No Fuss Eclair

2   3 oz packages vanilla instant pudding

1 container of cool whip topping

3 cups of milk

1 box graham crackers

1 container of chocolate cake frosting

Mix pudding in 3 cups of cold milk, and then stir in cool whip.   Arrange crackers in 9 x 13  baking dish.  Spread pudding mixture and repeat layers.   Spread chocolate cake topping on top of the final layer and place in refrigerator for 4 hours.

East Meets West Chicken

1 cup orange juice concentrated
1 cup ketsup
2 T brown sugar
1 T vinegar
1 T  worcesterhire sauce
1 T  hot sauce

Place all ingredients in a sauce pan and simmer for 5 minutes, slightly reduced.  Bake your chicken at 475 degree until brown and cooked.   Place cooked chicken in a bowl and toss  untill all chickens are covered with BBQ sauce.   Return chicken back in the oven and cook for another 8 minutes sauce will bubble and caramelize.  

This is very addictive especially with chicken wings.

Asian BBQ

Asian BBQ

1 lb thinly slice beef
1/4 cup onion
4 cloves garlic crushed
1 slice ginger
1/2 cup asian pear (1/2 cup per 1 pound of meat)
1 green onions slice
3 inch carrots slice
2 T soy sauce
1 T brown sugar
ground black pepper
1 t sesame oil

Place onion, pear, ginger, garlic in a blender or food processor.   Blend to create puree.  Pour puree into meat, add the rest of the ingredients and marinate for 2 hours.   Grill as usual.

Note: For easy slicing, freeze meat for 10 minutes prior to slicing or just ask the butcher at the grocery market to do it for you.  No extra charge.  Asian pears are used as meat tenderizer.

Fried Rice

Easy Fried Rice

1 cup left over rice
1 cup left over vegetables  (chopped)
1 cup of beef or any meat
2 T oyster sauce or Soy Sauce
2 cloves garlic
1/4 onions
black pepers to taste for a better taste, try white peppers


Saute onions then garlic and meat, add rice, Oyster sauce and vegetables.   Stir until all ingredients are happy.

Crunchy Chicken Wings with Roasted Peanuts

3-4 pounds chicken wings

4 cups cooking oil for frying

Sauce:
4 cloves garlic
2 T cooking oil
3 dried chili peppers (remove seeds) cut 1 inch piece.
¼ cup soy sauce
1 T  vinegar
1 T mustard sauce
1 T brown sugar

Garnish: roasted peanuts

Wash chickens and pat dry. Coat chicken wings with corn starch.   Deep fry chicken about 375 degree for 12 minutes.  Repeat frying process until all wings are fried.   Fry the wings for the 2^nd time until brown and crispy.  For the sauce: saute chopped garlic with 2 Tablespoon of cooking oil, and add dried chili,  soy sauce, sugar, vinegar, mustard.  ADD fried chicken wings and unsalted roasted peanuts and toss to coat with sauce.

For chili, the larger the size, the less heat it has.  I chose medium size.

Note: Please don't skip 2nd fry, it will not have the crunchy and crispiness.

40 Cloves Garlic Chicken

3-4 pounds of whole chicken
2 sprigs of tyme
Butter
Salt

Wash chicken and dry it.  Chicken must be very dry prior to rubbing butter on chicken.   Rub enough butter to your liking and sprinkle with coarse salt.   Place chicken in a bake dish or cast iron pan add garlics and tymes.  Bake at 475 for 45-60 minutes.

Note: I rubbed lots of butter on my chicken.  I use lots of tymes. 

Easy Crepe

1 1/2 cup whole milk
4 eggs
1 cup all-purpose flour
1 T sugar
1/4 t salt
3 T melted unsalted butter

Pace all ingredients in a blender and blend for 1 minute.   I use the Magic Bullet.   Allow the batter to rest for 30 minutes before cooking.    Pour 1/4-1/2   cup batter into buttered or oiled heating pan and swirl to coat bottom of pan.  Fry until you see edges dried and curled up slightly.   Flip crepe over  and cook the other side for 10 seconds.   Keep frying all crepes until batters are finished.


Note: Use crepes for many dishes, from sweet to savory.  Use larger amount for bigger crepe.