Welcome to our new Family Recipes!

We hope you will add/update your own dishes!

For assistance or suggestions, please contact Mark or Karen Woo

Dedication image
"Favorite Family Recipes" is a family collection of tried and true recipes from the past, combined with exciting new creations. Remember those family recipes that we have tasted again and again at New Years in Chinatown, and other family gatherings? One recipe that stands out is Gor Shee's "Sea Cucumber Soup". I still remember visiting "The Farm" as a child and looking forward to this soup. The sea cucumber, mushrooms, barley, red dates, and many other memorable ingredients created a harmonious blend of subtle textures and tastes. We hope this new website helps us preserve fond memories and family ties, and introduce a part of our family heritage to a new generation of cooks.

Thanks to all that have contributed to the previous paper-based cookbook and updates. We look forward to your future contributions and suggestions, and hope that this new format will make it easier for all of us to enjoy and preserve this precious store of family recipes and memories.

To contact us, use the 'Contact' page. To submit recipes and/or photos, use the 'Submit Updates' page.

Bon Appetit!
Cha Siu Bau

Cha Siu Bau

When I was growing up, it was always a special treat to go to a restaurant in Los Angeles called Man Fook Low. We would go there on Saturday mornings because this restaurant specialized in dim sum. When we moved to Huntington Beach in the 60's, we would still travel to Los Angeles for dim sum. Man Fook Low eventually went out of business, and I searched and searched for a recipe for cha siu baus that tasted as good as theirs. This is it.

Bau Recipe

1         T. dry yeast

3        C. flour

½        C. cake flour (this ingredient is very important for the correct taste)

¾        C. sugar and 1 t. sugar

1/3        C. shortening

1         C. lukewarm water

Combine ¾ C. sugar and flours.  Add yeast dissolved in ¼ C. lukewarm water and 1 t. sugar.  Allow yeast to "grow" before adding to sugar and flour mixture.  Mix well with hand.  Add shortening and ¾ C. lukewarm water.  Knead a few seconds.  Cover bowl and let stand in warm place until dough rises. 

Filling

6        oz. Chinese barbecued pork, diced

1         T. oil

2        T. water

½        t. sugar

½        t. soy sauce

1         t. oyster sauce

1         t. hoisin sauce

2        t. cornstarch

4        t. cold water (for thickening)

1.    Heat wok, add oil; stir-fry pork for 2 minutes.

2.    Add 2 T. water, sugar, soy sauce, oyster sauce and hoisin sauce. Bring to a boil.

3.    Prepare thickening by mixing the cornstarch and 4 t. cold water. Stir into the mixture and cook for 1 minute. Let cool before using.

Shaping the Buns

Place dough in a greased bowl and let rise for 1-2 hours.  Punch down and take a small amount of dough and form into a shallow bowl shape.  Put 1 T. filling in the center, close and twist dough to form a bun.  Put the bun on a 2" square of white paper.  Place buns on a cookie sheet and allow them to set and rise until light (about 1 hour) in a warm place.  Steam for 20 minutes.

Note: Steamed cha siu baus keep in the refrigerator for 1 week.  If frozen, they will keep for months.

Makes 16 baus.

Susan lnouye

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Curry Chicken Triangles

Curry Chicken Triangles

Everyone loves this appetizer!

Curry Chicken Triangles

½        C. (4 oz.) diced chicken

½        C. butter or margarine, melted, plus 2 T. solid (divided use)

2        T. all purpose flour

½        t. salt (or to taste)

1½      t. curry powder

2/3      C. undiluted evaporated milk

¼        C. finely chopped green onion

¼        C. toasted pine nuts

12       sheets phyllo dough

In medium skillet, cook chicken in tablespoons of butter until no longer pink.  Stir in the flour, salt and curry powder.  Cook about 1 minute. Gradually add the milk.  Cook, stirring constantly, until the mixture comes to a boil and thickens.  Remove from heat.  Stir in the onion and pine nuts.

Preheat oven to 375˚.  To assemble the triangles, place 1 sheet of phyllo dough on a flat surface and brush lightly with some of the melted butter. Add 2 more sheets to this, buttering each sheet.  Using a rolling cutter, cut phyllo sheets to 4” x 18 " strips.  Spoon 1 tablespoon of filling onto short end of each strip.  Fold 1 corner of strip diagonally over the filling so short edge meets the long edge, forming a right triangle.  Continue folding over at right angles until the end of the strip to form a triangular shaped package.

Repeat this process with remaining strips and filling.  Brush top of each triangle with butter. Place on baking sheet.  Bake for 10-12 minutes, until golden brown. These taste great!  If desired, chutney may be served as the dipping sauce.

Marianne Lee

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Deep Fried Wontons

Deep Fried Wontons

Deep Fried Wonton

3        small pkgs. REGULAR Jimmy Dean Sausage

1         bunch scallions, green part only, finely diced

1         egg

A little less than ¼ C. soy sauce

2        pkgs. wonton wrappers....the freshest that you can find and at least 50 in each package.

You'll need a deep fat fryer to cook wontons.  Heat the oil to the highest setting.  Mix the pork sausage, diced scallion and egg together with a fork.  Add soy sauce until the mixture is a tan or light brown color.

Take a teaspoonful of the mixture and place in the center of a wonton wrapper.  Dot the edges of the wrapper with water to help it stick together.

Gather the edges of the wonton wrapper; press together and twist the edges to look like a duffle bag.  For another look, gather 2 corners together, then roll like a party favor, twisting ends closed.

Heat the oil in the deep fryer and fry the wonton until golden brown in color. Remove from fryer and let drain on a steel rack until cooled down.  Once cooled, arrange on serving platter or bowl & enjoy!

