Polish Crepes - Naleśniki

Naleśniki are similar to French crepes but are often slightly thicker and more elastic in texture. They are made from a simple batter consisting of eggs, milk, flour, and a pinch of salt. The batter is whisked together until smooth, then left to rest for a short time to allow the gluten to relax.

Naleśniki can be filled and rolled or folded with a variety of sweet or savory fillings. Popular sweet fillings include fruit preserves, Nutella, sweetened cheese, or fresh fruit. For savory options, naleśniki can be filled with ingredients like sautéed mushrooms, spinach, cheese, or meat.

Naleśniki are a versatile dish that can be enjoyed for breakfast, brunch, or dessert, depending on the choice of filling. They are often served with a dusting of powdered sugar or a drizzle of syrup for added sweetness, or with a dollop of sour cream or yogurt for a tangy contrast. Whether enjoyed hot off the pan or at room temperature, naleśniki are a delicious and comforting treat loved by many in Poland and beyond.

Ingredients:

- 210g all-purpose flour

- 2 eggs

- 250g milk

- 180g water

- 10ml oil

- 20g sugar

Instructions:

1. Prepare the Batter:

   - In a mixing bowl, combine the flour and sugar.

   - Add the eggs, oil, milk, and water to the bowl.

   - Whisk the ingredients continuously until the mixture is smooth and free of any lumps. Alternatively, you can use a blender for a smoother consistency.

2. Cook the Crepes:

   - Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the skillet with oil or butter to prevent sticking.

   - Once the skillet is hot, pour a small ladleful of batter onto it. Quickly swirl the skillet to spread the batter thinly and evenly across the bottom.

   - Allow the crepe to cook for approximately 1-2 minutes on one side, or until it becomes lightly golden brown.

   - Carefully flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side until golden brown.

   - Continue cooking the remaining batter in the same manner, stacking the cooked crepes on a plate as you go.

3. Serve the Crepes:

   - Serve the crepes warm with your choice of toppings. Popular options include fresh fruit, jam, Nutella, whipped cream, or syrup.

   - For a savory twist, omit the sugar from the batter and fill the crepes with savory ingredients such as meat, cheese, vegetables, or sauces.

Notes:

- Feel free to customize the crepes according to your preferences by adjusting the toppings or fillings.

- Crepes can be made ahead of time and stored in the refrigerator or freezer. Simply reheat them in a skillet or microwave before serving.

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Pear Almond Cake

This almond-flavored cake is made with almond flour, to which I added just a small amount to avoid overpowering the flavor. I had some fresh pears at home, so I decided to add them to the cake as well. It's made in one bowl, without separating dry and wet ingredients, super easy and you will make it in no time.

The result was a delicious, moist cake that isn't overly sweet. This pear almond cake is a harmonious blend of flavors and textures. The almond powder contributes a subtle nuttiness, complementing the sweetness of the ripe pears. The cake has a tender crumb, and the almond flakes on top add a delightful crunch. 

However, it's best consumed within three days due to the presence of fruit.

Ingredients:

- 2 eggs

- 90g sugar

- 90ml oil

- 130g all-purpose flour

- 35g almond powder

- 8g baking powder

- 2 pears (ripe but not overripe)

- 25g almond flakes (for topping)

Instructions:

1. Preheat the oven to 180°C (350°F). Line a 6-inch cake tin with parchment paper.

2. Peel and core the pears, then cut them into small dice or thin strips. Set aside for later.

3. In a large mixing bowl, whisk together the eggs and sugar. Continue whisking until the mixture becomes relatively glossy, and you notice that the sugar starts to dissolve into the eggs.

4. Pour in the oil, and using a spoon or spatula, stir until the oil is well combined with the egg and sugar mixture.

5. Sift the flour, almond powder, and baking powder into the bowl with the wet ingredients. Sifting helps ensure that these dry ingredients are evenly distributed and prevents lumps in the batter.

6. Gently stir the mixture until the dry ingredients are just combined with the wet ingredients. 

7. Pour half of the batter into the prepared cake tin, spreading it evenly along the bottom.

8. Place some of the diced or sliced pears on top of the batter in the cake tin. 

9. Cover the layer of pears with the remaining batter. Add the rest of the diced / sliced pears on top. 

10. Sprinkle the almond flakes evenly over the top of the batter.

11. Place the cake tin in the preheated oven and bake for approximately 40-50 minutes. Check for doneness by inserting a skewer into the center; if it comes out clean, and the cake has a gentle golden brown color, it is ready.

12. Once baked, allow the cake to cool in the tin for a few minutes before transferring it to a wire rack to cool completely. 

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Taiwanese Radish Meatball Soup 白蘿蔔肉丸湯

 

Taiwanese Radish Meatball Soup 白蘿蔔肉丸湯, is a popular dish in Taiwanese cuisine.

This soup is hearty, flavorful, and comforting, making it a popular choice for cold weather or when you're craving a warming and satisfying meal. Adjust the ingredients and seasoning according to your taste preferences, and feel free to customize the recipe with your favorite herbs or spices.

This is a quick soup recipe. It doesn't require hours of preparation or stewing. With just 30 minutes of cooking time, it's just enough for the flavors of radish and pork to combine perfectly. If you're in search of a convenient one-pot dinner soup.

Serve the Taiwanese radish meatball soup hot as a comforting and nourishing meal. It pairs well with steamed rice or noodles, if desired.

Taiwanese Radish Pork Meatball Soup is a comforting and flavorful soup made with tender pork meatballs and hearty chunks of radish in a savory broth. Savory and slightly sweet, rich in flavor, and easy to make, this daikon radish meatball soup is simple one-pot recipe to try.

Check out my Sesame Oil Chicken Soup Recipe LINK

Check out my Beef Noodle Soup Recipe LINK

Ingredients:

Meatballs:

- 250 grams Ground Pork

- 1/2 teaspoon Five-spice Powder

- 1/2 teaspoon Salt

- 1/2 tablespoon Oyster Sauce (optional)

- 1/2 tablespoon Light Soy Sauce

- 1 tablespoon cornstarch

Soup:

- 700g Daikon Radish

- 10 grams Fresh Ginger

- 1-2 tbsp Oil

- Five-spice powder

- Water

Instructions:

1. Prepare Meatballs:

   - Begin by preparing your ground pork meat in a mixing bowl.

