1 packet of Lee Kum Kee tomato garlic shrimp sauce
1 pound large peeled shrimp
3 cloves chopped garlic
2 stalks green onions
few stalks of cilantro
2 tablespoon of cooking oil

Heat oil in a pan
Add chopped garlic and stir fry for 2 second
Add shrimps and stir fry until shrimps are almost cooked
Add tomato garlic shrimp sauce, green onions and cilantro to the shrimps, continue stir fry until the shrimps turned pink. (D0 not overcook.)

2 medium sized sweet potatoes (about 1 pound)
3 cups of flour
1/2 cup of milk
1 tablespoon of baking soda
1 teaspoon of vanilla extract
1 cup of brown sugar
1 egg
powdered sugar (for topping) 

Steam sweet potatoes in a steamer for about 20 minutes.  Peel the skin after steaming and mash the potatoes.  Mix flour, milk, brown sugar, baking soda, egg, and vanilla extract with mashed potatoes.  Stir until doughy.  Heat 1 quart of oil in a pan.  Shape dough into donut shapes and deep fry until golden brown.  After the donuts cool, sprinkle powdered sugar on top.  Makes about 30. 

1 medium cabbage
1 lbs boneless skinless chicken breast (ground)
1 cup of cooked rice
1 onion (chopped)
12oz. shredded mozzarella cheese
1 can spaghetti sauce
2 tablespoon sesame oil (or olive oil)
1 tablespoon oyster sauce
1/4 teaspoon salt (or garlic salt)
1/4 teaspoon pepper
2 tablespoon ground fresh ginger
3-5 cloves chopped garlic

Peel cabbage and steam the leaves till they are soft (use steamer).  Mix in the rest of the ingredients with the ground chicken breast.  Mix well.  Put the chicken in the center of each cabbage leaf.  Roll the leaf to enclose the meat. (see picture below)  Arrange the cabbage rolls in a baking pan.  Pour spaghetti sauce over the rolls.  Sprinkle the cheese on top.  Bake for 40-45 minutes at 350 degree.

Tips: You can pretty much use any kind of lean meat.  For chicken  or turkey, you need to add some sesame oil or olive oil to keep the meat moist.  For pork or beef, go easy on the oil.  The spaghetti sauce doesn’t need to cover the entire baking pan.  You will get the juice from the cabbage and meat.   Cheese is optional but it gives a great flavor.

2 cups of white sweet rice
1/2 cup coconut milk
1/2 lemon
1/4 teaspoon salt
2 pandan (screwpine) leaves (frozen) (cut into 4 inches)
1 large banana leave (frozen)

Soak sweet rice for at least 3 hours (overnight if possible).  Rinse sweet rice and mix in with coconut milk and salt in a bowl.  Place banana leave on the steamer.  Stack the pandan leaves over the banana leaves before putting rice in the steamer.  Squeeze some lemon juice over the rice.  (This will make the rice shines after steaming.) Steam for 30 minutes or until rice is cook.  Top the rice with the shredded coconut. (see coconut crepe filling recipe)

Tips: You may have to poke some holes through the banana leaves to let the steam rise to the top to cook the rice. Also, take a small portion of the rice and add some food color (traditionally blue).  Steam it with the rest of the white sweet rice (don’t mix, just at the side).  This will add some color to the rice.

For chicken filling see recipe for chicken dumplings.
1 package of wonton skin

Wrap the meat as shown in the pictures below.  Fry the wonton until light golden brown. (See tips for frying as mentioned Samosas - Curry Potato Triangles).

1 12oz. bag of frozen o’brien hash brown potatoes (thawed)
1 tablespoon of curry powder
2 tablespoons of cooking oil
2 teaspoons of garlic salt
1 package of wonton skin
Cooking oil for deep frying

Add cooking oil in a heated pan.  Stir fry potatoes.  Mix in curry powder and garlic.  Set it aside in a plate and let it cool down a little.

Wrap potatoes in the wonton skin.  Seal it tight with water around the edges. (Make sure it’s sealed tight at the edges to avoid leakage when frying.)  When the oil is hot in the fry pan, fry the samosas in the medium heat until light golden brown.

Tips: The samosas will continue to brown even after you take it out from the oil.  If you let it fry until brown, it will become burnt when you take it out.

3 packages of dumpling dough (in frozen aisle from the oriental grocery)
2 lbs of boneless, skinless chicken breasts
1 small(1 lb) Napa cabbage
3 stalks of green onions (chopped)
1 bunch of cilantro (optional)
4 tablespoons of soy sauce
3 tablespoons of oyster sauce
2 tablespoons of sesame oil
2 tablespoons of cooking rice wine
2 tablespoons of pepper
3-5 cloves of garlic (ground)
3-5 slices of fresh ginger (ground)
1 tablespoon of dry basil

Firsts ground the ginger and garlic in the food processor.  Then, put the chicken breasts in and ground them until they are mooth. Take the chicken out and place it in a large bowl.  Next, chopped the Napa cabbage finely.  Squeeze out the excess juice from the napa cabbage.  Chopped the green onion and cilantro.  Toss all the seasoning and the vetegables into the large bowl with chicken.  Mix them well.  Wrap the chicken inside the dumpling dough (see pictures below).  Depending on the size of the dumplings you wrap.  You may have left over chicken filling or dough. (see tips below for handling the leftover.)

