Welcome to ‘WHANN WAY ASIAN’ where Asian is done the WHANN way.
Having lived 13 years in Hawaii where the Asian cultures are very prominent, as well as the Polynesian, Portuguese, and Mainland American, we have been exposed to so many delicious foreign dishes that have become part of our lives here in Florida that we will always carry with us.
So whether it be Japanese, Chinese, Korean, or Filipino, these foods and these cultures are with us everyday.
Gordon’s last name, Whann, may be Welsh, but it is pronounced the same way as the Chinese, Wan. Our last name gets us the best reservations in Chinese Restaurants, usually the best tables too.
In Hawaii people assumed that we must be “local’s” with a name like Whann so we always seemed to be better treated than the Smith’s or the Jones’s when it came to dealing with the public. We miss Hawaii, we always will. But at least we can enjoy some of our old Asian Hawaiian favorites, as well as discover some new Asian flavors here in Florida.
We will be filling this page with some good recipes so always be sure to check back to see what we have new.
Thank you very much for joining us,
Gordon and Julie
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Fu-Ki and Spring Rolls
Just so you understand, it is Fu-Ki plum wine and imitation crab spring rolls. The Fu-Ki plum wine is imported from Japan and it is one of my favorites. It is a bit pricy but nothing can compare to the taste and aroma of this wine. If you ever see it, buy it! You will thank me later.
The imitation crab spring rolls are actually Alaskan white fish. It is an excellent substitute for crab and we eat it a lot. Imitation crab is fine.
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How to Make Perfect Rice
I wanted to start this page with something simple and basic. And yes, there is a way to make perfect rice.
Fill the rice about half way up the bowl.
Fill with water and rinse.
Then rinse again, and again. You want to remove the starch coating off of the rice.
When done, place about 1 inch of water above the rice or one of your knuckles is an easy measurement.
If you have a rice cooker just close the lid and turn it on. If you don’t, do the same thing in a pot, bring the water to boil and cover tightly, then turn to very low heat and simmer for ~ 12 min.
Perfect rice every time!
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A way to flavor your rice in the rice cooker is to add a habanero pepper.
Just cook the rice the same way as above.
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My “Rice Ware”
I first discovered “rice ware” when we were living in Hawaii, shopping around China Town. That is where I bought my first set of dishes, bowls and spoons. You can see the rice pattern that is all around the dinnerware. See above.
I so enjoy using it in our daily lives, but especially when an Asian holiday rolls around.
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Whann Way Spring Rolls
We love spring rolls. They are so light and delicious and easy to eat. You can use your hands, they are great finger foods. They keep your hands clean as well. They travel well in our lunches to work, or for me when I drive out to the beach condo. They are also great for me to have for lunch while I am on the beach. They are so cool with a great crunch to them. Very satisfying.
When I first started eating chicken spring rolls from our commissary, made by the sushi chefs, I knew that we could improve upon them and make them more toward our tastes. And that is what we did here.
Diamond Cut Pan Seared Chicken Breasts
One thing that I didn’t like about our commissary chefs version of chicken wraps, was that they would boil the chicken.
I explained this to Gordon and he came up with the idea to pan sear the chicken and then bake it in the oven.
After you wash the chicken breasts you want to pat them totally dry.
Then Gordon did season the chicken with sea salt and freshly ground pepper.
Turn your stove top on a medium-high heat.
We used four chicken breasts for this. Gordon added some vegetable oil to the pan, about Tablespoon. Gordon cooked the chicken on a cast iron skillet with grill marks. As the chicken cooked he did cover with a spatter screen.
You first want to cook the ‘pretty’ side of the chicken, face down in the grill pan first for 5 minutes. Then move the chicken breast, still face down, to another position in the pan, to give it that ‘diamond cut’ look to it.
You next want to repeat the process to the bottom side of the chicken. 5 minutes one way on the grill. Then 3 minutes turned the other way on the grill to get those same ‘diamond cut’ grill marks.
Here Gordon is brushing the chicken with sesame oil. That gave it such a great oriental taste.
Place into a 400F oven for 13 minutes to finish cooking the chicken.
(Or until the chicken reaches an internal temperature of 165F.)
We used 4 Chicken Breasts in this Recipe
Depending how much chicken and fillings that you use, this recipe will make up to 20 – 30 wraps.
We sliced the chicken in half, lengthwise, then cut long strips of the breast.
