Odd Shaped Fruits and Veggies

Sexy Radish couple

Square shaped watermelons can be found in Japan

Buddha Pears

 

My friend gave this Persimmon that she bought from farmer's market.

Nareepol Tree

I can't believe these are squash that grow in Vietnam...

 

Real lady carrot

copycat carrot

When potato wants to be sexy...

Creative Shapes from Meishij

Believe it or not...this was carved from a water melon...

This dress is made from eggplant...

And this dress is made from Green Onion...

      

Mini Crabcake Cups

If you like Cream Cheese Wonton with Crab meat, you will love this mini Crab Pies. They are baked, not fried.

Ingredients for Filling:

• 1 package (8 oz.) cream cheese, soften
• 1 egg
• 1/4 cup sour cream
• 2 Tbsp. mayo
• 8 oz. imitation crab meat, break into small pcs
• Salt, ground black pepper, cayenne pepper to your taste

Other ingredients:

• 1 package of Pie Crust (including 2 rolls), at room temperature
• 1 cup Panko
• 1/2 cup Parmesan Cheese
• 4 Tbsp. Butter, melted

Easy to make...

1. In a medium mixing bowl, beat cream cheese with an electric mixture until smooth. Add egg, sour cream and mayo, mix until blend together. Fold in crab meat and other seasoning. Mix well together and set aside in the refrigerator while preparing the crust.
2. Spray 2 12-count muffin pan with non-stick cooking oil. Open the pie crust rolls and lay on a cutting board. Use a biscuit cutter to cut out 24 round pcs that will find inside the each muffin cups. Lightly press the crust down on the bottom of muffin pan.
3. Preheat oven to 350 degrees F. Combine Panko, Parmesan cheese and melted butter with a fork together in a small mixing bowl.
4. Fill each pie cups with about 1 Tbsp. of filling that made earlier. Sprinkle about 1 tsp. panko mixture over the filling mixture.
5. Bake 20 minutes or until golden brown.

Extra note: this is my 100th post! I can't believe it was not hard to get here...like the old saying...never give up!

Tomato-Sun-Rice

One of my favorite childhood quick meals that my mother made for me...easy, quick, not expensive, and health. Mom's cooking always the BEST!

Simple ingredients...

• 3 eggs
• 2 large tomatoes, cut into bite sizes
• 2 Tbsp. cooking oil
• 2 Tbsp. sugar (use less sugar if prefer a little sour)
• 1 tsp. salt (add more if prefer bold taste)
• 1 tsp. cornstarch, dissolve with 1 Tbsp. cold water

Easy to make...

1. Heat cooking oil in a medium saucepan on high. Scramble the eggs until just cooked.
2. Add tomatoes and stir. Add sugar and salt, stir until tomatoes just turn soft.
3. Add dissolved cornstarch and stir well. Serve with steamed rice.

Orange Zest Cookies

This is one of the must-try cookie recipe. I adopted from Keyingredient.com Orange Creamsickle Cookies' recipe. Orange zest makes the big different from other cookies...smell and taste the fresh orange.

Preheat oven to 375 degrees F.

In a small bowl, combine...

• 2 1/2 cups flour
• 1 tsp. baking soda
• 1/2 tsp. salt

and set aside.

In a large bowl, cream...

• 2 sticks (2 cups) softened butter
• 1/2 cup sugar
• 1/2 cup brown sugar

until light and creamy. Beat in...

• 1 large egg
• 1 tsp. vanilla

until smooth. Gradually add flour mixture until just combined. Stir in...

• 2 Tbsp. Orange zest ( from 2 oranges)
• 2 cups white chocolate chips

Drop rounded teaspoonfuls onto ungreased cookies sheets. Don't flatten cookies (it will make them dry).
Bake 8-10 minutes or until golden brown around edges. (Cookies will be plump if overcooked).
Cool for several minutes on cookie sheets before transferring to cooling rack to cool completely.
Store in airtight container.

White Macadamia Fudge

Simple ingredients:

• 3 cups white baking pcs.
• 1 can (14 oz.) sweetened condensed milk
• 1 cup macadamia nuts, chopped
• 1 tsp. vanilla

Easy to make:

1. Spray an 8x8 foil baking pan with no-stick cooking oil. Set aside.
2. In a saucepan, stir baking pcs and condensed milk over low heat just until pcs melt and mixture is smooth. Remove the saucepan from the heat.
3. Stir in nuts and vanilla until blend. Spread evenly in the prepared pan.
4. Chill in the refrigerator about 2 hours or until firm.

