Best everyday bread for toasting, sandwiches, etc.  This recipe fits a pullman aka pain de mie bread pan which makes that long rectangle shaped bread.  Or you can use 2 regular bread loaf pans.  This was written for my daughter who expressed an interest in baking hence the over-explaining.

Everyday White Sandwich Bread

Place a large bowl on your scale.  Tare to zero after each addition of the below. Items marked with an * can be heated up in a small saucepan or in a microwave together. 

600g Bread flour
30g Sugar
30g Potato starch
20g Salt
8g Yeast
90g Melted butter*
160g Scalded milk*
220g Warm water*

Mix with dough tool till it becomes difficult.  Then knead for 10 minutes.  Knead
by folding the dough in half and push/slide it across the bottom of the bowl to another side. Turn bowl slightly, repeat motion.  It should be slightly sticky to the touch.  If too sticky, add a tbsp of flour and knead it in.  It should stick to the bottom of the bowl but not the sides.  Once done, mold into a tight ball and place it on bottom. 

Take a section of wax paper or parchment paper and crumple it up.  Run it under the water and shake lightly.  Spread it open over the bread ball making sure it's evenly covered.  Place bowl in the oven on Bread Proof. (BrdPrf) 

Let it rise double.  About 2 hours.  Remove, punch down and shake if flat on the bottom of the bowl.  Roll it into a log roughly the length of the Pullman pan and pinch to keep it firmly in log form.

Grease the Pullman pan and place loaf inside.  Re-wet paper and place over loaf.  Let it rise till it just reaches the top back in the bread proofing oven.  Check often after 20 minutes.  It might be up to 40 minutes.  Don't let it overproof.  Once it's near the top, slide greased cover on the pan. 

Preheat oven to 350.  Once preheated, place pan in the oven and bake 40 minutes.  Remove cover and bake for another 10 minutes or until the interior reads 190* on a meat thermometer.

Dwaeiji Bulgogi

We love Korean foods.  Here's a good one to try if this is your first time having it.  There are some initial ingredients you will have to purchase for this BUT they do last a long time.

• 1-2 lbs of pork, sliced or cubed.  (tenderloin, loin, country style. sirloin etc)
• 3 tbsp gouchang (red pepper paste)
• 1/4 cup of cooking wine (mirin or shaoxing)
• 1/8 cup of soy sauce
• 2 tbsp of rice syrup (you can sub for corn syrup or brown sugar)
• 1tbsp of oyster sauce
• 4 garlic cloves, crushed and minced
• 1 onion, chopped
• 1 inch of ginger, grated

Add all the above ingredients into a container/bag and marinate overnight.  When ready to cook, heat up a large skillet over medium heat.  Add enough oil to just coat the bottom, add the ingredients of the container/bag along with 1/2 cup of water to make a "sauce".  Add more water if needed.  Bring to a boil and cover for 15 minutes over low to medium heat.  Take off cover, turn up the heat a bit to medium and cook for another 10 minutes or till the "sauce" reduces to a glaze or thick sauce.  Stir frequently.

Serve with fluffy white rice.

Peruvian Fried Rice (Chaufa)

Cook the rice the morning or better yet, day before and chill for best results.  It really does make a difference.  And the way I usually get it has vienna sausages in it. Yes, you read that right but since this is usually served with the Pollo La Brasa, I omitted it below.

• 3 cup of cooked chilled rice, any type works
• 5 eggs
• 2 green onions/scallions, chopped
• 1 red pepper, diced
• 3 garlic cloves, minced
• 1 inch of ginger, grated
• 2 tbsp of soy sauce
• 1 tsp of sesame seed oil
• 1/2 tsp of cumin
• More green onions/scallions, chopped for garnish

In a large skillet, add just enough of regular oil (your choice) to cover bottom over low to medium heat. Add eggs and scallions to pan.  Stir with chopsticks or spatula to mix while it cooks.  Once it's set up and not liquidy. Remove from pan and set aside.  Add more oil to the pan and cook pepper with garlic till just fragrant over medium heat.  Add rice and break it up while it heats up. It will become easier and easier as it heats up, let it cook undisturbed for at least 3-5 minutes per "side".  While that is cooking, in a small ramekin/bowl, add the soy, sesame seed oil, and cumin. Stir.

Once the rice is all broken up and sizzling, add eggs back in and stir through.  Add the soy mixture and stir through.  Cook for another minute till it appears absorbed.  Serve with a garnish of scallions on top.

My version of Pollo la Brasa

We have an excellent restaurant (Viva Chicken) that serves this with the most delicious sauces.  But I moved away and no more pollo la brasa. :(  So I made up my own version. It's a humble version and not as good but it gets us by.  I spatchcock the chicken.  You cut along the spine on the "bottom" of the chicken and flatten it till it's butterflied. It cooks up faster and easier to handle on the grill.  You can also just use the "beer" can method as well. (place chicken on an opened and half-drunk beer can) Lastly, this recipe requires 2 fancy ingredients that can be had at any Hispanic grocery or Amazon.  Huacatay and Aji Amarillo.  If you are lucky to get em fresh, great! And no mint is NOT a sub. it's more of a coriander.  If you can't find the exact ones, buy the jarred.