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Dipping Sauces
These are the best dipping sauces. Not only for these spring rolls, but for anything you like! I was snacking on a variety of things in the kitchen and as I would walk by Gordon’s dipping sauces, I would insert whatever it was I was eating in the sauces and BOY was it ever good!
These are not all the ingredients but this is a start for the sriracha sauce.
The first thing Gordon did was to put some sriracha sauce into the bowl. Then he added some Miracle Whip (mayonnaise).
Gordon then added some rice wine, ketchup, and agave syrup.
Just mix together with a mini whisk to get the consistency very smooth.
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Wasabi Dipping Sauce
In this version Gordon used Wasabi paste, some Miracle Whip, (mayonnaise), and rice wine.
Mix together until smooth. Taste as you go, you may want to add more of something.
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These dipping sauces are like the icing on the cake to these wraps.
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How To Assemble These Spring Rolls
You want to buy some of these spring roll wrappers. They are made out of tapioca and have a gelatin feel to them. We bought these at our local Asian Supermarket.
Here Gordon placed some water onto a dinner plate, then submerged the wrapper into the water to get a soft consistency.
It takes less than a minute. You can see in the photos above when the wrapper is ready. If you are making them on a wooden cutting board then make sure the cutting board is a bit damp so the wrapper doesn’t stick to it.
Make sure you have your vegetables all washed, cleaned and shredded for the assembly.
Look at this beautiful lettuce
This is my favorite chicken wrap. I like a sprinkling of black sesame seeds to go onto the wrap first, then this great lettuce, then the chicken.
Add some of the dipping sauce and here Gordon added, for me, some shredded carrots.
Top with lettuce and then start to roll them up. The wrapper will seal itself, then cut in half, or thirds.
The black sesame seeds look like bugs to me.
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You can also fill your wraps with whatever you like.
Here Gordon used imitation crab on his wrap with some pickled radish and white sesame seeds.
Fill them with whatever you like. Cucumbers to the left.
They are so easy and fun to make. Kind of like assembling a taco. A nice family night dinner.
Never be afraid to try something new.
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Best Teriyaki Chicken EVER!
Gordon took this to a “Pig In” at work, and as usual, all of his food disappears quickly.
He has actually improved what was already excellent. He marinated the chicken for 36 hours before cooking it and I think that made a big difference.
Teriyaki Chicken, White Jasmine Rice, and Gordon’s Lo Mein
Teriyaki Chicken
I learned this recipe while we lived in Hawaii. This recipe makes 2 family packs of wings (36-40). I buy the whole wing and cut the wing and drummet off myself.
Ingredients:
Soy Sauce – 1 Liter (any brand but Kikkoman) I use Datu Puti soy sauce, a Philippine Brand or Aloha Soy Sauce which is made in Hawaii. To me, Kikkoman has a winy, unappealing taste and isn’t a traditional tasting soy sauce.
~1/2-3/4 cup sweetener – (white sugar, dark brown, light brown, honey, or a combination of them all)
~1-2 Tbsp’s Sesame Oil
A two inch thumb sized piece of ginger, peeled and sliced into thin disks.
4 cloves of garlic, minced
~1/2 cup sesame seeds
3-4 green onions, chopped thin for garnish
TIP: Peel your ginger using the tip of a spoon in a scraping motion. It takes off the peel and none of the flesh of the ginger.
In a large Tupperware container with a lid, pour in your soy sauce and add your sweetener.
Here is where you have to get a balance of sweet and salty or what I call Ying and Yang in flavor. Only taste your mixture when you are sure all of the sweetener is dissolved into the soy sauce. Once your marinade is to your liking, add your chicken wings, sesame oil, ginger slices, and garlic.
Marinate your wings for at least 8 hrs. or overnight, mixing them within the sauce after half way through. The length of time you need to marinate the wings also depends upon their thickness as they come in many sizes. I have marinated them for ~36 hours before and they turned out great! Experiment with your marinating times to get the flavor you like. Using a cookie sheet or two, place aluminum foil under a wire roasting grate or something to keep the wings off the metal surface.
Removing the Chicken From the Marinade
Doing this allows the heat to get all around the wings and cooks more evenly. If you don’t have one, placing them directly on the sheet pan works fine.
Using tongs, remove your wings from the marinade and place them on the sheet pan. Also remove your ginger slices and place them on top of your wings, then cook for extra flavor.
Sprinkle the wings with the sesame seeds and cook in a preheated 400’F oven for ~25 min.
