Jook

Ingredients:

1 turkey carcass
3 quarts of water
1 cup of rice, washed
1 small piece of ginger root, crushed
1 Tbsp salt
4 green onions, chopped
1 bunch of Chinese parsley, chopped (Cilantro)

Instructions:

Simmer turkey and water in a large pot until turkey falls off the bones. Strain into another pot to remove small bones. Reserve turkey meat. Add water to broth to make 3 quarts since some water simmered away. Add meat, rice and ginger root to broth. Bring to a boil, then simmer about 1 hour.Stir it occasionally. Add salt, green onion and cilantro just before serving. Enjoy!

Pumpkin Roll

Ingredients:

3 eggs, beaten
1 cup sugar
2/3 cup canned pumpkin
3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 pkg (8 oz) cream cheese
2 tablespoons butter, softened
1 teaspoon vanilla
1 cup sifted powdered sugar

Instructions:

Preheat oven to 350 degrees. Line a 15 x 10-inch pan with waxed paper; lightly grease paper. In a large bowl, combine eggs, sugar, and pumpkin. In a separate bowl, sift flour with the baking soda, salt, and cinnamon; then add to pumpkin mixture and mix well. Evenly spread the pumpkin mixture in prepared pan. Bake for 15 minutes. Remove from oven and immediately cut in half crosswise. Place damp cloth or paper towel over cake; turn cake out and remove waxed paper. Turn cake back over and roll crosswise in cloth; allow it to cool. Using an electric mixer, beat cream cheese, butter, vanilla, and powdered sugar; then chill slightly. Unroll cake and spread with filling. Roll cake back up again, without the cloth, and wrap tightly in foil; freeze. To serve, slice frozen cake roll into 1/2-inch slices. Enjoy!

Brownies

Instructions:

4 eggs, beaten
2 cups sugar
1 cup flour
1 teaspoon vanilla
1/2 teaspoon salt
1 cup butter
4 squares Baker’s semi-sweet chocolate OR 4 ounces Hershey’s Special Dark candy

Ingredients:

Preheat oven to 325 degrees. Grease a 9 x 13 x 2-inch pan. In a large bowl, thoroughly mix eggs, sugar, flour, vanilla, and salt. In the microwave or stove top, Melt butter and chocolate, then stir chocolate mixture into egg mixture, mix well and pour into prepared pan. Bake for 30 to 35 minutes.ENJOY!

BIBINGKA (Filipino Coconut Rice Desert)

Ingredients:

5 1/2 cups mochi rice
1 can (12 oz) frozen coconut milk, thawed
1 pkg (1 lb.) dark brown sugar
bananna leaves

Instructions:

Rinse rice and cook in rice cooker. Preheat oven to 350 degrees. In a saucepan, combine coconut milk and 1 1/4 cups of the brown sugar. Cook over medium heat, stirring constantly, until thickened, about 20 minutes. Wilt banana leaves over low heat on oven or microwave; line banana leaves into a 13 X 9 X 2 inch baking pan. Put cooked rice into a large bowl. Reserving 1/2 cup of the coconut milk mixture, stir remainder and remaining brown sugar evenly into the hot rice. Put into prepared pan. Top with the reserved 1/2 cup coconut milk mixture. Bake for 20 minutes, then broil for five minutes to set topping. Cut into small pieces.Enjoy!

Butter Mochi

Ingredients:

1 lb mochiko (Japanese glutinous rice flour)
3 cups sugar
1 1/2 teaspoons baking powder
4 eggs, beaten
2 teaspoons vanilla extract
1/2 cup butter, melted
1 can (13.5 oz) coconut milk
1 can (14.5 oz) evaporated milk

Instructions:

Preheat oven to 350 degrees. Grease a 13 x 9 x 2-inch pan or two 8 x 8 x 2-inch pans. In a large bowl, combine mochiko, sugar, and baking powder. Add remaining ingredients and mix well with a wire whisk. Pour into prepared pan or pans and bake for 50 to 60 minutes; cool. Enjoy!

Spam and Kim Chee Chun

Ingredients:

1 Can SPAM, cut into squares
Won bok kim chee, stalks only
Rinsed Green Onion stalks, cut in 1 inch pieces
celery, cut into thin strips
3-4 eggs
flour
oil for frying

Marinade:
2 Tbsp. Shoyu
1 Tbsp. Sugar
2 Tsp. Sesame Seeds
1 Clove Garlic, minced
1 Tbs. Oil

Instructions:

Soak SPAM and vegetables in marinade for about 1 hour then skewer on long cocktail toothpicks, alternating SPAM between the vegetables. Dredge in some flour and then dip into beaten eggs. Fry in about 2-3 Tbsp. oil over medium heat. Lightly brown on both sides; cool. Remove toothpicks and cut into squares. Serve with vinegar-shoyu sauce.