Marianne Lee

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Doong (Chinese Tamales)

Doong (Chinese Tamales)

Doong (Chinese Tamales)


1 lb. pkg bamboo leaves

5 lb. sweet rice

2-3 lb. green mung beans, split or whole

2 lb. fresh pork with skin if possible (bacon part)

1 lb. ham, fatty pieces

1 lb. lop cheung

1 lb. lop meat (Chinese bacon)

1 lb. chestnuts (fresh or dried)

1 dozen salted eggs

salad oil, salt, borax (lye water is the same as Pang sa or vinegar)

kite string, scissors, large pot with cover

Advance preparation:

Leaves - boil leaves in big pot of lye water. Add 2 big T. of lye water or vinegar for each 1 lb. leaves. Rinse and wash leaves individually to remove sand and dirt.  Soak in water until ready for use.   

Rice - wash rice 2 days ahead of time. Leave soaking in water until ready to use.

Beans - if using whole beans, wash several times and soak overnight.  If using split beans, wash and rinse off as much as the green hulls as possible. This is a tedious process and may require many rinses.  This can be done the same day or the day before. Don't soak split mung beans too long or they will get water-logged.

Pork - cut fresh pork into chunks about 3"x1"x1/2". Salt each piece, stack neatly and refrigerate overnight.

Ham - cut ham in bite size strips. Each piece should have some fat on it.

Lop cheung and lop meat - cut into small strips

Chestnuts - shell fresh chestnuts and remove all hulls from nut meat.  If using dried chestnuts, soak in water overnight.

Preparing to assemble:

Rinse and drain leaves. Drain rice.  Add 1/2 t. borax and 2 t. salt or more for 5 lb rice. Mix well.  The borax is to keep the rice from sticking to the leaves. Too much borax makes the rice cook up hard. Drain beans well.  Salt to taste, mixing well. Saute chestnuts in hot oil and salt for a few minutes.  If using dried shrimp, saute them also.  Peel salted eggs and separate the whites. Cut each yolk into 2-3 pieces, add 1-2 T. oil and toss lightly.  Arrange all ingredients on table. Have scissors and kite string ready.

Assembling:

Fold a large leaf to form a cup-like boat.  Put 2-3 T. rice into folded leaf.  Add 1-2 T of beans, add meat, shrimp, egg and nut ingredients in desired quantities.  Cover with more beans and rice, wrap additional leaves around for depth.  Fold ends of leaves over to cover rice and form a neat bundle, then tie tightly with string before it falls apart.  Follow same procedure until all main supplies are exhausted. Makes approximately 2 dozen doongs.

Cooking:

Have a large pot of boiling water ready. Put assembled bundles in water, make sure they are completely covered with water.  Bring to a boil and reduce heat.  Make sure it continues to boil. Add more boiling water if necessary.  Boil for six hours.

Gor Shee Ju


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Green Salsa

Green Salsa

Green Salsa

8-10   tomatillos

½        yellow onion

1         clove garlic

1         bunch cilantro

1         jalapeno pepper 

3        T. olive oil

1         chicken bullion cube

Puree first five ingredients in blender or food processor.  Combine puree and remaining ingredients in sauce pan and cook just until heated through.  Do not boil.  Remove and serve at once.

Can be served with tacos, enchiladas, chips etc.

 Joanna Wright

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Inarizushi (Cone Sushi)

Inarizushi (Cone Sushi)

Inarizushi

15       ages

6        C. Japanese rice

          Dashi:

2        C. dashi

1         T. shoyu

1         C. sugar

½        t. salt

Vinegar seasoning:

¾-1     C. sugar

1         C. Japanese vinegar (if using American vinegar, add a little water)

1½      t. salt.

Cut 15 age's in half and open with knife.  Cover with cold water and bring to a boil in an uncovered pot.  Do this three times to remove the oil.  Boil age's in dashi until all the dashi is absorbed.

Heat vinegar seasoning until sugar dissolves.  Immediately add to cooked rice (6 cups cooked to 1½ C. vinegar solution)  and immediately season with vinegar.  This can be made up ahead of time and stored in the pantry.

Stuff rice into age's.  Makes 30.

Margie Lew

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Joanna's Red Salsa

Joanna's Red Salsa

Joanna's Red Salsa

2         cans Mexican style stewed tomatoes (14 oz.)

1         can green chiles (6 oz.)

½        bunch cilantro

1         bunch green onions

2        T.vinegar

1        T.Worcestershire sauce

1         t.cumin

1         clove garlic

1         Serrano chile

Blend together in a food processor or blender.

Joanna Wright



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Makizushi (Rolled Sushi)

Makizushi (Rolled Sushi)

Makizushi (Rolled Sushi)


Select ingredients to be used and prepare well in advance so it will be well cooled by the time the rice is cooked, mixed with vinegar syrup and cooled.  Choose ingredients for color as well as flavor for an attractive finished sushi.

Kampyo:  Wash in water, rubbing together to remove yellowness, change water often.  Soak 1 hour, drain and cook in dashi, turning often until tender.  5-10 minutes.  Lift out and cool thoroughly.

Shitake:  Soak mushrooms 1 hour; wash and rinse. Cook in dashi 15 or 20 minutes until tender.  Lift out mushrooms, cool, remove stems and cut in ½ inch slices.

Carrots:  peel and slice 1 or 2 large carrots lengthwise, ½ inch thick.  Cut each slice in 3 or 5 strips.  Cook in dashi until tender, drain and cool.

Egg strips (cut in ½ inch strips)

Shredded shrimp (powdered) or tuna

Pickled radish (yellow) - cut in thin strips same shape as green beans

Choose 1 green

Spinach:         Wash, parboil few minutes, rinse and drain.

Green beans:   Wash, parboil until just tender, rinse and cool.

