Sticky Rice
Cooking Method: 
- 1. Steam - place a steamer/rack in the pot and pour a cup of water (250ml) in the pot (recommended to have a bit more water to avoid drying out in the process of steaming). Place a steamer/ rack and bring the water to the boil. Take the meat sticky rice from the freezer and place them on a plate. Then place the plate in the pot, cover, and steam for 12-15 minutes on medium heat. Later, turn off the heat and leave in the pot with lid closed for 5 minutes before serving.
- 2. Microwave - Take out the meat sticky rice from the freezer, open the package, rinse it with cold water and put them on a plate. Then microwave for 4-5 minutes. They are best served hot.
Rice Ball
Prepare a pot of water and bring it to the boil over medium-high heat. Take out the glutinous rice balls from the refrigerator, and put them in the pot. Turn to medium-low heat, and cook for 8-10 minutes. When the glutinous rice balls float on the surface, scoop them out and serve. Brown Sugar Ginger Soup (sweet soup) 
- Ingredients: Ginger 80g, brown sugar 150 g, water 600g
- Cut celery, coriander and shallot into small pieces, and place in a bowl, to use later. Fill a pot with one liter water, and add scallion crisp and cook until boiling. Add all the seasoning and stir till melted. Turn off the flame and put cooked wonton in the soup. Then add all the vegetables and sesame oil in the soup, and it’s ready to eat.
- Ingredients: Water 1L, scallion crisp 15g, salt 5g, chicken salt 3g, sugar 2g, white pepper a little, sesame oil a little, celery some, coriander some, shallot some
- Cut celery, coriander and shallot into small pieces, and place in a bowl, to use later. Fill a pot with one liter water, and add scallion crisp and cook until boiling. Add all the seasoning and stir till melted. Turn off the flame and put cooked wonton in the soup. Then add all the vegetables and sesame oil in the soup, and it’s ready to eat.
