What Do I Want You To Know Before You Read My Recipes?

When I cook, I don’t always follow the recipes. Well, maybe the first time I will. Then after that I will adjust the cooking to how I want it to be. I always tell my friends cook however they want, after all they’re the ones eating the food. Here I am showing you the most frequently used spices/sauces for my cooking. Also the measuring cups and spoons.

1 cup =240ml

1 tbsp =15ml

1teasp =5ml

1 杯 = 240 毫升
1 湯匙 = 15 毫升
1茶勺 = 5 毫升


Sweet Sticky Rice wrapped In Bamboo Leaves/红豆红枣椰奶粽子


9 servings $0.35 per serving.

I am not a big fan of ZongZi, when I was little I didn’t eat it at all because I hated the smell of Potassium carbonate & sodium bi-carbonate solution (baking soda). Back then we usually made it with sticky rice and peanuts with a lot of baking soda. It had no taste at all but the smell of the baking soda was awful. Since I came here, I saw people making different flavor Zongzi, some savory with meat and whole lot of other ingredients and some sweet ones. I was fascinated, so I started making it myself in hope of making something I will like too. I’ve tried at least 5, 6 different ones. This is the latest invention. Sweet, red bean, dates with coconut milk flavor. Yummy! It has the slightly coconut flavor at the end of each bit, the big Chinese dates give it the unit sweet flavor plus the soft texture of the red bean with the sweet rice. It is a perfect combination! I do eat Zongzi now even though I am still not a big fan of it, but this one I will continue to make every year!


2 cups sweet sticky rice

7 oz. coconut milk

9 Chinese big size date

1/3 cup red bean

1/3 cup sugar

18 pieces Bamboo leave

Soak Bamboo leaves in water for 2-3 hours, then wash them clean.

Wash rice, drain all the water. Dissolve sugar in the coconut milk, then soak rice in coconut milk over night.

Soak red bean in water for 4-5 hours, cook them until tender. I cooked them in my pressure cooker for 8 minutes.

Make sure to drain the excess coconut milk before you start wrapping.

Here is the link how I wrap them. There are different way of doing it, as far as you can wrap them without leaking, then you are good to go!


Cook them in pressure cooker for 25-30 minutes.


The savory ones



我一直不怎么喜欢粽子, 我小的时候, 我根本就不吃, 因为我讨厌鹼水的味道。那时我们通常用糯米和花生加很多鹼水做的。它没有什么味道, 但鹼水的味道让我退避三舍。自从我来到美国后, 我看到人们居然做不同口味的粽子, 有些是肉类做的咸味的有些甜的。我感覺很新奇所以我就开始包一些不同口味的希望能有那么一两种我自己会喜欢。我试过至少 5, 6 个不同的口味。这是最新发明:甜红豆红枣椰奶风味。美味!每一口都有少许椰子味, 大枣的特殊甜香味加上软松的红豆与糯米。这是一个完美的组合!我现在也吃粽子了, 尽管我还不是很喜欢吃, 但这个新口味我会继续做下去!




1/3 杯红豆

1/3 杯白糖


将粽叶浸泡在水中2-3 小时, 然后清洗干净。

米洗干净把所有的水都篦干。糖在椰奶中溶解, 然后用椰奶浸泡大米过夜。

将红豆浸泡在水中4-5 小时, 煮至软。我的在压力锅里煮了8分钟。

在开始包之前, 一定要把多余的椰奶篦出。

下面是我包粽子的链接。有不同的方式包它, 只要你可以包好不漏就都可以。


在压力锅里煮25-30 分钟。

Lobster Over Sticky Rice/糯米龙虾


I made steam lobster with sticky rice the other day. It is the same way how I made steam crab with sticky rice. The flavor was super delicious!!! The only difference is I added diced taro this time. It added another layer of flavor to the sticky rice. Steam taro over water separately before hand, then add to the rice, followed by lobster.


6 servings, $5.00 per serving.


Here is the link to the crab sticky rice:




Ginger&Scallion Lobster/姜葱龙虾


3 servings, $6.00 per serving.


Lobster 2 pounds

Ginger 35g (thin shred)

Scallion 4-5 whole pieces (thin shred)

Half small yellow onion (thin shred)

Cut the lobster into small pieces.

Drain the water out, then add 4-5 tbsps corn starch to the lobster and mix well.

Deep fried lobster in hot oil about 4 minutes, make sure only a few pieces at a time, we want to keep the oil hot.

After all the lobster are deep fried, leave only 2 tbsps oil in the cooking pan, add scallion, ginger and onion to the oil and stir fry for 2 minutes.

