Jap Chae (Korean style noodles)

These clear glass noodles are made from sweet potatoes and can be purchased from Korean or Asian Grocery stores. All ingredients may be cooked separately and take time to make. I made this easy and quick version...and tasty, too.
You may choose any kinds of meat as you like, or just meatless. I used the store bought grilled chicken, or leftover meat from last night dinner. I didn't measure all seasonings exactly with the measurement...just add to the taste as you desire. They taste better when serve warm.

Simple ingredients:

• 1 small bag Korean glass noodles ( made from sweet potato or beans)
• 1 bunch of fresh spinach
• 1 sweet yellow onion, sliced
• 1-2 cups cooked chicken (or other meat)
• 1 medium carrot, shredded
• 1 cup thinly sliced Shitake mushrooms (or other kind of mushrooms)
• 3 Tbsp. light soy sauce
• 1 Tbsp. dark soy sauce
• 3 Tbsp. sesame oil
• other seasonings to add to your taste: salt, ground pepper, garlic powder, sugar, crushed chill pepper, sesame seeds.

Easy to make:

1. Cook the noodles over boiling water in a large pot as directions on the package. When the noodles turn soft and cooked, add spinach. Once spinach turn soft, drain and don't rinse with cold water. Place drained noddles and spinach in a large mixing bowl, mix in soy sauce and sesame oil. Set aside.
2. In a wok, heat 1 Tbsp. cooking oil on high. Add onion, chicken, carrot, and mushrooms, stir-fry until just cooked. Sprinkle salt and ground pepper. Remove from the heat and pour over the noddles.
3. Add sugar and garlic powder, stir and mix all ingredients together until well blend. You may add more seasonings to your taste. Sprinkle sesame seeds over the top and serve.

Easy Popovers

The key to make this easy and quick bread is...do not open the oven door while baking! Others steps are so simple and easy.

Simple ingredients: (make 6 popovers)

• 1 cup milk
• 2 large eggs
• 2 Tbsp. butter, melted
• 1 cup flour
• 1 Tbsp. garlic salt
• 6 tsp. butter for grease the tins

Easy to make:

1. Preheat oven to 450 degrees F. Place about 1 tsp. butter in each popover tins and place in the oven to keep it hot.
2. In a blender, blend all ingredients together until smooth, no lumps, about two minutes.
3. Pour the batter evenly into the hot tins. Bake for 20 minutes. Remember, do not open the oven door while baking!...then, you will have your fluffy big popovers...soft inside and crispy outside.
4. Serve hot or warm.



Easy Shrimp Scampi Bowties

This is one of the easiest semi-cooking meal and take less than 30 minutes to make...delicious!

Simple ingredients:

• 1 box (16 oz.) Bowie pasta
• 1 box frozen shrimp scampi
• 1 package mixed vegetables
• Salt and ground pepper to your taste

Easy to make:

1. Cook the bowties according to the instructions on the box. Set aside.
2. In a large wok or saucepan, heat shrimp scampi and mixed vegetables together until boiling. Do not add any oil or water. Then, add bowties, stir and cook until sauce thickened, salt and pepper to your taste.
3. Sprinkle Parmesan cheese before serving.

The Best Vanilla Marble Cake

This is much better vanilla cake than the store bought box cake mix...light, fluffy, buttery...with Oreo cream cheese marbles...Mmmm... I can't help to have more than one piece.

For Oreo Cream Cheese Marbles:

• 1 package cream cheese (8 oz.)
• 1 egg
• 1/2 cup powdered sugar
• 2 Oreo cookies, crush to crumbs with a food processor

In a small mixing bowl, cream the cream cheese and sugar, add egg, beat until blend and creamy. Fold in Oreo crumbs and set aside.

For the Ultimate vanilla cake:
Dry ingredients:

• 1 3/4 cups cake flour
• 1 cup sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt

Wet ingredients:

• 1 stick butter (1/2 cup), softened
• 2 large eggs
• 1/3 cup sour cream
• 1 Tbsp. vanilla
• 2/3 cup milk

1. Preheat oven to 350 degrees F. Line parchment paper in a 9x13 baking pan for easy remove later.
2. In medium bowl, combine all dry ingredients together. Sift if you like finer texture.
3. In a large mixing bowl, whisk above wet ingredients in order with an electric mixer or stand mixer until well blend. Gradually add dry ingredients to the wet ingredients while whisking. Beat on medium speed until smooth. The batter will be liquid and that's supposed to be that way.
4. Pour the batter into the prepared baking pan. Drop spoon full of Vanilla Marbles over the batter about 1-inch apart. Use a small knife to line through the batter and create marble look. Bake for 25-30 minutes until a toothpick comes out of center clean.
5. Cool in the refrigerator for at least an hour before cutting.

