How to Make Bacon in Your Own Home

 Total: 2 hrs 10 mins

 Prep: 10 mins
 Cook: 2 hrs
 Curing: 336 hrs
 Servings: 6 to 8 servings
 Yield: 1 to 1 1/2 pounds
Making bacon is easy, inexpensive, and the result is even tastier than store-bought. Beyond that,
there are several reasons to make your own bacon: You get to decide what goes into it (meat
from pastured, organically fed animals) and what doesn't go into it (nitrites, which are added to
most commercial bacon). While you can make bacon without sugar by just using salt, it won't
have a very impressive flavor.
While most commercial bacon in the United States is smoked, bacon and many of its cured-meat
cousins in other countries are cured but not smoked. With bacon, the smoking step is more about
adding flavor than it is about preserving the meat. Smoked or unsmoked? That's up to you.
Since curing meat requires such a specific skill set that without practice can lead to illness, we
highly recommend consulting with an expert to teach you proper techniques. Make sure you are
following the USDA's guidelines for cured and dried meats.
Ingredients
 2 to 3 pounds pork belly
 1/2 cup brown sugar
 3 tablespoons kosher salt (or other coarse, non-iodized salt)
 1 1/4 teaspoons ground black pepper
 Optional: 1/2 teaspoon curing salt
Steps to Make It
Note: Cured bacon can either be smoked (using a couple of different methods) or baked. Both
options are presented below. You do not need to bake and smoke the cured bacon—just one or
the other.
Cure the Bacon
1. Gather the ingredients.
2. Pat the pork belly dry with paper towels.
3. In a small bowl, combine the brown sugar, salt, pepper, and optional curing salt in a small
bowl.
4. Rub the seasoning mixture into all sides of the pork belly using very clean hands. Spend a
couple of minutes massaging the seasoning/curing mixture into the meat.
5. Place the pork belly, along with any leftover curing mixture, into a plastic bag and seal it
shut. Store it lengthwise in the refrigerator for 10 to 14 days, turning the bag over
occasionally. The bacon should be fully cured at this point, with a firm texture and no
soft spots.
6. Rinse the bacon and again pat it thoroughly dry with paper towels. 
7. Cook or smoke the cured bacon.
Cook the Unsmoked and Cured Bacon in the Oven
1. Roast the cured bacon in a 200 F / 93 C oven until the internal temperature reaches 150
F / 66 C. This should take about 2 hours.
 2. Store the bacon in a tightly sealed container or bag in the refrigerator for up to one month
or in the freezer for up to one year.
Smoking Cured Bacon
If you prefer a smoked flavor, choose one of these two methods using a cured but uncooked
bacon.
Using Real Smoke
1. If you have a smoker or want to make a simple smoker, you can use that to smoke your
bacon. Use hickory or applewood shavings for the best flavor. 
2. After rinsing off the cure, place the bacon on a rack and let it dry for 1 to 2 hours to form
a pellicle (sticky surface layer of proteins that forms on the surface of the meat; the
smoke will cling to it, resulting in more flavorful bacon).
3. Smoke the cured, air-dried bacon at approximately 200 F until it reaches an internal
temperature of 150 F / 66 C, which should take between 1 and 2 hours.
Using Liquid Smoke
1. Alternatively, you can "cheat" by using liquid smoke. If you opt for this version, be sure
to buy liquid smoke made from natural (usually hickory) smoke and not one of the harsh-
tasting synthetic versions.
2. Roast the cured bacon in a 200 F / 93 C oven until the internal temperature reaches 150
F / 66 C. This should take about 2 hours.
3. Baste the cured and roasted bacon with the liquid smoke. Use a pastry brush to evenly
coat all sides.
4. Place the bacon on a rack over a pan (to catch any liquid smoke drippings) and air-dry for
30 minutes. Transfer to a tightly sealed container or bag and refrigerate for up to one
month, or freeze for up to one year.
Curing Meat Warning
Curing meat requires specific expertise and failure to cure meat properly may result in sickness
or death. If you have no experience in this area, we advise you to consult an expert to teach you
proper techniques and applications.
Tips
 Nowadays, so few people cure their own bacon or salt pork at home that some butchers
don't carry fresh pork belly. Order yours from a local farm or ask the butcher at your
local supermarket if it is possible for them to order it for you. Pork belly is usually a very
inexpensive cut.
 Once baked or smoked, the bacon can be sliced or cut into chunks for cooking. You can
fry bacon in a skillet, crisp slices in the oven, or even microwave it.
 Once cooked or smoked, cut the bacon into several pieces and then freeze those
individually for the most convenient use later on.
 Don't throw out your bacon grease, and definitely don't pour it down the drain. Use it as
cooking oil to add meaty flavor to savory dishes.
About Nitrates
Most commercial bacon contains nitrates, which are sold to the home cook in blends called
"curing salt" or "Prague powder." Nitrates preserve the bright pink color of the layers of meat in
bacon and other preserved meats, as well as help to eliminate bacteria.
 BAECHU KIMCHI

