Cornflake Squares ~ 四方形玉米片

These Cornflake squares are good for snacking and not only that, they can be addictive too. Crispy and crunchy with a hint of fruit, just delicious to go with a good cuppa of hot tea or coffee!

Recipe for Cornflake Squares ~ 四方形玉米片

Ingredients

90 gm cornflakes
100 gm butter, melted
60 gm brown sugar
50 gm dried cranberries
1/2 tsp vanilla

Method

Line an 8 inch square pan with parchment paper, set aside.
Mix the cornflakes, butter, brown sugar, cranberries in a mixing bowl.
Firmly press the mixture into the pan.
Bake in a preheated oven @ 180 deg.C for 25 to 30 mins., or till golden brown and let cool in the pan before cutting.

I'm submitting this post to the Little Thumbs Up event, organised by

Zoe of 'Bake for Happy Kids'

and

Doreen of 'My little favourite DIY' and hosted by 'Bakericious'

Theme for August is Brown sugar and Molasses

and also to

Cook your Books #26 @ Kitchen Flavours

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

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, ...

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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