Easy Cucumber Kimchi, Ooi-kimchi

Ingredients:

• 5-6 Kirby cucumbers or 2-3 English cucumbers
• 1 handful Asian chives
• 4 cups water
• 3 tablespoons salt
• 5 tablespoons Korean chili flakes
• 3 cloves garlic, minced
• 3 tablespoons anchovy sauce
• 2 teaspoons sugar
• 1/2 teaspoon freshly grated ginger
• salt or more anchovy sauce for taste

Directions:

1. Clean cucumbers very well with water. Cut each cucumber into 3-4 sections. Cut each section in half lengthwise, then slice each half into 2-3 sticks.
2. Put all the cucumber sticks in a large bowl. Dissolve 3 tablespoon salt in 4 cups water, bring to boil. Pour the salted boiling water over the cucumbers. Let them soak for 30 minutes. Rinse the cucumbers in cold water just once briefly. Drain them well and set aside.
3. For the kimchi seasoning paste, combine Korean chili flakes, garlic, anchovy sauce, sugar, and ginger. Mix well and let it sit for 5 minutes.
4. In a large bowl, combine the cucumbers and the chives (You can cut the chives to the length similar to cucumber sticks), and the seasoning paste. Toss well to mix and to incorporate them with the seasoning.
5. Transfer the kimchi in an airtight container and let it ferment for 1/2 to 1 day in a room temperature depends on the temperature. After that, store kimchi in a fridge for another 1-2 days before you serve. This cucumber kimchi should be consumed within a month.

Char Siu Bao (Roast Pork Buns)

For the dough:
1 tsp active dry yeast
3 1/2 cups cake flour
1 tbsp sugar
1 tsp baking powder
2 tbsp diced lard or vegetable shortening

Filing:
1 tbsp canola oil
3 scallions, white parts only, finely chopped
1 1/2 cups diced roast pork
3 tbsp soy sauce
3 tbsp oyster sauce
1 tbsp sugar
1 tsp cornstarch

For the dough: Combine yeast 1 1/4 cups water heated to 115 in a bowl; let sit until foamy, about 10 minutes. Combine flour, sugar, and baking powder in the bowl of a stand mixer fitted with a paddle. Add yeast mixture, and mix on low speed; add lard one piece at a time, increase speed to medium, and continue mixing until dough forms into a ball, about 5 minutes. Remove bowl from mixer, cover with plastic wrap, and let sit until doubled in size, about 2 hours. 

PEACHY CREAM CHEESE COBBLER

Ingredients:
1 stick (1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup of all Purpose flour
1 cup sugar
2 Teaspoons baking powder
1/2 teaspoon salt
2 quarts of fresh peaches , washed, peeled & sliced
8 oz cream cheese, cut into small pieces.

Directions:
Preheat oven 350 degrees.
melt butter and pour into 9 x 13 inch glass baking dish.
in a small bowl mix together the egg,milk,flour,sugar,baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.
Add the peaches ,arranging in a single layer as much as possible. Sprinkle cream cheese pieces over the peaches. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling. ( crust rises up and around the fruit, but fruit will still pop a little out of top)