TOMATO SOUP RECIPE

INGREDIENTS:

• 2 tomatoes, washed and chopped
• 10 baby carrots, washed and chopped
• 3 celery stalks, washed and chopped
• 1 Idaho potato, peeled, washed, and chopped
• 4-5 pork neck pieces, defrosted, washed, chopped, and cooked (Any pork part will do but I think the shoulder and thigh taste best.)
• 5 tablespoons vodka sauce
• 2 teaspoons chicken starch
• 1/4 teaspoon black pepper, grounded
• 1 teaspoon tomato ketchup
• ~1 small pot of water

PREPARATION:

1. Add tomatoes, carrots, celery, potato, and pork into a pot of water. Heat on medium or high for 10-15 minutes.

2. Add vodka sauce, tomato ketchup, chicken starch, and black pepper.

3. Decrease to low heat and stir while cooking for 45 minutes.

4. Taste to test and add seasoning, if needed.

5. Serve.

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.

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).

PENNE WITH KUNG PAO CHICKEN, BEEF, AND BROCCOLI RECIPE

INGREDIENTS:

• Prepared Kung Pao chicken

• Prepared penne alla vodka

• Prepared broccoli

• 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).

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.