Salmon Cake

Inspired by Giada's Salmon Cake recipe on foodnetwork.com

Ingredients:

• 1 pound skinless salmon fillet, cut into small pcs
• Olive oil and cooking wine, for drizzling
• Pinch salt and freshly ground black pepper
• 1 large egg, beaten
• 12 saltine crackers, crushed
• 1/3 cup fresh chopped chives or green onion (optional)
• 1/2 cup frozen corn, thawed
• 2 Tbsp. Dijon mustard
• 5 Tbsp.  mayonnaise
• 1 Tbsp. capers, rinsed and drained
• 1 tablespoon lemon juice
• 2 Tbsp. sun dried tomato in oil, chopped
• 2 cups Panko (Japanese style bread crumbs)
• Cooking oil for pan fry

Make it...

1. In a medium bowl, season chopped salmon with salt, black pepper, cooking wine and olive oil. Set aside for 5 minutes.
2. Add the egg, chives, crushed crackers, corn, mustard, mayonnaise, capers, lemon juice, and sun dried tomato. Mix gently with a spoon until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the Panko and refrigerate for 1 hour.
3. In a large nonstick skillet, heat the oil over medium low heat. Add the patties, cover with the lid and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels.

Taste great as is and you can also eat with your favorite dipping sauces for extra yummy, such as Ranch dressing, mayonnaise, shrimp sauce, or

Easy Ranch Dipping Sauce:

• 1 can (16 oz.) sour cream, chose from regular, less fat or no fat as you like
• 1 package of Ranch Salad Dressing

Mix them together and blend well...and ready to serve.

EXtra: You can use shrimp orcrab instead of salmon, use sweet peas instead of corn. I add some Ranch Dipping sauce in the cake mix and they turn out really tasty, too.

Sponge Cheesecake

Fluffy, soft and light weight cheesecake will melt in your mouth...Mmm...so good!

Crust:

• 1 pkg. Ready-to-Bake Cookie dough (24-count or 12-count, sugar cookie or chocolate chip cookie)

Line a parchment paper on a 8x8-inch baking pan. Flatten the cookie dough on the bottom of the pan. Set aside.

Yellow Ingredients:

• 1 pkg. (8 oz.) Cream Cheese, soften
• 1/2 cup milk
• 4 Tbsp. Butter
• 3 Tbsp. Sugar
• 5 Egg Yolks
• 1/4 cup Cake flour

1. Combine cream cheese, milk, butter and sugar in a metal mixing bowl. Heat over a double boiler on low until mixture turns smooth.
2. Add egg yolks one at a time, whisk until blend and smooth. Remove from the heat and add cake flour and mix until the batter turns smooth. Cool.

White Ingredients:

• 5 Egg white
• 1/3 cup sugar
• 1 tsp. lemon juice

1. In a large mixing bowl, beat egg whites and sugar with an electric mixer on high. Add lemon juice when egg whites start foaming. Continue to beat on high until soft peak (about 5 minutes).
2. Fold 1/3 of white mixture to yellow mixture until smooth. Pour all yellow mixture to the white mixture and fold with a rubber spatula until blend and smooth.
3. Pour over the prepared cookie crust pan.
4. Bake at 300 degrees F for 1 hour. Cool in the refrigerator before cutting.

Watermelon Jello

Not your average store bought Jello, this refreshing watermelon juice dessert is good for hot summers and it looks pretty on your picnic table, too.

Simple Ingredients...

• 1 cup cubed watermelon
• 1 package of unflavored gelatin
• 1/2 cup cold water
• Optional - 2 Tbsp. sugar (if not enough for you)

Easy to make...

1. Lightly spray a plastic container with no-stick cooking oil for easy removal later.
2. Place 1/2 cup cold water in a small saucepan. Sprinkle gelatin over the water and set about 5 minutes. Heat on the stove until just boil. Remove from the heat, whisk until gelatin and sugar melted.
3. In an electric blend, break the cubed watermelon into liquid. Drain the juice into a small bowl with a mesh colander. Pour the gelatin mixture into watermelon juice. Then pour into prepared container.
4. Chill in the refrigerator for few hours until set.

I add Yogurt Jello on the bottom of watermelon jello and become Watermelon Yogurt Jello.

Here are the ingredients for Yogurt Jello:

• 1 can (6 oz.) vanilla yogurt, place in a medium mixing bowl
• 1 package of unflavored gelatin
• 1/2 cup cold water

1. In a small saucepan, sprinkle gelatin over the cold water and set for few minutes until bloom. Heat gelatin water to just boil. Remove from the heat and whisk until gelatin melted. Add into yogurt and mix well. Pour into the prepared container and chill in the refrigerator for few hours until set.
2. Then add chilled watermelon jello mixture on the top. Chill another few hours until set.

Carrot Fried Rice

It's a vegetarian dish and delicious like other meaty fried rice.

Simple Ingredients...

• 2 medium size carrots, shredded
• 2 cups cooked rice
• 1 Tbsp. cooking oil
• 1 Tbsp. crushed dry red chili pepper (if you like it spicy)
• 1 Tbsp. brown sugar
• 1/2 Tbsp. Soy sauce
• Salt, black pepper and garlic powder to your taste

Easy to make...

