Honey Oat Tart

This tarts will melt in your mouth...easy to make...use honey instead of sugar...just a little healthier.

For the Crust:

• 1 stick butter (1/2 cup), at room temperature
• 1 cup flour
• 2 Tbsp. sugar

Preheat oven to 350 degrees F. Lightly spray a 8x8 baking pan with no-stick cooking oil.
Mix all crust ingredients with a fork until crumbly. Press into to prepared baking pan and flatten with fingers.
Bake 15 minutes while preparing the filling.

For the Filling:

• 3 eggs, beaten
• 1 tsp. vanilla extract
• 1 small package of instant oatmeal (about 1/2 cup)
• 1 cup honey
• 1 Tbsp. flour
• 1/2 cup chopped walnut
• 1/2 cup dry cranberries or raisins
• pinch of salt

Combine all filling ingredients together and mix with a fork. Pour over the crust and bake for 25-30 minutes or until the center is cooked. Cool completely before cutting into cubes.

Microwave Pulled Chicken 微波炉盐焗鸡

No need to bake over hours to make this Chinese style pulled chicken. The Baked-salt seasoning may be purchased at any Chinese grocery stores and it will give your chicken a special flavor. If you can't find them, you may try to use salt, ground pepper and ground rosemary instead.

Simple ingredients:

• 2 Chicken thighs (or breasts for lean cooking)
• Cooking wine
• Salt and ground pepper
• Green onion, diced
• Ginger, diced
• Garlic, diced
• Cilantro, diced
• Baked-salt seasoning
• cooking oil
• sesame oil
• Optional: carrot, shredded

Easy to make:

1. Marinate chicken pieces with salt, ground pepper and cooking wine for at least one hour in a microwaveable bowl.
2. Add some water just over the chicken. Microwave on high 5 minutes at a time, turn and cook another 5 minutes. Repeat until chicken is fully cooked.
3. Place ice cubes and water in another bowl. Place cooked chicken into the ice cold water to cool the chicken immediately. After chicken is cooled completely, pull chicken apart by hands into shredded pieces. Shred chicken skin with a knife.
4. Spoon the proper amount of Baked-salt dressing over the shredded chicken and mix with a fork or spoon. Ready to eat. Serve warm or cold.

Baked-Salt dressing:

• Place diced green onions, ginger, garlic, cilantro and some baked-salt seasoning in a heat-resistant bowl (such as ramekin). Heat the cooking oil on the stove until hot, spoon into the bowl just over other seasonings. Stir and mix, drizzle some sesame oil.

PS.

• Don't waste the soup from the chicken...just add some green leafy veggies, tofu, Goji and little Baked-salt dressing...You just make yourself a bowl of delicious soup!
• Also, you may fill the pulled chicken in between of Lotus Leaf Buns as finger food for your parties.

Microwave BBQ Chicken

No charcoals, no messy, no smoke and less to clean...taste yummy and tender!

Simple ingredients:

• 4 large chicken thighs
• 1/4 cup cooking wine
• 1/2 cup Korean BBQ sauce for Kalbi
• pinch of salt
• Honey for coating

Easy to make:

1. Marinate chicken thighs with cooking win, BBQ sauce and salt for at least one hour (overnight will be better).
2. Remove chicken from the sauce and place in a microwaveable pan, skin side down 1st. Cook 4 minutes on high without cover. Then, turn to the other side and cook another 4 minutes. Pour out the extra liquid in the pan.
3. Brush honey over the skin sides, and cook for 2 minutes at time.
4. Repeat step 3 couple more times until chicken fully cooked and turn golden brown.

Microwave Steamed Fish

Quick, easy and light dish for healthy eating.

Simple ingredients:

• 1 piece Fillet of Fish, at room temperature
• 1 green onion, sliced
• 1 sliced ginger
• 1 Tbsp. Soy sauce
• 2 Tbsp. cooking oil
• salt and ground pepper to taste

Easy to make:

1. Place fish on a microwaveable plate, lay few Cilantro under the fish and lay half of the green onion and ginger slices on the top of the fillet. Sprinkle salt and ground pepper.
2. Microwave without cover for 1-2 minutes until center of the fish is cooked. (Depend on the thickness of the fillet.)
3. Place rest of green onion, ginger and soy sauce in a bowl. Heat cooking oil until hot and pour over the onion, ginger and soy sauce. Stir a little. Then, pour over the fish while it is hot.

Fish is very tender and melt in you mouth.