Cucumber:           Cut in thin strips 8-1/2" long, marinate in mild vinegar, sugar solution.  Drain.

To roll sushi, use 8"x8" roasted seaweed and a sudare (flat bamboo roller). Place seaweed on sudare, sprinkle some water over the seaweed and spread rice over 3/4 of the seaweed's area.  Add shrimp or tuna in the middle and spread over entire width of rice.  Add 2 strips of kampyo, 1 strip of carrot, pickled radish and green vegetable. Spring small amount of water on exposed seaweed. Roll the sudare with the seaweed to obtain a nice roll. Chill slightly. To serve, dip knife in water and slice into 1/2 inch widths.  Arrange on plate and serve.

Margie Lew

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Marge's Salsa

Marge's Salsa

I got this recipe from Marge, the preschool director of Hilltop Preschool. This salsa is mild enough for young children, but so tasty, that adults love it too. It is embarrassing when people find out how easy it is to make. You must use S & W Mexican Stvle Stewed Tomatoes or it will not taste the same. My kids know how to make this by themselves and have often taken it to class parties.

Marge’s Salsa

1         can S & W Mexican style stewed tomatoes

1/2      bunch cilantro (or less)

1          small can diced green chiles (optional)

salt to taste

Chop tomatoes.  If you have a hand mixer, you can squeeze out the juice from the can, then put your mixer in the can and chop it up quickly.  Chop cilantro and add to tomatoes.  Add chiles if desired.  Serve with white tortilla strips (Grande is my favorite).

You can make this up in 5 minutes and it’s always a big hit!

Susan Inouye

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Pedro's Dip

Pedro's Dip

Pedro's Dip

1         large can refried beans

1         8-oz. sour cream

½        head lettuce, shredded

4        fresh tomatoes, sliced

4        stalks green onions, chopped

1         green chili, chopped (optional)

4        oz. grated mild Cheddar cheese

1         14-oz. can sliced black olives

1         large fresh ripe avocado

Few more leaves of shredded lettuce 

Cheddar cheese (to sprinkle on top of last layer)

Use a 9”x13” pan or casserole dish.  Add chili salsa for a more spicy dip.

Procedure:

Layer each of the ingredients in the order listed. Layer sour cream by dotting with spoonfuls (you may not use it all).

Serve with tortilla chips.  Serves 20.

Margie Lew

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Salsa

Salsa

Salsa

3        14-oz. (or 2  26-oz.) can tomatoes – Mexican flavor recommended

1         bunch cilantro

2        green bell peppers, cored and diced

1         bunch green onions, finely sliced

1         T. sugar

1         T. salt

pepper

dried chilis, other seasonings to taste

Combine 2/3 of the tomatoes with 2/3 bunch cilantro in a blender at low speed until cilantro is in small pieces.   Pour into a large mixing bowl.  Add both green peppers.  Chop remaining cilantro and add. Add finely sliced green onions.   Stir together and add the last can of tomatoes, coarsely blended.  Add sugar, salt, pepper, and chili.  Stir all ingredients well, and allow them to sit for ½ hour in the refrigerator for flavors to blend.

Cathleen Alton

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Seafood Mold

Seafood Mold

Seafood Mold

1         can mushroom soup

1         C. mayonnaise

1         8-oz. cream cheese

1         pkg. gelatin

1         can water chestnuts, minced

1         C. celery and/or olives, minced

2        green onions, chopped

½        lb. crab meat and shrimp, shelled, deveined, and cooked

Heat 1 can mushroom soup (no water).  Cream 1 cup mayonnaise and an 8-oz. pkg. cream cheese.  Dissolve gelatin package into 3 T. hot water and add to soup.  Mix soup into the mayonnaise mixture.  Add water chestnuts, celery,  and/or olives, green onions, ½ lb. shrimp and crab meat.  Place in mold and let jell.   Refrigerate until ready to serve.

Monica Sakamoto

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Banana Bread

Banana Bread

Banana Bread

1         C. sugar

2        C. flour

2        eggs 

1         t. baking powder

1         t. baking soda

½        C. melted butter

3        bananas

3        T. sour milk*

½        C. nuts (optional)

*to make sour milk mix 1/3 C. milk with ½ t. vinegar

Mash bananas and add to melted butter.  Add remaining ingredients and mix thoroughly.  Spoon into greased loaf pan.  Bake at 375˚ for 40-50 minutes.

Makes one large loaf or two small loaves.

Ellen Berry

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Corn Bread

Corn Bread

Corn Bread

1         C. flour

1         C. yellow corn meal

¼        C. sugar

4        t. baking powder

¾        t. salt

2        eggs

1         C. milk

¼        C. oil

Stir together flour, cornmeal, sugar, baking powder and salt. Add eggs, milk, and oil. Beat just till smooth (do not overbeat). Turn into a greased  9” x 9” x 2” baking pan. Bake at 425˚ for 20-25 minutes.

Ellen Berry

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Crescent Rolls

Crescent Rolls

Crescent Rolls

Prepare dough per the potato refrigerator rolls recipe found in the "Breads" section.  Divide into halves (refrigerate 1 half for future use).  Divide remaining half of dough into halves. Roll one half into 12-inch circle.  Spread with margarine or butter, softened.  Cut circle into 16 wedges. Roll up, beginning at rounded edges.  Place rolls, with points underneath, on greased cookie sheet; curve ends slightly.  Brush with softened margarine or butter. Repeat with remaining dough. Let rise until double, 45-60 minutes.

Heat oven to 400˚.  Bake until golden to light brown, 13 to 15 minutes.  Makes 32 rolls.

