芒果玫瑰花的做法大全_水果藝術 | 水果雕刻技法步步学 | 创意水果拼盘雕刻 | 家宴盘饰 | 芒果雕刻艺术教程 Mango Rose Decoration | Party Food | Party Food | Vegetable and Fruit Carving Free Lessons © Original works The Art of ItalyPaul Carving

How To Cut A Mango into Rose Flower Great | Mango Cutting Style | Fruit Carving Garnish | Party Food | Vegetable and Fruit Carving Free Lessons © Original works The Art of ItalyPaul Carving

草莓做成玫瑰花 | 创意水果拼盘 | 草莓藝術 | 水果雕刻技法步步学 | 创意水果拼盘雕刻 | 家宴盘饰 | 草莓雕刻而成的玫瑰花 Strawberry Rose Garnish

香蕉做成_海豚水果拼盘 | 可愛香蕉鲨鱼的做法大全_香蕉藝術 | 水果雕刻技法步步学 | 创意水果拼盘雕刻 | 家宴盘饰 | 香蕉雕刻而成的鲨鱼 Banana Art | Party Food | Vegetable and Fruit Carving Free Lessons © Original works The Art of ItalyPaul Carving

How To Make Chinese New Year Peanut Cookies | Peanut Cookies Recipe | 花生酥 手工餅乾

Here's a Good Luck cookies to celebrate the Chinese New Year. These cookies are melt-in-yout-mouth and very addictive, full of peanut goodness, rich and crumbly bites, also are one of my all time favourite snacks.

Makes about 35 or 16 large peanut cookies

Ingredients
• 35g granulated sugar
• 120g roasted peanuts 
• 100g plain flour 
• a pinch of sea salt
• 45-50g peanut oil
• 35 or 16 peanuts for garnishing
• 1 egg, beaten for glazing

Method:
1) Transfer granulated sugar to a blender into powdered sugar.
2) Use a same blender, and blend the peanuts until finely chopped.
3) In a large bowl, combine the chopped peanuts, powdered sugar, flour, salt, and peanut oil. 
4) Use your hands to mix and knead everything's until well combined. Take a small piece about 1 tsp dough, roll and make a ball. Put them on the baking sheets and repeat until all the mixture has been used up. Place a peanut in the middle of each cookies.
5) Preheat the oven to 150°C and Bake for about 16 minutes. 
6) Separate egg yolks from whites, then whisk the egg yolk thoroughly. after middle baking, brushing the surface with egg yolks and continue baking for another 8 minutes or until golden brown. 
7) Carefully transfer to a wire rack and cool completely before eating or storing in an airtight containers.

Helpful Tips:
1) You can find roasted peanuts almost anywhere in local grocery.
2) The cookies will stay fresh in an airtight containers for 3 - 5 days.
3) Depending on how big you roll the balls and you need to adjust the baking time.

Recipe Source: JosephineRecipes.Co.Uk

How To Pan Fried Glutinous Rice Cake | Sticky Rice Cake | Nian Gao 年糕

Recipe for Pan Fried Sticky Rice Cake with eggs

They are perfectly crispy on the outside, soft and chewy on the inside.

1 egg
vegetable oil
stickys rice cake (sliced)

1. Heat a pan over a medium high heat, Add vegetable oil.

2. Break eggs lightly with a chopsticks, letting a slice of sticky rice cake
soak up in a whisked eggs, Gentle coated with a thin layer of eggs.
fry them until golden brown and soft on both sides. 

Recipe Source: JosephineRecipes.Co.Uk

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How To Make Chinese New Year Cake | Nian Gao 傳統蒸年糕做法 | Homemade Sticky Rice Cakes

A traditional dessert eaten during Chinese New Years is Nian Gao. It meaning "Glutinous Rice Cake," which means something along the lines of "growing taller every year." Similar to "a pinch to grow an inch," this is just used to wish the person good luck and good health in the New Year!

Ingredients
2 cups glutinous rice flour
1 cup wheat starch
1/2 dark muscovado sugar
1/2 cup brown sugar
2 cups coconut milk
1 tsp of vegetable oil

Method:
1) Pour 2 cups of coconut milk and bring to boil, Add 1/2 cup brown sugar and 1/2 cup dark muscovado sugar . Stir the sugar constantly over middle low heat until the sugar is completely dissolved. Set aside to cool.

2) In a large bowl, Sift  2 cups of glutinous rice flour, and 1 cup wheat starch. Add 65c hot, warm or cold sweetened coconut milk and Stir until well combined. Strain for a perfectly smooth and satisfying combination.

3) Pour the mixture into the prepared greased mould. Steam for 1 - 3 hours.
Remove the cake from the heat. Serve immediately, or refrigerate overnight.

To serve in the next day:
Cut the cake into square pieces, reheat and serve the cake as is,
or pan fried with eggs.

Good Luck, Everyone!

Helpful Tips:
1) How long can I keep this - Nian gao ''Chinese New Year's cake'' ?
Use a wrap cling or sealed film bags can be stored for up to 1 month in the fridge. The longer you store it, the harder it will gets, don't worry! It softens, when you reheat or pan fried.

2) You can either adjust the steaming time accordingly or for longer 3 to 5 hours.

3) If you are add 65°C, your batter should be thin, and watery. Just use a strainer which is helpful to strain out and make sure you've smooth batter. 