* You may make it cupcake style by using muffin pan. Place the vanilla marbles in between of the vanilla cake batter. Bake about 15-20 minutes. They can be topped with cream cheese toppings, or other decorations.

Honey Wheat Cookies

A healthier cookie to satisfy your sweet cravings...

Simple ingredients:

• 2 sticks butter, softened (or substitute with 1 cup of other less fat oil)
• 1/2 cup honey
• 1 cup light brown sugar (reduce to 3/4 cup for less sweet)
• 1/2 tsp. salt
• 2 tsp. vanilla
• 2 eggs
• 2 1/2 cups whole wheat flour
• 1/2 tsp. baking soda

Optional:

• 1 cup chocolate chips (any combination)
• 1 cup chopped nuts (any combination)

Easy to make:

1. Preheat oven to 350 degrees F. Line parchment paper on a large cookie sheet.
2. In a large mixing bowl, cream the butter, honey and brown sugar together with an electric mixer. Then, add salt, vanilla and eggs, mix until just blend. Gradually add wheat flour and baking soda, mix until just blend. Fold in chocolate chips and nuts, mix until no dry flour remains.
3. Scoop the batter with a small cookie scooper, place balls approximately 2-inches apart on the cookie sheet.
4. Bake 10-12 minutes until golden brown. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Coconut Bread Cups 椰丝面包

Simple ingredients:

• 1 1/3 cup flour
• 1/3 cup sugar
• 1/2 cup milk, at room temperature
• 1 egg
• 1 tsp. active yeast
• 2 Tbsp. butter, softened

Easy to make:

1. Mix all above ingredients together and knead to a dough. Cover and place at warm area in the kitchen, let raise to double the size. It may take about few hours.
2. Then, press the air out and cut into 8 pieces. Place some dry flour on the board and your hands. Knead again to smooth doughs. Cover with a plastic wrap and let set for 15-20 minutes.
3. Preheat oven to 350 degrees F. Line 8 cupcake liners in the muffin pan.
4. Brush with egg, then dip some shredded sweeten coconut. Place in the muffin pan, bake for 25 minutes until golden brown.

Meatless Gyoza 素蒸饺

Simple Ingredients:

• 3 eggs, scrambled and cut into small pieces
• 1 bundle fresh spinach
• 1 fresh carrot, shredded
• 1 tsp. Chicken Bouillon powder
• salt and sesame oil to your taste
• 1 package of Gyoza wrappers ( I used the Canton style in this picture)

Easy to make:

1. In a large pot, dip spinach in boiling water until just turn soft. Rinse with cold water right away to stop the cooking process and maintain the spinach in pretty green color. Squeeze out the extra water, cut into small pieces.
2. In a medium mixing bowl, mix all ingredients (except wrappers) together with a fork or chopsticks to your desired taste.
3. Fill each wrapper with 1/2 Tbsp. of filling in the center. Brush small amount of water on the edge and seal both edges together tight. Complete with the rest of fillings and wrappers.
4. They can be streamed over boiling water for 5 minutes, or boil in hot water, or pan fried to make potsticks.

Apple-Carrot Supper Drink

This Fruit+veggie supper drink is rich in vitamins, fiber and other healthy minerals. For long time consume on daily basis, it will help you to lose weight, prevent cancer, give you radiance and smooth skin, reduce pimples, clean your immune and digesting system, lower your blood pressure, cholesterol and fat, etc.

I made three 8 oz. glasses of drink with my ingredients below. It's up to you how thick the drink you prefer. Keep the skin from carrot and apple and they are rich in fiber. Just wash and clean them before making the drink. You will get more nutrition from the cooked carrots and with a little oil. They can be cooked in advance to cool if you like a cold drink.Don't filter the drink. Drink or eat all in the drinks.