Marinade for the chicken:

• 2 cloves of garlic, minced
• 1 tbsp of cumin
• 3 tbsp of olive oil
• 1 tbsp of paprika
• 1 tsp of oregano
• 1 tsp of pepper
• 1 tbsp of soy sauce
• 1 tbsp of brown sugar
• Juice of a lemon

Criollo:

• 1 thinly sliced red onion (use mandolin if you have it)
• Juice of a lime
• 2 tbsp of olive oil
• Salt/Pepper to taste (about 1/2 tsp of each)

Green Sauce:

• 1 cup of cilantro
• 1 jalapeno, seeded if you don't want it as hot
• 2 garlic cloves
• 1 tbsp of olive oil
• Juice of one lime
• salt/pepper to taste (about 1/2 tsp of each)
• 1 tbsp of aji amarillo
• 1 tbsp of Huacatay aka Peruvian Black Mint
• 1/3 cup of mayo (yes mayo)

Yellow Sauce:

• 4 tbsp of aji amarillo
• 2 green onions/scallions
• 1/2 cup of mayo
• 1/4 cup of sour cream (or mexican crema)
• 1/4 cup of feta cheese or fresh white cheese
• Juice of one lime
• Salt/Pepper to taste (cheese is salty so taste first)

Marinate chicken overnight if possible. Make the sides while it's marinating. Place all the ingredients of the crillo into an airtight container and shake.  Set in fridge and turn it over a few times if you can remember so it thoroughly marinates.

Add the green sauce into a vitamix/bullet/food processer and puree.  Pour into airtight container and chill.  Same with the yellow sauce. 

Next day, (or hours later), grill or roast in oven till done.  Serve the chicken with the Peruvian Fried rice (chaufa), yuca fries or plaintains and sauces/criollo.

Vietnamese Caramelised MincedGround Meat

This is NO way authentic but just easy and delish.  I put in "meat" because you can use any type of ground meat like pork, chicken, lamb, veal or beef etc. 

• 1 lb of meat your choice, lean as possible. 
• 1 onion, chopped bite-sized to diced. (your preference)
• 2-3 garlic cloves, chopped/diced
• 1 inch of ginger, grated or diced finely
• 1-2 tsp skinny chilis, like bird eye, cayenne or your favorite hot sauce!
• 1/4 cup of brown sugar
• 1 tbsp of fish sauce, currently love red goat brand
• 1 tbsp of soy sauce, or aminos.
• 3-4 green onions/scallions, chopped finely for garnish 

In a large skillet, combine meat and onion over medium-high heat.  If there's not enough fat in the meat to keep it from sticking, add a touch of oil.  Cook till browned all over, add garlic and ginger.  Cook for another minute.  While that is cooking, whisk the chili, sugar, fish sauce and soy in a ramekin/small bowl.  Then add to the meat mixture.  Stir through and cover for 3 minutes or so.  Then take lid off and let it evaporate completely stirring frequently.  Once all the liquid is absorbed, take off heat and top with chopped green onions.  You can serve this over rice or with butter lettuce leaves.

Tres Leche Cake

There are a LOT of variations of this recipe.  And guess what? This is my version.  This cake is requested on every family birthday and eaten in less than 48 hours.  It's simple but does require at least 8 hours of refrigeration.  It's best overnight before being consumed.  A lot of recipes calls for a certain time such as marinating etc.  But this cake actually NEEDS this time to be delish.  And don't sub for the canned milks. You need them as well. It's the main flavor of this cake.

• 5 eggs-Separated into 2 bowls-one for yolks and other for whites
• 1 Cup of AP flour
• 1 1/2 Tsp of Baking Powder
• 1/2 Tsp Salt
• 1 Cup of Sugar-divided into 3/4 cup and 1/4 cup
• 1/3 Cup of milk
• 1 Tsp of vanilla
• 1 can of condensed milk
• 1 bigger can of evaporated milk
• 1 Cup of heavy whipping cream (more if you like a milky cake, see below)
• 3 Tbsp of powdered sugar
• 1 tsp of vanilla
• Raspberries or strawberries for decoration

Preheat oven to 350.  Grease and flour a 9x13 pan.

You already have your 2 bowls with the eggs separated into them.  Get a small mixing bowl and whisk till fluffy the flour, baking powder, and salt.  Set aside.

Get the bowl with the yolks, add the 3/4 cup of sugar.  Beat till smooth and shiny.  It will be a sunny yellow too.  Whisk in the flour mixture. Set aside.

Get the bowl with the whites, beat in the 1/4 cup of sugar till peaks form.  Fold into the yolk/flour mixture careful not to deflate.  It's okay if there's ribbons of whites throughout the mix.  

Scrape into pan and smooth it level softly.  Bake in preheated oven for 25-35 minutes. (if you use glass it's longer, metal is less time)  It should be golden and come clean with a toothpick or butter knife.

While it's baking, in a small bowl (or reuse the flour bowl!) whisk together the evaporated milk and condensed milk well.  If you like a "milkier" cake, add 1/3 cup of whipping cream. (I do!)

When cake is done baking, poke holes all over the top with the handle of a wooden spoon.  Pour milk mixture all over it.  If it puddles, don't worry, it will absorb.  Let cool and cover tightly and put in fridge to chill. Minimum 8 hours, best overnight.

Just before serving, whip the one cup of cream with powder sugar and vanilla till fluffy soft peaks form.  Top cake with frosting.  Decorate with berries of choice.  We do the initial of the birthday person's name.  Serve.