The internal temperature of the chicken should be 165’F. Let the wings rest for about 10 min. before eating to allow the juices to return to the center of the meat.
TIP: Don’t throw out the marinade!
Pour the marinade into a medium sized pot and bring it to a boil. This will make it safe to eat and use as a dipping sauce for dumplings or to pour over some rice.
Black Sesame Seeds to the Left, White Sesame Seeds to the Right
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Gordon’s Lo Mein
Gordon’s Lo Mein Ingredients
Drizzle of Vegetable Oil
1/2 Cup Red Onion chopped
1 clove of Garlic minced
5 Baby Portabella Mushrooms sliced
8-9 Snow Peas
8-9 Water Chestnut slices
5 Baby Corn
8-9 Broccoli Florets
Drizzle of Sesame Oil
2 packs moistened Lo Mein noodles (see picture)
1/2 cup Peanut Sauce
Dry Roasted Peanuts
2 Green Onions sliced very thinly into rounds
Gordon with his New Wok
Cooking in a Wok means high heat fast cooking!
In a very hot wok pour in your vegetable oil and let it smoke. Now add your onions, and cook for about 45 sec. stirring or flipping constantly. Then add your mushroom slices and garlic cook for another min. stirring constantly. Next, add the rest of your vegetables (snow peas, water chestnuts, baby corn, broccoli florets) and your sesame oil. Sesame oil is very strong in flavor and can overpower your dish, so use sparingly.
The Sesame Oil Goes In
Cook this mixture for another few min. flipping or stirring constantly.
Adding the Baby Corn and Water Chestnuts
Now, add your Lo Mein noodles and cook to warm them threw… just takes a min.
Pour in your peanut sauce and fold in gently to mix. I used the Tsang brand.
Heat for another min. and you are done!
Plate Perfection
Top off with a Buddah Beer
Try Using the Dipping Sauces From Above
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Gordon’s Asian Infused Pasta Salad
This was something that Gordon created and I am a huge fan of it!
I love pasta salads and this to me is the perfect light and tasty lunch with a bit of a kick to it.
This is so delicious!
This is a great lunch.
The Ingredients
(We made two versions of this and Gordon actually improved upon it.)
(In the photos at top, he had not added the sliced mini peppers or this pickle juice that added greatly to the flavor.)
Asian Infused Pasta Salad
1 – 16 oz. pkg Radiatori Pasta
¾ Cup Miracle Whip
½ Cup Grated Carrots
3 Celery Stalks chopped
½ Cup Sweet Pickle Relish
1 1/2 Tbsp Yellow Mustard
3 Tbsp Rice Wine
3 Tbsp Sesame Oil
1 Tbsp Black and or White Roasted Sesame Seeds
1 Tbsp Agave Nectar (Brand: Agave in the Raw – (Organic Agave Nectar))
* ¼ tsp Cayenne Pepper
Salt and Pepper to Taste
Boil the pasta per directions or for about 11 min. Drain well and rinse with cold water. Once cool, place all ingredients in a large bowl and mix well. Taste the seasonings and mixture and adjust per your liking.
* TIP: You could substitute some Wasabi paste for the Cayenne Pepper to give it even more Asian infusion.
Love These Pepper Rings
They add so much to the taste of this.
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Rolling an Egg-Roll
Here is a step-by-step how-to to help you roll egg rolls on your own. You do want to look for egg roll wrappers at your local Asian or grocery stores.
Place your ingredients in the lower part of your wrap
Lift the corner over the ingredients.
Fold in the sides.
Now roll forward.
Now you are finished!
Fry to a golden brown in a vegetable oil.
Egg- Roll Styled Samosas
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Our Chinese Food Dinner at the Condo
Menu
Grilled Asian Pork Loin
Buckwheat Noodles with Goat Cheese
Char Siu Pork
Fried Rice with Shrimp
Manapua
Potstickers
Dumplings
Kimchi
Hot Green Tea
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Setting the table with some lovely Asian platters, bowls, plates, chopsticks, candles in tea cups, beautiful porcelain serving utensils, pretty napkins and an orchid or two.
Buckwheat Noodles with Goat Cheese
Fried Rice with (Ming Tsai’s) Shrimp
Ahhh, Kimchi.
An acquired taste to be sure. But absolutely superb!
This is truly the best brand (Sage) of Kimchi that we have ever eaten. It’s a milder version.
Jasmine Rice
Plain rice works wonderful here too.
