✧Zoe Diamond's Digital Cookbook✧

Tom Kha Soup

Ingredients:

-1 can Thai coconut milk

-1/8th cup thai basil leaves

-1 package enoki mushrooms

-1/2 package firm tofu 

-2/3 cup soy sauce

-2 1/3 cups water

-1 1/2 tsp chili crunch oil

-1 chili pepper flakes

Directions:

Heat coconut milk in a saucepan on medium heat. Add water, soy sauce, chili crunch, chili flakes, enoki mushrooms, and Thai basil. Cover with lid. Cube tofu, then add to soup. Cover with lid, cook for about 10 minutes, then serve.

Sesame Crusted Miso Poached Salmon

Ingredients

-4 cups water

-4.5 tbsp white miso paste 

-.5 lb salmon

-handful white sesame seeds

-1 tsp butter

-.5 tsp chopped green onion

Directions

Heat water in a saucepan. Once boiling, dissolve miso paste in water. Remove skin from salmon, then add to sauce pan. Cook for approximately. two minutes. Once salmon is floating in the miso broth, remove from saucepan. Coat top of salmon in butter, then sesame seeds. Put a skillet on medium heat, then place salmon sesame seed side down in skillet. While cooking, spread other half of tsp of butter on the bottom of the salmon. This will prevent the salmon from being dry. Carefully remove from pan and plate with green onion.

Chicken Teriyaki 

Ingredients:

-.5 lb chicken breast

-3 tbsp soy sauce

-3 tbsp ketchup

-2 tsp sesame oil

-several dashes onion powder

-a few grinds black pepper

-1 sprig green onion

Directions:

Cut chicken breast into small strips and remove any lines of fat (stringy white parts on it). Set aside, then in a small bowl mix sauce by combining soy sauce, ketchup, and sesame oil. Add sauce mixture to a sauce pan on medium heat. Cover until bubbling, then add chicken breast. Stir so chicken is evenly coated, then add onion powder and black pepper. Stir again then cover for about 6 minutes, or until chicken is cooked through (if you are making a larger batch it will take longer to cook). Chop green onion, plate chicken, then top with green onion to garnish. 

Hwachae Bowl

A healthy Korean snack;

Ingredients:

-1 cup soda water

-1.5 cups coconut milk

-1.25 cups coconut smoothie

-1.5 cups green grapes

-1 cup blueberries

-1.5 cups strawberries

-1/4 cup boba

Directions:

Prepare liquid aspect of dish by mixing soda water, coconut milk, and coconut smoothie (I used the Harmless Harvest coconut smoothie, but if you don’t have it, just use 1.25 cups more coconut milk). Next, slice grapes in half, then slice strawberries. Add sliced fruit along with blueberries to coconut milk mixture. I couldn’t find boba to make at my regular supermarket (though you could get it at an asian market) so I bought a can of milk tea that included boba, then strained out the milk tea, then added the 1/4 cup of boba from it to the mixture. Stir fruit and boba in fizzy coconut milk, then enjoy! This dish is super simple, but super satisfying and refreshing :)

Shrimp Tempura Roll

Ingredients:

-1 sheet of roasted seaweed/nori

-280g sushi/sticky rice

-2 pieces frozen shrimp tempura (Trader Joe’s)

-3 slices of avocado

-1 cup water

Directions:

Airfry (or use oven) to prepare frozen shrimp tempura (directions on package state 400 degrees Fahrenheit for 8 minutes). Once the shrimp is ready, cut off the tails. Wrap bamboo sushi mat in plastic, and place sheet of seaweed in the center. Dip hands in water to prevent rice from sticking to fingers, then arrange rice on sushi mat; create a thin layer, starting 1 cm away from the side of seaweed closest to you, and ending 1.5 inches away from the side of seaweed farthest from you. Make sure the rice goes all the way to the left and right sides of the seaweed. Create a small divot in the center of the rice, where you will lay the filling. Line up shrimp tempura and avocado along the divot, with the avocado on the side of the shrimp closer to you. Use bamboo mat to roll sushi; wrap around filling then finish rolling the mat till rolled completely. I recommend serving with soy sauce and wasabi. Enjoy this simplified ‘diy’ sushi method! I’ve made shrimp tempura from scratch, but using frozen shrimp tempura and microwavable sushi rice makes this incredibly fast and easy. Done in under 15 minutes!