MIcrowave Short Ribs 微波炉排骨

Microwave cooking is quick, using less oil and tender. It's important to choose a think and strong microwaveable pan when you cook more than 4 minutes at a time. If you use high watts microwave, you will need to reduce cooking time. Marinate sauces may be chosen from any of your favorite ones. I uses Teriyaki sauce with glaze of honey at the end.

Simple ingredients:

• 2 lb. short ribs, cut into cubes
• 1/4 cup light soy sauce
• 1/3 cup sugar
• 1/4 cup cooking wine
• Some chopped green onions, fresh ginger and garlic, salt and ground black pepper to your taste

Easy to make:

1. Mix all ingredients together and marinate at least one hour.
2. Layer marinated short ribs in a microwaveable pan (one layer at a time). Place in microwave and cook on high for 4 minutes. Then, turn to the other side, cook another 4 minutes. After that, turn again and cook 2 minutes at a time, twice. Ribs should be cooked if not too thick. Cook additional 2 minutes if not cooked.
3. Remove the ribs in a dinner plate. Add 2 Tbsp. honey into the remain sauce in the pan, microwave 1 minute to thicker the sauce. Pour over the short ribs to give it honey flavor and glaze of shine.

Moist Cranberry Cupcakes

I use one cup of fresh cranberry for these cupcakes...juicing with a Juicer...Add juice in the topping and pulp in the cupcakes. The cupcakes are very moist and yummy...and made from a box of Cake Mix...so easy!

 

For Cupcakes:

• 1 box of White cake mix
• 1 1/3 cup water
• 1/3 cup cooking oil
• 3 eggs
• 1 cup fresh cranberries, coarsely chopped
• 1 cup finely chopped walnuts (or other nuts)

Place cake mix, water, cooking oil and eggs in a large mixing bowl. Whisk with an electric mixer on medium speed until well blend and fluffy. Fold in cranberries and nuts.
Preheat oven to 350 degrees F. Line 24 cupcake liners in muffin pans and lightly spray with no-stick cooking spray.
Scoop cupcake batter evenly into the cupcake liners. Bake for 18 minutes or until a toothpick comes out of center of the cupcake is clean. Cool.

 

For Cranberry Cream Cheese Topping:

• 1 package (8 oz.) cream cheese, at room temperature
• 1 stick butter, at room temperature
• 2 cups powdered sugar
• 1/3 cup cranberry juice
• 1 tsp. vanilla extract

Whisk all topping ingredients together with an electric mixer until smooth. Refrigerator until ready to topping.

Microwave Char Siu Chicken 微波炉叉烧鸡

Char Siu is one of the popular Chinese Bar-B-Q sauce and use to marinate pork, then bake in the oven or cook on a grill. I use only 12 minutes to cook these chicken in the microwave and so delicious!

Simple ingredients:

• 2 large chicken thigh (with the skin)
• 2 Tbsp. cooking wine
• 2 Tbsp. Char Siu Sauce
• 1 Tbsp. cooking oil
• 1 Tbsp. sugar
• 1 tsp. salt
• 1 green onion, chopped
• 1 tsp. minced ginger
• 1 Tbsp. minced garlic
• 2 Tbsp. honey for coating

Easy to make:

1. Combine all ingredients (except honey) together in a bowl and marinate chicken for at least one hour in the refrigerator.
2. Remove chicken thighs from the marinate sauce and place on a microwaveable pan with skin side down. Microwave without cover on high for 4 minutes. Then, turn the skin side up and microwave for another 4 minutes.
3. Brush the skin side with honey and place back in the microwave for 2 minutes. Repeat this step for 1-2 more time until the top turns shiney brown.
4. Let cool for 10-15 minutes before cutting into small pieces.

Microwave Meat on a toothpick 微波炉牙签肉

This Chinese cuisine normally deep fry. Here I cook in microwave for just 4 minutes...less oil and more healthy...tender and tasty! You may use any kinds of meat and marinate with any kinds of your favorite sauce. Just don't cut the meat too thick, so that meat will be cooked fully. I add more cumin powder the meat for this one and give more Middle Eastern flavor.

Easy to make:

1. Marinated meat, slice to 1-inch long, 1/2-inch wide and 1/4-inch thick pieces. Mix with drops of olive oil, pinch of salt and ground pepper, and dust with cumin powder to your flavor.
2. Ribbon the meat on toothpicks and place on a microwaveable plate. Don't use any cover while cooking.
3. Microwave on high for 2 minutes on one side, then turn to the other side, microwave another 2 minutes...and done!