Steamed Dumplings and Boiled Potstickers
Steaming some Asian dumplings while boiling pot stickers!
Our Bamboo Steamer
Place Steamer on Pot of Water on Stove Top
Place some cabbage leaves in your steamer base.
Place your dumplings onto the leaves.
These are dumplings that we bought ready made and frozen at the Asian Supermarket.
Bring your water to a boil and drop your potstickers into the water in your pot.
Place your steamer filled with dumplings above the boiling water and top with bamboo lid. Steam the dumplings as required by the package to ensure cooked all the way through.
Remove your boiled potstickers ensuring not overcooked, and cooked to package directions.
Potstickers Done First
You can also cook the potstickers or dumplings in a pan with vegetable or canola oil. Place about 2 Tbsp oil into the pan and heat to medium high heat. Cook the dumplings or potstickers until brown. Add 1/2 cup water and cover the dumplings. This will steam the dumplings and release them from the pan. Lower the heat a little and let them sit in the steaming water.
Cook until heated through.
For The Manapua… simply steam them as we did the dumplings.
Manapua is a pork, chicken, or bean filled bun that is already cooked, it just needs to be heated up or steamed. My children would eat these all the time in Hawaii as they could cook them all by themselves, simply by placing in the microwave for 1 minute until done.
Here is a manapua that I cooked in the microwave.
This is our favorite brand.
Brown Jasmine Rice and Rice Cooker
Add rice to the cooker bowl and rinse the rice until the water is clean. Then add one knuckle or 1 inch of water above the rice and start the rice cooker. As I wrote in the above page.
Teriyaki Sauce
Start with a good soy sauce … I don’t like the taste of Kikkoman soy sauce which is why I use Datu Puti. I also like Aloha soy sauce.
Use fresh garlic, ginger and some sweetener like brown sugar, white sugar, or honey or combination of them all.
(This is excellent for dipping the dumplings and the potstickers in.)
Pour your preferred soy sauce into a bowl. Now add enough sweetener to the soy sauce to make it sweet and still be a little salty. The trick is to add the sweeteners slowly mixing thoroughly until all the sugar crystals are dissolved. You will have to taste often. When ready, add some chopped garlic and ginger to your liking. You may also add some sesame oil to give it another flavor and some variety.
The Teriyaki Sauce recipe above is perfect with potstickers.
Grilled Asian Pork Loin
I feel pork tenderloins are easy to cook and take about 20 min. These two were previously marinated in teriyaki sauce by the manufacturer.
To grill them, get the grill going nice and hot on medium high heat, then place the tenderloin down and don’t touch it. The tenderloin will release when it is cooked after about 5 min. Be sure to close the grill lid to help in the cooking process. Then flip the meat on the other side and again leave it alone. After 5 min. flip again 1/4 turn and leave alone.
Now, add some Hoisin sauce and brush it all over. Hoisin sauce is a sweet Asian BBQ sauce which adds a great flavor to the meat. During the last 5 min. of cooking time, I turn the flame directly under the meat off so as not to burn it. Doing this will bake the tenderloin and help to caramelize the sauce on the meat. The meat should now be firm to the touch with a little bit of bounce to it. The internal temperature of the meat should be at 145’F. Taking the meat to a temperature of 140’F will be fine since the hot juices will run into the center of the meat further cooking it during the rest period. The meat can and should be a little pink inside after letting it rest for about 10 min.
So Delicious!
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Julie’s Dinner Plate
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The Ultimate Chinese and Asian Cookbook
We found this wonderful cookbook at a thrift store for about $2.00 and it was like finding gold! The photos are just remarkable. The recipes are a step by step color photo instructions on preparing these wonderful meals. We wanted to share with you this one particular recipe that we made and loved.
Buckwheat Noodles with Goat Cheese
Ingredients
1 package or 12 oz buckwheat noodles, 4 Tbsp butter or olive oil, 2 chopped garlic cloves, 4 shallots sliced, 1/2 cup hazelnuts or cashews lightly roasted and chopped, 1 large handful of arugula leaves, 6 oz goat cheese and salt and pepper to taste.
Boil your noodles to al dente or still slightly having a bite to them … not mushy, then cool quickly under cold water. In a large skillet heat your butter or olive oil to med. heat and add garlic and shallots cooking them for 2-3 min. Now add your chopped nuts and arugula leaves and cook until just wilted then add your cooked noodles and heat through. Add salt and pepper to taste and crumbled goat cheese … stir and serve.
