10th. Batch Of Kombucha Using Jasmine Green Tea

Ingredients:
2 liters             Purified Water
8 bags            Jasmine Green Tea
1 cup (200 g)  Sugar
2 cup           Fermented Kombucha
Kombucha Mother Culture – SCOBY

Method:
  1)  Boil 1 liter of purified water.
  2)  Add 1 cup of sugar into the hot water and stir to dissolve.
  3)  Put in 8 tea bags to the pot to steep it.
  4)  After Jasmine Green Tea cool down then remove tea bags.
  5)  Add in another 1 liter cold boiled water.
  6)  Add in SCOBY and fermented Kombucha.
  7)  Cover with cloth and tie it with rubber band.
  8)  Place the Kombucha in a dark undisturbed place to brew for 7 Days.
  9)  The SCOBY may rise to the top or sink to the bottom, doesn’t matter, the new culture will always form at the top.
10)  After 7 days you are ready to taste Kombucha.
11)  If too sour, then reduce brewing cycle next time.
12)  If too sweet, allow to brew for a few more days.
13) Set aside the SCOBYS and starter liquid (2 cups)  for the next batch from the top of the current brew or you may put them in any bottle or a SCOBY Hotel.

Mixed Fruits Cake Soaked In Bacardi Rum & Orange Juice

2 Recipes
8 pc                Foils

Ingredients A :
900 g              Mixed Fruits （杂果）- I used 1 kg
100 ml            Fresh Orange Juice （水)
400 ml            Bacardi Rum
   1 no           Orange Zest
   1 no           Lemon Zest
Ingredients B:
400 g              Brown Sugar （黃糖）- i used 200 g
    2 tsp           Cinnamon Powder （肉桂粉）
    2 tsp           Mixed Spice （混合香料粉）
    1 tsp           Ginger Powder （姜粉）
    2 tsp           Salt （盐）
200 g              Butter （牛油）

Ingredients C:
     4 no          Eggs （鸡蛋 - 60 g Each
100 g              Almond Slivers （杏仁条）

Ingredients D:
400 g             Plain Flour (普通面粉）
    2 tsp          Baking Soda （苏打粉）

Ingredient D:
  16 tbsp          Bacardi Rum

Method:

  1)  Well mix mixed fruits, orange zest, lemon zest and almond slivers in a glass jar.
  2)  Pour in orange juice and Bacardi Rum into the glass jar and soak mixed fruits for one week.
  3)  Combined all ingredients A & ingredients B in a pot.
  4)  On medium fire melt the butter and sugar, once bring to boil off fire set aside to let it cool down.
  5)  Add in almond slivers and stir in egg one at a time until well combine.
  6)  Sieve the plain flour and baking soda together.
  7)  Divide 3 times to fold in the plain flour and baking soda into the above mixture until well combine.
  8)  Brush the side of the foil with butter.
  9)  Pour the mixture and divide evenly into the foil.
10)  Bake in preheat oven 160 C for 45 minutes or until golden brown.
11)  Set aside to cool down.
12)  Sprinkle 1 tbsp of Bacardi Rum onto the each fruit cake.
13)  Wrap it and place in refrigerator over night.
14)  Second day unwrap the fruit cakes and sprinkle 1 tbsp of Bacardi Rum onto the each fruit cake again.
15)  Wrap the fruit cakes and put back into the refrigerator.
16)  3rd day sliced the fruit cake and serve it.

Can replace 500 ml water to rum or brandy and soak with mixed fruits, 2 no orange juice and 2 no lemon rind for 1 week.
Than start the process as above method.

9th. Batch Of Kombucha Using Pu Er Tea

Ingredients:
  2 liters             Purified Water
24 g                    Pu Er Tea
  1 cup (200 g)  Sugar
  2 cup              Fermented Kombucha
Kombucha Mother Culture – SCOBY

Method:
  1)  Boil 1 liter of purified water.
  2)  Add 1 cup of sugar into the hot water and stir to dissolve.
  3)  Put in 24 g of Pu Er Tea to the pot to steep it.
  4)  After Pu Er Tea cool down then remove tea.
  5)  Add in another 1 liter cold boiled water.
  6)  Add in SCOBY and fermented Kombucha.
  7)  Cover with cloth and tie it with rubber band.
  8)  Place the Kombucha in a dark undisturbed place to brew for 7 Days.
  9)  The SCOBY may rise to the top or sink to the bottom, doesn’t matter, the new culture will always form at the top.
10)  After 7 days you are ready to taste Kombucha.
11)  If too sour, then reduce brewing cycle next time.
12)  If too sweet, allow to brew for a few more days.
13) Set aside the SCOBYS and starter liquid (2 cups)  for the next batch from the top of the current brew or you may put them in any bottle or a SCOBY Hotel.