   - To the ground pork, add the five-spice powder, salt, oyster sauce, light soy sauce, and cornstarch.

   - Use a spoon or your hands to thoroughly mix the ingredients together, ensuring they are evenly distributed throughout the meat.

   - Stir the mixture for 3 to 5 minutes, or until it becomes slightly sticky and cohesive.

   - With your hands, shape the mixture into evenly sized meatballs, ensuring they are compact and hold their shape. Set aside.

2. Prepare Daikon Radish:

   - Peel the daikon radish using a vegetable peeler, ensuring to remove all the outer skin.

   - Once peeled, roll-cut the daikon radish into small, irregular-shaped chunks using a knife.

3. Cooking:

   - In a large pot, heat oil over medium-high heat until it shimmers.

   - Add the ginger and sauté for 1 to 2 minutes, or until fragrant and lightly golden brown.

   - Add the prepared daikon radish to the pot.

   - Cook, stirring occasionally, until the pieces start to soften and turn slightly translucent, which should take about 5 minutes.

   - Once the daikon radish begins to brown slightly around the edges, pour enough water into the pot to cover the radish completely. 

   - Once boiling, reduce the heat to medium, allow the soup to simmer gently for approximately 10 minutes.

   - Add the prepared meatballs to the simmering soup, ensuring they are submerged in the liquid.

   - Cover the pot, allow the soup to continue cooking for an additional 10 minutes, or until the meatballs are fully cooked through and tender.

   - Towards the end of the cooking process, add seasonings, garnish with cilantro /celery leaves if desired.

   - Once the meatballs are cooked and the daikon radish is tender, your soup is ready to serve.

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Exploring Chinese / Taiwanese Flatbreads, Pancakes and Crepes

In Chinese cuisine, bing (餠) refers to a diverse array of wheat flour-based breads, each with its own unique shape, filling, and cooking method. These versatile foods span from casual snacks to integral parts of formal meals, offering a wide spectrum of flavors and textures that cater to various tastes and occasions.

Bing bear resemblance to flatbreads and pancakes found in other cultures like Indian roti, French crêpes, Salvadoran pupusa, or Mexican tortillas. The term "bing" itself is broad, encompassing flatbreads, pancakes, pies, and even unleavened dough foods, highlighting its versatility and adaptability across different cuisines.

Chinese cuisine boasts a rich tapestry of flavors and textures, and among its diverse culinary offerings are a variety of delightful flatbreads. These flatbreads, known for their versatility and regional variations, play a significant role in both everyday meals and festive occasions across China. Let's delve into the world of Chinese flatbreads and discover their unique characteristics.

Types of Bing 餅

Shao Bing (燒餅)

Shao Bing is a popular Chinese flatbread that comes in various forms and styles. It is typically characterized by its flaky and crispy exterior, often with layers that add a delightful texture. Shao Bing can be plain or stuffed with savory fillings such as minced pork, scallions, or sesame paste, and sometimes sweet fillings like brown sugar.

Regional Variations:

Beijing Shao Bing - Known for its layered structure, often filled with sesame paste or minced pork.

Shandong Shao Bing - Typically larger and thicker, sometimes stuffed with various meats and vegetables.

Cong You Bing (蔥油餅)

Cong You Bing, also known as Scallion Pancakes, is a popular Chinese savory flatbread made from a dough of flour, water, and salt, filled with chopped scallions (green onions), and often pan-fried until crispy on the outside and flaky inside. It originates from northern China but is enjoyed throughout the country and beyond for its savory, aromatic flavor and crispy texture.

Often served with soy sauce or vinegar for dipping.

Cong Zhua Bing (蔥抓餅)

Cong Zhua Bing, also known as Scallion Pancake Rolls, is a variation of Cong You Bing (Scallion Pancakes). It originates from northern China and is characterized by its thin, flaky layers filled with chopped scallions and sometimes other ingredients. Cong Zhua Bing is typically rolled up into a cylinder shape and served as a snack or street food.

Often served as a portable snack, rolled up and eaten on the go.

Cong Da Bing (葱大蔥餅)

Cong Da Bing, literally meaning "Big Scallion Pancake," is a larger version of Cong You Bing. It shares similar ingredients and preparation methods but is distinguished by its size and thicker texture. Cong Da Bing is often made for sharing and can be served as a main dish or cut into smaller pieces as a side dish.

Dan Bing (蛋餅)

Dan Bing is a Chinese pancake or crepe made from a thin batter of flour and water, mixed with beaten eggs and sometimes filled with ingredients like ham, cheese, or vegetables. It is typically pan-fried and folded into layers, offering a savory breakfast option.

Jian Bing (煎餅)

Jian Bing is a Chinese crepe or savory pancake filled with egg, scallions, cilantro, and a variety of sauces like hoisin and chili paste. It's a popular street food in northern China, often eaten as a quick breakfast or snack.

Suzhou Pancake (蘇州大餅)

Suzhou Pancake is a regional specialty from Suzhou, Jiangsu Province, known for its large, round shape and soft, chewy texture, with a slight crispness on the outside. It can be plain or filled with with both savory and sweet fillings, depending on the occasion.

Often enjoyed during breakfast or as a snack, showcasing Suzhou's culinary heritage.

Fa Mian Bing (發麵餅)

Fa Mian Bing is a type of bing leavened with yeast, giving it a light and slightly fluffy texture. It is typically used as a base for various toppings, making it a versatile choice. Common toppings include savory ingredients like minced meat, vegetables, or sauces, as well as sweet fillings for dessert variations.

Lao Bing (烙餅) 

Lao Bing is cooked on a skillet or griddle, which creates a crispy exterior while maintaining a soft interior. This texture contrast makes it suitable for both savory and sweet fillings. It can be enjoyed plain or filled with ingredients like minced pork, scallions, or sweet bean paste, depending on regional variations.

Chun Bing (春餅)

Chun Bing is a traditional thin bing that is particularly popular during the spring festival, hence its name ("Chun" means spring). It is typically filled with a variety of fresh ingredients such as thinly sliced vegetables, seasoned meats, or savory sauces. Chun Bing is often rolled up and cut into smaller pieces for serving.

