Black Rice with Mango Coconut Milk | 香芒椰汁黑糯米飯

INGREDIENTS:

2 cups Black Rice (sometimes referred as Purple Rice)

4 cups Water

1 Mango, Large

1/2 cup Coconut Cream

4 tablespoons Sugar

small pinch of Salt

材料：

2 杯  黑糯米 (又名紫糯米)

4 杯  水

1 個  芒果，大

1/2 杯  椰漿

4 湯匙  糖

少撮  鹽

DIRECTION 做法：

1. Rinse the black rice twice in two changes of water; drain.  Add 4 cups of water with it in a pot; let it soak for about 30 minutes before cooking it.

1. 黑糯米過水兩次洗淨；濾水。在一只鍋內加入黑糯米。

2. Bring the rice to a boil over a high heat.  When the water is nearly be absorbed, reduce the heat to the lowest, put on the lid, and continue to cook it for another 10 minutes (set the timer!)

3. When the timer goes off, remove the pot from the heat.  Keep the lid on and allow the rice to rest for at least 10 minutes before fluffing it.  Let the rice to cool completely.

4. Meanwhile, cut the mango lengthwise on both sides avoiding the pit.  Slice the flesh into cubes without cutting through the skin.  With a spoon, scoop out the cubes from the skin.

5. In a small bowl, combine coconut cream, sugar, and salt; whisk until the sugar dissolves.

6. To serve, add the rice in the bowl, spoon the coconut mixture over it and add the mango around it.

Prawn Salad

INGREDIENTS:

12 Prawns, shelled and deveined

1 Carrot, cut into sticks

1/3 Small Red Onion, peeled and thinly sliced

1/4 cup Parsley, leaves only

1/4 cup Pecan, roasted

2 tablespoons Red Wine Vinegar

2 tablespoons Sunflower Seed Oil

Pepper and Salt to taste

DIRECTION:

1. Bring a small pot of water to a boil.  Add prawns; cook until the prawns are curly and change colour.  Drain the prawns.  Plunge them into cold water to stop the cooking process.  Set them aside.

2. In a large bowl, combine all ingredients and the prawns.  Gently toss it until even.  Serve immediately.

Mung Bean Sweet Soup Dessert | 陳皮綠豆沙

INGREDIENTS:

1 cup Mung Bean

5 gram Tangerine Peel, dried

7 cups Water

1 cup Brown Sugar

small pinch of Salt

材料：

1 杯  綠豆

5 克  陳皮

7 杯  水

1 杯  啡糖

少撮  鹽

DIRECTION:

1. Rinse the mung bean and then soak it in water for at least two hours. Discard the water.

2. Rehydrate the tangerine peel in water and preserve the soaking water. Scrape off the white pith with the back of a knife. Slice the peels into thin strips.

3. In a deep pot, combine all the ingredients and the preserved soaking water, except the brown sugar. Bring it to a boil over high heat and then reduce the heat to medium. Continue to boil until the mung bean softens and breaks down; stirring it occasionally to prevent it from sticking.  It takes about 1 hour. Add more water if the liquid becomes low.

4. When the mung bean is ready, add the brown sugar and stir it until dissolved.  Remove the pot from the heat and the dessert is ready.  This dessert can be served both cold and hot.

做法：

1. 綠豆沖淨，再浸水最少數小時；把水倒掉。

2. 陳皮用水浸軟, 浸過的水留起備用。用刀背刮去白色帶苦的內皮；陳皮切切絲。

3. 在一深鍋中加入所有材料和留起的水，除卻啡糖。用大火煮滾再把火調至中大火；繼續煮若1小時，期間要不時攪動以防黏底。如需要可中途多加水。

4. 綠豆煮好後，加入啡糖並攪拌至完全溶掉；離火，上桌。這甜品可熱食或涼食。

Tofu Miso Soup ｜豆腐味噌湯

INGREDIENTS: 4 servings

5 tablespoons Red Miso Paste

5 cups Water

1 block Silken Tofu

1/3 White Onion, thinly sliced

4 stalks Baby Shanghai Bok Choy, quartered

2 stalks Green Onion, cut into small rounds

材料：4人份

5 湯匙  紅味噌

5 杯 水

1 磚  滑豆腐

1/3 個  白洋蔥，切幼絲

2 條  青蔥，切粒

4 棵  上海白菜苗，切4份

DIRECTION：

1. Bring the water to a boil.  Slowly stir in the miso paste until it is totally incorporated.

2. Add the rest of the ingredients into the soup.  Bring it back to a boil and until the bok choy is thoroughly cooked.  Serve immediately.

做法：

1. 燒熱5杯水，慢慢拌入味噌。

2. 加入所有剩餘材料，把湯再燒至翻滾，或至白菜熟透。上桌。

Snow Fungus and Papaya Soup ｜雪耳木瓜素湯

INGREDIENTS:

1 Papaya

1/2 cup Peanut, raw

2 Snow Fungus, dried

1/2 cup Hyacinth Beans, dried

3 pcs Chinese Honey Dates

7 cups Water

Salt to taste

材料：

1 個  木瓜

1/2 杯  生花生

2 個  雪耳，乾

1/2 杯  扁豆，烤

3 粒  蜜棗

7 杯  水

鹽  調味

DIRECTIONS:

1. Halve the papaya; scoop out the seeds with a spoon.  Cut out the peel and cut the papaya into chunks.

2. Rehydrate the snow fungus in water.  Cut off the hard yellow stems.  Divide the fungus into smaller portions.

3. In a large pot, add peanuts, hyacinth beans, honey dates, and water.  Bring it to a boil over high heat.  Then, reduced the heat to medium-high and boil it for 40 minutes.  Add more water if needed.

