Chinese Almond Cookies

Macau Almond Cookies

Makes 1 dozen medium-sized cookies.


1 cup almond powder

3/4 cup mung bean flour

1 cup powdered sugar

1/4 cup creamy peanut butter

2 tsp almond extract

2 Tbsp water

flour, for prepping cookie mold


mixing bowl

almond cookie mold

pastry brush

cookie sheet lined with parchment


1. Mix all the ingredients together until you get an evenly mixed cookie dough. The dough will look crumbly and on the dry side, but should stick together when you firmly press the crumbs together.

2. Preheat the oven to 275 degrees F. Dust the inside of the mold generously with flour using a pastry brush. Take care to get into all the nooks and crannies of your mold design. Stuff the mold with the correct amount of dough until it is just full. Press the dough in firmly.

3. Give the mold a hard and deliberate smack against a durable, edged surface to release them. Use one hand to hold the mold and your other hand to catch the cookie, or use the release technique I used when making mooncakes. Place the cookies on a cookie sheet lined with parchment.

4. Bake the cookies for 8-10 minutes, until the cookies look just set on the outside. Remove the cookies from the oven and let them cool while still on the hot baking sheet. Let the cookies cool completely before serving. Happy Chinese New Year!!

Hong Kong Mango Pudding

No, it’s not a pudding. It’s kind of like panna cotta IMHO.


4 envelopes Gelatine unflavored gelatin powder
5 cups cold water
1 cup sugar
1 cup heavy cream
3 mangoes (or 2 large mangoes)
Evaporated milk, optional


  1. Cut the mangoes into small pieces and puree. You will 859-900 gr of mango puree.
  2. In a bowl, combine gelatin powder and 1 cup cold water. Let it dissolve for 10 minutes.
  3. In a pot, combine 4 cups water and sugar and cook under low heat.
  4. Add the gelatin mixture. Keep whisking and don’t let it boil.
  5. Add the mango puree and heavy cream to the mixture. Let it cook for another 2 minutes until completely dissolved.
  6. Pour into jelly mold and refrigerate overnight or at least 3 hours.
  7. Serve with evaporated milk.

Hong Kong Breakfast Noodles

7 ounces bean sprouts
6½ ounces dried egg noodles
2 tablespoons vegetable oil (divided)
2 ginger slices (peeled and smashed)
1 medium shallot (peeled and cut into quarters)
3 green onions (cut into 1½-inch pieces)
1 teaspoon ginger (minced)
1 green onion (finely chopped)
sesame seeds

¼ cup, plus 3 tablespoons water
¼ cup dark soy sauce
¼ cup sugar
1 tablespoon, plus 1 teaspoon soy sauce


  1. For the bean sprouts, remove the roots and leaves with fingers or scissors. Rinse the sprouts under water and drain. Set aside.
  2. Bring a large pot of water to a boil. Add the dried egg noodles. With a pair of chopsticks, loosen the noodles while cooking. As soon as the noodles have separated and softened, drain and rinse under cold water until cool. Set aside.
  3. In a small bowl, combine the sauce ingredients. Mix well.
  4. In a large pan or wok over high heat, warm the pan and add 1 tablespoon oil. Add 2 ginger slices and cook for a minute. Add the shallot and green onion pieces. Stir and cook for another minute. Add the bean sprouts and a pinch of salt. Stir and cook for about 2 minutes. Transfer to a fine mesh sieve and drain. Remove the ginger slices and shallot.
  5. In the same pan or wok, quickly clean with paper towel. Over medium-high heat, add 1 tablespoon oil. Add the minced ginger and cook until fragrant. Add the noodles. Stir for a minute and add half of the sauce. Mix well and cook until the sauce has been absorbed mostly. Add the bean sprouts and stir to mix well. Taste and adjust with a few more tablespoons of sauce if needed. The finished noodles should not be completely dried. There should be a little sauce at the bottom of the pan. Transfer the noodles to serving plates. Top with the finely chopped green onion and sprinkle with sesame seeds. Serve immediately.

Dried egg noodles can be bought from Chinese supermarkets, like 99 Ranch Market ( or from Amazon (
Dark soy sauce is very different from regular soy sauce. It is darker and sweeter. You can also get it from Chinese supermarkets or Amazon (
If you like spicy food, you can serve the noodles with Sriracha sauce.
These noodles make great leftovers.

Spicy Szechuan Salad


1 small head crinkly Chinese cabbage, sliced in long, thin strips
1 small head red or purple cabbage, sliced in long, thin strips
2 c fresh bean sprouts
2 c fresh alfa alfa sprouts
1 or 2 carrots, cut into julianne strips
8 radishes, thinly sliced


1 clove garlic, finely chopped
2 tsp dried basil, pounded in a mortar and pestle
1/2 tsp salt
1/4 tsp fresh ground black pepper
1/3 c wine vinegar
1/3 c soy sauce
1/3 c sesame oil
1 tbsp hot chili flavored sesame oil

Chinese Trail Mix

Easy to make, easy to eat, portable and shareable, ’70s snack mixes that combined spiced cereals, nuts and pretzel bits still rule the home-party recipe roost. Lynae Fearing and Tracy Rathbun, co-owners of Dallas’ Shinsei restaurant, serve a variety of Asian-inspired retreads of best ’70s mixes as complimentary snacks at their bar. Here are two–the first is an adaptation of their original mix; the second is the current snack mix offering in a smaller quantity. Make some for your next cocktail party and you can serve it with Rathbun’s Shinsei Sangria–sake, white wine and vodka with chopped pineapple, Granny Smith apple, orange and lychee.


Mix #1 Ingredients
2 cups each corn, wheat, rice pocket cereal
2 cups mini pretzels and bagel chips
1 9-oz can wasabi peas
1 pound container salted cashews
2 tsp garlic powder (granulated garlic)
2 tsp onion powder (granulated onion)
4 Tbsp Worchestershire sauce
1 Tbsp tamari soy sauce
2 sticks soy butter, melted
Mix #2 Ingredients
4 1/2 cups rice pocket cereal
4 1/2 cups wheat pocket cereal
1 cup wasabi peas
1 cup sesame sticks
1 cup rice chips
1 cup peanuts
1 stick melted butter
2 oz. soy sauce
1 Tbsp sambal chili sauce
Combine dry ingredients. For mix #1: Whisk Worcestershire, tamari and melted butter. Pour over snack mix. For mix #2: Whisk melted butter with soy sauce and sambal chili sauce. Pour over snack mix. For either recipe: Spread mix over three cookie sheets. Toast in a 225 degree oven for one hour, and up to two hours,if not dry, using tongs to lift and toss mixture on sheets every ten minutes.

Indo Chinese Thai Quick Noodles


Swad Hot and Sweet Sauce (It’s not spicy)

Tamarind nectar or paste

Thai Garlic Chili Paste

Rice noodles (thin)

roasted peanuts, crushed

red cabbage, chopped thin and stir fried

green cabbage, chopped thin and stir fried

green onions, chopped thin and stir fried

shredded carrots, chopped thin and stir fried

sprouted mung beans

fresh lemon slice


In wok, add Swad sauce, can of tamarind nectar or 1 tsp of tamarind paste, 1/4 tsp thai garlic chili paste (or less or more, depending on how spicy you want it). Let cook until cohesive.

Add in rice noodles. Let cook (takes about a minute or two).

Take off stove. Toss in cabbages, onions, carrots.

Plate. Top with sprouted mung beans, peanuts, and squeeze lemon juice on top.