The Finished Dish
Fried Rice with Shrimp
The Ingredients
~2 1/2 cups cooked rice, 1/2 cup grated carrots, 1/2 cup chopped onions, 2 chopped garlic cloves, 3 scallions chopped both the white and green parts, ~1/2 cup soy sauce, 3/4 cup frozen peas, 3 Tbsp light olive oil, 1 cup of peeled/de-veined shrimp, and 2 beaten eggs.
Heat the oil in pan to Med. High and quickly (stirring constantly) saute your onion for about 1 min. then add your garlic for about 30 sec. Now add your rice and cook until steaming then add your soy sauce (still stirring). Now add your carrots and peas and continue to stir. Make a well and add your beaten eggs and stir. I split this into two batches, some with and some without shrimp, so I cooked the shrimp separately and added them later.
The secret ingredient, Ming’s shimp.
As in Chef Ming Tsai!
Gordon pictured here with Chef Ming Tsai at the EAT St. Pete Culinary Demo at the Mahaffey Theater in St. Petersburg, Florida .
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Julie’s Dinner Tray
I love the Asian cultures and especially all the lovely dishes. We eat a lot of Asian food but I also like eating something “American” on Asian ware as well.
Dressing Up The Leftovers
Delicious Lean Dinner for One
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The Best Cocktail Sausages
Asian Holiday Mini-Sausages
Marinate 2 packages of mini-sausages in a mixture of 1 cup Sweet Soy Sauce, 3/4 cup Sweet Chili Sauce, 1/4 cup Cranberry Sauce, the juice of one Key Lime and one Orange. Marinate the mini-sausages overnight in a large zip-lock bag. When ready to cook, drain most of the marinade off the sausages by using a colander over a large pot. Cook the mini-sausages in the oven at 350’F for ~25 min. turning after 15 min. of baking. Cook the marinade until thick and sticky and use for a dipping sauce.
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Easy Peasy Weeknight Supper
Korean Pancakes
I was shopping in my favorite Asian supermarket in Brandon when I spotted this, Korean Pancake Mix.
It looked like something that we would like as a family so I bought the bag and brought it home.
The package suggests items like shrimp, leeks, mushrooms and kimchi. When I saw the ‘kimchi’, I knew I would love it!
Kimchi, Leeks, Spring Onions and Snow Peas
Kimchi is a Korean spiced cabbage that is eaten all over the Hawaiian Islands. That is where we first became acquainted with it, from our many years there. It is now something that we still eat on a fairly regular basis. The brand above happens to be my favorite.
Kimchi is an excellent health food as it contains a good bacteria.
Enoki Mushrooms and Guan’s, prounced like our last name, Whann, (Wan).
Leeks with Flowers
We used Parsley as Well
(Fresh herbs are cancer killers so try and incorporate them into as many of your meals as possible.)
Gordon’s Trick
Prevent cutting board from sliding all around by using one of those rubbery jar openers. In this case I had cut up old shelf paper made out of that rubber to use for this purpose.
(p.s. I also used this on Veronica and Brodie’s high chair seat to prevent them from sliding around when they were babies.)
Mushrooms, Leeks with Flowers and Spring Onions, Chopped
The rest of the chopped veggies.
Saute Veggies in Olive Oil First
Although the package did not call to do this. Gordon sauteed all the chopped veggies in olive oil first. Simply adding the chopped veggies into the batter would have given it a raw veggie taste. The olive oil added lots of flavor and WE think improved the taste.
So Delicious!
We have some vegetarian friends that are dying to try this now that we have told them about it.
One thing that we did discover while we were making these is that it is best to add the veggies to the batter as opposed to placing them onto the batter in the pan. See photo below.
This was the first way we tried it. It didn’t really work that well.
The Runny Batter
The recipe does call for the batter to be a bit runny, but we just didn’t like it so Gordon added some more of the mix to thicken it up and that is when we really liked it!
Now THAT is a savory pancake!
Gordon did use vegetable oil in the pan to cook them.
You flip them like regular pancakes.
We added EXTRA Kimchi to this one!
Excellent Weeknight Veggie Dinner
Couldn’t be any easier.
Happy Eating!
Julie
p.s. Any day that you eat less meat is a day you will live longer.
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Tea and Almond Cookies at the Condo
I love steeped tea. Be sure to let it sit for 5 minutes before you drink it. That is when all the anti-oxidants are most potent.
Sake at the Condo
Sake is a Japanese rice wine.
