Table Of Contents

1.Breakfast……..3

2.Lunch………….11

3.Dinner………….19

4.Dessert……….27

Introduction:

My cookbook is going to be all about my family’s recipes and how much I enjoy them and you could as well. A little about myself, I am born from two Chinese parents and also living with my Aunt, Uncles, Cousins, and grandparents they have also gave this a whole lot more recipes to use in this cookbook.

Most of these recipes are from my Dad, Aunt, Cousin, and Grandparents. I will hope that you enjoy these recipes just like me.

Sincerely,

Kenny Lu

-Scallion Pancakes-

My Grandma makes these as a way to be quick about breakfast and get to work more quickly. These were made with all kinds of vegetables and or meat.

Ingredients 

-2 1/2 cups white flour
-1 cup of warm water
-Oil for the pancakes, such as vegetable, sesame, or shortening
-Coarse kosher salt
-1 bunch scallions
-High smoke point oil for the pan, such as vegetable, canola, or -peanut oil

Directions

Make the dough and let it rest:
Roll out the dough:
Chop the scallions:
Top the dough:

Roll up the dough:
Cut in half:

Coil the dough and let it rest:
Roll out the coil:
Cook the pancake for 2 minutes:
Flip and cook for an additional 2 minutes:
To Serve:

Rice Porridge or Congee

“This is one of the basic breakfast, my grandma makes on a daily basis. It’s a simple and easy to make recipe”

Ingredients

-1 cup long-grain white rice

-9 cups water or stock (chicken or fish)

-Salt to taste

Directions

-In a heavy pot, bring the rice, liquid, and optional salt to a boil, then turn it down to a simmer and cover loosely with a lid. Cook gently, stirring occasionally, until the rice is thoroughly cooked and the porridge has become thick and creamy about 1 1/2 hours.

Jian Bing (Chinese Breakfast Crepes)

“A nice and salty treat to get you by the morning. A nice and flavorful crepe that can even be enhanced by any kind of dipping sauce”

Ingredients

-3/4 cup + 1 Tbsp. flour
-2 Tbsp. semolina flour
-1 cup of water
-4 eggs, lightly beaten (2 for the batter, 2 for topping)
-Salt
-Chili sauce
-Scallions, thinly sliced

Directions

– Whisk together flour, 2 eggs, and water together until well-combined and lump-free.

– Spray a large skillet generously with cooking spray, or brush with a bit of vegetable oil, and heat over medium-low heat.

– Pour some egg evenly over the crepe and then sprinkle with scallions and a pinch of salt.

-Flip the crepe, brush with chili sauce and cook for about 30 seconds, and then fold crepe into quarters and serve.

Jin Dui(Sesame Balls)

“This is a very sweet and hot treat to start off the day, this made by my dad since he works in and at a restaurant”

Ingredients

-2 1/2 slabs brown candy (_peen tong),_chopped
-3 cups glutinous rice flour
-1 cup Sweetened Red Bean Paste, store-bought or homemade
-1/3 cup white sesame seeds
-2 quarts vegetable oil

Directions

-Dissolve the brown candy in 1 cup of boiling water and set aside to cool overnight.

P-lace the rice flour in a large bowl. Make a well and add candy water all at once. Stir until the water is incorporated;
-Dust hands lightly with rice flour and roll dough into a thick rope. Cut the rope into 24 equal pieces, roll each piece into a ball and flatten to make a 2 1/2-inch round.

-Using the thumbs and index fingers from both hands, pleat the edge of the dough to form a cup.

-Add a scant 1 teaspoon of the red bean paste mixture. Gently pack the filling down. Gather the edges of the dough over the filling and, again, pleat until the hole is about 1/2 inch in diameter.

-In an 8-inch wide, 5-inch deep pot, heat vegetable oil over medium-high heat until hot but not smoking, about 330 degrees on a deep-fat thermometer. Carefully add 6 sesame balls at a time, and cook over medium heat until golden, 6 to 7 minutes. As the balls float to the surface, begin to press them gently with the back of a metal spatula against the sides of the pot.

