Apple cider green chilli

Ingredient
Green chilli
Apple cider
Sugar
Salt
Water

Method
1) Cut the chilli, try using a salad spinner to spin away as many seeds as possible.
2) Boil a pot of water, pour it over the chilli and let it simmer for 1 min. Strain it.
3) Dissolve the 500ml of apple cider and 4 tablespoon of sugar n 0.5 teaspoon of salt together.
4) Pour it over the chilli, once chill keep it in fridge.

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Quick n simple curry fillet

Ingredient
1 fish fillet
Curry powder
Salt
Oil

Method
1) Pat dry the fillet. Apply curry powder on the fillet.
2) Heat up the pan n pan fry till cook.
3) Serve with salad.

Fast fish dish for my diet. Delicious n curry powder is consider natural spices. My kids are very much amaze by this dish. They are delightful to know that they can take curry without the need to rush for water.

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Mixed vegetable

Ingredient
Lotus root - slices
8 Fresh mushroom
Black fungus
Garlic - slice

Seasoning
Oyster sauce

Method
1) Stir fry the garlic, add lotus root 1st then black fungus and lastly the mushroom.
2) Add half a tbsp oyster sauce. Fry till fragrant and serve.

Note: A simple and fast dish that can be cooked within mins and taste wonderful.

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Steamed fish in Hong Kong Style

Ingredient
1 whole fish
Ginger - slices
Spring onion
Coriander
2 tbsp oil

Seasoning
2 tbsp light soya sauce
3 tbsp water
1/2 tsp sugar

Method
1) clean the fish well, place a few stalk of spring onion on the plate. Place the fish on top.
2) Steamed the fish for 10 mins.
3) Discard the fish water, place the fish in a clean plate.
4) Place the spring onion and coriander leave on top of the fish. Heat the oil and pour in top of the fish.
5) Heat up the seasoning n pour on top of the fish. Serve immediately.

Note: Hubby told his mother that the dish taste just like the restaurant way. I brought "金目卢" fish to steam, rbr to check with the fish monger if the fish is from open sea and not from the pond as the pond rear fish has a very strong mud taste. Instead of using 2 tbsp of light soya sauce, I increase it to 3 tbsp as I know my kids love to have the sauce together with the rice.

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Egg tarts

Crust

100g cold butter
200g plain flour
50g icing sugar
1/2 egg

Mixture A
2 eggs
50 g fresh / evaporated milk
70g water
50g sugar

Methods
1) Shift flour, mixed butter, icing sugar together. Add 1/2 egg and mixed into a dough. Chill in the fridge for 30 min
2) Prepare Mixture A, strain the mixture to get a smooth egg batter.
3) Divide the dough into small dough of approx 25g and mould into the tart tin.
4) Pour the egg mixture into individual mould.

5) Bake in oven 180 deg for 15-20 min.

Did know making egg tart is actually so easy.

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Savory yam and pumpkin kueh

Ingredient A
400g pumpkin
3 tbsp oil
1 tsp chopped garlic
1tbsp chopped shallots
3 tbsp dried prawns, soaked n chopped
100g minced meat
300g yam, cut into thick strips
100ml water

Ingredient B
300g rice flour
5 tbsp tapioca flour
650ml water

Seasoning
1 tsp salt
1 tbsp fish sauce
1/2 tbsp pepper
1 tsp five spice powder

Methods
1) steam pumpkin with high heat until cooked.Remove and scoop out the flesh.

2) heat up oil,saute chopped garlic and shallots until fragrant. Add in dried prawns and stir-fry until aromatic.

3) Add in minced meat and stir-fry until dry. Add in yam, seasoning,water and cook for 3 minutes. Add in pumpkin and B mixture. Cook at low heat,stirring constantly until the mixture has thickened . Remove from heat and pour into a 8'' square tin.

4)Steam at high heat for 45 minutes or 1hour . Remove and leave to cool. Cut into pieces,sprinkle spring onion,red chilli and fried shallots on top. Serve.

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Sweet Buns

Ingredient

• 300 g Bread flour
• 300 g Cake flour
• 10 g Active dry yeast
• 6 g Salt
• 250 g Milk
• 2 pcs Eggs
• 120 g Sugar, fine
• 100 g Butter

Methods

1. Mix all the ingredients in the bowl of an electric stand-mixer. Remember separate the yeast from salt and sugar to avoid the dehydration.
   
2. Knead until gluten is fully developed and the dough is elastic, smooth, non-sticky and leave from sides of mixing bowl. Cover with a damp towel and allow the dough to ferment until double in bulk.
   
3. Take out the dough and press out the gas produced during the proof. Let rest for about 15 minutes. Roll out the dough to a thickness of 2cm. Divide the dough into small pieces with a round cookie cutter. Try to divide the dough as even as possible, so that the bread won't come out some part burnt while other part are not even cooked.
   
4. Arrange them in two 10 inch pie pans. Brush the top with whole egg mixture and rest for about 15 minutes.
   
5. Preheat an oven to 180C/350F. Bake for about 10-12 minutes. If desired, dip the bread with maple syrup, condensed milk, or chocolate sauce, or simply just with milk.

Wanted to try this. Taking recipe from http://schneiderchen.de/323Coin-Bread.html

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