Bo Bing (薄饼) 

Bo Bing, literally meaning "thin pancake," refers to a delicate and circular crepe-like wrapper used to wrap various fillings. It is versatile and commonly seen in dishes like Moo Shu Pancakes, where it serves as a wrapper for a combination of stir-fried vegetables, meats (often pork or chicken), scrambled eggs, and hoisin sauce.

Luobo Si Bing (萝卜絲餅) 

Luobo Si Bing is characterized by its filling of shredded radish, which provides a crunchy texture and savory flavor. The radish filling is typically seasoned with salt, pepper, and sometimes other spices before being enclosed in a wheat dough skin. It is then pan-fried until crispy on the outside while maintaining the crunch of the radish inside.

He Ye Bing (荷叶饼) 

He Ye Bing is shaped to resemble a lotus leaf and is often used to wrap rich meat stuffings, such as the popular Gua Bao (刮包). It has a unique appearance with folded edges, resembling the shape of a lotus leaf. The bing itself may be steamed or baked to achieve the desired texture, complementing the flavors of the meat fillings.

Jin Bing (筋饼)

Jin Bing, also known as Zhua Bing (抓饼), is made from high-gluten flour, which gives it a chewy and layered texture ("jin" meaning gluten). It is particularly popular in Northern China and is known for its ability to be easily grabbed (hence "zhua" meaning grab). Jin Bing can be filled with both sweet and savory fillings, making it a versatile choice for snacks or meals.

What is Mo 饃?

Mo is a general term for Chinese bread or bun, typically made from wheat flour. It can vary widely in size, shape, and texture depending on its regional preparation and culinary use.

Mo plays an essential role in Chinese cuisine, serving as a versatile staple that can accompany meals or act as a main component, such as in Rou Jia Mo. Its ability to pair with both savory and sweet fillings reflects the culinary diversity found throughout China's vast regions.

Types of Mo

Plain Mo - This refers to a basic steamed bun, often larger in size, with a soft and fluffy texture. Plain mo can be eaten as a staple food or used to accompany dishes like stews and soups

Sweet Mo - Occasionally, mo can be sweetened and served as a dessert. Sweet mo might contain fillings like red bean paste or lotus seed paste, similar to sweet baozi.

Steamed Mo - Commonly seen in northern China, where wheat is a staple crop. These buns are steamed over high heat, resulting in a soft and moist texture.

Baked Mo - In some regions, mo is baked in ovens, giving it a crustier exterior while maintaining a soft interior. This method is more typical in areas where ovens are readily available.

Rou Jia Mo (肉夾饃)

Rou Jia Mo, often referred to as Chinese hamburger or meat sandwich, originates from Shaanxi Province in northwest China. It consists of tender, slow-cooked meat (usually pork or beef) that is shredded or minced and stuffed inside a hearty, round bread bun called "mo." The bread is typically steamed and then pan-fried to achieve a crispy exterior while keeping the inside soft and chewy.

Rou Jia Mo is a popular street food known for its robust flavors and satisfying texture. It has become an iconic dish representing Shaanxi cuisine and is enjoyed throughout China and beyond for its hearty and savory appeal.

Other Variations

You Tiao (油條)

You Tiao, also known as Chinese cruller or fried dough stick, is a long, deep-fried strip of dough made from flour, water, yeast, and salt. It is crispy on the outside and soft and airy on the inside. You Tiao is often paired with rice congee (porridge) or soy milk for breakfast.

Guo Kui (鍋盔)

Guo Kui is a traditional flatbread originating from Shaanxi Province in northern China. It stands out for its crispy, flaky texture on the outside and soft, layered interior. Guo Kui can be stuffed with minced meat (pork or beef), vegetables, or enjoyed plain.

The dough is rolled thin, often folded or layered with oil or fat before cooking. Savory fillings enhance its taste, while plain Guo Kui offers a simple yet satisfying experience. It's commonly eaten as a street food snack, paired with a variety of sauces or dips.

Uyghur Nan (維吾爾馕)

Uyghur Nan, or Uyghur flatbread, is a staple in Uyghur cuisine, originating from the Xinjiang region in western China. It is known for its round shape and can vary in thickness and size. Uyghur Nan is typically enjoyed with meals and is essential in Uyghur cultural gatherings.

It's soft and fluffy inside, with a slightly crispy crust from the tandoor oven. Can be plain or seasoned with sesame seeds or other toppings.

Ba Bao La Jiang (八寶辣醬)

Ba Bao La Jiang is a type of stuffed flatbread from Shaanxi Province, filled with a spicy mixture of minced meat and various seasonings. It is folded and then pan-fried to create a crispy exterior with a savory and spicy filling.

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Carrot Cake

 

Carrot cake is a delicious and moist dessert that combines the natural sweetness of grated carrots with a flavorful blend of spices such as cinnamon or nutmeg. Often adorned with cream cheese frosting, carrot cake strikes a perfect balance between the earthy notes of carrots and the rich, creamy topping, creating a delightful treat enjoyed by many for its unique flavor and texture.

This carrot cake recipe results in a moist and flavorful dessert, and the optional frosting or powdered sugar adds a delightful finishing touch. 

Ingredients:

- 150g carrots, grated

- 2 large eggs (approximately 120g)

- 100g brown sugar

- 80ml oil

- 140g all-purpose flour

- 8g baking powder

- 0.5 tsp cinnamon

- 30g chopped walnuts

- 20g raisins

Instructions:

1. Peel and grate carrot, set aside for later.

2. Preheat your oven to 180°C (350°F), line 6-inch cake tin with parchment paper.

3. In a mixing bowl, whisk together the eggs, brown sugar, and oil until well combined.

4. Sift dry ingredients to the wet ingredients, mixing well together. This forms the basic cake batter.

5. Gently fold in the grated carrots, chopped walnuts, and raisins until they are evenly distributed throughout the batter. This adds texture and flavor to the cake.

6. Pour the batter into the prepared cake pan, spreading it out evenly.

7. Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center comes out clean. The baking time may vary, so keep an eye on the cake and perform the toothpick test to ensure it's fully baked.

8. Allow the carrot cake to cool in the pan before transferring it to a wire rack to cool completely.

Optional:

You can enjoy the carrot cake as is or enhance it with your favorite frosting or a dusting of powdered sugar for extra sweetness.

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Baked Dumplings with Pork Filling

 

Golden and crispy on the outside with a juicy, flavorful pork filling inside, these baked dumplings are a perfect twist on the classic dumpling. Ideal as a snack, appetizer, or main dish, they’re versatile and crowd-pleasing.  

