Macarons~马卡龙

Ingredients:

A)

50g ground almond 

10g cocoa powder

76g icing sugar

B)

46g egg white

46g icing sugar

Dip a bit of water on your finger tip, to smooth the surface. Not too wet. Tap it gently.

Set aside for 30 minutes.

2 types of temperature gave me 2 types of looking. On the right side should be the correct one.

I still can't catch the right temperature to make a nice macaron. Will challenge it again!

- Recipe adapted from Nasi Lemak Lover

Honey BBQ Baon

Recipe adapted from FB Ginny Chan

Oyster sauce spinach noodles~蚝油菠菜面

Fresh Spinach Noodles:
250g Plain flour
95ml spinach juice
(I do 1.5 portion of the recipe, just nice for my family)

Method:
1. Boil water and cook fresh noodles for 7 mins. Divide into plates and set aside
2. In a pan, heat oil and stir fry marinated pork till cooked. Set aside.

Sauce:
600ml chicken stock (I use 600ml water add in half piece of vegetables cube)
1 Tbsp oyster sauce
2 tsp light soy sauce
1 tsp dark soy sauce
1 tsp salt
2 tsp sugar
1 tsp sesame oil
some corn starch with water.

Method:
1. In saucepan, boil the stock with all the sauces for 3 mins.
2. Stir in corn starch to thicken the sauce. Stir in sesame oil.
3. Pour sauce over the cooked noodles. Serve.

盆菜~Poon Choi

For recipe you may click here!

Steamed Fish with Tomato Sauce.

Ingredients:
1 Threadfin head
1 tomato (slice it)
40g salted vegetables (soak, drain and shred it)
2 dried chinese mushroom (soak till soft and slice it)
1 stalk of leek (wash and slice thin)
1 tbsp Hua Diao wine

Tomato Sauce:
1 tsp salt
1 tsp sugar
1 tsp ginger juice
120g tomato paste
1/4 tsp pepper powder
200 litres stock (I use 1/2 chicken cube add into 200 litres of water)

Method:

1. Fish head rub with Hua Diao wine, marinate for 10 mins and set aside.

2. Put fish head on steaming plate, put in all the ingredients.

3. Stir the sauce to mix well, pour into a pot to boil, drizzle the sauce over the fish head.

4. Put fish head into a steamer and steam over high heat for 12 mins till cooked, serve.

- Recipe adapted from Heavenly Fish Menu pg. 32.

- Done some slightly changes to the recipe.

Mini Pork Floss Samosa

KoKo Krunch Cookies

This cookies was created for my kiddos so please do not reduce sugar anymore as it is not so sweet at all. This recipe was created not to be oily, so don't expect it to have a creamy and buttery taste. Enjoy!

Ingredients:
140g butter (soften)
90g icing sugar
1 egg (beaten)
220g plain flour (sifted)
1 tsp vanilla essence
some koko krunch

Method:
1. Beat butter and icing sugar.
2. Add in egg and mix well, followed by vanilla essence. Last add in flour and form a soft dough.
3. Shape a small balls and flatten them. Place koko krunch on it. Arrange them on baking tray.
4. Bake in preheated oven at 170 degree for 15mins or cooked.