-Siracha Shrimp Noodles-

“A good and spicy way to eat for lunch, this recipe can be good for everyone, or be a new feeling to others”

Ingredients

-1 lb. Udon Noodles
-1/4 c. sriracha
-Juice of 1 lime
-3 tbsp. low-sodium soy sauce
-2 tbsp. sesame or canola oil, divided
-1 lb. medium shrimp, peeled and deveined
-2 bell peppers, sliced
-1 small cucumber, thinly sliced
-4 green onions, thinly sliced, plus more for garnish
-Lime wedges, for serving

Directions

-In a large pot of salted boiling water, cook noodles according to package directions until al dente. Drain and return to pot.
-In a small bowl, whisk together Sriracha, lime juice, and soy sauce and set aside.
-In a large skillet over medium-high heat, heat 1 tablespoon oil. Cook shrimp until pink, about 3 minutes, then transfer to a plate. In the same skillet, heat the remaining 1 tablespoon oil.

-Cook peppers, cucumber, and green onions until tender, 5 to 6 minutes, then add shrimp, cooked noodles, and sauce and stir until coated.
-Serve with lime and green onions.

-Sesame Chicken Potstickers-

“This recipe would surely be a juicy mouthful when you eat them”

Ingredients

-1 pound ground chicken
-3 ounces shiitake mushrooms, diced
-2 cloves garlic, pressed
-2 green onions, thinly sliced
-2 tablespoons reduced-sodium soy sauce
-1 tablespoon sesame oil
-1 tablespoon freshly grated ginger
-1 teaspoon rice vinegar
-1/4 teaspoon white pepper
-36 won ton wrappers
-2 tablespoons vegetable oil

Directions

-In a large bowl, combine chicken, mushrooms, garlic, green onions, soy sauce, sesame oil, ginger, rice vinegar, and white pepper.*
-To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper.
-Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.

-Chicken Fried Rice-

“A recipe for everyone that needs a little bit of everything in the food category”

Ingredients

-2 tbsp. extra-virgin olive oil
-3 chicken breasts (about 1 1/2 lb.)
-Kosher salt
-Freshly ground black pepper
-2 tbsp. sesame oil, divided
-1 medium onion, chopped
-2 carrots, peeled and diced
-3 cloves garlic, minced
-1 tbsp. freshly minced ginger
-4 c. cooked white rice (preferably leftover)
-3/4 c. frozen peas
-3 large eggs, beaten
-3 tbsp. low-sodium soy sauce
-2 green onions, thinly sliced

Directions

-In a medium skillet over medium heat, heat olive oil. Season chicken with salt and pepper on both sides, then add to skillet, and cook until golden and no longer pink, 8 minutes per side. Remove from skillet and let rest 5 minutes,
-To the same skillet, heat 1 tablespoon sesame oil. Add onion and carrots and cook until soft, 5 minutes, Add garlic and ginger and cook until fragrant, 1 minute more. Stir in rice and peas and cook until warmed through 2 minutes.
-Push rice to one side of the skillet and add remaining tablespoon sesame oil to the other side. Add egg and stir until almost fully cooked, then fold eggs into rice. Add chicken back to the skillet with soy sauce and green onions and stir to combine.

-Kung Pao Chicken-

“A nice and savory meal for everyone to enjoy, this meal serves 4 people and can be shared anytime”

Ingredients 

-1/4 c. soy sauce, divided
-1 tbsp. rice wine (or white wine)
-3 tsp. cornstarch, divided
-1 lb. chicken breast, chopped into 1″ pieces
-1/4 c. low-sodium chicken broth
-2 tbsp. apple cider vinegar
-1 tbsp. hoisin sauce
-2 tsp. sesame oil
-1 tsp. garlic chili paste
-1 tbsp. vegetable oil
-2 cloves garlic, minced
-1 bell pepper, chopped
-3 green onions, finely sliced
-1/3 c. Chopped peanuts

Directions

-In a medium bowl, combine 1 tablespoon soy sauce, rice wine, and 1 teaspoon cornstarch.  Marinate 15 minutes.
-Make the sauce: In a small bowl, whisk together the remaining 3 tablespoons soy sauce, remaining 2 teaspoons cornstarch, chicken broth, apple cider vinegar, hoisin sauce, sesame oil, and garlic chili paste.
-In a large skillet over medium-high heat, heat vegetable oil. Add chicken and cook until golden and almost cooked through about 10 minutes. Remove from heat.
-Add more oil, if necessary, and add the bell pepper. Cook until tender, about 5 minutes, then stir in garlic and cook until fragrant, about 1 minute more.
-Return chicken to skillet and pour in the sauce. Stir to combine and bring mixture to a low simmer. Cook until the chicken is cooked through.

