Bright red, remarkably juicy and flavourful strawberries are truly a delight to both the eyes and the taste buds. When selecting fresh strawberries, look for firm, glossy, red fruit with a fresh-looking green hull and no visible bruises. Do not wash strawberries until ready to use.

1. Dissolve the gelatin in cold water and set aside for about 5 minutes until soft. Stir over a bowl of simmering water until the gelatin is dissolved. Mix the strawberries, sugar, lemon juice and gelatin mixture in a food processor and puree. Transfer to a large bowl and chill until it just beings to thicken.
2. Whip the cream until it drops from the whisk when it is lifted. Add in powdered sugar along the sides of the bowl, and continue to beat until the cream holds soft peaks. Remove the mousse from the fridge and fold the whipped cream into the strawberry mixture until smooth.
   
3. Place a layer of chiffon cake on a serving plate and surround with the mousse ring. Pour one thirds of the mousse onto the cake, and scatter the cubed berries on top. Arrange the waffle wedges, round side down, along the side of the ring. Cover the diced strawberries with second thirds of mousse and gently top with anther layer of chiffon cake, being careful not to press down firmly. Pour the rest of the mousse mixture over. Cover and chill for at least 4 hours until firm.
   
4. Prepare the sauce. Stir together jelly and cachaca in a bowl. Gently mix in the halved strawberries and set aside at a cool are for 2 hours. Remove the mousse cake from the fridge. Spoon the sauce on the center top and arrange the halved strawberries between two waffles. If desired, sprinkle the lightly roasted almond slices (or coconut shreds) over the strawberry sauce and then the sugar pearls.

The reason I used balsamic vinegar for this recipes was because I had no Chinese rice vinegar left...and haha....the dish turned out very very good. A little balsamic vinegar goes a long and right way.

1. Combine together cornstarch and water in a small bowl. Wash chicken breast, pat dry and cut into inch size pieces. Season them with salt, half tablespoon of maggi sauce and one tablespoon of rice wine. At last add in cornstarch, and water and combine.
   
2. Heat up a pan with oil until hot. Fry the marinated chicken until golden. Remove and drain on a kitchen paper. Using one tablespoon of frying oil to stir-fry ginger, scallion and garlic until aromatic. Pour in balsamic vinegar and fried chicken, drizzle in the rest of rice wine and maggi sauce. Toss to mix all the ingredients and chicken has thoroughly coated with sauce. Dish off and sprinkle some chopped scallion if desired.

Soy milk is made by soaking soybeans, grinding them with water, The fluid which results after straining and cooked is called soy milk. Soybeans contain rich protein, vitamins A, B1, B2, and other mineral elements. Research has shown potential health benefits of soy in preventing breast cancer and the growth of prostate tumors, and fighting coronary heart disease, osteoporosis,diabetes, promoting growth, healing and vitality. It is also thought to alleviate symptoms of menopause and to promote eye health.

Soya Milk Prepared With Soya-milk Maker / 机制鲜豆浆

Homemade Soymilk With Standard Kitchen Blender/ 家庭自制豆浆（用普通厨房搅拌器）

Homemade Tofu Without Nigari Gypsum / 不添加盐卤和石膏的家庭制豆腐

Preparing Tofu With Gypsum / 制作石膏南豆腐

After making tofu or soya milk, the solid residue which remain in the filter sack called okara (pronounced oh-KAR-uh) or soy pulp. Okara, low in fat, high in dietary fiber, along with protein, calcium, iron, and riboflavin, were recognized to be helpful in controlling diabetes, reducing blood sugar and cholesterol, adding in digestion and circulation, protecting the bones, and reducing cancer risk. If you make soyamilk by machine, the okara will be cooked during the process. Otherwise, I would suggest to steam or toast the raw okara for 20 minutes before using.

01. Honey Okara Pancakes / 蜂蜜豆渣薄饼	02. Okara Pancakes / 香煎豆渣饼（咸）
03. Steamed Okara Buns / 豆渣馒头	04. Steamed Two-Toned Okara Nutella Buns / 豆渣巧克力双味蒸包
05. OKara Congee / 豆渣粥	06. Okara Croquettes / 豆渣丸子
07. Matcha Okara Cranberry Loaf / 抹茶豆渣越橘吐司	08. Okara Honey Bread / 豆渣蜂蜜面包
09. Okara Raisin Rolls / 豆渣提子餐包	10. Okara Rolls With Old Dough / 老面豆渣硬包
11. Birthday Cookies / 庆生曲奇饼	12. Okara Cookies / 豆渣饼干

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

1. Preheat the oven to 175C/350F. Grease a 7 or 8-inch baking pan, heart shape or round one.
   
2. Sifted together the flour, sugar and baking powder in a bowl, then cut in the margarine, milk, and vanilla extract. Stir over a low speed briefly, then adjust to the middle speed, stir for 1 minute until all the ingredients are well-combined. Pour the mixture into the prepared baking pan and bake in the preheated oven for 30 minutes.
   
3. While baking the cake, you can prepare for the topping. Mix all the ingredients for the topping in a small bowl. Take the cake out from the oven and spread the topping evenly on the cake. Return to oven and continue baking for another 8-10 minutes until it turns golden and a toothpick inserted in the center of the cake comes out clean.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

1. Rinse, pat dry and cut fish fillets in narrow strips. Chop spring onion and ginger root. Place the fish fillets with the marinade in a bowl and set aside for 15 minutes, turning turning occasionally. Drain, discarding marinade.
   
   
2. Beat egg lightly, and then blend in cornstarch and flour to make a batter. Dip fish strips in batter and roll in almonds to coat. Meanwhile heat oil until hot.
3. Lower in the fish strips, several at a time, and deep-fry until golden, about 1 minute. Drain on paper towel and serve at once.

A very healthy dish made with ground skinless chicken breast, mixed with egg whites. To make the dish look more colourful and appetizing, I have separated some of the mixture with spinach to make a duo of steamed chicken.

1. Rinse the chicken and grind in a food processor. Season it with rice wine, salt and ginger powder. Add in egg whites and stir vigorously until all ingredients are well-combined and the mixture is elastic.
   
   
2. Divide the chicken mixture into 2 portions. Mix one portion with the spinach puree. Place them in a heat-proof rectangular container. Steam for 12 minutes over the high heat until cooked. Slice the chicken and arrange them in a serving plate.
3. Heat up a skillet with oil. Add in chopped ginger and garlic, stirring until fragrant. Season with salt and thicken with the starchy solution. Pour over the chicken. If you wish, garnish the dish with shredded spring onion, carrot or tomato.