All About Chinese New Year Cake & Snack from Previous Years

All About Chinese New Year Cake & Snack from Previous Years

Let me say Happy Chinese New Year to you guys, it is on this Friday, 16th of Feb, 2018, the year of Dog. Just 2 days after Valentine’s day! It should be really busy for all the Asian family already, the lady in the house obviously!

I just start to take action from today. But all the schedule and planning I have done before the last two weeks. Why? Is that serious? I can tell you the answer is YES! All I need to plan is how many stuff I’ll prepare, also my own vegan food as well.

This year I haven’t got time to try something new but I still loyal to my cake from all the past years. You can see how busy I am! Wish you all love them! ♥♥♥ Happy Chinese New Year, all the best wishes and good health to you all! 🙂

Chinese Crispy Peanut Puff – CNY Snack 新年食品, 炸油角

Steamed Golden Custard Cake ~ CNY, 富貴黃金糕 

Chinese New Year Crunchy Snack ~ 蛋散

Baked Vegan Crispy Savoury Cookies for CNY (焗南乳酥餅)

CNY Vegetarian ‘Lo Bo Gao’ (素食蘿蔔糕) – White Radish Cake

Vegetarian Radish Cake (港式素食蘿蔔糕)

CNY Sweet Coconut Rice Cake (椰汁年糕)

Chinese Sweet Rice Cake (椰汁紅豆年糕)

CNY Steam Molasses  with Ginger Pudding ~ 黑糖薑汁年糕

Pineapple cake II ~ 鳳梨酥

Pineapple cake ~ 鳳梨酥

Pineapple cake ~ 鳳梨酥

Rice Crispy with Nori & Peanut Bars ~ 花生海苔米果

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Mushroom Burger with Quinoa & Rice Burger buns ~ Gluten-free

Mushroom Burger with Quinoa & Rice Burger buns ~ Gluten-free

Start from stepping on 2018, I can’t remember how many times I have made the burger. Seems ‘making burger’ is my new goal of playing recently.

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Steamed Little GoldFish Buns 金魚饅頭

Steamed Little GoldFish Buns 金魚饅頭

Forgot how long my bread hasn’t been made after New Year? I think it is a right time to get back my practice.

Today I will be going to make steamed buns/mantou 饅頭. In many Chinese cultures, steamed buns are a popular food.  It can be eaten as a portable snack or any meal, is the main food for breakfast though.

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Improved Homemade Mushroom Sauce (II)

Improved Homemade Mushroom Sauce (II)

You must be wondering why the sauce is not in a bottle but in an ice-cube tray?

If you follow me a certain of time, you’ll remember my first mushroom sauce recipe in two years ago. That’s my first attempted to challenge myself. It was a nice sauce without any artificial flavoring, preservatives and unnecessary colouring. The best advantage is in line with economic principles and healthier.

Today’s version is incredibly scrumptious, I enhanced the recipe by adding some warm spices mingle to evoke the flavour of this multi-purpose sauce. The secret adding is the star anise and tahini sauce. Use them or not it depends on you, but it yields a perfect blend with minimal effort.

I made it in a cube size for easy to storage, because I made a large quantity and store in the freezer. So, I can have my own mushroom sauce whenever I need it.

It is absolutely a decent recipe. Highly recommend you to try it! 🙂

Improved Homemade Mushroom Sauce (II)

Ingredient: 

  • 150g Dried Shiitake mushrooms washed and soaked few hours
  • 4 cups of Water
  • 2 tbsp Flax-meal + 6 tbsp Water, mix together
  • 2 tbsp Fresh ginger, finely chopped
  • 2-3 tsp Ground Star anise
  • 2 tbsp Tahini sauce (optional)
  • 3 tbsp Thick Soy sauce or (5 tbsp Light Soy Sauce)
  • 3 tbsp Dark Soy sauce
  • 2-3 tbsp Dark brown sugar
  • 3 tbsp Vegetable oil
  • 2 tbsp Sesame oil
  • 1 1/2 tbsp Pink Sea Salt
  • 2 tbsp Sweet glutinous rice flour 糯米粉

Method:

  1.  Wash the dried mushrooms, soak in just enough water for few hours before starting the work.
  2. Reserve the soaking water, and clean the mushrooms under running water.
  3. Put the mushrooms in a blender with the ginger and water (make it 4 cups with the reserved mushroom water. It needs to blitz into few portions if you have a small blenderBlend until smooth without any lumps. Add the flax meal mixture, tahini, ground star anise and do few pulses until well combined.
  4. Pour the mushroom mixture into a large pot over medium heat. Add the remaining seasoning except for the rice flour. Let it bring to the boil, stirring constantly! Lower the heat to simmer for another 5 to 10 minutes until the sauce start thicken. Mix the rice flour with a little bit of water and turn the heat to medium. Pour over the mushroom sauce. Whisk thoroughly and the sauce becomes more thicken. Off heat.
  5. Grease a shallow rectangle tray and spread the mushroom sauce evenly into the tray. Cover the top with a piece of cling film, it should let the cling film touch the sauce.

