STEAMED TURNIP CAKE RECIPE


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INGREDIENTS:

  • 1 small rice bowl Thailand Rice Flour
  • 3 lbs Chinese turnip, grated and cooked
  • Pork, cooked and chopped
  • 1 Chinese sausage, cooked and sliced
  • 2 teaspoons MSG (optional)
  • 2 teaspoons salt
  • Cold water
  • 4 teaspoons Holland potato starch

PREPARATION:

  1. Pour cooked turnip into a colander. Keep drained water.
  2. Place cooked turnip into a mixing bowl.
  3. Add MSG (optional) into cooked turnip. Stir.
  4. Add salt. Stir.

 

  1. Add rice flour and drained turnip water into cooked turnip.

Do not pour the rice flour and water into cooked turnip all at once; slowly pour a mix of both ingredients into cooked turnip. Stir until cooked turnip thickens.

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  1. Add pork and Chinese sausage; other types of meat could be used as additions/alternatives. Stir.

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  1. Add potato starch. Stir.

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  1. Place entire mixture into a disposable aluminum pan.

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  1. Place a metal steam rack in a wok.
  2. Add water into wok until water level reaches metal steam rack’s top level. Place wok cover over wok.
  3. Heat water until it starts to bubble.

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  1. Place mixture on top of metal steam rack. Place wok cover over wok.

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  1. Let mixture steam for one hour. Make sure the water level is maintained at metal steam rack’s top level throughout the whole steaming process. Add water if needed.
  2. Stick chopsticks into center of steamed turnip cake.

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If chopsticks come out clean, it is ready.

  1. Let steamed turnip cake cool and harden.

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EGG SALAD RECIPE


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yields 1 serving

INGREDIENTS:

  • 1 bowl of vegetables (cilantro, carrots, green cabbage, savoy cabbage, and celery), washed and chopped
  • 2-3 caps olive oil
  • 2-3 caps sesame oil
  • 2 large eggs
  • 1/16 teaspoon salt

PREPARATION:

  1. Place vegetables into a large salad bowl. Toss.
  2. Add sesame oil into the large salad bowl. Toss again.
  3. Put olive oil in a non-stick skillet. Swirl pan for even olive oil distribution on pan’s surface.
  4. Slowly put egg whites and yolks into pan over low to medium heat until one side of egg whites and yolks is almost set. Using a spatula, flip egg over and do the same to the other side of it.
  5. Add salt.
  6. Put mixed vegetables on top of eggs over low heat for 1-2 minutes.
  7. Using a spatula, transfer it to a plate. Serve.

(PEANUT BUTTER) BLACK SESAME ICE POPSICLES RECIPE


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yields 4 servings

INGREDIENTS:

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  • 3 teaspoons of Skippy’s Super Chunk Peanut Butter (optional)
  • 1 pouch of Torto’s Powdered Black Sesame Dessert
  • 2 cups of cold water

PREPARATION:

  1. Boil 2 cups of cold water over medium heat.
  2. Put 1 pouch of Torto’s Powdered Black Sesame Dessert into the pot of boiling water. Stir.

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3. Add 3 teaspoons of peanut butter (optional).

If you are allergic to peanuts, do not add peanut butter.

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4. Stir mixture over low heat.

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5. Remove the mixture from stove. Let it cool down for about 20-25 minutes.

6. Pour mixture into 4 ice popsicle molds. Allow room at the top for ice popsicle handles and ice popsicle expansion. Remove remaining residue found at the top of molds.

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7. Freeze these molds overnight or about 12 hours.

8. Remove the molds from the freezer. Run warm water at the top and bottom of each mold for a few seconds. Hold onto the handle. Pull each ice popsicle up.

If you’re still unable to pull each ice popsicle up, allow it to be as it is at room temperature. Wait and try again.

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9. Enjoy your ice popsicle!

 

 

WHITE ALBACORE CRANBERRY GREEN SALAD RECIPE


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yields 2 servings

INGREDIENTS:

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  • 1/2 can of prepared Bumble Bee Solid White Albacore
  • 1/2 avocado, diced/cubed/mashed
  • 1/2 cucumber, washed, thinly sliced
  • 1 bowl kale, broccoli, brussel sprouts, cabbage, washed and/or torn (for elderly)
  • 1 1/2 cap of Ken’s Light Options Raspberry Walnut dressing
  • 1 cap of dried cranberries
  • 12-14 pieces of cashews (optional)
  • 1 slice of lemon (optional)

PREPARATION:

  1. Place and toss the ingredients in a bowl.

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2. Squeeze lemon slice into salad (optional).

3. Serve.

BANANA TRIPLE BERRY ALMOND CHOCOLATE CHIP CUPCAKES RECIPE


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yields 12 cupcakes

INGREDIENTS:

BANANA TRIPLE BERRY ALMOND CHOCOLATE CHIP CUPCAKES INGREDIENTS

  • ½ cup blueberries, washed
  • ½ cup raspberries, washed
  • ½ cup blackberries, washed
  • 1 banana, peeled and sliced
  • 4 extra large eggs
  • 1 cup all purpose flour
  • ½ cup 1% low fat milk
  • ¼ cup sugar (optional)
  • 1 ¾ teaspoon baking soda
  • 1 cup almonds, sliced
  • ¼ cup chocolate chips
  • 1 salted butter stick
  • fruit jam (optional)
  • frosting (optional)
  • other fruits of your choice, washed and seeded if needed (optional)

PREPARATION:

1. Pre-heat oven to 350°F.

2. Line a muffin tray with 2 baking cups for each cupcake. Butter and flour baking cups.

BUTTERED AND FLOURED TRAY

3. Using a food processor, grind fruits. Add baking soda, almonds, and chocolate chips. Mix.

FRUITS PROCESSED

ADDED BAKING SODA TO FRUITS

ADDED ALMONDS TO FRUITS

ADDED CHOCOLATE CHIPS TO FRUITS

4. Meanwhile, microwave butter in a bowl for 15 seconds.

MELTED BUTTER

Add sugar and mix (optional).

BUTTER AND SUGAR

Transfer this mixture into a larger bowl. Add 1 egg, ¼ cup of flour, ¼ of fruit mix, and 1/8 cup of milk. Mix. Repeat 3 times for remaining ingredients.

MAKING BATTER FOR BANANA TRIPLE BERRY ALMOND CHOCOLATE CHIP CUPCAKES

BANANA TRIPLE BERRY ALMOND CHOCOLATE CHIP CUPCAKES BATTER

5. Fill baking cups with batter.

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6. Bake for 35-40 minutes.

7. Stick toothpick in each cupcake. If toothpick comes out clean, it is ready.

8. After cooling, take cupcakes out of tray.

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9. Remove baking cups from cupcakes. Spread fruit jam, frosting, and fruits on top of cupcakes (optional).

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10. Enjoy!

VARIETY OF BANANA TRIPLE BERRY ALMOND CHOCOLATE CHIP CUPCAKES