CHINESE LEAF KIMCHI

Baechu kimchi is the most common of all kimchi varieties and the key component that is
always found in Korean fridges. When you just say ‘kimchi’ this is the type you refer to. At
Arirang batches of kimchi are prepared using twenty kilograms of Chinese leaf every other day.
Korean families often have their own recipe, which of course is the best of them all. You can
also halve the amounts for a smaller batch.

The art of tasting

A good kimchi contains the right amount of salt, but to get it right it’s important to taste the
vegetable after salting. If it’s very salty the vegetable needs rinsing thoroughly. Rinse multiple
times until it tastes just slightly too salty. On the contrary, if the salt level tastes just right it’s
probably under-salted. Adjust by either decreasing or increasing the amount of salt going into the
kimchi paste.

1.   Cut the Chinese leaf in half and place the halves, cut-side up, in a large bowl. Salt the
Chinese leaf layer by layer (not too meticulously).
2.   Pour over water so that the Chinese leaf is covered and place a plate with a weight on top,
or use your kimchi stone, so that the vegetable is completely submerged. Leave to stand for 24
hours at room temperature.
3.   Drain the water and taste a bit of the Chinese leaf, preferably somewhere from the middle.
Rinse the kimchi multiple times in cold water and carefully squeeze the liquid out of the leaves.
4.   Mix together all the ingredients for the kimchi paste.
5.   Mix the Chinese leaf and kimchi paste thoroughly. Lift and pat some paste in between the
leaves.
6.   Roll the Chinese leaf halves together, and place them together tightly but without too much
force, with the cut-side facing up, in a jar or other container with a tight fitting lid. Leave to stand
at room temperature for 24 hours. Transfer to the fridge. The kimchi is ready after 7–10 days and
will last for at least 2 months. Slice the Chinese leaf when serving

One large jar, approx. 5 litres

2 kg Chinese leaf
200 g sea salt

Kimchi paste
150 g gochugaru, Korean chilli powder
300 g finely chopped leek
3 tbsp minced garlic
2 tbsp finely grated ginger
200 g fresh daikon (mooli), shredded
1 tbsp fish sauce
1–2 tbsp salt
1 tbsp granulated sugar
 Italian Sausage For Pizza
Yield: 6
Cooking Time: 25 minutes
List of Ingredients:
•       Black pepper (ground): 1 tsp.
•       Dried parsley: 1 tsp.
•       Italian-style seasoning: 1 tsp.
•       Garlic powder: 1/2 tsp.
•       Red pepper (crushed flakes): 1/8 tsp.
•       Anise seeds (crushed): 3/4 tsp.
•       Paprika: 1/2 tsp.
•       Minced onion (dried): 1/2 tsp.
•       Salt: 2 tsp.
•       Ground pork: 2 pounds
Methods:
Take one small bowl and combine salt, onion flakes, paprika, anise, pepper flakes, garlic
powder, Italian-style seasoning, parsley, and black pepper in this bowl. Mix these ingredients
well. Put pork in one separate bowl and add spice mixture to pork. Mix all ingredients
thoroughly with clean hands.
Put a large skillet over medium heat and sauté seasoned pork for almost 10 minutes to make it
crumbly and well browned.