Note: 

  • Use the soaking mushrooms water to give the sauce more favourable. If your sauce is too thick, add a little bit of water at a time. Otherwise, if it is thinner, add more rice flour to thicken.
  • Adjust the taste by adding the seasoning when you simmer the sauce.
  • You can make half portion of the recipe, it still can last a certain of time.

Hot Gingerbread Smoothie for Lunch ~ Gluten-Free

Hot Gingerbread Smoothie for Lunch ~ Gluten-free

Have you got stuffed with all delicious food during Christmas and New year? May I just say it is the right time to set a diet plan for all of us. Or you have planed one already? Would you like to share with us?

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HAPPY  NEW YEAR 2018 ~ Cheers with Golden Milk

HAPPY  NEW YEAR 2018 🙂 🙂 🙂

Image result for fireworks in london images

Happy New Year Images 2018

As we say goodbye to 2017, and welcome 2018 another new year! We remember some of the moments that defined the year just passed. No matter how good or bad, we need to choose put all down and keep moving on to celebrate the new year coming.

I wish and believe 2018 can be a year of renewed confidence of all over the world.

Let’s Cheers with this delicious and simple to make Golden milk with Chai spices.

Simple ingredients:

  • 2 cups Nut milk of your choice
  • 2 tsp Turmeric powder
  • 1/2 tsp Ground cinnamon
  • Pinch of Ground ginger
  • Pinch of Nutmeg
  • 2 Star Anises
  • Maple Syrup for sweetness

Method: 

  1. Whisk everything in a small saucepan except the syrup over medium heat until combined and simmering. Simmer 1 to 2 minutes to infuse the spices. Pour into a mug and sweeten with Maple syrup.

Note: Thanks for the google photos.

 

Vegan Molasses Gingerbread

 🎅Vegan Molasses Gingerbread🤶

🎅 HAPPY CHRISTMAS EVERYONE! 🎄 🥂   

Christmas table can’t without mince pie or gingerbread cookies, right? So, I’m going to make gingerbread this year. Wish you like it! 🙂

This gingerbread was reduced sweetness to suit young children. You can use the gluten-free flour to substitute the plain flour.

It is fun and exciting to make this cookie with your children, wish they won’t make a big mess around your kitchen. 🙂 Also, you can teach them to make a little hole on the angel’s or father Christmas’s head before baking. Tie a ribbon through the hole and hang on the Christmas tree for decoration.

The recipe was inspired by Isa Chandra Moskowitz

Vegan Molasses Gingerbread 

Ingredient: 

  • 1/3 cup Vegetable oil
  • 1/2 cup Unrefined brown sugar
  • 3 tbsp Molasses
  • 1/4 cup Nut milk of your choice
  • 1 cup Wholewheat plain flour or use gluten-free flour
  • 1 cup Quinoa flour or buckwheat flour
  • 1/4 tsp Baking soda
  • 1/2 tsp Baking powder
  • Pinch of Pink Sea salt
  • 1 tsp Mixed spice, or 1/2 tsp each of ground nutmeg, cloves, and cinnamon
  • 1 1/2 tsp Ground ginger

Method: 

  1. In a large bowl whisk together oil and sugar. Add molasses and soymilk. The molasses and soymilk won’t really blend with the oil but that’s ok.
  2. Sieve all the dry ingredients in the milk mixture. When they all mix well combined until a stiff dough is formed. Wrap in cling wrap and chill for an hour or up to 3 days in advance.
  3. Preheat oven to 350°F/175°C/155°C in a fan oven. Lightly grease your cookie sheets or line with parchment paper.
  4. On a lightly floured surface roll the dough out to a little less than 1/4 inch thick. Cut out the shapes with your favourite cookie cutters and use a thin spatula to gently place on cookie sheets. If you are using them to decorate a tree or something, remember to punch a hole in their heads before baking. Bake for 8 minutes.
  5. Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing. But I just put few white chocolate chips for a simple decorate.

Vegan Roast Wellington with Mushrooms and Chestnuts

Vegan Roast Wellington with Mushrooms and Chestnuts

The weather has been freezing cold right here, the temperature drops down to -2°C during the night. Snow was quite heavy in some part of England.

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Grape & Nectarine Relish

Grape & Nectarine Relish

I am not sure it is called preserve or relish, but it is either one of them. I get mixed up sometimes!!! I know relish is made from fruits and/or vegetables. Also has a sharp and spicy flavour, balanced by sweetness and tang. Today I have nectarines and grapes at a bargain price, so that’s it the main reason I decided to make.

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No-Bake Vegan Chestnut Truffle Chocolate Bites ~ Holiday Treat

No-Bake Vegan Chestnut Truffle Chocolate Bites ~ GF, Holiday Treat

Since the half-term of October has passed, the sunlight got shorter. Apparently, the winter has landed quietly here. Can you believe it is December already? The weather drops down to 0°C some of the night time.

I am planning to make some holiday treats for Christmas gifts to all our family and friends this year. Any ideas? I’m pleading for your help, can give me some idea generously, please?

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