4. Add papaya and snow fungus.  Continuously boil for another 30 minutes.  Turn off the heat.  Season the soup with salt before serve.

Braised Beef Brisket with Daikon | 蘿蔔炆牛腩

INGREDIENTS:

2 lbs Beef Brisket, rinsed, pat dried

1 Chinese Daikon, large, peeled and cut into 2 inch chunks

1.5 tablespoons Vegetable Oil

10 gram Ginger, sliced

1 cup Shaoxing Cooking Wine

4 tablespoons Light Soy Sauce

4 Star Anise

1/2 teaspoon Clove Powder

2 tablespoons Sugar

5 cups Water

材料：

2 磅牛腩，沖水，抹乾手份

1 條 白蘿蔔，去皮，切成2吋塊

1.5 湯匙  菜油

10 克  薑，切片

1 杯  紹興酒

4 湯匙  豉油

4 粒  八角

1/2 茶匙  丁香粉

2 湯匙  糖

5 杯 水

METHODS:

1. Cut the beef into 1 inch chunks.  In a non-stick pan, heat up vegetable oil over high heat.  Add beef and lightly brown all sides.  Transfer the beef in the braising pot.

1. 牛腩切成1吋粒。菜油在易潔鍋內用大火加熱。下牛腩；煎至四面變色；上碟。

2. In the braising pot, also add the remaining ingredients except the daikon; stir well.  Bring it to a boil and then reduce the heat to low.  Cook for about 1.5 hours, stirring it occasionally to prevent from sticking and burning.  Skim off the grease every now and then.

2. 把牛腩粒倒入深鍋內，加入剩餘材料 (除卻蘿蔔)。用大火把牛腩粒燒熱，再轉小火。煮約1.5小時，期間不時翻動以防黏鍋。瀘去浮面脂肪。

3. When the liquid reduces to half, add the daikon, plus another 1.5 cups of water.  Continue to simmer it for another 40 minutes, or until the daikon becomes soft.  It is ready.

3. 當汁蒸發掉一半，加入蘿蔔和1.5杯水。繼續炆約40分鐘或至軟身。

The source on the bottom is excellent for noodle soup or on steamed rice.

剩下的牛腩可用作拌麵和白飯。

Raw Mushroom Salad

INGREDIENTS:

1 dozen Button Mushrooms, sliced

1/4 cup Parsley, finely chopped

1/4 Lemon of Juice

5 tablespoons Nutritional Yeast

1 teaspoon Onion Powder

2 tablespoons Olive Oil

Salt and Pepper to taste

DIRECTION:

1. In a large mixing bowl, combine all ingredients and toss well.  Leave it for 15 minutes to allow the flavour to develop before serving. 

Eggplant Salad with Dandelion Green

INGREDIENTS:

2 cups Dandelion Leaves, rinsed, cut to bite size

1 Chinese Eggplant, cut into 1 cm rounds

1 Avocado, pitted and cut into large chunks

10 Dried Dates, pitted

15 gram Feta Cheese

1 handful Hump Seeds (optional)

1 handful Pumpkin Seeds, toasted

Vegetable Oil (for frying)

DRESSING:

3 tablespoons Balsamic Vinegar

2 Olive Oil

1 tablespoon Agave Syrup

Salt and Pepper

DIRECTION:

1. Heat up 3 tablespoons of vegetable oil on a non-stick pan.  Add eggplants; fry them over medium heat for 5 minutes.  Flip them over and fry for another 5 minutes.  When the eggplants start to give in, press it gently with a spatula to release their juice and allow the juice to evaporate.  Transfer the eggplant to a dish.

2. In a large mixing bowl, add all salad ingredients and dressing.  Toss it gently with clean hands until well combined.  Serve immediately.

Easy Pasta Salad with Yogurt Dressing

INGREDIENTS:

1 package Pasta

1 head Broccoli

3 Eggs, hard boiled

5 stalks Green Onions, thinly sliced

1 Bell Pepper

1 cup Cherry Tomatoes

1/2 cup Bocconcini, drained and cut into bite size

1 Canned Corn, drained

1 Canned Black Olives, pitted and halved

DRESSING:

1 cup 2% Greek Yogurt, drained

1/3 cup Mayonnaise

2 tablespoons Sugar

1/2 teaspoon Black Pepper

1/2 teaspoon Salt

DIRECTION:

1. Set a large pot of water to a boil over high heat.  Add 2 heaping spoons of salt and the broccoli.  Blanch the broccoli for about 2 minutes or until it turns bright green; remove it from the pot.  Cut the broccoli into bite sized pieces.  Add them in a large mixing bowl and set aside.

2. In the same boiling water, add pasta and cook it according to the instruction of the package.  Give it a taste to check the firmness.  Drain well and allow it to cool.  Add it to the large mixing bowl.

3. Add the remaining ingredients to the mixing bowl; mix well gently with a spatula.  Serve immediately.