Chocolate Chip Cookies

Ingredients:
Chocolate Chip Cookies
170gm cup unsalted butter, softened
1 cup brown sugar
1/4 cup granulated sugar
1 egg
2 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
225gm bittersweet chocolate, cut into chunks


Preparation:
1) Preheat oven to 180 C/350 F.
2) Cream together butter and sugars until smooth. Add egg and vanilla and blend in.

3) Mix in flour, baking powder and salt

.

4) Mix in chocolate chunks.

5) Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes, until golden brown around the edges.

6) Let cool it slightly before putting into air tight jar.

Seafood Spaghetti

Ingredients

Olive Oil
Extra Virgin Olive Oil
1 onion, finely chopped
4-5 clove of garlic, finely chopped
1 chilly, finely chopped
8 prawns
8 mussels
Squid / Crabstick (optional)
White wine
salt & pepper

Preparation for Spaghetti

1) Boil Water & Seaon with lots of salt

2) Put Spaghetti to boiling water

Preparation for seafood

1) Stir fry onions till soft

2)Put in mussel, add white wine, steam till cooked

4) Next, Stir fry garlic & chilly

5)Add Prawns or any other seafood (add white wine if you like),
Season with salt & pepper

6) Put in together with the mussel
Add Spaghetti to bowl and mix well. Serve while hot

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.

Chocolate Silk Tart

Ingredients:
Crust

1 cup unsalted butter, room temperature
1/3 cup sugar
4 egg yolk
1 2/3 cups all purpose flour
1/3 cup cocoa powder
1 tsp salt
Filling
6 oz bittersweet or semisweet chocolate, chopped
3/4 cup whipping cream
1 tsp vanilla extract
1 tbsp chambord or brandy
1 egg

Directions:
Crust

Cream butter and sugar together. Stir in egg yolks, adding one at a time.

Sift together flour, cocoa and salt and add to butter mixture. Mix until dough just comes together. Shape in to a disc and chill until ready to roll. If preparing ahead of time, pull dough from fridge an hour before rolling.
Preheat oven to 180 degree.

On a lightly floured surface, roll out dough to just over 1/4-inch thickness. Line an 8-inch removable-bottom tart shell with dough, trim edges and chill for 20 minutes. Dock pastry with a fork and bake for 18-20 minutes. Allow to cool.

Filling
Reduce oven temperature to 160 degree.
Place chopped chocolate in a large bowl. Heat cream to just below a simmer and pour over chocolate. Let it sit for a minute then stir slowly. Stir in vanilla and chambord.
Whisk an egg in a small cup then stir into chocolate. Pour into chocolate shell and bake for 12 minutes. Let cool for 15 minutes, then chill for 2 hours, before slicing.

To Assemble
Slice with a hot, dry knife. For an extra kick, you can paint the top of the tart with gold dust mixed with a touch of brandy. (Gold dust can be purchased at cake supply stores.)

Reference : http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=2674

Claypot Rice (Simple & Fast version)

Claypot rice (simple & fast version) - this is a good fast food for everyone to do at home, when you are bored with eating out. Anyone can do it, even those who think they can't cook, so try it!

INGREDIENTS :

2 x boneless drumstick, cut into bite-size (you can use chicken thighs too)
2 chinese sausage, cut into thick slices diagonally (she use 2 because she has too little chicken)
1 salted egg yolk
1/2 piece of salted fish
1 tbsp of dark soya sauce
Freshly grated ginger
1 tsp corn starch
1 tsp oyster sauce / soya sauce
pepper
Rice to be cooked in rice cooker

PREPARATION:

Marinate chicken with grated ginger, corn starch, oyster sauce & pepper.

Pan fry chicken to sear it slightly (Party the cooking time in rice cooker is too slow to cook the meat thoroughly).

Pan fry chinese sausage to bring out the pork fat which adds flavour to the rice.

Once the water in the rice cooker begins to boil, put in the chicken, top with chinese sausage, do not forget to drizzle the oil in, and put the raw salted egg yolk in the centre. Cook it with the rice in the rice cooker the same way for plain rice.

Once the rice cooker timer is up, drizzle with dark soya sauce and serve.

(Do add some bak choy or kai lan if you have, we did not have it as it was a last min plan)

MY THOUGHTS: Very simple and nice dish. Could have been better with more chicken meat...hehe....