Homemade Guilingao

Ingredients
5 packs of gui ling gao powder
4 1/2 cups water
150gm HoneyComb sugar(黄蜂糖)
3/4 cup water

Method
01. Put 3 cups of water in a pot with the HoneyComb sugar. Boil until rock sugar dissolve.

02. While boiling sugar water, mix the 5 packs of jelly powder with 1 cup water. Mix well with a whisk.

03. After the sugar water is ready, slowly pour in the jelly powder mixture. Whisk at the same time when pouring in the sugar water. Risk the bowl with rest of the 1/2 cup of water and pour in the pot. Whisk fast to prevent lumps and for a smooth texture. The jelly thicken up really quick so prepare the molds a head of time.

04. Pour the thick jelly into the molds and let it cool and set. It will set once it cooled. Put all the jelly in the refrigerator.

05. In another pot, mix the sugar slap and 3/4 cup water to make syrup. Boil the sugar until it dissolve and bubble up. It is have a consistency of the honey. Do not over boil as it may get too thick. If that’s the case then add more water in and continue to bring to boil again only until it slightly thicken.

06. Pour some syrup over cold jelly and serve. You can serve this with honey, condensed milk, or canned fruits.

Guilingao

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Ingredients:
1 1/2 cups all purpose flour
1/2 cup unsweetened Dutch-process cocoa powder, sifted
1/2 tsp baking soda
Pinch of salt
1 1/4 cups granulated sugar
1/2 cup vegetable oil
1/2 cup milk
1/2 cup frozen raspberries, not thawed
1 tsp vanilla
2 tbsp balsamic vinegar

Methods:
01. Preheat oven to 350F. Line a muffin pan with cupcake liners. Set aside.
02. In a small bowl, mix together flour, cocoa powder, baking soda, and salt.
03. In a large bowl, using an electric mixer, beat sugar and oil until well combined. Add milk, frozen raspberries, and vanilla, being just until raspberries are mashed and well incorporated. Add flour mixture, beating until well blended. Mix in balsamic vinegar.
04. Scoop batter into prepared pan. Bake in preheated oven for 25 minutes, or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.
White Chocolate Raspberry Buttercream Frosting
Adapted from Maple Buttercream by Julie Hasson
Makes 2 cups (Enough for 18 cupcakes)

Ingredients:
2 cups confectioners’ sugar
¾ cup unsalted butter, at room temperature
¼ cup melted white chocolate
1/4 tsp raspberry extract
¼ tsp vanilla extract
Pinch of salt

Methods:
01. In a bowl, using an electric mixer, beat together confectioners’ sugar, butter, melted chocolate, raspberry and vanilla extracts, and salt until smooth.
02. Spread frosting over cooled cupcakes and set aside at room temperature until ready to serve or for up to 8 hours.

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Methods:
The 150 grams of rice, the other with fresh mint, dried mint, 100 grams or 20 grams with a darker soup pan, add appropriate amount of sugar and pour it into porridge, the blend.

Effectiveness: catch cold, headache and itching, sore throat are very good.

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Ingredients:

* 300 grams flour
* 250 grams of beef
* 50 grams onion
* egg, pepper, ginger, soy sauce, starch, rice wine, sesame oil

Methods:

1. Fillings

• Wash chopped beef minced meat, chopped onion, ginger chopped into a fine powder;
• Beef to add a little starch grasping absorbed, then add a spoonful of cooking oil, with salt, pepper, soy sauce, cooking wine, sesame oil, into an egg, stirring in one direction to pull its weight
• to join a large spring onion and ginger and continue to mix in one direction after curing for 30 minutes covered with plastic wrap;

1. Pastry and meat pie making

• Flour, adding the right amount of warm water, form the pastry into a smooth surface of the dough, cover with plastic wrap awake for 20 minutes;
• Kneading dough growth will be a good wake up, and then sub-divided into four smaller doses ;
• Rubbing small doses became round, use hand to flat press, and make it into a large circle;
• from the circle center of dough under the knife, cut dough to the edge of the cut dough in half;
• the dough in 3/4 evenly coated with the preserved meat, do not pay attention to the edge of dough coated;
• will not have the dough coated meat stacked up, and then to the right stack, the last remaining part of the following stacked up hand will be marginalized by tight;
• pan put oil into the folded meat pie, cover the pot, a small fire to simmer till golden on both sides when ripe can be the middle.

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Father’s Day Is Time For Barbecuing

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Ingredients:
*1/2 portion of a medium chicken
*3 Slices Of Ginger, shredded
*1 Bottle Of BRAND’S Chicken Essence
*3-4 Slices Of Dang Gui(当归)
*4 Red Dates(红枣)
*1/2 Tablespoon Gou Qizi(杞子)
*Marinade:
*1/2 Teaspoon Salt
*1 Tablespoon Cooking/Rice Wine
*10g Finely Grated Ginger

Methods:
01. Rinse the chicken, pat-fry and season with marinade for at least 30 minutes or more.
02. Arrange the marinated chicken on the plate together with the herbs, cover with foil and steam for about 15 minutes.
03. Remove from the steamer, pour in the chicken essence over the chicken, cover the foil and steam for another 15 to 20 minutes until the thicker part of the chicken is tender.
04. Remove the chicken, braised it with the chicken essence sauce and serve immediately.

Notes:
a) You can used any favour of the Chicken Essence.
b) You may omit the extra herbs if you find it too heaty.

Note: Not advise to boil this soup like how u cook ur soup, as later, all the papaya will turn into mash. that’s why, simmer it.

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Mother’s Day Lunch Recipe

Mother’s Day Meal

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Ingredients:
*1-1.2 kg Fish Head (whole)
*5-6 slices Ginger
*1 pkt Red Curry Paste (Dancing Chef)
*2 pcs Lady finger – cut slant
*1 pc Eggplant- cut slant
*2 Tomatoes – cut wedges
*2 sprig Curry leaves
*1 tsp Salt
*1 tbsp Chilli paste (optional)
*150ml Coconut milk (Heng Guan brand)
*500ml Water

Methods:
01.Clean and wash the fish head then use kitchen towel to pat dry.

02.Season with some salt and pepper.

03.Grease plate with little corn oil and put fish head on it with slice ginger.

04.Steam at high fire for 5 minutes.

05.Heat some cooking oil in wok.

06.Add Red Curry Paste and curry leaves, fry for a few minutes.

07.Add water and bring to boil.

08.Add in fish head and vegetable, cover and simmer at medium fire for about 7 minutes.

09.Lastly add in coconut milk, 1 tsp salt and bring to boil again.

10.Remove from heat.

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Methods:
01. For the filling, mix all purpose cream, wasabi, and mayonnaise. Chill for an hour.
02. Mix rice with vinegar, sugar and salt. Cover bowl with damp cloth.
03. Sprinkle sushi mat with water. Lay a seaweed sheet on the sushi mat then top with evenly and thinly distributed rice with whole seaweed is covered.
04. Turn upside down with the seaweed facing you, spread the all purpose cream mixture on the entire sheet but leave a space in one horizontal edge for the filling.
05. Lay luncheon meat, lettuce, mangoes and cheese beside each other on the horizontal space. Roll the sushi mat starting at the edge with the filling.
06. When roll is finished, sprinkle exterior with sesame seeds and cut into smaller rolls. Repeat procedure with remaining ingredients. Serve with remaining all purpose cream mixture and soy sauce.

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