Can fruits-With Good Vitamin...Dessert

For biscuit base

100g digestive biscuits.

40g melted butter

1 teaspoon fine sugar

                                                                                                  

For Custard  
1cup Evaporated filled milk
Half cup fine sugar
1 cup water,3 tbsp custard powder
for topping:1 can peach or pineapple 
cubes halves in syrup drained & diced
fresh mint sprigs
                         

To make biscuit base> place the biscuit melted butter & sugar in a small food processor & blitz to a fine sand. Press into the base of several serving glasses up to 8 mm thick & refrigerate.

To make custard> place all the custard ingredients into a small saucepan & bring to a boil, stirring constantly. boil gently for 2 minutes, the custard will thicken & then transfer to a wide bowl cool. then spoon about 3 tablespoon into each glass.

Arrange diced peach or pineapple cubes Halves in syrup on top & refrigerate  for at least 3 hours before serving.  (Serves 6 to 8 )

yellow fungus and Chicken soup.

Ingredients 
300g chicken stocks 
30g yellow fungus
30g skinless Lotus
30g Bean Stick,  1-litre water, 
1 pear, 4 pieces tangerine peel 
2 Honey dates
1-tablespoon of Chinese almonds.

Method
Boil water add chicken stocks and leave for 5 minutes, remove and drain. yellow fungus must be soaked in hot water for about 30 minutes, then rinsed in fresh water. soak the Bean Stick in hot water, then boil for 3 minutes. remove and set aside. Pour all ingredients into a pot boil for 35 minutes. dash of  salt & pepper to taste.

Steamed Custard Pudding

Ingredients 
50g Bird's Custard powder sieved, 
70g fine sugar, 250ml fresh milk, 
250ml water, half teaspoon salt.
Method 
Add 150ml water in a bowl with custard powder, to mix evenly.
in a pot add 250ml fresh milk the remaining 100ml water 
sugar and custard...water. stir till smooth. 
lower the heart and stir for three minutes. pour into a jelly mould about 15cm in diameter.
steam in the topmost steamer tray for 10 minutes. Leave 
to cool and refrigerate.  serve chilled.


Tip.. As custard powder has an eggy flavour but is actually made of corn flour and annatto colouring .
from the achiote tree, it is suitable for people with egg allergies, this custard pudding tastes like the filling of old fashioned local cream puffs, so you might want to serve it with soft bread or sliced bananas. or as an adult treat, add raisins soaked in rum.

Starfruit - Sweet and Bitter Apricot Seeds / Soup.

Ingredients 
4 Medium-Sized Starfruit
5 Honey dates
25g of sweet bitter apricot seeds
2 litres of water
600g of lean meat

Method  
Remove the core and side of the starfruit slice pieces & wash the honey dates.
Blanch the lean meat, Put all the ingredients into a clay pot 
and boil over a low flame for 2 hours.

Note  
This soup is not Suitable for patients with Kidney failure.
Starfruit is high in dietary fibre, vitamin C, copper, potassium, and sweetens the soup is very nutrition and naturally..healthy.

Vegetarian Rice-Vermicelli

Ingredients
1 Packer rice-vermicelli 400g soak in warm water.
5 big dried mushroom soak in warm water until expand cut into chunks..
2 clove garlic chopped finely
3 Carrots Sliced, 1/2 cabbage chopped finely.
4 Tablespoon vegetable cooking oil.
2 Tablespoon light soy sauce.
2 Tablespoon vegetarian oyster flavoured sauce.
300ml of water. 1/2 teaspoon pepper .                                                       



Method 
Heat 2 Tablespoon cooking oil in a wok & brown the garlic add carrot, mushroom all the vegetable & stir frying until half cooked so set aside. 
Heat 2 Tablespoon cooking oil & add garlic stir fry for 3 minutes, pour 300ml water, rice vermicelli, light soy sauce, 
oyster sauce & pepper. cook until boil so low the heat & add  the half cooked carrots, mushrooms all the vegetable & Stir fry mix well until fragrance dried ready to serves.

Note 
If too dried add some more water until rice vermicelli is soft.
if you like dark soy sauce you can add 2 tablespoon into the cooking method.        
                                                        
                           


                              

Minced Pork With Steamed Rice

Ingredients 
1 cups Fragrant rice
2 cup brown rice
3 cups water
1 teaspoon soy sauce
1 tablespoon oyster sauce
150g minced pork

Method
Wash brown rice, soak for two hours to stimulate germination, which activates various.
enzymes in the rice, resulting in a more complete
amino acid profile. although brown rice is a healthier.
alternative to white rice, it tends to turn rancid faster, as unprocessed rice ferments more quickly, so if you cook infrequently, buying brown rice might not be a good idea.
Wash fragrant rice with water to get rid of excess starch.
Combine brown & fragrant rice & add oyster sauce,soy sauce
and 150g minced pork mix well. Steam for 20 minutes.
When done, fluff up rice & dash some sesame oil before serving.
Note: If you like dark soy sauce...add 1 tbsp mix well.................!

