Bean Curd, Ginkgo and Egg Sweet Soup 腐竹雞蛋湯水

Ingredients: (yield 3-4 servings)
2 sheets Bean Curd
3 Eggs
60 gram Ginkgo, unshelled
4 cup Water
100 gram Rock Sugar



材料： (3﹣4人份)
2 塊   腐竹
3 隻   雞蛋
4 杯   水
60 克   白果， 去殼
100 克   冰糖

Instruction:

Lavender White Chocolate Cookie Bars 薰衣草白朱古力曲奇

Ingredients: (yield 12-15 bars)

1/2 cup Unsalted Butter, room temperature

1/2 cup Brown Sugar

1 Eggs

2 tablespoon Whole Milk

1/2 tablespoon Vanilla Extract

1.5 cup All Purpose Flour / Plain Flour

1 cup Old Fashioned Oatmeal

1 cup White Chocolate Chips

2 tablespoons Dried Lavender

材料：（做12-15 件）

1/2 杯   無鹽牛油，室溫

1/2 杯   黑糖

1 隻   雞蛋

2 湯匙   全脂奶

1/2 湯匙   雲呢拿油

1.5 杯   麵粉

1 杯   全麥片

1 杯   白朱古力

2 湯匙   乾薰衣草

Instruction:

Leek and Shrimp Light Soup 大蔥蝦湯

Ingredients: (yield 4 servings)

3 Leeks (white part only)

1.5 cups Carrot, sliced

13-15 Shrimp, deveined and unshelled

7-9 Mussels

4 cups Chicken Broth

1 cup Whole Milk

1 teaspoon Paprika

2 tablespoons Butter

Black Pepper to taste

Sea Salt to taste

材料：(4人份)

3 大蔥 (白色部份)

1.5 杯  紅蘿蔔，切粒

13-15 隻   蝦，去腸和殼

7-9 隻   青口

4 杯   雞湯

1 杯   全脂奶

1 茶匙   紅甜椒粉

2 湯匙   牛油

黑胡椒   調味

海鹽   調味

Instruction:

Baked Eggplant with Chinese Black Bean 豆豉焗茄子

Ingredients:

1 Japanese Eggplant

1 head Garlic

3 tablespoon Fermented Black Bean

1/4 cup Vegetable Oil

1 tablespoon Sugar

材料：

1 條   日本茄子

1 頭   蒜頭

3 湯匙   豆豉

1/4 杯   菜油

1 湯匙   糖

Instruction:

Coconut Corn Rice Pudding 椰香粟米米布甸

Ingredients: (6 servings)

3 cups Coconut Milk

1.5 cups Water

1/2 cup Soaked White Rice (soaked in water for about 2 hours and then rinsed)

1/2 cup Corn Kernel (Don't use the canned corn!)

1/2 Brown Sugar

材料：(6人份)

3 杯   椰奶

1.5 杯   水

1/2 杯   浸過白米 (用水浸2小時)

1/2 杯   粟米粒 (不要用罐頭的！)

1/2 杯   黑糖

Instruction:

Coconut Pancake Recipe 椰香班戟

Ingredients: (yield 3 servings)

400 ml Coconut Milk

1/2 cup Sweetened Coconut Flakes

1 cup All purpose Flour / Plain Flour

2 tablespoons Flaxseed Meal

1.5 tablespoons Baking Powder

1/4 teaspoon Sea Salt

2 Eggs

4 tablespoons Butter (for cooking)

Maple Syrup (for serving)

材料： (3人份)

400 毫升   椰奶

1/2 杯   甜椰絲

1 杯   麵粉

2 湯匙   亞麻籽粉

1.5 湯匙   泡打粉

1/4 茶匙   海鹽

2 隻   雞蛋

4 湯匙   牛油 (煎班戟用)

楓糖漿 (伴食用)

Instruction:

Microwave Mochi with Black Sesame Paste 微波爐黑芝麻糯米糍

The name Mochi certainly comes from Japan, but we people in Hong Kong also share the same dessert with a different name (糯米糍).  I don't know the proper English name for these little glutinous balls so I also call them Mochi to my family.  There are so many ways to make mochi.  You can substitute the sesame paste to red bean or lotus paste, or keep the original white colour of the chewy skin by skipping the food colorant.  If you aren't sure the power of your microwave, start the heating with 30 seconds and then add 10 seconds at a time.  That prevents the mochi from becoming irreversibly hard.  The mochi should stay fresh in an air-tight container for only a day and I'd recommend you enjoy them at their freshest.  Enjoy!