Serve the baked dumplings warm with your favorite dipping sauce, such as soy sauce with a splash of vinegar, chili oil, or a tangy hoisin-based sauce.  

These baked dumplings offer a delightful crunch and savory filling, making them a satisfying treat for any occasion.

Ingredients:

Buns:

- 270 g bread flour

- 5g instant yeast or active dry yeast

- ½ tsp salt

- 10g sugar

- 15 g oil

- 170 ml warm water

Filling:

- 280 g ground pork (with some fat)

- salt, pepper to taste 

- 2 tbsp soy sauce

- 1 tsp sugar

- 1 tsp sesame oil

- 20g cornstarch

- 30 g green onion, finely chopped

- 100g tomatoes, diced 

Instructions

1. Prepare the Filling:

- Chop the spring onion, dice the tomatoes.

- In a large mixing bowl, combine all the filling ingredients.

- Cover the bowl and refrigerate until ready to use.

2. Prepare the Dough:

  - In a mixing bowl, whisk together the flour, sugar, salt, and yeast.

  - Add oil and warm water.

  - Use a stand mixer with the dough hook attachment to knead the dough until smooth and not sticky.

- Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.

3. Wrapping

- Preheat oven to 200°C.

- Flatten the risen dough to remove air and divide it into equal pieces. Work with one piece at a time, keeping the rest covered.

- Roll into a round circle about 6-7 inches in diameter.

- Place one portion of filling in the center of the dough circle.

- Fold in a half, pinch and seal. Repeat with remaining dough and filling.

- Place the dumplings on a baking sheet lined with parchment paper.

4. Baking

- Place the baking sheet in preheated oven. 

- Bake for 20 minutes or until golden brown and the meat filling is cooked through.

- Remove from the oven and transfer to a cooling rack. Serve warm.

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Banana Chocolate Chip Cake

Banana cake is typically lighter and more airy in texture than banana bread, resembling a traditional cake. It's made with baking powder to give it a fluffy consistency. Banana cake can be frosted or decorated with toppings like cream cheese frosting or chocolate ganache.

The recipe is easy, you can make it in one bowl, or even blend all ingredients in a food processor. Chocolate chips add a different texture to it.

Ingredients:

- 2 bananas, mashed (200g) + extra banana for top

- 2 eggs

- 80g brown sugar

- 150g flour

- 80g oil

- 60g chocolate chips

- 8g baking powder

Instructions:

1. Preheat the oven to 180°C (356°F) and prepare a 6-inch cake tin by greasing and lining it with parchment paper.

2. In a large bowl, mash the ripe bananas until smooth and creamy.

3. Add the eggs, brown sugar, all-purpose flour, vegetable oil, and baking powder to the mashed bananas.

4. Mix all the ingredients together thoroughly until well combined and no lumps remain, ensuring a smooth batter.

5. Gently fold in most of the chocolate chips, reserving some for topping the cake.

6. Pour the batter into the prepared baking tin, spreading it evenly with a spatula.

7. Arrange slices of banana on top of the batter and sprinkle the remaining chocolate chips over the surface.

8. Place the cake tin in the preheated oven and bake at 180°C (356°F) for approximately 40 minutes or until a toothpick inserted into the center comes out clean.

9. Once baked, remove the cake from the oven and allow it to cool in the tin for a few minutes before transferring it to a wire rack to cool completely. 

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Cottage Cheese Dumplings - Pierogi z Serem

"Pierogi z serem" are traditional Polish dumplings consisting of delicate dough filled with farmer's cheese or cottage cheese. Once cooked, pierogi can be served hot with sour cream, butter, or a sprinkle of sugar. They can also be pan-fried after boiling for a crispy texture. 

My version uses cream cheese (block type such as Philadelphia).

Ingredients: (makes about 25 dumplings)

For the Dough:

- 250g all-purpose flour

- 150ml hot water

- Dash of salt

For the Filling:

- 250g cottage cheese

- 1 egg yolk

- 1 tablespoon (about 30 g) powdered sugar

Instructions:

1. Prepare the Dough:

   - In a mixing bowl, combine the all-purpose flour with a dash of salt.

   - Gradually add the hot water while mixing until a dough forms.

   - Knead the dough until it becomes smooth and elastic. Let it rest for about 15 minutes.

2. Prepare the Filling:

   - In a separate bowl, mash the cottage cheese with the egg yolk and powdered sugar until well combined.

   - Use a blender for a smoother texture if desired.

3. Assembly:

   - After the dough has rested, roll it out on a floured surface until it is about 2-3mm thick.

   - Use a round cutter to cut out circles from the dough.

   - Place a small spoonful of the cottage cheese filling in the center of each dough circle.

   - Fold the dough over the filling to form a half-moon shape, then press the edges firmly to seal.

4. Cooking:

   - Bring a large pot of slightly salted water to a boil.

   - Carefully drop the dumplings into the boiling water.

   - Stir gently to prevent sticking to the bottom.

   - Cook for 3-4 minutes from when they float to the surface.

   - Remove the dumplings with a slotted spoon and drain excess water.

5. Serve the cottage cheese dumplings hot, optionally with a sprinkle of powdered sugar or a dollop of sour cream.

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Polish Meatballs - Kotlety Mielone

Kotlety Mielone, often referred to simply as kotlety, is a beloved traditional Polish dish that holds a special place in the hearts of many. These delicious ground meat patties are a staple of Polish home cooking, often served with mashed potatoes, gravy, and a side of pickled cucumbers or cabbage. 

These homemade Polish meatballs are tender, flavorful, and perfect for a comforting meal. Enjoy them as a delicious and satisfying dish that's sure to please the whole family!

Check out my Pulpety in Dill Sauce Recipe LINK

Ingredients:

- 250g ground pork

- 250g ground beef

- 1 egg

- 30g breadcrumbs

- Salt and pepper to taste

- Cooking oil (for frying)

Instructions:

1. Mix Ingredients:

   - In a large mixing bowl, combine the ground pork and ground beef.

   - Add the egg and breadcrumbs to the meat mixture.

   - Season with salt and pepper according to your taste preferences.

2. Form Meatballs:

   - Use your hands to mix everything together until well combined.

   - Take a small portion of the meat mixture and shape it into a flat, oval-shaped patty about 1.5cm (roughly 1/2 inch) thick. 

