Treasure Chest

Green Mung Beans Seaweeds Dessert  不軟吧吧 的 海帶綠豆甜湯 Ingredients: Green Mung Beans 150g Kombu/Dried Seaweed 50g Tapioca Pearls 1/4 cup (optional) Crystal Sugar 100g Water 6.5 cups Water 6.5 cups Water 3 cups Method: Rinse and drain green mung beans and set it aside. Soak kombu in tap water and ensure they are submerged. Add 6.5 cups of water in a heavy-bottom pot and bring it to boil. Once water is boiling, add green mung beans and let it boil over medium heat without lid for 30 minutes. Remove brown bubbles as they surface in the pot. 30 minutes later, cover the pot with lid and simmer for 5 minutes. Drain and remove cooked green mung beans and set aside.  The texture of the green mung beans should be soft or split but not mushy. Remove kombu and cut them into long bite size pieces and set aside. In the heavy-bottom pot, bring another 6.5 cups of water to a boil and add cooked green mung beans and kombu to cook for 8 minutes over medium-high heat. In another po

Silken Tofu Chocolate Mousse Ingredients: Water 1 cup 70%+ Dark Chocolate 150 g Silken Tofu 1 pack Brown Sugar 1/4 cup Espresso 1 shot (optional) Bailey's 1 tsp (optional) Salt 1/8 tsp Method: Chop dark chocolate into smaller pieces. Prepare a small/medium size heat proof mixing bowl.  Put it over a saucepans with 1 cup of water over low heat to create steam to dissolve the chocolate. Put dark chocolate into the mixing bowl and let it melt slowly.  Once melted, turn down the heat simmer. Prepare a mixer and add one pack of silken tofu, 1/4 cup of brown sugar, 1 shot of espresso (optional), 1 teaspoon of Bailey's (optional), and 1/8 teaspoon of salt in to blend until smooth and silken. Add the silken liquid into the warm dark chocolate and mix well to incorporate. Taste to adjust if needed. Pour the mixture into small serving container to chill. Chill chocolate mousse for at least 3 hours before serving. Serve chocolate mousse with fruits like blueber

Chocolate Ganache Chocolate: Cream Ration 3-Way: -Pouring/Mirror Glaze 1:2 to 2.5 -Piping 1:1 -Spreading/Frosting 1:1 This Glaze/Mirror is 1:2 ratio.  It is a little on the thick but still pourable side. Ingredients: Heavy Cream or Whipped Cream 2.5 part 70% Dark Chocolate 1part Rum 1/2tsp (optional) Honey 1Tsp Use 2 squares of this chocolate bar. Method: Set up a double boiler (aka Bain-marie ) with a small/midsize saucepan and a small mixing bowl.  The water should not touch the bottom of the bowl and it should be simmer . Chop 2.5 part of chocolate into smaller pieces. Add 1 part of a heavy whipped cream or heavy cream in the bowl to warm up. Add chopped chocolate to the cream to melt by stirring the mixture slowly and thoroughly (but don't stir the air in it) for the perfect mirror effect. Add 1/2tsp of rum for flavor or make this step optional. Add 1Tsp of honey for flavor and shinney effect. Mix well to ensure smoothness. For Pouring/Mirror/G

Bouncy Nespresso Coffee Sponge Cake with Fran's Carmel Swirl  咖啡日本海綿蛋糕 7" Springform Round Baking Pan Ingredients: Eggs room temperature 5 Salt 1/4tsp x2 Milk or Soy Milk warm 65g Nespresso 1 espresso shot Vegetable Oil 50g Vanilla 1tsp All-Purpose Flour 100g Sugar 60g (low sugar version) Butter to smear around the baking pan Fran's Carmel Sauce warmed 1tsp Method: Prepare a banking pan linen and grease lightly with vegetable oil in non-stick banking pan for easy release after baking. Set aside. Prepare 65g of warm milk/soy milk and mix well with 1 shot of Nespresso espresso (e.g. Roma flavor).  Set aside. Crack 5 eggs and separate egg yolks and egg whites in two mid-size mixing bowl.  Bowl for egg whites needs to be very clean (no oil, etc. for more successful egg white beating.) Add 1tsp of vanilla into the egg yolks and mix well with a whisker. Add 1/4tsp of salt and 50g of vegetable oil and mix very well with a whisker. Add coff

