Sweet Red Bean Cakes

House Fried Rice

Sliced Pork w. Hot Pepper

Chicken Beef w. Broccoli

Pork Sauce Noodle / Stir Fried Noodle

Hot & Sour Soup / Wonton Soup

Pork Sauce Noodle Stir Fried Noodle

Chicken w. Broccoli

Steamed / Pan Fried Pork Soup Dumpling

Hot & Sour Soup

Chicken Veg Dumplings

Season Vegetable

Pork / Veg Noodle

Pan Fried Pork Dumplings

General Tso's Chicken

Chicken On A Stick

Scallion Pancakes

Steamed Pork Soup Dumplings

Steamed Chicken Dumplings

Rinse the adzuki beans under cold water and place them in a pot with 3 cups of water. Bring to a boil over medium heat.

Prepare the Adzuki Beans

Reduce the heat to low and cover the pot. Simmer the beans for about 1 hour or until they are tender. Drain and set aside.

Cook the Beans

In a mixing bowl, combine the cooked adzuki beans with 1 cup of granulated sugar. Mash the beans until smooth. Allow the mixture to cool.

Make the Sweet Filling

In another bowl, mix together the rice flour, baking powder, and salt. Slowly add the coconut milk, stirring until you have a smooth batter.

Prepare the Cake Batter

Fold the cooled adzuki bean mixture into the batter until well combined.

Combine Ingredients

Heat a non-stick skillet over medium heat and brush with vegetable oil.

Heat the Pan

Pour about 1/4 cup of the batter onto the skillet for each cake. Cook for 3-4 minutes on each side or until golden brown.

Cook the Cakes

Remove the cakes from the skillet and let them cool slightly before serving. Enjoy warm or at room temperature.

Serve

Adzuki beans

Water

Granulated sugar

Coconut milk

Rice flour

Baking powder

Salt

Vegetable oil

Gather and prepare all ingredients. Make sure the jasmine rice is cooked and cooled, preferably using rice that was made the day before.

Prepare the Ingredients

In a large skillet or wok, heat the vegetable oil over medium-high heat.

Heat the Oil

Add the minced garlic and diced onion to the skillet. Sauté for 2-3 minutes until the onion is translucent and fragrant.

Sauté Aromatics

Stir in the diced carrots and peas. Cook for an additional 3-4 minutes, stirring frequently, until the carrots are tender.

Add Vegetables

Increase the heat to high and add the cooked jasmine rice to the skillet. Stir well to combine all ingredients.

Add Rice

Pour the soy sauce and sesame oil over the rice mixture. Add salt and black pepper. Stir-fry for about 5-7 minutes until everything is heated through and the rice is slightly crispy.

Season the Rice

Push the rice mixture to one side of the skillet. Pour the beaten eggs into the empty side and scramble until fully cooked, then mix into the rice.

Add Eggs

Stir in the sliced green onions and cook for another minute. Taste and adjust seasoning if necessary.

Finish with Green Onions

Remove from heat and serve hot as a side dish or main course.

cooked jasmine rice

vegetable oil

garlic, minced

onion, diced

carrots, diced

peas

green onions, sliced

soy sauce

sesame oil

eggs, beaten

salt

black pepper

Trim any excess fat from the pork loin and cut it into thin slices, about 1/2 inch thick.

Prepare the Pork Loin

In a large bowl, combine soy sauce, olive oil, lime juice, black pepper, and salt. Add the sliced pork loin to the marinade, ensuring all pieces are well coated. Allow it to marinate for at least 30 minutes, or up to 2 hours for a stronger flavor.

Marinate the Meat

While the pork is marinating, wash the hot peppers, remove the stems, and slice them into thin rings. If you prefer less heat, remove the seeds.

Prepare the Hot Peppers

Prepare the Garlic

Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Once hot, add the marinated pork slices in a single layer. Cook for about 3-4 minutes on each side, or until golden brown and cooked through.

Cook the Pork

In the last minute of cooking the pork, add the chopped garlic and hot pepper rings to the skillet. Stir them in and cook for an additional minute until the garlic is fragrant and the peppers are slightly tender.

Add Garlic and Peppers

Remove the skillet from heat and serve the sliced pork with hot peppers immediately, garnished with fresh lime wedges if desired.

Pork Loin

Hot Peppers (e.g., jalapeños or serranos)

Garlic

Soy Sauce

Olive Oil

Black Pepper

Lime Juice

Start by slicing the chicken breast and beef sirloin into thin strips, approximately 1-inch wide. Chop the broccoli into bite-sized florets, mince the garlic, and grate the ginger.

In a mixing bowl, combine the sliced chicken and beef with 2 tablespoons of soy sauce, salt, and black pepper. Allow the meats to marinate for at least 15 minutes while you prepare the rest of the ingredients.

Marinate the Meats

In a small bowl, whisk together the remaining soy sauce, cornstarch, and ginger. This will be used as the sauce for the stir-fry.

Create the Sauce

In a large skillet or wok, heat the vegetable oil over medium-high heat until it shimmers. This should take about 2 minutes.

Add the marinated chicken and beef to the skillet. Stir-fry for about 5-7 minutes or until the meats are browned and cooked through.

Cook the Chicken and Beef

Once the meats are cooked, add the broccoli florets to the skillet. Stir-fry for another 3-5 minutes until the broccoli is bright green and slightly tender.