Ingredients: (yield 6 servings)

190 gram Glutinous Flour

80 ml Water

2 tablespoons Sugar

Pink Food Colorant
2 tablespoons Corn Starch

150 gram Black Sesame Paste

材料：(6 個)

190 克   糯米粉

80 毫升   水

2 湯匙   糖

粉紅食用色素
2 湯匙   粟粉

150 克   黑芝麻餡

Instruction:

Apple and Gouda Cheese Soup 高德乾酪蘋果湯

Apples and cheese is always a perfect combination for snacks.  How about making it into a soup?  This soup is amazingly filling and refreshing.  It will be an awesome meal with some rye bread or a few slices of meat.

 

Ingredients: (yield 4 servings)

3 Golden Delicious Apples, skinned, cored, and coarsely chopped

35 gram baby Gouda Cheese

4 cups Vegetable Broth

2 tablespoons All Purpose Flour
20 gram Butter

1/ 2 teaspoon Ground Ginger

1/4 teaspoon Ground Nutmeg

Black Pepper to taste

Sea Salt to taste

材料：(四人份)

3 個   青蘋果，切粒

35 克   高德乾酪

4 杯   蔬菜高湯

2 湯匙   麵粉
20 克   牛油

1/2 茶匙   薑粉

1/4 茶匙   荳蔻粉

適量   黑胡椒碎

適量   海鹽

Instruction:

Spicy Pickled Cucumber 麻香醃漬黃瓜

Ingredients:

2 Cucumbers

2 tablespoons Salt

Marinade:

2-3 Garlic Cloves, chopped

2.5 tablespoons Soy Sauce

1 tablespoon Fish Sauce

1 tablespoon Sesame Oil

2.5 tablespoons Sugar

2.5 tablespoons Rice Vinegar

1 teaspoon Dried Chilli Flakes

材料：

2 條   黃瓜

2 湯匙   鹽

醃料：

2﹣3 瓣   蒜頭，切幼粒

2.5 湯匙   豉油

1 湯匙   魚露

1 湯匙   麻油

2.5 湯匙   糖

2.5 湯匙   白米醋

1 茶匙   乾辣椒碎

Instruction:

Oven Baked Lamb Kebab 焗彩椒羊肉串

This recipe is straight forward and simple enough to be an easy dinner on the weekend.  Both vegetable and meat on one plate accompanied with some fragrant basmati rice.  Hope you enjoy it.

Ingredients:

400 gram Lamb Cubes

3-4 Bell Peppers (Red, orange, yellow, or green)

Marinade:

1 head of Garlic, finely chopped

1/4 cup Ginger, finely chopped

2-3 Dried Bay Leaves

1/4 cup Teriyaki

3 tablespoons Rice Wine

1/3 teaspoon Ground Black Pepper

1/3 teaspoon Sugar

1/3 teaspoon Salt

材料：

400 克   羊肉粒

3-4 個   燈籠椒 (紅，橙，黃或綠色)

醃料：

1 頭   蒜頭，切幼粒

1/4 杯   薑，切幼粒

2-3 片   月桂葉

1/4 杯   日本燒汁

3 湯匙   米酒

1/3 茶匙   黑胡椒碎

1/3 茶匙   糖

1/3 茶匙   鹽

Instruction:

Orange Chocolate Chips Yogurt Ice Cream 香橙粒粒朱古力乳酪雪糕

It's another real food my son happily embraces when the warmer weather sets in.  He was quite amazed by the fact that he could actually make his own ice cream at home manually (and of course, is delighted to discover those chocolate chips in the ice cream).

Ingredients:

2 cups Plain Greek Yogurt

1 Orange of zest (about 1 tablespoon)

1 Orange of juice (about 1/3 cup)

1/3 cup Dark Chocolate Chips

3 tablespoons Agave Syrup

材料：

2 杯   原味希臘乳酪

1 橙皮 (約1湯匙)

1 橙汁 (約1/3杯)

1/3 杯   黑朱古力粒

3 湯匙   龍舌蘭蜜

Instruction:

Dark Chocolate Tofu Mousse 黑朱古力豆腐霧絲

This mousse is a new indulgence in our family.  It doesn't contain any cream or sugar, but gives us the rich chocolaty flavour without any empty calories.  The texture and the flavour changes according to the chilling time.  If you fancy the soy flavour or a softer texture, enjoy this mousse right away or after several hours of chilling time.  If you look for purely chocolatey mousse or a firmer texture, you can leave the mousse to sit in the fridge over night and enjoy it the next day. 

Ingredients:

160 gram Silken Tofu

90 gram Dark Chocolate Chips

1.5 tablespoons Almond Butter

2 tablespoons Agave Syrup

材料：

160 克   滑豆腐

90 克   黑朱古力

1.5 湯匙   杏仁牛油

2 湯匙   龍舌蘭蜜

Instruction:

Fruity Oatmeal Breakfast Cookies

Ingredients: (yield 12-16 cookies)

1.5 cups (about 2 bananas) Mashed Banana

120 gram Firm Tofu

1 cup Old fashioned Rolled Oats

4 tablespoons Maple Syrup

1/4 cup Almond, coarsely chopped

1 cup Dried Fruit (apricot, cherries, buleberries, green raisins, or any of your choice)

1 teaspoon Ground Cinnamon

1/4 teaspoon Sea Salt

Instruction:

1. Mash the bananas with a fork until smooth.

2. Add tofu.  Mash it together with the banana until well combined and has no big lumps of tofu.

3. Add the rest of the ingredients.  Mix well.

4. Take a spoonful of mixture.  Form it into a round ball on parchment paper, and then gently press it down into about 1/2-inch thick circle.  Repeat this process until use up all the mixture.