Italian Seasoning Blend

List of Ingredients:
•       Dried basil: 2 tbsps.
•       Dried oregano: 2 tbsps.
•       Dried rosemary: 2 tbsps.
•       Dried marjoram: 2 tbsps.
•       Dried cilantro: 2 tbsps.
•       Dried thyme: 2 tbsps.
•       Dried savory: 2 tbsps.
•       Red pepper (flakes): 2 tbsps.

Methods:
Add red pepper, savory, thyme, cilantro, marjoram, oregano, basil, and rosemary in one food
processor. Blend all ingredients for almost one minute or more to get desired consistency. You
can secure this mixture in an airtight jar.
 Italian Style Sausage

Yield: 2 pounds
Cooking Time: 10 minutes
List of Ingredients:
•       Black pepper: 1 tsp.
•       Dried parsley: 2 tsp.
•       Italian seasoning (dried): 1 1⁄2 tsp.
•       Garlic powder: 1 tsp. (if you want to use fresh garlic, use 2 Tbsp. instead of powder)
•       Red pepper (flakes): 1⁄8 tsp.
•       Anise seed (crushed) of dry fennel seed: 3⁄4 tsp.
•       Paprika: 1⁄2 tsp.
•       Minced onion (dried): 1 tsp.
•       Salt: 2 tsp.
Methods:
Add all ingredients in one bowl and mix them well. You can add this spice blend in brown
meat and ground pork (2 pounds) to one skillet for 10 to 12 minutes. This spice blend is great for
all sausage recipes.
 Quick Pizza Dough (30-minute rise)

Make this pizza dough recipe and set it aside while you organize and prep your pizza
toppings. In the time it takes you to get everything set and preheat your oven or grill, the dough
will have risen and be ready to roll.

• Serves 6 (Makes enough dough for 3 medium pizzas) • Prep Time: 7 minutes, plus
rising • Cook Time: 5 to 10 minutes per pizza
3 cups (450 g) all-purpose or “00” flour (see note)
2¼ tsp (1 pkg) instant dry yeast
1 tsp coarse salt
1⅓ cups (330 mL) warm water (105°F/41°C)
¼ cup (60 mL) extra-virgin olive oil
Cornmeal, for dusting
Pizza toppings of your choice (see this page)

1. Measure the flour and yeast into the bowl of a stand mixer fitted with the hook
attachment. Stir for a moment to work in the yeast before adding the salt. Add the water and
olive oil and mix at medium-low speed until smooth and elastic, about 5 minutes. (If mixing by
hand, measure the ingredients as above into a large bowl and stir with a wooden spoon until it
becomes too difficult, then turn the dough out onto a lightly floured surface and knead by hand
until the dough feels springy and elastic, about 5 minutes.)
2. Place the dough in an ungreased bowl, cover the bowl tightly with plastic wrap and set
aside to rise for 30 minutes. It will almost double in size.
3. Preheat the oven to 500°F (260°C). Place a pizza stone in the oven, or invert a large
baking tray onto a lower rack. Have ready three sheets of parchment paper roughly 14 inches (35
cm) square.
4. Turn the dough out onto a lightly floured work surface and divide it into three pieces.
Shape the pieces into balls and set aside, covered with a tea towel, while you prepare your
toppings.
5. Roll out a piece of dough into a circle or oblong so that it is about ⅛ inch (3 mm) thick
(and 12 inches/30 cm across, if a circle). Dust a sheet of parchment with cornmeal and set the
pizza crust on top, then carefully place it onto an inverted baking tray (to carry it to the oven).
Top the pizza as you wish. Open the oven door and gently slide the pizza-laden parchment from
the tray onto the pizza stone (or heated baking tray) and bake for 5 to 10 minutes, until the crust
is golden brown and the cheese is fully melted.
6. Open the oven door (watch for steam!) and gently slide the cooked pizza and
parchment off the pizza stone (or baking tray) onto a cutting board. Close the oven door but
leave the heat on. Carefully slide the parchment out from under the pizza and slice to serve hot.
Repeat with the remaining pizzas.
 Chocolate Chip Cookies

