super puffy marshmallow

ingredients:

- 1/4 cup icing sugar
- 1/4 cup corn starch
- 1 cup sugar
- 2 packages (2 tbsp) unflavored gelatine
- 1/2 cup & 1/4 cupwater
- 1/4 tsp vanilla extract

- 1 vanilla bean seed

- tint of vinegar
- 2 large egg whites
- 2 teaspoons red food coloring (optional)

1. Line an 8-inch square pan bottom with parchment paper.

2. Sprinkle gelatin over 1/2 cup water in a heatproof bowl; let stand 5 minutes to soften. 

3. Wipe the bowl and whisk with vinegar. Whisk egg whites until soft peak. Add vanilla extract, vanilla seed and (optional if want the marshmallow with color) food colouring then whisk until tiff peak.

4. Put 1 cup sugar and 1/4 cup water in a small saucepan. Cook over medium heat, until mixture registers 240 degrees on a candy thermometer. When the temperature @ 200 degree, microwave the gelatine water for 1 minutes.

5. Beat the egg white @ medium speed and slowly pour in the hot syrup.

6. Keep whisking and slowly pour in the gelatine liquid.  Increase the speed to high and whisk until the bowl is warm to touch.

7. Pour mixture into lined pan. (Optional if want the marshmallow with marble color on top.) Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Or pipe it on the pan.  Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Use pizza cutter to cut into squares.

8. Sprinkle icing sugar all over each marshmallow.  Enjoy~

Ref: https://www.marthastewart.com/1155088/homemade-peppermint-marshmallows

and http://www.seriouseats.com/2010/12/how-to-make-marshmallows.html

caramel candies

ingredients:

- vegetable oil, for baking sheet
- 2 cups heavy cream
- 2 1/4 cups sugar
- 85 g (6 tbsp) unsalted butter, cut into pieces
- 1 1/4 cups light corn syrup
- 1/2 teaspoon coarse salt
- 1/2 teaspoon pure vanilla extract

- 2 tbsp cocoa powder (for chocolate caramel)

- 1 tbsp cocoa powder (for mocha caramel)

- 2 tbsp decaf instant coffee powder (for mocha caramel)

1. Line 3 pans with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.

2. Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer.

3. Immediately remove caramel from heat, and stir in salt and vanilla. Separate equally caramel onto 3 baking sheets.  Chocolate caramel pan add cocoa powder.  Mocha caramel pan add cocoa powder and coffee powder.  Let stand, uncovered, at room temperature at least 8 hours and up to 1 day.

4. Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.

醃鹹蛋

ingredients:

- 鴨蛋（或雞蛋）12隻
- 粗鹽 1cup
- 水 4cup
- 紹酒 1tbsp
- 花椒 2tsp
- 八角 1粒

1. 先把蛋用水沖淨，完全瀝乾水份。備用。
2. 把 4杯水和鹽放入鍋中，加花椒和八角，煮滾（煮開），鹽完全溶解後。熄火，待完全放涼。
3. 倒進紹酒拌勻。
4. 用一乾淨玻璃器皿，小心地把蛋排放好。倒進鹽溶液到玻璃器皿中。務必把所有蛋被鹽水蓋過。上面的蛋會浮起的，可用一器皿壓著。基絲汀就用了一個小醬油碟放在上面（如圖示）。封蓋好。浸 30至 40天，即成。

溫馨提示：
- 蛋不可以破裂的。要在事前檢查好，才醃製。基絲汀所用的玻璃瓶，先放蛋，然後倒進鹽水，較為容易。但大家要視乎自己所用的器皿而決定，可先放蛋後加鹽水的。無論怎樣，基本原則是不會令蛋碰撞而破裂。鹽水務必要浸過蛋。
- 粗鹽比幼鹽效果好一些。而且鹹度適中。
- 在煮鹽水時，如不想加花角八角，也可加進一些茶葉，增添顏色和香味。
- 記得寫上開始浸蛋的日期，或加上完成日期，否則會忘記。基絲汀在器皿上寫上開始日期後，就馬上到 Google的日曆上記錄，到時自己會寄給自己一個電郵提醒鹹蛋可以出關的日期將到。蛋浸得夠日子，蛋黃就夠鹹和流油。 現在開始倒數！
- 蛋浸夠日子，譬如過 30天，可拿一隻蛋出來，輕輕搖一搖，感覺到蛋黃已硬，有些微響聲，表示蛋黃已結實。可打開一隻蛋，並煮熟試試是否夠鹹。如不夠，就讓其他的蛋浸多幾天。醃好的鹹蛋，抹乾水份。 放入雪櫃中，可存一星期多。

ref: http://www.christinesrecipes.com/2010/08/diy-homemade-salted-eggs.html

紫薯蓉 purple potatoes filling for snowy mooncakes

ingredients:

