Cooking

 Ingredients 3 Rice cooker cups sticky rice 1.5 TBSP Oyster sauce 1.5 TBSP Soy sauce 3/4 tsp Sugar 3/4 tsp Sesame oil 1.5 tsp cooking wine or beer 300g pork 100g dried tofu (豆腐干) Su mai wrapper oil salt Process Cook sticky rice in rice cooker Finely dice tofu and pork Mix all spices together in a bowl Add oil to frying pan, put tofu and pork in, stir fry, add spice mix When pork is cooked, add cooked rice, mix Wrap to make shao mai In a steamer, place pieces of parchment paper, put shao mai in When water is boiling, steam shao mai for 10 minutes

Ingredients 1 Lb (500g) beef, any chunk that has little fat or tendon, I use eye of round or rump roast 2 TBSP sugar 2 TBSP soy sauce 1/4 tsp salt 1/4 tsp black pepper 1/2 tsp five spice powder 1 tsp paprika (not spicy). If you want it spicy, use crushed chili pepper or cayenne pepper 1 tsp oil Procedure Cut beef into 6mm thick slices  Soak beef in water and leave in the fridge for at least 1 hour. Remove the water (it looks bloody) Put all spices except oil in a bowl, mix. Put beef in the bowl, let it marinate overnight in the fridge Preheat oven to 350F/ 175C Add oil to the bowl. Mix with beef Cover a baking tray with aluminum foil. Put a cooling rack on top of baking tray. Put beef on the cooling rack as a single layer. Bake for 45 minutes (Optional) After beef jerky cools down, cut them to smaller strips for easy serving size.

Ingredients 1 cup (240 ml) dried green lentils (red is fine too) 1/4 cup (60 ml) canola oil 1-1/2 medium yellow onions, finely chopped 1-1/2 tbsp pureed fresh garlic 1-1/2 tbsp pureed fresh peeled ginger 1tsp turmeric 3 cups water 1-1/2 tsp salt or to taste Procedure Put lentils with 3 cups of water in a pot. Boil for five minutes. Set aside. Chop onions to really fine pieces. (food processor works) Add oil to a pan, add onions. Stir fry for 7 minutes till onion is transparent. It looks like a white paste. Do not brown onions. Chop garlic and ginger while onions are cooking. (garlic press works) When onions are done, add garlic, ginger and turmeric. Stir fry for 2 minutes. Drain lentils and add to the pan, add 2 cups of water, bring to a boil. Reduce to simmer, cook 10-30 minutes (depends on the type of lentils). Check every 10 minutes to see whether lentils are soft. Once  lentils are soft, increase the flame to reduce the liquid.  After liquid is reduced, add salt to taste.