Susan lnouye

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Dinner Rolls

Dinner Rolls

Dinner Rolls

4-4½   C. flour

1         pkg. active dry yeast

1         C. milk

1/3     C. sugar

1/3     C. margarine, butter or shortening

1         t. salt

2        eggs

In a large mixer bowl combine 2 cups of the flour and the yeast.  In a saucepan heat milk, sugar, butter and salt just till warm and butter is almost melted; stir constantly.  Add to flour mixture; add eggs. Beat at low speed of electric mixer for ½ minute, scraping sides of bowl constantly.  Beat 3 minutes at high speed.  Stir in as much remaining flour as you can mix in with a spoon.  Turn out onto a floured surface.  Knead in enough remaining flour to make a moderately still dough that is smooth and elastic (6-8 minutes total).  Shape into a ball. Place in a greased bowl; turn once.  Cover; let rise in a warm place till double (about 1 hour).

Punch down; divide dough in half.  Cover; let rest 10 minutes.  Shape into desired rolls.* Cover; let rise till nearly double (about 30 minutes).  Bake in a 375˚ oven for 12-15 minutes or till golden.

Note:  I usually shape my rolls into Butterhorns.  To make butterhorns, spray baking sheets with non-stick spray.  On a lightly floured surface roll each half of dough into a 12-inch circle.  Brush with melted butter.  Cut each circle into 12 wedges.  To shape, begin at wide end of wedge and roll toward point.  Place, point down, 2-3 inches apart on baking sheets.  Let rise and bake as directed.

Makes 24-30 rolls

Ellen Berry

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Flax Banana Bread

Flax Banana Bread

Adapted from Flour's famous banana bread

Flax Banana Bread 

Ingredients 

  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt (scant)
  • 1 cup sugar
  • 2 eggs
  • 1/4 cup oil
  • 3/4 cup ground flax seeds
  • 3 1/2 bananas, very ripe, mashed
  • 2 tablespoons Greek yogurt 
  • 1 teaspoon vanilla extract
  • 2/3 cup walnuts, toasted and chopped (optional)


Directions 

  1. Preheat oven to 350 degrees F. Use 2 small loaf pans (8”x4”) or one large loaf pan (9”x5”).

  2. Sift together the flour, baking soda, cinnamon and salt. Add in ground flax seeds.

  3. In a separate bowl, beat sugar and eggs with a whisk until light and fluffy. Drizzle in oil. Add mashed bananas, plain Greek yogurt and vanilla, and mix.

  4. Fold in dry ingredients and mix well. If using nuts, add them in now and stir.

  5. Pour into loaf pan(s) and bake for about 45 minutes to 1 hour, until toothpick inserted in center comes out clean.


Nancy Salaets






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Goo Goo's Cream Style Cornbread

Goo Goo's Cream Style Cornbread

Goo Goo's Cream style Cornbread

3        T. flour

1½      C. Cornmeal

1         T. sugar

1         t. salt

1/3     C. oil or butter

½        t. baking powder

½        t. baking soda

2        eggs

1/3 to 1/2  C. milk

1         8-oz. can cream style corn

Mix all ingredients together.  Bake in a cake pan at 425˚ until a toothpick comes out clean when inserted.

Margie Lew

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Popo's Favorite Banana Nut Bread

Popo's Favorite Banana Nut Bread

Popo's Favorite Banana Nut Bread

3        C. flour

3        t. baking powder

3        t. baking soda

3        C. sugar

2        C. chopped nuts

½        lb. butter

3        eggs

8        ripe medium-sized bananas

2      T. buttermilk

Cream together sugar and butter.  Add and mix eggs, mashed bananas, buttermilk, flour, baking soda and baking powder.  Add nuts and mix some more.  Pour into 3 small greased loaf pans.  Place in preheated oven and bake at 350˚ for about 40 to 45 minutes.

Margie Lew

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Potato Refrigerator Rolls

Potato Refrigerator Rolls

This is my favorite recipe for rolls, because they always turn out light and fluffy.

Potato Refrigerator Rolls

1         pkg. active dry yeast (2 1/4 t.)

1½      C. warm water

2/3     C. sugar

1½       t. salt

2/3     C. shortening

2        eggs

1         C. lukewarm mashed potatoes (Potato Buds mashed potatoes can be substituted; prepare as directed on pkg. for 2 servings)

7-7½   C. flour

Dissolve yeast in warm water in large mixing bowl. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of the flour.  Beat until smooth.  Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.  Place in greased bowl; turn greased side up.  Cover bowl tightly.  Refrigerate at least 8 hours but no longer than 5 days.

Punch down dough.  Shape, let rise, and bake as directed in referenced recipes. (See Crescent roll recipe)

Makes 4 dozen.

Susan Inouye

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Pumpkin Bread

Pumpkin Bread

Pumpkin Bread

1-2/3  C. sifted flour

1½      C. sugar

¼        t. baking powder

¾        t. salt

1         t. baking soda

½        t. nutmeg

1         C. grated rind (1/2 orange and 1/2 lemon)

½        C. salad oil

½        C. water

1         C. pumpkin puree

2        eggs

1         C. chopped walnuts

Sift dry ingredients together.  Set aside.  Mix oil, water, pumpkin and eggs, blending well.  Blend in dry ingredients.  Pour into greased 9"x 5"x3" loaf pans.  Bake in preheated oven (325˚) for 1½ hours.  Turn out onto rack to cool.  Slices easier if refrigerated.

Margie Lew

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Pumpkin Roll

Pumpkin Roll

This is a great dessert to make ahead of time and put in the freezer for later use. It is always a big hit at parties.

Pumpkin Roll

          Beat:

3        eggs

1         C. sugar

2/3     C. canned pumpkin

1         t. lemon juice

          Add:

¾        C. flour

1         t. baking soda

2        t. cinnamon

1         t. salt

          Filling:

1         C. powdered sugar

1        8-oz. pkg. cream cheese

4        T. butter

1/2        t. vanilla

Spread into jelly roll pan, 15”x10".  Cookie sheet with edge will do.  Line with parchment paper and grease well under paper also.  Sprinkle batter with 1 C. chopped nuts (optional).  Bake at 375˚ for 15 minutes.

