Baked Yams with Rose

Ingredients:

• 2 pounds of purple yams or Japanese yellow yams
• 1/2 pound of sugared red bean paste
• 1/2 stick of butter
• 3 teaspoons of honey
• 10 dry rose buds, crushed
• 1 teaspoon hot water

Directions:

1. Wash and clean the yams. In a large pot of boiling water, cook yams for 30 minutes. Let cool and peel skin off. Slice yams vertically down the center only.
2. Preheat oven to 350º. Spread butter in a baking dish then spread red bean paste evenly inside the dish. Lay yams evenly inside the dish. If yams are too long to fit inside the baking dish, slice horizontally. Slice cold butter generously over the yams. Bake for 15 minutes. 
3. In a small pan, warm honey and add rose petals. Add hot water and remaining butter. Do not let boil, just warm and mix well. Remove yams from oven and drizzle sauce evenly on the top then bake yams for another 5 minutes. Serve immediately. 

Chicken Curry Salad

Ingredients:

• 2 pounds of skinless chicken breasts, cut into thick cubes
• Salt and Pepper
• 1 yellow onion, roughly chopped
• 1 cup raisins
• 1 apple, peeled, cored, and diced
• 1 cup celery, chopped
• 2 tablespoons of yellow curry powder
• 1 cube of dry curry sauce mix
• 2 tablespoons of water

Directions:

1. Heat olive oil in a sauté pan. Add salt on chicken pieces and cook, stirring frequently until just cooked through, about 5 minutes. Make sure chicken is no longer pink inside. Set aside in a bowl.

2. Add yellow onion and cook until translucent then add 2 heaping tablespoons of yellow curry powder and curry sauce cube. Stir and add water. Add raisin and chicken then mix well.  Let cool.

When ready to serve the salad, add apple and celery. Mix well and enjoy. 

Pickled Radish

Ingredients:

• 1 large white radish, about 1 feet
• Salt
• 3 teaspoons of sugar
• 4 tablespoons of soy sauce
• 2 tablespoons of rice vinegar

Directions:

1. Wash and clean the radish. Peel the skin with a vegetable peeler. Slice the radish down the middle then slice diagonally. Slice one of the four sections into thin slices. Place in a large glass or ceramic jar then sprinkle with salt. Slice another section into thin slices and place inside the jar then sprinkle with more salt. Repeat this process with the remaining two sections. Wrap the jar with plastic food wrap and let sit for 24 hours in room temperature.
2. Remove all the radish slices from the jar and place in a large strainer. Wash with water and let drain. After water has completely drained, place all radish slices back into the jar. 
3. Add soy sauce, rice vinegar, and sugar to the jar. Mix well and wrap well with plastic food wrap. Let marinade in the refrigerator for at least two days. Serve after two days and re-season with salt or sugar to taste. 

Coconut Chicken Soup

Ingredients:

• 1 small hen
• 4 young coconut meat
• 2 corn
• Salt
• White pepper
• 1/4 tsp chicken bouillon powder

Directions:

1. Chop the hen into large chunks around 6 to 8 pieces. Chop each corn into 5 sections. Remove the coconut meat from the coconut and clean well. 
2. Place the hen, corn, coconut meat, and water in a large stock pot. Bring to a boil and add salt, to taste. Reduce to medium heat and let boil for at least 2 hours. Do not let simmer. Let the soup boil. Add chicken bouillon and white pepper to the soup before serving.

Slow Cooker Pot Roast

Ingredients:

• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 1/4 cups water
• 5 1/2 pounds pot roast

Directions:

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 4 hours or on Low setting for 8 hours.