It's optional to add more juice or water to make it lighter. I like to add no-sugar added apple juice to lighten a little so that will give a little sour taste to my drink. You may substituted with carrot juice or vegetable juice. I didn't measure how much I added. I just add until the way I like it. Using fresh apples and carrots are much better then canned or frozen. Make it daily for fresh taste.

Using NutriBullet to make this drink to get more nutrition of it...Just add some spring water, not juice...for less sugar drink, but it is sweet enough. This machine is better then the blender and juicer.

Simple ingredients:

• 1 Apple, medium size (any kind of apple)
• 2 carrots, medium, cut into Small pieces
• no-sugar added apple juice (or carrot juice, vegetable juice)
• few drops of olive oil

Easy to make:

1. Take the apple core out and cut into small pieces.
2. Microwave carrots on high for 3 minutes until soft and cooked. Drizzle few drops of olive oil.
3. Place apple and carrot in a blender. Add some apple juice and mix until turn to a smooth drink.

Tips:

• For high blood pressure, mix carrots+apple+celery (2:1:1 ratio by cups).
• For high cholesterol, mix carrots+apple+onion (2:1:1 ratio by cups).
• For pimple skin, mix carrots+apple+burdock (2:1:1 ratio by cups).

I use a Juicer machine to make a smooth and pure veggie+fruit juice. The ingredients may be chosen from: carrot, apple, pear, grapes, celery, lemon, oranges, cucumber, bell pepper, tomato, even sweet potato. The pulp after juicing can be added in my recipes for Lumipa, pot stickers or steamed dumplings...nothing to waste :)

You may also use the extra pulp to make Veggie Crackers...just add to the King Arthur Floor's Crunchy Cracker recipe to have your homemade fresh veggie crackers.

Almond Puff Sticks

For Crunchy cookie bottoms:

• Use my Baked Curry Gyoza recipe to make the pastry wraps for the cookie bottom. Cut into sticks and brush with egg liquid. Press down the sliced almonds on the tops. Bake in 375 degrees F on the cookie sheet for 20-25 minutes or until golden brown.

For soft cookie bottoms:

• Use the store bought frozen puff pastry, at room temperature. Cut into sticks and brush with egg liquid or honey. Press down the nuts. Bake at 375 degrees F on a small cookie sheet for 20-25 minutes until puffed and golden brown.

Chocolate Toffee Saltine

There are many recipes on the web about this crispy chocolate bar. I don't know where the original recipe is from...this is how I make them...simple, easy and delicious!

Simple ingredients:

• 24-40 Saltine Crackers (enough to line one layer on a small cookie sheet)
• 1 stick butter (about 1/2 cup)
• 1/2 cup brown or white sugar
• 1 cup milk chocolate chips
• 1 cup white chocolate chips

Easy to make:

1. Preheat over to 400 degrees F. Line a parchment paper on a small cookie sheet. Lay one layer of saltine crackers.
2. In a small sauce pan, heat and melt the butter and sugar, stir and cook until bubbly and thicken. Pour evenly over the saltine crackers. Bake about 5 minutes until bubbly.
3. Remove from the oven with an oven mitten. Sprinkle chocolate chips over and let chips soften. Spread melted chocolate chips evenly with a back of a spoon.
4. Chill in the refrigerator or freezer until cool and hard. Break into small pieces by hand.

Raisin Crunch 葡萄方酥

A buttery square will melt in your mouth...They also can be used any other dry fruits or/and nuts.

Simple ingredients:

• 3/4 cup butter, softened (about 1 1/2 block=12 Tbsp.)
• 1/2 cup sugar
• 2 egg yolks
• 1 tsp. vanilla extract
• 1/2 tsp. salt
• 1 cup flour
• 1/2 tsp. baking powder
• 1/4 cup raisins
• 1 egg for brushing

Easy to make:

1. Preheat over to 350 degrees F. Grease the baking pan that you are going to use and set aside.
2. In a medium mixing bowl, cream the butter and sugar with an electric mixer. Then, mix in egg yolks, vanilla and salt, until well blend. Add flour, baking powder and raisins, mix with a spatula until well mix to a dough.
3. Scoop the batter into the prepared baking pan. Smooth the top with a back of a spoon. Brush the top with egg liquid.
4. Bake for 25 minutes until golden brown.

