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

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade. Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last. It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!

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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, ...

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence. Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of Kai Chai Paeng. However, I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.

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No-Frills Recipes ... cooking, baking & excerpts on travel

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