自制姜酒

Ingredients材料:
2 kg          Bentong Ginger文冬姜
1 btl          Medium Size Rice Wine 中支装白酒-35度酒精（越贵越好）- 随意
2 kg          Rock Sugar 冰糖块(大块的）
9 no          Sweet Wine Yeast 甜酒饼(拿去晒10分钟，然后压碎备用）
3 no           Spicy Wine Yeast 辣酒饼(拿去晒10分钟，然后压碎备用）
4500 ml    Water清水(Extra 200 ml)
Method 做法:
1) Wash and clean ginger, then sun dry.
    把姜刷干净，然后拿去晒干。
2) Slice the ginger.
    把姜连皮切片备用。
3) Bring to boil water and ginger, then add in rock sugar continue to boil for 1 hour
    in low frame.
    把姜和水一起煲滚，然后加入冰糖块，小火煮1小时，然后熄火。
4) Let the ginger mixture cool for overnight.
   把已经煮好姜的摊晾，放隔夜。
5) Prepare a bottle (Sun Dry it), pour in the ginger mixture.
    Follow by the wine yeast and well mix it.
   Cover the bottle without tighten.
    准备一个已经消毒的玻璃罐（拿去晒就可以了），把姜水倒入，然后把酒饼加入，
    搅均，轻轻盖上。
6) After 3 days close tight the cover, let fermented for 3 months.
 三天后，紧紧封盖3个月，把它放在阴凉的地方就可以了。
or 或是
6) After 1 week pour in a bottle of rice wine, continue fermented for 3 months.
一个礼拜后把白米酒加入，封盖3个月，把它放在阴凉的地方就可以了。在盖上面贴上一张红纸。
切忌：全程不能碰到油，如果是月经来的时候，就别做，因为它们会变酸。

CNY Eve 2018

 鲍鱼苳菇

 东坡肉

 糖醋石班鱼

 蒸槽鸡

 面包吓

Acar

Curry Chicken Bread 加里鸡面包

Dough (For 1 whole Curry Chicken Bread)
270 g          Bread Flour
  30 g          Cake Flour
  50 ml        Milk
  30 g          Butter
    3 nos      Egg ( 150 g)
  15 g          Sugar
 1/8 tsp       Salt
 1/2 tsp       Yeast

800 g Curry Chicken(including 1/2 of whole chicken, potatoes & curry sauce)

Bake in preheat oven at 170 C for 20 minutes.
(Cover the dough with foil for 15 minutes then remove foil continue bake for 5 minutes or till golden brown in color.

Steamed Prawns With Egg 蒸虾和鸡蛋

Ingredients:
1/2 kg         Extra Large Prawns
   1 pc          Sliced Ginger
   3 pc          Parsley Roots
   1 stalk      Parsley for garnish
   2 no          Egg

Sauce:
Soy Sauce
Chinese Wine
Black Pepper Powder
Sesame Oil

Oatmeal Raisin Sandwich Cookies

Recipes From Anna Olson

Ingredients(Cookies):

1 cup unsalted butter, at room temperature
1 cup granulated sugar (I used 1/4 cup)
½ cup packed dark brown sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1 ¼ cup all-purpose flour
2 Tbsp cornstarch
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp baking soda
¼ tsp salt
¼ tsp ground allspice
2 ¼ cup regular rolled oats (not instant)
1 cup raisins (Not enough raisin mix some dry cranberries)

Method(Cookies):

1. For the cookies, preheat the oven to 375 F and line baking trays with parchment paper.

2. Cream the butter, granulated sugar and brown sugar together until smooth and light. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.

3. In a separate bowl, stir the flour, cornstarch, cinnamon, ginger, baking soda, salt and allspice together. Add this to the butter mixture and stir to blend. Stir in the oats and then add the raisins. Drop the cookies by tablespoonfuls (or using a small ice cream scoop), leaving at least 2 inches between the cookies. Bake the cookies for 10 minutes (the cookies may look underdone, but will set up to be nice and chewy once cooled) and allow them to cool on the baking tray.

Ingredients(Filling):

¾ cup peanut butter
¼ cup unsalted butter, at room temperature
½ cup icing sugar, sifted

Method(Filling):

1. To prepare the filling, beat the peanut butter, butter and icing sugar until smooth. Spread a layer of the filling one the bottom of one cookie and sandwich with a second cookie.

2. The cookies will keep for 3 days (filled or unfilled) in an airtight container.