 



Microwave Peanuts 五香花生豆

Instead of frying or baking the peanuts, you may microwave them for healthier snack and energy saving...tasty and crunchy too. You may use your own favorite seasonings.

Simple ingredients:

• Dried raw peanuts
• Salt (use less if you like less salty)
• Chinese Five-spice powder (1-2 Tbsp. depending on your taste)
• Chinese star anise (3-6 pieces)
• hot water

Easy to make:

1. Soak the raw peanuts in hot water with all above ingredients for over night.
2. Drain the water when you are ready to cook. Lay a napkin on a microwaveable plate (it will help to dry quick while cooking). Place one layer of seasoned peanut on the plate. Microwave for 2 minutes, check to see if they are dry enough for you or not. If need more crunchy, microwave another 1 minute at a time, until they are good for your taste.

Tips:

• You don't have to cook all at one time and cook them as you need. They can be soaked in the seasoning water until you are ready to cook.

Caution: Don't over microwave after total of 3 minutes. They are easy to burn after that.

I also like just plain peanuts too. I put green peanut with shells in a plastic bag loosely, place in the microwave one layer at a time. Cook on high for 4-5 minutes first. If not soft enough, cook another 3 minutes. They taste just like boil peanuts, but use less time to cook them.



Palabok (rice noddles)

This is one of my favorite Filipino dish and very easy to make from the seasoning package that you my purchase from Filipino grocery stores. Rice noddles come with different sizes, some thin and some thick. I like the thick noddles for this dish...bold texture and taste.

Simple ingredients: (can be purchased all in Filipino or Asian grocery stores)

• 1 lb. peeled shrimp, at room temperature
• 1 package dry rice noddles ( I used only half)
• 1 package Palabok mix
• 1 package of Fried pork ginds (can be used for more dishes)
• Some chopped green onion, fresh ginger, cooking oil and cooking wine(optional)
• 2 cups water
• 3 hard boiled eggs, break into small pieces

Easy to make:

1. Soak the dry rice noddles in hot water until turn soft. If you like, cut the noddles in half with a scissors so that they won't be too long and easy to stir.
2. In a large bowl, mix Palabok mix with 2 cups water with a whisk until blend. Set aside.
3. In a large non-stick wok, warm 2 Tbsp. cooking oil on high heat, add green onion and ginger, stir a minute to let the flavor out. Then add shrimp and cooking wine, stir until shrimps are cooked. Add the Palabok mix to boil. Turn the heat to medium, add drained and softened noddles. Stir frequently until sauce well blend and noddles are cooked (should turn clear in the center), may take about 10 minutes.
4. Pour the cooked noddles in a large container or plate, sprinkle with cooked eggs and fried port ginds. Serve warm.

Note: I didn't add any salt since enough flavor in the mix. You may add pinch of salt if not enough flavor for you.

Sweet Red Bean Mochi 红豆年糕

Here is another easy making mochi...it can be microwaved or steamed...quick and simple.

Simple ingredients:

• 1 1/2 cups Glutinous Rice flour (Mochiko)
• 1 cup water or milk
• 1/2 cup sweetened Red Bean ( in a can and can be purchased in Asian Grocery stores)
• 1-2 Tbsp. Sugar (optional if you like it sweeter)

Easy to make:

1. Line a plastic wrap on the bottom of a microwaveable container, large enough to over the sides for easy remove later.
2. Mix all ingredient together in a bowl with a whisk until well blend. Pour the batter in the container.
3. Microwave for 2 minutes at a time, then cook another 2 minutes. After that, microwave 1 minute at a time until the center is fully cooked (no liquid form).
4. Serve warm. Don't refrigerator (it will turn hard in cold). Best to eat with in a day.

For steam: lightly spray non-stick cooking oil over puto cups or other steamable containers. Then, pour the batter in and steam about 15 minutes or until fully cooked.

Rice Cooker Cake

They are soft and light...you will want to eat more than 1 piece. Ingredients are very simple and you may already have at home.