Add the lobster back to the pan and mix with the vegetables, sprinkle 1/3 tsp salt, 1/3 tsp black pepper, 1tsp sesame oil and 2tbsps Chinese cooking wine to the pan and mix.





生姜 35克 (切细丝)

葱4-5 整条 (切细丝)

半小黄洋葱 (切细丝)


将水篦出, 然后将4-5 汤匙玉米淀粉加入龙虾, 拌匀。

龙虾在热油中油炸大约4分钟, 每次只炸几块,我们要保持油温。

所有的龙虾都炸完以后, 剩2汤匙油在煮锅里, 加葱、姜和洋葱油炒2分钟。

把龙虾放回锅里拌一下, 洒1/3 茶匙盐, 1/3 茶匙黑胡椒, 1茶匙 香油和2汤匙料酒拌匀。



I didn’t finish all of the lobster, so the next day, I cut the lobster meat into smaller pieces and made myself some lobster fried rice, it was crazy good too!



Soy Sauce Chicken/豉油鸡


3 servings $3.00 per serving.

I made this dish in the morning today. I read so many recipes last night and I didn’t know which one to choose from so I decided to make my own version of it. It turned out to be a great delicious and easy dish. My mother complained it was too delicious so she ate more than she was supposed to. Lol…

Half Chicken about 2 pounds

water 1 cup

Light soy sauce 1/4 cup

Mushroom flavored dark soy sauce 3tbsps

Rock sugar 25g

Ginger 3 slices

Garlic 1 clove

Scallion 2-3 pieces ( whole scallion)

Bring some water to boil, then add the whole half chicken to the water, take it out after 20 seconds, rinse it with cold water or add it to ice cold water right away.

Take the chicken out of the cold water after a minute or so and repeat the procedure one more time( hot then cold). The purpose of doing this is to make the chicken skin more Elastic.

Add one tbsp oil in a cooking pan, add ginger, garlic and scallion to the oil and saute for 30 seconds.

Add the rest of sauce ingredients and bring the whole thing to boil then continue to boil for 2 minutes.

Add chicken to the sauce, then reduce the heat to medium and cook with a lid on for 10 minutes.

Turn the chicken to the other side and continue to cook with a lid on for 7-8 minutes. Turn the heat off.

When it cools down, cut and serve.


You can dip the chicken with the sauce we just cook the chicken with. The reduced sauce now is very delicious and you can use it to make fried rice or mix it with noodles. Yum! Try to buy fresh chicken instead of defrost one. You will know the differences when you try it. The soy sauces are very important to the final result too. Below are the soy sauces I used for this dish.

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3 份,每份$3.00

今天早上我做了这道菜。昨晚我找了很多食谱, 我不知道该选哪一个, 所以我决定做我自己的版本。结果成品美味的不得了还很简单。我妈妈抱怨它太好吃了, 所以她吃得比她想象的要多很多。哈哈哈。。。。。。



味极鲜1/4 杯





葱2-3 条 (全葱)

锅里放些水煮沸, 然后把整个半鸡肉加到水里, 20 秒后取出, 用冷水冲洗, 或者马上加入冰冷水中泡。

一分钟左右把鸡肉从冷水中取出, 再重复一次 (热+冷)。这样做的目的是使鸡皮更具弹性。

在锅里加一汤匙油, 加姜、蒜和葱油, 炒30秒。

添加其余的调味料汁, 并煮沸, 然后继续煮2分钟。

在调味汁中加入鸡肉, 然后将火调到中火, 加盖子煮10分钟。

把半鸡转一边, 继续盖盖子煮7-8 分钟。熄火。



你可以用煮鸡肉的酱汁蘸鸡肉。煮完后的酱汁是非常美味的, 你可以用它来做炒饭或拌面。尽量买新鲜的鸡肉, 而不是解冻的。酱油的品质对最终的结果也很重要。上面是我用来做这道菜的酱油。


Fruit Ice Bars/水果冰棒


I saw someone else was making this fruit ice bars, and she made them look so colorful and delicious! I couldn’t wait to make some for myself too. Here they are: mango strawberries and yogurt ice bars. It is so easy even a cave man can do it. : )

I don’t think any kind of fruit can be used to make this, it has to be some sort of creamy texture fruits like berries, mango or something juicy like water melon.

