Honey Vanilla Frozen Yoghurt ~ 蜂蜜香草优格

This honey flavoured vanilla frozen yoghurt is an A,B,C recipe. Just dump all the ingredients into a mixing bowl, plunge in an immersion blender, blend till the mixture is smooth, then keep in the refrigerator overnight. The next day, I freezed it in the ice cream maker and it could be served straightaway or freezed further for a desired firmer texture. A bit tart though, so added a sprinkling of dried berries for more sweetness and nuts for added crunch!

Recipe for Honey Vanilla Frozen Yoghurt ~ 蜂蜜香草优格

Ingredients

1 litre low fat plain yoghurt
1/2 cup honey
Vanilla seeds from a Vanilla pod
a pinch of salt

Method

In a mixing bowl blend all the above ingredients using an immersion blender till mixture is smooth.
Cling wrap the mixture, keep refrigerated overnight.
Freeze in the ice cream maker for 30 mins.
Pour the mixture into a container and keep in the freezer before serving.

I'm submitting this post to the Best Recipes for Everyone, May 2015 Event

(Theme : My Favourite Desserts) organized by Fion of XuanHom's Mom and

co-hosted by Aunty Young

and to

the Little Thumbs Up event, organised by Zoe of Bake for Happy Kids, and

Doreen of My Little Favourite DIY and co-hosted by Cheryl of Baking Taitai and the theme

for May is 'Yoghurt'

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root. I like that the lotus root stays crunchy and blends well with the equally crispy wood ear fungus. A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago. So I got hold of my old file of recipes and finally managed to retrieve it. I did it recently and must say that I'm satisfied with the result. The texture of the Pau was soft and a bit chewy, wholesome and filling too. Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.

Read on for the Recipe

Snow Swallow Dessert ~ 天然野生雪燕

Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees. It's actually a sap drained from the root of the plant and the gum dries as it exudes and is then collected. Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest. One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert ~ 天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...

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