Taiwanese rice wine chicken soup: ginger, chicken, rice wine (or Japanese sake), sesame oil. Pan-fry sliced ginger with sesame oil (use generously) until the ginger turns golden, add chicken slices and pan-fry until the chicken is cooked, add rice wine as much as you want the soup to be, let it boil a bit and voila!
Rose mini apple pie: Christine's HK style egg tart base. Apple and cinemon filling: apple cube 1cm^2, sugar, cinemon mix. Apple rose from Pinterest, apple slices cooked in syrup until soft enough to roll. Oven 190C 30 min
Miso chicken and soup served with radish paste: grind radish and filter water out, let it rest for at least 1 hour to get rid of the spicy flavor. Keep the liquid while filtering radish, and use it to make miso soup. Prepare miso chicken and serve with radish paste.
Miso chicken: Japanese miso, chicken, sesame oil, spring onion. Cut chicken in pieces, mix with miso, sesame oil (if miso is too dense, add some water), let the chicken in the sauce for 10-15 min. Pan-fry the chicken, lastly add sliced spring onion and pan-fry 1 min before ready.