I made Dim Sum

Not really. Whenever I have the crave for some dim sum, I steam these ready-to-cook dim sum pieces. They came out just like in the restaurants, without the hassle of driving somewhere to wait in line. Best of all, you cook what you want to eat.

The important thing is buying the correct items. Kimbo Dimsum Hap and Wei-Chuan Pork Mini Buns can be found at Viet Hoa International Market. They can be kept in the freezer for a few months.

Steam these ready-to-cook dimsum pieces bought at Viet Hoa International Market.

Easy steps:

• Traditional flavor is to cook them in bamboo baskets. Alternative is using stainless steel steam pot.
• Wet the baskets and follow instruction on package for water amount.
• Line the baskets with vegetable leaves to prevent sticking and food fall into water. I used bok choy. Alternatives are Napa cabbage, green leave lettuce, kale or waxed paper.
• Steam over high heat for 10 minutes, or directed by the manufacturers. Don't over cook the sticky rice wrapped dim sum. They will not retain the shape when mushy.
• When done, remove baskets from the pot and place on plates. 
• Ready to enjoy.

Low GI Cookies

This is a recipe for healthy and delicious oatmeal raisin cookies with lots of fibers and very low sugar. Great for people watching their A1C and stay on the low Glycemic Index (GI).

The energy you get will be burned from chewing them. 

Ingredients:

7 tbsp soften butter
1 tbsp molasses
5/8 cup Splenda
1 egg
1/2 tsp Vanilla
3/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 1/2 cup Quaker oats
1/4 cup raisins
1/4 cup dried fruits (chopped dates, apricots, etc)

Directions:

1. Cream butter & Splenda in mixing bowl
2. Mix wet ingredients (molasses, egg, vanilla) into bowl
3. Mix dry ingredients (flour, baking soda, cinnamon) into bowl
4. Turn in oats, raisins & dried fruits into bowl
5. Form dough in 1 tbsp measuring spoon
6. Bake at 375° 10-12 min or until golden brown
7. Cool 5 minutes on cookie sheet, remove to cooling plate, after cooling, place in plastic container to store.

Yields 28 cookies @ 3 gram carbs & 6 gram fiber per cookie
Originally posted on Facebook 6/19/10

Fried Honeycomb Tofu

If you don't like the tofu texture, try this easy recipe. Fried frozen tofu with garlic, cilantro and sweet'n'hot dipping sauce makes your dinner appetizer so grand. The Chinese said: 美味無窮!

Fried Honeycombed Tofu adds excitement to your dinner table.

Ingredients:
1 pack hard tofu
3 cups oil for frying

Dipping Sauce:
3 cloves garlic, chopped
6 stems cilantro, chopped
1 cup low sodium soy sauce
Desirable amount of Sriracha

Direction:

1. Cut tofu into pieces of half inch thick.
2. Lay the slices on a clean plate and put them in the freezer overnight.
3. Next day, remove them from the freezer and soak in water.
4. Squeeze out excess water and lay on a layer of paper towel to let dry.
5. Heat oil on medium heat until ready for frying* (about 5 minutes). 
6. Carefully drop the slices into oil. Flip once to have even coverage.
7. Remove from heat when tofu pieces turned light brown.
8. Lay fried tofu on dry paper towel until surface is no longer greasy.
9. Mix the dipping sauce ingredients for dipping or serve with your favorite dipping sauce.

*Ready for Frying: Drop a small piece of tofu. If it dips to the bottom then come right up, it is ready to fry.

Originally posted on Instagram June 15, 2013

Low-Sodium Coleslaw

This is my instant slaw recipe - skipping the marinate.

Got to love it when it's fast. Faster than driving to KFC.

6 cup shredded cabbage
1 tbsp shredded carrot
1 cup mayo
2 tbsp vinegar (prefer apple cider vinegar)
2 tbsp oil
1 tbsp Splenda
1/2 tsp celery salt
Dash of ground pepper

1. Sprinkle celery salt on vegetables and rub until soft.
2. Stand for 10 min
3. Squeeze out excess liquid. (If too salty, rinse with drinking water and squeeze out the liquid.)
4. Mix in other ingredients.
5. Toss well.
6. Refrigerate for an hour or marinate overnight.

Salmon Au Miso

This was a self-taught recipe after eating at popular restaurant in Hawaii. Miso was on everything. But when it was roasted, the sweetness brings out from the naturally fermented soy beans. I shared this recipe with my mom. That was why there is a Chinese version.

Ingredients:
2 lb. Fresh Salmon
 2/1 cup Miso, any color or type
 1/4 cup Sake rice wine
 Soy Sauce, Sugar, Salt and pepper to taste

Baked miso has aroma that will blend well with salmon

Direction:

1. Cut salmon into portion sizes 
2. Salt fish with salt, lightly, on both sides. 
3. Let sit for 30 minutes to draw out excess water. 
4. Combine all ingredients and marinate fish overnight. 
5. Bake fish on a sheet pan at 350 degrees for 10-15 minutes, until edges begin to brown. 

食譜: 味增鮭魚 - Chinese Version

2 lb. 新鮮鮭魚
半杯味增醬
1/4 杯日本米酒或米醋
少許胡椒
少許糖和醬油

1- 把魚切成食用大小。抹一些鹽﹐過半小時後﹐去水。
2- 把魚加入所有的調味料﹐放入塑膠袋密封。
3- 醃泡一夜。第二天晚上﹐連同滷汁一起去烤箱烤。
4- 設定350度﹐烤10-15分鐘。烤到邊緣開始成褐色。


Originally posted on Not-so-Secret Potluck Recipes

Orange Dream Cake

Got this recipe from a coworker who love to bake this cake. She got the recipe from a cookbook. So, here is my version with photos.

Ingredients:
1 Box White Cake Mix and everything you need as required
1 Box Orange Flavored Jello
1 Cup Water, boiling
1/2 cup water, cold

From bottom left: 
Bake the cake as directed on the box.
Spread the frosting on the prepared cake

Orange Frosting: 
1/2 bag of orange flavored Kool-aid
2 tsp water
1 tsp Vanilla
1 tub Cool Whip

Directions:

1. Bake the cake in 1/4 sheet pan as directed on the box. 
2. Leave the cake in the pan. 
3. Cool on the rack. 
4. Pour boiling water into Jello powder, stir until dissolved. Then, add cold water to cool. 
5. Poke holes with thick end of chopstick on the cake. 
6. Spoon Jello liquid over the cake and into the holes. 
7. When cooled completely, ice with orange frosting. 

Courtesy of a cooking pal in Hawaii, originally posted on Sat Nov 12, 2005 2:27 pm 

Sugar-Free Vietnamese Pickles

If you like the taste of daikon pickle at a Vietnamese restaurant, you could try this recipe without worrying about raising your blood sugar.

Ingredients:
1 cup carrot strips
1 cup daikon strips
1 tbsp salt
2 tbsp Splenda
1 cup vinegar
1 tbsp fish sauce
1 cup water

Refreshing flavor to enjoy at anytime

Directions:

1. Rub the salt on carrot and daikon and let stand for 30 minutes. 
2. Rinse off the salt with drinking water. 
3. Drain completely. 
4. Pour the rest into container 
5. Toss frequently 
6. Ready to serve in 2 hours; better tasting pickles takes overnight

Originally posted on pbase.