I used mango, strawberries and plain yogurt. If you want to be healthy like me, don’t add anymore sugar to the fruit puree, or you can add sugar, honey as you may like. Also you’re free to choice any other kind of yogurt, you don’t have to stick with plain one. But I was very happy with mine. I pureed some mango and strawberries(separately of course), then layered them in the ice bar boxes with my favor plain yogurt, then put them in freezer overnight.  My mother thinks it is not sweet enough, but I love it just the way it is.

Imagine in a hot hot hot summer day and you make some of these, and you can enjoy it without any guilt! I can’t wait to make some  more with other fruits! Oh, don’t forget to invite you children to “help” you make some, they will want to eat more!!!


我看到其他人在作这个水果冰棒, 她把冰棒做的五彩缤纷又美味!我迫不及待也做了一些。这些是: 芒果草莓和酸奶冰棒。这个容易到一个远古的洞穴人都会做。: )

我不认为任何一种水果都可以用来做这个, 必须是一些口感比较滑比较绵柔的水果, 比如浆果, 芒果或一些汁水比较多的如西瓜。

我这次用芒果, 草莓和普通酸奶。如果你像我这样提倡健康就不要再添加糖到水果浆里, 或者你可以加糖, 蜂蜜, 你喜欢就好。你也可以选择任何其他类型的酸奶。但我很喜欢我自己做的。我把一些芒果和草莓打成泥(当然是分开打的), 然后加我喜欢的纯酸奶把他们分层加入冰棒盒里, 然后放在冰箱里过夜。 我妈妈认为它不够甜, 但我喜欢。

想象一下在炎炎夏日, 你做了一些五颜六色的冰棒, 你可以多吃没有任何内疚!我迫不及待地想用其他的水果做更多!哦, 别忘了邀请你的孩子 “帮助 ” 你做一些, 他们会想吃更多哦!!!

Mango Tapioca/芒果西米露


This is something really delicious and easy to make, only it will take sometime time to prepare.

Chinese purple sticky rice 1 cup

Small tapioca Pearl 1/2 cup

2 big strawberries

1 mango

Coconut milk 2/3 cup

Coconut flavor Sugar 1/3 cup

Wash rice and cook it in a electronic pressure cooker for 18 minutes with 3 cups water.

Bring 2 cups water to boil then add tapioca, turn the heat off and leave it for 30 minutes with a lid on.

Drain the water from tapioca then add 2-3 more cups fresh cold water and start cooking again. At this point, the center of tapioca is still white, by the time the water is boiling again, the white in the center will disappear. when the white is totally disappear, turn the heat off and drain most of water.(depend on how thick do you want your dessert to be, don’t make it too thin though)

Add coconut milk and coconut sugar and bring it to boil again. (adjust the amount of  coconut milk and sugar according to your own preferences)

This dessert can be served hot or cold. If you want to eat it cold (more common) you should cook it with a little more water because it will absorb water while it cools down.

Scoop some purple rice by using a ice cream scoop and add it to tapioca, garnish it with strawberries and mango.


这是一道很好吃的甜点, 很容易做, 只是需要一些时间来准备。


木薯西米1/2 杯



椰奶2/3 杯

椰味糖1/3 杯

清洗糯米, 用电压力锅加用3杯水煮18分钟。

2杯水煮沸, 然后加入西米, 关火盖盖子静置半个小时。

将水从木薯中篦出, 再加2-3 杯新的冷水, 再开始煮。此时, 木薯的中心仍然是白色的, 当水再次煮开时, 中间的白色就会消失。当白色完全消失, 关火并篦掉大部分水。(取决于你希望你的甜点有多稠, 当然也不要让它太稀)

加入椰奶和椰子糖, 再次把它煮沸。(根据您的喜好调整椰奶和糖的量)

这道甜点可以冷吃或热吃。如果你想吃冷的 (更常见), 你应该多加一点水煮, 因为它冷却下来会吸收很多水。

用冰淇淋勺舀一些紫糯米加入西米中, 用草莓和芒果点缀。

Mango Yogurt Fruit Cup/芒果酸奶水果杯



I Didn’t think I was going to post it until someone asked me for recipe. He asked me what was the name of it and I actually didn’t have one. I love fresh fruits and their beautiful colors, I am trying to make any kind of food look beautiful, and this is actually successful! I didn’t think I would post it was because this is so simple, it doesn’t require cooking and can be done in no time.

I was making a mango crepe cake the other day, and I had some mango puree left, so I decided to make this: mango yogurt fruit cup.

On the bottom was mango puree, then fat free yogurt, followed by another layer mango puree, then mango whipped cream (heavy cream whip until firm peak then add some mango puree), finally topped with some fresh fruit.

