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This policy is valid from 1st October 2009.
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Popular posts from this blog

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!

Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),

Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…

Dark Chocolate Orange Muffins ~ 巧克力碎片橙玛芬

These chocolate orange muffins are fragrant and yummy.... just what you need to boost up your day at breakfast!

Dark Chocolate Orange Muffins ~  巧克力碎片橙玛芬
125 gm plain flour70 gm caster sugar1.1/4 tsp baking powder1 large egg38 ml canola oil1/4 cup milk60 ml orange juice1/2 Tbsp zest50 gm dark chocolate chips1/2 tsp vanillapinch of salticing sugar to dust (optional)Method Sift flour, baking powder, salt, mix well, set aside.Whisk egg with oil, milk and vanilla.Make a well in the centre of the flour mixture, pour in the wet ingredients, mix till just combined.  Do not overmix.Use an icecream scoop and spoon batter into a lined muffin pan.Bake in a preheated oven @ 180 deg.C for 20 to 25 mins.  Teste with a skewer till it comes out clean.  Let cool and serve warm.Yield :  6 muffins.

Long Bean Flavourful Rice ~ 豆角有味饭

There are many ways of cooking this Hakka dish of  'Long Bean Rice'.   My old Hakka neighbour used to cook this one-pot meal dish and I didn't realise it is their clan's dish until recently.  From what I gather from other bloggers, the common ingredients are roast pork and Chinese sausages and of course, the star of the dish which is long beans or  '豆角'.  My version is pretty simple and I used homemade char siew instead.   So, here's my take on 'Long Bean Rice'.........

Long Bean Flavourful Rice  ~  豆角有味饭

100 gm long beans, cut into 1 inch100 gm char siew, cut into cubes150 gm (1 rice cooker cup) Brown rice, washed and drained6 pips garlic, chopped25 gm dried shrimps3.1/2 tsp light soya sauce3 tsp dark soya sauce2.1/2 cups waterSesame oil and Shaoxing wine to drizzleMethod Saute half the chopped garlic with some oil till fragrant, add in the dried shrimps, stir-fry.  Add in the char siew and continue to stir-fry.   Add in the 2.1/2 tsp ligh…