• In a medium saucepan or wok, heat red chili pepper with cooking oil on high. Add shredded carrots and all other seasonings, stir fry well. Add 1 Tbsp. water if getting dry. Then add cooked rice and stir fry well.

Tips: Don't cook the carrots too long so that carrots are still crunchy.

Yogurt Raisin Cake

Simple ingredients...

• 4 Eggs
• 1/3 cup sugar
• 1 can (6 oz.) vanilla yogurt
• 8 tsp. cooking oil
• 1/3 cup cake flour, sifted
• 1 cup raisins

Easy to make...

1. Preheat oven to 350 degrees F. Line a parchment paper in a regular loaf pan, lightly spray with no-stick cooking oil.
2. In a medium mixing bowl, beat eggs and sugar with an electric mixer for about 5 minutes until batter turns light creamy yellow color. Then, add yogurt, flour and cooking oil, blend well.
3. Pour the batter to the prepared pan, sprinkle the raisins over the top. Raisins will sink to the bottom.
4. Bake 45-55 minutes or until a toothpick comes out clean from the center of the cake.

Egg Souffle

I adopted this recipe from Chinesefood-eye.com

Souffle is a classic French dessert, and eat while hot. I top with some fresh mango and blueberry. Great with a cup of coffee!

Simple ingredients:

• 2 eggs
• 25ml milk (about 2 Tbsp.)
• 2 tsp cake flour
• 4 tsp butter, soften
• 5 tsp white sugar

Make it...

1. Melt butter in a double boiler, whisk together with milk. Combine sifted flour, beat until completely blended. Mix in egg yolks, stir until smooth and thickened. 
2. In another mixing bowl, beat sugar and egg white until it turn from opaque to white and begin to hold soft peaks. Use a rubber spatula, stir together flour mixture and egg mixture up and down until creamy and thick.
3. Preheat oven to 375 degrees F. Generously grease the ramekins and pour the mixture 3/4 full. Bake for 20 minutes, remove from the oven and serve hot! 

Stir Fry Ranch Chicken

Simple Ingredients:

• 6 pieces skinless and boneless thighs, cut into stripes
• 1 yellow onion, sliced
• 2 Tbsp. cooking oil
• 2 cups shredded Head Cabbage
• 1 package Ranch Salad Dressing
• pinch of salt and black pepper to your taste

Easy to make...

1. In a medium non-stick saucepan or wok, heat cooking oil on high and add sliced onion.
2. After onion turn soft, add chicken stripes and brown both sides. Sprinkle half package of Ranch Dressing and stir.
3. Add cabbage and stir. Add the rest of Ranch dressing, salt and black pepper. Stir frequently until cabbage is cooked. Serve with rice or noodle.

Tips:

• Don't add water for bold taste.
• You can use any other vegetables, such as carrot, celery, broccoli, Chinese cabbage, spinach, lettuce, etc.

Yogurt Sponge Cake

You will need...

Egg Yolk Mix:

• 5 egg yolks
• 1/4 cup cooking oil
• 1 can ((6 oz.) vanilla yogurt
• 1/2 cup cake flour
• 1 Tbsp. Cornstarch

Egg White Mix:

• 5 Egg whites
• 1 cup sugar
• pinch of salt

Make it...

1. Preheat over to 300 degrees F. Line a parchment paper on a 8x8 inch baking pan. Place a pan of water on the lower rack in the oven (called water bath).
2. In a medium mixing bowl, mix yogurt and cooking oil with an electric mixer until blend. Add egg yolk one at a time, beat and mix well with each one. Add cake flour and cornstarch, mix with mixer until blend well.
3. In another large mixing bowl, beat egg whites, sugar and salt with an electric mixer on high for about 5 minutes until form peak.
4. Fold in 1/3 of egg white mixture to yolk mixture with a spatula until blend. Then fold in the rest of egg white mixture to yolk mixture. Mix until blend well.
5. Pour the mixture into the prepared baking pan. Bake for 1 hour. Dust with powdered sugar if you prefer.

Slow Cooker Roast

Simple ingredients:

• 2 lb. Beef Tender Roast
• 1 pkg. Ranch salad dressing
• 1 pkg. Italian salad dressing
• 1 pkg. gravy mix
• 1/2 cup brown sugar
• 1/2 cup water
• 1 lb. red skin potatoes

Easy to make...

1. Set a slow cooker on high. Place beef roast fat side down, sprinkle 1/2 pkg. Ranch dressing over the beef. Then add Italian dressing, gravy mix, sugar and water. Simmer for 4 hours.
2. Turn slow cooker on low, add potatoes (cut in large cubes if you use large size potatoes). Sprinkle the rest 1/2 pkg. Ranch dressing over the potatoes. Simmer another 4 hours.