- 紫色番薯（去皮後）200g
- 糖 30g
- 澄麵粉 25g
- 水 20ml
- 花奶 40ml
- 菜油 40ml

1. 紫薯切粒或切片，用微波爐煮熟或隔水蒸熟。用膠刮壓過篩成幼滑薯蓉。加糖。澄麵粉加水先拌勻，跟花奶一起拌入紫薯蓉中，最後加油。轉置不黏底鑊中，用中火炒至澄麵粉熟透和乾身。蓋好，放入雪櫃中，備用。

2. 紫薯餡切割成12份，每份20g，滾圓。

溫馨提示：

- 把紫薯壓過篩，質感就很幼滑呢。
- 我用微波爐加蓋高溫煮熟紫薯，水份會很少。炒的時間也可縮短。
- 餡料要水乾，但油要足夠才不會散開。我已把油量調到最少啊。

ref: http://www.christinesrecipes.com/2014/09/purple-sweet-potato-snowskin-mooncakes.html#more

奶黃或朱古力奶黃餡 custard or chocolate custard filling for snowy mooncakes

ingredients:

- cake flour 40g
- custard powder 40g
- milk powder OR cocoa powder 40g
- sugar 110g
- beaten egg 60g, OR cooked salted egg yolk 2 yolks, smash it and add water until 60 g
- condensed milk 60ml OR dark chocolate 41g
- evaporated milk 1600g
- butter, melted 90g

1. 粉類先行過篩，加糖拌勻。拌入蛋汁，煉奶，花奶，完全拌勻後，加入牛油。盛入淺又闊的盤中，蓋上鋁箔紙，用大中火隔水蒸約15至20分鐘，完全熟透。(20g each, makes 42 pcs.) 放涼後置入雪櫃冷藏，備用。

Or

1. Cook it with a pan until it turn thick. (20g each, make 31 pcs.)

2. 奶黃餡切割成12份，每份 20克，滾圓。

溫馨提示：

- 蒸餡料和冰皮，要用鋁箔紙蓋著，否則倒汗水會令餡料和冰皮太濕，就會很黏手。可用筷子挑少許試吃，若沒有生粉味，即熟透。

chocolate custard filling

ref: http://www.christinesrecipes.com/2014/08/green-tea-custard-snow-skin-mooncakes.html#more

冰皮月餅 snowy mooncakes （或抺茶味冰皮）

ingredients: (30 g 冰皮, can make 50 pieces or few more)

- 糯米粉 200 g
- 粘米粉 100 g
- 澄麵粉 40 g
- 中筋粉 60 g
- 幼砂糖 175 g
- 牛奶 800 ml
- 煉奶 175 ml
- 菜油 150 ml
- 每 240 g 皮，加抺茶粉 1 1/2 tsp or chocolate powder
- 糕粉（即熟糯米粉，防黏用）30  tbsp

- 綠豆蓉餡, 20 g each

- and/or 奶黃餡, 20 g each

- and/or 流心奶黃餡, 20 g each

- and/or 紫薯蓉, 20 g each

- and/or 冰鮮榴蓮一包, 20 g each

- and/or 雪糕, 20 g each

1. 早一天或以上，將冰鮮榴蓮及雪糕分成約 15 g 至 20 g 一個，用保鮮紙包成圓球。放入冷凍室（freezer）。

2. 冰皮：粉類先行過篩，加糖拌勻。牛奶和煉奶拌勻後倒進粉類混合物中，倒進油，徹底拌勻。過篩去粉粒。盛入淺又闊的盤中，蓋上鋁箔紙，用大中火隔水蒸約15至20分鐘。放涼，待用。  

2. 用硬膠刮或大匙羹刮出冰皮麵團，（若加抺茶粉，每240g 皮，加抺茶粉 1½tsp，用手搓揉至麵團軟滑和綠茶粉完全混合。）用手搓揉至麵團軟滑。分割出每份30克小塊，滾圓。用擀麵棍壓成圓餅形。 

