Comfort food from Hawaii to Singapore

Pave chocolate  Ingredients  1. 14 oz of dark chocolate (I used 4 bar 3.5oz each of 70 cacao Ghirardelli) 2. 3/4 heavy cream 3. 1 tbsp of brandy (unlike the chocolate i went with what was the cheapest) 4. Dark cocoa powder for dusting  Directions  1. Unwrap and chop chocolate bars into small bits and set aside. This will make melting it easier. 2. Pour heavy cream in a heavy cold bottom pot and turn heat to medium, mix constantly to be sure cream heats evenly. Heat cream till you see little wisps of steam the remove from heat. Do not over heat 3. Immediately pour in chocolate and mix constantly till a smooth and even consistency in reached  4. Add brandy and mix for about a 1min. 5. Pour chocolate into a sillicon molds if you don't have one pour into a pan lined with parchment paper. Chill for 4 hours 6. Remove from molds, if you used a pan flip chocolate onto a cutting board. Cutting the chocolate will require some patience as you don't want it to melt or crack...

Ingredients Filling -7 shrimp sliced thin -1/2 tsp white pepper  -1 tsp salt -1 tbsp shaoxing (chinese cooking wine) Rolls -1/2 cup rice flour -1/4 cup tapioca startch -1 1/2 cup water -1 tsp salt Look fun sauce -1 tbsp dark sweet soy sauce  -1 tbsp regular soy sauce  -1 tbsp sesame oil -1 tbsp oyster sauce  -3 tbsp hot water Directions 1. Mix all filling ingredients in bowl and set aside  2. Mix rice flour, tapioca startch, and salt together in a bowl, slowly add water to mixture mix till well incorporated. 3. Turn on steamer and oil pan that can fit in steamer 4. Add flour mixture to pan, add only enough to just cover bottom. 5. Close steamer and stem for 2 min 6. Open steamer and add about 3 to 4 shrimp to one side of pan, cover and steam for 2 more minutes. 7. Remove from steamer and let cool, roll look fun around shrimp and remove from pan. 8. Repeat till all ingredients are gone 9. Mix all sauce ingredients together except hot water, when well mixed add ho...

Ingredients   cooking spray 4 cups cooked short-grain rice 6 tablespoons furikake nori (seasoned seaweed and sesame rice topping) 1 (8 ounce) package imitation crabmeat, shredded ½ cup mayonnaise ½ cup sour cream 1 ounce masago(Optional) 8 to 10 ounces of salmon diced 12 (2 ounce) packages seasoned Korean seaweed 1/4 teaspoon yuzukoshi (optional) Directions 1. Cook rice in rice cooker in advance. Once rice is cooked open pot and allow to cool. 2. In a large bowl mix together mayonnaise, sour cream, crab, salmon, and yuzukoshi. 3. Spray 9x13 pan with cooking spray  4. Press rice into pan and top with furikake 5. Spread seafood mix on top and press 6. Place pan in oven about 6in from top set to broil for 15 min or till top is browned 7. Place masago on top and serve with packets of Korean nori. Enjoy Mad

INGREDIENTS 3 lbs Whole Chicken 1 TBsp Oil 100 g Rock Sugar 1 Cinnamon Stick 2 Star Anise 2 Dried Bay Leaves 5 cloves Shallots 5 cloves Garlic 2 bunches Spring Onions 4 slices Ginger 1.5 cups Dark Soy Sauce 1 litre Water 1 TBSP Chinese Rice Wine MARINADE   2 tsp Salt 1 TBSP Dark Soy Sauce GLAZE 2 TBSP Maltose or corn syrup  1 TBSP Hot Water INSTRUCTIONS PREPARATION  Remove chicken innards, then exfoliate the skin and cavity with coarse salt. Wash salt off and pat dry.  Rub the chicken all over with marinade ingredients and allow to marinate for 30 minutes. Peel skin from the ginger and slice it thinly. Peel skin from the shallots and garlic, then smash slightly with the blunt surface of your knife or a glass Mix the glaze ingredients together to form a syrup for later use. Wash the spring onions and set aside. COOKING   In a deep medium-sized pot, heat up 1 TBSP of oil over medium heat. Then add in the garlic, shallots, ginger, cinnamon stick, star a...