Korean Corndog

Ingredients:

-1 cup flour

-1/2 pack crescent roll dough

-1 beef hotdog

-1 mozzarella string cheese

-1 egg

-1 cup panko breadcrumbs

-about 3/4 cup vegetable oil

-ketchup & mustard (garnish)

Directions:

Put a couple pinches of flour on crescent roll dough. Use a rolling pin to roll the dough as thin as possible. Make sure its dimensions fit the length of the hotdog, and its width is wide enough to wrap around hotdog. Cut string cheese in half, and place hotdog in center of dough with each half of string cheese on either side of hotdog. Roll dough over hotdog and string cheese, and pinch center and sides of dough to fully encapsulate hotdog and cheese. Sprinkle flour over the dough that’s encapsulating hotdog, so that it is fully coated in flour. In a small bowl, beat egg to make egg wash. Paint the flour coated corndog with the egg wash. Pour panko breadcrumbs on a plate. Roll corndog in breadcrumbs until it is fully coated. Heat oil in pan on medium heat; the pan should be filled with enough oil to submerge the corndog half way. Cook for about 4 minutes on each of 4 sides (like a rectangular prism), then 2 minutes on each end (use tongs or a spatula with chopsticks to stand it up to cook each end). (Optional) Heat in microwave or toaster oven to cook through extra.

Radish Avocado Salad

Made this for breakfast this morning and it came out delicious so I thought I’d share the recipe. It is very simple so there’s no corresponding video tutorial. 

Ingredients:

-7 radishes 

-1 mini avocado

-3 tbsp soy sauce

-2 tsp rice vinegar

-1 tsp sesame oil

-1 tbsp chili crunch

-lots of white and black sesame seeds

-drizzle kewpie mayo

Directions:

Kouign Amann Dupe

Ingredients:

-canned crescent roll dough

-butter (salted or unsalted)

-granulated sugar

-optional milk chocolate Lindt truffle

Directions: 

Preheat oven to 350 degrees. Prepare a muffin tin by coating the inside of each mold with butter. You can use room temperature butter and your fingers to thoroughly line the inside of the tin. Once it is coated in butter, sprinkle sugar on top of the butter; when it bakes, this combo will create a caramel. Open can of crescent roll dough, and separate triangles. Combine triangles to create as many squares as Kouign Amann you’re making. Cut the dough so that you have symmetrical squares. Place squares in muffin tin with the center at the base and the corners facing up. Place a dime sized ball of butter in the center, then sprinkle sugar on top of it. Sub sugar for half a Lindt truffle if you want a chocolatey kouign amann. Fold corners into the center of the dough, and press them together firmly with your finger. Bake for 13 minutes or until golden brown. De-mold immediately after done baking, or they will stick in the pan because of the caramel coating. I recommend eating them warm out of the oven. The chocolate one is especially good like this because the truffle is melty.

Buldak Chicken with Orange Miso Slaw

Buldak Chicken Ingredients:

-1/2 lb chicken breast

-1/2 tbsp sesame oil

-2 tbsp soy sauce

-2.5 tsp Buldak carbonara hot sauce

-1/3 cup shredded mozzarella cheese

-dash or black sesame seeds (garnish)

Orange Miso Slaw Ingredients:

-1 cup shredded green cabbage

-1 cup shredded purple cabbage

-juice from one orange

-1.5 tsp rice vinegar

-1 tsp soy sauce

-1 tsp sesame oil

-1 tsp white miso paste

-several shakes white sesame seeds

Directions:

Put pan on medium heat and add sesame oil. Cut chicken into cubes and add to pan. Add soy sauce and Buldak sauce. Put lid on until chicken is fully cooked. Remove lid and add mozzarella cheese, then immediately stir cheese into sauce until thoroughly combined. Turn pan to medium high heat to evaporate excess liquid. Cook for about 6 minutes until sauce has thickened. Remove from heat and plate with black sesame seeds to garnish. In a separate bowl, combine shredded cabbages. In another separate, smaller bowl, combine liquids for dressing and microwave for 30 seconds. Heating the dressing will allow you to dissolve the miso paste in it. Stir miso paste into combined, heated dressing, then pour over cabbage. Add lots of white sesame seeds, then toss with slaw and dressing. Plate next to chicken, with an extra dash of white sesame seeds on slaw. Enjoy!

Ahi Avocado Handroll

Ingredients:

-1 sheet nori (seaweed)

-280g sushi rice

-1 mini avocado

-half a pack Trader Joe's smoked ahi tuna

-side sauce:

-2 tbsp soy sauce

-1 tsp wasabi sauce

Directions:

Wrap sushi mat in plastic (I use a large ziplock bag, you can also use plastic wrap. Lay seaweed/nori rough side up on the mat, with the perforated lines perpendicular to you. Arrange sushi rice on the mat, leaving a 1/2 inch of space on the side of the seaweed closest to you, and a 1.25 inch of space on the side farthest from you. Make a small divot in the middle of the rice where you will lay the filling. Arrange ahi and avocado (or filling of your choice) in a strip along the middle of the rice, on the divot. Begin rolling sushi by picking up the mat side closest to you and using it to tuck the seaweed over the filling. Use the mat to continue rolling. Once rolled, cut sushi roll along the middle to create two handrolls. Plate with cup of side sauce, prepared by combining soy sauce with wasabi. Enjoy!

