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Showing posts from December, 2022

Almond Sable Cookies ~ 杏仁奶油曲奇饼

  These Almond Sable Cookies are a must try during this holiday season, it's a Christmas Butter Time Cookie.  I have posted a simpler recipe before, French Butter Cookies , but this recipe that I am sharing with you today has almond meal and I added in Cointreau to give some oomph to the flavour. Almond Sable Cookies  ~   杏仁奶油曲奇饼 (adapted from 'here' ) Ingredients 160 gm butter 80 gm icing sugar 2 egg yolks 2 tsp Cointreau 200 gm plain flour 50 gm almond meal 1/4 tsp baking powder 1/2 tsp salt 1 egg yolk for egg wash   Method Cream the butter and sugar till well incorporated.   Add in the egg yolks, one at a time. Sift in the plain flour, baking powder and salt.  Mix well with a spatula. Mix in the almond meal, followed by the Cointreau. Dough is sticky.  Roll out the dough to about 1/4 inch thick, in between two plastic sheets and place in the freezer to harden, about 30 mins. Cut out the dough with a cookie cutter (4.5 cm dia.)  Place the cookies on a parchment lined baki

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat for about 20 minutes o