Microwave Kung Pao Chicken 微波炉宫爆鸡丁

Microwave makes so easy for this Chinese stir fry dish. Chicken always can be marinated in advance and keep in the refrigerator until ready to use. It only takes 4 minutes to cook in the microwave. Chicken are so tender and less mess to clean after cooking.

Simple ingredients:

• 1 marinated chicken thigh, cut into small cubes
• 1 fresh Bell Pepper
• 1/2 cup peanuts, roasted or raw
• 1 green onion, chopped
• 1 Tbsp. of each following seasonings: minced ginger, minced garlic, soy sauce, sugar and spicy bean paste
• Salt and ground black pepper to taste
• cooking wine and cooking oil for marinate

Easy to make:

1. Marinate chicken with cooking oil (1 Tbsp), cooking wine, pinch of salt and pepper for at least 20 minutes. Cut into cubes before cooking.
2. In a medium or large microwaveable pan, combine all ingredients together, stir and mix.
3. Cover with a plastic wrap and cut a small hole, place in the microwave on high for 4 minutes. Serve with steam rice.

Microwave Stir Fry 微波炉鱼香肉丝

This microwave stir fry tastes as good as the wok stir fry...quick, easy and simple. I make this dish while rice is in the rice cooker. It's a quick, fresh, healthy and delicious to-go lunch for you and your family. You may use any meat and vegetables that you already have in your refrigerator, such as chicken, pork, beef, carrot, celery, napa cabbage, etc. I prefer to use Asian style hot bean sauce (not Tabasco) if you like it spicy. Do not add any water to cook this dish.

Simple ingredients:

• 1 boneless and skinless chicken thigh (or breast), shredded
• 1 tsp. cornstarch
• 1 Tbsp. cooking wine
• 1 carrot, shredded
• 1 green onion, shredded
• 2-4 cloves fresh garlic, shredded
• 1 slices fresh ginger, shredded
• 2 Tbsp. cooking oil
• same measurement of soy sauce, vinegar, sugar (depending on the taste you prefer. I used 1 Tbsp.)
• Salt and ground black pepper to taste

Easy to make:

1. In a small mixing bowl, combine shredded chicken, cooking wine, cornstarch, pinch of salt and pepper together. Marinate while preparing your vegetables (or 10 to 15 minutes).
2. After shredded all vegetables and seasonings, place garlic and ginger on a microwaveable pan with cooking oil. Microwave for 30 seconds. Then, place the marinated chicken in the pan and mix with the flavored oil mixture. Add carrot, green onion, soy sauce, vinegar, sugar, hot sauce and salt, stir and mix together.
3. Cover with a microwaveable cover, microwave for 4 minutes. Remove the pan from microwave and the cover, stir and mix. Add more salt to your taste if necessary. Serve with steamed rice.

Gooey Butter Cake

I adopted this easy making and delicious cake from Paula Deen's recipe. It's not those diet and less fat cakes and that's why they are so yummy and gooey! I used 1 cup less sugar than the original recipe and still sweet enough for me.

For the cake crust:

• 1 box yellow cake mix
• 1 stick butter (8 Tbsp.), at room temperature
• 1 egg

Mix all cake crust ingredients with an electric mixer in a large mixing bowl until crumbly. Place the cake mixture into a lightly greased 9x13 baking pan. Press down and flat with hands evenly. Set Aside.

For gooey filling:

• 1 package (8 oz.) cream cheese, at room temperature
• 1 stick butter, at room temperature
• 1 tsp. vanilla
• 2 eggs
• 3 cups powdered sugar

Whisk cream cheese and butter with an electric mixer until creamy. Add eggs, vanilla and sugar, whisk until well blend and creamy. Pour over the cake mixture.
Preheat oven to 350 degrees F. Bake 45-50 minutes until golden brown, center should be gooey. Cool down in the oven for at least 20 minutes before taking it out. Let cool completely before cutting into small piece.

Caramel Apple Cupcakes

They are made from boxed Cake Mix...top with cream cheese frosting and caramel syrup...easy and sweet!

Simple ingredients:

• 1 box Yellow Cake Mix
• 3 eggs
• 1/3 cup oil
• 1/3 cup sour cream
• 1-2 large Apple
• 2 Tbsp. lemon juice

Easy to make:

1. Juice the apple with a Juicer. Place apple juice and apple pulp with all the ingredients together in a large mixing bowl. Whisk with an electric mixer or stand mixer on medium speed until well blend and fluffy.
2. Preheat oven to 350 degrees F. Line 24 cupcake liners in the muffin pans. Lightly spray with no-stick cooking spray.
3. Scoop the cake batter evenly into each cupcake liners. Bake 18-20 minutes until a toothpick comes out of center of the cake clean.
4. After cupcakes are cool, top with cream cheese frosting and drizzle with caramel syrup.

