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, DESSERTS, VEGETARIAN FOOD

RED BEAN PASTE PANCAKES RECIPE


INGREDIENTS:

  • Red bean paste
  • 1/3 bag of glutinous flour
  • corn oil

PREPARATION:

1. Do steps 2-4 in NUTELLA AND PEANUT TANG YUAN RECIPE.

2. To prevent stickiness, apply flour on hand. Flatten two pieces per pancake. For presentation purposes, you can flatten them with a plate’s bottom as an alternative.

3. Apply red bean paste on one of these pieces.

4. Use the other piece as a cover.

5. Gently press the edges of these pieces together.

6. Set aside in a plate as shown in step 8 of NUTELLA AND PEANUT TANG YUAN RECIPE.

7. Repeat for remaining dough pieces.

8. Meanwhile, pour enough corn oil to cover the pan’s circumference. Heat prepared red bean paste pancakes on low setting. If the pancakes stick together, you can use chopsticks to separate them.

When pancakes turn golden color, it is ready to be served.

CHINESE FOOD, VEGETARIAN FOOD

BOK CHOY SUM RECIPE


INGREDIENTS:

  • cold water filled halfway of a small pot
  • ½ tablespoon of corn oil (optional)
  • 1 pinch of salt
  • ½ teaspoon of chicken starch (optional)
  • ½ pound of bok choy sum; the leaves should not be wilting and discolored. (Tip: If you are feeding a child, senior, or an individual who has difficulty swallowing, you can substitute bok choy sum with some Shanghainese vegetables. These vegetables also do not taste as sweet as bok choy sum.)
  • ½ teaspoon of (light) soy sauce (optional)
  • Lee Kum Kee’s Premium Oyster Flavored Sauce (optional)

PREPARATION:

1. Cut and discard the bok choy sum ends.

2. Break the bok choy sum apart into edible sizes.

3. Wash and clean bok choy sum in cold water.

4. In a pot, boil water on high heat. Add salt and bok choy sum. Stir. Put a lid on the pot and let it continue cooking for 3-5 minutes. If you need it to be soggy, allow additional cooking time.

  • If you prefer smooth textured bok choy sum, add corn oil and stir (optional).
  • If you want flavorful bok choy sum, add chicken starch and/or (light) soy sauce and stir (optional).

5. Test taste. If necessary, add seasoning and/or water to your liking.

6. When the bok choy sum changes to a brilliant green color, drain and serve.

  • If you are a meat lover, bok choy sum goes well with roasted duck over rice or noodles (optional).

FINE ADDITION:

Lay Lee Kum Kee’s Premium Oyster Flavored Sauce on top of the bok choy sum (optional).

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).

CHINESE FOOD, VEGETARIAN FOOD

EGGPLANTS, GREEN PEPPERS, AND POTATOES RECIPE


INGREDIENTS:

  • 3 caps olive oil
  • 1 Chinese or Italian eggplant, washed, leaved, and diagonally cut

~ If you prefer sweeter eggplant, select the Chinese one.
~ If you like crunchier eggplant, consider the Italian one.

  • 1 Idaho potato, peeled, washed, and cut
  • 1 green pepper, halved, seeded, washed, and cut

Tip: If possible, crack the green pepper with your hands; it keeps the green pepper flavor intact as opposed to cutting it with a knife.

  • 1 teaspoon sugar
  • 1 teaspoon salt
  • wet corn starch (1 teaspoon corn starch and 2 tablespoons water, mixed)
  • 2 tablespoons (light) soy sauce

PREPARATION:

Tip: If you are afraid of oil popping in your face or hands, place oil, potatoes, eggplant, and green pepper in the pan before opening fire and/or heat these pieces on low heat. However, heating them on lower levels require longer cooking time.

1. Turn on stove to medium heat. Pour olive oil in a pan.

~ If you prefer extra fried foods, you can use a wok instead of a pan.

2. Add potato, eggplant, and green pepper. Mix.

3. Add salt, sugar, (light) soy sauce, and wet corn starch. Stir and cook for 10-15 minutes.

4. Taste sauce. If necessary, add seasoning or water. Stir.

5. Tip: Stick 1 toothpick in each of these food pieces and pull the toothpick out for each of them. If you can easily poke through it and the toothpick comes out clean, you will know that the pieces are fully cooked. If not, continue cooking until it is ready to be served.