3. 用每塊冰皮包裹各種餡，收口滾圓。平均黏上糕粉，搖去多餘的糕粉。放入月餅模中，按壓出月餅形狀，脫模。如是者，完成其他的冰皮和餡料。放入一盒中，上面鋪上廚房紙，加蓋密封。放入冷凍室（freezer）中冷藏過夜，吃前 2小時轉放到雪櫃中，或放回室溫十五分鐘。轉稍軟身即可享用。 如果流心奶黃月，則放回室溫廿五至三十分鐘。

溫馨提示：

- 糕粉做法：把糯米粉用白鑊（即不加油）以中慢火炒至微黃色，見冒煙，和聞到粉味。即熟透。盛在小碗中，放涼，備用。

- 菜油可選用葵花籽油或芥花籽油等沒濃烈氣味的油種。做冰皮，不建議用橄欖油，因橄欖油本身具獨特氣味。

- 蒸餡料和冰皮，要用鋁箔紙蓋著，否則倒汗水會令餡料和冰皮太濕，就會很黏手。可用筷子挑少許試吃，若沒有生粉味，即熟透。

- 包冰皮月餅時，最好戴上膠手套，乾淨衛生，又容易操作。

- 加綠茶粉入蒸熟放涼的冰皮，就不失綠茶原來的風味和香味。但需耐性搓揉至綠茶粉完全均勻混合。否則會有粒粒白色的麵團粒，就不好看了。

- 冰皮月餅可置入冷凍室（freezer）中，存放數星期。吃前，預先轉放到雪櫃（fridge）中退冰。因應各人喜歡冰皮的硬度而調較退冰時間。

- 如用木製的月餅模，要多灑糕粉，然後搖去多餘的粉。

ref: http://www.christinesrecipes.com/2014/08/green-tea-custard-snow-skin-mooncakes.html

綠豆蓉 mung bean filling for snowy mooncakes

ingredient (20 g inside filling, can make 20 pieces)

- 去衣開邊綠豆 100 g
- 幼砂糖 50 g
- 花奶 60 ml
- 菜油 35 ml
- 鹽 少許
- 澄麵粉 3/4 tbsp

1. 綠豆略沖洗。加水浸過面。浸過夜。或至少4小時。

2. 綠豆轉入一淺又闊的金屬盤中，加沸水蓋過面約 1cm / 0.4吋。放入鑊中，用大中火隔水蒸約25至 30分鐘。用手捏少許測試，感到很軟綿，容易爛開（ 參看上面右上角小圖 ），就成。

3. 把綠豆轉入一篩中，倒去多餘水份。用大匙把綠豆壓過篩成蓉。

4. 綠豆蓉放入易潔鑊中，加糖，花奶，油，鹽拌勻。用中大火煮至水份收乾一大半。逐少篩入澄麵粉拌勻。轉中小火炒至乾身，約30至35分鐘。盛入一盤中，放涼。

5. 綠豆蓉餡每份20 g，滾圓，即成。或預先三數天前做好，用保鮮膜包裹，或存放入玻璃或膠盒中，上面放一塊廚房紙，加蓋，存放在冰箱（fridge）中冷藏。到需要時，拿出來使用。

or use pressure pot:

**** The ingredients will be listed again @ below ****

 -------------------------------------------------------------

- 去衣開邊綠豆 100 g 

- 1 1/2 cup water

1. Clean the mung beans.

2. Add to the pressure pot with 1 1/2 cup water.

3. Set pressure/bean mode, start cook it.

4.  Open after auto release.

5.  If the mung beans is too dry, add more water.  Keep stirring and use sauté to cook about 2 mins or until it smooth.

- 幼砂糖 50 g
- 花奶 60 ml
- 菜油 35 ml
- 鹽 少許

6. Transfer the mung beans paste to non-stick fry pan. Use medium-high heat and keep cooking. Add the sugar, evaporated milk, vegetable oil and salt in and mix well.

- 澄麵粉 3/4 tbsp

7. Change to low heat and keep cooking. Add 澄麵粉 and mix well.  Keep stirring it, until the mung beans paste thick enough.  About 30 to 35 mins.  Set aside until cool.

