CHINESE FOOD, DESSERTS, FUSION FOOD, VEGETARIAN FOOD

PROSPERITY CUPCAKES RECIPE


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yields 15 cupcakes

INGREDIENTS:

  • 2 sticks South Word Brand Brown Candy (made of cane sugar and water)
  • 2 Styrofoam cups of cold water
  • 2 lbs. Thailand Rice Flour
  • 2 teaspoons Davis Double Acting Baking Powder
  • Additional cups of cold water

PREPARATION:

  1. Mix brown candy and cold water together. Heat this brown candy mixture on high heat for 8 to 9 minutes.  Turn off stove. Let it cool. IMG_1996
  2. Slowly add the rice flour into some of this brown candy mixture. Stir until this rice flour mixture has an evenly smooth appearance. For smoother texture, a strainer could be used to filter out remaining clumps. Keep remaining brown candy mixture for later use.IMG_1999    IMG_2001
  3. Mix two teaspoons of Davis Double Acting Baking Powder and remaining brown candy mixture together.

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4. Add this baking powder mixture to rice flour mixture. Stir until one long thin strand part of this final mixture could be lifted.

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5. Meanwhile put steam rack into wok. Add a round aluminum foil pan on top of steam rack. Add enough water into the wok until cold water reaches bottom of aluminum foil pan. Heat wok water on high heat until water boils.

6. Line cup cake holders with foil baking cups.

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7. Fill foil baking cups with final mixture to almost maximum capacity of the foil baking cups.

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8. When water starts to boil, put cup cake holders with final mixture in foil baking cups on top of aluminum foil pan. Put wok cover on top of wok. Heat final mixture on high heat for 20 to 25 minutes.

9. Stick toothpick in the center of Prosperity Cupcakes. If toothpick comes out clean, it is ready.

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10. Let Prosperity Cupcakes harden.

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CHINESE FOOD, FUSION FOOD

COFFEE TEA EGGS RECIPE


INGREDIENTS:

  • 4 extra large eggs
  • sufficient water for eggs’ surfaces coverage
  • 4 teaspoons French roast coffee
  • 2 Lipton tea bags
  • 3 tablespoons Tie Guan Yin tea leaves
  • 10 tablespoons dark soy sauce
  • 6 tablespoons light soy sauce
  • 1.5 teaspoons sugar
  • 3 tablespoons Longjing tea leaves

 

PREPARATION:

1. Place eggs into a pot of water. Boil eggs on medium-high heat for 15 minutes.

2. Discard water. Allow eggs to rest in pot and decrease in temperature. Clean eggs with cold water.

3. Using a fork’s end, crack eggs. For presentation and flavoring purposes, make lots of cracks in them.

4. In a pot of water, add coffee, tea bags, Tie Guan Yin tea leaves, 3 tablespoons of dark soy sauce, 2 tablespoons of light soy sauce, and sugar. Boil on low heat for 2 hours and 30 minutes. Due to evaporation, additional water might be necessary.

5. Place eggs into mixture and let it be for 3 hours and 45 minutes. If you prefer subtle flavor and light brown hues, skip steps 6-8.

6. Leave the pot of eggs and mixture in the refrigerator until the following day.

7. Add 7 tablespoons of dark soy sauce, 4 tablespoons of light soy sauce, and Longjing tea leaves. Re-heat on low setting for 2 hours. Again, additional water is required.

8. Allow eggs to sit in mixture for 3 hours.

9. Take eggs out of the pot.

10. Peel eggs’ shells and membranes.

CHINESE FOOD, FUSION FOOD, ITALIAN FOOD

PENNE WITH KUNG PAO CHICKEN, BEEF, AND BROCCOLI RECIPE


INGREDIENTS:

  • Prepared Kung Pao chicken

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  • Prepared penne alla vodka

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  • Prepared broccoli

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  • Prepared beef

  • 1 cap olive oil
  • black peppercorn, grounded
  • 1 rice bowl water
  • Italian bread (Optional)

PREPARATION:

1. Add olive oil into a pan and heat on low-medium.

2. Add penne alla vodka, water, Kung Pao chicken, beef, and broccoli. Mix.

3. Continue cooking for 15-20 minutes.

4. Add black pepper.

5. Serve it with Italian bread (optional).

CHINESE FOOD, DESSERTS, FUSION FOOD, SOUPS

NUTELLA AND PEANUT TANG YUAN RECIPE


INGREDIENTS:

  • 8 oz. glutinous flour

  • Skinless Dry Roasted Peanuts, chopped
  • Peanut Butter
  • 2-3 tablespoons Nutella Hazelnut Spread with Skim Milk & Cocoa
  • Sugar
  • small plastic container 75% full of water
  • 2 drinking cups water
  • 1-1 ½ brown candy pieces or brown sugar

PREPARATION:

1. Add Nutella in pre-filled water container and mix.

2. Pour glutinous flour into a pot. Using one of your hands, slowly add Nutella mixture. Meanwhile, stir the wet flour with a wooden spatula in your other hand. Knead it into a big piece of dough. It should not feel like slime or bread crumbs. If it feels too slimy, then pour additional flour into the pot. If it feels crumby, add water.

3. Take a small chunk of dough and roll it into a caterpillar. Repeat for the rest of the big dough.

4. Break each small chunk of dough into smaller pieces.

5. Roll each of these smaller pieces so that it forms a crater.

6. Using a spoon, add a tiny bit of peanut butter, peanuts, and sugar in the crater. The amount of peanut butter has to be greater than peanuts for that oozing filling effect.

7. Close the openings.

8. Roll them into balls until there are no creases or dents for presentation. If the filling oozes out, it means that you used too much filling; you can cover it up with an additional layer of wet flour and mold them away. Place them on a plate sprinkled with glutinous flour.

9. Add water and brown candy pieces to a separate pot.

10. Add prepared tang yuan. Continue boiling until the tang yuan do a dance on the broth’s surface.

11. Taste the broth. Add additional water and/or brown candy pieces to your liking.

12. Scoop the tang yuan and broth into a serving bowl; it can be served hot or cold.

CHINESE FOOD, FUSION FOOD, SALADS, VEGETARIAN FOOD

ASIAN SESAME SALAD RECIPE


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INGREDIENTS:

  • 2-3 caps distilled white vinegar
  • 2-3 caps olive oil
  • black peppercorn, grounded
  • 2-3 caps sesame oil
  • 1 bowl green leaves (green leaf lettuce, romaine lettuce, baby spinach, radicchio, arugula, and other greens) or bag of ready-to-use spring mix, washed and dried
  • 5-6 grape tomatoes, washed
  • 4-5 baby carrots, washed and chopped
  • sesame seeds (optional)
  • (light) soy sauce (optional)

PREPARATION:

1. Place the green leaves, grape tomatoes, and baby carrots into a large salad bowl. Toss.

2. Pour olive oil, sesame oil, white vinegar, and pepper in a salad dressing bowl. Mix.

3. Toss to coat this dressing in the large salad bowl.

FINE ADDITION:

Sesame seeds and/or a few drops of (light) soy sauce can be added to the salad (optional).