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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SALADS

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.
DESSERTS

(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!

 

 

SALADS

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.

DESSERTS

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.

BANANA TRIPLE BERRY ALMOND CHOCOLATE CHIP CUPCAKES

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

BANANA TRIPLE BERRY ALMOND CHOCOLATE CHIP CUPCAKES WITH TOPPINGS

10. Enjoy!

VARIETY OF BANANA TRIPLE BERRY ALMOND CHOCOLATE CHIP CUPCAKES