Wednesday, May 25, 2016

Beehive Sweet Buns by Holly

2 cups all purpose flour
2 teaspoons instant yeast
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup lukewarm milk
2 tablespoons vegetable oil
2 tablespoon honey
4 oz cream cheese
toasted sesame seeds
For the Honey Syrup
3/4 cup sugar
2 tablespoons honey
1/2 cup water


  1. In a large mixing bowl, combine milk, oil, honey, and yeast; mix well.
  2. Sift flour, baking powder, and salt together and add to the wet ingredients. Mix with a spoon, then knead the dough for 5-8 minutes until it becomes elastic. You can add a little more flour if your dough seems too sticky. Cover the dough with a towel and let it rise for 1 hour or until it becomes double in volume.
  3. Turn the dough onto a wooden board dusted with a little amount of flour. Bring the dough together and knead a few times. Divide the dough into 20 balls.
  4. Flatten each ball and stuff with a teaspoonful of cream cheese. Pull up the sides of the ball and wrap around the filling, pinching it closed at top. Arrange the balls in a greased 9 or 10-inch oven proof skillet or round cake pan in honeycomb pattern. Cover and let them rise again for about 40 minutes.
  5. Preheat the oven to 180˚C
  6. Brush the top with egg yolk wash and bake the buns for 25 minutes.
  7. To make the syrup, combine sugar, honey, and water and bring to a boil, reduce the heat and simmer for 3-4 minutes or until the syrup starts to reduce a little bit. Set aside until needed.
  8. When the buns come out of the oven, pour the syrup over the hot buns, and sprinkle with toasted sesame seeds on top. Cover the buns with a piece of foil and wait for 10 minutes. Serve warm or at a room temperature.
Recipe from by Holly

Teriyaki Chicken Recipe by Holly

Prep Time: 10 minutes
Cook Time: 20 minutes
Serving Size: 2-3

2 lbs (900g) chicken drumsticks or bone-in thighs, preferably skin removed
2 cloves garlic, minced
1/4" ginger, minced (half the amount of garlic)
4 tablespoon low sodium soy sauce
4 tablespoon pineapple juice
2-3 tablespoon light brown sugar *
1 tablespoon rice wine, optional
1 teaspoon sesame oil
dashes of black pepper

* Adjust the amount of sugar depends on your preference.


  1. Place chicken in a non-stick surfaced skillet.
  2. In a small mixing bowl combine the rest ingredients except the sesame seeds to make sauce, drizzle the sauce over chicken.
  3. Cover the skillet with a lid or foil and bring to boil over medium-high heat. Reduce the heat to medium-low and cook for 7-8 minutes. Turn your meat to the other side and continue to cook for another 7 minutes.
  4. Remove the cover, raise the heat to medium-high. The sauce will start to boil rapidly.
  5. Continue to thicken the sauce; the sugar in the sauce will be caramelized and the sauce will turn into a thick glaze. Toss the chicken occasionally to coat evenly as you thicken the glaze.
  6. Be careful not to burn the glaze. You might need to reduce the heat at the last minutes.
  7. When you see the most glaze sticks to chicken and become slightly dry to the bottom of skillet, they are done. Remove the skillet form the heat and sprinkle sesame seeds over chicken.
Recipe from (Holly).

Tuesday, May 24, 2016

Chinese Soup Pictures Recipes

If you enjoy soup, you may find below picture recipes helpful. It's so easy to cook just throw all the ingredients into a pot with water covering all the ingredients (of course after cleaning it and cut into appropriate size) for one to two hours, salt to taste, even better with slow cooker. So nutritious and yummy. Those recipes are from a facebook shared page, sorry I didn't remembered the page title. 





















Thursday, May 5, 2016

Creamy Mash Potato

Total Time     1 hr 20 min
Prep               25 min
Cook              55 min
Yield             12 servings


2 sticks butter, softened, plus more for pan
5 pounds russet or Yukon gold potatoes
One 8-ounce package cream cheese, softened
1 cup heavy cream
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon kosher salt
1 teaspoon black pepper


  • Preheat the oven to 350 degrees F. Generously butter a 4-quart baking dish.
  • Peel and cut the potatoes into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes.
  • Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.
  • Turn off the heat and add 1 1/2 sticks butter, the cream cheese, heavy cream, seasoned salt, kosher salt and pepper. Mash to combine.
  • Spread the potatoes in the prepared baking dish. Throw pats of the remaining butter over the top of the potatoes and bake until the butter is melted and the potatoes are warmed through, 20 to 30 minutes.

Recipe from Pioneer Woman