Kombucha Using Long Jing Tea

Ingredients:
  2 cups             Purified Water
  6 g                  Long Jing Tea
  2 tbsp              Sugar
  1 cup              Fermented Kombucha
Kombucha Mother Culture – SCOBY

3rd. 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.

Buttermilk Waffle

Anna Olson's Recipe

Ingredients:
 1 1/2 cup (225 g)                 All Purpose Flour
        2 tbsp (25 g)                 Granulated Sugar
        1 tbsp (9 g or 3 tsp)      Baking Powder
    1/2 tsp (2.5 g)                   Salt
 1 1/4 cup (310 ml)               Buttermilk (Add 1 tbsp white vinegar or lemon juice into milk and set aside for few minutes)
    1/2 cup (125 ml)               Vegetable Oil or Melted Butter
        2 nos                             Large Eggs, Separated
Method:
 1)  Stir the flour, sugar, baking powder and salt together.
 2)  In a separate bowl, whisk the buttermilk, oil and egg yolks together.
 3)  Add this to the dry mixture and stir gently until blended.
 4)  In another bowl, whisk the 2 egg whites by hand or with electric beaters until soft peak.
 5)  Fold the egg white gently into the batter.
 6)  Preheat your waffle iron according to instructions.
 7)  Lightly grease the iron and cook the waffle until lightly browned and crisp, then remove it.
 8)  Repeat with the remaining batter.
 9) You can make the waffles ahead of time and re-warm with oven, grill or toaster but not in the microwave.
10) Served drizzled with maple syrup or honey and topped with your favorite fruit or ice cream.

Chocolate Chips Butter Cookies

Rockin Robin Cooks's Recipe
Ingredients:
1 cup(227 g)                 Butter, softened
1/4 tsp                          Salt
1/2 cup                         Icing Sugar
1 tsp                              Vanilla Extract
1 tsp                              Almond Extract
1/2 tsp                          Lemon Extract
2 3/4 cups                    All Purpose Flour
1 no                               Large Egg
1 cup                            Chocolate Chips
Method:
1)  Preheat oven to 180 C.
2)  Cream butter with salt and then add sugar until mixture is light and fluffy.
3)  Beat in egg, vanilla, almond, and lemon extracts.
4)  Fold  in the flour until all combined.
5)   Well mix in chocolate chips.
6)  Use cookie press or small ice cream scoop to shapes dough on a greased baking sheet or one lined with parchment paper.
7)  Bake at 180 C for 8 to 12 minutes or until golden brown on the bottom and top.

SCOBY Hotel

Mixed Fruits Cake 手拌杂果蛋糕

Kathrine Kwa's Recipe

2 Recipes
4 pc                Foil : 21 cm X 11 C
Ingredients A :
900 g              Mixed Fruits （杂果）- I used 1 kg
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）
500 ml           Water （水）
200 g              Butter （牛油）
Ingredients B:
     4 no          Eggs （鸡蛋 - 60 g Each
 100 g            Almond Slivers （杏仁条）
Ingredients C:
400 g             Plain Flour (普通面粉）
    2 tsp          Baking Soda （苏打粉）
Ingredient D:
16 tbsp          Rum or Brandy (240 ml)
Method:
  1)  Combined all ingredients A in a pot.
  2)  On medium fire melt the butter and sugar, once bring to boil off fire set aside to let it cool down.
  3)  Stir in egg one at a time until well combine.
  4)  Put in almond slivers.
  5)  Sieve the plain flour and baking soda together.
  6)  Divide 3 times to fold in the plain flour and baking soda into the above mixture until well combine.
  7)  Brush the side of the foil with butter.
  8)  Pour the mixture and divide evenly into the foil.
  9)  Bake in preheat oven 160 C for 45 minutes or until golden brown.
10)  Set aside to cool down.
11)  Sprinkle 2 tbsp of rum or brandy onto the each fruit cake.
12)  Wrap it and place in refrigerator over night.
13)  Second day unwrap the fruit cakes and sprinkle 2 tbsp of rum or brandy onto the each fruit cake again.
14)  Wrap the fruit cakes and put back into the refrigerator.
15)  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.

2nd. Batch Of Kombucha Using Long Jing Tea

Ingredients:
  2 liters             Purified Water
24 g                   Long Jing 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 Long Jing Tea to the pot to steep it.
  4)  After Long Jing 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.

自制姜酒Homemade Ginger Wine

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。

Homemade Vanilla Honey Greek Yogurt

Ingredients:

1 liter       Full Cream Fresh Milk
2 tbsp       Plain Natural Yogurt
Honey
Vanilla Paste

Method:
1)  Bring to boil milk, let cool down till temperature 65 C.
2)  Stir in 2 tbsp plain yogurt.
3)  Cover put in the yogurt machine or put in a saver cook for 8 to 12 hours.
4)  Separate the whey and yogurt.
5)  Well mix Greek yogurt with honey and vanilla paste.
6)  Store in the fridge not more than one week.