Baked Salted Chicken In Rice Cooker 电饭锅盐焗鸡

Dinner - Braised Pork Shoulder Burger

8th. Batch Of Kombucha Using Jasmine Tea

Ingredients:
2 liters             Purified Water
8 bags              Jasmine Tea
1 cup (200 g)  Sugar
2 cup           Fermented Kombucha
Kombucha Mother Culture – SCOBY

Method:
  1)  Boil 1 liter of purified water.
  2)  Add 1 cup of sugar into the hot water and stir to dissolve.
  3)  Put in 8 tea bags to the pot to steep it.
  4)  After Jasmine Tea cool down then remove tea bags.
  5)  Add in another 1 liter cold boiled water.
  6)  Add in SCOBY and fermented Kombucha.
  7)  Cover with cloth and tie it with rubber band.
  8)  Place the Kombucha in a dark undisturbed place to brew for 7 Days.
  9)  The SCOBY may rise to the top or sink to the bottom, doesn’t matter, the new culture will always form at the top.
10)  After 7 days you are ready to taste Kombucha.
11)  If too sour, then reduce brewing cycle next time.
12)  If too sweet, allow to brew for a few more days.
13) Set aside the SCOBYS and starter liquid (2 cups)  for the next batch from the top of the current brew or you may put them in any bottle or a SCOBY Hotel.

Braised Pork Shoulder With Red Wine

Ingredients:
Pork Shoulder
Chopped Onion
Minced Garlic
Flour
Celery
Carrot
Tomato
Red Pepper Bell
Yellow Pepper Bell
Red Wine
Broth
Tomato Puree / Tomato Paste
Thyme
Sage
Bay Leave
Brussels Sprouts
Cooking Cream
Butter
Salt
Black Pepper Powder

Baked Pesto Salmon

Couscous Salads

Ingredients:
225 g Couscous
230 ml Hot Water
2 tbsp Butter
1 tsp Salt
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Ginger Powder
1 tsp Cayenne Powder
1 tsp Vegetable Stock Powder
1 tsp Cinnamon
1/2 tsp Cumin
1/2 tsp Turmeric Powder
1/2 cup Currant
Salads Ingredients:
1 pc Japanese Cucumber
100 g Cherry Tomatoes
1/2 no Yellow Pepper Bell
1/2 no Red Pepper Bell
1 no Chopped Onion
1 no Lemon Zest & Juice
Chopped Spring Onion & Chopped Parsley

7th. Batch Of Kombucha Using Tien Kuan Yin Tea

Ingredients:
  2 liters             Purified Water
24 g                   Tien Kuan Yin Tea
  1 cup (200 g)  Sugar
  2 cup              Fermented Kombucha
Kombucha Mother Culture – SCOBY

Method:
  1)  Boil 1 liter of purified water.
  2)  Add 1 cup of sugar into the hot water and stir to dissolve.
  3)  Put in 24 g of Tien Kuan Yin Tea to the pot to steep it.
  4)  After Tien Kuan Yin Tea cool down then remove tea.
  5)  Add in another 1 liter cold boiled water.
  6)  Add in SCOBY and fermented Kombucha.
  7)  Cover with cloth and tie it with rubber band.
  8)  Place the Kombucha in a dark undisturbed place to brew for 7 Days.
  9)  The SCOBY may rise to the top or sink to the bottom, doesn’t matter, the new culture will always form at the top.
10)  After 7 days you are ready to taste Kombucha.
11)  If too sour, then reduce brewing cycle next time.
12)  If too sweet, allow to brew for a few more days.
13) Set aside the SCOBYS and starter liquid (2 cups)  for the next batch from the top of the current brew or you may put them in any bottle or a SCOBY Hotel.

6th. Batch Of Kombucha Using Pu Er Tea

Ingredients:
  2 liters             Purified Water
24 g                    Pu Er Tea
  1 cup (200 g)  Sugar
  2 cup              Fermented Kombucha
Kombucha Mother Culture – SCOBY

Method:
  1)  Boil 1 liter of purified water.
  2)  Add 1 cup of sugar into the hot water and stir to dissolve.
  3)  Put in 24 g of Pu Er Tea to the pot to steep it.
  4)  After Pu Er Tea cool down then remove tea.
  5)  Add in another 1 liter cold boiled water.
  6)  Add in SCOBY and fermented Kombucha.
  7)  Cover with cloth and tie it with rubber band.
  8)  Place the Kombucha in a dark undisturbed place to brew for 7 Days.
  9)  The SCOBY may rise to the top or sink to the bottom, doesn’t matter, the new culture will always form at the top.
10)  After 7 days you are ready to taste Kombucha.
11)  If too sour, then reduce brewing cycle next time.
12)  If too sweet, allow to brew for a few more days.
13) Set aside the SCOBYS and starter liquid (2 cups)  for the next batch from the top of the current brew or you may put them in any bottle or a SCOBY Hotel.