   - Repeat with the remaining mixture, placing the formed patties on a plate or tray.

3. Cook Meatballs:

   - Heat a few tablespoons of vegetable oil in a large skillet or frying pan over medium heat. Make sure the oil is hot but not smoking.

   - Carefully place the formed patties in the hot oil, making sure not to overcrowd the pan. Fry the kotlety in batches if necessary. 

   - Cook for 3-4 minutes on each side, or until golden brown and cooked through. To check for doneness, you can cut one meatball in half to ensure it's cooked through with no pink in the center.

4. Serve:

   - Once the meatballs are cooked, transfer them to a serving dish.

   - Serve hot with mashed potatoes, gravy, and pickled cucumbers or cabbage on the side.

Tips:

- You can customize the flavor of your kotlety by adding different herbs and spices to the meat mixture, such as paprika, thyme, or parsley.

- For a leaner option, you can use ground turkey or chicken instead of pork or beef.

- If you prefer a crispy coating, you can dredge the formed patties in flour before frying them.

- Leftover kotlety can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven before serving.

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Navigating Reduced Sugar Baking: Alternatives, Tips, and Challenges

Skipping sugar entirely in baking can be a challenge since sugar contributes to the taste, texture, and overall structure of baked goods. 

Remember that every recipe is unique, and it may require some experimentation and adjustment to achieve the desired results when reducing sugar. It's also important to consider the specific needs and preferences of your audience, as reducing sugar too much may drastically change the taste and experience of the baked goods.

However, if you're looking to reduce or minimize the amount of sugar used in your baking, here are some alternatives and tips you can consider:

1. Natural Sweeteners: Replace some or all of the sugar with natural sweeteners such as mashed bananas, unsweetened applesauce, or pureed dates. These can add sweetness and moisture to your baked goods. Keep in mind that these substitutes might affect the taste and texture of the final product, so experiment with quantities and adjust accordingly.

2. Spices and Flavorings: Enhance the flavor of your baked goods by using spices like cinnamon, nutmeg, vanilla extract, or almond extract. These can provide a perception of sweetness without adding extra sugar.

3. Fresh Fruits and Dried Fruits: Incorporate fresh fruits like berries, diced apples, or crushed pineapples into your recipes. The natural sugars in the fruits will contribute sweetness. Alternatively, you can use dried fruits like raisins, cranberries, or chopped dates to add natural sweetness and texture.

4. Reduce Sugar Gradually: Gradually decrease the amount of sugar used in your recipes over time. Start by reducing the sugar content by 25% and then adjust further based on your taste preferences. This method allows your palate to adjust to less sweetness gradually.

5. Increase Flavor with Extracts: Use extracts like vanilla, almond, or citrus to enhance the flavors in your baked goods. These extracts can add depth and complexity to the taste, making the reduced sugar content less noticeable.

6. Choose Naturally Sweet Ingredients: Opt for naturally sweet ingredients like sweet potatoes, carrots, or beets in your recipes. These vegetables can add natural sweetness and moisture to your baked goods.

7. Consider Sugar Substitutes: If you're open to using sugar substitutes, options like stevia, monk fruit sweetener, or erythritol can be used as replacements. Follow the package instructions for the appropriate amount to use, as these sweeteners are much sweeter than sugar.

It's important to keep in mind that reducing or eliminating sugar in baking may affect the texture, browning, and overall taste of your baked goods. It may require some experimentation and adjustments to achieve the desired results.

Reducing sugar in baking can present some challenges, as sugar plays multiple roles in the baking process. Here are some common challenges you may encounter when reducing sugar in baking:

1. Texture and Moisture: Sugar contributes to the texture and moisture content of baked goods. It helps to retain moisture, adds tenderness, and promotes browning. When reducing sugar, the texture of the final product can become drier and denser. You may need to compensate for the moisture loss by increasing the amount of liquid ingredients or incorporating additional sources of moisture, such as fruit purees or yogurt.

2. Browning and Caramelization: Sugar aids in browning and caramelization, giving baked goods a desirable golden color and flavorful crust. By reducing sugar, you may experience less browning, resulting in paler baked goods. To counteract this, you can try increasing the oven temperature slightly or using ingredients that naturally contribute to browning, such as honey or molasses.

3. Flavor: Sugar adds sweetness and enhances the overall flavor profile of baked goods. Reducing sugar can lead to a less sweet taste and alter the flavor balance of the recipe. To compensate for the reduced sweetness, you can use natural sweeteners, such as mashed bananas or unsweetened applesauce, or increase the amount of flavorings, such as vanilla extract or spices.

4. Structure and Binding: Sugar helps with the structure and binding of baked goods by interacting with other ingredients, such as fats and proteins. It provides stability and contributes to the rise and texture of the final product. When reducing sugar, you might need to make adjustments to maintain the desired structure. Adding ingredients like eggs, yogurt, or additional leavening agents can help provide structure and maintain the desired texture.

5. Shelf Life: Sugar acts as a preservative, extending the shelf life of baked goods by inhibiting microbial growth. When reducing sugar, the shelf life of your baked goods may be affected, and they may spoil more quickly. It's advisable to consume reduced-sugar baked goods within a shorter time frame or consider proper storage methods, such as airtight containers or refrigeration.

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Japanese Milk Bread Rolls

 

Japanese Milk Bread Rolls are a popular and beloved bread variety known for their incredibly soft, fluffy, and slightly sweet texture. The use of a tangzhong (a roux made from flour, water, and milk) in the dough contributes to a unique, light, and fluffy crumb. The rolls have a melt-in-your-mouth quality that sets them apart from other bread varieties.

Japanese Milk Bread Rolls are incredibly versatile and can be enjoyed in various ways. They make fantastic dinner rolls, sandwich buns, or simply as a delightful snack. The soft and sweet nature of these rolls pairs well with both savory and sweet toppings or fillings.

In Japan, this style of bread is a staple in bakeries and households. Its popularity has also spread globally, and many people appreciate the meticulous preparation and attention to detail that go into creating these perfect rolls.

