馬蹄糕

ingredients:

- around 10 water chestnut (馬蹄)

- 250 g water chestnut powder (馬蹄粉)

- 8 g custard powder

- 3 whole pieces slab sugar (片糖)

- 2 tsp dried osmanthus (桂花)

- 725 ml water, for water chestnut (馬蹄粉)

- 725 ml water, for sugar

1. Mix the chestnut powder, custard powder and 725 ml water together.

2. Use sieve to refine the big crumbs from the powder mixed batter.

3. Boil slab sugar, dried osmanthus and 750 ml water, until the sugar melt.

4. Clean and peel off the skin from water chestnuts.

5. Put the water chestnut in a bowl of water to remove starch.

6. Slice half of the water chestnut beat to piece. And beat the rest into pieces.

7. When all the sugar melt, turn off the heat and stir for few times to cool it down a little bit.

8. Keep stirring the sugar and add 1/3 batter to the sugar water slowly. (pour the batter slowly but stir quickly.)

9. Pour the hot sugar batter to the room temperature one and also pour slowly but stir quickly.

10 Until all mixed, add the water chestnut.  Mix well.

11. Brush oil into stream pan, and pour the batter.

12. Double boil to batter for 20 mins or until. the batter is not more cloudy.

ref: https://www.youtube.com/watch?v=hOm-Sc0fBMM

electrolyte drink

ingredients: 

- 2 cups water

- 1/4 tsp salt, sea salt or Himalayan salt is better

- 1 tbsp sweetener, honey, or sugar, etc

- 2 slices of lemon and 2 slices or lime, or citrus juice

1. Melt salt and honey (or sugar) in warm water.

2. Add citrus slices to the water and ready to drink.

optional recipe:

1. Simmer 2 slices ginger, lemons, lime and salt with 1/4 part of water for 1 min.

2. Add 1/8 tsp baking soda and simmer for 2 mins.

3. Remove from the heat and add the rest of room temperature water.

4. Add honey, stir until all melt.  Ready to drink.

note:  it's better to drink it when having diarrhea and or vomiting.  Or after doing exercise.

Taiwanese cucumber pickles

ingredient:

- 5-6 mini cucumbers, thick sliced

- 1-4 cloves garlic, minced

- 1/2 cup maggi or soy sauce

- 1/2 cup sugar

- 1/3 cup rice vinegar

1. Clean and slice the cucumbers into 1 cm thick.

2. On medium heat, cook garlic, maggi, sugar and rice vinegar until boil.

3. Add cucumbers and cook for 3 mins.

4. Store in air tight mason jar at refrigerator for at least 3 days, then ready to eat.

note: it's very delicious with plain congee.