Steamed Fish With Taucheo

Ingredients 
400g grouper fish fillet
1 tablespoon Olive oil
1 tbsp taucheo slightly mashed
2cm knob ginger minced
2 cloves garlic , minced
1 chili  minced
2 tablespoon water
halt teaspoon sugar
2 stalks spring onion
1 teaspoon sesame oil

Method 
You can use any fish but look out for fish like grouper that
will cook without disintegrating.
when cooked , grouper meat stays very firm with big flakes
& holds its moisture better than many other fish.
Red grouper has a milder & sweeter flavour than black but
the meat of both groupers are very white.
Wash fish & fillet than remove skin & place fish in steamer tray.
Touche is the preserved soya beans sold in jars in supermarkets
& dry food stalls in markets.
Pour olive oil into pan & fry garlic till light brown.
add touche, ginger & chili, fry till fragrant & add water.
Transfer to the steamer, pour gravy over the fish & add
1 teaspoon sesame oil & steam 15 mins, ready  to serves with hot rice.

Agar-- Agar--egg

Ingredients
500ml water
6g white agar-agar powder
100g sugar,
2 pandan leaves washed
& tied into a knot.
1 can peaches use a melon
baller to scoop out rounds
12 almost whole egg shells
gently crack a thumb-sized opening
& remove contents. clean the shell with hot
water dry & store in container until needed.
Milk & red, green & purple food colouring.
Method  
Dissolve agar-agar powder in water.
Add sugar & pandan leaves, stir & bring to a boil over low heat.
Soak egg shells in a pot of water for a few minutes, & stand them in egg holder.
Pour the agar-agar into each egg shell, dip a clean chopstick into the food colour bottle, then remove the chopstick &let one drop grip into eggshell.
Using the chopstick way to add colour allows you to easily make different colours. to get the egg white colour, drop in some fresh milk. when agar is cool, carefully drop a peach ball to simulate the yolk. Refrigerate until set.

Honey Lemon Barley

Ingredients
2 litres water
200g barley
60ml honey
2 lemons
2 pandan leaves
washed & tied into a knot


Method  
Boil water & add the washed barley & pandan leaves.
Lower the heat & simmer for about 30 minutes, drain & discard the barley & pandan leaves.
Cut 6 slices of lemon, squeeze the juice from the remaining lemon & set aside.
After 30 minutes, turn off heat & pour the barley water into a jar.
Add the honey & stir in the lemon juice.
When cool, refrigerate & serve chilled.

Hearty Shepherd's Pie

Ingredients



400g Minced Beef

1big onion diced
2 cloves garlic minced,
100g sweet corn
100g celery diced
100g carrot  diced
500g potatoes,
6 tbsp butter
1 tsp salt & pepper
100ml beef stock,
2 tablespoons plain flour
200g mozzarella cheese shredded
20cm pie dishes.


Beef Marinade
1 teaspoon- Worcestershire sauce , 1 tablespoon Cajun seasoning dash of salt & pepper.
Method 
Peel & quarter potatoes, boil in water until tender  about 20 minutes
Drain return to pan & mash potatoes with
4 tablespoon of butter  salt & pepper to taste & set aside.
Melt 2 tablespoon butter in pan add garlic, fry with minced beef
for a few minutes & transfer to a plate .
Saute onion in butter until softened over medium heat
add carrot, celery, corn, & plain flour stirring occasionally.
Add a beef stock cube & mince leave to simmer
for about 12 minutes.
Preheat oven at 200*C for 15 minutes.
Divide the beef mixture evenly into 20 cm pie dishes.
Top beef with an even layer of mashed potatoes.
Finish off with a sprinkling of mozzarella cheese.
Bake for 20 - 25 minutes.

Honey Roast Lamb Ribs

Ingredients 
6 Lamb ribs,
2 tablespoon beef stock,
1 tablespoon plain flour,
2 tablespoon honey,
1 tablespoon yogurt,
1 tablespoon olive oil,
6 cloves garlic, minced,
1 tablespoon black pepper sauce,
4 tablespoon fresh thyme, chopped
11/2 teaspoon ground coriander
1 teaspoon rosemary leaves chopped, 1 teaspoon salt.
Marinade lamb ribs with honey at least 1 hr preferably overnight.


Method
Wash & trim off excess fat from lamb.
Rub the lamb with yogurt, olive oil, garlic
black pepper sauce, thyme, coriander, rosemary & salt.
Preheat the oven to 200*C for 15 minutes.
Wrap the lamb bone end with foil to prevent burning
& place in baking dish.
Put the lamb into the oven to roast for about 30 minutes.
To carve, run the knife along the top of the ribs to separate
the bone, then slice the roast lamb ribs.
drain the fat from the roasting dish into pan, add beef stock, gradually stir in plain flour & thicken the sauce with cornstarch add sesame oil simmer for 5 minutes. when ready to serve, pour over the ribs.

Transfer to serving plate & arrange the ribs on a bed of cooked & serve warm.