Roast is tender and can be pulled apart with a fork. Serve with rice, noodles, dinner rolls or make pulled beef sandwiches.

Banana Pudding

Adopted from keyingredient.com, submitted by Shannon M.

Ingredients

1	(8 ounce) package cream cheese
1	(14 ounce) can sweetened condensed milk
1	(5 ounce) package instant vanilla pudding mix
3	cups cold milk (I only used 1-2 cup milk)
1	teaspoon vanilla extract
1	(8 ounce) container frozen whipped topping, thawed
4	bananas, sliced
½	(12 ounce) package vanilla wafers

Directions

1.In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
2.Line the bottom of a 9×13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

Tips:

• If you don't make for party, don't mix wafers and banana until you are ready. I store the pudding mixture in a container, use the amount that I need when I ready to eat, so that your banana pudding will always fresh.
• I use the same pudding mixture to mix with cooked sticky rice(glutinous rice), sweet potato and shredded coconut for Rice Pudding...as seen the picture below.

Stir Fry Ramen Noodle

Simple ingredients:

• 2 package Ramen Noodle
• 1 Tbsp. cooking oil
• 1 cup chopped head cabbage (or other leafy vegetables)
• 1/2 cup cooked ham, chicken or beef (or no meat for vegetarian, use scrambled eggs instead)
• Chives, cut into 1-inch long

Easy to make:

1. Cook the noodle as directions on the package. Leave the seasoning package out for later use. Drain the noodle and set aside.
2. In a medium saucepan, heat cooking oil on medium high. Add meat and cabbage, stir fry until the cabbage almost cooked. Add 1 Tbsp. water if necessary. Add the two seasoning packs from the noodle packages and stir. Then add noddles and chives, stir until all seasoning mix well.

Optional: Sprinkle few drops of sesame oil for extra flavor.

Pineapple Jello

Simple ingredients..

• 2 envelops unflavored gelatin
• 1 cup pineapple juice
• 1 cup milk (or coconut milk)
• 1/2 sugar
• 2 Tbsp. cold water

Easy to make...

1. Lightly spray a Wilton's 24 mini bites silicone mold. (or use other containers, such as ice cube tray, baking pan, etc.)
2. In a small bowl, sprinkle 1 envelop of gelatin over 1 Tbsp. cold water and set aside. Meanwhile, microwave 1 cup pineapple juice and 1/4 cup sugar for 2 minutes, (or heat on the stove until boiling). Pour over the gelatin and mix well until gelatin dissolved. Pour into the prepared pan and cool in the refrigerator until set.
3. Make the milk mixture the same way above and set aside to cool. After the pineapple mixture set, pour the milk mixture over the pineapple mixture. Refrigerate until set.

Pineapple Pastry Square 凤梨酥

This is one of the famous Taiwanese dessert - flaky and crisp. Fillings can be substituted with Honeydew, cantaloupe, strawberry, papaya...red bean paste is the easiest filling that you can be bought from Asian stores. 

Ingredients for filling:

• 1/2 fresh pineapple, cubed
• 1 cup brown sugar
• 1/4 cup honey
• 2 Tbsp. butter

Make the filling ahead because it takes some time to make...

1. Grate the cubed pineapple in a blender. Drain the juice out with a mesh strainer. (Pineapple juice can be used to make Pineapple Jell-O).
2. Place all filling ingredients in a large non-stick saucepan and heat to boil. Turn the heat to low and stir frequently. Slowly evaporate the liquid until turn into a soft dough. (it may take up to 1 hour). Set aside to cool.

Ingredients for pastry:

• 1 cup flour (or cake flour)
• 1/4 cup dry milk powder (or dry coffee creamer)
• 1/4 cup Parmesan cheese
• 2 Tbsp. sugar (or powdered sugar)
• 6 Tbsp. butter, soften
• 1 egg
• Pinch of salt

Make it...

1. Mix all dry ingredients - flour, sugar, milk powder and Parmesan cheese - in a medium mixing bowl. Shift if you like smooth texture. Add soften butter and egg, and fold into the dry ingredients with a plastic spatula until become a soft dough. When you touch the dough, it should not sticky on your finger. If the dough is sticky, add 1/8-1/4 cup more flour.
2. Transfer the dough to a cutting board and roll to a thick rope. Evenly divide into 24 pieces. Roll each piece with your hand to a ball and flatten with your palm. Fill about 1/2 Tbsp. Pineapple filling in the center and close the edge, roll to a ball.
3. Place in a Wilton's 24 mini bites silicone mold, flatten lightly to fit the mold. Bake at 350 degree F for 15 minutes. Then set oven to broil to back the top for 1 minutes or until turn golden brown.

 Tips:

• I made little Origami gift bags for special occasions or place in goodies bags.
• The link to the images on how to make it.