Beef Soup with Korean Radish and Cilantro

Beef and Radish Soup

Bubble Tea - Taro Milk Tea

Vegetarian Steamed Bao Filled with Black Fungus, Carrots, Cabbage, Dried Bean Curd, Vermicelli

Veggie Buns

Steamed Bao Filled with Ground Chicken and Organic Michigan Mushrooms

Chicken & Mushroom Buns

Pork & Cabbage Dumpling/ Chicken & Cabbage Dumpling

Fried Dumplings

Bubble Tea - Black Milk Tea

Seaweed Marinated with light vinaigrette dressing

Seaweed Salad

Sticky rice, Sauteed Chicken, Shrimp wrapped and steamed in a lotus leaf

Lotus Chicken

Steamed Twisted Roll with Sweet Honey Paste

Twisted Rolls

Deep Fried Spring Rolls filled with Cabbage, Spring onions and Carrots

Veggie Spring Roll

Steamed Bao Filled with Marinated Ground Pork and Pickled Cabbage

Pickled Cabbage & Pork Buns

Sliced Marinated Beef Shank in Chili Sauce

Beef Shank

Steamed Bao Filled with Black Sesame paste, Crushed Peanuts and Coconut Oil

Black Sesame Buns

Shredded Dried Tofu Sheets with Black Fungus and Cucumbers

Dried Tofu Strips Salad

Steamed Open Dumplings filled with Seasoned Sticky Rice

Shanghai Shumai

Squid Salad with Bamboo Shoots, Wood Ear Mushrooms and Wakame

Squid Salad

Red Bean Paste Buns

Steamed Pork Bao Filled with Ground Pork and Spring Onion

Premium Berkshire Pork buns

Steamed Bao Filled with Ground Beef and Onions

Beef & Onion Buns

Bubble Tea - Green Milk Tea

Dumplings

Bubble Tea - Brown Sugar Milk Tea

Steamed Bao Filled with Shrimp, Pork, Mushroom, Chinese Chive

Shrimp Triple Delight Buns

Bubble Tea - Mango Milk Tea

Cut the beef into chunks, slice the Korean radish into thin pieces, and chop the cilantro roughly. Mince the garlic and slice the ginger.

Prepare the Ingredients

In a large pot, heat the sesame oil over medium-high heat. Add the beef chunks and sear them on all sides until browned. Remove the beef and set aside.

Sear the Beef

In the same pot, add the minced garlic, sliced ginger, and quartered onion. Sauté until fragrant and the onion is translucent.

Sauté Aromatics

Return the seared beef to the pot and add the 6 cups of water. Bring to a boil, then reduce the heat to low and let it simmer for about 1.5 hours, or until the beef is tender.

Add Water and Beef

Add the sliced Korean radish, soy sauce, salt, and black pepper to the pot. Continue to simmer for another 30 minutes.

Incorporate Radish and Seasonings

Once the radish is tender and the flavors have melded, stir in the chopped cilantro. Adjust seasoning with more salt or pepper if needed. Serve hot.

Finish and Serve

Beef (chuck or brisket)

Korean radish (mu)

Cilantro

Garlic (minced)

Ginger (sliced)

Onion (quartered)

Soy sauce

Sesame oil

Water

Salt

Black pepper

Cook the tapioca pearls according to package instructions until they are soft and chewy. Drain and rinse under cold water.

Prepare the Tapioca Pearls

In a small saucepan, combine taro powder, sugar, and water. Heat over medium heat, stirring until the taro powder and sugar dissolve completely.

Make Taro Milk Tea

Once the taro mixture is smooth, remove from heat and let it cool slightly. Pour in the milk and stir well to combine.

Combine with Milk

In a large glass, add the cooked tapioca pearls and ice. Pour the taro milk tea mixture over the pearls and ice.

Assemble the Drink

Stir well and enjoy your Taro Milk Tea! Adjust sweetness if desired.

Serve

Taro powder

Sugar

Milk (or non-dairy alternative)

Tapioca pearls

In a skillet, heat sesame oil over medium heat. Add ginger and garlic, sauté for a minute until fragrant. Add black fungus, carrots, cabbage, dried bean curd, and vermicelli. Stir-fry for about 5 minutes until the vegetables are tender. Add soy sauce, salt, and black pepper to taste. Mix well and remove from heat. Allow the filling to cool.

