Graduation Cake

This is the graduation cake i made for my sister -in- law, mongaolee and her boyfriend, cha's graduation 2010.

Sausage

Ingredients:

• 3 lbs of Hillshire Farm sausage (any kind is fine)
• 1 medium size onion (diced)
• 6 jalapenos
• 3 TBS of water (if needed)
  
• 20 cherry tomatoes (optional)
• 1/4 cup of water (only use if using cherry tomatoes)
  

Directions: (Cooked at high heat)

Slice the sausages and jalapenos diagonally, about 1/4 thick. Dice onions. Cut tomatoes in half. Cook sausage in non-stick pan for about 10-15 minute, until lightly browned. Drain most of the oil out. Add in diced onions and jalapenos. Stir for about 1-2 minutes. Add 3 TBS of water if needed. Add in cherry tomatoes and 1/4 cup of water. Stir and cover for about 1 minute. Keep doing this until tomatoes are soft and cooked. Serve with rice. Enjoy.

Stir fry pork with bok choy

Ingredients: (adjust to taste)

• 1 cup of slice pork
• 1 cup of slice pork fat
• Half of a yellow onion (diced)
• 3 raw Asian peppers diced (optional)
• 1 bag of bok choy from Asian market
• 6 TBS of salt
• 4 TBS of lard (pig oil)
  

Directions:

Cut the ends of bok choy and rinse and drain. Usually the bok choy is long so cut it in half, separating the stem from the leaf. Then slice stem vertically into thin slices. Do the same to the leaf. Cook slice pork fat skin in non-stick pan till nice golden-brown color, about 10-15 mins on high heat. Once the pork skin fat is cooked, separate oil and pork into diferent bowls and set aside, leaving just about 1 TBS of oil in the pan. Add sliced pork and cook till lightly golden on some meat. Then add diced onion and stir for one mintue. Add in dice peppers and stir for 15 seconds. Add about 3 TBS of oil. Once the oil is hot, add in the sliced bok choy and stir for about 10-15 mins or longer if you want the bok choy to be soft.

Spicy Pad Thai

Ingredients: (adjust to your taste)

• One bag of rice noodle (your choice)
• 1 cup of sliced pork (or any kind of meat)
• 1 stalk of green onions
  
• Half of a yellow onion (diced)
  
• 1 clove of garlic (minced)
  
• 20.4 oz of pad thai sauce
  
• 4 TBS of oyster sauce
• 8 TBS of srirachi sauce
• 1 TBS fish sauce
• 3 TBS of corn oil
• 2 eggs
• sliced lime (optional)
  
• 1 cup of bean sprout
  
• water

Directions:

Soak the bag of rice noodles in warm to hot water. Add together pad thai sauce, srirachi sauce, oyster sauce, and fish sauce in separate bowl and set aside. Add 2 TBS of corn oil to non-stick pan. Add sliced pork in non-stick pan for 5-10 minute on high heat. Add diced onions and garlic to meat. Stir for one minute. Drain rice noodles and add into the pan and stir. Add more oil if needed. Add pad thai sauce mixture in the pan. Stir. Add a little water at a time to make the noodles not stick together. Stir till noodles are soft. Slice green onions and add it to the dish. Add lime (optional)