Remove from oven.  Loosen sides and turn out cake while hot into clean hand towel sprinkled with powdered sugar. Begin rolling cake with towel into roll. Cool 1 hour. Then unroll cake and towel out flat. Spread filling on top. Use all filling. Roll cake up into roll. Wrap in foil and freeze overnight for nice even slices, but freezing is not necessary.

Serves 10-12

Susan lnouye

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Strawberry bread

Strawberry bread

Strawberry Bread

3        C. flour

4        eggs

2        C. sugar

1¼      C. vegetable oil

1         t. baking soda

2        C. sliced strawberries

½        t. cinnamon

1         t. salt

Mix dry ingredients in large bowl.  Add remaining ingredients and mix until moistened.  Spoon into 2 greased and floured loaf pans.  Bake at 350˚ for one hour and ten minutes.  Cool in pans for 10 minutes, then remove to wire rack to cool completely.

Ellen Berry

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Zucchini Bread #1

Zucchini Bread #1

Zucchini Bread #1

Sift together:

3        C. flour

¼-½    t. baking powder

1         t. salt

1         t. baking soda

2        t. cinnamon

Add:

2        C. sugar (1 white, 1 brown)

3        eggs

1         C. oil

3        t. vanilla

2        C. zucchini, peeled and grated

Stir in (do not use electric beater):

1         C. chopped nuts (optional)

1         C. coconut (optional)

Pour into 2 equal loaf pans.  Bake at 325˚ for one hour.

Margie Lew

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Apple Coleslaw

Apple Coleslaw

Apple Coleslaw

4 C. cabbage, shredded (can be a combination of green and red)

1 C. Apple, chopped

½ C. celery, chopped

½ C. raisins

¼ C. walnuts, chopped

1 C. Miracle Whip (regular/light/free)

¼  C. French Dressing

1 t.  Salt

dash  pepper

Toss cabbage, apple, celery, raisins and walnuts in large bowl.  Mix dressings, 1 t. salt and dash pepper in small bowl.  Add to cabbage mixture; mix lightly.  Refrigerate.

Makes 8-10 servings.

Cassidy and Wesley surprised me, by asking for seconds!

Jasmine Williams

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Broccoli Salad

Broccoli Salad

Broccoli Salad

1         head broccoli flowerettes

¼        C. sunflower seeds

red seedless grapes

bacon bits

Dressing for Broccoli Salad

½        C. mayonnaise

2        T. vinegar

1         T. sugar

Mix dressing together.  In separate bowl mix the rest of the ingredients.  Pour dressing over broccoli mixture. Mix to coat.  Top with bacon bits.

Ellen Berry

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Chinese Chicken Salad

Chinese Chicken Salad

This is my mother's recipe. It’s what I call “real Chinese chicken salad". The agar is soft in the salad, so you don't have to worry about crisp noodles getting soggy.

Chinese Chicken Salad

2        chicken breasts

1         large head lettuce (1 iceberg or 2-3 romaine)

½        bunch cilantro

2-3     pickling cucumbers, peeled and sliced diagonally

1         bunch green onions

2        T. sesame seeds (and/or ½ cup toasted slivered almonds)

1/3     C. chili salsa

1         8-oz pkg agar, shredded (oriental grocery)

Dressing (Mix and shake vigorously):

1         T. sugar

3        T. vinegar

1         t. salt

¼        t. pepper

1         t. Accent (optional)

1         T. sesame oil

¼        C. salad oil

1         T. soy sauce

2          t. 5-spice powder (optional)

Boil chicken breasts, chill and shred very thin and season with salt and pepper.  Cut lettuce in half and slice thin (as in tacos).  Chop cilantro. Cut green onions in 2" lengths and slice very thin.

Prepare agar by soaking it in water for about 5 minutes.  Drain and squeeze out excess water.  Cut in 2" lengths.   In separate bowl, mix agar and salsa thoroughly.  Cut cucumber into 2" lengths, then slice into strips and mix with agar.  Toss all ingredients together.  Pour dressing in just before serving.  Sprinkle sesame seeds.  Serves 10.

For a large party, you can increase the recipe as follows (serves 25-30 people):

1         chicken (boiled and shredded)

2        heads lettuce (or 5-6 romaines)

6-7     cucumbers

1         bunch cilantro

2        bunches green onions

2        pkg. agar

Dressing:

¼        C. sugar

4        t. salt

4        t. MSG (optional)

1         C. salad oil

2/3     C. vinegar

1         t. pepper

¼        C. sesame oil

¼        C. soy sauce

Susan lnouye and Margie Lew

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Cranberry Salad

Cranberry Salad

Cranberry Salad

1¼      C. boiling water

1         3-oz. pkg. raspberry gelatin

1         C. whole cranberry sauce

½        C. chopped celery

½        C. cored, peeled chopped apple

½        C. chopped walnuts

Make gelatin.  As it thickens, add the cranberry sauce and blend in the other ingredients as listed. This is good to have with turkey.

Ellen Berry

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German Potato Salad

German Potato Salad

This is my father-in-law’s recipe

German Potato Salad

4–5     hard boiled eggs, peeled (cubed small)

4–5     (1½ lb.) red potatoes, boiled and peeled

1         pkg  carrots, par-boiled, peeled, cubed

1         cucumber, peeled, seeded, cubed

1         lb.  med. shrimp, approx. 25-30, shelled & cleaned, boiled, cut in halves

2-3     T. white vinegar

1½      T. sugar

          Sho Shing wine (Chinese rice wine)

          salt, garlic powder to taste       

Boil eggs, potatoes and carrots.  Peel, cube, mix together.  Peel, seed and cube cucumbers.  Add 2-3 T. white vinegar, dash salt, and sugar to cucumbers.  Mix and put into refrigerator overnight.