Ingredients: 

Tangzhong (starter)

- 3 tablespoons (43g) water

- 3 tablespoons (43g) milk, whole preferred

- 2 tablespoons (14g) King Arthur Unbleached Bread Flour

Dough

- 2 1/2 cups (300g) King Arthur Unbleached Bread Flour

- 2 tablespoons (14g) King Arthur Baker's Special Dry Milk or nonfat dry milk

- 1/4 cup (50g) granulated sugar

- 1 teaspoon (6g) salt

- 1 tablespoon instant yeast

- 1/2 cup (113g) milk, whole preferred

- 1 large egg

- 4 tablespoons (57g) unsalted butter, melted (40ml oil)

Instructions:

1. Making Tangzhong (Starter):

- In a small saucepan, whisk together water, whole milk, and bread flour until no lumps remain.

- Place the saucepan over low heat and cook the mixture, whisking constantly, until it thickens and the whisk leaves lines on the bottom of the pan (about 3 to 5 minutes).

- Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.

2. Preparing Dough:

- In a large mixing bowl, combine the tangzhong with the remaining dough ingredients

- Mix and knead the ingredients until a smooth, elastic dough forms. This can be done by hand, using a mixer, or a bread machine.

- Shape the dough into a ball and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until it becomes puffy (it doesn't necessarily need to double in bulk).

3. Shaping buns:

- Gently deflate the dough and divide it into 8 equal pieces for large rolls or 10 equal pieces for medium-sized rolls. Shape each piece into a ball.

- Place the rolls into a lightly greased 8" or 9" round cake pan or other shape pan. Cover the pan and let the rolls rest for 40 to 50 minutes until they become puffy.

4. Baking: 

- Preheat the oven to 180°C (350°F). 

- Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water).

- Bake for 25 to 30 minutes until the rolls are golden brown on top. 

- Remove the rolls from the oven and allow them to cool in the pan for 10 minutes. Then, transfer them to a rack to cool completely.

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Cubed Radish Kimchi

 

Cubed Radish Kimchi is a delightful and easy-to-make Korean side dish that adds a burst of spicy and tangy flavors to your meals. Made with crisp radish cubes, this kimchi is a perfect balance of heat and freshness, creating a vibrant accompaniment to various dishes.

Ingredients:

- 600g radish, cubed

- 2 teaspoons salt

- 2 teaspoons sugar

Kimchi Seasoning:

- 15ml fish sauce

- 30g Korean hot pepper flakes (gochugaru)

- 1 stalk of green onions, chopped

- 3-4 garlic cloves, minced

- 0.5 teaspoon minced ginger

Instructions:

1. Peel and cube the radish into bite-sized pieces.

2. In a mixing bowl, toss the cubed radish with salt and sugar.

3. Allow the radish to sit for 30 minutes to release water. After 30 minutes, save 1/3 of the released juice.

4. In a separate bowl, combine the fish sauce, Korean hot pepper flakes (gochugaru), chopped green onions, minced garlic cloves, and minced ginger.

5. Add the saved 1/3 of the radish juice to the kimchi seasoning mixture and stir well.

6. Add the seasoned radish cubes to the kimchi seasoning mixture and mix until the radish is evenly coated.

7. Carefully transfer the seasoned radish mixture into a clean glass jar.

8. Press down on the radish to remove any air bubbles and ensure it's tightly packed in the jar.

9. Leave the jar at room temperature for a day or two to kickstart the fermentation process. After that, store it in the refrigerator. 

10. Once the radish kimchi has fermented to your liking, it's ready to be served as a flavorful side dish.

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Baked Cheesecake-filled Mooncakes

 

Mooncakes with cheesecake filling offer a unique twist on the traditional Chinese pastry. These mooncakes combine the rich and creamy texture of cheesecake with the flaky and tender exterior of the mooncake crust. The cheesecake filling adds a delightful richness that complements the sweetness of the mooncake dough.

These cheesecake-filled mooncakes are perfect for celebrating special occasions such as the Mid-Autumn Festival or as a delightful dessert any time of the year. They can be enjoyed on their own or paired with a cup of tea for a delightful treat.

Check out my Red Bean Matcha Mooncakes Recipe LINK

Ingredients:

Dough:

- 150g flour

- 80g golden syrup or honey

- 30g oil

- 1/3 teaspoon Kansui (lye water)

Cheesecake Filling:

- 250g cream cheese, at room temperature

- 2 eggs

- 30g sugar

Egg Wash:

- 1 egg yolk

- 1 tbsp water

Preparation:

1. Preparing Cheesecake Filling:

- Mix cream cheese (at room temperature) with sugar until smooth.

- Add eggs one at a time, mixing thoroughly after each addition.

- Bake the cheesecake in a 6-inch square pan at 200 degrees Celsius for 15-20 minutes, or until set.

- Allow the baked cheesecake to cool, then divide it into 12 pieces, each weighing 30g.

2. Preparing Mooncake Crust:

- Mix all dough ingredients until a smooth dough forms.

- Divide the dough into 12 pieces, each weighing 20g.

3. Assembling:

- Roll or flatten a piece of dough in your hand.

- Place a portion of the cheesecake filling (30g) in the center of the dough.

- Cover the filling with the dough and roll it into a ball.

- Repeat this process with each piece of dough and cheesecake filling.

4. Mooncake Molding:

- Dust the mooncake mold with flour or cornstarch.

- Place each filled dough ball into the mold and press gently to shape.

5. Baking:

- Preheat the oven to 190 degrees Celsius.

- Place the shaped mooncakes on a baking tray and bake for 5 minutes.

- Remove the mooncakes from the oven and brush them gently with egg wash.

- Return the mooncakes to the oven and bake for an additional 20-25 minutes at 170 degrees Celsius, or until golden brown.

6. Storing:

- Allow the baked mooncakes to cool completely.

- Store them in an airtight container in the refrigerator for up to 2 weeks.

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Exploring the Culinary and Cultural Significance of Poppy Seeds in Poland

Poppy seeds are illegal in Taiwan due to their association with opium poppies and the potential for abuse. Taiwan's strict regulations prohibit the import, sale, and possession of poppy seeds. This legal restriction is in place to prevent the misuse of poppy seeds and to uphold public health and safety.

Given this legal context, poppy seeds are not commonly used in Taiwanese cuisine, and their culinary presence is minimal compared to regions where they are legally available.

Poppy seeds, known as "mak" in Polish, are a staple ingredient in Polish cuisine, valued for their nutty flavor, crunchy texture, and versatility. Beyond their culinary uses, poppy seeds also hold cultural significance in Poland, often featuring prominently in traditional dishes, folklore, and holiday celebrations. In this post, we'll delve into the rich history, culinary uses, and cultural importance of poppy seeds in Poland.

