Ginger Milk Pudding is a Hong Kong dessert that I’ve had since a child. It’s supposed to be healthy. The Chinese eat it to combat colds, hieshou (poor circulation), and cleanse the body. I eat it because it taste good. It can be found in asian grocery stores (the instant formula) or served at authentic Chinese (Hong Kong) restaurants. Today, I ‘ll show you how I made it from scratch.

Needed Ingredients:

• 150ml of whole milk
• 20g sugar
• 1 knob of ginger

Serving Size: 1

10 Minutes (5 Minutes Prep)

Directions:

1. Make ginger juice by dicing a knob of ginger into tiny bits, squeezing out the juice, and strain it into a bowl.

2. Pour 150ml of whole milk and 20g of sugar into a bowl, stir, and then microwave it for 2 minutes or until its between 70 and 80° C.

3. Next, pour the hot milk with sugar into the bowl with the ginger juice and let it sit for 5 minutes.
DO NOT stir once it’s poured.

4. After 5 minutes, the ginger will coagulate the milk to form a soft pudding and you should have yourself an delicious pudding dessert. It can be served hot or cold. Enjoy!

Oyakodon is Japanese rice bowl dish, in which chicken, egg, yellow onion, and other ingredients are all simmered together in a sauce and then served on top of a large bowl of rice.

Needed Ingredients:

• 1 cup of rice (I used brown rice)
• 2 cups of water
• 1/4 pound of chicken thighs (can be substituted with chicken breast)
• 1/2 teaspoon of shirodasji shoyu (no colored soy sauce)
• 1 teaspoon of soy sauce
• 1 jumbo egg or 2 smaller eggs
• 3 stems of mitsuba (can be substituted with or in addition to other ingredients, such yellow onion)
• 1/6 teaspoon of salt

Serving Size: 1

18 Minutes (4 Minutes Prep)

Directions:

1. Prepare 1 cups of rice in the rice cooker / pot (wash and provide adequate water – 1 2/3 cup suggested) and leave it to cook
2. Slice the chicken into small pieces and season it with a 1/6 teaspoon of salt
   
3. Slice the mitsuba so that they are about an inch long
4. Beat one jumbo egg or two smaller eggs
5. Prepare Sauce:
   – Pour 1/3 cup of water into a bowl
   - Add 1/2 teaspoon of shirodashi shoyu to the bowl
   - Add a 1 teaspoon of soy sauce and stir
6. When rice is done, place rice in an oversized bowl and begin cooking the chicken by pour the sauce on a pan with moderate heat
7. Add the sliced chicken to the pan and let it simmer until chicken is cooked
   
8. Then add the sliced mitsuba and beaten eggs evenly over the pan
9. Let it sit til the egg is almost cooked
10. Then slide it over the rice in the oversized bowl
    

There you have a delicious bowl of Oyakodon for one. Enjoy!

Needed Ingredients:

• 3 cups of rice (I used brown rice)
• 5 cups of water
• 1/2 pound of chicken thighs (can be substituted with chicken breast)
• 1/2 pound of bok choy (can be substituted with other types of veggies)
• 1/4 pound of stripe mushrooms
• 2 teaspoons of soy sauce
• 3 teaspoons of shirodasji shoyu (no colored soy sauce)
• 1/2 teaspoon of sesame oil

Serving Size: 4

2 Hour 23 Minutes (23 Minutes Prep)

Directions:

1. Prepare 3 cups of rice in the rice cooker / pot (wash and provide adequate water – 5 cups suggested)
2. Slice the chicken and mushrooms into small pieces
   
3. Drizzle 1 teaspoons of soy sauce onto the chicken and massage for 2-3 minutes
4. Add the chicken, bok choy, and mushrooms into the prepped rice (rice cooker / pot)
   

   

   

5. Add 3 teaspoons of shirodasji shoyu
6. Add 1/2 teaspoon of sesame oil
7. Let the rice cook until it is done (usually 2 hours depending on the rice cooker)
   

Recipe and dish was prepared and provided by the wonderful Cody Chow (I helped).

Needed Ingredients:

• 8 Sccops of Vanilla Ice Cream
• 2 Ounces of Green Tea Powder
• 4 Cones (optional)

Serving Size: 4

5 Minutes (1 Minutes Prep)

Directions:

1. Take 8 scoops of vanilla ice cream and place it in a mixing bowl
   
2. Add 2 ounces of green tea powder over the vanilla ice cream
   
3. Stir well for a good 5 mins or until the green tea power has blended
   
4. Serve in a cup, a cone, or bowl
   

Needed Ingredients:

• 2 (10 ounce) cans minced clams
• 4 slices bacon, diced
• 1 1/2 cups chopped onion
• 1 1/2 cups water
• 4 cups peeled and cubed potatoes
• 1 1/2 teaspoons salt & ground black pepper to taste
• 3 cups half-and-half
• 3 tablespoons butter
• 8 Bread Bowls (optional)

Serving Size: 8
40 Minutes (15 Minutes Prep)

Directions:

1. Place diced bacon in large stock pot over medium-high heat
2. Cook until almost crisp; add onions, and cook 5 minutes
3. Stir in water and potatoes, and season with salt and pepper
4. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender
5. Pour in half-and-half, and add butter
6. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup
7. Cook for about 5 minutes, or until heated through. Do not allow to boil
8. Serave each serving in a bread bowl (optional)

[Recipe via All Recipes]

Needed Ingredients:

• 1 green pepper
• 1 red pepper
• 1 yellow pepper (optional)
• 1 red onion
• 1 cucumber (optional)
• 8 tablespoons Club House Greek seasoning
• 6 tablespoons olive oil
• 6 tablespoons water
• 1/2 cup feta cheese
• 1 1/2 cups cooked pasta (rotini or any kind of spiral noodles)

Serving Size: 8

20Minutes (10 Minutes Prep)

Directions:

1. Cut up peppers, onion and cucumber to your desired size. I usually cut them into little squares.
2. Cook the pasta and drain. Add to vegetables.
3. Mix together 8 tbsp club house greek, 6 tbsp water and 6 tbsp olive oil. Add to the salad.
4. Crumble feta and work into salad.

I recommend eating it chilled (20 Minutes in the fridge does the trick).

[Recipe via RecipeZaar]