In a boiling pot of water, put the dumplings in.  (Make sure the water is boiling.  You do not want to cook the dumpling in the cold water.  The cold water will melt the dough and you will end up with a glop of chicken starchy soup.) Cook for about 5-7 minutes.  When the dumpling floats, it is cooked.  Do not put more than 30 dumplings in the pot at one time.  You need to leave enough room for the dumplings to float.  Take the dumpling outs (drain) and they are ready to be served. Serve the dumplings with soysauce, vinegar and some shredded ginger. 

Tips: 
For left over chicken filling, you can make it into meat balls and put them in the pot.  Add some vegetables, some sukiyaki sauce and make it into a soup dish.  For extra dumpling dough, just put it into the soup and they will become noodles.

You can substitute with any kind of meat, as long as it is a ground meat.  I have tried ground turkey, ground beef, ground port and even ground schrimp.  You can also pan fry the dumpling and make the pot stickers.

For Pot Sticker: Add 1 tablespoons of cooking oil in the frying pan.  Place dumplings and let them fry for 2 minutes in a medium-high heat.  Add 1/4 cup  of cold water and cover the pan with a lid.  Let it simmer for another 3-4 minutes or until the pot stickers are cooked.  Add more water to simmer if necessary.

5 pieces of pork chop (about 3 lbs)
2 tablespoon of curry powder (adjust according to taste)
2 tablespoons of soy sauce
2 tablespoons of sesame oil
2 tablespoons of rice cooking wine
3 tablespoons of honey
3-4 cloves of garlic
5 slices of fresh ginger

Ground ginger and garlic.  Mix in all ingredients to da pork chops.  Cover the chops and let marinate for 1 - 2 hours.  Grill the chops for about 5 - 7 minutes each side or until cooked.

Tips: Prepare the meat ahead of time and let it marinate overnight so that the spices really sip into da meat. Add some Sprite or 7ups to help tenderize the meat.  You can also pan fry the chops but make sure to use a lid to cover the pan in order to keep the moisture sealed inside the meat. 

1 can/package Ai Yi Jelly (you can find it in any oriental grocery store)
1 can Lychee
1 lemon
1 cup seasonal fruits

Pour Ai Yi, Lychee (with syrup) and fruits in a serving bowl.  Squeeze in lemon.  Add ice to chill.  A recipe even a 4 yrs old can do.

Tips: Ai Yi is almost transparent.  Add colorful seasonal fruits to make the dessert looks more attractive.  If you don’t like the syrup in the Lychee, drain the Lychee and, add water and sugar according to taste.  Add maple syrup if you want to stay on the healthy side.

Crepe:
1/2 cup of flour
1/4 cup of milk
3/4 cup of coconut milk (I use coconut milk from a can)
1 egg
1/2 teaspoon of Panda extract (can substitute with vanilla extract)
1 tablespoon of corn starch

Filling:
1 package of 16 oz. frozen shredded coconut (you can use fresh but why do the work if you can get it pre-shredded)
1/2 cup brown sugar (I use 1/4 cup of coconut palm sugar and 1/4 cup of brown sugar, adjust according to taste)
2 screwpine leaves (Pandan)  (I use frozen since the fresh one is hard to get around here.  Skip this if you can’t get it.)
1/2 teaspoon of Panda Extract
3 tablespoon of water

For Crepe:
With flour and corn starch in a mixing bowl, add milk, coconut milk, egg and Pandan extract (or vanilla).  Wisp the batter with making too much foam.  Strain the batter if there are too many lumps.  Add some green food coloring if desire. (The crepe is also served in green from the traditional way of adding the green color from the green fresh panda leave extract.)  Put pan is low heat and pour the batter in the middle and circle it with your laddle to spread the batter to a bigger size.  Carefull not to peel the crepe as you circulate with your laddle.  If you do, just touch up with a little of the batter.  It takes about 3-4 minutes for each crepe to cook.

For Coconut Filling:
Add water and brown sugar in a pot in a medium heat.  Mix in the shredded coconut and Panda leaves.  Add the extract and let the coconut simmer until it is moist (if it is still watery, let it cook and dry up a little more).

Place the coconut filling in the middle of the crepe.  Fold two sides in and roll the crepe until the filling is totally inside the crepe. (Just like making a burrito.)

Tips: Try making the first crepe and see if the consistency is right.  If it is too soft and easily tear, add a little more flour.  If it is too thick, add more milk or coconut milk.  You pretty much have to experiment with the first couple of crepes.  As I said before, it’s not the easiest thing to do but it sure tastes good.