This is my all-time favourite chocolate chip cookie recipe, and a section of a cookbook
devoted to chocolate chips needs this recipe as its cornerstone. If you want a starting point to
kick off a new baking ritual or jump into baking with kids, this recipe is the one.
• Makes about 2½ dozen cookies • Prep Time: 10 minutes, plus chilling • Cook Time: 15
to 17 minutes
½ cup (115 g) unsalted butter, room temperature, or virgin coconut oil
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, room temperature, or 2 Tbsp (30 mL) flax eggs
1 tsp vanilla extract
1¼ cups (185 g) all-purpose flour
1 Tbsp (8 g) cornstarch
½ tsp fine salt
1½ cups (260 g) regular or vegan-friendly semisweet chocolate chips
1 cup (100 g) lightly toasted chopped pecans (optional)

1. Cream the butter (or melted and unmelted coconut oil) with the brown sugar and
granulated sugar well by hand. Beat in the egg (or flax eggs) and vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add the dry
ingredients to the butter mixture and stir until blended. Stir in the chocolate chips and pecans, if
using.
3. Line a baking tray with parchment paper. Using a small ice cream scoop or a
tablespoon, scoop spoonfuls of dough (about 2 Tbsp/30 mL), shape them into a ball and place
them on the baking tray or a plate. Chill for at least an hour. (Once chilled, the cookies can be
frozen for baking later.) Chilling the cookie dough helps prevent the cookies from spreading too
thinly. If you are too impatient to do this step, see the note below.
4. Preheat the oven to 325°F (160°C). Line a second baking tray with parchment paper.
Before baking, arrange the chilled cookies on the baking trays, leaving 3 inches (7.5 cm)
between the cookies. (If baking from frozen, arrange the cookies on the baking trays and let them
thaw for 20 minutes at room temperature before baking.) Bake for 15 to 17 minutes, until
browned around the edges.
5. Cool the cookies on the baking tray. They can be stored in an airtight container at room
temperature for up to 3 days.

• For a vegan option, use the same measure of coconut oil in place of butter. The oil is firmer at
room temperature, so melt half of it for easier blending. Replace the egg with 2 Tbsp (16 g)
ground flaxseed soaked for 2 minutes in 3 Tbsp (45 mL) water.
• Adding cornstarch to the dough keeps the cookies soft in the centre because it holds moisture.
It’s a trick I learned when making a pavlova, and it works just as well with cookies. Voila, my
“signature” was created.
• For unchilled dough, increase the oven temperature to 375°F (190°C) and bake the cookies for
10 to 12 minutes. The shell of the cookie will set faster—just keep an eye on the bottoms, which
brown faster at a higher temperature.

Cream Puffs
 If you’re getting adventurous in the kitchen, then reaching for classic French recipes is a
must. A cream puff is a version of a French profiterole, a choux paste shell filled with a custard.
These puffs are quite large, so rather than using a regular pastry cream that would ooze out after
the first bite, I fill them with diplomat cream, a pastry cream set with gelatin and kept light by
folding in whipped cream before it is used. Best of all, picking up this giant, airy delight and
taking the first bite will make you feel like a kid again.

Makes 24 large cream puffs • Prep Time: 1 hour, plus cooling and setting • Cook Time:
40 minutes
DIPLOMAT CREAM:
1 Tbsp (7 g) gelatin powder
⅔ cup (140 g) granulated sugar
¼ cup (30 g) cornstarch
2 cups (500 mL) 2% milk
6 large egg yolks
¼ cup (60 g) unsalted butter, cut in pieces
2 tsp vanilla extract
1 cup (250 mL) whipping cream
PUFFS:
¾ cup (175 mL) 2% milk
¾ cup (175 mL) water
½ cup + 2 Tbsp (145 g) unsalted butter
2 tsp granulated sugar
½ tsp fine salt
1⅔ cups (250 g) all-purpose flour, sifted
5 large eggs, room temperature (divided)
1 egg, well whisked, for brushing
Icing sugar, for dusting
Sprinkles, for dipping
CHOCOLATE GLAZE:
4 oz (120 g) bittersweet couverture/baking chocolate, chopped
¼ cup (60 g) unsalted butter
1 Tbsp (15 mL) corn syrup
VANILLA GLAZE:
1½ cups (195 g) icing sugar, sifted
3 Tbsp (45 mL) 2% milk
1 tsp vanilla extract
1½ Tbsp (22 g) unsalted butter, melted