4) Temperature of the coconut milk will effect the batter, thin, watery and thick.

Recipe Source: JosephineRecipes.Co.Uk

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How It's Made Coconut Water, Shredded & Desiccated Coconut 椰子汁_ 椰子水_ 椰丝的做法大全_椰丝怎么做好吃

Things You'll Need:
Screwdriver
Hammer 

Method:
1) Screw the ''3 holes'' with a screwdriver and hammer, then put it over 
a glass to allow the water to drain out.

2) Hold the coconut in one hand and use a hammer until the shell breaks.
3) Use a hand tool grate to remove the meat from the shell and enjoy freshly grated shredded coconut as a garnish for cakes or ice cream, or use them to make your 
own coconut milk. 

Recipe Source: JosephineRecipes.Co.Uk

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How To Make Coconut Milk 椰浆的做法_椰浆怎么做好喝_椰浆的家常做法大全

Method:

1) Put freshly grated coconut and water in a blender.

2) Blend on high for several minutes until thick and creamy.

3) Use a filter bag or tea strainer with handle rim pull colanders to squeeze out the coconut milk into a bowl. After strain the milk through and re-use the solids can be steamed and used as desiccated, and finely shredded for baking or coconut powder.

Recipe Source: JosephineRecipes.Co.Uk

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How To Make Coconut Sticky Rice Cake | Nian Gao | Steamed Chinese New Year Cake 椰汁年糕

Ingredients

2 cups glutinous rice flour

1 cup wheat starch

1 cup white sugar

2 cups coconut milk

1 tsp oil

1 tablespoon of vegetable oil ( lightly greased & sweep a loaf tins )

Method:

1) Pour 2 cups of coconut milk and bring to boil,

add 1 cup white sugar, cook until completely dissolved.

and set aside to cool.

2) In a large bowl, sift 2 cups of glutinous rice flour,

and 1 cup wheat starch, add the coconut milk and stir well until smooth.

3) Pour the mixture into a greased loaf tins.

Cover it, steam the cake over medium high heat for 1 -3 hours.

Remove the cake from the heat. Serve immediately, or refrigerate overnight.

To serve in the next day:

Cut the cake into square pieces, reheat and serve the cake as is,

or pan fried with eggs.

Recipe Source: JosephineRecipes.Co.Uk

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How To Make Chinese Turnip Cakes | Dim Sum HongKong | Daikon | Lo Bak Go 萝卜糕的做法大全_萝卜糕的家常做法_萝卜糕怎么做好吃_賀年食譜: 蘿蔔糕 Chinese New Year Turnip Cake - Josephine Recipes 172

Pan-fried turnip cake has a thin crisp & crunchy layer on the outside from frying, soft on the inside. It is also commonly eaten during Chinese New Year, Since radish 菜頭 is a homophone for "good fortune".

Makes 3 
Medium Foil Containers with Lids

Ingredients

(A)
2 cups rice flour
10 tbsps wheat starch 
2 cups water

(B)
2 large white radish 
2 cups dried scallop & shrimp water, or (plain water)
1 red onions
1/2 cup dried shrimps (soaked)
1/2 cup dried scallops (soaked)
1/2 cup dried mushrooms (soaked &
cubes)

Oil for frying

Seasoning
2 tsps sea salt
2 tsps sugar
2 tsps sesame oil
2 tsps white pepper
2 tsps sweet rice wine
2 tsps chicken granules

Method:
1) Heat and add oil for stir fry (red onions, dried shrimps. dried scallops and dried mushroom till fragrant and until golden brown.

2) Add turnips and seasoning to taste till well combined. Cover and cook until tender and translucent for about 15 minutes.

3) Sift the rice flour and wheat starch into a bowl with soaked dried scallops and shrimp water or just plain water to make a thin batter.

4) Turn off the heat and allow the wok cool down. Pour batter and stir them until slightly thickened.

5) Pour the mixture into a well greased foil containers. Cover, and steam for 1 hour. Remove from the heat and set aside to cool slightly. Keep refrigerated and consume within 5 days.

6) Cut into pieces. Heat a pan and oil over a medium high heat. Transfer turnip cake slices one by one to a pan until both side are deep golden brown. Dip into the sauce of your choice. A perfect comfort food with rice porridge and toppings for appetizers. 

For Garnish & Toppings

Ingredients
5 - 6 large scallops (soaked)
2 tsps brown sugar

Direction:
1) Heat the pan and add oil until medium heat, add scallops and fry about 3 minuts, add brown sugar, fry the scallops until crispy. Put the ''crispy dried scallops'' garnish on top of the turnip cake. 

2) Heat the pan without oil, add preserved mooli radish until deep brown and fragrant. then add method (1) pan fried dried and preserved ingredients and mix well together. Serve them with rice porridge and garnish or put toppings on the turnip cake.

Helpful Tips:
1) Turn the heat on high for at least a minute, before adding oil.
2) The amount of ingredients like red onions, dried shrimp, scallops,
and mushrooms. It can be increased or decreased to suit your own taste.
3) While you cook the radish as the vegetables will release enough of its own juices, adjust less or more water to make the thin batter.
4)  If you want to eat turnip cake straight out of the steamer. It's best to reduce the wheat starch to 5 tsps instead of 5 tbsps.
5)  If you really can't find wheat starch, you can substitute cornstarch.

Recipe Source: JosephineRecipes.Co.Uk