Steamed Red Bean Rice Cake

Steamed Red Bean Rice Cake
By May Huang



Ingredients:

A:
1. 1 lb sweet rice flour
2. 1 lb regular rice flour
3. 1 ¾ C water
4. 1 C sugar

B:
5. 2 C red bean, cooked
6. ¼ C sugar



Directions:

1. Mix all ingredients listed in the A well – flour mixture, and set aside for 20 – 30 minutes, and divide it to three parts: 20%, 40%, and 40%.
2. Mix the ingredients 5 & 6, and the 20% of the mixture in 1 well in another container.
3. Take a 12’’ steamer, place one layer of coffee paper on the bottom of the steamer, and wet the coffee paper.
4. Take the first 40%, and equally place it over the coffee paper.
5. Equally place the red bean mixture over the flour mixture.
6. Equally place the 2nd 40% over the red bean mixture.
7. Cover the steamer. Add water to the steam container half way full, turn heat to high, and steam for 30 minutes after the water is boiling.



Steamed Product:

Egg Roll - Step by Step

Egg Roll
By May Huang



Ingredients:

A:
1. 1 cabbage, medium size, finely shredded

B:
2. 2 bunch of bean noodle
3. 1 carrot, shredded
4. ¼ C garlic chive, shredded (optional)

C:
5. ½ –1 chicken breast (replaceable with pork), shredded
6. 1 T cooking wine
7. ¼ t salt
8. ¼ t sugar
9. ¼ t corn starch
10. 1 stalk of green onion, finely chopped
11. ½ t ginger, finely chopped

D:
12. 2 T canola oil
13. 1 ¼ – 1 ½ t salt or to taste
14. ½ t hot sauce (optional)
15. A pinch of black pepper

F:
16. ¼ C canola oil

G: for dipping sauce
17. 2 T Chinese rice vinegar
18. ½ t hot sauce

Directions:

1. Soak the bean noodle in tap water for about one hour. Cut the bean noodle to short pieces.
2. Mix all ingredients listed in C in a container, and set the container aside at least 20 minutes.
3. Fill a large pan (12 inch) with water 60% of water. Heat the water with high temperature; add the cabbage to the pan when the water is at boiling, cook the cabbage for about 30 seconds. Take the cabbage out from the pan, and rinse the cabbage on the tap water, and squeeze the water out from the cabbage using a cheese cloth. Set the cabbage aside.
4. Heat a wok with medium to high heat, and add 2-tablespoon oil to the wok. Add the chicken to the wok when the oil is hot enough. Stir the meat, when the meat changes color, add cabbage, the ingredients listed in B, and D, mix everything well. Transfer the cabbage mixture into a flat container, and let it cool to room temperature.
5. Wrap egg roll one by one, see the picture below.





6. Mix the ingredients listed in G in a small bowl for dipping sauce.

7. Place a fry pan on a range, set the temperature to medium. Add 3-4 tablespoon canola oil. Place the egg rolls in the pan; turn the egg roll when one side is light golden brown. The egg rolls are ready when other side of egg rolls is gold brown. Serve the egg rolls immediately.

Note: The number of egg rolls added to the pan is depending on the size of the pan, just make sure the egg rolls are laid out one by one in the pan.

Egg with Tomato

Egg With Tomato
By May Huang



Ingredients:

1. 3 eggs , well beaten
2. 2 tomato, small size, about 1 cup, chopped **
3. ½ t salt
4. 1 stalk green onion, green part only, chopped
5. 3 T canola oil

Directions:

Directions:
Heat wok or fry pan over medium to high heat, and add the oil when the wok is dried. Add the egg when the oil is hot enough but not smoke, and turn over the egg. Take the egg out to a serving plate. Leave the extra oil in the wok, add the tomato to the wok and stir for 1-2 minutes. Add the egg back to the wok, and add the salt. Mix everything well. Transfer egg mixture to a serving plate. Sprinkle the green onion over the tomato.

Note: ** If you wish to peel, place the tomato to boiling water for a second. Cool the tomato by rinsing it on the tap water. Peel the skin off from the tomato, and then cut tomato to small pieces.

Orange Chicken

Orange Chicken
By May Huang



Ingredients:

A: for marinating
1. 2 chicken breast, medium size
2. 1 T cooking wine
3. ½ t salt
4. ½ t corn starch

B:
5. ½ t ginger, finely chopped
6. 2 stocks of green onion, white and green separated, finely chopped
7. 5-10 dried hot pepper (depending on hot you want)
8. 5-6 pieces of fresh or dried orange peel (to be soaked before using)
9. 2-3 T canola oil

C: for sauce
10. ½ T soy sauce
11. 1 t Chinese rice vinegar
12. ½ t sugar
13. ¼ t SiChuan pepper corn powder (optional)
14. a pinch of white pepper
15. ¼ t corn starch
16. 1 T water
17. few drops of sesame oil

Directions:

1. Preparing chicken: Cut the chicken to thin pieces (about 1.5 inches wide, 1 inch long and 0.1 inch thick). Place the chicken in a container and add the remaining ingredients listed in to the container, and mix everything well. Set the container aside for at least 30 minutes.
2. Making sauce: Add everything listed in to a small bowl, and mix them well.
3. Cooking chicken: heat the oil in a wok over medium to high heat. Add the chicken and hot pepper when the oil is hot (not smoking). Add ginger, and green onion white and the wok, and stir for 1-2 minutes. Take the chicken out when the chicken meat changes the color to white. Keep the remaining oil in the wok, turn heat to low, and add the orange peel cook for another 10 seconds, and add the sauce and chicken back to the wok, and stir for few seconds. Take the chicken to a serving plate, sprinkle the green onion (green part) over the chicken, and server the chicken when it is warm.