My Home Recipe

Ingredients :
1 tbsp Peanut oil
1 tbsp Dry sherry
4 Green onions, minced
1/2 tsp MSG (opt)
1/2 tsp Fresh ginger root, minced
2 tbsp Cornstarch and
3 c Chicken stock
1/8 c Stock for cornstarch paste
1 c Canned cream-style corn
2 Egg whites
1/4 tsp Salt
1 tbsp Cooked Smithfield (or Hickory-smoked) ham, minced
1/4 tsp White pepper
1 tsp Sugar

How To Cook :

1. Wash corn in stock. Drain corn, reserving stock; chop finely and return to stock.
2. In a cup, mix cornstarch and cold stock to make paste.
3. In heavy 2-quart saucepan, heat oil until Hot.
4. Sauté green onions & ginger for about 30 seconds, stirring constantly to avoid burning.
5. Add stock & corn; stir & bring to just under boil.
6. Add salt, pepper & Sugar. Simmer 15 minutes or until ready to serve.
7. Just before serving, turn up heat again to a bubbly boil.
8. Dribble in cornstarch paste until Soup acquires a waxy translucence. It should still be thin, but not watery. Add sherry.
9. Now beat Egg white with a fork to a light froth. Turn off heat.
10. Quickly swirl in Egg whites. Pour into serving bowl. Garnish with ham.

Ingredients :
1/2 lb Pork butt in one piece
1 lg Carrot
5 lg Jyo black mushrooms
1 Cube Bean curd
2 sm Dried red Chili peppers,Minced
1/3 c Mushroom liquid
1 tb Thin soy Sauce
2 lg Cloves Garlic, minced
1 pn Sugar
2 tsp Fresh ginger root, minced
1 tsp Salt
1 sm Bell pepper
2 tb Peanut oil
1/4 c Bamboo shoots
Cornstarch paste

How To Cook :

1. In saucepan, cover Pork butt with water, bring to a boil & simmer for 30 minutes. Add more Hot water if level goes below Pork.
2. Cool Pork in its cooking water. Wash, then soak mushrooms in warm water for 1 hour.
3. Squeeze liquid from mushrooms, reserving liquid.
4. Discard mushroom stems, and halve mushrooms.
5. Halve, seed & core bell pepper; cut into pieces about 1″ by 1 1/2″.
6. Slice bamboo to match bell pepper. Peel carrot; slice on bias into ovals.
7. Remove Pork from cooking water, & parboil carrots in water for 1 minute.
8. Slice 2/3 of Pork butt into rectangles same size as bell pepper. Save remaining 1/3 for another dish.
9. Strain mushroom liquid; combine specified amount with soy Sauce, Sugar & salt.
10. Drain Bean curd, rinse in cold water, and slice same size as bell pepper.

Stir-fry:

1. Add oil to very Hot wok.
2. When oil begins to smoke, stir-fry mushrooms, Garlic and ginger for 1 minute.
3. Add bell pepper, bamboo shoots, carrots & Pork; stir-fry for 1 minute.
4. Add Bean curd & mushroom liquid; bring to boil.
5. On medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & crisp.
6. Push ingredients up side of wok.
7. Re-stir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring.
8. Recombine with ingredients. Serve.

Some people really cannot cook. They don’t know how to cook and don’t even know what kind of utensil to use for cooking. I do believe everyone can cook (Does this sound like the words come from Ratatouille cartoon?), but I doubt that is everyone can cook tasty food. :p I must say that my food taste awful if not because of my mother’s tips. She helps me a lot and always led me to the right method of cooking. She teaches me how to select fresh ingredients; how to use spice and how to cook with heart. Isn’t this just like a company which need an effective and good sale leads to help the company generate sales too?

Ingredients :
1 cup shortening
3/4 cup sugar
2 eggs
1 tbsp almond extract
2-1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup blanched almond halves
1 egg beaten

How To Cook :

1. Preheat the oven to 375 degrees.
2. In a large bowl with electric mixer, cream together the shortening and sugar, then beat in the eggs, one at a time, and mix well. Add the almond extract.
3. In another bowl, sift together the flour, baking soda, and salt.
4. With a wooden spoon, gradually stir the flour mixture into the shortening.
5. The dough should be fairly firm. Divide the dough in half and roll each into a log, about 1-1/2 inch in diameter.
6. Wrap in waxed paper and refrigerate for 4 hours.
7. Cut the dough crosswise into 1/4 inch thick slices.
8. Place cookies on an ungreased cookie sheet.
9. Top each cookie with an almond half.
10. Brush cookies lightly with beaten egg.
11. Bake for about 10 minutes, or until light golden brown.

Ingredients :
2 med Turnips
2 sm Carrots
2 tbsp Peanut oil
4 Green onions
2 c Chicken stock
3 Fresh asparagus spears
1 tsp Salt
1/2 c Button mushrooms
1 pinch Sugar
1/2 c Peeled straw mushrooms
8 Baby Sweet corn
1 tbsp Chicken fat
8 Water chestnuts
1/2 c Crab Meat or shelled Shrimp (opt)
1/2 tsp Fresh ginger root
1 tb Tientsin preserved
Cornstarch Paste

How To Cook:

1. Peel turnips & carrots. Use melon scoop to cut turnips into large balls.
2. Slice carrots 1/2″ thick; then with paring knife, cut 4 evenly spaced notches into rim of each slice (don’t cut into center core).
3. Carrots should look like little flowers.
4. Parboil turnip & carrots in stock until barely tender.
5. Remove from stock & plunge pieces into cold water; drain.
6. Cut onions, asparagus & baby corn into 1 1/2″ pieces.
7. Mince together fresh ginger root & Tientsin preserved Vegetable.
8. In a small pan or beaker on med heat, render pieces of chicken fat.