Prepare the Filling

In a large bowl, combine flour, yeast, sugar, and salt. Gradually add warm water and knead until a smooth dough forms. Cover and let it rise in a warm place for about 1 hour or until doubled in size.

Make the Bao Dough

Once the dough has risen, punch it down and divide it into small pieces (about 40g each). Roll each piece into a circle, place a spoonful of filling in the center, and fold the edges over to seal. Pinch to secure the top.

Assemble the Buns

Prepare a steamer lined with parchment paper. Place the buns in the steamer, ensuring they have space to expand. Steam for about 15-20 minutes over boiling water until fluffy and cooked through.

Steam the Buns

Remove the buns from the steamer and allow them to cool slightly before serving. Enjoy warm!

Black Fungus (wood ear mushrooms)

Carrots, shredded

Cabbage, finely chopped

Dried Bean Curd (tofu skin), soaked and chopped

Vermicelli noodles, soaked and chopped

Ginger, minced

Garlic, minced

In a large mixing bowl, combine ground chicken, finely chopped mushrooms, minced garlic, minced ginger, soy sauce, sesame oil, chopped green onions, salt, and black pepper. Mix well until all ingredients are evenly incorporated. Cover and refrigerate for about 30 minutes to let the flavors meld.

In another bowl, mix 500 grams of all-purpose flour with 1 tsp of baking powder. Gradually add 250 ml of warm water and knead until a soft dough forms. Cover with a damp cloth and let it rest for 30 minutes.

Divide the dough into equal portions (about 12). Roll each portion into a circle about 10 cm in diameter. Place a tablespoon of the chicken and mushroom filling in the center of each circle. Fold the edges over the filling and pinch to seal.

Shape the Buns

Prepare a steamer and line it with parchment paper to prevent sticking. Place the buns in the steamer, leaving space between them. Steam for about 15-20 minutes until the buns are fluffy and cooked through.

Remove the buns from the steamer and serve hot with soy sauce or chili sauce on the side.

Ground chicken

Organic mushrooms (finely chopped)

Ginger (minced)

Green onions (chopped)

In a large bowl, combine ground pork or chicken, chopped cabbage, green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are evenly incorporated.

Take a dumpling wrapper and place a small spoonful of filling in the center. Moisten the edges with water and fold the wrapper over to form a half-moon shape. Pinch the edges to seal tightly. Repeat until all the filling is used.

Fill the Dumplings

Heat a large skillet over medium heat and add a tablespoon of oil. Place the dumplings in the skillet, making sure they do not touch. Fry for about 2-3 minutes until the bottoms are golden brown.

Fry the Dumplings

Add 1/4 cup of water to the skillet and quickly cover with a lid. Allow the dumplings to steam for about 5-7 minutes or until the water has evaporated and the dumplings are cooked through.

Steam the Dumplings

Remove the lid and let the dumplings fry for another minute to crisp up the bottoms. Serve hot with soy sauce or your favorite dipping sauce.

Ground pork or ground chicken

Green onions, finely chopped

Ginger, grated

Pepper

Dumpling wrappers

Boil the water in a kettle. Once boiling, remove from heat and add the black tea leaves. Steep for 5-7 minutes, then strain the tea into a separate container and let it cool.

Prepare the Black Tea

In a separate pot, bring water to a boil. Add the tapioca pearls and cook according to package instructions (usually about 5-10 minutes). Once cooked, drain and rinse under cold water.

Cook the Tapioca Pearls

In a mixing glass, combine the cooled black tea, milk, and sugar. Stir well until the sugar is fully dissolved.

Combine Ingredients

In a serving cup, add the cooked tapioca pearls first. Pour the tea and milk mixture over the pearls. Add ice cubes and stir gently to combine.

Assemble the Bubble Tea

Serve immediately with a wide straw to enjoy the tapioca pearls.

Black tea leaves

Milk (whole or non-dairy)

Sugar or sweetener

Ice cubes

Soak the dried seaweed in water for about 10-15 minutes until it expands and becomes tender. Drain and squeeze out excess water.

Prepare the Seaweed

Julienne the cucumber and carrot into thin strips. Chop the green onions finely.

Prepare the Vegetables

In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and sugar until the sugar dissolves.

Make the Dressing

In a large bowl, combine the soaked seaweed, cucumber, carrot, and green onions. Pour the dressing over the salad and toss gently to combine.