Cream Cheese Frosting:

• 1 package (8 oz.) cream cheese, soften
• 1 stick butter, soften
• 2 cups powdered sugar
• 1 tsp. vanilla
• 1 tsp. lemon juice

Whisk all frosting ingredients together with an electric mixer until well blend and creamy, topping the cupcakes as your designs.

Stir Fry Sticky Rice Balls

Sticky Rice is very popular in Asian food. They are little chewy and sticky than other kinds of rice. You should use less water to cook so that will not to soft. Since they are sticky, it is easy to scoop and make it to a cute rice ball. Chinese sausage gives this dish more Asian flavor and shine.

 

Simple ingredients:

• 1 cup sticky rice (glutinous rice)
• 1/4 cup raw peanuts
• 1 Chinese sausage, cut into small cubes
• 1 Tbsp. cooking oil
• 1-2 green onion, diced
• 1/4 cup frozen peas
• 2 Tbsp. Oyster Sauce
• Salt and ground black pepper to your taste

Easy to make:

1. Cook the rice and raw peanuts together in a rice cooker.
2. In a wok, warm cooking oil on medium heat, add sausage and green onions, stir until sausages are cooked. Then, add peas, oyster sauce, salt and pepper, stir and mix well. Add cooked rice and peanuts, stir fry until all ingredients well blend.

 



Chicken Marsala Stir Fry

There are many chicken Marsala recipes on the web and they all look delicious. I add soy sauce in this Asian style chicken Marsala. They are simple, easy, tender and tasty. I prefer to use boneless and skinless thighs, but you may substitute with chicken breast for more protein.

Simple ingredients:

• 4-6 boneless and skinless chicken thighs, sliced or cubed
• 1 small box mushrooms, sliced
• 1 yellow onion, sliced
• 1/4 cup frozen peas
• 2 Tbsp. cooking oil
• 1/4 cup Marsala cooking wine
• 1 Tbsp. soy sauce
• 1 Tbsp. sugar
• salt and ground black pepper to your taste

Easy to make:

1. Heat a large wok on stove on high, add cooking oil and onion, saute until onion turn soft.
2. Add sliced chicken, salt and pepper and brown all sides.
3. Add Marsala, soy sauce and sugar, stir and blend all seasonings well.
4. Add mushroom and peas, stir until mushroom cooked and turn soft. Don't add any water for better tasting. Serve with steamed rice.

Best Bisquick Cookies

I found this recipe from Pinterest and adopted from plainchicken.com. Just like someone pinned "best ever" Bisquick cookies and I try it...so true! They are the BEST...and the Easiest ever, too. Since I have some white chocolate chips, peanut butter chips, dried cranberries, almond and sunflower seeds left in my kitchen, I add them into this cookie dough and turn out...GREAT!

Simple ingredients:

• 1/2 butter, softened
• 1 cup brown sugar
• 2 tsp. vanilla
• 1 egg
• 2 3/4 cups Bisquick
• 1 cup chips as you prefer, such as chocolate chips, peanut butter chips, butterscotch chips, caramel chips, etc.
• 1/2 cup chopped nuts of any kinds (optional)
• 1/2 cup raisins or dried cranberries (optional)

Easy to make:

1. In a large bowl, mix butter, sugar, vanilla and egg together until well blend and smooth.
2. Stir in Bisquick, chips, nuts and dried cranberries.
3. Preheat oven to 375 degrees F. Line parchment paper over a large cookie sheet.
4. Drop dough by rounded Tablespoonfuls onto cookies sheet, about 1-inch apart.
5. Bake 8-10 minutes or until lightly golden brown.
6. Remove from cookie sheet to cooling rack to cool.

Package cookies with the clear plastic party bags with colorful ribbons...great ideas for bake sales, Christmas Gifts, or just because you want to share with someone...they are inexpensive, too.

Chocolate Cookie Dough Cupcakes

This is not a diet cupcake and that's why it is soooooo yummy...moist chocolate cupcake is filled with a mini chocolate chip cookie dough, and top with vanilla yogurt cream cheese frosting...just eat one a day and stay healthy.