-Sweet Chili & Orange Chicken-

“a hot and savory meal to end the day off, this meal is a nice spicy and hot meal that gives you all of the things needed”

Ingredients

-1 pound boneless skinless chicken breasts, cut into 1-inch pieces
-1/4 teaspoon salt
-1/4 teaspoon pepper
-2 tablespoons butter
-3/4 cup sweet chili sauce
-1/3 cup thawed orange juice concentrate
-Hot cooked jasmine or other rice
-Minced fresh basil

Directions

-Toss chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan; keep warm.
-Add chili sauce and juice concentrate to skillet; cook and stir until heated through. Stir in chicken. Serve with rice; sprinkle with basil.

-Hunan Chicken-

“Chicken that is both tender and juicy, with a few chili peppers to add into the mix”

Ingredients

-3 tbsp. canola oil, divided
-4 boneless, skinless chicken thighs, cut into 1″ pieces
-1″ piece ginger, minced
-1 large head broccoli, cut into small florets
-1 red bell pepper, chopped
-4 4-6 dried chilis
-2 tbsp. sherry
-1/4 c. low-sodium soy sauce
-1 tsp. cornstarch
-2 tsp. sambal oelek
-1 tsp. sesame oil
-Rice, for serving

Directions

-In a large skillet over medium heat, heat 2 tbsp canola oil. Add chicken and fry until cooked through, 7 minutes then remove from pan.
-Heat remaining canola oil in the same pan. Add ginger and cook until fragrant, 1 minute then add broccoli, bell pepper, and red chilis. Cook until vegetables are tender, 5 minutes.
-In a small bowl combine sherry, soy sauce, cornstarch, sambal oelek, and sesame oil. Add to pan and simmer until sauce thickens, 3 minutes. Add chicken back to the pan and toss to coat. Serve over rice.

-Dragon Noodles-

“Yes

INGREDIENTS
FOR THE NOODLES
-1 tbsp. vegetable oil
-3 boneless skinless chicken breasts
-2 tsp. garlic powder
-1 tsp. cayenne
-Kosher salt
-Freshly ground black pepper
-3 cloves garlic, minced
-1/4 c. thinly sliced green onions
-1 red bell pepper, chopped
-1 large carrot, cut into matchsticks
-1 large zucchini, cut into half-moons
-12 oz. cooked lo mein noodles
-Freshly chopped cilantro, for garnish
FOR THE SAUCE
-1/3 c. low-sodium sauce
-Juice of 1/2 lime
-2 tbsp. chili garlic sauce (or Sriracha)
-1 tbsp. creamy peanut butter

-2 tbsp. low-sodium chicken broth

Directions

-In a large skillet over medium heat, heat oil. Add chicken and season with garlic powder, cayenne, salt, and pepper. Cook until golden, 8 minutes, then flip and season the other side and cook 8 minutes more.
-Add garlic and green onions to the skillet and cook until fragrant, 1 minute. Add bell pepper, carrots, and zucchini and cook until soft, 6 minutes more.
-Meanwhile, make the sauce: In a bowl, whisk together soy sauce, lime juice, chili garlic sauce, peanut butter, and chicken broth.
-Add cooked chicken to veggies and pour over the sauce. Let simmer 2 minutes, then add cooked noodles and toss until saucy.
-Garnish with cilantro and serve.

-Mushroom Pepper steak-

“Bell peppers, mushrooms and ginger provide the bulk of the flavor in this stir-fry that’s not too saucy. Hot rice makes it even better”

Ingredients

-6 tablespoons reduced-sodium soy sauce, divided
-1/8 teaspoon pepper
-1 pound beef top sirloin steak, cut into thin strips
-1 tablespoon cornstarch
-1/2 cup reduced-sodium beef broth
-1 garlic clove, minced
-1/2 teaspoon minced fresh ginger root
-3 teaspoons canola oil, divided
-1 cup julienned sweet red pepper
-1 cup julienned green pepper
-2 cups sliced fresh mushrooms
-2 medium tomatoes, cut into wedges
-6 green onions, sliced

Direction

-In a shallow bowl, combine 3 tablespoons soy sauce and pepper; add beef. Turn to coat; cover and refrigerate 30-60 minutes. In a small bowl, combine the cornstarch, broth, and remaining soy sauce until smooth;
-Drain beef, discarding marinade. In a large nonstick skillet stir-fry the garlic and ginger in 2 teaspoons oil for 1 minute. Add the beef; stir-fry 4-6 minutes or until no longer pink.
-Stir-fry the peppers in remaining oil for 1 minute. Add mushrooms; stir-fry 2 minutes longer or until peppers are crisp-tender. Stir broth mixture and add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to pan; add tomatoes and onions.

