• 1 pound pork
• ½ cup chopped shrimp
  • ¼ cup water chestnuts, minced
  • 2  tbsp sesame oil
  • 1 tbsp ground black pepper
  • ¼ onion, minced
  • ¼ cup carrots, minced                                  1 pack won ton wrapper
  • ¼ cup scallions, minced

2 tsp salt

1 piece raw egg

Sauce:

1 Lemon, squeezed

¼ cup soya sauce

Water for steaming

Procedure:

1. Mix all  the ingredients except for water and wanton wrapper.
2. Blend to evenly mix all ingredients
3. Using a teaspoon, drop the mixture in the middle.
4. Fold the sides of the wrapper and put in a mold.
5. Steam for 15 to 25 minutes.
6. . Serve hot with soy sauce with lemon juice

Yield: 24 pcs.

Filling:

• 200 grm Cabbage, fine diced
• 100grm  minced  chicken
• pepper to taste
• 1/2 tsp. sesame oil
• 1/2 tsp. salt
• 1 tsp. soy sauce
• 1/2 tsp. sugar
• 1  pack  wonton wrapper
• · Egg white for sealing

Stock

• 3 cups of chicken stock
• 2 tsp. soya sauce
• 175g Broccoli florets
• 150 grams carrots, sliced
• 150 grms button mushrooms
• 2 Tbsps green onions, chopped

Procedure:

1. Blanch the cabbage in boiling water until soft. Drain and squeeze to remove excess moisture.
2. In bowl, mix chicken, cabbage & seasonings.
3. Take 1 tsp. of the mixture and place in the middle of your wrappers. Dip your finger in the egg white  and run it around the edge of your wonton.
4. Fold wonton in half, pressing down on edges to seal.
5. In a medium saucepan, add stock and soy sauce.
6. Add wonton and boil until  they float to the surface
7. Add your broccoli, mushroom and carrots/and simmer for 2 minutes
8. Pour into bowls and top with chopped green onions

Yield: 4 servings

• 2 chicken breasts, 6 to 7 ounces each
• Marinade:
• 2 tbsps  soy sauce
• 1 tbsp rice vinegar
• Salt and pepper, to taste
• 1 tsp  granulated suga
• 2 tsps cornstarch
• 2 pounds fresh Shanghai noodles
• 1 tbsp sesame oil
• 1 cup mung bean sprouts
• 2 cups Sui Choi, shredded
• 1 green onion, chopped
• 3 tablespoon  Housin sauce
• 1 teaspoon granulated sugar
• 1 teaspoon sesame oil, optional
• Oil for stir-frying

Procedure:

1. Cut the chicken breast into 1-inch cubes. Add the marinade ingredients, adding the cornstarch last. Marinate the chicken for 30 minutes.
2. Fill a large pot of water with enough water to cover the noodles. Bring to a boil. Add the noodles and boil the noodles for 5 minutes. Drain, run under cold water, and drain again. Toss with 1 tablespoon sesame oil.
3. Wash the vegetables. Rinse and drain the sprouts.
4. Heat the wok over medium-high to high heat. Add 3 tablespoons oil.
5. Add the green onion. Stir-fry for 10 – 15 seconds, then add the chicken cubes. Stir-fry until the chicken until cooked.
6. Add the  cabbage. Stir-fry for about 2 minutes and  season with hoisin sauce . Remove the chicken and cabbage from the wok.
7. Add 2 tablespoons oil. When the oil is hot, add the bean paste. Stir-fry for a few seconds, then add the noodles. Stir in the housing sauce  and sugar.
8. Add the other ingredients back into the wok and mix thoroughly. Stir in the silver sprouts. Heat through. Remove from the heat and stir in the sesame oil. Serve hot.Yield: 4-6  servings

• 3 boneless skinless chicken breast
• 6 tbsp soy sauce
• 2 -8oz cans pineapple tidbits, drained and juice reserved
• 1 tsp rice wine vinegar
• 2 tbsp light brown sugar
• 3 tbsp water
• 1 ½ tbsp cornstarch
• 1 tbsp peanut oil
• Hot chili sauce (optional)

1. Cut each breast into 1 inch pieces.
2. In a container add 3 tablespoons of the soy sauce and mix it in thoroughly using your hand to make sure that each piece is evenly coated. Place chicken in the refrigerator and let it marinate for 30 minutes
3. In a pan, heat peanut oil t on high.
4. Add the chicken and stir fry it until it browns, about 10 minutes. Remove it from the wok and set it aside.
5. Drop  pineapple tidbits in the wok and let them cook for 1 minute. Then add in the sauce and bring it to a boil.
6. To the juice add the remaining 3 tablespoons of soy sauce and rice wine vinegar. Mix these liquids together and then add the sugar and stir until it dissolves. Once the sugar dissolves, add the water and set this mixture aside.
7. In a small container, mix the cornstarch with just a little water until it dissolves and set it aside.
8. Once the sauce begins to come to a boil, add in the cornstarch mixture, stirring constantly until the sauce becomes thick.
9. Then return the chicken to wok and stir until it is thoroughly coated with the sauce. Serve hot

Yield: 3-4  servings.

• 1 pound shrimp
• 1 dozen quail eggs, boiled and shelled
• 4 tablespoons  chicken broth
• ¼ cup cashes, roasted
• 1 cup  broccoli florets
• 1/2 cup cabbage, coarsely chopped
• 1/2 pound fresh mushrooms,
• 1/2 cup water chestnuts, sliced
• 1 large red bell  pepper,  sliced
• 2 stalks celery, sliced diagonally
• 1 onion, coarsely choped
• 1/2 pound snow peas
• Oil for stir-frying

Sauce

• 2 teaspoons oyster sauce
• 3/4 to 1 teaspoon cornstarch
• 4 tablespoons water
• 2 teaspoons sugar

Procedure:

1. 1. Heat wok and add oil. Stir-fry shrimps until pink. Remove and set aside.Reheat wok and add more oil. And heat until ready. Add onions and celery and water chestnuts  together, Stir fry for 1 munte.
2. 2. And bell pepper and snow peas tand mushrooms. Stir fry for  another minute. Add cabbage and stir.
3. 3. Add oyster sauce, water and cover for half a minute.
4. 4. Make a “well” in the center and gradually add the sauce, stirring to thicken. Add quail eggs and cashew nuts.
5. 5. Serve Hot

Yield: 4-6 Servings

Shell:

• 1 cup confectioners’ sugar
• 3 cups all-purpose flour
• 1 cup butter
• 1 egg, beaten
• 1 dash vanilla extract

Filling:

• 2/3 cup condensed milk
• 1 can  evaporated milk
• 9 eggs, beaten
• 1 dash vanilla extract

Directions

1. In a medium bowl, mix together the confectioners’ sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
2. Preheat the oven to 450 degrees F (230 degrees C).
3. Beat  eggs  and pass through a sieve,
4. Whisk into the evaporated, condensed milk  and vanilla. Strain the filling through a sieve, and fill the tart shells.
5. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

Yield: 24 pieces