Garlic Cilantro Sauce:

This is a must try sauce. Use it on roast pork, chicken wings or to dip dumplings and fried wontons. The sauce will also keep refrigerated for a couple of weeks or more.


1⁄2 cup oyster sauce (does not taste like oysters at all but is very thick)

2 tablespoons finely chopped cilantro

1 ­ 2 cloves of garlic or more to taste

1⁄4 teaspoon of sugar

1 teaspoon soy sauce

Enough water to thin all the ingredients to desired consistency but still be thick. Blend all ingredients together in a smaill bowl and enjoy!

Amelia’s Famous Noodle Soup:

Amelia says you can use any vegetables you like. She made her soup simple and offered the choice of rice or Udon noodles. You may use angel hair, spaghetti, yam, or egg noodles instead. For vegetarian soup, use vegetable broth and omit meat.


1 quart of chicken or other clear broth

1 cup of broccoli florets

1 1⁄2 cup of Nappa or American cabbage

1⁄2 cup of thin sliced carrots

1⁄4 ­ 1⁄2 cup of sliced Shiitake mushrooms

1⁄2 cup of chicken sliced or cut into small pieces or 10­12 medium shrimp

2­3 cloves of finely chopped garlic

1 tablespoon of grated or finely chopped ginger

Sea salt and pepper to taste

Spring onion and/or cilantro for garnish (optional)


1. Cook noodles al dente’, rinse and set aside

2. Pour a small amount of broth in a large sauce pan and lightly saute garlic and ginger for

about one minute

3. Add the rest of the broth and bring to a boil

4. When the broth begins to boil, add the carrots, cabbage, and mushrooms to the pan.

5. Cook for 3 minutes. Do not cook the vegetables more than this

6. Add meat and broccoli and cook for 2 minutes alone

7. Add noodles and cook for about one more minute or until noodle sare warm again.

8. Serve in large bowls. Garnish with spring onion and cilantro if desired.


Cold Sesame Noodles:

This dish is so delicious and requires no special ingredients. Everything can be found in the “international food” section of almost any grocery store. Enjoy cold noodles as a side dish or a snack.


1 pound box of linguine or spaghetti noodles

1­2 clove garlic (or more to taste)

1⁄3 cup soy sauce or mushroom soy sauce for a more robust flavor

3 tablespoons of rice vinegar or apple cider

3 tablespoons sesame oil

1 teaspoon sugar

1 tablespoon grated ginger

1⁄2 ­1 teaspoon of chili paste

Should you add sesame seeds or Tahini, use 2 tablespoons of sesame seeds or 1 1⁄2 of Tahini


1. Follow package directions for cooking noodles al dente. This means the noodles are firm to bite but not at all mushy.

2. Drain noodles and transfer to a large bowl.

3. Add all other ingredients and blend well. This dish is best made the day before you plan to eat it but refrigerate at least one hour before serving.