Ingredients

• 1 can frozen orange juice concentrate (I use Minute Maid)
• 1 cup sugar
• 2 cups water
• 2 cups milk
• 2 cups ice
• 1 tsp vanilla extract

Put everything in a blender except the ice.  Blend until smooth.  Add in the ice.  If your blender doesn't fit or is too full, you may have to blend it twice in separate batches.

Ingredients:

• 2 - 3 pounds chicken feet
• 2 tbsp chinese black bean
• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• 2 tbsp minced garlic
• 1 thumb ginger sliced into small strips
• 3 cup water
• 1/4 cup green onion sliced thinly
• 1 tbsp brown sugar
• 2 tbsp corn starch mixed with 1/2 cup water
  
   

1.	Get all your ingredients ready.  (click on the picture on the right to view larger image).
2.	Cut off the nails with scissors or a knife. Wash and drain the chicken feet. Squeeze out all the water.  You can also use a paper towel to dry them.
3.	In a hot pan, add 1-2 cup oil.  BE CAREFUL WHEN ADDING THE CHICKEN FEET TO THE OIL. IT IS HOT AND THINGS WILL POP! Deep fry the chicken until golden brown.
4.	Add the garlic and ginger to a new pan with some oil. Stir until brown.
5.	Now add the chicken feet, oyster sauce, chinese black beans, and water.  Once mixed, remove and place into a pressure cooker. Cook for 20 minutes.  Be careful when using a pressure cooker.  When done, put the pressure cooker under hot water, when the steam button is released, you may open the pressure cooker. (If you don't have a pressure cooker, just cover and let it cook until the chicken feet is tender.  This could take a long time and if the water dries out, you may need to add more water.)
6.	Add the brown sugar, corn starch + water mixture, and the green onions.  Stir for about 5 minutes until the sauce gets thicken.
7.	Ready to eat!

Ingredients:

• 1 bag frozen mussels (I bought mine from the asian store)
• 1 cup mayonnaise (you can use the Japanese Kewpie brand or regular mayo)
• a few squirts of sriracha sauce (adjust to your liking)
• smelt roe fish eggs (optional)
   

1. Thaw the mussels. Pat dry with a towel or napkin.
    
2. Place mussels on parchment paper on a baking sheet.
    
3. Mix the mayonnaise and sriracha sauce together til it blends together.
    
4. Using a spoon, scoop out the sauce and layer it onto the mussels generously.
    
5. Broil in the oven for about 5-10 minutes until it turns golden brown.
    
6. Remove from oven and serve hot.

Variations

• Add the smelt roe after you layer the mussels with mayo / sriracha sauce.
• You can also cut up the mussels into smaller pieces and then place them back on the shells, then add the sauce and bake.  It makes it easier for eating.

Sweet Pork Ingredients:

• 4 cups pork belly, sliced
• 7 eggs
• 1/2 cup soy sauce
• 1 tbsp oyster sauce
• 3-5 pieces of star anise
• 1 tbsp garlic, chopped
• 1 thumb ginger, sliced thin
• 1/2 cup brown sugar, packed tight
• water, lots of it
• 1 tbsp oil
• additional soy sauce for browning eggs
   

1. Marinate the pork belly in soy sauce and oyster sauce. Set aside.
2. Boil the eggs. Then remove the eggshell when done.
3. In a large pot, add oil.  Add the garlic and ginger. Stir until brown.  Add the brown sugar.
4. When the sugar is melted, add the pork belly marinade including juices and all.
5. Stir for a few minutes until the pork gets slightly white.  Then add 4 cups water or more  until the pork is all covered.
6. Cook for 1 hour or more.  For more tender pork, keep adding water and cook 2 hrs or longer.  You can add the star anise at any time.
7. The water will evaporate.  When it reaches the thickness you like, remove from heat and serve.

Remember, you can always adjust the taste by adding water, increasing or decreasing the amount of sugar or soy sauce!

Ingredients:

• 12 cups cold water
• 1 whole chicken
• 2 cup bamboo shoots
• 1 red bell pepper, skin off and chopped
• 1/2 cup garlic
• 1/2 cup Red curry paste
• 1/2 cup Namya curry paste
• 1 or 2 cans coconut milk
• 2 cubes chicken bouillon
• 2 cabbage leaves (optional)
• Rice noodles
• 2 tsp salt

Garnishes:

• shredded cabbage
• fish sauce
• shredded banana leaf
• green onion
• cilantro
• basil .. whatever you like
   

Ingredients:

• 1 lb or 2 lb ground meat of your choice (pork, chicken, turkey, beef)
• 2 cup shredded cabbage
• 2 cup shredded carrots
• 2 cup chopped onion
• 2 tbsp oyster sauce
• 2 tbsp salt
• 1 package rice vermicelli cellophane noodles
• 3 eggs
• 1 egg yolk for sealing the wrapper
• 50 sheets eggroll skins
   

1. Add hot water to rice vermicelli cellophane noodles and let soak 5-10 minutes until soft.  Then take scissors and cut up the noodles.
2. Mix meat, cabbage, carrots, onion, oyster sauce, salt, noodles, eggs until well combined.
3. Peel the eggroll skins.
4. Place eggroll skin on a flat surface. Add the eggroll mixture and roll up. Seal the ends with egg yolk.
5. Fry in hot oil until golden brown.

Eat with some sweet chili eggroll sauce!

Ingredients:

• 2 or 3 pounds of blue crab (cleaned, gutted, and split in half)
• 1 pound shrimp
• 1 package of imitation crab meat
• 1/2 cup chopped garlic
• 1/2 cup chopped ginger
• 1 cup fresh basil
• 1 cup chopped onion
• 1 1/2 cup oyster sauce
• 1 jar crab paste
• 1 jar shrimp paste