1. For the diplomat cream, stir the gelatin powder with 2 Tbsp (30 mL) cold water in a
small dish and set aside.
2. Whisk the sugar and cornstarch together in a large saucepan and whisk in the milk,
followed by the egg yolks. Place the butter and vanilla in a medium heatproof bowl with a
strainer placed on top.
3. Bring the milk mixture to a full simmer at just above medium heat while whisking
constantly (but not vigorously), until it begins to bubble and is very thick, about 10 minutes.
Pour the custard through the strainer, using the whisk to push it through, and then whisk the
custard in the bowl until the butter has melted. Whisk in the gelatin until it has melted. Cover the
custard with a piece of plastic wrap placed directly on its surface and let cool on the counter until
it reaches room temperature or just slightly warmer, about 90 minutes.
4. Using a whisk, electric beaters or a stand mixer fitted with the whip attachment, whip
the cream until it holds a soft peak when the beaters or whisk is lifted. Add all at once to the
cooled custard and fold in until fully incorporated. Cover and chill the diplomat cream until set,
at least 2 hours. The cream can also be made a day ahead.
5. For the puffs, preheat the oven to 400°F (200°C) and line two baking trays with
parchment paper. Bring the milk, water, butter, sugar and salt to a full simmer over medium-high
heat. Reduce the heat to low and stir in the flour with a wooden spoon, stirring vigorously until
the dough “cleans” the sides of the pot (no longer sticks). Scrape this mixture into a large bowl
and use electric beaters or a stand mixer fitted with the paddle attachment to beat at medium
speed for a minute or two to cool it a little.
6. Break two whole eggs into a small dish and whisk them just to blend a little. Add to
the flour mixture while beating at medium speed and mix until blended. Add the remaining three
whole eggs one at a time and mix well after each addition.
7. Spoon the paste into a large piping bag fitted with a large star tip. Pipe the paste in a
spiral shape about 2 inches (5 cm) across the base and then spiral up. Leave 2 inches (5 cm)
between each puff to allow for expansion. If your puffs have a point on top from when you lifted
the piping bag, dip your finger in water and pat it down. Brush the puffs with the whisked egg
and bake for about 30 minutes, until a rich golden brown.
8. Tip the puffs onto a cooling rack to cool completely before filling. They can be baked
a day ahead and wrapped, or can be frozen and thawed on the counter before filling.
9. For the chocolate glaze, place the chocolate, butter and corn syrup in a metal bowl and
set over a pot of barely simmering water, stirring until melted. Remove the bowl from the heat.
10. For the vanilla glaze, whisk the icing sugar, milk and vanilla together until smooth,
and then stir in the melted butter.
11. Spoon the diplomat cream into a piping bag fitted with a medium plain tip (or a
doughnut tip, if you have one). Insert the tip into the bottom or side of a puff (often there is a
little seam, edge or weak point where the tip inserts easily) and pipe in the filling until you feel
resistance. Continue with the remaining cream puffs.
12. Dust with icing sugar and chill until ready to serve, or glaze them and add sprinkles if
you wish. The cream puffs will keep in an airtight container in the fridge for up to 3 days.

Easy Buchi Recipe

Ingredients  
  1-1/3 cup water
 ¾ cup brown sugar
 3 cups glutinous rice flour
 1 cup sesame seeds
 oil for deep frying
 For the Mung Bean Filling
 1 cup peeled split mung beans
 ½ cup sugar
 water