– Steamed Chinese Sponge Cake-

“The secret of this recipe for Chinese sponge cake lies in the fact it is steamed, which makes it very moist. The sponge cake is eaten plain, but you can also serve it with strawberries or other fresh fruit for a light dessert”

Ingredients

-1 cup cake flour (sifted)
-1 tsp. baking powder
-1/4 tsp. salt
-5 eggs
-1/2 tsp. cream of tartar
-3/4 cup sugar
-1 tsp. almond extract

Directions

-Line an 8 X 8 or 9 X 9-inch cake pan with parchment paper. Prepare a wok for steaming.

-Place the flour in a medium bowl. Stir in the baking powder and salt and set aside.

-Separate the egg yolks and the egg whites. In a medium bowl, beat the egg whites until frothy. Add the cream of tartar and beat briefly. Add 1/4 cup of sugar and beat for another minute (don’t let the egg whites stiffen). Add the egg yolks and the remaining 1/2 cup of sugar. Beat for about 2 more minutes. Stir in the almond extract. Gradually add the flour mixture to the egg mixture, stirring.

-Pour the batter into the cake pan. Bring the water in the wok to a high boil, then turn down to medium. Steam the cake, covered, for 20 to 25 minutes or until a toothpick comes out clean. Cool the cake on a rack. Invert onto a plate and remove the parchment paper. Invert onto another plate so that the cake is right-side up. Cut into squares.

-Chinese Almond Cookies-

“Nutty almond cookies, along with sesame cookies and walnut cookies, are a popular treat at Chinese bakeries, but it’s also possible to make these classic Chinese treats at home”

Ingredients 

-2 cups flour
-1/2 teaspoon baking powder
-1/2 teaspoon baking soda
-1/8 teaspoon salt
-1/2 cup butter
-1/2 cup shortening
-3/4 cup white sugar
-1 egg
-2 1/2 teaspoons almond extract
-30 whole almonds (blanched)
-1 egg (lightly beaten)

Directions

-Gather the ingredients and preheat oven to 325 F/162.5 C.

-In a large bowl, sift the flour, baking powder, baking soda, -and salt.

-Sift the flour, baking powder, baking soda, and salt

In a medium bowl, use an electric mixer to beat together the butter and shortening, and sugar.

-Electric mixer beating together the butter and shortening, and sugar

-Add the egg and almond extract and beat until well blended.

Egg and almond extract added

-Add to the flour mixture and mix well. Note: The dough will be crumbly at this point.

-Flour added to the mixture

-Use your fingers to form the mixture into a dough, and then form the dough into 2 rolls or logs that are 10 to 12 inches long.

-Wrap and refrigerate for 2 hours (this will make it easier to shape the dough into circles).

-Dough in rolls wrapped in plastic
-Take a log and lightly score the dough at 3/4-inch intervals so that you have 15 pieces and cut the dough.

-Roll each piece into a ball and place on a lightly greased cookie tray, approximately 1 1/2-inches apart.

-Chinese almond cookie dough on the tray
-Add an almond in the center of each cookie and press down lightly. Repeat with the remaining dough.

-Brush each cookie lightly with a beaten egg.

-Cookies being brushed with egg
-Bake for 15 minutes to 18 minutes, until golden brown.

-Baked Chinese almond cookies on a rack
-Cool and enjoy or store in a sealed container.

-Chinese Almond Float-

“Almond float is a refreshing dessert that can be served with canned or fresh fruit”

Ingredients 

-1 envelope unflavored gelatin (such as Knox)
-4 tablespoons granulated sugar
-1 cup boiling water
-2 teaspoons almond extract (as the desired*)
-1 cup evaporated milk
-1 cup of cold water
-1 (15 ounces) can fruit cocktail with syrup*

Directions

-Gather the ingredients.

-In a medium bowl, combine the gelatin and the sugar, stirring to mix well.

-Pour the boiling water over the gelatin/sugar mixture, and stir until completely dissolved.

-Stir in the almond extract, evaporated milk, and the cold water, mixing well.

-Pour the gelatin into a bowl or serving mold if desired.

Chill until firm.

-To serve, cut the gelatin into 1-inch squares or diamonds and serve with the canned fruit and the syrup from the can. The almond float may be prepared in advance and refrigerated (not frozen) until ready to serve.