This dish (Cai Pu Jian Dan/菜脯煎蛋 in Chinese)is prepared with beaten eggs, perserved radish and spring onions, very much like "Egg Fu Yung",which is a Chinese American dish based on a Shanghai classic dish called fu yung egg slices. However, the "Cai Pu Jian Dan" does not include a gravy or sauce, as "Egg Fu Yung" always does.

• 3 Eggs, big
  
• 100 g Preserved radish
  
• 1 tbsp Chopped scallion
  
• 2 tbsp Cooking oil
  
• 1/5 tsp Chicken bouillon

1. Rinse and finely chop pickles. Crack eggs into a bowl and whisk until well-combined. Blend in chopped preserved radish and scallion. Season it with chicken bouillon.
   
2. Heat up a skillet with oil. Slowly pour in the mixture and give it 20 seconds to turn a nice golden brown over medium-low heat. Turn over and cook until it turns golden as well. Serve immediately.

Roasting is a simple and easy way to cook a chicken, and the result is delicious. The flavourings used to prepare and the method to roast a whole chicken can vary in any way you prefer. The time varies depending on the crispness and colour you desire.

1. Peel potatoes and cut into cubes. Place them in a large bowl. Cut carrots into diagonal chunks and onion into wedges. Add vegetables in the bowl of potatoes along with olive oil, salt and pepper. Toss to coat.
   
2. Wipe the chicken dry inside and out with paper towels. Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Place the lemon halves into the body cavity. Gently loose the skin on the breast by gently easing it away from the flesh with the fingers and place garlic cloves under the skin.
   
3. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Set the chicken breast side up in a pan. Surround the chicken with prepared vegetables. Sprinkle with rosemary, scallion, crushed black peppercorns. Pour the melted butter over the chicken.
   
4. Roast in 190C/375F oven, basting 2-3 times with pan juice, turn the chicken and continue to bake until meat thermometer inserted in thigh reads 85C/185F and vegetables are tender and golden brown, about 90 minutes. Let stand for 10 minutes before carving.

Dating back to the 18th century, the macaron is a traditional French pastry, made of egg whites, almond powder, icing sugar and sugar. This sweet pastry came out of the French courts' baker's oven as round meringue-like domes with a flat base.
Macarons, also anglicized "macaroons", are not to be confused with a similar pastry also called macaroons. Macarons are sandwich-like pastries made with two thin cookies and a cream or ganache between the cookies. Macaroons are dense cookies made either with coconut or with a coarse almond paste.
Macarons come in a wide variety of flavors varying by store and season; ranging from traditional to exotic. Wikipedia

• 100 g Ground hazelnutangiesrecipes
  
• 200 g Powdered sugar
  
• 80 g Egg whites
  
• 40 g Caster sugar
  
• Pinch of salt
  
• Macadamia creamangiesrecipes
  
• Nutella

1. In a mixing bowl whisk together the ground hazelnut and powdered sugar until completely blended. Line 3 baking sheet with parchment paper.
   
2. In your stand mixer fitted with the whisk, beat the egg whites and pinch of salt until foamy, gradually add the sugar and continue beating until soft peaks appear.
   
3. Fold in the ground hazelnut mixture in two additions until your get a slow moving batter. Fill a pastry bag with the batter and pipe small amounts of batter 3 cm in diameter, 2 cm apart. Leave to rest for 1 hour. Preheat the oven to 170C/340F and bake for 15 minutes. Remove and cool completelyt on rack. Spoon the filling on one shell and sandwich with another one.

"Lunjiao Cake" or "White sugar cake", or "Pak Tong Koh" is made from rice flour, white sugar, water, yeast and baking powder. It was created during the Ming Dynasty in Lunjiao district Shunde Guangdong province. The creator was a hawker named Liang who sells steamed sponge. One day he made a mistake with the proportion of water and flour while making sponge cakes, and the steamed sponge failed to raise and instead it was flat. Surprisingly, the new cake sold better because it's more tasty and refreshing. Hence the Chinese name "Lunjiao Cake".

• 100 g Rice flour, siftedangiesrecipes
  
• 80 g White sugar
  
• 200 ml Water
  
• 1/2 tsp Active dry yeastangiesrecipes
  
• 1/2 tbsp Lukewarm water
  
• 1/4 tsp Baking powderangiesrecipes
  

1. Whisk rice flour, water and sugar together in a mixing bowl. Cook over low heat until the mixture has become thick, but still runny. Keep stirring to avoid any lump during cooking. Press the mixture through a sieve and leave to cool.
   
