PRICKLY ASH USES RECIPES

Steps:

• Preheat the oven to 350°F (180°C). Butter an 8-9in (20-22cm) springform pan, then sprinkle with maple sugar.
• Toast the acorn flour lightly in a skillet or oven until just beginning to darken—don’t allow it to burn—then set aside to cool. Meanwhile, mix the water, butter, and maple syrup and bring to a boil, then add the toasted acorn flour and cook just until it thickens and a paste forms, then transfer the mixture to a bowl, cover it with cling film, and cool to room temperature.
• Mix the cinnamon, salt, and baking powder.
• In a stand mixer, beat the eggs until light-colored with a whisk, add the vanilla and cinnamon mix, then gradually add the acorn paste.
• Mix until combined, then beat the mixture for another minute or two until you get a fluffy batter.
• Pour the mixture into the prepared pan and bake for 25 to 30 minutes, or until just barely cooked through—if the middle if puffed and upright, it’s overdone and could potentially taste dry. When in doubt, underbake it slightly, as it will continue to cook with the residual heat as it cools. The texture should be smooth, a little reminiscent of a flourless chocolate torte, but with slightly more texture.
• Serve with whipped crème fraiche, whipped cream, or sour cream. The cake will keep, covered and refrigerated, for 3-4 days.

Steps:

• In a large bowl, mix sweet potato starch with 1/2 tablespoon of salt. Crack eggs in. Then slightly add water until the batter can hold shapes for 2-3 seconds and just running. Combine well and set aside for 30 minutes.
• Cut the pork butt into small strips around 3cm wide. Transfer to a bowl and marinate with 1 tablespoon of salt, cooking wine, oyster sauce, white pepper and Sichuan peppercorn.
• Mix the pork strips in.
• Heat oil to 160 to 170 degree C, and slide the pork strips in. Fry for around 3 minutes over medium fire until slightly browned. Transfer out and strain oil.
• Heat oil to 200 degree C (almost smoky), place the fried pork in. Quickly fry for 20 to 30 seconds until golden brown. Serve hot. If you plan a hotter version, you can serve with a dry dip.