If you don’t have time to do the whipped cream layer, just skip it by adding more yogurt instead. I sometimes add nuts or chia seeds in between too. But of course fresh fruits will always be a plus to this. Enjoy!





我之前都没想过张贴出来, 直到有人问我要食谱。他问我这叫名字, 我都答不上来。我喜欢新鲜的水果和他们美丽的颜色, 我很喜欢琢磨着怎么使任何一种食物看起来漂亮而让人有食欲, 这应该算是成功的例子!我不认为我会张贴它是因为这个非常简单, 感觉根本都没有贴的必要。

那天我在做芒果千层蛋糕, 我还有剩一些芒果酱, 所以我决定做这个: 芒果酸奶水果杯。

最底部是芒果浆, 然后是无脂酸奶, 然后是另一层芒果浆, 然后芒果生奶油 (奶油打到硬性发泡然后加一些芒果浆), 最后加一些新鲜水果在面上。

如果你没有时间做的奶油层, 跳过它加多一层酸奶代替也可以。有时我也会在两者之间加入坚果或奇亚籽。但当然新鲜水果将永远是最好的。

Taiwanese Braised Pork/台湾卤肉饭


10 servings $0.90 per serving


Lean pork 270g

Pork belly 420g

Medium size dried mushroom 100g

Braised firm bean curd 200g

Hard boiling egg 4

Big size Shallot 8 cloves (finely chopped)

Garlic 2 cloves

Star Anise 3 pieces

Ginger 10g

Light soy sauce 1/3 cup

Oyster sauce 2 tbsps

Dark soy sauce 2tbsp

Rock sugar 35g

Five spice powder 2tsps

Oil 1 and 1/3 cups

Hot water 3 and ½ cups


Add oil and shallot in a small cooking pan and cook with medium low heat until shallot is lightly golden brown (don’t overcook it, when it is light brown it is ready), use a strainer to get the shallot out of oil (save the shallot oil for other cooks)

Cut pork belly into really thin strips.

Cut lean pork into really fine dices.

Slice ginger and garlic

Soak dried mushroom in water for at least 1 hour until it is softened, then slice them thin too.

Add the pork belly to a pan and pan fried for 6-7 minutes until lightly golden brown, stir constantly.

Add lean pork, mushroom, ginger and garlic to it and continue to cook for 5 more minutes.

Add fried shallot and mix well with other ingredients.

Add hot water, egg and the rest of ingredients and bring to boil.

Pour everything to a slow cooker and cook for 4-5 hours


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10份每份0.90 美元







大个红葱头8粒 (切小颗粒)




生抽1/3 杯





油1又1/3  杯子



在小锅里加油和红葱头, 用中火煮直到葱变淡金黄色 (不要炸过头), 用漏勺把葱酥过滤出来 (保存葱油煮其他的东西)




将干香菇浸泡在水中至少1小时, 直到软化, 然后切成薄片。

将五花肉放入锅中, 煎6-7 分钟至淡黄色, 不断搅拌。

加瘦肉, 蘑菇, 姜和大蒜, 并继续炒煮5分钟。


加热水, 鸡蛋和其他剩下的材料, 并煮开。

把所有的东西倒入一个慢炖锅里煮4-5 小时。



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Cinnamon Rolls/肉桂包


20 servings $0.35 per serving

Here is the original recipe:


  • 1 cup (240 mL) whole milk
  • 4 tablespoons unsalted butter, 1/2 stick
  • 0.75 oz (20 g) instant yeast, 1 packet
  • ⅓ cup (65 g) granulated sugar
  • ¼ teaspoon salt
  • 3 ripe bananas, mashed
  • 4 ½ cups (560 g) all-purpose flour, divided
  • 2 tablespoons oil


  • 5 tablespoons unsalted butter, melted
  • 1.5 tablespoon cinnamon

Caramel Sauce

  • ½ cup (115 g) unsalted butter, 1 stick
  • 1 cup (220 g) brown sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • ¼ cup (85 g) honey
  • 1 cup (100 g) walnuts, chopped


  1. In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
  2. Add the granulated sugar, salt, mashed bananas and stir.
  3. Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.
  4. Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
  5. Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
  6. Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18×12 inches (20×30 cm).
  7. Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.
  8. Spread the filling evenly over the dough. Roll up the dough and slice into 20 even pieces。
  9. Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
  10. Pour the caramel sauce into a 9×12-inch (23×30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 4 rows of 5 rolls.
  11. Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
  12. Preheat the oven to 350˚F (180˚C).
  13. Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until lightly golden brown.
  14. Let cool for 20 minutes, then invert the rolls onto a serving platter.