Add the Broccoli

Pour the prepared sauce over the chicken, beef, and broccoli. Stir well to coat all the ingredients and allow it to cook for an additional 2-3 minutes until the sauce thickens slightly.

Add the Sauce

Remove the skillet from heat and serve the Chicken Beef with Broccoli immediately over cooked rice or noodles, if desired.

Chicken Breast

Beef Sirloin

Broccoli Florets

Ginger

Cornstarch

Vegetable Oil

Begin by thinly slicing the pork tenderloin into strips. Mince the garlic and chop the green onions, separating the white parts from the green. Slice the bell pepper and carrot into thin strips.

Bring a pot of water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.

Cook the Noodles

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced pork and stir-fry for about 3-4 minutes until browned and cooked through.

Stir Fry the Pork

Add the minced garlic, white parts of the green onions, bell pepper, and carrot to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.

Add Vegetables and Aromatics

Pour in the soy sauce and oyster sauce. Stir well to coat the pork and vegetables evenly. Add salt and black pepper to taste.

Combine with Sauces

Add the cooked egg noodles to the skillet. Toss everything together until the noodles are heated through and well combined with the sauce.

Mix in the Noodles

Remove from heat and sprinkle the green parts of the green onions on top. Serve hot in bowls.

Finish and Serve

Pork tenderloin

Egg noodles

Soy sauce

Oyster sauce

Green onions

Bell pepper

Carrot

Black pepper

In a large pot, combine chicken broth and water. Bring to a boil over medium-high heat.

Make the Broth

Stir in soy sauce, rice vinegar, sesame oil, and white pepper. Mix well.

Add Flavoring

In a small bowl, mix cornstarch with a little water to create a slurry. Slowly add to the boiling broth, stirring continuously until thickened. Season with salt to taste.

Thicken the Broth

Add sliced mushrooms, julienned carrots, bamboo shoots, and chopped green onions into the broth. If using tofu, add it now.

Prepare Vegetables

In a mixing bowl, combine ground pork, minced garlic, ginger, soy sauce, cornstarch, and salt. Mix until well combined.

Prepare Wontons

Place a teaspoon of the filling in the center of each wonton wrapper. Moisten the edges with water, fold, and seal tightly.

Assemble Wontons

In a separate pot of boiling water, gently drop the wontons and cook for about 3-5 minutes, or until they float and are cooked through. Remove and set aside.

Cook Wontons

Once the vegetables are tender, gently add the cooked wontons into the broth. Serve hot, garnished with chopped cilantro and a drizzle of chili oil.

Combine and Serve

Chicken broth

Rice vinegar

Sesame oil

White pepper

Mushrooms (shiitake or button), sliced

Carrot, julienned

Bamboo shoots, sliced

Green onions, chopped

Tofu, cubed (optional)

Wonton wrappers

Ground pork (or chicken)

Garlic, minced

Ginger, minced

Cilantro, chopped

Chili oil

In a pot, bring 500 ml of water to a boil. Add the egg noodles and cook according to the package instructions (usually about 5-7 minutes) until al dente. Drain and set aside.

Cook the Egg Noodles

In a large skillet or wok over medium heat, add the ground pork. Cook until browned, breaking it apart with a spatula (about 5-7 minutes). Drain excess fat if necessary.

Prepare the Sauce

Add minced garlic and ginger to the pork. Stir-fry for about 1-2 minutes until fragrant.

Add Aromatics

Pour in soy sauce, oyster sauce, sesame oil, and sugar. Stir well to combine and let simmer for about 2 minutes.

Mix in Sauces

Add the sliced bell pepper, julienned carrot, and bean sprouts to the skillet. Stir-fry for another 3-4 minutes until the vegetables are slightly softened but still crisp.

Add Vegetables to the Pork

Add the cooked egg noodles to the skillet. Toss everything together to ensure the noodles are evenly coated with the sauce and ingredients, cooking for an additional 2-3 minutes.

Incorporate Noodles

Stir in the chopped green onions right before serving.

Serve the stir-fried noodles hot, garnished with chili flakes and fresh coriander to taste.

Egg Noodles

Ground Pork

Oyster Sauce

Sesame Oil

Sugar

Bell Pepper, sliced

Green Onion, chopped

Bean Sprouts

Chili Flakes

Fresh Coriander, chopped

Trim any excess fat from the chicken breasts and cut them into bite-sized pieces. Season with salt and black pepper.

Prepare the Chicken

In a large skillet or wok, heat the olive oil over medium-high heat. Add the chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes. Stir occasionally to ensure even cooking.

Cook the Chicken

Minced the garlic cloves and add them to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Add Garlic

Add the broccoli florets to the skillet. Stir well to combine with the chicken and garlic. Cook for an additional 3-5 minutes until the broccoli is tender but still vibrant green.

Add Broccoli

Pour the soy sauce over the chicken and broccoli mixture. Stir to coat everything evenly and let it cook for another 2 minutes.

Add Soy Sauce

Remove the skillet from heat. Garnish with sesame seeds and chopped green onions. Serve hot over rice or noodles if desired.

Sesame Seeds

Green Onions

In a large mixing bowl, combine the ground pork, minced ginger, minced garlic, soy sauce, sesame oil, cornstarch, salt, black pepper, and chopped green onions. Mix well until all ingredients are thoroughly combined.