tapioca pearls pudding (西米盞)

ingredients: (make 12 small)

- 1 cup tapioca pearls

- 2 tsp vegetable oil

- 4 tsp sugar

- red bean paste, or sesame paste, or white bean paste, etc.

1. Soak tapioca pearls cover with water for 10 mins.

2. Rinse it, mix vegetable oil and sugar with the tapioca pearls. Set aside.

3. Coat light oil to baking cups.

4. Spoon a bottom layer of tapioca pearls (1/2 portion of tapioca pearls) in baking cups.

5. Add the filling paste in the centre of the baking cups.

6. Cover the rest of tapioca pearls on the top.

7. Tap the baking cups a bit.

8. Stream them with hit heat for 8 mins. with lid, turn off the heat and keep it with lid for 2 mins.

9. Cool it down at room temperature for few hours.  Once it's cool down, it's ready to eat.

ref: https://www.youtube.com/watch?v=q01HfTQPwJQ

no knead tortilla

ingredient:

- 250 g flour

- 5 g salt

- 20 g butter, melted

- 400 g water

- 1 - 1.5 tbsp mother dough, optional

- curry butter, optional

1. Mix everything together.

2. Use medium heat to cook it as thin layer.

3. Add curry butter to serve.

ref: https://www.youtube.com/watch?v=YWxPqKmnH9Q&list=PLttKgZmPo_lIqWoSgpn54YCkOcf4IKvOs&index=13

salsa sauce

ingredients:

- 2 Roma tomatoes, diced

- 1 small onion, diced

- 1/8 bell pepper, diced

- 1 stick coriander, chopped

- 1 1/2 tbsp sugar

- 3/4 tbsp lime juice

- 1/8 tsp cumin

- 1/4 tsp chili powder

- 1 1/2 tsp Maggi

- a tint of salt

- a tint of pepper

1. Chop onion by dicing soak in cold water for at least 20 min.

2. Chop tomatoes and bell peppers by dicing.

3. Cut coriander into small pieces.

4. Add tomato, bell pepper, coriander, onion into blender and add sugar, lime juice, cumin, chili powder, and Maggi.  Lastly season with salt and pepper to your liking.

5. Blend all of the ingredients into small pieces.

6. Prepare nachos for dipping.  And serve.

steamed eggs

ingredient:

- 3 eggs, around 150ml

- 1/4 tsp salt

- 150 ml hot water, or chicken broth and water mixed

- 1/2 pack japanese dashi powder

- 1 tsp maggi sauce, or soy sauce

- 1 tsp sugar, optional

- 80 g noodlefish (half pack) (白飯魚), optional

- 1/4 cup frozen small anchovies, optional

1. Boil water in a big pot for steaming, put the stainless steel plate coated with oil inside the plate (which is for steaming eggs)

2. Use 3:100 salt:water to soak noodlefish and small anchovies for 20 mins to defrost. 

3. Beat eggs with salt.

4. Heat up 150 ml water or mixed chicken broth until hot but not boil.

5. Add japanese dashi powder, maggi sauce to the hot water/broth.

6. Stir the beaten eggs and slowly add hot water/broth to beaten eggs together, don't cook the eggs.

7. Rinse the fishes, pad with paper towel until them dry.

8. Add the fishes to the eggs.

9. Once the big pot water is boiling, pour everything to the hot stainless steel plate.

10. Cover the lid but don't totally cover it.  Leave about 1/2 to 1 cm lid open on one side.

11. Keep cooking it with medium heat for 10 mins.

12. After 10 mins, check it or the steamed eggs cook or not.  If not add 2 mins., and check it.  Repeat until it's done. (Gentle shake it, if it's not watery in the centre, it's done)

13. Add a little maggi if need when serve.

note:

**. If want more solid like regular tofu, eggs:water is 1:1.5

      If want it looks like soft tofu, eggs:water is 1:2

      The eggs and water ratio can be between 1:1 - 3

** Preheat the stainless stain plate is for the steamed eggs easier to remove from the plate.

ref: https://www.youtube.com/watch?v=FceRX78e5P4&t=408s