More Leftovers
Potstickers, dumplings, brown Jasmine rice, perfect!
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Konbanwa
(Good Evening)
Mangoes, Orchids and Plum Wine
I am going to make the best anti-oxidant salad this weekend with these mangoes but they do look so pretty here.
Plum Wine and Sushi Dinner
(We did not make this sushi. I just wanted to feature it as it is so beautiful.)
Beautiful Setting
The one thing that I love about sushi, other than the taste, is how beautiful it is. Such an art form.
Try Using Sea Shells as chopstick Holders
Sushi Dinner and Sushi Pajamas
Our Bento Boxes
Lunch the next day. Our leftover sushi. The prefect little lunch container, wrapped in a napkin with chopsticks inserted.
I love orchids. It is my birthday flower in Astralasia, but here in America it is the violets. Which is fine because I love both of them.
Beautiful Mangoes
To me fruit is just as beautiful, if not more, than flowers.
Perhaps that is why so many famous painters used fruit as well as flowers in their paintings.
Oyasuminasai (Good night),
Julie
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We Always Celebrate Chinese New Year
Kung Hee Fat Chow
Happy Chinese New Year
Every Chinese New Year I always go to our favorite Chinese food take out restaurant to get our dinner, New China in Tampa. General Tso’s chicken, Bourbon chicken, boneless spare ribs, vegetable Lo Mein, crab Rangoon, and egg rolls.
Oh, and I always watch Rodgers and Hammerstein’s, The Flower Drum Song on DVD.
Nancy Kwan totally rocked the 60’s.
Always a Happy New Year,
Julie
I have always admired Nancy Kwan! A great beauty and talent!
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Girl’s Day Dinner
I may not have had rice on Japanese Girl’s Day but I did have some delicious spring rolls, frozen, that I bought at the Asian Supermarket.
Spring Rolls, Green Tea and my Kokeshi Doll
Although my Kokeshi doll seems to be having rice.
I made that rice bowl out of that Sculpy clay years ago when we were living in Hawaii. The chopsticks are toothpicks.
Sesame Candy for Dessert
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Quick, Easy Lunch
Manapua or Saipao
(Depending on where you’re from.)
My children lived off these when we were living in Hawaii. They are actually quite delicious as well. They are a steamed bun with a chicken, sweet pork or bean filling. The brand also matters. We have found a good brand that we like but we have never found any here in Florida as good as we had in Hawaii.
All you have to do is place them in the microwave for one minute, wrapped in a paper towel. Delicious!
My children loved making these when they were little because it was something that they could easily make for themselves or for their friends. It made them feel a bit independent that they could ‘cook’ for themselves.
Sayonara for now,
Julie
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September 16, 2013
Habitat for Humanity
Julie and Gordon and Veronica and Sarah at a Habitat for Humanity fundraiser in Tampa, Florida.
A Taste of Asia
Me, Gordon, Veronica and her friend Sarah attended a fundraising dinner for
at the
Our Dinner Menu
Had a lot of fun and ate a lot of food. In addition to some excellent puu-puu’s, (appetizers) we had a 5-course Asian dinner prepared by Chef Viet Vo and the best lychee cocktails. Perfect!!
Be sure to check out the Habitat for Humanity website if you are interested in helping or even donating. Habitat builds good strong sturdy homes for low-income families and sells to them for 0% interest.
Habitat was founded by former President Jimmy Carter.
Julie
P.S. Gordon made the salmon puu-puu’s.
Delicious!!
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Lovely Asian Gift Idea
Beautiful Asian Ware
You can buy these lovely bowls and platters for excellent prices at your local Asian stores.
Just add a cream cheese spread and some crackers and you have a lovely hostess gift for any occasion.
You can add a nice rice ware spoon to use for spreading the cream cheese.
I like placing a small bowl inside a larger one for a more compact gift. The cheese and the crackers are in the same bowl, yet are separate.
Really nice for your own home, or as a gift.
The crackers are a very nice whole wheat water cracker and the cream cheese spread is just one 8 oz. cream cheese block to one packet of DRY Zesty Italian Seasonings Mix.
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Moon Cake
Just visit your Asian store near you and pick up a Moon Cake.
Beautiful tin, beautiful gift bag and lovely card. Who wouldn’t want a Moon Cake for any occasion?
Perfect card!
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Rice Crackers on a lovely Japanese plate make a very nice edible gift. Just add a little umbrella and it instantly become Asian.
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