2. Mix the yeast and warm water and add in the cooled rice mixture together with the baking powder. Stir to combine. Let rest for 6 or 8 hours at the room temperature. Grease a 6 inch steamer lined with foil and pour in the rice mixture. Steam over the high heat with boiled water for about 20 minutes.

This simple whole wheat bread has proved that the wholemeal bread really doesn't have to be dense and dry. They taste great with homemade jam, mango chutney, herbal butter or cheese.

• 250 g Wholemeal
  
• 1/2 tsp Salt
  
• 20 g Fresh yeast
  
• 175 ml Lukewarm water

1. Mix together the wholemeal and salt in a mixing bowl. Set aside. Dissolve the fresh yeast in 175ml water. Add into the flour mixture. Knead at the low speed until the dough forms and become smooth and elastic.
   
2. Cover with a damp towel and let ferment at room temperature for about 40 minutes until the dough has doubled in size. Preheat the oven to 220C/430F with a bowl of boiled water.
   
3. Punch down the dough and form into a roll, then divide into 8 portions. Round up and flatten each dough with your palm. Place them on a baking tray lined with a baking paper. Slash or cross-hatch the bread with a sharp knife. Spread some kernels on it. Allow them to rest for 30 minutes until about doubled.
   
4. Bake the bread rolls in the middle of preheated oven for about 20 minutes. Remove and cool the bread rolls on a wire rack.

Ultra creamy, rich and moist chocolate cheesecake baked in a chocolate cookie crust. This would be a festive X'mas treat! For best results, make sure all ingredients are at room temperature. The cheesecake is done when the sides are set and the center is slightly wiggly.

1. Grease a 10 inch springform pan and line with a baking paper. To prepare the curst, combine and sieve first five ingredients first in a bowl, cut in butter and egg until a smooth dough forms. Press firmly on the bottom and sides of prepare pan. Use a fork to prick the crust in regular intervals. Cover and chill the crust for 30 minutes.
   
2. Pre-heat oven to 200C/400F. Stir chopped chocolate and sugar in a heatproof bowl set over a pan of simmering water until melted and smooth. Remove bowl from over water and stir in the vanilla extract. Let cool briefly until lukewarm but still pourable.
   
3. Blend quark and cream cheese in another bowl until smooth. Add in cocoa powder and pudding powder. Stir to combine. Blend in eggs, one at a time. Gently stir in lukewarm chocolate until completely blended. Pour filling over crust. Press cherries lightly into chocolate mixture if using. Bake until the filling is set, about 50 minutes. Turn off the oven and let cool in oven with door ajar for about 1 hour. Take out and cool completely. Chill the cake overnight.
   
4. In a pot, combine sugar and cornstarch. Add in cherry, lemon juice and stir until smooth. Cook over medium heat, stirring, until the mixture boils and thickens. Remove from heat and let cool. Drizzle the chocolate cheesecake with cherry sauce or simply just dust with icing sugar.

Fruit chutneys are basically made by boiling fruit in acid, sugar and spices, and then simmering to reduce the liquids and fruit become soft and tender. Enjoy it with meats, chicken or curry dishes.

Chutney is an Anglo-Indian loan word derived from caṭnī, a term for a class of spicy preparations used as an accompaniment for a main dish. Chutneys usually contain idiosyncratic spice and vegetable mix that complement one another.
Chutneys usually are wet, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. At least several Northern Indian languages use the word for fresh preparations only. A different word achār applies to preserves that often contain oil but are rarely sweet. Vinegar or citrus juice may be added as preservatives, or fermentation in the presence of salt may be used to create acid. Wikipedia

1. Rinse the prunes, apples and onion clean. Pat them dry with kitchen towel. Cut prunes lengthwise into strips. Peel, core and dice the apples. Cut the onion into thin wedges.
   
2. Place onion, raisins, prunes, ginger, mustard seeds, chillie, allspice, vinegar, sugar, and 2/3 of the water in a large saucepan. Set over medium-high heat, and bring liquid to a boil. Reduce heat to medium and simmer, stirring occasionally, until most of the liquid has been absorbed, about 40 minutes.
   
3. Add the diced apples and the rest of the water. Stirring frequently, cook until apples are soft and translucent and liquid has been absorbed, about 30 minutes. Remove pan from heat. Transfer chutney immediately to jars.

A delicious and fruity salsa to serve with grilled fish, pork or chicken, or to enjoy as an appetizer. Not only versatile and delicious, salsa is extremely easy to make.

