Nectarine tart with syrup

Ingredients
2 nectarine
4 tbsp honeyFor the pastry
100g plain flour
100g sugar
2 egg yolk
100g butter
6 tbsp milk


For the syrup
300ml cream
4 tbsp honey




Preparation

1. Preheat the oven to 220C/425F.
2. To make the pastry, put flour, sugar, egg yolk, butter and milk into a food processor and mix.

3. Roll out pastry and put in an oven-proof flan tin. Slice nectarine and place on base. Pour two tablespoons of honey over and bake in oven for 10 minutes.


4. To make the syrup, whip cream and honey together.
5. Serve syrup on top of tart.

Suppose to serve 4, end up it serve 8.. maybe i did the crust wrongly lolz, but it taste nice anyway.

Steam 3 types of egg (san huang zhen dan)

Ingredients:

5 eggs
about 200gm of minced pork

1 salted egg yolk
1 century egg
1 tbsp light soya sauce
1/2 cup of hot water

1 tbsp of hot olive oil

pepper

Preparation:

Pour abt 1 tablespoon of light soya sauce, dash of pepper into the 5 eggs & beat the eggs
Marinate the mince pork with soya sauce & pepper

pour 1 tbsp of hot oil into plate to coat the bottom of steam pan

(it will make the steam egg glossy looking and it also make the pan easier to wash later.)

pour the mince pork and egg into plate, add hot water and mix well



cut the salted egg yolk into quarters



cut the century egg into small cube



Add salted egg and century egg, spread evenly in egg mixture



Steam the egg for about 10 - 15 min, careful not to overcooked and the steam egg will be dry. If its not salty enough, just drizzle soya sauce on top.

Herbal Black Chicken Soup

Ingredients:

1 Black Chicken

1 packet of chinese herb specially packed for black chicken soup (bought from Chinese medical hall)

1 tsp of salt (according to your liking)

Preparation:

1) Clean up the black chicken

2) soak the ginseng with hot water for about 1min to soften it, so you can slice it to let the taste infuse into the soup easier.

3) Put the chinese herb into slow cooker filled with hot water, after 30mins, put in the black chicken together with the ginseng and top up the water just nice to cover up the black chicken. Slow boiled it for about 8 hours. Season with salt and if you want it to taste more chicken soupy, add some chicken essence powder.