8. Separate the mung beans paste into 20 g ball shape.  Store in airtight container and keep in the freezer until use.

ref: http://www.christinesrecipes.com/2012/08/mung-bean-filling.html

double chocolate soft and chewy cookies

ingredients:
- 1/2 cup (115g) unsalted butter, softened
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- ⅛ teaspoon salt
- 1 tablespoon instant coffee granules
- ⅓ cup unsweetened cocoa powder
- 1 cup semi sweet chocolate chips

1. Preheat oven to 350 degrees.

2. Mix butter and sugars with the paddle attachment until light and fluffy, about 3 minutes.

3. Add vanilla and egg and mix to combine.

4. Whisk flour, baking soda, salt, coffee granules and cocoa powder together.

5. Add the dry ingredients to wet ingredients with lowest speed until combine. Do not to over mix.

6. Fold in the chocolate chips.

7. Scoop out cookies and place on the prepared baking sheet.

8. Bake for 8 minutes or until edges of the cookie are firm.

9. Lets the cookies to cool for 2 minutes on the baking sheet then transfer them to a wire rack to cool completely.

10. Store cookies in an airtight container at room temperature for about 3 days or keep in the freezer for up to 3-4 months.

chocolate rice crispy marshmallow treats

ingredients:
- 85g unsalted butter
- 295g marshmallows
- 1/4 cup unsweetened Dutch-process cocoa
- pinch of salt

- 6 cups crisp rice cereal
- 55g bittersweet chocolate, melted (optional)

1. Butter an 8-inch square baking pan. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on both sides. Butter paper; set pan aside.

2.  In a large saucepan, combine butter, marshmallows, salt and cocoa. Cook over medium, stirring frequently, until melted, about 6 minutes; stir in rice cereal. Press rice mixture into prepared pan; drizzle with melted chocolate. Let cool to room temperature; cut into 16 bars. (To store, keep in an airtight container at room temperature, up to 5 days.)

Microwave method:
1. In large microwave safe bowl, microwave butter @ High 30 -60 seconds  or until melted.

2. Add marshmallows, toasting to coat.  Microwave @ High 1 minutes, then stir.

3. Add cocoa powder, salt and stir.  Microwave @ High 30 seconds or until smooth.

4. Stir in rice cereal, shape it.

Bubble solution

All Purpose Bubble Solution
(This solution is great for most bubble tricks, activities and experiments)

ingredients:

- 500ml water
- 500ml Johnson’s® baby shampoo
- 5–15ml glycerine

1. mix the ingredients gently and let the solution stand for a couple of hours.

Bouncy Bubble Solution
(You can bounce these bubbles off your clothes! )

ingredients:
- 2 packages unflavoured gelatin (e.g. Knox® brand)
- 500ml freshly boiled hot water
- 500ml Johnson’s® baby shampoo
- 50–70ml glycerine
- 1 microwave

1. dissolve the gelatin in the hot water.
2. add the shampoo and glycerine and stir gently.
3. reheat carefully in the microwave (about two minutes) before using as this solution will gel as it cools.


Thick Bubble Solution
(This goopy solution makes bubbles strong enough to withstand a puff of air. )

ingredients:

- 250ml water
- 700–750ml Johnson’s® baby shampoo
- 5–15ml glycerine

1. mix the ingredients gently and let the solution stand for a couple of hours.


Another Thick Bubble Solution
(This bubble solution works well to create larger and long-lasting bubbles. )

ingredients:

- 450ml of Dawn® dishwashing liquid (blue) 

- 4800ml of warm water
- 1g (~ roughly ½ teaspoon) of polyethylene oxide. Polyethylene oxide is a cool polymer that helps bubbles self-repair and therefore helps bubbles stick around a lot longer before they pop.

​1. mix the ingredients gently and let the solution stand for a couple of hours.

Ref: https://www.scienceworld.ca/resources/activities/making-bubble-solution

cubed radish kimchi

ingredients:
- 1 radish (or daikon)

- 1 tbsp salt

- 1 1/2 tbsp sugar

- 4 cloves of minced garlic

- 1/2 tsp minced ginger

- 2 stalks of chopped green onions

- 1/8 cup fish sauce or soy sauce

- 1/4 - 1/3 cup hot pepper flakes

**** The ingredients will be listed again @ below ****

-------------------------------------------------------------

- 1 radish (or daikon)

- 1 tbsp salt
- 1 1/2 tbsp sugar

1. peel the radish and rinse in cold water

2. cut it into small cubes, about 3/4 to 1"

3. put the radish cubes in a large bowl and mix with salt and sugar

4. set aside for 30 minutes

- 4 cloves of minced garlic

- 1/2 tsp minced ginger

- 2 stalks of chopped green onions

- 1/8 cup fish sauce or soy sauce

- 1/4 - 1/3 cup hot pepper flakes
- 1/6 cup of the juice from the radish

5. drain the juice from the radish into a small bowl

6. add garlic, ginger and green onions, fish sauce, hot pepper flakes, and 1/6 cup of the juice from the radish

7. mix well until the seasonings coat the radish cubes evenly, and the radish looks juicy

8. fill into a glass jar and press down on the top of it to remove any air from between the radish cubes.

