CHA SIU BAO - STEAMED BBQ PORK BUNS by Linda Tay Esposito

The char siu bao is a dimsum staple. Sweet, juicy bits of Chinese bbq pork oozing out of the soft, sweet bun. The secret to creating that char siu bao taste is to use dried onions (McCormicks). Please look up the Basic Yeast Dough for Steamed Buns that accompanies this recipe. If you don't have steamer baskets, use a wok…

Baby Back Ribs With Fruity Marinade by Connie Mcmillan

Pork and Prawn Won Tons by A.L. Wiebe

I love this recipe. It is easy to prepare and always tastes delicious. These won tons can be used in *Won Ton Soup or can be **deep fried and served with sweet and sour sauce, Thai chili sauce, or any other dipping sauce you like. This makes approximately 60 won tons.

Pork With Prawn Dumplings by Marelie

Golden brown, crispy and crunchy yet soft and meaty in the middle. The aroma of sesame oil when used with dumplings is perfect. I read that there are about twenty types of dumplings in Chinese cuisine that are popular. Wow! what about the not so popular ones...I wonder how many types of dumplings in all. Hmmnnn... I don't want to…

Konbu Maki by Bella Marie

Traditional Japanese finger food found often in Hawaii.

Konbu Maki - lower sodium recipe by Bella Marie

Konbu Maki has really high amounts of sodium due to the amount of soy sauce and msg so this recipe has been altered to lower that number. It will have a different taste, but not drastically.