and fry each side 1 minute for a darker color.
4. Transfer out and absorb extra oil with a paper towel.
5. Cut into wedges to serve.

INGREDIENTS

• 6.5 to 7 oz. water (room temp – 70 to 80℉)
• 1/4 tsp. salt
• 1/2 tsp. sugar
• 2 cups (250 grams) bread flour
• 1.5 tsp. active dry yeast
• 1 egg, slightly beaten
• 1 to 2 tablespoon coarse salt

DIRECTIONS

1. Measure water into bread pan
2. Stir salt and sugar into water
3. Add flour
4. Put dry yeast on top of flour
5. Select “Dough” setting, press “start”
6. When unit indicates about 0:30, press stop (otherwise, will rise too much)
7. Pre-heat oven to 450℉. Divide dough into 6-12 pieces and form pretzel.
8. Place on baking pan with parchment paper.
9. Brush with beaten egg, and sprinkle with coarse salt.
10. Bake about 12 minutes, then broil for 2 minutes (to brown the top).