Steamed Lotus Seed Paste Bun

 

Ingredients

200g all purpose flour
2 tsp sugar
1 tsp vegetable oil
1 tsp active dry yeast
1/3 cup warm water
1/3 cup water (add a few tbsp maybe)
1/2 tsp salt
1 tsp baking powder

Fillings

lotus seed paste

Method

1. Dissolve the sugar in 1/3 cup warm water, then add the yeast.  Stir lightly, then set aside for 10 minutes, or until foamy.
2. Sift the flour into a bowl and add the yeast mixture.  Add the other 1/3 cup water.  Using a wooden spoon, mix the ingredients to a rough dough.
3. Turn the mixture out onto a lightly floured surface and knead for 8 - 10minutes, or until the dough is smooth and elastic.  If it is very sticky,   knead in a little more flour.  If it is too dry, add a little more water.  The dough should be soft.
4. Lightly grease a bowl with the oil.  Place the dough in the bowl and turn it so that all sides of the dough are coated.
5. Cover the bowl with a damp cloth or cling wrap and set aside to rise in a draught-free place for 2 - 3 hours or until dough is doubled its original size.
6. Uncover the dough, punch it down, and turn it out onto a lightly floured surface.  If you are not using the dough straight away, cover it with cling film and refrigerate.
7. When you are ready to use the dough, flatten it and make a well in the centre.  Place the baking powder in the well and gather up the edges to seal.
8. Lightly knead the dough for several minutes to evenly incorporate the baking powder, which will activate immediately.
9. Divide the dough into 10 portions.
10. Roll out each portions into a ball and flatten it into a round shape.  Continue to roll out the edges of each circle, with the middle part being the thickest. 
11. Place one tbsp filling into each piece of dough and seal it.  Repeat for the rest of the dough.
12. Let the wrapped bun rest for 10 - 15 minutes before steaming.
13. In the meantime, prepare a steamer with boiling water.
14. Place the wrapped bun into the steamer and steam over medium heat for 10 - 15 minutes or until buns are cooked.
15. Remove steamer from boiling water and let rest 5 - 10 minutes before enjoying the delicious lotus seed paste bun.

 

Italian Plum Torte

 

Ingredients

1 cup all purpose flour

1 stick (1/2 cup) unsalted butter - softened to room temperature

3/4 to 1 cup or more granulated sugar

1 tsp baking powder

pinch of salt

2 large eggs

20 or more prunes (small plums), halved and pitted

1 tbsp sugar

1/2 tsp or more cinnamon powder

Method

1. Preheat oven to 350 degrees F.  Brush some butter on a 9 inch baking pan.
2. Cream butter and sugar in a large bowl until light in colour.
3. Add salt, baking powder and eggs and beat well.
4. Add flour gradually and mix till combined.
5. Pour batter into the pan.
6. Cover the top of the batter with plum halves, skin side up.
7. Mix sugar and the cinnamon powder.  Sprinkle sugar and cinnamon mixture.
8. Bake the plum torte until the cake is golden and cooked, about 40 to 50 minutes.
9. Let the cake cool slightly and cut into pieces and serve.

Pan Fried Vegetable Dumplings

 

Ingredients

1 packet spinach dough wrappers

quarter of a cabbage - cut into small pieces

3 dried mushrooms - washed, soaked in water, drained and chopped - reserve mushroom water

1 carrot - peeled and chopped

1 tbsp chopped ginger

1 tbsp vegetable oil

Sauce

1 tbsp rice wine

1 tbsp soy sauce

1 tbsp vegetarian oyster sauce

1 tsp sesame oil

1 tsp salt

dash of pepper

Method

1. Heat up oil and fry ginger till aromatic.  Add all the chopped vegetable sand stir fry over high heat.
2. Drizzle sauce and fry to mix well.  
3. When mixture is cooked till tender, transfer to a bowl and let it cool to room temperature.
4. Prepare the wrapper.  Place a spoonful of vegetable mixture onto the wrapper and wrapped into dumplings.
5. Heat up 1 tbsp of oil in a non stick pan and fry the dumplings for about 5 minutes until lightly browned.
6. Serve warm.

Stir Fried Oyster Mushroom

 

Ingredients

3 oyster mushroom

2 red sweet bell pepper - remove seeds and sliced thinly

2 orange sweet bell pepper - remove seeds and sliced thinly

1 inch ginger - peeled and julienned

2 tbsp vegetable oil

cornstarch solution

few tbsp of water as needed

Sauce

1 tbsp shaoxing wine

1 tbsp soy sauce

1 tsp dark soy sauce

1 tbsp vegetarian oyster sauce

1 tsp sesame oil

dash of pepper

1 tsp sugar

Method

1. Clean mushroom with a damp towel.  Slice the mushroom and make diagonal cuts on the sliced mushroom.
2. Heat up oil on medium.  Fry ginger slices till lightly brown.  Add sliced mushrooms and stir fry over high heat for a while.
3. Add bell peppers and continue to stir fry.
4. Drizzle sauce and fry to mix well.
5. Add some water if it is too dry.
6. Stir in cornstarch solution and do a quick fry before serving.