Shell and devein shrimp.  Put shrimp in boiling water.  Add dash of salt, little Sho Shing wine, dash of garlic powder.  Remove shrimp when done.  Cut each shrimp in half.  Add to potato mixture.

Right before serving, remove excess liquid from cucumber.  Add cucumber to mixture.  Add Best Foods mayo to mixture, approx 4-5 dollops.

Contributed by Karen J Woo

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Lentil Salad

Lentil Salad

Lentil Salad

Ingredients:

1 package TJ's steamed & fully cooked lentils

1 package TJ's crumbled Feta cheese

1 container TJ's Brushetta sauce

Directions:


In a medium bowl, combine, lentils, feta cheese and brushetta sauce, then stir.

serve cold with your favorite TJ's cracker. 

Contributed by Margarida Ju

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Mandarin Orange Fruit Jello Salad

Mandarin Orange Fruit Jello Salad

Mandarin Orange Fruit Jello Salad

2        pkgs. lemon jello

1        can mandarin oranges

1        tall can crushed pineapple, drained

1        pt. orange sherbet

1        C. sour cream

Melt 2 pkgs. lemon jello in 1 cup hot water.  Add 1 can mandarin oranges and l can of drained crushed pineapple.  While still hot, add one pint orange sherbet and stir until sherbet is melted.  Add 1 cup sour cream.  Chill until firm.  Serves 20.

Mary Benitez

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Mandarin Orange Salad

Mandarin Orange Salad

Mandarin Orange Salad

½        C. slivered or sliced almonds

2        T. sugar

1        bunch spinach or romaine lettuce washed, dried, torn into pieces

1        C. chopped celery

2        green onions, sliced

1        can Mandarin oranges, drained

Dressing:

¼        C. veg. oil

2        T. white vinegar

dash of Tabasco sauce

1        T. dried or fresh parsley

2        T. sugar

½        t. salt

dash of pepper

Cook almonds and sugar over medium heat until sugar coats the almonds well.  Toss together the lettuce, celery and onions in a large bowl and chill. Mix the dressing together and chill.  Add the mandarin oranges, almonds and dressing just before serving.

Ellen Berry

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Mandarin Salad

Mandarin Salad

Mandarin Salad


½        C. sliced almonds

2        T. granulated sugar

¼        head iceberg lettuce, torn or cut up

¼        head romaine lettuce, torn or cut up

          European salad greens (optional)

2        stalks celery, sliced thinly up the stalk

2        green onions, sliced thinly

1        can mandarin oranges, drained

          Dressing:

¼        C. salad oil

2        T. granulated sugar

2        T. vinegar (use rice vinegar)

½        t. salt

          dash black pepper

          dash red pepper (cayenne)

          fresh parsley chopped fine

Cook almonds and sugar in non-stick pan over medium heat, stirring constantly, until the sugar melts and caramelizes and covers the almonds (10-15 minutes).  After the sugar caramelizes, stop immediately because it can scorch easily.

Combine all ingredients except oil.  Drizzle oil into the other ingredients slowly while stirring briskly with a wire whisk.

Combine all ingredients and put dressing on just before serving.

For a party of 30, I use 1 head of iceberg and one head of romaine, 5 cans oranges, 2 C. nuts and I multiply the dressing by 4.

 Susan lnouye

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Overnight Salad

Overnight Salad

Overnight Salad

1        head iceberg lettuce, rinsed and separated into pieces

1        bunch spinach, rinsed and separated into pieces

6        eggs, boiled, cut into small pieces

1        lb. bacon, cooked, cut into small pieces

1        bunch green onions, minced fine

1        lb. Swiss cheese, grated

1        pkg. frozen peas

4-6     dollops Best Foods mayonnaise

In a large bowl, layer each ingredient except mayonnaise.  Start with half the iceberg lettuce, then half the spinach, and so on.  Repeat layering twice.  Cover salad with layer of mayonnaise.

Cover and refrigerate overnight.  Mix just before serving.

Karen Woo

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Pasta Salad

Pasta Salad

Pasta Salad

1        16-oz. pkg. pasta (medium shells, ziti, rotini) (I use the Italian Trio - for variety)

1        bunch green onions, sliced

1        red or yellow bell pepper, diced

1        C. Italian dressing of your choice

½-¾    C. grated parmesan cheese (in the tub not the shaker)

Boil pasta until done.  Run cold water over it to cool and wash off extra starch.  Let cool.  Meanwhile,  dice the pepper and slice the green onion.  Put in a large bowl that has a lid.  Add 1 c. dressing to pepper/onion and mix well.

When pasta has cooled sufficiently, add to pepper mixture and stir thoroughly to coat all noodles.  Sprinkle grated parmesan cheese on top. 

Refrigerate overnight.

Stir again before serving.  You can add salt if you think it needs more flavor, but I prefer it as is.


Nancy Salaets

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Potato Salad

Potato Salad

Potato Salad

6        nice sized potatoes, cooked and cubed

6        boiled eggs, diced

3        celery stalk, diced

1        large onion, diced

4        T. pickle relish

1        can of black olives, chopped

paprika

mayonnaise or Miracle Whip

salt and pepper to taste

dash parsley (optional)

Mix together with mayonnaise or miracle whip and add salt and pepper to taste.  Garnish with paprika, olives, eggs, and parsley if desired.

May Tong

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Asparagus Soup

Asparagus Soup

Made in the style of a pureed vegetable soup, the addition of the bright green floating tips give a bit of crunch, and chopped tomato adds a colorful confetti effect.