Instructions
 
1. In a pot over medium heat, bring the ¾ cup water to a boil. Remove from heat and
transfer to a bowl. Add brown sugar and stir until dissolved. Allow to slightly cool.
2. In a big bowl, place flour. Make a well in the center and pour half of the sugar water.
With a spatula, stir to moisten flour. Add the rest of the water and using hands, continue
to combine until dough forms. To check for the right consistency, pinch a small piece of
dough and flatten with your fingers. It the dough breaks and falls apart, add more water in
1 tablespoon increments as needed. The dough should feel wet but not overly sticky.
3. Divide the dough into uniform portions. Using palm of hands, roll each portion into 2-
inch size balls. Continue to roll until ball is smooth and without cracks. Place in a single
layer on a platter and repeat with remaining dough. Cover with plastic film until ready to
use.
4. Using fingers, flatten each dough ball into a sphere of about ¼ inch thick and 4-inch
diameter. Place one tablespoon mung bean filling in the center and gather edges of dough
around filling. Pinch dough together to completely seal and using palm of hands, roll
repeatedly into a smooth ball with no cracks or openings. Gently dip balls in a bowl of
water until just moistened (you can also use a spray bottle filled with water to lightly
spray balls). Gently roll moistened balls in sesame seeds until fully coated, pressing
lightly to make sure seeds adhere well to dough. Repeat with remaining dough and
filling.
5. In a pot over medium heat, heat about 3-inch deep oil to about 350 F. Make sure oil is
deep enough to fully submerge balls. Gently lower balls into oil and deep-fry for about 6
to 7 minutes or until golden brown and begins to float to top. Do not overcrowd pot.
Leave enough room to be able to regularly turn buchi during frying to ensure even
browning. Remove from pot and drain on a wire rack set over a baking sheet.
6. For the Mung Bean Filling
7. Rinse beans with cold water. In a pot over medium heat, combine beans and about 2 cups
water. Bring to a boil. Lower heat, cover and cook for about 20 to 30 minutes or until
tender. Remove from heat. In a blender or a mortar and pestle, process beans until
smooth. Add sugar and stir until combined.
8. In a non-stick pan over medium-low heat, add mung bean mixture. Cook, stirring
regularly and mashing with back of spoon, until liquid is absorbed and mixture turns into
a thick paste. Remove from heat and allow to cool.
 Kirkland Old Fashioned Chocolate Chip Cookies

¾ cup butter, softened

½ cup granulated sugar
1 cup light brown sugar, packed
2 large eggs
1 tbsp. vanilla extract
1 tsp. baking soda
½ tsp. salt
2 cups all-purpose flour
2 cups Kirkland Signature Chocolate Chips
1 cup chopped nuts (optional)

Preheat oven to 375F

Combine butter, sugar and brown sugar in a medium-size bowl. Blend with mixer
until Smooth. Add eggs and vanilla extract. Mix thoroughly with an electric mixer on medium
speed. Add baking soda and salt. Slowly add flour until thoroughly blended. Fold in Kirkland
Signature Chocolate Chip and chopped nuts (optional) with a spatula.

Drop by spoonfuls onto ungreased baking sheets. Bake at 375F for 12 minutes or
desired doneness.

Yields about 45 cookies.

Hint: for easy clean up use parchment paper to line your baking sheet.
 Kutchinta

2 cups Cassava Flour

2 cups All-Purpose Flour
4 cups pandan water
1 tbsp. lye water
2 tbsp atchuete water
3 cups brown sugar

Mix together cassava flour, brown sugar and all-purpose flour in a bowl. Add
the pandan water, lye water, achuete water. Blend until totally combine. Strain the mixture to get
rid of lumps. Put in a mold that brushed with oil. Steam for 30 minutes or until cooked.

Cassava Cake

3 ½ kg. grated cassava

2 cups coconut cream
1 cup coconut milk
1 tbsp. vanilla extract
1 tsp. salt
1 can evaporated milk
2 cups sugar
For Topping:
1 can condensed milk
1 cup coconut cream
1 bar cheese, grated

Preheat oven to 170C

Mix the condense milk, coconut cream and grated cheese in a bowl. Set
aside.
In a separate bowl, mix together the remaing ingredients until well
combined. Put it a 9 inch round pan around 4 pcs or a one piece 9x13 rectangular pan brushed
with butter.
Bake for 1 hour then pour the topping onto the pan then bake for 20 minutes
or until golden brown.