Poppy seeds have a long history in Poland, dating back centuries to when they were introduced to the region from the Middle East. Over time, poppy seeds became an integral part of Polish culinary traditions, as well as folklore and customs. In Polish folklore, poppy seeds are associated with fertility, prosperity, and protection from evil spirits. They are often used in rituals and ceremonies to bring luck and good fortune to individuals and their families.

In addition to their culinary and cultural significance, poppy seeds are also valued for their nutritional benefits. They are a good source of protein, fiber, and essential minerals such as calcium, magnesium, and phosphorus. Poppy seeds are also rich in antioxidants and healthy fats, making them a nutritious addition to a balanced diet.

Culinary Uses

Poppy seeds are a versatile ingredient in Polish cuisine, used in both sweet and savory dishes.

1. Makowiec (Poppy Seed Cake)

Makowiec, or poppy seed cake, is a classic Polish dessert enjoyed during holidays and special occasions. It consists of a sweet yeast dough rolled out and filled with a mixture of ground poppy seeds, honey, sugar, and sometimes nuts or raisins. The dough is then rolled up into a log, baked until golden brown, and often topped with a sweet glaze or powdered sugar.

Makowiec Drożdżowy (Yeast Poppy Seed Cake)

Makowiec drożdżowy is a yeast-based poppy seed cake that's similar to makowiec but with a lighter, airier texture. The dough is made with yeast, flour, sugar, and eggs, then rolled out and filled with a sweet poppy seed filling before being baked to perfection.

2. Kutia (Sweet Wheat Berry Pudding)

Kutia is a traditional Polish Christmas dish made with cooked wheat berries, honey, nuts, and poppy seeds. It's served as part of the Christmas Eve meal, known as Wigilia, and is believed to bring good luck and prosperity in the coming year.

3. Kluski z Makiem (Poppy Seed Noodles)

Kluski z makiem, or noodles with poppy seeds, is a simple yet delicious dish made with boiled noodles tossed with ground poppy seeds, sugar, and melted butter. It is often served as a sweet and satisfying dessert or as a comforting meal on cold winter days.

4. Makówki (Poppy Seed Bread Pudding)

Makówki is a traditional Polish dessert originating from the Silesia region. It consists of cubes of stale bread soaked in warm milk or water, then layered with a mixture of ground poppy seeds, honey, nuts, and dried fruits. The dish is chilled until set, then topped with whipped cream and additional poppy seeds before serving.

5. Strucla z Makiem (Poppy Seed Strudel)

Strucla z makiem is a delightful Polish pastry made with layers of thin dough wrapped around a filling of ground poppy seeds, sugar, and sometimes chopped nuts or dried fruits. The strudel is then baked until golden and crispy, creating a deliciously flaky dessert.

6. Rogaliki z Makiem (Poppy Seed Crescent Rolls)

Rogaliki z makiem are crescent-shaped cookies filled with a sweet mixture of ground poppy seeds, sugar, and sometimes chopped nuts or raisins. These buttery, flaky cookies are often enjoyed with a cup of tea or coffee as a delightful treat.

7. Piernik z Makiem (Poppy Seed Gingerbread)

Piernik z makiem is a variation of traditional Polish gingerbread made with the addition of ground poppy seeds to the dough. The poppy seeds add a unique nuttiness to the rich and spicy flavor of the gingerbread, creating a deliciously aromatic and festive dessert.

8. Babka z Makiem (Poppy Seed Babka)

Babka z makiem is a traditional Polish cake made with a rich yeast dough infused with ground poppy seeds, sugar, and sometimes chopped nuts or raisins. The cake is typically baked in a Bundt or loaf pan, resulting in a moist and flavorful dessert that's perfect for any occasion.

9. Rogale Świętomarcińskie (St. Martin's Croissants)

St. Martin's Croissants, are a traditional pastry from Poznań, Poland, typically enjoyed during the St. Martin's Day celebration on November 11th. Rogale Świętomarcińskie have a rich history dating back to the 19th century. These pastries are crescent-shaped, resembling a crescent moon or horseshoe. The filling of Rogale Świętomarcińskie traditionally consists of a mixture of ground poppy seeds, almonds, candied orange peel, and sugar, flavored with vanilla or almond extract. 

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Chocolate Crinkle Cookies

Chocolate crinkle cookies are rich, decadent treats with a delightful crackled appearance. These cookies are characterized by their soft and fudgy texture, encased in a coating of powdered sugar that creates a striking contrast against the dark chocolate dough. The cookies have a deep cocoa flavor with hints of sweetness, making them irresistible to chocolate lovers. As they bake, the dough spreads and cracks, resulting in a beautifully crinkled surface that adds to their visual appeal. Chocolate crinkle cookies are perfect for satisfying sweet cravings and are often enjoyed during the holiday season or as a special indulgence year-round.

Check out my Chocolate Chip Cookies Recipe LINK

Ingredients:

- 2 eggs

- 70g oil

- 100g brown sugar

- 40g white sugar

- 50g cocoa powder

- 100g cornstarch

- 50g flour

- 8g baking powder

- Cornstarch (for coating)

- Icing sugar (for coating)

Instructions:

1. Mixing the Dough:

   - In a mixing bowl, combine eggs, oil, brown sugar, and white sugar. Mix until well combined.

   - Sift in cocoa powder, cornstarch, flour, and baking powder to the wet mixture.

   - Mix until a smooth dough forms.

   - Cover the dough and place it in the fridge for at least 2-3 hours to chill.

2. Preparation for Baking:

   - Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   - Prepare two shallow bowls: one with cornstarch and one with icing sugar.

3. Shaping and Coating:

   - Scoop out small portions of the chilled dough and roll them into balls.

   - Coat each dough ball first in cornstarch, shaking off any excess, then in icing sugar, ensuring they are evenly coated. The cornstarch helps absorb moisture, while the icing sugar creates the crinkle effect during baking.

4. Baking:

   - Place the coated dough balls on the prepared baking sheet, leaving some space between each cookie.

   - Bake in the preheated oven for about 8-10 minutes, or until the cookies have spread and developed a crinkled appearance.

   - Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious chocolate crinkle cookies!