Asparagus Soup

½        C. (1 stick) unsalted butter
2        large yellow onions, coarsely chopped

4        large cloves garlic, coarsely chopped

1½      Qt. chicken stock

3        lb. asparagus

1        bunch fresh parsley, stems removed, chopped (1 C.)

2        medium-size carrots, peeled, cut 1” pieces

8        fresh large basil leaves

1        T. dried tarragon

1        t. salt

1        t. freshly ground black pepper

          pinch cayenne pepper

1        C. sour cream

1        ripe tomato, seeded, diced small

Melt butter in a heavy saucepan over low heat.  Add onions and garlic.  Cook uncovered until wilted, about 25 minutes.  Add stock and heat to boiling.

Trim woody ends from asparagus and cut stalks into 1”  pieces.  Reserve the tips, add asparagus pieces, parsley, carrots, basil, tarragon, salt, pepper, and cayenne to the stock.  Reduce heat to medium-low and simmer covered until the vegetables are tender, about 50 minutes.

Remove the soup from heat and let cool.  Process in batches in a blender or food processor fitted with a steel blade until smooth.  Strain the soup through a medium-size sieve to remove woody fibers.

Return the strained soup to the pan.  Add asparagus tips and simmer over medium heat until the tips are tender, about 10 minutes.

Ladle the soup into soup bowls.  Dollop each serving with sour cream and sprinkle with diced tomatoes.

Makes 8 portions.

Monica Sakamoto

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Beef Stoup

Beef Stoup

Is it a soup? Is it a stew? No, it's a stoup!

Beef Stoup

3         lb. Chuck Steak, 2 Onions (chunked/cut into 8-10 pieces)

3         stalks Celery (chopped)

3         Carrots (chopped)

2         large Potatoes (cut into medium pieces)

2         T. Beef Base

1         T. Sugar

3         cloves Garlic, flattened

2         T. Corn Starch (mixed with cold water)

            Water, pepper, sweet basil.


Preparation: Trim fat off steak; save more tender chunks for “Restaurant Beef” recipe, leaving about 1 ½ lb. beef chunks for stoup.

In a large pressure cooker, put in beef, chopped veggies, beef base, spices.  Pour in water, leaving 1½” at the top.  Secure lid and put on high heat.  When steam escapes, turn down to low heat and cook for another 30 minutes.  Turn off until steam pressure has escaped.  Skim off fat, shred beef into pieces.  Stir in corn starch/cold water mix until uniformly thickened.

Mark and Madeline Woo

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Butternut Squash Soup

Butternut Squash Soup

Butternut Squash Soup

5        T. butter

1         large onion

2        lbs. butternut squash (1 small squash)

4        C. chicken broth

pinch of nutmeg

1/2     C. whipping cream – optional

          salt to taste

Cut squash in half, remove seeds and fiber.  Peel off skin and cut into chunks.  Saute onions in butter for 5 minutes.  Add squash, saute 5 minutes.  Add 4 C. broth.  Bring to boil, then let simmer 20 minutes.  Puree this squash mixture in a blender until smooth.  Add salt and a pinch of nutmeg.  Optional: add whipping cream to soup.  Serves 6 people.  Serve hot or cold.

Monica Sakamoto

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Chicken and Wine "Gai Jow"

Chicken and Wine "Gai Jow"

(New Mother's Best Friend) This soup is customarily prepared by the Paternal Family and served to the new mother, family and friends. It restores strength and spirit to the new mother. It is traditionally served after the baby is one month old, where an "End of the Month" Party takes place. This custom started many years ago in China. The wait is because if the baby survived the 1st month, the chances of survival were very good; therefore, a big party takes place.

Chicken and Wine "Gai Jow"

2        large chicken fryers

4        Qt. water

4       C. mok yee (wood ears) or 2 C. black fungus

9        pre-soaked black mushrooms (if desired)

2        large thumb sized pieces of fresh ginger, sliced

4       C. lily flowers, pre soaked and cleaned (remove hard end)

½        t. msg (optional)

1        T. salt to taste

6-7     T. liquor

Soak cloud ears/fungus for 1 hr.   Rinse and clean. Cut fryer into desired pieces.  In a large pot, add chicken, ginger, and salt. Cover with 4 Qt. water and bring to a boil.  Reduce heat(med).  Skim off fat and scum; continue to cook over low for about 20-25 mins.  

Add remaining ingredients.  Bring to a boil and reduce heat - simmer for another 20-25 minutes or until chicken is tender.  Before done, add 6-7 T. liquor if desired.  Add salt to taste.

Margie Lew

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Chicken Soup

Chicken Soup

Chicken Soup

3½-4   lbs. fryer chicken

3        C. carrots

2        C. celery

10       C. water

2        small onion

1         T. salt

¼        t. pepper

1         t. dried parsley flakes

¼        t. thyme

½-1     t. garlic powder or 2 garlic cloves, minced

1-1½    C. homemade thin noodles – optional

Wash chicken.  Cut up into pieces.  Keep the neck.  Place in large (9 qt. stock pot).  Add chopped carrots, onion, celery, and water.  Add salt, pepper, parsley, thyme, garlic.  Place over high heat and bring to boil.  Lower heat, cover and simmer 35 minutes.  Check tenderness of chicken with fork and cook another 5 minutes if needed.  Remove from heat.  Be sure to skim fat.

Yields 2 ½ qt. or 8 servings.

Monica Sakamoto

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Chicken Stoup

Chicken Stoup

Use a pressure cooker for quick results!

