Mystery Machine

Inspired by Scooby-Doo, this colorful treat brings the iconic Mystery Machine to life! The cupcakes are arranged in the shape of the van and then piped with Swiss meringue buttercream to create the design. This was made for Diablo Day Camp, whose theme this summer is “Mystery.”

Malaysia Fried Banana

A sweet snack made from ripe bananas — a beloved Malaysian treat passed down from my mother in law.

Ingredients

All purpose flour - 1 cup

Tropical flour - 1/4 cup (optional)

Baking soda - 1/4 tsp

Salt - 1/2 tsp

Water - 3/4 to 1 cup, add gradually to desired consistency

Banana - 3 ripped, peeled and sliced diagonally

Steps

1. In a mixing bowl, combine all-purpose flour, tropical flour (if using), baking soda, and salt.
Gradually add water while stirring until you get a smooth, slightly thick batter that can coat the back of a spoon.

2. Slice the ripe bananas into thick diagonal slices.

3. Heat oil in a deep pan over medium heat. Dip each banana piece into the batter, making sure it’s evenly coated. Carefully place into the hot oil and fry until golden brown and crisp, turning occasionally.

4. Drain on paper towels and serve hot as a snack or dessert.
(Optional: sprinkle with sugar, drizzle with honey, or serve with ice cream for a modern twist!)

Braised Wintermelon (家常烧冬瓜)

Wintermelon has a mild flavor and a soft, tender texture when fully cooked. It easily absorbs sauces, making it perfect for simple braised dishes like this one.

Ingredients

Wintermelon - about 2 pounds

Soy sauce - 2 TBSP

Salt - as needed

Chicken broth or water - 1 cup

Optional additions: minced garlic, oyster sauce, a drizzle of sesame oil, or chopped green onions for garnish

Steps

1. Peel off the tough green skin and cut the melon into roughly 2x2-inch cubes. On the flesh side, carefully score a “#” pattern about halfway through the melon’s thickness—do not cut all the way through.

2.Heat 1 tbsp oil in a frying pan over medium heat. Place the melon pieces skin side down and pan-fry until the bottom is golden brown

3.Add water or chicken broth and soy sauce to the pan. Cover and simmer gently until the melon becomes soft enough to pierce easily with a chopstick and has absorbed the sauce flavor (about 10–15 minutes).

4. Spoon the melon and sauce in serving bowl and enjoy warm.

Teriyaki Chicken without Teriyaki sauce

 If you don’t have bottled teriyaki sauce on hand, you can easily make this dish using basic seasonings.

Ingredients

Chicken legs or thighs - 2

Ground black pepper - 1 TBSP

Salt - 1/2 tsp

Ginger - a few slices

Cooking wine - 1 TBSP

Soy sauce - 2 TBSP

Dark soy sauce - 1/2 TBSP

Honey - 1 TBSP

Garlic - a few cloves, peeled

Water - 2 TBSP

Steps

1. Trim the bones from the chicken legs if desired. Season with salt, black pepper, and slices of ginger. Let sit for at least 5 minutes (longer if possible).

2. In a small bowl, mix together cooking wine, soy sauce, dark soy sauce, honey, and water. Stir well.
3. Heat 1 tbsp oil in a frying pan over high heat. Add ginger slices and garlic cloves, then reduce to medium heat. Place the chicken pieces in the pan and fry until browned on both sides, about 8 minutes.

4. Pour in the prepared sauce. Cover the pan and simmer for about 10 minutes, until the chicken is fully cooked and the sauce thickens slightly.

4. Slice the chicken, spoon the sauce over top, and serve with steamed rice and vegetables on the side.

BURN Tri-valley 10th Anniversary

 To celebrate my running club's 10th anniversary. 

Mango Sticky Rice

This is popular desert at Thai restaurant and easy to make at home. 

Ingredients

Glutinous rice - 1 cup
Coconut cream - 1 cup
Sugar - 1/4 cup  or to taste
Salt - 1 tsp

Fresh mango - 1-2, peeled and sliced
Topping

Coconut cream - 1 cup

Salt - 1/4 tsp

Corn starch - 2 tsp

Steps

1. Rinse and soak glutinous rice for at least 3 hours or overnight. 

2. Drain water off rice; use a steamer, steam rice until cooked, about 20-30 minutes.

3. In a cooking pot, boiling the coconut cream, sugar, salt and set aside.

4. Mix the cooked rice and coconut cream well for a few minutes, and then let it rest for 10-20 minutes until the coconut cream is mostly absorbed the the rice. Plate it and arrange mango slices on or around it. 

5. In a cooking pot, mix and boiling the topping ingredients until the mixture thickens. Pour the topping over  rice and mango.  

Stir Fry Carved Squid(爆炒鱿鱼花)

A simple home dish. 

Ingredients

Squid carved - 1 lb bag, defrost if frozen

Red bell pepper - 1, cut in pieces

Green bell pepper - 1, cut in pieces

Onion - 1, sliced

Garlic - 5 cloves, sliced

Ginger - a few slices

Oyster sauce - 1 TBSP

Cooking wine - 1 TBSP

Soy sauce - 2 TBSP

Sugar - to taste

White pepper power - to taste

Dark soy sauce - to taste

Red chili pepper - optional to taste

Steps

1. Mix in a small bowl oyster sauce, soy sauce, dark soy sauce, white pepper power, sugar, set sauce aside.

2. In a pot with boiling water, blanch the squid pieces.

3. In a frying pan, heat up oil, put in garlic, onion, ginger until fragrant; Add squid pieces, cooking wine, stir fry for a couple of minutes; then add peppers, and pour in the mixed sauce, stir fry until cooked.