1 pound boneless and skinless ahi (or aku)
1/2 cup finely chopped yellow onions
1 stalk green onion, finely chopped
1 egg
1/2 cup miso
Vegetable oil for frying

Chop or mash ahi. Combine all remaining ingredients with ahi; mix well. Form into 3-inch patties. Heat skillet to medium heat, add vegetable oil and brown ahi patties on both sides until done. Enjoy either on burger buns or with rice. ONO!
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2 cups vanilla ice cream
1/4 cup Organic Coconut Milk
1/4 cup ube halaya
1/4 teaspoon ube extract
1/4 teaspoon vanilla extract

Add all ingredients to a blender. Blend until smooth. Enjoy.

Makes 2 servings

RC: Relle Lum
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1 Pound Ground Pork
1 Cup Napa Cabbage, chopped
3 Green Onions, finely sliced
1 Tablespoon Fresh Ginger, minced
2 Cloves Garlic, mashed
6 Mushrooms, finely chopped
1/2 Teaspoon Baking Soda, optional but recommend for fluffier texture!
2 Tablespoons Sesame Oil
2 Tablespoons Mirin, or Shaoxing wine
2 Tablespoons Oyster Sauce
1/4 Cup Low Sodium Shoyu (Soy Sauce)
1 Package Wonton Wrappers
Green Onions, for garnish
Chili Oil, for garnish

To start, prepare the dumpling filling. In a large bowl, combine the ground pork, chopped Napa cabbage, green onions, ginger, garlic, mushrooms, baking soda (if using), sesame oil, mirin, oyster sauce, and soy sauce. Use your hands or a fork to mix everything together until well combined.
Next, set up your ramekins or mugs. Begin layering by adding a spoonful of the pork mixture to the bottom, followed by a wonton wrapper. Continue alternating layers of filling and wonton wrappers, pressing gently as you go, until the ramekin is nearly full.
Before adding the final layer, pour 1/3 cup of water into each ramekin. Top with two wonton wrappers to seal it in. Place the ramekins into a Dutch oven or large pot with water halfway up the sides of the ramekins and put the lid on the pot.
Cover and steam for about 20 minutes, until the pork is fully cooked and the wonton wrappers are soft and tender. Carefully remove from the steamer, finish with chili oil and sliced green onions, and serve warm straight from the ramekin.
RC: Nicole Keshishian
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1 Pound Ground Pork
1 Cup Napa Cabbage, chopped
3 Green Onions, finely sliced
1 Tablespoon Fresh Ginger, minced
2 Cloves Garlic, mashed
6 Mushrooms, finely chopped
1/2 Teaspoon Baking Soda, optional but recommend for fluffier texture
2 Tablespoons Sesame Oil
2 Tablespoons Mirin, or Shaoxing wine
2 Tablespoons Oyster Sauce
1/4 Cup Low Sodium Soy Sauce
1 Package Wonton Wrappers
Green Onions, for garnish
Chili Oil, for garnish

To start, prepare the dumpling filling. In a large bowl, combine the ground pork, chopped Napa cabbage, green onions, ginger, garlic, mushrooms, baking soda (if using), sesame oil, mirin, oyster sauce, and soy sauce. Use your hands or a fork to mix everything together until well combined.
Next, set up your ramekins or mugs. Begin layering by adding a spoonful of the pork mixture to the bottom, followed by a wonton wrapper. Continue alternating layers of filling and wonton wrappers, pressing gently as you go, until the ramekin is nearly full.
Before adding the final layer, pour ? cup of water into each ramekin. Top with two wonton wrappers to seal it in. Place the ramekins into a dutch oven or large pot with water halfway up the sides of the ramekins and put the lid on the pot.
Cover and steam for about 20 minutes, until the pork is fully cooked and the wonton wrappers are soft and tender. Carefully remove from the steamer, finish with chili oil and sliced green onions, and serve warm straight from the ramekin.

RC: Nicole Keshishian
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3 lb salmon filet
6 lup chong, cooked and thinly sliced
2 onions, thinly sliced
2 to 3 cups mayonnaise
1 cup grated Parmesan cheese

Place salmon filet in a large baking pan. Layer lup chong and onions over filet; cover with mayonnaise and sprinkle with cheese. Cover with foil and bake in oven at 375 degrees for 45 minutes. Remove foil, increase oven temperature to 400 degrees, and continue cooking for 15 minutes or until top is browned. Enjoy with rice and kim chee or with a fresh green salad.
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