Take your leftover turkey and ham and put it in a large stock pot. To this, add some chopped carrots, onion, and celery. Then, fill it up with water until all the bones are covered, about 20 cups. Bring this to a boil and reduce to simmer for 2 hours. It should reduce to about 16 cups of stock.

Next, strain the stock and remove the bones and vegetables. Put the stock back into the pot. Now, take a fork and shred the meat off the bones and set aside.

Bring the 16 cups of stock to medium heat and add 2 cups of jasmine long grain rice. Reduce to simmer and cook for 1.5 hours or until soup has a creamy consistency. Be sure to stir once in awhile so the rice does not stick to the bottom of the pot.

Add the shredded turkey and ham back into the pot and season with salt and pepper, to taste. Some people prefer their rice porridge to be very liquidy, so add a little bit more water until desired consistency.

To serve, garnish with green onion, cilantro, and fried onion. This simple and soothing rice porridge is a great meal for breakfast, which is very customary in Asian cultures. Why waste the leftover turkey and ham bones when you can make another satisfying meal out of it? And of course, you don't need to feel under the weather to enjoy this comforting soup.

The rice cakes (ovalettes) come packaged either dry or fresh. The one we bought is fresh and vacuum-packed, so it lasts a really long time in the fridge. The texture of these rice cakes is known to be chewy and dense. It actually somewhat reminds me of the Italian gnocchi. It is most popular in stir-frys, but can also be eaten in soup.

Using our new glass bowl set, I arranged all of the ingredients so it's easy to see what is needed for this recipe: 2 lbs of rice cakes (soaked in water for about 30 minutes), 7 cups of sliced napa cabbage, 1 lb of sliced ribeye (marinated right before cooking in 1 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tbsp garlic), 1/2 onion sliced, 1 cup shredded carrots, 2 tbsp green onion (for garnish), 1 tbsp minced ginger, and 1 tbsp minced garlic.

First, cook the rib-eye in some oil until almost cooked through. Remove from the pan so it doesn't overcook and set aside.

In a wok, cook the onions with the ginger and garlic until fragrant.

Next, add the napa cabbage and carrots and cook through for about 2-3 minutes.

Next, drain the rice cakes and add it to the wok and cook for about 3-5 minutes. The heat will soften the rice cakes.

Finally, add 2 tbsp soy sauce, 1/4 cup oyster sauce, and 1 tbsp sesame oil. Toss the rib-eye in the wok and mix together. Taste and adjust for seasonings. We added some freshly cracked pepper.

Garnish with the green onion and looks like dinner is served! We like to have our dish of Stir Fried Rice Cakes with Rib-eye with hot green tea, just like at the Chinese restaurant. Substitute the rib-eye for any kind of meat you have, like chicken, pork, or shrimp. For the veggies, you can use bell peppers, broccoli, bok-choy, or any other favorable vegetable you prefer. It's a really basic and simple dish to prepare, and you'll have a blast working out your jaw because these rice cakes are a little tough and chewy, which makes the texture so much fun to enjoy! Have fun sprucing up the ingredients and let us know what worked for you. Hope you like our version!

Expect to have some stinky breath after preparing this dish because we used a lot of garlic! Thank goodness we have a garlic press because it definitely saved us a lot of time from mincing a ton of cloves. Using the press, we got 2 tbsp of minced garlic. (Tip: While you are taking out and prepping your ingredients, be sure to cook 8 oz. of pasta so it's ready to be tossed in the sauce).

In a large sauté pan, melt 4 tbsp of butter and add the minced garlic until aromatic but not browned. Be careful to not burn the butter or garlic! This process will go very fast.

Next, add 1 tbsp brown sugar and 2 tbsp light soy sauce. This gives it the sweet and salty flavors that will bind to the pasta. Taste until desired flavor - either more sweet or more salty.

As soon as the brown sugar melts, add the drained pasta and 1.5 cups of crab meat and mix together to get all the ingredients combined.

For the finishing touches on this quick supper, we added chopped basil and parsley (substitute cilantro), and a nice shaving of Parmesan cheese. If you want to kick it up a notch, sprinkle some red pepper flakes for some spiciness. We kept this recipe short, simple, and fast - just like how it should be when you are pressed for time or tired from a long day at work. Bon appetit, my lovely readers!

This requires an overnight marination (but if you're impatient, a few hours should work). I took the skin off of 10 chicken drumsticks and marinated it with 3 tbsp oyster sauce, 2 tbsp soy sauce, 1 tbsp sugar, 1 tsp five spice powder, and 6 chopped garlic cloves (I love garlic, so I went overboard). Cover and let this marinate.

In a skillet over medium heat, brown all sides of the chicken for a few minutes.

The key to braising the meat is with this coconut flavored soda. I don't know what it is with Vietnamese moms, but most of them use this to braise meat! Anyway, pour 1 can of Coco soda into the pan, cover, and let simmer for 20 minutes. Meanwhile, continue turning the chicken every so often to let it cook evenly.

After 20 minutes, take the cover off and turn the heat to high to let the Coco soda evaporate, which will thicken the sauce into a glaze.

That's all there is to it! The meat is moist and the glaze is sweet, which is perfect over a bed of white rice and vegetables. It's not your traditional Ga Ro Ti, but it definitely works for me! Mmm... simple, sweet, and succulent!