For the cupcakes: (make 36 servings)

• 1 package refrigerated mini chocolate chip cookie dough (48 counts)

Dry ingredients...

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

Wet ingredients...

• 2 eggs
• 1/2 cup sour cream
• 1/2 cup vegetable oil
• 1 cup buttermilk
• 1 cup dark roasted black coffee
• 2 tsp. vanilla extract

1. Combine all dry ingredients in a large mixing bowl, mix with an electric mixer on low speed until well blend. (stand mixer is great to do the job right).
2. Add all wet ingredients to the mixed dry ingredients. Whisk on medium speed about 2-3 minutes all ingredients blend well. The batter should be thin.
3. Preheat oven to 350 degrees F. Line cupcake liners in muffin pans and spray with no-stick cooking oil. Place one mini cookie dough in the center of each cupcake liner. Pour the cake batter in each cups 3/4 full.
4. Bake 12 minutes until a toothpick comes out of center of the cupcake is clean. Cool in the pan while preparing the frosting.

Vanilla Yogurt Cream Cheese Frosting:

• 1 package (8 oz.) cream cheese, at room temperature
• 1 stick butter, at room temperature
• 1 (6 oz.) vanilla yogurt
• 2 cups powdered sugar
• Optional: 1/2 cup cookie crumbs

Whisk all frosting ingredients together with an electric mixer until well blend, smooth and fluffy. Pipe on each cupcakes as your designs.

Remedy Tea for Constipation

This simple and easy remedy tea for constipation is passed on from Chinese ancestors, and WORKS!

For better results, here are the MUST-to-do lists...

• Vinegar- must use the superior mature vinegar and you may purchase it at Asian grocery stores. Other types of vinegars may not work if you have serious constipation problems.
• Honey - must use the Pure honey, not the artificial honey.
• Drink it in the morning with empty stomach.
• Drink it down at one time as quick as you can.
• Be consistent and drink this tea every morning and you will visit restroom before noon :)

Simple ingredients:

• 1 cup warm or hot water (or 1/2 cup more for lighter taste)
• 1 Tbsp. pure honey
• 1 Tbsp. superior mature vinegar

Mix water, honey and vinegar with a spoon in a mug until honey melted and blend in the drink. Cool until able to drink it.

Other tips for treating constipation:

• Self massage at night before you go to sleep. Lie down on the bed and relax. Massage your lower abdomen with both hands (one hand on the top of the other one),  clockwise 40-100 times, then counter clockwise 40-100 times. Then, grab your lower belly with both hands and shake about 10 times. Well, it may sound weird, but it's really works!

Peanut Butter Cupcakes

Creamy, fluffy and easy to make for peanut butter lovers!

For cupcakes:

• 1 box classic yellow cake mix
• 1 small box chocolate pudding mix
• 4 eggs, at room temperature
• 3/4 cup cooking oil
• 1/3 cup sour cream
• 1 cup warm water
• 1 cup peanut butter chips, chopped

In a large mixing bowl, combine cake mix, pudding mix, eggs, sour cream and oil together. Whisk with an electric mixer, add water little at a time. Continue to whisk on medium speed about 5 minutes until fluffy. Fold in peanut butter chips.
Preheat oven to 350 degrees F. Line 24 cupcake liners in muffin pans and lightly spray with no-stick cooking oil. Fill each muffin  cup with batter 1/2-3/4 full. ( I use the extra batter to make some mini cupcakes with mini muffin pan).

Bake for 18 minutes. Cool.

 

For peanut butter cream topping:

• 1 package (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar
• 1/2 cup creamy peanut butter
• 1 cup whipped cream
• 4 Tbsp. butter, at room temperature

Whisk all topping ingredients together in a medium mixing bowl with an electric mixer until well blend and cream. Pipe on cooled cupcakes, dust with coco powder and decorate with a drop of jelly/jam.

0 Calories Noddle

Oh, yeah! Believe it or not...this Shirataki (Yam Noddle) has zero (0) calories! They can be purchased in Asian grocery stores, refrigerator section. Some of them have 5-10 calories. The texture of these clear noddles are crunchy than the flour noddles. You can add them to your soup or stir fry with veggies or/and meat. Just like when I cook other Asian stir fry dishes, I don't measure the seasonings with measuring spoons...just feel free to add your favorite seasoning to your taste. Simple, easy, tasty and low calories.