Pumpkin Haupia Pie

Ingredients:

1 can (1 lb) pumpkin
2 eggs, slightly beaten
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 can (13 oz) evaporated milk
1 1/2 cups shredded coconut
9-inch unbaked pie shell
1 pkg (2 1/2 oz) haupia pudding mix
1 cup heavy cream, whipped and sweetened

Instructions:

Preheat oven to 425 degrees.  In a large bowl, combine pumpkin and eggs.  Add sugar, salt, and spices.  Stir in milk and 1 cup of the shredded coconut.  Pour into pie shell.  Bake for 15 minutes; then lower heat to 350 degrees and bake about 40 to 45 more minutes or until filling is set.  Cool.  Prepare haupia pudding mix according to package directions.  Cool slightly, then pour over pie.  Chill until haupia is firm.  Just before serving, spread whipped cream over pie.  Sprinkle with the remaining 1/2 cup coconut.  ENJOY!

Kim Chee Roast Pork Soup

Ingredients:

1 pound Chinese-style roast pork, thinly sliced
1 cup won bok kim chee
2 can (14 1/2 ounces) chicken broth
1 cup water
2 1-inch piece fresh ginger root, crushed
1 block of tofu, cubed

Instructions:

In a large saucepan, fry roast pork, add the kim chee and fry together. Add remaining ingredients; boil until soup is hot. Enjoy!

Tuna Omelette

Ingredients:

6 Eggs
2 can 6oz Solid white tuna
1/2- 1 whole onion, diced
Pinch of chopped garlic
1 Tbsp shoyu
Ground Black pepper to taste
1 Tbsp butter

Instructions:

In a medium size bowl, mix the eggs. Add all the rest of the ingredients together and blend/mix well. Preheat butter in a medium sauce pan. Pour mixture into the pan and fry on one side until underneath is slightly brown, then flip over to other side. Wait until flip-side is also lightly brown, add a dash of shoyu on top, remove and serve with hot rice. Enjoy!

Chicken Edamame Meatballs

Ingredients:

2 tablespoons shoyu
2 tablespoons sugar
1 tablespoon mirin
1/2 teaspoon ground black pepper
2 tablespoons cornstarch
1 pound ground chicken or turkey
1 egg, beaten
3/4 cup panko
1 cup shelled edamame beans (soybeans)

Instructions:

Grease a baking pan. In a small bowl, combine shoyu, sugar, mirin, black pepper, and cornstarch; set aside. In a large bowl, mix ground chicken, egg, and shoyu mixture. Add the panko; mix well. Form small flat patties with the meat mixture, place one or two edamame beans in the center of each patty, form meat mixture around the edamame, sealing the beans inside, while forming meatballs. Bake at 350 degrees for 15 minutes. Turn meatballs over and bake for another 10 to 15 minutes or until the meatballs are cooked through. Enjoy with brown rice and kim chee... ONO!

Baked Chicken and Stuffing

Ingredients:

6 skinless, boneless chicken breast halves or thighs
1 package instant chicken-flavored stuffing mix (6oz)
1 can cream of mushroom soup (10-3/4-oz)
1/3 C milk
1 Tbsp chopped fresh parsley

Instructions:

Prepare stuffing mix according to package directions, BUT do not let stand as directed. Spoon stuffing, crosswise, in center of a 9X13-inch pan, leaving space on both sides of stuffing to arrange chicken. Arrange chicken pieces on each side of stuffing, overlapping, if necessary. In a bowl, combine soup, milk and parsley. Pour over chicken. Cover with foil; bake at 400 degrees for 15 minutes. Uncover, bake for 10 minutes more or until chicken is no longer pink.

Chicken Enchilada

Ingredients:

3 to 4 pounds chicken thighs, skinless and boneless
1 medium onion, diced
salt to season
2 packages cream cheese (8-oz each)
1/2 pint whipping cream
1 package flour tortilla, 10 count (16-oz)
1 package green chili enchilada sauce (19-oz)
2 to 3 cups shredded cheddar cheese
Salsa for topping

Instructions:

Boil chicken and shred; place in a large bowl. Add onion and sprinkle salt to taste. In a separate bowl, combine cream cheese and whipping cream. Mix until smooth. Add to chicken and onion;  mix together. Place filling onto each tortilla and roll up. Place on greased 9X13-inch pan. (8 to 10 rolls should fit, depending on thickness of rolls.) Pour enchilada sauce over and sprinkle cheese on top. Bake at 350 degrees for 30 minutes. Serve with salsa. YUMMY!!!