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Cantonese Shoyu Chicken

3/4 cup soy sauce
2 tablespoons honey
1/2 cup brown sugar
2 tablespoons fresh ginger, chopped
1 1/2 cups water
5 cloves garlic, grated
1 seed star anise
1/4 cup scallions, cut into 1/2-inch lengths
12-18 chicken thighs

If you want to make sauce thicker ( I don't)
2 tablespoons cornstarch
4 tablespoons water

Bring soy sauce, honey, brown sugar, water, ginger, anise, garlic and scallion to a boil. Lower heat and let simmer for 2 minutes. Add chicken; cover and simmer for 60-90 minutes.

Mix cornstarch with water; add to sauce to thicken. Pour sauce over chicken and serve.


Nauseous Roast Pork:  2-3 lbs shoulder or butt pork. Mix the following: 1/2 cup shoyu, 1/2 cup brown sugar, 1/2 cup miso, and 3" grated ginger. In a crock pot, pour over pork and cook on high for 6 hrs. Or in the oven, at 350 degrees wrapped tightly in foil for 4 hrs. For the nausea, cook over night. -Christie Mukai

Sweet Sour (for like spare ribs):  3/4 cup apple cider vinegar, 1-3/4 cup brown sugar, 1/4 cup catsup, 1/4 cup shoyu, 2 tbs cornstarch, 1" ginger.

Oven Fried Chicken: Chicken thighs (or what-ever's), Salt and Pepper chicken, Salt and pepper flour, coat chicken with flour and place on rack or pan, Set oven at 350 and bake (convection is better) for 45 min or until golden brown.

Fong's Blueberry Jell-O:  2 cans blueberries, drain and add water to juice to make 6 cups. Boil in pot. Add 2 cups or 12 oz cherry or raspberry Jell, dissolve. Add blueberry and 2- 8oz can crushed pineapple. Cool, pour into mold or (really nice glass dish with serving bowl in center) and chill till firm.

    Topping: Neat with hand mixer the following for 5 min or until smooth: 1- pkg. 8oz cream cheese softened, 1- 8oz sour cream, 1/2 cup sugar, 1 tsp. vanilla, 2 tbs mayonnaise. Add topping to Jell or for a more formal dinner, set on side with spoon

Coffee Cake: Preheat Oven @ 325 degrees, Cooking time 55 min, 1- 10" rectangle pan. 1 cup butter, room temperature (2 blocks), 1- 1/4 cup sugar, Cream Butter and Sugar thoroughly. ADD: 2 beaten eggs, 2 cups shifted flour, 1 tsp. baking powder, 1/2 rounded tsp. baking soda, 1 tsp. vanilla extract, 1 cup sour cream (8oz), Mix until blended, pour into greased (or Pam sprayed) pan. Top with 1/3 cup chopped nuts (almonds, etc.) 3 tbs sugar, 1 tsp. cinnamon. Bake.

Curry Chicken Salad:  Combine the following: 1 lb shredded cabbage, 4 chicken breasts boiled and sliced and cooled, 1 cup golden raisins, 1/2 cup Spanish peanuts, 5 celery stalks chopped, 1 bunch green onions, 1 pkg. frozen peas, 2 cups shredded cheese (any kind). In a separate bowl mix: 1 cup Mayo, 1/2 cup mango chutney, 1 tsp. curry powder (or to taste). Combine and chill. -Joanne Lee

Cornbread: Beat 2 eggs well. Add 1 cup milk and 1 blk melted butter. Add in 3/4 cup sugar, 2 cups biscuit or pancake mix, 1/2 tsp. baking soda, 4 tbsp. yellow cornmeal. Bake at 350 for 30 min in a lightly greased 9x13 pan or smaller.

Ono Oatmeal Cookies: Mix the following: 1 cup sugar, 2 cups flour, 1 tsp. baking soda, 1/4 tsp. salt, 1 tsp. cinnamon, 1 tsp. nutmeg. Add 3/4 cup Crisco oil,1/2 cup milk, 2 eggs,1 tsp. vanilla. Add 2 cups rolled oats, 1 cup raisin, 1/2 chopped nuts. Drop by tsp. on greased cookie sheet, bake at 350 for 10 min.

What's his name's STUFFING: In a Large pot, simmer: 8 slices chopped bacon, 1 chopped round onion, 2 chopped celery stalks, boiled and chopped turkey innards, 1 blk butter. Add: 1 can chicken broth, 1/2 can cream corn. MIX. Add: 1-2 pkg. bread to your liking.  Place in pan or Pyrex dish and BAKE: covered, 1/2 hr at 250. -Craig Nagano

Cousin Dede's Goodie Goodie Ice cream:  Mix 3 cans strawberry soda and 1 can sweetened condensed milk. Pour into ice cream maker. Vois La. -Deanna Nunley

Cold Ginger Chicken:  With enough water to completely cover your 2-3 lbs. chicken fryer, add 2 stalks of celery cut in half, 1/2 round onion, and 1 carrot cut in half, to flavor the water. Bring to Boil for 10 min. Place whole chicken into boiling water, Cover and turn heat off and let stand for 1 hour. Remove the chicken and refrigerate till cold (6 hrs). Chop chicken Chinese style (bite size pieces) and top with ginger sauce. I use the chicken broth in the pot as a base to make chicken long rice, jook or any other type of soup. Don't waste it. Ginger Sauce:   Combine the following; 4+ Tablespoon Minced ginger, 6 stalks Minced long green onion, 1/3 cup vegetable oil, 2 teaspoon shoyu, Salt to taste (abt 1 teaspoon) .    (requested by friends Anne, David and Wes of L.A. and O.C.)

Orange Rolls: Dissolve: 2 pkg. dry yeast, cup warm water. In a large bowl whisk: cup sugar, cup oil, 3 eggs, 2 tsp. salt, 3/4 cup warm water. Then add: Yeast Mixture, add: 4-1/2 cup flour, and combine. Cover with cloth and let rise to 2x (1hr). Refrigerate overnight for easier handling. Spread Mixture: Combine: cup sugar, cup butter, grated rind of 1 orange. Roll dough out on a cookie sheet and add spread mixture to the top. Roll and cut into 1" pieces, place in muffin pans, let rise again 1-1/2 hrs. Bake at 400 7-10 min’s. ENJOY -Brandi Wong

BBQ Adobe Chicken: Combine 2 cups shoyu, 1 cup Cider Vinegar, 5 cloves garlic, 3 bay leaves, 1 tbs peppercorns, 1 small ginger grated, 1 tbs chili pepper. Add up to 5 lbs chicken. Marinate over night. BBQ