Fresh Peach Pie Ingredients: 9" Pie Crust (top and bottom)  =) 5 Freestone Peaches or Approximately 3 lbs Notes:   Freestone peach flesh does not stick to the pit, so they are preferred for eating out-of-hand. They tend to be larger and less juicy than clingstone peaches. Sugar 1/2 cup Brown Sugar 1/2 cup Brown Sugar 1 Tsp (Optional for decoration) Salt 1/4 tsp Cinnamon Small pinch Grounded Ginger 1/4 tsp Cayenne Small pinch Lemon juice 1 Tsp or 1/2 lemon juice Flour 1/4 cup  or  1/4 cup of Tapioca Cornstarch 1 Tsp Egg Wash:  Mix Egg Yolk 1 +  Milk 1 tsp Method to cook Tapioca: 1.  Boil a pot of water. 2.  Once boiled, add the mini tapioca pearls in batches and slowly. 3.  Turn heat to medium-low and cook for 20 minutes or until pearls are transparent. 4.  Turn off heat and pour transparent pearls through a fine mesh and run them in cold water. 5.  In a cup of cold water, soak the cooked pearls for 10 minutes and set aside. 6.  Drain and set

Matcha Coconut Azuki Yogurt Popsicles  Ingredients: 1 cup of Greek Yogurt Note:  If yogurt is too thick, dilute it because my family likes the popsicles on the crunchy side  Coconut Water or Juice 1/2 cup 1/2 cup Cooked and Sweetened Azuki Beans (Red Beans) 1 Tsp Quality Matcha (Green Tea Powder) Methods: Divide thin yogurt into two containers with pour spout or use a small funnel to pour as easy and as clean as possible In one container, mix thin yogurt, coconut liquid, and azuki beans together and taste In another container, mix think yogurt and matcha powder together and taste Note:  Make sure matcha powder are well incorporated Pour each mixture into its own popsicle mode or layer them but to do stir them together inside the popsicle mode for presentation Top it off without spilling Insert the popsicles cap/stick on/in  Put them in the freezer for at least 4-hour or overnight before enjoying them

Fresh Watermelon Strawberry Popsicles Ingredients: Watermelon cubes 2cups Strawberry 6 medium size Strawberry 2-3 medium size thinly sliced sideway like a heart shape to fit into popsicle mode Kiwi 1 thinly sliced to fit inside popsicle mode Lemon Juice 1/2 of a lemon or 1 Tsp A pinch of Salt Methods: Clean, cut and taste all fruits for sweetness Remember to cut the strawberries and kiwi in think slice to fit inside the popsicle mode to be as pretty as possible Blend 2 cups of watermelon, 6 strawberries, lemon juice and salt in a blender until very smooth Drain the liquid through a fine mesh drainer to create smooth texture Note:  Pour into a container with a pour spout or use a small funnel to make pouring as easy and as clean as possible Place the strawberry and kiwi slices into each pop for fitting and look Pour the liquid into the mode; top it off without spilling Insert the popsicles cap/stick on/in  Put them in the freezer for at least 4-hour or overnight befo

芋頭 椰汁西米露 Taro Coconut with Mini Tapioca Pearls Sweet Soup (Dessert) Serves 4 Ingredients: Coconut Cream 200ml Mini Tapioca Pearls 西米 1/3 cup Diced/Meshed Taro or Canned Taro 芋頭 1/3 cup or 300g Note:  Canned Taro in syrup is already very sweet.  So, taste to adjust before adding sugar Water 400ml Sugar (or less depends on sweet likeliness) 1/4 cup Salt A very small pinch Methods: 1.  Boil a pot of water. 2.  Once boil, add the mini tapioca pearls in batches and slowly. 3.  Turn heat to medium-low and cook for 20 minutes or until pearls are transparent. 4.  Turn off heat and pour transparent pearls through a fine mesh and run them in cold water. 5.  In a cup of cold water, soak the cooked pearls for 10 minutes and set aside. 6.  Drain and set aside after 10 minutes. 7.  In a pot, add water and coconut cream to boil over medium heat. 8.  Add diced or mashed taro in the pot.   Stir slowly. 9.  Put a ladle of hot soup into the drained mini tapi

Iced Chocolate Coffee Ingridents: 2 high intensity Nespresso shots Note:  Use decaffeinated at night Cold Soy Milk Crushed Ice 2 scoops of Good Chocolate Ice Cream Tools: Chilled Shaker Chilled Glass Nespresso Machine Milk Frother Methods: 1.  Make sure all tools and ingridents are standing by to make this quick drink 2.  Add some crushed ice inside the chilled glass in the freezer and set aside in freezer 3.  Pour cold soy milk into frother by using the cold setting (press button for two seconds) 4.  Brew 2 high intensity Nespresso 5.  Bring chilled shaker out from refrigerator out and scoops two ice cream in 6.  Add the espresso shots into the ice cream 7.  Secured the shaker and give it a good shake to incorporate the ingridents 8.  Take the chilled glass with crushed ice into from freezer and pour the mixture in 9.  Pour the soy milk on top of the chocolate espresso mixture 10.  Serve immediately

