
Categories
Herbal Chicken Soup

INGREDIENTS
- 1/2 quart chicken broth
- 1 1/2 quart water
- 1 chicken thigh, trimmed
- 6-8 slices of ginger
- 30 grams goji berries
- 3 dried dates
DIRECTIONS
- Put above ingredients into 4-quart stockpot
- Bring to boil
- Simmer for one hour

INGREDIENTS
- 1 lb Daikon
- 2 Tablespoon oil
- 1 Tablespoon minced garlic
- 2 Scallion (chopped)
- 1 Tablespoon dried shrimp (soaked, rinsed, and chopped)
- 1 lap cheong (boiled, and finely chopped)
- 14 oz of packaged Radish cake flour (or 1 cup rice flour + 1/2 cup tapioca flour)
- 3 cups water
- Mushroom powder (optional)
- White pepper (optional)
DIRECTIONS
- Grate daikon into a large mixing bowl.
- In wok, heat oil. Add garlic and scallion and fry until fragrant. Stir in shrimp, lap cheong, grated daikon, and stir fry until soft.
- In a pot, add 3 cups of water. Whisk in rice flour, and tapioca flour. Heat up to medium-high, while stirring until the mixture thickens.
- Turn off the heat. Stir in the mixture of shrimp, scallion, lap cheong, and grated daikon. Optionally, season with mushroom powder and white pepper.
- Grease a glass pie pan. Pour the mixture in.
- Steam for 30-40 minutes until done.
- Let cool for about 1 hour. Cut the cake into rectangles or triangles.
- Optionally, pan fry before serving (best pan-fried after the turnip cake sets)





Ingredients
- 2 lbs pig’s feet chopped up
- 1 thumb-sized piece of ginger thickly sliced
- 1 cup water
- 2 tablespoon light soy sauce
- 2 tablespoon dark soy sauce
- 3 tablespoon Shaoxing wine
- 1 tablespoon brown sugar
- 1 thumb-sized piece of ginger, smashed
- White part of (4) scallions, cut into sections (optional)
- 2 dried chili peppers
- 2 bay leaves
- 3 star anise
- 1 stick cinnamon
Directions
- Place pig’s feet and ginger slices in a large pot. Add water to cover pork feet. Bring water to boil, and boil for ~5 minutes. Discard water, and wash pork feet carefully. Boil twice if a lot of scum.
- In 1 cup water, add light soy sauce, dark soy sauce, Shaoxing wine, and brown sugar. Stir. Pour into Instant Pot.
- Add pig’s feet, ginger, scallion, (2) dried chili peppers, (2) bay leaves, (3) star anise, and (1) stick cinnamon
- Pressure cook on high for 60 minutes.
- Natural release for 30-60 minutes.

This recipe for Pork Trotter Vinegar uses both sweet vinegar and Chinese black vinegar to create a sweet-savory aromatic stew.
INGREDIENTS
- (2) Pork trotters, cut into smaller pieces
- A large ginger, sliced
- 1 bottle of Chinese black vinegar
- 1/4 cup dark soy sauce
- 2 slabs of Chinese slab sugar
- 3 tbsp of avocado oil
- 3 stalks of scallions
DIRECTIONS
- In a large pot, cover the trotters with water and boil ~5 minutes. Scum will appear. Drain the water. Wash the trotters clean in clear water.
- Set Instant Pot to saute, add the oil, toss in the ginger and stir fry until fragrant. Add in pork trotter and continue to stir fry until brown
- Pour in sweet vinegar and black rice vinegar, slab sugar, and scallions
- Pressure cook for 60 minutes, under “soup” setting
- Natural release for 20 minutes
- Add more sugar/vinegar to suit your taste

Ingredients
- About 6 small tarot root
- 1 cup water
Directions
- Put one cup water in Instant Pot
- Place trivet in the pot
- Wash tarot root, and place on trivet
- Set to “Steam” for 13 minutes
- Natural release (about 15 minutes)
- Peel and eat

This is an easy and quick recipe. No need to peel the apples. No added sugar or flour. No baking. Optionally vegan.
INGREDIENTS
- 3-4 apples (e.g. Honey Crisp, Fuji, Envy)
- 2 teaspoon cinnamon (optional)
- 4 tablespoon butter (or Earth Balance)
- 1 cup of Trader Joe’s Pecan Praline Granola (or Autumn’s Gold Grain-free Granola)
- 1 cup water

DIRECTIONS
- Wash apples, no need to peel
- Use an apple slicer to cut apples into segments, chop each segment into 3-4 pieces
- Put apples into a Pyrex bowl
- Sprinkle cinnamon onto apples (optional)
- Put thin slices of butter on apples
- Pour granola on top of apples
- Put 1 cup of water in Instant Pot Bowl
- Put a trivet in IP bowl, and put the pyrex bowl on the trivet
- Pressure cook for zero minute
- Natural release 6 minutes
- Serve with ice cream, or whipped cream

Korean Curry Rice is simple to make. This recipe uses a convenient curry powder.
Ingredients
- 6 oz of beef, pork, chicken breast, tofu, or vegan meat
- 1 large sweet onion
- 1 large potato (e.g. russet)
- 2 sweet carrot
- 1 red bell pepper (optional)
- 1/4 kabocha pumpkin (optional)
- 3 cups water
- 3 Tablespoon Quoc Viet Curry Soup base – found on Amazon, and at Shun Fat Market in Portland.
- 1 teaspoon corn starch (to thicken)
- Black pepper, to taste
- Optional vegetables: broccoli, cauliflower, kabocha, zucchini, peas, peppers

Directions
- Put 1.5 cups of rice in rice cooker, and turn it on
- Cut protein into 3/4″ cubes
- Peel and cut onion into 3/4″ cubes
- Peel and cut potatoes and carrots into similar size cubes
- Heat a pan with oil. Add onions and sauté on medium for 7-8 min.
- Add protein and saute for 2-3 minutes until slightly browned.
- Add vegetables and saute for 2-3 minutes.
- Add water, turn up heat to boil. Cook for 5 minutes.
- Turn down heat to low. Add curry powder, place lid, and let simmer for about 20 minutes. Add black pepper to make spicy.
- Mix corn starch in water for a slurry and if needed to thicken.
- Serve with rice
Categories
Summer Oatmeal

Ingredients
- 1 cup rolled oats
- 1 tablespoon chia seeds
- 1 tablespoon ground flaxseeds
- 1/2 teaspoon cinnamon
- 1 3/4 cups almond milk
- 2 tablespoon date syrup (optional)
- 1 teaspoon vanilla extract
- 2/3 cup fresh or frozen blueberries
Directions
- Combine all ingredients in a medium bowl
- Stir to mix
- Spoon into two 1-pint jars with lids
- Refrigerate overnight
Fry an egg, crispy on bottom and runny on top.

Ingredients
- One egg
- Oil
Directions
- Heat cast iron skillet (on “8” for 2 minutes). Lower to “5”)
- Add oil to skillet
- Crack an egg into skillet
- Cook for 4-5 minutes under glass cover, or until white is opaque.
- Use spatula to remove egg (should not stick).
- Use paper napkin to clean skillet.