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Japanese Souffle Cheesecake

Japanese soufflé cheesecake, also known as cotton cheesecake or Japanese cheesecake, is a light and fluffy dessert with a delicate texture. It's made using cream cheese, eggs, sugar, and a small amount of flour, which are whipped together to create a smooth and airy batter. The key to its distinctive texture is the addition of beaten egg whites, which are folded into the batter to give it volume and lift. When baked, the cheesecake puffs up and rises like a soufflé, hence its name. The result is a creamy and airy cheesecake that's less dense than traditional New York-style cheesecake. It's often enjoyed plain or with a dusting of powdered sugar, but it can also be served with fruit compote or whipped cream for added flavor.

When I first tried Japanese cheesecake, I wasn't a fan. I was accustomed to our dense, sweet cheesecake that we eat back in Poland. A few years passed, and I decided to make Japanese souffle cheesecake myself. I feel it isn't as bad as I initially thought! I wouldn't consider it a traditional cheesecake, but more of a cheese-flavored sponge cake, mainly due to its texture, though.

Check out my Basque Cheesecake Recipe LINK

Check out my Polish ''Crying'' Cheesecake Recipe LINK

Ingredients:

- 50g sugar

- 3 eggs (separate yolks and whites)

- 120g cream cheese

- 50ml milk

- 30g all-purpose flour

- 10g potato or corn starch

Instructions:

1. Preheat your oven to 200°C (392°F) and line a 6-inch cake pan with parchment paper.

2. Separate the egg whites from the yolks.

3. Beat the egg whites until stiff peaks form.

4. In a bowl, combine cream cheese with sugar.

5. Add the egg yolks to the cream cheese mixture and mix well.

6. Sift the flour and add it to the mixture, stirring until well combined.

7. Gently fold the beaten egg whites into the cheese mixture until smooth and fully incorporated.

8. Pour the batter into the prepared cake pan.

9. Prepare a water bath for baking.

10. Bake the cheesecake in the preheated oven at 200°C (392°F) for 20 minutes.

11. After 20 minutes, reduce the oven temperature to 140°C (284°F) and continue baking for an additional 30 minutes.

12. Once baked, let the cheesecake cool in the oven with the door slightly ajar for about 15-20 minutes.

13. Afterward, transfer the cheesecake to a wire rack to cool completely.

*For the best results, consider baking the cheesecake in a water bath to ensure a moist and even texture. 

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Chocolate Chip Cookies

Chocolate chip cookies are classic American treats loved for their soft and chewy texture and delicious blend of sweet chocolate and buttery dough. Made with simple ingredients like butter, sugar, flour, and chocolate chips, these cookies are easy to whip up and perfect for any occasion. Enjoy them fresh out of the oven with a glass of milk for a comforting and satisfying treat.

Check out my Crinkle Cookies Recipe LINK

Ingredients 26-30 cookies:

- 1 egg

- 100g brown sugar

- 50g white sugar

- 70g oil

- 20g cold water

- 200g flour

- 20g cornstarch

- 8g baking powder

- 150g chocolate chips

Instructions:

1. Preparing the Dough:

   - In a mixing bowl, combine the egg, brown sugar, white sugar, oil, and water. Mix until well combined.

   - Sift in the flour, cornstarch, and baking powder to the wet mixture.

   - Mix until a smooth dough forms.

   - Fold in the chocolate chips until evenly distributed throughout the dough.

2. Chilling the Dough:

   - Cover the dough and place it in the fridge for at least 2 hours to chill. Chilling the dough helps prevent spreading during baking and enhances the flavor.

3. Baking:

   - Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   - Scoop out portions of the chilled dough and place them on the prepared baking sheet, leaving some space between each cookie.

   - Bake in the preheated oven for about 8-10 minutes, or until the cookies are set around the edges but still soft in the center. The cookies will continue to firm up as they cool.

   - Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. 

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Sichuan-style Eggplant Stir-Fry

 

If you're a fan of spicy food, just like me, you're in for a treat with this simple dish – Sichuan-style eggplant with minced pork. For a vegetarian version, you can easily skip the meat, but the real star here is the sauce!

I was a bit intimidated when I first saw the long list of ingredients, thinking it might take a lot of time. Surprisingly, though, most of them are seasonings, and the cooking process turned out to be quite fast.

Ingredients:

- 2-3 large eggplants, cut into 1-inch pieces

- 1 tsp rice wine vinegar

- 120g ground pork

- 1/4 tsp salt

- 1/4 tsp pepper

- 2 tsp Shaoxing wine

- 3 cloves garlic, minced

- 2 tsp ginger, grated

- 1 tsp chili flakes

- 1 tsp cornstarch

- 1 tbsp water

Sauce:

- 2 tbsp soy sauce

- 2 tbsp oyster sauce

- 2 tbsp doubanjiang

- 1 tsp sesame oil

- 1 tsp granulated sugar

Instructions:

1. Cut the eggplant into bite-sized pieces

2. Soak the egg plant in water with 1 teaspoon of rice wine vinegar for 15 minutes. This helps remove any bitterness from the eggplant.

3. While the eggplants are soaking, prepare the sauce by combining all the sauce ingredients in a bowl. Mix well and set aside.

4. Heat a large pan or wok over high heat. 

5. Add 1-2 tablespoons of oil to the pan. Once hot, add the soaked eggplant pieces and cook them over high heat until they are lightly browned, about 2-3 minutes. You may need to cook the eggplant in batches to avoid overcrowding the pan. Once cooked, set the eggplant aside.

6. Season the ground pork with salt, pepper, and Shaoxing wine. 

7. In the same pan used for cooking the eggplant, add the seasoned pork and cook it over high heat until it's browned and cooked through. Set the cooked pork aside.

8. In the same pan, add minced garlic, grated ginger, and chili flakes. Sauté the aromatics over high heat until they become fragrant, about 1-2 minutes.

9. Return the cooked pork and eggplant to the pan. 

10. Pour the prepared sauce over the pork and eggplant mixture, stirring well to coat everything evenly.

11. In a small bowl, mix the cornstarch with water to create a slurry. Add the slurry to the pan, stirring continuously.

12. Cook the pork and eggplant in the sauce for about 30 seconds, or until the sauce thickens and coats the ingredients evenly.

13. Once the sauce has thickened, remove the pan from the heat. 

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