1杯 (240 毫升) 全脂牛奶
4汤匙盐黄油, 1/2 条
0.75 盎司 (20 克) 快速发酵酵母, 1 包
⅓杯 (65 克) 砂糖
3条熟香蕉, 压成泥
4½杯 (560 克) 面粉


5汤匙无盐黄油, 融化
1.5 汤匙肉桂粉


½杯 (115 克) 无盐黄油, 1 条
1杯 (220 克) 红糖
¼杯 (85 克) 蜂蜜
1杯 (100 克) 核桃, 切碎


  1. 在一个大的碗里放入牛奶和融化的黄油。微波40秒, 直到牛奶混合物达到 110˚F (45˚C)。加酵母, 然后静置10分钟。
  2. 加入砂糖, 盐, 香蕉泥和搅拌。
  3. 加3½杯 (435 克) 面粉,一次 ½杯 (60 克) , 一边搅拌一边添加。
  4. 把面团转移到桌面上 揉3分钟, 一边再每次¼杯 (30 克) 加入更多的面粉。把面团揉成一个球。
  5. 加油在一个大碗内, 把面团放在碗里。用厨房毛巾盖住, 在冰箱里放3小时, 或隔夜直到大小加倍。
  6. 面团擀成¼英寸厚 (6 毫米)的矩形18×12 英寸 (20×30 厘米)。
  7. 将融化的黄油和肉桂粉混合在一个小碗里, 用于做馅料。
  8. 将馅料均匀地涂在面团上。卷起面团, 切成 20份。
  9. 做焦糖酱: 小锅中加热, 将黄油、红糖、盐、香草和蜂蜜结合在一起。保持搅拌, 防止糖粘到锅里。小开的时候就离火。
  10. 将焦糖酱倒入9×12 英寸 (23×30) 的烤盘中, 将核桃撒在酱汁上。在盘子里放上肉桂卷, 这样有4排,每排5个卷。
  11. 盖上塑料保鲜膜, 在一个温暖的地方二次发酵15分钟。
  12. 将烤箱预热至 350˚F (180˚C)。
  13. 取下塑料膜, 烘烤肉桂卷40分钟, 或直到淡褐色。
  14. 冷却20分钟, 然后倒扣在一个大碗里。

Cucumber Salad/凉拌小黄瓜


Total $1.75

English cucumber 1

Sweet chili Sauce:

Thai sweet chili sauce 1tbsp

Water 2 tbsps

Sugar 2tsps

Rice Vinegar 1.5tbsps

Garlic 1 clove (minced)

Salt ½ tsp


Savory sauce:

Soy sauce 3tbsps

Shallot oil 1tbsp

Chicken Bouillon 1/2tsp

Balsamic vinegar 1tbsp

Garlic 2 cloves(minced)

Hoisin sauce 2tsp

Sugar 1/2 tbsp


Mix the ingredients for sauce together and mix well.

Peel some of the skin off the cucumber to make it look prettier.

Cut 90 degrees straight down to 2/3 the wide of the cucumber on one side.

Turn the cucumber to the other side and cut 45 degrees tilted down to 2/3 the wide of the cucumber on the other side.

Pour 2-3 cups of water to a big bowl, add 2tsps salt and dissolve.  Leave the cucumber we just cut in the water for 15 minutes.

Get the cucumber out of salted water and gently squeeze the excess water.

Circle the cucumber in a plate the pour the sauce over it.

This is a super healthy and delicious dish for hot summer. You can make different kind of dressings for it. When you cut the cucumber, make sure don’t cut it through if you want to impress others. The first time when I made it, I cut it a little to thick so it didn’t look as pretty as the second one.

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大蒜1粒 (碎)

盐½ 茶匙




鸡精1/2 茶匙


大蒜2粒 (切碎)


糖1/2 汤匙

把酱汁调味料混合在一起, 拌匀。

刮掉黄瓜上的一些皮, 使它看起来更漂亮。
在黄瓜的一面以90度直切黄瓜至2/3 的宽度。
把黄瓜转到另一边, 以45度斜切黄瓜到 2/3的宽度。
倒2-3 杯水到一个大碗里, 加入2茶匙盐搅拌溶解。 把黄瓜放在水里15分钟。
把黄瓜从咸水中取出, 轻轻地挤掉多余的水。
炎炎夏日这是一个超级健康和美味的凉拌菜。你可以做不同的酱汁来陪它。当你切黄瓜的时候, 小小不要把它切断。我第一次做的时候, 我切的有点厚, 所以它看起来不如第二个那么漂亮。