Simple ingredients:

• 1 bag (16 oz.) shirataki noddle, drain the water
• 1 Tbsp. cooking oil
• 1 tsp. chicken bouillon powder
• seasonings choose from: salt, garlic, oyster sauce, sugar, black pepper, chill pepper, ginger, etc.
• any vegetables at your choice
• any cooked meat at your choice

Easy to make:

• In a large wok or saucepan, heat cooking oil until warm. Add cooked meat, veggies, and seasonings from your choice. Stir fry 1 minute until blend well. Add Shirataki noddle, stir fry about 2 minutes until all ingredients well blend.

 

Red Velvet Party

Use one of my favorite Red Velvet Cake recipe, I made 4 different ways:

• 24 cupcakes - take to a birthday party
• 12 minis cupcakes and 6 poppers - take to work to share with my co-workers
• 1 parfait - just for me after dinner :)

Take a little more time to put them together, but it's easy!

For the Cake batter:

• 1 box Red Velvet cake mix
• 1 small box chocolate pudding mix
• 4 eggs
• 1/3 cup sour cream
• 3/4 cup cooking oil
• 1 cup warm water

Mix all above ingredients together in a large mixing bowl with an electric mixer or stand mixer. Whisk until well blend and fluffy.

For Vanilla Yogurt Cream Cheese Frosting:

• 2 packages (8 oz. each) cream cheese, at room temperature
• 2 cups powdered sugar
• 1 (6 oz.) vanilla yogurt
• 1 cup whipped cream

Whisk all topping ingredients together in a medium mixing bowl until well blend and smooth. Set in the refrigerator until ready to use.

For cupcakes:

• Preheat oven to 350 degrees F. Line 24 cupcake liners in muffin pans and lightly spray with no-stick cooking oil. Fill each cupcake liners with the cake batter 1/2 full. Bake for 18 minutes. Remove from oven and cool in the pans.
• Top with Vanilla Yogurt Cream Cheese frosting and decorate with your favorite cake decor.

For mini cupcakes, popper and parfait:

• Preheat oven to 350 degrees F. Lightly spray a 24-counts mini muffin pan with no-stick cooking oil. Fill each cup with 1 Tbsp. of cake batter. Bake for 10 minutes. Cool completely.
• Assemble each popper by using 2 mini cupcakes: cut tops off  each cupcakes horizontally, spread or pipe about 1 Tbsp. frosting on the cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake top on the frosting. Press lightly.
• Assemble Parfait by using the bottom of each min cupcakes left from popper, layer with yogurt, nuts, cookie crumbs, and frosting top. Place a mini red velvet cake on the top to decorate.

Extra flavor cupcakes:

For chocolate lovers - Fold in 1 cup chopped chocolate chips in the cake batter, give you more chocolate flavor.

For Cheesecake lovers - drop 1 table spoon of basic cheesecake batter in the center of each cupcake batter before bake in the oven. All you need to do is: whisk 1 package (8 oz.) cream cheese, 1/2 cup sugar, 1 egg and 1 tsp. vanilla extract together until smooth. (note: cream cheese and egg should be at room temperature).

Easy Meat Pastry 肉酥饼

When I am making Lumpia or Gyoza, there are often some meat filling left. They could use to make Easy Chinese Buns with canned biscuits if I have some left in my refrigerator. When I really don't have any pre-made wrappers left at home, I use below quick pastry wrapper recipe to make these flaky meat pastry.

Ingredients:

• 1 cup flour
• 1/3 cup cold water
• 2 Tbsp. cooking oil
• Pinch of salt

Easy to make:

1. Mix all above ingredients together and knead to a dough. Wrap with plastic wrapper and set aside for 20 minutes.
2. Cut the dough into 16 pieces, flatten each piece with a rolling pin into a thin, flat circle. Place meat filling in the center, bring the edge together and seal.
3. Pay fry in hot cooking oil at meat heat until both sides turn golden brown.

Asian Sweet Potato Salad

This simple, easy and quick salad can be satisfied to any sweet potato lovers. You don't need to measure with spoons or cups, just feel free to make to your own taste.

Simple ingredients:

• Raw sweet potato, cut into cubes
• Cooking oil, enough for pan fry
• Mayonnaise
• Salt, ground black pepper, sugar
• Sesame seeds to sprinkle (optional)

Easy to make:

1. Pan fry cubed sweet potato in a saucepan on high heat until turn golden brown and soft. Take them out and drain the extra oil on a paper towel. Cool.
2. Mix cooled sweet potato with mayonnaise. Sprinkle salt, pepper and sugar to your taste. Ready to serve!

PS. If you don't have sweet potato, you may substitute with potato.