Thumbprints Cookies Yield about 2 dozens + cookies Ingredients: All Purposed Flour (Spooned & Leveled, Sifted) 2 1/2 cups Confectioners' sugar, divided, plus more, sifted, for rolling 3/4 cups Fine Salt 1/2tsp Unsalted butter, room temperature 2 sticks or 1 cup Grated Lemon Zest 1 Tsp (1 lemon) Lemon Juice 1 Tsp Grated Lime Zest 1 Tsp Lime Juice 1 Tsp Fruit jam or citrus curd whisked to remove lumps , for filling ~1/3 cup Steps: Preheat oven to 325 degrees, with racks in upper and lower thirds. Lined baking sheets with parchment paper. Clear the refrigerator to allow the baking sheet to go into the freezer. Sift flour and Combine flour, 1/2 cup confectioners' sugar, and salt. In a large bowl, using a mixer, beat butter, remaining 1/4 cup sugar (optional) , and citrus zest and juice on medium until combined; increase speed to high and beat until pale and fluffy, 5 minutes.  (Note:  I made this recipe on a very winter cold day.  The butter is not mi

Pumpkin Pie 1 Chill 9" Pie Crust 1 can/15oz Pure Pumpkin puree 3 Room Temperature Eggs 1 tsp Vanilla extract 1 tsp corn starch 1/2 tsp salt 3/4 tsp of Grounded Ginger 3/4 tsp Grounded Cinnamon 1/4 tsp grounded Nutmeg 3/4 cup of Light Brown Sugar for brighter orange color and presentation 1 can/12oz Evaporated Milk Preheat oven to 375F Take the eggs out to reach room temperature Blind baking the pie crust Place a wrinkled parchment paper on top of the pie and pour the baking beans/pie weight in to avoid pie crust bubbles from baking. Bake for 30 minutes Reset oven to 325F. Remove pie from oven and brush egg white onto the hot pie crust to create a seal to avoid soggy pie. Beat the eggs in a mixing bowl. Add the pumpkin puree, vanilla extract, corn starch, salt, grounded ginger, grounded cinnamon, nutmeg, light brown sugar.  Mix well. Pour in the evaporated milk and mix well is important (but not over mix) for a smooth surface. Put pie crust into the oven and

Sweet Potato Pie by Alton Brown http://www.foodnetwork.com/recipes/alton-brown/sweet-potato-pie-recipe/index.html Prep Time: 10 min Inactive Prep Time: -- Cook Time: 1 hr 15 min Level: Easy Serves: 1 (9-inch) pie Ingredients: 1 pound 3 ounces sweet potatoes, peeled and cubed 1 1/4 cups plain yogurt 3/4 cup packed, dark brown sugar 1/2 teaspoon of cinnamon 1/4 teaspoon of nutmeg 5 egg yolks Salt 1 (9-inch) deep dish, frozen pie shell 1 1/4 cup chopped pecans, toasted 1 tablespoon maple syrup Special equipment: steamer basket Note: Important to use to avoid watery potato. Directions: Preheat the oven to 350 degrees F. Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Toast 1 1/4 cup chopped pecans Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside. Place sweet potatoes

Suzan's Friend's Cookies Yield about 20 small round cookies 1. All Purpose Flour 2 1/4 cups 2. Salt 1/2 tsp. 3. Eggs 2 4. Vanilla Extract 1 tsp. 5. Non-salted Butter 1 cup (1 stick) 6. Brown Sugar 1/4 cup 7. Sugar 1/4 cup 8. Cinnamon 1 tsp. 9. Raisin (Cranberry and Orange zest are other good flavor), Walnut, Chocolate chips, Oatmeal 10. Honey Directions: 1. Preheat oven at 350F 2. Melt Butter 3. Beat eggs, salt, vanilla extract and cinnamon with ingredient 4. Mix flour, melted butter, both type of sugar and raisin into the liquid 5. Form cookie ball and place on baking sheet 6. Brush honey onto cookies in the last 5 mins. 7. Bake for 25-30 minutes

Lemon Yogurt Cake Yield:  2 small paper bakeware or 5 LC mini cocotte Ingredients 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup Sugar or replace with good honey 1 cup plain whole-milk yogurt 1 cup for cake 1/3 cup sugar for glaze (optional) 3 room temperature extra-large eggs 1/2 teaspoon pure vanilla extract 1/2 cup vegetable oil 2 teaspoons grated lemon zest (2 lemons) 1 Tsp of Honey 1/3 cup freshly squeezed lemon juice (optional for glaze) Preparation Instruction: Preheat oven at 350F Grease the baking utensil if needed Leave eggs in room temperature Grade the lemon zest as it takes time to do so Note:  Use a sharp fruit knife to un-skin the lemon (yellow skin only; white flesh is bitter), then fine chop is much easier for hands and shoulder when using grader or zest peeler =) Method: Sift together the 1 1/2 cups of flour, 2 tsp of baking powder, and 1/2 tsp of salt into 1 small bowl In another bigger  b