Cheesy Buldak Enoki Mushrooms

Ingredients:

-enoki mushrooms

-1/2 tbsp sesame oil

-1 tbsp soy sauce

-1/2 cup shredded mozzarella cheese

-1.5 tsp buldak carbonara sauce

-tbsp chopped green onion

-dash of black sesame seeds

Directions:

Chop off the root/dirt part of the enoki mushrooms. Put pan (I used a mini wok) on medium heat. Add sesame oil, then mushrooms, then soy sauce. Once mushrooms start to cook, turn pan to high heat to evaporate excess moisture. Add buldak sauce and shredded cheese. Stir until a cohesive sauce combines, coating the mushrooms. Plate, then top with chopped green onions and black sesame seeds to garnish.

Canary/Meeko Melon with Lime

Ingredients:

-canary aka meeko melon

-lime

Directions:

Cut melon in half. Scoop out seeds from each half using a spoon. Since the flesh of the melon is soft, you can continue using the spoon to scoop out the rest of the melon into a bowl. Once you've scooped out your desired portion, squeeze lime juice on top. Enjoy your refreshing snack!

Lemony Radish Salad

Ingredients:

-6 radishes

-3 endives

-1/2 cucumber

-1 mini avocado

-5 artichoke hearts

-handful Italian parsley

-10 olives

-1.5 tbsp olive oil

-2.5 tsp lemon juice

-salt and pepper to taste (I did 8 grinds of each)

Directions:

Start off by chopping up endives, radish, cucumber, avocado, and parsley. Cut artichoke hearts and olives in half. Line all vegetables in salad bowl in rows with parsley in the center (if you like cute presentation). Prepare dressing by mixing olive oil, lemon juice, salt, and pepper in a small bowl. Stir until combined, then drizzle over vegetables to complete dish. 

Chinese Crispy Egg Tofu

Ingredients:

-1 package soon aka egg tofu

-1 cup vegetable oil 

-1 cup cornstarch

-1/8th cup soy sauce

-1 tbsp green onion

-optional wasabi sauce

Directions:

Add oil to skillet and turn to high heat. Cut tofu pack in the center to squeeze the tofu out of the plastic. Once removed, cut tofu into one inch disks. Dredge each piece in corn starch, then fry for about 5 minutes on each side. I find using chopsticks with a spatula is the easiest way to flip them. Once cooked on both sides, remove from pan and place on paper towel to absorb excess oil. Prepare garnish by chopping green onion. Put a dollop of wasabi sauce in the center of each disk, then top with green onion. Serve with side of soy sauce. 

Katsu Wrap

Ingredients

-1 spinach tortilla

-4 chicken nuggets (I used vegan nuggets)

-a handful of lettuce

-1 sprig green onion

-1 mini avocado

-kewpie mayo

-1 tbsp soy sauce

-1 tbsp ketchup

-1 tsp hoisin sauce

Directions:

Bake/airfy chicken nuggets. Chop nuggets, lettuce, avocado, and green onion. Prepare sauce in a small bowl by mixing soy sauce, ketchup, and hoisin sauce. Lay chopped ingredients in tortilla, drizzle kewpie mayo and sauce mixture, then roll tortilla. Roll by folding in left and right sides, then wrap side closest to you around filling and roll like a burrito. 

Airfryer Potato Chips

Ingredients:

-1 russet potato

-olive oil spray

-salt

Directions:

Use a mandolin to thinly slice potato. Arrange potato slices flat and not overlapping, then spray with olive oil spray. I have a fry basket for my airfryer so I was able to spray both sides and cook without flipping. I cooked my chips for about 18 minutes at 400 degrees Fahrenheit. If your airfryer is the type with the drawer that pulls out, you could cook for 9 minutes then flip the chips, spray the other side, then cook for another 9 minutes. Super good with ketchup or chick-fil-a sauce!

Pico de Gallo

Ingredients:

-2 tomatoes

-1/3 a red onion

-1/2 cup cilantro

-1/2 lime

-salt

Directions:

Dice tomatoes. Finely chop red onion and cilantro. Mix together in a bowl, then squeeze lime juice and add several grinds/dashes of salt. Stir together, then serve. I love pico de gallo with chips, or fajitas.