Chicken Stoup

In a 6 quart pressure cooker, cut up:

2  Chicken quarters

2  Potatoes

4  Carrots

2  Onions

3  Stalks Celery

1  Large Cucumber, Mugwa, or other similar vegetable.

3  Cloves Garlic

1  Sliced Chunk of Ginger

Add 2 large Chicken Bullion cubes, bay leaves, water to fill 80% of cooker. Pressure cook for 30 minutes (or slow cook in larger regular pot for at least one hour). When done, release pressure and skim off grease. If using pressure cooker, transfer to larger pot and add a few cans of chicken broth. Add optional salt, pepper to taste. Add optional stewed tomato or tomato paste, if desired. For a thicker soup, mix 3 heaping tablespoons of cornstarch in cold water, and add (stirring rapidly) when soup is near boiling.

Mark Woo



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Crab Asparagus Soup

Crab Asparagus Soup

Crab Asparagus Soup

1         can large asparagus
4         oz. Lump crab meat
1.5     T vegetable or chicken bullion
2         qts. water
2         T. Tapioca Starch (dissolve in cold water)
1         t. Fish sauce

Boil water and dissolve bullion mix. Add asparagus and crab meat.
When boiling, mix in starch liquid. Let simmer.

Bernadette Säuberli-Phan

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San Francisco Crab Soup

San Francisco Crab Soup

San Francisco Crab Soup

 

2        C. cooked Dungeness crab meat

          (2 crabs, about 1½ pounds each)

¼        C. butter

1         medium onion, chopped

1        green pepper, chopped

1         leek, white part only, chopped

2         Q. fish stock

½        C. uncooked rice

3        ripe tomatoes, peeled, seeded, and diced

½        pound fresh okra, cut into crosswise slices

1         t. Worcestershire sauce

           salt and freshly ground pepper to taste

           fresh parsley garnish

In a 3-quart saucepan, melt the butter and simmer the vegetables until tender.  Add stock and rice, bring to a boil, and simmer, covered, for 20 minutes.  Add tomatoes, okra, and Worcestershire sauce to stock with crab meat.  Bring again to a boil, then simmer for 20 minutes.  Season with salt and pepper.  Sprinkle with chopped parsley.

Makes 6 to 8 servings.

Contributed by Mark Woo

(from McClane’s North American Fish Cookery)

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Sea Cucumber Soup

Sea Cucumber Soup

This is the traditional soup we look forward to every Christmas Day family gathering in Chinatown! We fondly remember Uncle Hall for making this every year for us...

Sea Cucumber Soup - Hoy Tom

3½      lb. pork butt, cut into chunks

4        lb. chicken legs and thighs

1-2     cans chicken broth or chicken boullion mixed with water

¾        lb.  ginger root, sliced in ¼” pieces

4-5     pieces chung choy (salty vegetable wrapped in a ball or flat), rinsed and diced

6-8     red dates

clove of garlic

2        6-oz. pkg of chinese herbs (eg. lotus seeds, gingko, pearl barley, dried lily, longan)

6-8     dried squid, 6” long including tentacles (comes in package)

6-8     dried oysters

12-15 medium black mushrooms

6-7     lb. frozen sea cucumber, already pre-soaked

5-6     pieces white fungus

1         T. guy ju (little red things)

3-4     C. pearl barley

The night before cooking, thaw out sea cucumber, pre-soak dried squid and dried oysters.  On the day of cooking, take out membrane (thin, clear plastic cartilage) and eyeball from squid.  Rinse both squid and oysters several times to get sand out, and cut into bite-size pieces.  Scrape off any ash found on the sea cucumber,  and remove the guts.  Slice the sea cucumber into small pieces (about 1/4 to 3/8 inch thick and width of sea cucumber).  Put aside.

Thirty minutes before cooking, pre-soak chung choy and red dates.  Like the squid and oysters, the chung choy needs to be rinsed several times to get sand out.  Once chung choy has been soaked, you can cut into several pieces.  Through the cooking process, the chung choy will break up anyway.

In a large, open 20 qt. pot, boil the chicken legs and thighs, and the pork butt.  Remove the scum that collects on on the top.  Once it boils, turn the heat down to simmer (after 1 ½ hours of simmering, the chicken meat should just fall off the bone).  Add chung choy, clove of garlic, salt, red dates (which adds sweetness), 2 packages of chinese herbs, squid, oysters and guy ju.  Stir often enough so the bottom will not scorch, and continue removing scum from top.  Evaporation will occur; add water as needed.

90 minutes before serving, pre-soak mushroom and  white fungus.  After ½ hour, cut mushrooms in half and add to pot.  Remove the hard center from fungus, setting aside the soft parts.

1 hour before serving, rinse powder off pearl barley and soak for 45 minutes. 

15 minutes before serving, add sea cucumber, white fungus and pearl barley.  The sea cucumber and white fungus will dissolve if put too early in the pot; wait until the end.  The pearl barley will thicken the soup.  Remember to add water if the water level gets too low. 

For smaller parties, reduce recipe accordingly.  Most items can be found in an oriental grocery store.

Sea Cucumber comes in dark and light color.  The light color is more expensive, but better quality.  Use a mixture of both.

Serves 50.

Gor Shee Ju

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Banana Slush Party Punch

Banana Slush Party Punch

This punch is a classic that has been served at wedding receptions for years

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Banana Pancakes

Banana Pancakes

serves 4, about 8 pancakes

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Chipotle Barbecue Sauce

Chipotle Barbecue Sauce

This sauce is good on chicken, ribs and oysters

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Foolproof Pizza Crust

Foolproof Pizza Crust

This recipe is from my friend, Lorna (who also gave me a pizza stone). The pizza stone makes the bottom of the pizza come out crisp. If you do not have a pizza stone, you can use a large cookie sheet. Make sure you sprinkle the corn meal on it, or your pizza will stick to the pan.

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  • Huntington Beach, California, United States
  • 1415 Delaware St. #1

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