Cinnamon Baked Doughnuts

Ingredients:

• Baking spray with flour, such as Baker's Joy
• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1 extra-large egg, lightly beaten
• 1 1/4 cups whole milk
• 2 tablespoons unsalted butter, melted
• 2 teaspoons pure vanilla extract
• For the topping:
• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon

Directions:

1. Preheat the oven to 350 degrees. Spray 2 doughnut pans well. 

2. Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. 

3. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. 

4. Stir the wet mixture into the dry ingredients until just combined.

5. Spoon the batter into the baking pans, filling each one a little more than three-quarters full. 

6. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

7. For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. 

8. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

Roasted Potatoes With Garlic

Ingredients:

• 3 pounds small red or white potatoes  
• 1/4 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons minced garlic (6 cloves)
• 2 tablespoons minced fresh parsley

Directions:

1. Preheat the oven to 400 degrees F.

2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated.

3. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to one hour or until browned and crisp.

4. Flip twice with a spatula during cooking in order to ensure even browning.

5. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Steamed Crab

Ingredients:

• 2 stone Crabs
• 1 pack of glass noodle
• 2 tablespoons Haibei
• 1 tablespoons garlic, minced
• 1 small piece, green onice and parsley 
• 1 tablespoons sugar
• 1 tablespoons soy sauce
• 1 tablespoons oyster sauce
• ½ tablespoons salt

Directions:

1. Stone Crabs trough and cut it into four. Put glass noodle into water and then cut for a short.

2. Mixed glass noodle  with sugar, soy sauce, salt, oyster sauce, Haibei, garlic and crab. Leave it for 10 minutes then steam it for 20 minutes.

3. Serve with green onice and parsley .

Korean Fried Chicken - KFC

Ingredients:

For the chicken

• 2 pounds chicken wings or chunks of chicken, rinsed in cold water and patted dry, tips removed,drumettes and flats separated
• 1/2 cup potato starch or cornstarch
• 1/3 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon baking soda
• 1 large egg, lightly beaten
• Corn oil for deep-frying

For the sauce

• 2 teaspoons corn oil
• 3 garlic cloves, minced
• 1/3 cup ketchup
• 1/3 cup brown rice syrup (ssal-yeot), corn syrup, or sugar
• 1/4 cup Korean hot pepper paste (gochujang)
• 2 teaspoons distilled white or apple cider vinegar
• 1 tablespoon toasted sesame seeds

Directions:

1. Make the wings: Combine the chicken, potato starch, flour, salt, pepper, baking soda, and egg in a large bowl and mix with a wooden spoon or your hand until the chicken is well coated.

2. Heat about 4 inches of corn oil in a deep pot over high heat until it reaches 350°F. If you don’t have a thermometer, test it by dipping one piece of chicken in the oil. 

3. If it bubbles, it is ready. One by one, carefully add the chicken to the pot, in batches if necessary to avoid crowding, and fry, turning a few times, until crunchy, 10 to 12 minutes. 

4.Transfer to a strainer and shake to drain, then transfer the chicken to a large bowl. Return the oil to 350°F and fry a second batch, if necessary. As it sits, the chicken will become less crunchy.

5. Meanwhile, make the sauce: While the chicken is frying, heat a large heavy pan over medium-high heat. Add the corn oil and garlic and cook, stirring, for 30 seconds. Add the ketchup, brown rice syrup, hot pepper paste, and vinegar. 

6. Turn the heat down to low and cook, stirring with a wooden spoon, until the sauce bubbles and becomes shiny, about 7 minutes. (continued on following page)

7. Fry the wings again: Fry in batches, turning a few times, until the wings are golden brown and very crunchy on the outside, 10 to 12 minutes. Transfer the wings to a strainer and shake to drain, then add them to the pan with the sauce and stir until the chicken is coated.

8. Arrange the chicken on a serving platter, sprinkle with the sesame seeds, and serve.