Stir-frying:

1. Add peanut oil to Hot wok. When it begins to smoke, briskly fry crab Meat or shrimp for 1 minute.
2. Add asparagus, baby corn, mushrooms & water chestnuts, stir-frying until they are Hot.
3. Add ginger mixture, then onions. Stir-fry another 30 seconds.
4. Add 1/2 stock, salt & Sugar; bring to boil. Add turnips & carrots. Cover & reduce heat; simmer for 5 minutes.
5. Uncover, push ingredients out of liquid, & dribble in cornstarch paste to thicken slightly.
6. Stir liquid to prevent lumping while it thickens to a thick Soup.
7. Recombine, then mix in chicken oil. Place on serving platter.

I’m sure all the people love to traveling, who doesn’t like it if money not a problem? I wish I could visit to all the country around the world. China, Japan, Europe, Africa, and many others country are worth to visit. I wish I can see their culture and experience the fun of new discovery in different country. If money not a big issue, I will book for the All Inclusive Cancun vacation, 1-month luxury Japan discovery vacation and another 1-month Africa adventure trip now. Well, I know I am day dreaming, but who knows I might win a lottery tonight and make my entire dream come true? I say a prayer for me.

Ingredients :
2 oz Chinese barbecued Pork
1/4 lb Fresh or frozen peas (if peas are fresh, chill first)
1 tsp Salt
2 tbsp soy sauce
2 tbsp Oil, preferably peanut
2 Eggs; lightly beaten
2 c Long-Grain Rice, steamed
4 oz Fresh Bean sprouts

How To Cook :

1. Heat wok or a dry skillet, when pan starts smoking, spread peanut oil into pan.
2. Add rice, pork and peas and stir-fry for about 2 minutes.
3. Pour in soy sauce, stir-fry for another minute.
4. Pour the lightly beaten eggs over the mixture, continue to cook until eggs are done, about 1-2 minutes.

Ingredients :
2 Sq seasoned pressed bean curd
1/2 c Chicken stock
2 Stalks celery
1/4 tsp Salt
1 lg Carrot
1 pn Sugar
6 c Boiling water
1/2 tsp Ginger root, minced
1/2 c Giant bamboo shoots, cut into sticks
2 tsp Medium sherry
1/2 tsp Sesame oil
1/2 md White onion
Cornstarch paste
1 tb Peanut oil

How To Cook :

1. Cut pressed bean curd into sticks 2″ long, the size of a lead pencil.
2. Wash and trim celery and carrots; trim strings from back of celery; cut into sticks to match pressed bean curd.
3. Wash and slice giant bamboo shoot across Grain to match bean curd sticks.
4. Peel onion, take apart layers; cut into sticks.
5. Combine chicken stock, salt, Sugar, ginger, sherry and sesame oil in bowl. Reserve.
6. Put carrots in rapidly boiling water; in 15 seconds, add celery; in another 15 seconds, drain and plunge Vegetables into running cold water to stop cooking process. Drain and reserve.

Stir-frying:

1. Heat wok to very Hot; add oil. Let oil heat for a few seconds, then add onions; toss for 10 seconds.
2. Add celery, carrots and bamboo shoots; toss for 1 minute.
3. Slowly pour in chicken stock mixture around sides of pan so it will heat quickly.
4. When liquid boils, add bean curd sticks, taking care not to break pieces.
5. Thicken liquid slightly with a dribble or two of cornstarch paste.
6. Keep stirring gently to reduce liquid. Remove to serving platter.

There are so many hotels in orlando, what kind of hotel will you select if you visit to Orlando? I never been to Orlando before, but I know the most attractive place and must visit is the Disney World. If possible, I would like to bring SQ and Kiki to discover the fun at Disney world too. Just that, I am not very sure which hotel in Orlando is suitable for young children and senior citizen. I prefer hotels that able to provide some facilities like swimming pool for kids, a playground, sauna, and etcs. I think a big family suite with two king size beds will be the best for a whole family like us.

Ingredients :
1/4 lb Soft, fresh wheat flour Noodles
2 tbsp Cooking oil
1/4 tsp Salt
6 Dried Jyo mushrooms (or 10 Nami mushrooms)
1 c Chicken broth
1/2 tsp Sugar
3 Large stalks celery
Cornstarch paste
1/2 c Sliced bamboo shoots

Noodles:

1. Add soft noodles to boiling salted water; stir with chopsticks & cook until noodles lose their floury taste but are still firm.
2. Immediately drain in colander & rinse in cold water to arrest cooking process.
3. If you hold noodles for more than 10 minutes toss them with a little oil to prevent sticking.
4. Vegetables:
5. Soak Jyo mushrooms for 2 hours in warm water (1 hour for Nami mushrooms); slice in thin strips.
6. Slice celery with the Grain in thin strips about 3″ long.
7. Cut bamboo shoots in strips to match celery.

Stir-Frying:

1. Heat wok to medium-high.
2. When Hot, dribble oil around side of pan. Add salt; stir briefly. Add mushrooms & bamboo shoots; stir for about 30 seconds.
3. Add celery, stir vigorously for 30 seconds.
4. Push Vegetables up side of wok; add broth & Sugar, bring to boil.
5. Add noodles, a handful at a time, stirring them into broth for about 20 seconds.
6. Combine Vegetables & noodles, cover wok, steam for 30 seconds.
7. Push all ingredients to side.
8. If necessary, thicken juices slightly with cornstarch paste.
9. Add paste a little at a time, stirring constantly.