ES Cook Recipes

Ingredients: * 6 cups milk * 6 cups heavy cream * 1 Cup white chocolate melting chips or wafers * 3/4 Cup peppermint schnapps * 1 Cup milk chocolate melting chips or wafers * 1 pack wooden toothpicks * 1 bag marshmallows * 1 shaker chocolate sprinkles Methods: 01.Bring milk to a simmer in a heavy large saucepan. Reduce heat to medium-low. Add white chocolate and stir until smooth. Remove from heat and stir in schnapps. 02. Transfer to a round chafing dish with a ladle for guests to serve themselves into individual mugs. Serve with chocolate-dipped marshmallows on the side. 03. To make chocolate-dipped marshmallows: Melt milk chocolate chips in a small bowl in the microwave for 10-second increments; stir until smooth. Insert a toothpick into a marshmallow and swirl the bottom half of the marshmallow in the chocolate. Immediately shake sprinkles over the chocolate. Place on wax paper until chocolate sets.

The Portuguese egg tart, also called Pastel de Nata, is popular in southeast Asia and in Europe. This recipe is made easy by using ready-made packaged pastry. All that is left to do is the filling for the tart shells, which is also very easy to make. Ingredients: 1 box of Betty Crocker Pie Crust Mix or 1 frozen and rolled Pillsbury 9-inch pie crust 3 tbsp melted butter 1/3 cup cold water 1/3 cup of sugar 1/3 cup of heavy whipping cream 1/3 cup of milk 4 egg yolks 1 teaspoon pure vanilla extract Method: Stir the pie crust mix, cold water, and melted butter until pastry forms a ball. On a floured surface, roll the dough and cut it into 12 balls. Set aside. Use an electronic hand beater to blend Ingredients B. Beat for about 3 minutes and strain the filling through a strainer. Set aside. Preheat the oven to 400 degrees F. Butter the muffin pan. Flatten the balls into small rounds and fit them well into the muffin pan by pressing firmly on bottom and side (do not over stretch). Fill the pi

Ingredients: 01. 1 bowl Plain rice 02. A Egg 03. A Preserved eggs(Pidan) 04. A salted egg 05. 1 tsp Soup-stock 06. 1 tsp Chicken powder 07. 1/2 tsp sugar 08. 500cc Water 09. Some Salt & Pepper Methods: 01. sliced the preserved eggs and salted egg. 02. Boiling plain rice with the water and add salted egg and preserved egg cook for about 15 minutes. 03. Mix together chicken powder, sugar, salt and soup-stock. 04. Beat to spread the egg and put it into the pot then turn off the heat 04. Serve with some salt and pepper.

Ingredients: Rice Shrimp Ginger Dried Turnip Celery Sesame oil Salt Preparation: 1. Cut and washed shrimp, shrimp should, shrimp feet, the shrimp split in half. 2. Cleaned and cut dried turnip, celery cut pellets, ginger cut into filaments. Methods: 1. Into the remaining rice in casserole, add rice to 4 times of water, open, cook over medium heat, begin to thick porridge. 2. Add dried turnip, stir it for 2 minutes. 3. Add ginger, stir cook for half a minute. 4. Add shrimp, stir cook until shrimp change color. 5. Serve some celery. 6. 1 spoons sesame oil, turn off the heat, the use of casserole heat, stirring evenly. This pot to cook with leftover rice porridge for almost 20 minutes, mainly is to first cook thick porridge, a bowl of leftover rice, but also achievements in a pot of creamy porridge.

Ingredients: *Fresh rice cake 300g *1/2 an onion *1 stalk of spring onion *2 leaves of cabbage *Water 1/3 cup *Seasoning sauce (mix these in a bowl well) : Gochujang 2 tbsp, Sugar 2 tbsp (I used dark brown sugar), Chili *powder 1/2 tsp , Squashed garlic 1 tsp (If you are afraid of spice, you can reduce the chili powder) Preparation: 1.Thin slice the onion. 2.Cut the cabbage and spring onion into medium size pieces. 3.Cut the fish cake sheets into medium size pieces. 4.Separate the rice cakes with your hands. Methods: 1.Pre heat the wok for about 10 seconds. 2.Add some oil and the onion. Stir it. 3.Add the cabbage and stir it. 4.Add the rice cakes, fish cakes, sauce and water. Stir it. 5.Add the spring onion. Stir it 6.Once all the vegetables are cooked, serve the meal on the plate.

Ingredients: *3/4 cup of lean pork or beef (replace with tofu if you want to decrease the fat content) *5 cups of sliced kimchi, drained *1tbs of sugar *1tbs of hot pepper flakes *1tbsp of gochujang (use less to reduce the spiciness) *1tbsp of sesame oil *Two heads of green onions, minced *3 cups of water *3/4 cup of lean pork or beef (replace with tofu if you want to decrease the fat content)*5 cups of sliced kimchi, drained*1tbs of sugar*1tbs of hot pepper flakes*1tbsp of gochujang (use less to reduce the spiciness)*1tbsp of sesame oil*Two heads of green onions, minced*3 cups of water Methods: In a deep pot, place the chopped kimchi, hot pepper flakes, green onions, gochujang, and sugar. Turn on the heat and fry them for a couple of minutes. Next, pour in the water so it covers all of the ingredients. Let it boil for 30 minutes. Next, add the sesame oil and meat of your choice and let it simmer for five to ten minutes, or until the meat is tender. Turn off the heat and let it cool fo