• 1 Ripe mangoangiesrecipes, diced
  
• 1 Tomato, seeded and diced
  
• 1 Small sweet onion, diced
  
• 1-2 tbsp Parsley, chopped
  
• 2-3 tbsp Lime juice
  
• Salt and pepper, to taste

1. Combine diced mango, tomato, onion, and parsley in a medium bowl. Drizzle lime juice over mixture and toss.
   
2. Season to taste with salt and pepper. Cover and refrigerate until ready to use.

A real classic, easy and delicious winter dish with "Knorr Fix", combining ground meat (beef, or pork or a mix of two), bell peppers, and rice in a flavourful yummy tomato sauce.

• 1 package / 48 g Knorr rice stew fix
  
• 350 g Mixed ground beef and pork
  
• 125 g Long-grain rice
  angiesrecipes
  
• 2 Purple onions
  
• 1 Red bell pepper
  
• 100 g Kidney beansangiesrecipes
  
• 700 ml Water
  
• 1 tbsp Corn oil

1. Cut purple onions and bell pepper into small chunks. Set aside. Heat up a pot or a deep pan with oil over the medium heat. Add in ground meat and onions and stir-fry for about 5 minutes.
   
2. Stir in paprika chunks and rice and stir briefly. Pour in water and Knorr fix. Stir to combine and bring to boil. Stir in the kidney beans and reduce heat to low. Cover and simmer for about 20 minutes.

Fresh strawberry and cream cheese are a great inviting flavour combination. It is a light and delicious cheesy treat to fulfill anyone's sweet tooth.
I want to thank petite nyonya@A Nyonya's Kitchen for all seasons giving me this "Inspiration Award", and Sanghee@kothiyavunu sharing all her awards with me. I am really flattered.

1. Preheat oven to 175C/350F. Spray a 8-inch bundt cake pan with nonstick cooking spray.
   
2. In a mixing bowl, beat together the butter or margarine, cream cheese, sugar, and vanilla extract. Add the eggs, one at a time, beating well after each.
   
3. In a separate bowl, combine the flour, baking powder, and salt. Add to the butter mixture gradually. Fold in strawberries. Spoon the batter into the prepared baking pan.
   
4. Bake for 30-35 minutes, or until golden and wooden pick inserted in center comes out clean. Let the cake stand on a cooling rack for about three minutes before removing from the pan.

Starch gelatinization is a process that breaks down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. Starch begins to gelatinize between 60C and 70C, the exact temperature depends on the specific starch. For example, different starches exhibit different granular densities, which affect the ease with which these granules can absorb water.

1. Add all dough ingredients, except butter, in a mixing bowl fixed with a dough hook and beat at slow speed for 1 minute. Switch to the medium speed, and continue to beat for 3 minutes until a dough forms. Cut in butter gradually and mix for approx. 5 minutes until gluten is fully developed, i. e. elastic, smooth, non-sticky and leaves from sides of mixing bowl.
   
2. Place the dough in a lightly greased mixing bowl. Cover and let rise until doubled in volume, about 1 hour. Turn dough out onto a lightly floured surface and gently punch down the dough to expel the air. Let rest for 15 minutes. Roll and shape the dough into 30cmx40cm rectangle to fit the baking tray. Cover and let rise in warm place for 40 minutes.
   
3. Preheat the oven to 175C/350F. Combine pork floss and seaweed crumbs. Use the tines of a fork to prick the top of dough, then brush with egg wash. Sprinkle with chopped onions and sesame seeds and bake for about 15 minutes.
   
4. Gently invert the bread on a parchment paper. Thinly spread with mayonnaise and cut a few slits at one edge of the bread. Be careful to cut the slits half-way through the bread only. This increases the flexibility of bread roll-up. Sprinkle with the pork floss mixture and roll up while still warm. Cut the bread into the sections to your desired length after 30 minutes. Spread the cutting sides with some mayonnaise and pork floss.

A little while ago, when I saw this spicy eggplant stir-fry from one of my favourite foodie blogs: The Little Teochew, who has a large selection of delicious recipes. I knew I would love a vegetable dish like this too. So I have decided giving it a try last weekend. Since there are just dried chillies and cherry tomatoes in my pantry, I have changed the recipe a little bit, but the eggplant dish still tasted very delicious with some steamed white rice.

1. Finely chop the garlic cloves, shallots and chillies. Place them in a bowl. Dice the tomatoes and add into the garlic mixture. Set aside. Cut the eggplants into thick strips. Heat some oil in a frying pot. Lower the eggplant strips into the hot oil and fry they have turned light golden. Remove and drain off excess oil.
   
2. Add about 1 tablespoon of oil in a skillet, stir-fry the tomato mixture until aromatic. Return the fried eggplant into the skillet, seasoning with salt and sugar to taste, and then stir all the ingredients until combined. Dish up and garnish it with chopped spring onions and crisp fried shallots if desired. Serve hot with steamed rice.