(紅豆綠茶鬆糕)
1. macha tea powder 2 tbsp
2. canned red pean paste 1 small can
3. all purpose flour 250g
4. eggs 2 pcs
5. milk 180ml
6. baking powder 1 1/ 2 tbsp
7. vegetable oil 1 1/ 2 tbsp
Cooking Method:
1. Sift together baking powder and flour.
2. Lightly beat eggs.
3. Beat sugar into eggs, and add in milk oil and tea powder and mix well.
4. Sift flour into egg mixture, and stir until smooth.
5. Divide mixture into 6 greased muffin cups evenly, and spoon in 1 tbsp of red bean paste in each cup. Bake in preheated 160C oven for around 20 mins.
Cooking Tips:
To test if muffins are done, stick a wooden stick into middle of muffin. If skewer comes out clean, muffin is done.
(桃仁鮮菌)
1. fresh button mushrooms 1 1/ 2 cup
2. walnuts 2/ 3 cup
3. green peas 1/ 2 cup
4. sliced carrots for decoration
5. some boiling water
6. some soda powder
Seasoning:
Seasonings
1. salt 3/ 4 tsp
2. sugar 1/ 2 tsp
3. chicken powder 1/ 4 tsp
4. water tbsp
For thickening: Combine 1 tsp cornstarch with 1/ 2 cup of water
Cooking Method:
1. Blanch walnuts in boiling water and soda powder for 2 mins. Drain well, and deep fry in oil.
2. Briefly fry button mushrooms in oil, drain well and reserve.
3. Blanch green peas in boiling water. Drain and reserve.
4. Heat some oil, add some wine, and saute mushrooms, carrots along with seasonings. Lastly, add in peas and walnuts, stir well, then thicken with cornstarch solution and serve.
Cooking Tips:
When frying walnuts, use low heat and fry until golden brown.
(豆漿)
1. soya beans 320g
2. water 15 cups
3. rock sugar some
Cooking Method:
1. Soak beans in water for 6 hours. Rinse and drain off excess water. Remove the outer skin.
2. Blend 3 cups of water with the beans in a blender.
3. Pour mixture into a muslim bag, and squeeze out all the liquid.
4. Heat the remaining 12 cups of water in a saucepan, and pour in the juice from the beans as well. Bring to the boil, then add sugar and cook until melted. Serve hot or cold.
Cooking Tips:
When soya milk boils, the top layer will dry up causing a thin sheet of bean curd. Remove the sheet before serving.
(椰汁官燕)
1. swallow nest 120g
2. water 4 cup
Seasoning:
1. Sugar 3/ 4 cup (or rock sugar)
2. coconut milk 1 cup
Cooking Method:
1. Put swallow nest in water for 3 hours then remove the swallow nest from water.
2. Pour 4 cup of boiling water into a double boiler or two coconut shell, add swallow nest and double boil for an hour. Then add sugar and coconut milk and stew for 15 mins.
Cooking Tips:
1. Do not put coconut milk in stainless stell container. The color of coconut milk changes to black in stainless stell container.
2. The remaning coconut milk can be put in freezer and store for a long period of time.