5. Bake the cookies for 30 minutes at 350F/180C.  Allow them cool for at least 10 minutes before moving them. 

Savoury Nori Rolls

Ingredients:

4 Nori (Sushi Seaweed Sheet)

1 Bean Curd Sheet

1 cup All Purpose Flour

1/4 cup Flaxseed Meal

230 ml Unsweetened Soy Milk

1/4 teaspoon Sea Salt

1/4 cup Teriyaki Sauce

1 tablespoon White Sesame

3 tablespoons Vegetable Oil (for frying)

Instruction:

1. In a bowl, combine all purpose flour, flaxseed meal, and sea salt together.

2. All soy milk.  Mix until it becomes thick batter.

3. Lay open the bean curd sheet on a wide working surface.  Pour the batter on one side of it.

4. Use a hand to smear the batter evenly.

5. Place three nori sheets on top of the batter.  The whole batter area should be covered.  Use a scissors to help with the edges and shapes if you need.

6. Pour the remaining batter on top of the nori, and smear it evenly on the surface.  

7. Fold the bean curd sheet in half.  Gently pat to cohere the layers.

8. Fold the three non straight sides inward to form a square sheet.

9. Then, roll it from your side all the way to the other end, about 2.5 inches thick.

10. Wrap the bean curd roll with the remaining piece of nori.  Leave the roll sit for about 5 minutes.

11. In a frying pan, heat up the vegetable oil over medium-low heat.

12. Carefully place the roll in the pan and fry for about 3 minutes, or until the side turns slightly brown.

13.  Use a spatular to turn the roll to the other side.  Fry for another 3 minutes.

14. Turn the heat to low.  Pour the teriyaki sauce on top.  Be careful not to burn yourself by the splashy oil.

15. Spinkle some white sesame.

16. Cook the roll for about a minute, and then flip to another side.  Cook for another minute, or until the sauce is thickened and coats well on the roll.  Remove the roll from the heat.

17.  Cut the roll into thick slices.  Serve it either warm or in room temperature.  

Good Morning VEGAN French Toast

Ingredients: (yield 2-3 servings)

6 pieces Sandwich Bread

230 gram Silken Tofu

3/4 cup Unsweetened Soy Milk

1/4 cup All Purpose Flour

2 tablespoons Coconut Oil

1/2 teaspoon Ground Cinnamon

1/4 teaspoon Ground Nutmeg

1/4 teaspoon Sea Salt

Maple Syrup (for serving)

Instruction:

1. Mash the silken tofu until smooth with a fork.

2. Add cinnamon, nutmeg, sea salt, coconut oil, and flour.  Mix until well combined.

3. Stir in soy milk, a little at a time.  Mix until the mixture becomes smooth.  If you want to eliminate the lumps, use a blender for this process.

4. Dip the sandwich bread into the mixture, one bread at a time.  Make sure both sides are well covered.

5. Heat up a non-stick pan over medium heat.  Add the coated bread.  Cook for about 2 minutes, or until it turns golden brown and slightly cripsy.  Flip the toast to the other side and cook for another 2 minutes.  Remove the toast from the heat.  Serve with maply syrup.

Baked Black Bean Tofu

Ingredients: (yield about 16 pieces)

350 gram Extra Firm Tofu

Sauce:

2 tablespoons Fermented Black Beans

1/4 cup Soy Sauce

1 tablespoon Rice Vinegar

1 tablespoon Sesame Oil

2 teaspoons Shaoxing Rice Wine

4 tablespoons Brown Sugar

3 Galric Clove, minced

Instruction:

1. Cut the tofu into 0.5 cm thick slices.

2. Place the slices on a big towel.  Use another towel to cover them. 

3. Place a heavy object on top of the tofu for about an hour to squeeze out the water.  Set aside.

4. In a bowl, mash the fermented black beans into paste with a fork.

5. Add the rest of the ingredients.  Stir until well combined and the brown sugar is dissolved.

6. Dip the tofu in the sauce each by each.  Place them on a foiled baking tray.  Bake for about 10 minutes at 350F/180C.

7. Remove the tofu from the oven.  Gently flip it onto the other side.  Brush a generous amount of sauce on each piece.  Return it to the oven and bake for another 10 minutes.  Serve with rice or as an appetizer.