Simple ingredients:

• 1 cup flour
• 4 eggs, separate white and yolk
• 1/3 cup sugar
• 1/4 cup milk
• 1 tsp. vanilla
• 1/2 tsp. baking powder

Easy to make:

1. In a medium mixing bowl, combine egg yolks, sugar, milk and vanilla together, whisk until well blend and turn to a light yellow color. Then, add flour and baking powder, mix well.
2. In another medium mixing bowl, beat egg whites with an electric mixer. Add pinch of salt and sprinkle 1 Tbsp. sugar will help egg whites foamy easier. Beat on high about 5 minutes until turn to a stiff form peak.
3. Gently fold egg whites into to the yolk batter with a spatula, mix well.
4. Preheat rice cooker by pressing down the "cook" button and it will pop back to warm in a minute or two. Line 2-4 sheets of parchment paper on the bottom of rice cooker. (or brush oil on the bottom and the side of rice cooker).
5. Pour the cake batter into the rice cooker. Cover the hole on the cover with a small wet towel.
6. Press the "cook" button down and set timer for 10 minutes. It will pop up to "warm" in 1-2 minutes. After 10 minutes, press the "cook" button down again. Repeat 5-8 times until the cake is cooked ( a toothpick comes out of center of cake is clean, not liquid batter).
7. Flip the cake upside down to avoid sink in the middle.

Tips:

• The cooking time depends on the size and the watts of the rice cooker. It may take less time with high watts rice cooker. I have the inexpensive rice cooker and I had to press "cook" button 8 times to fully cook the cake.
• If you use less parchment paper, the bottom of the cake will be more brown. I used 2 sheets for the cake in the picture.

Rice Cooker Chicken

Rice cooker can be used not only for cooking rice, but also can be used for cooking chicken, soup, Chinese Pot Stickers, even sponge cakes. It takes less cooking time than slow cooker, and keep the dish warm until serve. The trick for making this chicken is not to add any water...so easy!

Simple ingredients:

• 1 lb. chicken thigh (breast or wings), cut into strips
• 2 Tbsp. dark soy sauce
• 2 Tbsp. Sugar
• 1 tsp. salt
• 2 green onion, cut into 1-inch pieces(or 1 yellow onion, sliced)
• 8 thin slices fresh ginger
• 1 Tbsp. cooking oil
• Optional: 1 box of Chinese companion steam powder (can be purchased in Chinese grocery stores). They are seasoned crushed rice and will give the chicken extra flavor and texture.

Easy to make:

1. Combine chicken pieces, soy sauce, sugar and salt in a Ziploc bag or container. Marinate for at least 30 minutes in the refrigerator or overnight. (optional: mix in the steam powder before cooking).
2. Spread cooking oil over the bottom of the rice cooker. Lay the onion and ginger over the oil, then, add chicken on the top.
3. Press down the "cook" button on the rice cooker and cook until the button pop up to warm. Turn the chicken, press down the "cook" button again to cook. Repeat 4-5 times until chicken is fully cooked(depending on the size of your rice cooker and amount of chicken).
4. Keep warm in the rice cooker until serve. Serve with steamed rice.

Note: you may choose any your favorite marinate sauces, such as BBQ, lemon pepper, spicy, teriyaki, sweet & sour, etc.

Raisin Cookies

This cookie is not chewy and not soft...just perfect to melt in your mouth. You may add more sugar if you have a super sweet tooth. I like it as is...

Simple ingredients:

• 6 Tbsp. butter, softened
• 1/3 cup sugar
• 2 Tbsp. powdered milk
• 3 eggs yolks
• 1 1/3 cup flour
• 1/2 cup raisins
• 1 egg for coating

Easy to make:

1. Preheat oven to 350 degrees F.
2. In a medium mixing bowl, cream the butter, sugar and milk powder together with an electric mixer until creamy and lighter color.
3. Add one egg yolk at a time, beat until well blend and thicken (about 5 minutes).
4. Add flour and raisin, mix with a plastic spatula into a dough. Place the dough in between two pieces of plastic wraps. Flatten the dough with hands or a rolling pin. Cut into the shapes that you prefer. ( it's easier to cut by dipping a knife into a water so that batter will not stick on the knife).
5. Place the cookie bars on a large non-stick cookie sheet. Brush egg liquid on the top.
6. Bake for 15 minutes until golden brown.

 

Leftover Egg Whites:
Don't waste them! You may use them to make Easy Crispy Drop Cookies, Chocolate macaroon, Almond Cookies or Rolo cupcakes.