Ingredients:

• 1 cup all-purpose flour


• 1/2 cup unsalted butter, melted


• 1/4 cup granulated sugar


• 1/4 teaspoon salt


• 1/2 cup raspberry jam


• 1/2 cup semi-sweet chocolate chips


• 1/4 cup chopped walnuts or pecans optional

Instructions:

Preheat oven to 350F 175C

In a mixing bowl, combine flour, melted butter, sugar, and salt

Mix until crumbly

Press the mixture into the bottom of a greased 8x8 inch baking pan

Bake the crust for 15-18 minutes until lightly golden

Remove from the oven and spread raspberry jam evenly over the crust

Sprinkle chocolate chips and chopped nuts if using over the raspberry jam layer

Return the pan to the oven and bake for an additional 10-12 minutes, until the chocolate is melted and bubbly

Allow the bars to cool completely in the pan before cutting into squares

Ingredients:

• 1 cup glutinous rice flour


• 1/2 cup peanut butter


• 1/4 cup black sesame paste


• 1/4 cup roasted peanuts, chopped


• 1/4 cup white sugar


• 1/4 cup water


• 1/4 cup coconut milk


• A pinch of salt


• Cornstarch for dusting

Instructions:

Glutinous rice flour and water should be mixed together in a bowl

Make a smooth dough by mixing it well

Split the dough in half, making two equal parts

In one part, work the peanut butter in by kneading it in well

Mix the black sesame paste into the other half by kneading it in well

You will need two bowls

For the peanut dough, mix the chopped roasted peanuts with sugar

For the sesame dough, mix the coconut milk with a pinch of salt

Take a little peanut or sesame dough and press it down in your palm to make it flat

For each type of dough, put a teaspoon of either the peanut-sugar mixture or the coconut milk mixture in the middle of the flattened dough

Make a ball out of the dough by wrapping it around the filling

To keep the balls from sticking, roll each one in cornstarch

Do this again and again until you've used up all the dough and filling

Set the mochi balls out on a plate or tray to serve

Put the mochi balls in the fridge for 15 to 20 minutes before serving

Enjoy the Nuomici Jet and Indigo Peanut and Sesame Mochi Balls!

Ingredients:

• 2 ribeye steaks, 8 oz each
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• Salt and pepper to taste
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• 2 tablespoons olive oil
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• 1 onion, thinly sliced
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• 2 cloves garlic, minced
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• 4 slices provolone cheese
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• 4 hamburger buns
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• Mayonnaise and mustard for spreading
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• Lettuce and tomato slices for topping
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Instructions:

Season the ribeye steaks with salt and pepper

Heat olive oil in a skillet over medium-high heat

Add the steaks and cook for 3-4 minutes per side for medium-rare, or adjust to your desired doneness

Remove the steaks from the skillet and let them rest for a few minutes

In the same skillet, add the sliced onions and garlic

Cook until caramelized, about 5-7 minutes

While onions are cooking, split and toast the hamburger buns

Place a slice of provolone cheese on each steak and melt under a broiler for a minute

Spread mayonnaise and mustard on the toasted buns

Place the cheesy steak on the bottom bun, top with caramelized onions, lettuce, and tomato slices

Close the sandwich with the top bun, and serve hot

Ingredients:

• 400g firm tofu, cubed
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• 1 red bell pepper, cut into chunks
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• 1 yellow bell pepper, cut into chunks
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• 1 red onion, cut into chunks
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• 1 zucchini, sliced
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• 1/4 cup olive oil
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• 2 tablespoons soy sauce
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• 2 cloves garlic, minced
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• 1 teaspoon paprika
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• 1/2 teaspoon cumin
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• 1/2 teaspoon black pepper
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• 1/2 teaspoon salt
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• Wooden skewers, soaked in water
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Instructions:

In a bowl, combine olive oil, soy sauce, minced garlic, paprika, cumin, black pepper, and salt to make the marinade

Thread the tofu cubes, bell peppers, red onion, and zucchini alternately onto the soaked wooden skewers

Place the assembled kebabs in a shallow dish and pour the marinade over them

Make sure the kebabs are well coated

Marinate for at least 30 minutes

Preheat your grill to medium-high heat

Grease the grill grates to prevent sticking

Place the tofu kebabs on the grill and cook for about 10-12 minutes, turning occasionally, until they are lightly charred and the tofu is heated through

Remove the kebabs from the grill and serve hot

Garnish with fresh herbs or your choice of sauce

Enjoy your delicious tofu kebabs!

Ingredients:

• 2 cups cooked jasmine rice, cooled
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• 1 cup fresh pineapple chunks
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• 1/2 cup cooked chicken, diced optional
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• 1/2 cup cooked shrimp, peeled and deveined optional
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• 1/2 cup mixed vegetables bell peppers, peas, carrots
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• 3 cloves garlic, minced
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• 2 tablespoons vegetable oil
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• 2 tablespoons fish sauce
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• 1 tablespoon soy sauce
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• 1 tablespoon oyster sauce
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• 1 teaspoon sugar
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• 1/4 teaspoon white pepper
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• 2 eggs, beaten
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• Fresh cilantro leaves for garnish
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Instructions:

Heat the vegetable oil in a wok or large skillet over medium-high heat

Add the minced garlic and stir-fry for 30 seconds until fragrant

If using chicken or shrimp, add them to the pan and cook until they are almost done

Push the chicken or shrimp to one side of the pan and add the beaten eggs to the other side

Scramble the eggs until they are fully cooked

Stir in the mixed vegetables and pineapple chunks

Cook for 2-3 minutes until the vegetables are tender-crisp

Add the cooked jasmine rice to the pan and toss everything together

In a small bowl, mix together the fish sauce, soy sauce, oyster sauce, sugar, and white pepper

Pour this sauce over the rice and stir-fry for another 2-3 minutes until everything is well combined

If needed, adjust the seasoning by adding more soy sauce or fish sauce to taste

Remove from heat and garnish with fresh cilantro leaves

Serve hot and enjoy!