Thai Tofu Salad

 

Ingredients

1 block of fresh firm tofu - cut into cubes

1/3 cup sour plum sauce

3 tbsp of thai sweet chili sauce

cooking oil for frying tofu

Thai sweet and sour marinade

1/4 of red onion -  sliced

1 tsp sugar

1 tbsp lime juice

2 tbsp fish sauce

1 chili padi - remove seeds and cut

parsley - roughly chopped   

Vegetable garnish

shredded carrot

shredded cucumber

 

Method

1. Wash tofu and pat dry.  Sprinkle some tapioca flour and coat tofu with it.
2. Heat up oil.  On medium heat, fry tofu till lightly browned and crispy on the outside.  Drain and arrange on serving plate.
3. Combine plum sauce and sweet chili sauce.  Stir to mix.
4. Coat shredded carrot and cucumber with the sauce and place on top of the fried tofu.
5. Pour the thai marinade over the dish.
6. Sprinkle fried peanuts and serve this tasty tofu appetizer.

                                                                                                                                                                                                                                                                               

Baked Cinnamon Raisin Roll

 

Ingredients

1 packet puff pastry -comes attached with parchment paper

2 tbsp melted butter

1/3 cup raw chopped walnuts

1/3 cup raisins

1/3 cup brown sugar

1 to 2 tbsp cinnamon powder

 

Method

1. Preheat oven to 350 degrees F.
2. Roll out dough and parchment paper on a working space
   
3. Brush melted butter on the dough, leaving some space on the edges.
   
4. In a small bowl, mix sugar and cinnamon powder and sprinkle over the dough   
   
5. Sprinkle raisins and chopped walnuts over the dough.
6. Roll the shorter side of the dough upwards.  Use a sharp knife and cut into 8 pieces. 
7. Lightly brush muffin tray with melted butter.  Place each roll in a muffin tin.
   
8. Bake for 15 to 20 minutes or until golden brown.
9. Enjoy these tasty treats!

Applesauce Walnut Raisin Cake

Recipe adapted from here

Ingredients
2 cups all purpose flour
1 1/4 cup sugar
1-1/2 cups applesauce
1/2 cup butter, softened
2 large eggs
1-1/2 tsp vanilla
1-1/2 tsp baking soda
1/2 tsp baking powder
1-1/2 tsp ground cinnamon
1/2 tsp salt
3/4 cup raisins
3/4 cup chopped walnuts

Method

1. Heat oven to 350 degrees f.  Grease and flour a bking pan.  Set aside.
2. Combine all cake ingredients, except raisins and walnuts in a large bowl.
3. Beat at low speed until all the ingredients are moistened.
4. Beat at high speed, scraping bowl often, until smooth.
5. Stir in raisins and walnuts.
6.  Pour into prepared pan.  Bake 40 to 50 minutes or until center is firm to the touch and edges begin to pull away from sides of pan.  Cool completely. 
7. Cut into slices and enjoy the moist and tasty cake!

Cinnamon Applesauce Muffins

Ingredients
1 3/4 cups flour
1 cup applesauce, unsweetened
1/3 cup raisins
3/4 cup butter
2 eggs
2 tsp baking powder
1 tbsp cinnamon
1/2 tsp salt
3/4 cup sugar
1 tsp vanilla

Baked Orange Yogurt Cake

Ingredients
1 1/2 cup all purose flour
2 tsp baking powder
1/2 tsp salt
1 cup plain yogurt
1 cup sugar
3 extra large eggs
2 tsp grated orange zest
1/2 tsp vanilla extract
1/2 cup vegetable oil

Vegetarian Braised Dried Beancurd Sheet with Broccoli Mix

Ingredients
1 broccoli crown - separate into florets
some carrot slices
1 large dried shitake mushroom - washed, soaked and drained, reserve soaking water.
1 piece black fungus - soaked until soft and drained.  Trim off hard part and cut into pieces
few sheets of dried beancurd sticks - blanched in boiling water and drained, cut into large pieces
1 tbsp soy sauce
1 tbsp vegetarian oyster sauce
dash of sesame oil
a little sugar to taste

Muah Chee (Pan fry Method)

Ingredients
1 cup glutinous rice flour
200ml water
1 tbsp shallot oil
roasted ground peanut
sugar to taste

Roasted Pumpkin Seeds

Ingredients
1 cup raw whole pumpkin seeds
1 tbsp melted butter
pinch of salt

Lemon Yogurt Cake

Recipe adapted from here
Ingredients

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt

1 1/3 cups sugar, divided

3 extra-large eggs

2 teaspoons grated lemon zest (2 lemons)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

For the glaze

1 cup confectioners' sugar

2 tablespoons freshly squeezed lemon juice

Method

1. Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
2. Sift together the flour, baking powder, and salt into 1 bowl. 
3. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
4. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
5. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
6. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.(I omitted the glaze)