Sprinkle sesame seeds on top and season with salt to taste. Serve immediately or refrigerate for 20 minutes to let the flavors meld.

Dried seaweed (wakame or kombu)

Cucumber

Carrot

Rice vinegar

Sesame seeds

Green onions

Rinse the sticky rice under cold water until the water runs clear. Soak it in water for at least 4 hours or overnight. Drain and steam the rice for about 30 minutes until cooked and tender.

Prepare the sticky rice

In a bowl, combine diced chicken, shrimp, soy sauce, sesame oil, minced garlic, minced ginger, and a pinch of salt and pepper. Let marinate for at least 30 minutes.

Marinate the chicken and shrimp

Lay a lotus leaf flat and place a portion of sticky rice in the center. Top with marinated chicken and shrimp. Add some green onions on top. Fold the lotus leaf over to enclose the filling tightly.

Assemble the lotus wraps

Place the wrapped lotus leaves in a steamer basket and steam over boiling water for about 20-25 minutes.

Steam the wraps

Carefully unwrap the lotus leaves and serve the sticky rice with chicken and shrimp hot.

Sticky rice

Chicken breast, diced

Shrimp, peeled and deveined

Green onions, sliced

Lotus leaves, soaked

Salt and pepper

In a large bowl, mix warm water, sugar, and yeast. Let it sit for about 5-10 minutes until bubbly.

Prepare the Dough

Add flour, salt, and vegetable oil to the yeast mixture. Knead the dough until smooth and elastic, about 10 minutes.

Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.

In a small bowl, combine honey, softened butter, and cinnamon powder. Mix well and set aside.

Make the Honey Paste

Once the dough has risen, punch it down and roll it out into a rectangle about 1/4 inch thick. Spread the honey paste evenly over the surface.

Shape the Rolls

Cut the dough into strips about 1 inch wide. Twist each strip and shape it into a roll. Place the rolls in a steamer basket lined with parchment paper.

Bring water to a boil in a steamer pot. Place the steamer basket with rolls over boiling water, cover, and steam for about 15-20 minutes until cooked through.

Steam the Rolls

Remove from the steamer and let cool slightly before serving.

All-purpose flour

Active dry yeast

Warm water

Vegetable oil

In a large bowl, combine the shredded cabbage, grated carrots, chopped spring onions, soy sauce, sesame oil, salt, and black pepper. Mix well until all vegetables are coated.

Take one spring roll wrapper and place it on a clean flat surface with one corner pointing towards you. Spoon about 2 tablespoons of the filling onto the bottom corner of the wrapper. Fold the corner over the filling, then fold in the sides and roll tightly to seal. Use a little water to seal the edge. Repeat with remaining wrappers and filling.

Assemble the Spring Rolls

Heat the oil in a deep frying pan over medium heat. Once hot, carefully add the spring rolls in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Deep Fry the Spring Rolls

Serve hot with your choice of dipping sauce.

Cabbage, finely shredded

Carrots, grated

Spring onions, chopped

Spring roll wrappers

Oil for deep frying

In a large bowl, whisk together flour, instant yeast, sugar, baking powder, and salt. Add warm water and vegetable oil, and mix until a dough forms.

Knead the dough on a floured surface for about 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

Knead the Dough

Divide the dough into equal pieces (about 12). Roll each piece into a circle, place a spoonful of pork filling and a small amount of pickled cabbage in the center, then fold and pleat the dough to seal.

Place the filled buns on parchment paper squares in a steamer. Steam over boiling water for about 15-20 minutes until fluffy and cooked through.

Instant yeast

Baking powder

In a large bowl, combine soy sauce, olive oil, minced garlic, lime juice, chili powder, black pepper, and salt. Add the beef shank and ensure it's well coated in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.

Marinate the Beef

Remove the marinated beef shank from the refrigerator and let it sit at room temperature for 30 minutes before cooking.

Prepare for Cooking

Preheat your oven to 300°F (150°C). Place the marinated beef shank in a roasting pan and cover it with foil. Roast for 3 to 4 hours until tender, basting occasionally with the marinade.

Cook the Beef Shank

Once cooked, remove the beef shank from the oven and let it rest for 15 minutes. Slice against the grain and serve with the remaining chili sauce from the pan.

Beef And Radish Soup