9. ready to eat or store it in the refrigerator. Or let it ferment by keeping it outside of the refrigerator for a few days. When it starts fermenting, little bubbles may appear on top of the kkakdugi and it’ll smell strong & sour. Then put it in the refrigerator.


thanks to www.maangchi.com/recipe/kkakdugi
Kkakdugi 깍두기

cucumber pickle 醃青瓜

sweet and sour favour:

ingredients:

- 2 cucumbers

- 2 tsp salt

- 1/2 cup sugar

- 1/2 cup rice vinegar 

- 1/8 cup mirin

1. 把青瓜洗淨，切去頭尾。用切出的頭尾磨青瓜，出了一些膠質，抹淨。直向切半，用匙羹把中間的籽刮去，切成約 3.5cmx0.5cm幼條。

2. 放入一盤中，下 鹽拌勻青瓜。醃約 10至 15分鐘。然後用水沖洗 2至3次。瀝乾水份。
與此同時，將醋和糖拌勻。將青瓜放入玻璃瓶內，倒入醋和糖的混合物。放入雪櫃中，醃 2至3日，即成。如喜歡吃辣的話，切紅辣椒拌勻。

Ref: http://www.christinesrecipes.com/2010/07/sweet-and-sour-cucumber.html

japanese favour:

ingredients:
- 2 cucumbers
- 2 tsp salt
- 6 tbsp vinegar
- 3 tbsp sugar
- 1 tbsp mirin
- 1 tbsp maggi / soy sauce
- 1 tsp chill powder

Barbecue sauce

ingredients:
- 1 1/3 cups ketchup
- 1/3 cider vinegar
- 1/2 cup pure maple syrup
- 1/4 cup honey
- 1 tsp shio koji
- 1/8 cup Worcester sauce
- 1 tsp marmite, yeast extract (optional)
- 1 minced onion
- 1 minced garlic

1. Combine all ingredients except honey in a heavy-bottomed nonstick saucepan and place over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until mixture is thick enough, add honey at the end, about 1/2 hours.

Cream cheese whipped cream

Ingredient:
- 4oz ( around 225g) cream cheese
- 1/4 cup icing sugar
- 1 tsp vanilla extract
- 1 cup whipped cream

1. Combine the cream cheese, sugar, vanilla extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

Ref: http://allrecipes.com/recipe/140837/sturdy-whipped-cream-frosting/

Balsamic Caramelized Onions

Ingredients:
- 洋蔥 2至3個
- 蒜頭（剁蓉）4粒
- 牛油（奶油）12克 (optional)
- 菜油 1湯匙
- 紅糖（dark brown sugar）2 湯匙
- 意大利黑醋 （Balsamic vinegar）1 湯匙
- thyme 1 至 2 湯匙
- 鹽 少許

1. 把洋蔥切幼絲。

2. 用中火燒熱一深鍋，下菜油和牛油，當牛油融解，加蒜蓉爆香，切勿燒焦。下洋蔥炒勻。加蓋，轉慢火煮至軟身。如不夠水，可加少許，以免燶底。

3. 加醋和糖及thyme，轉中火，打開蓋繼續煮。此時洋蔥會出些少水份的。間中拌勻，煮至汁收乾一大部份，不要煮得太乾或太濕。下鹽調味，即成。放涼點，就可以加在漢堡扒上面。

Notes:

1. 煮洋蔥時，可不用另加水份。洋蔥本身已含水份。但如果太乾，可以加少許。
2. 加蓋煮洋蔥，令洋蔥本身的水份不容易蒸發外，也容易煮軟。原汁原味。
3. 切勿把洋蔥煮至太糊，失去口感。

Ref: http://www.christinesrecipes.com/2011/06/hamburger-with-balsamic-caramelized.html