2-3 pounds chicken thighs, thawed
3/4 cup Apple Cider Vinegar
1/3 cup Shoyu
1/2 white onion, sliced or chopped (optional)
2 large cloves garlic, minced
1 tsp. ground paprika
1 Bay Leaf
1 tbsp. black peppercorns
Salt and pepper to taste

Add all ingredients in a pot and bring to rapid boil, then reduce to medium-low and cook until chicken is tender and cooked thoroughly. Serve with rice and enjoy!
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1 lb. ground pork
1 carrot, grated
3 stalks green onion, cut 1/4?
1/4 onion, finely chopped
1 egg
1 tsp. sesame oil
Dash of salt & pepper
1 package square won-ton wrappers
Oil for deep frying

In a medium sized bowl, mix together the pork, carrot, green onion, onion, egg, sesame oil as well as the salt and pepper. Place about 1 teaspoon of mixture in center of won-ton wrapper and fold in half into triangle. then connect corners to form the familiar Chinese Won-ton shape, using a little water to “glue” seams. Repeat until all the won-ton filling is used up. Deep fry won-tons in cooking oil set at 350 degrees, until golden brown. Enjoy as is or with your favorite dipping sauce.
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1 lb lean ground beef
1 medium onion, chopped
1 (20 ounce) jar spaghetti sauce
1/4 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 tablespoon Italian seasoning
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
8 ounces mozzarella cheese, shredded
8 ounces elbow macaroni

In large dutch oven or pot, brown ground beef and drain excess oil. Add onions and saute. Add jar of spaghetti sauce. Stir in garlic powder, Worcestershire sauce, ketchup, Italian seasoning, sugar, salt and black pepper. Let simmer covered on very low heat for 30 minutes. In a separate pot, boil elbow macaroni noodles in salted water until done. Drain noodles. Next, in a 9 x 9 casserole dish layer noodles, sauce and cheese. Repeat, ending with cheese on top. Bake in a 350 degree oven for 15 minutes until hot throughout and cheese is melted. Serve and enjoy with and nice green salad.
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12 ounces shrimp (de-veined, shell-on)
2 tablespoons mochiko flour (can substitute regular flour)
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 head garlic, minced
4 tablespoons butter
1 tablespoon olive oil
Lemon, quartered

Pat the shrimp dry and set aside. In a mixing bowl, combine mochiko flour, paprika, cayenne pepper, and salt. Add the shrimp, toss to coat, and set aside. Then, in a large pan, melt the butter over medium heat. Once melted, add the garlic and cook till golden brown, for about 3 minutes. Pour the garlic and butter out into a bowl. Next, add olive oil to the skillet. Once the oil is warm, add the shrimp , in a single layer only. You might have do this in two batches. Cook the shrimp for about 2 minutes on each side, till it's nicely crisp and browned. And the pour the garlic butter back into the pan, and mix with the shrimp and let heat together for another minute. Squeeze lemon all over and enjoy with your favorite sides.
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1 pound box of mochiko flour
3 cups sugar
1 tablespoon baking powder
1/2 cup butter, melted
5 eggs
1 teaspoon vanilla extract
12 ounce can of coconut milk

In a large mixing bowl, combine all ingredients. Be sure to mix with a wooden spoon until the batter is smooth. Next, pour into a lightly greased 9x13" pan and then bake at 375 degrees for one hour. Let cool to room temperature and enjoy!
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